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Cooking Gulyás reup Bernd 06/28/2018 (Thu) 07:17:27 [Preview] No. 17596
I saw some Mexican asking for gulyás recipe on Kohl and because I don't really want to start posting there beside the World Cup I decided to reupload the gulyás cooking as the other thread is "File not found" as well. So here's with original text.

Cooking with Bernd: gulyás

I was planning to post a good gulyás cooking since day one but somehow the occasion eluded me until now. I know a Hungarobernd did this on KC main but it was regular "cooking in the kitchen" type of thread and not "over open fire in bogrács" (traditional Hungarian pot).
I couldn't do this live for technical reasons but it will be fine this way too.

Pic #1
Ingredients: meat (little bit over half a kilo, it's pork, not beef), taters (by volume I used about the double of the meat dunno their weight), onions, tomato, paprikas, black pepper in the mill, dried ground paprika in the jar with the red lid, salt in the middle, and the white wax paper on the right covers the salo (fatback).
You can also see my Mora for cutting needs and a bearly visible peace from a wooden spoon behind the meat and the potato, the masterpiece of my carving art, used for stir the food in the bogrács.
The taters are leftovers from winter, wizened but fine for our purpose. Some of the onions and the paprikas are also leftovers I utilized.

Pic #2
The initial setup. Two quarter logs at the sides and a nest in the middle for the fire itself also aligned toward the usual main direction of the wind. The rocks are there for a little draft control. Tripod to hang the bogrács.

Pic #3
Lighted a handful of dry grass, placed in the middle of the nest, then a large handful of dry twigs above, and sticks across the log above all. As these sticks burn in the middle they broke after a while and fall into the nest. The heat from the nest lights up the inside faces of the logs. The heat is very concentrated toward the nest. The cooking is going above the nest, and it really doesn't need much flames. The smoldering logs pumping up lotsa heat, only some sticks are needed to be placed inside the nest time to times. Also when a log burns through, a new can be placed there. I had several prepared.

Pic #4
First I chopped the salo, and dumped into the bogrács. I left it hang quite high because there still were much flames, and I didn't want it to burn fast. Burnt salo isn't a big problem tho if there are just a few chunks of it, even maybe adds to the flavor. Also for the flavor I sliced some skin of the salo into there.


Bernd 06/28/2018 (Thu) 07:19:18 [Preview] No.17597 del
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Pic #5
The fat melted out of the salo which fried crisp. You can notice the bogrács is now lowered close to the embers. The bottom were almost between the logs. While the salo was frying I chopped the onions.

Pic #6
Dumped the onion into the bogrács. I kept the sticks at minimum to give myself enough time to chop the meat. Too many sticks would mean lots of flames. Still managed to burn the onions a bit. No worries, not too much.

Pic #7
The meat was lean, fine by me. I had to cut away very little from it.

Pic #8
I fried the pink out of it fast with lots of stirring. It also let some fluids out.


Bernd 06/28/2018 (Thu) 07:21:28 [Preview] No.17598 del
>pork
all that effort going to waste


Bernd 06/28/2018 (Thu) 07:21:36 [Preview] No.17599 del
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Pic #9
Added the spices. Fried some more.

Pic #10
Poured water just to cover the meat. Left the stuff alone for a few moments to chop the tomato and the paprikas fast. The green paprika is hot, it puts a little fire into the dish as well. I didn't bothered to chop things up fine as I'm not fond of the peel when it curles into unchewable threads and this way I could just pick them out later. I let the stuff cook, stirred it occasionally and added water when it evaporated much.

Pic #11
Meanwhile I chopped up the potato, a handful to quite small pieces, in the hopes they'll cook away and help thicken the soup even more. Dumped the potato there, and mixed the thing well before added more water, just to cover the thing. The meat wasn't ready yet at that time.
I ran into a little problem as I was too occupied with the meal. The logs burnt away and new ones had to be placed there (on the left side it was the second log by then) but the nest didn't have enough heat to light them. But for a handful a twigs it was enough, and from then it was straightforward: three more sticks for the flames and the logs were back in business.

Pic #12
Let it cook. Stirred, watered, seasoned more. It needed more salt especially, the taters can take a lot. Still I left it unsalty on purpose as it's impossible to take salt out if one oversalts it, but one can always add more if needed. Relaxed pace from here, mostly sitting around and waiting. A beer can fill the time.


Bernd 06/28/2018 (Thu) 07:23:44 [Preview] No.17600 del
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Pic #13
The finished product. You can see how the soup looks creamy. All the onions, tomato slices, paprikas are dissolved, with some potatos as well. It could endured a little more dried paprika for more redness (and maybe more salo and onions) but it's all right.

Pic #14
A portion. With bread, a slice or two per person, the whole thing can feed four people. It was simple but tasty. Some people like to add other veggies and different seasoning, it's all fine, but I've seen people put general soup spice mix into it which I think is a sacrilege.


And that's it.
Maybe I'll make some other stuff in the future. I can't promise anything but May 1 is close now it could give another occasion. I might cook lecsó (lecho).

Well I didn't cook anything for Bernd on May 1. I still haven't given up that I'll sometimes. The weather is not very good for cooking outside nowadays.


Bernd 06/28/2018 (Thu) 07:27:53 [Preview] No.17601 del
>>17598
Yeah well, I give it a few hours and then I'll come up with some witty reply for that. Or not.


Bernd 06/28/2018 (Thu) 07:29:37 [Preview] No.17602 del
>>17598
shaddap fag


Bernd 06/28/2018 (Thu) 07:32:14 [Preview] No.17603 del
>>17601
Rather promise me not to use pork for gulyás ever again.


Bernd 06/28/2018 (Thu) 07:33:43 [Preview] No.17604 del
good thread budy, looks tasty
>>17603
see >>17602


Bernd 06/28/2018 (Thu) 07:34:42 [Preview] No.17605 del


Bernd 06/28/2018 (Thu) 07:36:31 [Preview] No.17606 del
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>>17605
oh yeah?


Bernd 06/28/2018 (Thu) 07:38:18 [Preview] No.17607 del
>>17603
All right, next time I use lamb.


Bernd 06/28/2018 (Thu) 07:39:25 [Preview] No.17608 del
>>17603
Or rabbit. I got a promise on some quality rabbit meat. Not delivered yet so this ain't sure, but I'll urge them to keep that promise.


Bernd 06/28/2018 (Thu) 07:41:02 [Preview] No.17609 del
>>17604
Thanks, I could make one out of cricket if u lik.


Bernd 06/28/2018 (Thu) 07:46:09 [Preview] No.17610 del
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>>17609
i lik criket
but seriously good thread, I enjoyed the photos and the write-up, and the authentic cooking method. Look forward to more of your cooking posts if you decide to make them.


