Moved to the cuisines thread, and added tags.
Try to keep food and drink threads separate 
//Mod
Thanks Xezr for moving. As I noticed that i was on the wrong topic it was to late i had pushed the button.
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Gouda is really good!!! I also love Swiss!
I like peeps. I donât love âem, butđ
no-one has any more food to share?
well I propose a competition,
who has the fanciest dinners?
- prettiest dinnerware
- nicest tablecloths
- most ornamental tables
- pretty stuff!
moderators can be judges.
This merits new topic. Since if it continues here, topic will get closed eventually for derailment.
//Mod
youâre the moderator here maâam do as you will.
I qualify for none of these. I guess I can still participate, but Iâm not counting on winning. Lol Go middle class with no decorative taste!!!
Habanero corn bread!!! My grandpa made this when he came over one time. Use any corn bread recipe or mix you have, throw in a little chopped habanero, I really mean a little, and be prepared to fall in love!!!
if nobody else gives their dinner arrangements youâll win
Hot dog! And all I posted was a corn bread ingredient!
Potatisbullar (Swedish potato cakes/patties)
These ones are one of my favorite meal in the schools 
Especially those with pork in them (some of them have the pork/bacon on the side). I think I ate six-eight pieces per portion (total 12-16 st).
(I had a little difficulty to find facts about these. When I tried with âpotato bunsâ I got (for some reason) hamburger bread/buns instead 
)
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Fläskpannkaka (Swedish pork pancake. Or; pancake with diced pork).
Another meal that I enjoy. The schools had small thick mattress like pancakes that I very much enjoyed.
They are traditionally served with lingonberry jam.
Mattress likness
Homemade fläskpannkaka
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Holy cow! That looks so⌠freaking good!
You gotta order them 3 days in advance, itâs a local bakery in a village near to me.
Death by Chocolate Brownie
Biscotti, Apple, Caramel, and Nutmeg pastry bomb
Traditional cinnamon bun, glazed with bourbon
3 Likes
Hello friends and @devs. I will introduce another German dish what is well known at the place where I live. Depending from the Region of Germany it has different names.
In the Region where my wife growed up it is called âPuttesâ. In the Town where I was born it is named âKesselskuchenâ. And in the Region where I live now together with my wife it is called âKnällchenâ. Some funny names.
It is easy to make and the Ingredients are available everywhere.
My wife was so nice and had taken photos as she had cooked it on Saturday.
You can make it with different Ingredients. For example with raisins (that was the one that my grandmother cooked) or with baking plums. Or you can make it harty with bacon and sausage.
The one that is shown below is the harty variant with bacon stripes and âMettwurstâ that is a smoked and spiced Sausage made from Pork or Cow. You can take also Italian Cabanossi or some sausage what is common in your country and what is similar.
You can grate potatoes by yourself. Take please predominantly waxy potatoes (That one you take for salads)
You can also take ready prepared grated Potatoes when it is available in your country. The two pots in the background on the first photo are similar for the ready grated potatoes
So here we go:
What you see on the photo are the Ingredients.
2 kg potatoes grated
4 Onions
4 big or 5 small eggs
Salt
Pepper
Nutmeg
Plant Oil or Rapeseed Oil (take a oil what is taste neutral. Not Olive Oil!)
3 smoked sausages (geräucherte Mettwurst)
250 gr. Bacon Stripes
Preparing
Stir the grated Potatoes with the Eggs and Nutmeg
Add a little Salt and Pepper.
Peel the onions and grate them, give them to the dough and stir it.
Cut the smoked sausage in slices and give it into the dough
Add the Bacon stripes
Stir it all well.
Eventually season to taste with salt and pepper.
Give a little Oil in a casserole so that the ground is well covered.
Heat the oil. It must not boil.
Take the Casserole from the Stove and fill in the dough.
The Oil on the ground builds a crispy surface and it will not glue to the ground.
Take it in the oven by 180 ° Celsius by two sided heat.
Let it bake for 2 hours without a lid.
It is ready when it is golden brown and crispy on the top.
A cold beer 
tastes very well beside this. And after you are filled, drink a good Aquavit.
A fine dish easy to make especially on cold days . And it tastes also well when you warm it up after a day.
Enjoy 
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