- Joined
- Apr 12, 2021
Europeans who complain about American bread being sugary bought Wonder Bread or more likely, have never been to the US and are just reciting things that they read online. Actual bread has no more sugar in the US.
Niggers Eating Cornstarch - And any other weird nigger food related shit
- Thread starter Wendy Wheelchair
- Start date
- Joined
- Jan 19, 2020
It's not just sugar content. They complain that it's too soft/full of air/etc and that it lasts too long eeew chemicals
- Joined
- Apr 12, 2021
Must be German. A lot of German bread is closer to horse bread than human bread.
The French and the Italians know how to make good bread, and their breads are full of air and soft.
- Joined
- Mar 5, 2023
Having family living in Europe and also knowing how to make bread - in various european countries people grew up with freshly baked bread that, even if not sourdough, is still from a bakery.
In the past decades the quality has gone down but it is still baked fresh (it just tastes less "natural")
I think in the US it is harder to find bread that is of that quality because it is an in-between of sourdough and "white bread" (*). In the US it is easy to find sourdough in more specialized stores and the quality is better than what you will find in your average bakery in europe at large. This type of good bread will also cost you more than the daily bakery bread bought in europe
*I have no idea why people criticize only "white bread" when it is pretty much all types of sandwich bread.
For sugar - unless you are using a starter for sourdough, you need some type of sugar (or honey) to feed the instant yeast
Sourdough probably lasts longer than the shit in a bag bread; most people who never made bread have no idea how things work, but they know that the bread they buy from a bakery in europe is much better than the average person consumes in the US
These are all types of bread you can easily find in the US, from a variety of stores:
There is 2, maybe 3, that would taste okay to an european. None that would taste like this a good sourdough that you would buy from a nice baker at a farmers market
TLDR: you can get amazing bread in the US if you know what to buy. People think bread is just bread and then are shocked when they cannot figure our why what they bought at a fraction of the price tastes like diabetes in a bag
Also yes, I am a sourdough supremacist. It is obviously the best "type" of bread - I am a bread autist
In the past decades the quality has gone down but it is still baked fresh (it just tastes less "natural")
I think in the US it is harder to find bread that is of that quality because it is an in-between of sourdough and "white bread" (*). In the US it is easy to find sourdough in more specialized stores and the quality is better than what you will find in your average bakery in europe at large. This type of good bread will also cost you more than the daily bakery bread bought in europe
*I have no idea why people criticize only "white bread" when it is pretty much all types of sandwich bread.
Yes, chemicals impact the texture of bread.
For sugar - unless you are using a starter for sourdough, you need some type of sugar (or honey) to feed the instant yeast
Sourdough probably lasts longer than the shit in a bag bread; most people who never made bread have no idea how things work, but they know that the bread they buy from a bakery in europe is much better than the average person consumes in the US
These are all types of bread you can easily find in the US, from a variety of stores:
There is 2, maybe 3, that would taste okay to an european. None that would taste like this a good sourdough that you would buy from a nice baker at a farmers market
TLDR: you can get amazing bread in the US if you know what to buy. People think bread is just bread and then are shocked when they cannot figure our why what they bought at a fraction of the price tastes like diabetes in a bag
Also yes, I am a sourdough supremacist. It is obviously the best "type" of bread - I am a bread autist
- Joined
- Jan 19, 2020
Sourdough is good but rye and pumpernickel are better fight me irl stalker childAlso yes, I am a sourdough supremacist. It is obviously the best "type" of bread - I am a bread autist
Cuntspiracy Man
kiwifarms.net
- Joined
- Apr 29, 2021
- Joined
- Dec 28, 2014
Flour, water, yeast, salt, a tiny bit of elbow grease. You now have great bread anywhere in the world.
- Joined
- Mar 5, 2023
When I say sourdough I mean using a sourdough starter (ie fermented flour and water mixed). I have had sourdough bread made with rye flour and I like that! I think I had pumpernickel bread and it's not my thing
Now, I prefer bread that is airy, with a crunchy and "smoky" crust, and a slight sour taste from the starter - but that is purely preference. I also tend to prefer breads made not purely of white flour, but a good white sourdough is really up there.
Sourdough baguette for the win! Blah, blah blah, it may not be traditional (idk, not french, that's what the internet says), but I think they are better
- Joined
- Dec 25, 2017
I have so many questions, such as is it normal that turkey meat has that color?
This is how it looks to me:
Also, yes, turkey meat can be very bland, but that's not how you solve it... not only what she managed to make looks disgusting, it can be way cheaper by using natural ingredients. Are blacks allergic to vegetables?
- Joined
- Mar 4, 2019
Except I have been to america, multiple times, and while I was there I bought supposedly high quality, wholegrain bread, not that white shit. It was sweet. It tasted as sweet as brioche. Your commercial bread recipes are loaded with sugar.
- Joined
- Apr 12, 2021
You bought something weird then and I bet I could find an equivalent product in a European grocery store.
