/int/ - International

>>6036 R u immigrant??

>>6038 It’s normal Kartoffelsuppe

>>6039 There's cat food in your Kartoffelsuppe.

>>6039 Then why are you using a Poccnr term for it??

>>6041 If salmon fillet is cat food, then I guess steak is dog food?

>>6038 R u nafo?? >>6053 If you are not nafo, then why are you using brainrot nafo terminology? That's what the soup is called, ffs.

You should add cream and loads of dill in it and eat it with karelian pies with eggbutter on top. It's god tier food.

I eat too much pasta, but YT is full of good recipes that you can throw together in half an hour

>>6064 Can't see it too good on the plate, but there's actually a lot of dill there. >>6066 Salmon with pasta is surprisingly good. I god some salmon left, probably gonna cook it next.

Original message before the Internet (both landline and cellphone) quit, as usual in the rural third world: --- I'm on a diet, I just saw this thread while eating breakfast, sorry for pic. Smoked salmon on keto bread with Greek yogurt and cucumber, also tomat, red onion, black pepper and dill, some green shake that's mostly spinach. It should be around 300-320 kcal. Actually bretty good --- Also, I had roasted sweet potatoes, homemade hummus (I made too much, so trying to eat at least once a day) and half a chicken breast, store bought, for dinner. 350 calories

>>6097 Pic of dinner

>>6097 >>6098 Looks good. How's the diet working for you? What's keto bread?

>>6103 4 kilos already, two weeks in, but had like 3 cheat days. I'm just a bit overweight, another 4 or 6 should get me into a really good shape. Really I'm mainly doing to support my wife, but her diet cooking is too bland (she's sticking strictly to what the nutriotionist printed), so today made all my meals, no tortillas at all, though, which still counts as me supporting her in my book It's bread high in fiber with protein and grain susbtitutions, so it's low on net carbs and (usually) on calories, first time eating it. I bought two brands to compare and I have to say pic related is pretty good, but like twice as expensive as normal bread. Still, I'm mostly using it for emergency cravings

>>6108 >4 kilos already, two weeks in, You've lost 4 kilos of weight? FYI: If you think you lost fat, you would've needed a deficit of around 30,000 kcal, or over 2,000 kcal per day. You probably mainly lost water, but that's neither a sustainable, nor a healthy weight loss.

>>6055 Y r u using Poccnr term and then Kraut term for it later when called out?? I can see through your tricks, Vania.

>>6112 Also, him calling you nafo shows that he's deep in Putin's ass, but probably didn't make it into one of the paid troll farms.

>>6110 Well yes, on the scale it's close to 4, 3.8 actually, but maybe about 1.5 to 2 of those are water as you said, and a bit little more from some constipation, cause most of that I lost in like the first 4 days. I'm eating lots of fiber and very little salt (thus why I was complaining about blandness). It's probably a 1500 kcal daily deficit or bit less, since the one that went to the nutritionist is my wife so she has less caloric demands and I'm matching her portions. I also probably lost a bit of muscle since I'm not doing any exercise aside my daily routine that involves a fair bit of walking. But I don't actually expect the trend to continue, it should stabilize to less than a kilo per week soon enough. On the other hand, I feel great, I'm thinking my blood is already thinning or my arteries unclogging or something cause I haven't felt any dizziness or blurred vision lately

>>6112 Literally 2 different people, butthurt retard.

>>6108 >It's bread high in fiber with protein and grain susbtitutions, so it's low on net carbs and (usually) on calories Honestly Bernd, this sounds like some instagram scam. I just eat really high percent rye bread, the one that's like deep dark brown. I doubt that there exists a healthier bread,a nd the taste is amazing, especially with some type of baloney.

>>6116 >It's probably a 1500 kcal daily deficit or bit less Unless you weigh like 400 kg, that seems insane.

I have to cook for my sisters all the time. Tonight I am making Pizza but the older sister complained because she says I make it too often so she will get herself something. Sigh... I have to expand my repertoire.

>>6120 84 kg at the start, I calculate each nutriologisit meal is around 300 kcal with snacks that I skip, so I made mine around that too, so with a 2400 male caloric requirement base a day, 1500 deficit, not really that insane >>6119 No, it works, I have actually made my own but need expensive flour and binders like xanthan gum and it's not worth the bother, but I definitely would eat rye bread if it were not almost impossible to find around here, and if available is usually from the supermarket own bakery and tastes like cardboard, the one I bought actually tasted a lot like rye

>>6126 If you already made the dough use it to make focaccia and make focaccia sandwiches

>>6126 Pizza with Nutella for dessert. Just the dough though, no tomato sauce or cheese. >>6172 I don't mean that it's impossible, I mean it's insanely tough for your body.