Bernd 06/28/2018 (Thu) 07:53:18 [Preview] No.17611 del
>>17610
Thanks again.
On the KC Hungarobernds posted gulyás cooking n+ times and foreign Bernds still can't cook good gulyás. The other Magyar might be butthurt that not he got the idea to reupload his stuff first. Or the third one in the thread on Kohl.


Bernd 06/28/2018 (Thu) 18:21:35 [Preview] No.17622 del
>>17611
Don't flatter yourself. I'm not butthurt, I just pointed out that lean pork is unfit for gulyás. You can cook it from chicken breast for all I care, but a real gulyás needs some good fatty red meat.


Bernd 06/28/2018 (Thu) 18:44:32 [Preview] No.17623 del
>>17622
>I'm not butthurt
With the performance from the other thread you did feel salty.


Bernd 07/02/2018 (Mon) 18:04:26 [Preview] No.17652 del
Does Bernd more angry when hungry? I noticed many times I'm more impatient but after I eat it's fine.
I dunno what to eat for dinner. Have to look around.


Bernd 07/04/2018 (Wed) 18:43:53 [Preview] No.17723 del
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I wrestle with a green long thin hot paprika for a month now. It started to wither and wizen but half of it is still intact. I put six thin slices into a sandwich of thick slices of bread, abundant ham and cheese still my mouth is burning as if I ate coals.
At least my sinuses clear.


Bernd 07/05/2018 (Thu) 11:45:38 [Preview] No.17749 del
>>17723
Maybe use it to make a chilli oil or vinegar? I sometimes grow scotch bonnets and do that with the leftovers.


Bernd 07/05/2018 (Thu) 15:51:47 [Preview] No.17751 del
>>17749
My watering mouth telling me that's not a bad idea.


Bernd 08/23/2018 (Thu) 19:07:37 [Preview] No.18690 del
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Well Bernd, I dun goofed. Big time.
I mentioned before I was going to get a rabbit and started to plan some open fire cooking with it. I got it a couple of days ago and I was preparing. Today was the day but could only do it in the evening (meteurologists predict raint for the weekend) so I had to run a schedule that was tighter than the pussy of that Brazilian chica in the pedo thread and I forgot to take pics during the whole rush.
I post these picture that's all I have, some bones left and little pieces of undercooked meat. In the next post I'll write the commentary.


Bernd 08/23/2018 (Thu) 19:50:18 [Preview] No.18693 del
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So. I got intel from the benefactor who gave me the rabbit that it might has some fur left and yes I found strands of hair so I cleaned it meticulously which robbed some of my time as well. I prepared only the legs, I made what I baptized as "rabbit bites" and a chef would probably nail me to a cross for what I did to that meat.
Btw my family isn't big on rabbit for some reason and I ate only once previously - despite it's not bad at all. I knew that rabbit is liek chicken but it's meat even drier, has less fat.
So I made "rabbit bites" I processed the legs into bite sized or maybe a bit bigger portions, I left the bone in those where the meat allowed and cut the bone out where it didn't. I put these bones away with the other parts, my family will do something with it, we'll see. The back has very nice meat along the spine in a pig I think it would be called pork chops (loins?).
Seasoned these bites with rosemary and thyme poured some olive oil onto them, mixed them well so they were coated nicely. They had an hour to sit in the fridge they supposed to marinate for a day or so tho I think.
The frying took place on a plow's coulter. This is a new thing here I only know about it for over a decade or so. I don't know where this originate from, do people grill stuff on it in other countries? Does Bernd know about it? They weld the hole on the inside of the coulter (I think that's the name of it, a concave disk, iron or steel), it needs some fat and can be used as a grill. I don't like that I can't change the height because it's stand on three legs.


Bernd 08/23/2018 (Thu) 20:04:39 [Preview] No.18694 del
First I fried salo/fatback of course for it's fat which gathered in the inside of the grill, the "rabbit bites" followed. I was careful to do it over logs which upper surface smouldered because once when I fried pork chops on it the flame climbed over to the upper surface of the grill via the oil/fat that poured out from the grill and the whole stuff got flambé-d. And embers give constant level of heat anyway and flames can vary.
But the wind started to blow with enough force to wake flames from the embers thus the grill got too much heat and the first batch fried too fast and some of these small bites left undercooked in the inside... After these it was fine and fried onions with them in thick slices. At the end I fried sliced potato in the fat seasoned by the meat and onion. After it was ready I applied unhealthy amount of salt because I didn't use it during preparation as salt draws the water out of the meat causing it to dry out and with rabbit it's not a good idea.
The meat wasn't dry luckily but was sometimes chewy. Was very tasty. Previously I had no time to take pictures, and by then I forgot about it. One of the great regrets of my lief. The fatback, onions, taters all tasted good, but some taters were undercooked as well. Not too big of a problem.
We got a little rain too, but actually felt good after the heat of the day and the flames.


Bernd 08/23/2018 (Thu) 20:06:07 [Preview] No.18695 del
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>>18690
>chica


Bernd 08/23/2018 (Thu) 20:08:09 [Preview] No.18696 del
>>18690
I took the pictures in the dark with the exception of the first one. On pic #3 and #4 you can see the prong I made from sticks and the nettle cordage I mentioned before and used it to turn, adjust the frying food. And of course to take them off from the hot grill.


Bernd 08/23/2018 (Thu) 20:08:47 [Preview] No.18698 del
>>18695
It's really not my fault Portuguese don't have chica.


Bernd 08/23/2018 (Thu) 20:13:15 [Preview] No.18700 del
Btw tomorrow morning I won't post anything but don't be alarmed.


Bernd 08/24/2018 (Fri) 11:44:06 [Preview] No.18709 del
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>>18700
>Btw tomorrow morning I won't post anything but don't be alarmed.

No, we will.


Bernd 08/24/2018 (Fri) 16:54:30 [Preview] No.18714 del
Just finished with the liver. Fried it on thick slices of onions with black pepper and peas deep-frozen tho. Was better than a chicken and gave a better experience than that tough chewy legs. Forgot pictures... again... but I'm tired as shit.


Bernd 08/24/2018 (Fri) 16:55:53 [Preview] No.18715 del
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>>18709
Sorry, Bernds.


Bernd 08/25/2018 (Sat) 06:32:51 [Preview] No.18719 del
>>18714
On the note of that:
It was just a regular kitchen cooking and not open fire ofc.


Bernd 10/01/2018 (Mon) 17:25:40 [Preview] No.19694 del
What's a low calorie snack but still tasty?


Bernd 10/02/2018 (Tue) 11:44:55 [Preview] No.19702 del
>>19694
Biltong is pretty low calorie, I don't know if you could make it yourself though.


