/int/ - International

I made a pork loin roast. I like it a lot actually, it's quite tender.

Tortellini in tomato-sauce

I'm being lazy for lunch. Tonight I'll probably throw some veggies in the oven.

IT TOUCHED! Still tasty. Sorry about the mistypes in OP. KC didn't allow me to delete the thread for some reason.

I'll get some take out later, no groceries left

>>24430 What are those dumplings and how did you make them? Also how did you make the sauce?

>>24429 Ok, I'm a bit ashamed with everyone cooking here, so I'll upgrade my ramen with some mince, miso and corn. Sadly, I don't have butter at home, otherwise I could make Hokkaido butter corn ramen (it tastes better with the green shin ramyun though). Also, I don't have any spring onion which would go well with it.

>>24432 They are called Serviettenknöddel (napkin dumplings). Its made from old bread rolls, milk and egg and cooked in cloth like english pudding. But I just bought them from the supermarket, because I suck at making bread dumplings. It always ends up as a soupy mess.

>>24434 Interesting. Bernd loves the taste of a good Semmelknödel but only over saw them in their usual ball-shape.

>>24433 Not instagrammable but tasty and krautchannable.

>>24437 Bernd nostalgically remembers the threads on good ol' KC, where dozens of Bernds debated about how to pimp their instaramen. Hence your post made Bernd feel nostalgic.

>>24438 I remember those times. We should make a dedicated thread about it. In an ideal world, I would've added an egg and bok choy. Also, the miso paste is a bit too dark for my taste, but it's what I have.

>>24438 >how to pimp their instaramen I usually add a clove of raw garlic and, most importantly, a tablespoon of sour cream per plate that sourness and dairy taste of the sour cream elevate it to the next level

gulasch and spätzle on the side

I will now start cooking my usual cauliflower curry I'm fucking sick of it, but I'm lazy and uncreative, so I don't know what else to make

>>24510 >curry are you from England or something?

>>24513 Curry is also a weeb dish. Its amazing. Only thing better than curry is Chili con Carne.

>>24510 I am making curry too but with Sausages like I usually do.

>>24510 Use broccoli

I paid 8 fucking euro for cod fillet, I hope the taste will be worth it

>>26062 cod has no taste that's the advantage

Rate my favorite slop from 2 days ago. Noodles + Meat in simple black pepper gravy.

>>26067 This fuels the anti-Jewish Chud with amazing energy to continue the fight against Jewish cretins

I got a leg slice at the market and I'm gonna fry and stew it tomorrow to turn it into ramen. Needs nothing but meat, salt, water and udon noodles and yet is bomb.

I am making pasta with Wagyu mince. Will be good I hope. >>26171 Is that really all you need?

>>26210 Isn't that quite a waste of expensive meat?

>>26217 It was only a bit more than normal mince. All the fat melted though, but then that just made the sauce richer so it's fine.

did white pasta onions jalpeno ham n shrimp mozarella 2 days back, made red pasta black olives beef (little left over jalpeno n onion) today, only ate a little bit though decided to twice bake it in the oven when i reheat it

>>24420 Oh, you are the one who stole my plates! Give them back, please! I only have one plate left. I made cauliflower salad with eggs and mayonnaise, but I added too much onion and garlic. Now I'm emitting repugnant odors. Good thing I don't need to meet anyone today.

I bought this and am really looking forward to eating that with some nice fish

>>26248 Why is your Wintergemuse manufacturer in English?

>>26210 >Is that really all you need? Well you also need some fat to initially fry the leg slice in but yes, it works quite nicely. Am gonna experiments with some vegetables to also put in though. Ingredients: * a healthy amount of beef leg slice (on the order of 500g), ideally one with marrow * some salt * enough water * 1-2 packets of udon Preparation: * prepare the leg slice as if it were a steak * heat up some water, stew the leg slice and everything else from the pan in it * let it stew for about 3h (amount varies but you want the collagen to become liquid) * add udon according to package instructions * this is probably also where the vegetables come in if you have them * enjoy!

I went to the biggest and most famous Udon/tempura chain in Japan restaurant

Ate two bread rolls with hummus for dinner

I am making a meatloaf tonight. Currently I am waiting outside the bottle shop for it to open so I can get some red wine for it. I feel like an alcoholic...

>>26062 Actually I'm not mad anymore because I realized that's 8€ for 540g of fish, which is okay in my opinion. Cheaper than salmon fillet at least.

>>26618 atlantic cod >> the salmon you can buy in europe (which is nearly all farmed in norway)

>>24429 50% of this Bernd's cooking is adding stuff to ramen - tomato pieces - chili - lemon juice - egg - additional noodles - minced meat - cabbage - ...

How do Bernds usually defrost fish (especially if you don't have much time and can't do it over night)?

>>26676 isn't this why microwaves have a defrost setting

>>26690 Yeah but I don't know how good it is compared to other methods

>>26248 I'm a complete retard, I thought the yellow balls in this were potatoes, but they're actually carrots. Day is ruined!

>>26657 and that is completely fine

>>26702 Instant ramen is poison

>>26676 >defrost fish With chicken I soak in warm water. Could use waterproof plastic bags if you want. Microwave defrost will ruin the taste..

>>26707 I ain't gonna cook fish again, this shit is too complex for my little Bernd brain

Bernd made some simple Milchbrötchen for breakfast. Nothing fancy but i love them so much.

>>26749 >made You baked them yourself? Please share your recipe, I have only ever eaten the industrial ones, but the last time was many years ago.

was thinking of buying a steak tomorrow on neetbuxday what should i say at the meat counter? tips and tricks?

>>26751 tell them to meat your mouth or to mouth your meat you decide

>>26750 >You baked them yourself? Yes, i have baked this recipe several times. Milk Rolls Dissolve the yeast in the warm milk and mix in the egg. Mix all dry ingredients together than add butter and the yeast-egg-milk mix. Knead well for at least 5 minutes. Cover and let the dough double in size. Divide into 8,9 or 12 pieces and shape into balls. After a short rest, roll the balls out very thinly and roll them up again. Pinch the ends together and place the roll on a baking tray with the pinched side facing down. Then let rest for 20-30 minutes. Bake at 170°C (340°F) for 25-30 minutes. Ingredients: 500g flour (all-purpose flour, 405 - 812) 300g warm milk 60g soft butter 1 egg 40g sugar 5g salt 1 packet of active dry yeast or 1/2 cube of fresh yeast A little butter for greasing after baking.

>>26993 If you make them into lumps filled with jam, put them somewhat into a clay pot and bake them, you get Buchteln which are mighty delicious with vanilla sauce (just vanilla pudding with double the amount of milk). But they do look tempting as they are already :3

I made a pork loin roast.

>>27414 You need a bf? Looks delicious and suspiciously professional.

>>27415 Heh. I got a recipe book called Winter in Tuscany and it was in that, but the author said to try to get rhindless pork loin but that it's difficult to get outside of Italy(and I didn't get it). But also no I don't want a bf...

>>27417 How about another sister? Austriabernd, how far are you willing to go?

>>27418 The wincest does seem tempting, but I identify as a transitioneer/bimbofier, not a transitionee/bimboee.

>>27419 Maybe you can make Australiabernd into your bimbo housewife, but he said he's not interested in a bf, so he's probably not into husbands either.

>>27421 Let's not spin the pipeline that served me for the compliment for Aussiebernds nice cooking too far, Swissfren :3 >tfw never having a talented cook as bf ever again