Questions That Don't Deserve Their Own Thread

Boy_vs_Girl
Boy_vs_Girl

Last thread got deleted. Who knows why.

Let's try this again anons. Post your food/cooking questions.

Attached: 1465872837649.jpg (533 KB, 880x880)

All urls found in this thread:

pfaf.org/user/Plant.aspx?LatinName=Capsicum annuum
youtube.com/watch?v=HP9doLye26I

Methshot
Methshot

Take your best shot... You...

DOUBLE NIGGER

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Methnerd
Methnerd

if a salami isn't heat treated can i still eat it raw

TalkBomber
TalkBomber

If I'm not mistaken even rawtarians eat salami, so I guess you can

LuckyDusty
LuckyDusty

Id like to get into trying some new cheeses but I don't know where to start. I dont like eating cold cheese except for 2 kinds. Parmesan and pepperjack. Those are my 2 favorite cheeses. Where do I go from here?

Gigastrength
Gigastrength

Kraft

TreeEater
TreeEater

Is it flour you put on chicken to pull moisture from the skin to get it crispy when baking?

StonedTime
StonedTime

What do you eat when you crave sweets

Firespawn
Firespawn

Dried fruits

kizzmybutt
kizzmybutt

bump

Skullbone
Skullbone

Is sous vide a meme?

RumChicken
RumChicken

sugar

StonedTime
StonedTime

cornstarch works better

TechHater
TechHater

If you're just a home chef then yes, it's pretty pointless. Major advantage of it is cooking things really reproducibly, which only matters if you're trying to maintain exact quality in a restaurant.

Fuzzy_Logic
Fuzzy_Logic

Unless you are a restaurant, there is no point of owning a saus vide machine. If you are curious to try out the method, you can jury rig a styrofoam cooler with a meat thermometer to give you almost identical results

viagrandad
viagrandad

how do I into making pasta

Raving_Cute
Raving_Cute

cooks are some of the worst people on the planet, why do you think it was deleted, just look at what has been posted so far.

Boy_vs_Girl
Boy_vs_Girl

Yes, like the salami in sandwiches
A tiny bit of baking powder helps

askme
askme

I dont trust myself enough that I would bring a proper edge back on a 70 buck Wusthof with a whet stone. What are some knife sharpeners you would recommend?

BinaryMan
BinaryMan

Yogurt.

CodeBuns
CodeBuns

Pasta is done when it sticks to the wall.

Fuzzy_Logic
Fuzzy_Logic

How does he get out without breaking the eggs?

eGremlin
eGremlin

home chef
ug

Boy_vs_Girl
Boy_vs_Girl

I thought these were like jalapenos, but they are not. What can I cook with these Pimientos.

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Crazy_Nice
Crazy_Nice

what are some conventional or nonconventional pairings with sliced corned beef brisket? all i can think of is bread, potato mash, saute'd veg like asaparagus or green beans.

This may be common sense to most of middle america but unfortunately i grew up eating rice for a majority of my life

Sir_Gallonhead
Sir_Gallonhead

Mac and Cheese or baked beans.

SomethingNew
SomethingNew

Try burrata. Very fresh and creamy tasting. No advanced flavors - still great.

Also, try real Feta (sheep milk, no fucking cellulose or potato). Slightly harsher flavor butalso fresh tasting.

Try port Salut. Very plain and nutty flavor.
Easy to enjoy.

Try St. Augur. If you're feeling a little adventurous. It is very creamy and very aromatic. A good introduction to blue mold cheese.

Also, if you can get your hands on some Swedish Grevé, that should be very good bang for your tastebuds without being too adventurous. Nutty and creamy with a slight springy texture.

w8t4u
w8t4u

Bench grinder

askme
askme

No.

Do you need one?
Probably not.

lostmypassword
lostmypassword

Check out the pasta making tutorials on youtube. If you're just making noodles/spaghetti etc. It's pretty straight forward and easy desu.

Poker_Star
Poker_Star

Flour + eggs
wa la

TreeEater
TreeEater

Stir fries.

Also: ferment them and put them in stews. Great.

