Niggers Eating Cornstarch - And any other weird nigger food related shit

Brenda Holiday said:
Are the big jugs of orange drank normal?
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VIPPER? said:
Like with bacon for breakfast and cigarettes being manly, some marketing department just decided on it one day and shilled hard enough.
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bacon for breakfast is old, and cigarettes (or rather tobacco) being manly is an old concept, too
if anything marketing deliberate marketed cigs to women when not enough men were smoking them
 
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fwiw all the dog meat i saw in china was already dead, skinned, butchered into halves, and hanging up on hooks. i cant imagine deep frying a dog with all the hair on the outside and vicera on the inside is going to taste good.

similar with - oh they skin minks, pluck your down jacket from alive animals. from a this animal is going to scratch the shit out of me standpoint it doesnt make sense either and so seems made up to me.
 
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Critical Raxx Theory said:
fwiw all the dog meat i saw in china was already dead, skinned, butchered into halves, and hanging up on hooks. i cant imagine deep frying a dog with all the hair on the outside and vicera on the inside is going to taste good.

similar with - oh they skin minks, pluck your down jacket from alive animals. from a this animal is going to scratch the shit out of me standpoint it doesnt make sense either and so seems made up to me.
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If I remember right, those PETA "Chinese fur farm" videos were faked/staged, on a similar note.
 
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Brenda Holiday said:
Are the big jugs of orange drank normal? Why do they always do that?
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The obsession with massive amounts of fruit-flavored drank (orange, grape, pineapple) stems from black "parents" drowning their niglets in juice from the moment they stop breast feeding. No other ethnic groups is as bad about this as niggers. 1.5 yr old babies will run around all day long with bottles of Welch's X-tra Sugar fruit juice, and it really fucks up their bodies. They don't crave water like normal toddlers and get urinary burns from the acidity. So as the adults, the absolute last thing a nigger wants to drink is plain water.
 
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Wendy Wheelchair said:
And I took the liberty of downloading the whole video, which is from "Cocoa Butter"
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Not food
 
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Noxe said:
Pretty sure you just stab them in the head for lobsters and such
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Pretty much. If you're not presenting the lobster, or if you're making a thermidor or something, you can take a sharp knife and angle it at the top of the shell above their head where the markings make a cross and cut their face in half - Kills them instantly. Alternatively, if you don't want to damage the exterior, take a sharp knife and thrust it in under that same part of the shell but where the tail connects, and make a sort of semi-circular slice - you stab them in the brain and also kill them instantly.

Crabs are different. I was taught to stab them straight in the face. If you wanted to be sure, you flip them over, open their hatch and stab them in the anus. I mean it killed them instantly, but getting Gaddafi'd isn't exactly how I'd like myself to go out.

AnOminous said:
This idea of animals tasting better if they suffered really sounds like bullshit to me. If anything, I have always heard from hunters that a clean kill is the best meat and if you have to chase the animal down and finish it, the taste is a lot worse.
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It's common sense. An animal all tensed up on fear or, in the case of deer during the rut, rampant horniness, is going to taste like shit. And not just the taste, in the case of deer, the meat you get will be gristly and pretty much inedible unless you freeze it first. Whenever I've kept animals for meat, I've always made sure they have a good meal and are relaxed before putting a bullet in them. More humane in general, but it makes for the most beautiful meat.
 
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Accept Only Substitutes said:
Edit: oh, is it that the cooked meat is edible for a while after cooking, but killing them before you cook the meat is what ruins the meat? It could very well be that I'm just a retard.
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If you kill them right before cooking them, it won't ruin the meat. It just isn't always practical depending on your setup and how many people you have to do it. With a good kitchen and doing it assembly line fashion it wouldn't be too inconvenient but if you just have something like a 50 gallon kettle over a fire, you could still do this, one by one, but you'd be having them cooking at different times and it would be inconvenient and time consuming.

Part of the good of putting them all in essentially at the same time is you can take out just one and check if it's done, and if it is, the others probably are as well. In a kitchen you can just immediately refrigerate after killing and they'll keep a couple hours.

But in your common outdoor beach party scenario in some New England town, where lobster is cheap enough to buy in bulk without breaking the bank, it's probably going bad a lot sooner because you won't have a fridge.

And if you're throwing each one in immediately after killing it, which you should, you can't really tell which ones are done. Lobster turns bright red when boiled, but isn't necessarily done and doesn't change visually after that.

So it's possible but not really practical under some circumstances, and I think the benefit of killing them first is marginal at best. They don't really have a brain and if you stab them in the head they still have other ganglial clusters spread out through their bodies, so that might paralyze them but I'm not sure it immediately shuts off all the other possible sources of pain, and I don't think anyone else is.

So depending on the situation, sorry lobsterbros, you're gonna boil.
LinkinParkxNaruto[AMV] said:
wypipo don't be seasoning dey crabs
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Anyone ever try this kind of boil?

I'm pretty minimal on crabs and lobsters. Beer, maybe diluted, maybe Old Bay, and nothing else, then dipped in garlic butter. These tasty critters should stand on their own.
Tequila Jong said:
Whenever I've kept animals for meat, I've always made sure they have a good meal and are relaxed before putting a bullet in them. More humane in general, but it makes for the most beautiful meat.
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The farmers I knew (who could shoot deer in or out of season to protect their crops) would let them fatten up on corn first and get them when they were nice and fat. It had almost no gamy flavor, was sweet, and cost them practically nothing (other than spent ammo and some corn). Entirely wild caught is really hit or miss because if the deer have been eating bark and weeds and other trash it gets bitter and sometimes even outright inedible.

I'm pretty sure they also fed them other stuff because nothing but corn would be bad, but they were cagey about it.
 
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AnOminous said:
If you kill them
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the issue with animals like that is that we don't truly know how to "kill" them
unlike a mammal, they don't die instantly the second their brain is out of commission, and attempting to jab it in the head to kill it while the rest of it's body is still alive and conscious can potentially make it suffer more than just boiling it's entire body all at once
 
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I like seeing familiar fellow farmfaggots between the threads, it's like we're racist dinner party buddies. :story:

The real post, dropping a new negro culinary observation, it clicked in my head and I had a fucking flash back to dozens of instances of the same complaints across years and several other restaurants when a work buddy was bitching about his lunch and I asked where he got it and he informed me it was the black burger stand nobody with sense or time goes to.

They don't understand bread or how to treat it or have it work with whatever it's meant to go with. It's a constant recurring issue in their establishments.
From proud black owned businesses, food trucks, majority black workers in fast food and more. If you've ever gotten a untoasted on the cut side hot sandwich, a burnt to shit around the edges but somehow uneven on the bottom roll, a hotdog on a loveless heatless bun, a soggy condensation sweated drowning bread blob they're calling a sandwich or a shit-assed stale mega mart bun half squished out of the pack on a burger?

Odds are strong IMO they're as brown as the day is long in the kitchen.

Can anyone else confirm this as a trend or is it localized entirely to my area where blacks can't work a toaster or a griddle?
 
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