Bernd 10/02/2018 (Tue) 15:18:57 [Preview] No.19703 del
>>19702
I'm toying with the idea of making dried/smoke-dried meat for a while now. It's possible drying in an oven bur ours not very good so I's rather do it over open fire, this would also give them some smokey flavour. I've some knowledge what meat to get and how it should be sliced, spices should be added (to the raw meat) by the taste so that doesn't really matter, except the salt, as far as I know that's not optional.
I can see myself maek some.


Bernd 10/02/2018 (Tue) 16:25:34 [Preview] No.19704 del
>>19703
there's also the option of buying a machine, but they're expensive and as you said it would taste better with open fire anyway.
Only thing I've done that's similar is making sun-dried tomatoes which was pretty easy (not actually dried in the sun of course, it's the UK).


Bernd 10/02/2018 (Tue) 17:07:22 [Preview] No.19705 del
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>>19704
I thought about just munching some Hungarian dried sausage. However it's very high calorie due it's fat content. But I seem to recall that having much calories from carbs makes one gain weight (unused carbs are stored by the body as fat, but consumed fat isn't) and this sausage has almost none of that.


Bernd 10/02/2018 (Tue) 17:59:36 [Preview] No.19706 del
>>19705
That's why I sepcifically mentioned biltong, most of the fat is removed in the preparation so it's pretty much pure protein. But meat in general will make you feel full for a long time unlike carbs due to the protein content, as far as I know anyway.


Bernd 10/02/2018 (Tue) 18:02:08 [Preview] No.19707 del
>>19706
*specifically
Sorry, I'm an alcohol right now.


Bernd 10/02/2018 (Tue) 18:25:34 [Preview] No.19708 del
>>19706
Yeah for dried meat the fat has to be cut off as it just goes rancid then spoils the meat as well.
How carbs are filling is depending on the carbs itself. I think oats - as it has full of complex carbs - will fill for longer times (and gives energy longer as it burns slower). But yeah.


Bernd 10/08/2018 (Mon) 18:28:32 [Preview] No.19885 del
Some canned fish cans are such bad designs. Couldn't find the usual I eat so bought another one, it was mostly a random choice.
Opening these are usually a bit tricky as the oil flows out immediately as the opener bends down the lid but it's a minor inconvenience in the case what I'm used to. But not this other one. The oil started gushing in such amount that made me think of founding an oil company. It flooded the whole surface of the can so it was all slippery. It's also larger so it was uncomfortable to hold it down I had to spread my hand more. Ofc it was harder to tear up the lid, needed more force and had to be careful not to cut my hand pressing down the can. Then it slipped. Every fugging thing become drenched in oil. It splashed onto me, the floor, the desk, the fridge next to me, into my fucking lemonade.
I thought the fish will be a bigger portion than the usual, the package has more net weight, it wasn't, it's the fucking oil what's responsible for the overweight. And while the taste of the fish wasn't outright bad it was far from satisfactory.
Next time I'll think twice before buying a substitute.


Bernd 10/08/2018 (Mon) 19:42:45 [Preview] No.19887 del
>>19885
>losos
>herring

Hmm, losos is the name of salmon in Russian. But herring isn't a salmon.

>Opening these are usually a bit tricky

I've had problems with those cans until I discovered, that pushing another finger very hard near handle helps a lot.


Bernd 10/08/2018 (Mon) 20:33:59 [Preview] No.19889 del
>>19887
I suspect that's the brand name. I won't fish it out from the bin to get details, it swims in oil.


Bernd 10/25/2018 (Thu) 19:20:36 [Preview] No.20277 del
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This salami is delicious but sometimes it tastes horrible for some reason, as now. Maybe it's stale, I got the end of he piece, who knows how long laid in the counter.


Bernd 12/26/2018 (Wed) 07:21:30 [Preview] No.21565 del
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What is this bullshit?
I mean certain tasks demands specialized tools, even cutting cheese in a certain way could, but buying all these junk for cutting slices from a block of common, semi-common cheese is nonsense. Frankly people do this so they can feel snobbish about it. Yes, personal experience knocked the chamber pot over, a pal of mine who complained all year he has no money bought a set... because apparently "it really makes a difference"...


Bernd 12/26/2018 (Wed) 10:05:46 [Preview] No.21570 del
>>21565
>I mean certain tasks demands specialized tools, even cutting cheese in a certain way could, but buying all these junk for cutting slices from a block of common, semi-common cheese is nonsense.
People enjoy buying new toys and show it to them their friendos. Or maybe he doesnt make his tools stand in kitchen for nothing.
Are you the OP btw?


Bernd 12/26/2018 (Wed) 10:33:12 [Preview] No.21572 del
>>21570
>Are you the OP btw?
Yes.

Well, he does enjoy cooking and I don't want to interfere in that but it's sooo silly when he presents a block of cheese he bought at a supermarket (think of Aldi, Lidl, Tesco and their fellows) and starts to play gourmet over nothing.
I might be harsh, as I enjoy simple things and for me food is mainly for nourishment and enjoyment only in the third place. But I also don't enjoy the feel of being full I like to be not hungry but not bloated at the same time. I don't believe that it's a sign of refined taste when someone uses expensive but unnecessary tools, spices and ingredients. Most of these aren't even possess higher quality, they just expensive to be status symbols. I also don't believe this connoisseur wankery holds any value. It's just snobism.


Bernd 12/26/2018 (Wed) 19:28:08 [Preview] No.21592 del
>>21572
>>21572
well I suppose that guy doesnt lurk anymore.


Bernd 12/26/2018 (Wed) 20:02:09 [Preview] No.21595 del
>>21592
There was a Hungarian who posted occasionally but with Tor. The one who commented a few above is just took a look. A Mexican Bernd on Kohl asked for gulyás recipe so I reuploaded my cooking and linked this thread there. That's how the other Hungarobernd got here. It was a little confusion as in that thread on Kohl he got into a spat with another Hungarian and he thought it was me. That is always fun.


Bernd 12/26/2018 (Wed) 20:10:33 [Preview] No.21597 del
>>21595
>>21595
Ah, I see. Btw how to pronounce fancy turanic 'a' vowel? Like gulyaas or like gulya'as?


Bernd 12/26/2018 (Wed) 20:40:37 [Preview] No.21600 del
>>21597
I dunno how "gulya'as" is pronounced.
Anyway á is pronounced similar to the a in market, or if I would write time in Hunglish I would write tájm. If it's not clear I'll rephrase it.
Vowels go in pairs:
a, á
e, é
i, í
o, ó
ö, ő
u, ú
ü, ű
In theory the first is the base sound, the second is the long version of it, e.g. instead of ó I could write oo. However in the first two case, á and é are different sounds and not just long versions.


Bernd 12/26/2018 (Wed) 20:51:06 [Preview] No.21603 del
>>21600
>>21600
>However in the first two case, á and é are different sounds and not just long versions.
I assume one stands for open e and other is narrow e.

