/ck/ - Food & Cooking

Italian here.
I vote Austria, Germany, Danmark or any Germanic country, really.
I know the obvious joke is gonna come up, but I'm being dead serious when I say that anything that comes out of an oven in a Germanic-language-speaking country is gonna be bloody delicious.

>>6569421
Because we are the world's laughing stock in so many fields that we must be good at at least a thing.
In all honesty I believe we have one of the best variety of desserts, and it's so easy to find great pastries anywhere you go, through our unparalleled network of boulangeries-pâtisseries.

>>6569421
>Bite down
>It all comes out of the sides

>>6569432
Ready to have your mind bown?
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.
.
.
.
Just eat it as two separate cream sandwiches.
Either start or finish with the frosted one depending on your taste.

That's a weird way to spell Germany

>>6569425
/thread

>>6569437
Seriously. The only good Italian desserts are the ones with strong Germanic or Slavic influence. The durkadurka desserts from the south are just terrible. God, I hate them so much.

>>6569438
What's an example of an italian dessert from the germanic/slavic areas vs the durka areas?

>>6569425
>>6569437
Gotta love poppy seeds and fat tho

Germanic countries have the best desserts

Arab countries have the worst

>>6569446
Not necessarily "areas" but influence. For example, where my parents have their summer house deep within Durka country near Cosenza, there's an old Viking castle. It was built to fight off the Durkadurkas in 1061. Because of the Vikings having set foot in that area, you can find lots of Germanic influenced architecture there even though it's most definitely dead centre in Durka country.

Anyway, Capri is also firmly within Durka country but Capri cake is Germanic in influence.

Profiterole is also common in Durka country but is of Frankish influence.

Where I'm from, which is in the northern parts of Durka country, we eat fucking krapfen, for shit's sake, though we call them 'graffe'. Graffe have expanded southwards well into the Durkadurka parts of the country, taking on Durkadurka qualities, like being made with rosewater and shit like that. My area, they're made with sweet potato brioche dough and filled with fruit jelly.

The only good Durka influenced dessert is struffoli. The rest are fairly abysmal because they're too sweet.
Cannoli are ghastly. I know Americans fucking love them, but I can't stand the little shits.
Cassata, too (similar to Swedish Princess Cake, which I assume the Normans brought northward with them after trying it in SIcily) is fucking horrendous. Spongecake flavoured with rosewater and sugar syrup encased in marzipan. Too. Fucking. Sweet.
And that's the difference between Germanic influenced sweets and Durkadurka ones: Arab-descended sweets are beyond sugary. They're diabetes in food form, horrid pastries that they are.

Slavic influenced things include babbà (derived from babka), pinza (precursor to panettone/pandoro still eaten in Molise and originally from Slovenia), chiacchiere and other wafers, amongst a few others. They're pretty good, too.

Nearly all the ones Americans know were taken to the US by short, dark and fuzzy Durkadurkatalians and are descended of Durkadurka foods.

>>6569503
>>6569503
> My area, they're made with sweet potato brioche dough and filled with fruit jelly.
To be clear about the graffe, I don't mean that the brioche dough is made of sweet potato. I mean that the sweet brioche dough is made of potato. Normal, yellow potatoes. Not sweet potatoes.

>>6569503

But France has Baba, Kouglof, Bugnes which are basically the same influences as the ones you cite , but also has all those delicious millefeuilles, profiteroles, merveilleux, éclairs, brioches, croissants, kouign amann (hnnnnnngggg), moelleux au chocolat and so many more.
Again, diversity is amazing.

>>6569425
interesting, as a german i would have voted for italy and france

>>6569505
France got baba from our babbà which we got from Polish babka.
After Bona Sforza of Naples, Bari and Milan married Sigismund I of Poland, she brought the idea of soffritto/mirepoix there with her (where it took the name 'włoszczyzna' which literally means 'Italian stuff'). Once Siggy died, she was like "You know what? No." and moved back to Italy, taking her new love, babka, back home with her.
Legend has it that the way Philip I of Spain poisoned her was by spiking the liqueur used to make her babka. Babka is difficult for southern Italians to pronounce ('babbêca,' would be an approximation), so it became babbà, which is easily pronounceable by southern Italian tongues.

>>6569508
Grass is greener, I guess. I like our junkfood sweets a whole bunch, like crostate/crostatine Mulino Bianco and stuff like that, but most things from a proper bakery is godfuckingawful to me.

>>6569540
Thanks for the details, just to clarify I didn't say they were invented by the french in any way, just that you could find them in France too.

Btw I was pretty disappointed by cannoli after reading so much about them. The rest of food in tuscany was so great tho.

>>6569432
>tripfag in charge of eating

I always feel like Portuguese sweets are underrated in these threads. Sure there's pasteis de nata, but pao de deus, bolo de rei, jesuitas, arroz doce?

Just go into a Portuguese bakery if you have one and you'll find tonnes of sweets that have never received their rightful dues.

>>6569425
There's a reason the French call croissants and the like "viennoiserie". The answer is Austria.

