No.1514
I had a large block of cheddar cheese left over from St. Patrick's day, threatening to go bad before consumed. Wut do? Macaroni and cheese ofc. Every recipe I saw wanted me to make a roux, but I wasn't up for it. Decided to just boil the macaroni, drain, dump in butter, milk, shredded cheddar and a small block of Velveeta.
It still needed something.
Pepper.
Perfect.
t.Basically eating a bowl of cheese
No.1545 KONTRA
>>1514You should make macaroni box (makaronilaatikko). The crown jewel of Finnish cuisine.
>boil 5-6 dl of macaronis>dice and fry 1-2 onions and 400g of minced meat, season as you want (only salt and black pepper for authentic experience)>mix two eggs and 7dl of milk in a bowl, 1 teaspoon salt>pour everything into a large casserole dish and mix>add cheese on top (or mix some in, in the previous step)>Put in the oven, 175C for 45 minutesEnjoy, with ketchup.I've made this often because it's cheap, easy and lasts for many days. And you can of course season it more and use good cheeses to make it less boring.
No.1561
After quite a while Ernst cooked some potatoes with green sauce, a local speciality in the Hesse region. Originally it's poor man's food, it's just potatoes, eggs, and sauce with 7 herbs, which are burnet, parsley, cress, chive, borage, sorrel and chervil, and yes, I had to look up the english word for every single one of them. In this case the sauce is made from curd, yoghurt, some vinegar, olive oil and salt, but the original recipe usually features sour cream and maybe some mayonnaise, but I like it that way. It's not really green because I used frozen herbs, if you cut them fresh, the chlorophyll turns it green.
Most germans outside of Hesse (probably anyone else, too) would frown at this, so don't expect it to be very popular. But I like it a lot.
No.1611
>>1561I always like how Hessians try to present Grie Soß as some kind of culinary achievement. Granted, it's not berlinian cuisine who just just batter and fry cold cuts, but it's still funny.
t. tasted it and didn't like it, mainly because of the Kerbel (I didn't look up the english word)
No.1617
>>1611Feel free to show us the gift to the world of wherever you are from.
Also, "chervil". Which I only know because I had to find some in the game The Journey Down - Chapter One to mask the taste of a local fish called mudyuggler (not a real thing).
No.1622
>>1617I mean you have Handkäs mit Musik and Kochkäs, which are both excellent, so I don't want to blast hessian cuisine (just Frankfurt), but are you by chance the same Ernst from one of the past Fettfäden on xyz who has posted about Grie Soß?
I must admit, I am a bit damaged by this kind of food, though.
My mom's favorite dish is boiled potatoes with a quark sauce that has barealy any spices besides pepper and a dash of paprica and I always found it to be the blandest, most boring dish in existence. Fugging potato germans mang.
No.1625
>>1622>are you by chance the same ErnstNo. Also, Nordhessen is best Hessen.
No.1877 KONTRA
Oh, and what would Ernst make out of a whole chicken, or what would you serve with it? I've got no plans yet.
No.1881
>>1877>Oh, and what would Ernst make out of a whole chickenSoup
No.1883
>>1876>Do I need a thermometer for itYes. You need to know the internal temperature for both safety and taste reasons. I've never cooked a chicken myself, but have been near enough to the kitchen when my sister has. Checks the temp every time in multiple places.
Reccommend chicken paprikash. Hard to make, at least it looked that way from the sidelines, but worth it.
No.1887
>>1883>You need to know the internal temperature for both safety and taste reasons.Alright, I'll need to consider my options but if I end up putting the whole chicken in the oven I'll get a thermometer.
>Reccommend chicken paprikash. Hard to make, at least it looked that way from the sidelines, but worth it.Looks great. Based on some of the recipes I looked at I would cut the chicken in pieces and make away with the requirement of a thermometer. But there's something alluring about cooking a whole chicken. Decisions.
Thank you. I knew I could trust to get some answers from the land of thanksgiving turkey dinners.
>>1881Are you cooking soup for the entire bundeswehr?
No.1890
>>1887>Are you cooking soup for the entire bundeswehr?No, I'm just really tall and fat.
No.1911
>>1887I wish I knew some whole chicken recipes to recommend, but most dishes are presented to me after preparation as "chicken
some word I've never heard before and am half-convinced my sister has made up". Paprikosh stands out because 1)she has made it several times and 2) it's really good.
Good luck with whatever recipe you settle upon.
No.1955
>>1954>From a a mix because I just got up and definitely didn't feel like preparing anything that required more than one step.But that means you, at some point in the past, made the conscious decision to buy this stuff.
No.1958
>>1955Purchased for an occasion like today. The ability to foresee my own future laziness is about as complicated as predicting a sunrise. I mean, a mix isn't anywhere near the quality of pancakes from scratch, but in a pinch they'll do.
