Post the picture of food you ate

what is it all

Got it discounted because I was at the supermarket at like 2am. I think it was about £4 for a couple of kilos of pork joint.

i did some tom yum with noodles. i'm poor

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this looks scrumptious for god's sake, eh?

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Kedgeree

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ramen
wow you bought it at the supermarket, you ate it at some restaurant methink
nice, tom yam kun is patrician taste

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neat, but why the flying fuck is there a slice of grapefruit in the middle on fucking paddy bloke

are those shiso leaves in the corner? looks great btw. not a fan of cut up nori, but whatever :D

There
But it's from like a week ago I haven't eaten yet today

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It's lemon slices to go with the smoked haddock, also don't ever call me Irish again.

Much better.

Double bacon smokehouse burger from mcds

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I want to get drunk and eat 6 of those

This with a large diet coke

Basé Breton

They’re great.

is that mayo? eww

i cant i ate it....

look at the mixture of raw meat and raw egg, you must give it a crack, shiso and nori enhance its elegance
neat, it looks a bit simple for French, tho
>smoked haddock
gr8, we have some in common when it comes to fish, eh?
>Irish
wot? a bloke denotes Irish people?
it's curry mayonnaise ( ͡ ͜ ͡ )

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yeah, the amount is a bit ginormous, plus the taste is anything but plain. it's actually good, though

Simple is great my dude, you dont always have the money nor the time to do exceptionnal dishes, it is important to know how to do really tasty daily meals.

simplicity works wonders more often than not, quand il s'agit des cuisines. impale ayu(pic related) and grill at the proximity of a hearth and then devour them with a grain of salt. mon pote, it's such an enjoyment.

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Delete this I'm Languedocian
Dog bless galettes though

> it looks a bit simple for French, tho

French people don't eat expensive gastronomy daily, and most of our dishes have simple peasant origins. They have been perfectionned and refined by great chefs but in the end many of them are just stews or stuff drowned in cheese

coffee milk. there's nothing as refreshing as drinking it in a second just after you come out of a public bath, lad

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garlic=ail, pas oignonですよー

ah I shouldn't have said that, désolée, mon pote... (;_;) are you from Languedoc? i've been to Carcassonne

>garlic=ail, pas oignonですよー
Je sens très embarrassé... Comment puis-je mon honneur récupérer...

It's ok, just bringing some zdditional information
The haute-cuisine (high end gastronomy) exists, but there are many ways to do a single recipe from the easiest to the most complicated you'll find in a 3 stars restaurant, and people usually don't go for the 12h work/150€ version of a recipe when they make food before going back to work or something
Many people still cook at home though, and cook excellent stuff for the family on sunday

Yeah I'm from Languedoc but about 1h east of Carcassonne, near the coast
Did you like it ?

>curry mayonnaise
now that's sounds interesting

Poste ventre

ah, that's actually way more interesting than normal foods at restaurants. i'd rather eat hand-made food in some local restaurants than at some poshy restaurants, because it's you know way more authentic you know
>did you like it
yep, but I like Rocamadour even more
you can choose wasabi mayonnaise and pepper mayonnaise as well
n-no homo

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expat? jap? or on vacation?

>Rocamadour

Based
The south-west in one of the best region for a tourist to start discovering France

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All Jap food dishes is 75% rice or noodles how disgusting

I'm yamatoid my gaucho amigo
>are you expat
d-don't butter me up for my English command
yea, too bad i could go around the area only for less than 2 days. I'd like to have at least 3 months to traverse every single angle of L'Hexagone. presently Loire is my next destination

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>implying rice isn't versatile
s-m-h

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Well enjoy your next stay then, here's a handy map of the Loire castles

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Mdr j'ai certainement raconté avec toi déjà je pense

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do you have a favorite brand of rice?

Galettes are so fucking good. I creamed my pants when I first had one.

Ouais j'ai déjà posté ça pour un japonais

What toppings did it have

eh Koshihikari by far, it's impeccable
Je l'ai préservé déjà

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thanks buddy. I've been wanting to weeb it up in the kitchen lately.

imho a rice cooker is as important as which brand you eat. well anyways Koshihikari is a good headstart, my son. k imma hit the hay, gn everybody.

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>no veggies

alwesome
Now I have to eat some mcdonalds, they released a new sirloin with mushroom burger here that I want to taste

nite m8

pic unrelated

It was a buckwheat base with smoked hearing, sour cream, chives, an egg and some fish roe. I had it in Paris in July. I've been to France 4 times now but this was the first time I've had a galette.
Is buckwheat normal? I am not sure.

Btw, koshihikari is a type of rice, not a brand. Also, we cannot buy most Japanese rice brands because rice is so cheap in America.
Buy any California rice. I recommend "Kagayaki". It is pretty good.
t. Japanese wife.

ちゃんと炊けば炊飯器なんて要らんよ。うちは毎日普通の鍋で炊いてるがめっちゃうまいよ。2、3万円の炊飯器買うのが馬鹿馬鹿しい。

Buckwheat is precisely why it's called "galette" instead of "crêpe"
It's the Breton way to do a crêpe basically, as opposed to the usual basic wheat flour
But it's been exported everywhere in France now. I prefer buckwheat galettes, and a nice touch is using chestnut flour for sweet dessert crêpes. If you like chestnut it'll add a pleasant taste

Buckwheat is def the standard, otherwise they wouldnt be called galettes but crêpes

What're you doing in Japan? Are you an English teacher?

