/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.