Niggers Eating Cornstarch - And any other weird nigger food related shit

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Salvador Dali dijo:
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Will TikTok finally be the thing that shows gullible whites that blacks don't actually know how to cook and are pretty retarded when it comes to the kitchen?

The moment she fished the chicken out of the disposal and then started seasoning in the fucking sink....
 
Maybe this is just me, but the most frustrating thing isn't that black people wash their raw chickens with dish soap or whatever.

It's that they have specifically been told that washing raw chicken is unnecessary, dangerous, unhygienic and spreads germs, but then proceed to go, "NUH-UH!!" and chimpout over how wypipo don't be washin they chikins, to the point where everybody gets sick of talking to them and decides that the hill isn't worth dying on, so they stop engaging.

Niggers have effectively bullied people out of insisting on good food hygiene practices.
 
AnOminous dijo:
So this retarded goddamn nigger poisoned her food, to "clean" it, then sent it down a garbage disposal where it was immediately infected with every vile piece of infected niggerslop that has been down that drain in a month, then wants to cook it?
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i wonder if a negro has ever propped up the question "well if cooking cleans the chicken from germs, why is it a problem if i use chemicals on it, huh huh huh? won't the cooking clean off those too? did-nuh think bout DAT amirite whitey?"
i could see them struggling with that question

Miriam Margoyles dijo:
Niggers have effectively bullied people out of insisting on good food hygiene practices.
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niggers have effectively bullied people out of every discussion
they're inner city people by nature

[mr krabs voice] this is their wide open range-

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and that means that the best survival instincts they have developed throughout the last few generations apply to living here
they didn't need to learn to grow food, they needed to learn to how to rob a bodega
they didn't need to learn to craft or trade, they needed to learn to pistol whip and twerk
and when it comes to socializing, they didn't need to develop compassion, debate skills or relationship forming abilities- they learned how to bully
everything they have convinced gullible people of has been done through the tried and through method of saying it enough times with enough of a convinced tone that it'll stick, interspersed with snickering, a growly voice and the occasional peppered in "pfffhAW whitey dun even KNOW-A-BOUT DIS!" until some people were too embarrassed to ask for clarification
they know if they operate as if they're in the know on something you're not, it'll fly
 
Última edición:
AnOminous dijo:
So this retarded goddamn nigger poisoned her food, to "clean" it, then sent it down a garbage disposal where it was immediately infected with every vile piece of infected niggerslop that has been down that drain in a month, then wants to cook it?
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Don't forget she used name brand Clorox bleach as it won't taste right otherwise. Now I'm going take her word for it but because I personally would assume the bleach taste would be same basic property regardless of the brand.
 
smartypants302 dijo:
Don't forget she used name brand Clorox bleach as it won't taste right otherwise. Now I'm going take her word for it but because I personally would assume the bleach taste would be same basic property regardless of the brand.
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that's actually an interesting point
the commonly known type of bleach is sodium hypochlorite, and so unless it has been mixed with something else like a scent, it's the same chemical compound
and sodium hypochlorite is actually entirely harmless if diluted enough, it's only dangerous as it can burn, it's not necessarily "poisonous"
it's still risky to use on porous things like food since it can get trapped in it even if you try and wash it all out

upon looking into it, it seems Clorox does have a few other ingredients, some of them are dangerous but likely still won't kill you in such small doses, some aren't, mostly compounds with sodium

wait a minute... sodium....................................................................
 
Miriam Margoyles dijo:
It's that they have specifically been told that washing raw chicken is unnecessary, dangerous, unhygienic and spreads germs, but then proceed to go, "NUH-UH!!" and chimpout over how wypipo don't be washin they chikins, to the point where everybody gets sick of talking to them and decides that the hill isn't worth dying on, so they stop engaging.
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Imagine a nog getting salmonella from washing their chicken, and they conclude from it that it wasn't from microbes on the raw chicken, but because "dey didn't wash dey chicken enuff." :story:
 
Going a little off thread topic but some interesting stuff to think about when you ask your self:

"Why are they like this?"

Lets talk about SNPs, a SNP is a Single Nucleotide Polymorphism is a single letter change in your DNA relating to a gene or regulation of a gene. Why are they important to this topic? Well SNPs are responsible for most of the genetic variation between individuals, and it can be used to identify genes associated with diseases, predict drug responses, and study ancestry and evolutionary patterns within a population. Ive been grabbing some rough SNP data regarding how often they occur in broad ethic populations, for this being Europeans, Asians, and Africans. I thought the lovely people on this thread would be interested in the ones that have to do with TASTE.

