stop eating them fried breakfasts

[darmstadt]

I wouldn't even touch a frikadel. Yuk.

What? I love frikadelle especially with a bit of mustard. They're only big burgers or meatballs. For breakfast the other day in Hamburg there was the fryup (which I had,) the healthy option (which I had to counterattack the fryup) and Matjes, now they are disgusting. Then try Lapskaus for dinner...

[Mich the Tester]

Surely they must have gourmet ones? They have something similar called frikadelle in Germany that are similar but entirely different, those are quite tasty after a few beers.

ftfy

[Arturo Bassick]

Woah there AB! You steam mushrooms and then fry them? Why?

It is a particular technique I discovered years ago and have never found better. It is not really 2 separate processes. I cut up the mushrooms then place them in a pan with a splash of water and a knob of butter. Then cover with a lid and heat. The water bubbles and creates steam. The butter melts and coats the mushrooms. As the water evaporates the butter on the mushrooms fries them.
It is the best way I have ever cooked mushrooms. It keeps them juicy but gives a crispy finish. They seem to retain lots of flavour too.

[Mich the Tester]

What? I love frikadelle especially with a bit of mustard. They're only big burgers or meatballs. For breakfast the other day in Hamburg there was the fryup (which I had,) the healthy option (which I had to counterattack the fryup) and Matjes, now they are disgusting. Then try Lapskaus for dinner...

See my reponse to the honourable poster known as doodab.

[Mich the Tester]

BTW darmstadt; is Lapskaus similar to lobscouse?

[SimonMac]

What? I love frikadelle especially with a bit of mustard. They're only big burgers or meatballs. For breakfast the other day in Hamburg there was the fryup (which I had,) the healthy option (which I had to counterattack the fryup) and Matjes, now they are disgusting. Then try Lapskaus for dinner...

Now you mentioned frikadeller do you have them hot or cold? I have always had them cold with lashings of senf, but some weirdo's I know like them hot with cheese on top

[wobbegong]

It is a particular technique I discovered years ago and have never found better. It is not really 2 separate processes. I cut up the mushrooms then place them in a pan with a splash of water and a knob of butter. Then cover with a lid and heat. The water bubbles and creates steam. The butter melts and coats the mushrooms. As the water evaporates the butter on the mushrooms fries them.
It is the best way I have ever cooked mushrooms. It keeps them juicy but gives a crispy finish. They seem to retain lots of flavour too.

Aaaahh! I see. Interesting technique, I'll give that a go. I usually do mine uncovered with a small knob of butter and a screw of salt and pepper then cook until the mushrooms are about to start releasing their liquid into the pan, that way they stay firm not slimey.

[doodab]

Now you mentioned frikadeller do you have them hot or cold? I have always had them cold with lashings of senf, but some weirdo's I know like them hot with cheese on top

I like them hot in a roll with senf.

[Mich the Tester]

Currently my favourite sausages are a wild boar and truffle dried sausage produced by an excellent local butcher, South African beef borewors and a local roughly made (not processed) rookworst (smoked sausage). I haven't had a Lincolnshire sausage for a while, but someday I'll be back in the UK and shall immediately go in search of a top quality specimen.

I have a little plan that if I should someday be able to retire, I shall tour the world writing a book about the world's best sausages.

[wobbegong]

Currently my favourite sausages are a wild boar and truffle dried sausage produced by an excellent local butcher, South African beef borewors and a local roughly made (not processed) rookworst (smoked sausage). I haven't had a Lincolnshire sausage for a while, but someday I'll be back in the UK and shall immediately go in search of a top quality specimen.

I have a little plan that if I should someday be able to retire, I shall tour the world writing a book about the world's best sausages.

So it is true; the wurst is yet to come.

IGMC