kyrasantae | How to Make Bibbeliskäs (...in Canada)

Bibbeliskäs ("chick cheese") [German Wikipedia] is a South German food that I first encountered when Matthieu (he's from Strasbourg, so he's had exposure to South German culture) made it in Finland. It's sort of a thick cheese sauce. I'm currently eating it spread on bread, but it goes well with anything, really. You can even eat it straight if you want. It's ideal for onion lovers.

Naturally, there are a few tricks up my sleeve.

	Here are the ingredients you need: Quark (a type of cheese) Whipping cream Onion Garlic Chives Salt, Pepper, Sugar (to taste)
	Because I'm a poor student, I don't have a mixing bowl, so I'm using a tupperware box instead. I hope it's big enough. Whippin' up the cream with a brand new whisk.
	Here's the container of low fat quark ($5.99 at Superstore). It says it's "70% less fat compared to our regular quark", but I've never ever seen the "regular" quark sold. So I wonder if these guys even have such a product. Quark is much more readily available in Europe than it is here.
	This is what the stuff looks like. It's pretty wet, with the texture of cheap ice cream, but it tastes like the solid part of cottage cheese without the salt. You can freeze this stuff, you see, and part of it was still a bit frozen. I guess that's how it's shipped to the supermarket.
	Mix the quark into the whipped cream.
	At first I was worried that the cream would make the whole thing too runny because I didn't whip it all the way (my wrist hurts, and it's not meringue, after all), but it seems to have mixed fine.
	Om nom nom, cheese.
	I diced up the whole onion. I don't think I've cried this much over an onion before. It seems like a lot, and I think the onions I chopped up for Matthieu were a lot smaller. Maybe typical onions come smaller in Europe :P
	Now I'm a little concerned about the volume of this container. Here's some garlic. The recipe only asks for one clove but I really really like garlic.
	I chopped up the garlic and crushed it with a spoon.
	I cut up half of the package of chives and mixed that and the garlic into the whole thing. (Yeah, the lens cover on my camera is being sticky. Nice effect, though.)
	Help, I'm overflowing, but I'm done!
	I put some of the bibbeliskäs into the quark tub so I could store the darn stuff in the fridge. Now because I'm a little silly, I'm gonna give both of these tubs a different twist.
	Obligatory Finnishness - I added some Finnish mustard to this tub. Finnish mustard has hardly any mustard flavour, but it's slightly sweet and definitely has some colour (of crap). I'm running out of this stuff, so I really really hope that K&K (the European import shop here) sells it or it'll be another nail in the coffin for the "claim" that Edmonton is "better" than Calgary. (One thing that Edmonton has over Calgary is that there is actually is a Finnish-Canadian community organization.)
	Seeing all that cheese and onion and chives all mixed together really reminded me of the dressings one puts on a baked potato. What's missing? Bacon. Remember, kids, soak up the grease with a paper towel or newspaper and throw it in the garbage. Don't pour it down the sink, or it will eventually make a disgusting mess and a clogged sink (like 4th floor kitchen last year).
	The other tub: Bibbeliskäs with bacon bits.