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/ck/ - Food & Cooking

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File: 210 KB, 800x1000, Pizzoccheri-classici-800x1000.jpg [View same] [iqdb] [saucenao] [google]
14852861 No.14852861 [Reply] [Original]

Pizzoccheri, buckwheat pasta from the upper Lombardy region. Served with boiled potatoes, cabbage and mountain cheese. Worth the trip to the area itself.

>> No.14853231
File: 75 KB, 2048x1067, pasta-genovese (1).jpg [View same] [iqdb] [saucenao] [google]
14853231

Pasta genovese

>> No.14853264

>>14852861
Reminds me of Stocchazucci. A stew from the lower Lombardy region. Potatoes, cabbage and goat meat.

>> No.14853267
File: 351 KB, 828x828, card_imoni_yamagata.jpg [View same] [iqdb] [saucenao] [google]
14853267

>>14853264
Forgot pic.

>> No.14853284
File: 107 KB, 640x400, IMG_1638-640x400 (1).jpg [View same] [iqdb] [saucenao] [google]
14853284

Kebabpizza isn't really swedish food but it's not like this anywhere outside of Scandinavia so maybe you could still call it swedish.

>> No.14853321

>>14853284

You get that all over Europe. Degenerates eat them after a night out to soak up all the booze

>> No.14853324

>>14853284
if you eat this you deserve death

>> No.14853451

>>14853284
>when one of your national dishes is imported by rapists who entered your country illegally
Sweden yes!

>> No.14853471

>>14853284

I'm Italian and would eat (still nuke Sweden tho)

>> No.14853473

>>14852861
Spaniard here. I made pizzoccheri the other day for my friends.

>> No.14853488

>>14853231
Looks delicious.

>> No.14853489

>>14853284
Scandi pizza is dogshit so this can only be an improvement
>>14853324
>>14853451
Triggered

>> No.14853533

>>14853488
It is. The principle is the same of french onion soup more or less.
It's an easy recipe but time consuming, the sauce is made of white onions cooked 4/5 h

>> No.14853556
File: 79 KB, 1080x810, Pizzoccheri.jpg [View same] [iqdb] [saucenao] [google]
14853556

>>14852861
not enough cheese

>> No.14853566

>>14852861
sounds fucking terrible desu, like some tasteless "healthy" food

>> No.14853601

>>14853566
>shitton of cheese
>like some tasteless "healthy" food

americans...

>> No.14853728

>>14853566

Drink a glass of corn syrup amerishart

>> No.14853742
File: 171 KB, 600x352, ulf.png [View same] [iqdb] [saucenao] [google]
14853742

>>14853489
haha you gay and weak
t. Dane

>> No.14853746
File: 60 KB, 680x383, æbleflæsk_1540930665462.jpg [View same] [iqdb] [saucenao] [google]
14853746

>>14852861
served all across the great kingdom of Denmark
roasted pork belly with apples

>> No.14853770
File: 21 KB, 500x350, retsept-kholodtsa-iz-svininy-b.jpg [View same] [iqdb] [saucenao] [google]
14853770

Holodetz jelly, but not with fruit, but with pieces of meat. It looks like a very thick frozen meat broth. It sounds weird, but it's a very healthy and delicious dish. Especially with vinegar and mustard or some spicy sauce. I actually really like it!

>> No.14853920

>>14853746
Nice

>> No.14853944
File: 53 KB, 380x285, meorav.jpg [View same] [iqdb] [saucenao] [google]
14853944

Put it in a pita with lotsa hummus.
It's an awesome way to eat offal

>> No.14854077

>>14853746
æbleflæsk is a top 3 danish delicacy, but the version in your pic looks ghetto as fuck

>> No.14854079
File: 80 KB, 800x800, nanaimo.jpg [View same] [iqdb] [saucenao] [google]
14854079

>> No.14854253
File: 78 KB, 1024x683, mixiotes-1024x683.jpg [View same] [iqdb] [saucenao] [google]
14854253

Mixiote. A meat en papillote dish from central mexico that uses the waxy film of agave leaves as wrappers. the meats used before the conquista were wild game, like rabbit, quail or duck, but chicken, mutton, seafood or pork can be used. Annato paste, dried chiles, herbs and spices can go in the sauce, the wraps are steamed and served with tortillas, salsa and pickled veg.

>> No.14854372

>>14853770
as an american i have an aversion to jellied food although i know they're popular in some european countries and canada.

>> No.14854398

>>14854372
Same. Fucking boomers and their fish salad jello ruined it.

>> No.14854459

>>14853284
we even have it in canada, anon. don't think it was even invented in scandanavia

>> No.14854473

>>14852861
>>14853264
>>14853267
WTF? I need to go to Lombardy now?

