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Food & Drinks Bernd 07/03/2017 (Mon) 18:30:40 [Preview] No. 8691
I'd like to tell you about the wonders of "Hungarian cottage cheese" or "körözött" (cca. circled) as we call it.
It's cottage cheese (cow or sheep or the mix of both, my favourit is a 50-50 mix but I usually eat pure cow's) mixed with red paprika powder, caraway/cumin, fine chopped onion, salt, butter and/or sour cream. I like it with butter and very little sour cream.
Eat it as a spread with tomatoes, radishes, paprika etc.

Blogpost. I have half a box of Twinings tea I only drink it occasionally as it's considered a more expensive and finer brand. I noticed however I crossed the expiration date. The tea's still fine so I decided I drink it fast. Now I drink 1,5 l Twinings Earl Gray on daily basis. Feels good, man.


Bernd 07/03/2017 (Mon) 18:47:12 [Preview] No. 8692 del
>>8691
Hm, sounds a lot like Obatzda which is basically the same but with soft cheese (Camembert-style). A typical spread to eat in Biergarten with Brezn.


Bernd 07/03/2017 (Mon) 18:50:19 [Preview] No. 8694 del
>>8691
Regarding expiration date, unless mold attacked it (very unlikely, it's a dried good) if it was in a box it will not expire. The only thing that expires is from the aroma slowly evaporating, which is why you have it in a box.


Bernd 07/03/2017 (Mon) 18:52:23 [Preview] No. 8697 del
>>8692
What's the difference between Brezn and Pretzel?


Bernd 07/03/2017 (Mon) 19:23:18 [Preview] No. 8699 del
>>8697
It's a dialectal difference, but using it kind of implies that it's the kind of pretzel you'd get in Bavaria. Soft, browned with lye (see Maillard reaction for explanation) and liberally salted (to make you want to drink more beer).


Bernd 07/03/2017 (Mon) 19:58:27 [Preview] No. 8703 del
>>8691
Looks and sounds like gzik, except we don't add paprika and we eat it spread on potatoes. Also as far as I know it's only known in my region of Poland.


Bernd 07/04/2017 (Tue) 06:45:46 [Preview] No. 8709 del
>>8691
At first glance I thought it was something like pimento spread. Sound very good tbh. I'd kind of want to put sauteed celery in there to chunk it up a bit more.

>>8703
Raw potato?


Bernd 07/04/2017 (Tue) 14:40:21 [Preview] No. 8712 del
(1.72 MB 199x215 1478818389109.gif)
>>8709
>raw potato
There are two reasons why eating raw potato is a bad idea, though it's not actually poisonous or anything
Firstly, starches, while soluble in water, dissolve slowly, as it's made of long molecules that stick together well. This is especially true for amylopectins (branched varieties of starch), and potato (or wheat as well) contain over 75% amylopectins, as opposed to unbranched amyloses which don't stick together as well. Enzymes generally need to have macromolecules dissolved to break them down, because they work by using their active spot to cleave molecules. If they can't reach the sites where they can work, they can't work. Cooking dissolves starch (increasing the temperature speeds up the process), while baking initiates breakdown of starches non-enzymatically (carbohydrates, as most biomolecules, are thermally unstable and will rapidly start to decompose as temperature goes further and further above the boiling point of water). So, instead of digesting the starch in stomach and small intestine and absorbing it into the bloodstream as glucose, most of the starch will enter the colon. Nowadays it's fancy to call that "dietary fibre" (which also includes closely related celluloses, which humans can't digest at all due to lacking a cellulase enzyme required to break down the different bonds between glucose units), and parade it as healthy because it somehow "aids digestion" (well, it does feed your gut flora), but basically it just means that you are decreasing your food's energy value, and increasing the amount of food you give to your gut flora. You'll shit more and fart more and feel bloated.
Secondly, as a tuber, potato contains natural defense against being eaten by pests. In case of potato, this is the poisonous glycoalcaloid solanine (a strong pesticide present in all nightshades), which is generally only present in potatoes that have been already munched on by pests or exposed to light (in which case they'll appear green due to production of chlorophyll), so you don't need to worry about this one much, but it also contains several protease inhibitors, which block the proteases (protein-digesting enzymes) in your stomach. So, you additionally won't be able to digest proteins properly (potato itself doesn't contain much proteins, but whatever you ate with potatoes might), again leading to the undigested proteins being delivered tot your gut flora in the colon. Protein waste products generally smell bad due to presence of amines and sulphur compounds, further turning the aforementioned copious amounts of fecal products into biohazard.


Bernd 07/04/2017 (Tue) 16:15:11 [Preview] No. 8717 del
>>8712
Potato on the other hand contains fairly high amount of vitamin C which decrease with cooking, baking, frying etc. Generally speaking potato isn't the best option when one chooses a meal but it's tasty and a great base for several even more tastier dishes and can feed masses well when the need arise.