>Anyway á is pronounced similar to the a in market,
which is normal a? no?

I just listened it from google translate, if hey didn't fuck it up it's pronounced like guyaash, which sounds similar to Turkish güveç, you can google it.


Bernd 12/26/2018 (Wed) 20:59:54 [Preview] No.21606 del
>>21603
Open up google translator. Type and listen the following (disregard shitty intonation):
apa
ádám
eke
élénk


Bernd 12/26/2018 (Wed) 21:05:26 [Preview] No.21607 del
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>>21606
>>21606
now I'm more consufed. á sounds like long e, and é sounds like i.


Bernd 12/26/2018 (Wed) 21:36:29 [Preview] No.21609 del
>>21607
>é sounds like i
Some truth in it, é is higher pitched than e. Lower than i/í tho.
Into gogle translator:
épít


Bernd 12/26/2018 (Wed) 21:49:02 [Preview] No.21611 del
>>21609
I understand better now,közsönöm, maybe I teach you how to pronounce ğ some day.


Bernd 12/26/2018 (Wed) 21:59:10 [Preview] No.21614 del
>>21611
Your welcome.
Btw that's köszönöm with sz. zs is another sound, similar to Turkish:
>J j - /ʒ/ - As s in measure

>how to pronounce ğ
You mean how not to pronounce?


Bernd 12/26/2018 (Wed) 22:11:56 [Preview] No.21616 del
>>21614
Ah, I typo'd.

>>21614
>You mean how not to pronounce?
whaddaya mean?


Bernd 12/26/2018 (Wed) 22:15:54 [Preview] No.21618 del
>>21616
I looked it up and it seems like it's a lack of sound instead of one. I imagine it as a quick throaty stop, as if I would pronounce a sound but stop it right before it leaves my throat and continue with the next sound instead without pause.


Bernd 12/26/2018 (Wed) 22:30:03 [Preview] No.21619 del
>>21618
>>21618
>I looked it up and it seems like it's a lack of sound instead of one
no, not always.

for example if there is a thick sound (a, ı, u, o) before the ğ, you pronounce the vowel longer.

oğlu> oo'lu (like krgyz uulu)
ağlamak> aa'lamak

if there is thin(?) sound before ğ such as e, i, ü, ö it pronounced like y, but more like russian iy sound, there is no stress on it.

eğlenmek> eylenmek
siğil> siyil
eğer>eyer

etc.

lastly ğ in the end of sound, that's when you actually pronounce it as ğ.

like:

bağ

dağ
yağ
tığ


Bernd 12/28/2018 (Fri) 19:58:49 [Preview] No.21710 del
Eating ans sarma and homemade cookies.


Bernd 12/29/2018 (Sat) 09:22:53 [Preview] No.21714 del
>>21710
>sarma
That's like stuffed cabbage. Here traditionally everyone cooks that for Christmas time in gigantic amounts. With sauerkraut and oftentimes with other smoked meat pieces in the pot.


Bernd 12/29/2018 (Sat) 11:38:56 [Preview] No.21716 del
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>>21714
>>21714
>töltöttkáposzta
pic related.

We also have cabbage sarma but the one I posted, can be made from white mullberry leaf, vine leaf or cherry leaf.


Bernd 12/29/2018 (Sat) 12:14:36 [Preview] No.21717 del
>>21716
Some recipes demand grape vine leaf, but I never eat not once in my whole life, can't really name a dish with that, but I know the leaf had to be chosen very carefully, needs to be large but cannot be too old, it has to be healthy and so on.
Frankly part of our cuisine overlaps with Turkish, due to 150 years of Ottoman peace keeping operation in the third of our country, quiet some ingredients was introduced during that era and later neighbourhood. Right now I'm not sure what exactly, maybe will look it up.
I remember a story tho, about a pasha of Buda, who sneaked out from the castle time to times in disguise to drink some wine secretly. During one such occasion he befriended a commoner whom he made a blood pact with. They cut their fingers and spilled their blood in as cup of wine and both drank from it, creating a blood brotherhood between them. This bond comes with obligations ofc from both sides. Sadly I can't recall the end of the story or if there's any - it should have - I also don't know why made them to create this pact.


Bernd 12/29/2018 (Sat) 19:22:22 [Preview] No.21723 del
>>21710
>ans sarma
Where does this come from? I've heard it was from the Serbs, Saudis, Iranians, Turks, practically everyone east and south of Austria claims that its "their" cuisine.


Bernd 12/29/2018 (Sat) 19:25:25 [Preview] No.21724 del
>>21723
It's ofc Hungarian.


Bernd 12/29/2018 (Sat) 19:29:34 [Preview] No.21725 del
>>21723
>serb
lol just no. they just stop we wuzing about cuisine.

The name sarma, is one of the name for 'wrapping'. As for exact origin it's from asia minor but ethnicity wise it will remain unknown. It's safe to say, our modern sarma wasnt always like that, we also use lemon on it which wasnt too common in anywhere in the area.


Bernd 12/29/2018 (Sat) 19:34:30 [Preview] No.21727 del
(58.62 KB 360x528 hungarian jesus.jpg)


Bernd 12/29/2018 (Sat) 19:35:35 [Preview] No.21729 del
>>21723
>saudis
never heard about it. it's a very dubius claim.


Bernd 12/29/2018 (Sat) 19:36:22 [Preview] No.21730 del
>>21729
I've seen some people in Eastern Saudi Arabia have it. I'm guessing it was because of the Ottomans?


Bernd 12/29/2018 (Sat) 19:40:41 [Preview] No.21731 del
>>21730
the food is really unfit for that region, I even doubt during ottoman empire times they had it.


Bernd 12/29/2018 (Sat) 20:07:26 [Preview] No.21734 del
>>21731
It's mostly populated on the coast there, which is an okay environment. Unless you count the lizard-eating Bedouins (who I doubt form that much of the population)


Bernd 12/29/2018 (Sat) 20:48:27 [Preview] No.21738 del
>>21734
>>21734
Yeah I get that you refer hicaz region where the old spice road passed through but still, I assume it's fairly new thing. Levantine arabs claiming it on the other hand, wouldnt be so dubious.


Bernd 02/06/2019 (Wed) 16:59:45 [Preview] No.23042 del
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I have a riddle for Bernd:
Why is it that the normal cocoa dissolves in milk faster than the instant ones?
Additional information: tastes better, actually consist of cocoa and not cocoa + 90% something else, so I suspect it's more healthy as well.


Bernd 02/06/2019 (Wed) 17:08:56 [Preview] No.23045 del
Finally, I'm posting this in the right thread.
So, Polan! How do I make pierogi?