Sauf que la crêpe bretonne existe en plus de de la galette fr.wikipedia.org/wiki/Crêpe_bretonne

thank you based husbando you're my greatest ally

Ah, I see. Sorry, I should study French more.
Thanks for the recommendation too. I am looking forward to eating a desert sweet galette next time I go to France. Maybe I will try to make one in the meantime.

gotta be awake for another 10 mins lol
実は俺、自分で米炊いたこと数える程しかなくて、あるときいい炊飯器で食べたお米がすごい記憶に残ってて、それで「rice cooker is as important ~」と言ったんですよ... 全く自炊は不案内で...
に-日本人の奥様なんですか?

I eat Mugimeshi 麦飯 (barley rice) now for losing my weight
But that is tough and the smells bad...
pic source : hakubaku.co.jp/omugi-lab/takikata/oshimugi/

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nah is my English that ineffable?

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>don't butter me up
バターと言えば揚げバター
アメリカ人頭オカシイw

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ああ、なるほどね。まーそりゃおすすめするよね。
一般的にアメリカ人はお米を食べないし、こっちで安く手に入れる炊飯器は全部クッソ中国産のやつだからアメリカ人に炊飯器買っておいでって言ったら絶対にあんな安っぽいすぐ壊れてしまう炊飯器を買ってしまうので注意したつもりでした。
象印とかは無論あるが、3万円以上とか、結構高い値段になっている。
>日本人の奥様なんですか?
はい、そうです。

It's very good.

そうですよ。アメリカ人は毎日揚げバター一本を朝食にしているよ。ちゃんと全部食わないと登校できない。俺は好きだったらから毎日2本だったけどね。

>that feel when looking at fancy rice cookers

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Baking some potatos and meat rn desu

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揚げバターはほんとに寿命縮めそう
don't butter me upは「おべっか使うなよ」という面白いフレーズ
なるほど... やっぱり日本人の口に合うのは日本産のお米ですよね。自分実家暮らしで、食べ物はどこかから湧いてくるみたいな感覚が未だ抜けなくて、一人暮らし始めたら自炊始めるつもりです。

じゃあ寝るんで、お休みなさい... i gotta hit the sack

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Je l'ignorais pêh

Is that olive oil

Lookin good

Looks like the reflection of the potatoe on the tin foil

actually the Japanese under the american flag said rice is pretty neat as long as you cook it decently. anyways gn
imma try zepelinai...
lava naktis

I don't recommend any fancy rice cooker because Americans barely eat rice.
There is only value in a $200+ rice cooker if you eat rice every day.

Also most rice cookers sold in America are made in China. I don't recommend buying a rice cooker in America at all. You will either overpay for a Japan-made one or buy some cheap Chink shit.

自炊はおすすめするよ。レシピ、材料探しとかが楽しい。フランスへの旅行も以前よりも楽しめると思います。
おやすみなさい。
Sweet dreams user.

Sunflower oil, garlic and some herbs. There's not alot of it, just brushed the potato skins.

I'm honestly thinking of grabbing the same model as a Japanese friend of mine so I'd know how to read the moonrunes on it. I eat it pretty often so it wouldn't be the worst idea I've had.

I have heard about using mugimushi to lose weight in Japan and also complaining about the taste.
I really enjoy it and have never felt it tastes or smells unpleasant.
I think most Japanese are so used to the clean 白米 white rice, they aren't used to anything with any other kind of flavor.

Perhaps this is why all Japanese I know don't really enjoy Thai rice or other scented rices.

Do what you want to do of course lad, just be aware you're paying a markup bigger than in Japan and there are some drawbacks here and there, but it's not that big of a deal if you want it desu. The only reason I know how properly cook rice now without it is because my wife. Otherwise, I would have kept buying the overpriced rice cookers every 3-4 years.

true, I've done the pot technique a lot in the past. I'm honestly thinking of switching back to it because my current rice cooker is pretty cheap and lousy. how does your waifu for laifu cook it?

In a small pot, put in around 200g of rice for 3-4 people or enough for 3-4 meals (you can freeze and microwave it for lunch, put it in stir fry etc.)
Wash it 5-6 times to remove excess starch until the water is just barely cloudy. You don't want to over wash it.
Drain the water out liberally and pour in 1.33x the amount of rice you put in. So for 200g rice put in 266ml of water. Leave it for 3-5 hours ahead of time for best taste, overnight in the fridge is good too, but if you need it right away that's fine too.

When you want to eat, put it on the stove on high until it boils. Once it's boiling, reduce the heat to low for 10 minutes. Once 10 minutes is up, turn off the heat and leave it to steam for a further ten minutes.
Once it's done, mix the bottom and top rice gently to prevent over steaming.
Done, eat. Perfect rice every time.

will be trying this tomorrow. thanks a lot.

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Yea give it a go dude. I will never buy a Chink-shit rice cooker again. Happy eating.

>I really enjoy it and have never felt it tastes or smells unpleasant.
If barley rate is low, the smell of barley rice is not bad
But, If barley rate is high, the smell of barley rice becomes bad

>Perhaps this is why all Japanese I know don't really enjoy Thai rice or other scented rices.
When I traveled to Thailand, I've had Thai rice
That Thai rice was really delicious, I became to like Thai rice
I knew after that travel tho, Japanese is wrong how to cook Thai rice

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No need to make it fancy if you're just cooking for yourself, r-right?

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it looks very tasty

Koks padažas ?

Why are japanese posters so nice? Why can't everyone be so nice?

Kaukazietiška adžika

wtf are these fancy meals? I just eat bread and pack noodles

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Fry up some bakon, split a boiled egg, make ramen.

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im guessing you mean the entire day

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