TurtleCat
TurtleCat

Stir fries.
Are those made from potatoes?

happy_sad
happy_sad

die fag
Ill give these a try. Know any that are close to parmesan in taste/texture? I dont how much I will like the cheese that is soft/creamy. The texture might be put me off

lostmypassword
lostmypassword

dont post disgusting muslims on my christian board, appetite ruined.

Deadlyinx
Deadlyinx

I was going to make curry tonight but I only have one can of coconut cream. Can I substitute in milk or regular cream or will if completely ruin the dish?

BunnyJinx
BunnyJinx

Cream yes, milk no

StrangeWizard
StrangeWizard

Not a native English speaker sry. Stir-frys.

Inmate
Inmate

If you're mainly about texture and consistency, there are two cheeses that are similar to parmesan: Gran Padano and peccorino romano. Thr flavor is a little different though. If you want something pretty similar in flavor, Asiago is similar. Try those to start with.

Stark_Naked
Stark_Naked

Ill give those a try. Thanks man

TurtleCat
TurtleCat

I haven't drank monster since elementary school. What do y'all recommend.

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RumChicken
RumChicken

Coffee.

GoogleCat
GoogleCat

How do I make ramen from scratch?

King_Martha
King_Martha

just out of curiosity, what were you planning on doing with the jalepenos?

takes2long
takes2long

Sant Agur is buttery fucking heaven. Makes a great sauce too

Methshot
Methshot

I just want someone to explain to me WHY you can't freeze food twice.
Why can't I just freeze as many times as I like as long as I raise the temp when I'm cooking to 75, 100 degrees celcius. Where do these alleged extra super bacteria come from? What's going on?>>?

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Fuzzy_Logic
Fuzzy_Logic

Freezing doesn't kill any bacteria. Cooking will not kill every trace of bacteria. At around 30 celsius, which you must pass through while heating and cooling, bacteria gets super randy and breeds like crazy. Each time you heat, it's the survivors with the hardiest genes that get the opportunity to repopulate the food.

Garbage Can Lid
Garbage Can Lid

That makes a lot of sense. So you're saying it's only safe to let the survival of the fittest thing happen for one generation, no more?

likme
likme

Yeah. Not that I've actually read any studies which proves this to be true.

There's also the cellular structure of the food itself progressively breaking down and ruining the quality.

Sir_Gallonhead
Sir_Gallonhead

No probs. Remember though: Great variety and variance exist within the same cheese types depending on storage length etc. so don't get disheartened if one variety is not to your tastes - try another.

Firespawn
Firespawn

thanks for replies. One more hypothetical question. Let's say it's a seafood soup I've done it with, what if I heat it to boiling and let it simmer for an hour?

Garbage Can Lid
Garbage Can Lid

If you're bringing it to a boil you should be pretty safe.

askme
askme

On pureed diet

What foods are edible pureed besides fish and curry?

Playboyize
Playboyize

Literally anything.

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Flameblow
Flameblow

seconded
Dried sugary fruits help with sweets cravings.
I eat enough dried fruit and drink enough fruit juice that I dont even eat candy or icecream anymore.

TalkBomber
TalkBomber

Ha! So you CAN get rid of enough bacteria? If you're able to cook it to 100 degrees without ruining it?

WebTool
WebTool

No, I just wanted you to get food poisoning.

VisualMaster
VisualMaster

Is there any type of non-stick pan that lasts longer than teflon? I do own some cast iron but they're not feasible for everything.

Soft_member
Soft_member

what are you doing to your teflon to make it wear out?
I've had the same teflon pan for years and it's still good as new

Snarelure
Snarelure

Dunno, I don't use metal on them and I don't run water over them when they're hot. I try not not let them get too hot when there isn't food in them too.

CodeBuns
CodeBuns

Coffee or tea

Inmate
Inmate

Mate I have a treat for you. Sounds like it'd be gross but it's actually quite sublime. Pureed carrots, with some ginger added to it. Restaurant tier baby mush, trust me. (pair it with seafood if you care to)

Raving_Cute
Raving_Cute

Are scrambled eggs pretty much the same as an omelette? Arguing with my roommate who hates scrambled eggs but loves plain omelette without cheese.

