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#1

Bad Movies / Re: Generate Movie Poster with...

Last post by claws - Today at 02:24:40 AM

#2

Off Topic Discussion / Re: Regional food

Last post by Leah - April 21, 2026, 09:52:23 PM

Where to start?
New Orleans is home to a lot of food, so I'll probably miss some, or have to explain that this dish didn't originate from New Orleans, but around Lafayette.
We have: Poboys, gumbo, jambalaya, red beans and rice, Calas Here's a link to a nearly forgotten food item, Étouffée, Banana's Foster, Pralines, Sno-Balls, Doberge Cake. There are some that are extremely present in New Orleans that didn't originate from here (such as boudin, muffulettas, andoullie sausage) and some that have a longer origin (such as dirty rice and maque choux)
There's others, but I haven't had them yet; be it from little to no places serves it (Turtle soup) or it doesn't catch my interest (Oysters dishes)

#3

Off Topic Discussion / Re: Memes n' stuff of the day

Last post by LilCerberus - April 21, 2026, 09:33:14 PM

#4

Off Topic Discussion / Re: Regional food

Last post by HappyGilmore - April 21, 2026, 08:46:14 PM

In my neck of the woods (Franconia) in Germany, it's all about carp.

In Germany, carp has been a celebrated staple since the Middle Ages, largely thanks to monks who farmed them in ponds as a primary protein source for "meatless" religious fast days. It is a deeply rooted tradition, especially in regions like Franconia and Saxony, where "Karpfen Blau" or deep-fried carp are classic seasonal delicacies served during months with an "r" (September through April).

In America, the story is reversed. Common carp were introduced in the 19th century as a food source, but they quickly gained a reputation as a "trash fish." Because they are bottom-feeders, they are often associated with muddy flavors in the U.S., where consumers generally prefer the cleaner, flakey profile of saltwater fish or farm-raised trout and salmon. Furthermore, the invasive nature of several carp species in North American waterways has cemented their status as an environmental nuisance rather than a menu highlight.

This is the food Germany goes crazy about, white asparagus. Usually served with sauce hollandaise.

In Germany, white asparagus (known as Spargel) is often called "edible ivory" or the "royal vegetable" because of its short, highly anticipated growing season. The tradition of "Spargelzeit" (asparagus season) usually runs from mid-April until June 24th, creating a cultural phenomenon where people rush to enjoy it while it's fresh and local.

Culturally, Germans prize white asparagus over the green variety because it is grown entirely underground, protected from sunlight to prevent photosynthesis. This labor-intensive process results in a more delicate, mild, and slightly sweet flavor profile. It has become a symbol of springtime and culinary craftsmanship, with entire festivals, "asparagus routes," and specialized peeling tools dedicated to its brief annual appearance.

The classic Leberkäsesemmel

Leberkäse is a popular German specialty that is best described as a very finely ground, savory meatloaf made from beef and pork. Despite the name literally translating to "liver cheese," modern versions (especially in Bavaria) typically contain no liver and certainly no cheese; the name actually refers to its traditional shape, which resembles a loaf of cheese.

It is a quintessential "lunch break" food because it is fast, hearty, and widely available at almost every butcher shop and supermarket deli counter across the country.

    The Experience: You'll often see people ordering a Leberkäsesemmel—a thick, warm slice served inside a crusty Kaiser roll with a dollop of sweet or spicy mustard.

    The Appeal: It is the ultimate German street food for workers and students alike because it's inexpensive, filling, and can be eaten on the go without the need for a plate or cutlery.

    The Texture: The meat is baked in a loaf pan until it develops a dark, salty, and crunchy crust on the outside, while remaining incredibly smooth and tender on the inside.

and, of course, the infamous and highly controversal (on social media) Mettbrötchen.

Mett is essentially the German version of steak tartare, but made with high-quality raw minced pork instead of beef. It is typically seasoned with salt and pepper, spread thickly on a crusty roll (a Mettbrötchen), and topped with a generous amount of raw onions.

The "controversy" stems almost entirely from the cultural and safety perceptions of eating raw pork:

    Safety Standards: While many international food safety guidelines warn strictly against raw pork, Germany has rigorous "Hackfleischverordnung" (minced meat regulations). Mett must be produced, sold, and consumed on the same day it is ground, and it must be kept at specific near-freezing temperatures to ensure it is safe to eat.

    The "Mett-Igel": For parties, it is a kitschy tradition to shape the meat into a "Mett-hedgehog" (Mettigel), using raw onion slivers as spikes and olives for eyes. To some, this is a beloved nostalgic centerpiece; to others—especially those outside Germany—the sight of a raw meat animal can be quite jarring.

    Cultural Divide: Within Germany, it is a blue-collar breakfast staple and a favorite at office meetings (the "Mett-Mittwoch" or Mett Wednesday). However, for visitors, it remains one of the ultimate "courage tests" of German cuisine due to the visceral nature of the dish.

I couldn't shorten this, but both the Mettbrochten and Leberkasesemmel look pretty good.

I'd try the others but unsure if I'd like it.

#5

Off Topic Discussion / Re: Regional food

Last post by HappyGilmore - April 21, 2026, 08:39:25 PM

Louisville:

Hot Brown - open-faced turkey sandwich with bacon smothered in mornay sauce. Very heavy, not something people eat often (and not something everyone likes). You should put it on your bucket list.



Derby Pie - overly-sweet chocolate pie usually only served at Derby time. Not a fan at all.

Bourbon balls - Chocolate candy with bourbon centers. Also a Derby favorite but available all year. These are fantastic!

We also claim to be the home of the cheeseburger, so anytime you eat a cheeseburger you're eating my local cuisine.

Looks good.

#6

Off Topic Discussion / Re: Regional food

Last post by LilCerberus - April 21, 2026, 12:30:40 PM

Before the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....

#7

Off Topic Discussion / Re: Regional food

Last post by Trevor - April 21, 2026, 11:47:55 AM

Louisville:

Hot Brown - open-faced turkey sandwich with bacon smothered in mornay sauce. Very heavy, not something people eat often (and not something everyone likes). You should put it on your bucket list.



Derby Pie - overly-sweet chocolate pie usually only served at Derby time. Not a fan at all.

Bourbon balls - Chocolate candy with bourbon centers. Also a Derby favorite but available all year. These are fantastic!

We also claim to be the home of the cheeseburger, so anytime you eat a cheeseburger you're eating my local cuisine.

😋🤤🐢

#8

Games / Re: Answer the question with a...

Last post by Rev. Powell - April 21, 2026, 10:20:11 AM

What's your favorite old song?

[Mean]

#9

Games / Re: Movie Title Chains

Last post by Rev. Powell - April 21, 2026, 10:17:21 AM

"Streets" is not the same as "street" but I'll play anyway.

Mean Girls

#10

Bad Movies / Re: Generate Movie Poster with...

Last post by Rev. Powell - April 21, 2026, 09:44:15 AM