>>6119 Well bread is normally made with wheat, which is starchy. Carbs are sugars. Sugars are used to fuel the body. To lose weight, you want to limit the amount of fuel you consume so your body burns fat. You just have to be careful with how you do this as long term it can cause damage. Rye bread is good too. It is better than white bread because it has fiber and minerals in it, with fill you up and give you its taste. Keto bread is artificial bread made with flours that are low in starch, like almond flour. So... very different, but it looks like bread.

>>6179 On that count, you're right, I don't want to be losing more than a kilo a week, but it's just starting, and for some reason you always lose more weight at the start of a diet than going a few weeks, not only water, that body seems to operate on the previous caloric budget for a while, so I want to keep going with the current plan a bit more before I start making changes

>>6176 That's an idea. >>6179 I'm actually going to try and make biscuits but I don't know how so I'm using the way I make pizza dough to do it. Biscuits, Bread, Cake, Pizza, Pasta etc are all just flour and water any way really.

It's not terrible actually. Needs more sugar and cocoa though. It's also quite rubbery which us not necessarily bad and I could fix that by making the mixture less runny.

>>6244 No wonder, pizza dough rises with yeast which helps and give time for gluten to develop, cookies usually rise with baking powder, that's why cookies are crumbly, also cookie dough usually has a lot more fat to it. You won't get rid of the chewiness with water. The dough, with some lard and sugar mixed into it, could be used to make pastries, but not the puffy kind, more like some kinds of Mexican sweet bread, probably you're not familiar, but it's the only example I could think of

>>6259 >Germans see that >touch every single one with they piss/ sweat/ dog/ jizz stained hands to check if they're perfect. Then they take one.

>>6259 >time for gluten to develop Huh, I always thought that was something inherently inside the flour, but it's actually the kneading/water/yeast that develops it out of some other proteins. The more you know.

>>6272 Well if you want to be pedantic about it, the gluten is always there, what develops is a gluten matrix made of longer and longer strands, like a rolled up spider web. You actually can overwork it and get a very though and dry bread. Bread making is interesting cause there are many variables to consider, including the temperature and humidity in your kitchen, it's not common to just follow a recipe and get the same results, which is a problem for me in a tropical environment

>>6272 Same isnt that shit in the weed?

>>6276 So you can basically "gluten it up" to poison a bunch of pretentious Berlin hipsters.

>>6278 You can always tell them anything is gluten free and they won't know the difference. Those people just ask if it has gluten cause it's a buzzword that they think makes the interesting

>>6279 >Best case: you gave an idiot free bread >Worst case: you hurt someone who is chronically ill What's the objective here?

>>6279 There has always been gluten intolerance as a non-mainstream issue. But like 2010s white knighting, 2020s trans identity and nows woke culture, everyone jumped on that boat for attention. Oh cool my uncle's entire hippie family suddenly lived gluten free and always had to get non-gluten food at family gatherings, getting all the attention and being cool and progressive. Oh cool, fat racist sexist incels preached morals and feminism, hoping to get laid. Oh wow everyone swapped genders but their lifestyle and attitude didnt change, making everyone who had actual psychological issues due to identity insecurity look like jokes and creeps. But they got 50.000 "so brave" comments and can pull the transphobia card when someone disagrees. Oh and fat corporate right-winged boomers are suddenly LGTBQ friendly, which is reduced to a profile pic rainbow. In conclusion: Fuck everyone out tgere. Live like youre the smartest fucking person in the room. Chance is you are. No need to hate anyone, they destroy each other with their fake convictions. Oh and also most people online are ragebaiting bots or uneducated scum from 3rd World, countries, arguments are pointless. That was my cooking thread TL;DR meltdown.

>>6281 Good rant, just to add, those people with actual celiac disease, don't have to ask if it has gluten, they know what they can and cannot eat, cause it makes them fart, painfully. Most of them are used to not eating bread, ever. So if a guy in fingerless gloves is asking if your BREAD has gluten chances are very high he just wants attention

>>6280 See>>6283 The objective is to dismiss pests Polite sage

>>6283 People with actual Coeliac disease won't ask about Gluten because they weren't going to eat anything and brought their own food. Since the stupid hipsters "burned" Gluten, many restaurants no longer take it seriously and either just lie about the food or don't separate ingredients cleanly in the kitchen, contaminating food that doesn't normally have Gluten to begin with. Which is really bad because Coeliac disease doesn't just make you "fart painfully", it is a bad autoimmune disease that can even kill you in several ways.

