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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
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>>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


Bernd 06/05/2019 (Wed) 15:55:08 [Preview] No.26965 del
I'm experimenting with batata.
Cut one thin slices, and a potato into small cubes, onion into big cubes (I wanted slices but I just started to cut and there was no way back).
Slices of salo I melted, for the fat and started the first three ingredient fry together. Stirred sometimes.
Then I added salt.
I fried a little then covered the pan with a lid and fried/cooked for a while.
Then I thought some meat needed and I had a little ham cuts, which is usually eaten as is, it doesn't need cooking. I knew it would have been better to add it first and fry in itself but this is fine.
Fried more.
Then throw a grill mix spice and cayenne pepper into the pan, stirred well.
Let it fry until I confirmed the potato and batata was done.
Taste new, but great.


Bernd 06/05/2019 (Wed) 15:56:35 [Preview] No.26966 del
>>26965
In hindsight more onion would have been nice. I only used a half of an average.


Bernd 06/14/2019 (Fri) 14:44:51 [Preview] No.27236 del
Today I'm finally going to try making beef jerky. Gonna make pretty pictures. I hope, tho not much to document. I also have an idea how to do it but not entirely sure.
We also have jizzillion of mosquitos, so if the smoke won't keep them away I might cancel the whole thing. I'm not fond of to be eaten alive.


Bernd 06/14/2019 (Fri) 15:10:19 [Preview] No.27239 del
>>27236
Are you gonna apply paprika to b33f?


Bernd 06/14/2019 (Fri) 18:42:18 [Preview] No.27242 del
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Nice Hungarian traditional pot.


Bernd 06/14/2019 (Fri) 19:17:21 [Preview] No.27243 del
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I have to put it up front that this was a test, a practice run to see how to do it. Thus I uses very little meat, bout maybe 50 grams, no point ruining a whole cattle, right? Lean thigh, not sure exactly which part.

Pic #1 Sliced them thin and left it marinade a whole day in the fridge. And to answer: >>27239 , no, I didn't used paprika. I considered it, but sweet wouldn't add much flavour, and left hot out too as I didn't want that to be the dominating taste. Still some black pepper I added, salt, garlic and Worcester sauce were the other ingredients.
Pic #2 Didn't pay too much attention to the firelay, just made sure to create a layer of coals all over.
Pic #3 Fire! Fire!
Pic #4 When some coals built I started to place the meat onto the grill.


Bernd 06/14/2019 (Fri) 19:28:41 [Preview] No.27244 del
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Pic #5 Jammed toothpicks over the slices and hanged them with that.
Pic #6 After an hour of drying. The toothpicks started to brown so I had to improvise new ones from green wood. I only had platanus readily available, I wasn't sure if it's neutral or not, some woods might give weird taste to the food. But it was a-ok.
Pic #7 After two hours of drying.
Pic #8 Done. Ofc there had to be an accident. The twine I used to fix the grill onto the tripod got weakened by the flames and when I wanted to move the thing It snapped. I managed to save six slices but two burned. I ate one and started to munch on another when I remembered I should take a photo...

They turned out to be damned delicious. Maybe a little less Worcester sauce, and with a hint of red hot pepper would have been just perfect. All in all the taste was similar to fried kolbász/kielbasa/sausage with mustard (for reference in case a Hungarian reads this: like a debreceni).


Bernd 06/14/2019 (Fri) 19:30:53 [Preview] No.27245 del
Btw the smoke worked like a charm, even tho there wasn't much. Saved my ass from mosquitoes, at least around the fire, when I had to move farther, like to bring more wood they weren't lazy to take a bite of. Smoked meat for them too.


Bernd 06/14/2019 (Fri) 19:34:11 [Preview] No.27246 del
>>27243
>>27243
my father makes some sauce like that but he never tells me what he mades them from, though the looks is similar.

>>27244
I'm a simple man. I see meats hanging up, I upvote.


Bernd 06/14/2019 (Fri) 20:00:41 [Preview] No.27247 del
>>27246
Thanks.
Be more persistent when you ask the recipe. Tell him when he gets old and senile how's he gonna remember, he needs to pass on the secret fast.


Bernd 06/14/2019 (Fri) 22:11:24 [Preview] No.27255 del
>>27247
He's a big guy, there is a good chance he will bury me.


Bernd 06/15/2019 (Sat) 09:35:18 [Preview] No.27266 del
>>27255
You could invent your own sauce and keep it secret from him, then trade it for his.


Bernd 06/18/2019 (Tue) 16:15:27 [Preview] No.27369 del
Thread theme song:
https://youtube.com/watch?v=C-6mI708yWc [Embed]


Bernd 06/23/2019 (Sun) 17:08:52 [Preview] No.27523 del
I'm eating a 85% and a 70% dark chocolate. With the 85 (picrel) I'm not impressed. The taste is too mild, it's like fukken paper or something. And yes I made sure I'm not eating the wrapper. Meh.


Bernd 06/24/2019 (Mon) 10:31:48 [Preview] No.27548 del
>>27523
>Aldi
noice


Bernd 06/24/2019 (Mon) 16:12:18 [Preview] No.27554 del
>>27548
Yeah.
There sure be better chocolates out there but I've no real access to any. And I'm not too enthusiastic about chocolate in the first place so no biggie.


Bernd 08/02/2019 (Fri) 17:58:44 [Preview] No.28396 del
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Got a box of Yorkshire Tea. Breddy gud. I think one filter has a larger amount of filling than the usual tea packets we have here. Tastes stronger and full.


Bernd 08/13/2019 (Tue) 17:44:51 [Preview] No.28637 del
Last week experimented with fruit leather making. Will take pictures sometimes.


Bernd 08/14/2019 (Wed) 12:18:20 [Preview] No.28645 del
>>27523
darker the better.

t.not berkay


Bernd 08/14/2019 (Wed) 16:15:46 [Preview] No.28646 del
>>28645
Until I find (I don't search for it tho) a tasty one, I highly doubt it. There should be one I give that, not every milk chocolate is good either.
When I was a kid for Saint Nick day I always got a slab of white chocolate, some socialist Hungarian brand I think, it's no more. It was delicious. Now all the white chocolates taste like condensed milk. Well as far as I know they aren't really chocolate in the first place but yeah.


Bernd 08/14/2019 (Wed) 17:58:09 [Preview] No.28647 del
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Here's the fruit leather. What's left at least, it's about the third of what I dried. I used maybe 2 kilos of plum. I dunno, should have weighed.
1. I pitted them then peeled too, during the process it became mushy but still had many bits of whole fruit-meat. Then just placed it on a plate. I didn't drain it I thought that would subtract both flavour and sugar.
2. Placed it on a sunny and windy spot, and just left there. The weather wasn't the best, clouds wondered about. I put there in the morning and then into the fridge in the evening. This went on about four days. As far as I can tell it didn't attracted many bugs (flies or wasps).
3. For the fourth day I flipped it to bake that side on the Sun too. It stuck onto the plate so it was difficult a bit. But this way it became a little crispy, I'm not sure if it's necessary, dried fruits are softer and still preserved.

It tastes great. The plums themselves were kinda mediocre, but this stuff got a concentrated falvour. Sweet and sour at the same time.


Bernd 08/15/2019 (Thu) 16:05:44 [Preview] No.28666 del
>>28647
Gypsy
(USER WAS BANNED FOR THIS POST)


Bernd 09/06/2019 (Fri) 16:15:05 [Preview] No.28959 del
Eating ans Polish made Mexican salmon "salad". Feels multikulti mang.


Bernd 09/07/2019 (Sat) 12:40:59 [Preview] No.28979 del
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Been in supermarket "Globus" today, and found bread literally called "Trianon baguette". Hungary, is this allowed?

Btw Globus is German company as far as I remember.


Bernd 09/07/2019 (Sat) 16:50:52 [Preview] No.28982 del
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>>28979
>"Trianon baguette".
Also my face when...
Today was a tiring one for me, this and Turkbernd's post really fills me with energy.
I dunno what kind of company Globus is. We have an old brand of a canning company called Globus, that's Hungarian. As far as I know the two things have no relation.


Bernd 09/07/2019 (Sat) 17:13:49 [Preview] No.28983 del
>>28982

I know about Hungarian Globus, I've even posted photo of old jar from Soviet times here long time ago

But this is different Globus https://en.m.wikipedia.org/wiki/Globus_(hypermarket)


Bernd 09/07/2019 (Sat) 17:23:41 [Preview] No.28984 del
>>28983
>I've even posted photo of old jar from Soviet times here long time ago
I remember. We were talking about canned fruits and veggies. I think yours was a mixed veggie, tomato and such.


Bernd 09/22/2019 (Sun) 06:46:19 [Preview] No.29241 del
European cuisine:
French: bad food in small portions
Bri'ish: bad food in large portions
Italian: boiled pasta with olive oil
German: cardboard tasting schweinfleisch
Skandi: smelly fish
Irish and Lithua: potato
Iberian: sorry, what?
Slavic: grain and grease
Hungarian: paprika and grease

World cuisine:
Chinese: pets
SE-Asian: pests
Japanese: giggapuddi


Bernd 09/22/2019 (Sun) 07:31:10 [Preview] No.29242 del
>>29241
More World cuisine:
South America: Guinea pigs
United states: Corn syrup
Canada: Cum


Bernd 09/22/2019 (Sun) 07:33:00 [Preview] No.29243 del
>>29241
Also, I think French should be 'bad food in sauce' while British should be 'bad food in batter'


Bernd 09/22/2019 (Sun) 11:45:01 [Preview] No.29244 del
>>29242
Sounds about right.

>>29243
Very typical for Frenchies to put some birdshit in the middle of a plate and call it a food, but "small portion of bad food in sauce" is just too long, even so next to the German. But I have to accept your argument.


Bernd 09/23/2019 (Mon) 20:44:16 [Preview] No.29283 del
>>17600
>All the onions, tomato slices, paprikas are dissolved
how long do you cook it? mine never seem to fully dissolve


Bernd 09/23/2019 (Mon) 20:50:26 [Preview] No.29285 del
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>>29243

Opinion on French cuisine here is stereotypically linked to frogs.

t. actually tried fried frog legs once


Bernd 09/24/2019 (Tue) 05:43:20 [Preview] No.29293 del
>>29283
Frankly I can't remember how long I cooked it. Wasn't too much, I just checked taters and meat a couple of times. Then just declared ready at some point.
Maybe it's the miracle of cooking over fire. Any time I eat a kitchen made one, it is always more chunky. And to be honest I ate clear gulyases too, was watery and not saucy at all the taste wasn't bad or anything, with floating onion slices in it. So don't get a headache over it. :^)


Bernd 09/24/2019 (Tue) 05:54:02 [Preview] No.29297 del
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>>29285
Yeah, here too. And snails.
t. never tried fogs but wouldn't mind but the snails would

Originally I wanted to steer from this stereotype and thought about how they call it "kitchen art" when they put a handful of nothing in the middle of a plate and imagine themselves the greatest chefs.
Then Tophat there with the sauce made a good point. They're fond of doing that too.
And after lazy duckduckgoing...


Bernd 09/24/2019 (Tue) 07:05:01 [Preview] No.29306 del
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>>29297
>"kitchen art" when they put a handful of nothing in the middle of a plate and imagine themselves the greatest chefs

I thought that it is not French, but just "high cuisine" in elite restaurants for people who don't know where to put their moneys.


Bernd 09/24/2019 (Tue) 10:28:05 [Preview] No.29314 del
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I tried making biscuit like in popeyes. It's not crunchy as much as I wanted.


Bernd 09/24/2019 (Tue) 11:23:40 [Preview] No.29319 del
>>29297
does frons have a proper cuisine at all? I always seen theirs vastly inferior compared to italian and ours.


Bernd 09/24/2019 (Tue) 18:19:15 [Preview] No.29343 del
>>29306
Well, yes. But where this originates from?

>>29314
I thought Popeye eats spinach.

>>29319
No idea. But you give me one for the cuisine list.
More World/Euro cuisine:
Turkish: it's Greek
Greek: it's Turkish


Bernd 09/24/2019 (Tue) 22:34:58 [Preview] No.29356 del
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>>29343
you don't know popeyes, the rival of kfc? thought they are everywhere.

I didn't get the last sentence. Lastly I made some cookies but I guess I didn't add enough butter so I had a bad time while trying to make them look properly.


Bernd 09/25/2019 (Wed) 05:28:16 [Preview] No.29361 del
BO, maybe you missed in this large traffic but I replied to your gulyás question, little further above.

>>29356
>you don't know popeyes, the rival of kfc?
I don't. I know little on fast food.

>I didn't get the last sentence
See:
>>29241
>>29242
>>29243


Bernd 10/11/2019 (Fri) 16:16:54 [Preview] No.30186 del
>>29361
I noticed earlier, thanks.


