GoingMyWay
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I'm eagerly awaiting the recipe! Do they also happen to have a recipe for a good sauce too 
??
??
What's Cooking
- Thread starter GoingMyWay
- Start date
Please keep me in the loop too.Cheese said:
Regarding pasta maker: I have obtained a Marcato Atlas 150 some years ago, for around 50 € (including the motor add-on, which I can highly recommend for single-human operation of that device) when I noticed that some Amazon bots went amok trying to beat the others on a race to the lowest price. [big grin] Spent what I saved on some of the finishing add-ons, like the ravioli one.
I can highly recommend that thing, with the motor it's simple to run the dough through it in a loop till it's at desired consistency.
Something usually for bad weather, but I'm preparing a bit more and Weck'ing it for rainy days:
Starting with rendering the fat from some slices of the gammon I obtained in April and sweating onions in that till they're brown, then add groud beef and stir at medium-high heat till the meat is cooked:
[attachimg=1] [attachimg=2] [attachimg=3] [attachimg=4]
Introducing a cabbage, some smoked garlic, 1/4L of bouillon I cooked from the bone of the gammon, a handfull of potatoes I forgot to take a picture of:
[attachimg=5] [attachimg=6] [attachimg=7]
Slice up and into to the pot with everything, then add fresh ground nutmeg, kümmel, allspice, some few laurel leafs, a spoon or two of whole black pepper... then let it cook at low-medium heat for 30-40 minutes while carefully stirring several times:
[attachimg=8] [attachimg=9] [attachimg=10]
Remove the laurel, pack into Weck glasses (while, again, forgetting to take pictures) and can at 100°C for 90 minutes:
[attachimg=11]
One of the glasses did not seal correctly (the left one) the too low vacuum is indicated by the handle of the rubber ring not pointing down:
[attachimg=12]
The wine was to grease the cook, nothing of it made it into the dish.
Starting with rendering the fat from some slices of the gammon I obtained in April and sweating onions in that till they're brown, then add groud beef and stir at medium-high heat till the meat is cooked:
[attachimg=1] [attachimg=2] [attachimg=3] [attachimg=4]
Introducing a cabbage, some smoked garlic, 1/4L of bouillon I cooked from the bone of the gammon, a handfull of potatoes I forgot to take a picture of:
[attachimg=5] [attachimg=6] [attachimg=7]
Slice up and into to the pot with everything, then add fresh ground nutmeg, kümmel, allspice, some few laurel leafs, a spoon or two of whole black pepper... then let it cook at low-medium heat for 30-40 minutes while carefully stirring several times:
[attachimg=8] [attachimg=9] [attachimg=10]
Remove the laurel, pack into Weck glasses (while, again, forgetting to take pictures) and can at 100°C for 90 minutes:
[attachimg=11]
One of the glasses did not seal correctly (the left one) the too low vacuum is indicated by the handle of the rubber ring not pointing down:
[attachimg=12]
The wine was to grease the cook, nothing of it made it into the dish.
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six-point socket II
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Looks good, Gregor!
--
Today, Pasta alla carbonara.
Kind regards,
Oliver
--
Today, Pasta alla carbonara.
Kind regards,
Oliver
GoingMyWay
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[member=53905]Gregor[/member] what is the name of that dish? Is it like a sauce or is it eaten as a stew?
We got a new baguette pan from Amazon that can accommodate 5 loaves.
[attachimg=1]
My wife made more homemade bread. She's getting really good at making the bread, but she's still not 100% satisfied. She thinks it's only 90% there. She's really looking for the thin super crisp crust with the airy texture inside.
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We used the leftover meatballs to make a meatball sub. The sub would have been better with provolone cheese, but the mozzarella cheese was already open.
[attachimg=9]
[attachimg=10]
[attachimg=11]
[attachimg=12]
We got a new baguette pan from Amazon that can accommodate 5 loaves.
[attachimg=1]
My wife made more homemade bread. She's getting really good at making the bread, but she's still not 100% satisfied. She thinks it's only 90% there. She's really looking for the thin super crisp crust with the airy texture inside.
[attachimg=2]
[attachimg=3]
[attachimg=4]
[attachimg=5]
[attachimg=6]
[attachimg=7]
[attachimg=8]
We used the leftover meatballs to make a meatball sub. The sub would have been better with provolone cheese, but the mozzarella cheese was already open.