>>6259 Not adding water to it, adding more flour and making it more like Pizza dough. I just stirred it in a bowl and didn't bother kneading it and had it have a more cake mix like consistency than dough like. Next time I might make it more dough like and also I might add butter to it or something.

>>6296 Mmm not sure I follow your logic, what makes you think a drier dough would be less rubbery? Not taunting, there's not a straight, obvious answer, so you could suppose it goes either way, or has no effect, I'd just like to know the supposition chain for that conclusion. It's actually the opposite, more water means more vapor during baking, vapor that expands the bread and transmits better the heat, gelatinizing better the proteins, that's why you need additional vapor to bake a bread with a crunchy crust In any case yes, kneading forces gluten into contact so it forms larger chains, cookie dough should be mixed lightly, you also don't wanna use yeast, but use baking powder or the cookie will be like a brick, the butter, or any fat, further prevents gluten development and makes it tasty

>>6301 It's a theory I have. Because the mixture was runny and sticky I couldn't need it so I just stirred it in a bowl. If I could kneed it it would be less rubbery, that's my theory I just have to test it. Honestly that's what this is all about. I could go and look up a cookie recipe but I don't want to. I just want to try various things and see what happens.

>>6305 That's the spirit. Just so you know, what makes it sticky at first and less sticky after kneading is the formation of larger gluten webs, kinda like how velcro can't stick if is already stuck to its corresponding piece, also the webs trap other sticky parts, and also part of what makes it runny (it could also be the water), less complete gluten matrix equals more freely moving dough

>>6064 I just got incredients to make this. Making eggbutter now.

>>6470 Eggbutter is ready.

>>6476 What the fuck is that?

Soup was very good. >>6479 Eggbutter. Butter mixed with boiled egg. You put it on Karelian pies.

>>6492 I don't know if it's the most disgusting or the best food I have ever heard about. It has the curse of polenta, which is looking shitty in photos.

>>6493 Polenta tastes shitty too, unless you put a lot of cheese in it

>>6492 How much you put on the pies? Is the cavity for the butter too deep? Just the surface quantity you show seems too much, like the butter would be overpowering

>>6516 Which is the proper way to make it.

I made biscuits again. This time I added butter and Blueberries. I got the mixture more dough like but not quite like Pizza dough. I didn't want to add more flour and thus risk diluting things and I didn't want to knead the dough too much as I was crushing the Blueberries. But I was right. It did rise morecand wasn't rubbery like last one. I think it's good but my sister liked the other ones more.

>>7302 They look like literal crap but its better than getting bitten by a Huntsman I guess.

>>7302 Yes that is healthy stool

>>7309 I've never been bitten by a huntsman, I kill them whenever I find them, even the baby ones. Spiders should all be genocided.

>>7313 As a German, the worst thing I get is Kreuzspinnen going into attack mode when trying to boop them, those brave little fuckers. Okay and a crab once squeezed my thumb until it bled but that was kinda funny.

>>7314 Australian animals aren't actually that deadly. Cows and Horses kill the most people here. Huntsmen aren't aggressive(or venomous) and my mum and Grandma complain when I kill them, I just don't like having spiders anywhere near me particularly not huge ones like that.

>>7319 If a cow killed me I'd demand a funny gravestone in my testament.

>>7320 It's not that rare. Tourists often die of cows here or get injured, they're protective of their young.

>>7320 Bulls can be quite aggressive but herds of cows can be quite dangerous if they panic or if you are in enclosed spaces with lots of them, such as if they are in a pen.

>>7321 Deserved, some rich asshole going to that snob shithole.

>>6119 You think this kind of bread can be found outside of Europe? Think again. t. has lived outside of Europe for some years

>>7330 This bread is even hard to find in Switzerland.

>>7330 I've never been outside of Europe. There's already enough shitskins here, why would anyone want to expose himself to even more of them. I heard they also don't drink milk there, and that it's all dirty like in Frankfurt.

>>7337 >I've never been outside of Europe. Maybe you should give it a try.

>>7339 Maybe I should not.

>>7339 This is such bullshit. Anyone who has actually travelled the world and not some sheltered tourist districts knows what a shithole the world is how awful the people in those shitholes actually are.

>>7344 To be fair, while the comic has some truth to it, it's very mich on the nose and I posted it 80% to piss off the racist and 20% to make a point. Let's keep KC free of /pol/tards. They have Kohlchan as a containment board.