Lord_Tryzalot
Lord_Tryzalot

They're the same thing but in a different form. Omelettes are shaped, whereas scrambled eggs are scrambled, bashed around. Both can be cooked through or left somewhat liquidy, depends on preference. Both can also have milk or cream or your dad's jizz added for volume, again according to preference.
In addition, an omelette doesn't need cheese to make it an omelette, and neither do scrambled eggs.They're both just egg.

MPmaster
MPmaster

There's two schools of thought here. Some people think that scrambled eggs should have large curds for texture while others think they should be smoother. Ultimately they are the same and it's up to preference.

Soft_member
Soft_member

Me again. Your roommate probably hates the eggs but loves omelette because he's experienced them cooked opposing ways, I would guess. Maybe he is used to a thoroughly cooked omelette but can't stomach par cooked scrambled eggs.

farquit
farquit

Oh yeah also this. Some people scramble the absolute fuck out of their eggs while others just give them a desultory flick once or twice.

happy_sad
happy_sad

Came here for this

takes2long
takes2long

You should be scrambling the fuck out of them and do whatever you can to make sure they are still "wet" when plated.

w8t4u
w8t4u

Thank you
He says he experienced scrambled eggs as dry in the past so that makes sense.

CodeBuns
CodeBuns

Thank you I will try this

w8t4u
w8t4u

you're welcome! Being introduced to wet scrambled eggs as opposed to dry mcdonalds eggs is the same (in my mind) as being introduced to the wonders of a medium or rare steak when you'd previously always eaten it cooked through. It's a world of difference in taste and I can understand how people will persist with their insistence on overcooked food when that's all they've had previously. Fair enough, but there's better out there

GoogleCat
GoogleCat

Definitely not

Soft_member
Soft_member

You wiener muncher, this a great idea for a thread, especially on /fit/
how dangerous is a little bit of red in my brats?

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Deadlyinx
Deadlyinx

*pink
not red

Fried_Sushi
Fried_Sushi

Just fry em until they blacken a lil and eat em with salt

massdebater
massdebater

This but also, when heating up food, bacteria multiply and grow before mainly dying to the heat . However bacteria produce toxins, which are generally not destroyed by the heating process and will make you ill in high enough amounts. The more times you heat something up, the higher the amount of toxins.

This isn't really about surviving bacteria having super high resistance because most of the survivors are probably just lucky. To survive at very high temperatures bacteria have to adapt in many ways. A good example of this are extremophile bacteria in oceanic volcanic vents

PackManBrainlure
PackManBrainlure

What are some autistic things you do when eating food?

For me, whenever I eat a pack of crisps, I metacilously pick out each and every single chip and inspect both sides of it, making note of what side has the more flavouring on it, usually the side with the deeper colour, and placing that on my tongue. After I swallow, I pick out another one and the process continues. It can take me a 15 minute break to eat a single, small pack of crisps.

Seeing other people pick out a handful with their fingers and gobble it down really makes me feel uneasy and I think of them as lesser human beings.

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Garbage Can Lid
Garbage Can Lid

Recommend a good allround knife. Primarily used to chop vegetables.

I suspect most I have needs sharpening but I'd rather just maintain one unless I change my habits.

kizzmybutt
kizzmybutt

bacteria gets super randy and breeds like crazy
They can't be breeding that fast, right? Heating up foods only takes what, 5 minutes?

TurtleCat
TurtleCat

If you're only chopping you want nakiri. If you're doing katsuramuki then you should get usuba but I doubt you have begun this step yet. Most neophytes prefer to apprentice for a few years before trying one. I recommend Iizuka because his knives are affordable, when you have done 5-7 years of Uchi-deshi ask your master for permission to obtain real Shigefusa

Raving_Cute
Raving_Cute

Adding to what the other anons have told you about toxins from previous generations of bacteria remaining in the food, when you freeze anything containing water, said water actually expands and crystalises inside the food, punching holes in the cell walls and ruining both the texture of the food and a good deal of its nutritional content (which the extra round of cooking also doesn't help).

Every time you freeze you're basically mincing your meal at the microscopic level, burst/dead cells are also an excellent food source for bacteria.

CodeBuns
CodeBuns

par cooked scrambled eggs
Do you save them and then finish cooking them later?

