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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.
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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.
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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.
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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.
 >>/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.
 >>/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.
 >>/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.
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.
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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.
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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.
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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.
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.
 >>/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.
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.
 >>/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.
 >>/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).
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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.
 >>/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.
 >>/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.
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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.
 >>/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.
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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.
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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"...
 >>/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?
 >>/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.
 >>/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.
 >>/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.
 >>/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.
 >>/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?
 >>/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.
 >>/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
ağ
dağ
yağ
tığ
 >>/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.
 >>/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.
 >>/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.
 >>/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)
 >>/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.
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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.
 >>/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.
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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.
 >>/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.
 >>/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.
 >>/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.
 >>/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.
 >>/23083/
If you have the time (and will) could you write a little about Turkish cuisine? Soups, mains, desserts, basic ingredients, favored spices?
 >>/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.
 >>/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.
 >>/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.
 >>/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.
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.
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.
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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.
 >>/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.
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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.
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 >>/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.
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 >>/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...
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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
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.
 >>/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.
 >>/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.
 >>/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
 >>/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.
 >>/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.
 >>/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.
 >>/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.
 >>/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.
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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.
 >>/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.
 >>/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.
 >>/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.
 >>/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.
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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.
 >>/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.
 >>/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.
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 >>/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.
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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).
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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.
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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.
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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.
 >>/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.
 >>/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.
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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.
 >>/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.
 >>/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.
 >>/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.
 >>/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
 >>/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.
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.
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.
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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.
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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).
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.
 >>/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.
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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.
 >>/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.
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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.
 >>/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.
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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.
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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.
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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.
 >>/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)
 >>/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.
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
 >>/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.
 >>/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. :^)
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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...
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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.
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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.
 >>/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.
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.
 >>/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.
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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.
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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.
 >>/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.
 >>/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.
 >>/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.
 >>/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.
 >>/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.
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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
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.
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
 >>/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
 >>/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.
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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.
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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.
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 >>/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.
 >>/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.
 >>/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.
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.
https://youtube.com/watch?v=e8sPaesPOiU

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.
 >>/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.
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).
 >>/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.
 >>/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.
 >>/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.
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.
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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.
 >>/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).
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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?
 >>/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.
 >>/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.
 >>/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.
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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).
 >>/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.
 >>/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.
 >>/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
 >>/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.
 >>/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.
 >>/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.
 >>/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.
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.
Threw a yorkshire t bag and an rose hip t bag together. Was very nice t. Mixed in sugar and lemon juice too.
 >>/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?
 >>/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).
 >>/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.
 >>/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.
 >>/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.
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 >>/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.
 >>/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.
 >>/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.
 >>/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.
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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.
 >>/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.
 >>/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?
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 >>/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.
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
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?
 >>/39402/
> opening bananas the right way
good question, while homo sapiens use the upper end to open them, monkeys peel bananas from the bottom.
 >>/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.
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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.
 >>/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.
 >>/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.
 >>/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.
 >>/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?
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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.
 >>/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
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 >>/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.
 >>/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.
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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.
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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.
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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
 >>/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?
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 >>/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)
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 >>/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
Plato said,"feed your slaves rice, greens, and a few beans. Never give them meat, lest they grow strong and rise up against you."
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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
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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.
Now snacking on Turkish dried figs. The pack is a mixed bag, some are very tasty others are very flavorless.
 >>/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.
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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
 >>/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.
 >>/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.
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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.
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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.
 >>/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.
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 >>/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.
 >>/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/
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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
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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
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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.
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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).
 >>/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?
 >>/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...
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 >>/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.
 >>/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?
 >>/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.
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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.
 >>/43202/
> crispy
Even worse. Everything covered in crumbs...
It also depends how much it sits. The pastry absorbs moisture from the cream over time.
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...
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.
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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.
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.
 >>/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.
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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.
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.
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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?
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 >>/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.
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.
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.
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.
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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.
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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.)
 >>/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.
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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.
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.
 >>/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.
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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.
 >>/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.
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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.
 >>/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.
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.
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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.
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.
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.
My bread ain't good for mini pizzas. Tastes a bit off. Which sucks because since I learnt to dislike the breda we buy and that also taste weird now.
Bernd doesn't know my suffering.
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 >>/44681/
> Dang. Sorry I can't be much help bernd

Actually, I just had an idea. Why don't you take posts like these

 >>/44829/
 >>/45184/
 >>/45044/
 >>/44951/

And make some ebooks about them? Stuff like "cooking Hungarian", "cooking Polish", "cooking Eastern Euro style"? Stuff like that. Cuz most people raly don't know much about Eastern European cuisine so you can make a "niche" out of it?

