i appreciate the normalization of the “jump to recipe” button
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i just did my standard sourdough recipe. but when it was time to do my stretch and folds, i added in cheddar cubes, shredded cheddar, and chopped jalapenos. I also tossed some shredded cheddar on top when I was about to toss it in the oven.
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Yeah unfortunately it’s all just stupid SEO and a lot of people seem to be turning to AI to do it. So that story about their grandma’s dog’s mom’s friend eating the chive biscuits and they had to make a new batch isn’t even true!
OMG, slight tangent, my favorite (meaning love to hate) thing is when a recipe will be like
Ingredients:
Cheese
Tortilla Chips
Salsa
and people comment “I substituted the tortilla chips for Captain Crunch and the cheese for heavy whipping cream. This wasn’t good at all, and didn’t taste anything like nachos. The salsa was so weird in it. 2/10 stars.”
One of my favs: https://www.reddit.com/r/ididnthaveeggs/
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“I have neither of those things, still hungry, 1 star!” 
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here is my cinnamon raisin loaf. i mixed in raisins and right at the end laminated in a cinnamon, brown sugar, and butter layer. however, i made the mistake of still scoring the top of my loaf which let the butter spill out. it’s still tasty, but i know what to improve next time.
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Raisin loaf with butter on top for Sunday breakfast… YES!
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I’m an idiot. I went to McDonald’s in Germany and we paid 22 euros for terrible food and only one soda between us.
I hadn’t been there for about five years, and even then it wasn’t good, but at least it was cheap and filling. They’ve doubled the prices and halved the quality and size of the meals. The cheese bites had cheese in them that was like dried glue, with as much taste as cardboard. The crust was tasteless and not crunchy either.
The only positive thing I can say is that the chips were hot, but they were also half the size they were five years ago, and they charge 60 cents for a tiny cup of sauce.
I will never go there again.
Is this just this franchise, or is it a trend? I haven’t been to any other fast food restaurants for even longer than five years.
How come they aren’t bankrupt yet? The restaurant was empty; I received my food in under five minutes because there was only one person in front of me at the counter. Years ago, these places were brimming with people and there were long waits.
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If Germany is like a lot of places in North America, a great deal of business have shifted to delivery and many fast food restaurants are extremely busy despite largely being empty.
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Not a single delivery driver and not one car at the drive through and the kitchen was to see through from the counter, they were only making our food (even worse that the cheese bites were definitely fresh made and still so gross) and two people were cleaning (the place was pristine clean I give them that).
Delivery has risen in Germany, but not at all to the extend of the US. I am sure in the evenings delivery will be more as we were there at lunch time.
I checked the menu of three middle class restaurants and for 30 euro we would have gotten better food and two drinks in a nicer place with a waiter and table cloth and decent plates. (15 euro lunch menu: soup or cracker and dip or small salad, burger and fries/chinese food/ mexican food, one small soda each).
Maybe it is because of Germans avoiding American businesses, i forgot that this is a thing. We went there because my relative wanted the Coke glass they are giving away as a promotion and it was close to the autobahn and had good public transport, so when we left they had an easy time to find their way out of the city and I had an easy way home.
I have to admit, the older I get the more I like cooking and eating at home. It is cheaper, better, healthier and can be a social event too, but if it is a trend or is becoming one then a lot of jobs are getting lost, especially low entrance ones.
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Delicious. Warm puddings are not the norm here in the states and a few of my family members weren’t sure they’d like it, but the bowls were licked clean. A real tasty and simple dessert.
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After spending almost a year not finding Löwensenf Extra and settling for Thomy, I finally opened a fresh jar of the former and remembered what real mustard tastes like.
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They sell these at their shop for Carnival. 
I have to admit that we prefer Dijon mustard (Maille) over Löwensenf for most things, but I fully agree that Thomy isn’t doing it and if I need something strong Löwensenf extra it is.
I love Dijon but for me it has different applications. The white wine in Dijon makes it a nice mellow mustard. Löwensenf pairs exceptionally well with sausages or other rich pork or ham based meats while Dijon I would use in a salad vinaigrette, with potatoes or more delicate meats. Smoked turkey with Dijon and shinken with Löwensenf. I’ll admit, I even like the milder Löwensenf with weisswurst even though I know I’m supposed to pair the latter with housmancher senf.
The nice thing about Löwensenf Extra is that despite being made with a white vinegar instead of wine, it’s still complex and nuanced with delicate notes. Thomy is like eating an astringent that has one note.
I use a lot of mustards though. I’m usually stocked with Löwensenf Extra and mittlescharf, Dijon, Pommery mustard, and usually a few other variants like a taragon or horseradish mustard. Mustard is the condiment of the gods!
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True.
What about sweet mustard, like honey mustard or fig mustard?
The first is a must for Weißwurst and the second is so, so good with cheese.
Now I am hungry again. 
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I like most, if not all mustards. I like a sweet mustard with weißwurst as well as stronger more savoury mustards. What we often call Bavarian mustard is sweet.
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I’m proud of the quality of my bread! This is the crumb on this morning’s cheddar jalapeno.
I got a greater rise by spending more time on my slaps, preshaping my loaf after my stretch/folds, and letting the loaf proof at room temp right before tossing in my oven.
I also made a parmesan garlic loaf for the first time.
I’ve been making bread for five weeks and i feel proficient and proud.
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Excuse me, that shit looks nuts! Breadcraft is witchcraft. Glutenmancy.
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Today I learned that this is not a thing outside of Germany. I grew up with this, it is standard in German ice cream parlours everywhere. If you can have it somewhere, I would say definitely worth trying. My favorite version of it is with Kiwi-sauce (green pesto version).
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Ok this is a little wild. I just watched a video of an American woman who used to work for that company, Great Big Story. She was doing a video on mashed potato recipes, and mentioned this ice cream dish where you pass ice cream through a potato ricer, and then use jam for the sauce. But she didn’t say spaetzle maker. 
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