Why can't wh*te people cook real food?

Why can't wh*te people cook real food?

lack of culture

Sage

Bump

Anglo people =/= Rest of Europe

We're not all Anglos and Scandinavians you know

this is great in wintertime

you have to add some good mustard, artisanal stuff, no mass-produced bland shit

they have "people of colour" to do it for them

Belgian witlof in ham and cheese

delicious af

in fact I'm gong to make some today

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more

you just need a good oven and pyrex ovendish and it is easily made

Flemish beef stew with trappist beer. Serve with fries. Called carbonades in French.

Also how many of you know how to make decent home-made fries? There's a trick you have to know to prevent them turning into sloppy fat lumps. The secret to good fries, another Belgian invention.

looks like shit covered in grease

Every Flemish grandmother knew how to make this best: rabbit stew with prunes. You also add brown table beer like Piedboeuf or a trappist to this, a vital ingredient.

This one is generally served with croquettes, a wink to the Dutch.

Not at all, it is a bechamel sauce (hollandaise, you make a white roux from some butter and flour, and add milk to it), and you add some cheese to this basic white sauce and on top.

Look at this superior med food, nothing like snownigger '''food'''

Are Americans really like this? No wonder you guys are all either alcoholic or take antidepressants

Waterzooi from Ghent. This is with fish. You can make it with chicken too.

Are those cheetos?

spinach and sour cream risotto? 6/10

Poor bait but this is now a food thread.
>post your home cooked meals
Here is mine
>moose meat
>vegetables
>hard boiled potatoes
>pepper&salt
>herbs and other spices
>deer broth
>two yellow onions
>one red onion
>half a glass of porter mixed in
It's heaven.

Didn't mean your post was bait.. Op's post is bait. Sorry..

Old-Flemish pork roast with cauliflower in a cheese-sauce with baked potatoes.

Again the cheese-sauce does not equal molten cheese, it is a béchamel sauce to which one adds some (freshly!) grated cheese. The kind of cheese to use varies with personal taste, best to use Dutch or Swiss cheeses of the semi-hard type, or Belgian ones like Maredsous.

>moose meat

I'd like to try that

lumping unatedstatends with europeans when talking about food


day of the rake when

This is also good in winter, partly mashed potatoes with sorrel and bacon.

Better than Asian food. Pick relate: it's Finnish cuisine.

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You're not adding anything helpful to this discussion, you're just posting pots filled with random veggies and sausages or baby-tier gratins.

Kill your fucking self

Even that is miles beyond what Americans consider food

There is no discussion, it's a weak bait thread.

thank god we are not white

I'm White and i cook and they tell us we're not White. Yanks and dixies...whatever.