Bernd 07/04/2017 (Tue) 17:44:30 [Preview] No. 8718 del
>>8717
Speaking of baked potato. It can be made delicious with several ways but all of them needs some salt:
- butter
- vegetable oil mixed with powedered red paprika
- sour cream
And nowadays my favourit:
- sour cream with crushed garlic and grated cheese on top


Bernd 07/04/2017 (Tue) 17:55:10 [Preview] No. 8719 del
>>8718
>baked potato

We even have fast-food network with it there, they sell baked potatoes with butter/salads/cheese as filling. Their prices are pretty high for potato though.

I also saw shashlik-style recipe at dacha few weeks ago: potatoes with salo wrapped in tinfoil on grill. I expected very fat result but it actually wasn't fat but was pretty soft and tasty. Something like this: https://vosmarket.ru/shashlik/406-kartofel-s-salom.html


Bernd 07/04/2017 (Tue) 18:06:29 [Preview] No. 8720 del
>>8719
>potato fast food
It's time to target Ireland.

>potato shashlik
Can bake similar in campfire.


Bernd 07/04/2017 (Tue) 18:37:38 [Preview] No. 8721 del
Thinking about making squash caviar to have with bread for lunch at work.
Any tips?
It can be kept at room temperature for half a day right?
Will probably use this recipe (http://www.vegelicacy.com/blog/13/squash-caviar-russian-vegetable-paste) but with winter squash instead of summer.


Bernd 07/04/2017 (Tue) 19:00:46 [Preview] No. 8722 del
>>8721
>It can be kept at room temperature for half a day right?

Yes.

Actually, almost every product can be kept at room temperature for half a day at least.

>this recipe

Looks ok. There is no one true recipe for squash caviar, it varies very much. Squashes could be replaced with eggplant for example.

Never liked this thing though.


Bernd 07/04/2017 (Tue) 20:41:07 [Preview] No. 8724 del
>>8720
>>potato fast food
what are fries?
>>8709
>Raw potato?
No, it's boiled, but without peeling the skin. It tastes differently and some people say it's more healthy, but anyway it's more fitting for this kind of meal.


Bernd 07/04/2017 (Tue) 21:24:15 [Preview] No. 8734 del
>>8722
>>8721
> squash caviar
looking at the pictures it looks like a kebab.


Bernd 07/04/2017 (Tue) 21:27:28 [Preview] No. 8735 del
>>8734
Authentic squash caviar looks like it was already eaten by someone before.


Bernd 07/04/2017 (Tue) 21:27:58 [Preview] No. 8736 del
>>8724
>what are fries?
A side dish by some meat product.

>some people say it's more healthy
It has the vitamins. According to popular supposition.
We have a joke about this based on a wordplay.
Peel or skin of the potato (and other roots and vegetables) is called "héj" in Hungarian. A hawk-like smaller bird is called "héja" but if I say "the peel of something" it is "héja" as well.
Kids don't like to eat the peel and mothers usually say them: "you have to eat the peel of the vegetable, it has the vitamins".
So the joke goes liek this:
The eagle mom says to her nestlings: "you have to eat the peel héja = peel/hawk, it has the vitamins." HAHAHAHAHAHAHAHAHA


Bernd 07/04/2017 (Tue) 21:42:23 [Preview] No. 8738 del
>>8736
hhehe


Bernd 07/04/2017 (Tue) 21:54:45 [Preview] No. 8739 del
(2.48 MB 440x440 snsd laffan tylee.gif)
>>8736
prety funy


Bernd 07/04/2017 (Tue) 22:20:13 [Preview] No. 8742 del
>>8736
fenno-mongolic joke
ebin


Bernd 07/05/2017 (Wed) 18:38:11 [Preview] No. 8753 del
(289.99 KB 1000x735 Makos guba 1000.jpg)
(148.43 KB 1200x630 mákostészta4.jpg)
Tonight gonna start a new miniseries on Hungarian pasta dishes. There are a few and generally all are very simple so school canteens prefer to make these. I don't know how popular nowadays few decades ago all the households cooked it regularly. I'm also not sure if other countries have these.

Today's dish is mákos tészta (= pasta with poppy seeds).
Ingredients:
- pasta (some kind of flat type, try not to use spaghetti)
- salt
- ground poppy seeds
- sugar powder

Cook pasta with a pinch of salt, drain it, then mix it with ground poppy seeds and sugar.

A variation of this dish is mákos guba or mákos bobajka. It's made out of a certain crescent shaped rolled pastry (we call it kifli) I guess one can use baguette too. Slice it, pour hot milk on it, then mix it with ground poppy seeds and sugar. It can be made fancy with vanilla sauce and such. One advantage this dish has: you can utilize the not so fresh pastry you would throw out otherwise.


Bernd 07/05/2017 (Wed) 21:31:28 [Preview] No. 8756 del
>>8753
>poppy seeds
Arabs think you're a drug dealer if they find them in your baggage.


