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/r/Dachschaden/comments/10qn9oa/d/j6ve8ny/

Neonazis gab's auch in der DDR, das ist nicht ein rein importiertes Problem: https://www.deutschlandfunk.de/die-ddr-und-ihre-neonazis-real-existierender-100.html

Commented by /u/Hero_without_Powers in /r/Dachschaden on February 1, 2023 22:42:39
/r/ProgrammerHumor/comments/10pcfsb/why_even_have_other_programming_languages/j6lkock/

Tbh, I would happily melt JS on a rusty spoon and shot it up my vein before ever using MATLAB again

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on January 30, 2023 23:31:34
/r/ProgrammerHumor/comments/10lyx2v/literally_every_single_codebase_in_existence_elon/j63kkaw/

My man Elon has never worked at a Bank's IT department where roughly 70% of the code is from an ancient core banking system which was written in COBOL to an unknown extent and developed years before git became a thing. Add too that an unholy combination of several database systems which were never developed to work together or even in the same decade.

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on January 27, 2023 08:50:00
/r/ProgrammerHumor/comments/10iaesi/finally_an_expert_to_explain_it_to_me/j5foh0c/

I don't get why Netflix is on this list but not Microsoft. Change those two and we would have MAGMA, much better acronym as well.

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on January 22, 2023 13:03:02
/r/movies/comments/10evdjx/movies_that_aged_like_a_fine_wine/j4u68jb/

In the same vein: Falling Down. The performances are in point and the movie actually feels like it didn't age a day were it not for the lack of smartphones.

Commented by /u/Hero_without_Powers in /r/movies on January 18, 2023 02:25:15
/r/PoliticalHumor/comments/10ai8dz/found_this_boomer_meme_in_the_wild_posting_for/j45myq1/

This actually reads as if they are flipping out precisely because of pronouns

Commented by /u/Hero_without_Powers in /r/PoliticalHumor on January 13, 2023 04:27:30
/r/YUROP/comments/107pzb8/who_wants_to_buy_berlin_any_offers/j3v7xg9/

Obviously, this person has never even been on the proximity of this abdomination of a city

Commented by /u/Hero_without_Powers in /r/YUROP on January 11, 2023 02:45:46
/r/Showerthoughts/comments/104mx77/you_never_see_anyone_take_off_their_shoes_on_tv/j38g40l/

Just watch the Danish polit drama series Borgen, people are getting in and out of their shoes all the time. But you're right, it really stands out in Borgen since people don't do it on television normally.

Commented by /u/Hero_without_Powers in /r/Showerthoughts on January 6, 2023 14:29:15
/r/FragReddit/comments/104r6gg/wie_lange_trinkt_ihr_schon_keinen_alkohol_mehr/j36t8b7/

Seit dem 01.01.2018. Ich laufe gerne morgens und habe gemerkt, das Alkoholkonsum am Vorabend das Laufen morgens zir Qual macht, Aldi musste ich mich zwischen Sport und Alk entscheiden.

Commented by /u/Hero_without_Powers in /r/FragReddit on January 6, 2023 08:06:41
/r/FragReddit/comments/104lt8d/was_sind_eure_lieblings_fun_facts/j36c83d/

Slartibartfas hat einen Preis für diese Fjorde gewonnen

Commented by /u/Hero_without_Powers in /r/FragReddit on January 6, 2023 04:49:55
/r/FragReddit/comments/104c99g/was_ist_die_uncoolste_sportart_die_man_betreiben/j363lxm/

Ich hab Mal in Aachen gewohnt, da gab's einen, der echt mit dem Rhönrad durch die Gegend gefahren ist.... Das stand immer Mal wieder woanders an eine Laterne angeschlossen

Commented by /u/Hero_without_Powers in /r/FragReddit on January 6, 2023 02:54:05
/r/AskReddit/comments/1008ycs/straight_men_if_a_man_offered_you_1_million_to/j2lm0uz/

My man, the army fucked me for like 9€ a day, so please, have your way. By the way, I trust God, but all others pay cash.

Commented by /u/Hero_without_Powers in /r/AskReddit on January 2, 2023 00:48:57
/r/funny/comments/10061ub/found_this_toy_at_a_german_store_what_is_it/j2ll85v/

I have never heard either of these stories and in German. None of these words mean anything to me. I saw Die Fledermaus years ago and as far as I recall the is no golfer in there.

Commented by /u/Hero_without_Powers in /r/funny on January 2, 2023 00:40:40
/r/explainlikeimfive/comments/100hj83/eli5why_are_our_fingers_all_slightly_different/j2j10ul/

Yeah, but why are our hands built in a way so that this is necessary? Why isn't our hand shaped such that all fingertips line up with equally long fingers?

Commented by /u/Hero_without_Powers in /r/explainlikeimfive on January 1, 2023 13:30:47
/r/movies/comments/zv1fh1/whats_the_greatest_movie_of_all_time/j1q5z60/

Michael Mann's Collateral with Tom Cruise and Jamie Foxx. Pure perfection, hands down.

Commented by /u/Hero_without_Powers in /r/movies on December 26, 2022 09:48:22
/r/arbeitsleben/comments/zqmblr/was_war_euer_einstiegsgehalt/j13cv4d/

Doktor in Mathe, jetzt IT, 66k Einstiegsgehalt in 2020, dazu 100% Homeoffice. Vorher als Doktorand etwas unter 50k aber wesentlich schlechtere Nebenbedingungen.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on December 21, 2022 05:58:28
/r/wirklichgutefrage/comments/zp1is3/psychiater_für_synonyme/j0tshkc/

Nee, der Hirnklempner kann da nix mehr machen. Gleich notschlachten

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on December 19, 2022 05:34:27
/r/FragReddit/comments/zp6hrw/was_ist_euer_tipp_um_ne_tote_party_zu_retten/j0tonwj/

Jeder nen Kurzen und Dropkick Murphys auflegen

Commented by /u/Hero_without_Powers in /r/FragReddit on December 19, 2022 04:37:54
/r/FragReddit/comments/zmgc03/warum_wird_rattengift_nicht_verboten/j0tn1k6/

Nein, ist es eben nicht. Medikamente egal welcher Art basieren auf einer regelmäßigen Aufnahme in genau definierter Dosis. Man kann nicht einfach irgendeine Chemikalie ausstreuen um Ratten, die alte auch noch unterschiedlich viel wiegen etc. zu sterilisieren. Und was passiert, wenn ein paar Ratten dann ausnahmsweise Mal das Zeug nicht fressen? Woher nimmst du diese Sicherheit, dass du ein Zeug total simpel zu erfinden ist? Bist du zufällig Biochemiker:in? Wieso hast du es dann noch nicht erfunden? Die heutige Pille für die Frau wirkt bei entsprechend unregelmäßiger Einnahme fruchtbarkeitsfördernd.

Commented by /u/Hero_without_Powers in /r/FragReddit on December 19, 2022 04:13:32
/r/ich_iel/comments/zpizeu/ich_iel/j0tlfqz/

Kinderhymne. Text ist von Brecht und es besteht nicht für Gefahr, das wir zwei Drittel des Liedes verbieten müssen.

Commented by /u/Hero_without_Powers in /r/ich_iel on December 19, 2022 03:49:50
/r/gekte/comments/znfigx/_/j0h42zy/

Ich glaube, es genügt wenn wir einen oder zwei Reiche essen, der Rest wird es hoffentlich dann kapieren.

Commented by /u/Hero_without_Powers in /r/gekte on December 16, 2022 11:29:30
/r/gekte/comments/znbn6x/ruhrpottxmas/j0gl2pn/

Dortmund Perle des Ruhrpotts

Commented by /u/Hero_without_Powers in /r/gekte on December 16, 2022 09:21:19
/r/Dachschaden/comments/znbgpo/relevant/j0gcnd7/

Und die Tagesschau berichtete darüber, wie Alte in diesem Land diskriminiert werden....

Commented by /u/Hero_without_Powers in /r/Dachschaden on December 16, 2022 08:12:31
/r/FragReddit/comments/zmgc03/warum_wird_rattengift_nicht_verboten/j0fr5ln/

Mit was genau sollen die ersten den sterilisiert werden? Ich habe kein passendes Produkt gefunden, das man wir Gift auslegen kann und das zuverlässig ganze lokale Populationen sterilisiert. Das wäre ja an auch auch für bessere, nachhaltigere Lösung, aber anscheinend gibt es für schlicht nicht. Und solange es kein entsprechendes Sterilisationsmittel gibt, ist Gift leider die einzige Alternative.

Commented by /u/Hero_without_Powers in /r/FragReddit on December 16, 2022 03:46:06
/r/Dachschaden/comments/zms28l/studie_zu_ageism_in_deutschland/j0fqjem/

Halt die Miete, die deren Mieter zahlen.

Commented by /u/Hero_without_Powers in /r/Dachschaden on December 16, 2022 03:37:29
/r/FragReddit/comments/zmgc03/warum_wird_rattengift_nicht_verboten/j0fqice/

Um den Punkt mit dem Sterilisationsmittel nochmal zu bekräftigen: Ratten sind Meisterwerke der Evolution und können sich an alles anpassen. Rattengift ist eigentlich ein Gerinnungshemmer gemischt mit Rasierklingen, es dafür sorgt dass Ratten nach dem Konsum innerlich verbluten. Warum ein so grausames Gift? Weil Ratten sich an alles anpassen und man halt kein hochkonzentriertes Strychnin oder Polonium auslegen kann. Das sind gut vermutlich auch für Sterilisationsmittel. Außerdem gibt es abgesehen von hochkonzentrierten Hormonen bisher kenne zuverlässigen Verhütungsmittel und erst Recht keine Sterilisationsmittel zum schlucken. Hormonpräparate funktionieren nur bei extrem regelmäßiger Einnahme, was man bei Ratten ja überhaupt nicht sicherstellen kann. Deswegen ist die 'Alternative', die OP hier aufmacht überhaupt keine echte Chance, etwas gegen die Vermehrung von Ratten zu unternehmen.

Commented by /u/Hero_without_Powers in /r/FragReddit on December 16, 2022 03:37:05
/r/Dachschaden/comments/zms28l/studie_zu_ageism_in_deutschland/j0f426g/

Bei mir auf Arbeit lassen auch die Boomer gerade abschlagsfrei frühverrenten. Einige von denen sind 57. Keiner ist über 63. Ich hingegen bekomme ab und zu einen Brief von der Deutschen Rentenversicherung in den totale Phantasiezahlen stehen. Rente wird es in meiner Generation nur für die Vermieter geben. Das ist auch irgendwo Diskriminierung, die halt aktuell noch in der Zukunft liegt.

Commented by /u/Hero_without_Powers in /r/Dachschaden on December 15, 2022 23:23:38
/r/FragReddit/comments/zmgunh/was_ist_das_ekeligste_was_euch_auf_arbeit/j0bbe47/

Ich musste noch Wehrdienst leisten. In meiner Grundausbildung war ich mit ca. 140 anderen jungen Männern in einer Kompanie mit Zwei WCs mit je vier Kabinen. Wir haben zu fünft oder zu sechst in Stuben geschlafen und jede Stube hatte ein Revier zu reinigen, also die erste Stube auf dem Gang hat den Flur geputzt, die zweite das Treppenhaus und so weiter. Meine Stube hatte die Toilette auf unserem Flur zu reinigen, die von 70 Männern benutzt wurde. Es wurde viel gesoffen (Bundeswehr eben) und entsprechend sah es aus. Ich war heilfroh um die Gummisau, meine ABC-Maske. Ohne ins Detail zu gehen, ich habe alles gesehen.

Commented by /u/Hero_without_Powers in /r/FragReddit on December 15, 2022 07:14:25
/r/gekte/comments/zm2a9k/der_fönig_hat_gefprochen/j0a7k0u/

Ein Volk ein Fönig

Commented by /u/Hero_without_Powers in /r/gekte on December 14, 2022 23:16:49
/r/FragReddit/comments/zktpxn/welches_hobby_könnt_ihr_absolut_nicht/j01kc66/

Das ist kein Hobby sondern ein Dienst an der Gesellschaft

Commented by /u/Hero_without_Powers in /r/FragReddit on December 13, 2022 07:27:30
/r/gekte/comments/zjzhnt/lol/j00knhb/

Ich kann mir eine Million Gründe vorstellen, Deutschland zu hassen und vielleicht auch eine Handvoll grüne, es gut zu finden. Ich kann verstehen, dass Menschen Imperialismus ablehnen, ich kann verstehen, dass Menschen die USA oder Russland hassen, kann ich mir alles vorstellen. Aber Antideutsche versteh ich einfach nicht. Die sind irgendwann mal ausgeklinkt

Commented by /u/Hero_without_Powers in /r/gekte on December 13, 2022 00:03:29
/r/AskReddit/comments/zk3g0y/whats_something_that_was_supposed_to_be_the_next/izyaqeq/

Boy, did I love Google Wave. We organised our whole classes with it when it was still functional

Commented by /u/Hero_without_Powers in /r/AskReddit on December 12, 2022 14:14:33
/r/gekte/comments/zis66f/xd/iztnbbp/

Da werden Erinnerungen wach, ein Video fast so alt wie das Internet

Commented by /u/Hero_without_Powers in /r/gekte on December 11, 2022 14:39:51
/r/Dachschaden/comments/zfv8u3/letzte_generation_in_münchen_aktivisten_bis/izf959n/

Das wir eine funktionierende Ökosphäre brauchen ist wissenschaftlich noch gar nicht erwiesen, glaube ich, da geht die Wirtschaft definitiv vor. Wo kommen wir denn hin, wenn sich Leute im Niedriglohnsektor nicht für einen Hungerlohn zu Tode schuften können? Was ist dagegen schon ein kleines bisschen rechter Terror? Trifft ja eh nur Ausländer... /s, nur im sicher zu gehen

Commented by /u/Hero_without_Powers in /r/Dachschaden on December 8, 2022 12:59:22
/r/scifi/comments/zfakp5/im_brad_wright_cocreator_of_stargate_sg1_atlantis/ize8xs3/

I'd love to see that. I loved SG1 when I was younger and SGU struck a note with me when I became older. My favourite Stargate series and one of my favourite sci-fi series ever. Thanks for everything

Commented by /u/Hero_without_Powers in /r/scifi on December 8, 2022 08:51:16
/r/Dachschaden/comments/zfv8u3/letzte_generation_in_münchen_aktivisten_bis/izdxi6b/

Von 52 Mitgliedern dieser Rechten Terroristen werden immerhin 25 in Untersuchungshaft genommen. Das ist fast schon die Hälfte! Mehr war da leider nicht zu erwarten, die Zellen sind ja voll mit Klimaaktivisten, da müssen schon Prioritäten gesetzt werden.

Commented by /u/Hero_without_Powers in /r/Dachschaden on December 8, 2022 06:58:33
/r/fuckcars/comments/zel29q/seems_safe_why_is_this_street_legal/iz927e4/

Simply because we, as a society, do not care about children or other human beings in general

Commented by /u/Hero_without_Powers in /r/fuckcars on December 7, 2022 06:09:48
/r/antiwork/comments/ze4n3k/whats_the_best_response_for_the_classic_job/iz4tdii/

This is the way. The question alone is insulting of you're not interviewing for a sales position

Commented by /u/Hero_without_Powers in /r/antiwork on December 6, 2022 09:14:38
/r/FragReddit/comments/zdzfpy/welches_verbot_welche_regel_haltet_ihr_für/iz4idkt/

Verbot von Tanzveranstaltungen an Karfreitag

Commented by /u/Hero_without_Powers in /r/FragReddit on December 6, 2022 07:33:40
/r/gekte/comments/zc4y10/haha/iyyud94/

Arbeiter! Die wünschst braucht dein Opfer! Süß und gewinnbringend ist es, für's System zu sterben.

Commented by /u/Hero_without_Powers in /r/gekte on December 4, 2022 23:52:01
/r/gekte/comments/zc4xjt/achso/iywro6i/

Die hat das sogar im Nachnamen

Commented by /u/Hero_without_Powers in /r/gekte on December 4, 2022 14:42:17
/r/gekte/comments/zbfzxn/niedersachsen/iyrz49m/

Und lecker Kaffee dazu

Commented by /u/Hero_without_Powers in /r/gekte on December 3, 2022 13:27:29
/r/antiwork/comments/za1zc6/the_senate_passed_it_80_to_15_railroaders_wont/iyl1sl9/

In France this would cause an immediate general strike at best

Commented by /u/Hero_without_Powers in /r/antiwork on December 1, 2022 23:24:32
/r/Ratschlag/comments/z9a41y/ich_kann_alles_direkt_beim_ersten_versuch_wie/iygcje8/

Ab Funktionentheorie macht es würde richtig Spaß

Commented by /u/Hero_without_Powers in /r/Ratschlag on November 30, 2022 23:29:32
/r/600euro/comments/z8wft8/sportlich/iye8faz/

Antwort: Ja, Markus, du darfst davon ausgehen. Das sind Durch-schnitts-werte, vermutlich sind die sortiert wesentlich langsamer als Weltrekordsprinter und die Dame ist .... Markus, nimm die Stifte aus der Nase... Nein, die Wachsmaler sind nicht zum essen und... Lass die Hose an... Boah, ich geb's einfach auf...

Commented by /u/Hero_without_Powers in /r/600euro on November 30, 2022 14:13:27
/r/cursedcomments/comments/z8m3s0/cursed_economics/iye4l97/

Did Elon buy Reddit and I didn't notice?

Commented by /u/Hero_without_Powers in /r/cursedcomments on November 30, 2022 13:48:36
/r/FragReddit/comments/z879w3/bei_welchem_thema_seid_ihr_von_eurer_meinung/iybmw84/

Das eigentlich irrsinnige ist ja auch, dass wir mit relativ hoher Sicherheit wissen, was zu tun ist: massive Reduktion des Ausstoßes von Klimagasen. Weniger Autofahren, viel viel weniger fliegen, Güter auf die Schiene et cetera. Wir sind wir Raucher, die trotz Krebs weiterrauchen.

Commented by /u/Hero_without_Powers in /r/FragReddit on November 29, 2022 23:40:42
/r/movies/comments/z7lyeq/whats_some_of_the_best_movies_where_not_a_lot/iy9i1ll/

What? Holy moly I didn't know that

Commented by /u/Hero_without_Powers in /r/movies on November 29, 2022 14:26:25
/r/FragReddit/comments/z7qhls/welche_studiengänge_findet_ihr_am_unnötigsten/iy8130z/

Weil in der Informatik Mathe ja auch vollkommen nutzlos ist....\s

Commented by /u/Hero_without_Powers in /r/FragReddit on November 29, 2022 08:08:40
/r/u_WackerChemie/comments/x90t0d/interessante_jobs_im_bereich_itinfrastruktur_und/iy4m3ws/

Ich kam in die Kommentare, weil der Typ auf dem Bild aussah, als hätte er einmal zu öft im Lösemittelraum tief durchgeatmet. Ich fand diesen Text, und bin verwirrt wie nie zuvor.

Commented by /u/Hero_without_Powers in /r/u_WackerChemie on November 28, 2022 13:39:26
/r/PoliticalHumor/comments/z6xqnm/this_will_impress_all_the_trump_supporters/iy3mc8s/

What weird kind of fantasy gun is this?

Commented by /u/Hero_without_Powers in /r/PoliticalHumor on November 28, 2022 09:30:54
/r/gekte/comments/z6w8fd/haha/iy3k5kb/

Die Polizei sucht moralisch flexible, erlebnisorientierte junge Männer von kräftiger Statur, die auch Mal anpacken können. EDV-Kenntnisse sind von Vorteil, ein fehlender Schulabschluss ist kein Hindernis. Bewirb dich jetzt!

Commented by /u/Hero_without_Powers in /r/gekte on November 28, 2022 09:13:20
/r/gekte/comments/z65abi/sexismus_gegen_rechts/iy2uc9t/

Wieso benutzt du den Passiv? Die Gewaltspirale wurde nicht einfach in Gang gesetzt, das haben Nazis aktiv und absichtlich betrieben. Und dann gab es halt auch nur diese eine Lösung. Versteh mich bitte nicht falsch, ich würde gerne alle Probleme durch Verhandlungen und sachliche Überzeugungsarbeit lösen, aber in so einer Welt leben wir leider nicht.

Commented by /u/Hero_without_Powers in /r/gekte on November 28, 2022 04:07:31
/r/gekte/comments/z65abi/sexismus_gegen_rechts/iy2tpu4/

Letztes Mal als wir in Europa krass Naziprobleme hatten, war Gewalt irgendwie schon eine Lösung....

Commented by /u/Hero_without_Powers in /r/gekte on November 28, 2022 03:58:11
/r/gekte/comments/z65abi/sexismus_gegen_rechts/iy2bvbr/

Genossen, dann muss man auch fragen dürfen: Ist es okay, einen Nazi zu Boxen? Und ich sage euch, Nazis nicht zu boxen war bisher auch noch nie eine Lösung.

Commented by /u/Hero_without_Powers in /r/gekte on November 28, 2022 00:09:53
/r/ProgrammerHumor/comments/z5e9pt/this_person_clearly_knows_what_hes_talking_about/ixvto9e/

You forgot the single shot blockchain AI frontend

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on November 26, 2022 14:46:03
/r/gekte/comments/z4f1nu/d/ixu6mkp/

Grundgütiger, ein Lob vom großen AxelVossLover höchstselbst, ich weiß gar nicht was ich sagen soll.

Commented by /u/Hero_without_Powers in /r/gekte on November 26, 2022 06:18:47
/r/gekte/comments/z4f1nu/d/ixtme6k/

Die Kommodifizierung von Mitgefühl erlaubt es dem metropoliten Neoliberalen, seine archaischen sozialen Neigungen auszuüben, ohne dich dafür emotional investieren zu müssen.

Commented by /u/Hero_without_Powers in /r/gekte on November 26, 2022 01:29:13
/r/FragReddit/comments/z3tvwh/welche_politische_gesellschaftliche_meinung_oder/ixp5i7q/

Ich denke, es würde vielleicht reichen, wenn wir einen oder zwei aufessen, der Rest würde dann schon kapieren, was Phase ist.

Commented by /u/Hero_without_Powers in /r/FragReddit on November 24, 2022 23:53:36
/r/MarchAgainstNazis/comments/z1z72z/this_guy_has_a_creepy_obsession_with_hooters/ixh2xsh/

I think you found the core of conservatism: Conservative are too lazy to think. As you mentioned, talk about social inequality, they simply can say 'communism' and stop thinking about it. This is why they even vote for people who want to take away their own digital security or healthcare: conservatives don't want to think about stuff like this. In German we have this word 'denkfaul' for people who, in theory, could think about something but refuse to because of their laziness. Mind you, this is not to say that conservatives are dumb. They can be intelligent, they just refuse to use their intelligence. They're not lazy either, often they prife themselves with their hustle and grind mindset but they don't want to put effort into thinking about politics or society.

Commented by /u/Hero_without_Powers in /r/MarchAgainstNazis on November 23, 2022 06:51:52
/r/mathmemes/comments/z1bs73/what_is_math_about/ixbeyce/

Math is about sets

Commented by /u/Hero_without_Powers in /r/mathmemes on November 21, 2022 23:22:06
/r/Finanzen/comments/z19k8p/sind_wir_alle_auf_dem_falschen_weg_mit_unseren/ixbcxq8/

Zentralbanken hassen diesen Trick

Commented by /u/Hero_without_Powers in /r/Finanzen on November 21, 2022 23:03:59
/r/Finanzen/comments/yzzcy0/karriereberatung_promotion_nehmt_mir_mal_die/ix2zwy6/

Finanziell lohnt sich eine Promotion definitiv, auch als Data Scientist kann das für Karriere stark befördern. Ein Wort der Warnung: aus Doktorand bist du eine billige Arbeitskraft für deinen Doktorvater. Kann sein, dass du in drei Jahren fertig bist und dort vom gehen Institut unterstützt wirst, kann aber auch sein, dass du dich sechs Jahre lang in den Burnout arbeitest und nur alle paar Wochen deinen Chef siehst. So war's bei mir. An der Uni hängt alles an dem Professor, da ist ein jeder ein kleiner Kaiser mit eigenem Reich.

Commented by /u/Hero_without_Powers in /r/Finanzen on November 20, 2022 05:14:26
/r/antiwork/comments/yztt69/figured_this_subreddit_needs_a_break_from_the/ix2ha86/

Same, but with computers instead of children. I'm not good with humans

Commented by /u/Hero_without_Powers in /r/antiwork on November 20, 2022 00:59:30
/r/Dachschaden/comments/yys6mt/markus_söders_terminkalender/iwzc3qk/

Entschuldigung, kennst du seine Frau Mutter? In der Sache bin ich aber ganz bei dir.

Commented by /u/Hero_without_Powers in /r/Dachschaden on November 19, 2022 10:09:48
/r/de/comments/yykaz1/leistungsstärksten_onshorewindkraftanlagen_der/iwve00t/

Hochhäuser töten wesentlich mehr Vögel, also reißen wir lieber Mal das Frankfurter Bankenviertel ab.

Commented by /u/Hero_without_Powers in /r/de on November 18, 2022 12:15:02
/r/Ultramarathon/comments/yxkjca/preparing_for_mountain_ultramarathon_in_a_flat/iwqav4o/

That will help with general strength, but not with the added stress from downhills

Commented by /u/Hero_without_Powers in /r/Ultramarathon on November 17, 2022 10:36:47
/r/FragReddit/comments/yx3m09/welche_berufe_haben_heute_einen_schlechten_ruf/iwpdd1k/

Das gibt es bspw. bei der ING auch, allerdings sind das Konto und die Visa hier immer kostenlos. Mit der Karte kann man überall im Euroraum kostenlos Geld abheben. Die EC-Karte der Sparkassen kostet einen Euro im Monat

Commented by /u/Hero_without_Powers in /r/FragReddit on November 17, 2022 05:19:20
/r/de/comments/yxgfhi/was_mich_heute_morgen_beschäftigt_was_hat_olaf/iwp9y2f/

Das ist leider die wahrscheinlichste Antwort....

Commented by /u/Hero_without_Powers in /r/de on November 17, 2022 04:27:13
/r/movies/comments/yxf7r0/what_are_some_of_the_greatest_movies_of_all_time/iwp0rbe/

Michael Mann's Collateral with Jamie Foxx and Tom Cruise

Commented by /u/Hero_without_Powers in /r/movies on November 17, 2022 02:14:06
/r/AskReddit/comments/yuibit/what_job_contributes_nothing_to_society/iwafeoi/

Real estate agents ramping up the price of single family houses

Commented by /u/Hero_without_Powers in /r/AskReddit on November 13, 2022 23:08:24
/r/gekte/comments/yshyu7/keine_scheu/ivzch19/

Teach me, master

Commented by /u/Hero_without_Powers in /r/gekte on November 11, 2022 14:05:25
/r/gekte/comments/ysfx6x/umpffrage/ivzau6b/

Seitenbacher!

Commented by /u/Hero_without_Powers in /r/gekte on November 11, 2022 13:54:19
/r/NetflixBestOf/comments/ypp3w7/request_a_german_action_showfilm/ivkxskr/

In general: Das Boot. Best German movie of all time. Don't know whether it's on Netflix. Honorable mention: the recent remake of Im Westen Nichts Neues, it's on Netflix and supposedly very good.

Commented by /u/Hero_without_Powers in /r/NetflixBestOf on November 8, 2022 13:51:26
/r/arbeitsleben/comments/yofjnf/welches_deutsche_unternehmen_könnt_ihr_besonders/ivfhbxn/

Mag sein, aber die Ausbildung und Betreuung von Doktoranden ist das Allerletzte.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on November 7, 2022 11:21:11
/r/MarchAgainstNazis/comments/ymhi54/4_days_bruh_the_hell_is_going_on/iv5yjla/

May I ask why this US-american right-wing nutjob and wannabe terrorist has a badge od the German police force in the background?

Commented by /u/Hero_without_Powers in /r/MarchAgainstNazis on November 5, 2022 11:50:01
/r/gekte/comments/yk86zr/bosstrafo/ius2j97/

Weihrauch is a hell of a drug

Commented by /u/Hero_without_Powers in /r/gekte on November 2, 2022 12:42:30
/r/gekte/comments/yk1nzg/based/iurrqkz/

Auch ein blindes Huhn findet Mal ein Korn

Commented by /u/Hero_without_Powers in /r/gekte on November 2, 2022 11:32:25
/r/mathmemes/comments/yilbni/pythagoras_theorem_in_pure_logical_form/iumgrus/

Yeah, I'm not gonna read that

Commented by /u/Hero_without_Powers in /r/mathmemes on November 1, 2022 09:39:51
/r/europe/comments/yhlern/projected_inflation_in_2023/iui5eze/

Without having heard him, I guess Germany is to blame, right?

Commented by /u/Hero_without_Powers in /r/europe on October 31, 2022 10:49:10
/r/movies/comments/ye4iso/what_movies_should_be_a_full_hour_shorter/ityb4gw/

I'd say it: Interstellar. The whole story on this Ice planet is unnecessary. Their ship could just get damaged by meteorites and boom that's it.

Commented by /u/Hero_without_Powers in /r/movies on October 27, 2022 00:56:50
/r/antiarbeit/comments/y0ek5j/faire_bezahlung/irumefq/

Bioinformatiker steigen in der IT von großen Konzernen heutzutage nicht unter 5k ein, und zwar als Berufseinsteiger nach dem Master.

Commented by /u/Hero_without_Powers in /r/antiarbeit on October 10, 2022 23:54:43
/r/Finanzen/comments/xzte0z/kommentar_zum_fachkräftemangel_weniger_blabla/irqebz6/

Gibt's zu dem Bot ein Github-Repo?

Commented by /u/Hero_without_Powers in /r/Finanzen on October 10, 2022 02:32:36
/r/ProgrammerHumor/comments/xwfdme/make_a_senitient_ai_that_can_understand_humor_for/ir8hyvs/

I would build an AI for that, no need to do it myself.

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on October 5, 2022 22:55:41
/r/AskReddit/comments/xpmqz3/whats_your_plan_if_nuclear_war_breaks_out_between/iq6wbes/

That was what I was planning anyways.

Commented by /u/Hero_without_Powers in /r/AskReddit on September 27, 2022 23:05:47
/r/LinkedInLunatics/comments/xm0idx/imagine_the_comments/ipoq4ok/

Every day we stray further from the light

Commented by /u/Hero_without_Powers in /r/LinkedInLunatics on September 24, 2022 01:44:20
/r/Ultramarathon/comments/xm1yq0/what_prerace_rituals_do_you_have_either_the_day/ipm7awd/

Small can of kimchi around ten hours prior to me driving to the race or prior to the start to ensure proper digestion. Nothing is as bad as starting a race contested.

Commented by /u/Hero_without_Powers in /r/Ultramarathon on September 23, 2022 13:05:42
/r/Anticonsumption/comments/xhae41/cycling_becoming_an_evil_sport_more_description/ioyli1c/

Y'all would have loved [Graeme Obree](https://en.wikipedia.org/wiki/Graeme_Obree). This guy built his bike from metal scraps and parts of a washing machine and broke several world record with it.

Commented by /u/Hero_without_Powers in /r/Anticonsumption on September 18, 2022 14:40:08
/r/movies/comments/xcl94q/who_is_the_most_hateable_villain_in_modern_cinema/io8c6xh/

That's the definitive answer. Göth is pure evil and Fiennes plays him far to well.

Commented by /u/Hero_without_Powers in /r/movies on September 13, 2022 03:55:36
/r/asozialesnetzwerk/comments/x8v3pe/witzig/inp7bdd/

Sachlich korrekt

Commented by /u/Hero_without_Powers in /r/asozialesnetzwerk on September 9, 2022 03:40:23
/r/antiarbeit/comments/x8ui8i/fragen_nur_nach_geld_fleischer_ohne_nachwuchs/inp788o/

"Der Markt regelt das." Christian L., Düsseldorf

Commented by /u/Hero_without_Powers in /r/antiarbeit on September 9, 2022 03:39:13
/r/fuckcars/comments/x7fo3v/cars_are_a_window_into_the_soul_is_definitely_a/inf9du2/

Either completely mentally deranged or top level shit post, I just can't tell which it is.

Commented by /u/Hero_without_Powers in /r/fuckcars on September 7, 2022 03:46:35
/r/lostgeneration/comments/x6lj6h/good_things_are_bad_actually_i_am_enlightened/inc82xt/

Yeah, I mean as a German I can tell you that we basically live in a post-apocalyptic socialist hellscape with our affordable insulin prices. ​ That's not to say that everything here is perfect: It's still a capitalist nightmare with raging inequality and a cost-of-living-crisis, but at least medical care is affordable.

Commented by /u/Hero_without_Powers in /r/lostgeneration on September 6, 2022 13:33:36
/r/labrats/comments/x6ptqi/you_can_never_be_too_careful/inavz4u/

Except in mathematics

Commented by /u/Hero_without_Powers in /r/labrats on September 6, 2022 07:43:54
/r/de/comments/x50r7n/priester_zeigen_kölner_kardinal_woelki_an/in0xefs/

Nein, für die judäische Volksfront!

Commented by /u/Hero_without_Powers in /r/de on September 4, 2022 02:37:45
/r/ABoringDystopia/comments/x3s9fh/biden_demonizes_millions_of_americans_while/imrs8ei/

Yeah, but maybe they should stop being actual fascists if they don't want to be called fascists

Commented by /u/Hero_without_Powers in /r/ABoringDystopia on September 2, 2022 04:16:04
/r/de/comments/x3dhk3/digitalisierung_japans_behörden_nutzen_noch/imriv9k/

Knicken, lochen, abheften

Commented by /u/Hero_without_Powers in /r/de on September 2, 2022 02:09:15
/r/de/comments/x26ouz/nenne_eine_stadt_andere_schlagen_dir_die_besten/imipf0f/

Das kann auch nur jemand aus dem Frankenberger Viertel behaupten!

Commented by /u/Hero_without_Powers in /r/de on August 31, 2022 09:27:27
/r/de/comments/x26ouz/nenne_eine_stadt_andere_schlagen_dir_die_besten/imi9wj5/

Okay, das kenne ich nicht

Commented by /u/Hero_without_Powers in /r/de on August 31, 2022 07:14:27
/r/gekte/comments/x27zh3/wo_ist_der_alte_rgektespirit_nur_hin/imi7tio/

Entschuldigung, der heißt wirklich Bernd.

Commented by /u/Hero_without_Powers in /r/gekte on August 31, 2022 06:51:47
/r/de/comments/x26ouz/nenne_eine_stadt_andere_schlagen_dir_die_besten/imi18vu/

In einer Reihe von erbarmungslosen Menschenversuchen have ich an eigenen Leibe die Aachener Eisdielen vertestet und der Öcher Eistreff schafft es nicht mal so die Top 3. Del Negro und Delzepichels sind ganz klar überlegen. Genau genommen ist die Reihenfolge diese: 1. Del Negro 2. Nochmal Del Negro, weil die einfach so phantastisch sind. 3. Schon wieder Del Negro, die spielen halt in ihrer eigenen Liga.

Commented by /u/Hero_without_Powers in /r/de on August 31, 2022 05:27:41
/r/de/comments/x26ouz/nenne_eine_stadt_andere_schlagen_dir_die_besten/imhxsgd/

Food Jung: ein koreanischer Metzger mit Sushi to go. Bakery my heart, authentische, inhabergeführte japanische Bäckerei.

Commented by /u/Hero_without_Powers in /r/de on August 31, 2022 04:38:26
/r/europe/comments/x25zv0/germany_and_france_join_forces_against_growing/imhv988/

Well, history shows that this idea worked pretty well in the past. At least the history these people imagine. But in all honesty, are the people writing this completely disconnected from reality?

Commented by /u/Hero_without_Powers in /r/europe on August 31, 2022 04:02:19
/r/LinkedInLunatics/comments/x19q7i/why_are_we_losing_employees/imd1ge0/

Yeah, but they're constantly cocked up.

Commented by /u/Hero_without_Powers in /r/LinkedInLunatics on August 30, 2022 04:14:54
/r/europe/comments/x0sn3l/the_identitarian_movement_of_austria_occupies/imcbf7v/

Eben, das war rein konstruktive Kritik

Commented by /u/Hero_without_Powers in /r/europe on August 29, 2022 23:11:36
/r/europe/comments/x0sn3l/the_identitarian_movement_of_austria_occupies/imaat2w/

Drecks Gemsenbämser. Liebe Österreicher, liebe Nachbarn im Süden: selbstverständlich habe ich nichts gegen euch, lediglich gegen diesen kleinen, ziegenvögelnden Schluchtenscheißer, den Ihr nicht an der Leine halten konntet.

Commented by /u/Hero_without_Powers in /r/europe on August 29, 2022 14:11:17
/r/insanepeoplefacebook/comments/x0ron3/wtf/ima1c4l/

Frankfurt is the hell people choose on their own accord, Stuttgart is the hell people are condemned to

Commented by /u/Hero_without_Powers in /r/insanepeoplefacebook on August 29, 2022 13:09:13
/r/insanepeoplefacebook/comments/x0ron3/wtf/im9pavc/

Well, as a German I can assure you that Stuttgart is actually the portal to hell.

Commented by /u/Hero_without_Powers in /r/insanepeoplefacebook on August 29, 2022 11:49:55
/r/YUROP/comments/x0n7n1/how_many_countries_do_you_want_to_offend/im9eysl/

I was just about to say that I, as a German, am currently not offended. However, I am now. Thanks, kind Sir!

Commented by /u/Hero_without_Powers in /r/YUROP on August 29, 2022 10:39:31
/r/ProgrammerHumor/comments/wyxmvz/cpython_go_brrr/im0x0fj/

That's the difference between salaried and being paid by the hour

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on August 27, 2022 13:20:28
/r/PoliticalHumor/comments/wyisq7/wtf_garrison/ilyo7po/

Do they thank you for your service?

Commented by /u/Hero_without_Powers in /r/PoliticalHumor on August 27, 2022 00:18:05
/r/de/comments/wy4u2o/quiet_quitting_dieser_neue_arbeitstrend_treibt/ilv7va7/

Kurz: Der Markt regelt das

Commented by /u/Hero_without_Powers in /r/de on August 26, 2022 09:23:30
/r/autobloed/comments/wxraqw/ich_mag_nicht_mehr/iluy0ia/

Also das schreit dich nach smarten technischen Lösungen, Herr Lindner. Vielleicht hilft ja ein Tempolimit für Radfahrer auf der Schadowstraße. Ich hoffe dass /s kann ich nur hier sparen. Es tut mir echt weh, einen so schrecklichen Vorfall zu polemsieren

Commented by /u/Hero_without_Powers in /r/autobloed on August 26, 2022 08:03:19
/r/Ultramarathon/comments/wxiuw4/where_to_find_ultra_events_to_signup_for_in_europe/ilrfd0s/

For Germany and Western Europe try this: https://statistik.d-u-v.org/calendar.php It's from the German ultrarunning association, their database is incredible

Commented by /u/Hero_without_Powers in /r/Ultramarathon on August 25, 2022 13:44:59
/r/AskReddit/comments/wx912b/if_you_could_delete_one_country_off_the_face_of/ilq18v8/

As an European, in deeply ashamed that we aren't capable of defending our democracies and countries ourselves, but given the choice between the US or Russia or China as our protector sugar daddy, I'm happy to suck Uncle Sam's torch of liberty.

Commented by /u/Hero_without_Powers in /r/AskReddit on August 25, 2022 08:06:07
/r/movies/comments/wv7kmg/what_movies_had_an_actor_outshine_the_big_star/iljniks/

The Great Philip Seymour Hoffman in basically every movie in which he didn't have the main role anyway.

Commented by /u/Hero_without_Powers in /r/movies on August 23, 2022 22:52:31
/r/de/comments/wv3kkx/wie_widerwärtig_und_von_oben_herab_ist_bitte_die/ilfhadi/

Ist bei Ausbildungen ja auch nicht anders

Commented by /u/Hero_without_Powers in /r/de on August 23, 2022 03:57:43
/r/de/comments/wv3kkx/wie_widerwärtig_und_von_oben_herab_ist_bitte_die/ilf9uzb/

Das habe ich ja auch nicht behauptet

Commented by /u/Hero_without_Powers in /r/de on August 23, 2022 02:18:46
/r/de/comments/wv3kkx/wie_widerwärtig_und_von_oben_herab_ist_bitte_die/ilf9aos/

Kurzfristig ja, langfristig lohnt sich das Studium halt doch mehr

Commented by /u/Hero_without_Powers in /r/de on August 23, 2022 02:11:40
/r/de/comments/wuoioy/helene_fischer_fans_mit_viptickets_sind_genervt/ilb0f0x/

Das sind 2600 Mark in richtigem Geld

Commented by /u/Hero_without_Powers in /r/de on August 22, 2022 06:49:31
/r/gekte/comments/wtvnvx/haha/il7ms6z/

Wo ist unser Herr und Erlöser Carl Friedrich Gauss?

Commented by /u/Hero_without_Powers in /r/gekte on August 21, 2022 12:51:05
/r/labrats/comments/wst3y8/drop_your_favoritemost_used_equations_below/il2vh8i/

Plancharel's Theorem or Parseval's Theorem

Commented by /u/Hero_without_Powers in /r/labrats on August 20, 2022 11:54:07
/r/de/comments/wt2ig5/wie_rauchen_der_umwelt_und_dem_klima_schadet/il2up8g/

>Elfbars Ich habe noch die davon gehört, schnell gegooglet und folgerichtig vor einer Minute jedweden mir noch verbliebenen Rest Hoffnung verloren. Wir als Menschheit verdienen unseren Untergang.

Commented by /u/Hero_without_Powers in /r/de on August 20, 2022 11:48:40
/r/de/comments/wt0oz8/über_2000_prozent_strompreise_springen_auf/il1v4n9/

> Verspargelung der Landschaft! Ich bin im rheinischen Kohlerevier aufgewachsen, näher an Köln als an Aachen. Ich hatte jederzeit kostenlosen Ausblick auf drei Kohlekraftwerke und deren Rauchschwaden, bei sehr gutem Wetter sogar auf vier. Mir war gar nicht klar, dass es auch Gegenden gibt, durch die nicht massenhaft Hochspannungsleitungen laufen. Ehrlich gesagt ist mir komplett schleierhaft wie Menschen sich über eine Handvoll Windräder so aufregen können. Ich kenne Leute die in Orten geboren wurden und zur Schule gegangen sind, die gibt es heute nicht mehr. Klar, die Menschen, die enteignet wurden, um unter ihrem Grund und Boden nach Kohle zu buddeln, wurden angemessen entschädigt, aber enteignet und zwangsumgesiedelt wurden sie trotzdem. Und selbst wenn ein Tagebau weitergewandert ist, die Landschaft bekommt man nie zurück. Der aufgeschüttete Grund muss sich setzen, dort kann man nicht bauen und sollte sich generell wenig aufhalten. Noch heute sackt immer mal wieder lokal etwas Boden weg. Selten stürzen deswegen Häuser ein, aber gerade ältere Gebäude haben immer mal wieder Risse. Von Seiten RWE fühlt sich da auch niemand zuständig. Also: Windenergie: Ja bitte!

Commented by /u/Hero_without_Powers in /r/de on August 20, 2022 06:36:48
/r/de_IAmA/comments/wpt15f/ich_schiebe_täglich_menschen_ins_ausland_ab/ikjwk0l/

Ich hab keine Frage, aber krassen Respekt für dein AMA und dass du sogar solche Fragen ernsthaft beantwortest.

Commented by /u/Hero_without_Powers in /r/de_IAmA on August 16, 2022 14:27:07
/r/lostgeneration/comments/wpc9eq/_/ikh96so/

She sounds like a true connoisseur of boot soles.

Commented by /u/Hero_without_Powers in /r/lostgeneration on August 16, 2022 00:19:53
/r/ultrarunning/comments/wnq0w5/out_of_curiosity_what_does_everyone_do_for_a/ika6xe2/

Data Science with s background in mathematics; Job's mostly remote with flexible hours so that it's easy to structure my training around it.

Commented by /u/Hero_without_Powers in /r/ultrarunning on August 14, 2022 14:23:18
/r/asozialesnetzwerk/comments/wmg4sx/alexa_was_ist_false_balancing/ik3maai/

Natürlich, die wichtigste Leistung, die ich je geleistet habe, war, Deutsch geboren zu werden. Wieso machen das nicht einfach alle so? Ich hab's ja auch geschafft.

Commented by /u/Hero_without_Powers in /r/asozialesnetzwerk on August 13, 2022 02:46:20
/r/de/comments/wmjr3x/oc_friedhof_deutscher_maskottchen/ijzuivv/

DAS SIND 24 OSTMARK AUF'M SCHWARZMARKT

Commented by /u/Hero_without_Powers in /r/de on August 12, 2022 09:58:20
/r/asozialesnetzwerk/comments/wmg4sx/alexa_was_ist_false_balancing/ijz0ljy/

Als weißer deutscher Mann kann ich nur sagen, dass mir Rassismus und Sexismus mir bisher viel Konkurrenz im Berufsleben und Ausbildung von Leib gehalten haben.

Commented by /u/Hero_without_Powers in /r/asozialesnetzwerk on August 12, 2022 05:03:18
/r/AskReddit/comments/wjfukr/if_hitler_was_put_on_a_balance_scale_of_good_and/ijh44h0/

Jonas Salk or Alexander forming. Hitler killed millions, Salk and Fleming might be two of the very few people who could correctly claim to have saved millions of lives.

Commented by /u/Hero_without_Powers in /r/AskReddit on August 8, 2022 14:36:12
/r/startrekmemes/comments/wjak78/their_early_work_was_a_little_too_new_wave_for_my/ijh3o9t/

Impressive, very nice. Now let's see Paul Allen's Data.

Commented by /u/Hero_without_Powers in /r/startrekmemes on August 8, 2022 14:33:21
/r/gekte/comments/we8uze/haha_isso/iingzz9/

Faktisch korrekt

Commented by /u/Hero_without_Powers in /r/gekte on August 2, 2022 11:09:16
/r/YUROP/comments/wd1w6h/then_again_the_skinhead_movement_started_in/iihjbt4/

Maybe there will be a day when I'm not absolutely flabbergasted by the fact that there a Russian Nazis, when the Nazis 80 years ago would have eradicated the entire Russian population given the chance. And that the Nazis killed millions of Russians in the process to get this chance. Maybe one day... but not today.

Commented by /u/Hero_without_Powers in /r/YUROP on August 1, 2022 05:09:05
/r/datascience/comments/wd51wy/data_science_path_for_a_pure_math_major/iigtz1g/

Imo a job in DS helps you the most. What you basically need are proper coding skills and in the right environment you'll learn fast. And for proper coding, you don't need a further degree. What you'll need in stats knowledge you've either learned in some basic level stats class (at least I had to take them during my math BS) or you'll pick them up quickly. Source: me, I got a PhD in math and am doing DS now for a bit more than two years.

Commented by /u/Hero_without_Powers in /r/datascience on July 31, 2022 23:53:56
/r/gekte/comments/wcwlad/_/iigsy7i/

Kannste alle in nen Sack stecken Und den in heißes Fritenfett tunken, da erwischste keinen falschen.

Commented by /u/Hero_without_Powers in /r/gekte on July 31, 2022 23:44:10
/r/lostgeneration/comments/w9oclx/toast/ihy70yk/

Next headline: 'Millennials are killing the avocado industry!'

Commented by /u/Hero_without_Powers in /r/lostgeneration on July 28, 2022 00:15:49
/r/de/comments/w7yf3u/passierschien_a38_oder_wie_schwierig_es_ist_sein/ihoylxr/

OP, ich fühle dich. Ich durfte mal fünf volle Tage in die Registrierung einer PV-Anlage auf einem bereits bestehenden Haus investieren.

Commented by /u/Hero_without_Powers in /r/de on July 26, 2022 05:08:29
/r/LinkedInLunatics/comments/w7t08h/yeah_absolutely_that_makes_sensewait_what/ihm0ju3/

They force us to use edge, so I'm removed from the power of God's light and accordingly his mercy. There is only darkness. Edit: a word

Commented by /u/Hero_without_Powers in /r/LinkedInLunatics on July 25, 2022 14:36:24
/r/LinkedInLunatics/comments/w7t08h/yeah_absolutely_that_makes_sensewait_what/ihlmxbu/

I didn't close a tab on my work computer since 2020

Commented by /u/Hero_without_Powers in /r/LinkedInLunatics on July 25, 2022 13:10:14
/r/de/comments/w5vquz/lindner_lehnt_verlängerung_des_9eurotickets_ab/ihcknx2/

Und da wohnen auch keine FDP-Wähler, also warum der Aufwand?

Commented by /u/Hero_without_Powers in /r/de on July 23, 2022 14:03:05
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihb4e02/

That's explained in the Wikipedia article I linked below

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 06:54:01
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihas88a/

And you expect that the FIDE casually announces this?

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 04:09:41
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihas3qd/

It's of course your decision to ignore every information that contradicts your worldview

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 04:07:58
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/iharsw9/

> The researchers argued that gender stereotypes may have led female players to lower their self-esteem and self-confidence when they know they are playing male players, causing them to play defensively which worsened their performance.[17][15] > Some male players have commented on women's performance in chess. In a 1963 interview, Bobby Fischer was dismissive of female players, calling them "terrible" and said it was because "[women] are not so smart".[18] In 2015, grandmaster Nigel Short argued that male players performed better because men and women were "hard-wired" for different skills,[19] which was met with controversy.[20] > Sexism in chessEdit > Polgár,[14] Shahade[13] and Houska[16] said that they have encountered sexism, including belittling comments about their abilities, opponents who refused to shake hands, and online trolls questioning if girls and women belong in chess. I hope this isn't too much text for you

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 04:04:02
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihar95c/

Well, that is because there is a long history of sexism on chess and I'm sorry that the amount of it exceeds your capabilities of processing it.

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 03:56:52
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihaqsid/

https://en.m.wikipedia.org/wiki/Women_in_chess#:~:text=met%20with%20controversy.-,Sexism%20in%20chess,and%20women%20belong%20in%20chess. Edit for more context: official chess bodies state that the female decision was introduced to get more women into chess. However, they fail to explain why women were not comfortable to pay chess in make-dominant tournaments.

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 03:50:44
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihal567/

Really? As far as I've heard, the female division was introduced due to rampant sexism on part of the men

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 02:39:15
/r/europe/comments/w5lptk/english_rugby_wants_to_ban_transgender_women_from/ihaf9kn/

Chess has a dedicated female division

Commented by /u/Hero_without_Powers in /r/europe on July 23, 2022 01:31:26
/r/de/comments/w56kqz/laut_zdf_recherchen_hatte_porsche_durch_christian/ih6cdgd/

Ich arbeite selbst in einen Großkonzern und der Vorstand liegt die Strategie fest. Aber entscheide dich Mal: Entweder Diess kann and Vorstand nix bewegen, und deswegen darf Porsche weiter Verbrenner bauen oder er ist der mächtige Macher, der den Umschwung auf Elektro durchgesetzt hat.

Commented by /u/Hero_without_Powers in /r/de on July 22, 2022 07:28:11
/r/de/comments/w56kqz/laut_zdf_recherchen_hatte_porsche_durch_christian/ih6bgwx/

Wenn Diess ein so großer Elektrofan wäre, dann würde er nicht weiterhin eine Nischenmarke in eine tote Technologie investieren lassen

Commented by /u/Hero_without_Powers in /r/de on July 22, 2022 07:18:40
/r/de/comments/w56kqz/laut_zdf_recherchen_hatte_porsche_durch_christian/ih69ivy/

Ich denke, es geht sogar noch weiter: Diess lügt für Öffentlichkeit schlicht an. Der würde vermutlich den Diesel noch gerne behalten, bis wir 7°C Klimaerwärmung haben und ob Kiel mit noch die Kirchtürme aus der See schauen, aber das kann er hält öffentlich nicht sagen.

Commented by /u/Hero_without_Powers in /r/de on July 22, 2022 06:57:25
/r/ABoringDystopia/comments/w3c02l/all_youll_ever_need/igvuy7q/

Since when is a pedestrian lifestyle a boring dystopia? Admittedly, neither Walmart not McDonald's are the types of business I would want to visit at all, but this is still better than driving there, isn't it?

Commented by /u/Hero_without_Powers in /r/ABoringDystopia on July 20, 2022 02:17:19
/r/JapaneseFood/comments/w2ctyy/in_germany_you_can_buy_sushi_with_fleischkäse/igr9ru1/

As a German, I'm deeply sorry and went to assure you, that this is not what we consider sushi here but rather a bad marketing joke.

Commented by /u/Hero_without_Powers in /r/JapaneseFood on July 19, 2022 05:32:41
/r/datascience/comments/w166vu/europe_data_scientists_how_are_careers_in_your/igmnn2t/

Can confirm everything except the maturity. There are plenty experienced people but by far not enough for the actual demand.

Commented by /u/Hero_without_Powers in /r/datascience on July 18, 2022 07:15:06
/r/datascience/comments/w166vu/europe_data_scientists_how_are_careers_in_your/igmhzo7/

German Senior Data Scientist here, around 80k€ with 100% wfh except for the occasional on-site team workshop. Flexibility is enormous, 30 days vacation per year, 40 hours of work a week. There are plenty data science jobs as many companies are in the process of starting out expanding their data science teams. Germany is late to date science and more often than not there is a large procedural and bureaucratic overhead, especially at larger companies. As far as I can tell, many companies are looking for senior data science people because there is not much expertise in that regard here.

Commented by /u/Hero_without_Powers in /r/datascience on July 18, 2022 06:03:41
/r/PoliticalHumor/comments/w1lb2m/we_dont_brain_we_muscly/igllktm/

Wait a second, I'm off to pluck a chicken

Commented by /u/Hero_without_Powers in /r/PoliticalHumor on July 17, 2022 23:25:23
/r/de/comments/vxbeji/zwölfjähriger_schließt_physikmaster_mit_summa_cum/ify60j4/

Niemand ist nutzlos. Du kannst immer noch als schlechtes Beispiel dienen /s

Commented by /u/Hero_without_Powers in /r/de on July 12, 2022 23:46:42
/r/600euro/comments/vv8twb/twitter_immer_wieder_witzig/ifk85a6/

"Hier steh ich nun, ich armer Tor, und bin so klug als wie zuvor"

Commented by /u/Hero_without_Powers in /r/600euro on July 10, 2022 00:54:40
/r/EuropeanArmy/comments/vu5qe3/the_german_minister_of_defence_puts_forward_a/ifcjis4/

We are deeply embarrassed, ashamed and sorry. The whole SPD is a cowardly bunch of Russia-lovers and their defence minister Lambrecht is mediocre at best even by SPD standards, which itself are not very high. Not only is she obviously unwilling to properly support Ukraine, she is totally overwhelmed with her duties as defense minister. She is the wrong person in the wrong position at the wrong time. With her chancellor it's different. He too is a cowardly Russia-lover but he is capable of being chancellor and he's intelligent. Lambrecht can't help Ukraine even if she wanted because she sucks at her job but Scholz deliberately decided that he doesn't want to help. Personally, I'm comparably proud of the Greens because they try their best to support Ukraine. Our economy minister Habeck from the Greens was the first politician on a federal level to proposed sending weapons to Ukraine even back in 2021 after visiting Donbass.

Commented by /u/Hero_without_Powers in /r/EuropeanArmy on July 8, 2022 10:31:15
/r/wirklichgutefrage/comments/vsqjn3/ist_man_ohne_lamborghini_ein_schlechter_mensch/if6ev9d/

Man sollte Menschen. Ohne Lamborghini auf offener. Straße zum Sport jagen dürfen. Die können ja auch nicht. So schnell abhauen.

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on July 7, 2022 02:50:42
/r/wirklichgutefrage/comments/vsqjn3/ist_man_ohne_lamborghini_ein_schlechter_mensch/if6eu6b/

Man sollte Menschen. Ohne Lamborghini auf offener. Straße zum Sport jagen dürfen. Die können ja auch nicht. So schnell abhauen.

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on July 7, 2022 02:50:19
/r/FragReddit/comments/vrf2iz/was_ist_die_deutscheste_frage_die_ihr_je_gehört/iewr2d6/

Fehlt nur noch "Scharf wir Merguez, hart wie Krakauer"

Commented by /u/Hero_without_Powers in /r/FragReddit on July 5, 2022 01:33:44
/r/famoseworte/comments/vr575z/mitnichten/ieug6w9/

In Gegensatz zu "mitneffen"

Commented by /u/Hero_without_Powers in /r/famoseworte on July 4, 2022 14:07:11
/r/AntifascistsofReddit/comments/vp8izc/so_i_always_thought_that_the_use_of_the_ss_symbol/iemqz3q/

It may be unfathomable for some but there was a time when the meaning of this word was not enshrined into the German language by some organisation or another. When the typical usage of the term Kopfgeldjäger or Kopfjäger was mainly used in German translations of American novels and books. However the term Kopfjäger never took hold and is today only used in another meaning.

Commented by /u/Hero_without_Powers in /r/AntifascistsofReddit on July 2, 2022 18:49:29
/r/AntifascistsofReddit/comments/vp8izc/so_i_always_thought_that_the_use_of_the_ss_symbol/iejzwpv/

Yeah, but as I said it was **used** in the same vein as bounty hunter.

Commented by /u/Hero_without_Powers in /r/AntifascistsofReddit on July 2, 2022 04:16:14
/r/AntifascistsofReddit/comments/vp8izc/so_i_always_thought_that_the_use_of_the_ss_symbol/iejk8t1/

Yeah, but it's not a word that we use in German. It was once used in the same vein as bounty hunter but its use was never really widespread. By the way, half of these logos would have severe consequences her in Germany. Using of the double S-runes is straight up illegal. That's not to say that we handle this shit any better; our military and our police are full of Nazis who hoard ammunition and prepare for the Day X...

Commented by /u/Hero_without_Powers in /r/AntifascistsofReddit on July 2, 2022 00:58:35
/r/AskReddit/comments/vnnzvk/what_profession_is_unbelievably_underpaid_or/ieajyhs/

You, sir or madam, need to do an AMA

Commented by /u/Hero_without_Powers in /r/AskReddit on June 30, 2022 03:52:09
/r/AskReddit/comments/vmyd96/what_film_were_you_really_excited_for_but_it_was/ie6cjzg/

Wow, I'm surprised anybody could remember this movie.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 29, 2022 08:07:52
/r/movies/comments/vmnsu2/what_is_the_perfect_movie/ie3i1a3/

Good choice. This movie is by far not discussed enough yet it spawned its own franchise. Its reputation clearly suffered from its sequels.

Commented by /u/Hero_without_Powers in /r/movies on June 28, 2022 15:58:09
/r/movies/comments/vmnsu2/what_is_the_perfect_movie/ie3hnjk/

Collateral. However much I hate Tom Cruise as a person, this movie is perfection and made me a livelong Micheal Mann fan. Yeah, Blackhat was painful.

