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Home-style cooking with OnkelC, Vol. 1
- Thread starter OnkelC
- Start date
- Status
Souldriver said:
OnkelC said:
I'd have to second OnkelC in this matter: do it with fresh tomatoes, that are actually ripe (best way to ensure this is to grow them yourself....or go to somewhere like an organic farmers market) - not tomatoes that have been picked green and left sitting in a ripening shed for a few weeks.
There's a dramatic difference in taste thats hard to explain unless you've had REAL tomatoes.
The stuff you buy frozen with the "ketchup" is much saltier, and lacks the acidic tang of the tomato - and is usually loaded with sugar too.
Rei_Toei said:
In the UK they are called "Prawn Crackers" - that probably doesn't help any other english speakers though....
Enjoying the thread by the way - if I ever make anything that isn't pre packaged I may contribute (in fact made my version of austrian dumpling soup yesterday, but didn't have camera nearby...)
(by 'my version' i mean it's probably so different as to be unrecognisable)
Special update:
The dish for tonight is cancelled due to an invitation for dinner.
As a little compesation I am putting together a little post about acquisition of foods and other necessities of life in Germany, my little field trip to the backland of todays morning and some elaboration about the total costs of food and living over here in general.
Pics are uploading, stay tuned.
The dish for tonight is cancelled due to an invitation for dinner.
As a little compesation I am putting together a little post about acquisition of foods and other necessities of life in Germany, my little field trip to the backland of todays morning and some elaboration about the total costs of food and living over here in general.
Pics are uploading, stay tuned.
Yesterday I got to know some new (for me) midnight snack: doritos covered with cheese heated shortly in the oven. Not only simple to make but a welcome addition to the repertoire of night snacks, lately mostly enormous quantities of Döner Kebab. And the girl introducing me to this fabulous stuff was nice too. /happy
psycho_snake
I went to WAGs boutique and all I got was a sniff
Dammit, my mum is cooking dinner for guests today and she was cooking some really good stuff, but its too late to post the recipe with pitures because she has done most of it. I promise I will post a recipe eventually.
My mum was cooking couscous and a creme caramel. couscous is a weird name for some arabs because in some arab dialects, cous means vagina:lol
My mum was cooking couscous and a creme caramel. couscous is a weird name for some arabs because in some arab dialects, cous means vagina:lol
I was asked in another thread about the total costs of living here.
Since this is the cooking thread, I will start with the costs of eating and cooking.
To keep it simple, I will post the costs in Euro only. You can use the following exchange rates as of today:
1 Euro equals roughly:
USD 1.28
CAD 1.44
GBP 0,68
JPY 148,33
SFr. 1,58
The cost of the dishes posted so far were 60 to 70 EUR in total.
All dishes were cooked to easily feed three to four adults with hunger in them, so the average cost of seven meals per week can be estimated to be about 20-25 EUR/week per person. This requires the self-preparation of dishes and the wise planning of the purchase of ingredients, though.
One can get along with less, too. When I went to university, I had to cope with 7,50 DM per day total spendings, which equals to roughly 3,83 EUR. From this sum I had to also finance books/literature and the daily nicotine fix, and it worked out somehow. Needless to explain that I studied against the bank:lol.
This had me working abroad as a cook on several tourist ships, or less bragging sounding, boats, a job that I have done since being a teenager. Working on ships leads you to beautiful places, but as you get paid for pleasing the passengers culinarily(sp?) and are reponsible for feeding 25 persons with 3 breakfast, lunch, afternoon pastry and dinner, the lack of ones knowledge in foreign shopping culture suddenly punches you in the face.
For me, it was always a tough task to do the shopping for the crew and guests when we sailed to a new country or even a new harbor. To figure out where to get food at all, what is minced meat/ground beef called in France, at which stores can I buy a decent Schnitzel in Italy and what is it called, what supermarkets to prefer in Denmark, Whats the difference between baguette and pan bagnat, and so on. Go figure all the stuff you won't learn at school or university. Language education does not suck, but is very theoretical.
To ease this learning process for the ships cooks in the making on NeoGAF or somebody planning a longer trip to this humble country or going expatriate, I collected up the following stuff so the first days over here will end less hungry and more satisfied.:lol
Food and its ingredients can be acquired at a multitude of places. Most frequented for the basic and advanced needs are the "Supermärkte" (Supermarkets) and discount stores.
A "Supermarkt" (Supermarket) has its lineup mostly focused on the Brand foods and products. The sales floor is usually between 800 and 1400 square meters. the average assortment includes around 2000-2500 articles.
A "discount store" has its lineup mostly focused on company-owned brands and products (so-called "Hausmarken"), but always has some Brand foods on sale. Haribo Products for example are present in both of the biggest discount store chains.
