this post was submitted on 11 May 2025
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Cooking

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[QUESTION] What are your favorite spices to use in soups?

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[–] [email protected] 2 points 3 days ago* (last edited 3 days ago) (1 children)
[–] [email protected] 2 points 3 days ago* (last edited 2 days ago)

Thanks for the tip, will do!

[–] [email protected] 3 points 4 days ago (1 children)

Just out of curiosity: what are German sausages and what are Italian sausages? Living in Germany myself there are dozens of varieties of sausages available. I suspect it's similar in Italy.

[–] [email protected] 3 points 4 days ago (1 children)

The German one is Bratwurst, and the Italian are salsicia (picante and non-picante).

[–] [email protected] 2 points 4 days ago

Thanks! That sounds interesting, especially that "Bratwurst" seems to be standardised. Here we have dozens of different varieties, each perfectly valid as a Bratwurst, but often wildly different. Off the top of my head I can think of Thüringer Bratwurst, Nürnberger Bratwurst, Nordhessische Bratwurst, Rostocker Bratwurst, Westfälische Bratwurst or Pfälzer Bratwurst.

[–] [email protected] 3 points 4 days ago (1 children)

That looks fantastic.

...coal?

[–] [email protected] 1 points 4 days ago (1 children)
[–] [email protected] 1 points 4 days ago (1 children)
[–] [email protected] 1 points 4 days ago (1 children)

Maybe? The stuff you buy from the gas station or supermarket for grilling and such. Is it charcoal?

[–] [email protected] 2 points 3 days ago (1 children)

Yes.

Coal is a rock you dig up and is cancerous.

Charcoal is wood that was heated up without oxygen present and burns clean for cooking.

[–] [email protected] 1 points 3 days ago

Cool, thanks for the info.

[–] [email protected] 3 points 4 days ago

Looks amazing, enjoy!

[–] [email protected] 2 points 4 days ago

That all looks delicious.

[–] [email protected] 2 points 4 days ago

Looks great!

[–] [email protected] 0 points 4 days ago (1 children)
[–] [email protected] 2 points 3 days ago* (last edited 3 days ago)

A savory sauce originating from Argentina which pairs well with most meats