No longer can afford to import real bread to America due to tariffs? Why not make your own instead?
No longer can afford to import real bread to America due to tariffs? Why not make your own instead?
11 chickens will make like 8 eggs a day. You can make alot of stuff with eggs.
post cankles
Also, cooking bread does not require purchase of thermos!
country named after slopy yeast starter
It's the fucking Polish beached whale again. Run.
America in 3 years:
He is in love with carbs.
You can make alot of stuff with eggs.
Dat rite!
hope you can outrun his scooter
Bread has been staple food for several civilizations, if not thousands, then at least hundreds of years.
Kek.
But it doesn't matter, he can extend his combat range by throwing those carb filled thermos at me.
Bread(carbs) have been a staple food of his weigh gain.
What is this Thermonator anon?
Flat bread without yeast, only yours is 5cm thick... You fail at everything you stupid disgusting half animal
retard thinks America has to import wheat
Retard.
Bread is for swarthy manlets
You also hate his fat ass?
watch out he's got hot soup now
and water
Depended on area, and season. Bread was very common in urban areas. While, in more rural they more ate porridge and soups. Bread was more as thing to eat in wintertime, when other things were on limited availability, as grind flower was easier to store for longer.
Weight gain happens, if person does not "burn" calories he takes in. And that is more of recent thing. Our ancestors did not had much of such issues. If they wanted to go places, they walked. No cars, no taxi. Just walk.
It's cheap too and tastes great
We lost the technology and have no prospects of figuring it out again.
so now you're just spamming the board with your gay threads. and btw, GET A PRESSURE COOKER
Which alternatives you would suggest?
Which also are cost effective. Keep in mind, that OP posted it for guys who tries to keep tabs on budget.
I'm not even reading ramblings from a Russian province.
Kek'd.
I'm not even reading ramblings from a Russian province.
Nigga, you are in same European Union as I am. We both are from provinces of common entity.
Lol, we're not the same.
EU is nothing og meaning, it's not a common denominator.
The Sullivan Street Cookbook by Jim Lahey
My Bread by Jim Lahey - no kneed method, very important
The Rye Baker by Stanley Ginsberg
Bread Revolution by Peter Reinhardt
Bread isn't just political, it's one of the root symbols of politics. Breaking bread, bread and circuses, the staff of life, all that. Without good bread, man can not thrive.
Clever
What the fuck is that? Bread without bakers yeast or starter?
Lol, we're not the same.
I did not said that we are same.
I disproved your claim that I am from province of Russia.
Also, that is off topic. As thread is about homemade bread.
Without good bread, man can not thrive
i rarely had good bread outside of germany
so i doubt your thesis is water tight
It looks like variation of pancake (or crepes). Which technically could be considered as bread.
I like the cute chickens
Historically it is true not as true today. However there is good bread in plenty of places but it requires finding it. We just bake our own at home, my wife has a small mill and we get organic grain and go from there.
in more rural they more ate porridge and soups
Highly dependent on latitude and weather. Finns could only bake for a few weeks out of the year so created Ruisreikäleipä ring bread that's closer to hardtack than real food but it works and tastes pretty good softened. In other, warmer lands baking was and is a daily or weekly thing.
We have bread here. Your government lies to you about American food constantly.
If you live in countryside, and chickens can roam around your yard, they eat also a lot of green plants, which increases vitamin and mineral contents. In europe, in chichen food is forbiden to add artificial colorants. So when you get eggs from farmers market, and yolk are bright orange, it indicates that those got access to nice green stuff.
There is an entire clickbait genre that's just foreigners seething that America is food independent.
Americans are fags.
just raise chickens on all that land you definitely own! Property is so cheap after all, who doesn’t own a three story house and a few acres to raise livestock on?
Fuck you boomer
Eating carbs in large amounts makes you skinnyfat. MEN eat meat, dairy, and eggs to maintain and build lean mass.
Your dough looks like shit.
Late medieval sailors also used hard-cooked cookies for their long voyages. Sometimes had issues because of monotonous diet and vitamin C deficiency. But yeah. There was various ways to preserve food (including bread derivatives) for longer.
Finns could only bake for a few weeks out of the year
why was that?
import
if it isn't loaded with preservatives, real bread has a life span of about one day.
hey bulgarian bread bro
take a look at my newest project
what is this?
When you are on tight budget, you can't eat large amounts. Because... budgetary issues.
i think these are corndogs, breaded slop meat on a stick
Corn dog (I hate that I know this)
Corn dog. In America we put food on our food. Here’s a pizza with Fritos and chili.
Hey bro.