Bernd 11/19/2019 (Tue) 01:18:24 [Preview] No.32450 del
I want to cook chinken like black people.


Bernd 11/19/2019 (Tue) 06:05:31 [Preview] No.32454 del
>>32450
I've tried, I don't what it is that blacks do but my chicken always turns out rubbery. Them black hands must have some magic in them, far as I can tell.


Bernd 11/19/2019 (Tue) 06:13:14 [Preview] No.32456 del
>>32450
I guess barbequeueueueing. You need some sauce and a grill.


Bernd 11/19/2019 (Tue) 17:04:33 [Preview] No.32480 del
Btw does anyone have info about what makes the pans nonstick by the end of the seasoning process? I mean I understand it's burning the oil/fats onto the surface but chemically what it become to and such.


Bernd 11/19/2019 (Tue) 22:04:54 [Preview] No.32505 del
>>32480
You just need a quality pan.


Bernd 11/19/2019 (Tue) 22:35:08 [Preview] No.32506 del
>>32480

I guess pan will be coated in polymerized oil.

Here is the interesting read: https://www.chemicalforums.com/index.php?topic=39242.0


Bernd 11/20/2019 (Wed) 06:20:52 [Preview] No.32513 del
>>32505
It's a must to season cast iron cookware, pots and skillets and such, but sometimes it's even used on stainless steel ones (since those are stick too).

>>32506
Thank you. Will do.


Bernd 11/29/2019 (Fri) 17:38:37 [Preview] No.32705 del
(1.43 MB 2000x1600 salt.jpg)
How popular meat curing is on the Russia?
These days awfully lot such videos are popping up in my recommended list. I don't mind just find it curious.

And what's Bernd's opinion on salt in general?
I'm cutting my salt consumption since I really eat a lot, no exaggeration, and while I believe salt is important no salters are idiots I could easily go with less.


Bernd 11/29/2019 (Fri) 17:38:37 [Preview] No.32706 del
(1.43 MB 2000x1600 salt.jpg)
How popular meat curing is on the Russia?
These days awfully lot such videos are popping up in my recommended list. I don't mind just find it curious.

And what's Bernd's opinion on salt in general?
I'm cutting my salt consumption since I really eat a lot, no exaggeration, and while I believe salt is important no salters are idiots I could easily go with less.


Bernd 11/29/2019 (Fri) 19:01:22 [Preview] No.32712 del
>>32706
I've recently tried a lot of those meme salts recently like the pink Himalayan one and such, but the best is just a good quality sea salt.


Bernd 11/29/2019 (Fri) 19:34:59 [Preview] No.32714 del
>>32712
Yeah, Himalayan is kinda popular here too.
In fact these type of salts are known here:
- Himalayan
- sea
- rock
- with iodine
- actually usable salt. I prefer this one.


Bernd 11/29/2019 (Fri) 21:31:38 [Preview] No.32716 del
>>32706
>How popular meat curing is on the Russia?

Cured products are relatively widespread.

Most common non-raw meat is cooked/smoked meat (tried to ask online translator for this term, don't know if it is right), it has some kind of "moisty" texture. Сured products (salt + meat and nothing more) have much higher cost for some reason, so they aren't that popular, but can be found in every store. Turkish-style pastirma is also presented in many stores.

I can't remember truly national Russian cured product though, it is all looks foreign. Personally I like something that looks like jamón.

Of course there are self-made cured meat, but most of Russians live in cities and have no skills, so it is rare. There are plenty of recipes in internet though.

>And what's Bernd's opinion on salt in general?

Salt is required for human body, although modern mass-produced food often contains too much salt, so it is better to lessen the consumption if you can. Going radical and dropping salt at all looks too crazy though. I almost never add salt to any product bought in restaurant or cafe, and try to use it less at home, but don't control it much.

Sugar is more dangerous, because nowadays it is added everywhere in very large amounts.

>>32714

Here we also have salt mixtures, like salt with spices, mostly Caucasian-styled (Georgian, Adygean), and producers say that it helps to lessen salt consumption. I bought a package once, but have no strong opinion about it yet.


Bernd 11/30/2019 (Sat) 09:26:35 [Preview] No.32720 del
>>32716
>salt mixtures, like salt with spices
Yeah I forgot about those, I just think of them as spices. Those are too much for me, they make everything taste the same.
>cured products
I see. And plenty of videos of it apparently.
>cooked/smoked meat (tried to ask online translator for this term
Probably it is, we call the same in Hungarian. Cooked, smoked. Which is weird since traditionally it's either/or, but these are both.

>Going radical and dropping salt at all looks too crazy though.
As far as I know sodium is needed for the osmosis of the cell walls. It regulates the flow of water and nutrients in, and waste out. Something along these lines.
Meanwhile the body loses salt constantly both with peeing and sweating, so salt input matters, especially during summer.


Bernd 11/30/2019 (Sat) 22:48:57 [Preview] No.32729 del
>>32706
>>32706
>And what's Bernd's opinion on salt in general?

I just use regular salt when I'm cooking something. I bought some Himalayan salt to try it out recently


Bernd 12/01/2019 (Sun) 01:05:37 [Preview] No.32733 del
>>32714
Expensive fancy salts are like expensive fancy water, I don't see much point in them.


Bernd 12/01/2019 (Sun) 02:59:54 [Preview] No.32740 del
Please tell us how to make lecsó.


Bernd 12/02/2019 (Mon) 06:41:46 [Preview] No.32758 del
>>32729
>I bought some Himalayan salt to try it out recently
Hippy.

>>32733
It's good then that the actually usable salt is cheap.
Just found a few days back Reviewbrah's "Great Value" water review.

>>32740
You know how to make a lecsó, dezsvírem.


Bernd 12/19/2019 (Thu) 19:48:45 [Preview] No.33226 del
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Eating dried figs. Like dem better than dates.
The "traditional" dried fruits are fine too, plum tastes good but brings the farts, apple is damn good but runs out fast. For some reason apricot, while I eat them and like better than plums when fresh, I don't care for the dried


Bernd 12/20/2019 (Fri) 12:04:33 [Preview] No.33240 del
Where is turk? I want to know if he eats medlars. I am thinking of growing them as they are very traditional here but not popular at all and i have never found them to buy here only heard of them at markets. Never eaten them and want to know how he rates them.


Bernd 12/20/2019 (Fri) 12:13:25 [Preview] No.33241 del
>>33240
https://youtube.com/watch?v=Su_ttpvTYr0 [Embed]


Bernd 12/20/2019 (Fri) 14:47:11 [Preview] No.33244 del
>>33240
He's keinbernding with butifel Melike.
Meddlers can be found in Russia. They're meddling in your elections.


Bernd 12/21/2019 (Sat) 19:44:32 [Preview] No.33280 del
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>>33240
For attention.


Bernd 12/22/2019 (Sun) 10:04:37 [Preview] No.33291 del
>>33240
I have never eaten them. So I can't help you in this case.

>>33244
A bit of that a bit of fighting. worth it


Bernd 12/29/2019 (Sun) 01:26:30 [Preview] No.33566 del
I know this may not be the cooking thread, but I attempted to make a french silk pie. For some reason it feels as if it needs something else. Pictures imbound


Bernd 12/29/2019 (Sun) 01:29:39 [Preview] No.33567 del
(1.52 MB 3120x2956 IMG_20191228_222714.jpg)


Bernd 12/29/2019 (Sun) 08:36:13 [Preview] No.33568 del
>>33567
Looks like a dirty french toilet, just needs a chocolate turd in the middle.

I hope it doesn't taste like a toilet


Bernd 12/29/2019 (Sun) 08:38:57 [Preview] No.33569 del
>>33568
And put some lemon drizzle sauce as piss on the seat.


Bernd 12/29/2019 (Sun) 08:44:54 [Preview] No.33570 del
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>>33291
>worth it
I hope so.

>>33566
But it is.

>>33567
I see the resemblance.
How could you starve in the kitchen if you can afford such luxury?


Bernd 12/29/2019 (Sun) 11:34:28 [Preview] No.33576 del
>>33568
Well it tasted like shit, the paste didn't end up drying itself up so it leaks everywhere, and now I feel like I ate 2000 carbs on one piece
So it definitely tastes like that, my biggest mistakes were
>using a very soft kind of chocolate
>not stirring it with a machine
>adding way too much sugar to it (a cup and a half)
I'm sure the next time will come out way better, but dear lord I'm still grossed out from the taste of it, this is how debuffs in vidya may feel like
>>33570
>How could you starve in the kitchen if you can afford such luxury?
Luxuries may come to an end soon


Bernd 12/29/2019 (Sun) 11:39:10 [Preview] No.33577 del
>>33576
Well fucking up, this is how we learn this life. And recipes.
>Luxuries may come to an end soon
You're gonna suffer on the Argentine without toilet cake.
Hey, you can still come watch vidios. You can suffer watching Tokyo Godfathers, which is an jap animay, and we don't have subs for it.


Bernd 12/29/2019 (Sun) 14:54:01 [Preview] No.33578 del
>>33577
Looking back though, the "pie" tastes pretty good if you leave it in the freezer. It's like a frozen cake.
So not all is lost, just the equivalent of 5 dollars for getting the ingredients.


Bernd 12/29/2019 (Sun) 17:28:46 [Preview] No.33584 del
>>33578
As the economic depression sets in that cake will seem more and more tasty with every passing day.
Plant potatos. And buy salt.


Bernd 01/02/2020 (Thu) 22:33:20 [Preview] No.33729 del
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Rec me some dessert to cook, I'm really anxious right now and would like to learn something other than regular cakes.


Bernd 01/03/2020 (Fri) 06:26:28 [Preview] No.33735 del
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>>33729
I'm not big on cakes. Also they full of empty carbo-hydrates. Do you wanna get fat?
Anyway. It'll probably depends on what you have available. I can recommend a breddy gud one not on the sweet side, consisting of biscuits, sour cream, cocoa and sugar. Maybe something else. I can give recipe in the eve.
Or somlói galuska (you can google it, can look different than picrel). Which is sweet, chocolaty and has a nice rum undertone.


Bernd 01/03/2020 (Fri) 20:23:13 [Preview] No.33760 del
>>33729
So.
For this to work you need some kind of a relatively hard, dry, semi-sweet, no buttery biscuits. We call it "household biscuit", I know this info isn't helpful.
Anyway, ingredients:
- biscuits
- sour cream
- sugar
- vanilla sugar
- cocoa
- jam (any kind of fruit will do I think)
You make three mixes from the sour cream and the other ingredients, one with cocoa and sugar, one with the vanilla sugar (plus sugar probably), one with the jam.
Get some container, spread one of the creams, then lay a layer of biscuits. Spread the next cream, then a layer of biscuits. Spread the third cream.
Let it rest in the fridge. When the biscuits turned soft, eat it.

Optionally I'm sure it can be made with other flavorings, like coffee or coconut and so on.


Bernd 01/05/2020 (Sun) 19:23:59 [Preview] No.33809 del
>>33735
For somlói galuska you need sponge-cake or something similar. Then you make chocolate pudding but you add rum (or just rum flavoring) and maybe vanilla sugar. You put the cake in a bowl, pour the pudding onto it, then add whipped cream to the top.
You could add ground walnut and vanilla sugar into the pudding, which you should try to make into a cream instead of a pudding.

Now I'm trying looking up recipes for this but all seem to use vanilla pudding which I've never seen in somlói ever. It's some bad meme someone shitted onto the internet and now everyone copies it from each other and making it in different forms.
But maybe they are right and if I would pull out an actual cookbook I would find something similar.


Bernd 01/06/2020 (Mon) 06:38:26 [Preview] No.33831 del
>>33809
Yeah, I was kinda right.
The net is full of "original recipe" and "perfect recipe". and they are all bullshit.
Consulted with an actual cookbook from 1978 it says the original recipe contained vanilla "sauce/cream", but it also says it needs such things as punch (the drink) and apricot jam which no recipe on the internet mentions. Then the cookbook offers an alternative version, without any vanilla and other unnecessary crap, basically what I wrote above, but the sponge-cake has to be flooded with milk + little rum, and raisins are added too.


Bernd 01/16/2020 (Thu) 15:27:06 [Preview] No.34079 del
Toiletcake Argie didn't check the recipes.


Bernd 01/16/2020 (Thu) 21:22:19 [Preview] No.34083 del
>>34079
I did, but lately I'm not in the mood of cooking.
Maybe later


Bernd 01/19/2020 (Sun) 06:57:31 [Preview] No.34116 del
Next in the menu: Chocolate Mousse for the lactose intolerant (ie: my mum)


Bernd 01/19/2020 (Sun) 07:31:59 [Preview] No.34119 del
>>34116
>lactose intolerant
Now that's suffering.