Bernd 02/07/2019 (Thu) 20:23:52 [Preview] No.23068 del
>>21710
I tried those one after my parents went on holiday to Turkey as well as some other meme foods like topkek, it was breddy good. Unfortunately vine leaves are pretty much impossible to find around here. Middle Eastern food is a fad with restaurants however, so I guess they'll show up eventually.


Bernd 02/07/2019 (Thu) 21:54:40 [Preview] No.23070 del
>>23068
How did Topkek taste like?


Bernd 02/08/2019 (Fri) 17:51:25 [Preview] No.23075 del
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I'm just done with an awesome salami. Was acidic, tangy which suited me very much. Most likely the meat and other animal scraps it made of must be subpar to spice it this way.
Last year after the pig butchering season I got a pair of home made sausages from a friend. We differentiate between sausages for frying and all the other. This was the former one. It had barely any spices, little paprika not much else, but the meat itself was fugging delicious, I add only a tiny bit of mustard so I could taste the taste.
How Bernd likes his kolbász/sausage?

>>23070
I'd assume all tastes differently.


Bernd 02/09/2019 (Sat) 12:06:54 [Preview] No.23081 del
>>23068
>Middle eastern food
using 20th century anglo term for food is pretty much retarded. even our neigbour iran has vastly different food compared to us. Every region in anatolia has varying amount of foods. I dont like how our food is getting bastardized by such perspective.


Bernd 02/09/2019 (Sat) 12:14:37 [Preview] No.23082 del
>>23081
I think we even has that stereotype. Maybe called Mediterranean or something.
Hungarians can be very butthurt if someone says something about our food that we could consider degrading. Once I saw a video some grill (Murrican I guess) tasting candies and such, she did not like it. Many sweets she had had an artificial rum flavor and she found it horrible. For some reason this is very popular here (I'm not the biggest fan but I'm also fine with it) and I would bet many Hungarians became very butthurt and insulted her since the comment section was disabled.


Bernd 02/09/2019 (Sat) 12:40:16 [Preview] No.23083 del
>>23082
It's basic knowledge though, even if you want to use the term medditerranean food you should rather use east medditerranean or even levantine food. because french and spanish food is not even related, even though spain had influenced by arabs just like levant.

I don't know why people consider this ofensive, it's okay to not know it, but it's not okay to insist on the mistakes. How can people understand our culture with very new anglo term, why should we define ourselves according to new and artifical anglo terms?

This is not turbo compatriotism, this is a necessity for any real culture.


Bernd 02/09/2019 (Sat) 12:44:27 [Preview] No.23084 del
>>23083
Most people don't really care. They have a simplistic knowledge on things and they are fine with it. With many things I'm the same tho I'm kinda open to learn new things. At least probably more open than the average, sometimes I cannot bothered.


Bernd 02/09/2019 (Sat) 12:46:47 [Preview] No.23085 del
>>23083
If you have the time (and will) could you write a little about Turkish cuisine? Soups, mains, desserts, basic ingredients, favored spices?


Bernd 02/09/2019 (Sat) 12:49:29 [Preview] No.23086 del
>>23085
I dont have the time lately but I might write some day.


Bernd 02/09/2019 (Sat) 12:53:55 [Preview] No.23087 del
>>23086
Good luck with exams!


Bernd 02/09/2019 (Sat) 15:04:38 [Preview] No.23089 del
>>23081
Well vine leaves are all around the Middle East.


Bernd 02/09/2019 (Sat) 18:35:35 [Preview] No.23103 del
>>23089
Hey Danebernd! Good to see you posing. Nowadays you are awfully quiet. What's going on?


Bernd 02/09/2019 (Sat) 18:57:18 [Preview] No.23105 del
>>23087
My exams are finished, I'm just involved in with bunch of retarded drama.


Bernd 02/09/2019 (Sat) 19:26:15 [Preview] No.23106 del
>>23103
Really? I've been lurking regularly, and when I'm not, it's because I'm busy.


Bernd 02/09/2019 (Sat) 20:42:19 [Preview] No.23107 del
>>23106
Well, you just seem quiet. I know you have strong opinion on things and can post enthusiastically. Maybe just current topics aren't right. We'll see.


Bernd 02/10/2019 (Sun) 20:13:05 [Preview] No.23120 del
>>23070
Just like your average processed cake from the supermarket I guess. They have some different flavours though.
>>23081
Oh yeah, of course there are all kinds of differences, just as the words "European food" or "Asian food" would also be retarded. But at the very least, the ingredients are similar and that's the important thing abour preparing any recipe. For example I mentioned Asian food, which is vastly different depending on the country but the basic ingredients are still the same. Such as soy sauce, ginger, garlic etc. I guess it's more that ingredients typical of the Middle East are becoming more available around here rather than any specific dishes.


Bernd 02/11/2019 (Mon) 16:43:53 [Preview] No.23128 del
>>23120
>"European food" or "Asian food" would also be retarded.
We use them. But mostly Asian, that's sure. The average Hungarian would use it to sushi. I'm not sure about Budapest tho, they have several types of Asian restaurants so I guess they can differentiate at least between Jap, Chinese, Indian cuisine - since noone thinks about the Middle East as Asia.


Bernd 02/11/2019 (Mon) 17:05:39 [Preview] No.23129 del
>>23128
Over here most people think of "Asian" as just Indian, I guess because we have more of those than any other Asians. East Asians like Chinese, Japs etc are generally called "Oriental", which from what I heard is considered offensive by Asians in America for some reason.


Bernd 02/11/2019 (Mon) 17:11:40 [Preview] No.23130 del
Hehh, I ate something salty, then I need some sweets, then I want salty again.

>>23129
Maybe because Japan is Occidental from USA.
I'm not sure how others think of this, but I think our first (contemporary) experience with Indian food was via the Hare Krishnas. I know they set up several restaurants in the country and they run a soup kitchen time to times in Bp.


Bernd 02/11/2019 (Mon) 19:37:44 [Preview] No.23135 del
As I'm eating roasted pumpkin seeds imported from Turkey right now, I was wondering where it is traditionally eaten. It feels very Slavic to bite the hull off first, but Slavs have their babushkas best semechki. wikipedia states that Mexicans like pumpkin seeds.


Bernd 02/11/2019 (Mon) 19:44:46 [Preview] No.23136 del
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>>23135
It's popular here, also sunflower seeds, which sometimes referred as gypsy chips (crisps for Brits), also preferred by football fans to munch during matches.

Roasted pumpkins also good not just the seeds. The sugar content gets caramelized, delicious.


Bernd 02/11/2019 (Mon) 20:00:14 [Preview] No.23137 del
>>23136
I've never a fan of pumpkin, but maybe I should give it a try next autumn, when the roasting process turns it into uma delicia.