The overall assortment in a discount store includes less articles, usually around 800-1200.
Fresh vegetables and fruits, as well as refridgerated, pre-packed fresh meat and frozen goods can be bought in both kinds of stores in a vast variety.
Quality of the goods is generally on a high level, one can do no wrong if he or she buys his stuff only in supermarkets or at discount stores.
The biggest supermarket chains in Germany are the "Rewe" and the "Edeka". They bear the following logos/store signs:
Edeka is not a company in traditional sense, but a cooperative society of independent Merchants, bearing the "Edeka" CI and doing nationwide centralized advertisements. It is the biggest food retailer in Germany.
Wiki on Edeka:
http://en.wikipedia.org/wiki/Edeka
The biggest discount stores in Germany are "Aldi Nord" (northern half of Germany, the middle line being Mülheim an der Ruhr in NRW), "Aldi Süd" (southern half of Germany) and "Lidl" stores across the whole nation.
They bear the following logos:
Both/all three companies are family-owned and operated. Due to tax reasons, Aldi and Lidl Holdings were transferred to respective foundations.
Wiki on Aldi
http://en.wikipedia.org/wiki/ALDI
and Lidl
http://en.wikipedia.org/wiki/Lidl
So, nobody will starve over here if you buy your stuff in those joints.
To get some seriously good German stuff cooking, you have to visit the specialized stores, mainly vegetable stores, butchers, and the bakeries.
I accompanied the wife on her way to work and have taken some pictures for you to find your way around some not-so touristically-exploited cities over here.
Working days for Jeannie and me start early, but I resisted sleep to bring you some fresh pictures.
Which I will post later this evening, because we're off to dinner invitation right now. Tonight, I will give you an intimate insight in the art of bakeries, the butcher stores and German speed traps, the nemesis of every automibilist:lol .
As a bonus, you will see what 9.38 Euros will buy you at the Mickey D's over here.
Stay tuned, discuss and post questions, criticism and feedback aplenty!
Since this is the cooking thread, I will start with the costs of eating and cooking.
To keep it simple, I will post the costs in Euro only. You can use the following exchange rates as of today:
1 Euro equals roughly:
USD 1.28
CAD 1.44
GBP 0,68
JPY 148,33
SFr. 1,58
The cost of the dishes posted so far were 60 to 70 EUR in total.
All dishes were cooked to easily feed three to four adults with hunger in them, so the average cost of seven meals per week can be estimated to be about 20-25 EUR/week per person. This requires the self-preparation of dishes and the wise planning of the purchase of ingredients, though.
One can get along with less, too. When I went to university, I had to cope with 7,50 DM per day total spendings, which equals to roughly 3,83 EUR. From this sum I had to also finance books/literature and the daily nicotine fix, and it worked out somehow. Needless to explain that I studied against the bank:lol.
This had me working abroad as a cook on several tourist ships, or less bragging sounding, boats, a job that I have done since being a teenager. Working on ships leads you to beautiful places, but as you get paid for pleasing the passengers culinarily(sp?) and are reponsible for feeding 25 persons with 3 breakfast, lunch, afternoon pastry and dinner, the lack of ones knowledge in foreign shopping culture suddenly punches you in the face.
For me, it was always a tough task to do the shopping for the crew and guests when we sailed to a new country or even a new harbor. To figure out where to get food at all, what is minced meat/ground beef called in France, at which stores can I buy a decent Schnitzel in Italy and what is it called, what supermarkets to prefer in Denmark, Whats the difference between baguette and pan bagnat, and so on. Go figure all the stuff you won't learn at school or university. Language education does not suck, but is very theoretical.
To ease this learning process for the ships cooks in the making on NeoGAF or somebody planning a longer trip to this humble country or going expatriate, I collected up the following stuff so the first days over here will end less hungry and more satisfied.:lol
Food and its ingredients can be acquired at a multitude of places. Most frequented for the basic and advanced needs are the "Supermärkte" (Supermarkets) and discount stores.
A "Supermarkt" (Supermarket) has its lineup mostly focused on the Brand foods and products. The sales floor is usually between 800 and 1400 square meters. the average assortment includes around 2000-2500 articles.
A "discount store" has its lineup mostly focused on company-owned brands and products (so-called "Hausmarken"), but always has some Brand foods on sale. Haribo Products for example are present in both of the biggest discount store chains.
The overall assortment in a discount store includes less articles, usually around 800-1200.
Fresh vegetables and fruits, as well as refridgerated, pre-packed fresh meat and frozen goods can be bought in both kinds of stores in a vast variety.
Quality of the goods is generally on a high level, one can do no wrong if he or she buys his stuff only in supermarkets or at discount stores.