No.1960
>>1958Now I want to see how far your results are from the picture on the packaging.
No.1965
>>1962It isn't my birthday, but I'll remember your well wishes when the day arrives :3
My post was referencing
>>1960 about how the pancakes looked on the packaging vs. how they looked in reality when prepared. On the package they added whipped topping and candles, because the mix has sprinkles in it. I actually
do have whipped topping, but didn't use it. Missed opportunity.
No.1967
>>1965"Serving suggestion", the bane of everyone living in the real world
No.1968
>>1965That picture is uncomfortable. Why do Americans seem prude yet have no problem making a dish of pancake batter that shows a rabbit lying down exposing its ass to the viewer and potential eater
eat ass, yes.
inb4 German failed clever Rorschach test :DDD
No.2612
>>2611Easily beats my Sunday dinner: burger from a diner. Take-out, ofc, and half of it ended up in the refrigerator because they make those things too large for human consumption.
No.2614
>>2612> half of it ended up in the refrigerator because they make those things too large for human consumption.Are you a foreign spy? How un-American of you.
No.2617
>>2614They gave me a mountain of onion rings! My stomach didn't stand a chance!
I'll do better next time. No.2655
>>2653No, it's not a common item used by most people.
No.2657
>>2655Mostly for cooking, or also as spread on a bread with butter?
No.2658 KONTRA
>>2653<German Ernsts, is Goldsaft a thing outside the Rhineland?
my parents used to buy it
t. NRWler
No.2662
>>2658><Is that an anti-quote?
>>2653> is Goldsaft a thing outside the Rhineland?Yes
No.2663
>>2657>Mostly for cooking, or also as spread on a bread with butter?I've never seen it used either way, not even on cooking television shows- and I've watched a lot of those. Molasses is far more common.
No.2664
>>2657Hesse-Ernst here, I only know it as spread, bought it occasionally a few years ago. But since I usually prefer cold cuts / cheese, and try to avoid large amounts of sugar, I don't buy it. But it's known here, basically as an alternative to jam.
No.2666
>>2662>Is that an anti-quote?Yes!
no just a mistake No.2667
>>2663Uh, it was early in the morning and I misread your post as saying "yes" basically. Hence my somewhat confusing reply here
>>2657Anyway, thanks for the reply.
>>2658>>2664I see, thanks for your replies as well.
>and try to avoid large amounts of sugarGood idea in general. I used to think that this stuff isn't "as bad" as industrialized sugar because it contains all kinds of other things from the beet roots, but I might have just been the victim of some marketing campaign. I'm not a biochemist but my assumption here is that during the cooking all the fibre is destroyed and so you end up feeding fructose pretty much directly to your liver just like when drinking soda. So yeah, shit aint good for you.
No.2668
>>2667>but I might have just been the victim of some marketing campaignI think you can safely assume that everyone is to some degree. Just check the ever-changing history of official food recommendations, which more often than not seem to correlate with sheer availability or the willingness of a nation to produce said product. And even if you somehow can filter out the real experts from the "experts": As far as I can see even the real experts struggle to even give a consistent recommendation whether to eat butter or margarine. For decades we were told that butter is evil, then margarine was, and since most margarines do not seem to contain transfats any longer I am already hearing the first voices that it is okay again.
But I also believe that it is probably enough to avoid the most obvious hazards like alcohol, smoking, and tons of sugar or potato chips, and you're already doing pretty good. No need to aim for perfection where it can't be obtained anyway.
No.2670
>>2667>I'm not a biochemist but my assumption here is that during the cooking all the fibre is destroyed and so you end up feeding fructose pretty much directly to your liver just like when drinking soda.That's not exactly how it works, and fructose is indeed contained in fruits, so eating fruits will do the same. Unrefined sugar is just literally non-pure sugar. It's like grabbing sand with dirt in it.
But as always, the dose makes the poison and too much unrefined super organic fair trade Reformhaus sugar will do you the same harm as the same amount of refined pure saccharose.
No.2683
>>2670Not all sugar is the same though. There is a pretty big difference between fructose and glucose when it comes to the human liver.
And no, eating raw fruits is not the same as there the fructose is bound by the fibre and almost all of it passes through your intestines without being absorbed (instead most of it is digested by the microbiome of your guts and won't reach the liver).
So far as I can remember, fructose (and with it succrose and HFCS) will leave traces of (brown?) fat that will clog your arteries over time. This won't happen with glucose, or at least it happens so much slower that you'll die of something else first.
But again, I'm no biochemist and don't understand most of what I've just said in detail. All of the above may be wrong in ways I can't see :-D
No.2684
>>2683Oh, forgot to mention: As you can see in those images in my previous post, fructose suppresses insulin production which is a primary signal for the brain to reduce appetite. This is chronic, however, and will only take effect when consuming fructose for months (or apparently when getting too much of it as an infant).