Bernd 02/11/2019 (Mon) 20:01:58 [Preview] No.23138 del
>>23137
there is supposed to be a been in the sentence, happens all the time when I correct a sentence


Bernd 02/11/2019 (Mon) 20:31:59 [Preview] No.23139 del
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>>23138
>a bean in the sentence


Bernd 02/11/2019 (Mon) 20:54:18 [Preview] No.23141 del
>>23135
I like to top loaves of bread that I make with pumpkin seeds, that always works well. Kinda like how burger buns are topped with sesame seeds I guess. As for pumpkins themselves my favourite things to do with them are either simply roasting or using them in various Jamaican dishes. I don't know how available Carribean ingredients would be in you're cunt but it's possible to grow them yourself. I personally used to grow my own Scotch bonnet chillis every year, but the past few times they got fucked by aphids so now I just buy them from the local Carribean greengrocers.


Bernd 02/11/2019 (Mon) 21:14:49 [Preview] No.23142 del
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>>23141
The only connection between Switzerland and the Caribbean is through money laundering, not trough food. Growing my own chilies is on my to do list this spring.


Bernd 02/11/2019 (Mon) 22:30:44 [Preview] No.23143 del
>>23135
>As I'm eating roasted pumpkin seeds imported from Turkey right now, I was wondering where it is traditionally eaten. It feels very Slavic to bite the hull off first, but Slavs have their babushkas best semechki. wikipedia states that Mexicans like pumpkin seeds.

They are very popular in Russia, maybe less than sunflower, but not much.


Bernd 02/12/2019 (Tue) 06:16:22 [Preview] No.23145 del
>>23141
>>23142
That reminds me to dig up a little patch early, preferable on the weekend. I really wanna enjoy my radishes again. Last year I missed the opportunity thanks for shitty weather. I wonder how deep the soil is frozen. During the day it's warm, 5+, but at night it still freezes, I don't want the seeds get rekt, it's a dilemma. Also if I start digging I have to do that in the whole garden and I'm just not up for it at this moment. Well maybe if I start...


Bernd 02/12/2019 (Tue) 06:18:02 [Preview] No.23146 del
>>23142
Btw chili and weather. Isn't too cold for growing it among your mountains?


Bernd 02/12/2019 (Tue) 13:54:58 [Preview] No.23148 del
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>>23142
>Pic related
>>23146
You can grow them inside or in a greenhouse pretty easily. There's even the option of setting up heat lamps and other equipment if you wanted to get autistic about it, even if people might think you're growing some special herbs.
>DUDE CHILLI LMAO


Bernd 02/12/2019 (Tue) 16:13:54 [Preview] No.23149 del
News from the culinary front. The supermarket chain I usually buy my food from started to sell eatable insects. So I bought a package of dried house crickets. They taste like flour, but are ok with salt.
>>23146
I read in the newspaper that red chilies are easy to grow, a restaurant I know has a plant at their entry.


Bernd 02/12/2019 (Tue) 16:32:03 [Preview] No.23150 del
>>23148
>>23149
Once in a while we always plant a paprika (not chili) or two (outside tho) but it always end in a fiasco. We might doing something wrong or leaving out something, we're not the greatest gardeners.


Bernd 02/12/2019 (Tue) 16:36:18 [Preview] No.23152 del
>>23150
I had a paprika plant once. The harvest was exactly one paprika. I think there should have been several plants so they can have plant sex. The right water management is always an issue for me.


Bernd 02/12/2019 (Tue) 18:35:23 [Preview] No.23154 del
>>23148
When people use "mountain jew", I often don't know if they're talking about the Swiss, or if they're talking about these guys:
https://en.wikipedia.org/wiki/Mountain_Jews


Bernd 02/12/2019 (Tue) 18:52:47 [Preview] No.23156 del
>>23154
Reminds me of Iberia, Albania problem. And now also Georgia. Caucasus is a strange place.


Bernd 02/13/2019 (Wed) 13:53:02 [Preview] No.23167 del
>>23149
>The supermarket chain I usually buy my food from started to sell eatable insects. So I bought a package of dried house crickets. They taste like flour, but are ok with salt.
I've seen those in some supermarkets too, but they're kinda overpriced so I never tried them myself. I don't think the whole edible insects thing is going to take on any time soon because most people are either disgusted by them or just see it as a meme.
>I read in the newspaper that red chilies are easy to grow
The colour shouldn't make much difference. The only difference between red and green chillies is that one is ripened and the other isn't.


Bernd 02/13/2019 (Wed) 16:31:36 [Preview] No.23173 del
>>23167
>kinda overpriced
How much? I think I know place with many crickets. Would be edifying sight of me running around trying to catch them.


Bernd 02/13/2019 (Wed) 17:27:12 [Preview] No.23175 del
>>23173
30 grams of dried crickets cost 4€ right now. Production is expensive as long as demand is pretty low. So staying with meat as protein source is cheaper right now.


Bernd 02/14/2019 (Thu) 06:23:13 [Preview] No.23191 del
>>23175
And it isn't pre-salted, only dried.
That's 13-14 €/kilo. That's expensive meat.
https://edibug.wordpress.com/nutritional-info/
Hmm. Very high on calcium.

>>23149
>They taste like flour,
Maybe you could cook something out of them.


Bernd 02/14/2019 (Thu) 18:38:14 [Preview] No.23202 del
>>23191
The only thing I've seen cooked with insects is bread after they've been ground into a flour. From what I heard it doesn't taste particularly different to regular bread but I guess it would have some good health benefits.


Bernd 02/15/2019 (Fri) 08:55:49 [Preview] No.23225 del
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>>17596

So this is what a gypsy dinner looks like.


Bernd 02/16/2019 (Sat) 21:34:14 [Preview] No.23283 del
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>>23202
I'm sure one could make flatbread out of it, but could it rise I wonder.


Bernd 02/20/2019 (Wed) 18:06:09 [Preview] No.23350 del
I call bullshit. I'm calculating how much I eat per day and it's barely 2000, sometimes a little more, sometimes a little less. And I constantly struggle with "some" fat around my belly and waist despite I'm fairly active compared to my compatriots. And since these numbers are showing the average (were children calculated in this?) that means there are people out there who's energy intake way over this amount.
Tho the wiki article's intro suggests these numbers contains the wastage as well.


Bernd 02/20/2019 (Wed) 21:01:51 [Preview] No.23356 del
>>23350
I don't know about Hungary specifically, but don't Central yuros traditionally live on a largely dairy-based diet? If so I could maybe believe it. I don't know much about Hungarian food besides goulash tbqh fam.


Bernd 02/20/2019 (Wed) 23:09:00 [Preview] No.23357 del
>>23350
Could be a lack of movement? I mean I'm not eating too much either (I'm 72 kgs) and I'm having a little beerbelly but slim arms...