Then branch out to making ebooks about Hungarian history. Ehh?
 >>/45434/
My knowledge and musings here are quite spotty to put it into a book, either cooking or history. I know some stuff and I gladly share my opinion, or the stuff I do sometimes, but I don't think it's something that I could fill a book with. Maybe putting it in a certain light could help. I dunno. I will think about it.
I'm working on some stuff now, that could potentially result in a book.
And I also have a book, unpublished, which needs polishing, correcting, revising, and work.
 >>/46171/
all supermarkets offer their heavily processed vegan meals that taste like meat products and call it veganuary here. I prefer my veggies fresh and not split into their protein part and then spiced into meat replacement. but I'm not going to lie, it really tastes like meat.
 >>/46172/
Noticed an article about Aldi and Lidl in Germany replacing meat in their meat products and people are clapping to this probably they ain't happy but public opinion needs to be influenced to accept. How can they be glad for low quality meat? It's insane, communism tier.
And I know one of the luncheon meat Lidl sells, liek 95% meat, was impressed since I was got used to the one a Hungarian canned food company made (which was acceptable in the beginning when I started to consume that, then got worse and worse), but it costs effectively the same as chicken breast fillet does so why buy processed meat?
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Updating this
 >>/45509/


> 1) Pizza from an Italian restaurant
I didn't like it. I thought the pidza dough was too dry. And everything was too under flavored. Mayb it was because of the place I was in. Maybe I should go to another place

> 2) Pidza from a store
Now this I actually liked tbh. Will be buying more pidza from store soon

> 3) Making sum Chicken paprika
I made this in a rush the other day. I raly liked using paprika. It made the chicken taste a lot better IMHO. It was really tangy and somewhat sweet. So I haev some paprika around in the kitchen just in case I wanna make something like that again. I liekd it.
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Need an answer for this Swedebernd
 >>/41668/
Is this quote tru?
> Plato said,"feed your slaves rice, greens, and a few beans. Never give them meat, lest they grow strong and rise up against you."

 >>/46170/
> how is your hunguary going on?
A lil better

 >>/46186/
Trying some Pasta next. And Russian/Slav food
r8 my last post
 >>/46186/
> Maybe I should go to another place
Yeah, you need to eat food, might as well try elsewhere.
> everything was too under flavored
Apply hot paprika, or hot paprika sauce.
> Pidza from a store
> Now this I actually liked tbh. 
I have only bad xp with that. Although I only eat like twice in my whole life, so there might be a good pizza out in the stores.
> Chicken paprika
Liek Hungarian chicken paprikash?

 >>/46187/
> Is this quote tru?
We can look it up I think.
> r8
Rated.
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This stuff was advertised here with the slogan:
> The chocolate only melts in your mouth, not in your hand
Ofc this produced some jokes let's not talk about that, but:
1. these have sugar coating, and I'm not sure the actual cocoa content of the filling;
2. they are sticky and melt.
Did they want to say the chocolate won't melt because of the sugar coating?
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Seeing this situation of the economy this might come on handy.
How to make low quality luncheon meat edible? Make meatloaf. Kinda.
Add: egg, onions (finely chopped maybe grated), garlic (crushed), salt, pepper, paprika (sweet). Since we don't add breadcrumbs and shit like that since it already lacks meat this will be a bit soft to make meatballs or real patties. So just make a flat thing, like an Anglo style pancake. Fry it well on one side in a bit of oil, then flip it and fry the other too.
Now that I'm thinking with this economy, soon the other ingredients might become luxury.
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 >>/46883/
> Now that I'm thinking with this economy, soon the other ingredients might become luxury.