Raving_Cute
Raving_Cute

Japanese LARPing fag

VisualMaster
VisualMaster

So I want to cook for myself more and stop being a cuck and making shitty microwave meals all the time (I go for the "healthy" ones but I know they're still shit). I meal prep once a week but thats only for work (just grilled chicken with frozen veggies/pasta/rice). I cook breakfast but that shits easy. So how can I change my shitty habits?

DeathDog
DeathDog

Hello, I am interested in making a punschkrapfen cake, do any anons have any suggestions or tips?

TurtleCat
TurtleCat

get a slow cooker and start with that. Make big stew batches and eat with pasta or rice

Methnerd
Methnerd

if the metal is actually blunt (not just slightly burred that a sharpening rod can fix), and you don't want to risk sharpening it yourself, you can prolly pay someone to do it, but that's wasting money cause it's honestly not that hard. I tried it for the first time bout a week ago and it's pretty easy. if you're concerned about ruining a good knife, maybe buy a cheap shitty knife and practice on that? but if you fuck up your good knife, as above, you can pay someone to redo it

Emberburn
Emberburn

what the fuck is this, I've seen it like 4 times today

BlogWobbles
BlogWobbles

cabbage? people keep saying the Irish love corned beef and cabbage, but I've never actually seen it, so maybe its shit

Fuzzy_Logic
Fuzzy_Logic

how do i make fruit snacks

Spazyfool
Spazyfool

Not OP, grevé sounds like something I will track down.

Lunatick
Lunatick

Agreed, I feel dirty now.

likme
likme

I eat the different parts of my meals separately. Like, pic related, I'll eat the onion rings, then peas, then mushrooms, then salad, then chips, then steak, I won't take swipes of everything on one forkful, and I usually wont eat a bit of one thing, then another, then go back to the first, I'll start and finish each part separately

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Flameblow
Flameblow

Sweets.

eGremlin
eGremlin

Sweets.

CodeBuns
CodeBuns

when your pupper watches one too many skittles commercials

GoogleCat
GoogleCat

When I'm brining chicken, should I cut it up/pound it out/whatever before brining or after?

When I'm making chicken strips for chicken quesadillas, should I cut the chicken into strips before cooking or after?

t. definitely retarded idiot questioner

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Illusionz
Illusionz

My sister does this too. She has Down Syndrome.

takes2long
takes2long

Cut it up or whatever before brining, but remember that more surface area means you need less time in the brine. Cooking the chicken whole will give you a juicier end product, so it's definitely better to slice it afterwards.

Gigastrength
Gigastrength

and good tastes, from the sounds of it

TechHater
TechHater

whats the deal with airline food?

Attached: whatshtedeal.jpg (25 KB, 1280x720)

Ignoramus
Ignoramus

accounting for decreased activity of tastebuds in a pressurised aeroplane cabin, airline food actually tastes good. they gave it to people just chilling in a room and dressed it up a little and people were all happy with it

Snarelure
Snarelure

What the hell do you call this kind of glass?

Attached: 20180325-195005.jpg (3.04 MB, 4032x3024)

Flameblow
Flameblow

ugly af.

WebTool
WebTool

Do you have four of them with a wooden board? Those are 5oz taster glasses usually used for beer flights. Kinda funny, I'm drinking out of one identical to that right now.

JunkTop
JunkTop

two tvs in your kitchen

I was really confused before I realized that you're at a bar.

Lunatick
Lunatick

this dump of a bar in my town serves beer in those, i have no idea why. they charge full price for them too. i think the "fancier" beers get served in that, but like i said, the place is a dump

King_Martha
King_Martha

a bar
Pal this is my house.
This is probably what they are now that I Think of it.

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SomethingNew
SomethingNew

Holy shit full price? These glasses are only like 4 oz. That's outrageous.

askme
askme

my house

Is this what an Australian strip club looks like before it opens? I'm confused.

Poker_Star
Poker_Star

No it's what my basement looks like after I neglect to clean up for a week.

Flameblow
Flameblow

This is probably what they are now that I Think of it
That was meant for

Inmate
Inmate

With no formal culinary education or experience, is working in a grocery store bakery department a good way of getting professional baking experience, especially if a culinary career is something I'm not certain I'm interested in yet?