Nice, what part of the cow is tomahawk? I haven't had a steak in months, gotta get me some, our local breed of cows are not good for steaks, so I gotta get the argentine and irish imported stuff which are pricey.
corn dog
Fresh dipped carnival corn dogs are legit
corned dog
oooooway all diss food makin my magass hangry (that’s so hungry I’m angry huhuhuhuhuh!)
It is strange to see thing which reminds one of our plants which like to grow in swamps.
So it is sausage in middle, then around some dough around. And it is boiled in oil? Is there some spices added to it?
I see, kek. Are they any good?
i think its part of the ribs
subpar beef
you should look into smoring and ragous
youtu.be
and yes, i'm a stoner
don't get me wrong, not everything has to be healthy
soul food is important
dipped in cornmeal batter and then deep fried. its basically a hot dog on a stick. some people put ketchup or mustard on them and theyre most commonly seen at carnivals and fairs.
the best one i ever had was a breakfast sausage dipped in blueberry pancake batter. im sure it was terrible for me.
this.
love a good lavash
personally for me it is wheat roti. very easy and simple to make.
severe endemic autism
What is smoring?
I'm not really a pasta guy, but I've made ragu.
The most beef I eat is ribs slow cooked, stuff with minced beef and shanks - I make Ossobuco very often. Also beef liver, I love making liver with onions.
and yes, i'm a stoner
Haven't done that in a few years.
proud of my homeland. home of the butter cow
Ah. Interesting.
Do it retains taste well? We have here kinda fast food, known as "belash" (originaly from Uzbekistan or other central asian country). Which basically are variation of pierogi boiled in oil. Tastes good when fresh and hot. But taste deteriorates after several hours. Especially, if left to cool.
I wonder, is similar with corndogs? Fabulous when freshly baked. Not so great 5 hours later.
S'mores are where you take two pieces of graham crackers, with marshmallows and chocolate bars between them, and roast them over an open fire
And it can work as good base for making other food. Kinda, sandwich variations. Depending on what available at moment.
fascinating
Ohh..I thought it was something to do with meat. I'm even sure what marshmallows are made of? I know that they are those white cubes you put over the fire. I presume it's some kind of sugar or something because it burns like it.
ah sorry, i mean to put meat (after browning it in a hot pan from all sides) into the oven, with or without liquids around it, like gulasch, but not cut into little cubes
for example, when i make rendang (indonesian curry/gulasch), i put the meat with the coco milk in the oven for 5 hours on a low temperature, to make it very tender.
or when i make traditional gulasch, the meat is drowned in red wine and same as above, it will cook for long hours on low heat
that way, you can make really good stuff out of subpar cuts of the cow, like the tail, or legs
when you can "cut" the meat with a spoon, you're ready to eat
i thought "smore" would be the same as "schmoren" in german
t. sometimes tarded and posted my favourite cut of beef
Import bread
You euros really are fucking retards.
it will cook for long hours on low heat
that way, you can make really good stuff out of subpar cuts of the cow, like the tail, or legs
when you can "cut" the meat with a spoon, you're ready to eat
Yeah, that's how I usually do it. I wish someone would cross bread irish or some good type of cow with ours.
we have word related to it, called "šmorēt". Old word, which in modern days are rarely used, but in essence means vaguely what you described.
Love me some rye crispbread
the breading would be tolerable but th4 hot dog would probably be unpleasant
$30000.00 per loaf, plus tax
some of us will be digging through landfills because old breads will be worth more than gold
importing real bread
What a waste. Real bread goes stale in like 4 hours after coming out of the oven. Just find a local bakery
you can pressure cook all that stuff too and get super tenderness in less than half the time. we do it with beef tongue, though we do smoke it beforehand. hearts are good too
Why is your flour enriched with all kinds of "vitamins'" I never understood that?
over here galloway cows are the rage right now
grass fed and killed via sniper on the field
really good, but expensive
i guess your cows are bred for milk?
"šmorēt"
sounds scandinavian
checked
i'm a bit of a pussy, i don't like pressure cookers. i always see a bomb in them
As example, pizza retains its taste quite well. There are little issues of eating yesterdays pizza.
Looks like it is better to plan to eat those oil boiled things immediately.
I have eaten many cold corndogs.
They do not hold much grease and stay crisp if you cook them in very hot oil.
fried perogis
Based.
hope to try it one day.
fear not the pressure cookers anon. you guys make the best ones. they have so many safety features that you basically cant fuck it up. i just did a bunch of wings from the chickens we had last year. defrosted them on a plate for about an hour, put them in the pot, half filled the pot with hot water (from the wood stove) and brought to pressure. then you turn the heat down to lowest and keep it there for 20 minutes. boom, tenderest meat you could want, falls off the bone. think about it.
i guess your cows are bred for milk?