Sure hope not. We're barely recovering from COVID tbh. I just wish things would go back to normal


But still, I liek the way that food looks. Ever tried frying it or baking it? Looks like a nice party dish
 >>/46907/
I found good quality luncheon meat tasty "raw", and it is breddy gud fried. Mid range are edible raw, and good fried. But the lowest quality is shit no matter what.
The old time stuff here was the mid range, the first good quality I ate was a Danish made one. Now in big market chains (liek lidl and stuff) one can find good quality luncheon meat, with high meat content up to 96%. I think I already wrote this in some of the food threads that those cans by weight cost as much as proper meat, like chicken breast fillet. Two reasons I see to pick these over real meat: shelf life, and if one wants that particular taste.
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 >>/46924/
> I found good quality luncheon meat tasty "raw", and it is breddy gud fried. Mid range are edible raw, and good fried. 

this tbh. I eat it raw and sometimes kinda addicting to eat.

> But the lowest quality is shit no matter what.
You buy cheap, ya get cheap fam

> in some of the food threads that those cans by weight cost as much as proper meat, like chicken breast fillet. Two reasons I see to pick these over real meat: shelf life, and if one wants that particular taste.
How long does it last anyway? A year? 2 years? Five?
Fucking motherfuckers. The half liter milk is fucking 4,5 dl. Just for this bs all the capitalists should be round up and hanged.

 >>/46994/
This last one had a stamp for 5 years.
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Eating Norwegian King Oscar, Polish made, curry flavored tuna salad. It looks similar to this, except the label is orange instead of blue, and the pic of the meal is different ofc. The package also says: "Thai Union Poland" and has some Portuguese address on it, so I'm beyond confused.
It comes with a tiny plastic fork, with a bit of sporkish shape. I might keep it as a souvenir. Maybe could be used on camping trips. If I would do such. But it's light, bendy but not brittle.
The fish is tasty, a bit tangy for the sauce, with strong curry smell. Tuna with rice, peas, corns, red pepper (isn't hot). I think I see onions too, and chickpeas maybe... The rice isn't soggy, has a bit of chew but now hard. All in all it's pleasant, but I'd prefer Mexican, curry needs a certain mood.
Despite the rice I decided to add a slice of my bread, to make it more filling. It's 220g which isn't small portion in tuna salads, but nowhere enough for an adult man. It's about 250 kcal. Plus the bread. Already ate some pogatsche so I won't die of hunger. Now adding some salted peanuts on top, for fat and salt.