Also, EC won't let me post 4 pictures, so I'll have to spread them across 2 posts.
Here is a comparison of short term vs. long term effects of fructose compared to alcohol. Since fructose is not metabolised in the brain it doesn't have the short term effects that ethanol does, but it has many of the chronic effects.
No.2686
>>2683I have to say it's very frustrating that such matters of health and food consumption, literally stuff that we put inside our bodies, is so complicated that I can only understand it on a level that is so high that it is not possible for me to verify any of it, because verification would mean to have a much deeper insight into the topic than I can ever hope to have.
>And no, eating raw fruits is not the same as there the fructose is bound by the fibre and almost all of it passes through your intestinesThis could be totally right. It could also be totally wrong. Maybe it is right for some fruits and wrong for others. Maybe some fruits have less fibre and more fructose, so that it is not possible to bind it all. Sounds about right, but maybe that's still bullshit, who knows? I for one see few benefits in eating fruits anyway, since I can get most - if not all - of the valuable nutrition from vegetables, too, but without the sugar, and in some cases without the acids, which make my teeth feel like I gargled with cola. But of course that opinion could be utterly wrong and retarded, and I have no way of knowing, except listening to other people who might or might not have a better understanding.
No.2687 KONTRA
>>2685btw, I'm not posting those images to be a smart-ass but to provide sources for my claims; and in the hope that if some Ernst knows better they can point out the error of my interpretation.
Source of the images is this lecture:
https://yewtu.be/watch?v=dBnniua6-oM No.2691
>>2683I am currently at work; I will have a look at those in the evening.
No.2692
Although I need to know where you got the "bound to fibre" from, because I've never heard of that.
No.2694
>>2692That's in the lecture/talk I linked in
>>2687He starts to talk about fiber (apparently not written fibre, huh) at the 41 minute mark and then again around 1h10m for some time. Key is at 1h14m
>01:14:12.534 --> 01:14:14.214 So, here's what fiber does.>01:14:14.214 --> 01:14:15.360 Number one, it reduces the rate>01:14:15.360 --> 01:14:18.371 of intestinal carbohydrate absorption.[...]
>01:14:32.802 --> 01:14:34.398 'Cause what happens if you reduce>01:14:34.398 --> 01:14:38.624 the rate of carbohydrate absorption in your gut?>01:14:38.624 --> 01:14:40.430 The bacteria get to it.[...]
>01:14:50.614 --> 01:14:52.850 It increases the speed of transit>01:14:52.850 --> 01:14:55.211 of the intestinal contents to the ilium,>01:14:55.211 --> 01:14:57.205 and that raises this hormone over here>01:14:57.205 --> 01:14:58.587 called PYY, which goes to your brain>01:14:58.587 --> 01:15:00.191 and tells you the meal's over.>01:15:00.191 --> 01:15:01.777 That's your satiety signal.>01:15:01.777 --> 01:15:03.951 So when you add fiber to your diet,>01:15:03.951 --> 01:15:05.953 you actually get your satiety signal sooner,>01:15:05.953 --> 01:15:07.912 because the food moves through faster.>01:15:07.912 --> 01:15:09.863 And then, finally, it also inhibits>01:15:09.863 --> 01:15:11.480 the absorption of some free fatty acids>01:15:11.480 --> 01:15:13.572 all the way to the colon, and then those>01:15:13.572 --> 01:15:16.069 get chopped up into little itty bitty fragments>01:15:16.069 --> 01:15:17.717 called short chain fatty acids,>01:15:17.717 --> 01:15:19.432 and those actually suppress insulin,>01:15:19.432 --> 01:15:20.854 as apposed to long chain fatty acids>01:15:20.854 --> 01:15:22.245 which stimulate insulin.>01:15:22.245 --> 01:15:25.060 So there are a whole bunch of reasons why fiber is good.Thanks to extractable subtitles I was able to find that pretty quickly.
Doesn't say anything about "bound" though, so my mind probably made that up
between now and back when I watched that.
No.2713
Yeah ok, so I didn't watch that lecture (ain't nobody gots time fo dat), but
>MDis always a bit of a red flag.
Physicians and dietary anything are always a bad mixture. Most fad diets and retarded "WHY $FOOD IS ABSOLUTELY, POSITIVELY THE MOST EVILEST THING IN THE WORLD" books come from medical doctors, so take any lecture like that with a grain of salt.
That said, I have neither the time nor the drive to write up a whole lecture, so one post with a general outline and not-in-depth info will have to do.
Also, I am not an expert in human biochemistry, but I have a pretty good grasp of microbial metabolism, and the general principles and mechanisms are the same, no matter if it's one of your gut's E. coli cells or one of your liver cells.
