/int/ - International

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eating somked (homemade) trout.

>>13098 You have your own trout farm???

>>13102 Nah, but my uncle owns a pond with trouts, carps and some geese.

>>13103 Nice. Do you have your own smoking oven or was that also your uncle's? I love smoked fish, my father-in-law sometimes makes those and sometimes even when we visit.

>>13098 We ate lots of smoked fish, mostly rainbow trout and lavaret, when I was a kid. It's one of my favorite foods. We were pretty poor and dad's cousin was a fisherman and smoked his own fish and he often brought us a smoked fish when he came to visit.

I made chili again and put in way too much salt. It's fucking over for me.

I made this

Made 17th century pumpkin pie this week. It was pretty good.

>>15116 Very nice. Townsends approve.

Made a pot roast with leg of turkey. - 1 leg of turkey - 2 carrots - 1 potato - 2 stalks of celery - 1 onion - 500ml chicken stock Salt and pepper the leg. Sear it in the pot with olive oil. Take it out and add the chopped vegetables. Stir occasionally and loosen residue from the bottom while adding thyme and a bayleave. Put the leg back in and make it comfy with the vegetables. Add 500ml of chicken stock. Simmer for about 2 hours. Take the meat out and remove the skin. Continue to deflesh the bone. Shred the leg into fibers. Go absolutely berserk at it. Add the resulting meat. Done.

>>12645 Using the word "healthier" with frozen crap is a travesty.

>>15210 I don't know the products in question, but why are they unhealthy? inb4 because they're frozen, freezing does not make things unhealthy.

>>15210 It's literally just frozen veggies, there are no added ingredients. They're as healthy, if not healthier than if I had used fresh veggies.

I am making pizza today will post later

Pizza

>>15385 Looks awesome :3

>>15385 arugula?

>>9278 I should finally fucking man up and make my favorite food. I don't have a microwave though, that sucks.

>>15216 Bernds say bakeries poison you to feel better about themselves never going outside. Pointless to argue with him about food.

>>15497 What's that? Is it some kind of Pasta bake? Why do you need a microwave?

>>15499 Two reasons, the leftovers, and the unfreezing of the ingredients. Its similar to a Lasagna. Creme Fraiche instead of tomato, mince meat, noodles (I recommend Penne or Fusilli) mixed with brokkoli and then cheese over it. Not a fan of brokkoli, but I noticed that it's not as tasty without it, and its a good combination. Also, its something I absolutely don't recommend making vegetarian, it tastes completely different and artificial.

>>15503 Just saw, Creme Fraiche is the lazy version. Absolute madmen make it themselves with cream, milk and eggs.

>>15503 If you're not a fan of broccoli, why don't you substitute it? Use cauliflower, romanesco for easy substitutions, or just any vegetable you like. I could imagine pumpkin or zucchini working well in this dish. Regarding leftovers, you can reheat it in a pan with a lid. And I don't see what needs to be frozen here. You might want to parboil the pasta, but fresh broccoli is tastier than frozen broccoli anyway.

Made my very own Café de Paris butter with Garlic, chives, cooked shallots, ketchup, mustard, a bit of paprika + salt and pepper. It tasted glorious

>>15611 Lookin good

>>15117 I recently made the sheppards pie townsends fat friend presented on the channel. It was so good I ate the whole thing (800-900g) in one sitting. Such a cozy food. I realized that in the last 2 or 3 years most of the new receipes I tried where from Townsend or Max Miller.

>>15534 Nono, the brokkoli is perfect in this. Its just that I would never eat that stuff seperately. The worst shit I've seen in my life was brokkoli on pizza, and it smells disgusting when made in a brick oven.

>>15627 Is the Recipe still somewhere? Cant see it in this Thread. Did you do it original Style with Worcestersauce and Kidneys or just minced Meat? I made something similar a few Times, always tastes awesome but would be open to experiment a bit. ...yes I made the Shepardspie with mashed Potatoes, and I impromised the Cornishpastry bc I couldnt get Swede (Turnip).

>>15689 It was from this vid https://www.youtube.com/watch?v=Vp2eDI8gxGw

I might buy hash browns and apple sauce as I haven’t had them in a long time and recently got cravings for them…

Lazybernd ordered at his regular Indian place again