You must log in or register to comment.
Welp, Idk how to gif
10/10 hilariously horrifying
This is the gif I reply with anytime I get a spam text.
Holy fuck, i just sprayed coffee on my screen.
Not gravy?
There you go. I reused your link like this:
Came to the comments to make sure someone posted this lmao
How does one even come up with that?
good Lord!
Needs more jpeg
LOOK AT IT
Hmm, well using it for chicken soup does make some sense I guess. Might be useful for a pandemic stash.
What’s that she said about peanut butter sauce? What’s that got to do with cold gelled canned whole chicken?
omfg lmaoo im seriously crying from laughter 🤣…hhold up…🤣🤣…
why would anyone think a recipe clled sticky chicky dump chicken with those four ingredients taste anything but terrible? lol and people where complaining that it tasted like peanut butter spread on chicken!! lmaoo why would it taste like anything else?? it’s literally that with a spoon of soy sauce mixed in! omg im laughing so hard 😆 yet, there was still someone that said that they liked it. imagine what they usually eat to give this 5 stars 🤢
that recipe has to be a troll. it cant be for real.
apparently that great depression era style canned chicken is $25, so theyre paying like 5 times more than if they would have used a frozen chicken. i wouldnt trust the decisions of anyone that has seriously tried that recipe out.
I just looked it up. OMG.
lmao love this comment
wtf, right?? 😂😂😂
Yes ahaha
😆 Oh Lord yup there it is
Your scientists were so preoccupied with canned chicken, they didn’t stop to think if they should chicken.
Food, especially fresh food, used to be a lot more expensive when adjusting for inflation. A canned chicken like this doesn’t look super appetizing right out of the can, but it probably tasted OK after you shredded it and put it in a casserole. And it was significantly cheaper than buying a fresh whole roasted chicken, assuming you lived somewhere that fresh whole roasted chickens were even readily available. Food like this became particularly popular during the great depression, and stuck around for decades afterwards.
Nowadays, between industrialized farming, highly optimized supply chains, and a buttload of government subsidy, fresh food is comparatively cheap. You can get a whole roasted chicken right off the spit for $5-10 at just about any grocery store. So for most people the value proposition of a $3 canned chicken isn’t really there anymore, especially if you don’t have an enormous baby-boom-era sized family to feed.
what would be the best temperature for fucking this?
Aight, imma head out. Enough Internet for today.
37
Well, to be honest, that’s generally the best temperature to fuck anything… unless of course, you are one of those weirdos
What would be the best temperature to fuck something if you’re a weirdo?
Probably a weird one
Idk… it depends on your taste… I guess a dead body should slowly cool its temperature to the NTPC, so 24?
Dead body? That’s some normie shit. Gross.
69
I think you are supposed to cooking for a bit under the grill and it will look fine.
That’s what the girl in the video mentioned here did, and it didn’t seem to turn out that great.
Perhaps using it for soup, as many other commenters have suggested, is the better move here.
It looks nasty but I bet you that “gelatin” actually makes for some fantastic stock
If you love Buffalo chicken dip you’ve probably enjoyed this type of chicken before.
I looked up the ingredients and apparently it’s only chicken, water, and salt, so it’s gotta be the chicken’s own stock (since it’s fully cooked).
Looks disgusting I guess but I suppose it’s far healthier than many of the more delicious looking products the food industry churns out every day.
It looks disgusting cuz it’s canned and cold lol. Whenever I cook with real chicken or even beef and there’s broth leftover, it will turn into slight gelatin due to the collagen in the bones! There is flavor and protein in there. It’ll just liquidify when you heat it up and it’s some seasonings and a pinch of flour away from being gravy too.
Wild how cooking can get when you start to understand ingredients more
Remove this image from existence right now.
There’s a video from Ashens where he tries this. It’s actually rather disturbing.
Well you can’t just mention it without linking to the video.
Here is an alternative Piped link(s):
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
Do you mean Ashens?
Yes, autocorrect ruined it.
One time I shot one of these with a 454 casull revolver and it created a 20 foot wide mushroom cloud of protein
pink mist
Least unhinged gender reveal
some people take their canning process to the extremes.
as an aside, I’ve never seen a canned pickle product. I guess they stopped at chicken.
as an aside, I’ve never seen a canned pickle product.
