/int/ - International

Not bad. I love baked cheese

>>9326 It's Lasagne...

that black crust will give you sanser...

>>9331 What makes you say that?

>>9332 the internet told me so some studies have shown that the chemicals in burnt food may increase your risk of sanser

>>9328 Which includes cheese, and you baked it..? >>9331 >>9333 Pretty sure that's not true. It's burnt and devoid of nutritional value but it's not cancerous.

>>9336 Sorry I thought you were making fun of me and saying there is too much cheeses.

the sauce looks a bit too orange - too much carrot in it?

>>9342 Hmmm. It has one carrot in it. But then I also use a tin of tomato soup as a base, so maybe it's that.

>>9343 to my experience it's carrot that makes it orangy

>>9278 You did well.

Tonight I will be cooking fish and the day after Kranskys. I've made Kranskys before but I have never cooked fish before so I'll see how that works out. I bought some Whiting fillets and I'll cover them in egg and flour and fry them, that's the plan but I don't know what to server them with, that's an issue with the Kranskys as well, I don't know what I will serve them with either.

>>9462 chips ofc. Fish and Chips is one of the best meals. But Krainer I don't know, ask an austrian for that. In northern germany Bockwurst is more popular and we eat it with bread and mustard.

>>9466 Making chips sounds like a pain... In Australia we wrap the Kransky in pastry, that's what I will do but it's usually a lunch thing not a dinner thing so it seems like it should have something on the side as well.

>>9469 potatoe salad is a good dish I guess -Apples (not needed, but many like it) -some eggs -Garlic -Potatoes obviously -Mayonnaise -Peas -cucumber -a little bit of vinegar You can also use some left over water from glasses like cucumber, peas, etc.. Stay it in your fridge and let it rest a day.

>>9328 Lasagne contains Béchamel sauce, not cheese.

>>9476 I have never seen a cheeseless lasagna.

>>9476 It has cheese sauce. The grated cheese is just on top.

The fish fell apart when I tried to flip it on the frying pan, it ended up as a mushy mess. However, it was quite nice, better than expected really. Usually fish is bland to me but I put basil in with the batter and that gave the fish flavour. I think that Fish doesn't have much or any flavour of it's own so what you add to it is quite important and that pubs and such just don't add anything to it. So I have ideas for next time.

wait a sec is that..?

>>9494 Is it what?

>>9497 Kit?

>>9498 I don't know what you are talking about...

>>9498 Chinese people can't eat cheese.

>>9500 Why not?

>>9501 Lactose intolerant heda

>>9502 But most cheeses don't contain any lactose.

You shepherds pie looks like shit mate

I will bake a cheesecake today.

>>9507 I already said what it was! このばか! >>9508 That's good. I'm going to make a cake tomorrow as well.

>>9510 Is kono correct in that sense? Why not sono or ano?

>>9512 My Japanese isn't very good so this is probably wrong or at least I won't be explaining it very well. Kono is for something you are addressing or speaking about that's directly close to you. Ano is for a something that's distant, and sono is for something that's more relevant or closer to the other person than to you. So it's like Kono Baka(you idiot) Ano Baka (that idiot) Sono Baka (your idiot).

>>9515 I would have used katakana, but hiragana is also used in 11% of the corpus behind jpdb.io

>>9516 There was also a Kanji for it but I haven't seen it used and so I wasn't sure if that's actually used still or not.

>>9500 i do not remember them being lactose intolerant. but, fair. it would be far too coincidental to cross paths like that again, albeit a shame in that regard too.

>>9515 >Kono Baka this idiot near me >Ano Baka that idiot over there >Sono Baka (your idiot) that idiot near you

>>9515 >>9542 Bernd was taught to avoid using "kono" for people because it is rude and use kochira instead, but I guess when you're calling someone a baka it's the intended effect.

>>9561 See also: この野郎

>>9562 You can even combine to ばかやろう

>>9561 I thought kochira is for places? Like here, there and over there

>>9580 It's also polite for people. >someone physically close to the speaker and of equal or higher status when read as "こちら" (as opposed to 此方)

This time I used self raising flour and so my cake is actually a cake now.

