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My boyfriend's German mom taught him to make this bacon/cabbage/potato dish that is easy and awesome: 4-5 strips bacon 5 medium sized potatoes cut in 1 in cubes 1/2 head of cabbage (or the whole thing if small) chopped Do this in the biggest frying pan with a lid you own (I use a 14 in cast iron). Fry the bacon and remove from the pan (chop it up when cool enough to handle), leave the bacon fat. Add the cut potatoes and top potatoes with the chopped up cabbage, salt and pepper to taste, put the lid on. Let the cabbage steam as the potatoes get brown on the bottom (usually around 20-30 minutes). When the potatoes are nicely browned, flip everything over and cook a little more. When ready to serve, add the cooked bacon back and stir everything together. Put in your face.
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Mar 20, 2014 00:54
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Just came back from Germany, Mosel area. Apart from all the wine, I loved the Flammkuchen! I'd love to make them myself, but am unsure of the correct recipe. most recipes on the internet seem to use an average pizza crust with the correct toppings, but I need that perfect Flammkuchen bottom...any help would be appreciated.
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Jun 11, 2014 16:19
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Woodfired oven, I'm afraid. That, or pizza steel/stone.
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Jun 11, 2014 19:00
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And there's no leavening in the crust. Flour, oil, salt and water.
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Jun 11, 2014 19:03
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Molly Bloom posted:And there's no leavening in the crust. Flour, oil, salt and water. AHA...that makes sense! Thanks
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Jun 11, 2014 19:36
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d3rt posted:4 months til I eat all the German things. Where are you heading for in Germany?
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Jun 13, 2014 14:48
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Berlin (south east Mitte) and Munich (city center right near the station).
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Jun 13, 2014 15:01
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Anything you know you want to try? I might know a place in Munich worth going to for it. Also, I made a bavarian pork roast last week:   If anyone is interested I'll share the recipe, even though I usually don't share it with my RL friends because it is my "signature dish". Hopper fucked around with this message at 17:37 on Jun 13, 2014 |
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Jun 13, 2014 17:31
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Everything except I don't do offal usually. I'm hitting up a joint in Wedding Berlin that has horse, and of course I'm going to have Doner for lunch somewhere. Down south I'll be sure to try schweinshaxen, and weisswurst with mustard and pretzel for breakfast. I'm open to suggestions for must-have Bavarian cuisine in Munich. Am also heading to Salzburg during the day. Also, I want your (roasted)meat and (dumpling)balls in my mouth.
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Jun 13, 2014 18:20
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You know, weisswurst I can take or leave. Its vaguely sweet flavour and kinda mushy texture just leaves me with a bit of a "meh" feeling.
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Jun 13, 2014 20:14
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Hopper posted:Anything you know you want to try? I might know a place in Munich worth going to for it. That looks amazing, and if you are feeling generous enough I would love to have the recipe.
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Jun 13, 2014 22:53
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I'm especially interested to know your crackling technique, because it looks different in the second photo after the roast is already cooked in the first. I end up cutting mine off and finishing in the microwave but it's not very good.