Bernd 01/19/2020 (Sun) 08:07:18 [Preview] No.34121 del
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>>34119
It just gives you diarrhea, nothing too worrysome


Bernd 01/19/2020 (Sun) 08:08:51 [Preview] No.34123 del
>>34121
You are up early. Or stay wake late.
Saved that worrybear.


Bernd 01/20/2020 (Mon) 18:31:39 [Preview] No.34156 del
Now that we are talking about plans on making sweets and such, I wanna make caramel milk. Just brown some sugar, boil milk and pour the hot milk onto the browning sugar, then mix until mixed. I would do it with cold milk, but that makes the caramel harden and not sure how long would it take until melts.


Bernd 02/23/2020 (Sun) 00:38:27 [Preview] No.34574 del
https://youtube.com/watch?v=e8sPaesPOiU [Embed]

I'm trying switchel now. It's a drink made of water, ginger, apple cider vinegar, lemon and honey. I only started drinking it few days ago so idk if I should give a verdict already, but it seems it's helping me to get through the day, feel I have more energy and strength in general and quench my thirst really well. Usually I'd buy myself some soda or something during workday but I noticed I stopped doing that without even thinking about it. Supposedly it should also improve your body immunity.
There's plenty of recipes on the internet and they vary a bit with the ingredients but you shouldn't worry about that.
I'm not quite used to the taste yet and it smells awful because of the vinegar (although the vinegar taste is not really present) but I think I'm gonna put it in my diet permanently.


Bernd 02/23/2020 (Sun) 08:34:30 [Preview] No.34579 del
>>34574
>should also improve your body immunity.
>energy
All the components should have vitamins and minerals, but flavonoids and such which has anti-inflammatory properties. The vinegar is antiseptic, the honey also contains carbs to burn, a source of energy.
Water is also important ofc.


Bernd 02/23/2020 (Sun) 11:07:45 [Preview] No.34590 del
Made a borsch last weekend, it was ok although I've cut vegetables pretty rough and also added less water than needed. I've used classic recipe without potatoes, just beetroot, cabbage, carrots and onions, some salo with garlic for flavor, and everything is boiled in meat bouillon (got a pork ribs for it).

Cabbages are too big to use them for one soup, especially if you are cooking for one person), so now I've decided to make Shchi in "fresh" variation (not with sauerkraut) to use it. It wasn't so classic, because I've put too much carrots and onions though, and looked more like borsch without beetroot. And that damn cabbage still remains, near 1/2 of it. Don't know what to do with it.

Wouldn't post photos because they are unesthetic for specific reasons (old kitchen, old pots etc).


Bernd 02/23/2020 (Sun) 11:17:18 [Preview] No.34592 del
>>34590
Sometimes I wonder if I could eat borscht. I'm ok with every ingredients in themselves but I feel an aversion if I think I have to eat them together. On the other hand I might find it tasty if I tried them. I dunno. Cooking some just to realize I don't like it and now I have to throw the whole thing out doesn't sound like an option.


Bernd 02/23/2020 (Sun) 19:39:41 [Preview] No.34596 del
>>34592
>Sometimes I wonder if I could eat borscht.

Just try it. It is actually pretty typical soup, nothing radical and unexpected. There also pretty different variations, for examle, I've seen borsch without beetroot but with only tomatoes. These variations bring different flavors, although typically it has some specific common theme.

And it can be made "light", although classic variant is thick.

I've did this:

First it is about meat bouillon. Maybe beef is preferred, but you can take anything, like pork or even chicken (too weak for borsch I think). Meat with bones is preferred for this.

Meat need to be placed in cold water and heated until boiling. Then you need to remove the foam and put some carrots and onions, roughly cut. Boil it for ~1 hour then take vegetables away, they are done. I've used some specific trick that I've seen from one cooking show - these vegetables were heated before on dry pan until slight burn - it gives more flavor. And no salt or anything like this.

Then boil it slowly until meat is done, on average it is 2 hours, depending on meat. Now you may take the meat out, remove the bones, cut meat into small parts (to make eating easier) and put it back into pot.

Actually, every meat bouillon is made like this, it doesn't matter, be it borsch or anything.

Then the borsch: get the beetroot, slice it into small stripes, put it into another (!) pot with very small amount of water, add salt and sugar, add some acid like tomato paste and boil it slowly. Beetroot must be boiled separate from main soup, and added in the end.

Then it is simple: cut cabbage to stripes and add to the bouillon, then cut onion and carrot into stripes, fry them for few minutes on pan (with oil), then add to pot where cabbage is cooking. Now it is almost done, you need to just wait until every vegetable is ready. Now you may add salt, but remember, that you already have some salt in beetroot. When both pots are ready (beetroot and main soup), add beetroot into main pot.

But last main thing - specific flavoring additive, take salo (or bacon, or whatever fatty pork you know, already cooked), take garlic, take herbs and grind this all together. Blender is the best tool for this, although you can use mortar/pestle if you have it. That flavoring addition must be put into soup in the end.

Serve it with sour cream.


Bernd 02/23/2020 (Sun) 20:24:32 [Preview] No.34598 del
>>34596
That's a solid instructions for meat stock. I heard some peeps put an egg in it which collects whatever residue left making the bouillon even clearer.
Thanks for the recipe, maybe really will try.

I dunno how other families do it but we eat beetroot as part of the side dish for meat dishes, like pickles or salads. First the beetroot has to be baked in the oven. Then slice them thin. Boil water add cumin seed while it boils up (it doesn't need too long boiling I guess it's just for killing some bacteria). While it cools add vinegar and sugar based on your taste. Put the sliced beetroot in a jar and pour the water over it. Let it sit until it's cold enough, store it in the fridge.


Bernd 03/08/2020 (Sun) 17:16:49 [Preview] No.34931 del
Eating ans daterape sandwich. I need all those vitamins in that onion. Also taste b gud.
For dessert I'm gonna eat oats. Filled a cup half with that, added instant cocoa and cold milk. I just let it sit until I eat my sammiches, no boiling or cooking. Won't be that soft a mush, but I don't care, fibers are more important than those extra carbs.


Bernd 03/09/2020 (Mon) 18:20:32 [Preview] No.34963 del
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Finally bought immersion blender (than you Poland for making it) and made a cream soup with cheese.

Potatoes and turnip (near 50-50) were main ingredients for mass, then some carrots and celery for taste and colour, and one middle-sized onion fried with butter. Boiled it until I've became tired, then put shredded brick of cheddar in and used blender to mix everything into single mass right in the pot. Some cheese was put after to make soup more aesthetic. I've also thought that putting some chopped vegetables on top may be good, but laziness stopped me.

It was pretty good, although next time I'll put less celery, it is too tasteful.


Bernd 03/09/2020 (Mon) 18:41:05 [Preview] No.34966 del
>>34963
Looks good. I imageine eating it with small cubes of toast floating in it.


Bernd 03/09/2020 (Mon) 18:58:21 [Preview] No.34972 del
>>34966

Yes, classic recipe suggested using bread toasts baked in oven. But my oven is almost broken now (door doesn't close properly) so tend to not use it much. I don't want to buy new one until flat renovation that I plan in future, because stove uses gas and requires some specific mounting with certified specialist (and it is time consuming).


Bernd 03/09/2020 (Mon) 19:08:21 [Preview] No.34974 del
>>34972
For cream soups toast is a classic garnish. It can be fried a little in a pan even dry (not in some fats, oil).


Bernd 04/04/2020 (Sat) 07:39:32 [Preview] No.35646 del
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I'm thinking about butchering practices.
I hear/read Jews cut the neck of the animal and make the animal bleed out, so the meat won't be "tainted" and remain kosher. They discard the blood since it's dirty or whatever.
I know Hungarians butcher(ed) chickens and pigs similarly. In case of a pig the blood is collected, fried and eaten during the day as they process the rest of the animal. Or they use it with rice to make blood sausages.
I think cows were butchered by crushing their forehead with a big hammer or a pickaxe. Horses surely were killed similarly, and it was practiced by many steppe people, archaeological findings shown.

EU regulations and traditional butchering practices aren't on the same page. EU says animals have to be killed the most quick way possible which deemed the most humane, bleeding out an animal isn't really that. Shooting in the heda or electrocuting and such practices are supported. However if animal is killed before the blood let out, it can coagulate and makes the meat taste weird. I'm not sure about this but I heard something that westerners "bleach" the meat because of this, use some chemical to clean it, and as a result makes their meat products taste liek cardboard.

What other butchering practices out there? How people of old times did who didn't butcher the kosher way?


Bernd 04/04/2020 (Sat) 11:00:29 [Preview] No.35648 del
>>35646
>EU regulations and traditional butchering practices aren't on the same page. EU says animals have to be killed the most quick way possible which deemed the most humane, bleeding out an animal isn't really that.
Kind of. Basically, all animals are bled, you have to otherwise the meat spoils with the blood in it. We stun the animals then slit their necks to bleed them out. Only difference is Jews and Muzzies have to keep the animal awake so it can hear a prayer as it's slaughtered.

>However if animal is killed before the blood let out, it can coagulate and makes the meat taste weird.
I think you are confusing meat taint. It's the hormones left in the meat that makes it taste funny, but that's only with males.

>I'm not sure about this but I heard something that westerners "bleach" the meat because of this, use some chemical to clean it, and as a result makes their meat products taste liek cardboard.
It's ammonia and it's primarily used because slaughter houses are so fucking disgusting and unclean. When you process literally thousands of animals a day it's the only way to keep the meat clean in that environment.

>What other butchering practices out there? How people of old times did who didn't butcher the kosher way?
Basically if you aren't hoping to take away cuts of meat then it doesn't need to be bled, just be like a fucking lion and eat the fucker raw, it's better for you. I once saw a ray mears where he started a huge fire in a pit with a bunch of big stones, killed a few animals with a rock and tossed them in, then covered it over with earth and let the stuff cook in the ground like an oven for a few house. Whole cooked animals.


Bernd 04/05/2020 (Sun) 09:40:38 [Preview] No.35656 del
>>35648
My knowledge is lacking since the source is my pals grumbling about EU regulations and how they tried to fumble around it. They also aren't those types who would read the fine print.
>but that's only with males.
I heard that related to pigs, the ones aren't castrated taste and might smell funny.
>eat the fucker raw
Not a good idea due to possible parasites. Ofc if one has the knowledge can tell if the animal is healthy or not.
That cooking method is very interesting.


Bernd 04/05/2020 (Sun) 13:02:20 [Preview] No.35658 del
>>35656
Well, you could just burn or boil to death like Orientals. Tie it up and cook with blow torch.


Bernd 04/05/2020 (Sun) 13:29:49 [Preview] No.35659 del
>>35658
Does that count as "butchering"?


Bernd 04/06/2020 (Mon) 00:38:40 [Preview] No.35672 del
>>35656
>I heard that related to pigs, the ones aren't castrated taste and might smell funny.

A butcher told me once that if a male cow is older than a year old and not castrated they are worthless for meat because of the testosterone.


Bernd 06/14/2020 (Sun) 19:36:05 [Preview] No.37816 del
(569.18 KB 849x1000 almond-milk.jpg)
What's with almond milk? I'm drinking a glass now, wouldn't use it as milk substitute, but it's all right as a drink on it's own right. This one has almond and rice in there (and sugar and some stuff that sounds Indonesian or something and unhealthy).


Bernd 06/14/2020 (Sun) 19:50:46 [Preview] No.37818 del
>>37816
>Magyar
>not drinking fermented horse milk


Bernd 06/21/2020 (Sun) 18:07:08 [Preview] No.37976 del
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What's the most Bri'ish thing you did today, Bernd?


Bernd 06/21/2020 (Sun) 18:08:45 [Preview] No.37977 del
>>37976
That's all Irish and Welsh.
By the way please stop that pedo posting his links. Probably the same Torposter, just remove his post.


Bernd Board volunteer 06/21/2020 (Sun) 18:12:00 [Preview] No.37978 del
>>37977
Well, Welsh are more British, than English.
Yorkshire T is English, Colmans Mustard is English, and the crisps literally says it's Bri'ish.

>pedo posting
Noticed. I'm on it. Thanks for telling me anyway.


Bernd 06/21/2020 (Sun) 18:15:58 [Preview] No.37979 del
>>37978
I guess Welsh are literally "Britons" as in the original Celts, but Guinness? Ireland is a completely different thing. Otherwise, yeah, it's English. Not so much Scottish stuff though, and I thought Hungarians and Scots had this weird relationship.


Bernd 06/21/2020 (Sun) 18:18:23 [Preview] No.37980 del
>>37979
Well I didn't say everything is British on the pic. :^)
I think Guinness have some offices in London, so.