Commented by /u/Hero_without_Powers in /r/movies on June 28, 2022 15:55:38
/r/arbeitsleben/comments/vky5x2/was_haltet_ihr_davon_gerne_meinungen_austauschen/ids870t/

Eine Einmalzahlung hilft bei einmaligen Belastungen; wenn wir keine Deflation bekommen, dann fehlt mir das Geld halt nächstes Jahr.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on June 26, 2022 04:02:13
/r/600euro/comments/vjnl0a/geringe_löhne_thomas/idk82r9/

Sorry, du hast glaube ich dass /s fallen gelassen

Commented by /u/Hero_without_Powers in /r/600euro on June 24, 2022 10:23:14
/r/movies/comments/vjgma5/whats_your_favorite_bond_film/idj6ay9/

Yes, this was surprisingly good. I can understand why Lazenby thought he could get a better deal on the next movies but damn I wish he hadn't overbidden his hand

Commented by /u/Hero_without_Powers in /r/movies on June 24, 2022 03:16:26
/r/600euro/comments/vid03v/neuer_termin_und_friedrich_merz/idf7bdu/

Sorry, der Text ist zwar sehr künstlich aber ein kaum intelligent. Einer eher an Performancekunst

Commented by /u/Hero_without_Powers in /r/600euro on June 23, 2022 08:17:22
/r/ProgrammerHumor/comments/viokkk/being_500x_faster_than_python_still_means_its_10x/idf2s7h/

Yeah, C is faster than Python, but is *your* C faster than Python?

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on June 23, 2022 07:30:47
/r/gekte/comments/vdr90w/bin_wie_angekündigt_aus_dem_sub_aber_krieg/iclul16/

Joah, und ich bin dann mal in diesen Unter rein und habe exakt drei Posts gebraucht, um jedweden Lebenswillen zu verlieren.

Commented by /u/Hero_without_Powers in /r/gekte on June 16, 2022 13:37:37
/r/shittymoviedetails/comments/vd0n0i/sure_looks_like_a_shitty_movie_to_me/ickn3sy/

Impressive, very nice. Now let's see Paul Allen's morb.

Commented by /u/Hero_without_Powers in /r/shittymoviedetails on June 16, 2022 08:10:52
/r/RetroFuturism/comments/vcpu42/space_station_1_from_gold_key_comics_space_family/ichefc5/

Yeah, me too, one of my all time favourites

Commented by /u/Hero_without_Powers in /r/RetroFuturism on June 15, 2022 14:03:59
/r/shittymoviedetails/comments/vc8wfs/in_american_psycho_christian_bales_character/icgr9fi/

Impressive, very nice. Now let's have a look at Paul Allen's movie.

Commented by /u/Hero_without_Powers in /r/shittymoviedetails on June 15, 2022 11:26:35
/r/YUROP/comments/vahnej/europe_slander/ic3io99/

Reunion was an optimal topic when I was in school, however the Soviet Union was mandatory in geography. Die reference, I was born in '89 and my geography book was older than me.

Commented by /u/Hero_without_Powers in /r/YUROP on June 12, 2022 11:38:56
/r/AskReddit/comments/vaj0dh/what_is_the_sexiest_thing_an_obese_basement_gamer/ic2qhbs/

Me: Reddit won't be that weird today. Reddit:

Commented by /u/Hero_without_Powers in /r/AskReddit on June 12, 2022 07:08:27
/r/YUROP/comments/vahnej/europe_slander/ic2l746/

As a fellow German, WWII and Nazi Germany featured in some form or another in every year of school maybe except first class. I went to school for 13 years and learned about the 12 years of Nazi Germany in real time.

Commented by /u/Hero_without_Powers in /r/YUROP on June 12, 2022 05:50:11
/r/shittymoviedetails/comments/vaen11/you_can_see_a_laughing_mouth_on_jokers_hand_in/ic2kicj/

What a nice reminder that Morbius surprisingly isn't the worst superhero movie with Jared Leto in it.

Commented by /u/Hero_without_Powers in /r/shittymoviedetails on June 12, 2022 05:39:40
/r/kreiswichs/comments/v9ar5r/gebackener_mettigel_hawaii/ibvckiz/

Wir brauchen nochmal eine Sintflut... nur ohne Arche.

Commented by /u/Hero_without_Powers in /r/kreiswichs on June 10, 2022 12:13:16
/r/AskReddit/comments/v6s84z/in_your_opinion_who_is_the_biggest_psychopath_of/ibivvip/

I know that you only provide context, but I'm physically unable to upvote the comment just for its content.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 7, 2022 15:39:40
/r/ich_iel/comments/v5a0pl/ichiel/ib9blfs/

Das ist im offiziellen Briefe-Deutsch im Wesentlichen eine Aufforderung zur Blutfehde

Commented by /u/Hero_without_Powers in /r/ich_iel on June 5, 2022 11:03:02
/r/movies/comments/v4tuvt/box_office_morbius_bombs_again_with_85000_friday/ib63d5a/

That's.... actually a pretty good description.

Commented by /u/Hero_without_Powers in /r/movies on June 4, 2022 14:18:20
/r/sciencememes/comments/v3qvbr/ummm/ib095wc/

[citation needed]

Commented by /u/Hero_without_Powers in /r/sciencememes on June 3, 2022 01:54:42
/r/AskReddit/comments/v270pa/germans_of_reddit_what_are_some_things_you_have/iav8jay/

It's young people in general that leave, women just leave more often than men. As to why, I don't know, I think there are plenty of reasons. It's actually a field of comparatively intense studies as of right now. In general, employment opportunities are better in the West port large Eastern cities like Leipzig or Dresden.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 1, 2022 22:46:19
/r/RWTH_memes/comments/v2bkx4/_/ias4kqf/

Der Spaß fängt erst mit Fourieranalysis an

Commented by /u/Hero_without_Powers in /r/RWTH_memes on June 1, 2022 08:54:18
/r/AskReddit/comments/v270pa/germans_of_reddit_what_are_some_things_you_have/iar976j/

I was only born a few months prior to the fall of the Berlin wall, so I can't really talk about the difference between then and now, but some demographic differences are still quite visible: Young people tend to leave the East, especially women. This is more a problem of the rural areas, but applies to the larger cities as well. There are less Jobs and even less well-paid, business functions. Off all the CEOs in Germany, only a handful are from Eastern Germany. People in the West have, on average, more money, but this is due to the fact that there are lots of people with third generation inheritance in Western Germany whereas in the east there is no generational wealth such as this. Of course there are lots of people in the West who don't inherit large sums of money, but their percentage of population in the east is substantially higher. I might add that Berlin is a general exception to ask of these statistics for plenty of reasons which I won't discuss now since it would lead to a while different discussion. Culturally, people from the east put more importance on their field of work as part of their personality than in the west. This might be due to the GDR being a worker's republic where each person's identities was based on their work. Unemployment is a far higher problem in the east psychologically. The most striking difference might be, that east Germans are well aware of the reunification as for the huge impact it had and has on their lives, whereas für westerners there was not that much change. I mean I can now visit begin with going through another state but that's about it. When somebody mentions the town of Frankfurt, only Easterners ask "Which one?"

Commented by /u/Hero_without_Powers in /r/AskReddit on June 1, 2022 02:10:25
/r/wirklichgutefrage/comments/v14ca4/rollheusskohl/iaoasx2/

Wäre ich doch nur Analphabet, dann hätte ich das nicht lesen können.

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on May 31, 2022 11:47:55
/r/movies/comments/v08cj6/finally_watched_american_psycho_i_was_not/iagappk/

Impressive, very nice. Now let's see Paul Allen's asshole

Commented by /u/Hero_without_Powers in /r/movies on May 29, 2022 14:04:30
/r/fuckcars/comments/uziqkb/what_are_your_political_views/iaektio/

Well, but this term is meaningless in German politics. There are plenty politician views exhibited by different parties which in America would be subsumed under the term progressive

Commented by /u/Hero_without_Powers in /r/fuckcars on May 29, 2022 03:53:12
/r/fuckcars/comments/uziqkb/what_are_your_political_views/iae7luj/

Yeah, but not by the standards of this US-centric choice

Commented by /u/Hero_without_Powers in /r/fuckcars on May 29, 2022 00:56:00
/r/movies/comments/uzz6t5/dear_god_no_morbius_2_has_not_been_greenlit/iae2une/

I came here just for the memes and oh, boy it paid off just with this comment

Commented by /u/Hero_without_Powers in /r/movies on May 29, 2022 00:03:02
/r/wirklichgutefrage/comments/uzpf2v/gut_bestückter_freund/iac79mc/

23,7 cm Durchmesser geht gerade noch so. Knapp unter dem Durchschnitt, würde ich sagen. Aber wenn Mann sich reinhängt, fällt's wohl kaum auf. Die Technik macht's

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on May 28, 2022 14:17:26
/r/SchnitzelVerbrechen/comments/uzk6vr/aus_der_reihe_ah_deshalb_hassen_österreicher_uns/iab8xgu/

Das ist der Grund genug für Deutsche einander zu hassen.

Commented by /u/Hero_without_Powers in /r/SchnitzelVerbrechen on May 28, 2022 09:43:18
/r/fuckcars/comments/uziqkb/what_are_your_political_views/iab780y/

I voted socialist precisely because of that. In Germany, I'm considered a left-leaning liberal (not FDP, just to have that in writing) but I'm 100% surely not a socialist.

Commented by /u/Hero_without_Powers in /r/fuckcars on May 28, 2022 09:27:33
/r/movies/comments/uzh0t1/is_starship_troopers_the_best_satire_ever_made/iab361d/

Many here mention movies like Dr. Strangelove or some Monthy Python stuff, but these are obvious satires - Starship Troopers was long discredited as a boring action flick with surfer-type youth stars. The satire was by far not obvious. (That may be a cultural thing; my brother and I, for example, saw the satirical aspects immediately, but we were socialized very differently with regard to hurrah patriotism than most Americans or Brits. But that's a completely different discussion.) In that regard it was much more than pure satire, it was a social satire about the time it was made in (and even more so of the years after 2001). To the unaware viewer it's not clear whether it is satire or not. So I would conclude that the most similar movies would be T2, American Psycho and RoboCop, which all play on their respective genre of film and on the Zeitgeist of the time they are made in. An with all of those, the viewer can't be totally sure whether these are satire: American Psycho, is it a satire on the 90's or is it a "standard" psycho thriller in the New York high society?

Commented by /u/Hero_without_Powers in /r/movies on May 28, 2022 08:48:51
/r/Anticonsumption/comments/uzfjkd/a_bag_with_a_box_with_2_wrapped_2packs_of_wrapped/iaasa1y/

And now with all the microplastic in our food, you'll get an additional fourth dose of plastic within these sweets as well!

Commented by /u/Hero_without_Powers in /r/Anticonsumption on May 28, 2022 06:41:36
/r/YUROP/comments/uzafc3/thank_you_guys_so_much/iaars28/

Guten Morgen alle zusammen.

Commented by /u/Hero_without_Powers in /r/YUROP on May 28, 2022 06:34:46
/r/lostgeneration/comments/uy8bno/in_the_last_24_hours_since_the_uvalde_massacre/ia5hxmg/

Okay, the religious nonsense I expected but 'Tax Breaks'? How? Just please tell me the mechanism behind that.

Commented by /u/Hero_without_Powers in /r/lostgeneration on May 26, 2022 23:41:17
/r/YUROP/comments/uxea8l/the_full_cost_for_my_6_months_rehab_in_germany/i9xg1ls/

Ein Volk, eine Nation, eine Kommentarsektion

Commented by /u/Hero_without_Powers in /r/YUROP on May 25, 2022 08:45:42
/r/ProgrammerHumor/comments/uwr7hd/what_programming_language_did_our_developers_use/i9w16i0/

The universe I don't know but earth runs like it's a loose collection of bash scripts keeping together a php application

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on May 24, 2022 22:55:00
/r/datascience/comments/uwlwjk/im_an_undergraduate_student_seeking_employment/i9t1i1a/

I use this one: https://de.overleaf.com/articles/ashish-sinhas-curriculum-vitae/rhcjpcxjjbyj

Commented by /u/Hero_without_Powers in /r/datascience on May 24, 2022 09:47:16
/r/datascience/comments/uwlwjk/im_an_undergraduate_student_seeking_employment/i9ss9ze/

There are plenty of beautiful LaTeX templates for CVs, I would always prefer LaTeX over Word.

Commented by /u/Hero_without_Powers in /r/datascience on May 24, 2022 08:27:53
/r/FragReddit/comments/uwkgsr/welche_serie_ist_die_beste_aller_zeiten/i9sa2dv/

Einfach konstant perfekte Qualität

Commented by /u/Hero_without_Powers in /r/FragReddit on May 24, 2022 04:34:01
/r/FragReddit/comments/uvy46c/worte_die_nett_klingen_aber_zeitgleich_bösartig/i9phd26/

Briefe mit "Mit freundlichem Gruß" beenden

Commented by /u/Hero_without_Powers in /r/FragReddit on May 23, 2022 13:38:25
/r/arbeitsleben/comments/uvtfw6/ich_werde_auf_der_arbeit_gemobbt_part_2/i9o3cx4/

Dann hat dein Händler Ex-Arbeitgeber ein massives Datenschutzvergehen begangen, sowas kann teuer werden. Das solltest du der Landesdatenschutzbehörde melden, vielleicht nicht aus Rache (einer ich deine Motive da nicht hinterfragen würde) sondern auch, um andere Arbeitnehmer und ggf. Kunden zu schützen.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on May 23, 2022 06:48:33
/r/wirklichgutefrage/comments/usx3mo/40_cm/i973acn/

Deiner Mutter hat's gefallen /s

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on May 19, 2022 08:56:16
/r/wirklichgutefrage/comments/usx3mo/40_cm/i96fbkx/

Das ist Durchmesser, oder? Von der Länge her wäre das ja lächerlich.

Commented by /u/Hero_without_Powers in /r/wirklichgutefrage on May 19, 2022 04:02:18
/r/Finanzen/comments/uslkt1/haben_bwl_jobs_mit_mit_schwerpunkt_finance_noch/i9619wq/

Ich arbeite jetzt seit einigen Jahren als Data Scientist und Entwickler im Bereich Finance und kann dir versichern, dass deine Sorgen unbegründet sind. KI wird zukünftig ein weiteres Werkzeug sein, dass in Banken eingesetzt wird, um Grüße Prozesse zu erleichtern oder abzubilden, aber Jobs wird keiner verlieren. Ein Beispiel: KI kann zum Beispiel bei Kreditkartentransaktionen die Betrugsverdachtsfälle erkennen und zur Prüfung weiterleiten, aber die Prüfung müssen immer Menschen machen. KI kann im Kreditprozess die Sachbearbeiter unterstützen und Ausfallrisiken abschätzen, aber bei größeren Krediten muss die Entscheidung immer von Menschen getroffen werden. KI ist ein Werkzeug, das auch immer weiter verbreiten wird in Finance so wie Datenbanken vor 20, 30 Jahren oder Bomben Terminals. Die haben auch niemandem den Job gekostet, Stunden eher noch viele mehr Jobs geschaffen Python und SQL sind sehr sinnvolle Kenntnisse, auch für BWler, weil Leute, die beides können, in allen Bankenfunktionen als Citizen Data Scientist eingesetzt werden können, also die KI-Entwicklung aus fachlicher Sicht unterstützen können. Javascript halte ich für irrelevant in dem Bereich.

Commented by /u/Hero_without_Powers in /r/Finanzen on May 19, 2022 00:58:26
/r/fuckcars/comments/uquqah/please_no/i8tip7t/

Thanks, I hate it

Commented by /u/Hero_without_Powers in /r/fuckcars on May 16, 2022 09:54:01
/r/scifi/comments/upaxq8/what_are_your_alltime_top_5_scifi_novels/i8k425f/

House of Suns Dune Blindsight Perdido Street Station Player of Games

Commented by /u/Hero_without_Powers in /r/scifi on May 14, 2022 05:18:00
/r/ultrarunning/comments/uo3pju/bee_sting/i8byfcp/

Heat helps to decrease the sting, so try to shower the ankle with hot water. Mind you, not boiling water, just very hot but still bearable. You shouldn't run 50k with a swollen ankle. The shoe and sock will hurt the flesh and you will run kinda 'off', just imbalanced, which might in turn really hurt your joints, either ankle, knee or hip.

Commented by /u/Hero_without_Powers in /r/ultrarunning on May 12, 2022 11:50:55
/r/books/comments/unslyv/should_i_let_my_13_year_old_read_american_psycho/i8a72oz/

In short: No In longer: please spare your child this madness

Commented by /u/Hero_without_Powers in /r/books on May 12, 2022 01:14:23
/r/RWTH_memes/comments/ukz487/rwthmemes/i7wbln0/

Ich schwör, ich hab zehn Jahre in Aachen geeignet und gearbeitet, das ist der helle Wahnsinn

Commented by /u/Hero_without_Powers in /r/RWTH_memes on May 9, 2022 04:37:31
/r/RWTH_memes/comments/ukz487/rwthmemes/i7w3z81/

Die Älteren unter uns wissen, dass das Ding zwischenzeitlich Mal abgebaut worden war, um direkt danach wieder aufgebaut zu werden.

Commented by /u/Hero_without_Powers in /r/RWTH_memes on May 9, 2022 02:44:59
/r/AskReddit/comments/ul2yil/what_movie_gets_more_praise_than_it_should/i7w30ne/

That's exactly what I said after watching it! Batman literally changed nothing, not a single thing! And not even in a subtle way as in the first Indiana Jones movie, where Indy has no effect whatsoever, but really blatant. If the movie weren't so depressingly dark, it would be funny.

Commented by /u/Hero_without_Powers in /r/AskReddit on May 9, 2022 02:31:57
/r/AskReddit/comments/ul2yil/what_movie_gets_more_praise_than_it_should/i7w073v/

Okay, I'll say it: Interstellar. SFX were supreme, of course, but that's what this budget buys. The plot was some Doctor-Who-timey-wimey stuff, especially towards the end and the whole episode with Matt Damon only serves to rake in some sweet overlength money. Yes, they tried to get as much as possible to be scientific accurate, but with this weird stuff with the watch etc. the scientific accuracy went out the window. Now I know that Reddit loves that movie and especially loved to love it, so I just want to say it was okay. For me, it falls into the Black Panther category: It is indeed a fine movie, but not as good as everyone seems to make it out to be. The score was great, the acting was good at its best and okay at its worst and I think everybody loves the robots.

Commented by /u/Hero_without_Powers in /r/AskReddit on May 9, 2022 01:54:48
/r/autobloed/comments/uldumh/nur_bewährung_für_diese_attacke/i7vkr8j/

Der Typ benutzt ein Auto, das müsste per Default immer vorsätzlicher, versuchter Mord sein.

Commented by /u/Hero_without_Powers in /r/autobloed on May 8, 2022 23:09:22
/r/running/comments/ul126v/how_to_respond_to_someone_saying_runners_arent/i7skij6/

"Let's revisit this opinion after **your** first marathon"

Commented by /u/Hero_without_Powers in /r/running on May 8, 2022 09:10:29
/r/ProgrammerHumor/comments/ukebpf/lets_come_up_with_some_features_for_a_horrible/i7rgfqb/

Make it simple: no whitespaces. Who needs those anyway? Except.... as another Redditor suggested, we use whitespaces for comparison and assignment: `x =value` assigns the value to the variable x `x = value` checks whether x has the value value As an extension, we allow checking variable history: `x = value` checks if x had the value value at any given point since it was assigned a value for the first time. To maximize storage use and computation time, all values of a variable are stored on a Blockchain. Edit: Reddit on mobile doesn't allow multiple whitespaces

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on May 8, 2022 00:40:10
/r/ProgrammerHumor/comments/ukebpf/lets_come_up_with_some_features_for_a_horrible/i7oyghe/

Yeah, but if you do an if statement within a for loop, the for bist be indented twice and the of once. So if you decide to add some of, for, while or whatever, you have to indent everything around it

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on May 7, 2022 12:28:01
/r/ProgrammerHumor/comments/ukebpf/lets_come_up_with_some_features_for_a_horrible/i7or2m2/

Inverse indentation: the for or while post of a loop must be indented by the spaces deeper as whatever stuff is within the loop. Basically the opposite of Python indentation but with the sources instead of four

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on May 7, 2022 11:33:09
/r/tja/comments/uhg3dp/tja/i767o02/

Wo er Recht hat...

Commented by /u/Hero_without_Powers in /r/tja on May 3, 2022 11:42:14
/r/books/comments/ugmrup/your_thoughts_about_american_psycho_written_by/i71skk1/

There is nothing on a similar level, maybe except Maquis der Sade, but Ellis is much more readable and actually features a story. The thing is, Ellis presents the gore in a consumeable fashion and in not overly strong and large doses. Maybe give Palahniuk a chance, his short story Guts is free on the internet. I once read the beginning of a book by Cody McFadden and found it utterly revolting but only because he writes shitty violent porn. Ellis, on the other hand, is actually a good writer.

Commented by /u/Hero_without_Powers in /r/books on May 2, 2022 13:08:27
/r/books/comments/ugmrup/your_thoughts_about_american_psycho_written_by/i70ot9k/

While I really loved American Psycho, it's one of the very few books that I found to be revolting. It's extremely graphical in its descriptions, which is fine when it comes to clothes, food or furniture, but upsetting when Bateman kills and dismembers people. I needed short breaks while reading the rather gruesome parts. Personally, I wouldn't recommend it in general but especially not to a novice reader. Having said that, it's well written, entertaining, occasionally funny and sad. Ellis is very consistent, that is to say, the book has an overall quality to it which makes it really worthwhile. What do you look for in a book? Maybe something different would suit you better? If you liked American Psycho (the movie, that is) maybe look into Fight Club, it's also based on a book and the author, Chick Palahniuk, has some worthwhile reads as well.

Commented by /u/Hero_without_Powers in /r/books on May 2, 2022 08:12:19
/r/Damnthatsinteresting/comments/ufbvnu/in_wallace_and_gromit_a_grand_day_out_1990_the/i6t9otf/

Wensleydale is delcious though. Would have been a shame if the producer goes bankrupt

Commented by /u/Hero_without_Powers in /r/Damnthatsinteresting on April 30, 2022 13:41:37
/r/MarchAgainstNazis/comments/ue4xon/charlie_kirk_tweeting_neo_nazi_argument/i6nd8ut/

That nonsense doesn't even qualify as an 'argument'.

Commented by /u/Hero_without_Powers in /r/MarchAgainstNazis on April 29, 2022 06:22:01
/r/mathmemes/comments/udlnp0/seriously/i6isvzh/

The real question is how long would it take them to play Beethoven's third? Three times as long or a third of the time?

Commented by /u/Hero_without_Powers in /r/mathmemes on April 28, 2022 07:46:15
/r/arbeitsleben/comments/ub0y97/mathematiklastiger_itberuf_als_mathematiker/i63o7dq/

Als Datei Scientist kann ich eben diesen Bereich nur empfehlen. Ich vermisse zwar auch die Mathematik, aber von allen, was ich so sehe, kommt es an nächsten ran. Außerdem ist es sehr abwechslungsreich: die Technologie entwickelt sich ständig, es gibt andauernd neue Anwendungsfälle in neuen Kontexten, und man muss ständig Business-Kontexte in mathematische Rahmen einpassen.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on April 25, 2022 02:59:40
/r/Dachschaden/comments/ub5b3m/binnenschifffahrt_wissing_will_wasserstraßen/i63ikf7/

Porsche baut halt leider keine Schiffe....

Commented by /u/Hero_without_Powers in /r/Dachschaden on April 25, 2022 01:49:58
/r/YUROP/comments/ub0f5j/macron_reelected/i613qxa/

Vive la France et les Pommes-Frites

Commented by /u/Hero_without_Powers in /r/YUROP on April 24, 2022 14:24:24
/r/ProgrammerHumor/comments/u9zf5e/what_do_you_use_vim_for_wrong_answers_only/i5v1gcd/

Password manager. You might open it and read my passwords, but never be able to quit and use them.

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on April 23, 2022 06:17:01
/r/explainlikeimfive/comments/u9y1id/eli5_whats_the_difference_between_nationalism_and/i5v04su/

Patriotism is to love one's own country and people. Nationalism is to hate all other countries and peoples.

Commented by /u/Hero_without_Powers in /r/explainlikeimfive on April 23, 2022 05:58:13
/r/movies/comments/u8u74t/whats_your_go_to_comfort_movie/i5q5ytc/

Galaxy Quest. Just the perfect mixture of fun, heartwarming feelings and Star Trek nostalgia

Commented by /u/Hero_without_Powers in /r/movies on April 22, 2022 04:48:18
/r/Finanzen/comments/u8p2km/wie_ist_der_gesamtablauf_wenn_man_eine_wohnung/i5mqned/

Ich hab letztes Jahr ein Haus gekauft... Kredit, Kreditzusage, Makler, Notar, Grundbuchamt, Steuer, alles viel mehr Aufwand, aus es sein müsste eben. Richtig schlimm wird's, wenn noch eine PV-Anlage dabei ist Edit: typo

Commented by /u/Hero_without_Powers in /r/Finanzen on April 21, 2022 12:00:31
/r/Finanzen/comments/u8p2km/wie_ist_der_gesamtablauf_wenn_man_eine_wohnung/i5mpoaa/

Wesentlich aufwändiger als notwendig

Commented by /u/Hero_without_Powers in /r/Finanzen on April 21, 2022 11:54:14
/r/asozialesnetzwerk/comments/u6ilr1/wie_die_windrãder_die_landschaft_ruinieren/i5bhvt0/

Ah, noch ein Rheinländer! Ich bin selbst mit kostenlosen Blick auf drei Kohlekraftwerke aufgewachsen. Edit: Autokorrektur ist ein Mistst*ck

Commented by /u/Hero_without_Powers in /r/asozialesnetzwerk on April 19, 2022 04:40:43
/r/facepalm/comments/u66khl/and_113_right/i58ball/

1. Tertium non datur is not applied to math; it's what we mathematicians call an axiom, it's a foundation of all mathematical theory and states that for every proposition, either this proposition or its negation is true [source](https://en.m.wikipedia.org/wiki/Law_of_excluded_middle). 2. That was a typo, sorry, in on mobile. 3. Having done my PhD in mathematics, I'm well aware of hope little I actually now about this vat field (no pun intended). However, considering the video which we are actually discussing, my point stand that any mathematical assertion or statement is either true or false, i.e. binary in that regard.

Commented by /u/Hero_without_Powers in /r/facepalm on April 18, 2022 13:10:11
/r/facepalm/comments/u66khl/and_113_right/i56tlyi/

One of the basic axioms of modern mathematics is Tertium non datur, meaning there is no third (option) which is to say that every mathematical statement is either (universally) true or false. In that regard, mathematics is actually binary

Commented by /u/Hero_without_Powers in /r/facepalm on April 18, 2022 05:30:13
/r/AntifascistsofReddit/comments/u5n13c/hmmmmmm/i56o1m4/

Yo, Russian propaganda is a hell of a drug.

Commented by /u/Hero_without_Powers in /r/AntifascistsofReddit on April 18, 2022 04:10:08
/r/books/comments/u5er31/which_famous_book_did_you_dnf_and_why/i53y75c/

Yeah, that's were I finally DNF'd. Never made it past that chapter

Commented by /u/Hero_without_Powers in /r/books on April 17, 2022 14:10:01
/r/FragReddit/comments/u1coxd/welche_berufsgeheimnisse_gibt_es_in_eurer_branche/i4ejw97/

An den Unis, zumindest in NRW, muss immer die Hälfte der letzte bestehen, zumindest in den MINT-Fächern. Das ist keine offizielle Regierungslinie oder so, aber wenn da mehr als die Hälfte in so einer gigantischen Maschinenbau-Vorlesung durchrasselt, kommt schon Mal ein pikierter Anruf auf dem Bildungsministerium. Ingenieure braucht das Land.

Commented by /u/Hero_without_Powers in /r/FragReddit on April 12, 2022 04:37:03
/r/FragReddit/comments/u1coxd/welche_berufsgeheimnisse_gibt_es_in_eurer_branche/i4eipau/

Ich wurde zum Glück die ganze Zeit durchgehend bezahlt und das mit 75% TVöD, dafür hab ich 100% Lehre gehabt und nur nebenbei promovieren können. Auch nicht nett

Commented by /u/Hero_without_Powers in /r/FragReddit on April 12, 2022 04:20:16
/r/FragReddit/comments/u1coxd/welche_berufsgeheimnisse_gibt_es_in_eurer_branche/i4ei8mt/

KI ist am Ende auch nur Softwareentwicklung. Ein Modell zu bauen ist so etwas wie Anwendungsarchitektur, Training ist nur ein Befehl. Trickreich ist lediglich, die Performance zu messen. Das ganze ist nicht schwieriger oder einfacher als, zum Beispiel, Daten live zu streamen, oder ausgefuchstes Design by contract etc.

Commented by /u/Hero_without_Powers in /r/FragReddit on April 12, 2022 04:13:51
/r/LateStageCapitalism/comments/u1j4st/no_money_for_car_insurance_no_money_for_fines/i4dv3k1/

Yeah, that's the thing about this crime of poorness: it's basically a hereditary crime and one everybody tries hard to avoid

Commented by /u/Hero_without_Powers in /r/LateStageCapitalism on April 11, 2022 23:45:55
/r/LateStageCapitalism/comments/u1j4st/no_money_for_car_insurance_no_money_for_fines/i4duai1/

Poorness is considered a crime in our society and this is the punishment

Commented by /u/Hero_without_Powers in /r/LateStageCapitalism on April 11, 2022 23:38:56
/r/FragReddit/comments/u0o030/welchen_deutschen_promi_finden_alle_sympathisch/i49tjnt/

Mein Name ist Heiko Schotte und ich habe kein Abitur!

Commented by /u/Hero_without_Powers in /r/FragReddit on April 11, 2022 05:14:48
/r/WorkReform/comments/tz655i/im_sick_of_media_fudging_statistics_about_working/i3zu01d/

I'm doing my part! Joke's on them, I'm from Germany and not even close to their demographic, but such a bad design just cries for abuse.

Commented by /u/Hero_without_Powers in /r/WorkReform on April 9, 2022 00:15:21
/r/fuckcars/comments/tz5akh/crosswalk_in_salt_lake_city_credit_yeshua3s_on/i3zng6n/

Or hey, somebody just stole all the flags, week, I guess you're stuck now on your side the street.

Commented by /u/Hero_without_Powers in /r/fuckcars on April 8, 2022 23:16:21
/r/AskReddit/comments/tszp1p/what_piece_of_propaganda_did_the_most_damage/i2us2y3/

How is this not in top? The protocols are at the root of any other conspiracy theory here, except maybe that vaccines cause autism nonsense. Edit: spelling

Commented by /u/Hero_without_Powers in /r/AskReddit on March 31, 2022 10:57:51
/r/explainlikeimfive/comments/tsompf/eli5_why_is_a_plancks_length_the_smallest/i2u9rem/

Well for one in infinite sums the other of summation can make a huge difference (i.e. convergence or not) and Einstein notation does not clarify according to which index you have to sum up first. Now you argue that the summation night be finite, but that again is not clear because Einstein notation doesn't give me the range of the indices. And even assuming everything is finite, it's not clear if the second summand is summed up only according to its index or to the double sum of the first summand.

Commented by /u/Hero_without_Powers in /r/explainlikeimfive on March 31, 2022 08:42:37
/r/explainlikeimfive/comments/tsompf/eli5_why_is_a_plancks_length_the_smallest/i2u50lj/

Yes of course! In this way it's pretty confusing to which sums are double sums, singles or not a sum at all.

Commented by /u/Hero_without_Powers in /r/explainlikeimfive on March 31, 2022 07:58:52
/r/Dachschaden/comments/tqz0ud/die_kommentare_sind_ja_mal_der_hammer/i2o8f5i/

Die Prioritäten des Deutschen in absteigender Rheinenergie Reihenfolge sind: 1. Das Auto 2. Nochmal das Auto 3. Die Arbeit 4. Das Eigenheim im Grünen im mit 1. zu 3. zu brettern. Dann kommen noch das Nackensteak und der Grill, aber die Experten sind sich uneinig, was da wichtiger ist.

Commented by /u/Hero_without_Powers in /r/Dachschaden on March 29, 2022 23:42:45
/r/YUROP/comments/tq8ekb/lets_go_yurop_what_region_would_your_country_give/i2g2g43/

I just wrote that. I would give up Saxony even without Putin bombing us.

Commented by /u/Hero_without_Powers in /r/YUROP on March 28, 2022 11:13:26
/r/YUROP/comments/tq8ekb/lets_go_yurop_what_region_would_your_country_give/i2g2c9a/

Sachsen. Honestly, I would give that up even right now without Putin bombing Germany.

Commented by /u/Hero_without_Powers in /r/YUROP on March 28, 2022 11:12:39
/r/movies/comments/tori99/what_movie_eerily_predicted_the_future/i284rm7/

Nobody mentioned Falling Down? This movie is basically timeless.

Commented by /u/Hero_without_Powers in /r/movies on March 26, 2022 15:11:57
/r/fuckcars/comments/thbxih/lifegoals/i18zod8/

Not all heros wear capes. Some wear Spsndex

Commented by /u/Hero_without_Powers in /r/fuckcars on March 19, 2022 01:23:12
/r/facepalm/comments/te51z9/yikes/i0q7bke/

That is a tacit test

Commented by /u/Hero_without_Powers in /r/facepalm on March 15, 2022 04:49:18
/r/printSF/comments/tduesj/russian_classic_scifi/i0nguv9/

This needs to be higher. I read like a dozen comments about Roadside Picknick but nothing about We To add to that: Men like Gods from Sergei Smegnoff

Commented by /u/Hero_without_Powers in /r/printSF on March 14, 2022 14:56:52
/r/arbeitsleben/comments/tdblzi/studium_ingenieurwesen_abbrechen_oder_weitermachen/i0ivi5b/

Was du dich fragen musst ist erstens, ob du jahrzehntelang als Ingenieur arbeiten willst, wenn du jetzt schon kein Interesse mehr an Studium hast. Zweitens wird dir vermutlich auch klar sein, dass selbst wenn es jetzt klappt, dich eine weitere Prüfung in nächsten oder übernächsten Semester genauso gut raushauen kann. Ich hab jahrelang Studis in Mathe unterrichtet, meistens Ingenieure und Informatiker. Die, bei denen es nicht so lief, haben Jahre ihres Lebens investiert und standen am Ende mit einer handvoll Credits und unzufriedenen Eltern da. Für meisten wussten genau, dass sie vielleicht was anderes machen sollten, wollen sich nur nicht eingestehen, dass es Zeit wäre, zu wechseln. So, wie es sich für mich liest, wäre der beste Moment, aufzuhören, im zweiten Semester oder so gewesen. Der zweitbeste Moment ist aber jetzt. Hänge nicht an deinem Fehler nur, weil du viel Zeit in ihn investiert hast. Geh vielleicht Mal zur Studienberatung. Vielleicht ist ja ein anderer Studiengang das richtige für dich, und mit etwas Glück kannst du deine zehn Credits mitnehmen. Es gibt auch Ausbildungen, die du verkürzen kannst, wenn du genug von den richtigen Credits mitbringst. Ich drück dir die Daumen OP.

Commented by /u/Hero_without_Powers in /r/arbeitsleben on March 13, 2022 15:01:47
/r/Finanzen/comments/td4tqm/bankberaterin_erzählt_von_gefahr_einer/i0hcra5/

Genau! Derartige Falschinformationen in der Kreditberatung können zu empfindlichen Strafmaßnahmen durch die Aufsichtsbehörden führen!

Commented by /u/Hero_without_Powers in /r/Finanzen on March 13, 2022 07:32:56
/r/asozialesnetzwerk/comments/tae7dg/popfeminismus_in_deutschland_stand_2022/i03c62v/

Dieser eine Clip hat den Feminismus in Deutschland stärker zurückgeworfen als zehn Jahre Mario Barth

Commented by /u/Hero_without_Powers in /r/asozialesnetzwerk on March 10, 2022 05:47:41
/r/Dachschaden/comments/t9q2gg/gericht_verfassungsschutz_darf_afd_als/hzxns1f/

Wessen werden die denn verdächtigt? Rechtsextremismus kann es in der Partei von Bernd Höcke nicht sein, das ist ja schon lange kein Verdacht mehr sondern für jeden offensichtlich.

Commented by /u/Hero_without_Powers in /r/Dachschaden on March 8, 2022 23:40:26
/r/Cheese/comments/t7dc6w/homeripening_of_a_cheese_6_months_over_best/hzheval/

Good idea, I do this with cheeses like the one you've shown and Limburger. Gives them this tangy, sharp edge.

Commented by /u/Hero_without_Powers in /r/Cheese on March 5, 2022 14:02:56
/r/antiwork/comments/t6erux/deleted_by_user/hzfm3km/

Really? As a mathematician, I strongly disagree. Me and my colleagues all have well-paying jobs in finance or IT. But maybe there's a difference between the American and European curriculum, that's at least what I noticed when I met American mathematicians.

Commented by /u/Hero_without_Powers in /r/antiwork on March 5, 2022 04:10:34
/r/antiwork/comments/t6erux/deleted_by_user/hzevmhs/

First, there is much more the a humanities study is based on than critical thinking. That's like saying CS is just math, which is not entirely wrong but ab incomplete view of the matter. Secondly, I've never met people more capable of critical thinking then mathematicians. They see an assertion and instantly think how to prove it and how to find an counterexample at the same instant. With engineering I wholeheartedly agree with you. I spent years of my life training engineers and it's a soul-wrenching business, they are just churned out by the dozen die the same of rich people's yacht money.

Commented by /u/Hero_without_Powers in /r/antiwork on March 4, 2022 23:25:42
/r/lotrmemes/comments/t6nd13/the_books_are_slow_paced_like_a_snail/hzck725/

Why didn't they just take the eagles to Mordor?

Commented by /u/Hero_without_Powers in /r/lotrmemes on March 4, 2022 13:39:58
/r/antiwork/comments/t6erux/deleted_by_user/hzbbtc1/

Well, it's not like you could learn those thing in, say, mathematics. Not to discredit the arts, but thinking critically and researching are skills needed in every subject.

Commented by /u/Hero_without_Powers in /r/antiwork on March 4, 2022 08:34:31
/r/scifi/comments/t3jker/books_that_geek_out_about_their_starships/hythhw6/

Great books aside from the ships as well

Commented by /u/Hero_without_Powers in /r/scifi on February 28, 2022 14:51:43
/r/Dachschaden/comments/t3ilz3/ich_dachte_mich_trifft_der_schlag_wie_konnte_das/hysn3b4/

Und das ist der wahre Grund warum Scholz 100 Mrd. € in die Bundeswehr steckt

Commented by /u/Hero_without_Powers in /r/Dachschaden on February 28, 2022 11:37:57
/r/facepalm/comments/t0z3eb/hoping_the_current_war_would_be_like_your_video/hyd3zmm/

That's it. I finally lost the tiny last bit of hope I had for humanity. It was all a mistake, every single step since stepping out into the African Savannah es a mistake.

Commented by /u/Hero_without_Powers in /r/facepalm on February 25, 2022 05:11:13
/r/LinkedInLunatics/comments/syxkd2/i_am_incredibly_organized/hy30ebn/

Why did you make me read this craziness with my own eyes? /s

Commented by /u/Hero_without_Powers in /r/LinkedInLunatics on February 23, 2022 05:03:03
/r/de/comments/sylpfr/scholz_reichts_mit_putin_jetzt_kommt_der_nötige/hy28bri/

Erst Ghettofaust bei der Amtsübergabe, jetzt das....

Commented by /u/Hero_without_Powers in /r/de on February 22, 2022 23:34:19
/r/AskReddit/comments/syp8jm/what_incident_made_you_realize_humanity_is_doomed/hxzf3dg/

When Lufthansa made 18.000 empty flights in 2021 due to no passengers during Covid.

Commented by /u/Hero_without_Powers in /r/AskReddit on February 22, 2022 11:56:44
/r/FragReddit/comments/sxy8m2/was_war_das_verrückteste_was_euch_je_verboten/hxy7ibh/

Prozentrechnung, 8te Klasse. In der Schule haben wir Dreisatz gelernt und ich war zu faul, jedesmal diese Tabelle zu zeichnen. Also habe ich die Rechenschritte als Formel aufgeschrieben, das hat mega Zeit gespart, aber meine Mathelehrerin nicht besonders gefreut.

Commented by /u/Hero_without_Powers in /r/FragReddit on February 22, 2022 05:45:44
/r/Finanzen/comments/sxzsvm/mutter_handelt_bei_verkauf_der_eigenen_immobilie/hxy1r2g/

Ja also ich würde dass so kaufen. Ohne die Lage zu kennen, aber vermutlich ist das Grundstück unbebaut schon mehr wert. HMU, wenn ihr das schnell loswerden wollt

Commented by /u/Hero_without_Powers in /r/Finanzen on February 22, 2022 04:24:32
/r/arbeitsleben/comments/sygbxg/ende_der_homeoffice_pflicht/hxy0u4o/

Anfangs hat insbesondere unser Vorstand doch schon etwas mit Home-Office gefremdelt, da würde dir Unternehmenskultur extern gehyped etc. Unser Betriebsrat hat dann allerdings eine phantastische Betriebsvereinbarung ausgehandelt: Home-Office bis auf notwendige Termine, im Zweifelsfall muss man das hereof mit den Vorgesetzten aushandeln und es gibt ein Schiedsverfahren für Streitfälle. Sogar ein Beurteilungsgespräch ist im Zweifelsfall kein Anwesenheitsgrund. Gleichzeitig darf aber jeder und Büro kommen, aktuell noch mit 2G+und Abständen. Außerdem haben wir schon 2020 komplette Ausstattung fürs HO bekommen, und das bleibt erstmal so. Inzwischen bauen wir sogar massiv Büros ab, zukünftig haben wir für etwas 40% der letzte Platz. Ich denke, das zukünftig Home-Office ein erheblicher Aspekt bei der Mitarbeitergewinnung sein wird: allein was ich an Miete und Benzinkosten gesparrrt habe, ist mehrere Monatsgehälter wert. Und Unternehmen in teuren Ballungsgebieten haben mit großzügigen Home-Office-Regelungen einen massiven Vorteil bei der Mitarbeitergewinnung. Warum soll ich in München 2k Miete zahlen, wenn ich genauso gut in meinem Eigenheim in einer erschwinglichen Gegend arbeiten kann?

Commented by /u/Hero_without_Powers in /r/arbeitsleben on February 22, 2022 04:11:33
/r/notjustbikes/comments/std1be/i_checked_out_the_20_most_dangerous_spots_for/hx9n40f/

That's fair. Fortunately, I'm not from Hilden, I've just the misfortune of passing through occasionally.

Commented by /u/Hero_without_Powers in /r/notjustbikes on February 16, 2022 23:11:18
/r/notjustbikes/comments/std1be/i_checked_out_the_20_most_dangerous_spots_for/hx5a7tv/

Now do Hilden in NRW please. This city is a bike nightmare, occasionally it seems to be built with the intention to harm cyclists

Commented by /u/Hero_without_Powers in /r/notjustbikes on February 16, 2022 02:30:29
/r/Finanzen/comments/sscewt/wie_plane_ich_meinen_exit_aus_der_uni_als_dr_rer/hwxf3jz/

Bist du ich? Hab selbst in angewandter Mathe promoviert (oder einfach nur Mathe, das unterscheidet außerhalb der Uni niemand) ebenfalls mit viel Bezug zu ML und arbeite jetzt als Data Scientist. Ich hab Vorlesungen und Übungen betreut, Projektanträge gemacht und Studenten beaufsichtigt etc, kommt mit alles irgendwie bekannt vor. Wegen der Promotion: Mach schnell fertig. Geh zu deinem Betreuer und sag ihm, du scheinst jetzt auf, das müsse reichen. Dauert ab dann zwar noch ein paar Tage, aber immerhin ist das Erbe absehbar. Kein Prof wird einen erfahrenen, fleißigen Doktoranden freiwillig schnell gehen lassen, die haben deinen Schmerz nicht. Und vergeude deine Zeit bloß nicht mit einem Postdoc. Nutz stattdessen so dass letzte Jahr intensiv für die Stellensuche. Ich hatte an der Uni für totale Gleitzeit und konnte auch man unter der Woche ein paar Bewerbungsgespräch machen, ohne mir Jahr Urlaub nehmen zu müssen. Nutze diese Flexibilität. Ohne Arbeitserfahrung in der Industrie wird das mit einer Senior Position extern schwer bis unmöglich. Damit kommt meistens auch Verantwortung, und da zählt Uni, meiner Erfahrung nach, schon etwas, aber eben nicht besonders viel. Als Erfahrung zählt nur Arbeitserfahrung in einem Unternehmen. Du kannst allerdings damit rechnen, von Anfang an anspruchsvolle Aufgaben zu bekommen (ergo kannst dich unter Beweis stellen) und hast die besten Aufstiegschancen. Einstiegsgehalt in Deutschland würde ich 60k-70k schätzen, aber da ist auch nach kurzer Zeit durchaus mehr drin. Was das Unternehmen deiner Wahl angeht, musst du selbst wissen, was die am liebsten ist: viel technische Arbeit bei Google und Co, Banken (die Zahlen extrem gut, sind aber teilweise auch etwas toxisch), Beratung (wenn du keinen Wert auf private Beziehungen legst und bereit bist, die nächsten Jahre viel in Powerpoint zu arbeiten...). Das ist jetzt etwas überspitzt, aber in Kern nicht falsch. Schreib mir Mal eine Privatnachricht, wenn du mehr Austausch möchtest.

Commented by /u/Hero_without_Powers in /r/Finanzen on February 14, 2022 12:03:02
/r/de/comments/spyso8/stimmung_zum_erneuten_in_kraft_treten_der/hwlse3t/

Ich war einer der letzten Bundis, als es noch die Wehrpflicht gab. Zum Thema Gerechtigkeit ist hier schon genug geschrieben wurden, deswegen nur eine Anekdote: wir hätten drei Monate AGA, mehr gab es nicht und dann habe ich für Zeit in einem JaBog abgepimmelt. Wir haben immer gesagt, wenn der Krieg kommt, kenn ich drei Leute, die nicht mitmachen: Mich, und die beiden Feldjäger, die hinter mir her sind.

Commented by /u/Hero_without_Powers in /r/de on February 11, 2022 23:41:03
/r/Cheese/comments/sna4v9/cheeses_from_a_german_grocery_store_schafer_maxx/hw1e7c5/

This is s hard, firm Swiss cheese without any holes or crevices and a hard, washed rind which gives of a strong, pungent odour. The flavour was piquant and slightly nutty, set less intense than the strong odour promised. This, in my opinion, made it almost better, because this cheese didn't overdo it with intensity. This is a variant of the Scharfer Maxx cheese from the swiss dairy Studer. It differs from the Sharp Maxx insomuch as it ages for a year instead of 5 months, supposedly giving it a more intense, more piquant flavour. However, since I hadn't have Sharp Maxx for quite some time, I can't testify to that. The cheeses from the Scharfer Maxx brand are designed to be advertised to a younger audience which might no be fascinated by the intricacies of cheese, it's variety and it's history. Scharfer Maxx id the cool cousin of cheeses like Gruyère. It is a worthwhile cheese, but the focus here lies on the brand

Commented by /u/Hero_without_Powers in /r/Cheese on February 7, 2022 22:51:14
/r/Finanzen/comments/slbc3p/washington_oder_schwaben/hvsy1mv/

Mein Tipp zu Washington: nicht hinfahren, ist nicht für Reise wert. Ich war da Mal im Anschluss an einen längeren Geschäftstermin ein paar Tage geblieben, und die Stadt ist definitiv keine Reise wert. Die Museen etc. sind alle auf Kinderniveau und extrem unkritisch/patriotisch. 1/10 Sternen, aber den auch nur, weil mein B&B echt gut war.

Commented by /u/Hero_without_Powers in /r/Finanzen on February 6, 2022 07:19:52
/r/fuckcars/comments/sjdh7z/our_cute_ally/hvekqio/

There is even a song about the marter from a German late night show: https://m.youtube.com/watch?v=w_2cefwfOFE

Commented by /u/Hero_without_Powers in /r/fuckcars on February 3, 2022 05:43:49
/r/Cheese/comments/siet9i/cheeses_from_a_german_grocery_store_beaufort/hvaf4ji/

This is a very large world with plenty of cheese to savour

Commented by /u/Hero_without_Powers in /r/Cheese on February 2, 2022 10:54:12
/r/Cheese/comments/siet9i/cheeses_from_a_german_grocery_store_beaufort/hvaf1q2/

I just had some bread with it. It's intended enough in its own

Commented by /u/Hero_without_Powers in /r/Cheese on February 2, 2022 10:53:43
/r/Cheese/comments/siet9i/cheeses_from_a_german_grocery_store_beaufort/hv8cqit/

This is a hard yet firm French cheese with a light, ivory paste and a substantially darker rind which is edible. There are no holes and crevices in the smooth interior. The Beaufort has a strong and pungent flavour which, in its intensity, is very dissimilar to the light flavour. It took me by surprise since there was no odour which gave the intensity away prior to eating, but I liked it very much. The Beaufort is one of hard French cheeses from the departments Savoy and Haute-Savoy in the French Alpes. The cheese is not turned around regularly during affinage which gives it the characteristic dent towards its centre which you can notice in the picture above.

Commented by /u/Hero_without_Powers in /r/Cheese on February 1, 2022 22:57:32
/r/AskReddit/comments/sht67v/what_movies_didnt_get_the_recognition_they/hv66mnq/

My low-key favourite movie of all time. Just everything about it is perfect, casting, story, score, directing, everything.

Commented by /u/Hero_without_Powers in /r/AskReddit on February 1, 2022 14:18:09
/r/funny/comments/shmbq1/deleted_by_user/hv43zto/

There are movies that age like milk There are movies that age like fine wine And then there's 'Falling Down' that literally didn't age at all

Commented by /u/Hero_without_Powers in /r/funny on February 1, 2022 04:41:45
/r/Anticonsumption/comments/sh4080/honestly_sick_of_deliberately_baiting_videos/hv0d6p7/

How I miss the good old times, like two minutes ago, when I hadn't seen this yet

Commented by /u/Hero_without_Powers in /r/Anticonsumption on January 31, 2022 11:26:40
/r/600euro/comments/sgxvl0/so_nah_dran/huz8h2u/

Faktisch korrekt

Commented by /u/Hero_without_Powers in /r/600euro on January 31, 2022 05:40:29
/r/fuckcars/comments/scre9u/this_is_a_real_vehicle/huan249/

Obviously, fuel is still far too cheap.

Commented by /u/Hero_without_Powers in /r/fuckcars on January 26, 2022 09:11:38
/r/Finanzen/comments/scast6/einstiegsgehalt_data_science_machine_learning/hu5591i/

My time to shine: bin selbst nach meiner Promotion als Data Scientist in die Finanzindustrie gegangen und hab anfangs 65.000€ verdient, meine Kollegen, Berufsanfänger mit M.Sc., einen Tick weniger, aber exakt Zahlen hab ich da nicht. Klingt also fair aus meiner Sicht. Wichtig hier: die Begleitumstände sind wichtig. In dem Job kann man schnell auch die Leiter hochklettern und mehr verdienen, und dann ist wichtiger, wir das Unternehmen ist. Wir viel Home-Office ist möglich? Gibt es eine Betriebskita?

Commented by /u/Hero_without_Powers in /r/Finanzen on January 25, 2022 06:55:44
/r/AskReddit/comments/sbbwpo/what_is_an_addiction_society_pretends_is_a/htzw7mv/

Sorry, unpaid overtime? If that shit even legal? My employer tracks my working hours up to the second, and every single second of overtime is either paid out or transformed in vacation days.

Commented by /u/Hero_without_Powers in /r/AskReddit on January 24, 2022 03:26:23
/r/Finanzen/comments/s8eqzp/finanzmathematiker_bitcoin_ist_was_für_trottel/htg4ud6/

Trottel: "Bitcoin ist was für Finanzmathematiker"

Commented by /u/Hero_without_Powers in /r/Finanzen on January 20, 2022 06:53:23
/r/movies/comments/s7uv56/who_is_the_best_actor_who_has_never_won_an_oscar/htf2055/

While I wholeheartedly agree with Fiennes winning for Schindler's List, I can fully understand why he wasn't awarded for his frightening performance.

Commented by /u/Hero_without_Powers in /r/movies on January 19, 2022 23:31:59
/r/FragReddit/comments/s7nda1/was_ist_eure_lieblingsfrage_um_jemanden/htbykeg/

Ich kann mich nicht erinnern, einen König gewählt zu haben

Commented by /u/Hero_without_Powers in /r/FragReddit on January 19, 2022 11:05:13
/r/dune/comments/s3lc0h/who_do_you_think_was_the_best_character_in_the/hsnviix/

What, no love for my Reverend Mother Gaius Helen Mohiam? Hands down best performance over all, clearly contender for breast supporting actress.

Commented by /u/Hero_without_Powers in /r/dune on January 14, 2022 13:51:08
/r/Cheese/comments/s3mgne/day_549_of_posting_images_of_cheese_until_i_run/hsmv65o/

Though I appreciate your posts, this doesn't even remotely look like Limburger, at least the kind that is produced around the city of Limbourg.

Commented by /u/Hero_without_Powers in /r/Cheese on January 14, 2022 09:56:34
/r/dune/comments/rzcxju/who_should_play_the_emperor_in_dune_2/hrveqju/

Wouldn't that make him a better fit for Fenring?

Commented by /u/Hero_without_Powers in /r/dune on January 8, 2022 23:16:32
/r/scifi/comments/rz7i02/did_anyone_else_actually_like_tenet/hrtbcd4/

In short: Yes. I even liked it better than Interstellar. There, I've said it.

Commented by /u/Hero_without_Powers in /r/scifi on January 8, 2022 14:29:48
/r/AskScienceFiction/comments/ry84z0/dune_how_does_their_technology_work_are_their/hro3vff/

It's not the calculations that's the hard part, but the estimation of the important factors. For example: In the movie, Thufir Hawat calculated hire much it costs for the Herald of the change to come to Caladan. A mentat's task now is to estimate what factors into the overall cost, e.g. how many people traveled aboard the heighliner, what their transport costs, what the transport of their ship costs, what the Guild charges for their navigators to accompany the Herald and so on. The final addition could be done by a calculator, but at that point, the Mentat can take care of that as well.

Commented by /u/Hero_without_Powers in /r/AskScienceFiction on January 7, 2022 13:26:05
/r/antiwork/comments/rxcdg6/imagine/hrlcf1b/

Pfft, what a poor work ethic you have; I did all the same but paid my employer happily for all the experience I gained from working there.

Commented by /u/Hero_without_Powers in /r/antiwork on January 6, 2022 23:09:34
/r/books/comments/rxkblb/what_are_some_classics_you_just_refuse_to_read/hrizbzp/

Though this is my personal all time favourite, I get your opinion. Personally, I found the parts about whaling interesting, but I can easily be fascinated by seemingly random trivia. I also liked Melville's prose very much, but if you can't get into historical whaling, the book must be incredibly boring. For me, the philosophical parts were just a very welcome addition to an already interesting book. Btw, I also read the short story collection Bartleby (even the nine essays on the Galapagos Islands) which I also loved.

Commented by /u/Hero_without_Powers in /r/books on January 6, 2022 13:54:01
/r/Damnthatsinteresting/comments/rww8sr/how_rotationplasty_surgery_is_done/hri28tq/

Okay, but can they bend the ankle immediately? And how do they do, I mean, do they concentrate on the ankle or on the (amputated) knee or do they have to relearn the whole process of moving the shortened leg?

Commented by /u/Hero_without_Powers in /r/Damnthatsinteresting on January 6, 2022 10:30:22
/r/labrats/comments/rwotoc/cool_guide_from_genscript_on_research_tools/hrhv28g/

You're missing out on Kile, a free, KDE-based LaTeX-Editor. I wrote everythin from my first seminar paper to my dissertation with Kile an managed my references and citations with the BibTex-Plugin via a .bib-masterfile. Kile has syntax highlighting, linting and spellchecking even for custom dictionaries. Presentations for talks I did using the LaTeX beamer-class. For Posters I used a single-slide presentation in portrait-format. I live Kile and LaTeX in general and I'm heartbroken that it's purely used in the academic setting. If I just sit down on a keyboard I could produce a text via LaTeX with looks a 1000 times better than anything ever made in Word.

Commented by /u/Hero_without_Powers in /r/labrats on January 6, 2022 09:42:10
/r/labrats/comments/rsu8tk/european_phd_students_how_much_are_you_paid_per/hqrqc8l/

I had a 75% contract because I did a lot of teaching (math) which was about 40k€ before taxes an 25k€ after taxes. I had three two-year-contracts one of which had me at 100% (even more teaching) which had me at 51k before and 31k after taxes. I ended the last contract midways after roughly one year, because I finished. But imho is not worth to do not teaching for 100% because in my case I almost had no time for my thesis.

Commented by /u/Hero_without_Powers in /r/labrats on December 31, 2021 23:17:45
/r/CapitalismSux/comments/rnv57s/daylight_robbery/hpxn1ps/

Geez, that sounds like something from an authoritarian dystopia. But thanks for your patience and the explanation.

Commented by /u/Hero_without_Powers in /r/CapitalismSux on December 25, 2021 12:31:36
/r/CapitalismSux/comments/rnv57s/daylight_robbery/hpxadwd/

Yeah, but if it's legal, they give it back, right? I'm not familiar with US law, but police can't just take your car if they believe you're going to commit a crime, or can they? That's the principle of in dubio pro reo, it's legal until proven otherwise. They can secure it if they have (reasonable) doubt, whatever that means, and give it back or not depending on whether she is guilty or not.

Commented by /u/Hero_without_Powers in /r/CapitalismSux on December 25, 2021 10:41:33
/r/CapitalismSux/comments/rnv57s/daylight_robbery/hpvwaxp/

Please bear with me, I'm confused; is it illegal in the US to transport cash by plane? Did she do something wrong? If not, won't she get her money back??

Commented by /u/Hero_without_Powers in /r/CapitalismSux on December 24, 2021 23:38:02
/r/Cheese/comments/phl128/cheeses_from_a_german_grocery_store_gran_moravia/hpsdo0w/

This one I got in a German Aldi, it's somewhat regional. As for vegetarian cheese, this can be quite tricky, as many producers don't label their stuff clear, so that it is not clear whether or not a cheese contains rennet.

Commented by /u/Hero_without_Powers in /r/Cheese on December 24, 2021 03:21:48
/r/FragReddit/comments/rlbf77/welche_körperlichen_auffälligkeiten_habt_ihr_die/hpf6t2f/

Wenn ich aufgeregt bin, werde ich müde. Das war im Studium total bizarr, alle hatten Panik vor der Klausur, nur ich bin fast eingepennt. Am Tag aus ich meine Abschlussarbeit verteidigt habe, hab ich fast 13 Stunden geratzt.