>>7347 >the racist Lol, holy shit, a talking cuck. Keep it clean by removing yourself from here back to bluesky, or whatever shithole you frequent.

>>7350 >back to bluesky, or whatever shithole you frequent. I've been frequenting KC since 2008, so I prefer to remain here. How about YOU go back to /pol/?

>>7351 Sure you have, cuck.

>>7352 >cuck as an insult

>>7353 Holy shit, you're also a certified irl cuck? Expected of a cuck who thinks "racist" is a bad thing. The jokes write itself. Do you also work as a rapefugee centre or something?

>>7355 You know nothing about KC's culture, so either lurk and learn or fuck off.

>>7356 Looks like that hit a nerve, lol. Have you ever tried not being a faggot multikulti cuck, or is is just a family thing and you were raised this way?

>>7358 Dude, stop being insufferable and go back to Kohl.

>>7359 >Be a faggot multikulti cuck >Post faggot multikulti propaganda >NOOO, it's you who's being insufferable Riiight, let's all chillax and pretend it's still 2005 with no shitskins flooding Europe, faggots castrating children and globalist governments imprisoning anyone who dares to complin. Fuck. Off.

Yes. All of this will be echoed back to you at Kohl. Have a safe journey.

>>7366 You either have no idea what KC was, or are maliciously trying to create a globalist echochamber for yourself. Either way, have a safe fucking off, cuck.

>>7369 You don't even have the right reaction images. Why do you spam Spanish and Swedish shit? We don't even have Bernds from these countries. Go back.

>>7384 I enjoy your clueless cuck confusion. I wonder if you just recently discovered KC, or are one of those clowns who were always laughed at by everyone for their leftist retardation and you're now trying to turn this into an echochamber for the few like-minded cucks.

>>7386 Look at this thread: You're the clown who's being told to fuck of by everyone.

>>7387 Yeah, look at this thread: you're the leftist faggot that tried to use "racist" as a bad thing and promote your subhuman multikulti agenda in my food thread, and are being told to fuck off back to the shithole that you crawled out from.

Anyway, cooking with Bernd

Du musst wieder zurück in die Steppegehen, Waldemar

And now just wait about 30 min, sometimes stirring it up. Americans find this complicated and long, and would rather eat fast"food", I heard.

>>7638 Squeal louder, subhuman cuck. Fuck off back to the kohl containment thread.

Looks noice

Time to enjoy Feierabend. >>7643 Thank you, Bernd. I hope you cook something nice for yourself too.

>>7647 Glass goes on the right not the left. Barbarian.

>>7647 Not that Bernd, but I fried leftover rice that I had in my fridge for 2 days and two non-perishable vegan sausages that I've had for months. It was okay but not great. At least I got rid of some leftovers.

Today we are making famous Finnish macaroni box a la Bernd. Get your vegetables and ground beef ready Put 1 dl or a bit over of macaroni to boil While it boils chop your vegetables

>>7708 Fry your meat in a pan

>>7709 Make eggmilk 1 egg 2,5-3 dl of milk a bit salt some dried basil mix

>>7712 Cook the vegetables with the meat on the pan and add a bit of salt and lots of black pepper. When the vegetables have softened and your macaroni is ready, mix the macaroni with the meat and vegetables on the pan.

>>7714 Put the mixture in a greased casserole dish Put a bit of grated cheese on top Pour in the eggmilk Put in oven in 200-225 C for about 40-45 minutes.

>>7717 When it's ready it should look like this You can eat it with ketchup or without

>>7719 The ketchup is the Bernd-cherry on the top. Thanks for that very Berndy recipe :3

>>7720 It's basically Hörnli mit Ghackets. Finns are the only Non-Swiss who get it.

>>7721 Germans have "Nudeln mit Gehacktes" (no idea why they use the wrong case, but they do) The eggmilk reminded me a bit of Wähe.

>>7719 I might try it but my sisters probably won't let me. I was told that I wasn't even aloud to put mushroom in mashed potato tonight...

>>7722 We just make Nudelauflauf, I’ve never heard that term

>>7721 https://de.m.wikipedia.org/wiki/Makarony_po-flotski I'm pretty sure it's a paneuropean thing.

>>7721 >>7727 That's not really the same at all. Just macaroni mixed with meat is very different from adding eggmilk to it and baking it in the oven.

>>7728 >eggmilk >eggbutter What's next, eggcheese? Eggyoghurt?

>>7729 Eggcheese is what you put in pasta carbonara. I don't know if there's anything with eggyoghurt but could be.

