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BonVivant

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    Age is of no importance unless you are a cheese (!)
  1. eG Cook-Off 76: Consider the Schnitzel

    I was in the pub and taking a break from reading my book. Old food mag has something about Schnitzel but nothing new and interesting to me. Some tips and info. No air pockets then no Schnitzel. Might check out this place when I go to Vienna. Want to try a properly made Schnitzel at the source.
  2. Dinner 2018 (Part 1)

    ^^ No cut of meat is more photogenic than pork belly! I'd forgo all other meats but let me have my pork belly! I don't eat a lot of meat but when I do it's usually pork belly or some kind of Speck! It used to cost more than most meat even back in the (late) Middle Ages! And whilst I'm around, this was my recent dinner. Prussian veal meatballs.
  3. Lunch! What'd ya have? (2018)

    OK, so I said I wouldn't make anything remotely Korean until summer. Guess summer is here! Rice sticks 2 ways. The version with soya sauce and vegs precedes the red-sauce version. The latter is absolutely everywhere. In Vienna it's called "Butterschnitzel", everywhere else "meatballs and mash". Gotta have some greens because you know, health. Maatjes herring, beetroot potatoes and confit yolk. My Olympic watching weekend is complete. New routine to be planned according to Olympic schedules.
  4. eG Cook-Off 76: Consider the Schnitzel

    It could be either fillets or whole. Does it look like this? It's not called "carp Schnitzel", however. Official name in this region is "fried carp Franconian style". It contains beer, egg, flour. I had something similar in Czech Rep. but not a whole fish like this. It's a speciality of Franconia (a region in Bavaria state). I ate it in Dinkelsbühl (in Middle Franconia), a beautiful little town, a small version of stunning and super touristy Rothenburg ober der Tauber. Dinkelsbuehl is proud of its fish/carp. The crust is nice and crunchy. How it's made (using fillets): wash the carp halves and pat dry. Stir flour, beer, oil/butter, egg yolk and spices in a large bowl. Beat the egg whites until firm and lift them under the dough. Mix everything well, so that it creates a slightly liquid dough. Turn the carp halves well, place in the heated butter and fry until golden brown.
  5. eG Cook-Off 76: Consider the Schnitzel

    Schnitzel light reading (links). I ran it through Google translate and can confirm it does a good job with the translation. Click on the word "translating..." to load translation. Wiener Schitzel. Making Schnitzel the proper way. There's even a Schnitzel price index in Austria: Where in Austria is Schnitzel most expensive? Personally, I prefer "(faschierte) Butterschnitzel".
  6. Lunch! What'd ya have? (2018)

    I meant to say Ireland. Ireland! Want to make something Scottish that is similar to farls with leftover potatoes. Also, I think Vietnamese Banh Cuon has more mince. But hey, at least you got basil. Shropshire Blue is nice but the 3 year-old Comte is extremely hard to find outside of the Jura. This is the first time I ever saw it. My favourite cheesemonger* finally got hold of it and alerted me. (*Yes, I have favourite and not so favourite cheesemongers)
  7. Lunch! What'd ya have? (2018)

    Austria meets Scotland. All from leftover bits (save for the cresses). Based on the original dish mac and cheese from Switzerland "alpine macaroni". Apple compote alongside, the way it is served at the source. I used Comté. A big "fry-up". Potato puffs. Smoked herring, hot-smoked salmon bellies, fried assorted fresh roe. Made the apple sauce myself, always. Grated horseradish in the crème fraîche.
  8. Lunch! What'd ya have? (2018)

    Battered hake pieces from the fishmonger. I ate half of it standing in front of the market stall, the rest was lunch the next day. Made a bunch of confit yolks recently. The seasoning: sesame oil, Korean chilli flakes, tamari.
  9. Lunch! What'd ya have? (2018)

    There's nothing anyone can say or do to make me eat rice or kimchi now. Simply fried potatoes with Speck and Brussels sprouts. Maatjes herring and North Sea shrimp (Crangon crangon). The 2 lumps are potatoes and some beetroot peel cooked together. Leftover smoked sausage and potatoes. Green shreds are chard. Pseudo "Bun Rieu" noodle soup with leftover prawns. SV confit yolk at 64C, 45mins.
  10. ^^ In a bun. (Mind!) (Where is Quedlinburg)
  11. Unusual & unknown kitchen gadgets

    Must be sold online and not in China. I would probably use this:
  12. Lunch! What'd ya have? (2018)

    DIY lunch at the meat market. Sirloin and chuck flap tail. Half way through now. Couldn't take anymore garlic unless I could grill it. Nice soya bean and tofu soup with "brisket point" (see menu above). I'm a slow eater. Everyone is long gone.
  13. Lunch! What'd ya have? (2018)

    At another market stall. Plain rice and bean porridge. Mung bean pancake. Seen from where I sat. This place has everything else, too. It's a very atmospheric market.
  14. Lunch! What'd ya have? (2018)

    Lunch at the market. "Sausage" filled with rice, blood (and noodles?). Hot broth in a paper cup and salty shrimp sauce for dipping. The stall. Chicken feet, instestine stew, blood sausages. Koreans laugh in the face of winter! Even food stall benches have heating. Outside it's cold, inside everywhere it's boiling hot. Blasting heat comes from under the metro seats, floor heating in the house or room is on full blast night and day.
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