Duvel

Staff note: This post and the responses to it have been split from the Dinner 2023 topic, as it deserves its own topic and space to develop. We typically credit Hildegard von Bingen to popularize lacto-fermented foods in Germany, that were first described in writing by Hippocrates.

Hehehe … seriously ? 😜 Fully with you. The link provided is the online catalogue of a minor supermarket chain. It’s a bit like handing out a supermarket inventory and ask: what can I cook with this …

I’d go for this … Garlic & chili would go extra, indeed !

Just checked the Turkish veggie market next to my office: plenty of okra … And for @KennethT: Crystal hot sauce is easily available from Amazon.de … and for spicy, heavily smoked ham I am sure Austria has a proper substitute 😉

Thanks, @weinoo and @Mjx for pointing me to this thread ... I am not sure if the OP poster wants to (1) make Cajun Andouille, (2) cook with it or in general wants to (3) prepare Cajun food: (3) I'll start with the last option: it is not a particular challenge to source the ingredients required to prepare Cajun food in Austria, especially if you don't limit yourself to one supermarket chain. The spice cabinet, most of the veggies (sure, okra is maybe not everywhere stocked, and for certain items you'll need to substituete, e.g. the local kale cultivar for collards), the dry ingredients (cornmeal, ...) - all available easily. (2) For Andouille you can either substitute the easily obtainable Debreziner or soft Spanish chorizo (look out for "pikant"), or for the sake of authenticity, you'll mail order from Germany, e.g. here ... (1) For making Andouille there are plenty of recipes out there, with in Austria easily accessible spices and pork meat. If the OP is up the the task, I am sure someone in eG has a favourite recipe.

Can you elaborate on that ..?!

Brought the little one to his grandparents for a week, so 700 km of driving. Wasn’t feeling like making dinner and considered getting a burger at a global franchise outlet. Reconsidered after checking their offers and made one myself instead .., Double patty, Gruyère, tomato, pickles and crispy bacon. Damn good & of course served on an IKEA plate. Enjoyed with the new season of Only murders in the building … Good choice ☺️

Seems tomatillos are close relatives: same family (physalis), but different species (tomatillo = physalis philadelphica, Cape gooseberry = physalis peruviana). Both feature the “husk” around the fruit body, but the former seems to be larger and less tart, in general …

Thanks … this is exactly in line with the linked article.

Ups … and I assumed that’s for the three of them and thought: pretty decent for the location 😉

As it was stated in the initial post ... can you cite any valid source for your claim* ? ___ * e.g. "personal communication from my good friend Jordi from Xarcuteria Felipe & Moreno in Canet de Mar" ?

I am not familiar with that name … I remember it to be cape gooseberry in English, but then again: not my native language. It is this … Definitely YUM !!!

Yeap … Swabian (or schwäbisch for us Germans). With Swabian food ☺️

And we’ve finished the round ‘round Lake Constance 🥳 So, tonight a bit of celebration in a lovely Swabian restaurant at out starting & finishing point Friedrichshafen … Beer to start with (bit thirsty) … Geschmälzte Maultaschen with gravy for yours truly … Little one opted for the Käsespätzle - these were excellent, thanks to a generous use of Bergkäse … DW had the rib eye with herb butter and Parmigiano fries … A dessert to share for 2/3 of the family … And a Bodensee whiskey (that was a bit Obstler like) for me 🤗

Excellent, @cyalexa ! We live just next to Mannheim, in the beautiful town of Weinheim. I travel to Dresden on business occasionally - let me check my food diary on options there. Maybe you want to check out a wine festival when you are around (either in the Palatinate or the Bergstrasse, both are easily reachable from Mannheim) ?

Second to last day of Lake Constance … After a day-long visit (in surprisingly good weather) to the flower island of Mainau … … it was time for the culinary highlight of this tour: the obligatory can of Dosenravioli (as recently discussed here) … As others in the family were not so enthusiastic, we also had some roasted chicken from the supermarket (no way to make that look sexy) … … and some salad 🙄 Plus another beer to try from the town, which wasn’t bad, either ! After dinner we enjoyed a leisurely stroll along the lake in the sunset …

Continuing the Lake Contance circumnavigation … The way from Switzerland to the (German) city of Konstanz was miserable. It rained non-stop. We managed to build up the tent in a more or less “dry” state … … and headed straight for the nearby thermal swimming pool/spa, where we spend the rest of the day. I wasn’t in any mood to cook anymore, so we enjoyed some items from the camping’s restaurant: Drinks: Fanta for little one and local beer(s) - quite pleasant … Fresh lake fish, in a fish & chips style … Little one wanted burger … And we had a garlic bread (because I saw the cook handling some fresh dough when I ordered, so I had to sample - it was very good 👍) All in all a pleasant ending to an slightly wetter day than anticipated 😉

Coincidentally, there is a short piece on Berlin in November (with family) here … How are you travelling ?

Well, I do have access to butchers in Spain as well 😉

Sonetimes the belly hangs over the skirt …

Imagine you are a butcher in a small Spanish town. You‘ve got a couple of odd leftovers, that you name secreto and sell to your non-regulars … Some will figure out how to turn that into something delectable by chance („slice it thinly and fry or grill over high heat“ works on almost anything). No way you‘ll say ?

Longest stage of our Lake Constance tour - all in Switzerland. The cycling pathway here runs frequently just next to the lake, so we had great views. After arrival some local crisps as appetizers („swiss herbs flavor“), before heading out to the nearby marina for an early dinner … Lager from the nearby town … The local Egli for me: fresh, simply breaded & fried. DW & little one opted for Cordon Bleu, which was probably the best I have ever had. Quality of the meat, but also the ham & the cheese was excellent. At almost 45€ it was also the most expensive 😉 Of course, some Apfelstrudel for the two as well … On our way back to the camping we enjoyed some more lake views …

Correct … We are carrying a tent, three sleeping bags, a huge iso mattress, theee sets of clothing plus the rainsuits, toiletries, power banks, cooking gear, tools, … and all on two bikes. Every gram counts 🤗

Almost concluded the Austrian part of our Lake Constance tour … The lovely city of Bregenz with its famous Seebühne : this year they play Madame Butterfly - I wish I could have scored tickets (but would they let me in in bike gear ?!). The Seebühne itself is a large floating stage inside the Lake Constance. After reaching the camping grounds close to the Swiss border we „indulged“ in some Austrian fare: Potato crisps with „fried egg“ flavor … Erdäpfelgulasch (potato gulash): pork, sausage, potatoes, stock, paprika and caraway. Served with a semi-fresh Brötchen from today’s breakfast 😉 Tomorrow: Switzerland 🇨🇭