Bernd 02/21/2019 (Thu) 06:33:36 [Preview] No.23360 del
>>23356
>largely dairy-based diet?
Don't think so. I believe we consume more bread than we should and more from the unhealthy types. I blame communism. We had great white breads, good tasting with crispy crust but fluffy soft on the inside. Now the general populace still eats white bread but everything changed, the crust isn't crispy anymore, the inside isn't soft and fluffy but the ingredients changed from wheat to largely mysterious substance improver. The previous one wasn't healthy either - supposedly - but this new one is horrible.
I also assume we eat much junk food, crisps and sweets (not counting sugary soft drinks, also alcohol which also rich in calories).

>>23357
I move fairly lot. Still can be less then I should. I don't get however our compatriots. Fatasses.


Bernd 02/21/2019 (Thu) 15:53:59 [Preview] No.23366 del
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>>23360
Pide and lavaş are best bread like foods. As they are not subjected to jewish fermentation tricks.


Bernd 02/21/2019 (Thu) 16:33:34 [Preview] No.23368 del
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>>23366
But matzah is flatbread.


Bernd 02/21/2019 (Thu) 16:39:14 [Preview] No.23369 del
>>23368
idk what's that.


Bernd 02/21/2019 (Thu) 16:59:25 [Preview] No.23372 del
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>>23369
It's an unleavened flatbread consumed at Passover. Flour, little salt (doesn't taste salty), water.
Also part of every Hungarian MRE's for some reason, instead of crackers.


Bernd 02/21/2019 (Thu) 19:05:07 [Preview] No.23379 del
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>>23372
>pazska.jpg
?


Bernd 02/21/2019 (Thu) 19:38:30 [Preview] No.23380 del
>>23379
Ebin.
You changed up z and s tho. "Pászka" is just pesah/Passower in Hungarian. Another name we use for mezah. Never heard from a Jew calling that way however. Well not that I had many conversations with any of them, so only how I heard it from media.


Bernd 02/21/2019 (Thu) 21:06:13 [Preview] No.23381 del
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>>23380

"Paskha" (and variations) is the name of Easter in many languages.

Looks like Finns not only the Mongols, but also edgy satanists and antisemites.


Bernd 02/22/2019 (Fri) 12:38:08 [Preview] No.23389 del
>>23360
>I blame communism.
I doubt it as we have the same problem here. Most people just buy shit from the supermarket with the excuse that they have no time to make it themselves, so I guess it was caused by modern people's obsession with convenience. I wish they could at least buy it from a good bakery, though.


Bernd 02/22/2019 (Fri) 13:16:52 [Preview] No.23390 del
>>23381
yeah, it's paskalya in Turkish.


Bernd 02/22/2019 (Fri) 15:31:30 [Preview] No.23392 del
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Speaking of flatbreads I made some rotis earlier, was bretty good. Last time they didn't turn out well as I just used chickpea flour on its own and they crumbled apart due to the lack of gluten, so I added some regular flour too this time to compensate.


Bernd 02/22/2019 (Fri) 18:26:18 [Preview] No.23397 del
>>23392
I would try to bake/fry on coals. Not from chickpea floud but wheat.
Yeah, yeah I know I always write am gonna do this, am gonna do that but what's late isn't passed.


Bernd 02/22/2019 (Fri) 18:31:09 [Preview] No.23398 del
>>23389
You might be right, producing bread on industrial level at make it available everywhere is now my potential candidate to blame. Beside the convenience you mentioned.
My grandma still baked bread in the '60s for her family.


Bernd 02/23/2019 (Sat) 07:44:31 [Preview] No.23408 del
>>23350
Now that suddenly it's fukken cold out there, it reminds me. In warmer regions they need less calories for maintain the homeostasis of body temperature. So yes those are poor countries sometimes with starving population but still there's no need to consume a lot.


Bernd 03/01/2019 (Fri) 16:18:16 [Preview] No.23501 del
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Oh god I wanna eat krumplilángos so bad right now. Won't as have other stuff needs to be eaten.
It isn't a flarbread it more liek in the pancake, blini family. It's potato, flour, egg, salt, water, some fat (lard or maybe butter).


Bernd 03/24/2019 (Sun) 18:06:07 [Preview] No.24026 del
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I spent most of my day outside so I decided to cook my lunch there.
I have a piece of kolbász (kielbasa, sausage) I got from a pal last year we ate some of it, tasted very mild, if I would make it I would add more salt, garlic, cumin, black pepper because only the red pepper could be tastes. It didn't taste bad just bland. It was also soft when I got it. Now it ripened enough, lost moisture, got harder, tastes blended together well - still mild but got better with time. Because it's a big piece I wanted to cook something out of it. I decided to make what we call beans with onion, not sure if this meal has a name.

Pic #1 - Built the fire lay. Similar to the last time.
Pic #2 - The stuff. Lard, kolbász, onions, beans, green paprika - hot, black pepper in the mill and salt. Muh Mora for cutting needs, the wooden spoon I whittled and mentioned earlier, those metal looking stuff on the left is a kanálgép, literally translates to "spoon machine". Bread and home made blakcberry juice.
Pic #3 and #4 - The kanálgép in it's full glory. It is/was in the service of Hungarian Defense Force, it merges spoon, fork, knife and such a can opener that I could open a T-72 with it. Material: stainless steel.


Bernd 03/24/2019 (Sun) 18:15:18 [Preview] No.24027 del
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Pic #5 - And it burns, burns, burns, the ring of fire, the ring of fire
Pic #6 - Sliced the kolbász thick. Otherwise I liek very slim slices.
Pic #7 - Sliced the onions thick.
Pic #8 - Dropped the kolbász into the bogrács and onto the lard. Soon got even nicer colour.
Btw dropped... when I threw the onions into the mix I fiddled with the bogrács's height and accidentally the whole thing. More than half of the kolbász and onions fell out into the coals and ashes. I could save some of that too but decided not the be the Man and save all so they lost. I got fresh to supplement what's left.


Bernd 03/24/2019 (Sun) 18:22:06 [Preview] No.24028 del
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Pic #9 - With paprika.
Pic #10 - Waiting for the beans.
Pic #11 - With the beans. This is a very quick dish. The ingredients just needs to be fried fast, the canned beans (used kidney) is ready to eat, so I heated the mix to boil and cooked together for liek 10 minutes. If I don't count the preparation, the whole thing from starting the fire took me 20 mins maybe.
Pic #12 - I huegly oversized the fire. I calculated it should keep burning while I eat so I can boil water and wash the bogrács as well. And still the wood I prepared was way more than enough.
Surprisingly there was also enormous amount of smoke despite the wood is seasoned through years and kept at dry place. Maybe the place isn't dry anymore for some reason, which means more work.