The biggest supermarket chains in Germany are the "Rewe" and the "Edeka". They bear the following logos/store signs:
Edeka is not a company in traditional sense, but a cooperative society of independent Merchants, bearing the "Edeka" CI and doing nationwide centralized advertisements. It is the biggest food retailer in Germany.
Wiki on Edeka:
http://en.wikipedia.org/wiki/Edeka
The biggest discount stores in Germany are "Aldi Nord" (northern half of Germany, the middle line being Mülheim an der Ruhr in NRW), "Aldi Süd" (southern half of Germany) and "Lidl" stores across the whole nation.
They bear the following logos:
Both/all three companies are family-owned and operated. Due to tax reasons, Aldi and Lidl Holdings were transferred to respective foundations.
Wiki on Aldi
http://en.wikipedia.org/wiki/ALDI
and Lidl
http://en.wikipedia.org/wiki/Lidl
So, nobody will starve over here if you buy your stuff in those joints.
To get some seriously good German stuff cooking, you have to visit the specialized stores, mainly vegetable stores, butchers, and the bakeries.
I accompanied the wife on her way to work and have taken some pictures for you to find your way around some not-so touristically-exploited cities over here.
Working days for Jeannie and me start early, but I resisted sleep to bring you some fresh pictures.
Which I will post later this evening, because we're off to dinner invitation right now. Tonight, I will give you an intimate insight in the art of bakeries, the butcher stores and German speed traps, the nemesis of every automibilist:lol .
As a bonus, you will see what 9.38 Euros will buy you at the Mickey D's over here.
Stay tuned, discuss and post questions, criticism and feedback aplenty!
Mama Smurf
My penis is still intact.
kojacker said:
You're welcome, glad you enjoyed it.
Sticking with the mexican theme, and a thing to eat with the guacamole, are quesadillas.
This doesn't even seem like cooking to me really as it's so simple, but I suppose it is.
You'll need:
Flour tortillas (2 for each quesadillas, depends how many you want to make)
Red onion
Red bell pepper
Green chili pepper
Coriander
Cheddar cheese
Mixing bowl
I've told somebody this recipe before and they didn't get the right sort of tortillas, so just in case they should look like this:
I haven't been very specific with any of the ingredients. I don't think it really matters if it's a green chili pepper or red, I just like the colour. And I don't use much at all or it blows my head off, not even close to a whole one if I'm just making one for myself, but that's down to your taste. I don't really know how much red onion, just about the same amount as the red bell pepper. I just use dried coriander (NOT powdered, which is a spice rather than a herb), but if you have it fresh then go for it. I'm sure you could use other cheese than cheddar, and different strengths, but I'm not very good with cheeses, don't like many, so most of the time cheddar will be in my recipes.
Anyway, with that out of the way...
1. Pre-heat your oven to 200 degrees C
2. Look at your flour tortillas. You're going to want to cover one of those with the mixture almost to the edge (but not quite, you'll be pressing down on it and the mixture will spread out a bit) at about the thickness of 1 - 2cm, so depending on how many you're going to make, estimate how much of each ingredient you're going to need.
3. Chop the red onion up into small pieces, but it doesn't have to be fine. Put in the bowl.
4. Chop up about the same amount of the red bell pepper, again small pieces but not tiny. Put in the bowl.
5. If you've got fresh coriander, chop a bunch of that up and throw it in. If it's dried like me, shake in enough so it's well represented through the other ingredients.
6. Chop the green chili pepper up extremely finely (removing the seeds unless you're insane) and add. Do it to taste, you can always add more but you'll struggle to get it out if you add too much. For god sake don't rub your eyes or readjust yourself, wash your hands right after.
7. Grate your cheese in. It kind of needs about as much as the rest of the ingredients combined, it has to bind everything together. Mix everything together in the bowl.
8. Place one of your tortillas (or multiple ones if you have them) on a flat baking tray. Scoop out your mixture and place it in the middle, spreading it so it's flat and 1 - 2cm thick, with maybe an inch of room left up to the edge of the tortilla.
9. Take another tortilla and place it on top of the mixture, lined up with the other one. Press down firmly and evenly.
10. Put the quesadillas and the baking tray in the oven. You want to remove them when they're going golden and the cheese is melting. The tortillas should have gone crispy. I don't have a time, but it does it pretty quickly so keep an eye on it, doubt it'd take more than 10 minutes.
11. Remove the quesadillas when ready and cut into quarters. Eat with guacamole or even on their own. Oh and a warning, the fat that coems off this from the cheese tend to drip out onto your hands, it can be pretty hard to eat without burning yourself.
