What are you eating? (food porn)

[U235]

Kasseler Rippchen: a German meat preparation similar as a cooked ham, but made from the loin instead. Can be eaten warm or cold, but I mostly use it as a substitute for ham (which is not for sale where I live - I'm not prepared to eat 7/11 ham )

 

A real ham is approx 6-7 kg, so will not fit in my fridge, which makes this is a good alternative. Preparation time is approx 2 weeks (wet cure, cook and eventually cold smoke). Freezes well.

 

 

[CLW]

Kasseler Rippchen: a German meat preparation similar as a cooked ham, but made from the loin instead. Can be eaten warm or cold, but I mostly use it as a substitute for ham (which is not for sale where I live - I'm not prepared to eat 7/11 ham )
 
A real ham is approx 6-7 kg, so will not fit in my fridge, which makes this is a good alternative. Preparation time is approx 2 weeks (wet cure, cook and eventually cold smoke). Freezes well.
 

 

Mouthwatering...
Rippchen with sauerkraut and mashed potatoes. I'm in heaven

[U235]

35 minutes ago, CLW said:

Mouthwatering...
Rippchen with sauerkraut and mashed potatoes. I'm in heaven

 

Unfortunately, the seal of my 'sauerkrauttopf' suddenly broke so I had to throw away the stock.... Already making a new batch (in an jar from Amora mustard this time )

 

As there was a recently a topic about it, here is how to do it:

 

 

Use 'Thai white cabbage'. Not sure it is the same as at home, but it does the job. Be sure that you buy enough as it will shrink (see at the last pic how much is left). Slice it with a sharp knife, but throw away the hard part on the bottom of the cabbage

 

 

Put a bit of cabbage in a jar, put a tbsp salt on it and push it with a wooden tool. The pushing and the salt will let the cabbage release it's juice. Repeat this step till the jar is full.

 

 

 

You see the juice?

 

 

Ready! Now put this for a month or so in a dark place. When the fermentation is done, I move it to the fridge.

 

 

Edited May 23, 2017 by U235

[Naam]

1 hour ago, U235 said:

Kasseler Rippchen

Objection Your Honour! your picture might show Kassler but not Rippchen. 

this is what Kassler (Kasseler) Rippchen look like:

 

[Minnie the Minx]

U235 Here is a trick. Slice the cabbage and put it in a large collander with layers of salt as you add the cabbage. Leave it for an hour then squeeze the juice out, THEN pack it in the jars. This is what I do my mum's trick, use black peppercorns, fresh horseradish, dill and a couple of chillies, garlic cloves for flavour in the jars. Best sauerkraut recipe imo but the pre squeezing is important.

[U235]

50 minutes ago, Naam said:

Objection Your Honour! your picture might show Kassler but not Rippchen. 

this is what Kassler (Kasseler) Rippchen look like:

 

 

Please send your remarks to the author of the book I used LOL

 

https://www.amazon.com/Charcuterie-Sausages-Accompaniments-Fritz-Sonnenschmidt/dp/1428319913

 

 

But it is true, I saw recipes with and without the bone, some used completely different spices and some were baked in the oven. I used Fritz Sonnenschmidt's one (so loin without bone) but with a bit more spices to come as close as possible to something which can substitute a ham. Incredible you can not buy a ham here, even not TGM ;-( 

Edited May 23, 2017 by U235

[U235]

34 minutes ago, Minnie the Minx said:

U235 Here is a trick. Slice the cabbage and put it in a large collander with layers of salt as you add the cabbage. Leave it for an hour then squeeze the juice out, THEN pack it in the jars. This is what I do my mum's trick, use black peppercorns, fresh horseradish, dill and a couple of chillies, garlic cloves for flavour in the jars. Best sauerkraut recipe imo but the pre squeezing is important.

 

Thanks for the tip! Will try it.

 

As seasoning, I just used some juniper beans and sometimes white wine. 

[Naam]

1 hour ago, U235 said:

Incredible you can not buy a ham here, even not TGM ;-( 

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

Quote

I saw recipes with and without the bone

there is Kassler without bone, but you can't call it "Kassler Rippchen" (German for rib). 

 

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

Edited May 23, 2017 by Naam

[grollies]

It's all gone a bit German.

 

PS, the Shanghai Red-Braised Pork was horrible.