Bernd 03/25/2019 (Mon) 07:08:53 [Preview] No.24037 del
>>24026

Interesting recipe, thanks. I've did something similar in past, without kolbasa but with chicken, but with same other ingredients (beans, onion, species, paprika). Using gas stove though.


Bernd 03/25/2019 (Mon) 17:26:51 [Preview] No.24042 del
>>24037
It is very similar to bean goulash - both of our recipes - except at first one needs to make pörkölt (usually translated to stew but I already wrote about this in previous cooking threads) preferable from beef but any kind of meat works. Then add beans, water and cook it until it's done - so basically it's like the goulash at the beginning of the thread just change potato to beans. Dry beans is the most traditional but that means veeeeeery long cooking time.
Chicken sounds good, I favor breast for this kind of thing, legs and wings I liek fried in the oven crunchy (the wings maybe on salt bed), the back and neck can go into a light chicken soup.


Bernd 03/25/2019 (Mon) 17:36:57 [Preview] No.24043 del
>>24037
I assume you guys also don't have a specific name for this dish.


Bernd 03/25/2019 (Mon) 17:47:13 [Preview] No.24044 del
>>24028
real human beans. I know they are healthy, but they aren't my favorite food. Does this frying process make them more tasty?


Bernd 03/25/2019 (Mon) 17:50:40 [Preview] No.24045 del
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>>24044
*tastier
that case when you don't have to use more and most for the comparative here. In German you can always transform the adjective itself, but has some tricky cases with umlauts, that might be complicated for foreigners.


Bernd 03/25/2019 (Mon) 18:12:13 [Preview] No.24046 del
>>24044
The can contained much fluids even tho I didn't poured all of it into the pot it still just cooked and didn't fry. I dunno if others do this with more or less moisture.
The thing that gives the real flavor is all the other things fried before.
To be honest the kolbász was a little dry and the dish consistency was rather ... "spongy" ... it made me parched, soaked up all my saliva, and while it tasted delicious I not just drank that half liter juice but water too, almost in similar amount to make it slide down easily.
I think it would have been better to make a soup out of it. Or at least a more soupy thing.

>>24045
In German DerDieDas makes me go banana. Declination, conjugation and all that is fine, let's do it, just please, leave out gender. It's inconsistent and cannot do nothing about it just learn all the nouns with them. It's just complicates things and nothing to gain.


Bernd 03/25/2019 (Mon) 18:38:48 [Preview] No.24047 del
>>24046
You can recognize English natives who try to speak German, because they tend to use Das for everything and are reluctant to use Die.


Bernd 03/29/2019 (Fri) 13:17:35 [Preview] No.24095 del


Bernd 03/29/2019 (Fri) 13:18:43 [Preview] No.24096 del
Fuck, great thread, but terrible board.


Bernd 03/29/2019 (Fri) 15:56:33 [Preview] No.24101 del
>>24096
The word you wanted to use is terrific.


Bernd 04/04/2019 (Thu) 20:26:51 [Preview] No.24338 del
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Popped up in the recommended list. I opened it coz once I made chips with tators peeler. Was burnt a little bit but I enjoyed the result all in all. So video opened and then...
https://youtube.com/watch?v=7L0w7PcY6o0 [Embed]
I bet he liks criket.


Bernd 04/04/2019 (Thu) 20:32:50 [Preview] No.24340 del
(66.51 KB 705x592 laughing_cat.jpg)
>>24338
Jesus, his accent hilarious.


Bernd 04/04/2019 (Thu) 20:51:40 [Preview] No.24343 del
>>24338
of course its a currynigger using his dirty hands everywhere

I wouldnt eat those chips


Bernd 04/04/2019 (Thu) 21:02:28 [Preview] No.24346 del
>>23042
during my extensive tests normal cocoa dissolves faster in warm milk. in cold or room temperature the instant ones perform better. the unwashed little midgets we call kids are of course the ones consuming cocoa with cold milk so how would they tell the difference between quality and diarrhea.

also let me recommend hachez as the current world champion of hot cocoa followed up by monbana. but alas I have not tried them all.

yet.


Bernd 04/04/2019 (Thu) 21:04:24 [Preview] No.24347 del
>>21565
castello is danish I believe so of course they want you to buy all these fancy cheese knives...


Bernd 04/04/2019 (Thu) 21:11:09 [Preview] No.24350 del
>>24338
I'll never try it but I still enjoy watching it.

Is this normal?


Bernd 04/04/2019 (Thu) 21:12:31 [Preview] No.24351 del
and after seeing the potatocurry disaster youtube recommended me this video of grandpa currynigger making pancakes in the most unhygienic way possible

https://youtube.com/watch?v=HrEPCA4i0gs [Embed]


Bernd 04/04/2019 (Thu) 21:22:40 [Preview] No.24354 del
https://youtube.com/watch?v=VpLQlUa2G0s [Embed]

my eyes needed to watch something more beautiful


Bernd 04/04/2019 (Thu) 21:27:38 [Preview] No.24355 del
>>24351
>unhygienic way possible

It mostly doesn't matter when product is properly thermally cooked after. Biggest problem is the contamination of finished product. And undercooking of course.


Bernd 04/04/2019 (Thu) 21:28:09 [Preview] No.24356 del
(5.38 MB 1080x1080 polish-potato-pizza.webm)
(2.94 MB 426x426 american-pizza.webm)


Bernd 04/04/2019 (Thu) 21:49:26 [Preview] No.24357 del
reported your crime


Bernd 04/04/2019 (Thu) 22:27:11 [Preview] No.24358 del
>>24357
>co-funded by the eu
oh god almighty
i'm literally laughing out loud
their $word_used_as_slur thought crime database is up and running and on the record xD


Bernd 04/05/2019 (Fri) 05:46:51 [Preview] No.24361 del
>>24343
u don't lik criket budy? u paki?

>>24346
I see you are a cocoa connoisseur. I just drink what's available. I like things but don't like it to bring them toward snobbery.

>>24350
Yes, it is normal. I also enjoyed watching. Beside the constant fits of laughing. People gain enjoyment from watching people do stuff, partially Youtube can thank it's popularity to this.

>>24351
Heat treatment makes the dish clean. But I see him >>24355 already replied this.

>>24354
On /tv/ here you can find the Frugal Gourmet thread. >>>/tv/552
It was recommended to me some time ago and really watched a few episodes. These videos have a certain charm.

>>24356
Polish potato pizza looks delicious. But very messy.
Can someone tell me why Americans put honey or sugar into every fucking thing? Watched some "cowboy beans" cooking, dude dumped a kilo brown sugar into the stuff.

>>24357
Laffed.


Bernd 04/05/2019 (Fri) 11:08:50 [Preview] No.24365 del
>>24357
you want war you get war swamp nigger



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