So first, glucose and fructose are both monosaccharides (single sugars), in german *Einfachzucker*. One glucose and one fructose bonded together form one saccharose, a disaccharid (*Zweifachzucker*). This is why through cleavage of saccharose (which is what we call *Haushaltszucker*) you get glucose-fructose-syrup. Longer bonds of sugars are called oligosaccharides if it's a short chain length, or polysaccharides if it's a long chain length. Disaccharides are technically oligosaccharides, too. Starches (both plant-based amylose, as well as the animal glycogen) are polysaccharides, as is cellulose, and everything we call "fibre".
With that terminology out of the way, here is how the mechanism works, in short (although it seems like he explained it rather clearly in that lecture already, despite the horribly ugly diagrams):
The gut absorbs both glucose and fructose, from where they are transported to the liver where they are metabolized to stuff like pyruvate to feed into the central cellular metabolism (Krebs cycle).
Fibre makes absorption of (usable) carbohydrates in general slower, not just fructose.
Fructose itself does also not SUPPRESS the insulin response, it just doesn't trigger it. Basically it bypasses the alarm.
Apart from that there's no big difference in the liver metabolism here, because it just feeds into the existing glucose pathways (glucose during metabolization is indeed transformed into fructose at one point).
Fructose in high concentrations (as e.g. through fructose-sweetened softdrinks) leads to a quick accumulation in the liver and subsequent formation of "storage sugars", i.e. glycogen, plus fatty acids (which is probably the "brown fat" that guy talks about).
However, there is no proven connection between fructose uptake and dietary diseases. BUT, high fructose uptake is usually a result of a generally bad (and high-caloric) diet, though that is really more of an american specialty. Both the HCFS and being obese thing.
tl;dr: The dose makes the poison, 30g of "good" sugar have the same effect as 30 g of "bad" sugar, fructose uptake through plants is irrelevant in this context.
>>2686>is so complicated that I can only understand it on a level that is so high that it is not possible for me to verify any of it,lmao Ernst, this is not some thing constructed by someone, it's the result of millions of years of evolution, of course it's really fucking complicated.
> I for one see few benefits in eating fruits anyway, since I can get most - if not all - of the valuable nutrition from vegetables, too, but without the sugar, and in some cases without the acids, which make my teeth feel like I gargled with cola. Sounds like you have a sensitive body, because if humans should be able to eat anything without any problem, it's fruits.
No.2722
>Physicians and dietary anything are always a bad mixture.
I got the impression that this guy is on a mission, so I was somewhat weary, but thanks for the warning.
>as is cellulose, and everything we call "fibre".
Oooh, didn't expect that, but now things seem like they are connecting more reasonably (in my head).
>Fructose itself does also not SUPPRESS the insulin response, it just doesn't trigger it. Basically it bypasses the alarm.
Fair point and precisely the kind of information I was looking for, thanks.
>tl;dr: The dose makes the poison
Sure, but aren't substances that only the liver effectively can metabolise (and that make problems) a toxin by definiton (irrespective of the dose)?
>30g of "good" sugar have the same effect as 30 g of "bad" sugar
Eh, I'd like to question this point. Here are statements from the lecture, accompanied by slides:
>Example: Consume 120kcal in glucose (2 slices of white bread)
>80% (96kcal) of that are used by all the organs in the body
>because every cell in the body can use glucose
>20% (24kcal) will hit the liver
>Consume 120kcal in ethanol
>10% go to stomach and intenstine
>10% go to kidney, muscle and brain
>80% (96kcal) will hit the liver
>Consume 120kcal in succrose (a glass of orance juice)*
>succrose is 50% glucose and 50% fructose
>12kcal of the glucose are going to make it to the liver
>48kcal of the glucose are for the rest of the body
>the same 20/80 split we had before with glucose
>but 100% (all 60kcal) of fructose are metabolised by the liver
>because only the liver can metabolise fructose
* I think when he talks about orange juice he means the syrup/nectar based kind, not the actual juice you get from squashing an orange yourself.
So as you say, it's a matter of dosage, but 30g of glucose don't result in the same workload for the liver as 30g of fructose.
As before, anything I say here is from a laymans perspective and may be incorrect.
Thanks for taking the time to help me understand this, Ernst <3
No.2724
>>2722>Sure, but aren't substances that only the liver effectively can metabolise (and that make problems) a toxin by definiton (irrespective of the dose)? Never heard of that definition of a toxin; toxins are poisons, and in the right dose everything is toxic, be it oxygen or glucose or any kind of amino acid or even just water.
>Eh, I'd like to question this point.Yes, I am sorry, that was misleading on my side. I was looping back to the refined/unrefined sugar thing from earlier, to which this statement was referring, but only in my head.
So more precisely it should have been "30 g of refined saccharose are the same as 30 g of unrefined saccharose". inb4 some smartass pointing out how the impurities in the unrefined sugar decrease the actual content of saccharose in the 30 g by 0,001 %.
