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Food & Drinks Bernd 07/03/2017 (Mon) 18:30:40 [Preview] No. 8691
I'd like to tell you about the wonders of "Hungarian cottage cheese" or "körözött" (cca. circled) as we call it.
It's cottage cheese (cow or sheep or the mix of both, my favourit is a 50-50 mix but I usually eat pure cow's) mixed with red paprika powder, caraway/cumin, fine chopped onion, salt, butter and/or sour cream. I like it with butter and very little sour cream.
Eat it as a spread with tomatoes, radishes, paprika etc.

Blogpost. I have half a box of Twinings tea I only drink it occasionally as it's considered a more expensive and finer brand. I noticed however I crossed the expiration date. The tea's still fine so I decided I drink it fast. Now I drink 1,5 l Twinings Earl Gray on daily basis. Feels good, man.

Bernd 07/03/2017 (Mon) 18:47:12 [Preview] No. 8692 del
Hm, sounds a lot like Obatzda which is basically the same but with soft cheese (Camembert-style). A typical spread to eat in Biergarten with Brezn.

Bernd 07/03/2017 (Mon) 18:50:19 [Preview] No. 8694 del
Regarding expiration date, unless mold attacked it (very unlikely, it's a dried good) if it was in a box it will not expire. The only thing that expires is from the aroma slowly evaporating, which is why you have it in a box.

Bernd 07/03/2017 (Mon) 18:52:23 [Preview] No. 8697 del
What's the difference between Brezn and Pretzel?

Bernd 07/03/2017 (Mon) 19:23:18 [Preview] No. 8699 del
It's a dialectal difference, but using it kind of implies that it's the kind of pretzel you'd get in Bavaria. Soft, browned with lye (see Maillard reaction for explanation) and liberally salted (to make you want to drink more beer).

Bernd 07/03/2017 (Mon) 19:58:27 [Preview] No. 8703 del
Looks and sounds like gzik, except we don't add paprika and we eat it spread on potatoes. Also as far as I know it's only known in my region of Poland.

Bernd 07/04/2017 (Tue) 06:45:46 [Preview] No. 8709 del
At first glance I thought it was something like pimento spread. Sound very good tbh. I'd kind of want to put sauteed celery in there to chunk it up a bit more.

Raw potato?

Bernd 07/04/2017 (Tue) 14:40:21 [Preview] No. 8712 del
(1.72 MB 199x215 1478818389109.gif)
>raw potato
There are two reasons why eating raw potato is a bad idea, though it's not actually poisonous or anything
Firstly, starches, while soluble in water, dissolve slowly, as it's made of long molecules that stick together well. This is especially true for amylopectins (branched varieties of starch), and potato (or wheat as well) contain over 75% amylopectins, as opposed to unbranched amyloses which don't stick together as well. Enzymes generally need to have macromolecules dissolved to break them down, because they work by using their active spot to cleave molecules. If they can't reach the sites where they can work, they can't work. Cooking dissolves starch (increasing the temperature speeds up the process), while baking initiates breakdown of starches non-enzymatically (carbohydrates, as most biomolecules, are thermally unstable and will rapidly start to decompose as temperature goes further and further above the boiling point of water). So, instead of digesting the starch in stomach and small intestine and absorbing it into the bloodstream as glucose, most of the starch will enter the colon. Nowadays it's fancy to call that "dietary fibre" (which also includes closely related celluloses, which humans can't digest at all due to lacking a cellulase enzyme required to break down the different bonds between glucose units), and parade it as healthy because it somehow "aids digestion" (well, it does feed your gut flora), but basically it just means that you are decreasing your food's energy value, and increasing the amount of food you give to your gut flora. You'll shit more and fart more and feel bloated.
Secondly, as a tuber, potato contains natural defense against being eaten by pests. In case of potato, this is the poisonous glycoalcaloid solanine (a strong pesticide present in all nightshades), which is generally only present in potatoes that have been already munched on by pests or exposed to light (in which case they'll appear green due to production of chlorophyll), so you don't need to worry about this one much, but it also contains several protease inhibitors, which block the proteases (protein-digesting enzymes) in your stomach. So, you additionally won't be able to digest proteins properly (potato itself doesn't contain much proteins, but whatever you ate with potatoes might), again leading to the undigested proteins being delivered tot your gut flora in the colon. Protein waste products generally smell bad due to presence of amines and sulphur compounds, further turning the aforementioned copious amounts of fecal products into biohazard.

Bernd 07/04/2017 (Tue) 16:15:11 [Preview] No. 8717 del
Potato on the other hand contains fairly high amount of vitamin C which decrease with cooking, baking, frying etc. Generally speaking potato isn't the best option when one chooses a meal but it's tasty and a great base for several even more tastier dishes and can feed masses well when the need arise.

Bernd 07/04/2017 (Tue) 17:44:30 [Preview] No. 8718 del
Speaking of baked potato. It can be made delicious with several ways but all of them needs some salt:
- butter
- vegetable oil mixed with powedered red paprika
- sour cream
And nowadays my favourit:
- sour cream with crushed garlic and grated cheese on top

Bernd 07/04/2017 (Tue) 17:55:10 [Preview] No. 8719 del
>baked potato

We even have fast-food network with it there, they sell baked potatoes with butter/salads/cheese as filling. Their prices are pretty high for potato though.

I also saw shashlik-style recipe at dacha few weeks ago: potatoes with salo wrapped in tinfoil on grill. I expected very fat result but it actually wasn't fat but was pretty soft and tasty. Something like this: https://vosmarket.ru/shashlik/406-kartofel-s-salom.html

Bernd 07/04/2017 (Tue) 18:06:29 [Preview] No. 8720 del
>potato fast food
It's time to target Ireland.

>potato shashlik
Can bake similar in campfire.

Bernd 07/04/2017 (Tue) 18:37:38 [Preview] No. 8721 del
Thinking about making squash caviar to have with bread for lunch at work.
Any tips?
It can be kept at room temperature for half a day right?
Will probably use this recipe (http://www.vegelicacy.com/blog/13/squash-caviar-russian-vegetable-paste) but with winter squash instead of summer.

Bernd 07/04/2017 (Tue) 19:00:46 [Preview] No. 8722 del
>It can be kept at room temperature for half a day right?


Actually, almost every product can be kept at room temperature for half a day at least.

>this recipe

Looks ok. There is no one true recipe for squash caviar, it varies very much. Squashes could be replaced with eggplant for example.

Never liked this thing though.

Bernd 07/04/2017 (Tue) 20:41:07 [Preview] No. 8724 del
>>potato fast food
what are fries?
>Raw potato?
No, it's boiled, but without peeling the skin. It tastes differently and some people say it's more healthy, but anyway it's more fitting for this kind of meal.

Bernd 07/04/2017 (Tue) 21:24:15 [Preview] No. 8734 del
> squash caviar
looking at the pictures it looks like a kebab.

Bernd 07/04/2017 (Tue) 21:27:28 [Preview] No. 8735 del
Authentic squash caviar looks like it was already eaten by someone before.

Bernd 07/04/2017 (Tue) 21:27:58 [Preview] No. 8736 del
>what are fries?
A side dish by some meat product.

>some people say it's more healthy
It has the vitamins. According to popular supposition.
We have a joke about this based on a wordplay.
Peel or skin of the potato (and other roots and vegetables) is called "héj" in Hungarian. A hawk-like smaller bird is called "héja" but if I say "the peel of something" it is "héja" as well.
Kids don't like to eat the peel and mothers usually say them: "you have to eat the peel of the vegetable, it has the vitamins".
So the joke goes liek this:
The eagle mom says to her nestlings: "you have to eat the peel héja = peel/hawk, it has the vitamins." HAHAHAHAHAHAHAHAHA

Bernd 07/04/2017 (Tue) 21:42:23 [Preview] No. 8738 del

Bernd 07/04/2017 (Tue) 21:54:45 [Preview] No. 8739 del
(2.48 MB 440x440 snsd laffan tylee.gif)
prety funy

Bernd 07/04/2017 (Tue) 22:20:13 [Preview] No. 8742 del
fenno-mongolic joke

Bernd 07/05/2017 (Wed) 18:38:11 [Preview] No. 8753 del
(289.99 KB 1000x735 Makos guba 1000.jpg)
(148.43 KB 1200x630 mákostészta4.jpg)
Tonight gonna start a new miniseries on Hungarian pasta dishes. There are a few and generally all are very simple so school canteens prefer to make these. I don't know how popular nowadays few decades ago all the households cooked it regularly. I'm also not sure if other countries have these.

Today's dish is mákos tészta (= pasta with poppy seeds).
- pasta (some kind of flat type, try not to use spaghetti)
- salt
- ground poppy seeds
- sugar powder

Cook pasta with a pinch of salt, drain it, then mix it with ground poppy seeds and sugar.

A variation of this dish is mákos guba or mákos bobajka. It's made out of a certain crescent shaped rolled pastry (we call it kifli) I guess one can use baguette too. Slice it, pour hot milk on it, then mix it with ground poppy seeds and sugar. It can be made fancy with vanilla sauce and such. One advantage this dish has: you can utilize the not so fresh pastry you would throw out otherwise.

Bernd 07/05/2017 (Wed) 21:31:28 [Preview] No. 8756 del
>poppy seeds
Arabs think you're a drug dealer if they find them in your baggage.

Bernd 07/06/2017 (Thu) 05:32:08 [Preview] No. 8767 del
I read somewhere few years ago that thanks to some EU regulations on medicinal plants we had to drastically reduce our poppy production. But we eat it, EU, damn you! We're not making opiates!

Bernd 07/06/2017 (Thu) 05:36:47 [Preview] No. 8769 del
But the real question is: does that make more welcomed or less?

Bernd 07/06/2017 (Thu) 06:25:53 [Preview] No. 8770 del
I like to chew on bullion cubes. The comfort of food the convenience of candy.I make my own cottage cheese out of the soiled linens.

Bernd 07/06/2017 (Thu) 06:54:56 [Preview] No. 8771 del
I'm confused. Are these meant to be served as a side dish, main course or dessert? First pic looks like some pretty good cookies but the pasta seems as if it would be more substantial. Also the linguni looking pasta is paler almost translucent more sso than I am used to.
Your schools are actually allowed to cook food? Like in the cafeteria?
A search for kifli also pulled up pic related which is common in my area with a variety of fillings, fruit, nut, poppy.

Common arab probably thinks you are a cunning entrepreneur and treats you with commensurate respect, upper class arab thinks you're trying to cut in on his business.

> chew on bullion cubes

Bernd 07/06/2017 (Thu) 15:53:10 [Preview] No. 8774 del
Main course, after some soup. The milk soaked crescent rolls can be eaten as a dessert tho, especially if it has some cream beside the poppy-sugar mix.

>I make my own cottage cheese out of the soiled linens.
Sounds very organic and sustainable. Sure success on the hippie market.

Bernd 07/06/2017 (Thu) 16:03:12 [Preview] No. 8775 del
(31.98 KB 528x351 kifli.jpg)
(3.13 MB 2816x2112 Kifli.jpg)
Btw that crescent rolls thingy looks like picrel. It tastes like bread maybe a teeny-tiny bit more sweeter.

Bernd 07/06/2017 (Thu) 16:16:59 [Preview] No. 8776 del
(92.30 KB 600x450 diosteszta.jpg)
(187.77 KB 1600x1188 dióstészta.jpg)
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Dióstészta = pasta with walnut.
- pasta
- salt
- ground walnut
- sugar powder

Cook pasta with a pinch of salt. Drain pasta, mix it with ground walnut and sugar. Sometimes it's served with apricot jam but I guess it could work with other types of jam too.

Poppy seeds and walnut are tend to go in pairs in certain sweet foods. I think back on 8 I'd posted bejgli (which is certainly a dessert, typically made at Christmas time), if I remember correctly Poles have something similar. It's a baked, rolled pastry filled with a mix of ground poppy seeds/walnut, small amount of apricot jam, raisins and sometimes grated apple.

Bernd 07/06/2017 (Thu) 16:29:59 [Preview] No. 8777 del
There used to be much more bread with poppy seeds on it in my childhood. I don't actually remember when it's the last time I saw them.

