/ck/ - Food & Cooking

All of those are shit in America, but KFC is good in Europe.

>>19824046
>Cheese
Poland
>Bacon
Chinese
>Ice Cream
Tang Dynasty
>Mashed Potatoes
United Kingdom
>Apple Pie
United Kingdom

>>19824046
For me it's the meal for 4 from Taco Bell

>>19824079
damn, that one refuses to settle here
we are too exotic market maybe? at least for a tex-mex chain?
One on the list that I'd actually avoid, is Pizza Hut, something bad happened to it.
It used to be pretty good, back in around 2000-2010, but it's ride downill from then on.
Looks like Papa John's is trying to fit in its former place on the market.

Prototype and a GT class

Being laying scumbag, cheap bastard w/ no patience, I picked myself. And there is nothing American about the pizza that you'll see soon enough. (nor Italian, that's even more sure). Clock says 40 min left, but they set those timers for too long, just in case. At least I hope so.
Motherfuckers pull a trick in their menu. At first it looks like your start with a bare pie, you set that inside sauce and next are the toppings. Only there are 3 topping picked for that pizza already, any one next costs you extra, so I ended up with pretty plain pie for some insulting price.
It's $12.10 with 10% tip (or 51 localidos). Sadly, that's even cheap for 40cm/15 inch pizza nowdays.

It's just cheese-mushrooms-ham pizza, nothing fancy.
With garlic sauce on top, cuz that's how pizza should be.
It's getting pretty late, isn't it.
Where is that faggot with my pie?

They did great job hiding all that advertised ham.
Besides that, not much to say, ham&shrooms and cheese.
White garlic sauce to dip the slices.
I won't finish that in one sitting, that's probably most shocking thing for local oldfags

>>19824238
Not like the pizzeria did a great job, but I managed to fuck this pic even more with my re-sizing. Still, over 6mb to just 600kb, worth it.

>>19824046
Get a sausage and mushroom pizza from PJ's, no regerts, polack

From this angle, looks bit better.
That weir white stuff it's garlic sauce, base made of mayo mixed with sour cream/youghurt or both.
Only absolute Italian would find anything unusal here.

>>19824257
Too late, I lied about almost everything and picked "Benek Pizza". It's Polish af.
Accidentaly "Polish" pizza is almost the same as American pizza, maybe that sauce isn't popular in US, but that's it.

7/10, main issue is pizza being 10 minutes too cold. And I even tipped the fucker.
(It's not US, tips are very arbitrary thing here and it's client that is one to judge that).

>>19824257
I've tried PJ's once, but not sausage&shrooms one. Ended up dissapointed, but my guess is that the stuff screwed something up. Pie looked almost ok, but it was too pale and tasted like it was out the oven 5 minutes too early. That was in first few weeks after the opening, maybe that was just because of rush?
When I'll give them their 2nd chance I may as well order that sasuga&shrooms one, why not.
I still can't get over the Pizza Hut, it was so good when it opened here, seriously guys.
Their salad bar was stuff of legends. Potato salad, heavy with mayo, topped with picked cucumbers and other good shit.
People were overusing it, tho. They sometimes had portions size of the bucket, stil somehow carefully put into that tiny, little bowl from PH. We can't have nice things because of faggots like that.
It was a steal anyway, but it wasn't enough for some ppl.
Shame that I was too young and polite back then, today I'd at least ask why didn't they brought their own buckets with them. Or something like that.

>>19824079
why does one crunchwrap look so much bigger than the other. what are they trying to pull here

>>19824354
And why are they crunchy, won't they just brake and drop its inside on your plate/lap/laptop?
I'm bit confused since I've heard someone (from TB maybe?) calling them shells. Like wtf.
No blankets, rolls, skins, bags, whatever. But shells.
Crunch-crunch and there we go, picking this shit from all over the table again.

