Undoubtedly. Why would anyone eat vomit regularly? Even irregularly sounds too much, but as I said, lack of taste is no sin, it’s just sad. Enjoy them!
Indeed. Anyone who finds the abomination that is sauerkraut clearly has no taste at all and can’t be taken seriously.
I do feel very sorry for you.
Oh…you’re triggered again! Chill, it’s ok. Lack of taste is OK, it’s simply a reflection of your poor food culture, it’s not a reflection of your personality.
You’re all very entertaining…first world problems?? 
So what’s your own home food culture, or is that not up for discussion…?
As far as I know it’s quite good, more Greek like style. Gaburko won’t agree with the “Greek” thing of course. 
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Mediterranean-Balkan cuisine. Something with too much flavour and variety for mushy pea eating folk. I’m sorry, we’ll never agree on your poor food choices.
On the contrary. I’m not Greek, but having lived in Greece i find their cuisine deep, amazing, sophisticated and exceptionally underappreciated. You’ll never find anyone arguing online about moussaka as you’ll find scores of energetic Brits arguing about mushy peas.
Why is it poor taste if someone likes it? My country is not known for good food, only the indonesian influence, but I still love a kroket or bitterbal.
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How do you like your moussaka? Potatoes or eggplant? We can argue about this!! 
Frankly I’m glad energetic Brits defend their mushy peas, I’d do that too! 
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Eggplants, of course! Fried and layered at the bottom. Potatoes are best left for oven baked with butter, olive oil and herbs
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Once I’ve tried a trick with layers of fried zucchini…it was tasty, but it turned out a bit “mushy”…
Zucchinis’ role in moussaka is exactly the same as puke in peas - it provides much unnecessary mushiness when non is needed
Oh, dear. I had just penned potential menus for the holidays when I read this thread. One starter is truffled pea puree with garlic prawns on top. Woops!
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Sounds delicious.
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It’s ok, we get it. There’s no need to stay in the closet any longer, it’s ok for you to come out and admit that you actually do have taste and secretly like mushy peas.
Why else would you be so obsessed by them.
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Have you checked the larger migros/Coop? I have not looked for a long time though, but I used to see it frequently. Maybe something one can find at the Globus. I hadn’t thought of freezing it though. Good idea. Used to get a preparation of pickled beets and horseradish (it was a kosher thing) in the US. very nice on stuff.
Uh-oh. I just made my own sauerkraut. It’s delightful. But I won’t offer you any. It’s totally fine. I have a hard time eating truffles unless they are chocolate ones. But maybe the (non chocolate) truffles I’ve had were not good enough.
And as for the Dutch thing… a kroket is a beautiful thing.
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No I haven’t actually, I don’t often go to the big ones.
But I checked Migros online, found one only and then went through all the Winterthur and surrounding Migros for it (“Verfügbarkeit in Filiale prüfen”) and none had it! Not even Rosenberg.
I freeze all these things, some cut in for me practical bits like Ginger, Horseraddish, even Grana (which ever type 
)
Also Lime-Leafs, Kurkuma …
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I must have done something wrong though, as the recipe looked much better in some pictures.
There are people who use zucchini as layers for the moussaka, but there is a different type of zucchini, which I never found here, you know the very light coloured one.
I just read an article about why some Turkish “Pilaf” is creamier than others; apparently they add paste orzo in it, which I think it’s a bit of an “overkill”. (but it could be very good of course)
Every local cuisine evolves in time - the more new ingredients are available, the better.
It’s funny - when we visit my mom she’s cooking stuff like salmon etc. which is cute, but is exactly what I’m fed up with here; I want local cuisine not what I can find every day here too. At least local species of fish, not the boring salmon some people still think it’s “special” back home.
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Zucchini tend to get unpleasantly mushy when fried. This is why the “traditional” moussaka is with pan fried eggplant as a base. I’ve had versions with zucchini and although the better ones were decent, they are no match for a proper one with eggplant. Essential though, it salting the eggplant to draw out the moisture prior to frying.
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