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10 hours ago, rotuts said:

anf watt id tis ?

 

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This is Fleischsalat (literally “meat salad”). Recipe see below ...

 

10 hours ago, Tropicalsenior said:

 I already know what it is but I would like to know how to make it. I looked up a recipe on the internet and they said if I couldn't get the German ingredients, forget it. Do you think it would be possible to get a good flavor with local ingredients? And would you share a recipe?

 

Absolutely. I think every butcher in Germany has his own slight tweak on the recipe, but it is very simple and I made it here, in HK, in Japan, in Spain. It will turn out always a bit different, but delicious anyway. And for my German version I use Japanese mayo, so ...

 

Fleischsalat (all in weight%):

 

50% emulsified sausage (here, a product called “Lyoner” is used, which is derived from Italian Mortadella. The latter is fine, and Bologna (Polony) is perfectly acceptable. You want something soft, processed, with a high flavor factor).

25% pickled cucumbers (not the sweet pickle variety. Cornichons are great. The pickles bring acidity and flavor, so you can tune your salad with this).

25% mayo (full fat, no Miracle Whip. Use the one you like best - I use Kewpie).

 

Get the sausage in thin slices, stack them and cut into fine threads. Cut the pickles into the same shape. Squeeze your pickle threads by hand to remove excess moisture (reserve the liquid). Add sausage and sqeezed pickles to the mayo and give it an good stir. Let it mingle for some hours in the fridge.

 

Enjoy !

 

Options to fine tune (pick 0 to all, experiment!): finely cut herbs (parsley, dill, ...). A tiny bit of mustard (sweet or sharp). A bit of reserved pickling liquid (or vinegar of your choice) to add acidity. A dash of fish sauce (yes. Umami). A finely smashed hard boiled egg yolk (for a tiny bit stiffer consistency). There is no added salt in the recipe, but feel free to augment here as well ...

 

 

 

Edited by Duvel (log)
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It was my kids birthday this weekend. He requested cheesy bread and tacos. We had 3 guests on his actual bday (saturday). 

 

I made cheesy bread. 

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Hub smoked beef for the Tacos. 

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I chopped for 17,000 hours for the DIY Taco Bar, using every bowl in my house. (It was probably 1 but I hate D.I.Y taco bars). 

 

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Today we did his kids party with 14 kids at a bowling alley in the big town with soft play and noise and stress (no covid here so, 3 parties at same time with like 40 children.. the noise.. oh gosh the noise...). 

 

So dad got leftover nachos for dinner. 

 

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My dinner is liquid. And grapey. And extended. 

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2 hours ago, CantCookStillTry said:

t was my kids birthday this weekend. He requested cheesy bread and tacos. We had 3 guests on his actual bday (saturday

Happy birthday to you and your little one!  Good timing on different continents- my ‘big’ man turns 8 tomorrow so this weekend was all his request - sadly in Canada still under lockdown no parties so we try to make him feel as special as we can by obliging to his special requests...

 

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chicken tinga home made tacos w fixin’s 

 

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He loves sushi rolls - supporting a local Japanese joint (marinated calamari salad in the forefront) 

 

And while not food related...a new member of the family soon to arrive - a present for all...

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Dinner order from my wife.  She says this is a Spanish tortilla, although in Spain they are more often more like an omelet, but she prefers scrambled style.  Ground beef, potatoes and egg with a side of salsa (but the salsa is not traditional either).

 

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Edited by mgaretz (log)
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Mark

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50 minutes ago, mgaretz said:

Spanish tortill

Actually, I thought they were more like a frittata. (At least the ones that I make are). I don't care what you call that in the picture, I would eat it by any name.

It looks a little bit like a Joe's Special, it just doesn't have spinach.

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Not this one... it's protected.

Also not this one. It's protected.

Most likely.

 

Wild season is coming to an end so I thought I'd eat some now. Don't care for rabbit (and besides, they are all imported from China).

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Half a bottle of wine went in here

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Baker thinks I give the crumbs to the garden birds* every time he empties the tray under the slicer into a bag for me. Free sourdough crumbs become bread dumplings. Very chewy and "substantial". (*I buy actual bird food for the garden birds)

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Didn't use any bay leaves (from my plant). I would have to go outside to get them... calf-deep in snow.

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Outside... (Thankfully it's all gone now)

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Reading a lot of Olney lately. Beard, Child, Pepin too.

 

14340B5A-537A-4411-B87A-0B371BE143AB.thumb.jpeg.5802b32a4927580d2d334a09245ba1df.jpeg

 

Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious. 

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Mitch Weinstein aka "weinoo"

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Brought the little one home after his week at the grandparents ... so of course back to our weekly routine of Pizza & Movie night on Sunday !

 

The all-time favourite mushrooms & salami variety (two were prepared and consumed) ...

 

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Gyros (recycling Thursdays pork neck roast) with zaziki ...

 

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... enjoyed together with Lupin the 3rd, an early Studio Ghibli classic.

 

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1 hour ago, weinoo said:

Reading a lot of Olney lately. Beard, Child, Pepin too.

 

14340B5A-537A-4411-B87A-0B371BE143AB.thumb.jpeg.5802b32a4927580d2d334a09245ba1df.jpeg

 

Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious. 

Also good stir fried.

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17 minutes ago, Duvel said:


Not yet - thanks for the suggestion !

Cartoon Saloon designs on cells not computer. Think Bambi v. Pixar output.   Oh and thanks for your Fleishsalat Rezept - 

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1 hour ago, weinoo said:

Reading a lot of Olney lately. Beard, Child, Pepin too.

 

14340B5A-537A-4411-B87A-0B371BE143AB.thumb.jpeg.5802b32a4927580d2d334a09245ba1df.jpeg

 

Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious. 

 

11 minutes ago, KennethT said:

Also good stir fried.

 

Funny, I didn't see a lot of that being done in Olney, Pepin, Child...

 

But yes, agreed...I often do just stir fried celery. A totally different taste and texture of the same veg.

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Mitch Weinstein aka "weinoo"

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9 minutes ago, weinoo said:

But yes, agreed...I often do just stir fried celery. A totally different taste and texture of the same veg.

In that way of cooking I prefer the one marketed as "Chinese celery" or leaf celery - thinner, leafy, not stringy, more green tasting.

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1 hour ago, weinoo said:

Like this celery, which when really cooked through, is so delicious. 

Celery is so underrated. It gets very little respect from most people outside of a plate of nibbles.  Yours looks quite delicious. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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2 hours ago, weinoo said:

Reading a lot of Olney lately. Beard, Child, Pepin too.

 

14340B5A-537A-4411-B87A-0B371BE143AB.thumb.jpeg.5802b32a4927580d2d334a09245ba1df.jpeg

 

Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious. 

 

All four of them are on my "active" shelf

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5 hours ago, Tropicalsenior said:

Actually, I thought they were more like a frittata. (At least the ones that I make are). I don't care what you call that in the picture, I would eat it by any name.

It looks a little bit like a Joe's Special, it just doesn't have spinach.


I thought the same, but also no onion.

Mark

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My NEW Ribs site: BlasphemyRibs.com

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