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wayfinder posted:As someone with a strict no-onions policy, I'm out for all of this discussion whoa, very rude to have opinions that are so wrong. schämen Sie sich denn gar nicht?
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May 21, 2018 22:45
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How can you eat all these onions and then interact with other people? I know, „very carefully“ and „lol goons interacting with other people“, but seriously, who eats that poo poo unless you’re like going to bed right afterward?
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May 21, 2018 22:52
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Just make sure that everyone eats onions.
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May 21, 2018 22:58
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If you hate onions I didn't want to interact with you in the first place 
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May 21, 2018 23:04
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Wengy posted:How can you eat all these onions and then interact with other people?
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May 21, 2018 23:10
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Simply Simon posted:I have never given any shits same with garlic. oh no i smell of food, how could i
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May 21, 2018 23:26
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some mothers give their kids grief for smelling like beer/smokes/weed when they come home wengys mam belted him furiously for smelling of onions and a lifelong phobia was born
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May 21, 2018 23:45
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az posted:some mothers give their kids grief for smelling like beer/smokes/weed when they come home onions: hard drugs
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May 22, 2018 03:05
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I CANNOT EJACULATE WITHOUT SEEING NATIVE AMERICANS BRUTALISED!
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You know, on second thought, Fischsemmel discussion is much better. I'm on the fence about onions. There's definitely a point of too much onions, especially raw ones, but you can't just go without 'em either. Incidentally, might I recommend fermenting garlic in honey. If you want your Wohnung to smell like garlic and honey, that is, but who wouldn't?
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May 22, 2018 05:45
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I can begrudgingly accept someone not liking raw onions but not liking onions at all is incomprehensible to me. I think about 90% of the stuff I cook involves some kind of onion-like vegetable.
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May 22, 2018 06:17
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Proud and smelly p o i e (put onions in everything)
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May 22, 2018 07:21
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I love all onions, I have in the past eaten raw onions for breakfast but have stopped due to work etiquette. Onions every day I am Tony Abbott
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May 22, 2018 08:00
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az posted:you know the fish is fresh when the brötchen is called a semmel lmao
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May 22, 2018 08:01
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lol at all the butthurt over someone somewhere not eating onions
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May 22, 2018 08:22
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May 22, 2018 08:31
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joli homme de paille
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May 22, 2018 08:45
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I love onions but also have gute Kinderstube, you smelly barbarians! Also, my mother mostly gave me grief for putting my elbow on the table and sniffling audibly, so now I’m extremely sensitive to these types of behavior. Thanks mom! I also find it legitimately interesting that raw onions are so much more prevalent on German Brötchen than here in Switzerland - the standard bakery-type sandwich definitely doesn’t feature raw onions here. I guess some Canapés do, but that’s a different product category altogether.
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May 22, 2018 10:06
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The trick is to put some salt on your raw onions after cutting them up - give them 10 minutes and the salt will soak out some of the brutal onion-ness, leaving you (after washing off the salty water) with mellow and soft, yet still raw, delicious onions.
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May 22, 2018 10:47
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https://twitter.com/IllyBocean/status/998858760847114240?s=19 https://twitter.com/IllyBocean/status/998859655299317760?s=19
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May 22, 2018 10:52
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SavageGentleman posted:The trick is to put some salt on your raw onions after cutting them up - give them 10 minutes and the salt will soak out some of the brutal onion-ness, leaving you (after washing off the salty water) with mellow and soft, yet still raw, delicious onions. brb, gonna try this out rn
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May 22, 2018 11:00
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Fischbrötchen sind wie Kanzler. Bismarck or bust.
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May 22, 2018 11:05
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The difference in smelliferousness between raw and cooked Knoblauch is insane. The first time I, not realizing this, made some whatever that Couscous "salad" is called again with raw Knoblauch for my lunch I basically smoked out my entire workplace. Visible stink lines emanating from my every pore. It's drat good tho, that acidy edge it adds. Probably worth being socially ostracized and fired.
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May 22, 2018 11:12
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Knoblauch in Alufolie auf dem Grill neben der Folienkartoffel ftw - if it's well-cooked, you can eat a whole clove by itself without any problems. It's even soft enough to spread it on bread and have an amazing Knoblauchbrot without smell issues afterwards! ASK me about my never-ending love affair with Knoblauch and Zwiebeln
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May 22, 2018 11:23
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SavageGentleman posted:The trick is to put some salt on your raw onions after cutting them up - give them 10 minutes and the salt will soak out some of the brutal onion-ness, leaving you (after washing off the salty water) with mellow and soft, yet still raw, delicious onions. Or do pico de gallo. Chopped raw onions, small diced tomatoes (scoop out the seeds and jelly bits), salt and lime juice, and more cilantro than you think is enough or reasonable. Amazing stuff. As for garlic, there's also a huge difference between the bulbs you usually get with the dry flaky skin and the seasonal fresh garlic with skin that peels right off. I only ever use the second kind anymore.