Bernd 07/06/2017 (Thu) 05:32:08 [Preview] No. 8767 del
>>8756
I read somewhere few years ago that thanks to some EU regulations on medicinal plants we had to drastically reduce our poppy production. But we eat it, EU, damn you! We're not making opiates!


Bernd 07/06/2017 (Thu) 05:36:47 [Preview] No. 8769 del
>>8756
But the real question is: does that make more welcomed or less?


Bernd 07/06/2017 (Thu) 06:25:53 [Preview] No. 8770 del
I like to chew on bullion cubes. The comfort of food the convenience of candy.I make my own cottage cheese out of the soiled linens.


Bernd 07/06/2017 (Thu) 06:54:56 [Preview] No. 8771 del
>>8753
I'm confused. Are these meant to be served as a side dish, main course or dessert? First pic looks like some pretty good cookies but the pasta seems as if it would be more substantial. Also the linguni looking pasta is paler almost translucent more sso than I am used to.
Your schools are actually allowed to cook food? Like in the cafeteria?
A search for kifli also pulled up pic related which is common in my area with a variety of fillings, fruit, nut, poppy.

>>8769
Common arab probably thinks you are a cunning entrepreneur and treats you with commensurate respect, upper class arab thinks you're trying to cut in on his business.

>>8770
>>8770
> chew on bullion cubes
Bror


Bernd 07/06/2017 (Thu) 15:53:10 [Preview] No. 8774 del
>>8771
Main course, after some soup. The milk soaked crescent rolls can be eaten as a dessert tho, especially if it has some cream beside the poppy-sugar mix.

>>8770
>I make my own cottage cheese out of the soiled linens.
Sounds very organic and sustainable. Sure success on the hippie market.


Bernd 07/06/2017 (Thu) 16:03:12 [Preview] No. 8775 del
(31.98 KB 528x351 kifli.jpg)
(3.13 MB 2816x2112 Kifli.jpg)
>>8774
Btw that crescent rolls thingy looks like picrel. It tastes like bread maybe a teeny-tiny bit more sweeter.


Bernd 07/06/2017 (Thu) 16:16:59 [Preview] No. 8776 del
(92.30 KB 600x450 diosteszta.jpg)
(187.77 KB 1600x1188 dióstészta.jpg)
(97.83 KB 736x453 bejgli.jpg)
Dióstészta = pasta with walnut.
- pasta
- salt
- ground walnut
- sugar powder

Cook pasta with a pinch of salt. Drain pasta, mix it with ground walnut and sugar. Sometimes it's served with apricot jam but I guess it could work with other types of jam too.

Poppy seeds and walnut are tend to go in pairs in certain sweet foods. I think back on 8 I'd posted bejgli (which is certainly a dessert, typically made at Christmas time), if I remember correctly Poles have something similar. It's a baked, rolled pastry filled with a mix of ground poppy seeds/walnut, small amount of apricot jam, raisins and sometimes grated apple.


Bernd 07/06/2017 (Thu) 16:29:59 [Preview] No. 8777 del
>>8767
There used to be much more bread with poppy seeds on it in my childhood. I don't actually remember when it's the last time I saw them.


Bernd 07/06/2017 (Thu) 19:38:01 [Preview] No. 8784 del
(112.09 KB 640x480 Makielki.jpg)
>>8753
>mákos tészta
Looks like "makiełki" which we usually eat on Christmas.


Bernd 07/06/2017 (Thu) 19:44:27 [Preview] No. 8787 del
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>>8756
>poppy seeds
>drug dealer

Full family of four was jailed in Russia for "drug trade" because of poppy seeds. They had a cafe where they made normal bread and buns with poppy and (surprising, really) stored some amount of poppy seeds. Although looks like they just didn't give money to authorities when they asked.

https://www.rferl.org/a/poppy-seed-russia-family-arrests-polukhins-/27116829.html
https://meduza.io/en/news/2015/07/08/poppy-seed-pastries-put-this-family-in-prison-for-over-eight-years

It is pretty fun because buns with poppy are common in Russia and sold everywhere.


Bernd 07/06/2017 (Thu) 20:13:18 [Preview] No. 8788 del
>>8787
>gulag whole family
why doesn't this surprise me at all?


Bernd 07/06/2017 (Thu) 20:34:48 [Preview] No. 8790 del
(187.52 KB 960x539 magronen.jpg)
Time to add some Swiss food. Pasta was introduced north of the alps when the railway tunnels were build by Italian guest workers (they had to go back afterwards). Pasta became an instant hit in Switzerland, because they are lightweight and can be stored for a long time. Perfect for the people guarding livestock in the alps during the summer. They mixed the pasta with potatoes, cream, cheese and onions. The result is called Älplermagronen (Älpler is the Swiss German word for mountain herdsman, magronen is adapted from the Italian macaroni). Usually people add either bacon or ham and always serve it with apple sauce. Real Swiss Germans mix the apple sauce into the dish (uma delicia), Swiss French and foreigners would never mix them together and are grossed out when they see that.


