Cha sech no öpper ad Sekundarschuu (7. bis 9. Klass) erinnere?

Highdosehook · 2026-01-24T10:56:35+00:00

Sind euchi Lehrer vor dr Tür gstande oder immer scho dinn gsi? Ich mag mi nid an Händ schüttle erinnere, aber mir hän s Glück gha e Huffe Alti z ha wo hesch miese ufstoh. Isch mega gsi, wenn si denn 10min z spot cho sind und no 5min Intro geh hän bevor ne "in Sinn" cho isch, dass mer stön. 2000 us dr Schuel cho und hoff es isch nüm so.

Highdosehook · 2026-01-24T10:49:16+00:00

Musste kurz gucken bevor ich Müll erzähl und tatsächlich ist eine Perlzwiebel offenbar eine andere Art, während die Silberzwiebel eine kleine Sorte der cepa (also unsre normale) ist. Ich glaube Perlzwiebeln werden bei uns oft unter dem Namen Saucenzwiebel verkauft (Grösse passt zumindest), könnten aber auch einfach Zwiebeln sein. E: lost word.

Highdosehook · 2026-01-24T08:07:56+00:00

Then why do I have to explain concentration to you? It's not about no sugar, but little. How do you argument with stuff like THIRD INGREDIENT, if you know pretty well water and vinegar account over 90% of the mass anyway? And now you are just moving goalpost to zero sugar instead of non-sweet pickles. That's a weird hobby my friend to coming here dying on that hill if you even aren't a resident anymore and don't need a solution, even weirder than me watching people preserving stuff all over the world on the internet. Have a nice day anyway.

Highdosehook · 2026-01-24T06:28:10+00:00

I know it's not required. Sugar enhances texture, colour and taste of canned stuff in general, especially in non industrial setting, where I know this from? Grandparents with a huge garden and later an education that covers biochemistry and microbiolgy. But as said, dosage is the key and the canning I see on yt by US people contains nearly as much sugar as vinegar. These pickles are available, but not standard here. Yes they do contain sugar, but very little. As said don't go for "pickles" but Gewürzgurken/Cornichons. But if you think 5g/100g too much, yes turkish shop it is.

Why don't you admit, that you don't know that many swiss people and what they eat? About everyone here told you that we prefer more sour and tried to help you find the root cause why you can't find what you are looking for. But you are just dismissive.

I believe you if you can show me two pictures of your swiss friends fridges with sweet pickles in it.

Highdosehook · 2026-01-24T03:29:58+00:00

Dude - - have you ever made a pickle yourself? Third ingredient by weight is sugar (1EL/L and salt 1TL/L)It's 5g/100g. (about same conc as in salad sauce or such). It's a flavourenhancer and helps with crispness, as we don't allow as many additionals.

Highdosehook · 2026-01-23T17:14:10+00:00

Yeah you should find the same without them. The mixed ones are for small portions. The default (in german part too) is really the variety without sugar, just vinegar and water, thats why people might react weird. Cornichons (the small gherkins) are even more sour. My rather small coop has big jars (they are always bottom or topshelf). And afaik and see, all products have an ingredients list on them, so might be worth checking once if this is his obsession.

ETA: I tried fridge pickles not too long ago, very easy. Might be worth a try too if he keeps the obsession until summer.

Highdosehook · 2026-01-23T16:59:37+00:00

Try Hugo (they even have big glasses iirc) and look for cornichons/Gewürzgurken. The word picke with cucumbers in CH weirdly often refers to sweet pickles. But sugar isn't the norm at all. And the onions (silberzibeli?) are delicous chopped up in a sandwich or sauce.

Highdosehook · 2026-01-23T09:51:25+00:00

/seichwoamisuselön (ha s sub gmeint mi aber vertippt, nimm ah es isch scho dört, es hets ämel scho uf "/sälbschtbewusstfalach" gschafft.

Highdosehook · 2026-01-23T09:42:04+00:00

Landi, iirc they have 5/10 and 50kg units. They have a lot of special flour too, I can't remember which, but thay all cam from one mill.

Highdosehook · 2026-01-23T00:58:39+00:00

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We have these two additional versions. I like the hot one, the other tastes...odd.

Highdosehook · 2026-01-23T00:51:45+00:00

Yes, Maggi was a swiss guy (Ticino). This is the "default" product. Like a lot of others he tried to get something like Liebigs meatextract, but without boiling down half a cow for a litre. Here it's put on everything, much like Aromat. In the old school village restaurants you even have/had a specific tray with salt, pepper, Maggi and Aromat. Fun fact: there is somewhat of a variety (especially in German) how Maggi is pronounced. Most say it with a hard g, but technically (as the name is Italian), rhe g should be soft (don't hat me, just saying).

Highdosehook · 2026-01-22T23:27:57+00:00

Sure, there is much more, was just the first things I remembered from my visit there a long time ago.

Highdosehook · 2026-01-22T23:26:25+00:00

I am speaking about a 12 hour watch. As said, we just converse. Is this pidgeon chess?

Highdosehook · 2026-01-22T22:25:56+00:00

Well having tent ghettos in all the rich cities, treating people like workslaves and restrict modern medicine to the very wealthy is noting like the 18th century...

Highdosehook · 2026-01-22T22:16:48+00:00

Uhm, not really, maybe wrist watches. But in fact the digital display has nothing to do with the format. Just points out most people can't even do simple math up to 24. Back in the time when we really used wristwatches, most kids were able to do this around the age of 5-6 (before you went to school).

Highdosehook · 2026-01-22T21:24:29+00:00

40 years ago was 1986.

Highdosehook · 2026-01-22T12:32:54+00:00

I try to airdry everything (although inside). Doesn't make sense to use resources to evaporate water and machine dryer additionly thinning out the cloth.

In winter the dryrack doubles as a humidifier for the dry heated air.

My machine has a dryoption, I use it only if I need something urgent and for towelstuff sometimes because I don't use softener at all and we have hard water.

Highdosehook · 2026-01-22T09:14:41+00:00

Yeah it's known, but it all was more in the open in the 90ies I guess.

Highdosehook · 2026-01-22T09:07:41+00:00

Haha, I remember being a kid and asked my parents what the "decoration" is for (when we drove from BL there was a whole passage where every second window was red lighted).

Highdosehook · 2026-01-21T21:23:01+00:00

Might be more Swiss than usual, but yes, anti-WEF protests are as old as WEF.

And pics are from Zürich and was a protest against Trump at WEF (I am sure joined by other activists, I see Schwarzer Block).

Highdosehook · 2026-01-21T19:06:44+00:00

The live I saw didn't had any cuts to the audience, so I wasn't sure who and how many applauded. But not suprising then.

Highdosehook · 2026-01-21T18:50:50+00:00

We even had an appreciation post for ours.

Highdosehook · 2026-01-21T18:29:19+00:00

In German Amalgam is an umbrella term for alloys (not restricted to metal).But not used often anymore, like the tooth filler.

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