Both for meat and for milk, but the steaks from our breeds is not as good as imported steaks, they are tougher and with less intermuscular fat. I mean it's not awful but it's inferior to irish or argentine or angus beef, that's why our beef is usually 5x cheaper.
killed via sniper on the field
really? why? kek
sounds scandinavian
Pretty sure it came from german "schmoren".
We have some scandinavian loanwords, like "puika" (meaning, "boy"). But from german, was like 5x more.
Based on what germans consider food you probably never had good bread IN germany either. Fucking retarded shiteaters.
Depends on particular recipe, and taste. Some love them, some hate (because quite fatty). Was time when they was as fast food sold in train stations. Nowdays has became less popular.
If you happen to be in some post soviet country, can give it a try. Just keep in mind, that it was meant as fast food for factory workers. High caloric density.
What are you talking about? German bread is very good.
for breading, i became a weeb and use panko
beats european breading in every factor
i still have a pressure cooker, unsued from my granny. thanks, your words gave my heart confidence
i'll use it for chicken hearts i think. getting those tender is no childs play
what do you think
chicken hearts, rolled in flour, browned in a pan for a short while
put them into the cooker, with white wine, charlottes, stock and garlic
season to the liking
would that fly?
Both for meat and for milk
checked. that sounds indeed a bit confused. my beef mostly comes from france and germany
fucking hanse, ey?
the only ones that can pull off bread (outside of germany) are the slavs (good wholkesome breads) and the italians/french (good white bread)
i consider german bread to be superiour to all others
if you don't like german cuisine, you either listen to jews, or you think of german food as wieners and schnitzel
there is a while lot more to it, like pic related
Have been in Germany, they are OK on bread.
Here that "bread cult" are on a bit higher level, and we have may be 40 varieties, from white bread, to rhye bread, to sourdough, to "brick" (rye and wheat mix).
But overall, germans indeed have good bread.
Wtf is this shit?
your government lies to you about American food constantly
So does our own but the hard truth is that North America and the USA in particular, has the best food on the planet. And some of the worst, of course.
Carbs are for sustainment not building.
Autism plus sourdough breads don't rise under all sorts of conditions so in Finland way back when it was only around the summer solstice or midsummer that it wouldn't be completely flat.
Nice. I'll have to try that with my birds sometime. Last time it was quail and dumpling soup and I almost died eating it, it was so good.
fucking hanse, ey?
You mean, Hanseatic league?
Dunno. Likely came with school campaigns in mid 19th century. As initially those were based on german books, which got translated into local language. And by that time, Hanseatic League was not as thing anymore.
that sounds indeed a bit confused
Our country doesn't eat much steak in general, we mainly eat pork, lamb and chicken. I bet there's a big part of it. I mean we eat beef but it's mostly in stews and slow cooked. Only in the last 10-15 years there's a push in restaurants and people are starting to eat steak.
The dark Latvian and Lithuanian black ryes are the most flavorful and best textured breads I've ever had.
panko
Yes almost always. It's just better.
chicken hearts
Sounds good, post results.
german food
But I like wieners and schnitzel!
It also keeps your stomach feeling full for longer. But for some, that bread is too "hard". In a sense, that their stomach secretes too much acid, which then can trigger reflux.
If your body can tolerate rhye bread, then it is wonderful addition to palette of various dishes.
for breading, i became a weeb and use panko
beats european breading in every factor
Not only european fren, panko is superior. It's way more crispy and stays that way for longer. They make panko in a different way by cooking the bread from inside with an electrical current which changes the structure of the crumb.
>put them into the cooker, with white wine, charlottes, stock and garlic
>season to the liking
sounds fantastic. i think people say to reduce the amount of wine when pressure cooking but look into it. just keep an eye on the pressure once its up and everything will be fine. whats your like? the newer ones tens to have a little button which pops up when its at pressure, so i find its good to check on it sometimes to get an idea if its increasing or not. i just turn the little weight/dial and see how soon steam comes out.
if you let it over pressure all that will happen is that it will start gushing out steam to relieve it. i just drop a wet dish cloth over it if that ever happens to keep it contained.
plus, since its chicken hearts which are tiny, you can probably just bring it to pressure and turn the stove off, then leave it under pressure until it naturally cools off. those little things dont take much.
that North America and the USA in particular, has the best food on the planet
i never had BBQ, but i guess it's pretty awesome
but other than that, i can't think of any US food i would pick to be very good
but i'm open to your picks and favs
yepp, those guys i meant. but yeah, i always forget that the scienitific lingua franca in eastern europe was german
sounds reasonable. btw, good pork (well fed) or young wild boars beats beef in my book. problem is, there is not a lot of good pork out there. mostly those poor piggies on HRT to fatten them up. you know, this white flesh. same with poultry. my brother had a chicken coup, and his chicken were much bigger, had actual colour in their flesh and had a nice own flavour
i wanted to say, that the typical german foods are just the beginning in the culinary landscape of germany. well made schnitzel is heavenly, but for sausage, i like them more coarse and with more falvour than wieners
the intestine cleanser
I make panko fried haddock and it's amazing.
