@tom8050, much better to make your own. Use German-style gurkli.
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Likewise, Iâm in Spain (Barcelona right now), eating all the fish I canâŚ.
And BossyBaby, i agree about Mutti. I used to make and can my own passata every September, but then I started buying Mutti. I canât compete with that.
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Just make it, like I learnt to bake bread in the UK 
Oh come on, Switzerland has great food. You just need to cook it!
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I had lunch at the Brasserie Lipp and still full, but Iâd love some of the fries Marton!
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@marton, so happy to see some colour on the plate, and those chips and sausages look wonderful!
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Ah memories
Then staggering up the back stairs to the Red Lion for a pint or two
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Last hot meal for a while, folks, as the heat continues for yet another week. I cooked these again for the first time since last May (post #507), but this time the malfatti were nestled into a thick tomato and salsiccia sauce. Well-drained ricotta and salted, massaged, squeezed, and minced spinach meet garlic, shallot, egg, parmesan, and a tiny bit of flour and are formed into little footballs with two soup spoons. Into the fridge for an hour to firm up. After a quick simmer in water, they go into the sauce with a crown of mozzarella and bake for 30 minutes. Scatter with basil. Yum.
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I can recommend this delicious salad for a warm evening, with marinated orzo and chicken tenders, cherry tomatoes, baby spinach, lollo lettuce, avocado, crispy bacon, and feta cheese. The thick-with-herbs marinade/dressing makes the dishâEVOO, Dijon and seedy mustards, lemon zest and juice, garlic, shallot, honey, balsamic vinegar, smoked Maldon salt, and a half cup of fresh tarragon, basil, chives, and parsley.
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Ingredients:
- CĂ´te de Boeuf (whole, with bone), ~3.7cm thick.
Prepped sous-vide at 55.5° C for 3.5 hours (just salt and pepper). Thrown onto the BBQ on level âhighestâ for about 2 minutes on one side and 1 minute on the remaining side.
Cut into slices to be served, Cafè de Paris butter served alongside the meat. - Peperoni (as we say in German) sliced and rapseed oiled, very lightly salted, grilled for maybe 5-6 minutes on each side, turned in extra vergine olive oil afterwards, further salted as required.
- self-grown pumpkin style zucchini, sliced into 7-8mm slices, brushed with rapseed oil, salted, slightly peppered, grilled for maybe 3-4 minutres on each side, dipped into a marinade of extra virgine olive oil, grated lemon zest, lemon juice, pressed garlic, salt & pepper (Milady didnât like the lemon juice â I loved it on a hot day like today).
The potato like looking thing near the meat at the top is just pure boeuf fat. I am sure all of you wanted to know that.
The whole rack was cut by my local butcher. I asked for about an about 600-700g total (with the bone) slice. First cut was 550g. Second cut was 560g. Third cut was finally 660g.
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@Your_Full_Name, That looks wonderful! I love squash (zucchini, winter squash, acorn, etc.) and capsicum on the barbie. I slice and marinate it in olive oil, garlic, and balsamic vinegar, so when it goes on the grill it caramelises. When I have to make the effort to do coals on the Weber, I need to line up a few daysâ worth of protein and veggies so I donât waste the fuel. Takes us through the week with salads, sliced meats, and salsas.
What is the green circle on the left? Looks like some kind of pineapple?
round zucchiniâŚLidl has them most of the summer. Delicious and sweet, they caramelise easily.
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And I have to ask, how do you eat that, given itâs on the plate? I love me some grilled beef fat, usually like to cut it in small pieces and partly render. Even I canât see myself eating a straight lump of fat!
Wow, you own a beer factory too! What about the fish under goofy?
I was at a grill party yesterday, a farmer friend of mine organices every year. I cannot even remember what I did eat. And drink. The OberhĂśfler beer factory (photo) was a sponsor of the event.
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Sorry, whatâs your point?
To joke, knowing youâd consider eating a lump of fat a pretty bad idea!
You donât know me then.
Nothing better than a joint of pork with crispy crackling.
Not so easy in Switzerland where they remove all the fat from meat.
I donât have a problem with fat, sausages, black pudding, fried food and so on but I guess Iâm just lucky that I have enough self-control to know when to stop eating.
Donât mistake that for not having a love of food..
Agree, but you can always go to the butcher and ask âmit Hautâ.
Apologies, happy to edit (done), but why do you insist on commenting on othersâ food, self control and habits?
Or just go to Coop. The joints of pork often come with a slab of fat still attached.
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