Farm Cooking

Fuck, man Australian beef is delicious

No big deal, you just sound like a tool for bringing it up.

Lookie what I setup this weekend, beer cup herb garden!

So salty.

>genuine and related reply to OP
>gets shit for saying their favorite "farm meal"
I've had it several times, but it's always different and I don't really care - also I've never had it in a pub because I hate going to them. Cheese, ham, fruit, veg, bread, pickles, maybe some boiled eggs? I don't really know what an authentic ploughman's lunch consists of, but it's just an assembly of most food groups. Maybe the term was coined by a pub, but people have been doing this for hundreds of years. Perfect farm meal.

>I don't really know
Clearly, you are pretty accustomed to using that phrase, and yet it doesn't stop you from running your mouth off. Why is that?

that's actualy a realy neat idea

How about you use Google or Wikipedia and get btfo when you learn when it was actually invented, coined and what it consists of. Which is pretty much what I said, besides beer (that's just because water was so shit back then).

Continue to make yourself look like a fool, by all means.

pic related to food, can you get any more farm than this?

Oh god, now you're on with the "people drank beer because the alcohol killed the germs" nonsense

The cringe level ITT is off the charts

huevos rancheros

I know you're used to your luxury Fiji water from an artesian aquifer, but I'll give you a quick history lesson daddy didn't buy for you - water used to taste bad and people wanted something more flavorful after they broke their backs doing hours of work. I didn't mention anything about germs. Again, continue to look foolish in this thread.

Chicken and dumplings or chicken noodle soup are always fine choices. You can fuck off if you think chicken and dumplings shouldn't have the option carrots, celery or onion in it. "But then it's not chicken and dumplings!" Kill yourself, everyone who believes this or has said it to me.

That broth looks so thick and rich. Kind of jelly. My stocks have some good flavor but never come out that golden or thick.

Ancient people weren't as stupid as you, neckbeard. Boiling is something people have been doing for millennia. Stop getting your history lessons from the JD Weatherspoon menu and try cracking a book some time. It might do you some good.

You really shit up this thread, so maybe you should re-evaluate who you're calling a neckbeard. May as well have said cuck, petty insults. Your original post below this.

>You realise this is an urban invention by the pub trade in the 70's?
Again you are contributing nothing.

I on the other hand love some good goulash: equal amounts of pork and beef, Hungarian paprika, lots and I mean lots of onions, bell pepper, my favorite chili peppers, potato, garlic, carrots and beer. Maybe a little extra beer. Thankfully I only have to get the paprika and beer, since everything else is grown in my neighborhood and we all share food like vegetables, honey, fruit, deer, beef, pork, etc. Pretty great when it's ready to harvest.

Last post to you because you're having a dumb argument in the wrong thread and I want it to have more posts.

Thanks, it's really good.

But there's always that one time where it was the best and I can't replicate it. Who knows what I did to get it to taste that way. Maybe I just used oregano as the seasoning that time. Maybe I let it reduce to just the perfect amount. More/less salt than usual? It was over a year ago, I still remember that golden broth that tasted too good to be true, but I'm sad that I just can't live up to that one batch I made. I'll do it again some day.

Biscuits and gravy, without a doubt.

Bandeja Paisa gets a special mention. Not sure if it's exactly farm food but it'll definitely fuel a day's work on the farm.