Which alternates would you suggest?
Meat
but it's expensive
Then commit political violence until it becomes cheap agsin
sourdough breads don't rise under all sorts of conditions
strange really. if its that cool you've got a fire going. whatever.
I'll have to try that with my birds sometime.
its worth it. everything is maximum tender inside of 30 minutes under pressure at the most. the old stringy hens ive done like that and they come out like 6 week meat birds.
yepp, those guys i meant. but yeah, i always forget that the scienitific lingua franca in eastern europe was german
Not only Germany. Even in USA. In pre-ww2, german was second most widespread language. A lot of books which arrived in USA, initially was in german.
btw, good pork (well fed) or young wild boars beats beef in my book
Yeah, I prefer pork, nothing beats a good pork belly. My personal favorite is pork shank, I know you guys make some good shank.
Last month I tried panko fried wings and they were also very good. Panko is so good.
That looks revolting
What's your process for this kind of bread? Is it possible to make without a Dutch oven?
Then commit political violence until it becomes cheap agsin
In USA and Canada, there was issues with chinese migrants eating local coastal wildlife.
In one of Balkan countries, do not remember was it Bulgaria or Romania, in one of cities there was issue with feral dogs. Which disappeared when chinese arrived.
So in a sense, there can be ways how to get cheap and affordable meat. With questionable levels of legality.
import real bread
The concept of importing bread is about as mongoloid as importing water. Imported bread has to be the lowest of goyslops.
okay, i gonna post the result in a few days/weeks
glad all the anons are in harmony in the case of panko
i think people say to reduce the amount of wine when pressure cooking but look into it
sounds reasonable. reducing the wine is a important part in making it taste right
in a pressure cooker, it might difficult to gage the acidity. i'm gonna hit the forums then
whats your like?
just mechanical stuff on the handle
plus, since its chicken hearts which are tiny, you can probably just bring it to pressure and turn the stove off
good hint, thanks
you're right. and anywhere germans went, they tend to publish a news paper and to replicate books. so sad that we lost the first WW
krustenbraten is my favorite
about as mongoloid as importing water
not if are singapor (no water) or china (poisned water). in your sentiment though, you are completely right
importing flour sounds stupid top me, not even talking about the finished product
What's your process for this kind of bread?
It's a no knead recipe, instead of kneading you do folds 5-6 times, this is a 2 day cold ferment in the fridge, the slower the dough rises the better the taste and crust.
I can give you the video from where I learned the recipe if you want.
Is it possible to make without a Dutch oven?
You need something to trap the steam so it forms a crust. You can do it with a big metal bowl, I've done it. But without anything you wont get this kind of rise, at least I didn't when i tried.
Btw I bought a $20 dutch oven from Lidl, I've had it for two years and it's been the best $20 I've spent on cookware, It works fine I make meals every week, you don't need a $200 le creuset.
in what did you fry them?
sneed oil, tallow or clarified butter?
asking for a friend (he likes your panko wings)
That's my dutch oven.
Pork lard, shallow fried on medium heat - when the panko is golden brown, they are ready inside. I found this italian pork lard, super clean with no odor. It costs $1-2 more than sneed oils so it's a no brainer.
you don't need a $200 le creuset
true, my chefs knife was a barain for 26€ some years ago. never had problems with it
friend of mine as myself as well had some damast steel knifes, dropped it once, was chipped/broken point
mucho dinero into the toilet
nice and well done
your dutch oven looks good. i love "emaillierte" (enamelled i guess) hardware. my bread and butter pan is like that too
I love no-knead bread! I always use the stretch and fold method whenever I make pizza dough or focaccia. Anything else, I get lazy and use my bread maker to knead the dough instead.
My neighbors shoot deer
Yeah, there's nothing wrong with a cheap cast iron or enemel dutch oven. Mine is called Livarno I think, I was at a friends house and saw her dutch oven and asked her where she bought it she said 20 bucks from Lidl so I went and bought one. It's not always in stock but when it is - it sells out pretty quick.