No idea what the gist of those comparisons is supposed to be though. Alcohol is not a sugar and alcoholic "calories" are different from sugar "calories". And glucose obviously goes to the brain too, not just alcohol, and glucose is in fact the main fuel of the brain (and the brain consumes about a fifth of the overall glucose ALONE), so I don't know why he wouldn't mention it there.
And the statement that fructose can only be metabolized in the liver is plain wrong, because below a certain threshold, above which the fructose is indeed transported to the liver, it is resorbed and metabolized in full in the small intestine.
Also, it is self-evident that the hepatic fructose metabolism is "different" (from what, btw?), if you refer to the glucose metabolism, precisely because, as explained earlier, it enters the same pathway as glucose, just at a different point.
What is certainly different is the uptake mechanism, which I didn't talk about before: Glucose is subject to an active uptake, whereas fructose's is passive, i.e. along a concentration gradient instead of through transporters that work under energy consumption.
No.2754
>>2745I would try making avocado paste out of it and put it on toast like the boomer memes say.
No.2755
>>2745Avocados taste great with salt and pepper, you can spoon them out of the shell like a kiwi.
Or you can make guacamole and put it on anything.
Just be quick about whatever you are doing, because it's turning brown at the bat of an eye.
No.2758
>>2744
Yes, it's very tasty.
Also, pls show boomers memes. Mine boomers don't know what avocado is.
No.2759 KONTRA
Replied to wrong post again, fuck it.
No.2805
>>2803>29 ideas to add flavor to oatmeal and never mentions adding cookies.>2016Well, contact them and have the article updated to 30 ideas. It's been long enough.
No.2807
>>2803>so I crumbled one into a bowl of oatmeal. 10/10 would recommendNice, I assume it were those fluffy ones who really soak in the milk. Had a big piece of cake today following up a family event. Kinda broke my diet for it, but well, guess it's better than offending the hosts by rejecting their food.
No.2811
>>2805She might be mad I used one of her pictures without attribution:
>If you would like to share one of my posts in a round-up, as a feature, or on your business page on Facebook, you can feel free to use one photo with a link back to the original post, attributing The Gracious Wife. If using an image as a feature (not within a collage), TheGraciousWife.com watermark must remain visible and intact.https://www.thegraciouswife.com/contact/ >>2807>>I assume it were those fluffy ones who really soak in the milkYeah, my sister makes great cookies.
Good call on the cake. Better to accept the cake and not offend. Diets aren't made or broken by one-time events.
No.2822
>>2819>actually being a tearerMy teeth are so crooked that I struggle to bite things off clean. I blame my mom for letting me choose not to have teeth removed to fix it while I was 11 or so. That's what happens when there is no father in the house to tell you to stop whining and let the doctor do his job.
>That said, do you eat it raw without anything or with dips? For now I eat it raw, but I agree, some curd- or cheese-based dip would fit pretty well.
No.3049
>>3048>potatoes for breakfastI could never
t. Müesli
No.3062
>>3049>>3048I think in USA and England having a warm meal for breakfast is common, while in Germany it's not, it's usual bread, bread rolls or
>>3049, with the occasional boiled egg and tea/coffee. Pic related is what you would expect as breakfast choices in a german hotel. What do other countries commonly have for breakfast?
No.3065
>>3062>What do other countries commonly have for breakfast?Eggs(scrambled/over easy/omelettes), potatoes(fried/hashbrowns), toast, pancakes, waffles, oatmeal, and- for something
not hot- breakfast cereal. Common meats are bacon and sausage.
No.3068
>>3065>pancakes, wafflesNo matter how often I hear about these two, I still don't get it. Yes, we do eat something like that here (if the things these words translate to are even the same) but pancakes are for lunch
(I can never remember the names of meal times and have to look them up for some reason) and come in two varieties, Mehlpfannkuchen (pic 1, "flour pancakes") and Kartoffelpfannkuchen (pic 2, "potato pancakes").
Waffeln (pic 3) are not bound to one to of the three main meals, you'd most likely have some in the afternoon.
Also, as far as I can tell from watching Youtube videos, people from other countries find it weird that in Germany, lunch is usually the biggest (and only warm) meal of the day.
No.3084
>>3068Potato pancakes, I love those. Yes, they're another breakfast food, lol.
>lunch is usually the biggest (and only warm) meal of the day.What is an example of a cold dinner food?
No.3085
>>3084bread or Brötchen ("buns" but different I imagine) with cold cuts, cheese, spreading (mushroom cream or whatever more hearty)
>>3068>if the things these words translate to are even the same)In case of the classic pancake it's not the same as the Mehlpfannkuchen. Both use flour and eggs but an American pancake is classically made with buttermilk and baking soda and the batter is way thicker than that of your usual Pfannkuchen made with milk and a pinch of sparkling water even. Both taste great but the difference in taste is noticeable. A thick buttermilk pancake with butter and maple syrup or whipped cream and strawberry sauce on top is great, while I would eat my thin Mehlpfannkuchen with just sugar and cinnamon, Nutella, or apple puree as I did when I was a kid/teenager at home.