Bernd 06/21/2020 (Sun) 18:30:50 [Preview] No.37981 del
>>37980
Bahlsen cookies are headquartered in Germany, doesn't make them non-Danish.


Bernd Board volunteer 06/21/2020 (Sun) 18:34:14 [Preview] No.37983 del
>>37981
>The majority of the labourers were women from Nazi occupied Ukraine.
That's it, it's Ukrainian.


Bernd 06/21/2020 (Sun) 18:38:26 [Preview] No.37984 del
>>37983
Helvede. And Goulash is Ethiopian?
>Fish goulash (Amharic: አሣ ጉላሽ; asa gulaš) is a popular dish in Ethiopia, particularly during the numerous fasting seasons as required by the Ethiopian Orthodox Church


Bernd 06/21/2020 (Sun) 18:41:15 [Preview] No.37985 del
>>37984
Maybe something to do with Magyarabs.
(Finally I finished moderating stuff.)


Bernd 06/21/2020 (Sun) 18:43:08 [Preview] No.37986 del
>>37985
I guess the Hungarians are the only single modern European race that once extended from Scandinavia to Ethiopia and from Spain to the Urals.


Bernd 06/21/2020 (Sun) 18:44:48 [Preview] No.37987 del
>>37981
What's it liek btw? Do you like them?

>>37986
And now we are extending into the US. About 10 mil Murricans have Hungarian ancestry.
Melania is also suspicious. Looks very much Turanid.


Bernd 06/21/2020 (Sun) 18:49:21 [Preview] No.37988 del
>>37987
I used to eat those Leibniz-Keks crackers, it's like a plain cracker with butter in it for flavour. They taste well, or tasted well.
I never tried "Topkek" as in the Turkish snack but I'd imagine that'd be similar.


Bernd 06/21/2020 (Sun) 18:53:49 [Preview] No.37989 del
>>37988
>Leibnitz
The one with chocolate layer or the plain ones? I think I have an idea how does it taste like. Not sure but I think they export here too. Haven't eaten I'm sure of it.


Bernd 06/21/2020 (Sun) 18:58:18 [Preview] No.37990 del
Right now eating butterbrot with apricot jam and drinking milk.
Half of the mug is from a box opened the day before yesterday, smells kinda funny, and maybe there's of a hint of going bad in the taste. The other half of the milk I poured from a freshly opened box, expires on the 3rd, but that one also smells funny and has that hint. It isn't too apparent, maybe my paranoia makes me taste things which aren't there. But fucking milk nowadays fuck.


Bernd 06/21/2020 (Sun) 19:00:21 [Preview] No.37992 del
>>37989
I'm pretty sure I had both, chocolate ones are hollow with butter in it and more chocolate on the outside.


Bernd 06/30/2020 (Tue) 19:32:52 [Preview] No.38184 del
Threw a yorkshire t bag and an rose hip t bag together. Was very nice t. Mixed in sugar and lemon juice too.


Bernd 06/30/2020 (Tue) 20:06:26 [Preview] No.38194 del
>>38184
Hungarians are mostly tea drinkers?


Bernd 06/30/2020 (Tue) 20:14:54 [Preview] No.38195 del
>>38194
I think I know more people who prefer coffee. And among my tea drinker acquaintances often consume coffee too. I rarely. I don't know statistics.
I know you guys fikaing so Sweds are coffee people. You personally?


Bernd 06/30/2020 (Tue) 20:37:50 [Preview] No.38198 del
>>38195
I have about 5-8 cups of coffee a day.

Fika means booger in hungarian right? I think you told us that in some thread.


Bernd 07/01/2020 (Wed) 05:36:11 [Preview] No.38211 del
>>38198
That sounds a lot. Do you have blood pressure problem and you remedy it with that?
Yes. Although I think in Swedish it is pronounced with stressed k which makes it unmistakable in speech. It only looks funny in writing.
If you read it here, then yes. On Kohl I wrote it once, and I remember some talk that a Hungarian posted a photo of his booger, so I assume there other Hungarians were considerate enough to share this piece of gem. Oh yeah, I clearly remember a Swede replying me, that I already told him once (which means he mistook me for another compatriot of mine).


Bernd 07/01/2020 (Wed) 11:11:22 [Preview] No.38216 del
>>38211
If your adrenal system is bad then too much coffee can be a harmful thing I guess. It's important to have it with sugar or some sugary pastry so to not dip down on your glycogen levels.

Coffee drinkers have a lower incidence of thyroid disease, including cancer, thannon-drinkers.

Caffeine protects the liver from alcohol and acetaminophen (Tylenol) and other toxins, and coffee drinkers are less likely than people who don’t use coffee to have elevated serum enzymes and other indications of liver damage.

Caffeine protects against cancer caused by radiation, chemical carcinogens, viruses, and estrogens.

Caffeine synergizes with progesterone, and increases its concentration in blood and tissues.

Cystic breast disease is not caused by caffeine, in fact caffeine’s effects are likely to be protective; a variety of studies show that coffee, tea, and caffeine are protective against breast cancer.

Coffee provides very significant quantities of magnesium, as well as other nutrients including vitamin B1.

Caffeine “improves efficiency of fuel use” and performance: JC Wagner 1989.

Coffee drinkers have a low incidence of suicide.

Caffeine supports serotonin uptake in nerves, and inhibits blood platelet aggregation.

Coffee drinkers have been found to have lower cadmium in tissues; coffee making removes heavy metals from water.

Coffee inhibits iron absorption if taken with meals, helping to prevent iron overload.

Caffeine, like niacin, inhibits apoptosis, protecting against stress-induced cell death, without interfering with normal cell turnover.

Caffeine can prevent nerve cell death.

Coffee (or caffeine) prevents Parkinson’s Disease (Ross, et al., 2000).

The prenatal growth retardation that can be caused by feeding large amounts of caffeine is prevented by supplementing the diet with sugar.

Caffeine stops production of free radicals by inhibiting xanthine oxidase, an important factor in tissue stress.

Caffeine lowers serum potassium following exercise; stabilizes platelets, reducing thromboxane production.


Bernd 07/01/2020 (Wed) 11:15:31 [Preview] No.38217 del
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Bernd 08/09/2020 (Sun) 16:52:11 [Preview] No.39145 del
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Does your country have the culture of eating fried chunks of fat?


Bernd 08/09/2020 (Sun) 18:41:19 [Preview] No.39146 del
>>39145
Chickarones?


Bernd 08/10/2020 (Mon) 05:11:59 [Preview] No.39158 del
>>39146
Oh yeah, it turned out it's called cracklings in (US) English. It's fairly similar.


Bernd 08/10/2020 (Mon) 15:41:24 [Preview] No.39166 del
>>39145
I tried frying green tomatoes yesterday, because they wouldn't turn red. not bad, but getting the flour to stick on the tomatoes was a real hassle, it's easier to prepare a dough and cover whatever you want to fry with it.


Bernd 08/10/2020 (Mon) 15:53:23 [Preview] No.39167 del
>>39166
Yeah, a thin fluid-ish dough could work probably. Similar to palatschinken.
Here we pickle green tomatoes. Although that also can be breaded and fried.


Bernd 08/10/2020 (Mon) 17:20:49 [Preview] No.39171 del
>>39166
Imagine living in Switzerland.

Have tomato farm

Earn 1000 CHF a day with %1 income tax.

Fuck swiss kot bernadetta on daily basis.

Surpass EU when it comes to economy without germano-syrian invasion.

Your biggest problem would be your green tomatoes not being red. Imagine sufferings.


Bernd 08/10/2020 (Mon) 18:37:59 [Preview] No.39174 del
>>39167
the dough works really good with sliced bananas, the hot oil caramelizes the bananas in no time. for the tomatoes I tried to bath them in an egg and the cover them in flour, but it was more a mess like this.
>>39171
yes, I own my own tomato farm, 3 whole plants producing nothing than green tomatoes.


Bernd 08/10/2020 (Mon) 19:15:50 [Preview] No.39175 del
>>39174
I'm not sure how panieren is done in foreign countries we flour first, then dunk it in egg, then in breadcrumbs. Sometimes the recipe calls for double panier, for example when frying breaded cheese the panier needs to be sturdy enough to hold inside the melting cheese. I'm not sure if it's "flour-egg-flour-egg-breadcrumbs" or "flour-egg-breadcrumbs-egg-breadcrumbs", but something like this.
>producing nothing than green tomatoes.
Well you need to wait, at first all the tomatoes are green. the Sun will ripen them.


Bernd 08/10/2020 (Mon) 22:33:08 [Preview] No.39179 del
>>39171
All bernds are destined to suffer, Turkeyfren. It is our fate.

Some bernds suffer more than others, while the rest manage it better


Bernd 08/10/2020 (Mon) 22:54:29 [Preview] No.39185 del
>>39171
Tomatoes can be hard to grow. Here they can require immense spending in disease control and then sell at a loss with sharp drops in prices.


Bernd 08/11/2020 (Tue) 17:32:46 [Preview] No.39202 del
>>39185
We never had much problems. Stink bugs once in a while cause them go bad.


cooking with bernd Bernd 08/20/2020 (Thu) 14:13:00 [Preview] No.39390 del
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Today we're cooking mantı. It's a traditional Turkish dumpling, though much smaller than Chinese ones they are more aesthetic, atleast for me. Mantı is cooked from central asia to anatolia, from Türkmens of Iraq to Crimean tatars.

On first pic, you see the setup. After you prepeare the dought in a thin way, you cut it in square shapes and put mincet meat in it.

Second pic is a closer look for the unprepeared ones.

Third pic is the prepeared ones. You knit up(?) the crosses to each other, it looks better than round ones plus dough becomes less thick, so it's better that way.

Fourth pic is where we put these into oven, so they dry up and not get sticky. It's optional though, not neccesary if you want to instantly steam it or boil it. I know it barely visible but still.

Fifty pic is closer look for the prepeared one. The granite was fucking up the focused photo so I had to use my hand, also I dont know how to take good pics.

Also I'll use boiling method, I'll post pics when it comes to that.


Bernd 08/20/2020 (Thu) 14:13:54 [Preview] No.39391 del
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>>39390
Couldnt post the fifth one because max file upload is 4.


Bernd 08/20/2020 (Thu) 15:12:41 [Preview] No.39392 del
>>39390
What's in the dough? Beside flour and water (milk?). Salt? Eggs? Yeast?
Is the minced meat spiced?
Could one add other stuff beside the meat? Like onion?

>>39391
Looks good.

For photos, you could lay down some kind of cloth as a background. That slab of kitchen counter with that retarded glossy blue plastic cover I use as background also isn't the best for photographing, it reflects the light too much.


Bernd 08/20/2020 (Thu) 15:21:31 [Preview] No.39393 del
>>39390
looks like lots of work having to do so many small ones instead of a few big ones. you don't use yeast for the dough, is that correct?


Bernd 08/20/2020 (Thu) 16:04:40 [Preview] No.39394 del
(2.66 MB 4160x3120 mantı.jpg)
(3.18 MB 4160x3120 yoğurt.jpg)
>>39393
>>39392
No yeast, only flour, water and eggs.

>Is the minced meat spiced?
yes but not too much, it has red peppers and onion.

>For photos, you could lay down some kind of cloth as a background. That slab of kitchen counter with that retarded glossy blue plastic cover I use as background also isn't the best for photographing, it reflects the light too much.
thanks for the tips.

As for size, yes if you make bigger it's less time consuming. For cheat a little, you can use erişte(google it), apply yoğurt like pic related than apply the sauce. The sauce consitst pepper paste or tomato paste, plus red pepper (especially if you use tomato paste) and butter you just melt them together. The cheating or fake one I should say cannot consist minced meat inside, so you put the minced meat into the sauce itself. Much less time consuming.

For set it up, you put mantı, put yoğurt mixed with garlic (if you dont have real garlic just use garlic powder) on it then you add the sauce, then it's ready.

Pic related mantı is getting boiled.

One should not prepeare the sauce too soon as it gets cold fast.


Bernd 08/20/2020 (Thu) 16:28:54 [Preview] No.39397 del
>>39394
salami bacon and eggs it looks delicious


Bernd 08/20/2020 (Thu) 16:31:57 [Preview] No.39398 del
(2.65 MB 3120x4160 mantı son hali.jpg)
(2.55 MB 4160x3120 sos.jpg)
>>39393
>>39392
Forgot to post the sauce and final version of the mantı. Anyway, time to feast.


Bernd 08/20/2020 (Thu) 16:36:28 [Preview] No.39400 del
I made banana bread this week, because the bananas were getting bad really quickly. note to myself, bananas should be properly smashed at the beginning. the advantage of ripe bananas is that they caramelize in the oven.
>>39398
bon appetite


Bernd 08/20/2020 (Thu) 17:01:47 [Preview] No.39402 del
>>39394
I see the reason behind the drying in the oven. If it gets a little color it is more appetizing than the simple boiled.