Commented by /u/Hero_without_Powers in /r/FragReddit on December 21, 2021 08:25:31
/r/europe/comments/rl9a5s/european_section_in_a_us_grocery_store/hpf6cbz/

What did they do to deserve our worst mustard?

Commented by /u/Hero_without_Powers in /r/europe on December 21, 2021 08:21:13
/r/600euro/comments/ridw6v/typische_telegramnutzerin/howkj4x/

Boah, wie vermisse ich den Moment vor zehn Minuten, bevor ich das gesehen und gehört habe Edit: Ja leck mich fett und küss mich wo die Sonne nicht scheint, Silber? Das wäre doch nicht nötig gewesen, vielen Dank

Commented by /u/Hero_without_Powers in /r/600euro on December 17, 2021 06:11:23
/r/movies/comments/rgq8wh/what_is_the_best_single_performance_youve_seen_an/hon7109/

Yeah, right? Literally one of my favourite movies of all time yet incredibly underappreciated

Commented by /u/Hero_without_Powers in /r/movies on December 15, 2021 08:54:26
/r/movies/comments/rgq8wh/what_is_the_best_single_performance_youve_seen_an/homtbm2/

Ralph Fiennes as Amon Göth in Schindler's list was absolutely terrifying.

Commented by /u/Hero_without_Powers in /r/movies on December 15, 2021 06:40:57
/r/notjustbikes/comments/rfel3q/zurichmunich_now_under_4_hours_with_eurocity/hodriq2/

As a German I would like to offer my sincere apologies to all the Swiss. This should have been available 30 years ago, but our idiotic infrastructure ministers did everything to prevent that from happening. Also, considering how close Zurich and Munich are, it should be two hours by now.

Commented by /u/Hero_without_Powers in /r/notjustbikes on December 13, 2021 09:29:33
/r/Cheese/comments/optv34/cheeses_from_a_german_grocery_store_maómahon_dop/hoc8c2v/

So you can't read the owner plastic part and I would advice you cut off the thin layer underneath, because it tastes kind plastic-y.

Commented by /u/Hero_without_Powers in /r/Cheese on December 12, 2021 23:10:43
/r/bundeswehr/comments/rcn3x3/ranzigste_stube/hnz7sp9/

Hey, das könnte auch Baumholder sein.

Commented by /u/Hero_without_Powers in /r/bundeswehr on December 10, 2021 07:06:39
/r/antiwork/comments/rcoz4q/i_quit_my_harvard_postdoc_and_am_leaving_science/hnymndu/

I feel you OP. I got a PhD in math and it was horrible. My advisor was generally a nice likeable guy but he couldn't be bothered to actually advise his grad students. No regular meetings, he skipped every second scheduled meeting, and even those for which he showed up he was severely unprepared. He basically never read a line of what I wrote. And the teaching! We did maths for engineers and like half of my time went into that. I was paid nicely for all that teaching but I did do much unpaid overtime. There was no clock to clock in our out so it was basically stay there until all the work is done. Sometimes we were 10 people grading 1500 exams in just the days, and he just worked from home. Disclaimer, I'm from Germany, so my situation is quite different from the situation in the US. Overtime is, as per law, always paid, even for salaried employees. I had health insurance simply because it would be incredibly complicated for me not to have it.

Commented by /u/Hero_without_Powers in /r/antiwork on December 10, 2021 02:26:12
/r/AskReddit/comments/rc2q0n/who_should_be_the_next_president_of_the_us/hntrkrv/

I also choose this guy's free coffee girl

Commented by /u/Hero_without_Powers in /r/AskReddit on December 9, 2021 02:18:23
/r/Augenschmaus/comments/rboz6t/sandkuchen/hnq037s/

Gesegnet seien der Bringer und sein Wasser

Commented by /u/Hero_without_Powers in /r/Augenschmaus on December 8, 2021 09:44:25
/r/Cheese/comments/r6smiv/aldi_has_surprisingly_good_cheese_including_like/hmwy11z/

That's what I'm trying to tell all of you for years now. Thanks for that post!

Commented by /u/Hero_without_Powers in /r/Cheese on December 2, 2021 04:56:55
/r/ultrarunning/comments/r3pr8z/whats_a_good_resourcewebsite_to_find_races_in/hmeduuk/

Just use the database of the German ultrarunning society: https://statistik.d-u-v.org/calendar.php. It's available in English and a bunch off other languages and concerts races from all over the world. For Europe, especially Western Europe, it's pretty comprehensive.

Commented by /u/Hero_without_Powers in /r/ultrarunning on November 28, 2021 08:42:57
/r/Cheese/comments/r1n4kc/day_500_of_posting_images_of_cheese_until_i_run/hlzvdqc/

Great job, I'm looking forward to your posts every day!

Commented by /u/Hero_without_Powers in /r/Cheese on November 24, 2021 23:32:57
/r/Cheese/comments/r1ny2w/cheeses_from_a_german_grocery_store_brânzà_cu/hlzvaad/

This is a hard, firm, sheep milk cheese with quite a lot of added pepper. I'm not sure whether there is no proper rind or I got a piece where the rind was already cut off, however, the paste is very uniform. Online I've found other pictures of this cheese with a clearly discernable rind. The cheese has a sour, somewhat tangy taste that mixed well with the occasional intensity of the large chunks of peppercorn which are embedded in the paste. Now I'm not a great fan of strong additions to cheese, and the peppercorn here is often overly intense but not always. So the flavours compete against each other, but more often than not work together well. Other than that, I don't know very much about this cheese. The name is Romanian and literally translates to cheese with peppercorn. As the packaging says, it is made by Fox, which I suppose is a Romanian dairy company. So if some of the Romanian subscribers of this sub are inclined to support this post with some further information, I would be delighted.

Commented by /u/Hero_without_Powers in /r/Cheese on November 24, 2021 23:32:09
/r/Cheese/comments/qx824k/cheeses_from_a_german_grocery_store_purist/hl7uvtc/

And you were fast at that. Thanks!

Commented by /u/Hero_without_Powers in /r/Cheese on November 18, 2021 23:56:19
/r/Cheese/comments/qx824k/cheeses_from_a_german_grocery_store_purist/hl7qy51/

This is a hard, firm cheese with a thin, slightly crumbly rind and a light yellow paste. There are no homes, bubbles, crevices or anything else. The rind is washed and exudes the strong, tangy odor which is characteristic for this type of rind. Accordingly, the rind has a tangy, slightly sour flavour. The interior paste however, is nutty, intense and piquant and easily overshadows the rind's taste very much to the advantage of the cheese. While I really liked this cheese, it is in no way outstanding. The are plenty nutty, piquant cheeses, and even though most are rather mediocre and not as good as the Purist, but this is by no means the one and only intense hard cheese before which all others bow. It's good, but let's leave it at that. However, I'm confident that it will please cheese lovers and the occasional eater alike. The Purist is made in a small dairy in the Toggenburger region of Switzerland which is operated by two brothers who overtook the business from their father. For this particular cheese, they exclusively use milk from a sort of cattle called Braunvieh, which literally translates to Brown Beast. The Nook from this particular variant of cattle is deemed to be of especially high quality, but that's just something I read on the internet.

Commented by /u/Hero_without_Powers in /r/Cheese on November 18, 2021 23:21:06
/r/dune/comments/qr7h72/your_favorite_casting_choice_in_dune_2021/hk5xmvr/

Charlotte Rampling's performance, also in the scene with Rabban and the Baron, is straight up Best Supporting Actress material.

Commented by /u/Hero_without_Powers in /r/dune on November 10, 2021 23:29:21
/r/Cheese/comments/qqm516/cheeses_from_a_german_grocery_store_knas/hk13zom/

This is a hard, slightly crumbly, cheese which is covered in a thin film of liquid, a liquid which also fills the medium-sized holes of which the cheese has quite a few. The liquid was slightly oily but it was no oil, but rather something the Knas exuded even after being unwrapped and dried. It has a strong, hearty, salty and slightly sour flavour which I enjoyed very much. It was intense but still enjoyable and the different parts of the flavour where nicely balanced against each other without overshadowing one another. Knas is, as I have read, the Danish word for crunch which was given due to the comparably hard paste (in comparison with the other Danish cheeses I know of) and the occasional cheese crystal (which escaped my attention). The manufacturer promotes it as a new take on Havarti, which I found quite surprising, as Havarti is much softer. They developed a new affinage technique in which the cheese is matured in an anaerobic environment for at least 24 months, and this produce a Havarti with different cultures, resulting in a cheese that is ideal for a long maturation process.

Commented by /u/Hero_without_Powers in /r/Cheese on November 9, 2021 23:31:54
/r/antiwork/comments/qm74uq/hear_me_out_lets_start_coops_fuck_the_capitalists/hja5oas/

FYI there are already cooperative banks. Their international umbrella organisation is the CIBP, if you want to look into it.

Commented by /u/Hero_without_Powers in /r/antiwork on November 4, 2021 09:53:27
/r/SuperStructures/comments/qjqe7g/kotze_umbilical_by_plunteere/hisfvpv/

FYI, "Kotze" is puke in German

Commented by /u/Hero_without_Powers in /r/SuperStructures on October 31, 2021 14:02:22
/r/Cheese/comments/qekefd/cheeses_from_a_german_grocery_store_tollund/hhtn7c4/

This is yet another Danish hard cheese, this time with a squishy paste which contains very few, tiny holes. The rind is covered in a thin natural brown layer which might remind you of a French Tomme de Savoy but is almost unnoticeable and beset with a white fungus. It has a light, nutty flavour with some patients afterthought, but that's about it. The rind had no flavour of its own as far as I could tell I liked this cheese but found it very unremarkable. So while it is not bad or gross, it does not deserve more attention than this few lines. This is precisely what the internet showed as well, when I tried to find something about this cheeses heritage. Outside the Danish-speaking internet, it is rarely mentioned, only in a few articles which discuss Danish or Scandinavian cheese in general and focus rather on its far not prominent and interesting cousins like Esrom, Danablu or Havarti. So if someone feels inclined to supply some cheesy nitbit of information, please feel free to do so.

Commented by /u/Hero_without_Powers in /r/Cheese on October 23, 2021 23:56:26
/r/dune/comments/qdvh7g/the_sardaukar/hhqbn8o/

Yeah, I chuckled at that. Nice hint to the Lynch version.

Commented by /u/Hero_without_Powers in /r/dune on October 23, 2021 07:12:42
/r/Cheese/comments/qdwrp0/cheeses_from_a_german_grocery_store_søndagsost/hhpbu2e/

This is a firm, rather hard Danish cheese. The blue rind is an tinfoil covering under which a gummy rind is laying which is disgusting consistency-wise so that I cut it off. Other than that, it was rather bland and uninteresting, no real discernable flavour, just s hint of a mix, boring cheesiness. There was some sour stationed aftertaste which didn't redeem the cheese on my view. Unfortunately, I couldn't find very much about this cheese on the internet. It is called something akin to Sunday cheese. The producer Valfrisk attests it a unique mild and creamy flavour which is die to a special production process and affinage without elaborating what these amount to.

Commented by /u/Hero_without_Powers in /r/Cheese on October 22, 2021 23:22:08
/r/Cheese/comments/qaf8mc/cheeses_from_a_german_grocery_store_danbo/hh2m1xs/

This is a firm, semi-hard Danish cheese without a discernable rind but a somewhat oddly structured outward layer. It was easy to slice, a bit like the German butter cheese. It has a light, slightly buttery, in essence cheesy flavour, s bit like smoother butter cheese or mild, smooth Edamer. I didn't enjoy this cheese very much; while it was surely well-made, it didn't feature the strong, decisive flavours I prefer. Now I could cue in with some cheesy 'I like my cheese like I like my men...' joke, but I will spare you that pain. Now I hope I didn't offend any Danes as I have read that the Danbo is the most popular cheese in Denmark. In 2011 it amounted to 13% The smoothness in slicing and the lightness in taste are both caused by the addition of a tremendous amount of water to the milk in the beginning of production.

Commented by /u/Hero_without_Powers in /r/Cheese on October 18, 2021 00:24:32
/r/dune/comments/q33pte/deleted_by_user/hfpz3bh/

For me, she did the best performance in the whole movie, but we only encounter her for two or three scenes. But clearly a straight up Oscar performance. Reminded me of Judi Dench in Shakespeare in live where she won the Oscar for supporting actress with a single sentence and like a two second performance.

Commented by /u/Hero_without_Powers in /r/dune on October 7, 2021 08:31:59
/r/600euro/comments/q0il4i/alter_schon_wieder_ich_komme_kaum_hinterher/hf8xalo/

Echt jetzt? Und ich Trottel hab mir (aus ganz anderen Gründen) Montag und Dienstag freigenommen. Hätte ich gar nicht machen müssen. So könnte ich eh nicht zur Arbeit fahren....

Commented by /u/Hero_without_Powers in /r/600euro on October 3, 2021 13:24:05
/r/Cheese/comments/pyzudk/cheeses_from_a_german_grocery_store_pecorino/hexpkju/

This is a hard, slightly crumbly cheese with an edible rind covered in a thin film of oily slime. The rind is extremely uneven and the cheese itself has tiny bubbles within its paste. The flavour consisted of a distinctive but not overly strong sour taste supported by heady, slightly piquant subtones. I liked this cheese but had the feeling that it was somewhat simple or rather lacking the edge that would have made it special. It seemed that it concentrated to mich on the sour tones without much else. However, I recommend to give it a try since it is surely something interesting. However, the history of this cheese alone makes it interesting enough: It's made from sheep's milk and the first descriptions of its making date back to a story written by Pliny the Elder (AD 23/24 – 79). It ages for at least 20 days but more often up to four months since it needs to develop a certain hardness.

Commented by /u/Hero_without_Powers in /r/Cheese on September 30, 2021 23:45:33
/r/AskReddit/comments/px7jdg/what_movie_is_extremely_overrated/heojo8v/

Thanks! I truly hated interstellar. It does some generic Doctor-Who-Time-Travel-story and good above and beyond in teaching to make it as scientifically accurate as possible, just to throw out the latter part towards the end of the movie. And to add insult to injury, they throw Matt Damon in the mix in a totally unnecessary interlude which adds basically nothing to the story and only bloats the movie. About Arrival I can't tell you much, I feel asleep halfway through the movie and just woke up when the lights in the cinema turned on.

Commented by /u/Hero_without_Powers in /r/AskReddit on September 28, 2021 23:36:31
/r/Cheese/comments/pvmkjq/cheeses_from_a_german_grocery_store_quartirolo/heb2ido/

This is a soft, white Italian cheese, squishy and spongy yet firm enough to slice but soft enough to spread on bread. It's riddled with tiny holes and may look like Feta but is far softer and had no salty flavours. The rind has a light, pinkish gut that turns Gray or slightly green with time. The overall taste is a light, borderline bland milkyness and after that there is not very much else. To call it boring would almost be an insult to boredom. It's almost nondescriptive. Somehow this cheese tasted like air that was long enough in the vicinity of milk. Yeah, I'm not a great fan. This cheese has its name from the erba quartirola, the fourth grass that grows sheet the third harvest of hay had taken place and which feeds the cattle in autumn. It is also called "Stracchino quartirolo” or “Stracchino di Milano”. The Quartirolo Lombardo is made in the region of Lombardy since around the 10th century.

Commented by /u/Hero_without_Powers in /r/Cheese on September 26, 2021 00:14:15
/r/memes/comments/pv3adj/german_language_is_the_worlds_finest/he8vfoo/

Entschuldigung?!? Da rüttelt jemand aber ganz kräftig am Ohrfeigenbaum.

Commented by /u/Hero_without_Powers in /r/memes on September 25, 2021 13:52:21
/r/movies/comments/pts8xr/what_movie_do_you_dislike_but_everyone_seems_to/hdywigu/

I'm not alone! I hated interstellar.

Commented by /u/Hero_without_Powers in /r/movies on September 23, 2021 10:41:25
/r/Cheese/comments/pqey2m/cheeses_from_a_german_grocery_store_carré_de_lest/hdahhfr/

This is a soft, creamy cheese covered in a firm white rind ethic itself is covered in a light fur of white mold. It is firm and easy to slice and only runs if you let it cut open for quite some time. The flavour is creamy, heavy and buttery but without being overly intense in that regard. Given time it develops . I liked it a lot and actually bought it a second time. Carré de l'Est is a French cheese from the region of Lorraine and ages for about five weeks. It's history is comparatively sort as it was first Made in the first half of the 20th century. It's name is only protected since 2007.

Commented by /u/Hero_without_Powers in /r/Cheese on September 17, 2021 23:31:37
/r/AskReddit/comments/mrbu3d/hey_reddit_whats_the_worst_birthday_you_have_ever/hcl46pn/

I salute your endurance, good sir

Commented by /u/Hero_without_Powers in /r/AskReddit on September 12, 2021 13:34:12
/r/de/comments/pk51xg/nenne_eine_stadt_andere_schlagen_dir_die_besten/hc1x88p/

Sushi: Food Jung Bäckerei: Bakery my heart

Commented by /u/Hero_without_Powers in /r/de on September 8, 2021 08:54:21
/r/Cheese/comments/pjf0xf/cheeses_from_a_german_grocery_store_landana/hbw1wye/

This is a hard, firm and rather dark or golden coloured cheese with an edible rind covered in a plastic costing. It actually had a slightly patient, nutty taste but not an intense one. It was rather bland or blurring, not necessarily bad, just not a cheese I would ever consider buying again. This cheese is made by the Dutch dairy Landana with full fat milk from cows which line on the channel island Jersey. Their milk is deemed to be richer on protein than usual, although Landana never explains why that should be. The cheese itself is advertised to have a full and creamy flavour, which I couldn't notice

Commented by /u/Hero_without_Powers in /r/Cheese on September 6, 2021 23:34:26
/r/Cheese/comments/phl128/cheeses_from_a_german_grocery_store_gran_moravia/hbj9ah2/

Dear Lord, you're fast. I couldn't even post my review.

Commented by /u/Hero_without_Powers in /r/Cheese on September 4, 2021 00:45:22
/r/Cheese/comments/phl128/cheeses_from_a_german_grocery_store_gran_moravia/hbj96r2/

This is a hard, parmesan-type cheese with large, glittering cheese crystals and a light, ivory hue. The thick rind is, as usual, inedible. It differed from the classical Parmesan cheeses in the regard that it was quite easy to cut and sliced. With regards to flavour, the Gran Moravia is extremely close to its two relatives. It's a bit smoother and just not as salty as aged Grana Padano but that's about it. I believe that an advisory expert, a master cheese affinado might be able to distinguish between Gran Moravia,a Grana Padano and a Parmigiano Reggiano, but it would get harder and harder if you select the respective ages so that the flavours converge. Having said that, I liked this cheese a lot. Not only has it a strong, but not overly intensive, flavour, a lovely taste and is very well-made. The Gran Moravia is produced by Brazzale, a company which deems itself to be the oldest still operative dairy from Italy, a family- operated company for eight generations now. The Gran Moravia is produced in the region of Moravia, which, very much to my surprise, is located between Vienna and Prague. Now this region is, by today's standards, not even remotely Italian, however the producer is and the dairy workers as well. Maybe Moravia was Italian back in 1784 was founded or Italy belonged to the Viennese Habsburg monarchy, so that would explain that, however, I still think it's a bit of a stretch to call this cheese Italian. However, Brazzale prices itself with an organic, environmentally friendly production process. So this is another cheese I bought at Aldi. They had a special offer for this cheese during an Italian-themed special offer. Funnily enough, the wedges were in a box which was in the cooler section but not properly opened so that the cheese itself was not visible. Since we Germans like to follow orders and rules, nobody opened the box which was supposed to be opened by an Aldi employee so that at the end of the so special offer period all the Gran Moravia was still there on sold at a discount price. Accordingly, I'm now the happy owner of about 2kg of Gran Moravia.

Commented by /u/Hero_without_Powers in /r/Cheese on September 4, 2021 00:44:15
/r/FragReddit/comments/pgmslq/was_ist_eurer_meinung_nach_die_beste/hbfvgzm/

The century of the self (https://m.youtube.com/watch?v=eJ3RzGoQC4s). Wie die Theorie der Psychoanalyse zur Steuerung von Menschen eingesetzt wird in Zeiten der Demokratie

Commented by /u/Hero_without_Powers in /r/FragReddit on September 3, 2021 08:50:42
/r/AskReddit/comments/pd4ndw/what_conspiracy_theory_is_just_bullshit/hark6hn/

What? My whole life has been a lie!

Commented by /u/Hero_without_Powers in /r/AskReddit on August 29, 2021 00:00:59
/r/dune/comments/pc119h/arrakis_sandworms_throughout_the_years/hafo0fj/

Wow, never heard of Berg's Dune before.

Commented by /u/Hero_without_Powers in /r/dune on August 26, 2021 11:28:29
/r/Cheese/comments/pbrf1u/cheeses_from_a_german_grocery_store_walle_chäs/haekxkl/

Hey, thanks for the appreciation and the kind words. Imust admit, I enjoy these other posts tremendously. This guy's consistency and dedication are astounding.

Commented by /u/Hero_without_Powers in /r/Cheese on August 26, 2021 05:36:14
/r/Cheese/comments/pbrf1u/cheeses_from_a_german_grocery_store_walle_chäs/hadrzem/

This is a hard, firm Swiss cow milk cheese of a light ivory hue which darkens toward the rind, which itself is inedible. The Wallis Chäs has a decent, tangy and heady flavour which I enjoyed very much. In that regard, it was one of the better Swiss cheeses where there are many mediocre cheeses which's only selling argument is their country of origin. This cheese is made by the Studer dairy in the Eastern part of Switzerland which's most famous product is the Scharfe Maxx cheese, a hard, piquant cheese deliberately marketed to a younger audience. The inclined cheeselover can find a review of this cheese somewhere in my post history. Studer was bought by Emmi in 2013, the latter being the giant cheese corporate most renowned for their Gruyère Kaltbach.

Commented by /u/Hero_without_Powers in /r/Cheese on August 25, 2021 23:42:41
/r/Cheese/comments/pbrf1u/cheeses_from_a_german_grocery_store_walle_chäs/hadrvff/

This is a hard, firm Swiss cow milk cheese of a light ivory hue which darkens toward the rind, which itself is inedible. The Wallis Chäs has a decent, tangy and heady flavour which I enjoyed very much. In that regard, it was one of the better Swiss cheeses where there are many mediocre cheeses which's only selling argument is their country of origin. This cheese is made by the Studer dairy in the Eastern part of Switzerland which's most famous product is the Scharfe Maxx cheese, a hard, piquant cheese deliberately marketed to a younger audience. The inclined cheeselover can find a review of this cheese somewhere in my post history. Studer was bought by Emmi in 2013, the latter being the giant cheese cooperate most renowned for the Gruyère Kaltbach.

Commented by /u/Hero_without_Powers in /r/Cheese on August 25, 2021 23:41:42
/r/Cheese/comments/p7vcb1/cheeses_from_a_german_grocery_store_ser_jantar/h9mjp2s/

This is a thoroughly hard yet smooth cheese from my local Eastern-European themed grocery store. It has a mix white hue and is riddled with large cheese crystals which are just barely harder than the rest of the cheese. It has a pungent, salty flavour very much like Grana Padano or Parmigiano Reggiano but more like those variants of the latter two aged for 12 months than 36 months. I liked this cheese a lot. It has a simple, strong flavour but then I have a soft spot for this type of cheese. Were I in death row, I would preempt my execution by demanding and eating an entire wheel of Parmesan before my execution. As mentioned above, there is not much that separates this cheese from the Italian hard cheeses and the Ser Jantar is not necessarily better at anything. If I had to choose between the Ser Jantar and an aged Parmesan, it would be the Parmesan, and if I had to choose between the Ser Jantar and a young Parmesan, I would go for the cheaper one. Ser Jantar is made by the polish dairy Mlekpol and sold in polish Lidls as a proxy for Parmesan. It's often simply called 'Parmezan' in Poland. Other than that I can't tell you very much about this cheese since my polish is not very good and I got lost in the overwhelming mass of consonants.

Commented by /u/Hero_without_Powers in /r/Cheese on August 20, 2021 00:50:45
/r/Cheese/comments/p5vya0/day_401_of_posting_images_of_cheese_until_i_run/h994gzl/

It's very hard and crumbly, but it can be cut with care and a very sharp knife. The Swiss often greater or, over pasta for example.

Commented by /u/Hero_without_Powers in /r/Cheese on August 17, 2021 00:54:50
/r/Cheese/comments/p5vya0/day_401_of_posting_images_of_cheese_until_i_run/h98ztnc/

One of my all time favourite cheeses!

Commented by /u/Hero_without_Powers in /r/Cheese on August 17, 2021 00:09:17
/r/Cheese/comments/p5w9uj/cheeses_from_a_german_grocery_store_organic_hop/h98yp8q/

This is a firm, rather hard cheese from Lidl's organic line of produce. It's rind is covered in hop and edible. However, the hop does basically nothing for the flavour of the cheese. It has the mild, slightly nutty and hearty taste of mediocre Emmentaler, a cheese of which I'm not necessarily fond of even if it's at the top of its game. So after all, this is an okay-ish cheese where, in my opinion, the addition of hop is a ploy to hide the fact that the actual underlying cheese is not as fancy as the seller wants us to believe. That is not too say that it is necessarily a bad cheese it's only a middle-rate cheese trying to come off as fancy. Again, this is another cheese from Lidl's organic produce line of products, so there is no interesting backstory or history to speak of.

Commented by /u/Hero_without_Powers in /r/Cheese on August 16, 2021 23:58:53
/r/nextfuckinglevel/comments/p3lux0/killian_jornet_training_this_guy_summited_everest/h8si3w7/

Sorry, but the title is incredibly misleading; Killian Jornet is probably the best ultra-trail athlete on earth but her didn't go up the actual Everest. He has, after all, a runner, and nobody runs up mount Everest. He did enough elevation during his running to go up Everest twice, but he didn't actually go up the particular mountain. Also, as you can clearly see, this is not the Everest. The ascent to the peak of mount Everest starts at a base camp above 5000m in snow, no running there, especially not in this clothing. As for the trail her actually is running: the lens on the GoPro distorts the image so that it looks like it's a steep edge, but it's actually much less so. I've done a few ultras myself and this kind of running, while admittedly not as safe as a city marathon, is not dangerous.

Commented by /u/Hero_without_Powers in /r/nextfuckinglevel on August 13, 2021 11:17:56
/r/Cheese/comments/p3g8j5/where_do_yall_buy_your_cheese/h8rj6a5/

Well, if you know, you know... Usually at some local grocery store

Commented by /u/Hero_without_Powers in /r/Cheese on August 13, 2021 05:24:32
/r/Cheese/comments/ozm5jh/cheeses_from_a_german_grocery_store_extra_ripe/h80o84l/

This is a hard and thoroughly firm organic cheese I bought at my local Lidl. It has a noticeably darker, harder rind which was coated in a region layer of plastic. It has noticeable cheese crystals which is, I guess, where it gets its name from. It's flavour was strongly piquant and slightly heady yet not really pronounced. It was somewhere between cheap, off-brand Beemster (but leaner, less fatty) and cheap, off-brand Parmesan (but slightly softer). I liked this cheese for its intense, during flavour but admittedly, I have a soft spot for strong using cheeses. Unfortunately, this is an actual off-brand cheese from Lidl's organic line of produce, so there is not that much of history behind it. However, it is a proper, tasty, quality cheese, not nearly on par with the sheet excellence one may find in a proper fromagerie, but given the vendor and the price range, it's basically a steal.

Commented by /u/Hero_without_Powers in /r/Cheese on August 6, 2021 23:55:28
/r/Cheese/comments/ovksdf/cheeses_from_a_german_grocery_store_anton/h79x02v/

This is a Swiss hard cheese with a pale, light colour (described on the manufacturer's website as 'ivory') and a dark, inedible rind. It was firm and did not crumble when cut. The flavour was nutty and smooth, but nothing special, mache a bit nondescriptive. I couldn't tell this cheese apart from other Swiss-type hard cheeses. More often than not, i find Swiss hard cheeses a bit disappointing, to be honest. They are all somewhat similar and seem to lack interesting flavour. The Anton was no exception in that regard, although it was a bit better than most. The Erzherzog Johann, a similar cheese which is sold by Aldi, is both better and much cheaper. The Anton cheese is produced manually and ages for six months in alpine limestone caves. It is repeatedly treated with salt to further is flavour.

Commented by /u/Hero_without_Powers in /r/Cheese on July 31, 2021 23:25:21
/r/Cheese/comments/or55jh/cheeses_from_a_german_grocery_store_cascaval_rucâr/h6fz2fc/

Thanks for the kind words. By the way, this cheese smelled of basically nothing, unfortunately.

Commented by /u/Hero_without_Powers in /r/Cheese on July 25, 2021 00:56:20
/r/Cheese/comments/or55jh/cheeses_from_a_german_grocery_store_cascaval_rucâr/h6fy27z/

First of all, may most sincere apologies to all people who know this cheese, I know that my spelling is wrong. The first s in Cascaval should have a small accent below and the scent of the a in Rucâr should be inverted, but my keyboard is not able to produce those. Secondly, a sincere question for those people: For all that is good and holy in this world, what is that? It's so soft, I almost didn't manage to get it out of its package, yet firm enough to stay together. It's too hard for cream cheese but spreadable and to soft for usual sliced cheese. It's not a soft cheese like the plethora of French cheeses the likes of Camembert, because it's harder than those and moreover doesn't even have a hint of a rind. It's no cottage cheese some it doesn't crumble. With regard to haptic it's closest to cookie dough. Then the flavour: it is a little sour, but only slightly so, and mildly buttery. So our somewhat looks like butter and tastes kinda similar. Okay, so this cheese was somewhat of an experience and not necessarily an unpleasant one, but except for that, I didn't like it very much. It was too complicated to handle and to bland and uninteresting to be worth the effort. The Cascaval Rucâr is a Romanian cheese from the region of Bucovina. From the amount of Google results and online shops selling this cheese I would hazard a guess and say it's mass produced. From all the Romanian cheese I've tried, I liked this one the last. However, there is also the Barza di Barduf about which I've written earlier, and this is one I can only recommend.

Commented by /u/Hero_without_Powers in /r/Cheese on July 25, 2021 00:44:32
/r/Cheese/comments/optv34/cheeses_from_a_german_grocery_store_maómahon_dop/h67i9c7/

This is a Spanish cow milk cheese with a orange plastic rind. It's semi-hard but has a bold, intense flavour, deeply nutty and intensly heady, so rather a flavour I have expected in a far harder cheese. Very much to my surprise, this cheese agrees for just 60 days, so it manages to develop an incredible amount of flavour during such a short affinage. I liked this cheese very much, not only because it hat a during taste which surprised me, but mainly because this taste was very savoury after all. I can only recommend to try this cheese and prepare for something unusual but pleasant. The Mahon cheese stems from the port city of the same name on the island of Menorca. This island itself odd part of Catalan and is called Maó in the local language, and the cheese is called formatgo de Maó. The saltiness in the cheese supposedly comes from the fact that the cattle feeds on grass which is grown closely to the dairy Mediterranean. Wikipedia says that, and I quote: 'Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe'. and I just wonder whether a Menorcan wrote this since I never even heard of another Menorcan cheese before. However, having tasted formatgo de Maó, I admittedly respect the dairy plants of Menorca very much.

Commented by /u/Hero_without_Powers in /r/Cheese on July 22, 2021 23:27:26
/r/lotrmemes/comments/oonzv6/laughs_in_sindarin/h60hka9/

The Baz-Lag trilogy anyone?

Commented by /u/Hero_without_Powers in /r/lotrmemes on July 21, 2021 11:30:57
/r/Cheese/comments/omj29s/cheeses_from_a_german_grocery_store_brugge/h5lbjya/

This is a hard, Belgian cheese of a pair, whitish hire with cheese crystals which were hard to see but easy to taste. I was surprised to find out that it didn't crumble and is smooth and nice to cut. It has a heady, intensely nutty, full flavour. If you were to draw a line between the Dutch city of Gouda and the Italian region of Parma, this cheese would be produced somewhere along this line significantly closer to Gouda. It's kinda similar for the taste which lies somewhere between Grana Padano and old Gouda (or the very similar Beemster, especially the royal variant). I liked this cheese very much since it manages to combine the best aspects of the hard, well-aged cheeses of both Italy and the Netherlands and I'm a sucker for those. It's name no withstanding, this cheese is produced in the city of Moorslede which only is near Brugges in the Flanders region of Belgium. There are a dozen or so more cheeses from the same dairy, which all differ in affinage, where this particular cheese is aged for one year.

Commented by /u/Hero_without_Powers in /r/Cheese on July 17, 2021 23:51:57
/r/Cheese/comments/ol8qhh/cheeses_from_a_german_grocery_store_russian/h5emdxz/

Thanks for the translations. I bought this cheese on a grocery store which specializes in Russian and other Eastern European foodstuff, so it might be just that.

Commented by /u/Hero_without_Powers in /r/Cheese on July 16, 2021 11:17:40
/r/Cheese/comments/ol8qhh/cheeses_from_a_german_grocery_store_russian/h5cve0v/

This is a firm, slightly squishy cheese with no rind at all, one of the vast variety of Pasta Filata type cheese that can be found basically everywhere in eastern Europe. This particular specism comes from Russia and is more often than not cured, however, this cheese was not. It had a minor, milky and slightly sour flavour which was surprisingly strong (albeit not overly so) for a cheese with no rind, no affinage, no additions and no mold. This was a pleasant surprise and I want able too enjoy this flavours when I had the smoked version of this cheese. While I liked this cheese quite a bit, there are plenty of similar ones and some of those are better, for example Branza de Barduf: https://www.reddit.com/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/?utm_medium=android_app&utm_source=share Moreover, I like the cured or smoked variants of Russian cheeses more. I'm very sorry for the nondescriptive post title, but I simply don't know how this cheese is called as I can't really Cyrillic. If anyone here would be able to enlighten me in that regard, I would be very grateful.

Commented by /u/Hero_without_Powers in /r/Cheese on July 15, 2021 23:40:55
/r/Cheese/comments/oihxvt/day_365_of_posting_images_of_cheese_until_i_run/h4vwh2n/

Congratulations and thank you for keeping up the quality posts.

Commented by /u/Hero_without_Powers in /r/Cheese on July 12, 2021 00:17:35
/r/Cheese/comments/ofykbs/cheeses_from_a_german_grocery_store_palet_st/h4fla5x/

This is a soft but firm cow milk cheese with a red, washed rind and a light yellow interior that is dotted with small bubbles. The ripe, form rind gave the cheese a salty, spicy flavour which is a hallmark of washed rind cheeses. However, it could not overpower the full, heady but still creamy flavour of the interior. Together, these two components created an avid, intense but pleasing flavour. While the single parts of this flavour experience not necessarily might mix well, here they did in very much the same way they would do in good gravy. The taste was unlike sharp Tilsiter or Limburger, both similar in the regard that those feature a washed rind, since the latter two lack a certain creaminess. If you take the time to go through my other posts, you will notice my fondness for washed rind cheeses, so you might say that I'm biased here, bit I liked this cheese very much nonetheless. I have quite some experience when it comes to this particular type of cheese and hold them to high standards, and this particular cheese I can recommend to every cheeselover with an inclination to sharp cheeses. However, I'm well aware that it might be ill-fitting for a party cheese board. For some reason I didn't manage to find further information about this cheese on the internet, maybe it's a very peculiar and rare cheese. There are plenty of articles about Calvados-infused Camembert, however, this is not a Camembert.

Commented by /u/Hero_without_Powers in /r/Cheese on July 7, 2021 23:06:02
/r/Cheese/comments/ocq600/cheeses_from_a_german_grocery_store_three_types/h3vvi5t/

These are the types of the Sibula cheese which only differ in the type of addition that was aged during production: olives, chilis and a mix of spices and herbs, most notably garlic. The foundational cheese is a hard, firm sheep milk cheese which, for some reason, dispersed quite a quantity of summer oily liquid. There was no discernable rind but I don't know whether this is due to the fact that it's cut off prior to packaging or if it's just too thin. The flavour was interesting inasmuch as I only was able to detect the cheeses flavour by intersecting the flavours of the three cheeses and thereby negating the taste of the respective additions. As for that taste, the Sibula has a dry, slightly salty flavour which the additions easily overshadowed. It was somewhat similar too sheep milk Manchego, but less, say, spicy. As I said, I found this cheese interesting but that's not to say that it's necessarily good. It was okay, but were it not for the additions, it would be quite boring. Unfortunately, I didn't find anything out about this cheese on the internet. The package suggests that it's from Italy, maybe from Sicily, but that's all just guessing. If somebody knows more about this cheese, I would be delighted about a comment with some information.

Commented by /u/Hero_without_Powers in /r/Cheese on July 2, 2021 23:36:56
/r/Cheese/comments/o7ewh2/cheeses_from_a_german_grocery_store_hakiki_tulum/h2yc4pz/

This is a hard, white and bring goat cheese. It is hard and not really crumbly although I thought it looked very much that way. I suppose it was sorted when produced since there is a flap of cheese which envelopes post of the cheese. The brine is full of small cheese particles. It had a strong, salty flavour somewhat akin to Feta, but not really like Feta. I couldn't really taste the goat milk and if the package wouldn't have said otherwise, it could have been cow milk as well. While I liked this cheese, I didn't like it in any other way than the much more famous Feta. Admittedly, these two are slightly different, but in a way I find very hard to articulate. What's interesting is that this cheese is supposedly made without renet which is why it's actually vegetarian. It originated in the Eastern Anatolian region of Turkey where the milk is stored in leather bags. The production process is quite similar to making lean curd or low fat quark. Therefore, I expected some slightly sour taste which I didn't discover in this cheese. However, this again made this cheese interesting as the only Quark I've ever had which I could cut in slices easily.

Commented by /u/Hero_without_Powers in /r/Cheese on June 24, 2021 22:53:47
/r/Cheese/comments/o2fptr/cheeses_from_a_german_grocery_store_flavoured/h266jjb/

These are two variants of cream cheese creations one gets at the fresh goods counter in larger grocery stores where they have such counters. One is with Rucola and walnut, the other with tomato and paprica. The former was somewhat dry and crumbly, the latter smooth and spicy. In all honesty, I wondered whether or not to post them here. Of course, fresh cheese is cheese and additions don't make a cheese less so, but these creations feel somehow un-cheesy. Personally, I would count these as guilty pleasures of mine which I don't indulge very often. These particular two examples were leftovers from some friends first barbecue during (or hopefully near the end of) the pandemic which is why they look so utterly slaughtered. The walnut Rucola cheese was recently nutty but I didn't get the Rucola and the tomato one was a bit watery and slightly spicy due to the paprica. I didn't like either of them since I find them rather boring. So what's your take on these? Do you have those as well? There are plenty of other cheeses like that in Germany with a wide variety of additions including pepper, feta, nutmeg, cilantro, what have you.

Commented by /u/Hero_without_Powers in /r/Cheese on June 17, 2021 23:41:03
/r/Cheese/comments/nx6dw8/cheeses_from_a_german_grocery_store_hm_cantenaar/h1d3353/

This is a thoroughly hard cheese which cracks rather than crinkles when cut and is speckled with cheese crystals which you maybe can see as white spots in the bright yellow paste in the image above. As hard cheeses usually do, this cheese has an intense, full, hearty flavour, slightly salty but neither sharp nor acrid. It's a Gouda-type cheese and this is reflected in the taste well. I really liked this cheese but I'm a sucker for strong Dutch cheeses. And here again is one of them which manages to be clearly different when compared to older Beemster cheeses (which are not Gouda, but quite close) or aged Gouda. It's not really buttery, the saltiness is rather decent, but no description can do it real justice because I can't properly lay out the fine, intricate differences between the Cantenaar and, for example, Beemster Royale or the great differences between the Cantenaar and Old Amsterdam. The HN Cantenaar is produced by Nordholland Master and won the World Cheese Contest in 2012, whatever contest that may be.

Commented by /u/Hero_without_Powers in /r/Cheese on June 10, 2021 23:38:20
/r/memes/comments/nwgvxh/looks_sick_to_be_honest/h19tl9t/

Das muss kesseln

Commented by /u/Hero_without_Powers in /r/memes on June 10, 2021 08:35:19
/r/Cheese/comments/nuy2oa/cheeses_from_a_german_grocery_store_oude_wyngaard/h104txe/

This is a thoroughly hard, intensively yellow cheese with a slight tendency too crumble when cut and a few, regularly shaped holes. While this cheese had a decent nutty flavour, I found it somewhat weak and unsatisfying. The cheese was quite hard and I had the expectation for a strong, intense flavour, so maybe I was just a bit expectant. This is a member of the family of Wyngaard cheeses which are usually covered in a thick layer of summer additive like chilis or mustard seeds, but this is an odd outlier as it is not covered in anything, but simply aged for one year. Well, now I know why the Wyngaard cheeses are usually covered in some stuff as the cheese itself lacks substance. Wyngaard prides itself with mastership in cheesemaking and boasts with their affinage cellars and caves which are connected to an old cheese warehouse and so on and so forth, but you can read that on their website of you like. In the end, this is all much ado about not so much, as far as I'm concerned.

Commented by /u/Hero_without_Powers in /r/Cheese on June 8, 2021 02:22:53
/r/Cheese/comments/nsmr0l/cheeses_from_a_german_grocery_store_erzherzog/h0r9an2/

Thanks for the info, I forgot to mention this. If it available in Austrian Aldi as well?

Commented by /u/Hero_without_Powers in /r/Cheese on June 5, 2021 23:09:34
/r/Cheese/comments/nsmr0l/cheeses_from_a_german_grocery_store_erzherzog/h0ncrm7/

This is a hard, firm cheese with a dense, slightly slimy rind which is, very much to my surprise, edible. It has a firm, hard paste which is easy, almost pleasant to cut. This cheese has a hearty, heady flavour, which is during but still charging and light without buttery or fatty undertones. It is lovely but a little bit too light die my taste as the is nothing else in this cheese. In summary, this is a pleasant, agreeable, solid cheese which would fit well on a cheese board but not special in any way or even interesting. This is one of the many better-than-thought cheeses at Aldi over here in Germany. More often than not I'm surprised just how good some of their more expensive cheeses are. While these are not the best cheese there are, they sure worth their money, especially regarding the fact that they are not that expensive after all.

Commented by /u/Hero_without_Powers in /r/Cheese on June 4, 2021 23:37:18
/r/Cheese/comments/npkl13/cheeses_from_a_german_grocery_store_baraka/h0jwvb9/

Thanks, I missed posting here. Glad to be back.

Commented by /u/Hero_without_Powers in /r/Cheese on June 4, 2021 06:57:37
/r/Cheese/comments/nqc5oy/cheeses_from_a_german_grocery_store_bra_tenero/h09ti35/

This is a firm, hard cheese with a slightly crumbly, almost unnoticeably thin rind. Bra Tenero has a sweet, mild and round flavour, it struck me as something suitable for a breakfast table. It's like a better version of the German Butterkäse, which I find incredibly dull. While this cheese is something rather unusual in its seemed, but I didn't like it that much. Maybe sweet cheeses are just not for me. However, I strongly encourage to try the Bra Tenero out if you can get hold of it, as it has its unique features. The Bra Tenero is one of the cheeses from the Bra family, more precisely the variant of Bra made from while cow milk and aged for between 45 and 90 days. There is also the Bra Duro, which is made using skimmed milk and ages for between a half and a full year and Bra d’alpeggio, which is still made in the artisan fashion. The Duro is a hard cheese which is grated over pasta for example.

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2021 23:22:52
/r/Cheese/comments/nqc2fy/cheeses_from_a_german_grocery_store_bra_tenero/h09sz8e/

This is a firm, hard cheese with a slightly crumbly, almost unnoticeably thin rind. Bra Tenero has a sweet, mild and round flavour, it struck me as something suitable for a breakfast table. It's like a better version of the German Butterkäse, which I find incredibly dull. While this cheese is something rather unusual in its seemed, but I didn't like it that much. Maybe sweet cheeses are just not for me. However, I strongly encourage to try the Bra Tenero out if you can get hold of it, as it has its unique features. The Bra Tenero is one of the cheeses from the Bra family, more precisely the variant of Bra made from while cow milk and aged for between 45 and 90 days. There is also the Bra Duro, which is made using skimmed milk and ages for between a half and a full year and Bra d’alpeggio, which is still made in the artisan fashion. The Duro is a hard cheese which is grated over pasta for example.

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2021 23:18:17
/r/Cheese/comments/npkl13/cheeses_from_a_german_grocery_store_baraka/h05khe5/

This is a firm, soft cheese with a tough rind completely covered in dense, fluffy white mold. Although I've had my fair share of cheeses, I've never seen a fluff this thick and dense on a cheese, even a cheese gone bad. It had an intense, amoniac flavour, very much like aged Camembert but much more intense. It surely is an interesting cheese and I'm not sure whether i actually liked it or not. It tasted almost acidic, but just managed to be palatable. The taste was supplement by the unusual dense feeling of three cotton-like fluff on the cheese. I liked this cheese but rather because it's something special than something particular good. I would strongly advice against putting this on a party platter but advice trying it out. I've read that "Baraka" is the meaning of "the horseshoe shape" which is supposed to signify a lucky charm. It's a French cheese, but there is a cheese brand of the same name from Greece which specializes in greek cheeses such as Feta and Halloumi.

Commented by /u/Hero_without_Powers in /r/Cheese on May 31, 2021 23:25:08
/r/memes/comments/nd25s6/this_is_a_100_true_story/gy8k7kt/

Ein Volk, eine Nation, eine Kommentarsektion

Commented by /u/Hero_without_Powers in /r/memes on May 15, 2021 13:55:08
/r/600euro/comments/msy9z8/wie_peinlich_kann_mann_sein_friedrich_merz_ja/guzn5om/

Aber genau das ist ja schon bei Fritzes beispielen passiert: Es heißt *das* Kind und *das* Hähnchen. Der Artikel *das* kennzeichnet im Deutschen das Neutrum. Dementsprechend gibt es vom Kind weder eine männliche noch eine weibliche Form, ebensowenig vom Hähnchen. Interessanterweise heißt es *der* Grüne und *die* Grüne, hier kann man also gendern - beide Begriffe lauten danach allerdings gleich. Kurzgesagt: Diese drei Beispiele zeigen einerseits das Fritze keinerlei Verständis der deutschen Sprache hat, das über polternde Wahlkampfrhetorik und Stammtischparolen hinausgeht. Weiterhin zeigt seine implizite Annahme, dass sowohl *Kind* als auch *Hähnchen* dem Genus nach männlich sind, wie tief das generische Maskulinum seine Sprachwahrnehmung geschädigt hat und liefert dafür einen Beweis, dass gendern eben doch wichtig sein kann.

Commented by /u/Hero_without_Powers in /r/600euro on April 18, 2021 13:41:50
/r/600euro/comments/msy9z8/wie_peinlich_kann_mann_sein_friedrich_merz_ja/guzn2wi/

Lieber Fritz, es heißt *das* Kind und *das* Hähnchen. Der Artikel *das* kennzeichnet im Deutschen das Neutrum. Dementsprechend gibt es vom Kind weder eine männliche noch eine weibliche Form, ebensowenig vom Hähnchen. Interessanterweise heißt es *der* Grüne und *die* Grüne, hier kann man also gendern - beide Begriffe lauten danach allerdings gleich. Kurzgesagt: Diese drei Beispiele zeigen einerseits das Fritze keinerlei Verständis der deutschen Sprache hat, das über polternde Wahlkampfrhetorik und Stammtischparolen hinausgeht. Weiterhin zeigt seine implizite Annahme, dass sowohl *Kind* als auch *Hähnchen* dem Genus nach männlich sind, wie tief das generische Maskulinum seine Sprachwahrnehmung geschädigt hat und liefert dafür einen Beweis, dass gendern eben doch wichtig sein kann.

Commented by /u/Hero_without_Powers in /r/600euro on April 18, 2021 13:41:13
/r/movies/comments/msoqba/what_are_some_of_your_cinematic_hot_takes/guvqnp4/

Interstellar is absurdly overrated. The story is the usual Doctor Who-ish time travel mambo jambo with only a superficial layer of scientific explanation which, under some serious scrutiny, is as plausible as the TARDIS. The special effects and the acting were okay, but that's what a multi-million dollar budget gets you. The happy end is engineered using boring Deus-ex-machina solution an the Matt-Damon-part is absolutely useless story-wise and only drags the film into excess length.

Commented by /u/Hero_without_Powers in /r/movies on April 17, 2021 14:07:53
/r/EUR_irl/comments/lxnr4b/eur_irl/gpo4ix4/

Where is the Steinadler?

Commented by /u/Hero_without_Powers in /r/EUR_irl on March 4, 2021 11:46:49
/r/scifi/comments/ljx9gu/what_are_your_favourite_weapons_used_in_science/gniwpu3/

Everybody listens to reason

Commented by /u/Hero_without_Powers in /r/scifi on February 15, 2021 06:15:30
/r/600euro/comments/ljji2j/da_is_alles_dabei/gnepkgi/

Warum liegt da Stroh?

Commented by /u/Hero_without_Powers in /r/600euro on February 14, 2021 09:27:02
/r/AskReddit/comments/linozt/americans_with_2_weeks_holiday_a_year_how_in_gods/gn5c24g/

I'm from Germany and have 30 days of paid vacation annually. During 2020, I only took 21 of those and my boss demands I take these days until end of March because my leftover vacation days expire then. HR also watches vacation days and overtime closely, I need to get special approvement to accumulate more than 50 hours of overtime. Thinking of it, I had quite a number of surprising conflicts with HR with regard to vacation and overtime.

Commented by /u/Hero_without_Powers in /r/AskReddit on February 13, 2021 01:26:50
/r/books/comments/linupz/all_quiet_on_the_western_front_wow/gn59szo/

Might I suggest "The Boat" as another read? It's my favorite account of WWII and probably the best and most epic book written in modern Germany.

Commented by /u/Hero_without_Powers in /r/books on February 13, 2021 00:57:40
/r/ultrarunning/comments/le2kql/what_do_you_do_for_a_living/gm9c13p/

I work in corporate IT and data analysis, 100% remote since last February, so I have a lot of time for training. Unfortunately, everything is flooded right now, so most of my courses are not available and I'm stuck with a 12k loop on concrete.

Commented by /u/Hero_without_Powers in /r/ultrarunning on February 6, 2021 14:09:48
/r/memes/comments/kq02mu/better_get_away_quickly/gi24qr3/

Ein Volk, eine Nation, eine Kommentarsektion

Commented by /u/Hero_without_Powers in /r/memes on January 4, 2021 06:29:06
/r/Cheese/comments/ke2dkz/cheeses_from_a_german_grocery_store_goldhöhle/gg015lp/

This is a hard, firm cheese with no holes and a thin but strong wind which, very much to my surprise, was edible. The rind had a strong, heady odour that foreshadowed an intensely piquant flavor. I liked this cheese mostly due it's strong taste and the well-executed simplicity. There are no fancy quirks, no interesting ideas, just a plain and simple, but tasty and solid cheese. Now this is another of the store-brand Aldi cheeses I occasionally buy to try them. This particular one was surprisingly good. I don't know about your Aldis, but here there is an indicator of the cheese's strength on the packaging and it pays off to buy those which are advertised as strong or heady. Admittedly, I'm not quite sure whether or not I would buy Goldhöhle again since there are plenty of better, stronger and more interesting hard cheeses out there. However, I believe that it's a solid base for a cheese board where I wouldn't like to overwhelm the consumers with every single cheese on the board. It's tasty, string and easy to cut so it's a perfect match.

Commented by /u/Hero_without_Powers in /r/Cheese on December 15, 2020 23:38:15
/r/Cheese/comments/kbiuwf/cheeses_from_a_german_grocery_store_luis_trenker/gfop1l4/

I thought about that but Pecorino, even the older versions, are much firmer and less crumbly and even less salty. Aldi, if it were Pecorino, it would have said so in the package.

Commented by /u/Hero_without_Powers in /r/Cheese on December 13, 2020 07:18:36
/r/Cheese/comments/kbiuwf/cheeses_from_a_german_grocery_store_luis_trenker/gfhne7l/

This is a thoroughly hard, only slightly crumbly pale cheese with plethora of large cheese crystals throughout the whole piece. Is covered in a thin black plastic coating with no discernable robe underneath. While it's colour is pale and light, the flavor is strongly piquant and distinctively salty. You can think of an older Grana Padano or Parmaggiano Reggiano just not as creamy (or may I say fatty?) and slightly less salty. Accordingly, this cheese is neither unusual nor outstanding but it's extremely well-made, tasty and a thoroughly interesting take on Italian hard cheeses. It's not like one of the Prima Donnas, which are a Dutch fusion of Gouda and Parmesan, but am additional shade in the picture of Italian hard cheeses. Now it's complicated to find something about this cheese since it's named for Luis Trenker, a famous South Tyrolean filmmaker, best known for its mountain-themed movies. He fought in WWI and was popular between the wars. While not fighting in WWII, his movies celebrated the local culture and nature in the Alps etc which played in the hands of the fascists in Germany, Italy and Austria. Now I'm not a historian and I have no clue to what extent the name Luis Trenker is tied to fascism and how controversial he actually is. Honestly, I've read this name the first time when I bought this cheese. From what I could glean from his Wikipedia article, he was not really tied to the fascists to the amount that, for example, Heinz Rührmann was. From what I read, I would guess that this cheese was named since it was made in the southern Tyrolean Alps and not to express some ideology.

Commented by /u/Hero_without_Powers in /r/Cheese on December 11, 2020 23:39:02
/r/Cheese/comments/k9l7ox/cheeses_from_a_german_grocery_store_beemster/gf5h3gw/

Because there are several different of them (Aldi, Lidl, Edeka, Netto, Kaufland etc.) and I want to keep the posts consistent

Commented by /u/Hero_without_Powers in /r/Cheese on December 9, 2020 03:59:36
/r/Cheese/comments/k9l7ox/cheeses_from_a_german_grocery_store_beemster/gf4yks9/

This is a hard, firm cheese with very few, regularly shaped holes and a rind covered in the customary thick plastic layer. While it's hard, is still smooth enough to be cut easily, is, as expected, harder then young Beemster but softer and another than Beemster Royal or Beemster XO. With taste of the same as with consistency: Unsurprisingly, the piquant Beemster sits between its young and extremely old relatives, although it's closer to the XO in my opinion. It's strongly piquant, only slightly creamy, soo slightly indeed, you maybe won't even notice as it just serves as a canvas for the piquant paint. I liked this cheese quite a lot, as it has the right amount of strength too its flavor. While the Beemster Royal is better, as far as I'm concerned, the Beemster Piquant is a pleaser that I'm sure everyone will enjoy. It's good for cheese plates or private consumption, children and adults alike, it's tasty enough for the cheese enthusiast and easy enough for basically everyone to enjoy. Now I won't drive into the heritage of Beemster again, as I've already written about it. Just one thing: Beemster cheeses are similar to Gouda, but they are their own type of cheese from the Beemster polder, but admittedly, they are confused quite easy.

Commented by /u/Hero_without_Powers in /r/Cheese on December 8, 2020 23:45:43
/r/Cheese/comments/k89idk/cheeses_from_a_german_grocery_store_brillat/gf0tpx6/

Reminds me of the appalling odor of Époisses. Fantastic cheese but it's forbidden in the Paris' metro.

Commented by /u/Hero_without_Powers in /r/Cheese on December 7, 2020 23:28:03
/r/Cheese/comments/k89idk/cheeses_from_a_german_grocery_store_brillat/gewtnsc/

This is a soft, creamy cheese with a rind covered on s thick layer of mold featuring a fur so thick and dense that it felt cottony. The interior had the creamy, sluggish consistency of honey and barely managed to stay in shape once the cheese is cut open. Brillat Savarin affiné has an intense creamy but light flavor. It's a triple crown cheese, which explains the cream with light sour notes that manage to lighten up the flavor without souring it. It's perfectly balanced for a round, even luscious sensation. Accordingly, I loved this cheese and can only recommend it. However, make sure to never put it in a cheese board. The thick layer of fur even took me by surprise and may turn off many people. Brillat Savarin affiné was created around 1890 named 'Excelsior' or 'Délice des gourmets' by the Dubuc family, near Forges-les-Eaux. Cheesemaker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. Nowadays the cheese is made the whole year around in Normandy. It matures for two weeks in dry cellars. There is also a variant that ages for longer, produced by Rouzaire. It has supposedly a saltier, stronger and more earthy flavor, but unfortunately I'be not yet had the opportunity to try it. Oh, and I'm very sorry about the second picture with the opened cheese; it pains me as well to see this lovely, delicious cheese slaughtered like that, but it is just so soft.

Commented by /u/Hero_without_Powers in /r/Cheese on December 6, 2020 23:23:26
/r/Cheese/comments/k715im/cheeses_from_a_german_grocery_store_austrian/geo67cg/

This is a hard, firm cheese with no homes or crevices and a very smooth paste, so smooth in fact that it was a pleasure to cut. The rind is edible and has a taste that is just slightly harsher than the flavor of the interior. The flavor was mildly piquant with light harsh undertones, but it was rather indistinct. This lack of pronounced taste was what made this cheese a disappointment and were it not for the round, I great it would have been even greater. However, this is another site-brand Aldi cheeses, so I didn't expect very much to begin with. Occasionally, Aldi (or Lidl for that matter) delighted me with surprisingly good, flavorful, lovely cheese but unfortunately not this time.

Commented by /u/Hero_without_Powers in /r/Cheese on December 4, 2020 23:38:03
/r/Cheese/comments/k5qhj6/cheeses_from_a_german_grocery_store_prima_donna/gegfnwj/

This is a thoroughly hard cheese that crumbles easily when cut with very few medium sized holes and faults rather than crevices for the lack of a better word. It has a dark yellow colour that becomes orange toward the rind which itself is coated in a red plastic layer. Recently I've written about Parrano, which is a very similar cheese and both their histories are intertwined. As for the flavor, they are also very much alike in that the Prima Donna maturo has a strongly piquant, slightly creamy full and strong flavor that I enjoyed very much. It's creamier than the flavor of the light variant which I've also written about just recently and the cream really adds to the flavor since it makes it more balanced and stronger without overemphasizing it. Okay, so I really liked this cheese, the important question is whether it's actually better than Parrano or not, as those two are made by two competitors, Uniekaas and Vandersterre, aiming directly at the same market segment. First and foremost, Prima Donna maturo and Parrano are extremely similar. I believe that one can taste the difference, but it takes a tongue well-versed in cheese to point out the difference. If somebody were to claim that he or she can detect the difference, I would like to see proof first. Having said that, Parrano is slightly harder and firmer which makes it easier to handle. The flavor of the Prima Donna, however, is is more balanced and slightly creamier, which helps to pronounce the strongly piquant taste. Now, my judgement might also be skewed because I ate the Parrano before the Prima Donna, so take it with a grain of salt. All in all, I would wholeheartedly recommend both of these and even the Prima Donna Leggero as the latter wasn't bad either.

