Oh dear

Balkan grill

So I looked this up and found a restaurant in Germany? The food looks amazing and I’m going to have to find recipes for half their menu.

So the way this discussion is going, it reminds me of an old cookbook that describes curry as “a gravy laden with spices and made with the milk of coconut.” While the description conveys the details well, I don’t think any sane person would say gravy and curry are the same category. The issue comes from the difference in cultural meanings and the way languages steal words. My classifications are based off the mid western American concepts of hotdog and there for would not work outside of a region familiar with it.

I guess the only good option to finally solvr this debate would be a latin taxonomy like we do for animals and plants.

no, translated

pizza is a casserole

Tacos have loose meat

Those chicken strip tacos are liars.

Of course the americans were offended the europeans had better sandwiches.

only because they hadn’t tasted good bread before. whenever i’m in non-UK europe I practically live off of sandwiches.

Naturally.

I mean, this is a common prawn sandwich from us in Sweden:

You can get them anywhere and they not only taste great, but smell fresh and lovely.

Though, I can absolutely see a reason why this should not be allowed on a plane; shellfish allergy.

An interesting thesis! Please elaborate, and then let’s discuss where the lines are between casseroles, quiches, open pies, pastry-covered pies, calzones/empanadas/gyoza and wraps/burritos

The first one? Doe not look AI to me

casseroles are jumbles held together with a binder (like egg, or cheese). some have pie crusts (on the bottom and/or top, example chicken pot pie). they are often one dish meals (the pizza pan) and often identified by their baking utensil (the pizza pan).

I mean I sometimes just eat straight bread.

it’s the lack of deformation in the bun and the mustard looking like ez cheeze that’s uncannying my valley

i used to, but then i discovered the local olive oil press and, uh, i have gained some weight.

Fair. I personally think that a pizza doesnt quite qulify, but i see the logic. By this logic, however, all pies are also casseroles. I’m OK with this. However, where does an open-faced bagel with shmear fit? Or a calzone?

You switched to just drinking olive oil?

https://oblizniprste.si/slastni-kruh/hot-dog-strucke/

Here you go. Even the recipe to make it.

Counter arguments, a hotdog is a sausage, the bread is a condament. When you buy hotdogs at the store you’re taking about the pack, when you’re cooking a hotdog, you’re taking about the sausage being cooked. A hotdog on the grill is not in the bun. When you’re eating a hotdog without a bun, you’re still eating a hotdog.

In the other direction, a hotdog with mustard is still called a hotdog meaning the mustard has no say in the state of the hotdog.

Furthermore, we have splitlink sandwiches so a sausage as sandwich still needs the sandwich modifier. When I say “hotdog sandwich” it’s bothersome because it conjures the idea of hot dogs between two slices of bread.

So if a hotdog is a hotdog with or without the bread, and a hotdog is a hotdog with or without the mustard, than the bread plays the same role and becomes a condament for the eating of a hotdog that belongs firmly in the category of sausage.

Spare points to back this up is taco, chicken taco, fish taco, street taco, all need the modifier “taco”. If I say we’re having fish and serve a tuna taco, I’ve not given you the accurate information. The same goes for wraps, without the “wrap” modifier you get different information. In reverse, we do not ask for a bun to get a hotdog. Following along that line, we have split bun sandwiches which use a bun and are not explicitly hotdogs.

Lastly, with this information you can order the incredibly cursed, split link split bun sandwich with mustard which presents as a cut hotdog with mustard but is in fact an entirely different thing all together.

all i can think is that it must be uneven lighting. that draws attention to and creates deeper shadows on part of the photo (more obvious on the photo of the raw rolls) and covers up other shadows in a way that makes it harder to intuit depth on 2D images.

thanks for the recipe btw!

::: spoiler just for fun. the difference between google translate and firefox’s built in translate.
Here’s Firefox
For 6 loaves
500 g soft flour
1 sachet of dry yeast or a little more than half fresh
100 ml of lukewarm milk
150 ml of lukewarm water
30 g of softened butter
1 and 1/2 tablespoons of sour cream
50 ml of oil
1 egg
1 teaspoon of salt
1 tablespoon sugar

Here’s the Google
For 6 croissants
500 g soft fluoride
1 sachet of dry yeast or a little more than half of fresh yeast
100 ml lukewarm milk
150 ml lukewarm water
30 g softened butter
1 and 1/2 bids sour cream
50 ml of oil
1 egg
1 teaspoon salt
1 suck sugar

heh keep knockin it outta the park Googs. anyone know where i can buy some soft fluoride?
:::