Bernd 07/07/2017 (Fri) 05:47:04 [Preview] No. 8796 del
>>8790
Is applesauce sweet and sour? Never ever actual applesauce.
>pasta and potato
That's some real plebeian food. The 'plebeian' here isn't used as derogatory term. Looks like potato salad but with pasta.


Bernd 07/07/2017 (Fri) 05:50:09 [Preview] No. 8797 del
>>8787
Kek. It isn't even the seed what's used for making drugs.


Bernd 07/07/2017 (Fri) 09:15:58 [Preview] No. 8802 del
>>8790
>Pasta was introduced north of the alps when the railway tunnels were build by Italian guest workers
Really? I mean, Italian-style pasta sure, but on the other hand there's traditional Swabian noodles dating much earlier, and often prepared in a similar style, with cheese, cream and onions...
>The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Written mention of „Knöpflein“ und „Spazen“ als „alles was aus Mehl zubereitet wird“ has been found in documents dating from 1725 by Lentilus a counselor and personal physician of Württemberg, although medieval illustrations are believed to place this noodle at an even earlier date.


Bernd 07/07/2017 (Fri) 16:21:36 [Preview] No. 8809 del
(220.70 KB 1600x1200 grízes tészta 006.JPG)
(51.65 KB 450x448 tejbegriz.jpg)
Grízes tészta = pasta with semolina.
- pasta
- salt
- semolina
- oil/butter
- sugar powder
- jam (apricot is the default)

Cook pasta with a pinch of salt. Fry semolina in oil/butter, stir continuously. When it's golden brown use a splash of hot water under the pasta, cover the semolina for a short time. Drain the pasta then mix it with the fried semolina. Serve it with jam and sugar powder.
I don't like this (I eat it if that's the menu because I don't don't like it) and never made, not once.

Not many recipes require semolina I can name two other from the top of my head: semolina noodle soup and semolina cooked in milk which the Germans would probably call Greißkoch. The latter is a thin pudding like blob usually sprinkled generously with cocoa and sugar or cinnamon. Sometimes I just throw some sugar in it but don't mix it so the sugar forms melted sweet pockets in the milky mass.


Bernd 07/08/2017 (Sat) 07:10:59 [Preview] No. 8827 del
Almost all food ITT looks like shit tbh.


Bernd 07/08/2017 (Sat) 14:37:50 [Preview] No. 8834 del
>>8827
Despite your shitpost I'll give you a meaningful reply.
The foods I posted aren't supposed to look appetizing. They're supposed to be cheap, quick and easy to make even in large quantities. As I mentioned before these are cooked for school cafeterias or for example the pasta with semolina was one of the staples of the conscripted people's army back in the days of state socialism. They are filling and high in calories too and they are actually tasty. What I posted are all plebeian food.
The next dish I'm gonna write about will look even less good.


Bernd 07/08/2017 (Sat) 14:49:01 [Preview] No. 8836 del
>>8827
>says the burger
>>8834
Indeed, most of the stuff posted here would go under category of peasant food; the shit that you eat when you get hungry from a hard day's work.


Bernd 07/08/2017 (Sat) 21:51:42 [Preview] No. 8840 del
Why does Hungarian excessively use acutes and umlauts?


Bernd 07/09/2017 (Sun) 01:25:14 [Preview] No. 8841 del
(85.64 KB 645x523 olivier salad.jpg)
soviet luxury food

i think everyone knows how to make this (except americans)


Bernd 07/09/2017 (Sun) 01:39:24 [Preview] No. 8842 del
>>8841
I fucking love this shit


Bernd 07/09/2017 (Sun) 07:22:42 [Preview] No. 8843 del
>>8841
We call that Russian meat salad or French salad. However the second never includes meat and most of the time used for some kind of meat as a side dish. Easter time beside the horse-radish this is something that I prefer to eat with the ham. It's great.


Bernd 07/09/2017 (Sun) 14:17:39 [Preview] No. 8847 del
>>8840
Because the Latin alphabet is insufficient for the sounds of Hungarian language. We had an alphabet that was a fit (it's like the runes) but wasn't Christian enough so it had to go.
However it's more like the lack of consonants what's causing problems.
Vowels are in pairs: a-á, e-é, i-í, o-ó, ö-ő, u-ú, ü-ű are short-long pairs. For example 'ó' is just long 'o' could be written like 'oo'. On the other hand 'á' and 'é' are entirely different sounds then 'a' and 'e' but they are considered as long variant because they are somewhat. I think we have two or three dialects which has more or different vowels, they are all archaic and urbanite bydlos laugh on them how they sound.
The consonants, well: cs, dz, dzs, gy, ly, ny, sz, ty, zs - these are all indicating one sound each. These don't have exact pair in latin so they decided during the 19th century to standardize their writing like this. It's more clear from the perspective of pronunciation than English where a letter could indicate several different sounds. If I see a 'g' in an English word it can be like the Hungarian 'g' but could sound like the Hungarian 'dzs' wich is like the 'j' in juice. Inversely if I'd like to show how you should pronounce 'dzs' then I would say it's like 'g' of 'j' in some English words.


