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Guess The Dish... - Page 21

post #601 of 626

Oh yeah.  I was thinking that the bones and some of the aromatics are for making a stock or gravy, served on top of a breaded schnitzel type slice of beef round.  Or a rouladen.

 

mjb.

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post #602 of 626

We are definitely building a nice stock here. Nothing gets breaded, though. Is this really unknown outside the Austro-Bavaria-sphere?

post #603 of 626

Lemon Curd

post #604 of 626

Time for a pointer, I guess. The meat stays whole during slowly simmering it.

post #605 of 626
The whole piece of meat in the oven with all the spices, root veges and stock and topped with mashed potatoes?
I still haven't got a clue!

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post #606 of 626

I still have no clue either.  Probably one of those things that when revealed will be a slap the forehead DOH! type of moments.

 

mjb.

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post #607 of 626

The potatoes are just the side dish. Pretty much obligatory, but they play no major role in the preparation. Look to Vienna. Or Munich. They all have it.

post #608 of 626

I'm tempted to say Sauerbraten but... no vinegar or wine.... hmmmm ... tough one Gene!

post #609 of 626
Quote:
Originally Posted by French Fries View Post
 

I'm tempted to say Sauerbraten but... no vinegar or wine.... hmmmm ... tough one Gene!

Nope. Nothing sour in here. Bavarian/Austrian/Bohemian basics, folks!

post #610 of 626

It seems like a pretty basic pot roast, but I have no idea what it might be called in the given region.

 

mjb.

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post #611 of 626

Rouladen with dumplings?


Edited by French Fries - 5/6/14 at 7:51pm
post #612 of 626

Siedfleisch ?with horseradish   sauce

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Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #613 of 626

Tafelspitz ?

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Only the smart ones are doing it while they are still alive.

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Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #614 of 626
Quote:
Originally Posted by berndy View Post
 

Tafelspitz ?

 

That's the word I was looking for!  It may not be correct, but when I first moved to Utah my landlord was a German immigrant.  Usually my roommate and I had sunday dinner with his family about twice a month.  Sauerbraten and tafelspitz were mainstays.

 

mjb.

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post #615 of 626

Yup! Tafelspitz! That's the one!

 

If you never had one, try it. Slowly simmer the beef with the aromatics and the bones. The broth will be divine. Serve with potatoes and horseradish sauce. Attempt at presenting it more artistically:

 


Edited by GeneMachine - 5/6/14 at 10:11pm
post #616 of 626
Quote:
Originally Posted by berndy View Post
 

Siedfleisch ?with horseradish   sauce

Around here, Siedfleisch would mostly refer to the lesser cuts - belly, skirt and so on, often served together with Sauerkraut, blood and liver sausages on slaughter day. "Schlachtschüssel" - the German equivalent to a choucroute garni. Glorious. My godfather was a butcher, still doing home slaughter for the local farmers back in the day, it always was a good reason to have a party...

post #617 of 626
Good one Gene,
Glad that someone finally got it.
No aha moment here though, never heard of it.
Take it away Bendy :-)

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post #618 of 626

Try it, Butzy! The Austrian butchers know about 100 different cuts that can be used for slow simmering with aromatics and really made a science out of it. I have to admit that they got a point there. If only for the glorious broth coming out of it.

post #619 of 626


Siedfleisch  is also known in other parts of Germany as Kronfleisch,or Wellfleisch,or Stegfleisch :chef: 

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #620 of 626
Quote:
Originally Posted by berndy View Post
 


Siedfleisch  is also known in other parts of Germany as Kronfleisch,or Wellfleisch,or Stegfleisch :chef: 

Fun with local nomenclature - I'd say that Kronfleisch is a subcategory of Wellfleisch, Kesselfleisch or Siedfleisch, the former being exclusively skirt or diaphragm, the latter encompassing simmered skirt, belly, tongue, head, offal - at least that's how it is done in my neck of the woods.

post #621 of 626

And in Italy it is called a" bollito misto "

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #622 of 626

Time to guess this one ?

 

Butter

Eggs

Milk

Sugar

Raisins

Salt

Powdered sugar

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #623 of 626

If we are still in Germany, Austria, Bohemia or the surroundings, I'd say Kaiserschmarrn?

 

EDIT: Uhm. No flour.

post #624 of 626

Sorry, forgot the flour:thumb:

You work fast

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #625 of 626

Bohemian grandmother.... Playing on my home turf there :)

post #626 of 626
I was going to say oliebollen
Dutch standard fare for new years eve,

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