Bernd 07/06/2017 (Thu) 19:38:01 [Preview] No. 8784 del
(112.09 KB 640x480 Makielki.jpg)
>mákos tészta
Looks like "makiełki" which we usually eat on Christmas.

Bernd 07/06/2017 (Thu) 19:44:27 [Preview] No. 8787 del
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>poppy seeds
>drug dealer

Full family of four was jailed in Russia for "drug trade" because of poppy seeds. They had a cafe where they made normal bread and buns with poppy and (surprising, really) stored some amount of poppy seeds. Although looks like they just didn't give money to authorities when they asked.


It is pretty fun because buns with poppy are common in Russia and sold everywhere.

Bernd 07/06/2017 (Thu) 20:13:18 [Preview] No. 8788 del
>gulag whole family
why doesn't this surprise me at all?

Bernd 07/06/2017 (Thu) 20:34:48 [Preview] No. 8790 del
(187.52 KB 960x539 magronen.jpg)
Time to add some Swiss food. Pasta was introduced north of the alps when the railway tunnels were build by Italian guest workers (they had to go back afterwards). Pasta became an instant hit in Switzerland, because they are lightweight and can be stored for a long time. Perfect for the people guarding livestock in the alps during the summer. They mixed the pasta with potatoes, cream, cheese and onions. The result is called Älplermagronen (Älpler is the Swiss German word for mountain herdsman, magronen is adapted from the Italian macaroni). Usually people add either bacon or ham and always serve it with apple sauce. Real Swiss Germans mix the apple sauce into the dish (uma delicia), Swiss French and foreigners would never mix them together and are grossed out when they see that.

Bernd 07/07/2017 (Fri) 05:47:04 [Preview] No. 8796 del
Is applesauce sweet and sour? Never ever actual applesauce.
>pasta and potato
That's some real plebeian food. The 'plebeian' here isn't used as derogatory term. Looks like potato salad but with pasta.

Bernd 07/07/2017 (Fri) 05:50:09 [Preview] No. 8797 del
Kek. It isn't even the seed what's used for making drugs.

Bernd 07/07/2017 (Fri) 09:15:58 [Preview] No. 8802 del
>Pasta was introduced north of the alps when the railway tunnels were build by Italian guest workers
Really? I mean, Italian-style pasta sure, but on the other hand there's traditional Swabian noodles dating much earlier, and often prepared in a similar style, with cheese, cream and onions...
>The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Written mention of „Knöpflein“ und „Spazen“ als „alles was aus Mehl zubereitet wird“ has been found in documents dating from 1725 by Lentilus a counselor and personal physician of Württemberg, although medieval illustrations are believed to place this noodle at an even earlier date.

Bernd 07/07/2017 (Fri) 16:21:36 [Preview] No. 8809 del
(220.70 KB 1600x1200 grízes tészta 006.JPG)
(51.65 KB 450x448 tejbegriz.jpg)
Grízes tészta = pasta with semolina.
- pasta
- salt
- semolina
- oil/butter
- sugar powder
- jam (apricot is the default)

Cook pasta with a pinch of salt. Fry semolina in oil/butter, stir continuously. When it's golden brown use a splash of hot water under the pasta, cover the semolina for a short time. Drain the pasta then mix it with the fried semolina. Serve it with jam and sugar powder.
I don't like this (I eat it if that's the menu because I don't don't like it) and never made, not once.

Not many recipes require semolina I can name two other from the top of my head: semolina noodle soup and semolina cooked in milk which the Germans would probably call Greißkoch. The latter is a thin pudding like blob usually sprinkled generously with cocoa and sugar or cinnamon. Sometimes I just throw some sugar in it but don't mix it so the sugar forms melted sweet pockets in the milky mass.

Bernd 07/08/2017 (Sat) 07:10:59 [Preview] No. 8827 del
Almost all food ITT looks like shit tbh.

Bernd 07/08/2017 (Sat) 14:37:50 [Preview] No. 8834 del
Despite your shitpost I'll give you a meaningful reply.
The foods I posted aren't supposed to look appetizing. They're supposed to be cheap, quick and easy to make even in large quantities. As I mentioned before these are cooked for school cafeterias or for example the pasta with semolina was one of the staples of the conscripted people's army back in the days of state socialism. They are filling and high in calories too and they are actually tasty. What I posted are all plebeian food.
The next dish I'm gonna write about will look even less good.

Bernd 07/08/2017 (Sat) 14:49:01 [Preview] No. 8836 del
>says the burger
Indeed, most of the stuff posted here would go under category of peasant food; the shit that you eat when you get hungry from a hard day's work.

Bernd 07/08/2017 (Sat) 21:51:42 [Preview] No. 8840 del
Why does Hungarian excessively use acutes and umlauts?

Bernd 07/09/2017 (Sun) 01:25:14 [Preview] No. 8841 del
(85.64 KB 645x523 olivier salad.jpg)
soviet luxury food

i think everyone knows how to make this (except americans)

Bernd 07/09/2017 (Sun) 01:39:24 [Preview] No. 8842 del
I fucking love this shit

Bernd 07/09/2017 (Sun) 07:22:42 [Preview] No. 8843 del
We call that Russian meat salad or French salad. However the second never includes meat and most of the time used for some kind of meat as a side dish. Easter time beside the horse-radish this is something that I prefer to eat with the ham. It's great.

Bernd 07/09/2017 (Sun) 14:17:39 [Preview] No. 8847 del
Because the Latin alphabet is insufficient for the sounds of Hungarian language. We had an alphabet that was a fit (it's like the runes) but wasn't Christian enough so it had to go.
However it's more like the lack of consonants what's causing problems.
Vowels are in pairs: a-á, e-é, i-í, o-ó, ö-ő, u-ú, ü-ű are short-long pairs. For example 'ó' is just long 'o' could be written like 'oo'. On the other hand 'á' and 'é' are entirely different sounds then 'a' and 'e' but they are considered as long variant because they are somewhat. I think we have two or three dialects which has more or different vowels, they are all archaic and urbanite bydlos laugh on them how they sound.
The consonants, well: cs, dz, dzs, gy, ly, ny, sz, ty, zs - these are all indicating one sound each. These don't have exact pair in latin so they decided during the 19th century to standardize their writing like this. It's more clear from the perspective of pronunciation than English where a letter could indicate several different sounds. If I see a 'g' in an English word it can be like the Hungarian 'g' but could sound like the Hungarian 'dzs' wich is like the 'j' in juice. Inversely if I'd like to show how you should pronounce 'dzs' then I would say it's like 'g' of 'j' in some English words.

Bernd 07/09/2017 (Sun) 14:33:20 [Preview] No. 8848 del
Káposztástészta = pasta with cabbage.
- pasta
- salt
- cabbage
- oil
- pepper
- sugar (optional)

It has two variants a sweet and a savory. I don't like it sweet. To be frank I do not like this meal but I eat it if that's the only option.
Cook pasta with a pinch of salt, drain it. Fry/cook shredded cabbage in oil with a pinch of salt and pepper (or sugar). Add the pasta and mix. After serving more sugar can be added.

Cabbage is an important part of Hungarian quisine, 'Székely cabbage' or stuffed cabbage are popular dishes everywhere. Some regional variants exist.

Weird Question Bernd 07/09/2017 (Sun) 14:46:52 [Preview] No. 8849 del
Does anyone know why Yuros invented new names for new world plants (tomato, potato, chili) instead of using American (usually Nahuatl) names?
Chocolate at least seems to have survived.

Bernd 07/09/2017 (Sun) 15:43:45 [Preview] No. 8850 del
well, imo polish food tastes much better than it looks
my favourite salad
what are those nahuatli names anyway?

Bernd 07/09/2017 (Sun) 15:59:55 [Preview] No. 8851 del
tomatl, camohtli, chilli
potato is from Taíno batata

Bernd 07/09/2017 (Sun) 16:10:31 [Preview] No. 8852 del
to answer this question, this probably has to do with the fact that those vegetables got popular in a quite short period of time; presumably local population wasn't even aware of foreign names for it and thus invented words such as pomodoro ("golden apple"), or Paradiesapfel/paradižnik/rajčica ("paradise apple") for tomato, Kartoffel (corrupted from terrae tuber, presumably used to mean other tubers before as well, also cognate to Italian tartufo, "truffle") and pomme-de-terre/Grundbirne (whence derivative Slavic words such as brambor or krumpir) ("ground apple/pear") for potato. Chili is called pepper by extension because it's used as a hot spice (like black pepper).

Bernd 07/09/2017 (Sun) 16:51:37 [Preview] No. 8853 del
What's with all these rare balls nowadays? Denmark, the supposed jap with Mongolia and Korea (sorry, Hanguk), now Luxembourg...

Bernd 07/09/2017 (Sun) 16:59:04 [Preview] No. 8854 del
Oh I remember: >>8660

Bernd 07/09/2017 (Sun) 19:14:03 [Preview] No. 8855 del
it's me, I was visiting parents, admin should take a look at his ball detecting mechanism

Bernd 07/11/2017 (Tue) 17:43:53 [Preview] No. 8879 del
Krumplistészta - pasta with potato.
- pasta
- potato
- onion
- oil/lard
- salt
- paprika powder
- black pepper

Cook pasta with a pinch of salt, drain it. Chop onion fry it in oil/lard. Chop potato into small cubes, when the onion is glassy add potato fry both a little, then add salt, pepper and paprika. Mix good and fast, be careful not to burn the paprika (it turns sour). Add water just to cover the potato. Overcook it a bit so it crumbles easily. Let the water evaporate if it's still soupy. Add the pasta and mix it (optional: mash the potato first).
Eat it with pickled veggies.
The fat you fry the onion and potato can be melted from bacon/salo it will add some flavor.

The potato base of this food is in itself a soup-like dish called paprikáskrumpli (=potato paprikash) except for the pasta we should cook it much more thick. People add other ingredients to the soup, most of the time sweet and/or hot paprika, tomatoes, different kinds of sausages.
This soup is very similar to gulyás (goulash soup).

Bernd 07/11/2017 (Tue) 18:45:42 [Preview] No. 8880 del

It is pretty fun that in Russia word "goulash" very often used for meat stew, not soup. I guess sometimes people don't know about soup at all.

It is all begun in Soviet times when they named this thing "goulash" by some reason.

Bernd 07/11/2017 (Tue) 19:01:25 [Preview] No. 8881 del
(30.52 KB 296x445 bogrács.jpg)
For foreign public the goulash is basically something you posted. We would call that pörkölt. This is an interesting thing: we usually translate pörkölt to stew in English but the two has nothing to do with each other, in the past few years I got the feeling that a stew can be like our goulash soup minus paprika. It's all very confusing.
Officially there's goulash and goulash soup but I think Hungarians in general (with the exceptions of professional chefs) will only think goulash soup if someone mentions goulash. Nevertheless goulash soup is a very thick dish especially if it's cooked over open fire in bogrács (a type of pot like in picrel). Also originally it's made of beef but pork is ever popular.

Bernd 07/12/2017 (Wed) 00:26:16 [Preview] No. 8886 del
In Slovenia, it depends. In cities golaž¹ means the same as it does in Europe generally (so wrong), but if you eat it at village feasts or in mountain huts (I presume also at gommunist festivals but I don't go to those) it's a thick meat soup.

[1] I love how that /u/ was retroanalysed as Proto-Slavic *ǫ, which produces /o/ in Slovene (distinct from /ɔ/, which is the general reflex of *o)) /ou/ in Czech when long (otherwise /o/), /u/ in Yugoslav and Ruthenian languages, and /ə/ in Bulgarian. Apparently some know-it-all linguist decided that the fact that everyone pronounces it with /ou/ and /u/ near to Slovenia must mean that it should be an /o/ in pure Slovene.
Well similarly we ended up with krompir from German dialectal Grundbirne for potato (compared to Croatian krumpir), we even had the idea to switch the accent to final syllable because due to a series of independent accent shifts (some of them acting in Slovene, some of them in Croatian) accents in Croatian tend to be a syllable earlier than in Slovene (though not as a rule). And because the o in krompir is unaccented it switches to /ɔ/ as nice pure Slovene doesn't tolerate unaccented /o/ (though I can't agree that this is how people actually speak).

