Who’s making or eating this kind of stuff this week?
I usually make Gumbo or Jambalaya at least once the week leading up to Fat Tue, sometimes make savoury crepes on Shrove Tue. Usually buy at least a few paczki or krapfen over
the weekend.
I’m making etouffee or gumbo this week. I’ll be away on Fat Tue, maybe I’ll treat myself to pancakes.
I’ve been thinking about pancakes, but maybe later in the week… I would like some galettes, husband wants crepes, he has been asking since a week or 2!
Now you have me in the mood to try some New Orleans style King Cake that I spied, lurid colors and all!
Hmmm, maybe if I split the cake in half and give the other bit to my neighbor I can justify this?
“Karnaval” in far western Germany and south Netherlands have their own traditions and foods. In south Netherlands they eat mostly something called sausage bread. Basically, sausage meat encased in bread dough in the shape of sausage. That’s all, as far as the food goes. Sing horrendous and off-putting songs, party all night drinking rubbish beer until one goes into a coma.
In far western Germany it’s one of the biggest events of the year. Hotel rates double or even treble during the festivities. People book rooms far in advance. Reibekuchen (potato fritters) and “Berliner” (doughnut-like balls) are 2 most popular traditional Karnaval snacks but Berliners are king. Herring salad and “Frikandellen” are also typical during Karnival. Massive amounts of beer are consumed during this time of madness.
I’ll have to look up sausage bread.
Krapfen is the Austrian word and
the south German word for Berliners. Faschingkrapfen for the Krapfen this time of year. The Marillen (apricot) Krapfen in Tyrol are fantastic.
I’ve been lucky to visit Tyrol the week before Mardi Gras a few times.
I hope to see some Fasching parades some day.
Rosenmontag (the day before Mardi Gras) is also a big day in some parts of Germany.
I made a sausage and shrimp gumbo , maque choux and rice tonight.
I don’t really follow recipes closely, these recipes are similar to my gumbo and maque choux. I use water instead of purchased broth when I make gumbo, and I don’t add Worcestershire. Kind of try to omit salt, sulfites and MSG when I can.
https://www.google.com/amp/s/www.southernliving.com/recipes/shrimp-sausage-gumbo-recipe%3Famp=true
https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/corn-maque-choux-350113/amp
These look good
Fat Tue is on Tue, Feb 16th.
The next few weeks, I’m going to make Carnevale/ Mardi Gras foods.
Hope to make this lasagna.
https://www.google.com/amp/s/www.greatitalianchefs.com/recipes/lasagne-di-carnevale-recipe/amp
I’m making a bastardized Neapolitan- style lasagne di Carnevale for Fat Tue!
I don’t follow recipes to a T, but it will contain meatballs, tomatoes and ricotta! https://www.greatitalianchefs.com/recipes/lasagne-di-carnevale-recipe
Cool! I’ve always wanted to visit Europe during Fasching. Closest I’ve gotten is some apricot krapfen in Innsbruck.
Happy Fat Tue!
Brunch with an old family friend who’s been hosting Mardi Gras crêpe breakfasts for décades. He typically has maple syrup, lemons and sugar, and strawberries and whipped cream available for mix-and-match topping.
