Currently Eating

[Silearth 6]

Bread with chocolate paste

 

 

cheers!

Chareos Rantras

 

Is that anything like nutella? My wife likes bread with blueband and chocolate sprinkles.

 

I am just finishing up a french roll with spaghetti meat sauce(cheap sloppy joes)

[Nihilith 0]

got a full liter of minestrone soup last evening, with 30°C outside, and probably the same inside... must be kinda mad...

[mcrar 0]

lol, Dmol I'm jealous of the breakfast. I'll be running out soon to Mcd's for my regular processed food breakfast run.

 

hmmm, processed cheese

 

 

gogo

 

 

my cannotusethisavatar , size to big

 

ps.

any1 can down size this avatar?

Edited August 26, 2009 by mcrar

[Arperum 3]

Chokotoff!

 

 

best chokolate stuff EVER!

[Timotheus 416]

Chokotoff!

 

 

best chokolate stuff EVER!

 

Agree-bump

 

 

I'm downing some Mountain Dew & beef jerky _O_

Edited March 23, 2010 by Timotheus

[gogoblender 3,069]

Love Beef jerky. It's so expensive...dunno how it got that way.

 

I'll only pick it up when it's on sale locally or if taking a road trip ^^

 

 

 

 

gogo

[Timotheus 416]

Yeah I got it as a treat for myself because I had to give a presentation today and it went really well. Not something I buy regularly either. I'm gonna try making it myself though

[dreeft 9]

I thought I'd bump this thread to praise myself for the excellent shepherd's pie I made last night.

 

Even better reheated!

[gogoblender 3,069]

Ah ha!

got a pic?

 

This forum has a reputation of lordly sheppard's pies ^^

 

 

gogo

[dreeft 9]

I can take one of the remains of the complete pie at home, but the portion I took for lunch has mysteriously disappeared

[gogoblender 3,069]

Ha...found it!

 

lol, this thread is SOOOOOOOOO old... but...it's one of the founding threads... lol, I remember sheppard's pie making us a lot of friends from Ogame too... ahh, food glorious food!

 

Official Sheppard's Pie thread

 

And...Schot gave me a Camera for me birthday... I guess it's time to pic me own for you guys!

 

 

gogo

[chattius 2,522]

Had to look up Mountain dew, Shepherd's Pie, Beef Jerky, ... . I wonder if I live in a very barbaric country to not know it, or if it is the opposite, if we are to civilizised

 

There is no english Wiki entry for Speckgrieben? You cut the fat of bacon into cubes.

 

 

Put them in a pan, and wait for the oil to cook out.

 

Collect the oil, and let it harden as lard(?).

 

The remains (Grieben) you can either leave in the lard. You can smear this on bread as Griebenschmalz, often done at parties

 

 

Or lay the remains (Grieben) on soft paper to suck up some fast. So you can eat it like chips, very crossy, very tasty

or add them to salade

or ....

 

The remaining lard I use to bake potatoes or Schnitzel in my 12 pounds iron pan which is never cleaned, only wiped with some paper.

 

Is there an english word for Grieben? I found only a related word: Gribenes

Edited April 28, 2010 by chattius

[Dragon Brother 619]

I'm about to have some hot Apple Pie

 

[dreeft 9]

Ah ha!

got a pic?

 

This forum has a reputation of lordly sheppard's pies ^^

 

 

gogo

As requested..

Just had some more for dinner, was great.

 

 

Or lay the remains (Grieben) on soft paper to suck up some fast. So you can eat it like chips, very crossy, very tasty

I'm not quite sure what we'd call it, but it looks tasty!

 

 

I'm about to have some hot Apple Pie

 

haha, I hope that is desert and not dinner

[chattius 2,522]

Okay today's recipe belongs really to the DARK kitchen. Continue reading only if you have a strong stomach

 

 

 

 

 

 

 

 

 

 

 

 

Brunch were hundreds of living insects from a failed food experiment

 

The daughter of my oldest sister studies medicine, mainly allergic reactions. She writes her exam work about house dust mites. And she uses the cellar of our barn as a place for her experiments: making mite cheese. The idea is to fight the HDM allergy by eating a less allergic mite.