Bernd 07/12/2017 (Wed) 17:22:37 [Preview] No. 8894 del
(60.29 KB 800x623 túróstészta.jpg)
Túróstészta = pasta with cottage cheese.
- pasta
- salt
- cottage cheese
- sour cream
- bacon/salo (optional)
- sugar (optional)

Cook pasta with a pinch of salt, drain it. Mix it with cottage cheese, then serve it sour cream and fried bacon/salo cubes on top or with sugar on top. To be frank at home very few people eat it sweet it's more like a school cafeteria thing. Some schools even go that far that after the cooks put the bacon on top of the pasta they throw a good amount a sugar after it too. Bleh.
A version of this dish is called túróscsusza, the csusza is just a type of pasta typically used for some Hungarian dishes.
You can smarten this stuff with cheese: mix the pasta, cottage cheese, cream, bacon, then grate some cheese on top then put it in the oven until it's golden brown. Don't forget to turn on the oven else you'll wait forever.

I think this is the last pasta food, we eat other kind of noodles as side dish I think I'll continue with those.

Bernd 07/13/2017 (Thu) 17:15:31 [Preview] No. 8913 del
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I promised other noodles but I have to write about something else first for the demonstration. We've already touched today's topic: pörkölt. This will be the main course which we will use the noodles on the side for.
- onions, lots, more, if you think it's enough get some more
- meat, could be any kind of meat, even drumsticks, heart, gizzard but for the example I'll write pork (ham)
- oil/lard
- salt
- pepper
- paprika powder
- 1 paprika (optional, just for the taste)
- 1 tomato (optional, just for the taste)

Chop the onion fine, the pork into cubes. Fry the onions glassy in the oil/lard then mix the paprika powder in (careful not to burn it) add the meat fast, then the salt and pepper and fry the pink out of the meat's surface stirring continuously. Pour water just enough to cover the meat. Cover the pot with a lid and let it cook, sometimes stir it, add water if you find it too short. It's ready when the meat is cooked and most of the onions dissolved into gravy (or Saft as we call it).
For their taste value we can add sliced paprika and chopped tomato (I think the peel of the tomato should be discarded first as it). The tomato just like the onions should dissolve into the gravy.
The fat can be melted from bacon/salo, also it's popular to flood the frying meat with red wine if it's cooked on open fire in bogrács.

Bernd 07/13/2017 (Thu) 17:19:13 [Preview] No. 8914 del
Also pörkölt means something liek burned.

Bernd 07/13/2017 (Thu) 18:14:44 [Preview] No. 8915 del
(316.43 KB 1600x1200 fastfood.jpg)
>We even have fast-food network with it there, they sell baked potatoes with butter/salads/cheese as filling. Their prices are pretty high for potato though.

Bought it and eating right now.

Bernd 07/13/2017 (Thu) 18:18:30 [Preview] No. 8916 del
Jó étvágyat!

Bernd 07/14/2017 (Fri) 05:48:20 [Preview] No. 8922 del
Or maybe roasted, toasted.

Bernd 07/14/2017 (Fri) 17:01:02 [Preview] No. 8925 del
So we saw yesterday how pörkölt is made. But what goes with that? You can have bread, all forms of potato (freedom fries, mashed, boiled, baked whatever), rice and pasta ofc (but then I would add sour cream to the pörkölt). However I promised noodles. I'm gonna write about two types: tarhonya and nokedli. Hes jew probably will recognize nokedli as a word of German origin.

Tarhonya looks like shrapnel. I dunno if it's available abroad.
- tarhonya
- oil
- salt
- black pepper
Fry the dry tarhonya in a bit of oil until all the shrapnels got some color (not black), pour water about double amount, add salt and black pepper. Let it cook, add more water if needed, stir it sometimes. In the and all the water needs to be absorbed and evaporated, it's good to left the noodles sit a bit (you can cover the open pot with a cloth wich absorbs the steam but traps the heat).
Serve it with the pörkölt on the side, or better, mix the pörkölt into the tarhonya in the pot.
A trick: spoon some Saft (gravy) from the pörkölt into the cooking tarhonya so it will absorb some taste.

In next episode: nokedli.
Just came the thought: probably buckwheat is usable too as a side dish.

Bernd 07/14/2017 (Fri) 19:00:09 [Preview] No. 8926 del
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I always thought that noodles is long pasta, but your photos are rather different.

Bernd 07/14/2017 (Fri) 20:26:30 [Preview] No. 8927 del
>Hes jew probably will recognize nokedli as a word of German origin.
It's actually more complex than that. Considering /n/ and not /kn/ at the start, the word Nock(e)rl(i) (obviously diminutive of Nock) must have went through Italian (where /kn/ and /gn/ were transformed into /ɲɲ/), cognate to Italian gnocco, gnocchi in plural. But that again seems to be a word of Germanic (Langobardish) origin, related to modern German Knöchel, meaning the ankle bone. It's also directly cognate to English knuckle, as well as more distantly to Knie/knee.
So it is more a word of Italian origin, based on a German word root.

Bernd 07/14/2017 (Fri) 23:25:44 [Preview] No. 8930 del
>burger cuisine
https://youtube.com/watch?v=XJ9USt9drkc [Embed]

Bernd 07/15/2017 (Sat) 00:20:07 [Preview] No. 8931 del
>"a hoeff a coep of oal purpose flour"

And before you write off all American food, remember Chicago's greatest culinary invention: brownies

Bernd 07/15/2017 (Sat) 03:29:54 [Preview] No. 8934 del
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Wholemeal loaf of bread, sliced for toasting, with a thin layer of butter and Vegemite. Washed down with full cream milk. Excellent.

Bernd 07/15/2017 (Sat) 09:50:18 [Preview] No. 8935 del
Never ate vegemite. The only knowledge I have on that is from KC. And it's not very flattering. I don't even know if it's salty, sweet, sour or bitter. I will taste it however if the chance presents itself.

I consider noodles a more generic term and I used that way and today I'll post about nokedli which looks and made entirely differently but I think it's part of the noodles family. Maybe I'm wrong.

Does that really exist?

Bernd 07/15/2017 (Sat) 11:35:58 [Preview] No. 8939 del
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Vegemite has a very strong, distinct taste that is described as umami or savory. It's bad reputation is caused by what i can only assume are deeply ignorant burgers that treat Vegemite as if it were a peanut butter or jam spread. I certainly couldn't stomach a spoonful of Vegemite on it's own. The truth is, that Vegemite is delicious when prepared correctly, as described in my original post. Thinly spread; not like how you would use a pesto, Italian anon. Some people like more or less Vegemite but i always like it with an equal amount of butter and always accompanied with a nice glass of milk.

Bernd 07/15/2017 (Sat) 12:13:12 [Preview] No. 8940 del
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Mamma mia Piedone Puerto Bello!

Bernd 07/15/2017 (Sat) 12:29:35 [Preview] No. 8941 del
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I want to try it too. Yeast extract doesn't really give me information as to what sort of flavor it has going on. There was some 80s song, by Men at work? Had a line about someone handing him a vegemite sandwich. I think Crocodile Dundee, Men at Work, and Crocodile Hunter fucked up American views of life in Australia for 2+ generations tbh. >>8926
I think he's using noodles there in a catch-all kind of way like pasta.

Bernd 07/15/2017 (Sat) 14:36:58 [Preview] No. 8943 del
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Today I wanted to bake taters in coals and eat it with yoghurt. It's fuckin raining. Oh well.

Nokedli. Basically it's dumplings.
- some flour
- 1 egg
- water/milk
- salt
Mix ingredients, you want a fluid dough but not too watery. Boil water and get a cheese grater with large holes, put it over the boiling water pour some dough on it, spread and push the dough through it. Watch as the dough drips into the water. Do this until you're out of dough.
Drain it (it cooks fast).
Serve it with the pörkölt.
Nokedli has other uses. Mix it with scrambled eggs and eat it with fresh salad made of salad and water lightly spiced with sugar and vinegar.

Bernd 07/15/2017 (Sat) 14:37:31 [Preview] No. 8944 del
I will keep in mind to spread it lightly on butter tho.

Bernd 08/05/2017 (Sat) 15:12:25 [Preview] No. 9428 del
Tip for the caniculares:
Kvas watered down, add lemon juice and sugar. Drink cold.

Bernd 08/05/2017 (Sat) 18:06:05 [Preview] No. 9429 del
Didn't have kvas, used Weißbier.

Bernd 08/06/2017 (Sun) 07:36:34 [Preview] No. 9430 del
How was it?
All the Weißbiers I've drunk (well, both to be precise) were a bit sour to begin with so I'd guess it would wörk. I could have bought factory made bear with lemon juice or with other fruit juice but they feel too artificial to me, also a bit too carbonated. I chose kvas for this purpose because it has no alcohol content and with the water I planned to get a mild meek taste (I prefer that to clench my thirst) while preserving the malty overtone so the sugar and the lemon also weren't overused. Of course everyone can make his own mix for his own taste.

Bernd 08/06/2017 (Sun) 13:18:58 [Preview] No. 9435 del
Well besides that it's somewhat a traditional combination here in Bavaria to mix Weißbier with lemonade (Ruß'n), you can even buy it bottled here, yeah I'd say the taste fits better than doing it with your factory standard lager. Usually the factory bottled stuff is full of artificial aroma as well because it's cheaper that way. Weißbier itself is a bit fruity tasting, yes (it's from the warm fermentation) so I think I can approve it.
But yes even watered down this way you're still at higher alcohol content than quass.

Bernd 08/06/2017 (Sun) 13:28:18 [Preview] No. 9436 del
It's Liptauer and it's not Hungarian, REEEEEEEEEEEE

Bernd 08/06/2017 (Sun) 14:48:15 [Preview] No. 9437 del
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Liptó county is Hungary.

Bernd 08/08/2017 (Tue) 18:49:52 [Preview] No. 9478 del
Turned out the Rooibos I still have expired two years ago... It's fine.

Bernd 08/10/2017 (Thu) 08:31:24 [Preview] No. 9509 del
Why not just kvas?
Also what kind of kvas do they sell in your countries? We have Obolon which is from Ukraine and is very sweet and very carbonated, pretty much slavic coca-cola. And there are some lithuanian ones which are better but also 3x more expensive. Sadly my shops have no access to polish produced kvas.
I've drank home-produced kvas once and it was much more sour than those two mentioned earlier. And probably didn't have any sugar. I think I liked it most tbh.

Bernd 08/10/2017 (Thu) 18:02:31 [Preview] No. 9523 del
Because kvas tastes too "thick" to me to be refreshing, too intense taste. I don't feel that it quenches my thirst. In general I feel most soft drinks too sweet to be pleasant. The sugar I add to the mix is just for counterbalancing the sourness of the lemon.

Bernd 08/10/2017 (Thu) 18:08:53 [Preview] No. 9524 del
Oh and we buy Starokijevski Kvas. It's from Fastic, Ukraine. The light one is more fruity.

Bernd 08/10/2017 (Thu) 20:25:47 [Preview] No. 9529 del
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>very sweet and very carbonated, pretty much slavic coca-cola

There are two wide and loose categories of kvass, "sweet" that is used mostly for drinking, and "salty" that is used for drinking and okroshka (although first one often used for it too). Sweet is dark, salty is white.

Sadly, salt kvass rarely produced by companies, only few years ago it started to became available here in most shops, for example. But i often seen homebrewed salt kvass, it is very good.

Bernd 08/16/2017 (Wed) 18:10:21 [Preview] No. 9599 del
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Why does hot paprika make everything better?

Bernd 08/18/2017 (Fri) 05:39:34 [Preview] No. 9619 del
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How do you call these stuff in English? I'm pretty sure other countries have these. Bread and toppings always with cheese (similar to pizza basically) thrown into an electric grill (or oven).

Bernd 08/18/2017 (Fri) 13:08:01 [Preview] No. 9623 del
open faced sandwich. I thought they were always like pic related but it's a more comprehensive term apparently.