Isn't that kind of a nigger food down in the south? Southern niggers love unhealthy fried foods.
would love to have a Anon Babble cookout, buffet style
jannies not allowed
is that a cocktail-esque sauce?
I love no-knead bread!
Personally I think it yields a fluffier more airy crumb. Here's the video if you want to make it.
youtube.com
youtube.com
Easiest bread you can make.
checked
i guess as a snack it's okay. corndogs should not be considered a meal, just like an ice cream cone isn't one
Lol
i use one of those 'forever sharp' serrated knives that cost about $15 20 years ago for slicing meat. its about as sharp as anything you would want to work with. next up would be a scalpel.
Every one of those rye breads is just a worthless goyslop carbs.. read the ingredients list and you will see there's tons of sugar...
Someone on Anon Babble said in the past there were Anon Babble cookouts but someone put shit or cum in the food or something like this.
is that a cocktail-esque sauce?
It's my version of tartar sauce
mayo, little bit of sour cream, finely diced shallots/capers, little bit of sriracha, lemon juice parsley, onion/garlic powder, salt, black pep.
i use a low carbon steel knife
i sharpen it for about 10 seconds every third time i use it
almost nothing drives me to rage as much as a piece of shit knife while cooking
jannies not allowed
Sometimes they can be quite funny though. Like when on 1th of April, they closes Anon Babble board, and members of that board spread to another boards including Anon Babble. Shit was hilarious.
this. I preferred to lose money under biden and obama.
checked
Someone on Anon Babble said in the past there were Anon Babble cookouts but someone put shit or cum in the food or something like this.
i remember the screen grab
mayo, little bit of sour cream, finely diced shallots/capers, little bit of sriracha, lemon juice parsley, onion/garlic powder, salt, black pep.
gonna try that soon, thanks
i do that with a fish filleting knife for when we make sushi rolls. you need a sharp knife that. for everything else the forever sharp never needs attention and the thick bladed chopper gets a hone every now and again. spending lots of money on kitchen knives doesn't really seem worth it to me. maybe pros benefit i dont know
Every one of those rye breads is just a worthless goyslop carbs.
Nah. Rye bread are awesome. And despite being high on carbs, they have lower glycemic index than white bread, and that is nice thing too.
i remember the screen grab
I'm a newfag so I haven't seen the screens the anon was pretty convincing that it happened.
That's some Jeet tier response. migatards are truly brain dead
How do you get the cotton texture inside the bread?
Mines Keep getting these solid humid clumps of dough inside the crust
t. sucks at making breads and pastries
It's only good for feeding ducks and birds.. a bit more nutritious than a white bread for a bird. It makes sparrows fatter faster.
It's only good for feeding ducks and birds
Rye bread are bad for birds.
If you want to feed ducks with bread, use white bread. That was said multiple times by ornithologists.
Here are the videosfrom where I learned to make this bread. It's a no knead method.
Mines Keep getting these solid humid clumps of dough inside the crust
Are you using a dutch oven? At what temps are you baking it?
If you follow these videos to the T you're gonna get a good bread, the first time I did it - my bread came out very good with that fluffy airy crumb.
Here is my first bread after I watched those videos and followed the recipe and method.
vraiment un boule
thanks for the comfy thread lads
have a good one and till next time kings
Are you using a dutch oven?
It's a third world oven. Don't bother to look the Brazilian for references, those macacos have better ovens than us ToT
At what temps are you baking it?
Usually at maximum temperature for 10-20 minutes. Regardless of recipes it keeps coming as a mess
The only slop that doesn't come as clump are my budin
bye fren :)
huh?
same. dont let the pressure get to you!
If you're telling me that's bread and not chicken you've massively fucked up
If you have a lot of bread to throw away, consider making "buding de pan"
It's very good
a boule. its a french loaf style and you made a good lookgin one
That's a really cool placemat
It's a third world oven.
No, I mean thisThe pot is called a dutch oven.
Usually at maximum temperature for 10-20 minutes
That's not enough time. It also depends what is your recipe, the crumb and density will depend on you flour to water ratios.
I bake mine for 27 mins with the lid on, and then 20 mins with the lid off.
My ratios are:
410g white bread flour
300g water
5,5g salt
2,2g dry yeast
I let it rise for 8-9-10 hours, then shape it and let it proof for 1 hour. Bake on 230C.
I learned from youtube videos, here's a good no bullshit channel for bakers.
I've stopped eating everything but raw ground beef. Tastes great and there's no prep work. Just cut open a pound of beef (453.5 grams) and eat.