>>14854253
Some Mexican guy I knew would have his wife make this and he would always bring me some when he did. One of my favorite Mexican foods.

>> No.14854610
File: 1.06 MB, 1600x1000, Cassoeula-di-maiale-e-verze.jpg [View same] [iqdb] [saucenao] [google]
14854610

>>14854473
wait till you find about cassoeula.

>> No.14854627
File: 176 KB, 1050x787, img_5006.jpg [View same] [iqdb] [saucenao] [google]
14854627

>>14854473

Yes

>> No.14855013

>>14853231
>pasta genovese
>dish is actually from Naples
really gets your noggin' joggin'

>> No.14856967

>>14853556
Kek
There never seems to be enough cheese...

>> No.14856977

>>14853284
literally have this in australia

>> No.14856982
File: 64 KB, 696x869, blaa.jpg [View same] [iqdb] [saucenao] [google]
14856982

Blaa unironically

>> No.14857152

Poutine

>> No.14857488

>>14852861
>Pizzoccheri
I really like the taste of soba, that sounds good

>> No.14857780

>>14857488

They're supposed to be sort of swimming in hot butter, mind that

>> No.14857866

>>14857488
they are more rustic and tastier than soba imho

>> No.14857914
File: 1.37 MB, 2100x1400, Bitto_DOP.jpg [View same] [iqdb] [saucenao] [google]
14857914

>>14857780
a lot of butter and also a mix of alpine cheeses, usually bitto and casera. But you can use fontina instead if those are too hard to find in your area

>> No.14858204

>>14857780
>>14857866
>>14857914
sounds really good

>> No.14858216
File: 1.01 MB, 3000x3000, 82e6ae07-9f63-4fe3-90d0-f3b973820faa_1.6fc170d4e1bb75e3911fe4a61911ab70[1].jpg [View same] [iqdb] [saucenao] [google]
14858216

Beefaroni

>> No.14859326
File: 19 KB, 384x395, mericans.jpg [View same] [iqdb] [saucenao] [google]
14859326

>>14853566

>> No.14859329 [DELETED] 

>>14859326
Ok chud

>> No.14859346

>>14852861
Am I the only one who feels like its cheating to start with Italy?

>> No.14859352 [DELETED] 

>>14859346
Well no. Italy is the most basic bitch answer.

>> No.14859483

>>14853284
there's a pizza place near me that sells gyros and I checked and they don't do any kebab pizza. now I wanna order one

>> No.14859559

>>14853746
>>14854077
You should try make a mix of mashed sweet potato and apple, as an alternative to kartoffelmos or æbleflæsk. It's pretty good.

>> No.14859570

>>14859352
if it's basic bitch wouldn't that make it more difficult, or are you saying they've got highly regionalised cuisines owing to their relatively recent unification and WWI territorial gains?

>> No.14859583
File: 250 KB, 1600x1200, 97427d92050111c28a2218cf8d7be0ab[1].jpg [View same] [iqdb] [saucenao] [google]
14859583

Meat, watercress, potato, kumara, dough boys, butter and some tomato sauce. Simple as.

>> No.14860012
File: 72 KB, 1534x1024, ćwikła.jpg [View same] [iqdb] [saucenao] [google]
14860012

>>14852861
Ćwikła is really underrated as far as Polish cuisine goes, it's like borscht in salad form
it's more of a side dish though, goes great with some roasted duck or goose, or any kind of dark meat really

>> No.14860312

>>14853284
'ate muzzies but love me kebab pizza

>> No.14860430
File: 192 KB, 1080x1620, 8F9F3289-76DD-4F3C-98CF-BF5ADCD0453E.jpg [View same] [iqdb] [saucenao] [google]
14860430

>>14852861
We aren’t super fancy in Dixieland but we can make some decent bbq

>> No.14860439

>>14853284
dude you can get that everywhere

>> No.14860463 [DELETED] 

Janssons Frestelse

Grated potatos
Onions
Cream
Prespiced canned herring
Topped with breadcrumbs.

It is sex.

>> No.14860468
File: 217 KB, 1200x755, 1200px-Janssons_frestelse[1].jpg [View same] [iqdb] [saucenao] [google]
14860468

Janssons Frestelse

Grated potatos
Onions
Cream
Prespiced canned herring
Topped with breadcrumbs.

It is sex.

>> No.14860522

>>14853770

The smell of this shit always made me vomit as a kid.. like rotted meat and ice

>> No.14860526

>>14854079

Looks like a weird millionaire's shortbread

>> No.14860535
File: 134 KB, 960x742, 5523111.jpg [View same] [iqdb] [saucenao] [google]
14860535

>> No.14860555
File: 38 KB, 724x423, F7A78EE8-3D65-46FD-AAF0-F49358F6807B.jpg [View same] [iqdb] [saucenao] [google]
14860555

Petai belacan, though it is an acquired taste. It's like a large bean with a weird small and sour flavor cooked with a spicy shrimp paste.