D
Deleted member 1235
Unconfirmed Member
Well I'm to knackered to cook tonight, I have however been creating the OnkelC guide to cooking in downloadable format, hope that's OK OnkelC! I was going to use it for my reference at home, but if it's OK with Onkel it could be given to the gaf for the greater good, I've noted each recipe documented here (up to page 5 so far) and the poster that created the dish. Table of contents looks like this
Wiener Schnitzel, German style. -OnkelC 3
Käsespätzle –OnkelC 8
Pesto –OnkelC 16
Ei-uienprut Deluxe – Rei_Toei 24
NEEDS DISH NAME – OnkelC 29
"Zürcher Geschnetzeltes with Rösti" –OnkelC 36
"Apfelpfannkuchen" or "Eierkuchen" –OnkelC 47
with better formatting. What do you reckon Onkel? I'm documenting every dish that has pictures and noting every poster that created said dish and it bears the title "Home-style cooking with OnkelC, Vol. 1 just like the thread. I estimate probably being caught up to the thread by the end of wednesday. This way the horrors of imageshack etc won't compromise this awesome thread.
P.S Rei_Toei, you and yer lady friends pictures are in it, as I copied everything unedited I think (unless there was an individual pic of every ingredient) so let me know if you want those removed before it hits the PDF maker, otherwise you will be immortalised in uneditable PDF Form :lol
Wiener Schnitzel, German style. -OnkelC 3
Käsespätzle –OnkelC 8
Pesto –OnkelC 16
Ei-uienprut Deluxe – Rei_Toei 24
NEEDS DISH NAME – OnkelC 29
"Zürcher Geschnetzeltes with Rösti" –OnkelC 36
"Apfelpfannkuchen" or "Eierkuchen" –OnkelC 47
with better formatting. What do you reckon Onkel? I'm documenting every dish that has pictures and noting every poster that created said dish and it bears the title "Home-style cooking with OnkelC, Vol. 1 just like the thread. I estimate probably being caught up to the thread by the end of wednesday. This way the horrors of imageshack etc won't compromise this awesome thread.
P.S Rei_Toei, you and yer lady friends pictures are in it, as I copied everything unedited I think (unless there was an individual pic of every ingredient) so let me know if you want those removed before it hits the PDF maker, otherwise you will be immortalised in uneditable PDF Form :lol
D
Deleted member 1235
Unconfirmed Member
awesome.OnkelC said:
P.S it's 47 pages already (at page 4 of the thread)
-continued-
This is what you will get for 9,38 Euros at the local McD:
Junior cheeseburger menu with small fries and coke, Royale with tomato and salad, a big mac and barbecue sauce extra.
The gadget was a "Hello Kitty" diary and matching stickers. The wife liked it, I got a heavy case of diabetes just looking at it:
I posted this because I would never condemn fast food and I enjoy it from time to time. Nobody needs to be ashamed to get this kick one time or another:lol
I atoned for this nuitritional sin tonight and had only this salad for dinner, which can be prepared at home easily:
ingredients are:
lambs lettuce/field salad
mushrooms
parmesan
bresaola (italian sundried and salted meat)
tomatoes for decoration
olive oil, balsamico vinegar, salt and pepper
Tomorrow I will be back to the old form and give you a real German classic:
"Frikadellen mit Kartoffelbrei und Rotkohl"
(rissoles with mashed potatoes and red cabbage)
Keep posting!
This is what you will get for 9,38 Euros at the local McD:
Junior cheeseburger menu with small fries and coke, Royale with tomato and salad, a big mac and barbecue sauce extra.
The gadget was a "Hello Kitty" diary and matching stickers. The wife liked it, I got a heavy case of diabetes just looking at it:
I posted this because I would never condemn fast food and I enjoy it from time to time. Nobody needs to be ashamed to get this kick one time or another:lol
I atoned for this nuitritional sin tonight and had only this salad for dinner, which can be prepared at home easily:
ingredients are:
lambs lettuce/field salad
mushrooms
parmesan
bresaola (italian sundried and salted meat)
tomatoes for decoration
olive oil, balsamico vinegar, salt and pepper
Tomorrow I will be back to the old form and give you a real German classic:
"Frikadellen mit Kartoffelbrei und Rotkohl"
(rissoles with mashed potatoes and red cabbage)
Keep posting!
Crystalkoen
Member
Awesome idea, Catfish. I was going to do similar, but hadn't actually gotten around to formatting and the like, just letting it sit in Textedit with pics and text. I would be most interested in it when you finish the project.
To the food posters: I look forward to trying a few of these recipes, the Curry and Rösti being high on my list of potential candidates, saying I ever get unlazy and feel like actually cooking something, instead of the stuff that's already cooked by the time I get it (Read: Box/can dinners).