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Jun 13, 2014 23:27
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The trick about bavarian pork roast is it looks madly difficult but is piss easy to make: Bavarian Pork Roast For 6 people: 2 kg of pork with skin on it (I usually go for pork shoulder, they also sell belly for roast but that's too fatty) 3-4 organic onions ~3 carrots 1 leek 1/2 a celery root 1 bottle of dark beer (0.5 l, König Ludwig dunkel works best, I also successfully used Franziskaner "dunkles Weißbier" in England, Leffe bruin works too) water salt and pepper Cut the pork skin with a sharp knife, but don't cut into the meat, just carve a chessboard pattern in the skin. This prevents the skin from shrinking and warping your meat.  PRO TIP: Use a carpet knife or ask the butcher to do it, it can be a pain in the rear end.Rub the pork meat in a mix of salt and pepper (~3:1) on all sides, skin included, and set aside. Preheat the oven to 200 °C. Peel and cut the carrots into discs, the leek into rings and the celery root into cubes (~1 cm diameter). Evenly distribute the veggies in a roasting tin. Place the meat on top, skin side up. Cut onions in quarters and place around the meat. PRO TIP: Leave the skin on the onions, it helps colour the sauce (unless non-organic, then take it off). Mix the beer 1:1 with water (otherwise the sauce is too strong) and carefully pour some over the meat. PRO TIP: pour on a spoon you hold over the meat to avoid washing off all the spices.Pour the rest into the roasting tin until the veggies are covered. (The meat should sit on top of the veggies and be only slightly in the sauce.) Put in the oven for 60 minutes and pour some of the liquid from the tin over the skin every 10-15 minutes. Reduce heat to 180 and roast for about 60 more minutes (Use a meat thermometer, it is done when the core reaches 85 °C). Remove from oven. Set meat aside on a plate. Pour the veggie liquid mix through a sieve into a saucepan. Set aside the veggies and cover, they will be served as a warm side dish (also remove onion peel now). On medium heat, bring the filtered sauce to a boil and thicken with some starch or flour (remember to mix starch/flower with some water in a glass before your pour it into the sauce to prevent lumps). Take the sauce of the heat and serve everything while hot. A traditional additional side dish is bread dumplings. d3rt posted:I'm especially interested to know your crackling technique, because it looks different in the second photo after the roast is already cooked in the first. I end up cutting mine off and finishing in the microwave but it's not very good. Mi...mi..microwave? Never tell any Bavarian your pork roast so much as saw a microwave, if you want to life to see another day ;-) MEGA CRUST PRO TIP:If your crust is lackluster, while preparing the sauce, put only the meat back in the oven skin side up, set to 250 °C or activate grill function. Roast for 2-5 minutes with oven door slightly open so steam can escape. But be careful, your meat can go dry easily and the crust can burn.  (Sorry for the badly lit pic) Hopper fucked around with this message at 23:50 on Jun 13, 2014 |
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Jun 13, 2014 23:38
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Love it. I meant I only put the crackling/skin in the microwave, not the roast meat. Can you now please share your dumpling recipe?
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Jun 14, 2014 01:00
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I will do asap no PC this weekend so I'd rather wait till monday instead of using my phone
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Jun 15, 2014 09:49
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Bavarian Bread Dumplings for 10-12 dumplings (side dish for 4-6 people): 500g Knödelbrot (alternatively buy a baguette, cut 500 gs it into find slices of ~1-2 mm, then rip these in half and let rest in an open bowl overnight) 250 ml whole milk 6 eggs 1 bunch of parsley salt and pepper Place bread in a bowl, heat the milk in the microwave until hot and pour over the bread, cover the bowl and let rest for 15 minutes. Meanwhile, chop parsley finely. Afterwards uncover bowl, add eggs, parsley (to taste, the dumplings should be "sprinkled" in green later), liberally apply salt and pepper. Knead it with your hands into an evenly distributed, firm and sticky mixture. Take some dough in your hand and roll into a ball slightly larger than a ping-pong ball. Set aside on a plate. Do so for the entire dough. Bring water to boil in a large pot. (Enough to cover all dumplings) When ti boils, add all dumplings and reduce the heat. They should simmer but not be in a full boil. Leave to simmer for 10-15 minutes, depending on number of dumplings. First the dumplings will sink. Then they will start to float. After about 15 minutes take one out put i ton a plate and split it. It should not be too soggy outside but also not dry in the middle. (This is actually the hardest part to get right, you will have to try, to this day I still have to cut one open and check every time.) Enjoy.