Btw, Steve1989MREInfo suddenly added four videos last week.
 >>/47455/
I see. The bread doesn't seem much, but I like the idea. Maybe with better bread. Since I started to make mine I got into bread snobbery.
 >>/47456/
It's meant to be a cheap and cheerful kind of meal.
One of our chains of home improvement stores has people selling these out the front. $5 will get you two as pictured and a can of coke.
 >>/47457/
> It's meant to be a cheap and cheerful kind of meal.
I assume so. To be honest it's a variety of hot dog.
Also we have this "beer, sausage" tradition on May 1st, due to workers' festivities.
All the fugging salamis has the same tangy taste. Doesn't matter if it's a thick salami, or a slim one. On the pink side or dark looking. Has no coating, or has chili, or aspic one. No matter the fancy name. Weird. It's an ok taste, no problem with it, but I'd expect differences.
Gonna have expired hot dogs. Or hot dog liek sausages. Four. They were in a vacuumed plastic bag, one had a darkening at one end, more brown as it should like drying out. There was the usual tiny moisture in the bag, smelt good, no mold or such. Cooking it for 5 mins in hot water, the instructions say, in the bag, but I'll just without, "naked".
If it tastes all right I think they'll be fine.
I feel like I'm Steve1989 now.
Now eating something that is called "Spanish salami". On previous occasion this was called "Danish salami". The difference is, that this one was sliced way thicker, and it tastes disgusting, while the "Danish" one tasted like this:  >>/48462/
It has nothing to do with chorizo or anything the like. I believe it would be like baloney before the ingredients got pulped to make those, so it's chunky. Doesn't taste like that.
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After the regime change Hungary started to eat capitalist food. One of those was spaghetti. Some sure ate it occasionally, but I've never heard of spaghetti before, not from my family or any of my friends' or classmates', doesn't matter anyway. But suddenly spaghetti eating experts popped up too not culinary experts, but common pleb who claimed to know the esoteric secrets of eating spaghetti, and spaghetti bolognese maggi and knorr telly ads, and told people the correct way of doing it is prodding a strand of spaghetti on a spoon with a fork, then twist that shit onto the fork. Liek real Italians you know.
 >>/49357/
It's a joke. Since it became fashionable to eat spaghetti (and pizza and such) as we adopted capitalism, it was a convenient joke to make. I guess spaghetti came with the aforementioned Maggi and Knorr telly ads, these created the market for it. Pizza came with pizzerias and delivery. Hamburger came with McDonalds. Gyros came with Middle Eastern immigrants.
Our cuisine has a variety of pasta dishes.
 >>/49469/
They grow in plastic bags on the shelves of stores.
I was talking about spaghetti sauces. Bolognese in particular, which was the first such.
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This carbonated water DIY reminded me of fröccs, or spritzer as the German say, and how apparently they mention it in English, although splash would be a good translation.
As far as the story goes, it was invented in the early 1840s, and it's just a simple mix of wine and carbonated water. In theory all types of wines can be used, I think only authentic with white wine. If there is a ratio it can be mixed together they do it, but from my childhood, I only remember three which was used in the talponállós (literally means: stand-on-your-soles, it's a type of pub for the proles where no seats can be found, chairs or barstools of any, and the tables are all chest height, so one can only stand next to them; it's a place where factory workers could drink before and after their shift):
- small fröccs, wine and carbonated water 1 dl each
- large fröccs, 2 dl wine 1 dl carbonated water
- long step fröccs, 1 dl wine, 2 dl carbonated water.
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We call carbonated water szóda (soda), the word used in English too, but has other meanings when it comes to drinks, for us it's just this.
Back in the days they distributed the siphons with coaches, carts. Then they figured out how to make carbonic acid cartridges that people could fit into the siphon and make carbonated water themselves. Basically all households had these appliances (there were one type for making whipped cream too, although I don't think carbonic acid was used for that), and people could get the "cartridges" (probably I'm one wikipee search away of knowing the actual name of these) in groceries. But around 2000AD they started to go out of fashion and many started to buy the soda in shops. Carbonated mineral water also added to the decline. In 2018 the production of cartridges ended, so noone can make soda this way anymore. Well, I'm not sure, maybe a new factory was opened somewhere since then.
I think the advantage of soda over carbonated mineral water is that it's way stronger.
 >>/49606/
My mum has something like that, called a Soda Stream. You stick a bottle of water under this device and it carbonates the water, she uses this to make fizzy cordial.
 >>/49607/
Yeah, they sell those here. A cartridge for that is enough for liek 60-80 L of carbonated water. The machine is relatively expensive, the cartridge too, but it can be exchanged for the price of the gas itself.
Video relevant:
https://invidious.snopyta.org/watch?v=69dDpKmxJcM
Old telly broadcast for kids. Prof doing experiments for kids, practical demonstrations from the field of physics. At 2:25:30 he runs a rocket on a wire, propelled by a carbonic acid cartridge. The intro for it starts a bit earlier, but it's in Hungarian.
Eating walnut we canned in 2015.  Gonna make a photo probably tomorrow. These are young green walnuts (the shell is still soft) put into sugary syrup. I think rum flavor was also used. It should be real rum.
We never make these, but that year we thought why not. We had two jars, and I know I opened one some years ago, but I think that has to be discarded I don't remember now. Now this one is bretty gud.
 >>/51117/
It's gonna have to wait next year. No green walnuts anymore.

Today I maed ricin beans.
Had leftover wieners (the foodstuff) and bacon. Fried both, then with the bacon I fried onions, then added the rice, then bunch of spices. When the rice was ready I dumped the beans into this, which I cooked separately. Uh, I also added hot paprika slices which did nothing, so in the end I added more pepper. Was undersalted because I did not add salt to the beans (I think they should cook without salt for a while and towards the end the salt should be added, which I forgot).
It was fine all in all.
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I like these "pizza" sauces. They taste so... artificial and not pizza sauce like. But satisfying. I bet could work as spaghetti sauce too. Not sure about its health benefits tho.
 >>/51245/
> The pizza itself?
That would be cool, but just the tomato sauce, or tomato based pizza sauce (here the other widely used is sour cream based). Well, it's red.
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 >>/51485/
> I always wanna make mushroom cream soup. Never get to it for some reason.

Just cook it slow and constantly. Should be made in a few minutes. I'm sure there's recipes online to follow for it

> Goulashpaste. It's weird I never buy these.

Try it and maybe you'll like it!

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