tnw said:
Hey Onkel, my roommate's friend from Muenster is visiting right now, and he didn't really understand what schinkenbrot was. Is it a regional thing or something?
He also didn't have very nice things to say about baumkuchen :lol
The culinary expertise from your roommates' friend does not make me wonder at all, considering the traditional Münster dishes are traditionally comprised of slaughterhouse waste

(google for "Potthast" and "Töttchen"). Schinkenbrot is not a protected term, so it's possible that it isn't recognized in all regions under that name. On the other hand, it makes me wonder, as the Westfalian cured ham (Westfälischer Knochenschinken) is another specialty from the greater westfalia region.
Thanks for your recipe!
Ryder said:
I tried my hand at some french toast this morning; turned out MUCH better than expected. Much thanks to Alton Brown for the recipe, hahaha. His called for honey in the custard to add some extra sweetness, but I opted for brown sugar and a small amount of vanilla extract instead (I'm addicted to vanilla, regardless of whether or not it's a bad idea).
But now that I've gotten over the "Am I culinarily retarded? Nah... I can't... well, maybe I can... AGHH" hump, it's time to try my hand at some actual dishes
I shall scour these holy pages of yonder thread of magical cooking-ness and will find a path!
Any tips for some easy dishes? Some of the stuff here looks flat out incredible, but they seem a bit difficult; not just in execution, but in preparation. When I say easy, I don't just mean easy to make, but something simple in execution as well as in ingredients/requirements. That sorta makes sense.
Hi Ryder, congratulations on the first success!
Most of the dishes I have posted here are also easy to make, I did most of the cooking after work. Most dishes can be made in one hour or less and with common household items. I recommend that you also check the earlier cooking threads for even more dishes:
Volume 1 (index incomplete by far, about the double amount of dishes to be found there! Just keep browsing.)
Volume 2
Keep on cooking and share your results, please!
ItsInMyVeins said:
OnkelC's Strammer Max made me want something similar, so I did a fake one yesterday, a bit less fancy I'd say
Today I picked up some food at the local chinese restaurant. It's pretty decent food and good portions.Beef and tomato sauce with rice:
looking good, thank you for sharing, too! A "Strammer Max" made with cooked ham instead of smoked/cured ham also goes by the name of "Strammer Otto", so you just wanted to show your intimate knowledge of the subtle differences in the "eggs on bread" discipline, right?:lol
Looking forward to seeing more of your dishes, too!
Here's my yesterdays effort, stuffed bell peppers:
Schnitzel for tonight.