 

 

[U235]

44 minutes ago, Naam said:

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

 

I know Pattaya is famous for it's huge choice of meat,  but a 6 hours drive for a ham is a bit overkill for me.

 

46 minutes ago, Naam said:

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

 

I guess he does

 

http://www.proimmuneco.com/FHSonnenschmidt_cv.pdf

[Naam]

22 minutes ago, U235 said:

1 hour ago, Naam said:

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

 

I know Pattaya is famous for it's huge choice of meat,  but a 6 hours drive for a ham is a bit overkill for me.

 

1 hour ago, Naam said:

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

 

I guess he does

not knowing that a "Rippchen" is a bone?

Quote

Rippchen Substantiv, Neutrum

slightly cured pork rib

 

[CLW]

With or without rib, the meat is the same. Isn't it?

[Skeptic7]

Carnivores & Vegans UNITE! On the left...Boneless ribeye w/steamed veggies and sauteed mushrooms. On the right...marinated and blackened tofu "steak" w/potatoes, veggies & 'shrooms.

[Naam]

9 hours ago, CLW said:

With or without rib, the meat is the same. Isn't it?

gourmets recognise a difference (improvement) in taste added by curing with the bone. that

applies especially when a so-called "ladder" is cured in one piece.

 

 

[thaifoodruns]

Fried banana

 

Thai small pancakes

 

 

 

[mogandave]

Grilled cheese while watching "Steak Revolution"


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[U235]

With special thanks to my neighbor who has an avocado tree: spaghetti with avocado and basil cream

 

[CLW]

Gulasch (German beef stew) with potato dumplings

[CLW]

Cooked it for dinner two days ago.
"Instant" Bolognese with whole-wheat spaghetti.
I call it "instant" because there are no fresh tomatoes in it. Only tomato paste and juice.

1 small can tomato paste "mica" brand
250g ground beef
1 Onion diced
1 carrot diced
2 cloves garlic
2 Bay leaves
Dried Oregano
Salt

Add wine, broth, water and tomato juice to your desired consistency.

Enjoy with any kind of pasta

[Bikeman93]

On ‎23‎/‎05‎/‎2017 at 8:33 PM, U235 said:

Kasseler Rippchen: a German meat preparation similar as a cooked ham, but made from the loin instead. Can be eaten warm or cold, but I mostly use it as a substitute for ham (which is not for sale where I live - I'm not prepared to eat 7/11 ham )

 

A real ham is approx 6-7 kg, so will not fit in my fridge, which makes this is a good alternative. Preparation time is approx 2 weeks (wet cure, cook and eventually cold smoke). Freezes well.

 

 

Looks great.

Years ago a workmate told me to go across the road to the deli and order a Dutch sausage in a bread roll, which I did and from then on I ordered one every work day for several years. It was mildly spicy with a slight greyness to the colour. Anyone know the correct name for it?

[U235]

2 hours ago, Bikeman93 said:

Looks great.

Years ago a workmate told me to go across the road to the deli and order a Dutch sausage in a bread roll, which I did and from then on I ordered one every work day for several years. It was mildly spicy with a slight greyness to the colour. Anyone know the correct name for it?

 

You probably mean "Worstenbrood" (worst means sausage, brood means bread)

 

You can easily make it by yourself as I did in the pic below.

 

 

There is also a more commercial variant you can buy in the supermarket and bake at home. Not really recommended 

 

[Bikeman93]

Hahaha, so you are saying what to me was a delicious gourmet sausage was actually old left over meat from - god knows what? (Same as any sausage, really).

That's why he acted confused when I asked him the correct name, I thought he just didn't want me to buy them elsewhere.

When I got a transfer closer to my home and told him it was my last day he gave my last one free, guess he felt guilty. 

Now I understand worstenbrood means worst sausage in some bread.

The taste was always consistent though, texture a little rough. I would eat another though - no problems. 

In Australia pies are a favourite. When I bit into 1 one time my tongue had a strange sensation like I was kissing something, upon inspection that's exactly what I was doing, a whole tongue in one piece and looked uncooked (hopefully a cows, but could not have been sure). When I took it back to the shop to complain she quickly snatched it from me and handed back my money, maybe I should have taken it to the police. Needless to say I didn't go back, only from the supermarket.

Us Aussie can eat anything as long as it has some pastry around it.

[mogandave]

Had an okay grilled cheese for breakfast. Local SG cheese and bread spiced up with a little Cajun & garlic. Butters and grilled to perfection.

