↓Deutsch
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...
↓Deutsch
Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami.
This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis great dumplings as part of my Hessen Tapas. 4 servings Ingredients:
1 kg potatoes
2...
↓Deutsch
Here in the north of Stuttgart (and south of Heilbronn) we have some delivery services that deliver the schnitzel forest master style. This is supposed to be with chanterelles, which are in small amounts in the season in, but are mostly Chinese stick sponges from the jar.
It's chanterelle season here in Germany, so I once cooked my own forest master schnitzel, which deserves this name. 2 servings Ingredients:
2 tablespoons oil
1...
↓Deutsch
In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and tomatoes that ripened almost at the same time. Some could be preserved in jars, some were frozen. So you always had a bit of summer on your plate, even in winter. What I don't put on my plate are the lactofermented beans. I hate the smell when you open the jar. The third part was mostly not so good looking with brown...
↓Deutsch
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"...
↓Deutsch
Like so many things, this pork belly seems to have spilled over from China to Japan. With its overpopulation and the few areas that can be used for agriculture, Japan is of course not suitable for pig farming there. As I've seen the days, they don't even have enough space for rice, the staple food. Interestingly, it is imported from Italy, the only European country that produces surplus short-grain rice. So both rice and pork are...
↓Deutsch
Iberico pork is often advertised at our Kaufland. The meat is a good 3-4 times more expensive than normal domestic pigs. But it also has an incomparable quality. In the case of factory farming in stables that are far too narrow, PSE meat can sometimes occur. The term is composed of Pale, Soft and Exudative. As I said, it can, but does not necessarily have to be. But what is almost always the case is that in areas with very less fat...
↓Deutsch
The Cubano is a sandwich brought to the United States by Cubans. The origin is said to have been eaten by the cigar rollers as well as the workers on the sugar cane plantations during breaks.
The Cuban bread, a soft baguette, is cut up lengthwise and spreaded in layers with boiled ham, Swiss cheese, gherkins and pork roast. A good substitute for the original Cuban bread are hot dog buns.
Before the revolution, tourists and seasonal...
↓Deutsch
This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at the end of the 1950s/early 1960s in Germany. This was probably due to the fact that in the kitchen not the Mama or the Nonna were working, but instead Italian guest workers, who were bored of being in the factories on the assembly line. In addition to this recipe, the carbonara was also made with...
↓Deutsch
The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients:
300 g dried lentils
1 bunch soup greens (leek, carrots, celery)
200 g smoked bacon
1 large onion
1 tablespoon lard
1 pork knuckle, cured by request
or
1 kg pork belly,...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