Bitter Taste (PTC Sensitivity)​

  • Gene: TAS2R38
  • SNPs:
    • rs713598 (C/G)
      • CC (Sensitive): Common in Africans (60-70%).
      • GG (Insensitive): Frequent in Europeans (40-50%).
    • rs1726866 (T/C)
      • TT (Insensitive): More common in Europeans and East Asians.
    • rs10246939 (G/A)
      • GG (Sensitive): Found at higher frequencies in African and South Asian populations.

Sweet Taste Preference​

  • Gene: TAS1R2
  • SNP: rs35874116 (T/G)
    • T allele: Linked to a stronger preference for sweet foods.
    • Higher Frequency: Europeans (~40-50%) and South Asians (~50%).

Salty Taste​

  • Gene: SCNN1B
  • SNP: rs239345 (C/T)
    • T allele: Associated with a stronger perception of salty taste.
    • Higher Frequency: Common in Europeans (~40-50%).

Umami Taste​

  • Gene: TAS1R1
  • SNP: rs34160967 (C/T)
    • T allele: Linked to heightened sensitivity to umami flavors.
    • Higher Frequency: East Asians (~60-70%), reflecting dietary preferences for umami-rich foods.

Fat Perception​

  • Gene: CD36
  • SNPs:
    • rs1761667 (A/G)
      • AA: Reduced fat sensitivity; common in Europeans (~30%).
    • rs1527483 (G/A)
      • G allele: Enhanced fat sensitivity; higher in African populations (~50-60%).

This could be used to explain some of the differences in how people be seasoning dey foods N' shizz. I thought this was interesting,
 
Midwit dijo:
It explains the propensity for oversalting their food, but not the kind of sweet tooth that produces ghetto kool-aid.
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I made the SNP post while in a massive flu stupor and Im on meds so I may now add info I left out and correct some that I did the math a little wonky on thanks for reminding me. This should also be a bit less dense and easier to pull from as it will be simplified somewhat.

Sweetness
SNP: rs35874116 (T/G)
The G allele is linked to high sweetness sensitivity.
It's frequency in populations is: Asians: ~30-40% Europeans: ~40-50% Africans: ~50-60% G allele. lowest in Asians, Highest in Africans.

Umami/Savory
SNP: rs34160967 (C/T)
The C allele is linked to stronger sensitivity for Umami.
It's frequency in populations is: Asians: 60-70% C allele. Europeans :~30-40% C allele. Africans: ~25-35% C allele. Highest in Asians, lowest in Africans.

Spiciness/Capsaicin
SNP: rs8065080
The C allele is linked to stronger sensitivity for Capsaicin.
It's frequency in populations is: Asians: 60-70% C allele. Europeans: ~40-50% C allele. Africans: ~30-40% C allele. Highest in Asians, lowest in Africans.

Sourness
SNP: rs967931
The A allele is linked to stronger sour sensitivity.
It's frequency in populations is: Asians: 60-70% C allele. Europeans: ~40-50% A allele. Africans: ~30-40% A allele. Highest in Asians, lowest in Africans.

Salt
SNP: rs239345
The T allele is linked to higher salt sensitivity.
It's frequency in populations is: Asians: ~30-40% T allele. Europeans: ~40-50% T allele.. Africans: ~50-60% T allele. Highest in Africans, lowest in Asians.

Fat
SNPs: rrs1761667 and rs1527483
AA genotype: Individuals perceive dietary fat less intensely and may consume higher-fat foods to achieve satisfaction.
G allele:Linked to greater ability to detect fat in foods, potentially leading to reduced fat intake.
It's frequency in populations is: Asians: ~35-45% AA , ~55-65%GG. Europeans: ~30% AA , ~70%GG. Africans: ~35-45% AA, ~55-65% GG. AA: Asians and Africans tied for the higher value. GG Euros highest Asians and Africans lower.

Bitterness
SNP: rs713598
Three Variants: PAV/PAV(supersensitive), PAV/AVI("normal"), AVI/AVI("non-taster") (color coded for east of reading)
The data: For some reason I think in my flu addled mind I think I combined both PAV/PAV and PAV/AVI percents, heres a more accurate breakdown:

Europeans: PAV/PAV ~20-30%, PAV/AVI ~40-50%, AVI/AVI ~30-40%
Africans: PAV/PAV ~30-40%, PAV/AVI ~40-50%, AVI/AVI ~20-30%
Asians: PAV/PAV ~30-40%, PAV/AVI ~50-60%, AVI/AVI ~10-20%

Apologies for previous fuck ups this all should be much better. And as per the kool aid question, they have the highest sweet sensitivity so I assume they get super addicted to it like many other drugs they love. But thats just my theory,
 
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