Bernd 08/18/2017 (Fri) 13:57:10 [Preview] No. 9624 del
But bruschetta (more specific toppings) and cheese bread (bread cut differently) are more common in the US at least.

Bernd 08/18/2017 (Fri) 15:11:59 [Preview] No. 9627 del
Ah, thanks. We literally call it warm sandwich.

Bernd 08/18/2017 (Fri) 22:10:13 [Preview] No. 9629 del
oh fuck, where'd the text of my post go? We just call it an open faced sandwich but usually conjures up images like the picture here >>9623

Bernd 08/19/2017 (Sat) 07:06:32 [Preview] No. 9630 del
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Same shit with my post. Weird. They'll solve it upstairs. I hope.

Bernd 08/24/2017 (Thu) 05:42:59 [Preview] No. 9670 del
What kind of jams people make in other countries? I know about marmalade tho never tasted it.
We have lekvár and dzsem (pronounce exactly like jam). The one is more chunky with whole pieces of fruits in a more fluid fruit juice the other is more homogeneous pulp, the fruit is cooked until it dissolves. I dunno which is which I call everything lekvár.
Also 4th pic. What the shit?

In my family we like raspberry and rose hip the most, apricot is considered the most basic, if we say lekvár we think apricot. The least preferred is plum for some reason. Not that it isn't taste just we eat the least for some reason. For other totally mysterious reason we portion these into the largest jars we have, all the others are filled in smaller jars and these run out pretty quick.
Now if you open a jar, you have to stick with it. We don't mix any preservatives in there only the heat treatment and the airtight seal keeps it edible so it inclines to get moldy if left to sit too long after opening. Therefore we have a strict rule not to open several jars with different jams, if we decide by one taste then we eat that until it's finished.
I got the hankering for some plum. I eyed the jar for a minute or two weighing if I want to eat that from now on (and condemn the others too) but than I thought it's all right plums tends keep fresh the longest, so I decided to eat that. I opened it and it was moldy already. Rreeeeeeeeee. And this is how I wrote today's blog.

Bernd 08/24/2017 (Thu) 08:24:20 [Preview] No. 9671 del
We have no culture of jam (although it is known and made locally), but varenye (from варить, "to stew", "to boil").


As wiki says, it is "similar to jam except the fruits are not macerated, and no gelling agent is added". It is made from everything, most popular ingredients are strawberry, apricots, apples etc. I have large stock of homemade varenye my grandma made, but i guess it is all spoiled now because it is old, I rarely eat it. Sad.

Bernd 08/24/2017 (Thu) 17:17:09 [Preview] No. 9674 del
In Slovenia, mainly apricots, plums, strawberries. Cooked it from peaches and blueberries too. Homemade marmelada is always chunky, apricots or plums are just halved when you take out the seed before cooking. Sometimes we still use quince as thickening agent (contains a lot of pectin) but buying pectin powder and adding it to the mix is more common nowadays.

Bernd 08/24/2017 (Thu) 17:47:32 [Preview] No. 9675 del
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I don't know but that looks tasty. But my electric oven pisses me off too much, it takes forever to heat up and then it stays hot for too long and takes a lot of power which is expensive. I'll stick to regular toasts.

We make jam from apples, plums, strawberries, currants, other things that my parents have in garden but I don't recall now.
Also my favourite confiture is called "Powidła", it's made from hungarian plums and it's similar to marmalade.

Bernd 08/24/2017 (Thu) 18:35:28 [Preview] No. 9680 del
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We also have culture of "boiled". It's a good way to preserve the taste of summer for the winter. If it's gone awry but not moldy it still can be used to make pálinka. Actually it's pretty good base material for pálinka as it contains only good ripe fruits almost the cherry picked ones with high sugar content and full taste so it gives good quality pálinka. Also I think we add some sugar to it.
>I rarely eat it. Sad.
If you got more eat it.

Here only the impatient ones add "thickening agents" to the jam but I think it's more widely spread nowadays. However it's highly depends on the moisture content of the fruit if it's need some artificial gelatin. For example blackberry has lots of juice so it needs some, but plum is very fibrous so it's very thick in itself.
Also it's kinda hip to make these even young (30 somethings) people cook some. Or so I heard.

>regular toasts
Those can be spiced up with different spreads and stuff. Like:
- butter
- rub some garlic on it then spread butter
- lard
- garlic and lard
- pate (liver, meat)
- pate with pepper
- sliced tomatoes
- canned tuna (don't forget to pour the oil onto the toast, especially if it's olive)
- olive oil
- etc etc

>hungarian plums
How come it's Hungarian? It's just a name or imported from here? We have a variety of plums.

Bernd 08/24/2017 (Thu) 19:02:40 [Preview] No. 9681 del
Yeah, fucking hipsters man.
pectin > gelatin btw not even vegetarian

Bernd 08/24/2017 (Thu) 19:17:35 [Preview] No. 9682 del
I've no idea. Why is it superior?

Also Northern Hungary makes delicious pate and their horčica is top-tier too.

Bernd 08/25/2017 (Fri) 08:35:30 [Preview] No. 9687 del
Gelatin is too stiff, pectin makes a softer gel.

Bernd 08/25/2017 (Fri) 09:41:34 [Preview] No. 9689 del
>my electric oven pisses me off too much
I only recently learned that 'toaster oven' is a thing that exists. Apparently it's like a small microwave that doesn't use microwaves, but instead functions like a toaster by heating up a metal grill bit. I have never actually seen one, but the design sounds absolutely horrible. But I also never learned to use the grill setting of my full sized oven very well.

You should all get a waffle iron. It's amazingly good at doing any kind of spiced pastries really fast, and can also grill bread and do all kinds of clever shit, like heat up a single serving of frozen fries with hand selected fresh spices. I recommend the stud shaped gridfor such universal use though, not the cubic hole pattern, I hear that one gets stuff stuck in.

Bernd 08/25/2017 (Fri) 16:43:18 [Preview] No. 9694 del
I just googled toaster oven, what the hell is that

Bernd 08/25/2017 (Fri) 17:45:39 [Preview] No. 9697 del
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We have these grills to make warm sandwich and other stuff. Bretty good. Maybe Suomibernd refers to this.

Bernd 08/25/2017 (Fri) 19:48:17 [Preview] No. 9699 del

All microwaves I had could be used as "grill" and had heating elements that can be active without microwave. First one, old Moulinex microwave from 90s, even had rotating shaft for grilling chicken.

Bernd 08/26/2017 (Sat) 06:13:21 [Preview] No. 9701 del
Huh. And it can roast/toast the food to nice golden brown color?

Bernd 08/26/2017 (Sat) 09:11:05 [Preview] No. 9705 del
Yes, but they aren't really good. I tried few times, classic oven is better (although I have bad oven too, it uses gas and hardly controllable).

Bernd 08/26/2017 (Sat) 15:54:14 [Preview] No. 9729 del
A toaster oven is an oven the size of a small microwave, usually a little smaller than a quarter sheet (quarter sheet: 13x9 inches).
It has a timer dial, and says "toast" instead of "broiler" so it can replace a dedicated toaster.

People usually use it for any kind of toast (bread, bagel, etc.) or heating/reheating things like sandwiches, pizza bread, or pizza.

Märzenbier Bernd 08/26/2017 (Sat) 16:11:24 [Preview] No. 9730 del
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Do they start selling Oktoberfest this early in Europe?
It's been creeping up in the US so it's now another holiday season in the liquor stores (late August .. Halloween).

Also, what do you guys eat with it? It's great with cheese and bean dishes, but IDK how common Mexican-American food is in Europe.

Bernd 08/26/2017 (Sat) 16:57:58 [Preview] No. 9731 del
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Just made baked champignon mushrooms stuffed with cheese and garlic sauce. Wasn't bad, although I probably need to cook them longer.

Let's see if I will be alive after few hours.

Bernd 08/26/2017 (Sat) 17:48:33 [Preview] No. 9732 del
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Jesus, that looks good. I still have to make dinner.

>Also, what do you guys eat with it?
With lager? Anything salty really. After a man goes home from wörk and sits down beside a bowl/plate of hearty meal he can open a lager on the side or after it. This is a good example: >>9731
But if the goal is an evening with drinking beer then some salty snacks can accompany the lager, crackers, chips etc. We call these stuff "beer skate" as they make the beer slide down faster. Home baked salty pastry with cheese on top like the Hungarian pogácsa (other related cultures has this as well, also a variety of them exists with chunks of meat or cottage cheese or onion etc.) is god-tier for this purpose. It works well with wine too.

Bernd 08/26/2017 (Sat) 19:19:37 [Preview] No. 9733 del
Bavaria pro here.

Brez'n - pretzels (those soft lyed type) are the main snack. Then there's Wurstsalat (yeah that's sausage salad) and Leberkäse (meatloaf of sausage fill instead of minced meat, I guess?) which are considered snacks but if you go to a Biergarten you'll get chicken or Bratwurst almost anywhere too. Food served at actual Oktoberfest (called Wies'n in München) is the same but more expensive with more touristy shit added.

Bernd 08/26/2017 (Sat) 20:17:18 [Preview] No. 9734 del
How do you feel now?

We don't have oktoberfest related food seasons here. We drink beer and eat sausages regularly.

Bernd 08/27/2017 (Sun) 08:17:59 [Preview] No. 9741 del
On May Day it's customary here to drink beer and eat sausages with mustard and bread if one visits some festival. Sometimes referred as "beer sausage".

Bernd 08/27/2017 (Sun) 09:27:24 [Preview] No. 9743 del
>How do you feel now?

I feel pretty bad, but it isn't because food but because weather is changing and I often have headache when this happens. I hate my life.

Bernd 08/27/2017 (Sun) 12:22:46 [Preview] No. 9744 del
That sucks bear dicks. The best part of migraine is when the doctor shrugs and says: "some people are just like that, having headaches, have you thought about changing lifestyle?"

Bernd 08/29/2017 (Tue) 10:17:01 [Preview] No. 9810 del
>'á' and 'é' are entirely different sounds then 'a' and 'e'
>but than I thought

Philolobernd, could you explain to me why is it that so many people (on the internet at least) confuse these two words so often/easily? I never quite understood how that happens (it never happened to me). Is it just the phonetic similarity or is there some syntactic or semantic confusion at play (perhaps related to the native language of the speaker)?


Keeping in the topic of food, could Bernd point me to videos of culinary degustations from around the world? (Best if yanks and US-ian English can be avoided.) I haven't had a meal in close to 3 weeks and I found that watching other people prepare and eat tasty food somehow tricks my brain into assuaging the sense of hunger, thanks.

Bernd 08/29/2017 (Tue) 10:50:10 [Preview] No. 9811 del
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>Keeping in the topic of food, could Bernd point me to videos of culinary degustations from around the world?

I have only this, although it isn't what you asked

Bernd 08/29/2017 (Tue) 14:41:32 [Preview] No. 9812 del
Which two words?

Bernd 08/29/2017 (Tue) 17:30:09 [Preview] No. 9814 del
I think he thinks than and then as I mixed up those in the examples he presented.

Bernd 08/29/2017 (Tue) 17:44:56 [Preview] No. 9815 del
I dunno why other people confuse those two I can only speak of my side.
When I write something I don't think on how to write the words and sometimes I just write what's comes out of my fingers first when those particular words comes up. Then if I notice my mistake in that moment I correct it promptly. If not then two possibilities can happen: if I proof read my it, then I change what I wrote if not it stays that way. As time passed I more frequently neglect to re-read my posts as I put too much effort already into my stuff here.
Sometimes there's another possibility: I start to re-formulate my sentences for some reason and then I notice my mistake and correct it. And sometimes this re-wording leads to other mistakes, anomalies and inconsistencies.
In the case of that two words it doesn't help that I read lots of texts (e.g. books) in English as I depending on the context to comprehend what's written so I don't take notes on grammar.

