OINKTELPRO

It’s a pig

That must be why they are so full of it.

Also pictured: your life after dating her

In German, gift means only poison.

Don’t come to Germany bearing gifts (presents are okay though).

Every chihuahua I’ve ever met seems to think that

Galileo Pimento

Sheesh, talk about kicking a man when he’s down, for the purpose of scoring political points.

Okay doomer

Oh wait, that actually exists on Lemmy? Nice

Honestly, I’ve seen that more often in higher end sushi (i.e. sit-down restaurant) than in the cheap kind (i.e. grocery store takeout). Or perhaps it’s a bell curve, where the center consists of “this is expensive enough already, let’s not waste food by throwing parts of it away”.

I think ultimately, it really comes down to presentation. Cutting the roll after frying it exposes the center, which makes it look colorful and appetizing. If you battered and fried the pieces individually, they’d simply be brown on all sides and look like oversized pickle chips. It basically makes every piece into a (double) end piece.

You can cut off the ends, and the middle SHOULD be undercooked (raw, in fact), that’s kinda the whole point of sushi.

Sure, but that still adds unnecessary prep time.

If you’re making a roll from scratch, it’s simply faster, easier, and more practical to fry the entire thing before cutting it. But yes, if you wanted to do this with individual pieces, I’m sure that would probably work.

Usually that’s done by battering and frying the entire roll before cutting it.

Doing it with individual pieces is possible, of course, but it massively increases the chance of overcooking the center, which usually is not desired.

Well, if you’re already going to waste pack of sushi for the purpose of making a shitpost, might as well use the cheapest one you can find

Bochum breakfast: Kaffee, Kippe, Korn

Well I’m definitely going to need a a Parisian breakfast after having all of that

Joke’s on them, haggis is illegal in the US

Oh, okay then. Thanks for the praise, I was literally just being lazy.

Technically, there are two different ch-sounds (in standard German, that is). One is softer and more akin to hissing, like in Milch, and one is sharper, like in brauchen.

If we’re sticking with the Spanish comparison, you could say the first one is kinda like Juan, and the second like José, though I guess that also depends a lot on the dialect. I don’t really know much Spanish tbh, so it could also be more like the difference between Spanish Spanish and Mexican Spanish. Basically what I’m saying is that the way j is pronounced in Spanish is the closest equivalent to how ch is pronounced in German that I could think of.

IDK if there are any specific rules, but which one is correct seems to be mostly based on the accompanying vowel.

A, O, U all generally use the harsher one: Bach, Buch, doch, Koch, Drache, Fluch

I and E generally seem to use the softer one: ich, dich, Blech, Pech

HTH

I can’t quite tell if this is sarcasm or not, but either way, I would really recommend watching some YouTube videos on the topic, because pronunciation is a lot easier to communicate verbally.

Also, as the other commenter pointed out, I overgeneralized my statement and there are certainly words (like China or Chemie) that start with a ch that’s not commonly pronounced as a k (except in some dialects).