You… really dont want me to come up with a name for something that red and chunky.
G’on, give us a giggle.
The Migros near us does have a butcher’s counter but I noticed when I was in there yesterday that there is a space at the end of one of the freezers for this.
It was empty but there was a notice saying that to reduce waste they froze pre-packaged meat on the day of expiry and sold it frozen at 50% off. It is good in the freezer for three months from the date it’s frozen.
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Keeping with the north German theme.
Tonight we had Labskaus, spuds, beet, egg.
Needless to say it was extremely good.
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I’m curious about the beer. Is that a bier stein?
No thats a terracotta mug from the medieval fairs I used to enjoy.
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It looks really cool, proper one for non-filtered beers 
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But you need training to drink from them to avoid the lid falling on your nose.
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Your thumb goes on that little “nose” on the lid…I don’t use them–they just hang out in the stube as a memorial to OH’s younger years.
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Bärlauch and asparagus season! My favourite way to roast a chicken starts with a little (1300g) local maishendl (corn-fed fryer chicken). I insert a (gloved) hand to ease the skin away from the flesh the top and sides of the bird. Under the skin I stuff about 4 tablespoons of the pesto made last week of bärlauch, toasted hazelnuts, parmesan. Whatever’s left in the jar is slathered onto the skin. Pop it in the oven with a few cherry tomatoes. Serve with the now-ubiquitous asparagus.
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I used the juices from the above hendl, plus the tender breast meat, to make a “leftovers” dinner based on seasonal ingredients. Fry 100g of thin bacon, drain fat. Sauté a chopped leek in the same pan until limp. Add the chicken juices (which already contain bärlauch) along with 50g parmesan and 120g cream cheese (I use local frischkäse). Stir in 250g chicken chunks, a grinding of black pepper, and a big handful of parsley. Toss al dente penne with the sauce and serve topped with more parsley. No prizes for guessing what the veggie was. We’re eating asparagus almost every day now.
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I love them, they are glazed on the Inside and keep the Beer nice and cool thanks to evaporation.
Ah, the snap of a rubber glove just before you fist a chicken.
Reminds me of the old „bend over“ in the Airport medical section After a international flight.
tell me about it… every time I come from Prague with a couple of kilos of my favorite bio mouka celozrnná žitná mletá, which is fresh, and I buy directly from a small family grist mill, I get the benefit of a special line and sweeping of my belongings - and of myself. But the sourdough bread that I make with it is worth the wait 
Mexico city airport, bridge “M” arriving from south America, sure as an amen in church.
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After a massive workday in the garden, the calorie count didn’t matter. That’s my story, and I’m sticking to it. Mix 3 eggs with 250ml cream and 50ml milk, season with nutmeg and black pepper. Take 250g asparagus and reserve 15cm of each spear, slice the stalks into 2cm lengths. Sauté a finely chopped leek to soften, along with the short lengths of asparagus. Blind bake a 25cm all-butter puff pie shell to golden. Layer the asparagus in the shell with a cupful of Gruyère and 50g parmesan, reserving a small handful for the top. Pour over the custard and lay the spears spoke-wise on top. Scatter lots of chives and the reserved cheese. Bake at 190 for about 15 minutes and lower the heat if it’s browning too much. When it’s puffy and still jiggles just a tiny bit in the centre (about 10-15 more minutes), take it out and let it cool. Yum.
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Cooking is not my forte and hubby usually does the cooking here but he’d had surgery so I was on duty this week.
He was supposed to eat only soft food with minimal chewing involved so I did a cottage pie (no pics of that) and tried something new and made him a white chocolate and raspberry bread and butter pudding for dessert for the day he was released from hospital.
I don’t have a sweet tooth and am not normally a dessert person but this was delicious.
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I love this thread.
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“Overnight Country Blonde” sourdough according to Ken Forkish.
Preparation identical to Photos of what you cook and bake - #1184 by Your_Full_Name with 90% white wheat flour, 5% whole wheat flower and 5% whole rye flour.
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