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David Ross

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  1. eG Cook-Off 76: Consider the Schnitzel

    The flavors in the sauce were really fresh, like a homemade tartar sauce. It was heavy on the dill, and I'd make it again to serve on the side with a schnitzel, or even better, it would be a delicious sauce for any kind of fish dish, sautéed, broiled, fried.
  2. eG Cook-Off 76: Consider the Schnitzel

    That’s what I’ll do next time. No dark bread just an onion roll, schnitzel and mayo. Last week I refrigerated a schnitzel thinking it wouldn’t be crispy in the morning. It was still crispy but chilled so I think that might be delicious in a sandwich
  3. Corned Beef At Home: Recipes, Tips, etc.

    Well, if we start soon, we'll have a moist and delicious corned beef to serve on St. Patrick's Day.
  4. eG Cook-Off 76: Consider the Schnitzel

    My attempt at using chicken schnitzel in a sandwich had high hopes, but fell off the ladder for the most part. I've been making various takes on a fried chicken sandwich for years, always trying to look for the best fry on the chicken, always experimenting with the best sauce. While this schnitzel sandwich was good, I think I put in too many other garnishes and muddied up the flavor of the schnitzel. In the end I think I prefer just a plain traditional schnitzel with a twist of lemon, maybe a sauce served on the side. I did the chicken like the first pork schnitzel I presented-flour, egg and fresh bread crumbs, then fried in canola oil until crispy. A local bakery makes this wonderful dark Bohemian rye. Not only is it flavorful, but sliced thicker than any of the other commercial rye and European breads we can get. The sauce was made up of mayo, dill relish, fresh dill, dried dill weed, celery seed, caraway seed, chopped capers and salt and pepper. The garnishes were sliced iceberg lettuce, tomato, red onion and sliced cucumber. A good sandwich, just not something I'll make again if I want a schnitzel.
  5. eG Cook-Off 76: Consider the Schnitzel

    That's one mighty-fine looking sandwich. I'm wondering what the dressing is, looks like some sort of dill mayonnaise. Their dressing helps me construct my schnitzel sandwich today as I've been tossing about ideas like Russian dressing or a bleu cheese mayonnaise. I actually like the idea of dill maybe a good dose of lemon juice thrown into the mix and some paprika to loosely stay with some schnitzel seasonings.
  6. eG Cook-Off 76: Consider the Schnitzel

    I too have a schnitzel sandwich on my list! I've been doing different variations on fast-food style chicken sandwiches for years, but for whatever reason never thought to do a schnitzel between a bun. Sounds interesting.
  7. eG Cook-Off 76: Consider the Schnitzel

    Although the meat is already thin at 1/4", I've been wondering if brining the meat would help keep it moist?
  8. eG Cook-Off 76: Consider the Schnitzel

    Oh Shelby, I was hoping you'd do a wild game schnitzel! And thankfully, someone who puts a whole lotta black pepper in their cream gravy. Delicious.
  9. eG Cook-Off 76: Consider the Schnitzel