>>9586 Looks good! What kind of cake/frosting is that? Looks like a carrot cake with cashew frosting I made years ago, but I can't find the recipe anymore.

>>9590 It's cream cheese, sugar and vanilla essence.

These are the Kranskys I was talking about. It's just a kransky wrapped in puff pastry though I did experiment a bit with adding cheses and basil to it.

>>9592 Noice. I made a basque cheesecake last week. Next time I'll remember to take a photo for casey.

Making pizza. From the box. Cut and spread the toppings more evenly and moistened the edges with water.

>>9658 Now I will eat it and drink some Lonkero

>>9661 Cheers

>>9601 >kransky strange name for an Australian dish

>>9914 It seems to be more of a South Australian thing, they are very common in bakeries in SA but quite rare in bakeries in Victoria. So I wonder if it has something to do with South Australia's German immigrant population, but I think they were mainly from north Germany and another Bernd from north Germany said that it was a south German thing.

>>9917 > north Germany and another Bernd from north Germany said that it was a south German thing alert! I summon Germans to comment on this confusion

>>9919 Krainer sausages (kranjska klobasa) are a geographically protected food denomination from Slovenia. Nobody else is allowed to call theis sausages "Krainer". There's a variant called "Cheese Krainer" (Käsekrainer) filled with cheese that was invented in Austria a few decades ago, and Slovenia granted Austria the right to keep calling them "Käsekrainer". Germany has nothing to do with it. Bernd still remembers when Käsekrainer were shown around as a novelty in the 1980s. He nearly had to puke. In Austria they're literally also called "the purulent" ("Eitrige") because the cheese looks like pus

>>9921 I wish Slovenia would still be part of Austria tbh.

>>9921 We call them Kaskrainer.

Veggies and some protein chunks that are supposed to taste like chicken I got for 50% off.

>>10308 >protein chunks that are supposed to taste like chicken so? how did it taste?

>>10324 Actually quite good. It was the first time that I bought them and I'm positively surprised. Would buy again.

Do other Bernds also always order at the same restaurants?

>>11618 No, but I can't eat at restaurants much anyway as I always have to cook for my sisters.

Brisket and chicken we smoked a couple months ago.

>>11762 how do you redhair and pale skin guys end up living in the south?

I cooked pizza again today, also I was studying my family history and I learnt why I cook Italian food so often. It's because, my Great, Great, Great, Great grandfather was from Modena. I am practically Italian, I should probably apply for Italian citizenship or something.

>>11929 > It's because, my Great, Great, Great, Great grandfather was from Modena. That's not how genetics work. > I am practically Italian, I should probably apply for Italian citizenship or something. If you had acted earlier, that might have even had been possible. Italy just restricted its very broad "ius sanguinis" law which allowed huge numbers of remote descendants of some former citizens to become "Italians", among them president Javier Milei, who was handed his Italian citizenship by Italian head of state Meloni just right before the stricter changes went into effect.

Bernd tried to cook borscht for the first time last week. Cooked 5l and ate it all week at work in tupperwares. Bretty good, no pictures though. >>11762 That looks glorious.

>>11977 >5l >borscht sounds like a lot

>>11980 It was probably even more, I'll check the volume of my casserole.

>>11982 just don't push it to eleven

>>11983 It was 6,5l

>>11988 Jebus, how big is your casserole? inb4 6.5l

>>11989 I'd say 7,5l, I like to prepare a lot of food at the start of the week

>>11975 But technically he wasn't an Italian citizen. Italy wasn't invented yet in the 17th century(I think I missed a great).

>>12033 > Italy wasn't invented yet in the 17th century I count six generations, that's about 150 years. The old law from 1992 recognized every ancestor who had an Italian citizenship in 1861 or later, even though the current "Italy" was only founded in 1948. The new law now changed that year to 1948. I know two Americans who could have Italian citizenships right now but simply waited too long.