Bernd 08/29/2017 (Tue) 17:49:34 [Preview] No. 9816 del
Kek, I fell in the trap of re-wording:
>if I proof read my it
First I wrote: "if I proof read it".
Then I wanted to change this to: "if I proof read my post".
But after that I noticed one line under I've already written "my post" so I deleted the "post" but forgot the "my" then I didn't proof read what I wrote.

Bernd 08/30/2017 (Wed) 07:38:23 [Preview] No. 9827 del
You reminded me of the case in German with wann and wenn. First is "when" as an adverb of time, while second is "when" as a conjunction. Historically there was no such distinction and difference was dialectal instead, but Ansperchen (note: German cognate of assborg, osbarrow) in charge decided there is a semantic difference between the two so people must use them as perscribed.

Bernd 08/30/2017 (Wed) 17:56:09 [Preview] No. 9838 del
wann = amikor
wenn = amikor
German order and efficiency.

Bernd 09/03/2017 (Sun) 03:22:26 [Preview] No. 9883 del
>"when" as a conjunction
What would that be?

Bernd 09/03/2017 (Sun) 15:29:20 [Preview] No. 9889 del
Don't cross the railroad tracks when the lights are flashing

Bernd 09/03/2017 (Sun) 19:17:14 [Preview] No. 9891 del
When you can replace when with if without changing the meaning of the sentence.

Bernd 09/04/2017 (Mon) 16:02:08 [Preview] No. 9896 del
Cook Bernds
Please provide me with some recipe what should I do with pasta I bought, pic related. I'm looking for something simple and nutritient, preferably including meat.
I used to buy prepared sauces from the shop but they're all shit.

Bernd 09/04/2017 (Mon) 16:51:45 [Preview] No. 9899 del
1. Chop chicken breast fillet into noodle like shapes. Fry these with chopped onion (it's ok if the onion gets burned a bit, also you could chop it into more substantial slices for it's texture) in some oil.
2. Make pesto. The most basic is olive oil, basil and Parmesan, but I would put almost any hard cheese, or the first cheese I can get my hands on it. Some garlic can go into the mixture too. Btw the best pesto isn't basil pesto but bear leek (Allium ursinum) pesto (too bad it's out of season) and it hes mild garlic taste.
3. Cook pasta.
4. ???

Bernd 09/04/2017 (Mon) 16:54:37 [Preview] No. 9900 del
Or make pörkölt (any kind of meat) with mix sour cream.

Bernd 09/04/2017 (Mon) 16:57:49 [Preview] No. 9901 del
*mix it with sour cream

Bernd 09/04/2017 (Mon) 17:16:07 [Preview] No. 9902 del
Or. Sour cream + mayo + pepper + fine chopped onion + corn + chopped ham. Cook pasta, mix the two, eat it cold.

Bernd 09/04/2017 (Mon) 17:25:49 [Preview] No. 9904 del
Pasta salad with grilled chicken, simple and easy, serve hot or cold.


Just pasta dressed with oil/vinegar/herbs and garlic, onion, sweet chili

Bernd 09/04/2017 (Mon) 19:16:28 [Preview] No. 9908 del
Sound delicious but I'm not sure I can make pesto. I looked up some recipes and everyone uses blender which I don't have.
I think I'm gonna try this one. Btw I should mention that I want my dinner hot.

Bernd 09/04/2017 (Mon) 20:42:05 [Preview] No. 9910 del
What, no pine seeds?
You don't need a blender. Chop the basil and crush the garlic.

Bernd 09/05/2017 (Tue) 05:14:35 [Preview] No. 9914 del
Sounds good.

Pörkölt with cream is an easy dish with common ingredients so always a solid choice. If you chop the meat into smaller cubes it cooks fast too, maybe the only thing worth to cook it longer is the onion. It's consumable (and tasty) with onion bits but by the book those should dissolve into the gravy.

Yeah, it can be finely chopped. I use a stick blender (easy for me I didn't bought it).
No pine seed nonsense. Especially with bear leek pesto.

Bernd 09/05/2017 (Tue) 16:12:53 [Preview] No. 9921 del
I fucking love pine seeds, and I'm not giving that up!

Bernd 09/05/2017 (Tue) 16:39:28 [Preview] No. 9925 del
How about pine sprouts?

Bernd 09/05/2017 (Tue) 16:42:05 [Preview] No. 9927 del
Today: fish n french fries.

Bernd 09/11/2017 (Mon) 17:09:59 [Preview] No. 10291 del
>Pörkölt with cream and onion
I'd like to report that I cucked this several times already with great success and that is a great meal. Thank you Bernd.

Bernd 09/11/2017 (Mon) 17:25:24 [Preview] No. 10293 del
I'm glad you liked it.

Bernd 09/11/2017 (Mon) 17:30:26 [Preview] No. 10295 del
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aaand I burned my today's meal because of f5-ing a dead chan
fml smh tbh

Bernd 09/11/2017 (Mon) 17:31:38 [Preview] No. 10296 del
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Oh I forgot to post these when I asked about jam. We also use these jello blocks called 'Hitler bacon' (sometimes 'Stalin bread') usually for filling in pastries. It's some artificially made jam with unknown quantity of fruit content if any. It was supposedly introduced in the late WW 2 period as a substitute of real jam and stayed in use for a long time, basically up to this day. I seem to recall we aren't the only nation eating this I'm not sure.

Bernd 09/11/2017 (Mon) 17:32:09 [Preview] No. 10297 del
Coal is good for the bowels.

Bernd 09/11/2017 (Mon) 18:09:20 [Preview] No. 10307 del
Put a TV box in a LAN connection with your PC and set it up in your kitchen, so you can f5 while you watch your food burn.

>no money
move to a one-room with cooking closet

>have money but also a shitty community kitchen and gyps will gyp your TV box
stream to a google cardboard and never take it off

Bernd 09/11/2017 (Mon) 18:15:57 [Preview] No. 10311 del
thank yuo finalnd, yuo are my greatest ally

Bernd 09/19/2017 (Tue) 17:05:16 [Preview] No. 10545 del
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Why does iodised salt fucks up the taste of tomato?

Bernd 09/19/2017 (Tue) 17:17:46 [Preview] No. 10547 del
cook at old job said tomatoes acidity is neutralized by salt, but that's just anecdotal evidence.

Bernd 09/19/2017 (Tue) 17:40:43 [Preview] No. 10550 del
I mean specifically iodised salt. With normal salt it tastes ok (like salty tomato but of course sometimes the pure taste of tomato is preferred) but those with added iodine gives some weird taste to it. I haven't experienced this with other food. Maybe if I would add it to other fruits I could find something that behaves similarly but this idea seems absurd in itself.

Bernd 09/19/2017 (Tue) 19:09:12 [Preview] No. 10553 del
I want to feed delicious goulash to a magyar qt and then sniff the braps she makes afterwards

Bernd 09/20/2017 (Wed) 05:24:13 [Preview] No. 10560 del
Can you cook goulash? You need this skill to feed a grill goulash.
If you want to feed goulash to a Hungarian grill then you have to acquire the skill of cooking goulash over open fire in a bogrács (pronounce like bogratsch it's kind of a pot you can find a pic in this thread). So you probably need to learn making fire too if you don't know how.
Can you do any of this?

Bernd 09/23/2017 (Sat) 06:23:15 [Preview] No. 10610 del
And now that I replied you shut up???! Wtf?!

Bernd 09/23/2017 (Sat) 13:16:52 [Preview] No. 10627 del
Here the Sunday go to soup is some kind of a broth/bouillon type (if this make sense) meat soup. Chicken, beef and pork are all popular but sometimes we use goose or duck and in the past decades turkey got some popularity too. The cheapest version is based on chicken neck, wings, liver, heart and of course back and ass. Particularly the last two. The most prestigious one might be the beef soup maybe with marrowbones. A good home made pig-slaughters are still popular all over the country - only areas with commieblocks are exceptions - and a good pork chop soup is an essential part of them. Otherwise bone soups are also made usually the meat from the bones are for some other course, for example for a pörkölt.
Beside the meat typical ingredients are: potato, onion, garlic, carrot, parsley, celery, turnip (or rather kohlrabi), paprika, tomato, kale, salt and pepper. These are cooked carefully not to turn any of these into paste. Also meat soups are always slow cooked probably even simmered.
These types of soups are always served with pasta, we have a variety of this from thread-like stuff to small squares and noodles. Sometimes liver dumplings are used for this purpose however it has it's own soup too.
Chicken soup has a special variety, the chicken soup of Újháza which also contains peas.
It's widely known that Real Man eats his meat soup with hot paprika so as optional seasoning - beside salt and pepper - it's almost always offered everywhere be it a private home or a restaurant in the form of fresh slices or dried pieces or ground paste.

Bernd 09/26/2017 (Tue) 16:00:57 [Preview] No. 10693 del
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I liek pear.
I brought a pair.
Want some, Bernd?
Then get yourself.

Bernd 09/26/2017 (Tue) 18:05:10 [Preview] No. 10696 del
you bought two pair?

Bernd 09/26/2017 (Tue) 18:24:54 [Preview] No. 10697 del
No, I brought.
No, one pair.

Bernd 09/26/2017 (Tue) 18:28:07 [Preview] No. 10698 del
Did you eat them whole?

Bernd 09/26/2017 (Tue) 18:30:40 [Preview] No. 10699 del
No, by bites. One was eight bit.

Bernd 09/26/2017 (Tue) 18:33:29 [Preview] No. 10700 del
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Bernd 09/26/2017 (Tue) 20:49:00 [Preview] No. 10708 del
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Bernd 09/27/2017 (Wed) 16:52:25 [Preview] No. 10710 del
Elder(berries) is a great plant. The flowers are excellent for syrup which can be watered down for a good drink or fermented into elderwine. One can make jam from the berries with enough patience. Have you tried any of this, Bernd?

Bernd 10/06/2017 (Fri) 05:34:55 [Preview] No. 10924 del
(2.96 MB 3587x2433 beans.jpg)
Friggin beans. Half the night whistled like a steam engine at the railway station.
Hmm. I'm planning to share some bean soup recipes.

Bernd 10/06/2017 (Fri) 14:37:14 [Preview] No. 10927 del
am eating horse today

Bernd 10/06/2017 (Fri) 15:02:57 [Preview] No. 10929 del
What type?

Bernd 10/06/2017 (Fri) 18:11:44 [Preview] No. 10948 del
some foal shank steaks
not top quality cut but I need to diversify a bit

Bernd 10/06/2017 (Fri) 18:13:59 [Preview] No. 10949 del
oh and I haven't had an horse ever since going to G*rmany last year

Bernd 10/06/2017 (Fri) 18:29:31 [Preview] No. 10950 del
Some old draught horse's sure would have been worse.

Bernd 10/06/2017 (Fri) 21:31:43 [Preview] No. 10951 del
Yeah, that shit would only be good to put in a goulash for a day or two.

Bernd 10/09/2017 (Mon) 20:04:01 [Preview] No. 11050 del
I thought eating horses are very big haram in Europe. There even was a scandal few years ago about horse meat in food or something.

Bernd 10/09/2017 (Mon) 20:12:38 [Preview] No. 11053 del
Slovenija is the Balkans.

Bernd 10/09/2017 (Mon) 20:31:31 [Preview] No. 11057 del
It's mostly an Anglo thing, really.
Horse meat is popular in Spain, Italy (and Slovenia too); it is available in special horse butcheries in France, Germany, Netherlands, Sweden, etc. Only UK has a real aversion to horse meat.

Bernd 10/09/2017 (Mon) 20:33:40 [Preview] No. 11058 del
Slovenia counts as Europe here.

We also have no problems with horse meat, although I can't remember if I even eat it, it isn't common food in central Russia at all. Tatars love it as far as I know.

Bernd 10/09/2017 (Mon) 20:52:04 [Preview] No. 11061 del
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meanwhile in slovenia there's a fast food franchise whose selling point is horse meat

Bernd 10/09/2017 (Mon) 20:54:29 [Preview] No. 11062 del
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Slovenija isn't ex-Austria anymore but ex-Yugo now hence Balkans and not Europe. So it's natural they eat horses. Except Muravidék. That's Hungary so there's that's the reason for horse eating as we Mongoose.
I only eat horse kolbas never steak or such but even then I prefer Hungarian steppe cattle.