So she uses the famous sour cream cheese of our area (Handkäse) and adds cheese mites for the riping process. I ate another type of mite cheese before. It was introduced to me by a collegue from thurengia while I was at army. So I asked him for the recipe. The goal is that people with an hdm allergy can buy some fresh local cheese from a food store and some cheese mites at a drug store and would be able to create the mite cheese on her own.

Currently she experiences with temperature, moisture, riping time, and the results are more or less tasty. My brunch today was way over ripe. The ratio between remaining cheese and mites was a bit too much favouring the mites. So my entry for this variant of her cheese: eatible, not deadly (at least not within an hour) but too strong, smelling like salmiac.

When I listen to my niece and my wife discussing medicine I feel like we are back to the midage: leeches being used after a lost finger is sewed on again, maggots used to clean not healing wounds, marihuna plants used to help at multiple sclerosis and now worms and mites to fight allergies. When I had a not healing wound because I played soccer on red dirty sand, I was lucky: my grandma wasn't using maggots but she cut sugar beets in stripes and bound them on the wound.

 

Was uns nicht umbringt, macht uns nur noch härter!

[gogoblender 3,069]

Oooooooooooookay

There went breakfast

On a serious note though, fascinating Chattius. Mite cheese. I've never known of anything done like this. You've blown anther paradigm for me, just like you did with the ants "painting" that easter egg with their acid.

 

So...does the cheese move while it's on your plate?

 

 

gogo

 

p.s. ah!, and an offering on this thread. I hadn't been following this one for awhile, lovely seeing all the treats everyone has been cooking and contributing. Last night, after a long few weeks, finally decided to put together some "real" food...namely spaghetti sauce. What came out of our "crippled" kitchen last night was some spaghetti sauce with some black olives I had picked up on sale last night. Was out of spaghtti noodles but in a pinch some basmatti rice cooked with some butter and herbs did well, with some leftover frozen veggies which always come to the rescue:

 

 

p.s.s.Dreeft, did you make that sheppard's pie yourself? Looks delicious

 

p.s.s.s. Chattius, fried pork fat post is outstanding. I had just watched an episode of Anthony Bourdain's Food Porn... and his discussion on Lardo was just brought to mind with your take on delicious unctuousness at table.

[dreeft 9]

 

p.s.s.Dreeft, did you make that sheppard's pie yourself? Looks delicious

Yum!

 

I did and it was my first attempt. I was quite impressed how easy it was and it has lasted me multiple dinners and work lunches. Perfect!

[chattius 2,522]

Shepherds Pie

Guess I could try out a shepherds pie some day, it seems very close to our dulges. (slang word, no german word): potatoes, bacon, fine cut sausages, onions, spices all put in a large (1 metre diametre) iron cast pan and then baked for hours in the local baking house. We have no baker in our village, so every 14 days the hoven at the baking house is heated and people bake bread, cakes and other stuff. We do dulges only one day a year, when the whole village sits together at a festival. Too big portions for a single family.

 

Rice Pans

Rice pans are quickly done, especially if you notice that your older kids invited several of their friends for evening meal after sports training. So if we see 12 instead our normal 5 kids we have to improvise a bit, rice pans are perfect. Opening some Bratwurst (cracklings) and form small balls from them and bake them, some cut carrots, cut quinches, ....

 

Mite cheese:

No the cheese is only moving at the surface;) . I hope that HDM translates into an allergy against the shi_t from house dust mites. To be sure that there will be no living mites in my stomach anymore I will drink some 'poisonous' may wine in evening. Today is Walburgis Night and our village is doing some traditions: may vine, dance in the may, fire on hilltop, ...

