>>25538319 needs more Soße

>>25538326 it's not even cooked yet

>>25538338 there is always a need for more Soße, raw or cooked. call it a marinade if you want.

>>25538343 but mom used dry marinade: five spice, long pepper, scotch bonnet, msg, sugar and salt

>>25538517 hmmmmm those are excellent but i like mixing those spices into something like apple juice and marinading the meat in the mixture, i have found that it gives it a very nice flavor. of course this is subjective. long pepper was a great idea too. i wish it was more readily available, it's unfortunate i have to order it online.

>>25538537 apple jews sounds very good the acid can break down and tenderize the meat like vinegar. >it's unfortunate i have to order it online. indeed it is. got it from amazon but most spices I buy from an importeur close to my house.

>>25538550 yup, exactly. all the benefits of vinegar without the excessively strong flavor. i hope it cooks well, keep us posted.

>>25538561 thanks bernd, i will! for now it's [the skin] brushed with concentrated vinegar and sitting in the fridge. it will be cooked this evening. better is to wait a night.

Sandhexen status?

mom also brought me this. you think is good? for how long will i stink afterwards? >>25538660 what sandhexen?

>>25538748 this doesn't taste too great. like onion paste.

*crackle* Der Braten ist in der Röhre. Ich wiederhole: Der Braten ist in der Röhre. *crackle* mom also made this thai chili - garlic - ginger paste

>>25538748 >what sandhexen?

>>25539790 I didn't make any sandwiches is why I'm asking.

chimken flied lice status: d e s t r o y e d pork got a little dark around the parts where it was marinated but nothing too bad. looks worse on image than it was. skin almost perfect. the lice was flied with the paste mom made earlier, also some sweet basil and holy basil leafs. for seasoning sweet black soy sauce, oyster sauce and fish sauce were used.

what does french kc have to say about it?

Mom made threads have become more interesting with recent innovation of video, what's that song?

>>25540631 Я буду рядом by Не Твое Дело. I was feeling the song and thought the vibe would give more justice to the swine that has been slaughtered for my enjoyment and nourishment than a simple picture. Yes, this >>25540579 did unironically nourish the German.

>>25540624 >>25540579 reporting in the fat part looks nice and crispy but the meat has a disappointing color, certainly due to the lack of Soße, both before cooking and after cooking. Rookie mistake! rice looks super soggy, more like a risotto than proper fried rice. did you properly use dry leftover rice or fresh rice? personally i hate soggy fried rice but if you like it that way, im not judging.

>>25540683 the rice mom indeed fucked up. too much oil, not enough heat, fresh rice ... several rookie mistakes. >Soße Are you implying next time I should roast the meat while the meat is covered in liquid and the fat sticks out? doesn't the skin get too wet from evaporating water for bubbles to form?

>>25540669 absolutely based thank you very much

>>25540701 you need to marinate the meat within some sort of liquid mixed with spices, for example apple jews, then you roast the meat normally, then you pour a home-made sauce over the cut bits of meat. i would make maybe a miso glaze since you're serving with fried rice.

>>25540683 it also wasn't the most fatty pork belly. last piece butcher had on saturday 15 minutes before closing

>>25540683 anyways, despite my harsh criticism i recognize the effort and i will give you an honest 6/10 (better than average) because of your use of good spices >>25540716 i see, unfortunate. at least you managed to buy it

>>25540711 the marinating park i do understand and mom will do next time. about the sauce afterwards: it wasn't what mom was trying to aim for. she had a dish in mind she ate in thailand. as always, thank you for your input and valuable tips!

>>25540737 mmm i see i see. good luck next time! also, it is almost impossible to mess up fried rice as long as you use cold rice, so i would highly recommend using cold rice. too much oil and not enough heat isn't much of a problem compared to the fresh rice. no problem sire, you would certainly do the same for me

>>25540747 >>25540706 What did your mom's cook you for dinner? Are they still cooking?