These tariffs do nothing to me, since I only eat local beef, own an American car, wear American clothes, and drink American water bottled in glass in America in my very region.
Sucks to suck.
really? why? kek
sorry i've not seen that. yes, we call it "weideschuss" (willow shot)
the cow stands there, munching grass like any other day, and a guy is essentially sniping the cow with a well placed shot, killing bessy in an instant. most humane way to go. hell, if i would be "facing" death, i want it to be like that
bye, keep being awesome (like bringing the art of baking to frens)
Thanks, fren. I was very surprised that my first bread came out so good. That really motivated me to keep baking.
Wtf is that
World's first bread recipe:
killing bessy in an instant. most humane way to go. hell, if i would be "facing" death, i want it to be like that
Yeah, that kind of makes sense. Less suffering and the meat doesn't get that adrenal stress from slaughter probably.
I made bread with just flour and water for a while. A bit messy but ok. I mean you can literally just mix flour and water and put in either oven or in a frying pan and it's a simple kind of bread. Can be a bit doughy sometimes.
What makes me mad is violating the fundamental rule that if you can't eat it don't put it on food.
Get the fucking sticks out of the corn dogs ffs ...
Thanks for the reminder, I need to bake bread today.
Yeah, it's not bad, that's basically what flour tortillas are.
I would do that if I had a butcher who raised his own cattle.
We don't need to import bread. If you think the stereotypical "loaf" isn't bread, we have bakeries all over the place making and more bread than Eurotrash will see in a year. You fucks are legit poorer than the poor Whites who live in our poorest states while all the old wealth hates you and is replacing you with Ngubus and Mohammads.
i can't believe this fucking pole pulled a 1pbtid piece of bullshit
Yeah, outside temperature and humidity really affect the rise, moreso in rye doughs.
Nice.
BBQ is great, lots of regional varieties. I've loved all the German food I've had here in the States and when I visited Belgium.
Briocce is nice but rye is real food.
import
bread
Are you dense? You think we're importing french baguettes before they go stale and not just baking our own?
that's not very nice
kek
I'd love to try southern BBQ
no flour plasticizers
no dough conditioner
no borax
sounds like your bread is very though and dry
A corn dog. A battered, deep fried hot dog.
maintaining a starter is a nightmare there's a reason we've always paid an artisan to do it for us
just coddle this jar of goop for hours everytime you want bread!
Sugar? The closest thing should be malted barley.
You can keep the starter in the fridge and just feed it when you're gonna bake.
Arguably all BBQ is Southern, even if it's served in the North. Lots of varieties - North Carolina is spicy and vinegary, Texas is smoky, vinegar and sweeter, for instance. It's all really good.
Yeah, would love to come and try someday. I was gonna visit in 2020 but then something came up...
Start in New England for some seafood as an apetizer, eat your way down to Georgia and across to west Texas, fly out of El Paso. You'll need a defibrillator by the end of it.
I have relatives in NY and Texas, will probably go there if I visit.
I love making my own rolls and buns.
Nice, they look fluffy. Good job fren.
I recently decided to get some chickens. I built a coop and everything. The landlord doesn't know shit about chickens. I convinced him I do, and now I keep chickens. Only 1/3rd of the eggs are paid as the chinkens "rent" as part of the deal.
It's a fucking unhealthy kalatchi.
i grow my own wheat and grind it into flour and make bread with it.
Based, is it hard? You have one of those grinder mills?
I began doing so a couple of years ago now as my folks left me their house and I had a couple of jars full of yeast in the freezer. It's far easier than I thought, and I even picked up some yeast that says it's specifically for pizza dough. Gonna give it a whirl. I also make my own soups from scratch and 95% of what I eat I prepare myself. Dining out is simply too expensive if I want to keep smoking cigs and drinking.
I also make my own soups from scratch and 95% of what I eat I prepare myself
Good for you fren.
By the time you import it, it's not real bread.
Imagine not having a coop in your backyard and at least a single greenhouse
not yet
drive between them. it'll be great
not a bad deal. whats the place like? urban, rural? no roosters i hope
recipe is basically the same, i have both a hand crank and an electric mill, electric mill grinds it finer imo. growing wheat is pretty easy, and 1000sqft of wheat will produce enough for a couple years. sometimes i go ask wheat farmer to sell me a bucket of wheat and almost everytime the just gave it to me because its just a couple dollars worth of wheat.
what mill do you like? we were just gifted a komomio. man, that thing grinds.
That's cool man.
i have a wondermill and a vitamix blender. blender doesn't do very well and takes longer, the wondermill is based.
