Duvel

My suggestion would be to use a base recipe for horseradish crumble (plenty out there - e.g. here) and „enrich“ with commercial wasabi paste … would that work for you ?

Luckily, no cooking involved 😉

Bought a huuuge freshly smoked mackerel on impulse … Mixed grain toast, kewpie, shredded smoked mackerel and Maldon salt 🤗 Looks like - well - but ohh so good !

I will NOT apologize for wanting every single one of those breakfasts 🥰

Well ... to cite the first link 🙄: My conclusion? There is no definitive answer. A butcher’s “secret cut” may depend on the butcher. This Spanish anatomy chart confirms my suspicions by labeling three disparate parts of the pig secreto or presa de paleta (see the cheek, shoulder, and front loin).

Bit weak on the beer selection … 🙄

Sure … some people even say that Genghis Khan brought it from Inner Mongolia to the Mediterranean 😉

As was probably the toilet and the fire. This was more aimed towards the Genghis Khan theory.

Banh mi-esk dinner: baguette with sriracha mayo, lettuce, thinly pounded chicken steaks, scrambled egg, roasted onions, chili and pickled carrots. Fresh herbs plus some hoisin … No complaints, except the lousy picture 🥳

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) ?