The Food Thread

Ad: This forum contains affiliate links to products on Amazon and eBay. More information in Terms and rules



A "Schwaben Teller", I ate in Böblingen, Germany last month.

Schnitzel, Maultaschen (Meat filled ravioli type pasta), Schweine Geschnetzelte mit Pilzrahm Sosse (Sliced Pork in a muschroom sauce), Spätzle, lentils and wurst.



Sauerbraten, Semmelknödel (Bread Dumplings) and Rotkohl (Red Cabbage).

Mother in laws good cooking back home in Germany...



Schwarzwälder Kirschtorte (Blackforest Cake)

My absolute favorite cake. Look forward to one every year...



Zwiebelrostbraten mit Bratkartoffeln (Steak and onions with fried potatoes) in Stuttgart, Germany.
 

Chicago Style Deep Dish Pizza, in Chicago of course...


Lobster Roll with Sage Parmesian Fries in Chicago



Some very good Fish and Chips Inhad in Washington DC last September. With Malt Vinigar of course. Why do people ruin it with tarter sauce?


Some Calimari I fried up in a light "wet batter" a few weeks ago. Turned out quite well.



Russian Golubsti (Stuffed Cabbage) near Stuttgart, Germany




Scwäbische Maultaschen, in Stuttgart, Germany

(Meat filled ravioli type pasta in broth).
 
Few to start with.

My version of the Czech marinated cheese Nakladany Hermelin.
Terry and I ate a lot of this when we visited the Czech republic to meet Roman 8 years ago



Soused herring with pickled vegetables and mustard sauce.


Roast Sirloin of beef and roast chicken, vegetables, potatoes and Yorkshire puddings, served for sunday lunch, you carve this yourself at your table in my restaurant.



Chargrilled monkfish, jasmine rice and thai red curried mussels

 
Last edited:
please tell me about your slaw dressing, Rochie, I use slaw a lot because it's good value and has a longer shelf life in the fridge. I rotate a repertoire of 2-3 dressings but I'm always on the look-out for ideas. I use soya sauce, canola oil, minced garlic, wasabi paste and a dash of lime juice, for example, as a light dressing. I use sweetened condensed milk with vinegar, oil, mustard powder, garlic and paprika for a creamy dressing that doesn't use mayo.
What's your secret ..
 
Mayo, salt/pepper and a bit of horseradish sauce !
 
No pictures guys but I have been making up a Crawfish and Shrimp bisque that goes the way of alot of seafood bisque but I add a can of Campbell's tomato soup.Me being from the south some Tony's Cajun Creole,Dill(1/4part [must lately]),parsley(1part),basil(1/2part) alittle lemon juice serve with a basic crouton do not let them take the show.It was to die for the second go round.The other recipe from start to the table in an hour Chicken Christopher Recipe - Food.com I used this recipe tweaked it again some dill in there used half and half most excellent.I tried the sauce on fish because of the lemon flavor but it needs more body.
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)

Similar threads

The 1934 precursor to the Osprey
Replies
3
Views
444
ThomasP
T
Marcel and Adler’s Euro Cup 2024 Thread
15 16 17
Replies
327
Views
5K
pbehn
P
S
Another Mustang Thread?
6 7 8
Replies
153
Views
7K
Gnomey
The only real footage of Titanic.
Replies
1
Views
464
Gnomey
The Shepherd....Full Animated Film!
Replies
3
Views
439
Crimea_River
Menu
Log in
Register