That's sound nice.
who the fuck imports bread?
ive heard of wondermill yeah. its going to be great to not buy ground flour anymore. fuck freezing all that stuff, the corns will sit happy for months. and like you say, if you can grow even a small patch its amazing how far it goes.
if it were me id swing out west too. i love the west. its quieter, the roads are emptier, and the national park and such are great. i hope you have a great trip anon. id invite you to my place if you were starting in eastern canada
well, that'll probably happen later in the future, I just started making good money and can't leave right now for a long time, I'll need a month probably for that kind of trip.
I had one in Calgary and just like the chicago hotdog they suck compared to a good bratwurst im brot
I'll need a month probably for that kind of trip.
oh sure, at least. wishing you a happy trip anon
Imported... Bread?
the cheapest most shit sausage on earth, whatever that is beats the best hot dog
wishing you a happy trip anon
thans fren
i live in an apartment
i just bought a $300 pair of shoes, and a $400 dollar pair of made in USA Danner boots. pretty sure i can afford bread
(white man leather half-way-ish casual fine shoes, not a bunch of nigger basketball people gutter trash)
i hope you can go to death valley fren. its not just that place but the getting to it and away from it. its pretty cool. and then the massive cacti of arizona..ah...i love those places. the wide open highways of utah and nebraska. enjoy.
i hope you can go to death valley
yeah everyone recommends this place
growing wheat is pretty easy, and 1000sqft of wheat will produce enough for a couple years
This post inspired me to try, pretty sure I'll get a fraction of your output if it works at all.
when you harvest it by hand you harvest it earlier than with a combine. you cut it when the plant is brown but still green enough wheat berries dont fall off the head. then you tie it up in bundles and let it finish drying and then thresh it.
a) that looks like shit
b) once you take the breadpill it is all-consuming
bro just make friends with a baker and take their day-olds
What kind of weird ass bread is this?
21 yo autist uni student who doesnt cook, used the recepee of deepseek since my boomer parent cunts didnt teach me how to cook, what do you guys usually cook that is easy, cheap and have protein in it
Ingridients: 2 eggs, 2 tomatoes, 2 tablespoons of olive oil and salt and pepper
I make this once a week.
Comes out about 2-3 inches thick, so you can cut in half for sandwiches.
You never have to touch the dough. Easy.
youtube.com
I learned to cook from youtube videos when I started living alone.
If you had put some onion, green bell pepper and a little bit of feta cheese you would have made shakshuka/menemen
i'm back frens, nice to see the thread still going
looks like shit, so it has a good chance being nice sloppa
egg is always good
is the red stuff onions (not söy) and tomato mark, or is that cabbage?
Nah that looks ducth oven
nvm, i'm an idiot
but seriously, your tomatoes are huge man
reminds me of my first steps on the cooking journey
i tend to add cream or creme fraiche for a more fatty composition
try to add green herbs in the roasting, as well in the finishing steps
No sauce for the breaded wings? Dude
didn't see the norwegian handcreme in the backround
you are new here, aren't you?
eggs look a bit overcooked but i can see that being good over rice or egg noodles/ramen
things to think about
sardines or other tinned fish
add peanut butter to any noodle dish for more protein
learn how to make pancakes and crepes (literally everything is good in a pancake)
foraging/growing greens like dandelion around your house
take the baked potato pill
i had shakshuka for the first time last year, pretty sure ive never enjoyed a tomato based dish that much
there was sauce, just not in the pic
I think you call it ranch in amerrica
With peanut butter - add some siracha sauce to spice it up.
Instead of making a pancake or crepe, use wonton wrappers. Fry in small amount of oil, you don't have to deep fry them.
Can roll or make envelopes.
pretty sure ive never enjoyed a tomato based dish that much
Its soo good, especially with some nice bread
Yeah I kinda suck at cooking, but tomatoes and eggs is pretty much tge easiest thing, the red thing on the egg is some yellow pepper that I dont know what its name is, after cooking the tomatoes for 5 minutes I just throw 2 eggs for 3 minutes so the yellow of the egg remains liquide and with the yellow pepper it tastes fantastic
pic related
Yep, I suck at cutting, also thanks for the tips
5 minutes
Typo, I meant 15 minutes
add sriracha
very good tip. sriracha isn’t my favorite but any hot-pepper based sauce is definitely a must. i like to load mine with garlic powder and sesame oil too to give it some complexity
you can also add nuts like cashews/peanuts for more flavor
use wonton wrappers
ooh yeah those are great - i only suggested pancakes and crepes bc you’re sneaking at least a couple more eggs into your diet but with wonton wrappers you can make a ton of filling with whatever you want in a pressure cooker or something then live off of wontons/ springrolls if you want lmao
Okay mr Kebab.