>> No.14860562

>>14860535
Well at least give us a name.

>> No.14860575

>>14854610
so it's just a pork and cabbage stew? Anything unique about its flavor other than if I add pigs head or offal?

>> No.14861600

>>14853284
Never had it but had gyro pizza. Was pretty good

>> No.14861618

>>14860012
Recipe?

>> No.14861626
File: 47 KB, 710x400, images (30).jpg [View same] [iqdb] [saucenao] [google]
14861626

This pasta

>> No.14861708

>>14860522
Can't relate. I love it! Always made it with my grandma before christmas

>> No.14862182

>>14853770
holodetz is one of those vile foods that was born out of neccesity, and only exists today thanks to the inertia of culture/tradition.

>> No.14862213

>>14854079
these are the shit

>> No.14862226
File: 53 KB, 800x600, brandade-de-morue.jpg [View same] [iqdb] [saucenao] [google]
14862226

Brandade, an emulsion of salted cod and olive oil.
It's usually mixed with mashed potatoes, but it's also good as a spread or cooked in a pastry.

>> No.14862259

>>14860562
not him but it looks like Yukgaejang to me.

>> No.14862452

>>14862182
It's actually good tho if made properly and many people love it it's a holiday dish. I only posted it because it looks strange to foreigners

>> No.14863669

>>14860468
Herring? It's anchovies, you heathen.

And don't forget to put sliced butter on top of the breadcrumbs.

>> No.14863947
File: 451 KB, 1920x1080, fb.jpg [View same] [iqdb] [saucenao] [google]
14863947

Fairy bread. anyone who says otherwise is sentenced to death via Vegemite overdose.

>> No.14863965
File: 463 KB, 800x800, Noma_2.0_Game_Season-38.jpg [View same] [iqdb] [saucenao] [google]
14863965

>>14852861
rubbish, but i'm sure it taste great.

>> No.14864064

>>14862182
take that back you heathen!

https://www.youtube.com/watch?v=FwbnzEJSbRg&list=PLbS0HkS8Xsorrdr3pPk4lP80tUAzfyxP1&index=14

>> No.14864122

>>14853746
This looks amazing. Anyone know if I can get this in the USA or something?

>> No.14864343

>>14864122
bro just cook it yerself, although i would reccomend outside on a barby to avoid massive smoke issues

>> No.14864756

>>14859583
Was about to post some kinas but safe as

>> No.14864777
File: 219 KB, 800x800, r728.jpg [View same] [iqdb] [saucenao] [google]
14864777

>>14852861
Interesting how a similar buckwheat batter is used to make savoury filled crepes is the north-west of France.

>> No.14864811

>>14861618
https://www.thespruceeats.com/polish-horseradish-with-beets-recipe-cwikla-1137520
here's a random one off the web, should work fine
it's really very simple, you can mess with the proportions if you want

>> No.14864878
File: 227 KB, 1080x873, _20201008_120848.jpg [View same] [iqdb] [saucenao] [google]
14864878

>> No.14865247

>>14853473
What would you say it's an obscure Spanish dish?

>> No.14865266

>>14860575
you should pick up savoy cabbage after the first frost because ice will break the cells of the leaf and the enzimes will produce a better flavour
it's way easier to just put leafs the in the freezer

>> No.14865286

pistowang
Harmogadong
Bito Allen
Sardaki creme
Dinosaur surprise
bistec cakes
crisp taki
fukwat nagant
chinolang chinomah
Cripsdiks
Sagan balls
Chogito con sayo sauce

>> No.14865393
File: 311 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
14865393

Sbriciolata salsiccia e patate. No idea which region it's from but it's absolutely divine and easy to prepare.

>> No.14865626

>>14864343
You can cook the pork belly in the oven on a rack with a water filled tray underneath. Stops llike 80% of the smoke

>> No.14865870

>>14863669
No, retard. The canned fish we call anchovies is not the actual fish anchovies.

>> No.14866748
File: 121 KB, 900x506, baccalà-mantecato-alla-veneziana-3.jpg [View same] [iqdb] [saucenao] [google]
14866748

>>14862226
they make pretty much the same dish in the Venice area, it's called baccalà mantecato.

>> No.14866904
File: 1.31 MB, 735x735, file.png [View same] [iqdb] [saucenao] [google]
14866904

Honey cakes, traditionally made for Rosh Hashanah, the Jewish New Year. There's a lot of different recipes out there. The one my family usually makes is a honey-chocolate marble cake.