Commented by /u/Hero_without_Powers in /r/Cheese on December 2, 2020 23:40:11
/r/Cheese/comments/k4d30p/cheeses_from_a_german_grocery_store_montasio/ge9i5r5/

Sorry, I didn't mean to insult your hometown. I'll try to get some of it that is aged some more.

Commented by /u/Hero_without_Powers in /r/Cheese on December 1, 2020 10:03:22
/r/Cheese/comments/k4d30p/cheeses_from_a_german_grocery_store_montasio/ge8jwln/

I'll try it as soon as I find it. Thanks!

Commented by /u/Hero_without_Powers in /r/Cheese on December 1, 2020 01:50:12
/r/Cheese/comments/k4d30p/cheeses_from_a_german_grocery_store_montasio/ge858a4/

This is a hard, firm cheese of page, light hire and full of tiny, pin-sized holes. The rind is thin, almost unnoticeable, yet inedible as well. To call the flavor boring would be saying to much; there was barely any flavor at all. I couldn't tell you anything about it, even if my life depended on it. A poor waste of milk. This is a cow milk cheese from northeastern Italy, more precisely the regions of Friuli-Venezia Giulia and Veneto. Wikipedia gives some details on production, heritage and characteristics but doesn't give even so much as a hint of what the flavor is supposed to be and I found that quite telling. It's partly my fault, however: Montasio Fresco is only aged for two to three months whereas is older relatives, the Montasio Mezzano (aged for over 4 months) and Stagionato (aged for over 10 months), both supposedly have a stronger and pleasantly piquant, rich flavor. All the variants off the Montasio were first produced by monks of the San Gallo Abbey in Moggio Udinese, a town located in the Fella River Valley.

Commented by /u/Hero_without_Powers in /r/Cheese on November 30, 2020 22:56:34
/r/Cheese/comments/k2gz9q/cheeses_from_a_german_grocery_store_calvados/gdu2rtm/

This is a soft and creamy cheese with a bloomy rind that is basically everything that helds this cheese together. As soon as I cut it open, the lightly coloured interior oozed out onto the plate. The flavor was strongly creamy and full, but there was no hint of the Calvados which the name promised. While I liked this cheese for it's consistency and creamy, full flavor, it's nothing special at that. The are literally dozens off other cheeses which are just as good or even better. Now the thing is that this particular cheese is a staple at Aldi. It actually is nothing special, you can buy it everywhere between Flensburg and Konstanz, between Aachen and Görlitz (which is to say everywhere in Germany). While it's not the cheapest cheese Aldi sales, it surely is nothing fancy either. Now I would even go as far as to port it on a cheese board. It is good enough for the, say, average crowd at some party or social gathering. Admittedly, it won't perform well at the world cheese awards, but that is not necessarily the only benchmark to consider. It's a well-made, lovely and tasty cheese many will enjoy. By the way, Thaler is the English translation of the German Taler, which is an old name for a large coin.

Commented by /u/Hero_without_Powers in /r/Cheese on November 27, 2020 23:19:12
/r/Cheese/comments/k18h62/cheeses_from_a_german_grocery_store_parrano/gdqg8nv/

Oh, we don't have Walgreens here in Germany. I bought this one at Edeka. Funny thing though, I just opened a sample of Prima Donna and it too had some liquid oozing out.

Commented by /u/Hero_without_Powers in /r/Cheese on November 26, 2020 23:16:57
/r/Cheese/comments/k18h62/cheeses_from_a_german_grocery_store_parrano/gdmmgiv/

This is an extremely hard Dutch cheese with a slight tendency to break when cut. The rind is covered in a shiny, bright red plastic coating and the cheese has regular bubbles that are coated in a liquid. The Parrano is, in its flavor, closer to an old Grana Padano, think of 36 months old at the very least. It's intensely piquant and heady with a distinct note of salt and large, irregularly shaped cheese crystals. Moreover, there is a distinct, buttery creaminess in the flavor that counterbalances the strong, piquant taste so that the latter doesn't turn acrid. I loved this cheese but I have to admit that I'm a sucker for strong, intense cheeses. The Parrano is like a love child between Grana Padano and Beemster Royal or very well aged Gouda. It's close to everything I love in old cheeses. Very much to my surprise, the Parrano only ages for five months. It won a gold medal at the 2006 World Championship Cheese Contest in Madison, Wisconsin, for 'Best of class, Gouda.' The Parrano was designed to resemble Italian hard cheeses and was especially advertised as such. It's produced by Uniekaas group as a direct answer too the Prima Donna cheese by Uniekaas' competitor Vandersterre. I've already reviewed Prima Donna Leggero and have a chunk of Prima Donna lined up for later. By the way, there is a cheese called Paradiso which is supposedly extremely similar and is sold at Walgreens. At last, a question: this cheese oozes some liquid when cut, does anyone here know what that is?

Commented by /u/Hero_without_Powers in /r/Cheese on November 25, 2020 23:41:22
/r/600euro/comments/jz6j3j/der_avocadolf_hat_die_kapitulation_bekannt_gegeben/gdbn6qc/

Und wer grüßt mit links? Schrecklich

Commented by /u/Hero_without_Powers in /r/600euro on November 23, 2020 06:46:09
/r/Cheese/comments/jzb4ip/cheeses_from_a_german_grocery_store_asiago_dallevo/gdawqms/

This is a hard and firm cheese which bears some resemblance to Pecorino or a young Parmaggiano Reggiano. Unlike the latter two cheeses, this one doesn't break or crumble when being cut, but I behind it can be grated. It has some irregular, small crevices which are concentrated where the center of the whole when would be. The taste was, in short, utterly disappointing. The flavor would be best described as 'an idea of Pecorino' and let my mouth feel dry. Accordingly, I wouldn't recommend this cheese at all. I only now a few variants off Pecorino which I really enjoy and the Asiago D'Allevo doesn't even come close to the most boring of them. Asiago cheeses are cow milk cheeses from the Italian regions of Veneto or Trentino and they come in different variants. The young, crumbly type is called the Asiago Pressato while there particular version which I write about translates to Breeding farm Asiago ans ages between 20 and 40 days. There are very precise rules according to which the Asiago has to be produced, describing the elevation above sea level and the temperature of the milk at the beginning of production. Wikipedia does a phantastic job at describing those, which is why I refer the interested reader there. I've already wasted far to much words on this boring cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on November 22, 2020 23:49:50
/r/Cheese/comments/jy4j4c/cheeses_from_a_german_grocery_store_livarot/gd5qd35/

Thanks for your kind words. I admit, I'm somewhat hesitant to advertise my mere musings to a serious food magazine, but what may I loose? However, currently I don't have the time for proper proofreading and spellchecking of my posts and although it's pains me to admit this, the writing is below what I consider adequate. But I'll have some more free time at my disposal in a few weeks and I think I will just give it a try.

Commented by /u/Hero_without_Powers in /r/Cheese on November 21, 2020 23:16:40
/r/Cheese/comments/jy4j4c/cheeses_from_a_german_grocery_store_livarot/gd3ahbl/

Really? Wow thanks, unfortunately, I have not enough time and since English isn't my mother tongue, I don't think I qualify for a writer's position.

Commented by /u/Hero_without_Powers in /r/Cheese on November 21, 2020 13:45:00
/r/Cheese/comments/jy4j4c/cheeses_from_a_german_grocery_store_livarot/gd11t4c/

Wow, thanks for that information. I love this kind of cheese lore.

Commented by /u/Hero_without_Powers in /r/Cheese on November 21, 2020 03:11:22
/r/Cheese/comments/jy4j4c/cheeses_from_a_german_grocery_store_livarot/gd0lb5w/

This is a funky, soft washed rind cheese having a light red tube and a yellow interior with tiny homes. It's soft but firm enough to be cut easily. The rind is bound with straw, so that it resembles the cap usually worn by a Colonel of the French armed forces, which is why the Livarot is nicknamed the 'Colonel'. The straw itself, however, it's only a traditional feature. The cheese has rather large holes for a soft cheese which are of course far smaller than those of Emmentaler for example. With regards to flavor, the Livarot is extremely close to Époisses just a tadbit less funky. Is tangy, but less so. And that's what I liked about this cheese. As much as I like strong cheeses, Époisses can be overwhelming at times and Livarot is less intense and more delicate. Not only did I really like this cheese, I even would recommend it for a cheese board. It is funky and interesting but only to a certain extent so that many people will still enjoy it. Livarot comes from the village of the same name on French Normandy. It's a washed rind cheese mostly made from pasteurised core milk, although there are around 12% of our are still made from unpasteurised milk in the traditional way.

Commented by /u/Hero_without_Powers in /r/Cheese on November 20, 2020 23:24:14
/r/Cheese/comments/jwvt3n/cheeses_from_a_german_grocery_store_sa_canova/gcspmoo/

This is a semi-hard but firm cheese coated in a layer of waxen plastic. It's a bit gummy but can be cut easily. It has a delicate, buttery and slightly sweet flavor. While the full, rich taste is clearly pronounced, is not overwhelming buttery so that one doesn't have the sensation of eating a stick of butter. Normally, I'm not a great fan of rich, buttery cheeses, especially when they are not soft cheeses but this one is an exception. It was nicely balanced and the sweet note is a lovely touch. When I googled this cheese I predominately found a cheese of the same name from the Spanish Island of Mallorca which looks nothing like this one. As it turns out, there is a cheese of the same name from the island of Menorca, and that is the Sa Canova I had here. It's a semi-cured cheese, but I couldn't discern any smoky flavours, but that's maybe down to the fact that I cut the rind off.

Commented by /u/Hero_without_Powers in /r/Cheese on November 18, 2020 23:13:46
/r/memes/comments/jvuopw/germans_when_they_see_a_german_meme_on_an_english/gcmvvoe/

Ein Volk, eine Nation, eine Kommentarsektion

Commented by /u/Hero_without_Powers in /r/memes on November 17, 2020 13:32:18
/r/Cheese/comments/jvmi5x/cheeses_from_a_german_grocery_store_stärnachäs/gckuyld/

This is a pale, hard and firm cheese with a even harder, inedible rind. The rind was washed and had a strong, spicy, almost pungent odor. The cheese was smooth when cut and had no holes. The Stärnachäs has a decent piquant flavor with light, milk-sweet undertones, but that's about it. It's surely not, as the name alludes, spicy. While I liked this cheese, I wouldn't buy it again. It was okay, nicely balanced, but nothing I would waste a second thought on. Unfortunately, I can't tell you anything else about Stärnachäs as there is little to no information on the internet about it. It is tagged in a blog post in French and shortly mentioned on some product catalogue but that's about it. If I were to guess, I would argue that is a locally produced cheese, maybe directly from a farm with its own dairy which didn't put in all the effort to maintain s website and advertise its small batch of cheese on the internet.

Commented by /u/Hero_without_Powers in /r/Cheese on November 16, 2020 23:25:06
/r/Cheese/comments/jug9zi/cheeses_from_a_german_grocery_store_pecorino/gcgorx3/

It is actually quite complicated. Of course, all cheeses come from some milk, be it cow, sheep, goat or buffalo (yes, there is also donkey, bit that's quite rare) and the according rennet and maybe salt. But then there are the additions of mold, sometimes injected directly like in Gorgonzola, sometimes naturally strong on the cheese as in Limburger. Then there are the ambient factors: the older a cheese gets, the more it depends on a dry environment to agree properly.

Commented by /u/Hero_without_Powers in /r/Cheese on November 15, 2020 23:10:51
/r/Cheese/comments/jug9zi/cheeses_from_a_german_grocery_store_pecorino/gcei86m/

I'm not quite sure to what you are alluding, but I guess you're right: Cheese might be the most varied and diverse food group in the world, maybe except for soy products. All cheeses have in common that they're from some kind of milk, but that's about it. Most use rennet as well, but I've heard there are some that do not. And they come in literally all shapes and sizes: From soft, delicate Burrata to hard, old Goudas or Grana Padano, with out without white/blue/red mold, aged between only a few days up to several years. Don't even get me started on additions like peppercorn or chili. Many of the have a unique flavor and a dedicated cheeselover might be able to taste difference between hundreds of them.

Commented by /u/Hero_without_Powers in /r/Cheese on November 15, 2020 11:44:54
/r/Cheese/comments/jug9zi/cheeses_from_a_german_grocery_store_pecorino/gcehqsf/

A bit like why people like salted caramel?

Commented by /u/Hero_without_Powers in /r/Cheese on November 15, 2020 11:40:26
/r/Cheese/comments/jug9zi/cheeses_from_a_german_grocery_store_pecorino/gce15ei/

Honestly, I've no idea. If honey goes well with Grana Padano it might go as well with this one. But I'm not into sweets, so I couldn't tell.

Commented by /u/Hero_without_Powers in /r/Cheese on November 15, 2020 08:42:54
/r/europeanunion/comments/jud1n7/do_you_believe_in_mandatory_military_conscription/gccvbe6/

As a German who was conscripted I wholeheartedly agree. Just wanted to add that is not necessary for that many people to know how to shoot; we fight our wars far away nowadays, the risk of invasion of negligible. Other than that, my conscription was the state stealing one year of my life and basically not paying me. I earned less than the hourly minimum wage in a day! And there was no work for new to do anyway and mind you: I didn't say almost no work, there literally was no work for which I could have qualified during my conscription. In the end I lost one year of my life which I will never get back, my knees hurt for five years until some damage there was fixed and healed and I got two pairs of nice army boots which are just a little bit too large. Verrecke, Deutschland!

Commented by /u/Hero_without_Powers in /r/europeanunion on November 15, 2020 02:23:08
/r/Cheese/comments/jug9zi/cheeses_from_a_german_grocery_store_pecorino/gccar8z/

As Pecorino in general, this is a hard and firm cheese riddled with tiny, irregular crevices. From what I could tell, the rind should be edible, but it tasted gross, so I cut it of. I've had several Pecorinos and while none of them really disappointed, I was never really satisfied. Finally, here is one I liked so much that i would consider buying it again. It has a full, hard, tangy flavor with strong salty undertones which are caused by a bath in brine at the beginning of affinage. Now, this doesn't set apart from other Pecorinos, but in this particular one the flavour was far more developed and pronounced. All in all, I really liked this cheese and would definitely buy it again. Pecorino Sardo is a sheep milk cheese from Sardinia and comes on plenty of variants which mostly differ in their respective affinage. Unfortunately, I've found that the Maturo either ages for five or eight months, with no definitive information about that. Wikipedia declares that Maturo needs at least six months to develop its full flavor. Occasionally, some Pecorino Sardo is further developed into Casu Marzu by the introduction of cheese fly maggots and I must admit I'm not sure whether I have the curiosity and courage to taste it.

Commented by /u/Hero_without_Powers in /r/Cheese on November 14, 2020 23:49:17
/r/ProgrammerHumor/comments/jtrqxi/when_you_finally_get_a_look_at_your_new_companies/gc8th51/

Reminds me of a Docker container I once saw.

Commented by /u/Hero_without_Powers in /r/ProgrammerHumor on November 14, 2020 06:19:56
/r/Cheese/comments/jsoiog/cheeses_from_a_german_grocery_store_lustenberger/gc0gx0e/

Yeah, it does yoga regularly to stay in shape

Commented by /u/Hero_without_Powers in /r/Cheese on November 12, 2020 00:17:32
/r/Cheese/comments/jsoiog/cheeses_from_a_german_grocery_store_lustenberger/gc0eeb1/

This is a hard, firm and compact cheese with a thin washed rind, which unfortunately is suffocated under a plastic coating prior too selling it. There are no holes, no gradient in colour or flavor. It has an intensity nutty, piquant flavor, which makes its presence known in form of odor as soon the package is opened. My mouth felt kinda dry whole reading it, but it would be far too much to say that this cheese has an acrid flavor. This is another example of a store-brand cheese marketed as exquisite from Aldi. It's in stock in every also here in Germany, it's not seasonal, it's surely not a speciality. However, it is quite good. It's a simple, straightforward hard cheese that delivers on it's premise. I'm absolutely award that the are dozens of better hard cheeses out there, but this one is quite nice nonetheless. Looking up this cheese, I was surprised to discover that Lustenberger 1862 is actually a cheese with quite some history to its name, dating back to (surprise, surprise) 1862. It's made from fresh, raw milk from grass-feed cattle local to the region around the Lustenberger dairy. The cheese ages for 180 days during which he develops a surprisingly strong flavor.

Commented by /u/Hero_without_Powers in /r/Cheese on November 11, 2020 23:54:35
/r/Cheese/comments/joccuz/cheeses_from_a_german_grocery_store_fleur_de_fagne/gbb5vc4/

Personally, I've never heard of this brand, but a point I've made repeatedly is that even cheap grocery store brand cheeses can be worthwhile and tasty. If you like it, all power to you and the Brie. One of my personal favourites is Limburger, a cheese which is sold at every single grocery store here in Germany and is not made by most fancy brands.

Commented by /u/Hero_without_Powers in /r/Cheese on November 5, 2020 23:01:49
/r/Cheese/comments/jo0yya/prepping_the_new_selection_for_our_cheese_boards/gb73p3f/

Caciotta is a blessing, truly mana from the gods

Commented by /u/Hero_without_Powers in /r/Cheese on November 4, 2020 23:35:18
/r/Cheese/comments/joccuz/cheeses_from_a_german_grocery_store_fleur_de_fagne/gb7393y/

This is a soft, pale cheese with an interior of a light, ivory but and covered in think, white mold. It was rather in the form side of soft cheeses and riddled with tiny bubbles and crevices. With regards to flavor, not much separated this cheese from a younger Brie. It had a mild, milky taste with subtle infringes of ammoniac, very much like an underdeveloped Camembert. I found this cheese okay, but nothing more. It's neither intense nor interesting enough to deserve more attention. This cheese is made by the Herve Société cheese makers, an family operated dairy located in the Pays de Herve in Belgium.

Commented by /u/Hero_without_Powers in /r/Cheese on November 4, 2020 23:30:40
/r/Cheese/comments/jmh4bu/cheeses_from_a_german_grocery_store_herve/gav91o1/

This was a semi-soft cheese (as opposed too a semi-hard cheese, where the latter is predominantly hard but maybe a bit squishy, and the former is closer to soft cheeses in terms of consistency) with a surprisingly hard, washed rind covered in slimy red mold not unlike Limburger. Cutting it somewhat like cracking open an egg where the interior is far softer than the shell. The interior is of pane white colour and riddled with irregular shaped crevices. The flavor was piquant and spicy but this was mostly due to the rind. I really love this particular flavor, as it is really close to Limburger, which ranks among my top three favourite cheeses, together with Burrata and Tilsiter (itself a washed rind cheese). But that is basically everything I could tell you about the flavor. Herve is a Belgian DOP cheese from the countryside of the region of the same name. It's a washed rind cheese with quite some history and it ages in the local cellars which are often cut right into the chalky rock of the region. It's no wonder I like this cheese, as it technically is a Limburger: Herve belonged to the Duchy of Limburg when Herve was created, and the Limburger is a staple in my kitchen.

Commented by /u/Hero_without_Powers in /r/Cheese on November 1, 2020 23:36:32
/r/AskEurope/comments/jlf4wy/which_degree_in_maths_would_be_the_best_choice_in/gapcszu/

A Bachelor's degree is a very basic degree and it doesn't matter where you got it. It's like a driver's licence: It just enables you to get somewhere else (i.e. your master's etc) but it doesn't matter how prestigious your driving school is.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 31, 2020 11:14:51
/r/Cheese/comments/jisicp/so_you_like_cheese_name_every_cheese_type/gadp2xl/

Sorry again, autocorrect didn't recognize rude. Spellchecking is hard at four in the morning. I must have come over as a complete jerk. I made this post only to apologize.

Commented by /u/Hero_without_Powers in /r/Cheese on October 28, 2020 09:51:55
/r/Cheese/comments/jisicp/so_you_like_cheese_name_every_cheese_type/gacgjnb/

Oh sorry, I didn't want to come over as rude, really. Edit: Sorry again, spelling is hard at four in the morning. I must have come over as a complete jerk.

Commented by /u/Hero_without_Powers in /r/Cheese on October 27, 2020 23:17:43
/r/memes/comments/jixbax/gudn_tooch/gaakz1d/

And fuck Nazis.

Commented by /u/Hero_without_Powers in /r/memes on October 27, 2020 13:41:10
/r/AskReddit/comments/jipf15/what_are_some_jobs_that_serve_no_purpose/ga9d6rb/

As an European, this job always bewildered me. I've never seen such a person here.

Commented by /u/Hero_without_Powers in /r/AskReddit on October 27, 2020 06:36:34
/r/Cheese/comments/jisicp/so_you_like_cheese_name_every_cheese_type/ga97328/

Nice job. Let me guess, you crawled something cheese.com/cheese-name for cheese-name? You've missed Bra Tenero, Branza de Barduf, Chilal, and Monte Veronese, just to name a few which I wrote about in the last week.

Commented by /u/Hero_without_Powers in /r/Cheese on October 27, 2020 04:42:29
/r/600euro/comments/jfwaym/heute_im_briefkasten_gehabt/g9qqgb2/

Obacht! Satire liefert manchen Menschen nur Ideen...

Commented by /u/Hero_without_Powers in /r/600euro on October 23, 2020 05:09:23
/r/Cheese/comments/jfrxp6/cheeses_from_a_german_grocery_store_bra_tenero/g9n0z8n/

I are it garnished with some pickles, which were a a nice, slightly spicy and sour counterweight too the cheese. A bit like olives, only that pickles are tasty and olives are oily and bitter.

Commented by /u/Hero_without_Powers in /r/Cheese on October 22, 2020 08:05:40
/r/AskEurope/comments/jfea3q/how_friendly_are_the_neighbouring_nations_towards/g9mhuwm/

Can confirm at least the last bit, I really like the French. Vive la France!

Commented by /u/Hero_without_Powers in /r/AskEurope on October 22, 2020 02:39:37
/r/Cheese/comments/jfrxp6/cheeses_from_a_german_grocery_store_bra_tenero/g9m2omd/

This is a firm cow milk cheese, on the softer side of the hard cheeses, but hard no matter what. It was smooth and had no holes although the cover picture depicted the cheese having small, bubbly holes. The flavor was underwhelming, to say the least. It was mild and milky, totally different than what I expected from an Italian hard cheese. I've read some descriptions off this cheese which are far more detailed and better worded, but I found Bra Tenero to bland to waste more words on it. The boring flavor might be die to the short affinage of just 45 days. I've also read that it's quite suitable for fondue. It's produced in the province of Cuneo and the commune of Villafranca Piemonte in the province of Turin, most notably in the town of Bra, where it was created.

Commented by /u/Hero_without_Powers in /r/Cheese on October 21, 2020 23:20:57
/r/insanepeoplefacebook/comments/jdshn9/lets_vote_for_whomever_the_world_america_included/g9bmvlr/

They feel oppressed for being white in Germany? Do they have the slightest idea how oppression actually feels? Germany is basically a paradise for you if you're a white male compared to any other skin colour or gender.

Commented by /u/Hero_without_Powers in /r/insanepeoplefacebook on October 19, 2020 09:35:53
/r/insanepeoplefacebook/comments/jdshn9/lets_vote_for_whomever_the_world_america_included/g9ayjct/

Just as a side note as a German: what's wrong with these 13% German Trump fans here?

Commented by /u/Hero_without_Powers in /r/insanepeoplefacebook on October 19, 2020 03:41:25
/r/Cheese/comments/jd9179/cheeses_from_a_german_grocery_store_prima_donna/g96cjdo/

This is a thoroughly hard, firm cheese with a few medium sized holes. The rind is not edible and although the colour gradient is quite large, it's not as large as the picture alludes. It has a piquant, heady flavor which is not as strong as consistency, colour or the prevalence of cheese crystals might suggest. Were this a Gouda, I would expect a far stronger taste, but the same taste nonetheless. This cheese was nice but trades a lower far content for less intensity in flavor, which is an expected trade-off, so it's up to the consumer if he/she is willing to agree to that bargain Other than the name suggests, this cheese is made in the Netherlands by Vandersterre Groep International B.V. It is a direct response to the Parrano cheese which is produced by Vandersterre's competitor Uniekaas.

Commented by /u/Hero_without_Powers in /r/Cheese on October 17, 2020 23:24:43
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8pkqrx/

It's a hard and extremely rewarding work, but somebody has to do it.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 13:17:48
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8pib2a/

In not Romanian but we have a specialty Gerry store around the corner which sells tons of stuff from all over Eastern Europe, some cheeses even as far as from Siberia. They carry several Burduf cheeses and this is the one I liked the most. Please, never invest any money in awards, money is nigh better spend on cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 12:57:31
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8phuq9/

Thank you so much for this explanation. In all my years writing about cheese, this was by far the most interesting response. Yeah, I will definitely try to get further into Eastern European foodstuff. I've got some polish relatives and will try to get some recipes from them. Although, as far as I can tell, Romania has a far more diverse cheese culture than Poland.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 12:53:43
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8oukk5/

The package also said that is from De la Ferma, whatever that means. I thought it was the producer. But thanks a lot for all the additional info. Unfortunately, I have only one grocery store around here that carries a larger variety of food from Eastern Europe, most stores don't have anything from Eastern Europe at all. This one grocer only has this particular variant and I think it's quite impossible for me too get the real deal

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 09:22:28
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8ogbvi/

When I was young we also still had milk in bags here in Germany, but it's no longer a thing.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 05:54:25
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8og6yx/

Thank you so much. Your cheese has a while different structure compared to mine. Is this caused by age alone or have I bought some cheap knock-off?. It really sounds as I should pay Romania a visit as soon as Corona allows.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 05:51:51
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8oe690/

Very interesting, thank you , especially for the information about the use of bland and blând. Yes, I would really liked to see how this cheese is supposed to look.

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 05:11:17
/r/ABoringDystopia/comments/ja2jjd/dont_you_love_not_being_able_to_pay_for_medical/g8o7zjj/

Yeah, you know, there is exactly one Western country in which the rate of women dying after childbirth rises. Spoiler: It's not the UK. It's still pretty low, which I'm grateful for, but there is a worrying tendency.

Commented by /u/Hero_without_Powers in /r/ABoringDystopia on October 13, 2020 03:12:23
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8o6bf4/

Why didn't I think of that??

Commented by /u/Hero_without_Powers in /r/Cheese on October 13, 2020 02:44:05
/r/Cheese/comments/ja614i/cheeses_from_a_german_grocery_store_branza_de/g8nu2v5/

This was a pale white cheese which looked very much like a sausage when packaged (or, in case you are familiar with those, liverwurst outer Teewurst). It was rather in the soft end of the hard spectrum with a slight tendency to crumble, but overall it was quite easy to cut. There were no holes or bubbles. While I expected a bland taste (since I guess it says so in the packaging), I was surprised to find a salty, tangy taste. It was quite interesting but mild enough to not put me off. I liked this cheese although it's rather uninteresting. With its flavor it sits right in the sweet spot between to boring and to salty. Branza de Burduf is a sheep milk cheese native to the historical regions of Transylvania, Moldavia and Wallachia.

Commented by /u/Hero_without_Powers in /r/Cheese on October 12, 2020 23:53:38
/r/Cheese/comments/j8xswq/cheeses_from_a_german_grocery_store_meule_de/g8jzcij/

Thanks for the kind words. I'll do my very best

Commented by /u/Hero_without_Powers in /r/Cheese on October 11, 2020 22:27:27
/r/Cheese/comments/j8xswq/cheeses_from_a_german_grocery_store_meule_de/g8i4jmg/

Ah, I don't care, I'm just glad that the are people that enjoy my little senseless musings about cheese. I'm happy about every reply.

Commented by /u/Hero_without_Powers in /r/Cheese on October 11, 2020 13:09:50
/r/Cheese/comments/j8xswq/cheeses_from_a_german_grocery_store_meule_de/g8f5el1/

This was a semi-hard, smooth cheese with neither holes not bubbles and a red-orange rind under which was a pasty, light yellow paste. When it comes to taste, this cheese has not very much to offer. It was mild, slightly creamy and that's basically all about it. The rind, which was edible and washed, had a sharp, piquant taste, but this didn't influence the overall character of the cheese. Personally, I wouldn't buy this cheese again. I understand when you're all for mild cheeses, but then there are cheaper ones which are at least as good. This cheese is produced in Savoy by the dairy cooperative Yenne at the feet of the mountain Dent du Chat. It's closely related to the Gruyère cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on October 10, 2020 23:00:31
/r/Cheese/comments/j75ls6/cheeses_from_a_german_grocery_store_chilal/g82pc3l/

This was a hard, braided and brined filata-type cheese which I bought at my local Lidl as part of an Arabic special edition sale, somewhat akin to a seasonal sale only Arabic-themed. First I feared that this cheese was weak in taste as I often found übernommen filata cheeses somewhat bland, but here I was wrong. The producers used an almost overly salty brine which made this cheese extremely salty as well, far more than Feta for example. Except for that, i couldn't detect any other trace of s taste. I liked this cheese, but mainly for it's somewhat meaty haptic and not for it's flavor (if one could consider this s flavor). The saltiness is overly simplistic, it's just plain salt. The braided strings of cheese which are packed really dense however give it an interesting, surprisingly meaty haptic. I definitely would put this on a cheese board of I had it in my fridge on that occasion. It's interesting, easy to eat and just looks interesting. This cheese was first made in Syria and is occasionally known as Syrian strong cheese as well. Sometimes, it's topped with Nigella seeds before eating.

Commented by /u/Hero_without_Powers in /r/Cheese on October 7, 2020 23:18:21
/r/Cheese/comments/j5xvw4/cheeses_from_a_german_grocery_store_formaggio/g7v1t0f/

This was a hard but slightly crumbly cheese of page yellowish committee with a dark purple rind. While I could cut it, the were small cracks in the cheese which turned to crumble the cheese. The rind's colour is caused by the grape pomace under which it is stored during affinage. Much to my surprise, this really influences the flavour of the whole cheese and not only the rind. There was a slightly sweet, heady and fruity subtribe which accompanied the salty, harsh taste of three cheese itself. In summary, it created something akin to Pecorino Romano but she'd covered in pomace. I really enjoyed this cheese as it just managed to strike the right balance between cheese and grape flavor. The name Formaggio Imbriago translates to 'drunken cheese', which is rather descriptive than poetic. It's from Piedmont. It ages for 140 days during which it is covered in grape pomace, a tradition that goes back to 1917. To protect their cheese from the Austro-Hungarian army in the aftermath of the battle of Caporetto, the local farmers covered their cheese in the remnants of wine production.

Commented by /u/Hero_without_Powers in /r/Cheese on October 5, 2020 23:24:24
/r/Cheese/comments/j3nan5/cheeses_from_a_german_grocery_store_beemster/g7d47bi/

The Graskaas is a semi-hard, firm cheese with little to no holes and coated in plastic. The outer layer is harder and rather orange while towards the center the colour becomes rather yellow. It has a varied, buttery and yet slightly piquant flavor, in which these two times are nicely balanced. It's neither too strong or too weak, just at perfect equilibrium. In itself, it's not a string or ferocious cheese but a pleasing one. Many would find it weak, I believe, but I found it just right. It would make a during addition to a cheese board as cheese enthusiasts and novices will both enjoy it. Beemster is one of the larger producers of different types of cheeses from the Dutch region of Noordholland and prides itself with the title of the royal provider of cheese to the crown (I hope I translated that well. Basically, they secured the right to provide the cheese for the royal family as well as fur royal gathering etc. , whenever cheese is served.) Recently, the company Beemster Kaas was certified to be carbon neutral, the first Dutch cheese company to achieve this.

Commented by /u/Hero_without_Powers in /r/Cheese on October 1, 2020 23:31:40
/r/AskEurope/comments/j2issj/whats_the_best_junk_food_your_country_has_to_offer/g79ga7d/

I replied to a comment in German, hence I replied in German. Now I'm replying to a comment in English, hence I use English. Unfortunately these are the only languages I know, but judging from other comments and replies, this also happens with other languages.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 1, 2020 02:23:18
/r/AskEurope/comments/j2issj/whats_the_best_junk_food_your_country_has_to_offer/g791uq0/

In Hürth bei Köln gibt's einen Currywurststand, den Grillwagen, das ist nach einhelliger Meinung die beste Currywurst der Welt. Die könnten mich mit der Wurst erschlagen und in der Sauce ersaufen, da wäre ich schon im Himmel, bevor ich wirklich tot wäre. Wenn ich zufällig an Hürth vorbeifahre (was viel zu selten passiert) ist das ein Pflichtstopp.

Commented by /u/Hero_without_Powers in /r/AskEurope on September 30, 2020 23:29:15
/r/Cheese/comments/j30p2t/cheese_from_a_german_grocery_store_affiné_au/g7905bg/

Affiné au Chablis is a soft cheese with a thin rind of fine white mold underneath which is a creamy, gooey layer of cheese which itself encloses a center having the consistency of stocky cream cheese or quark. While the gooey outward layer has the slightly ammoniac taste of Camembert only lighter, the center tastes like heavy, milky fresh cheese with a hint of salt. It's an interesting combination and a varied, complicated cheese which I enjoyed very much. It was just somewhat hard to cut as the outer layer was easily spreadable while the core was not and needed to be cut. While I really liked this cheese, I had similar ones of which the name I unfortunately recall. It is a good, worthwhile cheese but not unique and somewhat complicated to eat. For example, I wouldn't put it on a cheese board even though it surely tastes good enough but it can be a mess to eat. This cheese is made by the French manufacturer Chalancey and it's infused with Chablis during affinage, hence it's name. However, I couldn't find any traces of Chablis in the flavor, but I don't know anything about wine. There is also a variant of this cheese made by Germain, which has a red, washed rind and is closer to Epoisse both in appearance and flavour.

Commented by /u/Hero_without_Powers in /r/Cheese on September 30, 2020 23:11:23
/r/Cheese/comments/j2dzp5/cheeses_from_a_german_grocery_store_sbrinz_aop/g75mjli/

It's surely with a try. I mainly bought it for the sake of my curiosity.

Commented by /u/Hero_without_Powers in /r/Cheese on September 30, 2020 05:08:44
/r/Cheese/comments/j2dzp5/cheeses_from_a_german_grocery_store_sbrinz_aop/g74wcgd/

This is a thoroughly hard, firm cheese of a dark caramel colour and riddled with light specks which are not cheese crystals. There are no holes and the cheese does not crumble. Judging from the outward appearance, this cheese looks like a stronger, older version of Grana Padano or Parmaggiano Reggiano, but it's far from that. It's not salty but nutty and piquant yet far less intense than the Italian hard cheeses. While this makes the Sbrinz an okay cheese, it surely is not one of my favourites, not even one of my favourite Swiss cheeses. It's good and surely worth a try, especially as it is the hardest cheese I've ever had, but far from the best. Rumor has it that Sbrinz is the oldest cheese in the world, but there is little evidence to back that up. However, it is mentioned in documents dating back to 1530. I already compared this cheese to the Italian parmesan-type cheeses and the Swiss also grate the Sbrinz on pasta. However, it is also eaten sliced on bread.

Commented by /u/Hero_without_Powers in /r/Cheese on September 29, 2020 22:56:45
/r/Cheese/comments/j14eqg/cheeses_from_a_german_grocery_store_monte/g6x2jvz/

This is a rather hard and firm cheese of light, pale colour and with free but comparably large crevices. There was a plastic coating but no discernable rind. The fair was underwhelming and light, not bland but somewhat nondescriptive. It was sweet, but the light sweetness of milk not of added sugar. It reminded me of Asiago. While it was not really bad, I consider this cheese a waste of precious dairy as it failed to deliver real flavor. I'm not sure if there's point eating it. While I wrote about this cheese, it occurred to me that I was tempted to use words like 'somewhat', 'tends' or 'rather' often which tells you everything you need to know about this cheese: It's not really something, but rather reminiscent of something. Mind you, this was one variant of Monte Veronese, the Monte Veronese latte intero which is made from whole, unpasteurised milk and ages for 25 days the most. There is the Monte Veronese d’allevo from unpasteurised semi-skimmed milk and ages for more than 60 days. The latter is presumably more piquant and intense in flavor.

Commented by /u/Hero_without_Powers in /r/Cheese on September 27, 2020 23:08:32
/r/Cheese/comments/iypotk/cheeses_from_a_german_grocery_store_munster_gérôme/g6hyvx1/

Usually, the washing as a pungent, almost spicy taste.

Commented by /u/Hero_without_Powers in /r/Cheese on September 24, 2020 23:10:40
/r/Cheese/comments/iypotk/cheeses_from_a_german_grocery_store_munster_gérôme/g6dxix2/

This is a soft but firm cheese with a thin, sticky rind. The cheese is not really gooey and not spreadable. The Munster Gerôme has an strong nutty flavor which surprised me in its intensity. I'm not quite sure what to make of it as this ferocity is this cheese's only defining feature. I love red, washed rind cheeses but this one is somewhat unusual as it is not the least salty out spicy. Mind you, I deliberately talk about salt not piquant notes as I find aged red smear cheeses rather salty, most remarkably here is the Limburger or my post history. Don't get me wrong, I really liked this cheese, it's just neither subtle or interesting, but rather plain and intense. That's okay, I only expected something different. The Munster Gérôme comes from the French Vosges and is named after the town of Munster, not to be confused with the German city of Münster. It's also called Minschterkaas in Munster and it's history dates back to at least 1371. Munster Gérôme is made from unpasteurised cow milk and ages for five weeks (for the smaller wheels which measure between seven and twelve cm) and up to three months (for the larger ones which measure between 13 and 19 cm). During affinage it is washed repeatedly.

Commented by /u/Hero_without_Powers in /r/Cheese on September 23, 2020 23:42:34
/r/Cheese/comments/iuau1d/cheeses_from_a_german_grocery_store_delice/g5jmcgp/

This is a delicate soft cheese covered in dense, fine white mold and a thick rind underneath which is an almost liquid, gooey center. The flavor was strong, heavy and heady, with an intense creaminess. It's far stronger than what I would have expected from a soft cheese. It is somewhat similar to Camembert but with far less ammoniac. I'm very fond of this cheese and enjoyed it very much. It's like a better variant of Camembert. For the Delice d'Argental, a masterpiece from Burgundy, the producers spared no expense: it's a triple cream cheese with additional crème fraiche. While the Wikipedia article says that it's made from sheep milk, it's actually made from cow milk. Indeed, the article is inconclusive in this regard as it mentions both types of milk.

Commented by /u/Hero_without_Powers in /r/Cheese on September 16, 2020 22:50:54
/r/Cheese/comments/isd8rs/cheeses_from_a_german_grocery_store_bergader/g5752l4/

Biarom generally is a semi-hard, firm cheese with no rind as far as I could see. There are neither holes not bubbles and the paste is of a light yellow colour. With regards to taste, Biarom was always underwhelming, so it might be a good idea to spice things up a little bit. That at least, I guess, what the producers thought. However, the addition of peppercorn or caraway seeds completely suppresses the light, milky, somewhat boring flavor of the cheese itself even though the additions aren't that strong either. Biarom is the semi hard cheese brand made by Bergader, a large German producer which also produces the Bonifaz, another cheese I detest very much.

Commented by /u/Hero_without_Powers in /r/Cheese on September 13, 2020 23:38:10
/r/dune/comments/ip7yd5/chang_chen_as_doctor_wellington_yueh/g4j3ugj/

Yueh, Yueh, Yueh, a million deaths are not enough for Yueh!

Commented by /u/Hero_without_Powers in /r/dune on September 9, 2020 05:02:23
/r/insanepeoplefacebook/comments/imni9f/not_facebook_but_meet_my_father/g42v3vj/

Little did you know that German Polizei are, basically, antifa shock troops.

Commented by /u/Hero_without_Powers in /r/insanepeoplefacebook on September 4, 2020 23:35:36
/r/AskReddit/comments/im3brz/whats_the_most_profoundly_beautiful_piece_of/g3xzpxh/

Autobahn by Kraftwerk in the full 22 minute version. Also, Ohm sweet Ohm by Kraftwerk.

Commented by /u/Hero_without_Powers in /r/AskReddit on September 3, 2020 23:29:57
/r/Cheese/comments/ijq7aa/cheeses_from_a_german_grocery_store_bovidur/g3g1olq/

Honestly, I have no idea. I just saw that it was on offer at my local Lidl and was curious.

Commented by /u/Hero_without_Powers in /r/Cheese on August 31, 2020 03:47:28
/r/Cheese/comments/ijq7aa/cheeses_from_a_german_grocery_store_bovidur/g3fhvzq/

This hard, firm cheese is of uniform colour and consistency, devoid of homes, crevices or bubbles. It's coated in plastic rind. Unlike the related Trappist cheese I had a few weeks ago, this one was tasty and had an intense, piquant flavor. It was simple in the best sense of that word, straightforward and well-executed. While there are stronger or finer, more delicate piquant cheeses, this one is a tasty, worthwhile cheese which I enjoyed quite a bit. Except for the fact that this cheese is from Croatia, I couldn't find any more information.

Commented by /u/Hero_without_Powers in /r/Cheese on August 30, 2020 23:16:44
/r/Cheese/comments/ij5t3k/cheeses_from_a_german_grocery_store_wijngaard/g3befat/

This is a rather hard, firm cheese of unusual dark orange colour and completely cloud of holes. On top is an alarmingly thick layer of black peppercorns or dried tomato that is firmly pressed into the cheese. As expected, the flavor is dominated by the strong but not overly hot taste of the peppercorn or the sweet, fruity taste of the tomato respectively but there is a barely noticeable heady, slightly pungent undertone of aged hard cheese. These two flavours are extremely bad balanced as the former dominates the whole experience. Accordingly, rather than true cheese, this is basically a vehicle do deliver peppercorn/tomato flavor sold as cheese which is a sham. Now you might say, 'Well, looking at this cheese, that was to be expected, so why did you buy it?' and I expected this but I didn't buy this cheese. It was another one of those cheeses given to me by dedicated foodsavers who work together with grocery stores to redistribute food that can't be sold anymore for some reason or another. In the case of this particular 'cheese' (and I use this word lightly here) was expired, but it was a hard cheese in tight plastic wrap and as such almost edible indefinitely. Wijngaard had several other of those cheeses on offer, covered in either ginger, truffles, mustard seed and dill, and rosemary, although the latter is made from sheep milk unlike the others, which are made from cow milk. Wijngaard is family operated since it was founded in 1936. They also produce cheeses without additions, just plain Dutch hard cheeses of different ages. And while I'm very sceptical of their affinage family, I would give those the benefit of doubt.

Commented by /u/Hero_without_Powers in /r/Cheese on August 29, 2020 23:14:44
/r/dune/comments/ii8ohl/third_and_final_empire_magazine_dune_cover_reveal/g35k3fl/

While I totally disagree with your opinion, I'm delighted to see an opinion different to the mainstream of this sub. Kull wahad, sallamaka al-lahu wa-nasaraka.

Commented by /u/Hero_without_Powers in /r/dune on August 28, 2020 13:22:22
/r/Cheese/comments/ihyk4p/perfect_evening/g34j24q/

This picture has a bewildering beauty to it. The love for detail and perfect execution is emphasized by simplicity. Maybe r/accidentalrenaissance would like it.

Commented by /u/Hero_without_Powers in /r/Cheese on August 28, 2020 07:54:20
/r/AskEurope/comments/ii42g6/is_there_anything_you_would_like_to_thank_another/g34diij/

As a German, I second each and every point especially the first one.

Commented by /u/Hero_without_Powers in /r/AskEurope on August 28, 2020 06:32:07
/r/Cheese/comments/ihd0gp/camembert_di_bufala_al_tartufo/g33fao5/

Dang, it is actually from a German grocery store. I triple checked whether I got the name right and completely forgot about that. Yeah, but in this cheese the buffalo milk cheese is totally overpowered and it's a shame. But I will look out for this Casatica di Bufala, thanks for that.

Commented by /u/Hero_without_Powers in /r/Cheese on August 27, 2020 22:43:56
/r/Cheese/comments/ihd0gp/camembert_di_bufala_al_tartufo/g2zdo0s/

While the rind of this cheese is thin but firm, the interior is creamy and rather liquid. There is a light, fine mold covering the rind and a layer of cheese mixed with truffles in the center of the wheel. Unfortunately I must confess that I can't tell you very much about the flavor as the sour, onion-like taste of the fridges completely surprised the milky, lights salty taste of the buffalo Camembert. I had the very same cheese without three truffle layer before and I know what delicacy it is, but it's great, lovely flavor is completely lost when buried under the amount of truffles. Surely it's not normal to complain about too large an amount of truffles, but that's exactly the problem with this cheese. It's so over the top that the delicate buffalo milk Camembert is completely lost in the hurricane of truffle.

Commented by /u/Hero_without_Powers in /r/Cheese on August 26, 2020 22:43:37
/r/Cheese/comments/ig3p4d/cheeses_from_a_german_grocery_store_la_timanoix/g2rzc69/

Really? Well, I've never had it as it is hard to come by BellaVitano cheeses in Germany, but I know their products and will definitely look for it. They never disappoint.

Commented by /u/Hero_without_Powers in /r/Cheese on August 25, 2020 02:45:08
/r/Cheese/comments/ig3p4d/cheeses_from_a_german_grocery_store_la_timanoix/g2rfjw5/

This is a hard and firm cheese but it's somewhat rubbery. When I cut it, it feels like I imagine cutting rubber, though I've never cut rubber. The dark coloured rind is caused by infusion with with but liquor. The colour permeates fur the or four millimetres, then comes a pasty, light coloured interior. The rind is of the same consistency exactly the same as the interior. The flavor, however, is solemnly caused by the rind and it's thr pungent, acidic flavor of the liquor. It's actually quite unpleasant, especially for me as I don't drink alcohol. Accordingly, I didn't like this cheese at all, however, my criticism goes farther than the mere flavor. It's also the remarkably bad choice of the liquor for infusing the cheese and the fact that the producers choose to overshadow the lack of taste in the cheese itself with a strong tasting liquor. La Timanoix is a French cheese produced in the town of Bréhan in Brittany by the Trappist monks at the Abbaye Notre Dame de Timadeuc and ages for 60 days.

Commented by /u/Hero_without_Powers in /r/Cheese on August 24, 2020 22:43:10
/r/running/comments/icee33/whats_the_coolest_experience_youve_had_on_a_run/g2383ve/

When I was on vacation in Morocco I ran along the beach in a marathon shirt I got at a city marathon one or two years ago. It looked kinda like a soccer shirt with a number in large print etc. Had a dozen or so guys come out of nowhere and join me for a few hundred metres, all cheering on me, as my shirt looked like the away shirt from their favourite soccer team. It was amazing for once I felt like Kipchoge winning a race except that I need almost twice as much time as he does. By the way, I also encountered some stray dogs in Morocco, I even witnessed some kind of hang battle between two groups of dogs, but they were kinda scary and plagued with disease, so I tried to get away from them as best as I could.

Commented by /u/Hero_without_Powers in /r/running on August 19, 2020 07:05:12
/r/Cheese/comments/ic86y3/alpencheddar_part_british_part_german_100_tasty/g22aznm/

Did I get it right that they are mixing two batches of pre-cheese mixtures of milk, rennet etc. to create one new amalgam cheese? Why has nobody thought about that beforehand? Amazing!

Commented by /u/Hero_without_Powers in /r/Cheese on August 18, 2020 23:10:39
/r/Cheese/comments/ibvenl/day_41_of_posting_images_of_cheese_until_i_run/g1yw3mx/

Just recently I realized that Burrata is actually my favourite cheese of I had to choose just one. A few weeks ago I bought four Burratas (?) and all of these were slightly different in consistency, haptic and flavour. All were clearly Burrata but one was a tad creamier or slightly herby bit all tasted just fantastic and this diversity is amazing.

Commented by /u/Hero_without_Powers in /r/Cheese on August 18, 2020 06:45:35
/r/Cheese/comments/i9e28h/cheeses_from_a_swedish_furniture_store_ost_präst/g1ehgne/

This is a hard, firm cheese thoroughly riddled with tiny, bubbly holes. It's coated in a plastic rind and except for that there is no rind noticeable. The flavor is an amazing mixture of a light heady, piquant note paired with a delicate, milky sweetness. This sweetness of nothing like sugar, corn syrup or honey but that sweet aftertaste milk occasionally has. I guess you could call it a 'lactosy' sweetness. Both tastes were nicely balanced and accompanied each other, creating a flavor experience which I seldom had before. It's like in a cheese board you have the cheese paired with some sweet fruits outer chutneys and that's what we have here unified in one single cheese. I liked this cheese surprisingly much especially since it's from IKEA of all places. It would be a good cheese no matter where I bought it, but that is from IKEA comes as a surprise, even for me, and somehow it feels like this makes it even a bit better. Ost Präst, or Prästost (priest cheese) is a Swedish cheese which comes from the historic tradition of paying tithes with with produce or dairy products. There also is a version that is soaked in whiskey, but I didn't find this one at IKEA.

Commented by /u/Hero_without_Powers in /r/Cheese on August 13, 2020 22:56:46
/r/Cheese/comments/i85zql/cheeses_from_a_german_grocery_store_milram_smoked/g16dk55/

This is a firm, medium hard cheese, slightly squishy with a former rind. It has a slightly smokey odor and is full of smoked paprika. Time and again I've mentioned my scepticism when it comes to to strongly tasting additions to cheese and this is a particular prominent example of this as smoked paprika is in strength only second to large amounts of peppercorn. On the other hand, this is a Milram cheese and Milram, a large German dairy company and cheese produce, never sold something worthwhile. Their semi hard cheeses are all derived from the same base cheese and than refined with additions or smoking. This base is bland and uninteresting, but it actually works quite well with the smoked paprika. It's a descent milky background against which the smoked, slightly spicy, heady paprika is pronounced nicely and not overly strong. So this makes this an tasty, interesting and worthwhile cheese but not necessarily a good one. Granted, the people of Milram had the good idea to add the right amount of the right stuff to their cheese but that's not how you make good cheese. All in all I'm fine with the cheese itself even though it's not actually what I like in cheese. So, is it good or bad? I guess that depends on your opinion when it comes to what makes a cheese good. Personally, I don't think a cheese gets better when just the right additions are put into it. However, there are notable exceptions when the cheese and the addition work together to create a whole new flavor, for example most Bellavitanos achieve this. Here, the producers somehow managed to make this tasty, but I think that's basically down to the fact that smoked paprika makes anything tasty. Accordingly, I don't think this is s good cheese but a tasty one nonetheless. Just as a fun fact: Milram nabbed this particular cheese their 'Cheese of the Year' which is undoubtedly correct as it is maybe the only tasty cheese they ever made.

Commented by /u/Hero_without_Powers in /r/Cheese on August 11, 2020 23:10:50
/r/AskReddit/comments/i7h799/if_you_could_singlehandedly_choose_anyone_alive/g136coc/

Dr. Victor von Doom. r/respectthreads was founded because Doom is actually quite a good guy. For those who don't know the story: Doom got told by a goddess that the only future which was neither complete annihilation or endless, hellish suffering was the one future, where Doom ruled and everything he does is an effort to ensure this particular future.

Commented by /u/Hero_without_Powers in /r/AskReddit on August 11, 2020 06:08:59
/r/sciencefiction/comments/i6vbh8/sequencing_the_dna_of_gattaca_1997/g0z7o7s/

Yeah, but transplanting organs comes at a cost; they never achieve full functionality, they have a different live expectancy, and there is the issue with the suppression of the body's immune system. In short, no one with a transplant will be send to space.

Commented by /u/Hero_without_Powers in /r/sciencefiction on August 10, 2020 05:13:54
/r/Cheese/comments/i6wq3u/cheeses_from_a_german_grocery_store_olivet_pepper/g0yx2fb/

Mind you, those people aren't dumpster divers. It's a network of people and stores, some small, some large, who chimed together in an effort to reduce food waste. The stores call the people and we come, take what we think we can eat or redistribute to others, sort out the garbage and pickle what we can't eat right now. Last week I was at a small bakery and got four loaves of bread and a trashbag full of rolls, this evening we go to a Döner Shop. Edit: spelling

Commented by /u/Hero_without_Powers in /r/Cheese on August 10, 2020 02:14:48
/r/Cheese/comments/i6wq3u/cheeses_from_a_german_grocery_store_olivet_pepper/g0ygb8y/

As you can see, this cheese is not overaged, it's borderline spoiled. When I cut out, the interior liquified completely and I needed to keep it in a proper container. The rind is smooth but firm and keeps this mess at bay. You can see that the white mold of the rind started building a network of mesh on top of the cheese. The to part of the interior was of a light brown colour and reeked, while the lower part had a light, milky white hue. The stink was incredibly strong, when I spread some of it in bread my in-lawns complained and their dog left the room. Flies, however, loved it. The odor was a mixture of string ammonium and rotten dairy. The flavor was intense as well, acrid and heady and in its strength something special. I wouldn't recommend this cheese in general since the coating with peppercorn is so strong that it usually would overshadow the cheese's flavor if or weren't for the rotten intensity. This, on the other hand, was only caused by the fact that the cheese was far beyond its expiration date. This cheese was given to me as part of a batch of cheeses saved from the trashcan by dedicated foodsavers. Personally, I wouldn't recommend reading cheese that is expired especially if the damage done is so visible and smellable. Regardless, I know a bit about cheese and could estimate the risk and took it, very much to my benefit. This cheese is produced in France at the shore of the Loiret and usually ages for 15 days.

Commented by /u/Hero_without_Powers in /r/Cheese on August 9, 2020 22:50:33
/r/Cheese/comments/i5tfps/why_is_the_guy_posting_mostly_stock_images_of/g0uumzn/

First of all, thank you very much for your appreciation. While it's true, as other users pointed out, that Reddit is about imaginary internet points, I would be lying if I would deny that it feels great getting some upvotes, some replies or even posts like this. Secondly, I don't see may posts as any kind of competition and I personally enjoy the daily cheese posts as they show me some cheeses which I don't have direct access to. As for the discrepancy in karma, I would suggest that odd mostly down to Reddit's ranking algorithm. Now this algorithm of close is a secret, but some people did some reverse engineering so we now a bit about it: new posts need less karma to be displayed on the top of your feed, posts in smaller subs need less upvotes as well. While this makes sense for Reddit, it means that if I post some cheese in the evening, this post goes online somewhen between 10am and noon in the Eastern part of the is. US. By the time most US-based users are online, my post is between six and eight hours old and barely upvoted which means it resides somewhere between limbo and the upper circles of hell. This, of course, is totally different for someone posting from the US. Personally, I've found out that my posts get much more attention if I post them between 4am and 5am in the morning which is the time I usually get up. This makes sense since then the posts go online between 4pm and 9pm depending on where you are located in the States and I guess more people are online then.

Commented by /u/Hero_without_Powers in /r/Cheese on August 8, 2020 23:16:52
/r/600euro/comments/i4xuxg/ja_gut/g0ni1jd/

Und heißt heißt jetzt heisst, zumindest zum Schluss.

Commented by /u/Hero_without_Powers in /r/600euro on August 7, 2020 03:15:37
/r/Cheese/comments/i563s0/cheeses_from_a_german_grocery_store_jules_cheese/g0mxsvk/

This is a hard, firm cheese with a thick plastic coating and a bubbly structure. Repeatedly, I've written about my scepticism when it comes to cheeses with strongly tasting additions as this because I think that they used to cover for lack of proper cheese. However, the situation was entirely different as there were neither the flavours of chili nor garlic nor cheese present. Honestly, the was no detectable taste at all. Well, it feels kinda mean to say I didn't like this cheese, but it seems such a waste of precious dairy. See, the producer, Jules Käsekiste, is a privately operated, small dairy the prides itself with a wide range of raw milk cheeses both from cow and goat milk. They are proud members of the cheese guild Guilde Internationale des Fromagers which specializes in raw milk cheese and obeys to a certain choice of conduct etc. This really is a likeable, small business of dedicated cheesemaking who unfortunately fail at producing tasty cheese. I felt real guilty about badmouthing them but the cheese is actually not that great. Actually, there is neither taste bite any other finesse to it.

Commented by /u/Hero_without_Powers in /r/Cheese on August 6, 2020 23:10:40
/r/printSF/comments/i4lcy5/the_orphans_trilogy_by_sean_williams_shane_dix/g0jsvbw/

I love Sean Williams and now I will definitely give this a try. Thanks!

Commented by /u/Hero_without_Powers in /r/printSF on August 6, 2020 07:57:47
/r/Cheese/comments/i3bkmz/cheeses_from_a_german_grocery_store_old_amsterdam/g0b0ia6/

Yeah, that's true but I still like the taste of it. Admittedly, the aged Beemsters are far superior, especially the Beemster Royal Gran Cru, but I enjoy the occasional old Amsterdam.

Commented by /u/Hero_without_Powers in /r/Cheese on August 4, 2020 03:45:07
/r/Cheese/comments/i3bkmz/cheeses_from_a_german_grocery_store_old_amsterdam/g0aens6/

This is a warning. There Old Amsterdam Crème hardly can be considered cheese and to call it an disappointment would imply that it is bad when compared with the Old Amsterdam cheese. However, regarding how bad this pale goo actually is, it's an insult to cheese itself. It's even worse than other cheese spreads, and I'm not a huge fan of those either. It tastes rancid and fatty and that's it. And not fatty in the sense of good butter but rather like that greasy stuff on Drive Through fries long after their prime. Now I'm not one for profanities, so I just leave it at that.

Commented by /u/Hero_without_Powers in /r/Cheese on August 3, 2020 23:06:42
/r/TrueReddit/comments/i2irxl/body_bags_and_enemy_lists_how_farright_police/g067dhm/

As a German: Thank you so much for this article. There is literally one newspaper writing about this here in Germany (TAZ) and everywhere else it's only a small note father back in the paper or a short neck clip in the media. It's not really ignored, but there is just no information out there, as is nobody wants to talk about some dirty secret.

Commented by /u/Hero_without_Powers in /r/TrueReddit on August 2, 2020 23:18:55
/r/600euro/comments/i28zt6/ich_kam_zu_diesem_beweisbild_nur_durch_intensiver/g02rm3s/

Wie übersetzt man eigentlich 'Karen' auf Deutsch?

Commented by /u/Hero_without_Powers in /r/600euro on August 2, 2020 06:01:21
/r/Cheese/comments/i0e47c/cheeses_from_a_german_grocery_store_burduf/fzq34sj/

Thanks for the additional info

Commented by /u/Hero_without_Powers in /r/Cheese on July 30, 2020 08:55:06
/r/Cheese/comments/i0e47c/cheeses_from_a_german_grocery_store_burduf/fzoucai/

This is a hard but kind of crumbly compact, pale sheep milk cheese from Romania. It has no holes and no odor as far as I could smell. It has a piquant, heady, almost salty flavor reminiscent of Grana Padano but much smoother. It has a silky, somewhat fine-granulated feeling like smooth sand. Honestly, I liked the haptic almost more than the taste. It's a pleasing, fine cheese and I can only recommend it at least for the mouth feeling, but the flavor is lovely nonetheless. The only further information I found about this cheese in English is '200 GR CHEESE BURDUF STRASNIC FROM SHEEP STRONG FLAVOUR DE LA FERMA' but on three different pages. Other than that I don't know anything about this cheese. All other webpages are in Romanian.