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May 22, 2018 11:37
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All you garlic lovers should try Chinese food. Find a restaurant that has the secret Chinese menu with the pictures. Or an Uyghur one.
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May 22, 2018 11:42
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There’s an uyghur restaurant in Munich right next to the Hauptbahnhof, I haven’t been there in ages but it used to be really good. Re: food chat, I was in Vienna over the last couple days and in an Italian restaurant I had some amazing Hühnerschnitzel with a Käse-Ei-Panade, it was absolutely wonderful and I’ll try to recreate it asap
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May 22, 2018 11:55
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Ich möchte an dieser Stelle eine Lanze für Rosenkohl aus dem Ofen brechen.
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May 22, 2018 11:57
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Randler posted:Ich möchte an dieser Stelle eine Lanze für Rosenkohl aus dem Ofen brechen. Wie genau? Mit Käse überbacken? Oder einfach vorher eine Minute gekocht und dann mit Butter in den Ofen geschoben? Roh gebacken? Bin ein grosser Rosenkohl Fan, zu schade dass es ihn nur ein paar Monate frisch gibt.
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May 22, 2018 12:01
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Randler posted:Ich möchte an dieser Stelle eine Lanze für Rosenkohl aus dem Ofen brechen. 
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May 22, 2018 12:19
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Onions in a discussion thread are like buttholes. They are everywhere and they smell.
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May 22, 2018 12:20
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I just tried pico de gallo myself, although I had to substitute basil for the cilantro because I didn’t have any. I also added a bit of Bruschetta-Gewürz for good measure. Tastes amazing, would eat again 😋
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May 22, 2018 12:48
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Finally got back from helping at a local Dorffest in HOCHFRANKEN for the last couple of days. Holy god, my body is broken. Twenty-Eight years of integrating into regular Oberfranken didn't count for poo poo when trying to integrate up there. Pretty much 60% of the local Vereinskollegen were in the "entweder bisd a gscheider, oder a orschloch, ich hab mich noch ned entschieden"-camp, which required some proving before they had taken to me, but even afterwards, I had trouble understanding the pack. I "get" why pretty much every region in Germany needs its own word for Brötchen, but when you need not only "Laabla", but also "Schdella" to augment your Brödlasvokabular, you know you're in for a ride. All food and drinks were free, so I binged on booze, Lachslaabla and Sau vom Spieß. Time well spent. /edit: Holy hell, this thread is like 7 years old.
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May 22, 2018 12:50
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pidan posted:All you garlic lovers should try Chinese food. Find a restaurant that has the secret Chinese menu with the pictures. Or an Uyghur one. Oh yeah, that's the good stuff. Korean food works as well, because as far as I know, Koreans are second only to Chinese in yearly garlic consumption per capita. Both are over 10 kg.
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May 22, 2018 13:13
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Torrannor posted:Wie genau? Mit Käse überbacken? Oder einfach vorher eine Minute gekocht und dann mit Butter in den Ofen geschoben? Roh gebacken? Just take the bag out of the freezer, toss in oil and spices and then put in oven until toasted to taste.
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May 22, 2018 16:32
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Am I the only one in this godforsaken Faden who boils their vegetables into a mushy slop, the way Mutti used to do??
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May 22, 2018 18:09
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Randler posted:Just take the bag out of the freezer, toss in oil and spices and then put in oven until toasted to taste. I don't think putting the bag into the oven is going to get you anything tasty or healthy.
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May 22, 2018 18:11
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Torrannor posted:Wie genau? Mit Käse überbacken? Oder einfach vorher eine Minute gekocht und dann mit Butter in den Ofen geschoben? Roh gebacken? Mein Favorit: Rosenkohlröschen mit kochendem Wasser übergießen, nach 1-2 Minuten Wasser abgießen, Röschen kurz abkühlen lassen. Dann halbieren, in einer Schüssel mit einer Mischung aus Olivenöl (oder warmer Butter, wer mag), Balsamico-Essig, bisschen Salz und Kräutern durchschütteln und Röschen dann in den vorgeheizten Ofen, am besten Heissluft bei 180-200 Grad, solange, bis sie schön gefärbt sind. (ca 10-15 Min?) Dazu Rinderscheibchen! SavageGentleman fucked around with this message at 22:04 on May 22, 2018 |
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May 22, 2018 21:54
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who doesn't like eating Röschen 
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May 22, 2018 23:01
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Raspberry Jam It In Me posted:who doesn't like eating Röschen 
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May 23, 2018 03:58
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May 23, 2018 06:38
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