Bernd 07/09/2017 (Sun) 14:33:20 [Preview] No. 8848 del
Káposztástészta = pasta with cabbage.
- pasta
- salt
- cabbage
- oil
- pepper
- sugar (optional)

It has two variants a sweet and a savory. I don't like it sweet. To be frank I do not like this meal but I eat it if that's the only option.
Cook pasta with a pinch of salt, drain it. Fry/cook shredded cabbage in oil with a pinch of salt and pepper (or sugar). Add the pasta and mix. After serving more sugar can be added.

Cabbage is an important part of Hungarian quisine, 'Székely cabbage' or stuffed cabbage are popular dishes everywhere. Some regional variants exist.


Weird Question Bernd 07/09/2017 (Sun) 14:46:52 [Preview] No. 8849 del
Does anyone know why Yuros invented new names for new world plants (tomato, potato, chili) instead of using American (usually Nahuatl) names?
Chocolate at least seems to have survived.


Bernd 07/09/2017 (Sun) 15:43:45 [Preview] No. 8850 del
>>8834
well, imo polish food tastes much better than it looks
>>8841
my favourite salad
>>8849
what are those nahuatli names anyway?


Bernd 07/09/2017 (Sun) 15:59:55 [Preview] No. 8851 del
>>8850
tomatl, camohtli, chilli
potato is from Taíno batata


Bernd 07/09/2017 (Sun) 16:10:31 [Preview] No. 8852 del
>>8849
to answer this question, this probably has to do with the fact that those vegetables got popular in a quite short period of time; presumably local population wasn't even aware of foreign names for it and thus invented words such as pomodoro ("golden apple"), or Paradiesapfel/paradižnik/rajčica ("paradise apple") for tomato, Kartoffel (corrupted from terrae tuber, presumably used to mean other tubers before as well, also cognate to Italian tartufo, "truffle") and pomme-de-terre/Grundbirne (whence derivative Slavic words such as brambor or krumpir) ("ground apple/pear") for potato. Chili is called pepper by extension because it's used as a hot spice (like black pepper).


Bernd 07/09/2017 (Sun) 16:51:37 [Preview] No. 8853 del
>>8850
What's with all these rare balls nowadays? Denmark, the supposed jap with Mongolia and Korea (sorry, Hanguk), now Luxembourg...


Bernd 07/09/2017 (Sun) 16:59:04 [Preview] No. 8854 del
>>8853
Oh I remember: >>8660


Bernd 07/09/2017 (Sun) 19:14:03 [Preview] No. 8855 del
>>8853
it's me, I was visiting parents, admin should take a look at his ball detecting mechanism


Bernd 07/11/2017 (Tue) 17:43:53 [Preview] No. 8879 del
Krumplistészta - pasta with potato.
- pasta
- potato
- onion
- oil/lard
- salt
- paprika powder
- black pepper

Cook pasta with a pinch of salt, drain it. Chop onion fry it in oil/lard. Chop potato into small cubes, when the onion is glassy add potato fry both a little, then add salt, pepper and paprika. Mix good and fast, be careful not to burn the paprika (it turns sour). Add water just to cover the potato. Overcook it a bit so it crumbles easily. Let the water evaporate if it's still soupy. Add the pasta and mix it (optional: mash the potato first).
Eat it with pickled veggies.
The fat you fry the onion and potato can be melted from bacon/salo it will add some flavor.

The potato base of this food is in itself a soup-like dish called paprikáskrumpli (=potato paprikash) except for the pasta we should cook it much more thick. People add other ingredients to the soup, most of the time sweet and/or hot paprika, tomatoes, different kinds of sausages.
This soup is very similar to gulyás (goulash soup).


Bernd 07/11/2017 (Tue) 18:45:42 [Preview] No. 8880 del
>>8879
>goulash

It is pretty fun that in Russia word "goulash" very often used for meat stew, not soup. I guess sometimes people don't know about soup at all.

It is all begun in Soviet times when they named this thing "goulash" by some reason.


Bernd 07/11/2017 (Tue) 19:01:25 [Preview] No. 8881 del
(30.52 KB 296x445 bogrács.jpg)
>>8880
For foreign public the goulash is basically something you posted. We would call that pörkölt. This is an interesting thing: we usually translate pörkölt to stew in English but the two has nothing to do with each other, in the past few years I got the feeling that a stew can be like our goulash soup minus paprika. It's all very confusing.
Officially there's goulash and goulash soup but I think Hungarians in general (with the exceptions of professional chefs) will only think goulash soup if someone mentions goulash. Nevertheless goulash soup is a very thick dish especially if it's cooked over open fire in bogrács (a type of pot like in picrel). Also originally it's made of beef but pork is ever popular.


Bernd 07/12/2017 (Wed) 00:26:16 [Preview] No. 8886 del
>>8880
In Slovenia, it depends. In cities golaž¹ means the same as it does in Europe generally (so wrong), but if you eat it at village feasts or in mountain huts (I presume also at gommunist festivals but I don't go to those) it's a thick meat soup.

[1] I love how that /u/ was retroanalysed as Proto-Slavic *ǫ, which produces /o/ in Slovene (distinct from /ɔ/, which is the general reflex of *o)) /ou/ in Czech when long (otherwise /o/), /u/ in Yugoslav and Ruthenian languages, and /ə/ in Bulgarian. Apparently some know-it-all linguist decided that the fact that everyone pronounces it with /ou/ and /u/ near to Slovenia must mean that it should be an /o/ in pure Slovene.
Well similarly we ended up with krompir from German dialectal Grundbirne for potato (compared to Croatian krumpir), we even had the idea to switch the accent to final syllable because due to a series of independent accent shifts (some of them acting in Slovene, some of them in Croatian) accents in Croatian tend to be a syllable earlier than in Slovene (though not as a rule). And because the o in krompir is unaccented it switches to /ɔ/ as nice pure Slovene doesn't tolerate unaccented /o/ (though I can't agree that this is how people actually speak).


Bernd 07/12/2017 (Wed) 17:22:37 [Preview] No. 8894 del
(60.29 KB 800x623 túróstészta.jpg)
Túróstészta = pasta with cottage cheese.
- pasta
- salt
- cottage cheese
- sour cream
- bacon/salo (optional)
- sugar (optional)

Cook pasta with a pinch of salt, drain it. Mix it with cottage cheese, then serve it sour cream and fried bacon/salo cubes on top or with sugar on top. To be frank at home very few people eat it sweet it's more like a school cafeteria thing. Some schools even go that far that after the cooks put the bacon on top of the pasta they throw a good amount a sugar after it too. Bleh.
A version of this dish is called túróscsusza, the csusza is just a type of pasta typically used for some Hungarian dishes.
You can smarten this stuff with cheese: mix the pasta, cottage cheese, cream, bacon, then grate some cheese on top then put it in the oven until it's golden brown. Don't forget to turn on the oven else you'll wait forever.

I think this is the last pasta food, we eat other kind of noodles as side dish I think I'll continue with those.


Bernd 07/13/2017 (Thu) 17:15:31 [Preview] No. 8913 del
(82.22 KB 670x460 marhapöri.jpg)
(247.17 KB 1024x820 pörkölt02.jpg)
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I promised other noodles but I have to write about something else first for the demonstration. We've already touched today's topic: pörkölt. This will be the main course which we will use the noodles on the side for.
- onions, lots, more, if you think it's enough get some more
- meat, could be any kind of meat, even drumsticks, heart, gizzard but for the example I'll write pork (ham)
- oil/lard
- salt
- pepper
- paprika powder
- 1 paprika (optional, just for the taste)
- 1 tomato (optional, just for the taste)

Chop the onion fine, the pork into cubes. Fry the onions glassy in the oil/lard then mix the paprika powder in (careful not to burn it) add the meat fast, then the salt and pepper and fry the pink out of the meat's surface stirring continuously. Pour water just enough to cover the meat. Cover the pot with a lid and let it cook, sometimes stir it, add water if you find it too short. It's ready when the meat is cooked and most of the onions dissolved into gravy (or Saft as we call it).
For their taste value we can add sliced paprika and chopped tomato (I think the peel of the tomato should be discarded first as it). The tomato just like the onions should dissolve into the gravy.
The fat can be melted from bacon/salo, also it's popular to flood the frying meat with red wine if it's cooked on open fire in bogrács.


Bernd 07/13/2017 (Thu) 17:19:13 [Preview] No. 8914 del
>>8913
Also pörkölt means something liek burned.


Bernd 07/13/2017 (Thu) 18:14:44 [Preview] No. 8915 del
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>>8719
>We even have fast-food network with it there, they sell baked potatoes with butter/salads/cheese as filling. Their prices are pretty high for potato though.

Bought it and eating right now.


Bernd 07/13/2017 (Thu) 18:18:30 [Preview] No. 8916 del
>>8915
Jó étvágyat!


Bernd 07/14/2017 (Fri) 05:48:20 [Preview] No. 8922 del
>>8914
Or maybe roasted, toasted.


Bernd 07/14/2017 (Fri) 17:01:02 [Preview] No. 8925 del
So we saw yesterday how pörkölt is made. But what goes with that? You can have bread, all forms of potato (freedom fries, mashed, boiled, baked whatever), rice and pasta ofc (but then I would add sour cream to the pörkölt). However I promised noodles. I'm gonna write about two types: tarhonya and nokedli. Hes jew probably will recognize nokedli as a word of German origin.