>>39398
Would eat. Thanks Bernd.

>>39400
But do you open bananas the right way?


Bernd 08/20/2020 (Thu) 17:16:19 [Preview] No.39403 del
>>39400
thanks.

>>39402
yeah kind of.

at last my sufferings are ceased


Bernd 08/20/2020 (Thu) 18:25:45 [Preview] No.39404 del
I love plain yogurt and add some fruit, so I'm wondering what cuisines do with yogurt that use them as sauce? do you add salt and some green stuff in it?


Bernd 08/20/2020 (Thu) 18:29:45 [Preview] No.39405 del
(476.22 KB 1920x1200 dungeon.jpg)
>>39404
Your dungeon is full of yogurt.


Bernd 08/20/2020 (Thu) 18:31:06 [Preview] No.39406 del
>>39402
>opening bananas the right way
good question, while homo sapiens use the upper end to open them, monkeys peel bananas from the bottom.


Bernd 08/20/2020 (Thu) 18:31:23 [Preview] No.39407 del
>>39404
>>39404
Mix garlic poweder, chili pepper, dry mint with yoğurt, you'll have the perfect chips sauce.

t.knower


Bernd 08/20/2020 (Thu) 18:36:30 [Preview] No.39408 del
>>39406
Which is the top, and which is the bottom?


Bernd 08/20/2020 (Thu) 18:37:33 [Preview] No.39409 del
>>39408
the part they connacted with other bananas is the top opposite side is bottom.


Bernd 08/20/2020 (Thu) 18:42:35 [Preview] No.39410 del
>>39409
But what if I turn it around?


Bernd 08/20/2020 (Thu) 18:50:09 [Preview] No.39411 del
>>39400
Can you make banana bread without flour?


Bernd 08/20/2020 (Thu) 18:51:34 [Preview] No.39412 del
>>39404
make a tsatsiki?

honey and yoghurt is delicious aswell


Bernd 08/20/2020 (Thu) 19:04:23 [Preview] No.39413 del
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>>39410
stop turning bananas.


Bernd 08/20/2020 (Thu) 19:12:00 [Preview] No.39414 del
>>39411
not really, unless you find a replacement to make it stick. I used more bananas than the recipe indicated, because I had to use them and just mashed them with a fork. I mixed the eggs with sugar and butter first instead of properly mashing the bananas with a machine. Making errors and experimenting with the amount of each ingredient is a learning experience.


Bernd 08/20/2020 (Thu) 19:13:12 [Preview] No.39415 del
(118.34 KB 1280x720 yogurt.jpg)


Bernd 08/20/2020 (Thu) 19:21:38 [Preview] No.39416 del
>>39414
powdered milk?


Bernd 10/06/2020 (Tue) 16:29:13 [Preview] No.40457 del
Getting open Lithuanian Mexican canned salmon salad. Feels international mang.
The cardboard cover is in Hungarian, unlike picrel, but the can itself do have Cyrillic text all over. Not sure if I ever seen IRL like that. I mean on canned food, I've seen on vodka, cigarette, and other stuff.
This other one is funny, Hungarian in Curry Dressing. Probably for cannibals. It was a thumbnail among the search hits, pointing to the official site, but the page does not seem to exist anymore. Too bad.


Bernd 10/06/2020 (Tue) 16:31:47 [Preview] No.40458 del
>>40457
Sorry it's Latvian.


Bernd 10/06/2020 (Tue) 16:38:33 [Preview] No.40459 del
>>40457
Nice chunks of fish. Some more fashionable brands around here (rio mare and alike) seems to spare out it.
Little bit sweet, I don't care for that much, but otherwise is tastes good. I give two cups of three.


Bernd 10/06/2020 (Tue) 16:44:59 [Preview] No.40460 del
>>40459
Actually I very much enjoyed it. Just for the chunks of fish I should give three cups of three.


Bernd 10/07/2020 (Wed) 02:01:02 [Preview] No.40463 del
>>40457
>>40458
>Getting open Lithuanian Mexican canned salmon salad.

That's a little tooooooooooooo exotic for my tastes tbh


Bernd 10/07/2020 (Wed) 15:31:33 [Preview] No.40470 del
>>40463
It's good it turned out it's Latvian then.


Bernd 10/08/2020 (Thu) 04:53:57 [Preview] No.40472 del
>>40470
>It's good it turned out it's Latvian then.

Gah LATVIAN, LATVIAN! That's what I meant. Dman typos


Bernd 10/08/2020 (Thu) 15:14:49 [Preview] No.40478 del
>>40457
>the can itself do have Cyrillic text all over.

Manufacturers often package one item for multiple markets. In Russia it is mostly Russia/Ukraine/Kazakhstan, so text is in Cyrillic Russian, but product description contains three languages (and often English). It is also often contains required Belarusian text about importer into Belarus (address and name).

Interesting, that products oriented for Russian market are exported somewhere too. Or maybe these Latvian guys just have one simple packaging line for everyone.


Bernd 10/08/2020 (Thu) 15:28:19 [Preview] No.40479 del
>>40478
Doesn't Latvia use Cyrillic? Or they entirely rely on Latin alphabet?
The weirder, it's a label around the can, the can itself isn't painted, so they could easily make a variety.


Bernd 10/13/2020 (Tue) 14:48:32 [Preview] No.40544 del
>>40479
>Doesn't Latvia use Cyrillic? Or they entirely rely on Latin alphabet?

As far as I know, they never used it at all.


Bernd 10/13/2020 (Tue) 16:12:30 [Preview] No.40545 del
>>40544
Then it's really a mystery.
The hardpaper cover is in entirely Hungarian, I assume it is made here by the local distributor/wholesaler, and in every country Kaija exports to get a localized one.
The Cyrillic on the can might be marketing technique? Does Latvia have salmon? Is it imported from Russia maybe, and they want to reflect that? Or Russia is their main export target?


Bernd 11/07/2020 (Sat) 15:09:18 [Preview] No.40896 del
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Ladies and Gentlemen, The Pálinka of 2020:
A kadarka pomace pálinka got the Pálinka of the Year title by Brill Pálinkaház. Kadarka is a typical Hungarian grape, a widely used ingredient of wine making. After pressed the leftover pomace - or as we call it törköly - can be used to distill it for pálinka.

I checked and at this company a bottle of pálinka starts about 22 dollaridoos and go up to 47. Considering the most expensive one is just 3,5 dl... fugg.


Bernd 11/07/2020 (Sat) 23:48:33 [Preview] No.40904 del
>>40896
>Hungary even makes wine now

Is there anything your country can't do bernd? I may try eating Hungarian food in the future just to try it out


Bernd 11/08/2020 (Sun) 08:26:34 [Preview] No.40908 del
>>40904
In quality Hungarian wine is on par with any notable wine of the world, but due to the smaller market share ours are lesser known among the general populace.
Some of wines are mentioned in world literature too, like the tokaji aszú in Goethe's Faust (as Tokay).
Check this: https://en.wikipedia.org/wiki/Tokaji
There are many wine regions here ofc, all with their own specialties.


Bernd 11/08/2020 (Sun) 09:38:38 [Preview] No.40909 del
>>40904
Well I always though Tokaj and Kadarka are known names to a wine drinker, unless you're not one ofc.


Bernd 11/08/2020 (Sun) 15:09:50 [Preview] No.40911 del
>>40909
Well, we have a saying: It's enough to be world famous in Hungary.
It's liek Vasarely. Here, at home, we think of him as a world famous painter when actually noone knows him outside of this country.


Bernd 11/09/2020 (Mon) 21:40:34 [Preview] No.40924 del
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Tried homemade Spanish dessert "leche frita" today: https://en.wikipedia.org/wiki/Leche_frita

Recipe is relatively simple but time-consuming: take 1 liter of milk, mix 200g with flour, eggs and species, other 800g goes into pot and cooked slowly. After some time, slowly put that flour/milk/eggs mix into hot milk (slowness required to prevent premature eggs cooking), then cook on low fire until it becomes dough-like. Then put in into refrigerator for day or such. After that you just need to fry them on pan.


Bernd 11/10/2020 (Tue) 17:26:05 [Preview] No.40932 del
>>40924
So they make a thin dough, which is thickened via cooking. Then fried.
Huh, one learns something new every day.


Bernd 11/10/2020 (Tue) 17:27:22 [Preview] No.40933 del
>>40924
Look at this oligarch


Bernd 11/10/2020 (Tue) 21:19:23 [Preview] No.40935 del
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Ate some Iranian dried dates. Not sure where those dates from which we normally buy, but these are way better. They have more meat on them and the skin of the fruit is less dry and flaky.
Kudos, Iran.


Bernd 11/12/2020 (Thu) 15:21:03 [Preview] No.40951 del
>>40924
shit look good nigga
finna bag me a colombian hoe
asapalapagus


Bernd 11/13/2020 (Fri) 23:26:22 [Preview] No.40973 del
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>>40908
>In quality Hungarian wine is on par with any notable wine of the world, but due to the smaller market share ours are lesser known among the general populace.


>Voivode Stephen the Great of Moldavia was said to be a very big fan of Tokay wines. He introduced in Moldavia the Kövérszőlő cultivar, that lead to the development of Grasă de Cotnari wine
>Pope Pius IV. (1499–1565) at the Council of Trient in 1562, exclaimed: Summum pontificem talia vina decent! (This is the type of wine that should be on the papal table).
>Gustav III, King of Sweden, loved Tokaji – it has been said he never had any other wine to drink.
>In Russia, customers included Peter the Great and Empress Elizabeth of Russia
>Tokaji has since the 18th century been known as "Vinum Regum, Rex Vinorum" ("Wine of Kings, King of Wines"), an epithet sometimes attributed to King Louis XIV of France

Sounds breddy gud tbh


Bernd 11/13/2020 (Fri) 23:27:56 [Preview] No.40974 del
>>40973
Although I wasn't just being polite in this post >>40904

There's a place that sells Hungarian food a few kilometers from where I am in. So I do intend to eat and give a reviews, or something

>>40935
How'd you get that?


Bernd 11/14/2020 (Sat) 20:19:49 [Preview] No.40994 del
(5.91 KB 377x133 kúp.png)
>>40974
>So I do intend to eat and give a reviews, or something
Hahaha, that would be awesome. I'd enjoy that.
>How'd you get that?
https://en.wikipedia.org/wiki/Coop_(Hungary)


Bernd 11/15/2020 (Sun) 06:05:06 [Preview] No.41000 del
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>>40994
>How'd you get that?
T.Hanks

>Hahaha, that would be awesome. I'd enjoy that.
Sounds like a plan. I will be posting a review soon, getting soon


Bernd 11/16/2020 (Mon) 18:57:36 [Preview] No.41022 del
(44.80 KB 467x700 túró-rudi2.jpg)
(33.92 KB 750x420 túró-rudi.jpeg)
>>41000
Make sure to try this one. Well, if they have it. Check the expiration date tho.


Bernd 12/18/2020 (Fri) 22:57:43 [Preview] No.41656 del
>>41022
I will look into it tbh


Bernd 12/18/2020 (Fri) 23:30:18 [Preview] No.41657 del
>>41000
Dutch bernd presents: eatings, /int/ edition: Hungarian

Just went to a family owned Hungarian restaurant to try some of their foods. They had a lot in their menu. Stuff like Goulash, Chicken Paprikah, even a Hungarian styled crepes for sale. Everything looked nice, but I decided to have a simple meal to start. Ordered some breaded steak, liek snitzel, with some potato salad and some banana bread pudding with poppy seeds inside of them as desert. Really liked that desert tbh. Will try the place again tbh

Also, the husband that owned the restaurant like just like Viktor Orban for some reason. Apart from tasty food, I also confirmed the facial haplotypes features that Hungarians carry. Overall good experience


Bernd 12/19/2020 (Sat) 08:50:26 [Preview] No.41668 del
Plato said,"feed your slaves rice, greens, and a few beans. Never give them meat, lest they grow strong and rise up against you."


Bernd 12/19/2020 (Sat) 09:36:27 [Preview] No.41670 del
>>41657
>visiting Hungarian restaurant
>order banana bread pudding
You are very adventurous.

>>41668
Plato was a dumbass tho.


Bernd 12/19/2020 (Sat) 09:40:50 [Preview] No.41671 del
>>41670
He is right though.


