Dinner 2022

[Duvel]

Very busy these days. Very warm outside. Very unmotivated to do anything.

 

Turned on the grill, got a few items this morning while getting my Mett from the butcher. Pork loin “steaks”, coarse (= raw) and fine (= preboiled) sausages.
 

 

Served the fine Bratwurst with a homemade curry sauce.

 

As Herbert Grönemeyer put it many, many years ago:

 

”Gehst Du in die Stadt,

was macht Dich da satt ?

Die Currywurst !

 

When you go town,

what fills you up ?

A Currywurst

Kommste vonne Schicht,

wat Schönres jibt es nicht,

wie Currywurst !

 

If you return from the shift,

nothing will beat

the Currywurst 

 

Mit de Pommes dabei,

ach dann geben Sie gleich zwei-

mal Currywurst !

 

With french fries, 

well, then just make it two

Currywurst”

 

 

It’s a dish for all occasions …
 

The marinated pork loin wasn’t bad, either. Pretty lean, but with some garlic butter quite palatable …

 

 

[gfweb]

@Duvel I have to admit, currywurst surprised me the first time I had it. Sounds horrible, tastes great.

[KennethT]

52 minutes ago, Duvel said:

Very busy these days. Very warm outside. Very unmotivated to do anything.

 

Turned on the grill, got a few items this morning while getting my Mett from the butcher. Pork loin “steaks”, coarse (= raw) and fine (= preboiled) sausages.
 

 

Served the fine Bratwurst with a homemade curry sauce.

 

As Herbert Grönemeyer put it many, many years ago:

 

”Gehst Du in die Stadt,

was macht Dich da satt ?

Die Currywurst !

 

When you go town,

what fills you up ?

A Currywurst

Kommste vonne Schicht,

wat Schönres jibt es nicht,

wie Currywurst !

 

If you return from the shift,

nothing will beat

the Currywurst 

 

Mit de Pommes dabei,

ach dann geben Sie gleich zwei-

mal Currywurst !

 

With french fries, 

well, then just make it two

Currywurst”

 

 

It’s a dish for all occasions …
 

The marinated pork loin wasn’t bad, either. Pretty lean, but with some garlic butter quite palatable …

 

 

What is Mett?

[Duvel]

14 minutes ago, KennethT said:

What is Mett?

You’ve got to be kidding me …

 

Mett - the closest thing mortals can experience to Ambrosia (provided the latter is - as I suspect - a pork product). Find an earlier account from me here …

[heidih]

16 minutes ago, KennethT said:

What is Mett?

https://www.asausagehastwo.com/german-sausage-guide-mettwurst/ at least per many prior posts

[Duvel]

2 minutes ago, heidih said:

https://www.asausagehastwo.com/german-sausage-guide-mettwurst/ at least per many prior posts

My apologies, but this is article deals with Mettwurst, not with Mett. Loosely related, yet two different products. Mettwurst is cured meat and - well stuffed into a casing to make Wurst - and Mett is just ground, spiced raw meat.

[rotuts]

@Duvel 

 

do you chop up your own

 

Mett ?

 

Ive forgotten.

 

or o you have a favorite

 

or two

 

butchers where you get it

 

extra fresh ?

 

if you chop your own :

 

what cuts do you use ?

 

why do your butchers use ?

 

and fat ( finely chopped  ) @ 25 %  or so ?

 

 

[heidih]

37 minutes ago, Duvel said:

My apologies, but this is article deals with Mettwurst, not with Mett. Loosely related, yet two different products. Mettwurst is cured meat and - well stuffed into a casing to make Wurst - and Mett is just ground, spiced raw meat.

So sorry!!!! I need to sit on my hands more frequently

[Duvel]

1 hour ago, rotuts said:

@Duvel 

 

do you chop up your own

 

Mett ?

 

Ive forgotten.

 

or o you have a favorite

 

or two

 

butchers where you get it

 

extra fresh ?

 

if you chop your own :

 

what cuts do you use ?

 

why do your butchers use ?

 

and fat ( finely chopped  ) @ 25 %  or so ?

 

 

Normally, you go to a good butcher. Only if you partake in slaughtering the animal you’ll make your own. Freshness is key, and “just” grinding up a piece of purchased meat might not be enough in that regard.

Edited July 16, 2022 by Duvel (log)

[KennethT]

2 hours ago, Duvel said:

You’ve got to be kidding me …

 

Mett - the closest thing mortals can experience to Ambrosia (provided the latter is - as I suspect - a pork product). Find an earlier account from me here …

Wow!!!  That looks amazing.  Sorry for my ignorance, I don't think I've ever looked at the Breakfast thread - I pretty much only eat breakfast while on vacation.  I'm also not a huge fan of most American breakfast foods, but I agree - that Mett would be good any time of day!

[TicTac]

After a birthday party for our little ones, I threw together a meal that perhaps even our resident schnitzel master @Duvelmight approve..

