The opposite of bland is probably flavourful

Fatty.

Is lynching black people one?

I would say high fat and/or high sugar.

Some wines are identified as rich (little fat)
Soups like beef burgundy is usually described as rich
Something like a rose based syrup might be described as delicate by some if only eating a little (the floral is delicate maybe, the sugar and fat is rich)
So yeah fat for sure but also the flavor characteristics-floral vs herbal vs dairy maybe

L'Académie Française disagrees. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong

There is the same issue in French that the lack of accent can change the meaning, so the French Academy does recommend putting accents on capitals. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong

Newspaper title "UN INTERNE TUE":

• Un interne tue: medical intern kills
• Un interne tué: medical intern killed
• Un interné tue: institutionalized patient kills
• Un interné tué: institutionalized patient killed

Example from https://www.projet-voltaire.fr/ressources/accent-majuscules-capitales/

I hate this image now I'm hungry.

Gâteau basque and Basque cheesecake are different cakes.
The first rather comes from the French part and the second rather comes from the Spanish part (Basque: euskal gazta-tarta, Spanish: tarta de queso vasca).

Basque cheesecake

Gâteau basque (usually with cream filling, sometimes with local black cherry jam)

If anyone goes to the French Basques country, I highly recommend buying the ones from Maison Gastellou, both the cream version and the cherry version are marvelous.

German here 👋 When I ate my first American Cheesecake in the US I actually thought that something was wrong with it and I let the others at my table which were all Americans taste as well. They all said it was alright. It was pure sweet and almost inedible for my German cheese cake taste. I never ate one after that experience 😅

then you'll have to eat my other ice creams

Maybe they just ran out of dots.

Japanese cheesecake doesn't care. Japanese cheesecake loves itself.

I'll take two of each please.

proves that they are from new yörk

You're free to remove it but it also adds texture.
The taste of the rest is lightly sweet so I guess it should be good even without it.

No, like, it fell together. Like a souflé.

Can we talk about crust? Shortbread and flaky crust is tasteless. Cracker crumb is vastly superior 💁🏽‍♂️

ok that one looks exactly like what i would imagine if i heard the words "polish cheesecake"

Biscuit base is the only way 🙏

Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅

Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁

Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge.

This is the kind of culinary aggression I can get behind .

Luckily there is a rule for that. You just add an "e". Germans will know when they read Kaese that it means Käse(cheese).

ä=ae
ö=oe
ü=ue

And bonus ß=ss

Quark cheese had been known to spontaneously pop in and out of existence with its anti-quark cheese counterpart, at which point the collide and annihilate each other in an intense burst of radiation.

This 'no bake' cheese cake is more common during the summer.

I think, at some point, the recipe once was printed onto the packaging of Philadelphia.

Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff.

Yeah, for a lot of people it is. German cheesecake is garbage still.

Interesting, I didn't know that, thanks!

Never struck me to think of Ostkaka as being in the same category as Cheesecake, even though the translation clearly is the same.

Regardless, I would trade any of the other nationalities cakes for the one we have. Except the Japanese one, I think it's mediocre

Usually I don't like chocolate in cheesecake either but that one particular formulation somehow works.

Fuwa-fuwa chiizukeiki!!!!! 🤤

It sounds like you've only tried the baked goods from the konbini. Yeah, Famima baumkuchen is gonna require a beverage to help it go down.

But go to an actual bake shop in Japan, and they take as much pride in their craft as anyone else in Japan. There's a reason the Japanese have earned a reputation for excellence.

Also, while you're correct about Japanese desserts being less sweet, that's part of the reason I like it. It isn't as nauseatingly sweet as the stuff in the US, which loads everything with sugar. Japanese cuisine in general is about subtle, delicate, balanced flavors, not overpowering your taste buds.

Even in Europe, desserts are more balanced. In America, it's like you'd think the sugar lobby was entrenched in politics or something, with how ubiquitously everything is over-sugared.

It is. Don't let the haters fool you.

that polish shit looks like it fucks

For someone who doesn't like cheesecake you sure sound like you've eaten a lot of cheesecake. But I admire your thorough research in determining that you don't like cheesecake.

I have tried the German and New York and they were both good in different ways.

Nobody can pronounce cheesecake

I always fall for the old "you've gotta try this!"

"Ah shit it's cheesecake .. again."

How about pineapple?

Kasekuchen looks so good

I went to the US in the early '90s, I tried a McDonalds to see if it tasted the same as an Australian version, i couldn't eat it, I had one bite.. went wtf, again, gagged a little and gave up, the bun was toxic sweet. i initially assumed it was a joke that staff had played, putting sugar on the burger becase of my accent or something but no that's just how sweet it tastes apparently

That same influence in The Philippines, the bread there is mostly inedible, so sweet, similarly pastas etc

I want one now, it looks delicious

They all about that fuafua

Are they all Czech? I'm too ignorant to tell slavic languages apart.

Wrote I wrote though was a romanized version of ふわふわチーズケーキ, which is Japanese for "fluffy cheesecake" and is what the one in the top left is called

Ah! Thanks for that word!

You missed one of the most famous styles? Basque Cheesecake

It's from a trashy Czech cooking TV show. None of the contestants knew what cheesecake meant, only the last one translated "cake" into Czech, said "Cheesic Cake" and felt smug about knowing a thing.

Just put it in my mouth.

I seriously think the fluffy Japanese kind are way overrated. Although, there is this chain called Pablo that makes droopy cheese cake in a tart shell. I dunno if there's a specific name for that kind of cheesecake; I really like those. I also like Käsekuchen and NY style.

I guess that's what I get for learning French during the age of typewriters (my formal French education ended in 1981 and I've only spoken --never written-- it since then).

No bake cheesecake (no gelatin) is the best kind

Made a honey and poppy seed ricotta cheesecake once with sweet marscarpone on the side. It was delicious.