Tarhonya looks like shrapnel. I dunno if it's available abroad.
- tarhonya
- oil
- salt
- black pepper
Fry the dry tarhonya in a bit of oil until all the shrapnels got some color (not black), pour water about double amount, add salt and black pepper. Let it cook, add more water if needed, stir it sometimes. In the and all the water needs to be absorbed and evaporated, it's good to left the noodles sit a bit (you can cover the open pot with a cloth wich absorbs the steam but traps the heat).
Serve it with the pörkölt on the side, or better, mix the pörkölt into the tarhonya in the pot.
A trick: spoon some Saft (gravy) from the pörkölt into the cooking tarhonya so it will absorb some taste.

In next episode: nokedli.
Just came the thought: probably buckwheat is usable too as a side dish.


Bernd 07/14/2017 (Fri) 19:00:09 [Preview] No. 8926 del
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>>8925
>noodles

I always thought that noodles is long pasta, but your photos are rather different.


Bernd 07/14/2017 (Fri) 20:26:30 [Preview] No. 8927 del
>>8925
>Hes jew probably will recognize nokedli as a word of German origin.
It's actually more complex than that. Considering /n/ and not /kn/ at the start, the word Nock(e)rl(i) (obviously diminutive of Nock) must have went through Italian (where /kn/ and /gn/ were transformed into /ɲɲ/), cognate to Italian gnocco, gnocchi in plural. But that again seems to be a word of Germanic (Langobardish) origin, related to modern German Knöchel, meaning the ankle bone. It's also directly cognate to English knuckle, as well as more distantly to Knie/knee.
So it is more a word of Italian origin, based on a German word root.


Bernd 07/14/2017 (Fri) 23:25:44 [Preview] No. 8930 del
>>8827
>burger cuisine
https://youtube.com/watch?v=XJ9USt9drkc [Embed]


Bernd 07/15/2017 (Sat) 00:20:07 [Preview] No. 8931 del
>>8930
>burger
>"a hoeff a coep of oal purpose flour"

And before you write off all American food, remember Chicago's greatest culinary invention: brownies


Bernd 07/15/2017 (Sat) 03:29:54 [Preview] No. 8934 del
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Wholemeal loaf of bread, sliced for toasting, with a thin layer of butter and Vegemite. Washed down with full cream milk. Excellent.


Bernd 07/15/2017 (Sat) 09:50:18 [Preview] No. 8935 del
>>8934
Never ate vegemite. The only knowledge I have on that is from KC. And it's not very flattering. I don't even know if it's salty, sweet, sour or bitter. I will taste it however if the chance presents itself.

>>8926
I consider noodles a more generic term and I used that way and today I'll post about nokedli which looks and made entirely differently but I think it's part of the noodles family. Maybe I'm wrong.

>>8930
Does that really exist?


Bernd 07/15/2017 (Sat) 11:35:58 [Preview] No. 8939 del
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>>8935
Vegemite has a very strong, distinct taste that is described as umami or savory. It's bad reputation is caused by what i can only assume are deeply ignorant burgers that treat Vegemite as if it were a peanut butter or jam spread. I certainly couldn't stomach a spoonful of Vegemite on it's own. The truth is, that Vegemite is delicious when prepared correctly, as described in my original post. Thinly spread; not like how you would use a pesto, Italian anon. Some people like more or less Vegemite but i always like it with an equal amount of butter and always accompanied with a nice glass of milk.


Bernd 07/15/2017 (Sat) 12:13:12 [Preview] No. 8940 del
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>>8939
>anon
Mamma mia Piedone Puerto Bello!


Bernd 07/15/2017 (Sat) 12:29:35 [Preview] No. 8941 del
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>>8939
I want to try it too. Yeast extract doesn't really give me information as to what sort of flavor it has going on. There was some 80s song, by Men at work? Had a line about someone handing him a vegemite sandwich. I think Crocodile Dundee, Men at Work, and Crocodile Hunter fucked up American views of life in Australia for 2+ generations tbh. >>8926
I think he's using noodles there in a catch-all kind of way like pasta.


Bernd 07/15/2017 (Sat) 14:36:58 [Preview] No. 8943 del
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Today I wanted to bake taters in coals and eat it with yoghurt. It's fuckin raining. Oh well.

Nokedli. Basically it's dumplings.
- some flour
- 1 egg
- water/milk
- salt
Mix ingredients, you want a fluid dough but not too watery. Boil water and get a cheese grater with large holes, put it over the boiling water pour some dough on it, spread and push the dough through it. Watch as the dough drips into the water. Do this until you're out of dough.
Drain it (it cooks fast).
Serve it with the pörkölt.
Nokedli has other uses. Mix it with scrambled eggs and eat it with fresh salad made of salad and water lightly spiced with sugar and vinegar.


Bernd 07/15/2017 (Sat) 14:37:31 [Preview] No. 8944 del
>>8939
I will keep in mind to spread it lightly on butter tho.


