/kc/ - Krautchan

 >>/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.

 >>/47451/
That's a fried wurst with mustard, ketchup, onions(?) in... bread???

 >>/47453/
It's a barbecued sausage (beef or pork), onion, and tomato sauce on bread.
An Aussie staple.

 >>/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.

Tastes fine. I looked at the ingredients, plenty to go rancid, butter, cheese...

Then I thought if Vegan diet is kosher.

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.

 >>/49356/
Why is spaghetti in particularly capitalist? Or was all pasta like that?

 >>/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.

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 >>/49358/
> buying your spaghetti from Knorr
Do spaghetti trees not grow in your climate?

 >>/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.

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 >>/50120/
Here's the walnut. I added a lightened layer to make it more visible, it was too dark.

 >>/50184/
Why it look like that though?

 >>/50237/
It's a young walnut conserved in syrup. It did not mature enough to have a hard shell, it was put away with the green husk.

 >>/50256/
I see. Mayb I should try something similar at home. that plus making some new things whilst cooking tbh

 >>/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.

 >>/51238/
What are they meant to simulate? Tomato sauce? All sauces used on a pizza? The pizza itself?

 >>/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.

 >>/51238/
> Pizza sauce in a tube

Space travel / space age mentality right there

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 >>/51262/
Condensed milk too!

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Made cream of mushroom soup a few days ago. I liekd it. Filled me up and was full most of the day surprisingly

 >>/51268/
What will they think of next? How does it taste though?

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 >>/51479/
I always wanna make mushroom cream soup. Never get to it for some reason.

 >>/51480/
Like condensed milk.
Goulashpaste. It's weird I never buy these.

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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!

 >>/51528/
Picked some of mushrooms today. 4 boletes, and a bunch of lepiotas, probably macrolepiota mastoidea all. Some might be macrolepiota procera but their stipe are too slim.
Anyway no mushroom cream soup yet again. I just fried some up with onions and scrambled eggs. Salt, pepper. Tastes great.
Here's a trick for frying mushrooms. Not sure frying is the right word. So the trick:
Slice up the mushrooms, but instead of fats (oil or lard) pour a bit of water under it, and cook it with that until the mushroom is soft and the water evaporates. Then add the fats and fry them up. The reason is that the mushroom is like a sponge and can absorb a ton of the fats - and while the body do needs them, too much can be unhealthy -, so much in fact that you'll be tempted to add more. And some find it disgusting too. So just use water first.

Having butterbrot with honey (drinking milk). I rarely do this, for me it's just too sweet, but I had some hankering.
It's special - for me - because it's not the usual mix (wild) flower, linden, or locusts/robinia - which are the most common honeys here - , but rapeseed flower (Brassica napus) which became more used in recent years. Not bad.
Now I have to eat some salty to balance it back.

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 >>/52559/
 >>/52435/
> Here's a trick for frying mushrooms. Not sure frying is the right word. So the trick:
> Slice up the mushrooms, but instead of fats (oil or lard) pour a bit of water under it, and cook it with that until the mushroom is soft and the water evaporates. Then add the fats and fry them up. The reason is that the mushroom is like a sponge and can absorb a ton of the fats - and while the body do needs them, too much can be unhealthy -, so much in fact that you'll be tempted to add more. And some find it disgusting too. So just use water first.

I'll try that out sometime whens cooking, bernd

> butterbrot
> macrolepiota procera

I dunno what this is though.

 >>/52562/
actuallys nvm. Butterbrot I know of but just read it as some different word

That mushroom though. The macrolepiota. Looks too spooky 4 me. I only eat mushrooms I can kinda recognize from a distance.

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Dunno if it's just me, but after reading this thread for a while, I've been buying a lot of mushrooms for cookings and for all my recipes. My heda feels good when I eat them for some reason.

 >>/52632/
Bought two of those portobello mushrooms the other day for almost four dollars. There are meats that are cheaper per pound.

 >>/52562/
I encourage all the Bernds to try it. My family picks mushrooms for generations. I learnt the trick from youtube.

 >>/52563/
> Butterbrot I know
I know you know.
> The macrolepiota. Looks too spooky 4 me
It's very tasty. At least the macrolepiota procera. Other edible macrolepiotas aren't that tasty.
> I only eat mushrooms I can kinda recognize from a distance.
Good decision.

 >>/52633/
Fuck. That's just an edible species of agaricus, almost like agaricus campestris. Although the one they sell in groceries and supermarkets here is also expensive. But just for two...

20

 >>/52634/
> I encourage all the Bernds to try it. My family picks mushrooms for generations. I learnt the trick from youtube.

I'm still a complete newbie at it though. I'm still buying from the store for the time being.

I saw some mushrooms growing from a dead tree. But maybe it's not a good idea to get em.

Also had some growing near where I lived once that were white and brown-ish. They were a lot of them though, but I didn't get any. Maybe next time, ill do some research online and pick them up if they look good.

 >>/52673/
> mushrooms growing from a dead tree.
Some good, most bad or inedible so as usual, if you don't know 'em, stay away.
> white and brown-ish
Could be similar to agaricus campestris or a macrolepiota. But just from that description I can't guess.
> do some research online and pick them up if they look good.
By touching a mushroom you don't get poisoned. You can pick one take it home and do a thorough research on it. You can discard it after.
Dig it out carefully and take the whole thing, don't cut it down. Because the shape of the stem can help, and for example the existence of volva (see here:  >>/40533/) can help you exclude many species.
You can gather it into a plastic bag, but one that's made of some kind of cloth, cotton/linen/canvas, would be the best.