I'm such a lazy piece of shit that I just ordered food from my go to Indian instead of buying groceries and cooking myself.

>>7719 Do you watch stuff while you're eating?

>>7752 Yes, why?

>>7782 Was just interested, whether other Bernds do it as well

>>7724 >sisters probably won't let me Why?

>>7786 Because they are fussy.

>>7739 Just put a nice audiobook or youtube video in the background. cooking is fun, easy and can be quite quick. It's much tastier and healthier when you do it yourself. Even something as easy as a chicken wrap or burger.

>>7719 Looks yummy, I should try this to diversify the usual meat+noodles combo. Although I prefer using those dried sauce mixes. And yeah, that ketchup is turboBernd, lol.

>>7932 >the usual meat+noodles combo That's my problem as well. I don't have a good variety of carb sides. I buy a lot of processed stuff like sausages, nuggets or burger patties when they're 50% off, but then I struggle with ideas what to make with them.

>>7931 I cooked my go to quick and easy meal today: chili con carne with rice. It’s basically one pot.

>>7936 Well, there's not much you can make with the stuff like that, I think. I mean, even the nuggets you still need to cook, so why not instead replace it with something extremely easy to cook like salmon with potatoes, for example? Found this old photo from back when I was renting a room, lol.

>>7942 I don’t mind throwing them into a pan for a few minutes. > like salmon with potatoes That’s both from the oven? I could also make nuggets with potatoes, Bernd-style.

>>7942 >>7943 Salmon is expensive,

>>7943 Salmon's baked (but you can also fry it, both are extremely easy), potatoes are boiled. >>7944 And stuff like nuggets and fast food is not? I'd rather pay a little more and cook a proper meal that will keep me sated than waste money on something like nuggets with ketchup as if I'm 10 years old. Don't mean to be rude, that's just how I think. Reminds me of arguing with Americans in my WoW Classic guild a couple years ago about this idiotic video. https://www.youtube.com/watch?v=V-a9VDIbZCU

>>7946 Yeah sadly buying frozen food is literally cheaper than cooking freshly nowadays

>>7946 >And stuff like nuggets and fast food is not? Today, I bought 180g for 2.45 (instead of 5.95). That’s the protein for two meals. 250g of salmon, not bio, costs 13.10. Of course, you could take the cheapest cuts for 6.15 for 280g, but seriously, I think salmon will always be more expensive than 50% off fastfood.

>>7947 >>7948 I should go check the local prices, I just realised that I haven't bought or looked at the price of nuggets for like a decade or so, lol.

>>7948 180g of nuggets isn't 180g of meat. It doesn't have the same nutritional content. Nuggets are more carbs and fat than protein and what little meat is in them is poor quality meat and skin and bones etc.

>>7949 I don't know how it is there but at least here chicken nuggets are a bit more expensive than pure 100% chicken.

>>7951 >what little meat is in them is poor quality meat and skin and bones etc. They’re vegan. So, no skin or bones. Just shaped nutrition.

>>7957 I accidentally ordered some vegan burger in Burger King once a couple years ago, back when they really tried to maliciously push it in the menu options. It was edible, surprisingly. But then again, it's comparing to fast food minced "meat", so the bar is quite low.

>>7961 Yeah, with fast food, I see no value lost in eating vegan shit. I’d rather have some pea proteins than cartilage and bones pressed into nugget shape. Most of the flavour comes from the seasoning anyway.

>>7962 You’re a walking stereotype, I love it.

>>7962 They do have normal fibred poultry, though. Like this one https://www.burgerking.de/menu/picker-1149f987-6b85-436b-944d-74c2ae45fbf3 Also the reason I think KFC is the best fast food. Too bad the closest one is like 30 km away.

>>7967 If you care one bit about animals and animal cruelty, you shouldn’t support KFC. The chickens they use are simply miserable.

>>7969 I've adulted long time ago. http://pelevin.nov.ru/pov/en-hermit/1.html

>>7936 I have this issue too and it's worse because my sisters now complain if I make pasta or Pizza because they say I make it all the time...

Autism food. I was hungry, so I made the whole pack of nuggets.

>>8296 I ate something similarly unimaginative. Noodles with pesto and parmeggiano.

>>7320 I'm not sure there's a single thing in this thread that isn't dogfood. Jesus christ bernd ppl don't season brown they food.