In case of the Kartoffelpfannkuchen this is also different from Hashbrowns for example which I think are potatoes shreddings drowned in water to extract the starch and make them stick together in a pan by themselves then, while the German version uses flour, and eggs to bind the shreddings together into a mass.
No.3086
>>3084>What is an example of a cold dinner food?It's like a bread-based breakfast minus the sweet things like jam, honey, or Nutella®.
There's a German neutral term for that meal, Abendessen ("evening meal"), but a lot of people (I guess, I didn't actually ask) call it Abendbrot ("evening bread").
I made a joke a while back, let me repeat it:
"Germany - Bread, Beer, B
sausage"
No.3170 KONTRA
>>3086>Bread, beer, sausageI do not get it. Sausage does not start with B. Also what a shitty country to live in where people eat sausage at morning and evening every day. This is why everyone hates Germany and makes fun of us. We don't have any culture at all, certainly no food culture, and, as exemplified by your post, have no humor. Alman-style.
No.3177 KONTRA
>>3170Shouldn't you be reeeing on /fefe/?
No.3265
I accidentally a 0,5l bottle of Coca Cola yesterday evening to be able to stay up late for the streaming festival. Already regretting it, didn't stay up much longer than usual, and then slept poorly, now I feel pretty exhausted. Thinking of skipping whatever the weekend may throw at me in favor of some quality time on my balcony, or alternatively the couch, while doing all those things I should have done a while ago, like my taxes.
No.3266 KONTRA
>>3170>We don't have any culture at all.Ach, Ernst, Beer, Toast Hawaii, Maultaschen, Pataotes with Blubb-spinach and fried eggs, Döner and Taxiteller are all food culture and tasty on top of it
not Toast Hawaii though, it's disgusting Also what
>>3177 said
No.3510
>>3506I do not know about American butchers, but in Germany, it would be very possible for similar meat products to contained cured meat, and this nitrates. Not near the contains nitrites should ever be heated, because a chemical reactions of the nitrites used for curing with proteins could produces nitrosamines.
This bologna sandwich and pepperoni pizza will give you cancer. (With a higher likelihood than cured meat alone.)
No.3518
>>3510I recall hearing something similar, that heating processed meats like hot dogs and bologna until they turn black was unhealthy. I don't recall why, only that eating the blackened edges could kill you. However, those dire warnings fail to take into account how good it tastes :)
No.4739
What do we make from wheat:
1) Bulgur
2) Semolina (smaller bulgur?)
3) Pasta
4) Couscous (shredded pasta)
5) Bread
6) Kvas
7) Beer
8) Vodka
9) Whiskey.
For how many of that there is east-Asian rice equivalent?
1) That's just rice.
3) Yes, rice pasta is a thing.
5) I've seen something resembling rice bread, but it was dry and lightweight.
8) Saké.
What if we ask same question but about corn/quinoa and native Americans?
No.4755 KONTRA
>>4739Not sure where they fit into this but asians have different kinds of rice cakes, puffed rice, and some type of rice that is grinded to just the central "pearl".
South America has plantanes, acai berries from palms and stuff. Not necessary wheat-equivalents, but at least you can make foods and alcohols out of them.
No.11380
Pu'er is tasty. I haven't drunk it for years and start to come up with memories from that time.
Want to start understanding tea. At this point I don't even have a teapot and usually drink goyslop from tea bags.
No.11381
>>11380>and usually drink goyslop from tea bags.Same, but there's nothing wrong with that. Can't credibly call for proleratian revolution while brewing snobby-ass loose leaf tea.
No.11407 KONTRA
>>11381> loose leaf tea.It's cheaper per cup, thou?
No.12453
Chicory - like coffee, but less tasty and more healthy.
Chicory with milk - very good, but the best thing is the taste of nostalgy. I just realized that this is the drink I was fed with in kindergarten and primary school. Back then I didn't like it because I didn't understood what is it made from.
>>4739Spring rolls are rolled into rice blini.
No.13012
Pitaya > passion fruit > lychee > longan > rambutan > soursop > piss > shit > mangosteen > papaya
No.13014 KONTRA
Does papaya taste like anything anyway? Not sure if I ever tried it.
Passion fruit is great, mango as well. Dragonfruit tasted like nothing, probably a bad import quality. The rest I don't know.
No.13015
>>13014Dragonfruit is less sour kiwi with a scent of pear.
Mango is great, basically pine peach, but it stopped being exotic like a decade ago.
No.13029
>>13027>Says a lot about our society.That extremes exist?
I recently read that there is a new OCD labeled for people who are obsessing over the healthiness of the food they eat.