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Jun 16, 2014 15:33
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d3rt posted:Love it. We've always used a heat gun to crisp the skin. Clean and controllable, but quite efficient at getting the skin nice and crisp. Admittedly, I've only tried it on Norwegian-style Christmas ribs, but this seems to be very close. The only downside is having to find a conveniently located socket that will handle a 2000W load - not too bad here in 230V land, but I imagine it's harder in the US. (Protip: Heat guns are also fantastic at getting charcoal ready to cook on really fast. Huge amounts of pre-heated air works wonders.) Computer viking fucked around with this message at 01:16 on Jun 17, 2014 |
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Jun 17, 2014 01:08
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The main thing is the moisture from the skin must be able to escape. Hence why the microwave does not work. You could probably use one of those hand blowtorches used to caramelize creme brulee. They operate with lighter fuel gas afaik. But really open oven door at 250 degrees is probably the least hassle...
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Jun 17, 2014 01:31
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I have an Iwatani torch, I'll try that next time.
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Jun 17, 2014 01:43
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Crosspostin' myself from the camera/table thread because...erm...Berlin (I think that's in Germanland?), sorry for lowering the tone from nicely crackled Bavarian food  franco posted:I was pining for Berlin, possibly my favourite visited city on the planet, so decided to have a go at the street-food monster that is Currywurst: Would I be extradited if I served that on a street corner?
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Jun 17, 2014 21:12
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Woah, looks good. Bonus points if the sauce is not just ordinary ketchup. I may be bavarian, but my entire family is from northrine westphalia i.e. the land of "currywurst und pommes schranke" (fries with ketchup and mayonnaise). I sure appreciate a good currywurst.
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Jun 17, 2014 22:10
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What type of sausages and how did you make the sauce?
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Jun 18, 2014 01:48
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http://www.amazon.com/Hela-Curry-Gewurz-Hot-Ketchup/dp/B000NY4SA6/ref=pd_sim_gro_2?ie=UTF8&refRID=0X45ZXCYZS36H3571WK1 Other options abound, but my buddy who loves currywurst uses that one.
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Jun 18, 2014 06:23
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butterflygds posted:My boyfriend's German mom taught him to make this bacon/cabbage/potato dish that is easy and awesome:
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Jun 18, 2014 07:07
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Hopper posted:Woah, looks good. Bonus points if the sauce is not just ordinary ketchup. Cheers!  No bonus points for me as the sauce does have ordinary in it, although I did buy a good quality ketchup specially for it.d3rt posted:What type of sausages and how did you make the sauce? Sausages are slightly spiced pork bratwurst (grilled and sliced) and the sauce is dead simple: sauté a little finely minced onion in some neutral oil until softened. Add 1:4 paprika and curry powder for a minute or so then add 2:1 ketchup/water. Simmer the whole lot until thickened. It'd be really hard to gently caress it up, honestly.
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Jun 18, 2014 07:42
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Bonus points awarded , I ment "if the sauce does not consist of ordinary ketchup only". You clearly made your own sauce, using ketchup as a base is fine, but some places just give you sausage + ketchup + curry powder 
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Jun 19, 2014 11:21
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I was thinking of hitting up the currywurst museum, near checkpoint charlie, just for sampling their 3 kinds of currywurst. Is this a bad idea?
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Jun 20, 2014 00:45
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Not a bad idea, however, if you end up in Berlin Kreuzberg, look for Curry 36 (Address: Mehringdamm 36, http://www.tripadvisor.com/Restaurant_Review-g187323-d779563-Reviews-Curry_36-Berlin.html). They have the best Currywurst in town. Next to it, n front of Mehringdamm 32 is also the (world) famous Mustafas Gemüsekebap (veggie/normal kebap stand, http://www.tripadvisor.com/ShowUserReviews-g187323-d1341041-r137175043-Mustafas_Gemuse_Kebab-Berlin.html), however, whenever you go there, there is a queue of about 20 people waiting for their Kebap. He puts roasted veggies in and it is supposed to be excellent. We did not queue up for it though, the wait was too long.
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Jun 20, 2014 07:39
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Hopper, your Bavarian Pork Roast is the poo poo. Made it the other day and I loved it. Thanks!