>>6569571
Fuck yes! Pasteis de nata are godtier!

>>6569435
Errect and correct. I love jam abd apples and anal bum sex in my nose . Grrrrrrr careful the lion is strong. But where is the soup. Blessed are the flowers. For Im the imp.. Love love love .

CAKE
A
K
E

I'd say britain

I am the devil and all human cake munchers shall bow befor me. Praise be the victoria sponge.

I'm a cake and what is this?

austria tbh

France, Austria, or Italy. I think you could make an argument for any of those three.

Any other answer is troll.

>>6569421
Norway here.

My vote goes to USA, Italy and China. China is seriously an undiscovered gem when it comes to desserts, it just never ends.

for all the memeing that goes on, Britain has some pretty good desserts

>>6570586
>cannoli
TOO FUCKING SWEET WTFBBQ?!

>>6570619
>TOO FUCKING SWEET

Except they aren't. Find a better bakery.

Germans, they know their way around an oven.

>>6569421
cause layers
USA has better desserts
but french, Italy are great too

>>6571216
LE NAZI MEME
HAHAHAHAHAHAHAHAHAHAHAHAHAHA
XDXDDDDDDDD NICE OC I SAVED IT
LOL LEL KEK NICE MEME

If pastries are considered dessert, then my home country Denmark has by far the best. Nothing beats a tebirkes or a frosnapper or a spandauer or basically anything that's a pastry with cream or marcipan.

French pastries made by Japanese people.

Austria is up there. Both in terms of cakes and warm desserts.

>>6572805
Japanese crepes are out of this world awesome.
I find they put more effort in the look than in the taste of most of their other cakes though.

>>6570586
>China
>Desserts

lel

>>6569421

France, Italy, Germany, Austria, and Russia

>>6573359
>Italy
No. And I'm from Italy. Our desserts aren't all that great, tbh.

>>6573134
http://en.wikipedia.org/wiki/List_of_Chinese_bakery_products
http://en.wikipedia.org/wiki/List_of_Chinese_desserts

>>6569421
The desserts that I have had in Tokyo were really really good and inexpensive.

the United States of America

>>6569425
Germany has a great history with ovens.

>>6574983
American apple pie isn't even the best apple pie.

>>6574991
yes it is

>>6573453
I know what chinese desserts are, I've lived in HK and worked/traveled in China for several years.

First off you said "Chinese desserts" and your links mainly cover HK and Taiwan desserts, as well as some Guangdong delicacies. I agree there are great desserts in HK and the general Dongguan area (Shenzhen-Guangzhou).
Try tell a local HKer he's chinese and see how he'll treat you.

Second, actual "chinese" as in "Mainland" desserts, basically from all of China except Cantonese cuisine are overall terrible.
Unless you like flakes of pork meat, mayo and peas mixed with your brioche and cream, and besides the occasional "fruits coated in sugar" skewers, all the "chinese" desserts are hacks of western or cantonese desserts.

So unless by "chinese" you meant "HK/Macao/Canton", I stand by my "lel".
Even lel2

>>6574983
>>6574995
Americans really can't do anything right.

>>6570476
that's not a dessert though.

>>6574995
apfelstrudel here, apple pie a shit.

>>6569421
Asians... if you live in a major city you'd know.
All the baked goods are the best and typically lowest price too. It's depressing because I'd rather be getting it from an actual Euro.

>>6574995
Apple crumble reporting for duty - nobody rates american apple pie, its toddler food

>>6572781
someone got triggered. Calm your tits lol.

>>6574983
What's so American about apple pie? Isn't it the exact same recipe than in europe?

>>6575046
Nothing but branding, people need something to latch onto to define their identity.

>>6575046
yuros don't put fake cheese or bacon on it

>>6570600
But they calls it pudding!

>>6575007
That's some weird cream apple sauce, right?
It couldn't be cheese, nobody does that.

>>6569421
If you don't mind not being able to move afterwards, British puddings are seriously delicious. They just aren't photogenic....

>>6575059
>Serving apple pie with cheese is common practice in parts of New England and the Midwest.
http://www.thekitchn.com/an-apple-pie-without-the-chees-99573

>>6575059
>nobody eats cheese with fruit
superman

Pastry chef here. I'd say a majority of the desserts I make (and enjoy) have French origins. Usually when I think of American desserts I think of brownies and cookies and other shit your grandma would make. America did invent the chiffon and angel food cake though, but recently Asia took the chiffon and invented the butter chiffon which I think is much better than the original American version. However, when it comes to more modern desserts, I think American fine dining is pretty high up on the list.

>>6575034
It's a warm sweet dish you eat at the end of a meal. How is it not a dessert?

>>6575089
isn't it a main? It's served with herbs and shit idk

>>6575100
herbs? That's ground poppy seeds and sugar. It's filled with jam.

>>6575064
>mfw the Midwest is at it again.

>>6575064
the concept that someone could basically think "hey if cottage cheese work, kraft square will do the same right?" make me die a little inside.

>>6575089
It is mostly dessert but it is not uncommon to eat it as a nain dish where i live

I want to fuck that dessert