>>19824380
>what are they trying to pull here
Lazy photoshop, that's all
>won't they just break and drop
It's a flat hard shell wrapped inside a soft tortilla. The pic shows it as open but when you get one it's fully sealed, actually one of the least messy items on the menu

>>19824079
>meal for 4
Why do they insist on lying to themselves that 1 person isn’t eating this alone in the dark?

>>19824459
Oh, now that makes more sense.
Is Taco Bell good at the bang for the buck scale? People don't bring that up in poorfags treds, so I guess it's not the best?
Also, some other anon just made a tred with pretty moderate serving, for $28 he says.

>>19824464
Post your fat fucking pudgy fingers right now

>>19824474
>is taco bell good at the bang for the buck scale?
they used to be, not anymore
And it's definitely not the best but sometimes they serve some tasty sloppa

>>19824505
They're also very cautious with opening shops outside US. I've never seen that bell in my entire life (and I used to travel a little bit). Maybe they're not confident enough about their joint? Or about tex-mex cousine in general.

>>19824516
Probably both, they're product isn't anywhere near as good as other chains like Chipotle, Moe's, or even Quedoba

>>19824544
Although Moe's and Chipotle didn't even look at the pond. The most adventureus one (Quedoba) moved into Canada.
They probably made some marketing polls here and no one knew wtf tex-mex even is (the kind of music being the most picked answer).
All that tleft was to put those delicous shells in the blanket back onto ship and sail back to America.
We don't even have a Taco Bell, because we simply don't deserve it.
That's the short answer.

>>19824046
The best American food is actually Mexican American, specifically burritos. If you can't get tortillas, learn to make them https://www.kingarthurbaking.com/recipes/simple-tortillas-recipe
As for the fillings, black or pinto beans, spicy beef, chicken, or pork, mild melty grated cheese, and salsa (roasted tomatoes, onions, spicy peppers and garlic, blend with some fresh coriander/cilantro, salt and lemon juice). Another idea, get or make some tortilla chips, crush them, and add them to your burritos, adds a nice crispy texture to the interior

>>19824076
Cheese is Poland ? Are you mentally ill ?

It's France and Italy. By far. Export numbers don't lie. The US is the first cheese productor in the world but nobody is buying their shit, it's only to feed their own tasteless fatso. On the other hand French and Italian cheese are being sold all over the World. And nobody ever heard of polish cheese.

>>19824075
Butthurt mutt detected. Europe has garbage tier food. So many bitter third world retards on here crying about USA. Hiding this low effort thread.

>>19824647
>The US is the first cheese productor in the world but nobody is buying their shit, it's only to feed their own tasteless fatso.
It's just a marketing problem. High end American cheese and wines have been superior to anything France can produce for decades, public perception just hasn't caught up yet since there's so much slop made in America too.

>>19824706
> muh hidden quality cheese
Ahahahahahah

No. Next time you're going to talk about California wines...

>>19824706
Dude your country banned unpasteurized milk, how can you pretend to have real cheese ? What are you talking about ?

>>19824046
>McDonalds
is the only one that makes me feel good inside

>>19824738
>Dude your country banned unpasteurized milk
You can buy unpasteurized milk anywhere you want, wtf are you talking about? Most states you can walk into a store and buy it and the ones that don't have very simple legal workarounds that basically just make you buy it directly from the farmer.

>>19824726
>Next time you're going to talk about California wines...
Yeah, about those...
>https://en.wikipedia.org/wiki/Judgment_of_Paris_(wine)
>The Paris Wine Tasting of 1976, also known as the Judgment of Paris, was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant and his colleague, Patricia Gallagher, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from Napa, California). A Napa wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines.

>A 30th anniversary re-tasting on both sides of the Atlantic Ocean was organized by Steven Spurrier in 2006. As The Times reported "Despite the French tasters, many of whom had taken part in the original tasting, 'expecting the downfall' of the American vineyards, they had to admit that the harmony of the Californian cabernets had beaten them again. Judges on both continents gave top honors to a 1971 Ridge Monte Bello cabernet. Four Californian reds occupied the next placings before the highest-ranked Bordeaux, a 1970 Château Mouton-Rothschild, came in at sixth.