Bernd 12/20/2020 (Sun) 06:18:48 [Preview] No.41682 del
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>>41670
>You are very adventurous.
T. Hanks

>Plato was a dumbass tho.
No, but kinda evil though

>>41668
Where did you see that quote? I looked online and couldn't find it

Although if it's true, then what's currently happening now and the trends being promoted heavily has been preemtively planned ages in advance. Which is really scary to think about


Bernd 12/24/2020 (Thu) 13:21:55 [Preview] No.41761 del
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Having "fisherman's soup" for lunch.
I've never cooked it but basically:
0. Clean the fish/fishes.
1. A thick base (a stock) has to be made from onions and fish. Usually those parts of a fish are used, which otherwise not so nice to eat (for example a filleted fish, the skeleton with remaining chunks of meat, head, fins etc.; but sometimes small fishes are used, basically what is available). They are slowly cooked until everything, pulped and dissolved. The mass is pressed through some sieve, sometimes a piece of cloth. Powdered red paprika is added to the cleared base and cooked a little more.
2. Then whole pieces of fish meat is added, salt and more paprika (this time the raw type, can be sweet and/or hot). Cooked until the meat is ready.
3. Certain types of pasta can be cooked for it.
Many ways to cook a fisherman's soup, this is one. Two tradition exists on the Hungary. One is centered around Baja, at the Danube, and the other around Szeged, at the Tisza. I believe the recipe above falls into Szeged's tradition. I think the one from Baja doesn't involve pressing and the soup is clearer, probably cooked only from the good parts of the fish, plus heda which is removed at the end.


Bernd 12/24/2020 (Thu) 13:44:47 [Preview] No.41763 del
Now snacking on Turkish dried figs. The pack is a mixed bag, some are very tasty others are very flavorless.


Bernd 12/24/2020 (Thu) 17:33:54 [Preview] No.41765 del
>>41761
where does hungarians get the fish from, the lake?


Bernd 12/24/2020 (Thu) 18:52:10 [Preview] No.41767 del
>>41765
Aquafarms.
I don't think the Balaton itself is used, but there are other lakes natural and artificial. And we have many rivers too, tho I'm not sure they are used in "industrial" fish production.
Our fish consumption is way below the EU average, and can't imagine how low compared to countries like Grease or Norway.


Bernd 12/28/2020 (Mon) 22:27:37 [Preview] No.41834 del
(136.97 KB 400x351 nova_if.gif)
I will go and try out some Indian food to write my experience here soon. Wish me luck

also had this post be made liek 3 times for some reason


Bernd 12/31/2020 (Thu) 12:11:42 [Preview] No.41879 del
>>41834
I have experience with Indian, done by Hungarians. Not much, but still. Chutney, chapati, halva, ghee, I guess curry too. But that's it. I assume they have large number of dishes I don't know of, with many local variations.


Bernd 01/02/2021 (Sat) 03:12:11 [Preview] No.41892 del
>>41879
I'll be going in blind, so I'm not sure what to expect


Bernd 01/02/2021 (Sat) 07:26:31 [Preview] No.41898 del
>>41892
Everything tastes weird. Liek:
>hey, have a bite of this delicious apple chutney
<you expect soem nice apple sauce
<it's full of fugging ginger, coriander, chili, garlic, cumin, and idunnowhatelse
<oh thanks...
Then they put all the spices in everything. Everything tastes the same. Well, that's how Hungarians make Indian dishes.
Also:
>no meat
I bet there are Indian food with meat, but here only vegetarians will experiment with Indian. I guess average vegetarian dishes are tasteless and they are looking for ways to spice it up, literally. Also Krishnas.


Bernd 02/03/2021 (Wed) 14:32:16 [Preview] No.42401 del
(63.24 KB 376x570 fruit-café.jpg)
Drinking fruit coffee.
It's not a coffee. Some Hungarian bloke come up with the idea that he can buy up the leftover of fruit presses, dry the skin/peel and the seed, and sell it as the base for drinks. Apply hot water (use the stuff as a substitute for coffee), then drink it. (If you made it Turkish style, maybe it's called cowboy style in the US, then it needs to be filtered) Can be consumed cold too.
It doesn't need sweetener, it has a mild, fruity taste (it isn't sour, but not sweet either). I don't think I would buy it, but we got some for free.


Bernd 02/15/2021 (Mon) 19:59:24 [Preview] No.42636 del
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Gonna share a very simple recipe: potato lángos.
1. boil potato (you can peel it first, or after boiling doesn't matter)
2. when cooked, let it cool
3. break up the potato, add salt and flour, then mix them well; the potato:flour ratio is about 2:1; some people add eggs I'm not sure how much
4. portion out the dough so when a portion flattened it's about a size of a pancake/palatschinke/blini.
5. fry them in a pan in a bit lard or oil
It can be eaten as is, or add variety of stuff, mix some crushed garlic with oil or lard and spread it over, or add sour cream, or cheese, or all the above, or fry onions and use it as toppings, or whatever.

Essentially this is poverty food, but can be used to utilize leftovers. For example today I left a bit of mashed taters (taters, salt, butter, milk) at lunch, and made potato lángos out of that for dinner. For me the ratio was in reverse about 1:2, I also added grated cheese to the mix, and a bit more salt. I fried it on a round slab of iron/steel we call platni (from some German word, probably platten) placed over the flame of the gas stove. I smeared lard on it, just about a point of a knife.
My lángos' were about the size of my palm, I didn't flatten them precisely just by hand. At first as they fry they stick a bit to the platni, they need to be moved a bit, then they don't stick there again. When they were ready I spread a bit lard on them and sprinkled a pinch of salt. Also ate couple of radishes.


Bernd 02/18/2021 (Thu) 02:09:21 [Preview] No.42654 del
>>42636
Looks like it has to be sliced really thin.


Bernd 02/18/2021 (Thu) 08:31:53 [Preview] No.42655 del
>>42654
Supposedly they roll a roll from the dough, then cut it up into chunks. Then the chunks are flattened with a rolling pin.
I just tore chunks from the dough then rolled a ball in my palm, then flattened it by hand. It doesn't need to be flat like a paper.


Bernd 02/18/2021 (Thu) 16:59:51 [Preview] No.42663 del
>>42636
macska krumplilangos > kot blini


Bernd 02/18/2021 (Thu) 17:09:11 [Preview] No.42664 del
(153.09 KB 800x450 macska-krumplilangos.jpg)


Bernd 02/19/2021 (Fri) 23:46:32 [Preview] No.42674 del
>>42664
Image looks very Steepe style and nomandic living. I lieks it.

>>42636
How's it taste? It looks like it tastes better with butter


Eatanings Bernd 02/20/2021 (Sat) 00:06:45 [Preview] No.42675 del
(17.94 KB 300x250 no.png)
>>41892
>I'll be going in blind, so I'm not sure what to expect


Dutch bernd presents: eatings, /int/ edition: Indian

My experience was this: I went to the Indian restaurant and immediately smelled the spices and the curry all over the place.

I had something basic Indian food, Chicken Tikka Masala with rice and Naan bread. First bite all I could taste was how spicy it was. Every little thing about it. The bread was kinda flavorless. After I was done with a full dish, I didn't really feel like I ate anything. Around an hour later, I just got hungry again. I also got a stomach ache from the food at night.

Overall bad experience. I don't really think I'll eat Indian food again thb.


Bernd 02/20/2021 (Sat) 00:13:30 [Preview] No.42677 del
(33.82 KB 600x600 piggazs.jpeg)
>>42675
Maybe I should try eating some Italian food next time tbh. le thoughts on this?


Bernd 02/20/2021 (Sat) 08:42:06 [Preview] No.42682 del
>>42675
Well, that was a fiasco then.
In the Sopranos the doc said when examined Tony when he got food poisoning, that Indians cook with ghee and that could cause digestion problems. I dunno since it's just butter that heated up and cooled down (and some residue skimmed from the top I think), it's "purified" butter.
But with spicy seasoning the taste of bad ingredients (like stale meat and such) can be masked. In warmer climate meat tend to spoil quicker, probably that's why they use such, I see no reason why the chicken would be bad in your area. Other than the restaurant owner being greedy. Although not easy to imagine that in the developed Wekt the restaurants aren't sampled over and over, and monitored due to strict EU regulations.

>>42677
>Italian cuisine
Boiled pasta with olive oil >>29241 >>29242 >>29243


Bernd 03/26/2021 (Fri) 12:58:01 [Preview] No.43105 del
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I decided to try out that firepit I dug I showed here: >>43083
With brewing a tea.
I know it's lots of fuss for a big nothing, but still a good test.
1. quick rundown of the inventory: unfinished table, tripod, bogrács, 1 L of water, two filters of tea (yorkshire, rosehip), plastic cup, and a bit of mix of sugar and ascorbic acid for flavoring (about 4 teaspoonful, I used an empty ascorbic acid container to store it).
2. the setup itself
3. the hanging method of the pot differs a bit from what I used, I utilized a stick with an offshoot, hanged with a thin rope, the tied the rope to one leg of the tripod with a simple overhand knot
4. the height can be easily adjusted by loosening the tension on the rope and moving the loop up and down along the leg; with tension on, the friction prevents it to go anywhere; not sure how much weight I can trust on it, but in that 4 L bogrács I couldn't put much weight even if I wanted to


Bernd 03/26/2021 (Fri) 13:05:23 [Preview] No.43106 del
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5. didn't fiddle much with the firelay, I put some sticks down, more sticks on them in a V shape, lighted a handful of dry hay, placed inside the V, placed some thin twigs on it, and a handful of thicker twigs
6. adjusted the pot to hang lower, it was clean but I still flushed it out with a bit of water, the rest what left in there evaporated fast
7. so I poured the water in for the tea, and added a couple more sticks
8. I realized I've nothing to stir the sugar, so I looked for a stick to use as a makeshift utensil, when I got back the water was already pearly, so I placed the filters in, but I noticed the fire almost vanished, it isn't easy to guess how much wood you need for such a small task, I rarely do something like this, so no routine


Bernd 03/26/2021 (Fri) 13:14:25 [Preview] No.43107 del
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9. so I threw a couple more sticks in there, but ofc the tea was ready quick
10. thinly veiled "Hungary white" photo
11. the whole thing is ready; the hastily whittled stirring stick, a naked piece of hazel; right next to it the stick I hanged to pot from, there's a notch where the cordage holds it
12. the remains of the fire; was large smoke, larger than I expected, I made sure to pick dry sticks, still I saw a green one there, weird; even weirder that smoked the less, oh well

So that's it. Main concern is the way I could feed the fire. The pot is really in the way. Maybe a larger fire is easier to handle, I could just shove the firewood on the sides in without bothering much of their placement.


Bernd 03/26/2021 (Fri) 22:38:21 [Preview] No.43115 del


Bernd 03/27/2021 (Sat) 00:09:52 [Preview] No.43120 del
>>43105
>>43107
>>43106
Cooking tea out in the woods. Feels very etherial and turinist. Do you make the tea sweet and use your own recipe bernd?


Bernd 03/27/2021 (Sat) 08:06:34 [Preview] No.43127 del
I need Bernds opinion on something. I'm making some cured meat, it's a piece of beef (cut into three strips), maybe shank, fairly thin, little fat. I let it rest in salt, drew out lotta fluids, I seasoned it, wrapped and hanged. It rested a week now, it lost more moisture, it weighs about third less of the original weight (started at ~1100g, now the pieces are ~700g together). So I thought let's taste one piece.
And here comes the problem. It smells and tastes a bit funky. I wouldn't call it rancid, more like the smell and taste of blood. I smelled the salt after I took the meat out if it, that was vile. The meat now has a little bit of smell of that, but maybe because the fluid contained blood too. Right now I'm not sure how to proceed. Well, not much I can do anyway. I still have two pieces (the larger ones) hanging, I think I'll just let them rest more and hope things will change inside those.
What did I do wrong, if anything? Btw I washed the meat before everything, and washed again after the "salt bath". I was thorough. Maybe I just tasted it too early? Also I extremely rarely eat beef, and not raw (unless I count the dried ones I made).
Picrel is just some random pic from the net, a but looks somewhat similar (much darker).


>>43115
At the beginning of the thread?
But next time? Not sure. I wanna make a lecsó maybe first, but not the right season for it. We'll see. There are other options as well.

>>43120
It's in the garden, sorry if it wasn't clear.
For a liter of water four teaspoon of sugar, I don't think it's sweet for my taste. Maybe that would start somewhere of 6 teaspoon. Although from an open pot water evaporates quicker than a closed one specifically used for brewing tea.
On the Hungary we generally sweeten the tea, sugar + lemon is the most popular combination, only very few people drink it the Anglo way with milk but no sugar. Sometimes I drink it with milk, but always add sugar (although I would be comfortable drinking tea without it).


Bernd 03/27/2021 (Sat) 11:37:30 [Preview] No.43128 del
>>43127
I've never done it myself but I believe it just needs a bit of aging first. I would assume myoglobin hasn't broken down completely yet?