Commented by /u/Hero_without_Powers in /r/Cheese on July 29, 2020 22:39:08
/r/Cheese/comments/hzsk76/cheeses_from_a_german_grocery_store_trappist_with/fzkyiy6/

This is a hard and thoroughly firm cheese of light, almost white colour with dark specks of olives. There are no holes and the rind is an almost unnoticeably thin layer on the cheese's outside. While there if only little odor, this cheese has a deliberate salty flavor. Mind you, it's salty, not tangy or piquant. While Feta surely is saltier, this to me by surprise as this cheese was not brined. Underlying and almost unnoticeably the was a milky creaminess. I've read about this cheese and as it seems this milky flavor is actually the original flavor of the cheese and the salt comes from the added olives. This is somehow a disappointment, but I liked the taste nonetheless. So this was no Trappist cheese but some cheap Lidl rip-off but tasty and enjoyable no withstanding. I even would consider buying it again. Trappist cheese was first produced in the 18 the century by months of the monks of the French Notre Dame de Port-du-Salut abbey. The recipe somehow found its way to Bosnia and Herzegovina where some Cistercian Trappists established Mariastern Abbey, Banja Luka in 1869. The monks also brew the Trappist beer.

Commented by /u/Hero_without_Powers in /r/Cheese on July 28, 2020 22:40:31
/r/Cheese/comments/hxf9zf/cheeses_from_a_german_grocery_store_burlander/fz5r9f1/

The Burlander is a semi hard, somewhat spongy, firm cheese riddled with tiny holes. It's easy to slice and had almost no odor. Honestly, this cheese is so bland and boring, I put off writing about it for about a week. It's even boring to write about it. The is no discernable flavor to speak of save for a light milky note that I could have imagined as well. Okay, no further information concerning Burlander as this would be a waste of time and effort.

Commented by /u/Hero_without_Powers in /r/Cheese on July 24, 2020 22:42:15
/r/Cheese/comments/huzd4v/cheeses_from_a_german_gives_store_tomette_des/fyu27zi/

I can relate. Here you go: http://imgur.com/a/J5EBUo2

Commented by /u/Hero_without_Powers in /r/Cheese on July 21, 2020 22:55:49
/r/Cheese/comments/huzd4v/cheeses_from_a_german_gives_store_tomette_des/fyu19bv/

Here you go http://imgur.com/a/J5EBUo2

Commented by /u/Hero_without_Powers in /r/Cheese on July 21, 2020 22:45:59
/r/Cheese/comments/huzd4v/cheeses_from_a_german_gives_store_tomette_des/fyq7etd/

While this dark brown cheese with its rough yet edible rind might disgust or even nauseate many people, the inclined cheese nerd knows that's simply how the Tomme cheeses roll. The Tomette is a smaller variant of the famous Tomme family of cheeses. In this particular version of Tomme, the rind is unusually smeary unlike the papyrus-like rind of, say, Tomme de Vercours. The interior of this cheese is only a bit lighter than the rind, another difference to the other Tommes I know. It's dark and smeary as well with s slight tendency to crumble. So this is an intricate, complicated cheese right from there outset on, without even tasting it. There taste itself, however, is almost disappointingly normal in comparison to the appearance itself. It has a descent, full and strong nutty, somehow earthy flavour to it. It's surely stronger than in Tomme de Savoie but not too strong. I actually liked this cheese quite a bit, however the flavor was not as complex and interesting as the shape and form. This small brother of the Tomme is from the Grand Bornand valley fun the Département Haute-Savoie. The white mold on the rind can also be black, red, green, Gray or yellow depending on the season in which it is produced. Edit: Sorry for the wrong wording of the title. I could blame that on autocorrect, but it escaped me nonetheless, so I'm the one to blame.

Commented by /u/Hero_without_Powers in /r/Cheese on July 20, 2020 22:48:05
/r/Cheese/comments/hsnw50/cheeses_from_a_german_grocery_store_livnoer/fyblp26/

This is a compact, smoked cheese with a rind that's thin but remarkably firmer than the interior, which is already firm enough itself. The smoke, however, was basically undetectable in the flavor which doesn't come as a surprise since there is only very little rind compared to the unskilled interior of the cheese. It gave the cheese an undeniable meaty tang nonetheless. Except for that I found it a rather bland cheese. Although I didn't tried it, I believe the unsmoked version would be even more boring. This cheese originated in the region around the city of Livno in Bosnia and Herzegovina. It was originally made from sheep's milk but now the production switched to a mixture of sheep and cow milk entirely. The producers adapted the French process for making Gruyère cheese and came up with their very own take on it.

Commented by /u/Hero_without_Powers in /r/Cheese on July 16, 2020 22:53:35
/r/Cheese/comments/hs1mdn/cheeses_from_a_german_grocery_store_camembert/fy7pg5c/

This is an unusual firm, compact type of Camembert. It has a firm, thin rind with only a fine layer of white mold. It was stored for such a long time that the center sunk into to loaf. Whole the usual little ammoniac taste, that is present on many ripened Camemberts, was not that strong here, this cheese has a deeply nutty, heady flavor. Would I have to guess, I would say it's rather Brie than Camembert, but the label says otherwise. I liked this cheese a lot since it's a different take on Camembert. I'm sure also people who don't like Camembert that much will enjoy this particular cheese for its pleasing flavor. This cheese is made purely from raw milk and supposedly features a light cole note. It's made by the dairy Gillot in the town of Saint Hilaire de Briouze, in the Département Orne, in Normandy since 1912. The dairy is currently run by the Fléchard family who bought it from the original owners in 2005.

Commented by /u/Hero_without_Powers in /r/Cheese on July 15, 2020 22:40:32
/r/Cheese/comments/hqtlyf/cheeses_from_a_german_grocery_store_pont_lévêque/fxzzqy3/

Admittedly, this cheese looks, well funky, or even rotten to those unfamiliar with cheeses such as this or Tomme. However, it was perfectly edible. It has a darkish yellow paste and a thick, brown rind. The interior had a few tiny bubbles and was rather firm and not runny. The taste was surprisingly mild and indistinct for a cheese that looks so unusual. It has, however, a slightly piquant, pungent flavor that I wrote liked although I wouldn't count it as one of my favourite cheese. It was, in short, okay enough. This is a washed rind cheese from the city of the same name in the Calvados department of the Normandy. It may be one of the oldest cheeses still in production and is often ranked second only to Brie and Camembert when it comes to popular French soft cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on July 13, 2020 23:01:45
/r/ultrarunning/comments/hptu2p/what_kind_of_pain_do_you_get_on_long_runs/fxuez5o/

I ripped my right calv muscle two years ago and occasionally, when I do long runs in hot humid air, I can still feel the fissure. Other than that I sometimes have for pain or cramps in the lower part of my back.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 12, 2020 13:06:47
/r/Cheese/comments/hokk3c/cheeses_from_a_german_grocery_store_whole_walnut/fxja0z8/

Ja klar, aber der ist viel besser. Ich hab dazu auch was in meiner Rezession geschrieben.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2020 10:46:04
/r/Cheese/comments/hokk3c/cheeses_from_a_german_grocery_store_whole_walnut/fxj8gn3/

Edeka, derzeit mein Abiturzeugnis absoluter Lieblingsladen. Da gibt es auch jede Menge anderer, besserer Sorten.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2020 10:32:12
/r/Cheese/comments/hokk3c/cheeses_from_a_german_grocery_store_whole_walnut/fxingvr/

Oh, just that I'm a cliché potato. Although they didn't originate here, Germans are often ball themselves potatoes, I don't know if that connotation is used elsewhere. Maybe a bit like Spaghetti for an Italian but not in a derogatory way.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2020 06:26:17
/r/Cheese/comments/hokk3c/cheeses_from_a_german_grocery_store_whole_walnut/fximrd2/

Yes indeed. Oder Anders ausgedrückt: eine echte Klischeekartoffel

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2020 06:14:20
/r/Cheese/comments/hokk3c/cheeses_from_a_german_grocery_store_whole_walnut/fxicnbg/

As all of you can see, the main feature of this firm, semi-hard cheese is the addition of walnuts to the paste. The are no holes and a plastic choosing on the rind similar to the one Goudas have. Unfortunately, this cheese confirmed all my prejudices against cheeses with strongly tasting additions. The cheese itself, save for a indistinguishable piquant note, was not detectable. Yet the walnut was only present in a light note. Honestly, I could have eaten walnuts instead for not effect. In so far, this cheese differs from the Rambol, a soft walnut cheese to a great extent, since this one combines the features of a tasty cheese with the intense, nutty flavours of the walnut.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2020 03:23:58
/r/Cheese/comments/hnvcmy/cheeses_from_a_german_grocery_store_piave_mezzano/fxekgzh/

Rather like Parmesan. The whole cheese resembles an unusually young Parmigiano-Reggiano.

Commented by /u/Hero_without_Powers in /r/Cheese on July 9, 2020 04:39:04
/r/Cheese/comments/hnvcmy/cheeses_from_a_german_grocery_store_piave_mezzano/fxduhft/

This is a thoroughly firm, hard cheese that feels as it would somehow stick to the knife while being cut. It has a rind of exactly the same colour as the cheese, however, this rind is inedible. There are no holes or bubbles. It is a cooked curd cheese, it at least this is what the label says. It has a lovely nutty and strongly heady flavor. It seems to be somewhere between Grana Padano, just less salty, and Edamer, but much more intense. I liked this cheese. It may not be the the most sophisticated or outstanding hard cheese there is, but it's nice and a little different from those I know. Piave Mezzano belongs to the family of Piave cheeses from the Veneto region of Italy. It ages for between 61 and 180 days. The Piave cheeses only differ in the length of affinage and are named after the Piave river.

Commented by /u/Hero_without_Powers in /r/Cheese on July 8, 2020 22:57:55
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx35ame/

>If you like first person-shoot-ems or assassin-type books set in space, I can recommend a few of those, too Oh please, PLEASE

Commented by /u/Hero_without_Powers in /r/printSF on July 6, 2020 06:35:31
/r/Cheese/comments/hlzfee/cheeses_from_a_german_grocery_store_brillatsavarin/fx2on50/

Interesting, I didn't know that. I'll try to get hold of some young Brillat-Savarin.

Commented by /u/Hero_without_Powers in /r/Cheese on July 6, 2020 02:03:10
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx28r3r/

I started reading that and you're right, it fits the description perfectly. However, for me personally it was a bit too unreadable, I just have to after some 300 odd pages.

Commented by /u/Hero_without_Powers in /r/printSF on July 5, 2020 22:50:15
/r/Cheese/comments/hlzfee/cheeses_from_a_german_grocery_store_brillatsavarin/fx27mit/

This is a creamy, almost gooey soft cheese. It's just on the border of oozing over the plate as soon as the rather rock, firm rind is cut open. While there surely is a descent, charming creamy note to it, the taste is unfortunately mild and is easily overshadowed by anything accompanying this cheese. If I had to select some beverage to pair with this cheese, I would choose tab water. The history of this cheese, however, doesn't disappoint: this cheese is named as a homage to an Jean Anthelme Brillat-Savarin and may only be produced in the Départments Aube und Côte-d'Or. It's made with triple crème and aged for between five and eight days. Jean Anthelme Brillat-Savarin, the namesake, was a French judge living before, during and surviving the revolution. He spend some time overseas and is hailed as one of the most important gastrosophs of his time.

Commented by /u/Hero_without_Powers in /r/Cheese on July 5, 2020 22:38:04
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx0pb40/

That! That's what I'm looking for.

Commented by /u/Hero_without_Powers in /r/printSF on July 5, 2020 14:09:04
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx0mecs/

>I've been waiting to make two recommendations for books (series) that are (probably) not masterpieces, but which I have very thoroughly enjoyed: Exactly what I was looking for! Thank you so much!

Commented by /u/Hero_without_Powers in /r/printSF on July 5, 2020 13:43:27
/r/600euro/comments/hlkegj/wimmelbild/fx0ltsf/

"Scharz-Geld Schäuble Wann ???" Dem kann ich mich nur anschließen. Nicht nur "wann???" auch gerne "wieso???" "Ursula von der Leyen... schwängern Das kann sie besser" Nee, die hat schon sieben Kinder, ich glaube, die kann das ganz gut.

Commented by /u/Hero_without_Powers in /r/600euro on July 5, 2020 13:38:24
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx0ldrk/

I've heard mixed reviews of The Peripheral so this is exactly what I'm looking for. Thanks!

Commented by /u/Hero_without_Powers in /r/printSF on July 5, 2020 13:34:32
/r/printSF/comments/hln3e5/please_just_suggest_me_an_okayish_book/fx02yqo/

Thanks your so much! Seems interesting, especially the Herbert book which is not Dune.

Commented by /u/Hero_without_Powers in /r/printSF on July 5, 2020 10:46:11
/r/Cheese/comments/hk530t/my_favourite_cheese_burrata/fwt2q61/

Sorry, I was on mobile. Damn autocorrect

Commented by /u/Hero_without_Powers in /r/Cheese on July 3, 2020 10:24:42
/r/Cheese/comments/hj1rxj/cheeses_from_a_german_grocery_store_steinkleekäse/fws2vcs/

Well, that would be Stinkekäsr. This name translated to stone clover cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on July 3, 2020 02:02:09
/r/Cheese/comments/hk530t/my_favourite_cheese_burrata/fwrn3av/

Thanks for your description. And you're right, it's simply a lovely, charming cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on July 2, 2020 22:55:39
/r/AskReddit/comments/hjjuso/which_fictional_world_would_you_live_in/fwno414/

Okay, so where is the Culture in here?

Commented by /u/Hero_without_Powers in /r/AskReddit on July 1, 2020 23:09:59
/r/Cheese/comments/hj1rxj/cheeses_from_a_german_grocery_store_steinkleekäse/fwjlyp0/

Here we have a semi hard, somewhat gummy but firm cheese of extremely light yellow-white colour. There are many miniscule holes and some kind of marbeling. The flavor was so piquant that it was almost spicy. It was a full flavor that felt like it fills out your whole mouth. The taste is on the border of becoming overly intense, but manages just to be on the right size. It is not overly intense, just very strong. And that is why I like this cheese, it goes as far as possible either its taste but not too far. Such a balance is found seldom in a cheese. I didn't find anything on the web about this cheese. Steinklee, or meliot, is not a spice and I couldn't see any traces of additions anyway. Just as a side fact, the verbatim translation of Steinklee is 'stone clover' and there are two other plants called clover, namely Schabzigerklee or Käseklee (literally 'cheese clover') and Bockshornklee (engl. fenugreek). Maybe there is some kind of herb aged after all, but I couldn't discern it.

Commented by /u/Hero_without_Powers in /r/Cheese on June 30, 2020 22:39:25
/r/Cheese/comments/hhryq6/cheeses_from_a_german_grocery_store_la_fleur_des/fwbwn45/

This is a hard firm alpine cheese with a firm, solid body. Tube rind odd remarkably darker than the interior and the paste defends towers the rind while it has a light, white white wine in the center. While the rind is deemed edible one bite determined that this was a lie. It has a surprisingly creamy, intense flavour underpinned by a full and strong, sorry piquant taste. I found it somewhat unusual, since I always think that a cheese is either mild and creamy or piquant, but this cheese is both at the same time. I liked this cheese, although not more than many others. This comes as no surprise, since I'm a huge fan of patient cheeses and in this particular cheese I've found something unusual but still tasty. As for the cheese, La Fleur des Alpes is a Swiss cheese made by Fromagerie Moléson SA in Orsonnes. It ages for between 8 and 9 months. The thick, dark and slightly slimy rind with its disgusting taste leads me to believe that something is added during affinage, some kind of wash, but I couldn't find it anything at all about that.

Commented by /u/Hero_without_Powers in /r/Cheese on June 28, 2020 22:54:44
/r/Cheese/comments/hglu7j/cheeses_from_a_german_grocery_store_thurgauer/fw89vk3/

Im German and I bought this cheese in Germany at a genuinely German grocery store, Edeka to be precise, which is a franchise operation where the subsidiaries are usually owned by Germans. In short, this cheese has nothing to do with the US and that's pretty much the point of my posts. This sub has shown me many cheeses from the US most of which I will never be able to buy and I really enjoy that kind of culinary online tourism. So I wanted to offer a German perspective on cheese because I guess many cheeses I post won't be available on the other side of the pond (and in the case of this particular cheese I don't think you guys missed out on something). Also I've been to the US twice and noticed that your grocery stores are somewhat different than ours here. At stores like Edeka or Kaufland you can get brilliant cheeses here in Germany and even Aldi or Lidl sell some mediocre stuff. Admittedly, most of what those stores sell is cheap, bland stuff, but if you know what to look for, it's really not that bad. In the US, it's different, at least as far as I know: most stores, like the US Aldi or Walmart, simply don't sell proper cheese but you guys have these speciality cheesemongers which have an incredible range of fine products. It's a different model.

Commented by /u/Hero_without_Powers in /r/Cheese on June 27, 2020 22:47:00
/r/Cheese/comments/hglu7j/cheeses_from_a_german_grocery_store_thurgauer/fw4qngb/

This hard cheese is firm but smooth and so easy to cut that I would almost call cutting it pleasant. An odd features, but not an unwelcome one. The flavor was, in one word, indistinct. A bit piquant, slightly nutty, lights creamy, a bit of everything and surely pleasing, but not really something. Neither meet not fish. I just don't know what to make of this cheese. For some reason this cheese won gold at the world cheese awards. It was just recently developed by the dairy Walo which is famous for its mastership in cheesemaking but with this cheese they surely have not presented their best work.

Commented by /u/Hero_without_Powers in /r/Cheese on June 26, 2020 23:01:22
/r/600euro/comments/hfktu9/mir_fehlen_da_eigentlich_nur_drei_sachen_die/fvyof6l/

Besonders schön finde ich ja, dass hier beide Schreibweisen von Koma, oder Coma, auftauchen.

Commented by /u/Hero_without_Powers in /r/600euro on June 25, 2020 11:33:03
/r/Cheese/comments/hespag/cheeses_from_a_german_grocery_store_cambozola/fvx3skf/

I've never had it but will try to get my hands on it as soon as possible. Sounds interesting, thanks

Commented by /u/Hero_without_Powers in /r/Cheese on June 24, 2020 22:59:12
/r/Cheese/comments/hespag/cheeses_from_a_german_grocery_store_cambozola/fvu053e/

Dang, may comment got deleted somehow. Anyway, usually, I'm very critical when it comes to blue German cheeses, one night even say, I nurture a hated for everything Bavaria Blue and Cambozola produce since it is usually bland, boring, a pure water of milk. There is only one noticeable exception, the Bavaria Blue light, which is why I decided to give the Cambozola balance a try. Occasionally I've found that low fat milk helps to pronounce those flavours on a cheese that are not predominately caused by milk fat. It's a soft and squishy cheese but firm and solid, surprisingly easy to cut. It has large flecks of blue mold spread throughout the pale, white interior and a rind covered in fine white mold. The taste is, as I feared, dull. Slightly milky, not really creamy, the tanginess of the blue mold barely noticeable. It's just not interesting and not worth taking about. So what's the point of this cheese? It is a tiny bit better than Cambozola, since you can get the idea, that is actually a blue cheese where in the full fat counterpart I had the impression the eat a stick of butter. Accordingly, this is a cheese for those who like Cambozola, and those people are wrong, but want to cut calories, which in itself might be a good idea (I don't care) but cheese usually is not the place to cut calories.

Commented by /u/Hero_without_Powers in /r/Cheese on June 24, 2020 04:26:23
/r/Cheese/comments/hespag/cheeses_from_a_german_grocery_store_cambozola/fvtz8wl/

No, evaporating would give you evaporated milk and separating milk and milk fat yields butter and buttermilk. Rennet is essential in cheese production and the reason for the milk becoming not or less solid. You can make cheese from full out skimmed milk, even from buttermilk or whey, like the famous Harzer cheese, which is from whey.

Commented by /u/Hero_without_Powers in /r/Cheese on June 24, 2020 04:11:33
/r/Cheese/comments/hespag/cheeses_from_a_german_grocery_store_cambozola/fvtbemh/

I guess it uses skimmed milk instead of full.

Commented by /u/Hero_without_Powers in /r/Cheese on June 23, 2020 23:06:41
/r/600euro/comments/hefjo5/gerade_in_der_bahn_entdeckt_hab_es_natürlich/fvtbahi/

Ein nachvollziehbarer kleiner Rechtschreibfehler; es ist selbstredend 'Chabèrnaque'.

Commented by /u/Hero_without_Powers in /r/600euro on June 23, 2020 23:05:32
/r/Cheese/comments/hdjx5v/cheeses_from_a_german_grocery_store_le_brouere/fvlm89i/

This is a firm, hard cheese with a dark yellow paste that darkens towards the rind. It has no holes and the paste is very smooth. Le Brouere Meule has a decent nutty, lightl piquant flavor. It's lovely on the way it is distinctively present but not really strong but rather a clear note neither in the background nor upfront. Please bear with the word metaphor that is now to come: Of this cheese are an instrument, it were a bass guitar. It's neither the lead guitar, which would be Appenzeller or Comte, nor the drums which may be Grana Padano, but it is there, it has its point and you will miss it, if it's gone. And that's how much I liked this cheese: It's not the best but good enough to be above average. It's okay, but in a good way.  It is made by the dairy of the Bulgnéville hermitage in Vosges département. A typical round is about 43 centimetres (17 in) in diameter and weighs 12 kilograms (26 lb). One wheel was sent to space aboard a Dragon capsule on 2010 as a tribute to the Cheese Shop Sketch from Monty Python. Admittedly, this last part of only a recap of some stuff from the cheese's Wikipedia page.

Commented by /u/Hero_without_Powers in /r/Cheese on June 21, 2020 22:55:51
/r/PoliticalHumor/comments/hbd6n3/i_did_nazi_that_coming/fv91ave/

Actually there were many military bases named after minor Nazi generals but most were renamed during the last few years. Source: am German

Commented by /u/Hero_without_Powers in /r/PoliticalHumor on June 18, 2020 13:16:01
/r/Cheese/comments/haidze/cheeses_from_a_german_grocery_store_raschera_dop/fv302a9/

This is a hard or semi-hard Italian cow milk cheese with a firm interior and a crumbly, slimy rind. It has a light, pale colour and small, miniscule holes. While it only had a slightly sour smell, the taste was intensely lemony. It was shot without being acrid but rather fruity. A light, sweet undertone emphasized the door character of this cheese so that it tasted almost comically like a sour drop. That is not to say that it had a cheap, artificial taste. The flavor of cheese itself was distinctively noticeable only accompanied by the sweet taste of lemon. It's an unusual but interesting, tasty cheese. It's quite okay but I wouldn't buy it again since it is not what I want in a cheese. I can totally see why someone would like it but it was just not for me, but an interesting experience nonetheless. Raschera DOP cab only be produced in the Italian province of Cuneo. There is the closely related Raschera di Alpeggio which also can be priced in several other villages if these are over 900m above sea level.

Commented by /u/Hero_without_Powers in /r/Cheese on June 16, 2020 22:39:29
/r/Cheese/comments/h9v508/cheeses_from_a_russian_speciality_store_but_in/fuzkivd/

It's still canon. I'm going through an experimental phase. /s

Commented by /u/Hero_without_Powers in /r/Cheese on June 16, 2020 02:45:52
/r/Cheese/comments/h9v508/cheeses_from_a_russian_speciality_store_but_in/fuzkf3m/

Just as delicious only the polar opposite tastewise.

Commented by /u/Hero_without_Powers in /r/Cheese on June 16, 2020 02:44:19
/r/Cheese/comments/h9v508/cheeses_from_a_russian_speciality_store_but_in/fuz2383/

These I bought at a store specializing in Russian delicacies. There was no further description except what the title says but it seems the Russians are rather modest when it comes to branding. These little balls were utterly hard, much harder than the Scamozetti Affiunicante which, I believe, are the most similar cheese compared to these. They are of a browner colour than the Scamozetti and they have small spots of what looks like white mold but is not but maybe relations from some sort of brine. The rind, if that's what you want to call the outward layer, is even harder than the dark interior. The first bite, even the smell is of an overwhelming smoky sensation. It's almost overly strong, closer to cured and smoked meat than to smoked cheeses. What this cheese lacks in terms of a fancy name or long history, it has in intensity and flavour. I guess you like smoked cheeses, because most people do, and I'm sure you would like this cheese as well. Even if not, you might find it at least interesting. It's very on-point and well made, simple but powerful. Surely it would made a nice addition to a cheese board since it suits right between the strongly piquant hard cheeses and the cured meat. It's small format makes it the perfect snack and it's surprisingly strong taste a speciality that will delight the guest as well as the host. Admittedly, I don't drink alcohol, but I guess this pairs best with strong vodka.

Commented by /u/Hero_without_Powers in /r/Cheese on June 15, 2020 23:01:50
/r/Cheese/comments/h7ufko/my_first_time_trying_limburger/fuo2lst/

Poor you, it's an absolute staple where I'm from, every Aldi or Lidl carries it and it's so friggin good.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2020 23:09:51
/r/Cheese/comments/h7ufko/my_first_time_trying_limburger/fuo2ill/

Second that. I usually let my Limburger age for a few weeks.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2020 23:08:51
/r/Cheese/comments/h7cn7v/cheeses_from_a_german_grocery_store_toma/fuo2795/

While I see your point with the full fat milk, there are cheeses which vendor from skimmed milk. In my opinion, Limburger for example tastes far better in the 'light' version than the full fat one.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2020 23:05:20
/r/Cheese/comments/h7cn7v/cheeses_from_a_german_grocery_store_toma/fuo1hwt/

Thank you so much for this correction, it completely escaped me. Yeah, ebony and ivory are two words which I use together whenever I use them which is seldom enough.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2020 22:57:41
/r/Cheese/comments/h7z1jz/cheeses_from_a_german_grocery_store_little_red/fuo19zr/

Here we have a soft, smooth cheese covered in a firm, thin, moody rind. Little Red Riding Hood is a German dairy company which also produces a mediocre soft wine cheese amongst others. This is another of those cheeses which we saved from the trashcan. This cheese tasted exclusively like peppercorn. Mind you, it's not spicy or hot it's just the sharp taste of peppercorn that simply overshadowed everything else. For all I know this cheese could taste like sawdust or strawberry ice cream and I couldn't tell because the peppercorn odd far too strong. It's not just that I didn't like this cheese, I detested it. It's everything that is wrong with these additions in cheeses. If you start at something like the beautiful, creamy goat milk cheese with caraway seeds I wrote about here https://www.reddit.com/r/Cheese/comments/gucdc6/cheeses_from_a_german_grocery_store_creamy_goat/?utm_medium=android_app&utm_source=share and walk in the wrong direction as far as you can, you arrive at this cheese. Normally I'm lenient towards mass produced cheeses such as this. I'm pretty much aware of the fact that they can't just give it all the attention and kind for detail specialized cheese manufacturers can, moreso if the company is rather a general dairy company such as in this case. However, for this particular cheese they wouldn't have needed to improve the cheese itself but rather get a bit easier on the peppercorn and the fact that they didn't either tells us that they want to hide how bad the cheese is our that they simply don't care about their product. To put it in one word, this cheese is an insult to the customer.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2020 22:55:14
/r/Cheese/comments/h7cn7v/cheeses_from_a_german_grocery_store_toma/ftrld5t/

This is a senior-hard cheese with a crumbly, brittle rind infused with red mold. The interior is of an ivory hue while the rind is rather pale. It has a strong, heady and almost sour odor. The interior is smooth and pasty and has small or middle-sized homes. I was surprised by the sweet flavor especially regarding the smell. It's a lovely, light cheese with a whiff of sourness around the rind. Those two tastes help tree pronounce one another in the same way they do in many fruits. I enjoyed this cheese a great deal. It's interesting, strong in taste and unusual without being off-putting. While the smell might be too much for some, it really pays off to go forth and try it. As it turns out, Toma Piemontese comes in several variants which are both PDO protected. This is due to the fact that in 1993 several similar cheeses from the region around Piemont were summarized under this single name. There are at least two versions made from either skimmed or full fat milk. From what I read, I had the version made from skimmed milk. The full fat counterpart supposedly has a more intense flavor of which I can tell you nothing. Edit: I'm an idiot

Commented by /u/Hero_without_Powers in /r/Cheese on June 11, 2020 22:57:46
/r/AskReddit/comments/gwbn6h/at_this_point_in_2020_if_you_looked_in_the_sky/fsuv98e/

I, for one, welcome our new imperial overlords.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 4, 2020 09:19:04
/r/Cheese/comments/gw8qs8/cheeses_from_a_german_grocery_store_rügener/fsuh8g5/

That's the skin after I unwrapped it.

Commented by /u/Hero_without_Powers in /r/Cheese on June 4, 2020 06:25:50
/r/AskEurope/comments/gwaqxc/what_are_the_major_political_parties_in_your/fsu3dlv/

That was the birth of the afd of today. Beforehand it was a strictly conservative, eurosceptic party who then got on the anti-refugee bandwagon and capitalized heavily on it.

Commented by /u/Hero_without_Powers in /r/AskEurope on June 4, 2020 02:52:26
/r/Cheese/comments/gvu75t/can_you_help_me_identify_this_cheese/fstj2w5/

That's what I thought as well. It's a hard decision, but if I were forced to name a single cheese as my favourite, it would be the Sharp Tilsiter.

Commented by /u/Hero_without_Powers in /r/Cheese on June 3, 2020 22:56:40
/r/Cheese/comments/gw8qs8/cheeses_from_a_german_grocery_store_rügener/fstipvb/

This is yet another cheese saved from the trashcan. Although it has the same name as the previous one, this is a coincidence caused by translation. The 'creamy' in this cheese's name refers to creamy as in consistency. For a soft cheese, this was rather hard and really firm, especially regarding its name. The rind is thin, covered in a flimsy white fur of white mold, and firm as well. This cheese is a Camembert rip-off and has the week known slight heady, ammoniac flavor although it is not pronounced at all. For an inexpensive, cooler section cheese that is produced industrially, it's okay. It's neither a good cheese nor a good Camembert imitation but regarding what it actually is, it's edible. It's a cheese so mediocre it's almost offending. I would never buy this cheese, let alone recommend it, but to be fair, yeah, I survived eating it.

Commented by /u/Hero_without_Powers in /r/Cheese on June 3, 2020 22:53:05
/r/running/comments/gvu28a/anyone_who_gets_destroyed_by_allergies_in_the/fsroig9/

I sneeze so much that my nose bleeds. My arms itch, my armpits itch, everything itches. I suffer during every run. I have cramps in my chest and stomach muscles because I sneeze so hard, it feels like my lungs get ripped out. I feel you all.

Commented by /u/Hero_without_Powers in /r/running on June 3, 2020 13:40:10
/r/AskReddit/comments/gvmift/what_is_the_most_overrated_movie_of_all_time/fsr6szo/

Interstellar. Yeah, special effects and acting were top notch, but that's what a bazillion dollars of budget get you. But the story was drawn out endlessly and would even be boring if they just cut that nonsense with Matt Damon. Thinking about it, the acting want even that God. It was, well, okay, but not extraordinary.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 3, 2020 11:21:50
/r/Cheese/comments/gvu75t/can_you_help_me_identify_this_cheese/fsr39dr/

Might as well be Tilsiter.

Commented by /u/Hero_without_Powers in /r/Cheese on June 3, 2020 10:53:18
/r/Cheese/comments/guz0k9/cheeses_from_a_german_grocery_store_rügener/fslgdq8/

This is another cheese saved from the trashcan. It's soft and squishy but firm with a thin rind covered in fine white mold. As the name says, it has a full, creamy flavor. Note this cheese it two weeks over its expiration date which I consider two additional weeks of affinage. It developed a tangy, piquant taste which is rather pronounced than overshadowed by the strong creamy flavours. All in all, it's a lovely mix of tastes, simple but pleasing. Surely a good pick for a cheese plate as it is strong enough to be outstanding but not complex or sophisticated. Rügener Badejunge is made in Eastern Germany, on the island Rügen in Mecklenburg-Vorpommern in the tradition of Camembert cheeses although, of course, it is no Camembert. It's a mass produced soft cheese, not necessarily the best soft cheese of all modern history, but not the worst either. Mind you, while the German 'cremig' translates to 'creamy', there latter can also mean 'sahnig' and there is a variant of this cheese called "Rügener Badejunge sahnig'. 'Cremig' means of a soft, delicate consistency while 'sahnig' refers to a flavor like 'Sahne', i.e. like cream. Both translate to creamy and of course both aspects are closely related often enough, especially in cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2020 22:53:39
/r/Cheese/comments/gucdc6/cheeses_from_a_german_grocery_store_creamy_goat/fsjqf7q/

I always second washed rind cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2020 13:56:51
/r/Cheese/comments/gucdc6/cheeses_from_a_german_grocery_store_creamy_goat/fsjqc8s/

Yeah, it's extremely similar to Altenburger Ziegenkäse, maybe a no-name to-off.

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2020 13:56:11
/r/Cheese/comments/gucdc6/cheeses_from_a_german_grocery_store_creamy_goat/fsio2fq/

Sorry, I'm on mobile and can't search my post history properly, but it was called a 'Charmeaux with fenugreek seeds'

Commented by /u/Hero_without_Powers in /r/Cheese on June 1, 2020 07:53:35
/r/Cheese/comments/gucdc6/cheeses_from_a_german_grocery_store_creamy_goat/fshjpzi/

This is an utterly runny, soft goat cheese with a firm, rather thick rind covered in fine, dense white mold. The interior is extremely ruby e and oozes out as soon as the rind is opened. It has two dominating tastes: first and foremost, the intense and strong spicy caraway seeds dominate the overall flavor. Underlying, more subtle but still distinctively noticeable, was the fresh, light milkyness of the goat milk which can get lost, depending on the concentration of the caraway seeds, but is a nice background. Personally, I think it's an okay cheese. It's a shame that the nice, soft goat cheese is so strongly dominated by the caraway seeds. There is no need for that, it's not useless to the point that it totally overshadows the goat cheese. Really, it's a shame. Admittedly, I'm generally sceptic of additions to cheeses but occasionally I've found that they work out, for example fenugreek in semi hard cheeses. To be clear, molds are not an addition to cheese but target an ingredient as rennet is. There might be cheeses where the addition of mold to the cheese might be questionable, but that's a risky different topic. However, in this case the caraway seeds added to the cheese are rather a problem than a worthwhile addition.

Commented by /u/Hero_without_Powers in /r/Cheese on May 31, 2020 22:39:44
/r/Cheese/comments/gskid4/cheeses_from_a_german_grocery_store_norvind_blue/fs5rpzi/

This is a creamy but comparably firm soft blue cheese covered in thin white mold. In addition to the specks of blue mold it has small, bubbly holes. It has a full, unusual taste, the best I could describe it is edgeless although there is the sharpness of the blue mold, it's just that the blue mold is very weak in taste. It's an interesting cheese, much better than the Cambozola I dislike so much. In short, it's an okay cheese. Personally, I don't like it as much as Cashel blue which is much better but which I would not count as one of my favourite blues. Mind you, this is an comparably cheap, foil-wrapped, cooler section cheese and taking that into account, it's really okay. However, if I had to choose between Norvind Blue and, say, Saint Agur at the cooler, I would choose the latter workout a second of consideration. Actually, I didn't buy this cheese. It was saved a part of a good saving scheme where stores just give good away, that's close out right on its expiration date. Many stores also give food like this to an organisation called 'Die Tafeln' which sell it for pennies to people in need. They only put a price on the stuff they sell to pay for their own expenses, i.e., rent and stuff. But Die Tafeln don't take expired food which is why stores give it to foodsavers so that the food of doesn't need to get trashed. I have a fridge full of cheese saved from the trashcan. Do you have similar schemes as well? Would you eat food, especially cheese, saved from the trashcan.

Commented by /u/Hero_without_Powers in /r/Cheese on May 28, 2020 22:51:17
/r/Cheese/comments/grxwb6/cheeses_from_a_german_grocery_store_fromage_dannen/fs1r0e3/

Here we have a hard, firm cheese that easily breaks when cut. The paste has a dark yellow colour sprinkled with white cheese crystals and a dark rind, that resembles tree bark. The rind is edible although a bit chewy. While the rind has barely any taste, the cheese has a full, heady flavor. The strong piquancy was underpinned by a light creamy note which was a lovely combination. Though this is a usual combo, in most cases the cream is much stronger, almost overwhelming but not in this case which is why I liked this cheese so much. Mind you, it's not acrid but rather nutty. I liked this cheese though it's not that special. It's well-made, tasty and overall pretty nice, but just one more alpine hard cheese. I can only recommend you to try it because it's good, but don't except something exceptional. It's good the same way Appenzeller or Comte ist good where you might have some Gruyère or Asiago Pressato as well. That's not to say they are all the same but they are kinda close to each other and you might prefer one over the other while not disliking that other. Fromage D'Annen odd made in the Swiss canton Schwyz and is ages for 14 months. During affinage, it's repeatedly washed with salt water.

Commented by /u/Hero_without_Powers in /r/Cheese on May 27, 2020 22:43:28
/r/Cheese/comments/gqu54f/yesterday_we_ate_some_terre_bio_lambré_pavé/frvjb3v/

Congrats on the great selection and spelling Münster properly.

Commented by /u/Hero_without_Powers in /r/Cheese on May 26, 2020 10:54:30
/r/Cheese/comments/gqont3/cheeses_from_a_german_grocery_store_montasio/fruwyo8/

If cheeses were booked, this would be a telephone book

Commented by /u/Hero_without_Powers in /r/Cheese on May 26, 2020 06:38:58
/r/Cheese/comments/gqont3/cheeses_from_a_german_grocery_store_montasio/frtylwt/

This is another semi-hard, firm cheese from a series of Italian DOP cheeses from Aldi including the Asiago Pressato I posted earlier about. It has a pale yellow colour and is riddled with tiny holes The flavor was a mixture of a descent, mild nuttiness and an overall mellow, mild flavor. To be honest, I found this cheese a bit boring, to mild without some features that benefit from that or without any smoothness or creaminess. Yeah it's just ... mild. I just expect a bit more from a cheese. Montasio is in the regions of Friuli-Venezia Guilia and Veneto. It ages for between two months and a year and is named after the Montasio plateau in the Friulan mountains. It even has its own homepage: http://www.montasio.com

Commented by /u/Hero_without_Powers in /r/Cheese on May 25, 2020 22:38:16
/r/Cheese/comments/gq2u4b/cheeses_from_a_german_grocery_store_viking_blue/frqck9g/

This was a semi-hard, crumbly blue cheese with tiny holes outer rather dents in its paste. It broke and crumbled before, during and after cutting it and had a slight, ammoniac odor. In consistency and flavor it is extremely close to Danablu, sharp, piquant and slightly acrid. It only is a bit less intense in its taste than Danablu. While it's a lovely cheese, I liked the Danablu or the not too different Saint Agur much more because the are far more pronounced and clear in flavor. Viking Blue is made by the Gedsted dairy for Thise Mejeri in the village of Thise on the Salling peninsula in the northwest of the island Jutland. It ages for an astonishing 26 weeks. By the way, it was advertised with the English name here.

Commented by /u/Hero_without_Powers in /r/Cheese on May 24, 2020 22:50:28
/r/Cheese/comments/gpi1s7/cheeses_from_a_german_grocery_store_telemea_a_la/frm0tnp/

This is a hard, slightly crumbly cheese that is riddled with tiny holes through and through. It's easy to cut but also easy to shred since it breaks apart on a whim. Whatever other flavor there is, it's completely overshadowed by the salty sensation that errupts upon the first bite. Mind you, it's not piquant, not tangy, it's salty. There might be an element of dryness to it, but that might also just be the salt. While I wouldn't say that I liked this cheese, it was interesting enough that I bought it twice. It's not a bad cheese but rather an unusual one. Admittedly, salt is often added to cheese during production, but here in an absurd amount. So I googled this cheese and as it turns out, it's a dried up version of the Telemea a la Vaca I posted earlier this year. This is supposedly, the variant of Telemea made in Sibiu, which is a Romanian city.

Commented by /u/Hero_without_Powers in /r/Cheese on May 23, 2020 22:52:11
/r/Cheese/comments/gox616/cheeses_from_a_german_grocery_store_dolomite_king/frke4pt/

I thought the translations would give these cheeses more context. Maybe I'll do some "German - English" title in the future.

Commented by /u/Hero_without_Powers in /r/Cheese on May 23, 2020 13:25:00
/r/Cheese/comments/gox616/cheeses_from_a_german_grocery_store_dolomite_king/frju7ii/

Usually, I eat the cheese if it's not really off-putting, which never happened. Maybe i cut some thicker slices so that it's gone a bit earlier. As for the names: I try to translate them the best I can. Sometimes, I change the translation slightly so that the meaning doesn't change too much, sometimes I translate verbatim if I can't find a better translation.

Commented by /u/Hero_without_Powers in /r/Cheese on May 23, 2020 10:12:48
/r/Cheese/comments/gox616/cheeses_from_a_german_grocery_store_dolomite_king/frjtrpb/

I'll do my very best. Stay healthy!

Commented by /u/Hero_without_Powers in /r/Cheese on May 23, 2020 10:08:01
/r/Cheese/comments/gox616/cheeses_from_a_german_grocery_store_dolomite_king/frij0vn/

This was a firm, hard cheese which was part of a series of alpine cheese which were on offer at on of my local grocers. The loaf has a pasty, light yellow colour and is full of small bubbles. It had a mild but noticeable nutty taste and a slight accompanying piquancy. The overall impression is mic like Emmentaler but, as in the case of the Asiago Pressato I posted earlier, more intense. It has, if I would have to put a number to it, about 80% of the Asiago Pressato's intensity. In my opinion, it's an okay cheese, not bad, not boring, but not exceptional either. It would fit well on an average cheese platter, a platter you put together for a party off people who don't really care about the cheese they eat but enjoy some nice cheese anyway. The Dolomite King is a cheese from South Tyrol made in the Pusterian valley and aged for two months.

Commented by /u/Hero_without_Powers in /r/Cheese on May 22, 2020 22:40:37
/r/Cheese/comments/gob09i/cheeses_from_a_german_grocery_store_backsteiner/frertw6/

This is a soft, almost creamy cheese without any noticeable rind and it's top covered in colorful petals. Its creamy yet firm, just so that it could be cut and just too firm to be spreadable. This cheese was surprisingly piquant for its creaminess which m be due to the dried petals but I don't know. It had a light, smooth sourness, much like a white balsamic vinegar, which also surprised me and made this cheese a whole different experience than what I expected. Both flavours are clearly distinct but manage to go together quite well. It has something of a fresh cheese but was far too firm for being one. All in all, this was an surprising cheese but not a bad one. I liked it so much that I actually bought a second knob. The name, by the way, doesn't mean anything. It is supposed to sound somewhat fancy, kind of regional, but this is a mass-produced cheese sold in Lidl stores all over Germany. You can walk in any Lidl somewhere between Flensburg and Friedrichshafen and find this cheese in the cooling section.

Commented by /u/Hero_without_Powers in /r/Cheese on May 21, 2020 22:43:12
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fraznv8/

It had a light, tangy odor which I attributed to the red mold rind.

Commented by /u/Hero_without_Powers in /r/Cheese on May 20, 2020 22:52:34
/r/scifi/comments/gn92vx/i_enjoy_scifi_fantasy_book_series_like_lotr_dune/fr9cc4x/

The Bas-Lag trilogy by China Mieville. Phantastic world-building, interesting, multi-faceted characters, some alien, some not, some 50/50. Plus every book belongs to a diferent sub-genre. While they are all clearly fantasy, they have a kind of steampunk atmosphere to them. Perdido Street Station is a noir crimi/horror novel, The Scar has pirates and whatnot and Iron Council has strong Western elements. It's mentioned in another reply, but only as a comment and I can't recommend these books enough.

Commented by /u/Hero_without_Powers in /r/scifi on May 20, 2020 13:20:34
/r/Cheese/comments/glsyxh/cheese_from_a_german_grocery_store_asiago_pressato/fqzl5rx/

Here we have an hard and firm Italian cheese that is so much unlike most of the other Italian hard cheeses I know in that it is much closer to Emmentaler than anything else. It's hard but far less so than Grana Padano for example. It is riddled with many irregular holes and has an almost unnoticeably thin rind In taste it's close to the Emmentaler but only that is much more intense, much stronger than Emmentaler. Personally, I don't like Emmentaler because I find it far too mild and lacking any distinct features but the Asiago Pressato is pretty much a cheese I can get behind. It's intensely nutty and hearty, a tasty and pleasing cheese that, I believe, everyone can enjoy. The Asiago Pressato is from the Italian town of Asiago and is made from pasteurized cow's milk in the provinces of Vicenza, Trento, Padova and Treviso, Italy.  It was granted DOP status in whatever and supposedly the consistency changed dramatically with age. Originally, the regional cheeses from these regions were made with sheep milk but this changed over time as sheep were replaced but cattle.

Commented by /u/Hero_without_Powers in /r/Cheese on May 17, 2020 22:41:18
/r/Cheese/comments/gk0k7z/cheeses_from_a_german_grocery_store_the_infamous/fqpppnf/

Really? That's a shame, sorry to hear that. In recent years, Aldi in Germany has really upped its game. The stores get refurbished and cleaned thoroughly in the last few years. Personally I attended two reopenings. They are now much cleaner, lighter and just now orderly. Okay, they are surely not the fanciest stores around, but they are by far better here than what you describe.

Commented by /u/Hero_without_Powers in /r/Cheese on May 15, 2020 10:07:10
/r/Cheese/comments/gk0k7z/cheeses_from_a_german_grocery_store_the_infamous/fqo8b3e/

Having heard some much about it here I felt compelled to buy the infamous Aldi Cheddar, so here it is. It's hard, is firm enough so that only small crumbs come off when cut, it has a light yellow hue and visible crevices run through the block. And it has a lovely taste, that's for sure. It has the light sir, acrid notes balanced lovely against the hearty, strong piquant main body of the flavor. I've had my fair share of cheddars, The Black Bomber, some organic stuff which was utterly sour but otherwise mild and many more which I can't recall. You may think I'm biased because I'm German and try to promote Aldi, but I believe that this is a worthwhile, proper cheddar. Surely there are better ones, I believe all of us have seen plenty of fancier, tastier, better cheddars on this sub and half of us have eaten some of those as well. But this is cooling section Aldi Cheddar wrapped in plastic, not handcrafted gourmet stuff selected by your trusted cheesemonger. The fact that it's mass-produced makes it kinda impressive since it still delivers good flavor. Personally, I've had far too much cheese which were carefully crafted at privately operated alpine dairies or dairy farms but were pure disappointment when it came to flavor. So all in all, this is a worthwhile cheese and a refreshing surprise when it comes to supermarket cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on May 14, 2020 22:27:19
/r/Cheese/comments/gjdnzp/cheeses_from_a_german_grocery_store_perail/fql3ms9/

Supposedly it's made by the same producer

Commented by /u/Hero_without_Powers in /r/Cheese on May 14, 2020 04:31:25
/r/Cheese/comments/gjdnzp/cheeses_from_a_german_grocery_store_perail/fqkc2fk/

While it's name is somewhat unusual, this cheese comes along as a soft, firm sheep cheese covered in a fine white mold. It's rind is rather thick and encloses a creamy, almost liquid center. It has a hearty but light taste, intense but pleasing although a bit dry or earthy for lack of a better word. It's closely related to Camembert with regards to taste, but not as acrid. It's a lovely cheese with an slightly odd flavour, nothing exceptional but an interesting twist on sheep cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on May 13, 2020 22:43:34
/r/Cheese/comments/gipyz5/cheeses_from_a_german_grocery_store_ancient_night/fqg2mh5/

This is an hard, firm cheese that breaks occasionally when cut. The dark yellow body is sprinkled with tiny, flaky cheese crystals which are almost undetectable when eating the cheese. It has a strongly piquant flavor with rich, creamy undertones. It's had an almost harsh, heady taste that I liked very much. There is some resemblance of Grana Padano but the Night Guard is much fuller, more buttery than that. It resembles Old Amsterdam but it's far richer and aged naturally. Also, there night guard lacks these acrid tastes that literally bite the roof of your mouth which the Old Amsterdam is known for. All in all, I really liked this cheese. It sits somewhere between the Grana Padano and very odd Goudas but still remains distinguishable. Moreover, it's a real pleaser without being overly simple or uninteresting. The night guard has some predominant features with subtle, delicate undertones which still remain detectable and accordingly it's a nicely balanced, tasty cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on May 12, 2020 22:24:23
/r/AskReddit/comments/gi4xjk/your_username_will_come_to_kill_you_in_exactly/fqdil3s/

Not at all. May username has no powers.

Commented by /u/Hero_without_Powers in /r/AskReddit on May 12, 2020 09:34:16
/r/Cheese/comments/gi2bd3/cheeses_from_a_german_grocery_store_swabian/fqc68s8/

This is a hard, firm cheese, in colour and consistency almost indistinguishable from Emmentaler were it not for the lack of holes. In taste, while it's not too far away from Emmentaler, it's not as mild. It's lightly nutty and slightly piquant, but overall it's comparably mild. I would call it an okay cheese. It's not bad in any respect but it's neither interesting nor has it remarkable features. To be clear, it's not boring as Emmentaler is (at least as far as I'm concerned), it's well-made, it's even good enough to be placed on a cheese platter. I think it is good enough to be likeable while not being overly special so that it is agreeable. Other than that I can't say very much about this cheese. There is nothing I could find about it on the web. So if somebody knows something more on this cheese I would be grateful for any information. In German, this cheese is called 'schwäbischer Kelterkäse'.

Commented by /u/Hero_without_Powers in /r/Cheese on May 11, 2020 22:36:23
/r/Cheese/comments/ghfcru/cheeses_from_a_german_grocery_store_langres/fq8g9l0/

This is a soft cheese where the outer layer is gooey and creamy and of a yellow colour which is unusually dark for a soft cheese, whereas the inner core has the crumbly consistency and colour of fresh goat cheese. The whole is covered in a thin rind covered in white mold. The flavor is a mixture of a light, milky creaminess and a subtle but notable sourness. It's complex and interesting and I'n not sure what to make of it. But I would recommend this cheese to everyone who is eager to find interesting new cheeses. On the contrary, it wouldn't fit well on a cheese platter. Langres can be rather gooey so it makes a mess and tastewise it's not that accessible. This cheese comes from the plateau of the same name in the French region of Champagne-Ardenne. AOC status was granted in 1991. It ages for around 5 weeks. Edit: As others here pointed out, this cheese is best when paired with some alcoholic beverage.

Commented by /u/Hero_without_Powers in /r/Cheese on May 10, 2020 22:51:59
/r/AskEurope/comments/gf5jn5/you_have_to_annex_one_of_your_neighbors/fq6gmzn/

They even took the bikes? I knew they were bastards, but that's low. There are far less Nazis (too much as far as I'm concerned, but that's another topic) and far more bike-loving Germans as of now. Fuck Nazis anyway.

Commented by /u/Hero_without_Powers in /r/AskEurope on May 10, 2020 13:19:05
/r/AskEurope/comments/ggz5wh/what_foodrelated_discussion_is_your_country_having/fq6ec0c/

Which kind of psychopaths says 'Der Nutella'? Clearly, it's 'Die Nutella' and I can tolerate those cavepeople who call it 'Das Nutella' But 'Der Nutella'? Pure madness.

Commented by /u/Hero_without_Powers in /r/AskEurope on May 10, 2020 12:57:54
/r/AskEurope/comments/gf5jn5/you_have_to_annex_one_of_your_neighbors/fq6dssu/

> this time? Why this time? You can keep your bike, I love cycling a lot and would vote to abolish cars altogether.

Commented by /u/Hero_without_Powers in /r/AskEurope on May 10, 2020 12:53:02
/r/running/comments/gf9hhi/if_you_can_go_out_and_run_223_miles_tomorrow_58/fpz8iyp/

Just did 35.8 km =22.3 m=10 x 2.23 m. #IRunWithMaud

Commented by /u/Hero_without_Powers in /r/running on May 9, 2020 05:02:30
/r/Cheese/comments/gg7frd/cheeses_from_a_german_grocery_store_tyrolean_eagle/fpxzuef/

It's a thoroughly hard yet firm cheese, deeply nutty and strongly piquant. It's a very one-dimensional cheese with regard to flavor but it really delivers. It's nuttier even than aged Comte or Grana Padano yet not as salty as the latter. It's smooth and bare of holes yet sprinkled with flaky, small cheese crystals. The piquantness is enhanced by the wash with red cultures with which it is washed during the nine months of affinage. It's made from cow milk from cows that grassed in the Austrian Alps. It is, after all, a lovely cheese. It's not an outstanding example of alpine cheesemaking, but a decent, tasty product which is totally worth it's money. If I would have to badmouth it, my only complaint would be, that I personally don't really get the point of this cheese. It's neither Grana Padano nor Parmeggiano Reggiano but it's kind of close those and to Gryere or Comte, but that's about it.

Commented by /u/Hero_without_Powers in /r/Cheese on May 8, 2020 22:56:26
/r/AskEurope/comments/gf5jn5/you_have_to_annex_one_of_your_neighbors/fpsi96x/

I would love to have the Netherlands or at least Holland and would give up Saxony immediately.

Commented by /u/Hero_without_Powers in /r/AskEurope on May 7, 2020 13:52:02
/r/Cheese/comments/gezwsv/furr/fprt2nj/

Now cut it open... please...

Commented by /u/Hero_without_Powers in /r/Cheese on May 7, 2020 10:24:57
/r/Cheese/comments/gehofo/cheeses_from_a_german_grocery_store_mosers_mini/fpqc1qx/

Thank you very much for your kind words

Commented by /u/Hero_without_Powers in /r/Cheese on May 6, 2020 22:44:25
/r/Cheese/comments/gehofo/cheeses_from_a_german_grocery_store_mosers_mini/fpokhi4/

No need, the US has plenty of fine cheeses! But you're welcome here anyway.

Commented by /u/Hero_without_Powers in /r/Cheese on May 6, 2020 13:26:59
/r/Cheese/comments/gehofo/cheeses_from_a_german_grocery_store_mosers_mini/fpng89s/

This is an interlocking creamy, soft and delicate cheese, which just oozes off of the plate. It has a flimsy rind that collapses immediately upon the slightest pressure. The flavor was an interesting mixture: there was a descent heady, tarty undertone like Brie developes after a few weeks. Then there was the delicate truffle which was accompanied by the light but definitive taste of onions. Lastly, there was the intense, full, creamy flavor of the cheese itself. That's a lot of taste packed in such a small nob of cheese. Easily it could be overwhelming or an indistinguishable mixture but it's neither. The flavours are all pronounced and well balanced against each other which makes this a pleasing, surprising and rewarding, complex cheese. So I read some stuff on this cheese online and the gist is that is a Swiss cheese, enriched with Mascarpone. It's been introduced in 2012 and won the Swiss Cheese Award immediately. Moreover, there is only one text about it and it's the same either in German or English. Anyway, I enjoyed this cheese tremendously. It's balanced perfectly, it's strong and subtle at the same time, is varied and straightforward.  

Commented by /u/Hero_without_Powers in /r/Cheese on May 6, 2020 06:43:44
/r/Cheese/comments/gds3po/cheeses_from_a_german_grocery_store_telemea_de/fpksw68/

That's the purpose of my posts. Thanks for your kind words

Commented by /u/Hero_without_Powers in /r/Cheese on May 5, 2020 13:41:04
/r/Cheese/comments/gds3po/cheeses_from_a_german_grocery_store_telemea_de/fpj6aud/

For all visual intents and purposes, this looks like Feta and is as hard and firm as Feta, with it's slight tendency to crumble. But what's going on with the taste? It has an almost alcohol-like acrid sourness. There is no trace of the saltines the brine usually brings out in Feta, no milky or creamyness undertones, nothing. It tasted a bit dry and intensely acrid. As far as I could tell, this is an Romanian cheese but unfortunately, I don't speak Romanian at all. It's presumably made from cow milk although Telemea is usually made from sheep milk. It differs from Feta in that is has a higher water content. Sometimes it is also put thorough an ageing process the makes crisper presumably. So hereby I summon the wisdom of r/cheese: are there and some cheesenerds here, that now more about it? As far as I could tell, it's made by De la ferma cu omenie from what I could tell. Personally, I didn't really like this cheese but it surely is something unique and utterly unusual. Therefore, it's at least worth a try. But who am I to judge? Personally, I love German cheeses like the Limburger and the Tilsiter, covered in red mold to the point where the rind is thoroughly rotten and which I need to keep in a box on my fridge for my wife can't stand the taste. Therefore, I can clearly see why someone might like this Telemea, but I just don't.

Commented by /u/Hero_without_Powers in /r/Cheese on May 5, 2020 01:50:59
/r/Cheese/comments/gd3bxr/cheeses_from_a_german_grocery_store_cheese_rebels/fpirrsy/

There was almost no smell, as far as I could tell.

Commented by /u/Hero_without_Powers in /r/Cheese on May 4, 2020 22:54:16
/r/Cheese/comments/gd3bxr/cheeses_from_a_german_grocery_store_cheese_rebels/fpiqtsu/

Mostly I buy at Rewe, Edeka or occasionally Kaufland. Moreover, there are organic grocery stores like Alnatura and Denn's which also have many cheeses on offer although most of them are cheap, organic copies of otherwise popular stuff. I would love to visit Markthalle 9 having heard so much about it, but i don't live anywhere near Berlin so that has to wait.

Commented by /u/Hero_without_Powers in /r/Cheese on May 4, 2020 22:44:26
/r/Cheese/comments/gd3bxr/cheeses_from_a_german_grocery_store_cheese_rebels/fpf1r11/

While the name is rather uninspired and descriptive, the cheese itself is much smoother and creamier than its outward appearance suggests. The red rind is rather thick and firm and encloses an almost liquid, gooey core of light yellow colour. The flavor is a sensational buttery creaminess that is still light enough to bed but overpowering. It is intense but subtle, it's palatable and full but not overly strong. I liked it very much since it is interesting and nuanced but not demanding. In summary, this is one of the two cheeses from the family of Käserebellen which I liked and the only one which I would buy again. The Cheese Rebel family of cheeses i includes several hard, semi-hard and a few soft cheeses most of which are utterly boring and unnoteworthy. They are made from fresh milk from hay-fed cattle and more often than not they add some herbs, chili or whatever which hide the fact that the cheese underneath is just bland. However, the smooth soft cheese above is the notable exception from this rule.  