PackManBrainlure
PackManBrainlure

No. The bread at a lot of grocery store "bakeries" comes frozen and is jist thawed and baked. You won't learn much of anything working there.

WebTool
WebTool

Ah, glad I asked thanks. I guess I'll beg some real bakeries for a shot.

StrangeWizard
StrangeWizard

>>>/sip/

Need_TLC
Need_TLC

It couldn't hurt. Unless you get hurt.

likme
likme

You'd be surprised. It takes e coli just 15 minutes (in the lab) to double in number, for instance.

whereismyname
whereismyname

Only cook on medium to low heat. Only use high smoke temp oils. Also Keep doing what you have been doing for now

Lunatick
Lunatick

No. The bread at a lot of grocery store "bakeries" comes frozen and is jist thawed and baked. You won't learn much of anything working there.
HEB's bread is all made from scratch in-store. HEB is the largest chain of grocery stores in Texas, and there are many in other places in the southern US, along with Mexico.

girlDog
girlDog

I would recommend a 'german' forged stainless steel chef's knife.
German referring to overall design and steel hardness.

Wüsthof epicurean 8" chef's is a good starter if you don't mind the bucked handle. Easy to hone, easy to sharpen, has great all rounder capabilities and is easy to use.

farquit
farquit

why does my dough always come out a sticky mess? i add a bit more flour (maybe 1/4th maybe 2/4th) cup extra and it gets too dry. do i need to add in the flour more slowly?

takes2long
takes2long

Is the Lucky Star manga worth reading? I've heard that a lot of it didn't ever get translated

Bidwell
Bidwell

Make sure to only buy ingredients and never ready made anything.
Invest in a good stock pot, a good cutting board, a good skillet, a good sauce pan and organize & clean your kitchen as well as fridge/freezer.

Methnerd
Methnerd

Creamy refers to the flavor here , not texture. Just an fyi.

Raving_Cute
Raving_Cute

Thanks, I'll have look into these.

Playboyize
Playboyize

not shilling but subway footlong bread servings are really low cal. how do i make such fluffy lowcal bread at home? am i better off buying full loaves and just hollowing them out?

BunnyJinx
BunnyJinx

Is it true that spinach should not be reheated? Why?

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Inmate
Inmate

Something about nitrites getting converted into something not so healthy, but only under specific circumstances (and mostly theoretical I believe). As far as I remember the latest news is that it's considered safe, as long as it was properly stored in between.

BunnyJinx
BunnyJinx

Fruit smoothie

Emberburn
Emberburn

pfaf is usually my source for lesser known uses of plants, but their entry about capsicum leaves isn't as definitive as I'd like. pfaf.org/user/Plant.aspx?LatinName=Capsicum annuum
if you look elsewhere online you find people who suggest avoiding all pepper leaves, you'll have other people point to things like tinola and say all pepper leaves are safe, but then you'll also have people who say the leaves from frutescens are safe, but the leaves from annuum aren't
my idea was to use either hungarian wax or cayenne leaves in chili like you would use spinach in other soups. it seems weird that there's so much conflicting information, and seemingly no definitive answer

viz did 8 out of 10 volumes and a couple groups did some of volume 9 but you're right, it's not finished

Need_TLC
Need_TLC

What's the difference between Yakiniku and Korean BBQ?

TalkBomber
TalkBomber

Not sure the name.

But if you order bottles of beer, be it a large or small one, at a japanese restaurant or bar/izakaya they give you one of these small, usually chilled, glasses, to pour the drink into.

Apparently it's polite to pour your friends' drinks for them, so expect them to pour the bottled beer into your glass for you as well.

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Techpill
Techpill

One is Japanese and the other is Korean.

Supergrass
Supergrass

Salami can be eaten raw. People eat it raw all the time on sandwiches and crackers.
Depends, but usually scrambled eggs are just scrambled omelettes.

TalkBomber
TalkBomber

it's this

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Booteefool
Booteefool

How come he has such a small bottle of oil to cook so many eggs?

takes2long
takes2long

How did he get in there?