Bernd 03/27/2021 (Sat) 14:26:53 [Preview] No.43130 del
>>43128
>myoglobin
>Myoglobin is an iron- and oxygen-binding protein found in the skeletal muscle tissue
Huh. That actually makes lot of sense. Since blood is iron rich, it is responsible of it's color and taste. It isn't surprise I tasted "blood" then.
Now I wonder how much I have to leave it "ripen". When I looked up meat curing some people said months, others ate their shit after 3 days...


Bernd 03/27/2021 (Sat) 16:03:47 [Preview] No.43134 del
(24.54 KB 354x501 hitler-meat.jpg)
>>43128
>I've never done it myself but I believe it just needs a bit of aging first

It depends on source of meat. Most meat from shops already had some kind of aging. I don't remember proper numbers, but meat still hangs some time until going into shop.

>>43127
>What did I do wrong, if anything?

Considering process (I only know about theory though) you did everything right - there are plenty of recipes when meat is cured for week.

Maybe resting conditions matter? Air humidity or such? Or maybe this meat needs more time, or more salt. Or maybe >>43128 is right.

>On the Hungary we generally sweeten the tea, sugar + lemon is the most popular combination, only very few people drink it the Anglo way with milk but no sugar.

Same here. Tea with milk is known, but rarely used combination. Coffee with milk is much more popular.


Bernd 03/28/2021 (Sun) 14:05:02 [Preview] No.43144 del
>>43134
>It depends on source of meat.
I assume beef has larger amount of myoglobins, since it's red meat, the stronger color comes from the iron those bind I think.
>Maybe resting conditions matter?
Could be. Where they are hang, for the night it's below +10C. And during the day it's just bit higher. So I assume it's like if I'm storing them in a fridge, which means slower decomposition.

Yeah, many drinks coffee with milk.

Anyone knows how the thin "skin" formed on heated up milk is called in English?


Bernd 03/28/2021 (Sun) 23:13:02 [Preview] No.43149 del
>>43127
>Cured meat
Fancy. You got good taste bernd


Bernd 03/30/2021 (Tue) 16:23:30 [Preview] No.43182 del
>>43149
I dunno. Never eaten cured meat. Well beside the salamis of ours like winter salami. Those and other type of cold cuts are getting a bit too expensive, considering who knows what they contain and what they do to them while they got processed, so I'm looking into a more wallet friendly substitute, which is actual meat. Not sure if this will be the solution. Also this piece was also a bit more expensive than I would have liked, and considering it already lost the third of it's weight, with the salt and spices, it's getting into the same pricerange.


Bernd 04/02/2021 (Fri) 07:32:14 [Preview] No.43201 del
(214.38 KB 2560x1702 francia-krémes.jpg)
Let me introduce you to one of the shittiest confectionery Hungary could offer: the French Creme (maybe French Cremeschnitte since it's a K.u.K. heritage). I've no idea why is it called French, but something this awful deserves to be called that.
I'm gonna exfoliate the layers from bottom to top.
The base layer is a thin pastry, soggy and tough, it only can be cut with the fork you supposed to eat it with, if you apply such force that risks the fork bending. It also tastes like a bit salty, wet cardboard - I assume.
Then comes the creme of variable thickness, the ones I usually meet, when I meet them are about the 2/3 of this cake of 10 cm height. It's a custard creme or something like that, egg yolk and puddinpowder, and sugar and vanilla. It's a very mild taste, almost no taste, just a thick amount of snot.
On top of that they put whipped cream ages ago, now it's some margarine and white food coloring based very dense grease, which probably could be used to insulate windows successfully. It's one of the better parts of the cake however. What can be called "better" in this case.
Then comes a bit more salty, soggy, thin pastry, tho it's not that tough as the base layer.
The top is crowned by caramelized sugar, which makes this different from the simple Creme (this has only powdered sugar). This ain't bad, I'd eat it with milk, doubt in a café or something where you would buy this would serve milk. Coffee is ok tho. However at home, you can drink whatever ofc.
Scientists even to this day couldn't figure out a way how to eat this properly. It cannot be sliced up, the caramel is just too hard (not to mention the pastry down below), and the creme is just too wobbly to slice everything together. So some disassembly needed with the top layer removed, and bitten. IMHO the best way should be: removing the top and just biting it, then eat the faux whipped cream with fork... and discard the rest.
Weirdly some people are very fond of this dessert.


Bernd 04/02/2021 (Fri) 10:32:18 [Preview] No.43202 del
>>43201
Pastry is supposed to be crispy enough that you can break it by inserting it between fork prongs and twisting.
I totally know how shitty the cheap ones can be, though.


Bernd 04/02/2021 (Fri) 17:52:34 [Preview] No.43203 del
>>43202
>crispy
Even worse. Everything covered in crumbs...
It also depends how much it sits. The pastry absorbs moisture from the cream over time.


Bernd 04/03/2021 (Sat) 12:36:06 [Preview] No.43208 del
(870.63 KB 200x224 spede3.gif)
>>43202
>you can break it by inserting it between fork prongs and twisting
Why have I never thought about this?


Bernd 04/03/2021 (Sat) 20:53:29 [Preview] No.43211 del
(39.33 KB 200x200 5111846.png)
(80.29 KB 900x1125 Baklava.jpeg)
>>43201
>>43203
Seeing that reminds of baklava for some reason. Maybe Hungary changed recipes with the Ottoman's once upon a time


Bernd 04/03/2021 (Sat) 21:44:43 [Preview] No.43212 del
(64.89 KB 751x532 rétes.jpg)
>>43211
We have strudel. It's very much like that. Also a K.u.K. heritage.
It can have sweet and savory fillings however.


Bernd 04/10/2021 (Sat) 12:11:30 [Preview] No.43268 del
Makin bread. Pops made sourdough. I fucked up the dough however, I knead it for hours in the morning it was still like a bucket of glue. Maybe added too much water. It is resting now, gonna bake in the evening. Noone is happy with my performance...
Oh well. Next week I'm gonna add potato too as pops said...


Bernd 04/10/2021 (Sat) 18:24:12 [Preview] No.43269 del
Turned out not too bad. It's a bit flat, but leavened, so okay I guess. It has nice color both on top and bottom. When I cut it the inside was a bit sticky, but I was told it needs to cool first then check it. It tastes normal. Probably saved my skin.
Mayhaps tomorrow I'm gonna make a photo.

Actually pops has a recipe he does, I just wanted to break my own path.


Bernd 04/23/2021 (Fri) 16:34:59 [Preview] No.43386 del
(775.53 KB 1632x1224 failed-cured-beef-s.JPG)
Well, here's a piece. The smallest one, about a kielbasa thick. The others are beefier.
It still tastes bad. Well, it has that taste I don't care for. And beside that it doesn't has much else taste, only salt. Not even the pepper, red paprika, caraway can be tasted on it.
I dunno what I'm gonna do with this. An expensive experiment, this was. I also dunno what I learnt. Maybe the beef was funky in the first place, or I should have washed it better (some suggest soaking for a long time) after I took out from the brine.


Bernd 04/24/2021 (Sat) 10:17:35 [Preview] No.43393 del
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(143.06 KB 640x390 278148.jpeg)
>>43386

You may try to intensify drying process next time and experiment with humidity. I've seen funny examples in internet, like using box with PC coolers.


Bernd 04/29/2021 (Thu) 03:45:01 [Preview] No.43437 del
>>43393
I may try doing this. I always wanted to try eatings cured meat tbh


Bernd 04/29/2021 (Thu) 08:38:58 [Preview] No.43441 del
Meanwhile baking my fifth bread. Well it is not being baked now, the dough rests for the evening. Every bread I made differently a bit but i've still have the same problem with the rawish, pasta like inner part. They don't seem to leaven well, despite the sourdough doing good (I've my own portion now). One sure improvement: now I don't burn the flat of the bread now.
One of these days gonna make a photo too. Hopefully.


Bernd 04/29/2021 (Thu) 13:11:30 [Preview] No.43442 del
>>43441
I decided to rest the dough for a day. When I feed the sourdough it needs at least that much to fatten up. I hope it will start to digest the flour and inflate the dough.


Bernd 04/30/2021 (Fri) 11:23:47 [Preview] No.43451 del
Well, the dough softened up and spread out, but did not leaven well.


Bernd 05/11/2021 (Tue) 14:11:06 [Preview] No.43568 del
(853.05 KB 1632x1224 breda-s.JPG)
Fukken finally. The seventh (7th) breda, I can call it a good breda!
Had to knead it until it was squeaky. It leavened awesome, but when I placed it in the ceramic bowl (was an awkward process, the dough stuck to everything and stretched so easy I almost can call it flowing) it lost a lot from the volume, it collapsed. Oh well.
The end product turned out to be real, leavened bread. It's about 700 grams, but when I pick it up it seems so light even tho some of my previous "breads" were lighter but seemed to be heavier.
Tastes good too.


Bernd 05/12/2021 (Wed) 09:55:38 [Preview] No.43579 del
Contents of an average factory made bread:
flour, water, yeast, salt, lard, sugar, malt flour, vegetable oil (rape, palm, etc.) fermented flour, sourness regulating additives (lactic acid, vinegar, glucono delta-lactone), emulsifiers (various fatty acid chunks, and their esterified molecules), flour treatment additive (eg. ascorbic acid, probably as preservative).

Contents of this home baked bread of mine:
flour, potato, water, salt.

There is "fermented flour" in the form of sourdough, but it is just more flour and water. And time. Resulting in a rich digestive bacteria and yeast mix culture.
Despite some of the weird names (especially the fatty acid stuff which I did not specified above) most of the stuff found in the factory made bread we consume anyway in some form, but the fats (especially the vegetable oil and the fatty acid stuff), the sugar, the acids, the emulsifiers, even the vitamin c, are all unnecessary, and I don't know what shortcuts they mean, and why would they be more cost effective.
I mean the fermented flour in itself should contain the yeast, and the acids (the byproducts of the digestion of the bacteria and the yeast) for example, does it really cost less to use this constellation of additives?
Or is it something in the baking process? Liek make a dough in some way that it won't stick to everything than add shit that only needed during the baking process, just right before? Or I dunno.


Bernd 05/12/2021 (Wed) 14:51:10 [Preview] No.43584 del
>>43568
>>43579
u cooking this for yourself your frens or your gf bernd?


Bernd 05/12/2021 (Wed) 17:37:52 [Preview] No.43587 del
>>43584
Until I can't bake good bread reliably it's all mine. MINE ALONE HAHAHAHAH! Actually the bad ones aren't good, so not that fun.


Bernd 05/14/2021 (Fri) 00:56:22 [Preview] No.43602 del
>>43587
Sharing is caring though bernd


Bernd 05/14/2021 (Fri) 16:35:23 [Preview] No.43609 del
(1.73 MB 2592x1936 nutella.jpg)
Stuffing myself with nutella. Rare occasion I'm not fond of sweets. Noticed it contains soylecithin. Am I gonna be ok, Bernd, or I need an IV bag of beef?


Bernd 05/15/2021 (Sat) 08:54:07 [Preview] No.43613 del
(42.72 KB 481x634 soyboy.jpg)
>>43609
>soylecithin

Almost every chocolate is made with it nowadays, so you have no choice. Manufacturers say that it helps to achieve proper structure etc, but looks like it is just cheap way to save some money on cocoa butter.


Bernd 05/16/2021 (Sun) 16:50:22 [Preview] No.43629 del
My 8th bread is also turned out good, I followed the same process and could replicate the result.
I think I can share with Bernd how to bake a sourdough bread.

Sourdough is a culture of bacteria and yeast fed on flour and water. As the result of their digestive process - with the help of oxygen - they create bubbles in the dough when added to it, making the pastry lighter. Without them we could only eat flatbreads, which ofc also have their place in cuisine.
How to make sourdough?
I did not make one, but in theory the process looks like this:
In a jar mix flour and water, 50 grams each. Next day discard half of it, add 50 grams of both again to what's left. Next day discard the half of this too, add 50 grams of both again. And again, and again for 10 days. By this time you should have sourdough. This should be bubbly, taste sour (kinda beer taste), and have a vinegary sour smell.
I bet in the old days, and maybe even in our age, some used saliva to kick start the process with the bacteria found in our mouth, which digest the carbohydrates we consume the same. I think I read something about the fermentation of horse milk into kumis, that they do this. Or somewhere else, never mind that.
So now that we have sourdough, lets mek the breda.


Bernd 05/16/2021 (Sun) 16:54:05 [Preview] No.43630 del
Previously I was writing about additives they use in factory made bread. The potatoe is also can be considered an additive since it is used as a substitute to flour.
But I use it and I start the recipe with boiling some of it. I peel and slice them up first so it cooks faster. When they are ready I cool them down with cold water and/or leaving them to cool down by themselves.