Commented by /u/Hero_without_Powers in /r/Cheese on May 3, 2020 22:36:12
/r/Cheese/comments/gcptmn/cheeses_from_a_german_grocery_store_fromager/fpcpsvn/

This is a soft sheep milk cheese with a thick, firm rind covered in flimsy, bloomy white mold. The interior, encapsulated by the rind and a soft but firm layer of cheese, is of creamy liquidity. It's so soft that the center of the rind on top sinks into the cube. The flavor is a mild, goaty creaminess, subtle and delicious all the while it is string enough to be clearly pronounced. It's silky, smooth and very pleasant. This cheese comes from the French region Rhône-Alps. It has a short but interesting history which can be found[here](http://www.tastetv.com/2015/09/24/fromager-daffinois-brebicet-french-cheese-descends-from-the-alps/) . Basically it's what master cheesemakers come up with when they let their inspiration run free. Surely, this cheese is something unique, something special. Maybe I'm a Scrooge but I wouldn't share this cheese with anybody. It's rather delicate and complicated and surely not something for everybody. It's easy to miss the subtle, creamy notes and find it too close to brute which is an unfair assessment of this marvelous cheese. That is not to say that it's something outraging or exceptional, it doesn't open up the door to me dimensions of cheese, as some sources say. It's an excellent high quality cheese that really delivers, but not as fancy as some might say. 

Commented by /u/Hero_without_Powers in /r/Cheese on May 3, 2020 08:32:58
/r/Cheese/comments/gc8bzz/cheeses_from_a_german_grocery_store_picolin/fp9s7qg/

This is an utterly creamy, gooey, borderline liquid goat milk cheese with a crumbly core that resembles fresh goat cheese. This change in consistency already is quite unusual. It had a soft, incredibly thin and flaky rind covered in fine white mold. I'm not sure whether my batch was somewhat off or off this is normal, but it had an incredibly lemony taste. Honestly, out almost tasted as of someone poured lemon over it. This was matched nicely with the fresh goaty flavor of the interior of the cheese which made it so lovely. Unusual but not unappreciated. Is it a good cheese? Well, that entirely depends on your own taste. There are cheeses everyone likes or at the very least cheeses where you can understand why everyone likes them. This is not one of them. It's uncommon flavor, it's demanding consistency make it quite a piece of work. While I like it, I wouldn't eat it in large portions, I wouldn't buy it regularly. All in all, of your looking for something that is actually new, something a bit bizarre, than you should definitely give it a try if you're not so adventurous, there are far better cheeses to suit you. It's produced in the mountains of Ardeche and Drome regions of France. Since 1983, it has AOC status, which requires the cheese be made only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse. The name Picodon comes from old French dialect and means “to sting” and it did sting for sure.

Commented by /u/Hero_without_Powers in /r/Cheese on May 2, 2020 11:30:57
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp5ypm9/

I don't think it would qualify as a speciality store. They also have a great counter, Tge cheese is usually foil-wrapped, most food is canned and they sell salt by the kilo. It's not nearly as fancy as a delicatessen out something like that. By the way, right next to it, there is a slusian specialty store which does unfortunately carry much cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on May 1, 2020 10:18:37
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp5ydar/

Either I put it on bead or eat it on its own. It's amazing both ways.

Commented by /u/Hero_without_Powers in /r/Cheese on May 1, 2020 10:15:20
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp5v1nv/

I'll do my very best and thanks a lot for your kind words.

Commented by /u/Hero_without_Powers in /r/Cheese on May 1, 2020 09:42:16
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp2f5l2/

> You eat it while drinking. Knowing my polish relatives, I could have guessed that. Also thanks for the name, I wasn't able to read it since I can't read Cyrillic. However, I think I wont really be able to pronounce it properly.

Commented by /u/Hero_without_Powers in /r/Cheese on April 30, 2020 11:31:36
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp2exjq/

Thank you so much for your kind words!

Commented by /u/Hero_without_Powers in /r/Cheese on April 30, 2020 11:29:42
/r/Cheese/comments/gauwn7/cheeses_from_a_german_grocery_store_mildly_smoked/fp1xfp2/

Well, the name is rather descriptive but that's what the package said, just translated into English verbatim. I bought it at a Russian grocer where they specialize in foods and beverages from Eastern Europe. They even have a Siberian cheese which is incredibly salty, but more on that later. This is a smoked stringy cheese. The smoked rind is very hard and even cracks when cut, the light ebony interior is also hard but much smoother and easy to cut. It really is a bundle of very long stringy braided and tied together and then smoked, so the braiding isn't just a show. The strings are merged in the inside due to pressure but fall apart very easily. Okay, so the package said lights smoked but if that's true I can't fathom what intensely smoked cheese would taste like. This stuff has an incredibly heady, tangy flavor. The end at the bottom of the braid was really salty and overall just almost overwhelmingly smoky. Other than that I couldn't discern any other flavors at all. Except for the misleading label, it was an tremendous cheese. Yes, it is simple and one-sided, but it is incredibly good at what it should be. It would fit well on a cheese platter since it is something strong, unusual, unique but not complicated or repellent.

Commented by /u/Hero_without_Powers in /r/Cheese on April 30, 2020 08:40:27
/r/Cheese/comments/ga7b61/cheeses_from_a_german_grocery_store_ländle_wine/fp0r64y/

Well, then I need to get my hands on the Ländle Klostertaler. Thanks for the info.

Commented by /u/Hero_without_Powers in /r/Cheese on April 29, 2020 22:51:47
/r/AskReddit/comments/gaarw1/what_is_a_movie_you_find_terrible_but_critics/foz08gk/

Interstellar. Just just boring and far too long. I've seen the plot executed better in at least a dozen episodes of Dr. Who.

Commented by /u/Hero_without_Powers in /r/AskReddit on April 29, 2020 13:47:02
/r/AskReddit/comments/ga2zpq/what_actor_is_the_most_guilty_of_playing_the_same/foxvo4x/

Why is he not farther up, mothafucka?

Commented by /u/Hero_without_Powers in /r/AskReddit on April 29, 2020 06:57:43
/r/Cheese/comments/ga7b61/cheeses_from_a_german_grocery_store_ländle_wine/foxvjal/

This is a hard, firm but still smooth cow milk cheese from the Austrian region of Vorarlberg. The dark layer on the rind has no taste of its own and the cheese has barely any time at all. It's aged for four months and cured in red wine for two weeks. It had a strong, heady and piquant taste, very much akin to Grana Padano just not as salty. It is a strong, heady flavor and had an almost delicate balance. Although I had my fair share of wine cheeses, I really liked this cheese. It had a lot in common with Italian and alpine hard cheeses, but still manages to offer something new, a different shade of cheese in the wide spectrum of hard cheeses. It was a refreshing experience. There are far too many mediocre alpine hard cheeses which just capitalize on the heritage and the tradition without offering noteworthy at all.

Commented by /u/Hero_without_Powers in /r/Cheese on April 29, 2020 06:55:32
/r/AskEurope/comments/g9m1u9/can_you_name_the_most_bizarre_headline_you_have/fous407/

My favorite:[UFO cult plan to clone Hilter!](https://bildblog.de/wp-content/irre1.jpg) Obviously Bild as well.

Commented by /u/Hero_without_Powers in /r/AskEurope on April 28, 2020 11:57:59
/r/dune/comments/g805pd/any_love_for_the_2000_adaption_of_dune_which_was/fomcpc7/

Okay, so here's my story: In 2000 I was 12 and I had a deal with my mom that I could stay up late and watch a movie on TV if I read the novel. That was a great idea for several reasons: 1. There are not that many films made after books on regular TV so i didn't get to stay up late very often. 2. It got me reading. I liked reading beforehand but mostly stuff that catered specifically to children. Anyway, 2001 comes around and Dune is scheduled for German television after translation and I get the book cheap (it has the movie poster as a cover and pictures of several scenes inside) and I devoured this book. I read it twice before the movie was broadcast. For Christmas I got the five other novels and read them them over the course of two or three months IIRC. When the follow-up movies came out, I re-read the whole series once again, just because I had the feeling that so much of the stuff that's going on in this books went completely over my head at age 13.

Commented by /u/Hero_without_Powers in /r/dune on April 26, 2020 03:15:46
/r/Cheese/comments/g7soie/cheeses_from_a_german_grocery_store_camembert/foltbuc/

So as someone else explained allergy, I'm just posting cheese that is available at the normal German grocery stores. When I joined this sub, I noticed that there are many many American cheeses posted with the occasional French soft cheese or some Comte in between. Moreover, when I was in the US, I also discovered that the culture around cheese is totally different from what I know from Germany. Im general, and there are many exceptions, that in Germany you can buy comparably good cheese at a totally average grocery store while in the US this is much more complicated. Of course there are stores liked Whole Foods and dedicated cheesemongers, but at least the latter we have here as well. That is not meant as an insult to the US, it's just a difference I found and I wanted to show how it's done here. So I just wanted to offer a glimpse into what cheeses one can buy in a German store. It's kind of culinary tourism, only online. I like the posts about foreign cheeses, especially American ones done these are usually not available here except maybe die the rare Bellavitano. That is not to say that you will get all the cheeses I post in every store. Most of them are from Rewe and Edeka and their offer strongly differs regionally and seasonally.

Commented by /u/Hero_without_Powers in /r/Cheese on April 25, 2020 22:59:52
/r/Cheese/comments/g7soie/cheeses_from_a_german_grocery_store_camembert/fok1zds/

That seemed to be a part of the natural rind, maybe some yeast grown on the cheese. It was packaged in white paper where there was nothing that could rub off.

Commented by /u/Hero_without_Powers in /r/Cheese on April 25, 2020 12:58:09
/r/Cheese/comments/g7soie/cheeses_from_a_german_grocery_store_camembert/fojdk0g/

Like any true Camembert, this cheese is a squishy gooey deliciousness with surprisingly large holes inside. It had a firm but thin rind covered in fine white mold. From the outside, it's like any other Camembert. With regards to taste, the acrid, slightly bitter flavor is much more intense than usual. For a soft, non-blue cheese the flavor is unusual intense. Surely this is a cheese for enthusiasts since the flavor will surely deter many. The flavors itself as well as the mix is not necessarily simple but rather straightforwarded. For a mass-produced cheese, this is a comparably good, tasty, lovely cheese and I liked it very much. Other than that, I can't tell you very much about this cheese. It's name seems to allude to some historic heritage but I could not find any evidence for that. It just reflects the fact that the Camembert was created in 1791 in the village Camembert in the Communauté de communes des Vallées d’Auge et du Merlerault by the farmer Marie Harel. While this is only a rumor, it has been established that she founded a dynasty of cheese makers. So this cheese's name is just an unnecessary smokescreen for a cheese that is already great on its own.

Commented by /u/Hero_without_Powers in /r/Cheese on April 25, 2020 08:28:20
/r/Cheese/comments/g78xyu/cheeses_from_a_german_grocery_store_roi_de_la/foicegp/

No just sliced on bead but I think it wouldn't be any better when melted.

Commented by /u/Hero_without_Powers in /r/Cheese on April 24, 2020 22:57:00
/r/Cheese/comments/g78xyu/cheeses_from_a_german_grocery_store_roi_de_la/fofjuyv/

This is a hard cow milk cheese with very few holes. It's mild and milky without any interesting, subtle or otherwise recognizable features. Admittedly, it might be something for a lover of mild cheeses, but I found it rather bland after all. If I were forced to guess, I would say that it's a cheap imitation of a Comte. The name sounds fancy, but there is literally no background on this cheese. Allegedly, it has aged for 4 months and that's it. I bought this cheese on a whim from Aldi. It's from the same premium line from which I also bought an [old Gouda](https://www.reddit.com/r/Cheese/comments/fays27/cheeses_from_a_german_grocery_store_overaged/) which was a delight. Unfortunately, the Roi de la Montagne was a disappointment.  

Commented by /u/Hero_without_Powers in /r/Cheese on April 24, 2020 10:10:26
/r/Cheese/comments/g6jswh/cheeses_from_a_german_grocery_store_alta_badia/fo9yqpi/

This is a hard, firm cow milk cheese with little to no holes. It had a hard but thin rind covered in wax. While this rind is dark yellow, the cheese itself is, as you can see, a light yellow. The first bite gave me an incredibly nutty sensation, I never had encountered such an intense but still smooth flavor in a cheese ever. Just underneath there are subtle but noticeable milky undertones, mind you, not creamy but actually milky undertones. I've read that some describe the taste as spicy but I wouldn't even go as far as to call it piquant. Another website called it toasty, and that's maybe more of what I've found. It's rather, well, incredibly nutty. Maybe I found this nuttiness so predominant because it gets emphasized by the mild, milky background. Anyway, it's a fantastic combination of flavors. Alta Badia is a hard milk cheese from the South Tirol's Dolomite Mountains and ages at least 180 days.

Commented by /u/Hero_without_Powers in /r/Cheese on April 23, 2020 05:46:14
/r/Cheese/comments/g4bij0/cheeses_from_a_german_grocery_store_chabichou_du/fnweunl/

Stored upright in a small container, this cheese changes consistency from top to bottom and from rind to center: the bottom is almost liquid with sap running around it. The bottom just oozes of like yogurt. The center is rather firm, more like fresh goat cheese. The top is a bit harder, rind as well as center. The rind is covered with a fine, white mold that gives out just enough structure to hold everything in place. The flavor is somewhat simpler. It's a creamy, delicious goodness with strong, savory, even piquant notes. The latter is unusually strong in a goat cheese. Though it's was hard to handle due to its consistency, the full and tasty flavor was a revelation for me and I liked it very much. This cheese is of protected origin and use to be produced South of Haut-Poitou. It's made from fresh, full goat milk and is around at least since 1782. During the phylloxera crisis in the late 1800s, when wine production slowed, production of this cheese increased.

Commented by /u/Hero_without_Powers in /r/Cheese on April 19, 2020 13:24:03
/r/Cheese/comments/g4bhv5/cheeses_from_a_german_grocery_store_selle_sur_cher/fnweqn8/

This is a soft, creamy goat milk cheese so delicate that I couldn't lift it out of its tray. Its outer rind is covered initially with charcoal which triggers the formation of a fine mold. Beneath it there is a firm, thick layer which encloses a milky, creamy and gooey center that leaks or as soon as cut open. It's moist, slightly salty and utterly goaty, and feels like goat cheese ice cream. The mold is barely noticeable and therefore the creamy, soft flavor of the soft goat cheese is predominant. It's a gooey delicacy second in creamieness only to Burrata. I liked the complexity and intense goaty flavor of this cheese very much. Its rather hard to eat for its consistency and makes a mess on the plate but the struggle os totally worth it. The molds are barely noticeable tastewise and I found them unnecessary and was disappointed at first, but the creamy, salty center totally makes up for that. This cheese originated in the French town of Selles-sur-Cher in the region Loir-et-Cher. As it turns out, it is also imported into the US prior to affinage and ages there. Toy process is quite unusual as Selles-sur-Cher ages in a comparably dry environment for a soft cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on April 19, 2020 13:23:03
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fnh256e/

15 years old? Amazing, that's ancient cheese! I'll definitely keep my eyes open.

Commented by /u/Hero_without_Powers in /r/Cheese on April 15, 2020 08:13:22
/r/Cheese/comments/g1qp45/cheeses_from_a_german_grocery_store_kashkavan/fnh1wys/

This cheese I got at a Russian store here in Germany. They also have plenty of other cheeses, one even from Siberia, singer of which I will post about later. This is a semi-hard, firm ball of cheese with a somewhat gummy consistency. It's a smoked Filata not to different to Scarmoza or Caciocavallo but more pronounced and piquant. Having said that, it's not that during tastewise. The cheese itself, without the smoking, would be rather bland. Kashkavan or Kashkaval is a term for yellow cheese in general used everywhere in and around southeast Europe. The is some cheese like this, either smoked or not, in Albania, Bulgaria, Serbia, Moldova, Romania, Russia, Turkey, the Levant and even as far as Israel. This cheese was made from cow milk, but in general can also be made from sheep milk or a mixture of both. After all, I quite liked this cheese. It's a bit boring and uninspired but made with skill and smoked and that's a good combination. It surely fits well on a cheese platter since it is not overly complex but tasty and flavorful.

Commented by /u/Hero_without_Powers in /r/Cheese on April 15, 2020 08:10:11
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fnfyn0v/

The crystals I know but I never had cheddar with a washed rind or any rind at all, for that matter. What was that cheddar's name?

Commented by /u/Hero_without_Powers in /r/Cheese on April 14, 2020 22:38:17
/r/Cheese/comments/g141z4/cheeses_from_a_german_grocery_store_allgäu_red/fndam7i/

Recently, I was at Lidl and discovered that they had a 'premium' cheese section and was curious what I should make of that. I bought this cheese and one called Roviner to give it a try. The red rind was nothing but show, just some plastic that must be cut off. It is a hard, firm and slightly wobbly cheese, but easy enough to cut. With regards to taste, it was a brutal disappointment since there barely was any taste at all. I really would like to write some more, but there must isn't anything, no subtle notes, no undertones, nothing. All in all, a poor waste of precious milk and a huge letdown.

Commented by /u/Hero_without_Powers in /r/Cheese on April 14, 2020 07:46:28
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fncaim1/

No, in my experience cheddar trends to crumble and the Old Swede was very firm. Also, Cheddar has no rind whereas this cheese has a washed, slightly piquant rind. Moreover, the Old Swede lacks the light sourness cheddar sometimes had.

Commented by /u/Hero_without_Powers in /r/Cheese on April 13, 2020 22:43:09
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fnca8jf/

Yes, it's 'Alter Schwede' and I got it at Edeka.

Commented by /u/Hero_without_Powers in /r/Cheese on April 13, 2020 22:40:09
/r/Cheese/comments/g0im12/cheeses_from_a_german_grocery_store_old_swede/fn9sdt4/

This medium hard, firm block of Scandinavian cheese is covered in a gummy, thin rind that was washed word fine red mold during affinage which takes between six and eight or ten weeks. It had a milky, light flavor with heavy creamy notes. The piquantness of the red mold is barely noticeable and just a light notes accompanying the hearty taste of the cheese itself. Overall a pleasant cheese that lends itself to Raclette or a cheese platter. It's interesting enough to please the lovers of cheese but not complicated or overly strong to dissuade the uninitiated. Other than that I don't have much to say about this cheese; it's usually sold sliced an foil-wrapped but this was sold as a block. It's made from core milk from cows that graze on the shore which adds a somewhat romantic touch but all in all, but can't belie the fact that it's just a mass produced staple.

Commented by /u/Hero_without_Powers in /r/Cheese on April 13, 2020 09:09:18
/r/Cheese/comments/fz4r53/cheeses_from_a_german_grocery_store_grès_dalsace/fn59iue/

No, sorry, is already gone. Next time!

Commented by /u/Hero_without_Powers in /r/Cheese on April 11, 2020 22:40:03
/r/Cheese/comments/fz4r53/cheeses_from_a_german_grocery_store_grès_dalsace/fn317mh/

Covered in red, slimy mold, this creamy deliciousness offered me a surprising mixture of flavours and consistency. Over all it is a soft cheese but with a tendency to crumble below the rind where the mold permeates the loave. While the interior is creamy and gooey, leaking out and spreading on the table, the outer layers are comparably firm. Overall, the pungent, strong taste of the red mold is dominant. Just beneath this taste, there is a descent milky, creamy flavor that is still distinctively noticeable. Additionally, this cheese is washed with Kirsch, a local liquor, which adds to the strong taste. If you hadn't already guessed, the Grès d'Alsace is closely related to the Munster cheese. It's made from core milk and aged for around three weeks during which is repeatedly washed with brine.

Commented by /u/Hero_without_Powers in /r/Cheese on April 11, 2020 09:01:48
/r/Cheese/comments/fyeeq5/cheeses_from_a_german_grocery_store_bellavitano/fmzfrqx/

Again and again I have professed my love for the Bellavitanos and the work of the Sartotis in general and this delicious wedge didn't let me down. It had the underlying heady, strong flavor of the Bellavitano Gold which, in itself, is already glorious. I had little reservations against this cheese fearing that the chipotle would overwhelm the cheese and dominate the taste. However, to my delight, the two tastes worked together incredibly well and generated a sensational heady, meaty taste. Maybe it's that I hadn't had meat in a long time, but boy, this cheese tasted like delicious grilled meat with the Bellavitano as a background. While the Bellavitano Chia was rather underwhelming, this cheese is a bold combination of flavours that have me an experience i never thought cheese could give me.

Commented by /u/Hero_without_Powers in /r/Cheese on April 10, 2020 07:41:28
/r/Cheese/comments/fxs1po/peppered_sheep_milk_brie/fmw1st0/

This Brie was unusually solid for a soft cheese. Not hard, but firm and solid and riddled with tiny bubbles. It was not runny at all. Also tastewise, or was disappointing: it totally lacked the heady acridity that Brie usually has. Rather it tasted like extremely young Brie. Also, the sheep was not the least detectable. To add insult to injury, the peppercorn on top of the wedge overshadowed every possible trace of flavor that might have been there. In summary, this is a bland, uninteresting cheese. The pepper was for the taste what the sheep milk was for the name of the cheese: a way to hide the shortcomings of their cheese and make it tastier and sound more interesting. A simple decoy and unfortunately a huge disappointment.

Commented by /u/Hero_without_Powers in /r/Cheese on April 9, 2020 09:05:11
/r/sciencefiction/comments/fwt4gj/would_you_like_to_know_more_supply_run_by_martechi/fmr75no/

I'm doing my part. And I would like to know more.

Commented by /u/Hero_without_Powers in /r/sciencefiction on April 7, 2020 23:11:07
/r/AskEurope/comments/fom4n5/are_there_any_polish_groceries_in_your_country/flgj6my/

There is this Russian grocery store just down the road write a Polish delicatessen nearby and in my parent's hometown is a slusian grocery store

Commented by /u/Hero_without_Powers in /r/AskEurope on March 25, 2020 09:44:43
/r/StarshipPorn/comments/fk38x7/schneller_raumkreuzer_orion_fast_space_cruiser/fkx0fjj/

I first saw Raumpatroullie when I was a little child and maybe it reminds me of those happy days a bit. But it was great for its time and it aged comparably well I would say. I watch it once a year or maybe a bit less but it's one of those series I would recommend for children as well; it's not really violent but light-hearted, especially with regards to design. The nice thing here is that the faucets etc. they used as props back then are so outdated by now, children don't recognize them as such.

Commented by /u/Hero_without_Powers in /r/StarshipPorn on March 19, 2020 06:31:49
/r/Cheese/comments/fkfyfh/good_shit/fkt06dw/

Oh yes.

Commented by /u/Hero_without_Powers in /r/Cheese on March 17, 2020 23:37:46
/r/StarshipPorn/comments/fk38x7/schneller_raumkreuzer_orion_fast_space_cruiser/fkrk8wx/

Man, this may be the best German TV has ever produced. This or Das Boot. I love both equally.

Commented by /u/Hero_without_Powers in /r/StarshipPorn on March 17, 2020 14:41:45
/r/AskEurope/comments/fhky20/which_quote_from_a_famous_author_would_you_use_to/fkd99wi/

In the same vein: 'Denk ich an Deutschland in der Nacht, so bin ich um den Schlaf gebracht.' English: 'Thinking of Germany at night Costa me my sleep.' sounds far better in German.

Commented by /u/Hero_without_Powers in /r/AskEurope on March 12, 2020 23:55:13
/r/Cheese/comments/fft9ce/cheeses_from_a_german_grocery_store_st_barbara/fk0f53f/

St. Barbara is a rather solid, firm cow milk cheese with a decent amount of cream in the mix, It has tiny holes and its edible rind is washed with salt water repeatedly. This colors the rind in a light red hue and gives it a piquant taste which, however, is barely noticeable and doesn't impede the creamy mildness and light buttery taste of this cheese. Accordingly, it is a mild, full cheese with only a tiny piquant note. So while I prefer stronger, more intense cheeses, I must admit that this one was a nice, pleasing and balanced wedge of cheese. It's made by [Dorfkäserei Geifertshofen](https://www.dorfkaeserei.de/), a small, organic dairy in Baden-Wuerttemberg. They also offer a cheesemaking course. They claim that the St. Barbara is made in the image of French butter cheese. While I never had the latter, I know [German butter cheese](https://www.reddit.com/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterk%C3%A4se/) and I'm bound to say that I like St. Barbara much more than German butter cheese. Maybe this is only due to the fact that the St. Barbara actually has a *taste*, but overall it made a pleasant impression on me.

Commented by /u/Hero_without_Powers in /r/Cheese on March 9, 2020 07:55:21
/r/Cheese/comments/feeeh4/cheeses_from_a_german_grocery_store_altenburger/fjnhkmo/

[Yes](https://www.reddit.com/r/Cheese/comments/feeeh4/cheeses_from_a_german_grocery_store_altenburger/fjng8u0?utm_source=share&utm_medium=web2x)

Commented by /u/Hero_without_Powers in /r/Cheese on March 6, 2020 10:12:31
/r/Cheese/comments/feeeh4/cheeses_from_a_german_grocery_store_altenburger/fjng8u0/

Now this was a powerful cheese! The wheel is covered in a thick, white mold so dense that it occasionally leaves some residue on the plate or the cheese paper. The rind beneath the mold film is thin and flimsy, enclosing a soft and runny interior which just solid enough not to spread all over the late when cut but close enough to liquid to be spread. The loaf contains tiny bubbles and get increasingly soft towards the center. The thick mold, the same as used in Camembert, gives it an intense Camembert flavor, I even dare to say that this cheese, although not a Camembert itself, tastes more like Camembert than the real stuff itself. It has an intensive hearty, tart flavor which only shows traces of the mild goat milk tastes that such a cheese normally has. Usually, caraway is added to the cheese during production, giving it an additional spicy flavor that works really well with the herb cheese itself. As it turns out, the traditional recipe for Altenburger only demands 15% goat milk, the rest can be cow's milk. Altenbruger goat cheese is a traditional German cheese. It is a PDO cheese that can only be produced in the Altenburger Land, the Burgenland, Leipzig or Gera as it comes from this region on the border between the states Thuringia and Saxonia. I'm deeply ashamed to admit that I've never even heard of this cheese before I bought this wheel. In summary, this is a cheese that deserves far more attention. It has an interesting mix of flavors and an old history, is well-made and extremely tasty.

Commented by /u/Hero_without_Powers in /r/Cheese on March 6, 2020 09:58:21
/r/AskEurope/comments/fdshd9/what_kind_of_employment_benefits_you_get_from/fjks2al/

>Health insurance at $80/mo for a family of five with a $4k deductible and $5k out of pocket max You might want to explain that, the concept of a deductible is not very well-known in Europe. In Germany, for example, we don't have that. Moreover, we don't pay for medicine from our own pocket. Except, well, for this bogus stuff like homeopathy, which only occasionally is covered by insurances. What, by the way, is this Health Savings Account?

Commented by /u/Hero_without_Powers in /r/AskEurope on March 5, 2020 13:26:23
/r/Cheese/comments/fdxhxg/what_would_you_recommend/fjkpa5n/

Old Gouda, Danablu, Tilsiter, very old Limburger, Grana Padano

Commented by /u/Hero_without_Powers in /r/Cheese on March 5, 2020 13:00:14
/r/Cheese/comments/fdz16o/cheeses_from_a_german_grocery_store_bellavitano/fjkp5oj/

Okay, I think I've made clear what I think of the BellaVitanos in [my](https://www.reddit.com/r/Cheese/comments/f275ut/jackpot/) [recent](https://www.reddit.com/r/Cheese/comments/f9e0s4/cheeses_from_a_german_grocery_store_bellavitano/) [posts](https://www.reddit.com/r/Cheese/comments/f8utoj/cheeses_from_a_german_grocery_store_bellavitano/). They are great, gorgeous, fantastic, flavorful and strong. No wonder they even made it across the pond. With this, however, I have the same 'problem' as with the BellaVitano Chai: The addition actually adds nothing to the cheese. See, the Raspberry, except for a faint hint of fresh berries, is unnoticeable. Again, it's a lovely cheese but that's rather due to the solid basis it has. Except for the name, it may be the BellaVitano Gold. I don't really get the point of all these additions.

Commented by /u/Hero_without_Powers in /r/Cheese on March 5, 2020 12:59:06
/r/Cheese/comments/fcfwli/cheeses_from_a_german_grocery_store_red_rebel/fjaevux/

Though the Rebel cheeses usually do not amaze me, I'm always fine with being surprised positively. This is why I bought this soft yet firm creamy cheese with its tiny bubbly holes. It has a firm rind covered in white, flaky mold and infused with additional red mold. The latter gives this cheese a delicate tarty, lightly piquant note with soft, milky aftertastes. It has a creamy, rather runny texture in contrast to the firmness when cut. This was a nice surprise after all. I had many of these cheese rebels which clearly disappointed, but this one stood out for being nice and lovely.

Commented by /u/Hero_without_Powers in /r/Cheese on March 2, 2020 13:01:07
/r/Cheese/comments/fays27/cheeses_from_a_german_grocery_store_overaged/fj9qdz4/

There is no exact age for this. Maybe I translated it wrong, over-aged originally way 'übrjährig' which is to say that it aged for more than one year, but how much longer is not defined.

Commented by /u/Hero_without_Powers in /r/Cheese on March 2, 2020 08:48:16
/r/Cheese/comments/fays27/cheeses_from_a_german_grocery_store_overaged/fj17web/

I was told that at least in the US Aldi sells some great Cheddar which is why I went forth and bought some not Gouda at my local Aldi, It's surely not the cheapest Gouda they have and also labelled as somewhat 'exclusive', but after all, it's Aldi. I bought some of the Cheddar as well and and will try it next week or so. So I had some expectations but not overly high ones. An this is a proper, tasty, nice cheese after all. Unfortunately, I broke my wedge bringing it home but that's life. It's an extremely hard cheese that crumbles around the corners and beneath the rind. The taste is strong, but not overly so, creamy to the point where it's almost fatty and rather salty. You may already have noticed the cheese crystals in the picture above, they are unusually large and permeate the whole cheese. This gives it a salty taste which goes well with the strong, heady and utterly piquant flavor. In the last years I've had quite my share of Goudas and this one surely was one of the better. It's rather simple, just cow milk, aged and no additions, no mold, no fancy what have you. In conclusion I can testify to the fact that Aldi sells proper, pleasant Gouda. Admittedly, they sell a lot of cheap, low quality stuff as well but this cheese here is something different. A starightforwarded, aged Gouda I can wholeheartedly recommend.

Commented by /u/Hero_without_Powers in /r/Cheese on February 28, 2020 13:29:44
/r/Cheese/comments/f9e0s4/cheeses_from_a_german_grocery_store_bellavitano/fitfuzc/

I didn't try to melt it but I assume it would The price is 7.50€ per pound, about 8.16$.

Commented by /u/Hero_without_Powers in /r/Cheese on February 26, 2020 07:03:40
/r/Cheese/comments/f9e0s4/cheeses_from_a_german_grocery_store_bellavitano/fiqwf34/

Another one from the [Jackpot](https://www.reddit.com/r/Cheese/comments/f275ut/jackpot/)\-cheeses, this time the Bellavitano Gold, the cornerstone of the Bellavitano empire, the foundation of such beautiful cheeses as the Bellavitano Whiskey or Espresso. Albeit all of the variants are delicious, the Bellavitano Gold doesn't need any additions to delight. It's a full, strong and creamy cheese, piquant but not spicy and without any cheese crystals. Rather than proper holes it has dents and no noticeable rind. As you can see, I'm a real fan of these cheeses. 10/10 can recommend this one and all of its children, even the comparably boring Bellavitano Chai.

Commented by /u/Hero_without_Powers in /r/Cheese on February 25, 2020 12:47:43
/r/Cheese/comments/f8utoj/cheeses_from_a_german_grocery_store_bellavitano/fipxhsa/

I'm a German linving in Germany. I don't try every single cheese only those I find interesting or tasty. Also, I visit several stores. The deal is that groccery stores in the US and Germany are quite different and I just wanted to share one tiny outlook on how things are here. The Bellavitanos I'm currently eating are from one of my local Rewes (there are like three of them in my city) and Rewe is nothing fancy. It's just a normal, down to earth grocery store, maybe a bit more expensive than Aldi, but not by much. Also this sub is pretty American, occassionally there is a post from a Tourist at some Dutch cheese shop, but that's about it. Most cheeses here are either American or 'international' like Brie (which is international as far as I'm concerned). I also try to shed some light on the rather obscure European cheeses like the Tilsiter, Handkäs, Nordseekäse and so on and so forth.

Commented by /u/Hero_without_Powers in /r/Cheese on February 25, 2020 05:28:53
/r/Cheese/comments/f8utoj/cheeses_from_a_german_grocery_store_bellavitano/finnxhe/

Well, recently I scored a [Jackpot](https://www.reddit.com/r/Cheese/comments/f275ut/jackpot/) at my local Rewe and this is the first of that haul. I had the BellaVitano [Whiskey](https://www.reddit.com/r/Cheese/comments/f7drnj/cheeses_from_a_german_grocery_store_sartori/) and [Espresso](https://www.reddit.com/r/Cheese/comments/9t1bf3/cheeses_from_a_german_grocery_store_sartori/) beforehand so I think I've said everything about the BellaVitano that I have to say about it and I also expressed my never ending love and admiration for the products of the Sartoris. What's left is the question whether the Chai variant lives up to the promise its Whiskey and Espresso brothers made and unfortunately, it does not. Don't get me wrong, it's an incredibly nice, tasty cheese, creamy, full, piquant, but the Chai coating doesn't add anything to it. It is very much like the BellaVitano Gold with a black rind. Now the Gold of course is a lovely cheese but the Chai just isn't something that actually improves or even changes the cheese. The Espresso and Whiskey variants are distinct cheeses, clearly different than the Gold, nice and balanced combinations both with their own unique and interesting mixture of flavors and the Chai simply isn't. That doesn't make it a bad cheese but it remains questionable why the producers ever bothered to develop it. So what to make of it? If it's in stock, go for it, it's lovely, tasty, wonderful, but not from all the BellaVitano the least good (to call it 'worst' just feels wrong).

Commented by /u/Hero_without_Powers in /r/Cheese on February 24, 2020 12:53:52
/r/Cheese/comments/f7vuns/cheeses_from_a_german_grocery_store_scandinavia/fifwbq0/

This semihard, firm cheese from the Danish Thise Mejeri is unexpectedly mild. While most scandivian cheeses like the Esrom, the Harvarti, the Danablu or any member of the Castello family (maybe with the exception of the Castello White) are piquant, heady and strong in flavor, the Scandinavian of all things betrays its name. It is described as 'mild' but in my opinion 'boring' would be more apt. There is just nothing to it. Its mildness is not like that of a young Brie with is creamy, sublime flavor or a young goat cheese with its nice, fresh taste but it's simply bland and devoid of flavor. Not that I can prove it but I believe that this cheese is just a way to capitalize on the popularity of Danish cheeses very much like there are dozens of boring, uninteresting alpine cheeses which capitalize on the reputation of the famous alpine cheeses such as Apenzeller, Gryère or Emmentaler.

Commented by /u/Hero_without_Powers in /r/Cheese on February 22, 2020 12:51:37
/r/Cheese/comments/f7drnj/cheeses_from_a_german_grocery_store_sartori/fias4w5/

I don't get the joke but was very happy to find it here in Europe whatsoever.

Commented by /u/Hero_without_Powers in /r/Cheese on February 21, 2020 12:48:48
/r/Cheese/comments/f7drnj/cheeses_from_a_german_grocery_store_sartori/fiamo73/

It's common knowledge that the Sartoris make great cheeses but this one took my surprise. It's a hard, slightly crumbly cheese that is kinda difficult to cut depending on how well it was cut off the wheel. This chunk was pretty firm and solid. What really surprised me was, obviously, the flavor. I didn't expect a strong whiskey flavor but got one. Usually, alcohol infused cheeses like wine cheeses have only a hint the the respective beverage with the notable exception of Testun al Barolo which is literally covered in half a centimeter of grape pomace. Others like the German 'Altbierkäse' (Altbier being the local beer variant from the city of Düsseldorf) are utter disappointments in that respect. Not so much this BellaVitano. It hat a decisive but not overwhelming, smoky, sharp whiskey flavor with all the acridity of alcohol. However, the smooth, creamy and piquant cheese was as pronounced and not overshadowed. With every bite I took I was more and more unsure which flavor was stronger. Such a delicate and complicated balance executed in such perfect equilibrium I have never even dared to dream off. This is a must-taste for every cheese lover. It might be a bit complicated for beginners for its strong alcoholic tastes but do yourself a favor and give it a try. I should point out that I'm in no contact whatsoever with Sartori although I'm a great fan of their products.

Commented by /u/Hero_without_Powers in /r/Cheese on February 21, 2020 11:56:37
/r/Cheese/comments/f4ddk8/cheeses_from_a_german_grocery_store_extra_mature/fhzzofd/

> 15 year old cheddar Sounds incredible, do you have some further info?

Commented by /u/Hero_without_Powers in /r/Cheese on February 18, 2020 04:50:28
/r/Cheese/comments/f4ddk8/cheeses_from_a_german_grocery_store_extra_mature/fhpm6jq/

This small puck of pasty white color is an extra mature cheddar from the Snowdonia cheese company which comes in an old-fashioned black wax coating. It's a hard cheese and quite crumbly. Predominantly piquant and tangy, this cheese has an unobtrusive milky, creamy undertone to it. Its full and heady flavor, less sour than in younger cheddars, won it the Silver Award at the Nantwich International Cheese Show, the bronce medal at the World Cheese Showa and Super Gold at Mondial Fromage in France, although I have no idea what merits these accolades have. Of all the cheddars I've had, this surely was one of the better. I liked its distinctly notable and salient taste although the wax coating, which was overall easy to remove, let tiny black particles all over the cheese which were a pain to get rid of. It's note my favorite cheese, not even the best British cheese (this would be Wensleydale IMO), but I can fully understand why mature cheddar is so popular.

Commented by /u/Hero_without_Powers in /r/Cheese on February 15, 2020 13:41:14
/r/Cheese/comments/f3urjk/cheeses_from_a_german_grocery_store_pecorino/fhldb0t/

Here we have another member of the vast Pecorino family of cheeses. As all it's members, it's a hard cheese with the tendency to crumble, but with a bit of caution and a proper knife it's easily possible to cut it in slices. This one had a rather mild but decisively piquant flavor to it, much more so than a comparably young Pecorino Sardo I once had. While it is permitted to make this cheese from a mixture of cow, gaot and sheep milk, this one was made solemnly from sheep milk which is the traditional way and gave it a slightly saltier and sharper taste. From the Pecorinos I had, this was by far my favorite and, if I recall them all correctly, the only one I would really recommend no matter what. It's piquant and salty, but not too much, it is a tiny but acrid, but only in a pleasent way, so a nice and tasty balance of flavors. Moreover, it really shows the culinary features and amenities of sheep milk. This type of Pecorino is one I couldn't find out very much about on the internet. It seems to be closely related to the Pecorino Sardo and is aged for 150 day<s at least but that's about it.

Commented by /u/Hero_without_Powers in /r/Cheese on February 14, 2020 11:53:21
/r/Cheese/comments/f3doft/cheeses_from_a_german_grocery_store_winter_brie/fhi42p4/

For some reason pistachio Brie is only allowed during winter season which is why I was only able to get hold of it now. The Brie is soft and squishy, as one would expect, full of those tiny holes you can see in the picture above. The mold on the rind is a bit thicker than usually, but not abnormally thick. The cheese itself is barely noticeable in its milky mildness and far less tasty than Brie can be. The pistachios give it a nice, slightly nutty flavor (surprise, surprise) but that's about everything. So, i wondered, why is it something special, something seasonal? As a bit of internet research shows, it's due to the production method: This Brie is made by the organic dairy Bantels from organic, local milk in the Allgäu region. The energy that goes into the cheesemaking is from solar power or biomass from the cattle that produces the milk. So what to make of this cheese? After all, it's not a bad cheese, not even a bad Brie. It's nice and pleasant and while the pistachios don't add that much to it, they don't really interfere with the Brie but are a nice knack on the cheese- On the other hand, it's nothing special or worthwhile, nothing I would recommend to others and only advertising it because of the organic production methods is overselling it.

Commented by /u/Hero_without_Powers in /r/Cheese on February 13, 2020 13:09:43
/r/Cheese/comments/f2v3xx/cheeses_from_a_german_grocery_store_protein_cheese/fhew5hw/

This one I did for science! It's Eatlean's protein cheese, a firm, hard cheese designed for bodybuilders and the like. It is easy to grate or cut and does not crumble. Per 100 gr. it has 37 gr. Protein and only 169 kcal, very much like [sour milk cheese](https://en.wikipedia.org/wiki/Sour_milk_cheese). But while there are many flavorful and interesting sour milk cheeses, the [Harzer](https://en.wikipedia.org/wiki/Harzer) and the [Handkäse](https://en.wikipedia.org/wiki/Handk%C3%A4se) most notably among them, this hardened block of dairy has basically no flavor at all. Admittedly, the taste of Harzer is nor really appealing to many (although it has a determined and strong-willed fanbase), it has some cultural and culinary background. You might not like it but everyone agrees that it is proper cheese. The protein cheese is different. For all i know from eating it, it may just be solidified whey protein powder. Don't get me wrong, it's not that I don't like this cheese because it doesn't have a rich history. There are many comparably cheap supermarket cheeses I quite liked, just scroll through my post history. But this cheese hardly qualifies as cheese in my opinion. Now to do them some justice, I've seen that Eatlean has other cheeses on offer which I didn't try.

Commented by /u/Hero_without_Powers in /r/Cheese on February 12, 2020 13:12:14
/r/Cheese/comments/f275ut/jackpot/fhapf2a/

Ever since I had my first piece of BellaVitano Espresso I wanted to try their other cheeses but the Sartori cheeses are hard to come by in Europe. Just imagine how happy I was when I discovered these beauties at my local store. I also have some Espresso and some Whiskey BellaVitanos at home, cut fresh from the wheel.

Commented by /u/Hero_without_Powers in /r/Cheese on February 11, 2020 06:57:35
/r/Cheese/comments/f272b2/cheeses_from_a_german_grocery_store_swiss_dor/fhaoj25/

Here we have a proper hard cheese, firm in texture and with small and few holes. It's taste is strong and heady, very much along the lines of older Gruyère but more intense. For some it might be overly intense but I would debate that. Except for that, there is not very much I can tell you about this cheese. It was a leftover of the seasonal cheese offer for Christmas at my local Lidl and I bought it for two reasons: 1. It was reduced in price and I'm a cheapskate and also 2. I was curious how good a no-name cheese that Lidl advertised as somehwat fancy actually could be. With regards to the second point, I'm pretty happy with my decision to buy it. Admittedly, this was not the best cheese I've ever had, I wouldn't even rank it amongst my favourites but it was pretty good. A pleasent, straight-forward cheese. I've had had much worse, for example this [truffled Swiss cheese](https://www.reddit.com/r/Cheese/comments/emr7h1/cheeses_from_a_german_grocery_store_truffle_swiss/) which I bought together with the Swiss d'Or.

Commented by /u/Hero_without_Powers in /r/Cheese on February 11, 2020 06:35:14
/r/Cheese/comments/eurnjx/cheeses_from_a_german_grocery_store_kerrygold/fftefmi/

I have one of those, coated in black wax. Really looking forward to that cheese!

Commented by /u/Hero_without_Powers in /r/Cheese on January 28, 2020 08:29:06
/r/Cheese/comments/eurnjx/cheeses_from_a_german_grocery_store_kerrygold/ffteda0/

>The best cheddar I've found from a German grocery store is the kind that Aldi has. That's now the second time I herad this, I'll give it a try. Thanks

Commented by /u/Hero_without_Powers in /r/Cheese on January 28, 2020 08:28:09
/r/Cheese/comments/eurnjx/cheeses_from_a_german_grocery_store_kerrygold/ffr317i/

This is one block of orange-colored, firm, disappointment. Kerrygold's standard cheddar, a staple in basically every grocery store of this country, and occasionally even sold at cheese counters. Hoping that I would get something that's better than the foil-wrapped stuff from the cooling section but boy I was wrong. Basically, this stuff had no taste. Neither the sour, mild flavor of young cheddar nor the piquant, slightly acrid flavor of its aged counterpart, nothing. I've had fat reduced cheeses that had more flavor. Just a sorry waste of precious milk.

Commented by /u/Hero_without_Powers in /r/Cheese on January 27, 2020 13:22:41
/r/Cheese/comments/esuq48/cheeses_from_a_german_grocery_store_double/ffesszm/

More often than not I find that a too high fat content makes the cheese intensively creamy and this cream completely overshadows any other flavor. That might be okay if you're aiming for a creamy cheese, I like that in many cheeses. But there are cheeses, especially blue ones, where I find that the creaminess really undermines the effect of the mold making them boring. One example of that is the standard Cambozola. Personally I didn't like the Cambozola Black but I see why you would like it. it's surely not the same as the normal Cambozola. My favorite in that respect is the Cambozola light since it has a lower fat content.

Commented by /u/Hero_without_Powers in /r/Cheese on January 24, 2020 06:04:01
/r/Cheese/comments/esuq48/cheeses_from_a_german_grocery_store_double/ffccimj/

>\- Do you own this store? No, also, there are several stores I buy my cheese at, including but not limited to kaufland, Rewe, Alnatura and Denn's. >\- If not, how often do you go? I work and live in walking distance to all of these stores and shop there quite often. I only have a small apartment and an even smaller fridge which is why I go there several times a week. I don't have proper statistics on that, unfortunately. >\- Considering how many cheeses you post, how many cheeses does the store have? The range of cheeses changes. Alnatura carries an infamously good Tomme de Vercours for like three weeks now. Sometimes there is fresh Gorgonzola, sometimes not. The Nordseekäse I wrote about recently was in stock at Denn's only for two weeks and is gone by now. Around Christmas the range of Cheddars in Kaufland grows and there is some Buffalo Camembert as well, something the stores don't sell normally. Occasionally, some of the stores have theme weeks, like 'Italian Week' or 'Superbowl Season' and stuff like that. When Kaufland has a French themed week they sell like ten types of Camembert in addition to those they sell all the time anyway. It's crazy. Once, I bought some Bellavitano Espresso during 'US week' at Kaufland and Bellavitano Merlot during Christmas season at Rewe. Normally neither of those is sold here. >\- Are you in Germany, or is this a german store in another country? I'm living in Germany, in a fairly large city for our standards. I think you would have a hard time to find such a large variety of cheeses on the countryside in Brandenburg or Mecklenburg-Vorpommern. I hope this answers all your questions.

Commented by /u/Hero_without_Powers in /r/Cheese on January 23, 2020 11:21:37
/r/Cheese/comments/esuq48/cheeses_from_a_german_grocery_store_double/ffc9kj0/

Fine white mold on the outside, piquant blue on the inside, it's clear what this cheese is named after. It is an organic soft cheese which is firm and easy to slice. The cheese itself, without regard for the molds, is fairly mild and creamy, most probably a relative to the German Cambozola, an absolutely disgusting, cheap cheese, which also is supplemented with white and green mold. What makes the Double Moldring better than the Cambozola is the lower fat content. If I were to guess, I would say that it is made from a combination of *Penicillium camemberti* used for, well, Camembert and the same blue *Penicillium roqueforti* mold used to make Gorgonzola, Roquefort, and Stilton. Where the overly creamy Cambozola overshadows any hint of piquant moldy flavors, the Moldring rather enhances it. Even when eaten young, the Doppelschimmelring has a far more pronounced but not overly strong moldy taste to it. Its annular form allows for the mold inside to grow evenly and thus yields and ensures a consistent flavor. Personally, I find this cheese a bit to mild in flavor, but that's just my two cent. I think it would make great on every cheese spread since it's easy to cut and it's not too strong which is nice for those who are not used to strongly tasting cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on January 23, 2020 10:50:44
/r/YUROP/comments/eshi25/een_betere_wereld/ffbpe0y/

I, for one, welcome our new Dutch overlords.

Commented by /u/Hero_without_Powers in /r/YUROP on January 23, 2020 05:57:46
/r/AskEurope/comments/es97zq/how_would_you_compliment_your_so_in_your_native/ff9kqed/

That's very much the way someone from the German region of Saarland would say it as well.

Commented by /u/Hero_without_Powers in /r/AskEurope on January 22, 2020 12:44:21
/r/Cheese/comments/esc4m6/cheeses_from_a_german_grocery_store_goat_old/ff90e2n/

This is the goaty version of the renowned Old Amsterdam Gouda made by the Dutch Westland Kaasspecialiteiten. Where the cow milk counterpart has a deep yellow color, borderline to caramel, this cheese has a whitish or gray hue to it which darkens remarkably towards the rind. It is hard and firm with almost no bubbles. I may be mistaken but I believe it contains less cheese crystals than the cow milk version. The milky, lightly salty goat milk really adds to the intensively piquant or even sharp taste that Old Amsterdam is known for. It supports the full, strong flavor with a constant salty note unlike the cheese crystals which only offer local, occasional bursts of saltiness. I like it even more than Old Amsterdam which surely is a nice cheese but nothing outstanding, just a well-made, aged Gouda. The goat milk Old Amsterdam really adds something to the experience of Old Amsterdam. By the way, the piece of cheese pictured above is somewhat unusual since it consists largely of rind which is why it was sold at half the usual price. It's a leftover from splitting up a whole wheel. Don't ask me how they split it but often enough cheese counters sell leftovers with much rind or failed cuts at a huge discount. Is this also a thing where you are from? Admittedly, it was a bit of a pain to properly cut of all the rind while not wasting to much of the precious cheese but given a proper knife it was not impossible.

Commented by /u/Hero_without_Powers in /r/Cheese on January 22, 2020 09:00:31
/r/Cheese/comments/ersxjh/cheeses_from_a_german_grocery_store_meule_de/ff5p7it/

This little wedge of hard, firm cow milk cheese seems to be related to the Gruyère but is produced in the Department Savoie in France which contains a part of the historical region Savoy. It has no bubbles or holes and es quite easy to cut. It has a descent but decisive nutty flavor and is lightly piquant but not overly so. Its flavor is completed with a mild milky undertone. It is, all in all, a pleasing and flavorful cheese which surely has some connections to its Swiss counterparts. It is produced by ´Coopérative Laitière de Yenne´ which specializes in traditional cheesemaking techniques which it combines with modern techniques to guarantee success especially during affinage. They buy their milk locally and their main product is the Tomme de Savoie of which they produce about three times as much as of the Meule.

Commented by /u/Hero_without_Powers in /r/Cheese on January 21, 2020 05:59:05
/r/Cheese/comments/ephq60/cheeses_from_a_german_grocery_store_nordseekäse/fejfne5/

This hard, firm cheese is another product of the fine Danish dairy Thise Mejeri in Thise on the Salling peninsula. It has no holes and a rind that is slightly darker but much harder than the interior. In 2008, it was awarded the Danish Gourmet prize but I can't tell much about the merits of this award. Nordseekäse has aged for not less than 6 months and has an intensly piquant and slightly salty flavor. The saltiness is not caused by cheese crystals of which there are none but rather by the salty air that is ventilated into the drying chamber during the affinage. It very much tastes like a older, well-made Gouda only less creamy and full. In summary, a cheese I can wholeheartedly recommend.

Commented by /u/Hero_without_Powers in /r/Cheese on January 16, 2020 05:52:00
/r/Cheese/comments/ep344x/cheeses_from_a_german_grocery_store_mekkerstee/fegpzx4/

This hard, firm goat milk cheese by the Dutch goat farm Mekkerstee is enriched with melilot and a tad fenugreek. Both additions are pronounced by subtle and thus add to the already milky-creamy flavor of the exquisite goat cheese. The cheese itself is related to the Gouda family as it resembles a young goat milk Gouda, it's rather mild, smooth and pleasant. Accordingly, it's a lovely little cheese. The additions are neither to strong nor to weak and nicely balanced against each other and the cheese itself. Overall, it's not outstanding by any means, no fancy truffeld delicacy or exquisite 36-month old chunk aged in an alpine cave or something like that, but it's nice and pleasant. Mekkerstee is a teaching farm in the Netherlands where visitors and schools can go to learn something about goat keeping and the art of cheesemaking.

Commented by /u/Hero_without_Powers in /r/Cheese on January 15, 2020 09:50:01
/r/Cheese/comments/enn5qq/normal_day_in_france_reblochon_saint_marcellin/fe3z6i8/

How does Tome de Maurienne compare to Tomme de savoie or Tomme de vercors?

Commented by /u/Hero_without_Powers in /r/Cheese on January 12, 2020 13:36:59
/r/AskReddit/comments/emqd57/what_brand_are_you_loyal_to_and_why/fdr7id0/

Somewhat in the same vein: I went to buy some running shoes at a small store hat was recommended to me by some fellow runners. First strike: They guy there could immediately tell what kind of shoe I needed, no fancy analysis needed. Second strike: I wanted some shoes and refused to sell them to me, because these were far to heavy for me. I'm kinda light, even for a runner. He then went on an sold me better shoes *at a cheaper price.* Third strike: Ever since then, the guys at this store knew everything about my races, my shoes, asked lots and lots of questions just to find the perfect shoe for me. Fourth strike: All of the employees are runners and I meet them occasionally at races. Fifth strike: They let me test other equipment such as running vests and backpacks for free, even if I don't buy them in the end.

Commented by /u/Hero_without_Powers in /r/AskReddit on January 10, 2020 13:23:29
/r/Cheese/comments/emr7h1/cheeses_from_a_german_grocery_store_truffle_swiss/fdqeoyt/

Would you look at this atrocity that I, daringly and foolishly, bought shortly after Christmas? It's one of those posh cheeses they sell at Grocery stores and since I like truffles (who doesn't?) I decided to at least give it a try and bought one. Well, that's a mistake I wont repeat. While it was a descent, semi hard cheese, easy to cut, it tasted like somewhat fresh onions. Yes, that's all, just onions. Did any of you ever encounter that? Other than that I can't say very much about this cheese. Except, well, onions.

Commented by /u/Hero_without_Powers in /r/Cheese on January 10, 2020 08:58:43
/r/Cheese/comments/elaws3/cheeses_from_a_german_grocery_store_mango_ginger/fdgkuai/

So this was gifted to me. I don't like overly strong additions in my cheese so I wouldn't have bought it and even if I would have, I would have handled it with more care. Nonetheless I was thankful and ate this variant of Stilton anyway. This particular little wheel of Stilton was utterly crumbly, impossible to cut especially due to the large chunks of dried Mango and Ginger it contained. I ended up braking large chunks out of it and crumble them over bread. The black coating was easy to remove although a few black flakes remained on the cheese and needed to be scraped off. White Stilton is not as piquant and pungent as its Blue counterpart due to the lack of mold. Unfortunately, I can't say much about the taste of the cheese itself since it was completely overshadowed by the intensely sweet Mango and the strong but not sharp Ginger. Those two worked together quite well, especially the Ginger was noticeable in its spicy intensity but not sharp or hot. All in all, I didn't like this cheese very much. It tasted more like a Chutney than a cheese and the creamy, full Stilton is completely wasted in this mix.

Commented by /u/Hero_without_Powers in /r/Cheese on January 7, 2020 07:38:23
/r/Cheese/comments/eksmut/cheeses_from_a_german_grocery_store_beemster/fddf9bf/

To say good bye to 2019 in a proper way, I bought some cheese which I believed to be great, such as the Bellavitano Merlot and the Beemster pictured above. It's a hard and firm cheese with a few small crevices and cuts in it rather than round, bubbly holes. I needed a really sharp knife to cut it properly, but the cheese does not crumble or break. Among the Beemsters the producer, Cono Kaasmakers, has on offer, the Royaal is the perfect mixture of all the qualities its fellow cheeses exhibit. It's piquant like the Beemster Extra-Pikant, it is salty but not so much as the Beesmter XO, it has creamy notes, an underlying decent zest and everything balanced perfectly. Some fun-facts about Beemster cheeses: Beemsters are not Gouda, they only share some history and are quite similar but never insult a Beemster cheesemaker and call this a Gouda. Goudas are, on average, a bit richer and creamier than Beemsters, but there are so many Goudas that this assessment will surely not hold for all of them. Milk for a Beemster must come from a cow living on the grassland of the [Beemster polder](https://en.wikipedia.org/wiki/Beemster), four meters below sea level. The cow is featured on the coat of arms of Beemster. Cono Kaasmakers carry the award 'By Appointment to the Court of the Netherlands' from the Queen of the Netherlands since 2001. They pay the milk farmers two cents per liter of milk which is between two and four times as much as milk farmers here usually make. Also, they are the sole supplier of milk to Ben & Jerry's in Europe.

Commented by /u/Hero_without_Powers in /r/Cheese on January 6, 2020 06:20:13
/r/Cheese/comments/ekh7pb/finally_i_have_them_all/fddebqf/

Nice, now just bring them here please.

Commented by /u/Hero_without_Powers in /r/Cheese on January 6, 2020 05:58:36
/r/Cheese/comments/ekby6w/cheeses_from_a_german_grocery_store_bellavitano/fd8xquz/

Seldomly I see US-manufactured cheese here in Germany, and if, two things are clear: Usually it's some of Sartori's Bellavitanos and I will buy at least one wedge. Until recently, I only had their Espresso variant and finally I had the opportunity to try the Merlot which was recommended to me by many here. The cheese basis is the Bellavitano, which lies somewhere between aged Cheddar and Parmigiano Reggiano. It's hard with a slightly crunchy texture but also smooth and creamy with almost none of the crystaline inclusions which, as I learned by now, are not 'salt flakes'. Even on its own, Bellavitano is a great type of cheese and the Sartoris really know how to make it. It's nutty and heady while smooth and pleasant as well. The immersion with Merlot gives this particular type a fruity, berry-like flavor, far to intense to only call it a 'note'. Were the Bellavitano not that strong on its own, the Merlot would overshadow it completely, but that it fortunately not the case here. Instead, both flavors accompany each other, the light contrast between them making them a pair at eye level rather than a mere mixture. In the end, it's no surprise that i liked the Bellavitano Merlot quite much. It's a well made, well-balanced cheese made by people who really know their trade. Admittedly, I liked the Espresso variant more, but I'm a sucker for everything coffee so that may not be a surprise.

Commented by /u/Hero_without_Powers in /r/Cheese on January 5, 2020 06:50:44
/r/Cheese/comments/ej1e32/cheeses_from_a_german_grocery_store_smoked_goat/fcusnzg/

This semi-hard wedge is the organic smoked goat cheese of the Bavarian dairy Herzog in Roggenburg. It's already a descent, slightly piquant yet mild and pleasing goat cheese to begin with and curing it over beech-wood and juniper gives a strong heady flavor which pairs very well with the goaty flavor. There were, however, no fruity notes from the juniper, which I was really looking forward to find. What really surprised me was the intensity of the flavor this cheese got from smoking as it was easily as intense as one has in Scamorzine affumicate. Usually, in larger cheeses the smoky flavor is more of an accompanying undertone than a dominant note, just compare smoked Scamorza to its smaller counterparts, the aforementioned Scamorzine affumicate. Anyway, this was not the case here. Yet the smoky aroma does in not way overshadow the goat cheese but rather intertwines with the piquant tastes of the cheese itself, making this a surprising and pleasing cheese overall.

