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At 11th November traditionally there is the St. Martin's goose all over Germany. Since we are only a 2 person household, I usually use goose legs, sometimes stuffed. Searching for "goose" here on the blog also leads to these recipes. This year we have agreed to once again process a complete goose. The first half for St. Martin's Day, the rest is frozen and then serves as a festive meal on one of the two Christmas holidays.
The goose...
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Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German households and German federal states. In northern Germany the pork roast is filled with dried plums (originated in Denmark), in the middle the pork roast is braised in a pan in liquid and the south, especially Bavaria, is the home of the „Krustenbraten“.
The parts of the pork are different, too. I prefer a...
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Soudzoukakia belong to a group of similar recipes such as the Turkish köfte or the Ex-Yogoslavian cevapcici. What they have in common is the minced meat and the sausage-like shape. Of course, the meat used varies. In Muslim countries such as Turkey and Bosnia, pure beef is used, and in some rural areas lamb is also used, whereas in Christian countries pork or mixed with beef is sometimes used. The seasoning is also very different,...
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Rendang or beef pot Minangkabau is, so to speak, the signature dish of Sumatra/Indonesia. Minangkabau means victorious buffalo and there it is actually cooked from buffalo rather than beef. Therefore, you should not be surprised if you come across recipes for this dish with incredibly long cooking times.
I got the recipe from the cookbook Indonesian Kitchen by Sri Owen. The first edition of the book in English dates from 1976, the...
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Guleg is a famous dish from Central Java that is almost a staple there. If you don't cook it yourself, you eat it there in a warung, a covered street kitchen. People sit there on benches at tables and can talk to the chef while he prepares their food in the open cooking area. Something like that would hardly be possible in Germany if I still think back to the messing around until they finally approved street kitchens in completely...
E: SÜFFA stands for "Südliche Fleischer Fachausstellung", Southern Butcher Exhibition. It takes place once a year in late summer/autumn in Stuttgart. In contrast to the IFFA in Frankfurt am Main (IFFA stands for International Butcher Exhibition), the smaller Stuttgart trade fair is designed more for smaller craft businesses. The Frankfurt trade fair is more like a large-scale technology exhibition.
D: SÜFFA steht für Südliche Fleischer...
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Anyone who has ever seen the racket movies with Bud Spencer and Terence Hill can certainly remember those huge pans they ate in the cutscenes. Lots of beans, bacon and tomatoes, eaten directly out of the pan with the wooden spoon.
It does not really matter if you boil the beans yourself or take them out of a tin (it should not be cheapest stuff), as you only warm them up at the end.
I have allowed myself to replace the pan with a...
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The Frankfurt plate is a relatively new-fangled compilation of various South Hesse dishes, similar to the Palatinate Platter, which is also of relatively newer origin.
In contrast to the Palatinate plate with Saumagen (brawn in a pork stomach), bratwurst and liver dumplings, the Frankfurt plate is not so precisely defined. There still seems to be agreement about Frankfurt ribs (pork chops, cured and cooked, not smoked) and blood and...
E: In October we had to visit Frankfurt again, supplies were running low and we actually had a packed program for the three days. I'll actually come back to that in due course. On Thursday we set off at around 10 a.m. to Langen/Hesse to visit relatives. Afterwards we went looking for a friend/former colleague of my sweetheart in the REWE market where we had met her last time (not, but before that). Surprisingly, they no longer had a deli...
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This was already a special Sunday meal in the early 1960s, when only butchers in Germany knew entrecôte/ribeye. Therefore, the standard steak was the sirloin steak/NY strip from the saddle of beef or, if you wanted something special, from the beef tender loin.
Other cuts gradually came from the USA and France.
If you don't like the fat eye, you can of course use the good old sirloin steak for this recipe, but you should also fry the...
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