In closing, I say this: thank you for your effort!
To the food posters: I look forward to trying a few of these recipes, the Curry and Rösti being high on my list of potential candidates, saying I ever get unlazy and feel like actually cooking something, instead of the stuff that's already cooked by the time I get it (Read: Box/can dinners).
In closing, I say this: thank you for your effort!
D
Deleted member 1235
Unconfirmed Member
Rei_Toei said:Cool idea Catfish. I have no problems with me showing up in the GAF cookbook, but maybe you can edit out my friend, dunno if she would like to end up in it. I'll ask her. And don't forget my Pasta Putanesca and Chicken with tomato sauce
No probs, done, but tell your friend it's a great photo and makes us gaffers look cooler if theres a woman in there :lol and yeah anything with pictures and descriptions is going in there!
Cheers I've just got it in a word document with a cover TOC and almost straight copy and pasting of the instructions and pictures(shrunk) Once it's up to date I might stick the word doc up somewhere so people can make suggestions/changes.
sportzhead
Member
Haven't commented in this great thread in awhile, so I'm here to say good work guys, and keep it up. I hope to post a dish later this week, either Katsu Chicken or Sheperds Pie.
cloudwalking
300chf ain't shit to me
Wow, thanks so much for adding the index. This kicks ass.
My boyfriend and I will be making beaver tails when he comes to visit soon, so I'll be sure to take pics
My boyfriend and I will be making beaver tails when he comes to visit soon, so I'll be sure to take pics
cloudwalking said:Wow, thanks so much for adding the index. This kicks ass.
My boyfriend and I will be making beaver tails when he comes to visit soon, so I'll be sure to take pics
That sounded great from the first description, I am looking forward to see it!:lol
Edit: since you are very capable with anything graphic, I would really like to see a contribution of your work in the "will cook for new Avatar!" contest!
Mama Smurf
My penis is still intact.
I was thinking about posting a macaroni cheese recipe too, we can have a contest
sportzhead
Member
Cool. Battle of the Mac & Cheese.
Contestants:
sportzhead (The favorite to win)
bovo
Mama Smurf
Anyone else want to join in?
Contestants:
sportzhead (The favorite to win)
bovo
Mama Smurf
Anyone else want to join in?
@ Rei_Toei:
I am happy to hear that! Have fun and give us an unbiased opinion on how it worked out for you:lol
@ All:
The Macaroni and cheese contest thing sounds great! Let the forum be the judge!
I took a day off work for today, so I have time to answer all questions concerning food, preparation and so on. Keep them coming!
I am happy to hear that! Have fun and give us an unbiased opinion on how it worked out for you:lol
@ All:
The Macaroni and cheese contest thing sounds great! Let the forum be the judge!
I took a day off work for today, so I have time to answer all questions concerning food, preparation and so on. Keep them coming!
D
Deleted member 1235
Unconfirmed Member
Onkel the dish you made after Rei_Toei made his first dish it didn't have a name that I found in the thread, what was it called?
Running off to work now but I think it's either on page 3 or 4. right after
Ei-uienprut Deluxe – Rei_Toei
Running off to work now but I think it's either on page 3 or 4. right after
Ei-uienprut Deluxe – Rei_Toei
The ingredients for tonights dish "Frikadellen mit Kartoffelbrei und Rotkohl" (rissoles with mashed potatoes and red cabbage) are the following (2-3 persons):
roughly 350 to 400 grams of ground/minced meat, half pork/half beef,
red cabbage (precooked, since it's not the season)
one to two small onions (not pictured)
500-600 grams of potatoes (preferably mealy(?) cooking)
one dry old bun or piece of bread of the same size
one whole egg (not pictured)
little piece of butter
one to two cups of milk
little bit of pulverized nutmeg
marjoram/marjorie
one bouillon cube or dried bouillon/broth extract
salt and pepper
Cooking will start around 17.30 Berlin time. Stay tuned.
roughly 350 to 400 grams of ground/minced meat, half pork/half beef,
red cabbage (precooked, since it's not the season)
one to two small onions (not pictured)
500-600 grams of potatoes (preferably mealy(?) cooking)
one dry old bun or piece of bread of the same size
one whole egg (not pictured)
little piece of butter
one to two cups of milk
little bit of pulverized nutmeg
marjoram/marjorie
one bouillon cube or dried bouillon/broth extract
salt and pepper
Cooking will start around 17.30 Berlin time. Stay tuned.
Guns N' Poops
Banned
OnkelC, hast du vielleicht ein gutes Rezept für einen Paprikaeintopf?
Ja! Ich werde mir den Vorschlag aufschreiben und vielleicht demnächst mal ein Rezept dazu posten. Kann es mit Fleisch sein oder lieber vegetarisch?Guns N' Poops said:
GnP just asked about a recipe for a bell pepper stew.
