What's for Lunch 2015 - 2016

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

You can use cottage cheese, thick yoghurt, or sliced (black) radishes, daikon etc. All of these options are normal to top bread slices.

[catholiver]

I don’t know about sausages but meat in/on a salad isn’t unusual.

[linguafood (Natascha)]

This is a “salad” made from sausage: wurstsalat. Sausage, onions & pickles dressed in vinaigrette or sometimes a mayo concoction.

[catholiver]

Kinda like this.

http://www.deliciousdays.com/archives/2009/09/15/sausage-salad-bavarian-swiss-or-austrian/

No “leafy green vegetables”

[linguafood (Natascha)]

Yup. Tho Presunto’s looks much better to me.

[catholiver]

Oh I agree! It was just the first Google hit

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

The basic ingredients are the same, but some cooks add cheese cubes. I personally don’t like it with cheese, however. lt tastes different every time and comes down to the type and quality of the sausage used AND how the dressing is made.

Besides the standard “sausage” (actually a type of cold cut) this “salad” can be made with red and white head cheese/brawn, blood sausage, and other types of cold cuts. I like them all!

In Franconia, head cheese with raw onion dish is called “head cheese with music”.

[catholiver]

Love, love LOVE head cheese!!!

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

I make sure to eat a lot of that in Germany every time. The best head cheese and there are many kinds!

[catholiver]

We have a favorite market in Sonoma, CA, where I get it. And, of course, NYC.

[linguafood (Natascha)]

Wait, aren’t you confusing this with “handkäs (pickled cheese) mit musik”, or am I just not hip to this specialty?

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

I know Handkäs. The Franconian “mit Musik” is different. The zero fat cheese is the biggest difference.

Took me a few tries to get a hang of Handkäs.

[linguafood (Natascha)]

Huh! Guess I haven’t spent enough time in that area to have ever heard about it. Both sound tasty – if not exactly ‘first date food’

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

Pic of it here: http://www.bayerische-spezialitaeten.net/schmankerl/pressack.html

[linguafood (Natascha)]

Ah, yes. I know Pressack. But that’s not head cheese – it’s Saumagen (at least according to the link). Also very tasty.

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

I’m confusing myself now. But it is quite complicated all these versions. In short, I like them all One of the foods from the Middle Ages is still made and enjoyed. When Bach was composing his masterpieces brawn was all they had got to eat in some (now) developed countries!

So Schwartenmagen is Presswurst. It is nice!

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

Asparagus season officially started last saturday. Cycled to the farm and got it myself. Gonna be eating it every which way now. Photos of the farm later.

So exquisite it was… we were eating in silence! (Photos from sat and sun).

eur.11/kg

Got half kilo of these prawns. Some were eaten with asparagus salad, the rest was for dinner yesterday.

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

Made a broth with leftover roasted duck bones for this soup. Last of Chinese roasted meats on the side. Was a lunch snack today.

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

Horrible weather today and it’s colder than my fridge! Wet snow, hail, sun, darkness, strong wind etc. All day long. And when I had to make photos it became really dark endlessly. Then when I was done the sun came out again.

The cheese sucks, but my partner gladly eats it. Not smelly at all, and has not much taste either. My partner is the opposite of me when it comes to cheese. Leberkäse/“liver cheese” is actually just a meat paste. In Germany it is sliced thickly and in a roll (either hard wheat flour or pretzel roll). Served hot and with (sweet) mustard. I prefer it with a pretzel roll but need to learn how to make that first.

[Presunto (--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])]

I am eating lots of asparagus now that the season is here. This is the farm near my house, and with permission from the boss who was present in the sorting/processing shed, I made a few snaps. Unfortunately, most photos came out blurry due to lack of good lighting. But you have an idea what it looks like.

This is outside. There was a handful of workers in the field, all Polish. The “asparagus spider” machine does multiple tasks, one of which is to hole up the plastic cover whilst the spears are being harvested.

Inside the sorting shed. It’s quite small, actually. If you look at the last picture on left you can see nearly the entire shed. To my right and is in front of the peeling machine (glowing blue light) is a simple counter full of trays of asparagus sorted by size (about 10 perhaps). Unfortunately, people were starting to arrive to buy (it was the very first day) so I had to hurry up and couldn’t make a photo of trays of asparagus.

There are only small 2 fields, one in this photo and one on the other side of the shed.

At the other end of the fields is a bakery inside a mill where I get my breads, 1km away.

A newspaper insert with a full page of asparagus on the first day of the season.

Of course on the next page they also have useless asparagus gadgets.