 

Agi, Lotti if you read this thread, kids close your eyes!

I am doing food porn, outch Had to google, one of the episodes was titled food porn?

 

When I was 16 and at highschool I had a quite dirty, but well paid, job at liquid iron production. I had to clean the machines at weekend, while they were still be glowing. A master smith was doing repairs at my shift and taught me some smithing. So in one and a half year working at weekends I produced with his help 3 cooking items: a large cast iron pan, a multilayer damast kitchen knife. I even use them today and I bet that when I am dead they will be still functioning to be used by my grandgrandchildren.

 

The third was a Krauthobel, we forged the blades from multilayer damast steel and my grandpa (a carbenter) did the wood work for the knife, the pan and the Krauthobel.

 

I do a bit hard to describe a Krauthobel. To make Sauerkraut you have to cut several cabbages into stripes. To do it you use a Krauthobel. Hobel would be a planing tool for normally wood, a plane ?

An image of a typical Krauthobel

Edited April 30, 2010 by chattius

[Bondbug 32]

@Chattius. I don't think we have a word for your "Grieben". It is certainly not pork "scratchings". I don't know anyone who makes their own lard as it is so easy to buy. My wife has done this once or twice being a fanatic for DIY food, but she does not know any name for these tasty bits left on the strainer.

 

As for Shepherds Pie (nothing at all like your 'dulges' which sounds great), we never could get Gogo to spell it properly, perhaps because he didn't want to accept that strictly speaking it is made with mutton/lamb only, the similar dish with beef being Cottage Pie. Also in GB it was traditionally, like Cottage Pie, a 'left-overs' dish where the left overs from the Sunday roast were minced and used for these "pie"s, with sliced onions and with a mashed potato topping. Funny how these old working class dishes become fashionable cuisine and become more and more complicated - quite un-necessarily.

 

Giving Mite Cheese a miss - till you send out samples for tasting ... we come to ... Sauerkraut. Do they still roll up their pants and tramp the cabbage with their bare feet? Or has Brussels 'put the boot in' to this tradition also?

 

As to thread, we had beef stew and dumplings today, and if someone (if only one of my kids was looking on) would buy me a half-decent camera I would post pics!

[podgie_bear 184]

Now me, I am happily sitting here, stuffing my face with my traditional Bacon Butty! Consider, a large sub roll, 4 thick slices of bacon (that's canadian bacon for you colonists), 2 fried eggs and liberaly smeared with traditional english brown sauce, washed down with a large mug of hot sweet tea.

 

Ahhh! I can feel my arteries hardening just thinking about it!

 

What's more, it is Bubble and Squeak for dinner. I would describe what that is, but I am sure that leaving it to your imaginations for a while is sufficient to drive you crazy, although I will provide details if requested, or you can be satisfied with whatever horrors your imagination came up with.

Edited May 1, 2010 by podgie_bear

[Bondbug 32]

I see what you mean by a LARGE sub roll!

 

As for Bubble and Squeak, that is another traditional left-overs treat.

 

Yummy to Bacon butty and to B&S.

 

P.S.What is the significance of "sub"?

Edited May 1, 2010 by Bondbug

[locolagarto 15]

I see what you mean by a LARGE sub roll!

 

As for Bubble and Squeak, that is another traditional left-overs treat.

 

Yummy to Bacon butty and to B&S.

 

P.S.What is the significance of "sub"?

 

The french bread roll is shaped like a submarine ship. At least that's what I always thought

 

Right now I am having a simple garden salad. leaf lettuce, red cabbage, cherry tomatoes, some grated Colby/Monterey jack cheese and

 

the best part my mothers "secret" bleu cheese dressing.

 

Equal parts sour cream and cream cheese

 

crumbled bleu cheese

 

minced garlic or powdered if you prefer

 

salt and pepper to taste.

