legourmet

Something light and fluffy would fit "Zabaione al caffè"

I've heared that the name "Topinambur" is derived from the brasilian indians "Tupinamba".

Have been lately in an Italian restaurant and ordered "fagioli con le cotiche" not knowing exactly what it is. I like white beans very much. What I got was "White beans and pork-rind in a garlicy tomatosauce sprinkled with chopped parsley. Does that dish belong to a specific region ?

I'm not sure but I don't think it's fresh "Sauerkraut" what are you looking for. There is a dish called "Krautfleckerl" in which sour braised cabbage is combined with broad noodles. The simplest recipe for braised cabbage 1 kg cabbage (Spitzkohl) julienned 60 g lard (pork fat) 1/2 onion finely chopped Salt Caraway seeds water 10 g flour vinegar pinch of sugar Fry onion in in fat until golden yellow. Add cabbage, salt and caraway seeds and braise at medium temperature until soft. Add some water if necessary. Sprinkle flour, stir and add some water. Let cook a few minutes. Season with vinegar and sugar.

The Italian Cookbook "Il Cucchiaio d'argento" says 45 minutes to 1 hour. I think it depends on what type of corn semolina you'll use and how you'll serve the polenta. The thinner semolina type will normally be served "all'onda" like potato mash. I'll use the coarse grained semolina for the firm variant of polenta.

I know just one bakery in Tübingen "GEHR" Tübingen, Sindelfingerstraße 4. Sorry no telephone number

"Lagrein" derived from Lagarino valley are white or red grapes. The red grapes are genetically comparable to Teroldego. That's why I mentioned the latter.

"Lagrein Kretzer" is not a white wine. It's mostly a rosato or even rosso. The wine is made from the autochtone red grape Teroldego.

Correct, it's named for Prince of Windisch-Graetz who's cook served this dish during the Napoleon Wars to his Field Marshal. I've found a recipe where veal brain, sweetbread, minced lamb meat,chicken liver and pancetta are ingredients. The secrets are Vin Santo mixed into the noodle dough and cinnamon powder in the meat sauce.

A small assortment of our traditional christmas cookies. Nothing spectacular but very tasty. The first time ever I made this year a soft ginger bread (1 to 2 o'clock position).

I think the dish is "vincisgrassi" but I've no recipe available

Will you be so kind and share a recipe.

Right. All truffle oil is artificial.

Today's dinner dessert was my version of pear "Belle Helene".

All well known. My grand doughter spent hours in front of these department store windows to see the moving bears.

The Kempinski offers some packages

There is definitely not such a thing like a 100 years old balsamico. It's a fake. "ACETO BALSAMICO TRADIZIONALE di Modena (ABTM)" is available in two qualities: Older than 12 years, and older than 25 years The 100 ml bottles containing the 12 years old balsamico owns a cream coloured cap and the 25 years old balsamico a golden cap. There is no sign about the age on the bottle, because it's strictly forbidden when it's the true ABT stuff. The lable "Extravecchio" point to an age of more than 25 years. "ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA (ABT di RE)" is available in 3 Qualities: Older than 12 years; older than 18 years and older than 25 years. Like the ABTM rules there is no lable allowed showing the age of the balsamico. The shape of the ABT di RE 100 ml bottle is different from the ABTM 100 ml bottle. All other stuff is industrial made or from a private producer who isn't allowed to name it "TRADITIONALE"

I've found two recipes and descriptions in the internet about "cou d'oie farci" this one or That one Cou du canard farci can be made in the same manner. May be the neck of a duck is a little bit shorter than a goose neck. So you have to reduce the quantities.

We made our own castagne and autumn festival at home as every year.

I'll recommend the restaurant "Dodici Apostoli" (Twelve Apostles) I've to check for the address.

Fabulous dishes, chapeau. I have been recently in Castiglione del Lago. If I would have known in late August that you are living close, I had passed by to say hello and took a seat at your table to get those tasty dishes. We have been in the restaurant l'Aquario at Castiglione and the dishes served (for me eel) have been really good. It's a restaurant recommended by Slow Food.

Mostly we don't serve cake as a dessert. It's kaffeeklatsch time when cakes are on the table. We had some elderly women from our hometown in Czech at ours and we offered some spezial Bohemian cakes which are made following my mother's recipes. Poppy seed cake with crumble topping served with whipped cream Apple cake with abricot glace and lemon-sugar frosting The cake was still to warm when adding the frosting. During cool down time the frosting cracks. But don't affect the taste. You'll see the inner part because one edge removed. A marbeled "Gugelhupf" with nougat and powdered sugar sprinkling Two or three edges already served We call it "Buchteln" (sorry no Englisch explanation found) filled with homemade plum jam (in Czech = powidl) One cracked to show the filling We had great fun eating the cakes and drinking coffee and tea.

A German city with great art museums and excellent beer. Hmmm... Nope, sorry. Nothing comes to mind. ← I love that one and I'm very certain, you'll soon get the certificate of naturalization.

You are right. I didn't read the book correct where something was written about German star rated restaurants bear comparison with French star rated restaurants. It says there are more than double of star rated restaurants in Germany as compared with Paris.

I think you are 10 years too late to see the food scene develop. The exact start towards the German "Nouvelle cuisine" was the 2nd December 1971, when the Austrian Eckart Witzigmann became chef of the Tantris in Munich, the first Michelin three star rated restaurant in Germany. He started with a manual that was more like french cuisine because the products he wanted to cook with aren't available in Germany at that time. 1978 EW got G.W.Kastner to built up the "Rungis Express". "RE" delivers since then world wide products of high quality to most rated restaurants. Besids this company a lot of german farmers started to produce lokal products of superb quality. It's now approximately ten years ago that the use of high quality lokal products and health concious cooking was established. Witzigmann is the mentor of a new generation of decorated chefs in Germany like Harld Wohlfahrt, Heinz Winkler, Hans Haas, Johann Lafer, Thomas Martin, Armin Karrer, etc. All of them have written cookbooks which are the basics for most good restaurants. Today there are more than 200 star rated restaurants in Germany. Don't know what that might be. The most common food here at Christmas is goose, duck or turkey. A lot parts of the Autobahnen are speed limited to 120 km/h (75 miles/h). GPS Systems in rental cars that speaks English shouldn't be a problem at Hertz, Avis etc. There is no problem with public transportation in our country. You might go to the smallest town by train and/or bus. edited because of a mistake