Popular Post U235 Posted May 23, 2017 Popular Post Share Posted May 23, 2017 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. 8 Link to comment Share on other sites More sharing options...
CLW Posted May 23, 2017 Share Posted May 23, 2017 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 2 Link to comment Share on other sites More sharing options...
U235 Posted May 23, 2017 Share Posted May 23, 2017 (edited) 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 Link to comment Share on other sites More sharing options...
Naam Posted May 23, 2017 Share Posted May 23, 2017 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: 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 23, 2017 Share Posted May 23, 2017 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. 2 Link to comment Share on other sites More sharing options...
U235 Posted May 23, 2017 Share Posted May 23, 2017 (edited) 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 Link to comment Share on other sites More sharing options...
U235 Posted May 23, 2017 Share Posted May 23, 2017 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. 1 Link to comment Share on other sites More sharing options...
Naam Posted May 23, 2017 Share Posted May 23, 2017 (edited) 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 Link to comment Share on other sites More sharing options...
grollies Posted May 23, 2017 Share Posted May 23, 2017 It's all gone a bit German. PS, the Shanghai Red-Braised Pork was horrible. Link to comment Share on other sites More sharing options...
U235 Posted May 23, 2017 Share Posted May 23, 2017 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 Link to comment Share on other sites More sharing options...
Naam Posted May 23, 2017 Share Posted May 23, 2017 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 Link to comment Share on other sites More sharing options...
CLW Posted May 23, 2017 Share Posted May 23, 2017 With or without rib, the meat is the same. Isn't it? Link to comment Share on other sites More sharing options...
Popular Post Skeptic7 Posted May 24, 2017 Popular Post Share Posted May 24, 2017 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. 7 Link to comment Share on other sites More sharing options...
Naam Posted May 24, 2017 Share Posted May 24, 2017 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. 2 Link to comment Share on other sites More sharing options...
Popular Post thaifoodruns Posted May 24, 2017 Popular Post Share Posted May 24, 2017 Fried banana Thai small pancakes 3 Link to comment Share on other sites More sharing options...
mogandave Posted May 24, 2017 Share Posted May 24, 2017 Grilled cheese while watching "Steak Revolution"Sent from my iPhone using Thaivisa Connect Link to comment Share on other sites More sharing options...
Popular Post U235 Posted May 27, 2017 Popular Post Share Posted May 27, 2017 With special thanks to my neighbor who has an avocado tree: spaghetti with avocado and basil cream 4 Link to comment Share on other sites More sharing options...
Popular Post CLW Posted May 27, 2017 Popular Post Share Posted May 27, 2017 Gulasch (German beef stew) with potato dumplings 3 Link to comment Share on other sites More sharing options...
CLW Posted May 27, 2017 Share Posted May 27, 2017 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" brand250g ground beef1 Onion diced1 carrot diced2 cloves garlic2 Bay leavesDried Oregano SaltAdd wine, broth, water and tomato juice to your desired consistency.Enjoy with any kind of pasta 2 Link to comment Share on other sites More sharing options...
Bikeman93 Posted May 27, 2017 Share Posted May 27, 2017 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? 2 Link to comment Share on other sites More sharing options...
Popular Post U235 Posted May 27, 2017 Popular Post Share Posted May 27, 2017 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 3 Link to comment Share on other sites More sharing options...
Bikeman93 Posted May 27, 2017 Share Posted May 27, 2017 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. Link to comment Share on other sites More sharing options...
mogandave Posted May 28, 2017 Share Posted May 28, 2017 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. Sent from my iPhone using Thaivisa Connect Link to comment Share on other sites More sharing options...
Bikeman93 Posted May 28, 2017 Share Posted May 28, 2017 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. Sent from my iPhone using Thaivisa Connect To westerners sausage means "any meat" to Asians means "any thing". They are stuffed with rice. 1 Link to comment Share on other sites More sharing options...
Popular Post U235 Posted May 28, 2017 Popular Post Share Posted May 28, 2017 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... 4 Link to comment Share on other sites More sharing options...
Naam Posted May 28, 2017 Share Posted May 28, 2017 6 hours ago, Bikeman93 said: To westerners sausage means "any meat" to Asians means "any thing". They are stuffed with rice. or soy. Link to comment Share on other sites More sharing options...
mogandave Posted May 28, 2017 Share Posted May 28, 2017 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) 1 Link to comment Share on other sites More sharing options...
U235 Posted May 28, 2017 Share Posted May 28, 2017 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 Link to comment Share on other sites More sharing options...
Pdaz Posted May 28, 2017 Share Posted May 28, 2017 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" 2 Link to comment Share on other sites More sharing options...
grollies Posted May 28, 2017 Share Posted May 28, 2017 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. 2 Link to comment Share on other sites More sharing options...
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