Can we have a German food thread? I want to learn what kind of food fuels the productive, industrial center of Europe.
Is it all just sausages and beer?
They eat sauerkraut sandwiches.
>>7485261
German here. Look it up on Wikipedia, then come back and ask your questions.
I bought an incredible extra sharp cheddar from Whole Foods. I think the only cheese that was better is Royal Napoleon.
What's your favorite cheese, /ck/?
Kraft Singles
Manchego
>>7484749
Fresh Asiago
Most cheesemongers dont carry it
Match it with calabrese olives and fresh bread
Your penis will thank you
food you like that most people haven't heard of or might think is weird...
>>7483111
can we get some love for Jalebi? It's like, tubular, crispy, orange maple syrup.
>>7483116
never heard of that... googling now. it seems sugary though and i avoid that now ;[
but id bet its a better alternative to candy.
>>7483126
>Jalebi
i have had gulab jamans though. from your description it sounded like gelatinous.. but it says its made from fried wheat dough.
What's the worst thing you've ever seen someone eat?
>Mayonnaise, almond butter, mustard, and pepperjack cheese sandwich
>>7480528
pierogies with mayonnaise and ranch dressing poured onto them.
my friend's wife who is morbidly obese "because of her thyroid issues"
fried spider or something i guess, or insects in general.
This one kid in elementary would pour mountain dew on his ice cream and mashed potatoea
I'm off today and bored, ask me anything.
Pic related, a hamachi maki roll I made at work
Why not just cook the fucking fish?
>>7479976
Jiro's sushi looks better
>>7479987
Because a lot of fish has a better flavor and texture when raw?
What fictional food you wanna eat?
Slurm tbqh.
My gf
Big mac
Let's get a /tea/ thread started again.
>>7472812
Sure. I like tea but as far as I've gone is using loose leaf stuff but not paying any attention to water temp or infusion time.
I find that i like darker, and especially earthy stuff most. Fruity or sweeter stuff with mango or jasmine is good but i tend to dislike grassy flavors.
Anyway, what's /ck/'s opinion of the tao of tea's stuff? I found a discounted bag of their rooibos (one of favorites) and it's really good. I was thinking about ordering some more of their teas. There's a ton of them though. Any suggestions?
>>7472851
Water temperature and infusion time is about the most important things to consider when making tea. Which would explain why you don't like grassy teas, as they get ruined very quickly if handled the wrong way. Flowery types or rooibos can usually handle the higher temps without any issue.
>>7472812
Been trying out the chinese method of brewing (think its gong hu but cant be bothered to look it up). Really like how it makes drinking tea an activity, it forces you to focus on the taste more instead of drinking a mug while i browse the internet, also the taste is fairly different
Thoughts?
So is nothing but sugar and cheap flavorings.
It is made for the obese and manchildren
>What are you drinking?
>Recommendations
>Favourites
>Reviews
>>7469540
[spoiler]I know you're not supposed to put IPAs in snifters, but I didn't have a clean chilled pint[/spoiler]
Bought some variety pack last week. They're all pretty good but this one was my favourite.
>>7469545
You can put beer in anything you want
It works better with a snifter probably because you're getting more of the aroma
Just finished my first rye. And the wheat starter did phenomenally!
Now I realize you're supposed to feed your starter wheat and rye mix if that's what your bread will be made of. However I just got 3 bags of rye and had only wheat before. So rather than wait weeks I gave it a shot. And it went great.
I'm not sure why. Could be the yeasts found enough wheat to ignore the rye. Could be the culture already likes the stuff. I raised it from whole wheat. And there are rye fields near wheat fields.
My mix was pretty pedestrian: about 1 part whole rye, 1 part whole wheat, and 4 parts cheapass industrial bleached white wheat. I let it proof for a few hours before mixing in the 4 parts wheat and some sunflower seeds. Forgot the salt... Then I let it raise over night and put it on a 250°C pizza stone for 30 minutes. I checked with a toothpick after 20 but the inside wasn't done yet.
Now it has been cooling for over an hour and the first slice is heaven! Super fluffy texture, no big bubbles, divine fragrance. Dark brown and chewy but never crispy crust with a huge crack from further raising in the oven.
Some salt on the butter and a mental note to stop forgetting the salt every other time. Also: I am never buying bread again. This is so much better! I liked the wheat, but with a little rye it blows any bakery or industrial bread processing right out of the water.
Do you have recipes for sourdough?
What are your experiences?
I let a 1:1 mixture ferment at room temp overnight. Then I add any white flour in the morning
to get the dough down to the right hydration. And then it's all kneaded together in a bread
machine. Then i put the dough in a regular bread pan, proof for 4 hours or so, then bake.
Any wheat or rye flour is added before the overnight ferment, so it can absorb the water.
I
![11390455_10206844177253363_3091182253821466670_n[1].jpg](https://i.imgur.com/JhxTsJI.jpg "11390455 10206844177253363 3091182253821466670 n[1]")
I follow the levain method outlined in the book Flour, Water, Salt, Yeast. This is a country blonde. Thats white with a touch of rye and whole wheat in the mix.
>>7466756
Looking really fucking good, OP. My wife makes a similar loaf that has spoiled the shit out of me as far as bread goes. Her starter is all white flour, then she uses varying ratios of whole wheat and rye flour that she grinds herself for the bread. She came to her process over years of trial and error.
ITT: Snacks infused with heroine
>>7465338
There's a little lady in there?
>>7465339
lol
Twiglets
>Your coffee is SHIT! SHIIIITTTTTT!!!! edition
What are you brewing? What do you wish you were brewing?
What doesn't deserve the amount of shit it gets? What deserves to get more shit than it does?
>>7464873
I'm considering upgrading from my beloved Hario. My moka pot is currently my only brewing method. What do guys you think about getting a Baratza Encore and upgrading it with Preciso burrs and gearbox? I've seen people complain that even a real Preciso isn't very suitable for fine grinds, but is that legit or are they the kind of assholes who call anything under $1000 "entry level?"
i work at starbucks, i guess i'm brewing pike place roast, or veranda today. i'm off and tired hehehe
I brewed New Guinea origin coffee in a moka pot this morning.
Why does moka pot coffee make me very sleepy?
First a big thanks to everyone in the chat who has helped me compile the potential /ck/ sticky.
Before it's submitted for consideration are there any topics we may have missed or information you'd like included?
Come on guys, this is your chance to contribute.
>>7501336
who is that semen demon?
>>7501336
how about linking the sticky so that we can actually see it
>>7501336
sage
How do I know when these are done?
>>7501000
throw them to the wall.
you parboiled them right
>>7501003
Nope. Why do I need to boil them first?
what would you order from this menu?
>>7500689
i'd order a better menu.
The udon soup and the seafood fried pan noodle, both sound tasty
If I were on a date I'd attempt to split the Octopussy
>>7500689
Oysters, brussels sprouts, pork buns, and yaki udon, assuming there's a sharing situation with a couple people going on.
![51n1r36IwBL[1].jpg](https://i.imgur.com/pRqtB3d.jpg "51n1r36IwBL[1]")
