thaigerd Posted December 2, 2006 Share Posted December 2, 2006 Inspired by a posting from yesterday(?) I've cooked today afternoon "Sauerkraut&Kasseler(Smoked Porkloin). My wife seems to like it . I've explained to her it's German som tham. Some pics: hmmmmm, smells good already Gerd Link to comment Share on other sites More sharing options...
mouse Posted December 3, 2006 Share Posted December 3, 2006 I will be over this evening. What type of drink should I bring? Will there be any Bratkartoffeln? Link to comment Share on other sites More sharing options...
george Posted December 3, 2006 Share Posted December 3, 2006 Wow! Looks great! Link to comment Share on other sites More sharing options...
Naam Posted December 3, 2006 Share Posted December 3, 2006 "Sauerkraut&Kasseler (Smoked Porkloin).Gerd ******** bisschen zu fett um das zeuch "Kassler" zu nennen Gerd, oder? Link to comment Share on other sites More sharing options...
Nignoy Posted December 3, 2006 Share Posted December 3, 2006 "Sauerkraut&Kasseler (Smoked Porkloin). Gerd ******** bisschen zu fett um das zeuch "Kassler" zu nennen Gerd, oder? Ist doch Bauch fleisch gell( For the Australian Mods) It is Smoked Belly Pork Nignoy Link to comment Share on other sites More sharing options...
Chantal Posted December 3, 2006 Share Posted December 3, 2006 Wish my hubby could cook like you Link to comment Share on other sites More sharing options...
thaigerd Posted December 3, 2006 Author Share Posted December 3, 2006 "Sauerkraut&Kasseler (Smoked Porkloin). Gerd ******** bisschen zu fett um das zeuch "Kassler" zu nennen Gerd, oder? A bit wrong: What looks white and like fat is actually meat, comes from the flash. The small pieces are a bit fat cause it's a very good smoked bacon and a dish like this needs some fat for flavouring. Gerd Link to comment Share on other sites More sharing options...
thaigerd Posted December 3, 2006 Author Share Posted December 3, 2006 Wish my hubby could cook like you May be that's why my wife still stays with me for 6 years now...................... She had 2 plates last night Gerd Link to comment Share on other sites More sharing options...
Naam Posted December 3, 2006 Share Posted December 3, 2006 A bit wrong: What looks white and like fat is actually meat, comes from the flash. The small pieces are a bit fat cause it's a very good smoked bacon and a dish like this needs some fat for flavouring. Gerd Die Geschmäcker sind verschieden. quite obviously one can't argue about taste Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 3, 2006 Share Posted December 3, 2006 anyone got a good recipie for sauerkraut?...it's basically pickled cabbage and should be easy to make...I'm gonna get back into making sausage with my super duper meat grinder, some tasty kraut would be a nice touch... Link to comment Share on other sites More sharing options...
h90 Posted December 4, 2006 Share Posted December 4, 2006 would be also nice for me Austrian..... Link to comment Share on other sites More sharing options...
lampard10 Posted December 4, 2006 Share Posted December 4, 2006 (edited) Looks more like Bauch-speck to me...................................Kassler doesn't have any fat on it. Or is it just the photo? By the way, I'm the German cook in our restaurant, not trying to be funny. Edited December 4, 2006 by lampard10 Link to comment Share on other sites More sharing options...
thaigerd Posted December 4, 2006 Author Share Posted December 4, 2006 Looks more like Bauch-speck to me...................................Kassler doesn't have any fat on it. Or is it just the photo? By the way, I'm the German cook in our restaurant, not trying to be funny. What I've said before: The little pieces you can see in the sauerkraut are Bauchspeck! Kassler does have some fat when you have a cut from near the neck part. I am a German Chef and butcher, not trying to be funny as well Gerd Link to comment Share on other sites More sharing options...
lampard10 Posted December 4, 2006 Share Posted December 4, 2006 Looks more like Bauch-speck to me...................................Kassler doesn't have any fat on it. Or is it just the photo? By the way, I'm the German cook in our restaurant, not trying to be funny. What I've said before: The little pieces you can see in the sauerkraut are Bauchspeck! Kassler does have some fat when you have a cut from near the neck part. I am a German Chef and butcher, not trying to be funny as well Gerd Touche' Link to comment Share on other sites More sharing options...
Nignoy Posted December 4, 2006 Share Posted December 4, 2006 Looks more like Bauch-speck to me...................................Kassler doesn't have any fat on it. Or is it just the photo? By the way, I'm the German cook in our restaurant, not trying to be funny. What I've said before: The little pieces you can see in the sauerkraut are Bauchspeck! Kassler does have some fat when you have a cut from near the neck part. I am a German Chef and butcher, not trying to be funny as well Gerd Touche' But there again any one who can make a frikadelle in germany calls himself a chef,I too qualified as a chef, Schlactermeister und als Konditor, that was all in my youth before I studied and became a zoo curator Nignoy Link to comment Share on other sites More sharing options...
thaigerd Posted December 4, 2006 Author Share Posted December 4, 2006 Looks more like Bauch-speck to me...................................Kassler doesn't have any fat on it. Or is it just the photo? By the way, I'm the German cook in our restaurant, not trying to be funny. What I've said before: The little pieces you can see in the sauerkraut are Bauchspeck! Kassler does have some fat when you have a cut from near the neck part. I am a German Chef and butcher, not trying to be funny as well Gerd Touche' But there again any one who can make a frikadelle in germany calls himself a chef,I too qualified as a chef, Schlactermeister und als Konditor, that was all in my youth before I studied and became a zoo curator Nignoy Link to comment Share on other sites More sharing options...
lampard10 Posted December 4, 2006 Share Posted December 4, 2006 ,I too qualified as a chef, Schlactermeister und als Konditor, that was all in my youth before I studied and became a zoo curator Nignoy I know what you mean....................................................I was a mechanic with Lufthansa ( Hamburg) serviced the planes by day and cooked by night. Same as when I worked for SAAB in Linkoping, Sweden, engineer by day, and used to cook the food in the evenings for the rest of the troops. Link to comment Share on other sites More sharing options...
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