I told him that I will put it on the list and maybe post a recipe someday later.
Let's keep this in english, as it is the language understood by the majority of the GAFfers, ok?
Funky Papa
FUNK-Y-PPA-4
Haha, Onkel drives a Focus
/stalker
Now, I'll try to make some of my focking awesome tacos if I met my friends this week. It's the only thing I know how to make that doesn't look terrible (mostly because is wrapped, lawlz) and is easy enough for the n00bs.
/stalker
Now, I'll try to make some of my focking awesome tacos if I met my friends this week. It's the only thing I know how to make that doesn't look terrible (mostly because is wrapped, lawlz) and is easy enough for the n00bs.
:lolFunky Papa said:
It's not mine. I drive this little charmer:
License plate sez: PUR3 S3XX0R
On topic: hit us with your best taco shot! If I will mess up some dish, be sure it will be posted here, too. It's home-style cooking dammit!:lol
But I am sure that it will turn out to be nice and tasty looking, as it is homemade.
Haven't started yet, but the ingredients are in the house. I don't know if I can take pictures since it's not at my place and pictures up till now were taken with the camera of a roommate, but we'll see. I'll let you know how everything worked out. Since I have a major exam friday (international economics ftl) cooking hasn't been spectacular the last few days, but I'll add some interesting stuff in the weekend and after (perhaps some more traditional dutch cooking or indonesian stuff) .
.Best of luck for the exam. Stuff like that should always be top priority. You are hereby set free from the kitchen duty until after the exam and the liquor-infused night after that!:lolRei_Toei said:Haven't started yet, but the ingredients are in the house. I don't know if I can take pictures since it's not at my place and pictures up till now were taken with the camera of a roommate, but we'll see. I'll let you know how everything worked out. Since I have a major exam friday (international economics ftl) cooking hasn't been spectacular the last few days, but I'll add some interesting stuff in the weekend and after (perhaps some more traditional dutch cooking or indonesian stuff)
But report back when everything is over (including the hangover)!
Wir drücken dir die Daumen!
Again, best of luck to you from this humble kitchen.
Guns N' Poops
Banned
OnkelC said:Ja! Ich werde mir den Vorschlag aufschreiben und vielleicht demnächst mal ein Rezept dazu posten. Kann es mit Fleisch sein oder lieber vegetarisch?
GnP just asked about a recipe for a bell pepper stew.
I told him that I will put it on the list and maybe post a recipe someday later.
Let's keep this in english, as it is the language understood by the majority of the GAFfers, ok?
I thought about one with ground meat. But without beans ^^
Souldriver
Member
That very well may be all true, but I still don't understand why people would take out al the "solid" parts to create some kind of soup. :s I'd much rather eat something than drink it. And when you drink something all flavors are mushed together so some of them may get lost.Zensetsu said:
That's just my opinion. And I wasn't necessarily stating it did taste like ketchup, it just looked like it.
D
Deleted member 1235
Unconfirmed Member
YIKES
TOC for the book so far
You can't tell from the formatting but Saturday sausagefest as the germans do it, everything after is nested under subheadings as that was a mother****er of a meal to document :lol
Hooker your dish comes after the sausagefest as it landed in the middle of the making of Onkels sausagefest and I had my handsful documenting that. It's going nicely, can't wait till it's done so I can put it up for formatting critique. Got to find a stop point if this thread keeps rolling as well :lol
http://www.neogaf.com/forum/showthread.php?t=114208 1
Wiener Schnitzel, German style. -OnkelC 3
Käsespätzle –OnkelC 8
Pesto –OnkelC 16
Ei-uienprut Deluxe – Rei_Toei 24
Paglia e Fieno alla Leccabaffi – OnkelC 29
"Zürcher Geschnetzeltes with Rösti" –OnkelC 36
"Apfelpfannkuchen" or "Eierkuchen" –OnkelC 47
Schwein mit Estragon 57
Pasta Putanesca – Rei_Toei 64
An Assortment of German Chocolates and Sweets! –OnkelC 67
Saturday Sausagefest as Ze Germans do it! –OnkelC 68
NudelSalat 68
Homemade Bread Prep 74
Grill Time! 81
Back to the Dough 84
Sausage science 101! 90
TOC for the book so far
You can't tell from the formatting but Saturday sausagefest as the germans do it, everything after is nested under subheadings as that was a mother****er of a meal to document :lol
Hooker your dish comes after the sausagefest as it landed in the middle of the making of Onkels sausagefest and I had my handsful documenting that. It's going nicely, can't wait till it's done so I can put it up for formatting critique. Got to find a stop point if this thread keeps rolling as well :lol
http://www.neogaf.com/forum/showthread.php?t=114208 1
Wiener Schnitzel, German style. -OnkelC 3
Käsespätzle –OnkelC 8
Pesto –OnkelC 16
Ei-uienprut Deluxe – Rei_Toei 24
Paglia e Fieno alla Leccabaffi – OnkelC 29
"Zürcher Geschnetzeltes with Rösti" –OnkelC 36
"Apfelpfannkuchen" or "Eierkuchen" –OnkelC 47
Schwein mit Estragon 57
Pasta Putanesca – Rei_Toei 64
An Assortment of German Chocolates and Sweets! –OnkelC 67
Saturday Sausagefest as Ze Germans do it! –OnkelC 68
NudelSalat 68
Homemade Bread Prep 74
Grill Time! 81
Back to the Dough 84
Sausage science 101! 90
So, let's cook.