>>25540757 mom made like 1.5 kg of buckwheat stew that 2 days ago so we need to eat it before it goes bad. i'm reposting the picture from 2 days ago because i ate the exact same thing. made it with a can of German pork, a bunch of Russian buckwheat, and some random leftover vegetables from my fridge, including 1/3 of a head of cabbage. also every single spice in my pantry and a splash of brandy.

>>25540804 >buckwheat so the french still have ties with russia. at last i truly see clearly about you. very based leftover cooking. would definitely eat.

>>25540819 i import my buckwheat from russia and i import salo from ukraine. i truly am the lord of war.

>>25540828 are you (partly) slavic if i may ask or is it just culinary excitement?

drinking vietnamese rice vodka btw cheers

>>25540833 no slavic blood but i do have ex-soviet asiatic blood. my mom used to make slavic type foods so it reminds me of home to do the same.

>>25540851 nice. drinking armenian brandy over here, prost!

>>25540852 Very interesting! Probably Kazakhstan or something. Lots of formerly German settlers got relocated to Kazakhstan as well. Some mixed with turkic or mongolic locals. I have a friend who is an offspring of such who's father came back to Germany during soviet times. Very interesting stories.

>>25540858 That sounds fancy! You might remember the Armenian pomegranate wine I posted a couple of weeks ago? I wish I had such now.

your video reminded me of this

>>25540870 Very close! I'm actually half kyrgyz. Mom got a scholarship to study in france and met my dad over here.

>>25540876 I do not believe I was in that threda however it does look quite nice. I need to refill my alcohol reserves so I might order one if you think it was good.

>>25540879 cozy KC tire video >>25540894 That's pretty cool! Can you tell me anything particular about kyrgyz cuisine that sets it apart from the other central Asian meat stuffers?

>>25540911 hmmm. kazakh and kyrgyz cuisine is very very similar overall. there's a big thing about not wasting any meat, so you end up eating stuff like eyes and lungs in various ways, but that's also true for kazakhs and uzbeks. the kyrgyz use many, many more noodles in their dishes compared to kazakhs and uzbeks where rice is a bit more common. one dish in particular that is uniquely kyrgyz is paloo. its basically the same as plov, however, sometimes you replace the meat with dried fruits such as apricots and raisins, and you get a sorta sweet-salty fried rice dish. other than that there isn't much to differentiate it from kazakhs. i will also say that kyrgyz fruit is delicious. they make the best melon i've had in my life, and i've had fancy japanese melons. other kyrgyz fruits are also great eating.

>>25540986 i love the food but since its mainly mutton and horse meat it's impossible to replicate over here. the only mutton i can buy here is mediocre and there is no good horse meat either. this makes me sad. i should go visit them again next summer.

>>25540986 >so you end up eating stuff like eyes and lungs in various way I've seen that on YouTube! Would definitely try. The milk lungs especially. >the kyrgyz use many, many more noodles in their dishes That sounds great! Any dish you can name here I can recreate at home? >Paolo That sounds very interesting! I would like to try using both dried fruit and meat. Sounds almost like a Berber or Levantine dish if it wasn't for the rice. >mutton/horse Never seen them upon the Germany. I bought goat from a local farmer a couple hundred meters from my house though.

mom made pork skin with literally nothing

>>25543025 that's rocks

>>25543032 It's rather fluffy. They're from Denmark. I might buy some pork skin by the kg and make them myself.

I have to say, on full stomach and drunk this >>25538748 smells a lot better. Couldn't bring myself to try more than one night earlier. It's getting more fruity and less oniony-toxic in smell. Still didn't dare to try ans nother bite because I don't want to puke it anything goes bad.

I don’t really like the German food I grew up with. My mom is the great granddaughter of Germans and Swiss people and I just don’t like the old country recipes. I seriously hate pork schnitzel. I hate schnitzel breading. I hate meatloaf. My dad’s side was 100% Polish but we only did Polish staples on Christmas. I like mustard and fresh-made pretzels. But my mom never made that because that’s not a real dinner thing.

>>25543183 >pork schnitzel It's poverty food. Like real poverty.