I was wrong, he was born in 1756, so the 18th centaury not the 17th. So he would have come from the Duchy of Modena and Reggio not from Italy.

Breakfast with Bernd 1 dl of full grain oat flakes 2 dl of water a bit of salt put in the microwave oven

>>12074 put tea water ready on the stove and tea leaves in the tea thingy

>>12075 a glass of orange juice with pulp also took a piece of ground beef to defrost for later "bing!", says the microwave porridge is done put some butter in there and mix it in

>>12077 put some frozen raspberries then frozen blueberries strawberries were quite large so I cut them in half and back into the microwave to defrost and warm up the berries a bit

>>12078 then mix it all together into a delicious vitamin filled slop put the tea water to boil on the stove and eat

>>12074 What's a dl? >>12077 I'm also making microwave porridge. No butter, though. I grate an apple, a carrot, and I mash a banana. >>12075 I have an electric kettle with different temperature settings.

>>12079 after eating the water is boiling pour water in cup and put tea thingy in it wash your dishes while the tea is getting done take your cup of tea and go post on kc

>>12081 >What's a dl? Are you American?

>>12083 My countryball says no. So, what's a dl?

What are you doing with the mince?

>>12084 I would've though every European knows what a desiliter is. >>12085 Hamburger

>>12086 I don't think I ever used it to measure anything. Milliliters all day every day. That is, if it's not more than a liter.

>>12086 It's "deciliter" and yes, the average European should know what it is. It has fallen out of use and been replaced with milliliters and liters just recently. Just realised I can't find a single bottle in my kitchen that has dl on it for the first time. Even the olive oil bottle has "0,5 l" rather than the old "5 dl" on it now.

>>12091 > just recently Are you centuries old that it feels like such a short time to you?

>>12094 It's quite common in recipes here. I just checked the bottles around me and they had ml, cl and l on them. I feel trolled by the bottle Jew.

>>12094 There are whole countries that still use dekagramm and deciliters over other units.

>>9476 >Lasagne contains Béchamel sauce, not cheese. It's baked over with mozzarella cheese you retard.

>>12091 >>12129 Bottles and stuff pretty much all use liters here. The only products that use dl are cream packs and various small cups of yoghurt/soured milk etc. products. But pretty much every recipe uses dl as a measure for amounts larger than a table spoon and smaller than a liter.

Going to try to make blood and liver sausage against. Last time the water was too hot and it burst.

>>12275 >make blood and liver sausage whoa, good for you seriously, but 1) where do you even take blood from? 2) isn't it hard to make?

>>12276 It's based East Swiss boomer food. You normally buy the sausages and then cook them, but if they burst, it's disgusting gore in your pot. Germans might know it as Schlachtplatte btw. t. That "vegan" Swissball

>>12276 No, I mean I bought a blood sausage from the butcher and I'll try to cook it. Water needs to be just below boiling point for 30 minutes or it will burst which happened last time.

>>12277 >>12278 >bought a blood sausage from the butche oh, okay we have the same. I personally prefer picrel.

I tried the vegan Frosta variants the last couple of days and they're really meh, but they're cheaper and probably healthier than the meat alternatives.

>>12645 >probably healthier only if you have gout or something

>>12974 Why? The meat they use in frozen food is low quality.

>>12975 >low quality does it even matter nutrition-wise? protein intake is virtually the same for all meats

>>12978 It does, low quality meat has worse nutritional value. I mean, it makes sense, just think about it. Imagine a human who takes care of his body, eats healthy food, exercises and then compare him to another one that only eats junk food and sits on his ass all day, one of them will be healthy and have much better meat.

>>12980 Define "worse" and "better". A kilo of good and bad meat will both have about the same ratios of macros. Unless you are talking about higher water content, thus reducing the amount of nutrient per weight or somesuch.

At the shop I go to they have 3,4 and 5 star mince but really what it is is high fat to low fat, so I buy the '3 star' mince because it's actually better, fat is flavour.