I mix the flour and the potato. I squish the chunk of taters by hand. I keep about 2:1 ratio, I use cca 400 grams of flour to 200 grams of potato. Maybe a little less flour about 350 g. Really don't need to be exact here.
This mix to become dough also needs water. The sourdough will soften up more the stuff anyway, so at this point I add only a little. I keep it relatively dry, and make a dough that I can shape into a ball, and it won't stick to my hand much, or to anything much. So just a tiny a bit of water added gradually.
When the dough is done, before we would add the sourdough we should let it rest. At least half an hour but for the last one I forget about it for about 2 and half hours. This makes no harm to it.


Bernd 05/16/2021 (Sun) 16:54:45 [Preview] No.43631 del
So when Bernd is ready we add the sourdough, about 200 grams, which makes 2:1:1 ratio. This again doesn't need to be exact.
Important: the sourdough will stick to the spoon just scrape it off with your finger, as much as you can, then DO NOT wash the spoon, but use a paper towel or something to wipe it off beforehand. That shit can create a blockage in the pipes. Actually you can wash it off if you discard the water in some other way (like you have a cesspool in the garden, or you want to pour the water into the neighbour's neck, or something).
Here comes the kneading. This is a long and tiresome process. The fact that it sticks to my hand so I can barely move my fingers, and that it is to small to press it to anything makes it frustrating. Anyway Bernd should work it somehow persistently it will get at least a bit better.
Sometimes I scrape the dough off from my hand with a buttering knife. Sometimes I poke the dough with my fingers, sometimes I pinch it, sometimes it needs to be scraped up from the bowl (I use a plastic leavening bowl, its a turd) because it will stick to it and every part of the dough needs to be kneaded. And we add even more bacteria from our sweaty palm (I always wash my hands with soap and warm water before touching the stuff, but I doubt it can be 100% clean).
After a while the dough becomes shiny, silky, almost makes us hear squeaky sounds. And by then we'll got enough of this bs for a lifetime or two so we can stop.
Let it rest for half an hour again.


Bernd 05/16/2021 (Sun) 16:56:08 [Preview] No.43632 del
(662.34 KB 1632x1224 dough-s.JPG)
When we realize again we left it rest way more than half an hour we go and fold the dough up. It needs to be flattened or at least stretched out and then folded up. There are several ways to do this. In my experience the "normal" way of spreading it out with a rolling pin will fail because the dough will stick to the pin and the surface, no matter how much flour/water/oil is applied. So I just grab it stretch it imperfectly and lay it back while I make a couple of folds on top of it.
The folding needs to be repeated like every half an hour, or anytime you realize you should do it. The reason behind this - I guess - is to encapsulate some air in the dough, so the bacteria and yeast inside can use the oxygen to start the digestive process, and without air they don't so the dough won't leaven.
After some folding the dough becomes a bit softer and less sticky. I can pick it up and flatten it in the air by pressing and rotating the dough, letting it stretch on its own by its weight too. Now I can fold it even better.
Do this a couple of times with rests in between.
When you think it's enough, you fold it up last time and let it rest in room temperature or lower (even in the fridge) for a day. It will use this time to leaven.


Bernd 05/16/2021 (Sun) 16:57:26 [Preview] No.43633 del
(914.04 KB 1632x1224 2dn-breda-s.JPG)
So a day went by and when we check the dough we'll see it's fattened up well. There will be some hueg bubbles under the surface. Too bad the whole thing will deflate as we put it into the bowl we bake it in. Oh well, we can remedy the situation by letting it rest again some hours.
The baking process have two steps: steaming and baking. Again several ways to do it depending on what we have.
If you only have a bowl (obviously not the plastic leavening bowl I mentioned but a metal or ceramic one, maybe glass), but no lid to close it down, you need to put a cup of water into another bowl and place it at the bottom of the oven. If you have a lid you don't need to do such tricks because the bread will have enough moisture to cook through in the enclosed space.
On the other hand if you have a ceramic bowl with lid, but the type that has no glaze on it, you need to soak the lid in water. I think the reason behind it is that it doesn't hold the steam in that well so needs more moisture.
Depending what oven is available for you the setting can be different. Also with no lid it is also different.
This is how I do it with lid: I set the heat a bit higher than average. I don't pre-heat the oven, but warm it together with the bread. 30-40 mins until warms up, then a 25-30 mins steaming, then I take off the lid and bake it for another 25-30 mins. You have to experiment with this.
(I also use a double bowl to avoid the bread getting charred on it's bottom.)


Bernd 05/16/2021 (Sun) 17:04:17 [Preview] No.43634 del
>>43632
>>43633
looks gud tbh


Bernd 05/16/2021 (Sun) 17:41:21 [Preview] No.43635 del
>>43634
Yea, it tastes good too.
The crust is tougher than factory made bread one can usually buy nowadays (there are good bakeries out there ofc with good bread), it more like the old ones.


Bernd 05/16/2021 (Sun) 22:13:52 [Preview] No.43638 del
>>43633
Nice breda, I should post mines next time


Bernd 05/17/2021 (Mon) 07:16:51 [Preview] No.43639 del
>>43632
>>43633
Oh shit, I forgot about slicing up the top of the dough. Previously the dough was so sticky it stuck to the knife and couldn't slice shit. So it was easy to ignore that step.

>>43638
Do that.


Bernd 05/17/2021 (Mon) 23:31:24 [Preview] No.43653 del
>>43638
Please do


Bernd 06/16/2021 (Wed) 07:50:16 [Preview] No.44002 del
(38.25 KB 800x382 leo-jégkrém.jpg)
Something curious happened this morning.
I wanted to have something sweet for breakfast, so made cocoa, and butterbrot. Cocoa was Dutch, the butter Ukrainian (only Cyrillic scribble on the packet), the bread was mine (I still bake them). When the first bite I took with the first sip it blasted me a memory of old with such strength I've never experienced. It reminded me that chocolate Leo icecream they were selling back in the Socialist era, and the taste felt perfectly the same.
I dunno what ratio and combination of the ingredients, and maybe whatever plus smell in the air that can influence how things taste was in that one bite with the sip of cocoa, but the rest of my meal wasn't close to that.


Bernd 07/01/2021 (Thu) 15:18:32 [Preview] No.44266 del
Ate a bit of hummus chips first time ever. Beet seasoning. It is gluten free, lactose free, vegan, but at least soy free as well. It is... ok, I guess.
Reminds me of tortilla chips, except more edible since it isn't that hard, that shit feels like eating thin glass tiles.
With a ton of salt and hot pepper it would be quite pleasant.


Bernd 07/12/2021 (Mon) 18:19:11 [Preview] No.44381 del
>>44266
Snacking on lentil chips. Similarly free from gluten, soy, lactose, and GMO. Salted. Does taste like lentil, so maybe they don't lie. But it is kinda weird eating something that tastes lentil, but does not look like it. It isn't bad at all, but with proper seasoning I would prefer hummus, it has a more neutral taste.


Bernd 07/17/2021 (Sat) 16:35:29 [Preview] No.44440 del
(79.56 KB 768x576 liver-pate.jpg)
Today I found a can of liver pate in the pantry (kinda), expired in 2013. I was curious and opened it. No hiss... It looked fine, smelled fine, tasted fine, maybe a hint of metallic taste, but considering it's liver pate, and not even a good one, so maybe it wasn't even off.
I did give it a pass, I did not eat more, but I have to acknowledge, it held up well.
It wasn't in a particularly cool place, but a darkish one, no sunlight. Also kinda dry, but there was a bit of oxidization on the can outside.


Bernd 07/17/2021 (Sat) 18:01:10 [Preview] No.44442 del
>>44440
I would say youd be surprised how well stuff like that keeps. Seems that you found out though. Ive eaten still good food from dumpsters plenty of times.


Bernd 07/17/2021 (Sat) 18:10:26 [Preview] No.44446 del
>>44442
I don't. I watch Steve1989MREInfo videos.


Bernd 07/24/2021 (Sat) 07:35:37 [Preview] No.44521 del
(774.76 KB 1632x1224 bread-pure-flour.JPG)
Now this bread I'm kinda proud of. The best for now. No potato additive this time, just flour. The potato ones are a bit denser (both taste good).
First time I cut the bread four times, previously only two or not at all. It helps the bread further expand.

>>44002
It's definitely the butter. We got sames Ukro butter, and tasted it just as is, and that had that subtle overtone. Did they use butter for the ice cream? Did they use butter from the Ukraine Soviet Union? As far as I know the ice cream itself was locally made. I wonder if other butter taste like this, the usual one we buy doesn't.


Bernd 07/24/2021 (Sat) 22:15:36 [Preview] No.44534 del
>>44521
>>44521
Looks like something a professional baker would create. You've gone far in your cookings career bernd. Would buy this if I saw it in a store


Bernd 07/25/2021 (Sun) 08:16:37 [Preview] No.44544 del
>>44534
Thank you.
I was thinking of selling in small portions, just a couple, but not sure at what point would be feasible so I could break even with the raw material and the work I put into it.


Dutch bernd Bernd 07/30/2021 (Fri) 22:13:54 [Preview] No.44615 del
>>44544
Become street vendor. Sell Hungary bread to hungry/Hungary people. Make loads of money

Problems weren't


Bernd 07/31/2021 (Sat) 13:50:28 [Preview] No.44634 del
>>44615
Can't. EU and Hungarian regulations would kill my profit, and make me do more work with the paperwork than with the bredas.


Bernd 08/04/2021 (Wed) 19:26:37 [Preview] No.44668 del
Had a "hobo meal" which is basically cooking in aluminium foil. Not in the coals, but in the oven, so I guess for larping purposes. Maybe one day gonna make pictures.
This is how I did:
1. Get aluminium foil.
2. Put foodstuff onto it, preferably sliced, diced, chopped.
3. Add seasoning, maybe some fat (like lard, or butter, or fatty meat, or olive oil, etc.)
4. Fold the foil, cover it with more foil if needed.
5. Into the oven/coals.
6. Wait for a while, I waited bout 1.5 hours (the oven wasn't preheated).
7. Take it out of the oven, open foil, eat. Careful, it's hot.
The ingredients I used:
- potatas
- bacon
- sausage
- paprika
- tomato
- olives
- cheese
- salt
- lard
- sriracha
Essentially, use whatever you want, whatever you have. Good for cleaning leftovers out.


Dutch bernd Bernd 08/06/2021 (Fri) 22:47:18 [Preview] No.44681 del
>>44634
Dang. Sorry I can't be much help bernd


Bernd 08/24/2021 (Tue) 14:51:10 [Preview] No.44829 del
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Some Laetiporus sulphureus (chicken-in-the-woods) grew again, so I collected them.
One piece I used in scrambled eggs, with onions (and the rest of my bread on the side), and decided to make a pörkölt from the rest.
For the pörkölt I chopped onions, fried them glassy in lard, added the mushroom, salted, peppered and red paprikad, then added a bit of water to prevent the paprika from burning. Let it cook. Added a bit of tomato too. I kept it in short water I think the whole cooking process was like 20 mins. I wasn't content with the taste (I think the fungi's taste isn't characteristic enough) so added more salt, bit of sugar, and lemon juice in the end as an experiment. It got better but remained just ok.
Ate it as a topping on yellow peas pottage. Surprisingly the two complemented each other quite well, and was enjoyable. Originally wanted to eat the pottage with fried bacon, but I had to do something with the fungi.


Bernd 09/09/2021 (Thu) 08:07:12 [Preview] No.44951 del
Fucked up the bread, third time in a row.
Stretching and folding the dough is very important. At least three times, but four would be more optimal. 30-45 mins of rest between each. I dun goofed by run the clock, and it leavened for 1-1,5 hour. By that time it leavens, but if not folded enough times it will remain more solid, on the other hand another stretching and folding just halts the leavening process.
And there's the question of temperature while it leavens. Doesn't matter if relatively hot or cool, I think it needs relatively constant temp. In hot weather it leavens faster, but in cool, it needs the night rest. But now we have relatively warm day, but not warm enough, and cool evening (and cooler night), and since no heating is needed, the temperature drop effects the process.
I think.


Bernd 09/18/2021 (Sat) 16:08:46 [Preview] No.45044 del
Today I made krumplilángos again. From mashed potato again.

I forgot to reply: >>42674
>How's it taste?
Like potato with flour. :^)
The taste is very much depends on the toppings. It is different with butter, I could eat it with that. I think with butter it should go towards sweet toppings (even without it can be eaten with whatever sweet, or sweet/sour - like jam - topping), and with lard, it demands to be savory.
Today I fried bacon, and covered the whole thing with grated cheese.



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