one technique i learned to be very universal, was reducing water from the ingredients (?)
for example:
paprika, rub it with oil (olive), salt it, in the oven it goes (i do 180 celsius)
presto, a nice dish, complemtening almost anythig, not taking up space on the stove
make a bit of rice, a can of fish and you have a meal
next step is to know when to add stuff to the mixture
example:
onions softly seared in olive oil/clarified butter, add tomatoes and red wine/vinegar (not too much), some sugar derivates (dates/datteln could work), let it simmer and when nicely reduced, add the meat from the oven, or add cheese and serve in the next minutes
hey, we all start as tards in a craft. learn, look for anons advices (not all are good for all races) and keep exploring food making
before i started, i was buying döners and other crap, instead of "investing" that money into a nice peace of meat, using my kitchen and evolcing as a "chef". 21 is a good age to start knwing about this stuff. i don't really miss restaurants anymore
you are brown
aren't they corndoggies?
Of you can't wat large amounts of eggs then you are tricked. A single chicken lays 1 a day and they eat fuckin garbage. Feed your chickens carbs lmao.
lol, didn't see your flag, ofc you know what shakshuka is, my apologies.
paprika, rub it with oil (olive), salt it, in the oven it goes
yeah another fun thing to do is toast almonds or cashews in a similar solution before throwing it into the dish. i like toasting them smoked paprika and finish it with some white pepper.
also if you like chicken, marinade it more effectively by adding
1 part vinegar (apple cider is best)
1 part onions sauce
various spices like rosemary paprika pepper and sage
lift the skin of the chicken and gently stab it with a fork before setting aside to marinade (.5 -24hrs). when you throw it in the oven, the chicken will more effectively soak up the marinade and you end up with a more savory dish.
s0i sauce*
lmao
although onions is a good thing to add to the chicken while it’s cooking
agreed, add aroma through the appropriate method (roasting, reducing, ageing, etc.) is a must for really good food
managing acidity, sweet and salt, is equaliy important
one has to gain experience, be open to recepies and often, just have to do stuff with little stuff
chicken
i experimented with bacon wrapped chicken parts, simmering in the oven in a lemon-white wine sauce with later added cream and herbs. the third time, i got it right (pack the chicken tight and the lid closed)
the most mediterranian dish i can muster, i think
make a proper loaf of rye bread. infact make enought dried rye bread for entire year at once instead of that fried weird thick crepe
Tortillas are expensive because they are labor intensive. Loaves of bread are cheaper per unit of weight. Need yeast though.
simmering in the oven in a lemon-white wine sauce with later added cream and herbs
damn anon that sounds really good - gonna have to try that sometime. might i suggest trying steamed mussels and some garlic crostinis alongside for a real med-feast.
to fellow burger anons - look up “garlic mustard” and see if it’s growing in your yard - it’s invasive and you can make a damn good pesto out of it
Imagine the smell
How do you cook with mokeypox?
Safely, I mean...
chickens and cows aren't too bad when compared to pigs. that stinks and i am very fond of that smell
the jew fears the indoor chicken farmer
based, a real farmer loves the smell of fertilizer in the morning.
besides, baby peep shit doesn’t really smell
sounds good, i'll note the sauce idea of yours
i am a fan of a yoghourt-raddish-mayo sauce (with parsley and pepper)
you can do this 1-1-1, or heavier on the mild side (yoghourt) and so on
mokeypox
monkeypox?
voca.ro
voca.ro
voca.ro
Lol. No, and I should have caught that.
next time fren
we all fail
Import bread
What the fuck did you just say to me?
The only bread I've ever had imported was Canadian and it was extremely stale and dry. I've had pizza frozen from Italy and Germany that was ok, but the crust was not good.
Bread in America is made in America 99% of the time.
Do Pollocks really import bread?
You're right, just make it yourself and it'll be better than any store bought goyslop!
What's going on with your pizza crust? It shines like a bagel
This is a disease caused by a parasite. Elephant foot it is called. The parasite infests the lymph system.
It has nothing to do with eating habits.
I tried to. The bread asked me how many points S&P is down and then deflated when I told it. Liberals were right, now I’m a Hilldawg!
The bread asked me how many points S&P is down and then deflated when I told it
passover means jews are only allowed to eat matzah
unfathomably underrated post
bird shit smell vs
wet dog
cat urine
Do pet fags really? Pet owners all have parasites.
Very interesting, thank you for sharing. I genuinely look forward to researching this.
Does your memeflag ass live in a shit hole where this is prevalent?
yuropoors are under the delusion that we need them and their stupid shit.