ZeroReborn
ZeroReborn

My guess would be garlic. The nips used the derogatory term "garlic eaters" for gooks whenever they were occupying them which was relatively frequently.

Ignoramus
Ignoramus

Where the fuck is the goober kid

Methnerd
Methnerd

I want to cook a whole crab and eat it, I plan on getting a dungeness is this the best choice?

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Firespawn
Firespawn

How come the huh? poster doesn't reply to me and my thread gets buried immediately when he bumps every other thread?

Burnblaze
Burnblaze

How to make iced coffee?

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TalkBomber
TalkBomber

how do i make gummy candy?
I have corn starch and nectar

TurtleCat
TurtleCat

Brie is a good stepping stone to the more advanced stuff.

If you live in America the brie you get will have big warning labels that say "You need to refrigerate this or you will FUCKING DIE. I'm super serious guys. Put it in the fridge. :(" Ignore this. Let the brie fester for a few days. The longer you let it go at room temperature the more special the flavor.

JunkTop
JunkTop

make coffe like you normally would
get an empty glass cup and put ice in it
pour hot coffe into ice cup
let it sit for a minute to cool
tada

Dreamworx
Dreamworx

This is not good, all the ice will melt and you will be left with lukewarm watered down coffee. Also, the glass might explode.
You need to make the coffee then stick it in a pitcher in the freezer for about 30 minutes until it cools down. Then add ice. If you want sugar, add it when the coffee is still hot

Lord_Tryzalot
Lord_Tryzalot

No. You have to make the coffee stronger to compensate for the melted ice. Either that or put regular coffee in the fridge and drink it stale the next day.

5mileys
5mileys

Cabbage is pretty great boiled with a bit of butter
t. Potato American

Methshot
Methshot

Filet before marinades/bribes, slice meats after cooking and after the meat has had a few minutes to rest

Spamalot
Spamalot

"Tomato sauce" seems to be a very broad term, or isn't it?

I often see it mentioned as an ingredient (say, for chilly), and thrown in the recipe straight from a can, looking like it's nothing more than a thick tomato juice. Other times it seems to be considered a near complete pasta sauce, which is made from a range of ingredients, which looks far more complete too.

TL;DR: When a recipe calls for "tomato sauce" without extra information, what do they probably refer to?

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Lunatick
Lunatick

Plain tomato sauce like you have pictured. Do not get pasta sauce or tomato paste. When in down just get tinned tomatoes and puree them.

Garbage Can Lid
Garbage Can Lid

chilly

CouchChiller
CouchChiller

"Sauce" is usually cooked more than other canned tomato products, but yeah. Crushed, diced, and whole canned tomatoes are closer to raw, so you might need to cook them down a bit if you're substituting for sauce.

StrangeWizard
StrangeWizard

Thanks! I got confused when looking up a way to make this tomato sauce and found things more like this youtube.com/watch?v=HP9doLye26I Chef John video. It also doesn't help that they call it Pureed tomatos here and not Tomato Sauce, so I couldn't even find it at the store.

takes2long
takes2long

What do you think Dinosaur would taste like? Alligator?

Also did dinosaurs generally live at the same time as each other? Like were Brontosaurus walking the Earth the same time as T-Rex and Velociraptor and Triceratops etc.?

This post is 100% cooking related and not me trying to sneak an unrelated question.

kizzmybutt
kizzmybutt

Can omelettes or fried eggs be refrigerated and reheated?
Doesnt it cook it again if is soft yolk?

Playboyize
Playboyize

Dinosaurs were wiped out around 65 million years ago. Less time separates us from Tyrannosaurus rex than separated T. rex from Stegosaurus, which lived around 150 million years ago. The brontosaurus lived around the same time as the Stegosaurus, not at the same time as the Trex. When most people envision the dinosaur period they are probably thinking of the Cretaceous period, when the tricerotops and t-rex lived.
A lot of the smaller, omnivorous dinosaurs probably tasted similar to a gamey chicken. I can imagine that any carnivorous dinosaur like the trex probably tasted pretty foul.
As to alligators, they were alive throughout this entire time period so probably they, as well as other dinosaurs, tasted something like they do now.

Poker_Star
Poker_Star

Yes, but why

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