The sausage here is most always disappointing, although the longer I'm here, the less disappointed I am with it.


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[Bikeman93]

Just now, mogandave said:

Had an okay grilled cheese for breakfast. Local SG cheese and bread spiced up with a little Cajun & garlic. Butters and grilled to perfection.

The sausage here is most always disappointing, although the longer I'm here, the less disappointed I am with it.


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To westerners sausage means "any meat" to Asians means "any thing". They are stuffed with rice.

[U235]

8 hours ago, Bikeman93 said:

Hahaha, so you are saying what to me was a delicious gourmet sausage was actually old left over meat from - god knows what? (Same as any sausage, really).

Not necessary, it depends where you bought it and what you paid for it  The packed ones from the supermarket cost around as 0.4 euro/piece, so I doubt they use filet pure for the meat.

 

One on my my better moves was to bring a meat grinder with me from home, so I know exactly what I eat. For ground pork I use loin and a bit belly (you need fat, but not too much). For most recipes, I use a 50-50% mix of ground pork and beef. Basic seasonings are salt, pepper and a pinch of nutmeg,  but for the "worstenbrood", I will add some garlic,  oregano, more pepper, breadcrumbs and egg too. In fact you can add any herb according your taste.

 

To avoid any confusion with about the "worstenbrood": the one I made is Belgian style (with puff pastry), the ones you bought are most likely Dutch style (normal bread dough covered with some egg). I prefer the Belgian ones, but I'm sure most Dutch people will disagree...

[Naam]

6 hours ago, Bikeman93 said:

To westerners sausage means "any meat" to Asians means "any thing". They are stuffed with rice.

or soy.

[mogandave]

Not necessary, it depends where you bought it and what you paid for it  The packed ones from the supermarket cost around as 0.4 euro/piece, so I doubt they use filet pure for the meat.
 
One on my my better moves was to bring a meat grinder with me from home, so I know exactly what I eat. For ground pork I use loin and a bit belly (you need fat, but not too much). For most recipes, I use a 50-50% mix of ground pork and beef. Basic seasonings are salt, pepper and a pinch of nutmeg,  but for the "worstenbrood", I will add some garlic,  oregano, more pepper, breadcrumbs and egg too. In fact you can add any herb according your taste.
 
To avoid any confusion with about the "worstenbrood": the one I made is Belgian style (with puff pastry), the ones you bought are most likely Dutch style (normal bread dough covered with some egg). I prefer the Belgian ones, but I'm sure most Dutch people will disagree...

Where do you get the casings? (No Pattaya jokes please)

[U235]

6 minutes ago, mogandave said:

 

Where do you get the casings? (No Pattaya jokes please)

 

 

For 'worstenbrood', you don't need casings: just form a sausage, pre-bake it (you don't want your bread to become mixed up with melted fat) and put it in the dough.

 

I don't make sausages very often, but I have a stock of collagen casings I ordered over the internet.

 

There are reports from people who buy them in Makro or the market, but they need a lot of cleaning and I don't want to waste my appetite on it.

 

There is a wholeseller in Thailand who sells all Western meat additives, casings (in bulk) etc but (I can not help it) he is located in the place you don't want me to mention 

[Pdaz]

On 5/23/2017 at 10:25 PM, grollies said:

It's all gone a bit German.

 

PS, the Shanghai Red-Braised Pork was horrible.

 

 

"Don't mention the war"  

[grollies]

59 minutes ago, U235 said:

Not necessary, it depends where you bought it and what you paid for it  The packed ones from the supermarket cost around as 0.4 euro/piece, so I doubt they use filet pure for the meat.

 

One on my my better moves was to bring a meat grinder with me from home, so I know exactly what I eat. For ground pork I use loin and a bit belly (you need fat, but not too much). For most recipes, I use a 50-50% mix of ground pork and beef. Basic seasonings are salt, pepper and a pinch of nutmeg,  but for the "worstenbrood", I will add some garlic,  oregano, more pepper, breadcrumbs and egg too. In fact you can add any herb according your taste.

 

To avoid any confusion with about the "worstenbrood": the one I made is Belgian style (with puff pastry), the ones you bought are most likely Dutch style (normal bread dough covered with some egg). I prefer the Belgian ones, but I'm sure most Dutch people will disagree...

In other words a good old sasauge roll. Bit of HP sauce, lovely.