Bernd 10/10/2017 (Tue) 05:15:49 [Preview] No. 11063 del
Imagine selling hot cats in China.

Bernd 10/24/2017 (Tue) 16:35:43 [Preview] No. 11417 del
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I promised a bean soup recipe.
Use quick-frozen bean so you don't have to soak it overnight.
Cook the beans in water with a bay leaf or two and a small onion and a bit of garlic. Also salt. Put some flour into some sour cream, mix it, then slowly carefully add hot water under the beans and mix that too. When it's not cloggy anymore and the beans are cooked add the mixture to the soup and mix it.
Eat it with bread.

Bernd 10/24/2017 (Tue) 18:46:00 [Preview] No. 11421 del
fug i have a plate exactly like that one

Bernd 10/24/2017 (Tue) 18:59:34 [Preview] No. 11422 del
With soup? I've seen sames plates irl too.

Bernd 10/24/2017 (Tue) 19:30:42 [Preview] No. 11424 del
I don't like that kind of bean soup tbh. Jókai bableves or especially csülkös bableves shits on it.

Bernd 10/25/2017 (Wed) 05:39:44 [Preview] No. 11432 del
Both have more ingredients so they'll have richer taste. Especially with meat (which you can add into the habart bean soup I posted, some smoked ham or ribs). But I liek simplicity, also it's a recipe a Bernd could make without a fuss who lives alone and works (or neets).
Also feel free to post one of those bean soup recipes (or any other).

Bernd 10/26/2017 (Thu) 07:02:00 [Preview] No. 11455 del
i only eat bugers

Bernd 10/26/2017 (Thu) 18:09:00 [Preview] No. 11469 del
What is that? Burgers? Or some Slavic dish I don't know about?

Bernd 10/29/2017 (Sun) 13:45:09 [Preview] No. 11541 del
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>my mfw when I cut the onion

Bernd 10/29/2017 (Sun) 14:07:13 [Preview] No. 11542 del
Chopping onion is always a very sad thing.

Bernd 11/04/2017 (Sat) 07:12:09 [Preview] No. 11687 del
Also that's my feels when I pee right after I chop a bunch of hot paprika.

Bernd 11/06/2017 (Mon) 21:18:32 [Preview] No. 11745 del
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I visited local store and bought coconut today. Don't know why, it was cheap and I was curious.

What recipe can I use with it? Ok, I'll drink the milk, but what to do with other parts?

Bernd 11/06/2017 (Mon) 21:33:22 [Preview] No. 11746 del
I just eat the copra as it is. It's very interesting oily sensation as you chew on it you press the oil out of the bites what the dried shredded coconut does not have.
All recipes I know or food I ate are some type of sweet cake which needs shredded coconut. Making this from an actual coconut would be a waste.
People living in tropical areas use it for cooking actual dishes and I don't know any of that.

Bernd 11/06/2017 (Mon) 21:38:01 [Preview] No. 11747 del
And this is how you open it:
https://youtube.com/watch?v=oFDePsAqxnI [Embed]
When you crack it around you can do that with the spine of a larger knife you don't need a hammer for that.

Bernd 11/22/2017 (Wed) 19:16:20 [Preview] No.12086 del
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Made grilled apples. In electric grill. This is my second try.
I cut an apple into thin slices, put some sugar on few most left empty. All kinda spices can be used btw.
Taste pretty good, the ones with sugar are too sweet for me.
Picrel but not mine ofc.

Bernd 11/26/2017 (Sun) 15:29:10 [Preview] No.12155 del
How was it?

Bernd 11/26/2017 (Sun) 19:04:52 [Preview] No.12160 del
It was ok, although I expected more. Opened it with screwdriver pretty easily, did eat near half of it. Then put it into fridge for week and it became spoiled.

Bernd 11/28/2017 (Tue) 18:14:10 [Preview] No.12188 del
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Something unexpected happened.
The milk here - if you don't buy it from "house" - incredibly shitty. It barely tastes like milk anymore but it's easier to buy it in stores and go with it. But whatever milk you buy there when it expires it just go bad. It doesn't turn into soured milk just gets some disgusting bitter rubber like taste. Now I poured a cup - few days to the exp date - and it was... it wasn't bad but normal sour!
I might try making soured milk - or slept milk (actually clotted milk but it sounds like slept) as we call it - out of it sometimes.

Bernd 11/28/2017 (Tue) 20:49:47 [Preview] No.12191 del

I don't drink milk so I never have milk at home (unless I'm using it in recipes). But yeah milk here is also usually that same chemical shit. Nice to see they're starting to sell actual milk again.

Bernd 11/29/2017 (Wed) 06:29:54 [Preview] No.12198 del
(4.70 MB 4000x2668 kürtőskalács.jpg)
In Hungary we're so poor we put nothing as filling into the pastry.

I'm skeptical for now. The base unspoiled taste of that brand of milk tastes like any other processed milk so I dunno if it will clot properly.
Hope dies last tho.

Bernd 12/02/2017 (Sat) 17:31:28 [Preview] No.12266 del
Average Hungarian mustard ingredients: a book attached to bottle longer than War and Peace.
Average Dijon Mustard: mustard, water, vinegar, salt.
When the source of the taste is what the food item is named after.

Bernd 12/09/2017 (Sat) 15:15:44 [Preview] No.12472 del
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How do you feel about dried fruits, Bernd? They are really great in my opinion, even a plain dried apple tastes different then fresh ones and this gives more variety to it. They are overpriced tho so it would be better to make it at home.

Bernd 12/09/2017 (Sat) 17:12:48 [Preview] No.12473 del
>fried fruits
absolutely tasty
I bought dried cranberry recently instead of regular sweets and it was good decision.

Bernd 12/09/2017 (Sat) 17:15:04 [Preview] No.12474 del
>fried fruits
Pol-fats amirite guise!

Bernd 12/09/2017 (Sat) 17:54:22 [Preview] No.12476 del
I meant dried obviously
at least it's not fried water
https://youtube.com/watch?v=fDiHUZ3mjxM [Embed]

Bernd 12/09/2017 (Sat) 18:03:25 [Preview] No.12477 del
Certain brands of dried berry-type fruits are coated with sugar which for me is very unappealing but some of the berries are very sour than I don't mind the counterbalance.

Almost mentioned deep-fried fruits. But that video...

Bernd 12/11/2017 (Mon) 16:20:38 [Preview] No.12555 del
Learn how to cook with the Frugal Gourmet:


He's got recipes from all over the world. Classic show, you old-timers will remember this if you lived in America. Very popular show back in the day. May Jeff Smith RIP.

Bernd 12/11/2017 (Mon) 17:11:25 [Preview] No.12557 del
oh yeah, dried cranberries are the patrician sweets

Bernd 12/11/2017 (Mon) 17:14:24 [Preview] No.12558 del
Kinda assburgerish. Or absent-minded professorish. Will watch sometimes.

Bernd 12/15/2017 (Fri) 13:58:28 [Preview] No.12575 del
I see you guys haven't put too much strain on the board with unnecessary chatter. Everyone comes here for my charming personality and superb conversational skills?

I got rooibos tea with vanilla flavour and bourbon vanilla extract. Now you might think this sounds gay. After I drank a jar I can assure you it also tastes horrible. Not recommended.
What were they thinking?

Bernd 12/15/2017 (Fri) 20:20:58 [Preview] No.12584 del
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>I see you guys haven't put too much strain on the board with unnecessary chatter
Eh I don't have time or energy to create new threads tbh, I try to reply to existing discussions at least once a week and I don't think I could make it better in near future
As for drinks I decided to begome a hipster and I ordered set for yerba mate. This will be my gift for Christmas but I already tried it because of my coworker. It does give you some energy, and is a good replacement for coffe/energy drinks. Taste might be repelling for some people, especially if they're used to sweet drinks.
You put that herb into glass/bottle-gourd made mug/whatever, actually you fill half of it to 3/4 sometimes, then you water it and drink from the bottom using special straw. After you finish you can water it again and drink and it will still be good. You can do that 5-10 times. Some types will even change flavour a bit after next watering.
There are sweeter soft drinks based on mate which are also ok but a bit expensive, but that might be because they're almost all imported.

Bernd 12/20/2017 (Wed) 17:29:58 [Preview] No.12666 del
Tried it out. Failure.
For rhe first sniff it felt very yeasty so I wasn't surprised by the yeasty taste. It wasn't disgusting but it clearly doesn't suit for the purpose.

Bernd 12/28/2017 (Thu) 20:36:29 [Preview] No.12774 del
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Ate deer sausage. A dark looking and a spicy one, home made stuff. Weren't bad but weren't good either. The hot is better ofc. It has softer texture and I suspect it would be all right fried.

Bernd 12/29/2017 (Fri) 16:43:34 [Preview] No.12781 del
Turns out you have to add milk to make that enjoyable. It's really good now.

Bernd 12/29/2017 (Fri) 18:52:39 [Preview] No.12791 del
Huh, makes sense.

Bernd 12/29/2017 (Fri) 19:18:49 [Preview] No.12799 del
Too bad I promised it away. But the real tragedy is that I try to keep my promises.

Bernd 12/30/2017 (Sat) 11:15:21 [Preview] No.12809 del
There was just a very nice report in the state radio, about people in Switzerland still eating cats and dogs. It's not illegal as long as you don't sell the meat.

Bernd 12/30/2017 (Sat) 11:54:45 [Preview] No.12810 del
I'm sure it tastes like chicken.

Bernd 12/30/2017 (Sat) 22:28:33 [Preview] No.12812 del
is it some kind of cultural leftover from when the times were harder?

Bernd 12/31/2017 (Sun) 06:22:08 [Preview] No.12813 del
Hmm. That's a good question.
So, Wilhelm, tell us what's the origin of that custom?

Hey, Donald, are you visiting Jean-Claude again?

Bernd 12/31/2017 (Sun) 11:12:29 [Preview] No.12818 del
Probably, but eating cats is specific to one region and dogs to another one. The people they interviewed all said that it's delicious, so they would still roast puppies for special occasions.

Bernd 12/31/2017 (Sun) 12:55:19 [Preview] No.12820 del
I think there is a joke I'm not getting. Anyway please don't consider my current countryball as correct representation of my ethnicity.

I see.
Maybe when some kind of great hunger strikes europe or other apocalypse I'll have occasion to try it myself.

Bernd 01/01/2018 (Mon) 09:13:24 [Preview] No.12829 del
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Huhh! Classic Tusk-posting!
Tell Jean-Claude have a drink on me!

t. Viktor
I hope this helps getting the joke. More clues: EU politics, politicians.

Today I'll have lentils for lunch because they make people rich if consumed on the first day of the year.

Bernd 01/01/2018 (Mon) 10:48:39 [Preview] No.12835 del
And I'll be eating a piglet with family because the lore says that pigs bring good luck, also pig digs forward through the ground which represent progress.

Bernd 01/01/2018 (Mon) 11:03:58 [Preview] No.12837 del
That's not very kosher of you. Was it for free?
A good roast sounds nice tho.

Bernd 01/01/2018 (Mon) 11:36:05 [Preview] No.12838 del
>free pork
the ultimate Jew dilemma

Bernd 01/01/2018 (Mon) 12:46:15 [Preview] No.12844 del
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oooh I get it now
haha funny

Bernd 01/01/2018 (Mon) 15:59:45 [Preview] No.12849 del
Oy vey I'm only Jewish when it profits me.

Bernd 01/06/2018 (Sat) 08:21:43 [Preview] No.12928 del
I had the luck to eat some very good pickled mild chilis then bought another brand with other type of chili to test it out. It taste like paper with vinegar... Pfej

Peanut with or without salt?
By default I would choose salty, but without it it's a much more versatile food product. I could add into muh oats for example.