>The tasting was not covered by the French press, who almost ignored the story. After nearly three months, Le Figaro published an article titled "Did the war of the cru take place?" describing the results as "laughable" and said they "cannot be taken seriously." Six months after the tasting, Le Monde wrote a similarly toned article.

Damn, it's getting almost crowdy here, I could wait a bit with that order, I've forgot about the time gap.
But still, it's 1:37 am here, I couldn't wait this long.
Out of mentioned stuff, McD, BK and KFC are at worst edible over here. Pizza Hut not so much, lately. Papa John's is still a mystery, same as Subway, Domino's and that Pizza Station.
Here, in the eastern yurop, disguised as a central yurop (or other way around).

But if I was a tourist from far, far away, I'd recommend myself almost any "Bar Mleczny" (lit. Milk Bar), despite the name it has all range of home-like diners, breakfast(ses?) for close to nothing, that's the best part.
Good snitzel? They have it.
2 eggs sunny side up? They have that too.
Pastas, dumplings and various souses to bury them under? Yup, that too.
All milk bars get the help from the gov, so they are able to keep those rly low prices.
The only drawback is that the best stuff is out before the noon usually.
I've forgot the kompot, (cold fruit stew, awesome for summers), they must have a cubic meters of it somewhere at the back, because that one thing never runs out. But it's legit and tasty, don't be afraid to try.

>>19824654
Yo mama made you low effort and it's shows.
Did you even hide it for real?
Nvm, just behave, anon of unknown origin.
This angsty, tho...could you be a fellow polack with too much shame to spend? Take it easy nigga, everyone will come to our place, we will give them kompot and tripe goulash nuddles (yup, they have weird shit too at the milk bars). And everone will be full and happy.
Trust me, haha.

>>19824706
Well, don't wanna be that guy, but it's not like centuries of cheese making (and loving) made French guys suprisingly bad at it, that doesn't work this way. It's shitload of experience and knowledge, you can't just pop in and say that you figured that shit in past 10 years and little Frenchies may as well pack their shit and go home.
I'm not the most dedicated fan of that nation, to put it lightly, but they know their cheese, nothing weird/false/bad about it.
They are also obnoxious faggots and not in the harmless way.
They could make life of many many people worse, simply because USA said, for example "yes", so the little french faggot that lives inside of every single of those assholes, just fucking had to say "no".
Would it fuck lifes of many people, possibly even theirs? Who gives a fuck, we are French being French, go away, you boring people.

Yeah, they are like that.
Their cheese tho, isn't half bad, you won't beat that overnight (overdecade neither).
I'm happy that I'm not French I like those few shitty cheeses of ours, too.
You are not? Appreciate the fact of being born not French.
Being insufferable asshole always hits the asshole back at the end of the day.
I like Italians much better. It's like God took French from French and left just love for food and disdain about h&s regulations.

>>19824915
>It's shitload of experience and knowledge, you can't just pop in and say that you figured that shit in past 10 years and little Frenchies may as well pack their shit and go home.
What exactly do you think happens when some billionaire decides that he wants to make high end cheese or have a winery? Do you think they just start from scratch? Of course not. What they do is pay highly regarded Europeans to come to America and either teach them what to do, or often just to simply do it for them.

Making an excellent, high end cheese or wine is not some question of magical talent; it's a question of money, and Americans have the money to import the most talented Europeans to essentially come practice their craft here. This has been the case for quite some time, as I said here >>19824775. As an example, one of the most influential American winemakers
>https://en.wikipedia.org/wiki/Andre_Tchelistcheff
was a Russian aristocrat who spent a decade living in France studying winemaking before he was hired to come be the winemaker for an American vineyard which was itself owned by a French immigrant.

I don't know why people forget this but immigration to American didn't stop in the 18th century. High end American wines and cheeses at least as good as anything from Europe - according to blind taste tests they're often superior - not because "Americans" are somehow magically more talented, but because America has regions that are exceptional for growing grapes or raising cattle and the many of the most talented and experienced European wine and cheese makers come here to practice their crafts.