 

 

chicken schnitzel 

 

 

new potato salad tossed in fresh mayo and Dijon 

 

 

sautéed romain and peas or as my grandmother calls it ‘cocch salad’ 

[Margaret Pilgrim]

3 hours ago, Duvel said:

Mett - the closest thing mortals can experience to Ambrosia (provided the latter is - as I suspect - a pork product). Find an earlier account from me here …

 

Okay, I'll admit that you've sent me down the rabbit hole on this one.     I enjoy beef, veal and lamb tartare, but am somewhat boggled at what is essentially pork tartare.    Moreover, the rabbit hole recipes call for belly and shoulder, at least 25% fat.    I can't get my arms around a raw, cold pork fatty spoonful.     What am I missing?

[Anna N]

8 minutes ago, Margaret Pilgrim said:

What am I missing?

German genes. 

[Margaret Pilgrim]

9 minutes ago, Anna N said:

German genes. 

My great-grandfather was from Baden Baden.    I am a quarter German.

[gfweb]

1 hour ago, Margaret Pilgrim said:

 

     What am I missing?

 

Trichinosis

[Steve Irby]

It's been a pretty wet week or two on the gulf coast.  Less soggy today so dinner came off the grill tonight.  Dinner was nice, fatty pork steaks that I trimmed off of a butt that were marinated in olive oil, meyer lemon juice, rosemary, garlic and S&P with grilled potatoes.  The potatoes were parboiled then quartered and slipped into the leftover marinade with the addition of butter prior to grilling.  

 

[Margaret Pilgrim]

1 hour ago, gfweb said:

 

Trichinosis

You quote my father.    'salami never entered out home.

[KennethT]

After the last week of eating practically nothing but arctic char, lamb and langoustine continental style, then a week of takeout, it was nice to have time to have a home cooked meal. Sing/Viet black pepper shrimp. The secret ingredient is soaked/chopped/pounded/fried dried shrimp!!! I could put that sh!t on everything.

 

[KennethT]

1 hour ago, gfweb said:

 

Trichinosis

Hence the importance of trusting one's butcher.

[Duvel]

4 hours ago, KennethT said:

Hence the importance of trusting one's butcher.

And the law. As per German law, every large animal will undergo the Fleischbeschau, where selected pieces of the animal (including organs) will be examined before it is released for consumption. It seems to be effective: from 2001-2011, an average of 6 cases of trichinosis per year have been reported for Germany (RKI).

[Duvel]

8 hours ago, Margaret Pilgrim said:

Moreover, the rabbit hole recipes call for belly and shoulder, at least 25% fat.    I can't get my arms around a raw, cold pork fatty spoonful.     What am I missing?

I think genetically we are unable to resist salted raw animal protein. I can’t. Think oysters, carpaccio, rare steak … It is umami central.

 

Then mentally add some background spices (think nutmeg, bit of clove, …) and a bit of ooomph (freshly ground black pepper, raw onions). Imagine this on a buttered rye roll (more fat & those great toasted Maillard flavors). 
 

This is what you are missing …

 

 

 

 

 

Edited July 17, 2022 by Duvel (log)

[Duvel]

7 hours ago, TicTac said:

@Duvelmight approve..

100% 🥳

[chromedome]

4 hours ago, Duvel said:

And the law. As per German law, every large animal will undergo the Fleischbeschau, where selected pieces of the animal (including organs) will be examined before it is released for consumption. It seems to be effective: from 2001-2011, an average of 6 cases of trichinosis per year have been reported for Germany (RKI).

The average in the US, per the CDC, is 10-16 cases per year. They're almost invariably from eating undercooked game, though there are occasional cases caused by backyard hogs as well. Getting trichinellosis from commercially-raised pork is vanishingly rare, and has been for decades. That's why the USDA eventually dropped its recommended temperature for pork to 145F, the same as for other meats.

 

The numbers are similarly low in Canada (our regulations for pork-rearing are slightly more stringent than in the US), though our government still clings to the 165F guideline.

[heidih]

3 hours ago, chromedome said:

The average in the US, per the CDC, is 10-16 cases per year. They're almost invariably from eating undercooked game, though there are occasional cases caused by backyard hogs as well. Getting trichinellosis from commercially-raised pork is vanishingly rare, and has been for decades. That's why the USDA eventually dropped its recommended temperature for pork to 145F, the same as for other meats.

 

The numbers are similarly low in Canada (our regulations for pork-rearing are slightly more stringent than in the US), though our government still clings to the 165F guideline.

 

Yes the late @David Ross and I used the laugh about the intense undercooked pork fear instilled in our parents. My father the former butcher still has it. His wife still cooks pork that should be a quick stir-fry on high heat for an hour or more until the small bite sized pieces are like tasteless dry cotton. I never eat anything she cooks...

[Annie_H]

Squash blossom withdrawal without yogurt or goat cheese or eggs---just stocked up. Extra crispy adding cornmeal flour to my dredge mix.