Our bakery bread is made like this:
- Joined
- Jul 6, 2016
I think ignoring the sin of microwave rice the second recipe is much closer to what it is supposed to be (enchilada with extra melted cheese instead of a red sauce) than the first recipe is to chili. Even if we stay in the genre of "barely functional human adulting and making dinner with more than one step" you could make that much better by draining all the vegetables and pouring the contents in a pot with some stock and simmering it for 2 hours. You also don't have to add as much salt if you use stock because it's already there (yes, there is also salt in canned food but the water is less salty then stock)I would 100% eat the first one over the second. The techniques for the second recipe were all wrong.
- The chicken looked like the saddest thing on the planet
- Not sure on this one - but doesn't milk tenderize meat? Since there is so much liquid cheese, why not incorporate it earlier?
- Using tortillas is such a waste both from a caloric pov and taste (yay sogginess!). She is basically making lasagna, just follow that and use lasagna sheets
- There is a beginning of making a rue, but then is lost by just adding broth before anything can be done. That liquid thing that she produces is far too watery to add
- That fucking spray of non-stick coating killed me. It's so useless and so much is being used!!
- Joined
- Dec 25, 2017
Isn't this how all bread is generally made? There are some variants for specific bread, but it's how you do it.
- Joined
- Dec 28, 2014
I don't generally add sugar either. The only part of the process where I might use sugar is I'm unsure about the yeast. So I'll put in a pinch when I mix the yeast with a bit of warm water. It's just to see if it's alive, though.
I will occasionally throw in something like molasses for a dark bread.
- Joined
- Dec 1, 2020
I think the confusion about US bread may be the use of dough leaveners. Also, lean vs full fat bread- In my part of the US, very dairy centric, a lot of bakeries use milk instead of water. Creates a much softer, spongier bread than of water was used. Just a bread enjoyer, that's all
- Joined
- Dec 17, 2019
I always say that half of Europeans mocking American cuisine are cranky because they're hungry. You can usually see them bitching that Americanized dishes use meat and dairy more often and how that is an insult to the dishes, but never bring up the fact that the modifications were made by immigrant who had better access to meat and dairy. The bread debate feels like a derivative of it, mocking Americans for making a soft sandwich bread instead of having almost nothing but horsebread.I think the confusion about US bread may be the use of dough leaveners. Also, lean vs full fat bread- In my part of the US, very dairy centric, a lot of bakeries use milk instead of water. Creates a much softer, spongier bread than of water was used. Just a bread enjoyer, that's all
- Joined
- Nov 19, 2018
Bitch, I lived in Germany and they couldn’t even be bothered to refill the produce as it runs out each day AND they don’t keep it misted like they do in the US, so it’s always dry and dirty when you buy it. It was always a crap shoot getting basic fresh herbs like cilantro, too: some days they’d have it, some days they wouldn’t.
- Joined
- Mar 5, 2023
Bread with milk is also done in europe, it's a way to do bread. I think sandwich bread is just sweeter than the other type of bread. There is a major problems when discussing bread as there are not a lot of ways to refer to it, and people just assume it is "just bread".I think the confusion about US bread may be the use of dough leaveners. Also, lean vs full fat bread- In my part of the US, very dairy centric, a lot of bakeries use milk instead of water. Creates a much softer, spongier bread than of water was used. Just a bread enjoyer, that's all
Again with my sourdough supremacy: I have had amazing sourdough bread that contained milk! That is likely very different to the type of bread you are referring to. But I could still wrongly think we are thinking about the same bread and I could then argue that the "bread with milk" I had was not sweet, while you would argue I am an idiot.
If you bough sandwich bread, it will taste sweet to you. My normal bread is sourdough, so if I ever buy any sandwich bread, no matter how fancy or "healthy" (aka wholemeal) it is, it ends up tasting sweet.
Next time, search for a specialized bakery and buy bread there. It will be a lot more expensive, but you may find it is better than the bread you usually buy in europe
Idk, I am a sourdough supremacist so yeah, sandwich bread is much more inferior. Although... it's then like saying every time you eat meat it must be a fillet mignon or ribeye or something like that. Since I am not actually autistic, I get that it is not realistic, and most times you will likely have chicken and the nice cuts of beef are more of a treat
I have also seen a lot of other countries that routinely use sandwich bread (gasp! England!), so America is not alone there.
I like sperging about bread, so won't apologize for contributing to this thread derailment
But some "eating cornstarch" in the wild - in a very random Youtube video on pregnant women
The question is "weird cravings you have experienced?"
As part of the video, this woman is trying to convince others that she is actually currently pregnant. Although she is faking it, she probably was not lying about having a child which means she has been pregnant before.
Some people in the comments were shocked anyone could just say they are craving cornstartch
- Joined
- Apr 9, 2022
It's weird seeing Europeans complain about American things. They'll pick things apart over minor gripes and then act like they're more cultured because they do things in a way that look to an American to be worse overall.
"Your bread is too soft, sweet and full of preservatives" could easily be reversed to "I love hard, earthy bread that expires in a few days." Or they'll say that a few ingredients in a dish will make it "inauthentic" but not see how it could make the dish better.
I'll resist going on a tangent about urbanists, but I will say that I heard that Americans handle shopping carts differently, and that makes me want to see a European complain about that.
- Joined
- Jul 27, 2017
As much as I like to dunk on darkies for their questionable palates, I occasionally enjoy candy cigarettes which are effectively hardened cornstarch, gelatin and corn syrup.