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Jul 3, 2014 07:05
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I am glad you like it :-) Would you agree that once you prepared it, it becomes obvious that it is a lot less work than you would expect from such a dish, which makes it ideal for beginners as a meal to prepare for visitors?
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Jul 3, 2014 08:47
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i would absolutely agree with that.
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Jul 3, 2014 23:19
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Some photos from my trip to Berlin and Munich. Rinderrouladen with boiled potato and red cabbage  Sauerbraten with potato dumplings and red cabbage  roast pork neck with potato dumplings and red cabbage (notice a pattern yet?)  Kloster Andech's Shweinshaxe. Excellent beer too.  Kloster Andech special apple/wheat beer on the left, Spezial Hell on the right  Currywurst. There was some kind of thin batter around the sausage  Some bratwurst on sauerkraut with boiled potatos  Cheese Spaetzle  Goulash with potato dumplings and red cabbage  Cabbage roll stuffed with beef and a big hunk of speck  German Fanta - it's lighter in color and made with real orange juice. Doesn't taste like Aussie/American Fanta.  Some very decent beer  Some really loving strong beer  Apple and Pear schnapps, from the Kloster Andechs monastery  Not German but rather Austrian: Mozartkugel (this one is Fürst, the original recipe)  A big thank you to Hopper for showing us around Munich town center. Bald Stalin fucked around with this message at 22:08 on Jul 26, 2014 |
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Jul 26, 2014 21:56
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Does anyone have a recipe for Brotchen? I feel like one has been posted in similar threads in the past.
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Jul 27, 2014 01:41
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d3rt posted:Some photos from my trip to Berlin and Munich. Awesome photo's, I'll definitely be having some red cabbage this week! Also, I loved all the salads they serve in Germany, bet you had your share of those as well. The currywurst looks like a classic Dutch dish, btw... "patat met frikandel" :-D https://www.google.nl/search?q=pata...bih=998&dpr=0.9
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Jul 27, 2014 09:05
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I might be mistaken but currywurst comes with or without casing, and in the variation without I don't think any batter is commonly used, it's just the outer layer that crisps up. And yeah, frikandel is basically the same thing as far as I gather.
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Jul 27, 2014 17:40
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Enjoying the currywurst chat. This recipe fairly closely matches the (very good) currywurst I had in Warnemünde a few weeks back. http://www.saveur.com/article/Recipes/Currywurst-Sauce
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Jul 27, 2014 20:39
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d3rt posted:A big thank you to Hopper for showing us around Munich town center. No thank you for buying me dinner, I enjoyed meeting you and being able to show you a little of my town. A+ would meet again ;-) How did you like Andechs? I see you stocked up on schnaps there. Edit: I am not sure about batter around the currywurst, that would be highly unusual. I would also assume it was a skinless one. The outside becomes slightly puffy then so maybe that's what that was.
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Jul 27, 2014 23:26
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God that all looks awesome. I really need to try cooking some German food.
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Jul 28, 2014 05:55
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Hopper posted:However, as a true Bavarian and lover of our food I have to say this: SOFT PREZEL? Really? I know it's a bit late, but anyway: As another native Bavarian, I have to disagree. In some parts of Bavaria (mostly west of Munich) there is the tradition of baking soft, sweet yeast dough pretzels on All Souls' Day, the so-called Seelerbrezn ("soul pretzels"). Historically they weren't eaten but to be laid on the grave of deceased relatives, today they are also perfect to be combined with chocolate milk. 
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Jul 29, 2014 17:48
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You just said it yourself, it was a once a year thing as gift to the gods... eating it is thus a sin unto the eyes of god.... But seriously I wasn't aware that's a thing and I haven't met anyone who would enjoy sweet Brezn. A proper Brezn is salty, resch (crispy) and bathed in Lauge (a basic liquid).
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Jul 29, 2014 18:28
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