Make money writing about food?
Sure!
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Wait, you all aren’t getting paid for your posts here?
“I do it for the exposure.”
Srsly, though, I LOVE this thread.
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Thanks to the local Aldi, I know German cuisine is schnitzels, strudels, and soft pretzels.
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no sauerkraut?
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Haven’t looked at the video, but that’s the second time I’ve run in into Vito in youtube in as many days…
I’m doing poolish dough, and we use one of these, things are coming out quite nicely…
I found dough with olive oil browns more consistently, but the 4 ingredient dough I use now is much lighter and softer. Pizza in 4 minutes is pretty nice too.
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They carry sauerkraut year round, but they do a special German week for Oktoberfest and stock the “get it while you can” freezer with pork and chicken schnitzel, apple, fruits of the forest, and chocolate raspberry strudels, and the best frozen soft pretzels I’ve ever run across.
(Yes, I have eaten the entire selection. Just out of curiosity,)
Funny thing is, I can eat most of their imported processed foods, because the ingredient list is made of real foods instead of artificial chemical additives and processed soy and corn.
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Yeah, a lot of Italian stuff is the same, we’ve always got a package of taralli around… exact same ingredients as that site.
Tradition really does help in these cases.
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We have 2 excellent German restaurants near us (Bavarian Chef and Black Forest) with distinctive cuisines. Not an expert, but I would answer yes.
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That* is very cool!
Btw your link goes to a 404 page, but you do get to see a picture of a dog there…
*(it wasn’t hard to figure out what you meant to link to)
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If only I made a penny for every post here. I could put 9 gallons of premium in my Bugatti Bolide ( okay it’s a Subaru )
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Aw man, will correct it now…
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Barnsley man replicates authentic New York experience with purchase of deli-style sandwich from Tesco
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Their problem is that they’re asking the American and Canadian space agencies to do it. Should have asked the French.
I hear their MREs are also much higher quality than those of other nations.
Some soldiers have reported that the trading value of RCIRs when on exercise with MRE eating troops is 1 RCIR for 5 MREs on average. In Somalia, a crate of RCIRs would get you a US field cot.
Everything tastes pretty good, though the squid was a bit rubbery.
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i made beef stroganoff last night. i use a combination of sauce mix and my own prep. i start with marinating the meat. the marinade consists of
one-half cup cooking sherry
one fourth cup olive oil
one-fourth cup worcestershire sauce
one tablespoon sherry vinegar
one-half teaspoon dried tarragon
one fourth teaspoon coarsely cracked white peppercorns
one-eighth teaspoon dried thyme leaves
i mix those together in a gallon bag then i thinly slice 1.5-2 pounds of new york strip steak or sirloin steak into strips. i try to trim most, but not all, of the fat off of the meat prior to slicing. i put the meat strips into the marinade and then allow to sit in refrigerator for 1-2 days.
to prepare the dish i drain the meat thoroughly and place the meat on paper towels to absorb excess marinade. i fry the meat in a mixture of one-quarter cup olive oil and one-half cup canola oil. i cook at a high temperature and cook just long enough to get a quick sear on the steak. then i set the meat aside on paper towels to remove excess oil. then i take 1.5 cups of thickly sliced brown mushrooms and saute them in the oil i cooked the meat in. when the mushrooms are just tender i set them on paper towels to absorb the excess oil. at this point i check the amount of oil left in the pan and adjust it so that i have one-fourth cup of oil remaining. i saute one-half cup of finely diced shallots in the oil then i put in the contents of two packets of mccormick’s beef stroganoff sauce mix with the shallots and mix that thoroughly with the oil and shallots then i pour in one-fourth cup of cooking sherry and mix well, then i add two cups of water and mix well to work out any lumps then i add 1.5 cups of sour cream. once the sour cream is thoroughly blended i add the mushrooms and steak to the sauce and reduce heat to low and simmer covered while i prepare the noodles.
for the noodles i prepare ahead of time one -half cup of fresh parsley, finely chopped. my family prefers extra-wide egg noodles, i use an 8 ounce bag. i put the noodles into boiling water and cook for three minutes, then i add the parsley to the noodles and cook another three minutes at which point i drain and serve the meal. i like to have a bit of finely chopped parsley to add on top of mine as a garnish.
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MREs - three lies for the price of one!
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Wow, thanks. You just reminded me of one of my favorite meals as a child, stroganoff.
Great recipe too. 
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Pizza! May be my favorite food. And a margarita pizza is the way I test new restaurants. What is your favorite pizza pie?
Here at Swiss Hotel in Sonoma. Also seen a great Eggplant Parm. Beer? a Mirror Pond Porter.
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oh man, if it’s neapolitan, then ricotta and n’duja or salsicia and friarielli, if it’s roman style al taglio, potato pizza (thin sliced potatoes, olive oil, rock salt, rosemary and mozarella… the list goes on,
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