I'm making Biscuts again. Or I was. I felt like this was destined to be a cake this time. In case anybody wants to replicate results(not sure why one would but still) this time it's 2 cups of flour, half a cup of self raising flour, 3/4s of a cup sugar, half a cup of cocoa, 2 cups of water, 4 handfuls of chocolate chips and 125gm of Blueberries. I forgot to add butter... So now I put it in and wait.

It's a bit rubbery but not bad actually. They are more like brownies though and butter would have made it better.

>>8339 >>8340 Yeah, butter is a must have. I wonder how it is without it

>>8341 I guess it's kind of more bready if that makes sense, not in texture but in taste, like bread if it was sweet and choclatey and not spongy. I still think it's really good though, particularly hot. It just lacks a certain richness.

>>8339 Wait, halfway through making biscuits, you decided it becomes cake instead? Anon, baking is a science, cooking is an art. While cooking, can improvise, change course, correct, taste and add spices or salt later... but with baking, once you fuck up, you're done. Maybe try cooking, if you often start out with an idea and end up with something completely different.

>>8343 The mixture felt too runny and like it would work better as a cake instead. This is all experimentation, I'm not following a recipe. I do cook as well, I cook for my sisters all the time. Tonight I am making Sausages in Curry with rice for example. I haven't thought of what I will make tomorrow and the next day yet.

>>8348 >This is all experimentation, I'm not following a recipe. Yeah, I don't think that's going to work with baking. Can't blame you for trying, I also had to learn this the hard way.

>>8358 >Yeah, I don't think that's going to work with baking. Every baking recipe that exists is a result of experimentation.

>>8363 There's nothing you can do after the thing is in the oven though. Baking is like a rocket. You mix everything together, you choose a temperature and once it's in, it's either going to succeed or fail. With cooking, it's more like building a road. You made a mistake? Fix it. You fucked up big time, remove a full layer of tarmac, but the bottom three remain.

It's another episode of Cooking with Bernd! Here we have: Bacon Ham strips Frozen potato-onion mix, two thirds of a 500g bag Some frozen peas Chive cream cheese Cream Wine (for drinking while you cook) From these we will make Finnish ham teasing a la Bernd which I like to call ham&bacon friendship (traditional recipe doesn't include bacon, peas or cream cheese)

>>8377 First chop up a couple strips of bacon into pieces

>>8378 Grease up a casserole dish and put about half of the potato-onion mix in and sprinkle some salt and pepper on top

>>8379 Put in some peas and most of the bacon Then some cream cheese And then the ham There should've been more ham but that's all I had left. I think they've shrunk the size of the package.

>>8380 Then add more potato-onion mix and sprinkle some salt and pepper again and the rest of the bacon and then more potato-onion mix and then pour in two thirds of the 2dl cream pack. Put in a 200 C oven for about 50 minutes.

>>8380 You have to learn into food photography. When you want your meal pics to look appetizingly. Just compare. Greyish, moldy looking food doesn't give a good look.

>>8381 Ready Eat with beets >>8385 I don't care about your manipulative advertiser practices. I'm not trying to sell you something that doesn't exist. If you can't deal with natural light of Finland then that's your problem.

>>8389 Dude, onion and potato mix isn't a thing outside of finland.

>>8389 >something that doesn't exist Your food do exist. Just that you are not able to photography your food the way it really looks. I heavily doubt that they sell grey cream cheese and grey potatoes in finland.

>>8393 The way how it really looks like is how I photographed it. The way you edited it is not how it really looks but how you want it to look like.

>>8389 >natural light Your phone doesn't show "natural light", it does a very simplistic white balance and exposure setting. Its guess isn't better than your settings.

>>8407 >The way how it really looks like is how I photographed it. OK, so you have grey cream cheese and grey potatoes in Finland. Wouldn't eat.

>>8423 >Your phone doesn't show "natural light", it does a very simplistic white balance and exposure setting. This. But that's a thing simps don't understand.

>>8423 >>8448 It's not a phone and it is natural light. The dim light coming from the sun through the grey sky and in from the window is natural light and looks exactly the same in my kitchen as it does in the photos. It's exactly what it is no matter how much you would want to edit it to your liking.

>>8471 Whatever digital camera you're using, it's already "editing" the image. Only, it's a very limited microcontroller doing that job. Why do you trust this microcontroller more than your own judgement?

Omg who gives a crap. Looks good, anyway.

>>8473 >Why do you trust this microcontroller more than your own judgement? >The dim light coming from the sun through the grey sky and in from the window is natural light and looks exactly the same in my kitchen as it does in the photos. Why are you trying to convince me that some other Bernd's judgement is my judgement when I already told you that by my judgement the light in my kitchen looks the same as in my photos? Do you even understand what you're saying?

