Cooking (not just dinner)

Nooooooooooooo!

Ahhhhhh, that’s better.

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Follow-up notes:

I followed the quiche recipe’s instructions for how long to pre-bake the crust, which was quite a bit shorter than usual (for the crust recipe I use), and I won’t do that again. It wasn’t bad, but I prefer my crust a little more flaky.

However, the quiche recipe in general was a keeper: a lot more custard-y rather than egg-y: 2 cups of half and half (or one cup cream, one cup milk for those who live in countries where half and half isn’t sold) to only 3 eggs. Just add salt and pepper to that and pore over the cheese/veg already placed in the half-baked pie crust and bake at 350ºF for 35-40 minutes until the center is cooked but slightly wobbly. I never thought to adjust the proportions like that, and it’s really amazingly better. Light, creamy, fluffy…yum!

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My son won’t eat cake, but he loves having cakes, especially decorated ones. Given the choice between cake and plain sheets of nori, he’ll take the seaweed every time. He also used to love dried squid. He’ll often make sweeping generalisations about the foods that Chinese people like (as obviously we wouldn’t be expected to know this stuff). “C’mon dad, I want noodles! Chinese people don’t like rice!”

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Slightly off-topic…

Last night’s lead-in story on all the news channels was that Portillo’s, a very popular privately-owned local chain that started out as a hotdog stand, has decided to start allowing ketchup as a condiment that can be requested to be put on a hotdog in their restaurants and drive-thrus.

To show how crazy this idea is, owners of other hotdog stands were interviewed on-camera, and all said some variation of: Yes, we have ketchup, because we sell french fries too, but if someone orders ketchup on a hotdog we just put it on the side on their tray and what they do with it when they get to their table or car is their own personal business…we would NEVER put ketchup on a hotdog for any customer.

That’s right: it’s socially taboo to eat a hotdog in Chicago with ketchup on it (allowances made for young children).

So what are your local crazy food norms?

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Mayo on fries! it’s actually really good, but some people seem to feel it’s weird. Is it my imagination, or is [the thing you put on fries] more regional than most other food choices. In Baltimore it was Old Bay. I’ve heard of malt vinegar, but never lived anywhere that this was a thing

I may have eaten a horse burger in montreal, but what’s weird - eating horse, or not eating horse? (they eat cows, don’t they?)

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This just cracked me up. Celery salt, that claims no salt, with salt as the first ingredient.

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No crustacea? Pfah! I won’t be buying that.

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It’s been certified by Oregon Tilth. I shall be sharing a link.

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Fischbrötchen! (Pickled fish with raw onions and lettuce in a bread roll)


While they sell them everywhere, it’s fun to go to the fish market on a Sunday morning and buy a ton of cheap food and other items before enjoying a Fischbrötchen by the river.

Also Mett, which is raw minced pork and onions




(OK, maybe not the last one)

ETA: And many kinds of döner kebabs, including vegetarian ones:

<img src="//discourse-cloud-file-uploads.s3.dualstack.us-west-2.amazonaws.com/boingboing/original/3X/b/5/b5d7fa1d7b69a403910e4d05c93a22342e1125b3.png"width="690" height=“257”>

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Oh wow, I would go for that one!
The latter, mett, no thanks :wink:

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I’ve never actually had mett, but the Fischbrötchen are really good, and I can also recommend the kebabs. The picture is from the chain that has the best vegetarian döner in the city - it has quite a distinctive taste with the lemon juice.

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A Mettbrötchen is tasty, and the whole family of Mettigel (like the frog you posted) is fun to look at.

Here’s a variant for specific events (say wedding-eve or children’s birthday parties):

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@jsroberts posted the northern German sandwich specialities, in South Germany fish and mett are replaced by Leberkäse (literally liver cheese, neither liver nor cheese are ingredients)


eta:

I just realized that it’s the same with Leberkäse: It is combined with mustard. Period. imho the sweet-fruity taste of ketchup harmonises well with the meaty flavour of the Leberkäse, but do so and you will be on the receiving end of an evil eye.

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I clearly see dill and tomato in there as well!! :smiley: they sound great, I love pickled fish.

When it comes to raw ground meat, I’m just not a fan. The texture is really off putting, and I can’t put my finger on why. Coarsely chopped tartare with an egg? Yes please, pass the toast as well. The exact same thing ground? Nope.

It’s really odd, I consider myself adventurous, but there are some common ordinary things I really don’t care for. At least I worked through my aversion to mushrooms, and I learned from that experience I was on to something–store bought shrooms are to real shrooms like hot house tomatoes are to garden grown tomatoes.

I’m rambling. But seeing a pic of Kermit made of meat will cause that :smiley:

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I don’t know if it’s the same where you are, but this is what you get if you finish a running or cycling race in Hamburg:

The beer is non-alcoholic and there are other kinds of cake, but this was the traditional apple cake. They didn’t have it there, but this is my MIL’s favourite cake - Mohnkuchen (poppy seed cake):

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And @renke, I need to get my ass over to Germany, stat.

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I’m living currently in Bavaria, so it is most likely an alcoholic beer, before and at the end of the race : )

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I was just going to ask if that last photo was of döner!! One of my daughters is crazy about them, and I really like them too. That looks like hollowed out bread, though, not a pita. I think I need to go to that restaurant!

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Love the Prince Albert! /snickers

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Ethnic heritage in Chicago is pretty heavily German and Polish, and so now I know where the prohibition against ketchup comes from!

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