Commented by /u/Hero_without_Powers in /r/Cheese on January 2, 2020 12:55:28
/r/ABoringDystopia/comments/eaklpo/raboringdystopia_2019_awards_vote_now/fcfs51h/

\>America has volunteer doctors [touring the country](http://prestonhealingcenter.com/wp-content/uploads/2016/10/seattle-king-county-clinic-key-arena-at-seattle-center-october-27-30-2016-annual-volunteer-free-medical-services.jpg) and giving [the most basic health care](https://newsroom.uw.edu/story/uw-has-strong-presence-free-seattleking-county-clinic) for free to poor people who can't afford it otherwise. People who might have had dental problems for years, suffered from it and tried fixing it themselves with makeshift solutions. \>Hint: this is literally the same what Doctors Without Borders are doing in developing countries. [Link](https://www.reddit.com/r/ABoringDystopia/comments/cihw7m/raskreddit_on_what_problems_would_5000_solve/ev6ekve?utm_source=share&utm_medium=web2x)

Commented by /u/Hero_without_Powers in /r/ABoringDystopia on December 29, 2019 10:27:31
/r/Cheese/comments/ecch8k/cheeses_from_a_german_grocery_store_cathedral/fbahpea/

Well, it was advertised as a premium cheese in a normal grocery store, not at a proper cheese monger. Basically it's cooling counter premium, so nothing that special and available at basically every generic supermarket chain.

Commented by /u/Hero_without_Powers in /r/Cheese on December 18, 2019 09:14:22
/r/Cheese/comments/ecch8k/cheeses_from_a_german_grocery_store_cathedral/fbaekkr/

This light-ebony colored block of pure deliciousness is a Cheddar aged for 14 months from the British dairy company Dairy Crest based in Cornwall. It's a hard, firm cheese with only a slight tendency to crumble. It has an intense yet not overly strong bitterness to it that emphasizes the heady, lightly piquant flavor perfectly. It's well-balanced and pleasing so overall a nice cheese I can wholeheartedly recommend. Cathedral City is the name of a line of premium Cheddars Dairy Crest produces in Davidstow which does not have a cathedral, but pays tribute to the Wells Cathedral. Traditional Cheddar, by some puristic standards, has to be produced withing 30 miles around this particular cathedral. This brand of Cheddar opened up the German market for Cheddar in the last years. Before its introduction, Germans for the large part believed that Cheddar was a rather cheap, orange cheese which only existed to melt on burgers but Cathedral City taught us better.

Commented by /u/Hero_without_Powers in /r/Cheese on December 18, 2019 08:31:55
/r/Cheese/comments/ebutjx/cheeses_from_a_german_grocery_store_fresh_goat/fb7bhr3/

While I'm not sure about the proper translation of the German 'Spekulatius', as it might be 'Speculoos' or almond/spiced biscuit/cookie, Belgian spice cookie or Dutch windmill cookie, what I know for sure that this sweet, spiced biscuit is my single favorite type of cookie. Here in Germany they are only available during the festive season, which is a shame, while you can buy them in Belgium and France throughout the whole year. Yes, I'm envious. When I saw this combination of two of my favorite foods, fresh goat cheese and speculoos, I just needed to taste it. However, I'm still a bit taken aback. While there was a proper taste after the slightly spicy speculoos to this cheese, the producer added far too much sugar and this completely overshadowed the taste of the goat cheese. I really would have liked to know how the cinnamon and cardamom of the speculoss would have interacted with the fresh goaty flavors but this was entirely impossible. Well, I guess I need to make some real speculoo goat cheese on my own.

Commented by /u/Hero_without_Powers in /r/Cheese on December 17, 2019 06:59:35
/r/Cheese/comments/ebf3kj/cheeses_from_a_german_grocery_store_white_walnut/fb7aqi2/

Me too! Unfortunately it's just so hard to find.

Commented by /u/Hero_without_Powers in /r/Cheese on December 17, 2019 06:43:32
/r/Cheese/comments/ebf3kj/cheeses_from_a_german_grocery_store_white_walnut/fb47k23/

Admittedly, The 'Rebel' cheeses from the Käse Rebellen dairy usually disappoint somewhat but here I thought I couldn't go wrong. In the end, the chopped walnuts will surely add a certain nuttiness to the mild milkiness of the semi-soft white Brie-type cheese. Well, I was mistaken. The white cheese was bland and simply boring, lacking any of the flavors they advertise on their [homepage](https://www.kaeserebellen.com/en/) such as traces of sour cream fresh cream and as far as I'm concerned the walnuts could also have been missing. Although it looks like a soft cheese, it is only semi-soft, easy to cut and covered in a thin, white rind with barely and mold. At the first glace, the dairy Käse Rebellen doesn't even look that bad. It's a traditional dairy, dating back to 1860, which only uses local milk from hay-fed cows in their products and and so on and so forth but somehow I can't remember a single one their cheeses I went as far as to like. At least I had some nice Danablu and Gourmet Superieur to console me.

Commented by /u/Hero_without_Powers in /r/Cheese on December 16, 2019 08:35:16
/r/AskScienceFiction/comments/ea7d2p/mcu_how_were_the_remaining_avengers_viewed_by_the/faof8zq/

Thanks for the reply, many good points. I think that the fact that Natasha Romanoff and Steve Rogers did a lot of immediate disaster relief and other charitable work such as the support groups gave them a lot of credibility and gained the public's favor. >Professor Hulk This I found somewhat odd. Over the years the Hulk gained a reputation of an unstoppable monster and just a few years after he lost to Thanos he's everybody's darling, but I guess that's not that unrealistic. There have been more bizarre role changes in reality.

Commented by /u/Hero_without_Powers in /r/AskScienceFiction on December 13, 2019 13:50:29
/r/Cheese/comments/e8pt64/cheeses_from_a_german_grocery_store_wensleydale/faehvgi/

For the same reason most cheese boards also feature dried fruit: The flavors complement each other.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 13:05:22
/r/Cheese/comments/e8pt64/cheeses_from_a_german_grocery_store_wensleydale/faehs63/

My bad, it wasn't frozen but merely cooled. I edited my original comment.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 13:04:36
/r/Cheese/comments/e8pt64/cheeses_from_a_german_grocery_store_wensleydale/faehmry/

Wensleydale is only slightly salty but rather acidic and the acidity of the cheese and of the Cranberries mix perfectly well. Also the sweetness of the dried berries blends nicely with the milky taste from the cheese. Moreover, the acidity and the sweetness also work together really well, think of salted caramel, where sugar and salt also complement each other.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 13:03:16
/r/Cheese/comments/e8pt64/cheeses_from_a_german_grocery_store_wensleydale/faeh5ra/

It was sorta crumbly. When I used a really sharp knife I cut cut rather thick slices, but thin slices were completely out of question.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 12:59:07
/r/Cheese/comments/e8pt64/cheeses_from_a_german_grocery_store_wensleydale/fadnpom/

Wensleydale is a cheese you can't escape either on this sub or in the supermarkets around Christmas season. Since I like the slightly sour or acidic flavor of this crumbly, moist cheese I was very happy when I found that particular wedge in the freezer section of a local REWE. While I'm usually skeptical about additions to cheese, especially intensely tasting once like Cranberries, I found that their sweet-sour flavor blended perfectly fine with the one of the cheese. Compared to other Wensleydale, this was only a mediocre sample but for a cheese from the cooling section it was comparably good. Accordingly, I'm rather delighted that one can buy proper, tasty cheese like this without the need for a specialized cheese shop or gourmet food store. This time I wont bother you with the history of this cheese since the [wikipedia](https://en.wikipedia.org/wiki/Wensleydale_cheese) does a much better job at telling it than I ever could.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 07:20:28
/r/Cheese/comments/e8n1qd/mozzarella/fadn4v5/

Delicious. Looks a bit like Burrata.

Commented by /u/Hero_without_Powers in /r/Cheese on December 10, 2019 07:09:41
/r/Cheese/comments/e8907b/cheeses_from_a_german_grocery_store_schwyzer/fa9ve35/

There are two types of alpine hard cheeses: The outstanding of high renown such as Comté, Appenzeller, Gruyère or Greyezer and the plethora of mostly rip-offs bearing fancy names which try to capitalize on the fame of the former. The Bergkristall, while not as famous as the Comte and the likes of it, is not one of the latter. It is a hard, firm cheese with a thick, edible rind. It's flavor is strongly piquant and slightly salty with a subtle creamy undertone. Think of an older Grana Padano only less sharp, less pronounced. It's a fine taste that does not try to emulate the more famous Swiss cheeses but is outstanding completely on its own. The Bergkristall is produced in the region of Vierwaldstätter See by the dairy Schwyzer Milchhuus and ages for 10 months. I liked this cheese pretty much, partly because I had tasted so many Alpine cheeses that were uninteresting, bland impostors that this one, although rather fameless, was a welcome surprise. Despite that, it's balanced and fine flavor really amazed me and made me crave for more of it. By the way, another surprise like this was the [Swizzrocker](https://www.reddit.com/r/Cheese/comments/c6fy6a/cheeses_from_a_german_grocery_store_swizzrocker/).

Commented by /u/Hero_without_Powers in /r/Cheese on December 9, 2019 07:11:09
/r/Cheese/comments/e6yc4b/cheeses_from_a_german_grocery_store_fiorella_di/f9trexj/

The Fiorella di Tomino by the dairy company Champignon comes in the shape of a wreath formed by seven 'petals' one of which you can see above. It's a soft cheese but comparably hard and firm for that, i.e. it's not runny or squishy. The rind is thin and covered in a delicate white mold and the interior is riddled with many small holes and bubbles. It has a delicate creamy, milky flavor. Since this cheese ripens from the outside inwards the creaminess increases in the same direction which gives a nice 'flavor gradient'. It resembles a young Brie but is a bit richer. I liked this cheese a lot for two reasons: Firstly, the flavor is lovely and balanced. It's simple but straightforward and not overwhelmingly creamy. Secondly there is this slight change in taste and consistency you only recognize if you eat it slowly which is a funny, interesting feature.

Commented by /u/Hero_without_Powers in /r/Cheese on December 6, 2019 07:58:17
/r/AdvancedRunning/comments/e2xwt2/racing_shoes_for_wider_feet_2e/f8zp356/

The NB Fresh Foam More has an incredibly wide toe box, even my feet fit. Other than that, The NB 1080 has much toespace.

Commented by /u/Hero_without_Powers in /r/AdvancedRunning on November 28, 2019 12:49:12
/r/Cheese/comments/e1yr90/cheeses_from_a_german_grocery_store_rochebaron/f8sg6uz/

This shiny, gooey fellow is the Rochebaron, the Baron of Ashes. It owes its name to a castle of the same name in Bas-en-Basset and the layer of ash that is populated with a soft but firm white mold. Beneath the rind the cheese is firm but kinda gooey but not spreadable, somewhat like fresh Brie. Rochebaron is a peculiar cheese: Although blue mold, *Penicillium glaucum* to be precise, is added during production, the flavor is mild and creamy, light and only slightly salty. There is only a tad of the sharpness that usually distinguish blue cheeses from all the others. *Penicillium glaucum* is also used in Gorgonzola while most other blue cheeses use *Penicillium roqueforti*. To be honest, I was a bit disappointed by the Rochebaron. I don't really see why the blue mold is added when it doesn't really make an impact on the taste after all. It may be a good cheese to start with when one wants to get into blue cheeses, but I like my blues sharp and acrid. Rochebaron originated in the Auverge and has a history that can be traced back to the 11th century.

Commented by /u/Hero_without_Powers in /r/Cheese on November 26, 2019 09:51:19
/r/Cheese/comments/e1ezeq/cheeses_from_a_german_grocery_store_goat_caciotta/f8ojbg5/

The pale little wedge is a delicious piece of goat milk Caciotta wrapped in the leaves of walnut trees of which you can see the remnants still attached to the cheese. This was a comparably hard and crumbly Caciotta, usually I find the far easier to cut, but this one broke and crumbled as soon as I took the knife out of the drawer. Regardless of this, it tasted amazing. The flavor was a unusual but unique blend of a light saltiness together with a bitter note which was accompanied by a unobtrusive sourness, which was more noticeable in the aftertaste. To be honest, if I wouldn't know better, I wouldn't be sure that this actually tasted like cheese but rather like a slightly bitter root vegetable. However, the flavor was intense enough to be salient without being overly powerful. All in all, this is a cheese I can wholeheartedly recommend.

Commented by /u/Hero_without_Powers in /r/Cheese on November 25, 2019 07:07:47
/r/ultrarunning/comments/dzptk9/around_the_world_freaks/f8l6e8y/

It isn't the Browser since mine I set mine to English. However, I couldn't read this in the German 'translation', so I used a proxy.

Commented by /u/Hero_without_Powers in /r/ultrarunning on November 24, 2019 13:08:42
/r/ultrarunning/comments/dzptk9/around_the_world_freaks/f8avzsh/

Lol, the site translates the text according to my location and the first time I got a bad machine translation of the article in German. Nice read nonetheless.

Commented by /u/Hero_without_Powers in /r/ultrarunning on November 22, 2019 04:28:12
/r/Cheese/comments/dz2s46/cheeses_from_a_german_grocery_store_beemster_xo/f85h55z/

> ouds and belegen I'll look into that; it's actually not that far from here.

Commented by /u/Hero_without_Powers in /r/Cheese on November 20, 2019 13:39:01
/r/Cheese/comments/dz2s46/cheeses_from_a_german_grocery_store_beemster_xo/f85h1ju/

>subtle Perfect word to describe the XO: Basically everything a well-aged cheese has, only a bit more subtle.

Commented by /u/Hero_without_Powers in /r/Cheese on November 20, 2019 13:37:58
/r/Cheese/comments/dz2s46/cheeses_from_a_german_grocery_store_beemster_xo/f84uir6/

'Tis the season that all the stores show what types of delicacies and specialties they can offer to the us customers, yes, Christmas is drawing near. And, as every year, there are more and more cheeses available basically everywhere and I was lucky enough to pick up this light-brown block of 26 months old Gouda at a local Hit market. It is a hard cheese which crumbles all too easy but that was to be expected. It has a full but balanced flavor, intensively nutty but not overly salty or even acrid as many other old cheeses have. Think of something like 36 months old Grana Padano only without the pungent saltiness. That is not to say that it is not salty, but the salt only appears mildly in the aftertaste. Reading up on it, someone described it as 'deep, long-lasting flavours of butterscotch, whiskey and pecan'. I never had butterscotch so I can't attest to that but the part about pecans surely is true. As for the whiskey, I've always found that whiskey was far more acrid and is an rather unfair assessment of this cheese. The peculiar color of Beemster XO is caused by adding Annatto during production. By the way, the opposite side' rind was covered in a waxen film which looked like dark marble or extremely well-polished wood.

Commented by /u/Hero_without_Powers in /r/Cheese on November 20, 2019 09:43:53
/r/AskEurope/comments/dylcfu/what_was_the_largest_political_scandal_in_recent/f82b4f3/

Even worse, HC Strache was still voted in EP directly bu many people.

Commented by /u/Hero_without_Powers in /r/AskEurope on November 19, 2019 13:22:31
/r/AskEurope/comments/dylcfu/what_was_the_largest_political_scandal_in_recent/f8292vi/

I'm not up to date on that scandal, I only know he retired from politics basically. But why wasn't he prosecuted? What he did in that video was something akin to treason, right? I mean, not right out treason, because that women wasn't a Russian oligarch's daughter, but hasn't there even been so much as an investigation?

Commented by /u/Hero_without_Powers in /r/AskEurope on November 19, 2019 13:02:36
/r/AskEurope/comments/dyf9vt/what_in_your_country_should_be_privatized_that_is/f81mg5n/

>I promise you, 95-99% of Germans will testify in court that privatisation was a bad thing for our national rail. Second that

Commented by /u/Hero_without_Powers in /r/AskEurope on November 19, 2019 08:58:54
/r/Cheese/comments/dykinu/cheeses_from_a_german_grocery_store_clippings/f81m4bo/

Is this something your cheese stores do as well where they sell those parts of a wheel of cheese with large amounts of rind at great discount? It is something quite usual here, at least when the stores have an own cheese counter. Anyway, I got these three beauties for 7.90€/kg which is around 4$ per pound. This is quite cheap, even for the standards of German grocers. The small, unlabeled wedge on the right side is, I believe, Appenzeller where the rind is not only edible but also amazingly tasty. The Tilbury Gouda at the bottom i found a bit too mild for my taste but an overall nice and pleasant cheese, something for a breakfast perhaps. Above we have Pikantje von Antje, a Gouda aged for at least for months which is decisively more piquant than the Tilbury but still pleasent and not overly strong. Antje, or as she is usually known, [Frau Antje](https://en.wikipedia.org/wiki/Frau_Antje), is an advertisement character from the Dutch dairy organisation NZO (*Nederlandse Zuivel Organisatie*). Think of her as the Ronald McDonald for Dutch dairy products. Note that while Antje is a predominantly Dutch first name (although it's not that uncommon in Germany as well), 'Frau' isn't Dutch but rather German. Frau Antje was created for the sole purpose of selling Dutch cheese to German consumers. She has been around for 56 years by now and has become a symbol of the Netherlands and everything Dutch here in Germany much more than, for example, Queen Beatrix.

Commented by /u/Hero_without_Powers in /r/Cheese on November 19, 2019 08:54:25
/r/Cheese/comments/dmhsan/cheeses_from_a_german_grocery_store_allgäuer/f7yrps7/

> You don't even know. But I can imagine.

Commented by /u/Hero_without_Powers in /r/Cheese on November 18, 2019 12:55:29
/r/AskEurope/comments/dvf8a2/what_is_the_craziest_thing_your_teacher_ever_said/f7e7058/

>He also said he is 90% sure that the pictures from the first moon landings were fake and taken in a studio. My favorite twist on this conspiracy theory is that Stanley Kubrick filmed it but he insisted on filming at the original location.

Commented by /u/Hero_without_Powers in /r/AskEurope on November 13, 2019 07:42:50
/r/Cheese/comments/dvpx24/cheeses_from_a_german_grocery_store_edler_weisser/f7e1grw/

This is the result of the attempt to crossbreed a Brie with fine red mold. Of course the cheese basis can not be called 'Brie' because it is produced by the German organic dairy company ÖMA and not, like a proper Brie, in the original regions of origin. However, this didn't stop me from trying this wedge out and for the remainder of this post please keep in mind that, whenever I may call this a 'Brie' I actually mean a Brie-style cheese or a cheese made in the tradition of a Brie. As one would expect this cheese had the soft, quiet squishy consistency of a young Brie. Once unpacked, it remained firm and didn't ooze out. The interior, spotted with some smaller holes and crevices, was enclosed in a firm rind covered in fine white mold. Of the red mold I didn't find a visible trace. With regard to taste I would call it a 'boring Brie'. Creamy, yes, mild and buttery, but Brie can do so much more. No real subtleties and again not even a clue as to where the red mold would hide. Not a bad cheese as such, but I'm a lover of red mold cheeses such as the Tilsiter or the Limburger and therefore I expected so much more.

Commented by /u/Hero_without_Powers in /r/Cheese on November 13, 2019 05:41:22
/r/AskEurope/comments/dv92tv/in_general_what_are_some_songs_that_would_make/f7c25bn/

The [Kinderhymne](https://www.youtube.com/watch?v=a7GkiBcPz1s) by Bert Brecht is superior to both of them. It even can be sung on the tune of the current anthem

Commented by /u/Hero_without_Powers in /r/AskEurope on November 12, 2019 13:19:08
/r/Cheese/comments/dv943g/cheeses_from_a_german_grocery_store_lighthouse/f7b9ira/

Denmark, the country that already gifted the world with Danablu, Esrom an Havarti among others, is a land of cheese wonders, another one of which is the Lighthouse cheese. Having aged for at least one year, it is a hard, firm cheese with only a slight tendency to crumble that has lots and lots of those small crystal flakes which, as I've been told, are protein molecules covered in tyrosine kinase. Lighthouse cheese has an intensely savory, slightly nutty and salty flavor as have many other old cheeses, think of well-aged Gouda for example. But only in this particular cheese I've found such a strong, buttery or maybe creamy note. This mild creaminess perfectly aligns with the full, heady flavor that is prevalent in this cheese. Hard, aged cheeses are usually a work of art anyway, but in this cheese I've found an interesting variant of the usual flavors I quite liked. Admittedly, cheeses that aged for an extended period of time share many features (i.e. the flakes) and their respective tastes resemble each other to a certain extent, there still is room for variety, however small it may be. The Danes made the best use of this room and crafted a tasty, unique cheese which I can only recommend. This cheese is made by Thise Mejeri, a dairy in Thise in Jutland on the Salling peninsula. Close by is the lighthouse of Bovbjerg which lend this cheese its name.

Commented by /u/Hero_without_Powers in /r/Cheese on November 12, 2019 07:31:40
/r/Cheese/comments/dte3fb/cheeses_from_a_german_grocery_store_cilantro/f6w2ukx/

This is another episode of my ongoing research into the question which additions to cheese are improving the cheese and which worsen it. I came across this cilantro cheese by the Dutch dairy company Bastiaansen. It has some fenugreek added as well, but they don't advertise this. Anyway, it is a semi-hard, firm Gouda which is surprisingly gummy. It has a decent, savory flavor which is neither too weak or strong for the added cilantro and fenugreek. Both additions firstly work together very well and are only added to the amount that they don't overpower the comparably young Gouda, which was only allowed to age for six weeks. The Gouda itself is okay but nothing remarkable. This cheese might be put on a cheese platter for a larger party or something since it is quite tasty, slightly spicy but not overly strong, something, I guess, many people could agree on as a 'nice' cheese. I found it rather disappointing since it simply was a mediocre Gouda slapped with some herbs to make it more than it actually is. On the other hand, I wouldn't want a really good Gouda with some additions, which totally steal the cheese's thunder and overshadow the actual taste. So I guess I can make peace with this particular cheese. The only cheese I found so far who works really well with all the additions is a series of Caciottas with either chili, pepper, black truffles or mushrooms added. They really managed to balance the strong flavors of the properly aged Caciotta against the additions. Also I should state that I don't consider mold cultures a 'proper' addition, since it also ripens the cheese and is rather an integral feature of the respective cheese. I mean, what would Gorgonzola be without Penicillium Roqueforti?

Commented by /u/Hero_without_Powers in /r/Cheese on November 8, 2019 06:56:02
/r/Cheese/comments/dsyi1h/cheeses_from_a_german_grocery_store_bournette/f6sot2j/

Yesterday was the first time I was able to try this cousin of the well-known Tomme de Savoie. They are, of course, close to each other. First difference is that this particular cheese from the regional national parc Vercors in the regions Isère et Rhône-Alpes instead from the Savoy, but is doesn't stop there. Bournette is just as firm and hard with the same kind of crunchy thick rind as its savoyan relative, but it's much nuttier in taste ()to be more precise: it's hazel-nuttier), almost meaty. This, in combination with the mild, buttery flavor of the dark yellow interior, make it a cheese so good that I went back to the shop today to buy a wedge double the size of the one pictured above. Yes, it's that good. In my opinion it does almost the same as the renowned Tomme de Savoie only better: The rind is slightly crunchier, the nutty taste is a bit nuttier, it even smells more intense. All in all, for me personally this is one of the best cheeses this year so far.

Commented by /u/Hero_without_Powers in /r/Cheese on November 7, 2019 09:40:22
/r/Cheese/comments/dshb36/cheeses_from_a_german_grocery_store_cremoso_di/f6rqj9l/

Thanks! >There are so many cheeses in the world and one would never be able to try them all Still worth the try...

Commented by /u/Hero_without_Powers in /r/Cheese on November 7, 2019 03:36:55
/r/Cheese/comments/dshb36/cheeses_from_a_german_grocery_store_cremoso_di/f6pbim1/

Be aware that this is neither the Argentinian 'Cremoso' soft cheese made from buffalo milk nor a Camembert di Bufala (which is to die for) but a speciality in its own right. It has a comparably thick, solid rind covered in fine white mold underneath which is a layer of firm but soft, white cheese which in turn encases a creamy, almost liquid core. This combination of structures allows the cheese to be cut easily with a center that oozes out as soon as the knife arrives there. The taste is creamy, almost buttery, but far to light for that, with subtle salty aftertones. It's not that far from what Brie would taste like if it were to be made from buffalo milk. which is, I assure you, pretty amazing. I liked this cheese very much which is why I didn't manage to take a picture of the interior leaking out before eating the whole thing. As usual, this is a cheese either to be eaten alone or in the company of fellow cheese lovers: One thing is that the liquid core makes it a bit of a mess to eat and moreover the delicate combination of flavors is something to be cherished by connoisseurs.

Commented by /u/Hero_without_Powers in /r/Cheese on November 6, 2019 10:01:43
/r/Cheese/comments/drzvi6/cheeses_from_a_german_grocery_store_kasar_peyniri/f6m1d7k/

I must confess, very much to my disgrace, that I believed Turkish cheesemaking was mostly restricted to Feta-like cheeses. Now my preconception was confounded by this lightly yellow wheel which I bought for the sake of my curiosity. This, as it seems, is one of the staple cheese of Turkish cuisine. It can be used like Gouda, to gratinate or simply put on bread. It's firm and rather hard but has a somehow elastic consistency which made it a bit tricky to cut. There is no rind to speak of. With regards to taste it resembles the German [Butterkäse](https://www.reddit.com/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterkäse/) (but being a tad more intense) or a young Gouda, a light, slightly sour flavor. Since I'm not that much a fan of Butterkäse, which is far to light in taste in my opinion, I was delighted to find this Turkish relative. I've read that Kasar Peyniri has no or only small holes (my had none) and turns cream colored with affinage while also getting more piquant. All in all, this is not a speciality but rather some 'everyday' cheese, one you just have at home for various purposes because it works in different dishes. Supposedly it is the standard cheese on Turkish breakfast tables, but I can't confirm that.

Commented by /u/Hero_without_Powers in /r/Cheese on November 5, 2019 09:44:34
/r/AdvancedRunning/comments/drknby/is_marathon_running_truly_bad_in_that_it_does/f6jbrf5/

There are risks connected to a marathon, nor only for your heart but it also puts a lot of stress on your joints etc. Of course, if you just 'sign up' for a half or even a full, and don't train properly, you'll suffer and risk severe injuries. Having said that, proper preparation prevents that. Everyone who wants to attempt a marathon, or any other kind of sportive challenge for that matter, should consult a doctor beforehand and train according to a proper plan. And still, the marathon might not be actually healthy. It's the training that is. You're outdoors, you move a lot, and usually you start eating healthier. A marathon is not just 26.2 miles once, it's rather 3000 or something miles over the course of a year or two. That's healthy. In the end, the benefits of training and lifestyle changes outweigh the harm of one marathon by far. Or, as my doctor puts it, 'Still better than a pack of smokes.'

Commented by /u/Hero_without_Powers in /r/AdvancedRunning on November 4, 2019 13:30:49
/r/Cheese/comments/drgjbi/cheeses_from_a_german_grocery_store_grand/f6i0hqi/

Sorry, I know I ruined this cheese but I just couldn't get this fragile, soft deliciousness home unsquished. Pont-l’Évêque is an incredibly soft French cheese with a fine texture and a lightly yellow interior which oozes out quickly. It's covered in a thin, reddish rind which is covered in fine white mold and the cheese, usually square-shaped, has a piquant odor which is uncommonly strong for a soft cheese with only six weeks of maturation. The loaf contains tiny bubbles called *ouvertures.* The flavor is creamy with, again, distinctive piquant undertones which some people also call 'pungent', but I wouldn't go so far. The taste, however you may describe it, is party caused by the fungus *Geotrichum Candidum*, which forms in the cheese curds during the beginning stage of production. At any rate, this surely is a delicious, delectable example of French cheesemaking and I enjoyed it very much. To add to that, it's one of the most regulated cheeses as far as I'm aware but I absolutely don't have the time to write them all down. The corresponding [Wikipedia](https://en.wikipedia.org/wiki/Pont-l%27Évêque_cheese) article lists some of the necessities but not all of them. For example, minimal affinage varies for loaves of different size.

Commented by /u/Hero_without_Powers in /r/Cheese on November 4, 2019 07:11:11
/r/Cheese/comments/dpmgdp/cheeses_from_a_german_grocery_store_smoked_goat/f66llkx/

Good luck and thanks for your kind words.

Commented by /u/Hero_without_Powers in /r/Cheese on November 2, 2019 12:27:47
/r/Cheese/comments/dpmgdp/cheeses_from_a_german_grocery_store_smoked_goat/f5whgeu/

This wedge of smoked goat cheese is made by the organic Roggenburger dairy from milk from local farmers of which, I suppose, there are enough to supply stores all over Germany with this delicacy. During it's ripening time of 6 weeks it's repeatedly washed with brine and afterwards smoked over fire made from beech and juniper. These two types of wood create an unique, piquant but fruity flavor which permeates the whole cheese and mixes with the light saltiness of the goat milk incredibly well. The darkened rind is unnoticeable thin and the cheese firm and easy to cut. I really enjoyed this cheese because the strong smoky flavors mixed with the goat cheese to create an intensive taste with diverse undertones. The smoke gives the cheese a interesting meaty aftertaste, a delectable umami which I haven't experienced in cheese beforehand. It's not the sharp piquantness Grana Padano has but rather resembling slow cooked game meat with cranberry chutney (if that's a thing wherever you're from or you happen to know it). Some might find the smoky flavors to be overwhelming in comparison to the goat cheese but I found them nicely balanced. Now although the taste is intense, it's not overwhelming which is why I can recommend this cheese to everyone, whether they like smoke or goat cheese or not.

Commented by /u/Hero_without_Powers in /r/Cheese on October 31, 2019 08:14:44
/r/Cheese/comments/dp6ym0/cheeses_from_a_german_grocery_store_val_de_weiss/f5w9fxt/

>tomme de cidre I need to find this somewhere. Sounds amazing.

Commented by /u/Hero_without_Powers in /r/Cheese on October 31, 2019 06:35:13
/r/Cheese/comments/dp6ym0/cheeses_from_a_german_grocery_store_val_de_weiss/f5svqua/

Here we have a close relative to the renowned Munster cheese which is refined with Marc de Gewürztraminer, which is a spirit that is distilled from the wash of Gewürztraminer grapes. This cheese has a rind although it is technically unnoticeable. This 'phantom rind' is also populated with a delicious red mold. The reason I know that there is an actual rind is that the ebony white interior is gooey to the point that it is almost liquid. So although I didn't really see a rind there must be one. Marc de Gewürztraminer is strong both in taste an smell and the sharp, wine-like flavor of the spirit is the main feature of this cheese. Also, once I opened the package my kitchen smelled as if I had just opened a bottle of wine. However, the creamy undertones of the cheese itself countered the acidity of the Gewürztraminer to some degree, so that the mixture of flavors was quite enjoyable. The wine flavors also go well together with the piquant taste of the red mold. Personally, I enjoyed this cheese because its taste is somewhat extreme. It's an experiment, how far you can got with the concept of a spirit-refined cheese. Moreover, I liked that the acrid taste of alcohol was almost completely unnoticeable. But is it a good cheese? The combination red mold/Marc de Gewürztraminer works together well but may seem somewhat over the top. Why would you need those two flavorful additions in one cheese? The cheese itself somewhat vanishes under this combination so that I really can't say very much about it except that it was extremely runny. I would definitely eat it again but I can fully understand if someone deems this cheese an abomination.

Commented by /u/Hero_without_Powers in /r/Cheese on October 30, 2019 10:06:25
/r/Cheese/comments/do84qb/cheeses_from_a_german_grocery_store_bergrebell/f5stv1j/

You're absolutely right. Compared to quality cheese they are usually rather dull and try to overshadow this with some additions like peppercorn or chili. Also, there is usually a better cheese out there than a rebel. Comte, Appenzeller or Bergfex, which Bergrebel tries to mimic I believe, are far superior to Bergrebel. Maybe I should have phrased my comment different: I was surprised how little I was disappointed with Bergrebel, that I liked it somehow.

Commented by /u/Hero_without_Powers in /r/Cheese on October 30, 2019 09:43:36
/r/Cheese/comments/dop9gm/cheeses_from_a_german_grocery_store_schlierbacher/f5pa67c/

I'm not into wine and only bought this cheese because it was on offer. It's a firm, soft cow milk cheese, aged for 3 weeks and repeatedly refined with red wine, Zweigelt to be precise. The wine gives the thin rind, which is covered in a mild, bloomy white mold, it's peculiar color. It has a mild, creamy flavor, but the wine does nothing for the taste. There is a light, almost unnoticeable zest to it, but that's about it. Although it's a soft cheese, it is not runny but just gummy. As far as I'm concerned, this cheese is a scam. The producer, Schlierbacher, took a mediocre soft cheese and refined it with wine to sell it as some kind of delicacy but there is simply nothing to back up that claim. It may look good on a cheese platter, but if you want an amazingly tasty, fine cheese with a definite note of wine, I would always recommend Testun al Barolo.

Commented by /u/Hero_without_Powers in /r/Cheese on October 29, 2019 08:58:42
/r/Cheese/comments/dmhsan/cheeses_from_a_german_grocery_store_allgäuer/f5kn0ud/

This one was aged for 8 months and I try to get hold of a chunk that is 15 months old. I can only fathom the amazing taste of the 'older brother' of my wedge. Käsespätzle should be this sub's 'national dish'. They are best if you make them fresh at home, we have a special kind of grater to make them. Moreover, the dough is incredibly easy, just water, flour, salt and eggs (lots and lots of eggs). Do you like caramelized onions in your Käsespatzle?

Commented by /u/Hero_without_Powers in /r/Cheese on October 28, 2019 08:44:35
/r/Cheese/comments/do84qb/cheeses_from_a_german_grocery_store_bergrebell/f5kmfic/

This is one of the many cheeses from the Austrian dairy 'Käserebellen' (cheese rebels), all of which have a rebel-related name such as 'Chili Rebel' and so on. [Here](https://www.kaeserebellen.com/en/products/our-rebels) is a full list of their products. It is a hard, firm cheese with a few, smaller bubbles and a thin, reddish rind. It does neither crumble nor break when being cut. The interior has an unvarying, light yellow hue. Bergrebell has a strong, heady flavor, with notes of malt. The webpage of the dairy describes the smell as fruity with Pineapple and maracuya, but I can't confirm this but rather disagree. If you like, read some of the cheeses' descriptions, they are all quite empurpled and often sound somewhat over the top. Anyway, I liked this cheese quite a bit. It is simple, straightforward and still outstanding with respect to the strength of its taste. I wouldn't put it on a cheese platter since it is rather unremarkable and most people wont notice that it is actually different from other Alpine cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on October 28, 2019 08:39:52
/r/Cheese/comments/dmhsan/cheeses_from_a_german_grocery_store_allgäuer/f55i0en/

It has a much more pronounced taste. In comparison Emmentaler tastes somewhat indistinguishable and boring.

Commented by /u/Hero_without_Powers in /r/Cheese on October 25, 2019 08:50:38
/r/Cheese/comments/dmhsan/cheeses_from_a_german_grocery_store_allgäuer/f50p1m6/

This hard cheese from the German Allgäu region is closely related to the Emmentaler. It is a hard, firm cheese with only a few tiny holes. It is considerably harder and slightly darker than Emmentaler. Upon taking the first bite, I was disappointed because I thought it had only a mildly aromatic taste. Only the aftertaste carried the heavy, nutty flavor that I've never before found in another cheese. It was surprising that a cheese, which tasted so light on the first bite, has such a strong taste. The odor is barely noticeable I liked this cheese, since it has a unique strong nuttiness to it. However, there is not much else speaking in its favor, so I wouldn't count it as one of my favorites. They age for either 4, 8 or 15 months, The name 'Allgäuer Bergkäse' is protected geographically and may only be produced in a few counties and cities in southern Germany. Currently, there are 13 dairies producing it, most of them are family-operated and attached to a dairy farm. If you google around for a bit, you may find all their websites. It is not a very prominent cheese since its cousin, the Emmentaler, is much more renowned an popular, nevertheless, I would always prefer a Bergkäse over an Emmentaler.

Commented by /u/Hero_without_Powers in /r/Cheese on October 24, 2019 11:25:33
/r/AskReddit/comments/djabmx/fellow_nondrinkers_of_alcohol_whats_your_reason/f45uhyu/

So, I like running. Actually, I like it a lot, so much so, that I run about a half-marathon every morning. That might seem kinda crazy, but it's still better than, say, smoking. Anyway, I discovered that alcohol, especially in the evening, makes it harder for me to run in the morning. Accordingly I decided to stop drinking completely two years ago. It wasn't that hard a choice though. I never drank much anyway, so all I gave up are three or four ciders a year and maybe the champagne on New Year's eve. Also i don't feel much peer pressure. My wife hates drinking so she is on board with my decision. So whenever people around us start drinking I know that I'm not the sole outsider who doesn't drink.

Commented by /u/Hero_without_Powers in /r/AskReddit on October 18, 2019 06:53:20
/r/ultrarunning/comments/di6icg/the_importance_of_gps_watches/f3uini5/

The battery of my Garmin Forerunner 35 lasted for about 11 hours with GPS turned on but Bluetooth switched off. Also, it is much more affordable than the Forerunner 235 mentioned in another post.

Commented by /u/Hero_without_Powers in /r/ultrarunning on October 15, 2019 13:40:18
/r/GlobalTalk/comments/dhc495/philippines_the_presidential_spokesperson_of_the/f3mnn9c/

I'm sorry to hear that. Sounds atrocious.

Commented by /u/Hero_without_Powers in /r/GlobalTalk on October 13, 2019 14:15:27
/r/GlobalTalk/comments/dhc495/philippines_the_presidential_spokesperson_of_the/f3mgge2/

>3,5 hours to travel 5,8 km Is the traffic so bad that walking is out of question? Sorry if that's a dumb question.

Commented by /u/Hero_without_Powers in /r/GlobalTalk on October 13, 2019 13:30:42
/r/AskEurope/comments/dga888/what_are_you_reading_right_now/f3av2b2/

*Billy Budd and Other Stories* by Herman Melville. None of the stories are as good as *Moby Dick*, but I liked *Bartleby* and *Benito Cereno* very much.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 11, 2019 07:19:11
/r/AskEurope/comments/dga888/what_are_you_reading_right_now/f3autn1/

I never got past this chapter which was written as one consecutive stream of consciousness. Good luck!

Commented by /u/Hero_without_Powers in /r/AskEurope on October 11, 2019 07:14:27
/r/AskEurope/comments/dga888/what_are_you_reading_right_now/f3aurvw/

Good choice, all of them.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 11, 2019 07:13:30
/r/AskEurope/comments/dga888/what_are_you_reading_right_now/f3aupqj/

That's some of the most beautiful prose ever written right there.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 11, 2019 07:12:20
/r/AskEurope/comments/dga888/what_are_you_reading_right_now/f3aunnq/

It's great but I liked *Colorless Tsukuru Tazaki and His Years of Pilgrimage* even better. There was no mythical background that distracted from the persons and Murakami's beautiful style.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 11, 2019 07:11:10
/r/Cheese/comments/dey2tu/cheeses_from_a_german_grocery_store_oktoberfest/f2zo5hp/

As every year, the renowned Oktoberfest started in Munich, as is custom, in September, the 21st this year. To celebrate this occassion, the dairy *Roggenburger Bio* created this particular semi-hard cheese. It is a bit gummy but easy to cut and riddled with tiny holes. The rind is thin and edible and was washed with a fine red mold culture. However, the first thing I noticed about the Oktoberfestkäse was its intense odor. It has this smell that is own to the red mold wash, slightly acrid and tangy, and it filled the kitchen as soon as I started unwrapping the wedge. It has a strong, creamy taste with heavy undertones of tanginess which I also accredit the red mold wash with. Surprisingly, it tastes somehow 'older' than the six weeks that it has aged. I was delighted how much thought the manufacturer put into this cheese. They could just have sold some of their Bavarian cheeses, such as a Cambozola, and rebranded it, but they did not. Since the Bavarians like their cheese creamy, they added cream. This they combined properly with the red mold that is the trademark of so many German cheeses as [Harzer](https://www.reddit.com/r/Cheese/comments/9ez4q9/cheeses_from_a_german_grocery_store_harzer/), [Limburger](https://www.reddit.com/r/Cheese/comments/8x37in/cheeses_from_a_german_supermarket_limburger/) (okay, this one originated in Belgium but is almost solely produced in Germany), [Romadur](https://www.reddit.com/r/Cheese/comments/b67gzo/cheeses_from_a_german_grocery_store_romadur/) or [Tilsiter](https://www.reddit.com/r/Cheese/comments/8s1671/cheeses_from_a_german_supermarket_sharp_tilsiter/). This cheese is not to be confused with Obatzda (or Obazda, Obatzer). This is a cheese spread made from Camembert, butter sweet paprika powder and salt. It's sprinkled with fresh chives and eaten with onions on sourdough rye bread or radishes.

Commented by /u/Hero_without_Powers in /r/Cheese on October 8, 2019 06:59:47
/r/AskEurope/comments/dc9jyl/germany_fully_admits_its_part_in_the_holocaust/f26v5j9/

Well, Germany has a hard time coming to terms with its own colonial history as well. The German Empire [committed a genocide](https://en.wikipedia.org/wiki/Herero_and_Namaqua_genocide) against the Herero and Nama people when they struck down an uprising of the two peoples in German South-West Africa, the current Namibia. Also, the Empire had concentration camps there and conducted cruel medical experiments on the prisoners. While the current German government admitted in 2016 that this actually was genocide, there is not much recognition of this publically or in the media. As far as I know, it's also not taught in school. Currently, the Herero and Nama are suing Germany for for compensation at a court in New York. I don't know very much about the court proceedings, how the verdict, once it comes out, will apply to Germany and what the effect of all of this will be. I don't even understand how an US-based court can claim to be responsible for this. The case was dismissed but the appeal is pending. The German government refuses to pay any compensation for the crimes committed back then. We are, however, supporting the current Namibian government with large subsidiaries. Anyway, it's not as if we as open and repentant about this as about the Holocaust although I don't want to compare these two genocides.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 2, 2019 09:49:59
/r/AskEurope/comments/dc02ew/i_just_heard_a_radio_interview_in_which_a/f26es5z/

French just sounds beautiful. I love French Hiphop (Stromae ftw) although I don't understand a single word. And I don't know if that's a German thing, but Dutch just sounds funny. Not strange or but simply comical, the perfect language to tell jokes in. No matter what's the topic, it simply sounds like professional comedy to me. Heck, I would listen to the audio book version of the phone book if it were read in Dutch.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 2, 2019 04:53:45
/r/scifi/comments/dbn7wc/what_is_the_most_unique_and_original_scifi_youve/f24g48b/

Have you read *Perdido Street Station*?. His best work, in my opinion, but also his most arduous one.

Commented by /u/Hero_without_Powers in /r/scifi on October 1, 2019 13:34:02
/r/AskEurope/comments/dbprih/do_you_have_some_parts_of_national_history_you/f23mxg1/

>History classes basically ended with the formation of the two separate German countries Same for me (NRW, for that matter). Accordingly, we also missed the RAF, Deutschen Herbst, 17. Juni, everything about '68, Marshall Plan, Wirtschaftswunder, Korea & Vietnam, Cultural Revolution, Sputnik, the Moon Landing and so on. We skipped the whole history of the EU. It also surprised me that, although we talked a lot about WW2 we actually didn't know very much about it. For example, the Asian part of this war was only mentioned when it came to the US dropping nuclear bombs on Japan. Germans still believe that WW2 ended on May 45 although it went on until September 45. Moreover, we don't know very much about the war even in Europe. The Wehrmacht and the SS killed 6 Million Poles, a fact that was never mentioned. The incredible amount of support the US send to the USSR, which was a decisive factor and the eastern front, wasn't mentioned either. Also colonialism was never even mentioned, neither the German colonies nor any others.

Commented by /u/Hero_without_Powers in /r/AskEurope on October 1, 2019 08:07:07
/r/scifi/comments/dbn7wc/what_is_the_most_unique_and_original_scifi_youve/f23m8yn/

Then you should check out Embassytown.

Commented by /u/Hero_without_Powers in /r/scifi on October 1, 2019 07:55:27
/r/Cheese/comments/dbrk43/cheeses_from_a_german_grocery_store_rübli_rebell/f23ja75/

This is an Austrian semi-hard, firm cheese made with concentrated carrot juice, which gives this wedge its particular colour and a pleasent, slightly sweet odor. Actually, it smells a bit like young banana. Generally speaking, I'm sceptical when it comes to cheeses which have one overly dominant feature such as this. In this case, however, the cheese itself would be lovely even without the carrot so it is rather an addition than a dominant quality. It has a decent, savoury and creamy taste which goes well together with the carrot flavours from the concentrate. On the producer's webpage they write something about the taste of raosted chestnuts which I can't confirm since I have not chestnuts to compare to currently. So, very much to my own surprise, I liked this cheese. There are other varieties of this where either chili, peppercorns or herbs are added and I think those are too strong in flavourand overshadow the actual taste of the cheese. Nevertheless, the carrot variant has a fine and well-balanced mix of flavours.

Commented by /u/Hero_without_Powers in /r/Cheese on October 1, 2019 06:59:07
/r/Cheese/comments/db9e95/cheeses_from_a_german_grocery_store_ciock_al_vino/f1zx402/

I wondered that myself. Maybe it's my skewed taste because I read it isn't supposed to be mild. I had some blue cheese (not overly strong) as well any maybe it's only mild in comparison.

Commented by /u/Hero_without_Powers in /r/Cheese on September 30, 2019 09:53:36
/r/Cheese/comments/db9e95/cheeses_from_a_german_grocery_store_ciock_al_vino/f1z9t1n/

The most notable feature of this cow milk cheese is that it's covered in grape marc. At the beginning of the aging period (between 7 and 12 months), the cheese rests for around 10 days in fermenting grape must. It's a semi-hard cheese with a tendency to break and crumble. The rind is thin and is infused with the smell of the grape must. It's interior is bright yellow, somehwat the color of fresh hay. Ciock tastes slightly salty with fruity, sweet undertones from the grape must. It's an unusual combination but interesting and enticing. Both flavors are faint so that this cheese is rather mild. Ciock is made by Latteria Perenzin, a family owned dairy which is run by the founder great-granddaugther Emanuela Perenzin. The cheese is [featured on their homepage](https://www.perenzin.com/en/prodotto/organic-cows-milk-cheese-drunken-with-red-grapes-ciock/) alongside a wider, alluring product roster. The tradition of covering cheese in grape must or grape marc was established long ago to hide cheese in turbulent times and employ the preservative qualities of the tannin contained in grape must.

Commented by /u/Hero_without_Powers in /r/Cheese on September 30, 2019 06:33:06
/r/Cheese/comments/d0dywq/cheeses_from_a_german_grocery_store_saint_paulin/ez8urzm/

Saint Paulin is a semihard French cheese which, as you can see, is soft enough to get squished but firm enough not to rip. Sorry for this mushy picture, unfortunately my wedge of Saint Paulin ended up at the bottom of my groceries. Anyway, this cheese has a full and hearty creamy flavor. The rind is almost unnoticeable let alone for the much darker color which is caused by a wash with brine which has traces of annatto in it. Reading up on this cheese, some sources tell about red smear being applied to it, but I didn't taste any traces of the piquant notes that often come with this. Other sources only mention the annatto. This cheese was first made by Trappist monks and was the first cheese in France to be made (an a noticeable scale) with pasteurized milk. Therefore, it is supposed to resemble Havarti and Esrom, other prominent Trappist cheeses. This surprised me since I found Esrom to be much stronger and tangier in flavor, but the Esrom I had was aged for about two months and this Saint Paulin was only aged for four weeks. There also is a version made with unpasteurized milk but this is only available locally or online as it is made by small, local dairies only. This variant is also called Saint Paulin Fermier. This cheese was brought into this world in the Trappist monastery Saint Paulin in Franco-Canadian Quebec but is produced mostly in France in the Départements Basse-Normandie, la Bretagne, la Lorraine and le Nord-Pas-de-Calais nowadays. While I liked this cheese for being creamy without being overly so and without the sour undertones that often accompany buttery cheeses, I found it somewhat plain. It has a pleasing flavor but without much to it. All in all, an 'okay' cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on September 6, 2019 05:05:56
/r/Cheese/comments/czy4ol/cheeses_from_a_german_grocery_store_saint_morgon/ez3tmi6/

Saint Morgon is one of the many cheeses from the French manufacturer Président. It's a soft cheese, made from pasteurized milk unfotunately, covered in a fine white mold and repeatedly washed. The red mold cultures which are added to this wash give it an overall tangy flavor. Although a soft cheese, it is not runny but rather gooey. It's body is streaked with bubbles with a ebony colour that turns to a light yellow towards the rind. The overall tangy flavor is enriched by a strong creaminess which comes, as so often, with subtle sour undertones which only come out with the aftertaste. While none of them is overburdening, they are all well-pronounced and noticeable. It took me some time and actually half of my wheel do decipher this mix of flavors. In summary, this is a surprisingly nice cheese for a mass product. Admittedly, this cheese is no match for Epoisses or Chaumes (which is also made from pasteurized milk) but is pleasing nonetheless.

Commented by /u/Hero_without_Powers in /r/Cheese on September 5, 2019 05:11:10
/r/Cheese/comments/czkm9v/cheeses_from_a_german_grocery_store_st_mang_rubius/ez3qi5r/

Maybe you should give it more time. I usually eat it two or three weeks after I bought it. But otherwise you're absolutely right, freshly bought Limburger is a disappointment.

Commented by /u/Hero_without_Powers in /r/Cheese on September 5, 2019 04:43:22
/r/Cheese/comments/czkm9v/cheeses_from_a_german_grocery_store_st_mang_rubius/eyywjqy/

Actually, the dairy St. Mang in the Allgäu produces two types of Rubius, this being the tangy one as opposed to the mild version. Both come in handly little wheels, are washed with a delicious red mold wash which gives this cheese's rind its colour. The rind is thin and tends to become rather frail with age. I managed to snap this picture without the large fissure on the back of the cheese. The interior is runny and creamy, with a yellowish-golden hue. The first noticeable characteristic of properly aged Rubius is the savoury, intensivly acrid odor. Rubius is closely related to the [Limburger](https://www.reddit.com/r/Cheese/comments/8x37in/cheeses_from_a_german_supermarket_limburger/), another washed rind cheese, and Limburger is also dubbed 'Stinkekäse' (stinking cheese). The [German Wikipedia article of 'Stinkekäse'](https://de.wikipedia.org/wiki/Stinkk%C3%A4se) features an image of Limburger. Accordingly, the smell, or rather the stench, of Rubius and Limburger is what you would think of the stereotypical cheese stink only drastically intensified. Many people, my wife including, find it so odious, the can't even eat food that was stored in a fridge close to an aged Rubius. The flavor is just as good (or bad depending on your point if view): Utterly acrid, rather spicy than piquant and simply delicous. Mind you, I'm only talking of aged Rubius, it's much milder if eaten fresh (which I wouldn't recommend). The Rubius, as it's cousin the Limburger, is something for cheese enthusiasts who want to explore the fringes of cheesedom. [Here](https://www.reddit.com/r/Cheese/comments/ajj4w0/oh_what_have_i_gotten_myself_into/) you'll find a dire warning of a fellow r/cheese subscriber. But I can recommend both wholeheartedly.

Commented by /u/Hero_without_Powers in /r/Cheese on September 4, 2019 09:29:34
/r/Cheese/comments/cz79vs/cheeses_from_a_german_grocery_store_goat/eywh52u/

Surprisingly intense and piquant, this goat cheese convinced me from the start. Even prior to tasting it, the tarty, intensively goaty odor sparked my interest immediately. This is kind of a shame, because it seems to diminish the incredibly well-balanced, round and hearty taste. Usually the producer, the Dutch organic dairy Bastiaansen, produces well-made and tasty but not remarkable or exciting cheeses. This Ribeaupierre is the tasty exception to that rule. The wedge is firm and rather hard with a solid but thin rind. It is washed with and populated by red mold which adds much to the tarty, heady flavor which goes well with the slight sourness of the goat milk. I would strongly recommend this for a cheese platter since it's an interesting, tasty cheese that cheese-lovers as well as the average eater will enjoy while it simultaneously is not overly strong or unusual.

Commented by /u/Hero_without_Powers in /r/Cheese on September 3, 2019 12:49:38
/r/Cheese/comments/cyrupr/cheeses_from_a_german_grocery_store_mondscheinkäse/eyttby3/

Finally I managed to get hold of a small wedge of this legend, but more on that later. Mondscheinkäse, 'Monnlightcheese' is a comparably hard, firm but smooth cheese made from alpine cow milk. It's quite piquant due to the red mold wash which also gives the rind its characteristic color. Overall a nice and pleasing but unremarkable cheese, one among many. On to the story: This cheese is every esoteric's wet dream: The cows were only milked on 'warmth-fruit-days' (Wärme-Fruchttagen) and 'light-blossom-days' (Licht-Blütentagen) whatever this means. Not only was it washed with red mold but also with 'Aqua Luna', moon water. That is water that was bottled under a full moon. The salt was especially energized in some way which the dairy doesn't even dare to describe. There is so much energy in this cheese, it almost levitated. If you know even the slightest bit German, I suggest you read [this article](https://scilogs.spektrum.de/detritus/bio-mondscheink-se-an-lichtbl-ten-tagen-gek-st/). Someone tried to make sense of all this mononshine.

Commented by /u/Hero_without_Powers in /r/Cheese on September 2, 2019 13:25:54
/r/Cheese/comments/cxu842/cheeses_from_a_german_grocery_store_mekkerstee/eynfooa/

Here I got a hard, firm goat milk cheese with fenugreek seeds. Both tastes, the slightly sour piquantness of the aged goat cheese went particularly well with the light onion-like taste of the seeds. Prior to tasting it I believed the seeds' taste being far to strong for the light milkyness of the goat milk, but the cheese, made by the Dutch dairy De Mekkerstee, aged for quite a time. Unfortunately, the [webpage](https://www.demekkerstee.nl/en/) of the dairy is rather short on information concerning the production of the cheese while they pride themselves with being as open about it as possible. The cheese is made at a teaching farm from the milk of the 650 goats they have there and the whole place is open to be visited. They also produce goat milk icecream. They have young and old goat cheese as well as goat cheese with yellow melilot and Italian herbs. There is not much to be told about the history of this cheese except that it's made by this one dairy only. I liked this cheese a lot. Both tastes are strong but well-balanced and create a unique, interesting and diverse flavor. My wedge was firm, easy to cut and slice, only the rind beneath the waxen coating was quite thick. Hopefully I can manage to visit De Mekkerstee sometime or at least taste some of their other products.

Commented by /u/Hero_without_Powers in /r/Cheese on August 31, 2019 06:13:12
/r/Cheese/comments/cxew0w/cheeses_from_a_german_grocery_store_manouri/eyknrvs/

Μανούρι is how this soft, crumbly cheese's name is spelled in its country of origin, in Greece, in Hellas. Is is related to the Italian Ricotta and is made from leftover Whey (from the production of Feta and other cheeses) which is enriched with milk or cream. As such, it is a goat or sheep milk cheese. Despite its kinship to Ricotta, is much harder and not nearly as spreadable. I cut it into rather thick sticks and put those on bread which was just as fine. When pressured even lightly, it burst into fine crumbs. It has neither holes nor bubbles and a grainy structure. I tasted as one would expect of a cheese mostly made from whey: rather sour with a subtle tanginess. I did not notice the light, lemony aftertaste which i read about several times by now. It has a noticeable but not overly strong taste so it would go well with salads. There was not even a hint of the saltiness belonging to Feta. To be fully honest, I don't share [this article's](http://voices.washingtonpost.com/all-we-can-eat/recipes/say-cheese-a-whey-with-manouri.html) enthusiasm concerning Manouri. It is interesting enough but just not my taste after all. Its flavor is plain and simple, straightforward with no finesse. Yes it is different from many cheeses, not only the Greek ones, in many aspects but that alone doesn't make it a good cheese. But maybe that's my fault because I ate it on bread and most of what I read about Manorui, it's eaten best in a salad, a cheesecake or with fruit. I tried it with apple but would prefer the apple alone over apple with Manouri.

Commented by /u/Hero_without_Powers in /r/Cheese on August 30, 2019 06:37:22
/r/ultrarunning/comments/cwme2e/whats_your_favorite_food_the_day_before_a_race/eydaicc/

Vegan chili or banana oatmeal. Everything to help with digestion so that i can start 'empty'.

Commented by /u/Hero_without_Powers in /r/ultrarunning on August 28, 2019 13:52:22
/r/AskEurope/comments/cvzrqo/what_country_in_europe_does_your_country_like_to/ey8hiif/

I understood you perfectly, unfortunately I didn't even need to imagine the German guy ordering Pils. While I never got this joke about the British and their bad teeth, it is utterly true that they turn brightly red as soon as some sun touches their skin. Sunscreen seems to be an invention unknown to them.

Commented by /u/Hero_without_Powers in /r/AskEurope on August 27, 2019 11:36:59
/r/Cheese/comments/cw2n4i/cheeses_from_a_german_grocery_store_robiola_bosina/ey8h92k/

> It melts amazingly I can imagine. How does the taste change?

Commented by /u/Hero_without_Powers in /r/Cheese on August 27, 2019 11:34:06
/r/AskEurope/comments/cvzrqo/what_country_in_europe_does_your_country_like_to/ey7xwjx/

>beer belly, white tennis socks, sandals When we are on vacation, my wife and I always play 'Spot the German'. it's a shame that it is that easy.

Commented by /u/Hero_without_Powers in /r/AskEurope on August 27, 2019 07:26:06
/r/AskEurope/comments/cvzrqo/what_country_in_europe_does_your_country_like_to/ey7xoh5/

>The Polish are joked about for stealing everything that isn't nailed down. Story time: I've got plenty of polish in laws and once I told a girl a joke about poles, just between the two of us because I knew she wouldn't feel insulted. The joke goes as this: 'How does a Pole do a triathlon? He goes to the public swimming pool and takes the bicycle back home.' She found it hilarious, so much so that she forced me to tell it to her parents. This was a tense situation for me but they, too, loved it. They even went as far as translating it so that they can tell it to their whole family. I have yet to encounter a Pole who wouldn't laugh about it.