No.13031
>>13029Some people seem to need a topic which they feel is worth pushing to the extreme. In earlier times maybe they would have been explorers, but today, with so many information available everywhere, I think people realize that no matter what they do, they're gonna be insignificant. So they resort to extremes like that, so that they feel they have a meaningful life, because they can devote themselves to a cause. If it wasn't food, it would be something else.
I think those people are actually useful, even if in the worst case we will only find out which boundaries don't need pushing.
No.13033
>>13027>Let's see how long Peterson's daughter with her meat-only diet will live.Implying she actually follows it herself and doesn't just feed it to her goy followers.
No.13037
>>13027It does say a lot about our society.
Medicine neglects women. The default-person for medicine as a white man, and everything medicine has to say about the human body and its ailments really is being said about white middle-aged men.
Medicine also neglects plus-sized persons. In most cases, anything a doctor has to say to a plus size person is "slim down", no matter the symptoms this person presents.
So it should not come as a surprise when women and plus-sized people die early, even if they engage in much less damaging and risky behavior than man, like smoking, drinking and general recklessness.
No.13039 KONTRA
>>13037As a PoF (Person of Fatness) i've been told that i should lose weight by doctors only once. Even when i had pain in my ankle with nearly twice the weight i should've had, i wasn't recommended to lose weight. And that is not a good thing, they should have told me that all the time.
I managed to lose weight by myself. Still a fatty but i can buy clothes in regular stores and don't have pain. If i wouldn't have lost weight i would feel worse than i do now and it would be my fault and not societies.
And that whole
>Medicine neglects womenIs the dumbest thing i've heard today.
Medicine is a industry and women are the better customers.
No.13040 KONTRA
>>13039'Red-pilled' 'self-improvers' should go back to the /pol/. Please be an incel elsewhere.
No.13041 KONTRA
>>13039>As a PoF (Person of Fatness) i've been told that i should lose weight by doctors only once.Your experience is not the experience of others. That said I think you did not understand the issue that fat people's problems are allegedly reduced to their weight most of the time. While it is true that being overweight is a cause of health issues it can be an obstacle for important diagnoses that are not related to weight and would bring relief to the person.
No.13042
>>13040Are you even white?
No.13043
Grenadilla - relative of passion fruit. Less sour and more bland.
No.13048 KONTRA
>>13041There is no diagnosis in a fat person not related to weight. All conditions of the body are either related to weight or obscured by the effects of being overweight. The fat itself is a hindrance in diagnosing anything and everything.
No.13051
>>13048>All conditions of the body are either related to weight or obscured by the effects of being overweight. The fat itself is a hindrance in diagnosing anything and everything.How so exactly? Especially for the last sentence. A doctor saying: "oh it's your overweight causing the problem" posits that the fat is the hindrance to a diagnosis that sees this is not just the weight but an issue people without overweight could also have and is treatable in a way that is not dependent on weightloss albeit weightloss in general might be a healthy advice for that person, is that correct understanding of your sentence? So you principally agree that doctors misdiagnose because people are overweight? Or do you agree and also posit that doctors have no other choice as to diagnose this way because they cannot diagnose in another way because the overweight makes it impossible to diagnose in another way?
No.13052 KONTRA
>>13051> How exactly soYou are a fat-activist and get behind the most retarded activism like a cult-follower as soon as their is a disadvantaged minority, and then you come out with your insinuating questions, feeling very smart, as always.
Yeah, you are a pathetic piece of shit without the slightest hint of common sense.
> Look at me I'm so smart I see through it all being fat is healthy it's just the fatphibic doctors contact that makes us think otherwise> See how smart I amNo, you are flat-earther-tier.
Please take your super-smug self-righteous über-woke aura and hump of a bridge.
No.13064 KONTRA
>>13052So will you answer the question or just vent?
No.13161 KONTRA
>>13051It's a proven fact that being overweight is unhealthy and there are a myriad of conditions that can directly be traced to being overweight.
Being fat and eating healthy (as if that could ever happen) would still be worse for you than being slim and only eating meat and sweets (which rarely happens).
No.13181 KONTRA
>>13161>It's a proven fact that being overweight is unhealthy and there are a myriad of conditions that can directly be traced to being overweight.It's missing the point of the argument. The argument was not that this cannot be a cause but might not always be the cause which is the problem, accordingly.
No.13197 KONTRA
>>13181Name one condition that isn't made worse by being fat. 1.
No.13207
>>13206Tobasco barely has any taste, it's just spiciness with barely any hint of tomato and pepper flavor. Even the shittiest Adjika or Ladjan is better because it at least has flavor.
I need to try sriracha next.
The more I become socialized into american cultural/gastronomical LARP through my workplace, the more I become disappointed.
All this memed american cultural export kinda sucks shit.
The sauces suck, McDonalds and burger king suck compared to my mother's kotlets, KFC sucks, domino and papa john's pizza suck, all soft drinks suck except for coca cola zero which is allright.