Rustic roll with cheese, ham and spinach.

>>8475 >that by my judgement the light in my kitchen looks the same as in my photos? Then you maybe better should switch the electric light on in your kitchen. Or don't you have electric light in your kitchen? It just makes no sense to take (and to post and present to other people) pics of food that looks much to dark and greyish and and therefore not very appetizing. You may can cook your meals in the darkness and also can eat your meals in the darkness, but to show your meals to others it's senseless to shoot pics in the darkness.

>>8482 It doesn't make sense to you because your mind is warped by advertisement media.

Does hotdog count as cooking? Then yes

>>8487 No, I just have understood how picturing works. What means "marketing" when it's about presenting things. The goal of food pics (or portrait pics) is to give the food (or in portraits: the photographed people) the best possible presentation, means: a presentation that is presenting the thing in it's best possible way. With as much as possible enough light (so one can see all the details), with as much as possible its true colours, with enough sharpness, a good perspective, and so on. So what's the goal of your food pics? Isn't it presenting your meals in a kind of "presenting mode manner"?

dishes i cooked: headcheese pea soup with smoked pork scrambled egg chicken soup (basically just boiled chicken) chicken stew pork stew boiled cow tongue cabbage stewed with kielbasa burrito (super basic recipe, just minced meat, cheese and wrap) egg and tuna salad fried/stewed chicken liver and hearts stewed chicken stomachs fried eggs with tomatoes maybe something else. all very easy dishes, very basic, most of those i cooked only once because i'm too lazy to cook them ever again. i would rate my cooking ability to around 2-3/10

>>8525 That's how it works for advertising or other goals of capitalizing on your pictures. You either seek profit, admiration or fame with your pictures, which is why you want to create the best possible pictures through means of manipulation (either of the environment, the subject itself or the picture after it has been taken). This is not all there is to photography but you clearly can't understand such things.

>>8568 >the best possible pictures through means of manipulation You didn't have understood how cameras work and what photography is. EVERY pic is "manipulated", 'cos there is no camera that doesn't operate with pre-setted settings, certain pre-setted settings. And guess why your digital camera has a PROCESSOR chip built in. It is for PROCESSING a pic-file, that's meaning not lesser than the camera software is EDITING data to a then PROCESSED and EDITED file. So every picture one is shooting then is already "manipulated" and "edited" by the camera software when doing the photo. So why it's either necessary to "re-manipulate", "re-edit" the pictures, or at least to change the pre-settings on your camera. And in your case it's the setting "exposure correction" that would be a recommendation for you to use. And guess why every useable camera have such a function built in. Surely not because of camera giving you always and automaticly the best result in standard or auto mode. And what shall be the sense of your pictures, when not to present your meals in a good manner? For what it will be worth to post much too dark pics with everything looking to greyish an not looking good (with bright colours and enough light to show all the details?

>>8580 >This is not all there is to photography but you clearly can't understand such things. You clearly have no clue so I'm not going to continue with this. Just stop telling people they should be as limited as you.

>>8568 So when you shoot in full automatic mode (like all noobs do) then put the exposure correction on your camera to +1,5 or +2. This will give your pics more brightness and so more details. Because what is to do when there is not enough light for taking good pictures? Yes, either to bring more light in the room/setting (that's why photographers have studios with big lights and flash lights, or shoot their photos at special day times / sun positions), or to put your camera on smaller camera-aperture and/or the film/chip on higher light sensitivity.

>>8582 >making lousy, horrible pics show how unlimited I am No, they just show that you don't care about the quality of the things you do. And that you don't really think about the results or sense/purpose of your doings. For what do you shoot and post the pics of your meals, when every pic is looking the same (grey-slurry-mush) in the thumbnails, and doesn't arouse interest in opening full view? And doesn't show good details when opened in full view, and also doesn't look yummy then?

>>8522 I guess it's Bernd-level cooking, Proxybernd. So, it fits the thread.

>>8476 What is that?

>>8588 Puff pastry.

>>8589 I might try it.

>>8582 Look at his pics: >>7636 >>7639 >>7640 They are bright and have bright colours and good contrast (giving a good spatial impression), and the different ingredients do not look all the same (grey-slurrish); the potatoes look yellow, the paprika looks red, the meat looks rose, all strong in their individual, own colour.

>>8590 Recipe here https://www.youtube.com/watch?v=HWMILtE2qQY

>>8593 Thanks. I might try it in a few days(I am making Hamburgers tonight, Steak with Mash potato tomorrow and my sister is finally cooking tea the day after that).