Commented by /u/Hero_without_Powers in /r/AskEurope on August 27, 2019 07:22:13
/r/Cheese/comments/cw2n4i/cheeses_from_a_german_grocery_store_robiola_bosina/ey7wxxl/

This lightly yellowish triangle is half of a square of Robiola Bosina, from the Langhe region in Piemont in northern Italy. Made from cow milk and sheep milk, it is part of the family of Stracchino-type cheeses which are all soft, gooey and square-shaped. They all just age between 7 and 10 days. However soft, I could slice it easy enough. Its rind is soft and frail. It has a full, creamy or rather buttery taste, which in its strength surprised me. I know many soft cheeses with strong acrid or pungent tastes but such a strong, distinctive creaminess is rare. It resembles [Rond Crémeux](https://www.reddit.com/r/Cheese/comments/8p2svc/cheeses_from_a_german_supermarket_rond_cr%C3%A9meux/), but the latter is far more liquid. Also, it didn't have any of the saltiness that sheep milk cheeses often exhibit. The name Robiola supposedly comes from the city of Robbio in the province of Pavia. The name itself as well as the Stracchino-type cheeses have a long history which, as far as I know, never has been researched fully. There are several Robiolas from other provinces such as Cuneo, Asti, Alessandria and the Lombardy. The name 'Stracchino' comes from the Italian 'stracco' which means 'tired' since the cheese was made from the milk that cows gave in the evening leading to a richer, creamier cheese. In contrast to Robiola, the original Stracchino, also called Crescenza*,* is made from cow milk only. With regards to its history, rumor has it, that the Stracchinos were already mentioned by one of the two Pliny but I couldn't find out which one it was or if there is any truth to this at all. If someone knows more about that I'm always in for some Latin history lessons.

Commented by /u/Hero_without_Powers in /r/Cheese on August 27, 2019 07:09:01
/r/Cheese/comments/cvnh34/cheeses_from_a_german_grocery_store_toggenburger/ey56n7m/

This is a artisan Swiss hard cheese with yet another twist. The Berblumenkäse is made by the dairy [Stofel](http://www.kaesereistofel.ch/) from Toggenburg near Vaduz. It is hard, firm and has only tiny holes. The rind, washed with a brew from local flowers, is inedible. It also doesn't add much to the flavor which is savory and a tad piquant but otherwise rather insignificant. Conclusively, it's just another well-made but unvaried plethora of alpine hard cheeses of which basically every village seems to have one as of now.

Commented by /u/Hero_without_Powers in /r/Cheese on August 26, 2019 08:44:36
/r/Cheese/comments/csfhts/cheeses_from_a_german_grocery_store_pecorino/exhcktg/

That's hard to explain; it goes somewhat along spicyness, but not as pepper flakes, mustard or chili may give you, it's more heady. Piquantness often comes with a salty note, but not necessarily. You mostly find it in aged cheeses, noticeably old Goudas, Grana Padano but the most piquant cheese I've ever had which was not salty or acrid was the [Andechser Bergtaler](https://www.reddit.com/r/Cheese/comments/cswvst/cheeses_from_a_german_grocery_store_andechser/). Some people may compare piquantness to the taste of dry meat but I think that goes too far. Maybe organic yeast extract goes somewhat in this direction. Sorry if that doesn't really help; it's hard to describe a flavor as much as, I believe, it is hard to describe a color you haven't seen.

Commented by /u/Hero_without_Powers in /r/Cheese on August 20, 2019 07:38:35
/r/Cheese/comments/cswvst/cheeses_from_a_german_grocery_store_andechser/exhcdd3/

This masterpiece of cheesemaking is the Bergtaler made by the dairy Andechser and not to be mistaken fir the hole-riddled 'Bio-Bergtaler' made by 'Ja! natürlich'. As is already wrote, this hard, firm cheese is a pure masterpiece. It is easy to cut, has almost no noticeable odor and darkens towards the rind which was washed with red mold. It's flavor is absolutely amazing. Never before did I taste such a strong, heady piquantness without a distinct note of saltiness. I was truly amazed when I ate the first slice and I have no clue how Andechser managed this unique flavor. Surely the red mold wash and the 9 months this cheese is aged do their part, but it can't be that simple. They separated the piquant, tangy flavors from the acrid, salty or pungent ones. Not that I wouldn't appreciate a strong, acrid Danablu, but the strength of the Bergtaler's flavors as well as the unique combination amaze me. Moreover, I'm quite surprised that such a large dairy, like Andechser, manages to produce such a good, innovative cheese. They stock most of the organic stores in Germany (and Austria, I guess) so I believed that they mostly produced mediocre, mass-produced staples. Surely, Bergader, another large producer of milk and cheeses from southern Germany, does so. But after having had Bergtaler I'm very much inclined to give Andechser the benefit of doubt for the future and I can only recommend the same to everyone else.

Commented by /u/Hero_without_Powers in /r/Cheese on August 20, 2019 07:35:06
/r/Cheese/comments/csfhts/cheeses_from_a_german_grocery_store_pecorino/exepy81/

>They just don't grab me though. Yeah, I get that; many Pecorinos seem to go in the direction of Parmigiano Reggiano or Grana Padano but never actually get there. They are good, but there are definitely better Italian hard cheeses. This is why I was so delighted by the Stagionato, because this actually is a Pecorino closer to the Grana Padano. Edit: Anyway, where is your cheese shop?

Commented by /u/Hero_without_Powers in /r/Cheese on August 19, 2019 09:48:17
/r/Cheese/comments/csfhts/cheeses_from_a_german_grocery_store_pecorino/exeftun/

This is a nice, hard sheep milk cheese from Sardinia and the Tuscany. While it is a hard cheese, it does not crumble. Even with a mediocre knife I was able to cut paper thin slices from my wedge. It is slightly softer towards the center, but almost unnoticeably so. It has a strong, salty and heady taste with an intense piquantness. The saltiness is not overwhelming but distinctive and therefore I would pay close attention when adding it to a pasta dish. Having said that, the Stagionato surely is a good addition to a pasta sauce or a salad but best eaten just plain with bread as far as I'm concerned. It brings too much punch with it to work together with other ingredients and would dominate anything it is added to. Having eaten far too much bland and weak Pecorinos, this cheese was an epiphany for me. While the name Pecorino in itself is not protected under DOP, the local variants often are, e.g. Pecorino Romano, Toscano or Siciliano. The Stagionato is not but is is, at least, produced with 100% sheep milk. The rind, while being natural, is inedible. This is due to the fact that Pecorinos often age on wooden boards which were not treated with varnish and therefore several types of mold spread easily. Okay, two fun facts about Pecoriono: 1. Roman legionaries supposedly carried this cheese with them because it kept fresh for very long even at higher tempreatures. 2. A German website tries to describe the proper pronunciation for this cheeses name as 'Päkorino Statschonato'.

Commented by /u/Hero_without_Powers in /r/Cheese on August 19, 2019 07:20:54
/r/Cheese/comments/cs2b0z/cheeses_from_a_german_grocery_store_swabian/exeemg3/

Wow, thanks for your amazing reply! \> Sauermilchkase Sauermilchkäse indeed is very popular in Germany, there are many local variants of it: Harzer, Mainzer, Korbkäse, Handkäse, Olmützer Quargel, just to name a few. These are very small, round pieces , a bit like cheese nuggets, which differ in size and weight between 12g up to 125g. Some have caraway seeds added to them, some not, some were washed with a red or yellow edible mold (these form the sub-category of 'Gelbkäse', literally yellow cheeses), some have a fine, white moldy rind, others have a hardened, white core like a small coin right in the middle. Moreover there is Kochkäse, spreadable, almost liquid Sauerkäse. In Austria there are also Graukäse, Steirerkäse and Mellnkase in which mites instead of bacteria are used to process the cheese.

Commented by /u/Hero_without_Powers in /r/Cheese on August 19, 2019 06:56:37
/r/Cheese/comments/cs2b0z/cheeses_from_a_german_grocery_store_swabian/exc0id9/

So this cheese originally is called 'Schwäbischer Rahmkäse' and the best translation for 'Rahmkäse' I could find is cream cheese but obviously, this is no cream cheese. It is, however, very soft for a semi-hard cheese but can be cut easily notwithstanding. It has a heady, flavorful buttery taste without the sourness that occasionally comes with buttery tastes. It has a nice, light golden color and no holes. The small fissures you see in the picture was caused at the counter when the wheel was cut into pieces. While I wouldn't count Rahmkäse as one of my favourites, I liked is. It had a smooth, round and full flavor without being overly intense. The name 'Rahmkäse' comes from the fact that thickened sour cream is added to the whole milk used in the production. The Rahmkäse is produced by the small dairy Geifertshofen which specializes in local and traditionally German cheeses; among others they produce a German variant of the Swiss Schabziger.

Commented by /u/Hero_without_Powers in /r/Cheese on August 18, 2019 11:16:24
/r/Cheese/comments/crkjd1/cheeses_from_a_german_grocery_store_urgestein/ex645oy/

This is a Swiss cheese from a small, family owned and operated dairy in the city of Toggenburg. Only milk from local cows is used during a special production process which gives the cheese a unique, layered marbling, looking a bit like streaked with brown veins, which unfortunately I failed to photograph properly. The cheese firm and rather hard when cut but somewhat creamy when eaten, a very unusual consistency. It has a nutty flavor with a tad of butter but, at least in my opinion, far too much salt. But that's only my opinion. At the very least it is interesting and different, not only optically, from the plethora of nearly identical alpine hard cheeses which all try to imitate either Comte, Appenzeller or Emmentaler and mostly fail at that. Urgestein is a well-manufactured cheese with a unique mouthfeel, look and unusual taste. I'm pretty sure it would fit well on a cheese platter if only for the visual appeal. Unfortunately, there is not much I could tell of this dairy. It's operated by a couple from Toggenburg and, as far as I could see, they don't have a webpage or something.

Commented by /u/Hero_without_Powers in /r/Cheese on August 17, 2019 06:44:19
/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterkäse/ex5xcrb/

I love Limburger. I don't know where you live but here most grocery stores like Aldi or Lidl have it.

Commented by /u/Hero_without_Powers in /r/Cheese on August 17, 2019 05:29:52
/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterkäse/ex5x5z5/

Well, in my opinion it is quite bland.

Commented by /u/Hero_without_Powers in /r/Cheese on August 17, 2019 05:27:51
/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterkäse/ex2xcn2/

Both come from the town of the same name but are totally different enterprises.

Commented by /u/Hero_without_Powers in /r/Cheese on August 16, 2019 13:33:38
/r/Cheese/comments/cr5l0v/cheeses_from_a_german_grocery_store_butterkäse/ex1zke3/

Butterkäse is a German staple, it has been around for as long as I can remember. It had its place on any breakfast buffet, cheese platter and cheese counter I've ever seen in this country. Though I was never really fond of it I decided to give it another try after not having eaten it in over a decade. It is a semi-hard cheese, firm but a bit rubbery. Normally it has a pale color, few holes and no distinct odor. It tastes surprisingly sour for something that is names after butter, but I reckon this is due to the fact that butter itself is slightly sour, cultured butter more so. The latter is called 'Sauerrahmbutter' in German. Overall, it is a mild, undistinctive and overall uninteresting cheese. Turns out, Butterkäse was first produced in Germany in 1928 by Weihenstephan and is related to the Italian Bel Paese. As far as I know it is popular here since it's a pretty boring cheese which even people can agree on who usually don't eat cheese. Why there need to be a cheese for those who don't eat cheese is completely beyond me. And this is my beef with Butterkäse: It's a waste of otherwise perfectly fine milk. It's a cheese intentionally made boring. Actually, I've seen this on several occassions: For some reason Germans believe that a stereotypical 'proper breakfast' (for Sunday mornings) must have some cheese, even those who don't actually eat it. I've relatives like that and they normally buy Butterkäse. They even eat it although they neither enjoy nor like it. There are plethora of incredibly tasty and tasty German cheeses (Limburger, Tilsiter, Romadur) or at least interesting ones (Harzer, the opinions are divided on that). Unfortunately, this is not one of them.

Commented by /u/Hero_without_Powers in /r/Cheese on August 16, 2019 08:47:14
/r/Cheese/comments/cqo4dd/cheeses_from_a_german_grocery_store_le_montagnard/ewxrqc7/

This is a creamy, gooey soft cheese from the French Vosges as the name suggests. Its rind was washed with red and white mold cultures which gives is a soft consistency and a piquant, pungent taste. The bloom of the white mold is visible in the furrows on top of the cheese. The interior is whitish bit turns golden with time. It gets really runny towards the center of the wheel. So this is not the natural from of Le Montagnard. When you google it, you will find pictures of a much whiter cheese. I thought to be a good idea to let it age for some time prior to consumption, so this wheel was aged for five additional weeks. As you might see, the middle of the wheel gave in under the weight of the rind and due to the increasing softness of the interior. By the way, this is what usually happens to cheeses when they age not mater how hard or soft they are. it only happens much faster in soft cheeses obviously. This is why the wheels are usually turned around during the aging process. One noticeable exception of this is [Langres](https://www.reddit.com/r/Cheese/comments/bdwdxj/cheeses_fron_a_german_grocery_store_langres_aop/). Cheeses are also turned during production for an even distribution of fats etc. The time I gave Le Montagnard paid of as the taste was exceptional. Strong, intense, sharp and pungent. It was somewhat extreme as my fridge started smelling like it even before I opened the package, but I can wholeheartedly recommend letting this cheese age some time. Seldomly did I experience such a strong, well-pronounced taste. Le Montagnard was first produced in the small village of Le Tholy in the local fromagerie which dates back to 1898. The milk is mostly from 'Vosgienne' cows, the local breed of cattle which are accustomed to the specific climate of the region but other cow milk might be used as well. This milk however , and also at least 70% of the feed, must come from the Vosges for a true Le Montagnard.

Commented by /u/Hero_without_Powers in /r/Cheese on August 15, 2019 07:01:07
/r/Cheese/comments/cq7sno/cheeses_from_a_german_grocery_store_montbois/ewufez0/

When I bought this cheese (at my local Rewe for reference) I believed it to be a Morbier sans the ash line in the middle and this is exactly what I got. I have no idea why this is a thing, I don't know who came up with it but since the ash is not really that necessary in the production of Morbier, there was no noticeable difference in flavor between this wedge and the Morbier I once bought at Rewe. It's quite okay Morbier, creamy, smooth and pleasing. I googled a bit for Montbois but the only thing I found was a french dairy which produces Morbier. Montbois, as far as I can see, is not really a thing. Dies anyone here kn ow more about that?

Commented by /u/Hero_without_Powers in /r/Cheese on August 14, 2019 06:34:20
/r/Cheese/comments/cpc2um/european_cheese_prices_about_to_double_due_to/ewr65we/

As an European: My condolences. I hope that at least the EU will not impose counter tariffs on US dairy product. I love me some of the Bellavitano cheeses from Sartori. Also it's already hard enough to find some affordable Vermont cheddar here and I always wanted to try Humboldt Fog. Hopefully this will resolve rather sooner than later.

Commented by /u/Hero_without_Powers in /r/Cheese on August 13, 2019 07:33:26
/r/Cheese/comments/cprkuw/cheeses_from_a_german_grocery_store_brebelle/ewr5eyf/

Brebelle is a sheep Brie from the Dutch dairy Bastiaansen. Although Brie becomes better with age, at least in my opinion, this young Brie already tastes delightful, fresh, slightly salty, with a pronounced milky flavor. It has a solid body which is easy to cut and only a bit stretchy. The rind is thin and doesn't rip or break when cut. Young Brebelle is not runny at all and is better if served cold, fresh from the fridge which I find quite surprising. The loaf is covered in a fine, white mold that is quick to grow over the edges once the wheel is cut and starts populating the sides of the wedge. Sorry also for the weird pattern on the side of this wedge, I guess it comes from the crumbled cheese paper I wrapped it in. Its taste is a refreshing mix of pronounced milkiness and the salty flavor sheep cheese often has. It is an interesting , quality product but I wouldn't put it on a cheese platter because it neither tastes like typical sheep cheese nor like typical Brie.

Commented by /u/Hero_without_Powers in /r/Cheese on August 13, 2019 07:19:34
/r/Cheese/comments/cpan2t/cheeses_from_a_german_grocery_store_light/ewo5sbk/

This glistening, pale chunk of cheese is the attempt of the Emmental dairy Leupolz to create an Emmental-style cheese with less calories. It's proper Emmentaler with regards to the fact that Leupholz actually produces it in the Emmental and it has fewer calories than common Emmentaler. Unfortunalety it also losses whatever little flavor genuine Emmentaler has. Its consistency is quite solid, it's easy to cut and has these nice, stereotypical holes in it so it looks nice in a cheese platter. The description on the manufacturer's webpage states that it has a fresh and mild flavor which is a stark exaggeration. Admittedly, it might have been my fault that I bought a calorie-reduced cheese but I found that Limburger and Bavaria Blu taste much more piquant and intense in the version reduced in fat. So I was curious but my curiosity was not rewarded.

Commented by /u/Hero_without_Powers in /r/Cheese on August 12, 2019 06:51:26
/r/Cheese/comments/cnjmey/cheeses_from_a_german_grocery_store_bergfex/ewb4tt5/

This is a small wedge of Bergfex, a hard, creamy alpine cheese by the Styrian dairy Schrädinger. It has a solid, smooth consistency and is easy to cut. There are holes in this cheese, although they are rare and tiny. The interior has a light, ebony hue while the rind, which was washed with red mold, is much darker. This wash also gives this cheese a piquant, slightly tangy note which goes well with the comparably creamy taste of the interior. Its flavor is well-pronounced as it is not overly strong by distinctively noticeable. It has a comparably high fat content of 50% in dry matter. All in all, it is a lovely cheese and, in my opinion, one of the better alpine cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on August 8, 2019 06:14:00
/r/AskEurope/comments/cmn3f4/whats_the_most_ignorant_thing_someone_has_ever/ew4mb5q/

> Deutsche Darm I almost died laughing!

Commented by /u/Hero_without_Powers in /r/AskEurope on August 6, 2019 13:47:30
/r/Cheese/comments/axk5nr/whats_your_everyday_soft_cheese/evvp1fh/

Me too, but I still wasn't able to get another piece yet. I fear I need to wait for the festive season :-(

Commented by /u/Hero_without_Powers in /r/Cheese on August 3, 2019 10:46:15
/r/Cheese/comments/ck6u4x/cheeses_from_a_turkish_grocery_store_but_in/evot048/

>did it taste a bit like la vache qui rit? Not at all, it was far saltier and I don't think you could spread it. There are hundreds of different Turkish cheeses around, I found Krem Peyniri only in one single store while other kinds are more common, especially these tin cans from Gazi. I'm extremely confused by this plethora.

Commented by /u/Hero_without_Powers in /r/Cheese on August 1, 2019 06:53:45
/r/Cheese/comments/ck6u4x/cheeses_from_a_turkish_grocery_store_but_in/evosrrs/

>Turkish grocery store That's also what I would choose in German: 'Türkischer Supermarkt'

Commented by /u/Hero_without_Powers in /r/Cheese on August 1, 2019 06:49:04
/r/Cheese/comments/ck6u4x/cheeses_from_a_turkish_grocery_store_but_in/evjwlcg/

Though it doesn't look like much, this is one of my absolute favorites. Krem Peyniri comes in form of a white block in brine and can be cut, but only with caution,because it es extremely soft and tends to break almost instantaneously. There is no rind, no holes or bubbles, just a uniform whiteness. In one word, it tastes amazing. It has a decisive saltiness paired with a creamy smoothness which go together incredibly well. A word of caution: When I googled 'Krem Peyniri' I got an Wikipedia article about cream cheese and this is no cream cheese but what is often called a ['Danish White](https://www.cheese.com/danish-feta/)' or 'Danish Feta'. Regardless of that, is seems to originate from Denmark and Germany yet is sold as a Turkish cheese at a local Turkish grocer. Also, there are many webpages concerning Krem Peyniri which are in Turkish, a language of which I speak exactly 4 words. Does anyone here know more about that? Also another question: How would you describe a store like the one I bought this cheese? It is a grocery store in Germany where the range of products is rather what a store in Turkey would offer, so is it rather a Turkish grocery store in Germany or a German/Turkish grocery store or what? As far as I could tell it is not connected to any Turkish grocery store chain but family-operated.

Commented by /u/Hero_without_Powers in /r/Cheese on July 31, 2019 07:07:28
/r/AskEurope/comments/cifxnz/is_it_common_that_neighborhoods_have_street_names/ev5eil7/

I once visited a city where streets in one are were named after Bird, 'Kibitzweg', 'Rotkehlchenweg', 'Stieglitzweg', Goldammerweg' (didn't even know that there was a bird named 'Goldammer') and in another area the street names were all from German authors, 'Ottfried-Preußler-Weg', 'Christian-Morgenstern-Weg' and so on. Both quarters were built recently.

Commented by /u/Hero_without_Powers in /r/AskEurope on July 27, 2019 09:00:53
/r/DaystromInstitute/comments/ci26do/cmb_201_weapons_and_shields_class_phasers/ev1p2b2/

Sir, I hope this isn't an overly dumb question, but how does the stun effect work? Surely, the energy transmitted via the nadions on impact mostly damages the matter around the point of impact. So how does a hit with a phaser at, say, the buttocks (as it happened to Cadet Crusher during last weeks exercise), stun the whole nervous system all around the body? And as a follow-up: How does the energy the nadions transmit stun the nervous system at all, even if the target were to be hit right at the head?

Commented by /u/Hero_without_Powers in /r/DaystromInstitute on July 26, 2019 13:39:08
/r/Cheese/comments/ci2x7q/cheeses_from_a_german_grocery_store_rewe_exquisit/ev0z507/

This was another experiment and I bought this wedge of Brie mostly because I was curious and it was on sale. If you're here for the review: This was a soft and surprisingly delicate Brie. When I sliced it the creamy interior started to spread out immediately, but only very slow. It might be spreadable, but I don't think so. So I could cut it into slices without ripping them up, but those slices were extremely flexible. The taste was amazing, milky and light with a subtle creamy note. It was a younger Brie since it hadn't developed the strong flavor that aged Brie exposes. So, as you might have noticed, I buy cheese at common grocery stores, but Rewe is some kind of higher-classed grocery store than for example Aldi. I'm not that much familiar with the American stores, but maybe it's comparable to whole foods. I've been to a Target once and Rewe is better than that Target at least. Anyway, so Rewe offers many kinds of Brie, ranging from the cheap home brand ('Ja') over Geramont Brie to Coeur de Lion. And they have their own line of supposedly finer products, which they call 'Feine Welt' (roughly 'Delicious World'). Now I know I can get good Brie at Rewe but how good is their store brand? Turns out it's quite good which delighted me because I've also eaten bland, dry store brand Brie from other stores for the sake of my curiosity.

Commented by /u/Hero_without_Powers in /r/Cheese on July 26, 2019 09:56:16
/r/Cheese/comments/chlnyb/cheeses_from_a_german_grocery_store_asiago_nero/euvv0qc/

As far as I know it is not produced with sheep's milk anymore. There might be some smaller dairies or local brands, but usually you'll only get the cow milk stuff.

Commented by /u/Hero_without_Powers in /r/Cheese on July 25, 2019 10:45:57
/r/Cheese/comments/chlnyb/cheeses_from_a_german_grocery_store_asiago_nero/euuslye/

To get that right: This is a young Asiago, an Asiago Pressato or Fresco, aged about 40 days. It's not to be confused with the Asiago di Allevo which basically is the same cheese (there are slight differences on the time of the day the cows are milked) only that it is poured into smaller wheels and ages for between 4 months (Mezzano) up to more than 15 months (Stravecchio). As for this cheese: The Asiago was solid but a bit elastic or squishy. It was, however, easy to slice. The rind beneath the black coating was barely noticeable and the wedge, as you can see, is riddled with small, irregular holes and bubbles. The flavor was mild and milky, maybe even slightly sweet. It was nice, but the lack of stronger flavours made it somewhat uninteresting. I think it's better eaten paired with something else. Asiago is an old cheese, having a history of about 1000 years. It is prouced in the *Altopiano dei Sette Comuni,* seven viallges on a plateau in the Italian region of Veneto. Fun Fact: Those seven villages, one of which gave the cheese its name, are a language island where the Zimbern live. They speak a dialect that is related to Bayrisch, the dialect of German that was spoken in Bavaria. Most Zimbern nowadays speak Italian and many speak standard German as well. The viallge of Asiago is called 'Sleghe' in Zimbrisch and 'Schlägen' in German. Originally, Asiago was made from sheep milk and only the aged variant was sold. But when in the 1920's the Fresco was introduced, demand grew which is why production changed to use cow milk. When I reread my post I noticed many typos and I hope I corrected most of the errors, but currently we have 39°C (102F) and I can't concentrate properly. I'm sorry about my miserable spelling.

Commented by /u/Hero_without_Powers in /r/Cheese on July 25, 2019 06:19:31
/r/Cheese/comments/cgqgli/cheeses_from_a_german_grocery_store_organic_sheep/eukvm39/

Unfortunately, the package left me with no clue on where this cheese war produced. Actually, when it comes to organic grocery stores, I think Alnatura has a better selection of cheeses (I love their Grogonzola and Taleggio), but the Comte at denn's is quite good. Also, the 'Bockshorn-Charmeaux' is lovely. Both also carry Scarmozetti Affumicate, small, smoked Mozarella balls, that are delicious.

Commented by /u/Hero_without_Powers in /r/Cheese on July 23, 2019 10:54:30
/r/Cheese/comments/cgqgli/cheeses_from_a_german_grocery_store_organic_sheep/eujo75k/

Unfortunately, I can't tell you very much about the background of this cheese, since it was simply named "Bio-Schafskäse" als my local Denn's, an organic groccery store. It's, I pressume, their home brand of a sheep cheese and I couldn't find our what dairy it is from or other related facts. The thing is the organic grocers here in Germany are known to sell high-quality stuff when compared to the usual stores like Aldi so I expected not much but more than I would have from a generic home brand. Well, I was not wrong, but the intensive sourness almost blew me away. It was not acrid or even close to that, but the sourness belonging to sheep cheeses was expecially pronounced here. There were certain note of lemon, as one often find in these cheeses, and a light milkiness. The block itself was firm and solid, riddled with small holes and the surface (there was no rind to speak of) had a shiny hue. I would recommend this cheese generally, for cheese platters or just for dinner: While it surely has a strong flavor, the different aspects, the sourness, the lemon, the milk, work together very well and create a satisfying, pleasing experience. Even people who might not no much about sheep cheeses will find it unusual or surprising but not disgusting.

Commented by /u/Hero_without_Powers in /r/Cheese on July 23, 2019 05:50:22
/r/Cheese/comments/cgc76t/cheeses_from_a_german_grocery_store_roquefort/euh82h6/

>Out of all of the Roquefort I have tried, Gabriel Coulet was the best. Is it sold locally or everywhere in France? I would like to buy some and I can go to the Alsace region quite easy for example, but not to Aveyron.

Commented by /u/Hero_without_Powers in /r/Cheese on July 22, 2019 15:08:19
/r/AskReddit/comments/cbuz8v/what_movie_did_you_go_into_with_no_expectations/euh7lp7/

It's an European movie about a jail in orbit that is overtaken by the inmates, they kidnap the president's daughter and they send Guy Pearce to rescue her. The dialogues are pure gold.

Commented by /u/Hero_without_Powers in /r/AskReddit on July 22, 2019 15:04:11
/r/Cheese/comments/cgc76t/cheeses_from_a_german_grocery_store_roquefort/eug0rx6/

This specific variant of the beloved blue cheese, made from raw sheep milk by French master cheesemaker Gabriel Coulet, won a surprising number of awards in France, i.e. the 'Médaille d'OR au concours général agricole 2010', whatever that may be. You can find more information about the manufacturer in the [according wikipedia page](https://fr.wikipedia.org/wiki/Gabriel_Coulet_(marque)), but unfortunately it's French only. I say this is surprising since I didn't find it especially outstanding among the Roqueforts. It surely is a fine cheese, having the crumbly consitency and the strong, acrid sharpness that is characteristic of the Roqeuefort family. Also, I find the sharpness especially pronounced here while the body itself is firmer than usual. So it is a pleasing, interesting variant of the Roquefort and it's well-made but I don't really see why it is better (or worse, for that matter) than, for example, Roquefort Cantorel or Roquefort Papillon. Maybe my taste buds are not fine enough or maybe I'm a German caveman with no taste for good cheeses, but I liked this one very much. I would recommend it for a cheese platter since it's slightly cheaper than other Roqueforts and offers the full flavor while not being overly acrid. Edit: A letter.

Commented by /u/Hero_without_Powers in /r/Cheese on July 22, 2019 08:04:45
/r/ultrarunning/comments/cf0hmj/spontaneous_100_miler/eu8hsl2/

While I agree with most of what is said here, I try to formulate a bit more direct: You can do it, but most probably you wont do it, you wont enjoy it and you will damage your body to a point where it becomes questionable if you'll ever be able to make a try again. A 100 miler not only needs a lot of running during preparation though this is undoubtful the most important part. You need experience: What can you eat during such a long race, how much can you eat comfortably? How do you deal with the cold during the night and tiredness? Is you running vest/backpack any good? I always liked my backpack until it started hurting the lower part of my back at around 40 miles. Is there a dropbag and what should you put into it? What to take with you on the run? Are you comfortable in your shoes even at 50 mile or 80 miles and so on? Should you carry walking poles with you? Having said that, your enthusiasm and the stubbornness that is characteristic for all ultrarunners will get you tremendously far, even to the finish line. But I wouldn't bet on you, to be honest. While training for a 100 miler you will have to do a lot of longer training runs and I would guess you find them as enjoyable as your marathon. Keep it slow and healthy. Just to make sure: I would never doubt your ability to finish this race or any other and seeing your enthusiasm I'm sure you will celebrate many finishes. Whatever your decision might be, I wish you all the best of luck.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 19, 2019 13:28:58
/r/Cheese/comments/cazc70/cheeses_from_a_german_grocery_store_le_maitre_dore/etey1z1/

No, Gruyere is saltier and less piquant. Personally, I prefer Le Maitre Dore to Gruyere.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2019 05:53:48
/r/Cheese/comments/cbeicq/cheeses_from_a_german_grocery_store_cashel_blue/etexs91/

The Cashel Blue is the first blue cheese ever to be produced in Ireland. This organic cheese is made from grass-fed milk on the Beechmount farm in Tipperary, now by the children of the inventors. However interesting its history might be, the cheese itself has much to offer as well: With regards to taste it's pretty close to [Fourme d'Ambert,](https://www.reddit.com/r/Cheese/comments/aldl5h/cheeses_from_a_german_grocery_store_fourme_dambert/) a french soft cheese interveined with Penicillium roqueforti. In fact, after my first bite I thougth I got the wrong cheese. But while both cheeses are soft, the centers almost being spreadable, the Cashel Blue has a somewhat grainy texture as if the cheese itself was mixed with flour which formed tiny crumbs. Overall, it has a pleasent, creamy flavor which goes well with the moldy tastes since those are not overly strong. Moreover, it's not as salty as many other blue cheeses. While I personally didn't like the texture I must admit that it is well-made, nicely tasting quality cheese. Despite that, it's not overly interesting or outstanding. It can pride itself with not less than four Gold medals from the World Cheese Awards (2000, 2001, 2006, 2010) amongst other accolades. I'm in no position to dispute whether these awards are deserved or not, but I think the fact that this is Irelands first blue cheese surely wasn't an additional obstacle. It's just that I don't see why it should be superior to the Fourme d'Ambert in particular.

Commented by /u/Hero_without_Powers in /r/Cheese on July 10, 2019 05:47:32
/r/Cheese/comments/cazc70/cheeses_from_a_german_grocery_store_le_maitre_dore/etccv3c/

Thanks! So your visit to everybodys favourite confederation was a success I guess? Or were too many of the Swiss cheeses too similar to each other? I've found that many smaller producers just sell their own variant of a Swiss hard chees which basically only differ in name

Commented by /u/Hero_without_Powers in /r/Cheese on July 9, 2019 10:15:30
/r/Cheese/comments/cazc70/cheeses_from_a_german_grocery_store_le_maitre_dore/etc0bmy/

This cheese is a close relative of the [Maître Grotte Chèvre](https://www.reddit.com/r/Cheese/comments/bwnxdm/cheeses_from_a_german_grocery_store_ma%C3%AEtre_grotte/). Both are produced in the Netherlands and both are sent to Tyrol to age in alpine caverns. Unlike the Maître Grotte Chèvre, the Le Maitre Dore is a cow milk cheese. Le Maitre Dore additionally gets washed with red mold which enriches the cheese with this unique tangy piquantness that only the wahsed rind cheeses offer. Rather than being overly strong, this piquant flavor is well balanced against a nice, slightly creamy note. Its body is firm and solid, riddled with small bubbles rather than proper holes which are often somewhat frayed. It has a light yellowish colour. I was surprised that this cheese, as his cousin the Maître Grotte Chèvre, have so much to offer for cheeses that look so plain and simple at a first glance.

Commented by /u/Hero_without_Powers in /r/Cheese on July 9, 2019 07:09:18
/r/Cheese/comments/cantel/cheeses_from_a_german_grocery_store_roucoulons/et9wfv2/

This small wheel of fresh soft cheese is an invention of the master cheesemaker Henri Milleret from his small dairy in the region Franche-Comte. It features a thick, intensivly colored washed rind and firm body. Its most striking features, however, are its overly pungent taste and pervasive smell. Both are the unique sensation which is characteristic for cheeses with rind washed in red mold only stronger more intense than I've ever tasted it before. Honestly, I can't say anything ore about this cheese with regards to flavor and odor than this. The first bite of Roucoulons basically hit me right square in the mouth and drowned any other taste. When I entered my appartement, I could already smell the stench from the cheese in my fridge. Both are not acrid our sour or even piquant but simply incredibly pungent. Now is this bad? Not in my opinion. Admittedly, Roucoulons has not much to offer, no subtleties, no finesse but the sheer power of its taste. Rather than a finely crafted, balanced cheese this is an experiment how far this one aspect of flavor can be brought. If cheese were music, this would not be a classic symphony but Thrash Metal: Good in its own right but surely something for fans.

Commented by /u/Hero_without_Powers in /r/Cheese on July 8, 2019 13:28:18
/r/ultrarunning/comments/c93o3b/ideas_on_how_to_fix_a_running_vest_ud_adventure/est864g/

I don't know whether this is an option for you but you could try to sew it up. I wear a bandage for an ankle injury and one of the seams started fraying. My wife immediately offered me to fix it and it took her about five minutes to make it as good as new. I had no issues with it since then and I wear the bandage during all my runs. She did it in a way such that the new seam points outward and my ankle doesn't rub on it. I showed here your problem and she suggested making a new loop, like [this](https://beschderblog.files.wordpress.com/2013/11/teil32.jpg).

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 4, 2019 14:05:11
/r/Jokes/comments/c8x67a/i_signed_up_for_my_companys_401k/esrxyth/

Pinging r/ultrarunning and r/Ultramarathon

Commented by /u/Hero_without_Powers in /r/Jokes on July 4, 2019 07:34:54
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esotfie/

> Silva Strive light 5 No, wait, it looks really good. If it only had two pouches for bottles in the front.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 13:11:57
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esodpdn/

>bladders are garbage and never work So much this.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 10:50:58
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esnz2a7/

>I once ran home with two crowlers (32oz metal cans) of beer in the main back pocket I'm sold. Thanks for the reply. Seems like I found my vest.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 08:00:15
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esnyzhq/

Cool, I like that the bottles can be stored in different locations. Just one question, doesn't the detatchable bag bounce a lot during running? Do the staps really hold it tight?

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 07:59:10
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esnvu6u/

Thanks for your reply. How much space would the vest have left if I would put two additional 20oz flasks in the back pouch? Is there enough room for that? Also, I own a GPS which is quite bulky, will it fit in one of the front pockets while the flasks are filled? Is there then still room for my mobiel?

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 07:08:59
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esnthlt/

>As for buying one, definitely try to get to a store and try one on I'm currently checking out the stores in my area. Thanks for your review.

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 06:24:41
/r/ultrarunning/comments/c8m7nk/hydration_vests_and_how_to_buy_them/esntfie/

Thanks, that looks really good. Do you have one with a waistbelt or without it?

Commented by /u/Hero_without_Powers in /r/ultrarunning on July 3, 2019 06:23:15
/r/ultrarunning/comments/c6gkfe/any_quick_tips_to_deal_with_intense_heat/es91w00/

By the way, here you can see us: https://koelnpfad.legendstracking.com/#

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 28, 2019 08:24:09
/r/ultrarunning/comments/c6gkfe/any_quick_tips_to_deal_with_intense_heat/es910xi/

Woah, thank you so much, that's the quality advice I was looking for.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 28, 2019 08:10:00
/r/ultrarunning/comments/c6gkfe/any_quick_tips_to_deal_with_intense_heat/es90t9y/

Well no, they admit that they don't have any data prior to 2013 since they started collecting back then

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 28, 2019 08:06:21
/r/ultrarunning/comments/c6gkfe/any_quick_tips_to_deal_with_intense_heat/es8ruzz/

Thanks for the advice. I already decided not to try to make time during the night since this would only slow me down during the day. Inevitably, I will run during the day better not to be too exhausted. >I am somewhat surprised that such a race would proceed in “black flag” conditions Me too, but in 2016 they run on the very day the local heat record was broken, so I guess they know what they're doing. They set up additional water stations anyway. The statistics of the German Ultrarunning Association DUV tell me that nobody died in a German Ultramarathon since 2013. Also we have those small GPS trackers with an SOS-button for whatever they are worth. As for DNF, I'm always telling myself that I have the luxury of quitting right in the middle and take the bus back to the starting point, something that doesn't work in many sports as skydiving or freeclimbing.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 28, 2019 04:42:13
/r/ultrarunning/comments/c6gkfe/any_quick_tips_to_deal_with_intense_heat/es8qs28/

It's one big round around Cologne, the [Kölnpfad](https://koelnpfad.wordpress.com/die-4-bewerbe/koelnpfad/). Edit: I'm so nervous I can't spell properly

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 28, 2019 04:14:37
/r/AskEurope/comments/c6b5pn/have_you_ever_just_taken_a_day_trip_to_a/es8lerc/

Not really a day trip but coffee is so much cheaper in the Netherlands that I occasionally went there to buy some when I was still studying in Aachen. Many people go there on Sunday since the stores are open there on Sunday while they are closed in Germany. Fun Fact: In Aachen we had Aldi Süd and I only realized that I stepped over into the Netherlands in Vaals was when I saw the unfamiliar sign of Aldi Nord. That and the bike lanes which were far better than their German counterparts.

Commented by /u/Hero_without_Powers in /r/AskEurope on June 28, 2019 02:13:41
/r/Cheese/comments/c6fy6a/cheeses_from_a_german_grocery_store_swizzrocker/es8idd1/

This cheese I bought out of sheer curiosity; when I saw the name I guessed that it was some kind of cheap advertisment joke with not very much behind it. However, I've been proven wrong. The Swizzrocker is surprisingly soft for a hard cheese and its rind crumbled when I unwrapped my wedge. The rind also was completely void of taste. The cheese as such is firm and easy to cut. The taste is amazing. It's piquant and strong without being harsh or acrid. There is a certain tanginess that lasts long after eating it. The piquantness is not as pronounced as, for example, in Greyerzer, but somewhat softer yet still prominent. I didn't expect this mix of well-balanced, complementary flavors in such a cheese. There is much to read about Swizzrocker on the internet but there is little substance and far too much advertising. It's made from raw alpine milk and ages for between 4 and 6 months. It seems to be a 'modernized' version of the Tilsiter, whatever that means. The producers try to sell it to younger consumers and in addition to the catchy name there are street food recipes, prize games, the whole marketing shebang. But the cheese itself is a quality Swiss cheese. In my opinion, it's much better than many of the rather uninspired, boring alpine hard cheeses that flood the market here.

Commented by /u/Hero_without_Powers in /r/Cheese on June 28, 2019 01:16:50
/r/Cheese/comments/c5o02m/cheeses_from_a_german_grocery_store_beemster/es3s9jc/

>Outside of Holland, “Gouda” usually doesn’t refer to the city of origin I'm aware of that but it surely should have been mentioned in my post. Sorry, I forgot that. But since you seem to know quite a bit about Gouda (the cheese and the city), is there some genuine Gouda from Gouda? Anyway, I did as you told me and the holes indeed have a certain shimmer. That will come in handy when I buy some Gouda or Beemster again.

Commented by /u/Hero_without_Powers in /r/Cheese on June 26, 2019 13:19:04
/r/Cheese/comments/c5o02m/cheeses_from_a_german_grocery_store_beemster/es2wxeh/

Each time I posted some Gouda here I learned something new about them from other redditors and this sparked my curiosity so I went out and bought something I think the Gouda-affluent members of r/cheese might recommend to me. While the natural rind below the wax layer is comparably hard (I kinda needed to peel the cheese) it got much softer the more I came toward the center of my wedge. The piece war form and didn't crumble or ripe at all. As the name suggests, it tasted piquant, maybe even sharp and had a nuanced buttery undertone which made a tasty combination. There was not even a hint of the acridness of Old Amsterdam. The full, strong flavor earned the Beemster extra piquant the silver medal at the Wisconsin Cheese Contest in 2014. I liked this cheese a lot, it has a balanced mix of flavors that produces a distinctive taste without being too straigtforwarded. It would surely work well on a cheese platter because I believe both cheese enthusiasts as well as layman will find something enjoyable in this cheese. However, I failed at learning something about Gouda. As it turns out, Beemster, named after the city of Beemster in Nordholland, is not a Gouda but only related to this family of cheeses. Beemster contains less salt than Gouda. It is produced by CONO Kaasmakers since 1901 and to celebrate their centenary they were named the Dutch purveyor to the Royal Household for cheese, an honour no other dairy has. Moreover, I was surprised to find out that there are three sharper Beemsters available (Old, Very Old and XO) while there are only two milder ones (mild and piquant). This particular Beemster ages for 6 months while the mild versions only get 1 month and XO has to wait for 2 full years. Accordingly, my cheese bucket list just got longer.

Commented by /u/Hero_without_Powers in /r/Cheese on June 26, 2019 06:29:10
/r/Cheese/comments/c4rai1/cheeses_from_a_german_grocery_store_coulommiers/erxxu7d/

Coulommiers, often dubbed the large brother or cousin of the Brie, comes in soft, large wheels and covered in a fine, bloomy *Penicillium candidum.* It has a milky, nutty flavor and is tastewise close to Brie. It is firm, barely runny and has a slightly rubber like consistency. Its interior has an yellowish-ebony hue. Coulommiers is produced in Île-de-France and Champagne-Ardenne from unpasteurized or pasteurized milk. When unpasteurized milk is used the wheels often feature small red blushs. With age the rind slowly gets browner. Usually, the cheese is let to age between 4 and 8 weeks. Its name is not under any kind of protection like AOC much unlike several kinds of Brie or Camembert. Sometimes it is called Brie laitier Coulommiers. Despite this, Coulommiers seems to be made prior to Brie and is believed to be the inspiration for the latter.

Commented by /u/Hero_without_Powers in /r/Cheese on June 24, 2019 13:06:03
/r/AskEurope/comments/c21t1j/whats_your_favourite_subreddit/erjwazf/

Admittedly, they're posting American cheeses most of the time which is a bit dull. This is why I would like to see more Europeans over there, to enrich the content with European cheeses. I myself post German, French and Italian cheeses whenever I can and the community has been very welcoming. So I kind of get what you're alluding to, but it's in our power to change that.

Commented by /u/Hero_without_Powers in /r/AskEurope on June 19, 2019 08:55:14
/r/Cheese/comments/c224v5/cheeses_from_a_german_grocery_store_bella_italia/erjmlag/

Unfortunately, I've never had Robiola bosina but it sounds like you guys really know your trade.

Commented by /u/Hero_without_Powers in /r/Cheese on June 19, 2019 05:48:49
/r/AskEurope/comments/c21t1j/whats_your_favourite_subreddit/erhn2ig/

r/cheese: The nicest and friendliest people from all over the internet and the single most important food.

Commented by /u/Hero_without_Powers in /r/AskEurope on June 18, 2019 13:23:15
/r/AskReddit/comments/c1w056/what_is_something_you_cant_believe_people_enjoy/erh5o77/

I wish you the best of all luck. r/ultrarunning and r/Ultramarathon will be delighted to hear the story of your race for sure.

Commented by /u/Hero_without_Powers in /r/AskReddit on June 18, 2019 10:23:05
/r/Cheese/comments/c224v5/cheeses_from_a_german_grocery_store_bella_italia/erh17jf/

For some reason or another, my beloved local grocer had Parmigiano Reggiano and Gorgonzola Dolce on sale and some Taleggio which was reduced since it was close to the expiration date and Taleggio seems to go bad quite fast. Coming home, I realised that I bought three of the most famous and well-known Italian cheeses without intending to do so and I decided to share them (somehow) with this sub. I've already written about each of them seperatedly: [Taleggio](https://www.reddit.com/r/Cheese/comments/bp0wxu/cheeses_from_a_german_grocery_store_taleggio/) [Parmigiano Reggiano](https://www.reddit.com/r/Cheese/comments/aztcwq/cheeses_from_a_german_grocery_store_parmigiano/) [Gorgonzola](https://www.reddit.com/r/Cheese/comments/9d82ze/cheeses_from_a_german_grocery_store_gorgonzola/) They were amazing, flavorful and brilliant each in its own way.

Commented by /u/Hero_without_Powers in /r/Cheese on June 18, 2019 09:27:01
/r/Cheese/comments/bzu1qp/your_opinion_on_letting_cheese_expire/er177kf/

>Some cheeses even need to be over their due date to reach their full potential. This, I think, is especially true for washed rind cheeses. On an unrelated note: My in-laws don't eat cheese but somehow had a roll of Harzer in their fridge for whatever reason. Now this Harzer, which basically is your Olomoucké tvarůžky with a washed rind I think, was basically molten. When I opened the package everyone left the room and the dog retired itself to the garden. The taste was icredibly intense. By the way, I slept alone that night, so only 8/10, but would do again.

Commented by /u/Hero_without_Powers in /r/Cheese on June 13, 2019 08:10:37
/r/EuropeanFederalists/comments/bzpm5o/where_should_the_federation_have_its_capital/eqws2w9/

>Krakow Best pick IMHO. Beautiful city, located right in the middle of the Federation (if not a bit too far north, but anyway), a heartwarming mixture of western and eastern European influences and styles. \> Vichy I guess that wouldn't go to well with the French and would stir up some bad memories.

Commented by /u/Hero_without_Powers in /r/EuropeanFederalists on June 12, 2019 13:34:17
/r/ultrarunning/comments/bzrt9f/can_one_100k_totally_wear_out_a_shoe/eqwncpw/

New Balance 1080. I really like them and another pair I owned held up for more than 1200km.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 12, 2019 13:06:57
/r/Ultramarathon/comments/bzrszz/can_one_100k_totally_wear_out_a_shoe/eqwn995/

The shies are still fine, it only feels as if the soles are worn through. I could wear them during the day but they don't really feel like fit for running anymore.

Commented by /u/Hero_without_Powers in /r/Ultramarathon on June 12, 2019 13:06:22
/r/ultrarunning/comments/bzrt9f/can_one_100k_totally_wear_out_a_shoe/eqwmznf/

Do you have any idea how a mixed cart road/road 100k would affect a New Balance 1080? It was about 50k on streets, 50k on cart road.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 12, 2019 13:04:47
/r/Cheese/comments/bzl26p/if_you_could_only_eat_3_types_of_cheese_for_the/eqwmmov/

> I actually go for the older best by date on the outside package I'm not the only one! My wife hates the strong odor of my Limburger. She insists that I store it in a plastic container even if it is still packaged.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 13:02:36
/r/Cheese/comments/bzpefb/cheeses_from_a_german_grocery_store_sixpointer/eqvy4yy/

>missing from the flavor That's exactly what I think is the case for so many Swiss hard cheeses. They are produced by small, alpine dairies and stuff and people just buy it because it is genuine, high quality, alpine hard cheese, with tradition and happy cows and fresh milk, but just because it sells well doens't mean it is good cheese. To add insult to injury, there are interesting, notable exceptions from that like Le Poya, or the Küntener Urchrüter Chäs (or Greyzer for that matter), but you never know before tasting them.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 10:50:01
/r/Cheese/comments/bzl26p/if_you_could_only_eat_3_types_of_cheese_for_the/eqvwr2o/

Limburger is soo good and only gets better and better with age. By the way, Limburger or Harzer with mustard, onion and vinegar on rye is called cheese 'with music' in Germany ("Handkäs' mit Musik"). It's a popolar Biergarten dish.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 10:42:43
/r/Cheese/comments/bzl26p/if_you_could_only_eat_3_types_of_cheese_for_the/eqvw9n8/

[It is.](https://www.reddit.com/r/Cheese/comments/9bt2w7/cheeses_from_a_german_grocery_shop_camembert_di/)

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 10:40:05
/r/ultrarunning/comments/bzrt9f/can_one_100k_totally_wear_out_a_shoe/eqvvuv5/

No, that was six weeks ago and I don't have this particular feeling in my other pair.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 12, 2019 10:38:00
/r/Cheese/comments/bzl26p/if_you_could_only_eat_3_types_of_cheese_for_the/equujwc/

In no particular order: * Buffalo Camembert, * extra old, extra hard Gouda * Saint Agur But honestly, most people here would rather start a revolution than restricting themselves to three cheeses.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 06:35:34
/r/Cheese/comments/bzpefb/cheeses_from_a_german_grocery_store_sixpointer/equtyso/

Once more another hard Swiss alpine cheese, this time made by the small dairy [„Sellthürner Käskuche“](https://www.kaesealp.de/sellthuerner-kaesekueche.html) in the Allgäu Alps. They pride themselves with using only organic milk from local cattle but that's basically everything that speaks for this cheese. It is hard and firm, only around the small bubbles the cheese has tiny fissures. Towards the rind it gets a bit harder but not as much as the change in colour might suggest. Its flavor is lean and light, there is neither substance nor strength to it. Moreover, it is in no way interesting, no surprising note of nut or something like that. I refrain from calling it bland or dull because that would be too much of an insult, but I wouldn't defend it if somebody does. I think that the Six-Pointer is a cheese aimed at a certain target group: It is produced with organic, local milk, in a small traditional dairy which was founded in 1907 so they advertise this cheese in organic grocery stores to people looking for some kind of 'Swiss authenticity' which a common Emmentaler or Greyzer might not possess. If so, I believe that most buyer will be disappointed. By the way, I don't know if it's okay to post the link to the dairy, if not, please feel free to remove my post. As you might see from the text, I'm not trying to advertise something here.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 06:30:08
/r/Cheese/comments/bzbk04/cheeses_from_a_german_grocery_store_le_poya/equnx94/

It's mostly Alnatura, Denn's or Rewe, but I don't know if these have subsidiaries in the US. However, you've got amazing cheeses nonetheless.

Commented by /u/Hero_without_Powers in /r/Cheese on June 12, 2019 05:45:36
/r/Cheese/comments/bzbk04/cheeses_from_a_german_grocery_store_le_poya/eqrgof3/

Thanks, I really appreciate this sub's friendliness and enthusiasm in general and your reply in particular.

Commented by /u/Hero_without_Powers in /r/Cheese on June 11, 2019 09:40:41
/r/Cheese/comments/bzbk04/cheeses_from_a_german_grocery_store_le_poya/eqra4om/

Le Poya is a spicy, aromatic hard cheese from the Swiss rgeion Fribourg. It's produced locally with milk from local cattle and named after the tradition of the cattle drive ('Poya' in the Swiss variant of French) in the beginning of summer. Its rind is washed with salt water repeatedly and is hard and tends to break while being cut. The cheese itself darkens a bit towards the rind and its taste gets slightly drier. In my opinion it is a simple cheese, just being strong, flavorful and intense. Its body is firm without breaking or crumbling. That makes it, in my opinion, one of the better Swiss hard cheeses which sometimes I find somewhat uninspired.

Commented by /u/Hero_without_Powers in /r/Cheese on June 11, 2019 08:05:17
/r/ultrarunning/comments/bxmq5v/is_it_okay_to_not_run_at_all_in_the_week_or_two/eq9balo/

From my personal experience I would suggest to run a bit at least, maybe two runs a week of about 10k or something and no running three days prior to the race. Running, as every other type of sports, uses and strains certain muscles more than others. Without some kind of proper exercise, our body breaks down unneded muscles incredibly quick which is why after a enlogated running pause it is hard and often painful to start again and regain your former strength. Now every person is different, but for me this already starts if I'm not running for two or three weeks. Once I did a 100k and just did some bike riding for the last three weeks beforehand and the simple act of running was incredibly hard for me since I was not really that used to it anymore. That being said, I finished nonetheless so it's not as if two weeks of 'abstinence' will definitly cause DNF but I believe you will enjoy your race much more if you do two or thee shorter runs before the event.

Commented by /u/Hero_without_Powers in /r/ultrarunning on June 7, 2019 04:55:30
/r/Cheese/comments/bx5sai/camembert_di_bufala_with_black_truffle/eq63gpw/

Camembert di Bufala is cheese perfection already on its own, but adding truffle to it seems almostover the top. I like it, it makes a decandent delicacy even a bit more decadent. Does the truffle really add that much to the overall taste?

Commented by /u/Hero_without_Powers in /r/Cheese on June 6, 2019 07:38:16
/r/Cheese/comments/bx2mm4/cheeses_from_a_german_grocery_store_küntener/eq6352l/

Unfortunately, I hadn't had it.... yet.

Commented by /u/Hero_without_Powers in /r/Cheese on June 6, 2019 07:34:43
/r/Cheese/comments/bx2mm4/cheeses_from_a_german_grocery_store_küntener/eq2r16o/

And yet another hard or semi-hard Swiss cheese, this one made by the organic dairy 'Chäsi Künten' from fresh milk. It's firm bot not hard, think of an Edammer or a young Gouda. My first impression of its flavor was disappointing since, except for a milky, mild taste, there was not much to it. But then the aftertaste came with an encouraging spicyness and a underlying solid, definite nuttiness. The spicy in the taste comes from the original 'Urchüter Sud' with which the cheese is washed during production. This surely is a cheese to be eaten on white bread without any other additions or even better without bread since although it's flavors are definite they are easily overshadowed by other tastes. Also I would recommend not to put it on a party cheese board since these savors really need a certain concentration during consumption and might not even get noticed by anyone except the attentive cheese lover.

Commented by /u/Hero_without_Powers in /r/Cheese on June 5, 2019 09:48:34
/r/Cheese/comments/bwnxdm/cheeses_from_a_german_grocery_store_maître_grotte/epytnwk/

This wedge of fine goat cheese is a rather european cheese: Its name is French, obviously, and it's made in the tradition of hard cheeses from Alsace but by Dutch Maître fromagers close to the shore of the northern sea and afterwards the wheels are brought to Tyrol, where the cheese is let to age in some caves. These influences are all somewhat noteable within this cheese while eating: It has the firm and solid consistency which one often finds in younger or middle aged Goudas and a certain spicyness that is own to goat cheeses. In this particular cheese, the goats only fed on fresh grass. Its taste is full and pronounced, salty and milky rather than creamy which, I believe, comes mostly from the goat milk. All in all I liked this cheese, although the story behind it is better than the product. Yet it is a nice take on goat cheeses and pleasing while still offering some delicate flavors.

Commented by /u/Hero_without_Powers in /r/Cheese on June 4, 2019 08:17:17
/r/Cheese/comments/bugzna/cheeses_from_a_german_grocery_store_saint_agur/epc17a3/

This rich, full french cheese is a staple that nearly every grocery store here carries, at least prepackaged in wedge-shaped plastic containers. At cheese counters you can be sure to get Saint Agur cut freshly from the octagonal loaf. Its texture is smooth and creamy since it is made from pasteurized cow milk enriched with cream, making it a double-cream cheese. It's olive moldy veins are from Penicillium roqueforti, the same type of mold that gifted so many great mold cheeses to us. Accordingly, it resembles a Roquefort in taste but slightly more buttery, creamy and finer; the spiciness of the mold is not as pronounced and strong in Saint Agur as, e.g. Roquefort or Bleu d'Auvergne. This cheese is made by the French producer Savencia Fromage & Dairy (formerly Bongrain) in the Auvergne. There is neither a saint by the name St. Agur nor a town. As I said, this cheese is available basically in any store in Germany because it is a tasty, sharp blue cheese but not overly strong or acrid which is why it became a staple for cheese platters and cooking although Gorgonzola still is far more popular in warm dishes.

Commented by /u/Hero_without_Powers in /r/Cheese on May 29, 2019 12:58:03
/r/AskEurope/comments/bubkbb/what_do_you_think_of_the_bbc/epaq58q/

Their podcasts were a treassure for me when I learned for my English certificates. I still like to listen to many of them. They offer high quality with regards to bot language and content.

Commented by /u/Hero_without_Powers in /r/AskEurope on May 29, 2019 08:10:09
/r/Cheese/comments/bu2acn/cheeses_from_a_german_grocery_store_dutch_classic/epa6nqi/

>The cheese may be salty, but those specks do not contribute to it. Thanks, that was really interesting. >Also, the cheese is called Noord Hollander. It was advertised as 'Noord Holland Gouda', it said so on the package, and on Amazon it's advertised as Noord Holland and Noord Holland Gouda. I'm aware of the difference between Noord Holland Gouda (or Noord Hollandse Gouda which is its Dutch name and furthermore BOB-protectet) and Noord Hoolander. However, you might be right concerning the name but if I'm wrong I hope my error is understandable. I also edited my original post accordingly.

Commented by /u/Hero_without_Powers in /r/Cheese on May 29, 2019 05:41:04
/r/Cheese/comments/bu2acn/cheeses_from_a_german_grocery_store_dutch_classic/ep61mdk/

Bear with me, this one I did for scientific reasons. If you just wand a review of this cheese, skip to the fourth paragraph. When I visited the US it became clear to me that US and German grocery stores are extremely different. For one, I believe that it is easily possible to buy high quality cheese in a German grocery store when you know where to look and what you're looking for. From what I've seen in the US, it seemed more complicated to me over there. Yes, I know about Whole Foods and the like but I feel that Aldi here in Germany carries some better cheeses than, say, Walmart or US Aldi. That is not to say that every Aldi cheese here is great, far from that, some are terrible, but some, I reckon, are quite good. Hopefully I could make my point clear: While I'm aware of the fact that there are amazing, tasty, high quality cheeses available both in the US and Germany, I tend to think that, on average, it's easier to get a 'good' cheese at an common German grocery store than an American one. So what does this have to do with this particular cheese? Well, that's what German Aldi considers a fine, high quality old Gouda. It's a store brand, so here I could taste what Aldi's own cheeses are up to. Of course some fancy brand Gorgonzola sold at Aldi during Christmas season is pretty darn good, but what about Aldi's own brands? So on to the cheese: This is an Noord Holland Gouda (or Noord Hollander, see the comments below), aged for 12 till 14 months. It features large salty flakes and has a sleek, oily texture. The loaf is hard but firm, and while the cheese tears when being cut it seldomly crumbles. It is intensively spicy and salty with a strong, fatty note beneath the cream. The taste is really punchy without being overly acrid. Actually, I liked this cheese. Admittedly, there are better old Goudas, but this one has its own charm. It's a bit like the Hulk, it's not subtle, not delicate, but overly powerful in every aspect, strongly salty, pungent, buttery, tasty. It's on Amazon, if you want too get a taste of it.

Commented by /u/Hero_without_Powers in /r/Cheese on May 28, 2019 13:11:59
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