E On Sunday afternoon we took the train and subway to the Stuttgart exhibition center for the German Grill & BBQ Championship.
If you know the tightly organized BBQ competitions from the USA, you had to say goodbye to the idea here. It was a motley crowd of stalls with grill organizations (including the Grillsportverein), contestants, Weber and Napoleon Grills adverts, and of course the ubiquitous vendors of grill spices. D Am Sonntag...
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It's spaghetti with a pesto made from pistachios with some basil and the burrata slowly melts on top of the hot pasta while you eat it. I saw that in a video a few days ago. It looked so appetizing that I just had to cook it myself.
Quantities were of course once again non-existent, so I tinkered it myself. The emphasis in the pesto was on pistachios, not on tons of basil like in the pesto genovese. The burrata was a simple cow's...
Mo 10.07.23
Holiday again at last. We are supposed to check in at the campsite by 5 p.m., so the trip started shortly after 8 a.m. After the usual delays, breaks and traffic jams, we arrived around 4 p.m. After checking in and unpacking, we went in search of our dinner. Since we were both not that hungry, cheese sticks and Bitterballen were enough for us as a snack portion. The Bitterballen are made from a beef or veal ragout with a stiff roux....
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Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed it a bit for my personal taste. I kept the classic ingredients aubergine, peppers, zucchini and tomatoes, as well as onions and garlic. What fell out for me are the herbs de Provence, which I replaced with fresh sprigs of rosemary. To give the whole thing a little...
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This is actually a standard recipe and probably originally comes from French cuisine, which certainly included half a pound of butter in addition to the cream. I replaced the butter with a tablespoon of olive oil. Also, I've always been suspicious of steaming fish in a sauce because the method has little effect on how the fish is cooked. That's why I prefer to fry the fish in a little fat and have control over the cooking process.
Of...
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The McRib was sold for the first time in 1981, so from 1985 it was also available in all McDonalds branches in Germany. Long after I found this company's burgers unbearable, I still enjoyed eating the McRib 10 years later. Unfortunately, they then started tweaking the BBQ sauce for so long that at some point it no longer tasted good. Then, in the early 2000s, I tried another one, horrible. A few months ago, McDonald's had a "spicy"...
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My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are already innards, I also did without the chicken liver. Ingredients:
2 tbsp olive oil
500 g chicken hearts
250 g Italian soup greens (celery, carrots), diced
1 onion, cut into large cubes
3 cloves of garlic, chopped
400 g peeled tomatoes
100 ml white wine
salt
pepper
sugar...
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A wonderful use of leftovers. There was still potato dumpling dough in the fridge, along with the frying fat from yesterday's chicken thighs. A sip of port wine and a handful of dried porcini mushrooms are always available in the household.
So the dough was formed into dumplings and cooked in gently boiling water for 20 minutes. The remaining ingredients were used to make the port wine porcini sauce.
For the vitamins, a salad made...
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A typical poor man’s food with products that were formerly found in every household. Potatoes were always considered filling foods, mustard was first mentioned in the 8th century in a manuscript of Charlemagne and native to Central Europe since that time and chickens ran as eggs suppliers around everywhere.
The first picture is from an experiment, I used the Bavarian sweet mustard instead a normal prepared mustard. My sweetheart...
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The flat iron steak is cut from the beef shoulder, more precisely the shoulder blade. Until a few years ago, that ended up in soup meat at best. In recent years people have realized what a great cut that makes for a beef roast. The piece contains a tendon in the middle, which turns into a kind of jelly after prolonged stewing and makes it so juicy. Our American friends found out a long time ago that if you remove this tendon, it is...
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