/ck/ - Food & Cooking

[Anonymous No.16769126]

Post goat condiments, starting with bavarian sweet mustard.

[Anonymous No.16769146]

They don't put that non goat meat, you weirdo. lol

[Anonymous No.16770968]

>>16769126
Hey I literally bought that yesterday at my local butcher.
Any recommendations I should eat it with?
inb4 Weißwurst, I'm not in munich/bavaria atm.

[Anonymous No.16770971]

>>16770968
Weißwurst is the only thing you eat that shit with. It's inferior to any other mustard.

[Anonymous No.16770988]

>>16770968
From the top of my head:
Leberkäse, Braten (roast meat), other sausages
>inb4 Weißwurst, I'm not in munich/bavaria atm.
Packaged Weißwurst is still very nice.

[Anonymous No.16771333]

>>16770968
Put a little bit in vinaigrettes for salads
If you find the sweetness overpowering, mix with yellow mustard when using it as a condiment for something other than Weißwurst

[Anonymous No.16771361]

This right here.
You wouldn’t believe how many foods are improved with a bit of seasoned salmon-dust.
Cheese sandwich.
Garlic bread
Buttered toast
Oatmeal
Baked beans
Mashed potatoes
It’s amazing with those things, and countless others.

[Anonymous No.16772040]

>>16769126
Too sweet.

[Anonymous No.16772162]

>>16769126
top draw

[Anonymous No.16773583]

bump

[Anonymous No.16775005]

>>16770968
Old people in the 80s ate this with cold cuts.

[Anonymous No.16775012]

>>16771361
Squid and crab dust is superior

[Anonymous No.16775019]

>>16769126
Chacha sauce - mainly ground up fried brill fish and shrimps in soy and chili oil.

[Anonymous No.16775049]

>>16769126

[Anonymous No.16775053]

>>16775019
Why are you eating kaka sauce?

[Anonymous No.16775123]

Sweet mustard is such an abomination, holy shit. Worse than Colman's, which smells like fermented asshole.

[Anonymous No.16775323]

>>16770968
cold cuts or smoked salmon works well

[Anonymous No.16775468]

It'd be perfect if it was less thin

[Anonymous No.16775488]

>>16775468
Same with the herdez sauces, I'm thinking arrowroot can thicken it up.

[Anonymous No.16775513]

[Anonymous No.16775522]

Piccalilli - well spiced pickled vegetables in an acidic hot mustard sauce. Can't go wrong with that, it's great for all kinds of things.

[Anonymous No.16775523]

>>16769126
Literally saw this earlier in a store and passed immediately after reading the label. Sugar has no business in mustard - enjoy your garbage made for children.

[Anonymous No.16775528]

Hard to beat Pickapeppa.

[Anonymous No.16775534]

>>16769126
I don't know, would mint work? Mint's used often for lamb, I know they're technically different animals but it could be good.
I've only ever had curried goat before, but I don't know if that counts as a 'condiment' rather than a cooking method.

[Anonymous No.16775537]

Malt vinegar

[Anonymous No.16775549]

There's nothing better on my fried foods especially fish but malt vinegar. A few dashes makes it come alive.

[Anonymous No.16775553]

>>16769126

The German mustards we've tried have been "OK" but disappointing considering the high expectations. What's the deal? Is it a freshness thing (imported products)? Or has German mustard declined along with their people's identity and will?

[Anonymous No.16775559]

>>16775553
They went cheap and easy, just look at their population from that merkel cunt.

[Anonymous No.16775561]

>>16775523
It's okay for things to be sweet sometimes. You must be very overweight to be so terrified of sugar

[Anonymous No.16775581]

>>16769126

For me, it's Oreo Sauce. The fancy store-bought stuff is OK, but I prefer the homemade version, with just a package of Oreos and a little heavy cream in a blender.

It's hard to think of any dish that it doesn't improve. Case in point: we bought some of that expensive chinese Waygu steak recently, but it just tasted like a dead cow. There's five dollars down the drain... But wait, add some Oreo Sauce, and BAM it's like eating at the Ritz Carlton Banks.

You can also pour it into muffin trays and bake it to make homemade Oreos.

[Anonymous No.16775596]

>>16775581
>take oreos + cream
>blend
>put into muffin trays
>bake into oreos
What happens if you make sauce out of those oreos?

[Anonymous No.16775597]

>>16775561
I like the occasional twinkie or devil dog, I just don't hide them in rolls of fat that I don't have.

[Anonymous No.16775607]

>>16775581
> chinese waygu
> $5
waygu, gtfo!
Heck, I'd rather eat elmer's glue.

[Anonymous No.16775610]

>>16775596
You'd get oreo cream sauce.

[Anonymous No.16775615]

>>16775581
That's what's sold to fucking retarded soccer moms.

[Anonymous No.16775628]

>>16775615
... The kind that believe in forced diversity and watch oafra and dr shill. AKA democrats.

[Anonymous No.16775630]

>>16775561
>defending disgusting, unnecessary sweetness on a cooking board
The only reason you find it so pleasing to your palate is because it has been ruined by excessive sugar consumption. Nice projection, though, you fat fuck.

[Anonymous No.16775639]

>>16775630
That means so much coming from a fag frog poster, try again.

[Anonymous No.16775672]

>>16769126

obviously not fucking mustard

[Anonymous No.16775679]

>>16775630

you're probably going into a diabetic coma right now. sugar is great. sweet things taste great. you're just fat and stupid so you try to 'be good' by denying yourself what is objectively good.

[Anonymous No.16775888]

>>16775553
Never seen German mustard has been praised. It's more a quantity but quality thing. You use it as a dip for sausages, frikadelles or roasts, rarely as a spread for bread. So it shouldn't be too spicy or strong in flavour.
Also the whole "Düsseldorf style" shit is unknown in Germany. It's all just simple mustard that tastes like mild dijon.

[Anonymous No.16776753]

>>16775679
>clinging this desperately to sweets
Lmao... I can hear your heavy breathing from here, fatty.

[Anonymous No.16776779]

[Anonymous No.16776819]

Colatura di Alici, basically modern day garum made with anchovies