 

It starts out thick like a vegetable dip, then as the days in the refrigerator go by is slowly loosens up into a nice salad dressing.

 

It total cancels out an health benefits from the salad, but it's the only bleu cheese dressing I have ever had that I can honestly say was the best.

[chattius 2,522]

@Bondbug

Stamping Sauerkraut with feet:

 

It depends on how much you will produce. We have a something which looks like a barrel, but is made from Steinzeug (english wikipedia translates this as stone ware, but I don't know it is really the same.)

A mug from Steinzeug would look like:

 

The top of the Krautfass is surrounded by 2 rings. Between the 2 rings is water. The top plate, which will cover the barrel, fits in these 2 rings, so it stands in the water. No air can get into the barrel, while too much pressure will allow the plate to lift and fermenting gas can leave.

 

You have to stomp the cobbage to make it soft. You can either do this with a stomper while the cabbage is in the barrel or you do it outside (my preferred method to prevent damage to the 200+ year old barrel).

 

Then you fill the cabbage and the stomped out cabbage juice into the barrel. You have to do this carefully so no air is between the leaves anymore (if their is air it will rot). Thats the time a girl usually uses her feet to press the cabbage into the barrel. Better control and less risc to overdo it and destroy the barrel. Then you add some salt, to prevent rotting till the fermenting starts, some wine or fruits for the taste (we like pineapples). Then you put a small wooden plate on top of the cabbage, add weight with some stones, and put on the top plate to make it air tight.

 

Then you wait for 5 weeks.

 

Most households have smaller containers and you can't use feet:

 

In the above image you see the top in the 2 rings which would normally be filled with water.

 

Our barrel comes from the family of my wife (who had some pot makers in former times). My sister uses a smaller barrel from wood as was usual in my family of carpenters. Wooden made has a different taste, and has a press but no top plate swimming in water.

 

 

At a wooden barrel you have to take care that there is alway water covering the cabbage and you have to drill the press from time to time for more pressure, because the cabbage ferments and gets less in volume( at Steinzeug this would be 'automated' by the woodplate with stones).

 

The Steinzeug is more do it and come back after 5 weeks, while the wooden method allows better control but demands more time. Wooden barrels are often preferred if you have several barrels in different stages.

 

A wooden 30 litre barrel with press is like 200 euro, a stone ware 50 litre one too. But our barrel which allows our 10 year old to hide in, probably around 1000+ euro --- if they would still be produced.

Edited May 3, 2010 by chattius

[Bondbug 32]

The french bread roll is shaped like a submarine ship. At least that's what I always thought

 

Not sure about that Loco. Podgie is not in France. Perhaps we have a problem with the term "bread roll"; There is, if I remember rightly a type of bread roll in England that is sort of rugby ball shape, but every region has its own bread types, forms and names. That is a good idea of yours though. Perhaps when Podgie feels it is time to tell us about Bubble & Squeak we will get the answer to the "sub" roll too.

[Bondbug 32]

Odd sort of meal today - right old mix up.

 

- Curry (Indian) which I learnt about when I shared a flat with 2 Sikhs in London, and also wife's sister married a bloke from Kashmir;

- cooked in a Wok (Chinese);

- with 'calabrese' (Italian) ... normally referred to as broccoli these days, which I refuse to accept as I was brought up with white and purple broccoli, not the green broccoli stuff. Today this was par-cooked then fried with mustard seeds, fennel seeds, garlic, turmeric and chili

- and a bottle of Real Ale (English from Harveys of Lewes)

 

- melon ... heaven only knows where that came from at this time of year

 

- coffee (French)

 

Plus new pills and nose-spray from quack this morning which is the professional response to the bunged up nose and throat for which my wife's treatment is ... curry. Wife's treatment is quicker but less enduring.

 

 

P.S. Hey Podgie Bear - what happened to that Bubble and Squeak recipe you promised. Yes - promised. I am sure you did.

Edited May 12, 2010 by Bondbug