I can't believe we gave up socialism for this fucking crap.
worst part is that my lib larper coworkers will pretend to like all this shit, and scoff at traditional post-sovok snacks and foods, even though any post sovok babushka can cook food a million times better than any american fast food chain import.
I spit on america. I can't believe that I was denied socialized healthcare and free university education in exchange for shitty KFC chicken and 7-up.
fuck this
No.13208 KONTRA
>>13207Forgot to add:
Video games suck and movies suck
nothing better than Tetris has been invented yet.
No.13209
>>13207I thought there are socialized healthcare and free university education in Kazakhstan, because "why would they be different from Russia?". Don't you have analogs of ЕГЭ and ОМС?
McDonalds and KFC are good in their domain of fast food, which is ofc not comparable to home food or restaurants. Also American chowder soup is very tasty, you buy picrel, chicken and milk and follow simple instructions and that's it.
But yes, people who traveled to USA say that food there is worse than in our 3-rd world homeland while being expensive as in Western Europe (where food is better than in Russia).
Don't judge them too strictly, Americans descend from Br*tish after all.
No.13210 KONTRA
americanized sushi is good tho, can't fault em for doing a better spin on rice and fish
No.16508
>>16495>>16498> Do Russians dog their food always raw, without a sauce? Dunno, Beef Stroganoff for example is usually drowned in sauce, but it's sauce with soft taste, not ketchup like on your pic. Pelmeni are traditionally eaten with sour cream.
So no, not always. But in general yes, there is no sauce culture. People just add ketchup to meat usually. And sour cream to carb food.
> their fast foodRussian fast-food? You mean, blini or pies? You can add jam or sour cream (smetana) to blini.
No.16510
>>13211Can confirm, t. eating Sushi with California Rolls right now.
Whoops, that post is already 3 months old
and was made by me.
No.16511
>>16508>Pelmeni are traditionally eaten with sour cream.But it's not really a sauce to me and I eat it rather regularly btw when pelmeni or vareniki are on offer. I also enjoy smetana with carb food. Romania taught me the way to go with a mamaliga smetana fried egg combination.
>there is no sauce culture.Is there an explanation? Really sad I did not major in food history :DDD
No.16513
>>16511Also there are salads with ungodly amount of mayonnaise. And horseradish sauce - goes hard with meat or fish or lard or bread.
I think it's just that "true sauce" for you means only tomato sauce, which is indeed rare (non counting ketchup with shashlik).
P.S. give advice
>>16509 No.16514
>>16513>for you means only tomato sauceGermans have so many sauces apparently and you don't even know!!! Did you never had gravy with your meats? Monsters.
No.16520
>>16513> give adviceSchweinshachse - there is a reason it is the only thing appearing twice with a picture :)
No.16525
>>16520>HachseThat just looks wrong and it IS wrong, I don't care about any official orthography, it is wrong, WRONG!
No.17395
>>17394For a while I ate couscous every day. You just pour boiled water in it and wait for few minutes.
Now - no.
No.17396
>>17394I eat in phases. Usually I eat a meal on several days during a week and for several weeks at least. Pasta with tomato sauce and grated Italian hard cheese is a default meal.
No.18655
https://en.wikipedia.org/wiki/%C3%98llebr%C3%B8dWant!
Btw tried okroshka on ayran and on craft beer. Both were tasty.
No.18757
>>17396I also eat in phases: I eat something in the morning, then in the afternoon, and then in the evening.
No.19718
Here's my two new go-to staple meals:
1) egg fried rice upgraded by the addition of the humble shrimp and my roommate's self-made chili oil
2) cold rice bowl topped with a can of tuna, tomatos, spring onion, furikake, mayonnaise & sriracha sauce. started adding two fried eggs on top as well. surprisingly scrumptious considering how effortless it is to prepare, though the furikake does a lot of the heavy lifting flavor-wise.
>>19678Lookin good
No.19806
>>19720>but also disappointing as the combined ingredients did not reach peak synergyI feel you, I once tried noodles as a filling for pastry and it made both things taste less intense for some reason.
No.19903
>>19807Vibrant and authentic
No.20146
>>20145Fun fact: I once bought a can of Borscht, without having eaten it before, just to try it out. I didn't know that the can was largely drained of water, and that you had to add water while cooking. Then I was all like:
>It's not bad, but man, it's dry as fuck, I need something to drinkCould get another can tomorrow, not that I think about it.
No.20148
>>20146>eating canned foodEnjoy the chemicals from the can lining. Enjoy the preservatives. Enjoy the cigarette butts, boogers and spit from the workers in the food plants.
No.20156 KONTRA
>>20148Very German post: disgusting hippie crossed with petty bourgeois attitude
No.20162 KONTRA
>>20156That’s more or less how I see Swiss Germans: contempt, Birschermüesli and family biking vacation