Reply to: stop eating them fried breakfasts

[vetran]

you guys missed the important bit

Would you ?

Not you Mitch it has a pulse so its on your list.

[Arturo Bassick]

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

IGMC

Is it OK to say that he has retired and has taken a turn for the wurst?**

Can you get mine while you are in there.


** Viz at its best.

[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

[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.

[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.

[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.

[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

[Mich the Tester]

BTW darmstadt; is Lapskaus similar to lobscouse?

[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.

[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]

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

[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...

[doodab]

I wouldn't even touch a frikadel. Yuk.

Surely they must have gourmet ones? They have something similar called frikadelle in Germany that are similar but more like a burger and I don't think they are deep fried, those are quite tasty after a few beers.

[TestMangler]

I wouldn't even touch a frikadel. Yuk.

Gyros for breakfast

Only time I ever go to Cloggieland is for WSB Racing at Assen.

One would think that Gyros was the staple diet of the cloggies if you only ever saw the foodstands at the racetrack

Me, being a cosmopolitan Euro-phile can order Kipfilet mit Frites without assistance

[Mich the Tester]

If you'll eat frikandellen you'll eat anything.

I wouldn't even touch a frikadel. Yuk.