    One thing I love about our Cook-Offs is how much I learn from everyone, and, by chance I happen to come along a new technique that I'd never considered before. I wasn't able to find any lamb or veal for my first schnitzel so I settled on pork. Starting with pork loin rib chops that I cut off the bone and flattened to about 1/4" thickness. I was planning on doing a comparison between using panko or fresh breadcrumbs. I've never used fresh breadcrumbs when making a fried cutlet, but I always use fresh breadcrumbs when making the annual pear brown betty. Nothing beats those fresh buttered bread crumbs on top of a pear betty and baked to golden brown. But I usually only use basic supermarket white bread with the crusts cut off then pulse them into crumbs in the food processor. I'm not much of a bread baker, but the day before I made a decent no-knead artisanal loaf baked in a hot Dutch oven. I do those fairly well. So I cut off the crusts and pulsed them into coarse crumbs. Because of my tepid baking skills the bread was fairly dense, not light and all fluffy like supermarket white bread. But that worked to my advantage in the end. Seasoned the pork cutlets with salt and pepper, then a good dredge in flour, a dip in egg and a patted down blanket of the fresh bread crumbs. Then into canola oil at 350 heated in the old standard electric skillet. I fried the schnitzel for about 3 minutes per side, and gently shaking the skillet to push some of the oil over the top. I turned it about 4 times. Then using a slotted spatula lifted out of the oil to drain a bit and immediately on the dish with a sprig of flat parsley and an ode to continental dining-a slice of lemon dipped in paprika. (An unintended benefit was the paprika lemon juice that I squeezed over the schnitzel). Then a very simple cucumber salad out of one of my German cookbooks, (although it was too tangy on the vinegar and too sweet on the sugar for my tastes). Cucumbers, red onion, apple cider vinegar, sugar, fresh dill and chives, salt, pepper and a few flakes of red pepper. I think the greatest benefit of this Cook-Off for me so far was the revelation of using fresh bread crumbs, and the coarse crumbs from that humble loaf of bread I baked. The schnitzel was incredibly crispy and the large crumb created more ridges which I think held it off the plate more than a flatter type schnitzel. (Much like a proper English muffin has all sorts of little caverns in the inside to hold butter and jam). I've been frying schnitzels for years and never came upon this technique, but now It's my standard for all sorts of similar fried foods. Now maybe this week I'll find that veal or lamb.....
  10. eG Cook-Off 76: Consider the Schnitzel

    I was watching Rudy Maxa's World on PBS this morning and they did a segment on the black pork and a dish of pork tonkatsu. Although it's not pounded thin like the European schnitzel, it's basically the same in terms of coated with flour, dipped in egg then bread crumbs. But what really struck me and showed what I do when serving fried foods is that the tonkatsu was sliced then placed on a small rack which was placed over the serving plate so the bottom doesn't get soggy. Similar to this photo:
  11. eG Cook-Off 76: Consider the Schnitzel

    Looks delicious and I especially like the spaetzle.
  12. eG Cook-Off 76: Consider the Schnitzel

    I was going through some of my cookbooks this morning as a reference point for my first offering of our cook-off when I came upon what I think is a bit of a different schnitzel recipe. From the cookbook "My Alpine Cookbook, Hans Gerlach" is the "K.u.k Schnitzel." The cookbook doesn't give a direct definition of "K.u.k" but talks about traditional Austrian dishes like saftbraten covered in a sauce. So I think this is one of the schnitzels covered in sauce. In searching further I found that "K.u.k" is most likely a reference to the Austro-Hungarian Army, 1867-1918. The recipe calls for veal pounded thin. Then brushed on both sides with spicy mustard then dusted in flour and fried in oil. The sauce is made from a blend of onions, carrots, garlic, tomato, lemon zest, paprika, marjoram and beef or veal stock. I scanned the photo from the cookbook and it looks more like an Americanized Swiss Steak to me rather than a schnitzel.
  13. eG Cook-Off 76: Consider the Schnitzel

    Yes, that happens far too often.
  14. eG Cook-Off 76: Consider the Schnitzel

    I saw an episode of an Andrew Zimmern show the other night where he was traveling through the German countryside. One local dish was a schnitzel made out of carp. I thought that was odd, but in checking this morning it's a popular dish in Germany and the Czech Republic. Sometimes they score the fish before frying it, so in my mind since it's not a flat filet that wouldn't really be a schnitzel would it?
  15. eG Cook-Off 76: Consider the Schnitzel

    I personally wouldn't pour a sauce over a schnitzel, nor any fried food. I just have this aversion to fried foods getting soggy. So much so that I don't drain anything on paper towels but rather on a small rack, then immediately onto the plate. If I wait too long before eating say a schnitzel, the bottom gets soggy sitting on the plate, which I think might happen with a sauce. I'd be more likely to put a sauce in a small cup to dip a bite of schnitzel in.
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