/ck/ - Food & Cooking

>>12091199

>Bread potato

Explain this translation please.

>>12091199
Du bist auch so ne Brotkartoffel...

>>12091219
He means 'Bratkartoffeln' - Fried potatoes

>>12091227

Thank you for the clarification.

Sorry, phonepost and autocorrection.

Wait /ck/,
this german Dinner is unknown in the US? Why, you need some good sausage and Thats it. Needs 20min and goes perfect with egg and possible burger

Do europoors really eat "this"?

>>12091510
Its fucking hard to get the right kind of sausage for this. Never seen it so DIY to get it traditional. Its simple and fucking amazing and the 4month sauerkraut...
To Bad i had no eggs at home

>>12091199
would devour. potato dishes of this style are always delicious as a simple meal

>>12091563
Still 50lbs sausage left... time to send some out for europoors 4 free with handmade smoked bacon.

i like my sauerkraut hot desu. preferably heated in the same pan with all the brat grease.

>>12092687
hot Sauerkraut is nice

>>12092687
Patrician taste

>>12091199
This looks so good!

>>12091199
>Brotkartoffel
>bread potato
I prefer fried potatoes

Needs more cheesy spinach knodel.

looks ok but needs more caramelization

>>12094427
>looks ok but needs more caramelization
This dish was made with precooked potatoes to get it soft and soaking the sausage flavors.
Caramelization is a lil hard with wet food

>>12094450
Whats keeping you from frying the potatoes in the sausage fat? If there isn't enough fat add butter.

>>12094450
That's an easy fix, dude. If you're parboiling, drain them and then put them back on the heat for 30 seconds to dry them out a little before you fry 'em up.

>>12094450
how are boiled potatoes wet?

>>12094472
>That's an easy fix, dude. If you're parboiling, drain them and then put them back on the heat for 30 seconds to dry them out a little before you fry 'em up.
Doing this next time. The whole dish gets 5mL oil so breaking it up or burning goes very fast

>>12091199
nein!/10
parboil the potatoes, let em sit a bit to cool down/steam out and then fry them off in your preferred fat (butter + neutral oil on medium/ medium low heat works really well) you have zero crust on those.

pic related is how they should look,see how they are dryer and crispier? this is because they had some time to cool down before frying. try it, makes all the difference. my mother used to do them with day old boiled potatoes (salzkartoffeln) from the fridge.

>>12094427
>>12094802
ha. basierter bratkartoffelposter

>>12091199
Appetizing pickle.

So its time for round 2.
Doing what you guys said before.
>more bacon to get some fat
>lil butter
>letting the pots cool down and dry

That smell at 11pm, my muslim neighbor hates me so much :3

Its so fucking amazing !
Thx for the tips guys :3

>>12091199
Looks way too oily to me

>>12095774
Thats normal for boiled potatoes and letting oil on. Cant sink in and shines oily.
But dont be sad, I have some SOYLENT left

>>12095812
Guess that makes sense, why would you drink that meme diet drink though?

>>12095818
Im keeping one and if someone wants it its time to kick this person out of house. Same for vegans and the other shit.
Dp you guys have that kind of red smoked sausage in the US ?

>>12095766
Nice, dude, definitely an upgrade! Always nice to see folks come back after incorporating some good changes.

>>12095839
>Nice, dude, definitely an upgrade!
Just this, it was way faster to cook without breaking all that good stuff.
Making a thread for german potato soup this weekend. Damn, had this a long time ago

>>12095828
Fuck if I know what they have over there. We do have some smoked sausages over here but they are mostly cold cuts.

>>12095854
Nice, I'm glad you picked up some advice that worked well for you. I mean, the color on your recent pic vs. the OP is day and night, and I'm sure the texture was better too.

MPW gets memed on pretty hard for his Knorr vids, but he's absolutely right when he says that perfection is a lot of small things done well. Once you get a handle on these little tips and tricks and start putting them together, even in recipes you've never tried before, you really start to notice a difference in your final dishes.

>>12095828
The Southeastern US is noted for quite a few varieties of sausage. Andouille originated in France but was modified for local ingredients and meat when Creole cuisine emerged a couple of centuries ago, and then you have more typical stuff like hot links which are a spicy smoked sausage. And of course we steal shamelessly from just about every cuisine as well. Dried and cured sausage like salami, summer sausage, pepperoni etc. is everywhere, and even in sparsely populated areas we can get our hands on decent sausage like chorizo, linguica, kielbasa, and others. As you move into more populated areas you generally have access to more and more varieties, though regionally you'll also be able to find some better than others (midwest US has a lot of German ancestry and so their sausage is easier to find there).

>>12095877
A moster of words, nice Anon :3
>>12095867
Mhh, thats the sad part about this dish. I cant do it right without that strong sausage. Its so hard packed with flavous the oil is red and smells good AF, so the flavours are based on the the sausage and smoked bacon. Made it with mettenden and it was to weak and soft, Every time i run out of Sauerkraut, sausage or bacon its like wtf, even its traditional german its nearly impossible to get the right product

>>12095910
Than try the next dish im making, its very good