>>8594 What does tea mean in Australian English?

>>8596 Dinner but I guess it's kind of weird to call dinner that to non English speakers.

>>8594 Bernd has found out how to pimp ready meal supermarket burgers to a more restaurant taste level burger: - butter both bun halves inside with garlic cream - coat the meat patty with plenty of chili powder all over (on the upper side that will be covered with the cheese slice) before putting the burger in the oven. This will give even very plain burgers (without additional salad and vegetables and stuff) a high spicy flavour like the 10$ burgers from the hipster restaurant. And don't mind the big amount of chili: The chili does soak into the meat and also get damped from the cheese, so that the finished burger just will have a crisp spiciness, but far away from any terror levels.

>>8599 That sounds interesting, I don't think we have hipster places that sell that here though. Do Germans cook their hamburgers in the oven?

>>8601 >Do Germans cook their hamburgers in the oven? Don't know. Have no clue how other people doing their burgers at home. Bernd is getting sometimes pic-related-style 2-pack-ready-meal-burgers for free from some "don't-waste-food-network" and puts these ones in his microwave grill. And so that the things don't taste like nothing, Bernd had pimped them a little bit, with some stuff Bernd had in next hand. Which turned out to be a very good method.

>>8602 Ohh. I got a pack of 4 hamburger paddies and I brought 4 Brioche buns, So I will cook the burgers on a frying pan as well as some Spanish Onion and I will also add cheese and sauce to the burgers(I got a nice BBQ sauce and I got a Chipotle sauce I want to try).

These are what I got.

>>8603 And due the garlic cream and the chili powder, the finished burger tastes like well-grilled onions/leeks and pepperoni, without having neither the one, nor the other.

>>8603 That's how Bernd makes burgers today. >>8602 That's the kind of burger Bernd made for lunch as a kid when his parents weren't home. They were pig disgusting and the microwave didn't help at all. What worked somehow was putting the bread in a toaster and just the meat and cheese in the microwave. Your treatment with butter and chilli probably has a similar effect as making a curry and covering the bad taste of the main ingredients. If you get them for free and they're not a health hazard, then it's a good way to make them more enjoyable. As a child, Bernd wasn't this imaginative, he just ate and turned on dragon ball or something.

>>8606 >What worked somehow was putting the bread in a toaster and just the meat and cheese in the microwave. Yes, if you prefer the breads little more firm to bite, it's recommended to toast 'em separately a little bit before putting the complete burger into some kind of oven to heat it.

And one more note to the chili powder thing: Bernd coated the meat patty really opaque/full-covered with chili powder, entire surface full to the edge. With a flat but dense layer of chili powder. And higher layer doesn't make sense, because then you only taste the excess powder on your tongue, but giving not more spiciness.

Got those chicken wings discounted because they reached the shelf life today.

>>8721 Noice.

boiled the chicken again

>>8476 >>8593 Okay I got the ingredients so I will try it soon. It's going to turn out differently though. Puff Pastry in Australia is sold in boxes of frozen square sheets not rolls like that also the cream cheese part confused me as usually I use that to make cheesecakes. I got some kind of soft cream cheese spread instead of the block that I would use for cheesecakes.

>>9135 You can unfreeze the sheets and put them together and mold and cut them however you like. Basically just put them in a pile and then flatten the pile with a rolling pin and cut whatever pieces you want.

>>9135 I don't see why frozen puff pastry would not work.

>>9146 I thought about it but then 2 sheets is two big so I would be wasting half a sheet. Instead I made two smaller ones. >>9147 It will work but the sizes will make it different. Also the one on the left that I put paper under instead of oil didn't turn out so good. I hope cooking it fixes things...

>>9154 I love this thread. All the food here looks like the shit I make and not like what you see on other social media :3 Enjoy, Bernd! Next we'll teach you how to make Zopf.

>>9155 >[AUTOSÄGE]

autosageru nande?

It turned out quite well actually. My sister liked it too. >>9155 Zopf looks interesting.

>>9161 It's the only truly good bread from Switzerland. For normal bread, better buy it in Germany. For some weird reason, they always ask if you want it pre-cut. Maybe they want to make it go stale as quickly as Swiss bread?

Rice with caraway Bellpeppers in teriyaki sauce Honey marinated chicken baked in oven No other pics this time because there's nothing else to really see there.

>>9160 Here it's already reached after 200 posts

>>9192 >Honey marinated chicken baked in oven I need this in my life right now T_T