What? Lots and lots of pickles are canned (all the ones at the store, except for some of the refrigerated ones). They just do it in glass jars instead of metal.
Edit: I don’t know why I’m being downvoted for stating a fact. Shelf-stable pickles (that aren’t lacto-fermented) like this…
…are, in fact, considered “canned.” If you don’t believe me, call up Vlasic yourself and ask them if “canning” accurately describes their manufacturing process. The number is right there on the jar in the picture: 1-800-421-3265.
Edit 2: Just to be even more clear, pickles like this:
Are not canned. The difference isn’t the container (which has exactly the same kind of “lug” or “twist-off” lid as the Vlasic jar), but the fact that this one isn’t pasteurized and has a warning label telling you to keep it refrigerated.
Everybody gangster until the pickles come from Uranus
Sweet fire from Uranus? Awesome.
You’re welcome. I knew somebody here would appreciate this.
It appears Uranus also makes a fine dip.
…and excellent fudge
It’s pretty good, if you’re willing to travel to Missouri
This is the kind of shit the internet was made to argue about.
If you don’t believe me, call up Vlasic yourself
Loved that
He’s obviously talking about metal cans instead of glass jars, not the manufacturing process called canning.
People on this site will argue about anything.
When something is put into a can, it’s considered canned.
When something is put into a jar, it’s considered jarred.
This concludes session 6497 of Getting More Familiar With Your Own Native Language.
Nope. When something is heat-sterilized and preserved in a sealed container via water bath or pressure, it’s considered “canned” regardless of what type of container it is. That’s why things like this…
…are called “canning jars” and not just “jars,” and why using them to preserve food is, in fact, called “canning.”
Mayhaps in english. Maybe he is not form an english speaking country. I myself am not and canning here is exclusively for metal cans and jarring has a separate word.
I find it jarring to hear canning in glass containers called jarring.
It sounds dumb in english sure
now that you say it, when I think of the word jarring I think of it as an adjective like surprising, shocking.
https://jarstore.com/canning-jars/
Where is your god now, mortal?!
Checkmate! Google en passant.
I guess the dictionary nazis on this site need joke comments to be flagged with a trigger warning.
ITT people who don’t make their own food
Well, you got me.
Guilty as charged.
What does ITT mean?
in this thread
The Matrix for chickens
Have you people never heard of chicken soup?
That’s 2 cans over.
Obviously they never cooked one
If I’m making chicken soup, WHY would I start with canned meat? It’s like buying the shittiest plain cake at the store to bring home and decorate with your own, painstakingly homemade frosting.
Chicken carcasses to make soup/broth base (and get some of the meat) is all stuff you would otherwise throw away and is basically the same effort yeah?
If I’m making chicken soup, WHY would I start with canned meat? It’s like buying the shittiest plain cake at the store to bring home and decorate with your own, painstakingly homemade frosting.
Chicken carcasses to make soup/broth base (and get some of the meat) is all stuff you would otherwise throw away and is basically the same effort yeah?
No, the point is that if you’ve made one, you wouldnt be disgusted by this picture. The Chicken looks quite the same during the process. An they are somehow, because both are boiled chickens. But still i would always prefer the self made chicken.
I want to see a prochef use this for a recipe.
My best guess use would be to use it for a stock and make a soup or chili. Might work any application poached chicken is needed.
I want to see a prochef use this for a recipe.
Probably not going to happen. I watched the review mentioned in this comment and the verdict was that isn’t not particularly flavorful when just baked in the oven, as the can apparently recommends.
Does sound like a decent option for making soup, however. Especially during a pandemic.
The channel i was thinking of is Epicurious. They have some videos using canned tuna that look edible, at least. There is an example in the link.
Oh I see, so the point is making a pro chef use an extremely cheap and common canned food and turn it into a gourmet meal?
Good concept, sign me up.
Yeah. I find it interesting. If you need to eat and have some time, why make it boring?
He’s certainly doing a good job selling me on canned fish LOL
Here is an alternative Piped link(s):
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
Thank you bot