Bernd 01/13/2018 (Sat) 07:54:54 [Preview] No.13036 del
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So the past week I utilized some leftovers for a dinner, some cooked rice and a chicken drumstick left from a meal which weren't entirely enough for one person. I also found a few weeks ago a can of kidney beans expired half year ago (the can seemed ok, both ends were deflated still) so I decided to combine the three into some kind of rice and beans.
I scraped the meat from the bone and tore/cut it into small chunks then added it into the rice and heated them up. I opened the can, the beans was in mint condition. The only thing was missed is the spices. I added some grill mix and also found a bag of cayenne pepper powder expired in 2014... we usually use Hungarian hot pepper or fresh hot paprika so it was continuously overlooked and finally forgotten, I don't even know which of my relatives could have bought it. So I opened the bag, tasted it and it was fine too.
The result was quite edible almost tasty. The meat didn't fit into the flavor for some reason.

I've never eat rice and beans before. Well it's not entirely true, some type of rice and beans are part of Hungarian cuisine. For example rice and peas (= rizibizi) is fairly common, sometimes other veggies (carrot, corn) go into it, or "layered green beans" is also a somewhat popular dish which contains rice, green beans and minced meat (with sour cream on top).

Bernd 02/01/2018 (Thu) 20:21:37 [Preview] No.13472 del
I won't make a new thread for this so it has to be fit here.
https://youtube.com/watch?v=2kq-LsgfdhQ [Embed]
This channel is called Steve1989MREInfo, Bernd probably knows about this but if doesn't: this guy eats and reviews army food packets and do this by his own free will which is weird but sometimes he comes across some fascinating packs, says useful info and he has a certain style which would trick you thinking these meals are tasty and good.
I cannot say I actually follow his channel but sometimes I check it out and now he reviewed a Hungarian packet so I watched it. No surprises there: despite that the Hungarian cuisine produces some fine meals our soldiers still get the shittiest crap our army can serve them. It's basically dirt with grime or sometimes grime with dirt. I know every army on the Earth has it's own horror stories and jokes about their food and field kitchens (do they called galleys?) but if I compare this video to some of others he has it can be objectively declared that this pack is awful, one of the worst.
It has two main course: one is not even Hungarian but some made in Britain crap but the other is more shameful as it's ours and it's even worse, a handful of peas in water and literally 7 bits of meat. On the Hungary only one canned food manufacturing company's products are worthy for eating but those are almost delicious however small portions they are and that can didn't made by them infa 100%. I seriously believe the only redeeming stuff in that packet is the raisins.

Bernd 02/01/2018 (Thu) 20:22:11 [Preview] No.13473 del
(3.04 MB 444x250 nice.gif)
Forgot the picrel.

Bernd 02/03/2018 (Sat) 14:23:15 [Preview] No.13508 del
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I dunno how the fuck came up with this shit but I would bitchslap the shit out of him rrrrrreeeeeeeee.

Bernd 02/03/2018 (Sat) 16:01:28 [Preview] No.13509 del
I believe it was just invented as a marketing meme

Bernd 02/03/2018 (Sat) 16:48:35 [Preview] No.13511 del
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>I cannot say I actually follow his channel but sometimes I check it out and now he reviewed a Hungarian packet so I watched it. No surprises there: despite that the Hungarian cuisine produces some fine meals our soldiers still get the shittiest crap our army can serve them. It's basically dirt with grime or sometimes grime with dirt.

But remember that it is _combat_ ration. These things used only in field conditions, and it they must not be used as 24/7 food, but only as emergency replacement food in harsh conditions. So they always shitty, because good food can't be easily preserved for long and be cheap.

Common army food is different thing though. Here in Russia it is known to be horrible, and sometimes even more than horrible. Pics related.

This. There is no advantages of that shape at all. Pyramids always half-empty, so volume isn't issue.

Bernd 02/03/2018 (Sat) 17:39:52 [Preview] No.13512 del
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I would suggest they came up with it so they can spare some cm2 of bag which might be the case over pic #1. But then there's #2 so you might be right. Fuckin dungheads.

>These things used only in field conditions
Yes and no. Most such rations I saw (not counting the East Asian ones as I've no idea about those) consist of meals which can be bought by civilians just walking into the local shop/supermarket. It is absolutely the case with that Hungarian ration (the packets and cans in another one I saw even had the commercial labels...).
Maybe some Western/American main courses are prepared with the sole intention to feed it to soldiers out there on the field.

Stuff can be preserved surprisingly long. One snippet info I picked up via his videos is that those foodstuffs which don't contain milk (cheese, etc.) or certain artificial sweetener could be consumed safely way after the day of expiration if stored properly.

Yeah, the field cooks produce more victims than the enemy, as the saying goes. My relatives, friends and acquaintances who served as conscripts in their colorful stories always emphasized on the low quality of the food. I remember a story about thick pea stew which was so tacky it didn't fall out of the bowl when turned upside down. Or roughly ground canned fish with heads and eyes and everything in it. But I also heard about some canned chocolate which was good.
However nowadays supposedly in the Hungarian army's mess halls they serve mostly the same as school canteens do which is quite edible sometimes even appetizing.

cont. Bernd 02/03/2018 (Sat) 18:01:07 [Preview] No.13513 del
I think the real drawback of these MRE foods that they are low on fiber which could cause constipation.

Bernd 02/03/2018 (Sat) 18:12:25 [Preview] No.13515 del
I shudder to think what kind of meat is used in that sausage (if any)

Cooking with Bernd Bernd 02/27/2018 (Tue) 17:15:06 [Preview] No.13868 del
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It's a while now I made an OC so I thought why not give you a chance to admire the pinnacle of Hungarian gastronomy.

- 1 bun
- 1 block of processed cheese.

1. tear open the bun and free the cheese from the wrap
2. put the cheese into the bun
3. flip the bun's top back and squeeze it
4. ???
5. eat!

The Hungarian bun has light dough, it feels inflated but it's great when fresh, the crust is crispy the inside is soft. The squeezing change all of that but it's the only way to ensure that the cheese is smeared enough.
If you are an oligarch you can buy processed cheese with more cream, also we have in other flavouring like hot paprika or kolbas/salami.
If you are an utter pleb you can use sliced processed cheese. Then there's no need of squeezing.
If you are hungry you can use several buns and cheese but be careful and check so their numbers are equal.

Bernd 02/27/2018 (Tue) 20:43:11 [Preview] No.13872 del
>no paprika
fake and gay

Bernd 02/27/2018 (Tue) 21:24:27 [Preview] No.13873 del
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>processed cheese
Damn, now I'm hungry.

Bernd 02/28/2018 (Wed) 06:32:41 [Preview] No.13877 del
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You can buy with paprika. I don't like it tho I'd rather eat an actual paprika.

Some are fairly decent. The one with the cow is a classic I believe.

We have a saying: "so little/few like roars in the Medve cheese". Well we have other similar with other "products".

Bernd 03/03/2018 (Sat) 21:02:35 [Preview] No.13962 del
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Bernd 03/04/2018 (Sun) 17:30:25 [Preview] No.13988 del
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Has Bernd ever eaten Dianás cukorka type candies?
It's chocolate covered sugar crystals filled with alcohol. The Dianás cukorka has a type of rubbing alcohol in it and has cool minty taste but without any reminder of toothpaste. I know Finlandia produces similar candies with vodka filling ofc.
Bernd misses out a lot if he hasn't tried yet.

Bernd 03/04/2018 (Sun) 20:27:18 [Preview] No.13991 del
Since people are talking about tea, what are some you'd recommend? I've recently been venturing outside of typical English blends and drinking some Asian variants like lapsang souchong, sencha etc. (entry level I know)

Bernd 03/05/2018 (Mon) 06:19:06 [Preview] No.13996 del
Well I'm below entry level... tho occasionally I visit teahouses but never remember the names (the two you posted I know tho) as I only drink "exotic" tea there, always choose something different and sometimes they are just mixes of stuff.
There's a Japanese tea which should be soaked or might be even boiled (not sure) in milk instead of water. Can't say the name.
Tibetans drink their tea with butter and salt, like a soup, I heard.
Russians have culture of tea but they are importing their stuff just like us.
You could also try herb "tea".
How about some Irish tea? Is it any different from English?

Bernd 03/05/2018 (Mon) 06:46:52 [Preview] No.13998 del
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- Jasmine tea from vietnam is fantastic.
- Tea blends from Yunan province in china are also very good.
- Korea does my favorite roasted rice and green tea blend or hyeonmi-nokcha that I drink regularly with some chocolate. The Japanese do something similar called genmaicha that is still nice.
- Speaking of nips; japanese oolong is great, especially when cold.
- Same deal with barley tea from Japan.
- Chai, Cardamom, and Camomile are also nice sometimes.
- I still drink the same old black tea from India the most though.

The thing about tea is that you can make it from pretty much anything and some people even have a tea garden that they use to make all kinds of great blends. Here in Australia we used to make billy tea in the outback using whatever was available, usually a mix of black and eucalyptus leaves. I still do this when camping.

Bernd 03/05/2018 (Mon) 10:12:49 [Preview] No.13999 del
The japanese tea you're speaking of is matcha powder.
I've heard that kukicha is also sometimes added to milk, it doesn't have much caffeine and it's pretty healthy and cheap. My favourite evening tea.

Bernd 03/05/2018 (Mon) 13:58:27 [Preview] No.14001 del
>Russians have culture of tea but they are importing their stuff just like us.
I once heard that Russians add jam to their tea, is it true? Sounds a little sweet even for an English palate.
>How about some Irish tea? Is it any different from English?
Not really. Irish tea is typically stronger, but we have strong tea in the UK too if you buy brands from traditional mining areas like the north of England or Wales.
Thanks for the suggestions, no way I'd find some of those in UK supermarkets though. I'll have to check ebay or something.

Bernd 03/05/2018 (Mon) 13:59:07 [Preview] No.14002 del
Why am i Texas?

Bernd 03/05/2018 (Mon) 16:35:28 [Preview] No.14003 del
I see a few ideas have been gathered on short notice.

>Russians add jam to their tea
I can imagine they do that but have never heard of it. I put jam into milk now and then and already poured fruit syrup into tea a few times, both are fine and a tea-milk-syrup/jam combination could work too. Our home made jams are full of pulp but I didn't mind. Some jams are sweeter then others, some can be sour so this needs some experimenting.
I dunno how British products look like but if you have an Eastern European (Polish) shop nearby, you can probably buy something similar I mentioned in this post and above in this thread. These shops usually have Hungarian foodstuff too.
Yes, you should check ebay. Not what just Asturia mentioned but Russian tea can be find there too.

Bernd 03/05/2018 (Mon) 20:17:08 [Preview] No.14008 del
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>I once heard that Russians add jam to their tea, is it true? Sounds a little sweet even for an English palate.

It is not really common practice, although it is known. Some people add jam (really - varenye: https://en.wikipedia.org/wiki/Varenye ), some add honey, some even milk or condensed milk, but most people drink tea just with sugar or lemon. I couldn't remember anyone who drink tea with jam. I personally just put 1 small spoon of sugar.

>Russians have culture of tea

Russians drink tea much, but they have no culture of it. Almost everyone drinks cheap tea from bags. Before bags common style was brewing strong tea in small pot and then diluting it with hot water. It isn't really a good way to consume tea, even if you aren't aesthete. Most people who don't use tea bags use that way.

Never seen someone using samovar (https://en.wikipedia.org/wiki/Samovar) for years, although have one somewhere in storage.

Of course some hipsters exist who buy rare teas of different types, but it isn't too common. In Soviet times tea variety wasn't diverse (Georgian and Indian), so people experienced variety only recently.

>but they are importing their stuff just like us.

Actually, there is tea plantations in Krasnodar region. It is just common plain black tea though, nothing special.

Bernd 03/05/2018 (Mon) 20:37:04 [Preview] No.14009 del
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Also just drinking some cheap green tea (Ahmad or Greenfield, I forgot the brand) from dirty mug, with oatmeal cookies.

Bernd 03/05/2018 (Mon) 23:12:43 [Preview] No.14010 del
Do you not have an asian grocer? The roassted rice and green tea blend from Korea comes in bags.

Bernd 03/06/2018 (Tue) 18:10:05 [Preview] No.14016 del
I sometimes visit the Polish supermarkets so I'll look whenever I'm next in one (usually I only go there to buy sausage lel).
I've only ever seen them myself while in larger cities like London, Birmingham, Manchester etc. Not many (Oriental) Asians where I live.