Todays dish, "Frikadellen mit Kartoffelbrei und Rotkohl" is a true German lunch classic. It is often served as dish of the day and a must in every staff canteen/casino/cafeteria. I found no matching english translation for "Frikadellen", the closest thing would be the french rissoles. Frikadellen are made from minced beef and pork, bouillon-soaked bread, eggs, onions and some spices. You can use every spice you like to give your "Frikadellen" your personal flavor. Common spices are caraway, parsley, paprika, garlic, oregano, you get the point.
They go by regionally different names, in southern parts of Germany they are called "Fleischpflanzerl" (Meaty flower), the Berlin region calls them "Buletten" (from the french Boule=little ball), my region, the Rhineland calls them "Bremsklötze" (brake pads). If they are burnt, you can call them "Brandenburger" (translates roughly into "burntburger")
The "Rotkohl" (red cabbage) is by nature a side dish for autumn or winter; since we had constant rain and temperatures around 18 degrees celsius for the week, it was quite matching. I had to use precoked red cabbage, because season for the fresh one starts in October. Fresh red cabbage is cooked for two to three hours together with goose fat, bay leaves, cloves, grated apples, blackcurrant jam and some red wine. If the thread is still alive in autumn, I will post some recipes. It is a great side dish for all red meat variations, with hog roast and the famous "Sauerbraten" being the most popular ones.
"Kartoffelbrei" (mashed potatoes) is a traditional side dish that goes well with "Bratwurst", fish and roast poultry. usually mealy(?) cooking potato sorts are used, but I went with solid cooking sort for a more silky result.
Special utensils needed:
electric wire whisk
todays newspaper (starring Angie)
About half an hour before the actual preparation starts, prepare some bouillon with boiling water and a bouillon cube and put some old bread or bun in it, so it can soak:
The soaked bread adds a bit of tenderness to the Frikadellen and keeps them fluffy. I used a piece of the leftover homemade bread from saturdays' sausage fest.
When the actual preparation starts, squeeze the bread with your hands until it stops dripping. put it in a bowl:
Hygiene advice:
everytime when working on raw meat, poultry, fish or eggs, you shold remove any rings from your fingers to avoid cavities for salmonella. I put mine on the coffee maker for most of the time:
Next, add the minced meat. Traditionally, a blend of ground pork and beef is used, but you can use pure beef or pork as you wish. Add one or two size M eggs and spices of choice (I went with a pure variant of majoram/marjorie, salt and pepper):
Mix it with your hands. this is done best when you squeeze the dough with your hands like the "Sea-Wolf" by Jack London :
If you, like me, have forgotten to dice the small onion which is essential to this dish, this would be a good point to catch up on this:
The result should be of this consistency:
moist, but not sticky, well-mixed but not too homogenous:
add more spices if wanted; the dough should be of an intensive taste.
Next, put the red cabbage in a small pot, add a little bit of butter or goose fat, put a lid on it and let it cook on low heat:
Now peel the potatoes, This amount is sufficient for three adult persons:
Cut them roughly into small to medium dices, put them in a pot, add water and salt and leth them cook for 15-20 minutes:
Form some patties from the meatdough. Size them as you wish and put them in a pre-heated pan with some oil with stove set medium to high heat:
The heat should NOT be turned to max, because the patties will fry for about 10 minutes and require to be turned over frequently:
Next, prepare a second bowl with sole salt and powdered nutmeg for the mashed potatoes:
Turn over the patties frequently, I did it four times in total. They lose some size, so I added the excess pattie later::
Finish line:
The potatoes should be done by now. Pour the excess water and put them back on the turned out flame to let them "cook dry":
When they are dried, put them into the bowl and stir them for a few seconds. Add some milk, stir again for a few seconds, add some butter and mix it until it has a silky smooth texture and there are only a few chunks left:
Red cabbage and Frikadellen should be done now. Aren't they tasty?