[attachimg=9]
[attachimg=10]
[attachimg=11]
[attachimg=12]
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six-point socket II
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Looks (and hopefully tasted 
) fantastic!
Kind regards,
Oliver
) fantastic!Kind regards,
Oliver
GoingMyWay
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It was good. I was kind of dreading eating more meatballs, but turning them into a meatball sub was a nice treat especially on the freshly baked bread.
GoingMyWay
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That would be good!
The bread is tasty by itself. My wife likes to eat it with condensed milk. I think this is the third version of the recipe. I think the first recipe that included yogurt and melted butter tasted the best, but the third version is the most "authentic" version of a bread recipe.
I'm happy to share the recipe if anyone is interested.
The bread is tasty by itself. My wife likes to eat it with condensed milk. I think this is the third version of the recipe. I think the first recipe that included yogurt and melted butter tasted the best, but the third version is the most "authentic" version of a bread recipe.
I'm happy to share the recipe if anyone is interested.
six-point socket II
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I second cabbage rolls.
Kind regards,
Oliver
Kind regards,
Oliver
[member=71220]Sourwould[/member] Shredded cabbage makes a great addition to vegetable soups. HEre's a link to Marcella Hazan's Minestrone di Romagna,
https://gourmay.net/recipes/soup/marcellas-minestrone-best-served-at-room-temperature/
Also good simply steamed and served with a butter/lemon sauce
Chopped and sauted with bacon and onions.
Ron
https://gourmay.net/recipes/soup/marcellas-minestrone-best-served-at-room-temperature/
Also good simply steamed and served with a butter/lemon sauce
Chopped and sauted with bacon and onions.
Ron
These cabbage rolls look really good. I've never seen these before.
Kind of interesting. My grandmother used to make meatballs with rice in them, simmered in gravy.
No cabbage wrapping. She lived in Heidelberg in the late 40s/50s. I wonder if it's something she picked up there?
She was from Tokyo. She used to make breaded/fried pork cutlets with cabbage and mayo. We always thought it was a recipe from Japan, Tonkatsu. But she said she learned to make it in Germany. Though I have a feeling they're not eaten with sticky rice in Germany.
Kind of interesting. My grandmother used to make meatballs with rice in them, simmered in gravy.
No cabbage wrapping. She lived in Heidelberg in the late 40s/50s. I wonder if it's something she picked up there?
She was from Tokyo. She used to make breaded/fried pork cutlets with cabbage and mayo. We always thought it was a recipe from Japan, Tonkatsu. But she said she learned to make it in Germany. Though I have a feeling they're not eaten with sticky rice in Germany.
R
Rob Z
Guest
Sourworld
Regarding your request for recipes to use the cabbage: I had a friend years ago who was Hungarian. He and his family made "haluska" all the time and it was delicious. It is not a low-cal dish but it is still worth making. [big grin] Check out the various versions of it on YouTube and online and see if that appeals to you.
Regarding your request for recipes to use the cabbage: I had a friend years ago who was Hungarian. He and his family made "haluska" all the time and it was delicious. It is not a low-cal dish but it is still worth making. [big grin] Check out the various versions of it on YouTube and online and see if that appeals to you.
GoingMyWay
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hdv said:
[member=66485]hdv[/member] Here's the recipe [attachurl=1].
Last night I made an eggplant Japanese curry. It was pretty easy to make, but I didn't care for the taste at all. I much prefer traditional Japanese curry.
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We're trying to make some pickled watermelon rind.
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GoingMyWay
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You're very welcome! I hope it turns out well for you - please post your results!
We tried making homemade donuts for the first time. From the videos I watched, I was hoping to get something like a Krispy Kreme donut. This wasn't very close. I'd only give this about a 6 out of 10. Something in the donut dough itself kinda tasted off - maybe it needed more sugar. The overall taste and texture (kind of a hard crust) reminded me a bit of a beignet though.
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We tried making homemade donuts for the first time. From the videos I watched, I was hoping to get something like a Krispy Kreme donut. This wasn't very close. I'd only give this about a 6 out of 10. Something in the donut dough itself kinda tasted off - maybe it needed more sugar. The overall taste and texture (kind of a hard crust) reminded me a bit of a beignet though.
[attachimg=1]
[attachimg=2]
[attachimg=3]
[attachimg=4]
[attachimg=5]
[attachimg=6]
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