Bernd 03/15/2018 (Thu) 11:43:32 [Preview] No.14302 del
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Mushrooms with rice and tartar sauce.

Bernd 03/15/2018 (Thu) 11:54:12 [Preview] No.14303 del
Oh that sounds really yummy. I think you have just given me a great idea of what to cook today. sankyu~ :3

Bernd 03/15/2018 (Thu) 17:15:09 [Preview] No.14316 del
This is how it ended up looking. Pretty good dish if you don't want to spend all day in the kitchen. Next time I'll need to use more salt on the mushrooms though >.<

Bernd 03/15/2018 (Thu) 17:31:34 [Preview] No.14317 del
I had to look up the German word for the salad (Feldsalat), I didn't know it. Swiss call it Nüsslisalat, it's supposed to smell like nuts. Looks like every German speaking region has its own name for it.
>Weitere Bezeichnungen hierfür sind: Ackersalat (in Schwaben), Mäuseöhrchensalat oder Mausohrsalat (Eifel, Hunsrück, Saarland, Luxemburg), Nüsschen (Waldecker Land, Nordhessen), Nüsslisalat (Schweiz und südbadisches Alemannisch) oder Nüssler (Schweiz), Rapunzel(salat) (Thüringen, Sachsen), Rawunze (Mittelhessen) und Rawinzchen (Schlotheim, Thüringen), Schafsmäuler bzw. Schoofsmeiala (Franken), Hasenöhrchen (Unterfranken), Döchderle, Sonnenwirbel bzw. Sunnewirbeli, Sonnewirbele (Baden), Ritscherli (Ortenau), Vogelsalat (Südtirol), Vogerlsalat (Österreich), Wingertsalat (Pfalz), Schmalzkraut (Hessisches Ried).

Bernd 03/15/2018 (Thu) 17:36:47 [Preview] No.14319 del
Looks good.
My tactic is: cutting the mushrooms into fours (or bitesized) after the fact and I salt them. Then I tunke them into the sauce and eat them.
Honestly I could eat them without salt. It's a habit now I think.

Bernd 03/15/2018 (Thu) 18:59:54 [Preview] No.14333 del
>Nüsschen (Waldecker Land, Nordhessen)
>Rawunze (Mittelhessen)
I never heard any if these names... I only know it as Feldsalat.

>cutting the mushrooms into fours
Yes this is good especially if you are using big mushrooms. I had a few big ones that already had a pretty dark colour from the outisde but weren't quite ready from the inside >_<

>Then I tunke them into the sauce and eat them.
The combination with the sauce is what makes this so yummi in my opinion. Eating the mushrooms without it isn't even that great.

Another quick and easy mushroom dish I like is one that I know from local christmas markets.

All you need is mushrooms, oninions, herbed butter, a few dried spices(cumin, bell pepper powder, coriander, rosemary, thyme, oregano), salt, pepper and a big pan.

You prepare the mushrooms by cleaning them and cutting them to the size you want.Then you chop the onions into small cubes.

After that you start melting the butter in the pan until it starts to foam. You add the onions first and sweat them until they get glassy and then you add the mushrooms.
You frie them until they change colour, then you start seasoning them. At this point it's really important that the pan is really hot so the mushrooms can actually fry before they start losing water. Stiring them sparingly helps too.

The last step is to turn down the heat and let the mushromms simmer a bit until the sauce starts getting thicker you can use a bit of flour to speed that process up

And that's pretty much it. It becomes exceptionally tasty if you eat them with a cold herb or garlic sauce (similar to sauce tartar but without pickles)

itadakimasu~ \(^o^)/

Bernd 03/15/2018 (Thu) 19:07:18 [Preview] No.14336 del
>quick and easy mushroom dish
After you fried the mushroom you can also pour scrambled eggs all over them and fry that too.

Bernd 03/15/2018 (Thu) 22:17:37 [Preview] No.14347 del
I eat it all the fucking time now (usually I don't eat salads much but it's not much choice of veggies when you're ketoing), prob my fav leaves for salad. It's called motovilec (motovíŭc) here.

Bernd 03/16/2018 (Fri) 07:28:23 [Preview] No.14358 del
Interesting choice of diet. What's your source of fats? Salo?

Bernd 03/16/2018 (Fri) 08:48:05 [Preview] No.14361 del
Large part, yes. Also cheese (soft cheeses have decently high fat percentage) and nuts (mostly almonds and walnuts). And I use olive oil copiously when making salad.

Bernd 03/16/2018 (Fri) 17:34:22 [Preview] No.14389 del
Is it any filling? How long are you doing this?

Bernd 03/16/2018 (Fri) 20:12:20 [Preview] No.14403 del
twinings is considered expensive and a fine brand


Bernd 03/16/2018 (Fri) 20:13:30 [Preview] No.14404 del
idea is until easter
yeah once you start eating sauerkraut it's very filling

Bernd 03/26/2018 (Mon) 05:31:22 [Preview] No.15254 del
Everyone eats and drinks, rite?

Bernd 03/26/2018 (Mon) 08:39:59 [Preview] No.15268 del
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My lunch yesterday. Low carb (bc I'm supposed to be on keto) pie with layers as followed: bottom is omelette with grated cauliflower (just the outer parts; fried first without eggs, then eggs added), mid layer is cauliflower stalks, green peppers and ground beef, top layer is cheese (edammer and cheddar), topped with sour cream.

Bernd 03/26/2018 (Mon) 08:43:49 [Preview] No.15269 del
nobody cares you fat fucking dirty ole queer

Bernd 03/26/2018 (Mon) 08:52:41 [Preview] No.15270 del
that's more of a quiche isn't it? Any reason you're doing the ketogenic thing? just tryin to slim down?

Bernd 03/26/2018 (Mon) 15:52:13 [Preview] No.15293 del
>I'm supposed to be on keto)
You still have a few days. That wine kinda defeats the purpose tho, that's full of carbohydrates.

Bernd 03/26/2018 (Mon) 16:26:45 [Preview] No.15297 del
I guess.
Yeah I'm trying to slim down, I gained beer belly last year in Germany (not surprised tbh). Extra bonus, I find it easier to not eat during the day because no blood sugar swings.

Ethanol is not a carbohydrate.

Bernd 03/26/2018 (Mon) 16:35:43 [Preview] No.15298 del
Are you implying wine is pure alcohol?

Bernd 03/26/2018 (Mon) 16:54:27 [Preview] No.15300 del
Carbs in dry wine are supposed to be fully fermented.
Any case, I checked sugar content of typical Chianti wine. It's 1g per glass. Which is comparable to amount of carbs I would consume with salad.

Bernd 03/26/2018 (Mon) 16:56:15 [Preview] No.15302 del
Or even less.
Residual sugar of dry wine is supposed to be below 4g/L.

Bernd 03/26/2018 (Mon) 17:11:29 [Preview] No.15305 del
I knew you try to weasel out with the dry wine excuse.
>supposed to be fully fermented.
Nod really, as you posted here: >>15302
The fact is you recklessly consumed excess carbs against your diet. Shame on you.

Bernd 03/27/2018 (Tue) 08:25:38 [Preview] No.15360 del
Fyi that's about the same amount of carbs as I'd get from glycogen in meat.

Bernd 03/27/2018 (Tue) 08:35:43 [Preview] No.15362 del
More so, same is true for cheese. Luckily I also don't really digest lactose so I'm a bit less worried about this.

Bernd 03/27/2018 (Tue) 13:26:11 [Preview] No.15366 del
Thanks to all the bernds who gave me some tea recommendations earlier. I bought a few and here are my thoughts:
>Russian Caravan
Loved the smoky lapsang flavour. As someone who appreciates Scotch whisky that really appeals to me.
>Yunnan Pu'erh
Very earthy and peaty. Again has a few similarities to Scotch.
I looked up the Korean version you posted but that shit was expensive so I went with this instead. People are throwing around the word "umami" a lot these days so I guess that would describe it well.

/end of blogpost

Bernd 03/29/2018 (Thu) 05:50:09 [Preview] No.15429 del
It sounds you try to convince yourself more then me. Don't worry you didn't ruin everything.

Your welcome.

Bernd 03/29/2018 (Thu) 20:19:06 [Preview] No.15439 del
Well I know for sure that I'm in ketosis since I had my medical examination this month, and lab tests were pretty clear.

Bernd 03/30/2018 (Fri) 06:59:32 [Preview] No.15444 del
Umm, nice.
I'm gonna stuff my face with smoked ham, horse radish, boiled eggs, kolbas, bunch of veggies and soft white bread with crisp crust.
Well this crisp crust is most likely exaggeration but we'll see.

Bernd 03/30/2018 (Fri) 07:02:13 [Preview] No.15445 del
Ehh obviously meant to you: >>15439

Bernd 03/30/2018 (Fri) 15:19:01 [Preview] No.15456 del
Ameriga, wtf is this sanser?
>Coffee sold in California must carry cancer warning, judge rules

Bernd 03/30/2018 (Fri) 16:01:48 [Preview] No.15458 del
Also every toast needs to carry a cancer warning.

Bernd 03/30/2018 (Fri) 17:23:16 [Preview] No.15460 del
Everything can cause cancer, Americans think they can outlaw cancer.

Bernd 03/30/2018 (Fri) 17:35:39 [Preview] No.15461 del
Haven't heard that about garlic.
Supposedly cancer come and go in everyone all the time. The problem is when it stays.

Bernd 03/30/2018 (Fri) 22:38:19 [Preview] No.15465 del
No worries about that here since we're all getting cancer from the sun anyway.

Bernd 03/31/2018 (Sat) 06:30:58 [Preview] No.15472 del
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You're probably doing it wrong.

Bernd 03/31/2018 (Sat) 06:31:40 [Preview] No.15473 del
You should label sun rays with cancer warning.

Bernd 03/31/2018 (Sat) 16:33:01 [Preview] No.15490 del
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Blogpost incoming.
Drinking the end some home made (but on large scale with own bottle and label) dry white wine. Müller-Thurgau, three years old. Not bad, goes down well but it has strong bitter taste on the palate and the back of the tongue.

Bernd 03/31/2018 (Sat) 19:09:50 [Preview] No.15493 del
Speaking of that, has anyone here ever made their own homebrew? I once made some cider but it was fucking awful tbh.

Bernd 04/01/2018 (Sun) 07:24:03 [Preview] No.15500 del
I'm planning to make mead for years now. I have a bottle, stuff to make an airlock (I think that's name the stuff that lets excess CO2 out, but no O2 in), even some honey. What I don't have is a suitable cork I could modify to accommodate the tube for the airlock and a resolve.
My family was never on big on home brewing/fermenting but I have plenty of friends, acquaintances who are. Lots of people make their own alcohol - some even in commieblocks.
Most popular beverages are wine and pálinka ofc. But I know a family who makes cider which is the easiest thing (after mead).

How did you make that cider?

Bernd 04/02/2018 (Mon) 11:37:39 [Preview] No.15527 del
It was pretty basic, just some apples from my tree mixed with champagne yeast. Apparently regular garden apples aren't great for cider-making which I guess is why it turned out bad.
I'd like to try making mead myself too but good honey is expensive in the UK. Maybe I should just start beekeeping or something.

Bernd 04/02/2018 (Mon) 16:31:39 [Preview] No.15538 del
I thought you tried it with supermarket's cheapest apple juice as raw material.
What kind of container did you use?
>Maybe I should just start beekeeping or something.
Yeah the best if you produce everything. Way to fire up those kilns to make glass for demijohn.

Bernd 04/03/2018 (Tue) 09:50:18 [Preview] No.15572 del
I just used some plastic bottles sealed with balloons, it was all sterile though.
>implying glass-blowing isn't the GOAT hobby

Bernd 04/03/2018 (Tue) 15:30:34 [Preview] No.15579 del
I wouldn't say it's not GOAT but sure it blows.

Bernd 04/09/2018 (Mon) 09:06:30 [Preview] No.15746 del

Fuck yeah

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