Regarding the winery that beat out French wines in the testing I linked above,
>Currently serving as Clos Du Val winery’s director, Portet began as the winery’s first winemaker when founders John and Henrietta Goelet founded Clos Du Val in Napa’s Stags Leap appellation in 1972
it's literally just people of French origin living in America.

>>19824981
I just realised that I won't tell good wine form bad, even if you hit me with both right in the head.
I know good vodka, tho. That's the one that has the least of flavor.

Srlsy, my place is such a no-wine land, that's it embarassing.
You can't even blame it on climate, since bloody Swedes drink much more wine than us. That's true.
And they probably can say more about particular wines, than typical for Poles. "Nice, sweet" or "Bleh, bitter"
We know 5 kinds of wines: red sweet, red bitter, white sweet and bitter. And 5th category, weird ones (Hungarian tokay, Portugese Port, that stuff that Greeks make with the grapes and tree "gum" (dunno the proper English word, I mean those juices, yellow, transparent, smells nice, breaks your fav. jacket).
We are beer and vodka nation to the core.
The same is with cheese, not so long ago we knew like 3 kinds of cheese: white ( meaning cottage cheese), topiony (kinda like American craft cheese) and the every single fuckin cheese in existence, under a modest name "yellow"
I wish I was pulling your leg now, shit's this bad over here. Whether it was a Brie, Gouda or Roquefort, all those were under the name of yellow cheese. Well, we added 4th category "moldy" for cheeses like roquefort some time ago.
Brie and Camembert belong to "yellow" cheese, not "moldy" cheese. If you were curious if there was any rhyme or reason with those categories.
What else...every meat that isn't pork or chicken and didn't ruin you when you bought it is going to be bad. Like rly, rly bad.
Forget juicy steaks from nice cut of nice cow, you better boild that shit for years. Our cows smell of retirement house, I have no idea where our butchers fing this shit.

>>19824775
you are so full of shit, I've lived in 8 states and buying unpasteurized milk was impossible/difficult in all of them.

>>19825064
I don't know what to tell you, bro. Maybe you're just retarded? It's either that or you live in some flyover shithole, which I guess is basically the same thing.
>https://www.rawmilkinstitute.org/find-raw-milk

>>19824498
That's a fairly small amount of Taco Bell for an average American, I'd say?

Once a decent head appears in your cookbook, your all problems are gone. Just like that, gone.
You can dive in money, like McScruge, every man wants to be your friend, god forbid an enemy.
Every lady wants to place her calfs on your strong shoulders.
Honestly, just like that, I swear on me mum's grave.
Ahh, life is good.

Btw. decent head meaning, for example warrazor, any glaive, menvalion, swordstaff, voulge.
First semi-decent one is bill head (t. II). Shit will carry you straight to the sky, but it's bit slow start. And yup, you could even sell those in bulks for over 1k each (for 1 wood and 1 wrought iron spent). Imo, the best investment is to smite those until you're out of materials, smelt that back into wood and shittier iron, rince, repeat.
Also, that semi-decent, poor man's glaive is actually fairly decent weapon, as polearms go.
That's true anon. You'll, most likely start with 2h-swords, but keep your keen eye on the polearms tab, that's where the real treasure is.

I've forgot, Short Pine Shaft (t.III) is also crucial part of those polearms. It has "thrown" attribute for most of the heads, it gives the best profit margin out of all sticks. Long, short, with wire, withou wire, couched, chaired whatever. T. III, Short Pine Shaft, remember it.
If you use those weapons yourself, don't give them to companions, not with said shaft. Once I did that, some shithead thrown his polearm away, basically on the spot.
For npcs there better shafrs, w/o "thrown" shit in them.

Yeah, imagine my suprise that non of /mbg/ fellows replies...

So...uh.../ck/bros...well...do you play some games maybe?