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You can tell the married couple in a restaurant - only ones not talking.

https://dukesmayo.com/products/real-mayonnaise

https://www.walmart.com/ip/Dukes-Real-Smooth-Creamy-Mayonnaise-32-oz/950000510?classType=REGULAR&from=/search

If your current brand of mayo sucks, try this.

https://files.catbox.moe/uznf0o.jpg
So this costs about $8 and will feed a man like 5 times.

Some anon nigger was talking about going to shakeshak 3rd time this week and eating a shitburger, shitoil fries, and drinking sugar water. He would pay double for one meal, spend as much time driving around and waiting for a nigger to reheat it for him, have comparably negligible nutrition, and nothing to eat later.

What is it?

Chopped white onion fried in butter and bacon fat, then garlic, then beef is thrown in, then spices (tumeric, pepper, garlic powder, onion powder, basil, tarragon, mustard powder, paprika), then chopped tomato, then mushroom, then green leek onion and garlic, covered in pasta sauce and simmered. Then throw in boiled pasta and mix around. Total cook time is 20 minutes.

Beef: $6 for 1lb
One onion bulb: like $0.30
Green onions: free you just stick them into the ground
spices: $0.10
3.5 oz pasta: $0.25 (I bought 8x 7oz pastas on amazon for 50 cents each)
1/3 bottle of pasta sauce: $1 (only had 1/3 left)
mushrooms: $0.30

To reheat? I'm super lazy so I just put it on a metal sheet and stick it for 14 minutes in a convection oven at 500F I like when it gets crispy.

SS being Schwarze Sonne rather than Schutzstaffel.

Some years ago I posted to /v/Cooking how I started to use the stringy ends of my asparagus harvest for soup stock. It's that time of year again, and I'm fortunate to be harvesting pounds.

I tried to using black decorating gel in some heavy cream, but it was quickly apparent it was going to take way too much coloring. Then I tried just squeezing the gel into the soup, but it just sank. So apologies, I used plain heavy cream and it's a white sun instead of black sun, and I'm a bad artist.

Kept it simple, asparagus stock, more fresh spears to thicken, nutmeg from a 20+ year old shaker, lemon juice, salt, pepper, cooked then used an immersion blender. Tasted damn good.

Any opinions on it? We know aspartame is completely poisonous, and now stevia is turning out to be the same.

I need to stretch my groceries out longer. Shit's expensive. I make good chili and Japanese style curry that lasts a while. What else is good? Share your recipes!