Debate For All

Ohhh, the Currywurst I had on the ferry to Helgoland...

 

Currywurst??Hmmmm,my girlfreind likes that as do lots of Germans.I only tried it once(in Berlin) but it didn't taste like any curry that I know of haha.I'll stick to the Thuringian or Regensberg sausages I think.Ok,now this really HAS to be the last time I mention food!! 8)

 

Well, the currywurst turned out to be a Bockwurst smothered in Ketchup and dusted with curry powder.

Right, no more food.

And how did we get on to oil?

Guns - Oil - Food?

Man, I'm glad there's no psychiatrist reading this...

 

Oh, wait till Skua reads this... :lol:

Okay Greg, you asked for this digression, I just won't stop talking about food, I can't help it I guess... Currywurst really isn't much more than ordinary sausage drowned in ketchup and curry powder. But it's delicious! Even the sausage can't be matched by anything we have here.

 

I'm having serious cravings for a currywurst now...

:x

 

You're certainly not alone...

Could anyone please complete this Monty Python sketch

Why is it that the world doesn't remember the name of Johann Gambolputty de von Ausferndschleppenschlitschuhlaufen.... EisenbahnwagengutenabendbitteeinNurnburgerbradwurst... aus Ulm?

 

But the Thuringias and Regensbergers are much better sausages damn you both!! :bang:

 

I had Nurnburg sausages, but they were really much smaller than I had anticipated.

Nice though...

My most remembered meal - Leberwurst & Bludwurst eaten in a Gasthof just below the summit of a mountain in the Black Forest.

Why most remembered - huge slices of raw Bludwurst without much to dilute the flavour come back to haunt you!

Mind you, I never picked up a taste for the German-style potato salad.

 

Oh I don't know pofertjes are lovely.

Met boter en suiker, Hmmmmmmm leker.

 

Damn you GP, I can't handle much more of this drooling! Now I don't know what I crave more...

 

az iz

het is verboden in den wagen en op de balkons te spuwen en in den wagen te rooken of aldaar eene brandende sigaar,cigarette of pijpmede te brengen.
H.Heinen. Directeur der Nederlandsche Spoorwegen-le September 1907.

 

Save the wursts, give me a serving of schnizel cordon-bleu, spray it with lemon, and top it with jaeger gravy. "Our" gasthouse at Fischbach served it that way and it was perfect.

On another subject, the new hybrid cars are finally a step in the right direction towards fuel economy being matched with utility. Far too much time and money have been wasted on dead ends like pure electric cars. When the oil starts to run dry capitalism (which developed the hybrid idea) will accelerate alternative technologies that actually work to take its place (assuming our cultural rot hasn't caused all of us to implode by then.

 

But you just have not lived until you've had Southern Chicken Fried Steak, cream gravy, and french fries!

:smok:

 

Cream Gravy??

 

Cream gravy is nice (if it's the same as I do). I just throw some soured cream into whatever gravy you've just made with your meat. It especially goes well with fried pork. Add some chillies and your laughing. Damn! There I go again with the food talk!! :cry:

 

Cream gravy:

First take some vegetable oil and put it in a bowl. Then add white flour until you make a thick paste; sometimes refered to as a rue.

Put this paste into a cooking pot and at low to low/medium heat, add whole milk. Constantly stir with a wire wisk until thickened into gravy. Season with salt & pepper to taste as you stir.

For added flavor, cook some breakfast sausage in a pan and crumble it while it is cooking until done. Pour the sausage and drippings into gravy mix.

You will need to experiment with the amount of gravy paste mixture to milk ratio.

If you do not stir constantly, the gravy will be lumpy.


Now that you know gravy, do you know how to make a chicken fried steak?

:smok:

 

Nope - maybe we should have a dedicated food topic!

 

If at first you don't fricasee,
Fry, fry a hen.

 

Chicken Fried Steak:

Take tenderized round steak.
Have a bowl of buttermilk and a bowl of flour, seasoned with your favorite spices.

While you are preparing this have a cooking pot filled half way with vegetable oil heating up on the stove. You want the oil hot.

Dip the steak into the buttermilk and then the flour to coat it.
Then dip back into the buttermilk and then again into the flour.
This is called double breading.

Gently place the steak into the hot oil. Cook until it floats. If browning starts happening before meat is done, your grease is too hot.

Once done, using tongs, take steak out of the frying vat and place in a bowl lined with paper towels to absorb excess grease.

Serve on a plate with your favorite veggies. Take cream gravy and put over steak.

Mashed potatoes are a favorite with this. Smother the steak and potatoe with the gravy. Sop up the extra gravy with bread.

"It don't get no better"

:smok:

 

I will try this.

From the sound of it, I must try this!

Where are these admin chappies to come and split the cookery topic off?