Put the pan with the Frikadellen on the table and serve directly form the pan.
Not Done!
For the extra decadent taste sensation, add a spoon of the now aromated oil from the frying pan on top of the Kartoffelbrei:
DONE!
Guten Appetit from Bonn.
Comments, critics and general feedback are heartily encouraged.
Edit:
I am calling it a day for today.
Keep'em coming!:lol
Todays dish, "Frikadellen mit Kartoffelbrei und Rotkohl" is a true German lunch classic. It is often served as dish of the day and a must in every staff canteen/casino/cafeteria. I found no matching english translation for "Frikadellen", the closest thing would be the french rissoles. Frikadellen are made from minced beef and pork, bouillon-soaked bread, eggs, onions and some spices. You can use every spice you like to give your "Frikadellen" your personal flavor. Common spices are caraway, parsley, paprika, garlic, oregano, you get the point.
They go by regionally different names, in southern parts of Germany they are called "Fleischpflanzerl" (Meaty flower), the Berlin region calls them "Buletten" (from the french Boule=little ball), my region, the Rhineland calls them "Bremsklötze" (brake pads). If they are burnt, you can call them "Brandenburger" (translates roughly into "burntburger")
The "Rotkohl" (red cabbage) is by nature a side dish for autumn or winter; since we had constant rain and temperatures around 18 degrees celsius for the week, it was quite matching. I had to use precoked red cabbage, because season for the fresh one starts in October. Fresh red cabbage is cooked for two to three hours together with goose fat, bay leaves, cloves, grated apples, blackcurrant jam and some red wine. If the thread is still alive in autumn, I will post some recipes. It is a great side dish for all red meat variations, with hog roast and the famous "Sauerbraten" being the most popular ones.
"Kartoffelbrei" (mashed potatoes) is a traditional side dish that goes well with "Bratwurst", fish and roast poultry. usually mealy(?) cooking potato sorts are used, but I went with solid cooking sort for a more silky result.
Special utensils needed:
electric wire whisk
todays newspaper (starring Angie)
About half an hour before the actual preparation starts, prepare some bouillon with boiling water and a bouillon cube and put some old bread or bun in it, so it can soak:
The soaked bread adds a bit of tenderness to the Frikadellen and keeps them fluffy. I used a piece of the leftover homemade bread from saturdays' sausage fest.
When the actual preparation starts, squeeze the bread with your hands until it stops dripping. put it in a bowl:
Hygiene advice:
everytime when working on raw meat, poultry, fish or eggs, you shold remove any rings from your fingers to avoid cavities for salmonella. I put mine on the coffee maker for most of the time:
Next, add the minced meat. Traditionally, a blend of ground pork and beef is used, but you can use pure beef or pork as you wish. Add one or two size M eggs and spices of choice (I went with a pure variant of majoram/marjorie, salt and pepper):
Mix it with your hands. this is done best when you squeeze the dough with your hands like the "Sea-Wolf" by Jack London
:
If you, like me, have forgotten to dice the small onion which is essential to this dish, this would be a good point to catch up on this:
The result should be of this consistency:
moist, but not sticky, well-mixed but not too homogenous:
add more spices if wanted; the dough should be of an intensive taste.
Next, put the red cabbage in a small pot, add a little bit of butter or goose fat, put a lid on it and let it cook on low heat:
Now peel the potatoes, This amount is sufficient for three adult persons:
Cut them roughly into small to medium dices, put them in a pot, add water and salt and leth them cook for 15-20 minutes:
Form some patties from the meatdough. Size them as you wish and put them in a pre-heated pan with some oil with stove set medium to high heat:
The heat should NOT be turned to max, because the patties will fry for about 10 minutes and require to be turned over frequently:
Next, prepare a second bowl with sole salt and powdered nutmeg for the mashed potatoes:
Turn over the patties frequently, I did it four times in total. They lose some size, so I added the excess pattie later::
Finish line:
The potatoes should be done by now. Pour the excess water and put them back on the turned out flame to let them "cook dry":
When they are dried, put them into the bowl and stir them for a few seconds. Add some milk, stir again for a few seconds, add some butter and mix it until it has a silky smooth texture and there are only a few chunks left:
Red cabbage and Frikadellen should be done now. Aren't they tasty?
Put the pan with the Frikadellen on the table and serve directly form the pan.
Not Done!
For the extra decadent taste sensation, add a spoon of the now aromated oil from the frying pan on top of the Kartoffelbrei:
DONE!
Guten Appetit from Bonn.
Comments, critics and general feedback are heartily encouraged.
Edit:
I am calling it a day for today.
Keep'em coming!:lol
- Status