Bernd 08/05/2017 (Sat) 15:12:25 [Preview] No. 9428 del
Tip for the caniculares:
Kvas watered down, add lemon juice and sugar. Drink cold.


Bernd 08/05/2017 (Sat) 18:06:05 [Preview] No. 9429 del
>>9428
Didn't have kvas, used Weißbier.


Bernd 08/06/2017 (Sun) 07:36:34 [Preview] No. 9430 del
>>9429
How was it?
All the Weißbiers I've drunk (well, both to be precise) were a bit sour to begin with so I'd guess it would wörk. I could have bought factory made bear with lemon juice or with other fruit juice but they feel too artificial to me, also a bit too carbonated. I chose kvas for this purpose because it has no alcohol content and with the water I planned to get a mild meek taste (I prefer that to clench my thirst) while preserving the malty overtone so the sugar and the lemon also weren't overused. Of course everyone can make his own mix for his own taste.


Bernd 08/06/2017 (Sun) 13:18:58 [Preview] No. 9435 del
>>9430
Well besides that it's somewhat a traditional combination here in Bavaria to mix Weißbier with lemonade (Ruß'n), you can even buy it bottled here, yeah I'd say the taste fits better than doing it with your factory standard lager. Usually the factory bottled stuff is full of artificial aroma as well because it's cheaper that way. Weißbier itself is a bit fruity tasting, yes (it's from the warm fermentation) so I think I can approve it.
But yes even watered down this way you're still at higher alcohol content than quass.


Bernd 08/06/2017 (Sun) 13:28:18 [Preview] No. 9436 del
It's Liptauer and it's not Hungarian, REEEEEEEEEEEE
https://en.wikipedia.org/wiki/Liptauer


Bernd 08/06/2017 (Sun) 14:48:15 [Preview] No. 9437 del
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>>9436
Liptó county is Hungary.


Bernd 08/08/2017 (Tue) 18:49:52 [Preview] No. 9478 del
>>8691
Turned out the Rooibos I still have expired two years ago... It's fine.


Bernd 08/10/2017 (Thu) 08:31:24 [Preview] No. 9509 del
>>9428
Why not just kvas?
Also what kind of kvas do they sell in your countries? We have Obolon which is from Ukraine and is very sweet and very carbonated, pretty much slavic coca-cola. And there are some lithuanian ones which are better but also 3x more expensive. Sadly my shops have no access to polish produced kvas.
I've drank home-produced kvas once and it was much more sour than those two mentioned earlier. And probably didn't have any sugar. I think I liked it most tbh.


Bernd 08/10/2017 (Thu) 18:02:31 [Preview] No. 9523 del
>>9509
Because kvas tastes too "thick" to me to be refreshing, too intense taste. I don't feel that it quenches my thirst. In general I feel most soft drinks too sweet to be pleasant. The sugar I add to the mix is just for counterbalancing the sourness of the lemon.


Bernd 08/10/2017 (Thu) 18:08:53 [Preview] No. 9524 del
>>9509
Oh and we buy Starokijevski Kvas. It's from Fastic, Ukraine. The light one is more fruity.


Bernd 08/10/2017 (Thu) 20:25:47 [Preview] No. 9529 del
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>>9509
>very sweet and very carbonated, pretty much slavic coca-cola

There are two wide and loose categories of kvass, "sweet" that is used mostly for drinking, and "salty" that is used for drinking and okroshka (although first one often used for it too). Sweet is dark, salty is white.

Sadly, salt kvass rarely produced by companies, only few years ago it started to became available here in most shops, for example. But i often seen homebrewed salt kvass, it is very good.


Bernd 08/16/2017 (Wed) 18:10:21 [Preview] No. 9599 del
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Why does hot paprika make everything better?


Bernd 08/18/2017 (Fri) 05:39:34 [Preview] No. 9619 del
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How do you call these stuff in English? I'm pretty sure other countries have these. Bread and toppings always with cheese (similar to pizza basically) thrown into an electric grill (or oven).


Bernd 08/18/2017 (Fri) 13:08:01 [Preview] No. 9623 del
>>9619
open faced sandwich. I thought they were always like pic related but it's a more comprehensive term apparently.


Bernd 08/18/2017 (Fri) 13:57:10 [Preview] No. 9624 del
>>9619
Crostini
But bruschetta (more specific toppings) and cheese bread (bread cut differently) are more common in the US at least.


Bernd 08/18/2017 (Fri) 15:11:59 [Preview] No. 9627 del
>>9623
>>9624
Ah, thanks. We literally call it warm sandwich.


Bernd 08/18/2017 (Fri) 22:10:13 [Preview] No. 9629 del
>>9627
oh fuck, where'd the text of my post go? We just call it an open faced sandwich but usually conjures up images like the picture here >>9623


Bernd 08/19/2017 (Sat) 07:06:32 [Preview] No. 9630 del
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>>9629
Same shit with my post. Weird. They'll solve it upstairs. I hope.



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