Homemade foods

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Originally Posted by earthJoker

Yes, in this order. I always use three simple plates, and arrange them next to each other. I put the flat meat in the flour first, both sides, then the egg, both sides and then the breadcrumbs.

No GGT, since we started to discuss about food, it has never been the language barrier that stood between us, you just need more fantasy in cooking.

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My culinary education isn't the best....but I was taught to dredge the meat in liquid first, then the solid. I suppose the theory is to coat the meat in a liquid (oil, marinade, egg, milk, mayonnaise) to seal in the juices, then dredge it in an outer solid coating that can withstand high heat. I've never used the three-plate technique. :noob:

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Cowberry is the red thing on the table. Also known as lingonberry, lowbush cranberry, mountain cranberry.

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Damn that looks tasty. :) IKEA uses lingonberry in their store cafeterias, but it didn't taste similar to what I'd call "American Cranberry". I don't know what taste is comparative...maybe a cross between blackberries and blueberries?

Anyway, I cook pork more often than veal. Veal isn't really a common main dish by itself, but is sold as a component meat in things like meatloaf, or a specialty meat like lamb. I suspect that's a combination of cultural culinary, along with our corn and pig based economy.

We make (German-Dutch) pork chops by rolling both sides in egg, milk, or mayonnaise, then dredged in flour or seasoned breadcrumbs, then fried/broiled/baked. Served with applesauce (or a tart fruit jelly) on the side.

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Originally Posted by GGT

My culinary education isn't the best....but I was taught to dredge the meat in liquid first, then the solid.

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I don't think I have a high culinary education, I just try receipts and if it works I use it, if not I try something else. I learned some cooking at school and often use this book we had back than:
http://pics.ricardostatic.ch/2_65589...en/tiptopf.jpg
It's still the official cooking schoolbook. It has background information, schedules for seasonal vegetables ect.

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I suppose the theory is to coat the meat in a liquid (oil, marinade, egg, milk, mayonnaise) to seal in the juices, then dredge it in an outer solid coating that can withstand high heat. I've never used the three-plate technique. :noob:

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The reason you but some flour on it first is that the liquid will attach much better to the meat.

Look at 1:20

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Damn that looks tasty. :) IKEA uses lingonberry in their store cafeterias, but it didn't taste similar to what I'd call "American Cranberry".

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Eating at IKEA?
http://3.bp.blogspot.com/-pxzKoCTH06...nSpiderman.gif
I will never do that again. So awful.

I ate there once, heard from a bunch of people the meatballs were good. Now I know those people have no taste - it wasn't just not good, it was gross and made me nauseous.

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Originally Posted by Flixy

I ate there once, heard from a bunch of people the meatballs were good. Now I know those people have no taste - it wasn't just not good, it was gross and made me nauseous.

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thank you. I was wondering what I was missing cause I simply couldn't get behind all the love for their meatballs. Same for their chicken, so dry and meatless. Their ribs on the other hand are great for the price.

Haven't attended one of their special events yet where they bring out the big guns and weird shit.

EJ, that looks easy enough -- and tasty! Gonna try that method next time. Noticed he used a cast iron skillet. :) ps, IKEA food isn't good, but it's the only place I've ever seen lingonberries.


My son made his own 'creation' of left-over BBQ chicken (shredded), heated with minced garlic, red onion, green pepper, cinnamon, cumin, red pepper flakes, and fresh cilantro. Served on warm crispy tortillas. He added lettuce, cheese, and sour cream on top of his, like a taco salad....but mine was really great without the extras. Just the right amount of spicy-sweet. :up:

earthJoker, I don't have an Austrian restaurant nearby. But there is a nice little German restaurant that does have it on their menu, so I go there. :)

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Originally Posted by Catgrrl

earthJoker, I don't have an Austrian restaurant nearby. But there is a nice little German restaurant that does have it on their menu, so I go there. :)

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I thought so hence the ";)"

We don't have many Austrian restaurants here either :( Close by there is a Schnitzel restaurant though.
http://www.brunnentor.ch/bilder/goggl.jpg

Got a new very fast, very simple, pretty cheap recipe I'll likely be repeating: fry some onion with garlic in olive oil, then add cream, canned tuna, some lemon juice, and a tablespoon of capers, heat it through, spice with salt, pepper, and parsley, serve with pasta. Sauce takes less time than cooking the pasta :up:

We call that Tuna Noodle Casserole. Milk is cheaper than cream, and chopped/canned olives are cheaper than capers. We usually add a cheese to make it creamy smooth, with "complex" flavors. :)

I forget where minx posts the coffee stuff.....but I got a 'new' percolator. :D

It's an old Corning Ware ceramic stove-top percolator, in perfect condition, from a consignment store. Cost less than 15 bucks. :)

A bit different from the stainless steel percolator with internal electric heating elements, or french-press models. It not only makes really great tasting coffee, with 'customized' strengths (depending on how long it percolates, and the color in the glass knob top), but fills the house with the aroma of fresh-brewed coffee. None of my *expensive* modern, programmable, drip coffee machines did either very well.

It takes a bit longer, and requires some effort (watching to prevent boil-over and burnt coffee) but it's a good trade-off to have super good, super hot coffee. :up:

https://www.youtube.com/watch?v=aUcEGH2esCw

Or

https://www.youtube.com/watch?v=4kkwuECqtdM

Considering something like this as one of our starter-options as an alternative to whole artichoke or squash soup. So pretty :heart:

Great tips, minx. :up: Especially the garlic boiled in milk, and using that to make a roux/bechamel sauce. Looks like a good way to infuse the flavor of garlic without overpowering the dish.

Today at the urging of Younger One I made myself a peanut butter and jelly sandwich. Nominally I hate peanut butter and think it's totally vile. But I nonetheless succumbed to her adorableness and it was delicious.

When I finished, I licked the knife of peanut butter and found the peanut butter to once again be totally and amorally disgusting. But with jelly and bread? Perfect.

Yes, I am aware I just brought this thread down a notch.

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Originally Posted by Aimless

https://www.youtube.com/watch?v=4kkwuECqtdM

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I don't have such a machine, but we usually do alternating layers of zucchini in our self made lasagna, it really works well.

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Originally Posted by Dreadnaught

Today at the urging of Younger One I made myself a peanut butter and jelly sandwich. Nominally I hate peanut butter and think it's totally vile. But I nonetheless succumbed to her adorableness and it was delicious.

When I finished, I licked the knife of peanut butter and found the peanut butter to once again be totally and amorally disgusting. But with jelly and bread? Perfect.

Yes, I am aware I just brought this thread down a notch.

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Sorry Dread but the only thing I read is:

Thank you for bringing back memories of 2003. :up: :)

So this is easy and delicious: http://modernistcuisine.com/recipes/...-kitchen-sink/ Served it with zucchini "pasta" and sautéed mushrooms in a creamy tomato sauce Very pleased, first attempt and mostly improvised yet still painless and yummy... and mum liked it too :o

Pro-tip: take a whole garlic, chop off a bit, cover it with olive oil, wrap in a bit of foil and then roast in the oven for a while. When done, squeeze out delicious garlic paste and use it in/on/with pretty much anything :o

I have tried many approaches to scrambling eggs but I must say none have been as excellent as just preparing them slowly in a bain-marie. My top tip this month :up: