Jump to content

What are you eating? (food porn)


Recommended Posts

  • Replies 2.7k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Ham, home cured, cooked and thinly sliced), quiche, pineapple unsidedown cake, irish soda bread with raisnins , rare steak and on and on. All made with local ingredients except the steak which was a

So far this week. Greek style pork chops, marinaded and cooked over charcoal. Followed the next day by a rather large pile of calamari fritti. Delicious. Rib chops were large and around 85 baht e

For tonight we have a lovely piece of corned silverside.  Salt beef as it's known in the UK was always a family favourite when I was a boy. Hard to beat a good old fashioned boiled dinner with hot Eng

Posted Images

Kasseler Rippchen: a German meat preparation similar as a cooked ham, but made from the loin instead. Can be eaten warm or cold, but I mostly use it as a substitute for ham (which is not for sale where I live - I'm not prepared to eat 7/11 ham :sick:)
 
A real ham is approx 6-7 kg, so will not fit in my fridge, which makes this is a good alternative. Preparation time is approx 2 weeks (wet cure, cook and eventually cold smoke). Freezes well.
 
IMG_1433.thumb.JPG.81ba047fed6be37dfdad4b9d11611a7c.JPG
 
IMG_1427.thumb.JPG.2117d2d5c0f684a4320396381dd27ba7.JPG

Mouthwatering...
Rippchen with sauerkraut and mashed potatoes. I'm in heaven
  • Like 2
Link to post
Share on other sites
35 minutes ago, CLW said:


Mouthwatering...
Rippchen with sauerkraut and mashed potatoes. I'm in heaven

 

Unfortunately, the seal of my 'sauerkrauttopf' suddenly broke so I had to throw away the stock.... Already making a new batch (in an jar from Amora mustard this time :shock1:)

 

As there was a recently a topic about it, here is how to do it:

 

IMG_1436.thumb.JPG.d06449b27cf16dfb63b8c3edc804934e.JPG

 

Use 'Thai white cabbage'. Not sure it is the same as at home, but it does the job. Be sure that you buy enough as it will shrink (see at the last pic how much is left). Slice it with a sharp knife, but throw away the hard part on the bottom of the cabbage

 

IMG_1438.thumb.JPG.b51dc9b3d5c741195f0fa0554a58a4c9.JPG

 

Put a bit of cabbage in a jar, put a tbsp salt on it and push it with a wooden tool. The pushing and the salt will let the cabbage release it's juice. Repeat this step till the jar is full.

 

IMG_1439.thumb.JPG.d981ca6e0b37c58704b443fdceb5f105.JPG

 

 

You see the juice?

 

IMG_1441.thumb.JPG.e612d71c6775348c1674f2735655a587.JPG

 

Ready! Now put this for a month or so in a dark place. When the fermentation is done, I move it to the fridge.

 

 

Edited by U235
Link to post
Share on other sites
1 hour ago, U235 said:

Kasseler Rippchen

Objection Your Honour! your picture might show Kassler but kasslerrippchen.jpgnot Rippchen. :sorry:

this is what Kassler (Kasseler) Rippchen look like:

ccmc_kass_z.jpg?lastModify=2016-09-16

 

  • Like 1
Link to post
Share on other sites

U235 Here is a trick. Slice the cabbage and put it in a large collander with layers of salt as you add the cabbage. Leave it for an hour then squeeze the juice out, THEN pack it in the jars. This is what I do my mum's trick, use black peppercorns, fresh horseradish, dill and a couple of chillies, garlic cloves for flavour in the jars. Best sauerkraut recipe imo but the pre squeezing is important.

  • Like 2
Link to post
Share on other sites
50 minutes ago, Naam said:

Objection Your Honour! your picture might show Kassler but kasslerrippchen.jpgnot Rippchen. :sorry:

this is what Kassler (Kasseler) Rippchen look like:

ccmc_kass_z.jpg?lastModify=2016-09-16

 

 

Please send your remarks to the author of the book I used LOL

 

https://www.amazon.com/Charcuterie-Sausages-Accompaniments-Fritz-Sonnenschmidt/dp/1428319913

 

41zQ8kBPQtL._SX398_BO1,204,203,200_.jpg

 

But it is true, I saw recipes with and without the bone, some used completely different spices and some were baked in the oven. I used Fritz Sonnenschmidt's one (so loin without bone) but with a bit more spices to come as close as possible to something which can substitute a ham. Incredible you can not buy a ham here, even not TGM ;-( 

Edited by U235
Link to post
Share on other sites
34 minutes ago, Minnie the Minx said:

U235 Here is a trick. Slice the cabbage and put it in a large collander with layers of salt as you add the cabbage. Leave it for an hour then squeeze the juice out, THEN pack it in the jars. This is what I do my mum's trick, use black peppercorns, fresh horseradish, dill and a couple of chillies, garlic cloves for flavour in the jars. Best sauerkraut recipe imo but the pre squeezing is important.

 

Thanks for the tip! Will try it.

 

As seasoning, I just used some juniper beans and sometimes white wine. 

  • Like 1
Link to post
Share on other sites
1 hour ago, U235 said:

Incredible you can not buy a ham here, even not TGM ;-( 

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

Quote

I saw recipes with and without the bone

there is Kassler without bone, but you can't call it "Kassler Rippchen" (German for rib). :smile:

 

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

Edited by Naam
Link to post
Share on other sites
44 minutes ago, Naam said:

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

 

I know Pattaya is famous for it's huge choice of meat,  but a 6 hours drive for a ham is a bit overkill for me.

 

46 minutes ago, Naam said:

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

 

I guess he does :P

 

http://www.proimmuneco.com/FHSonnenschmidt_cv.pdf

Link to post
Share on other sites
22 minutes ago, U235 said:
1 hour ago, Naam said:

yes you can. delicious nicely spiced cooked pepper ham, taste nearly identical with Kassler in Villa Market, Pattaya.

 

I know Pattaya is famous for it's huge choice of meat,  but a 6 hours drive for a ham is a bit overkill for me.

 

1 hour ago, Naam said:

the author Mr. Sonnenschmidt might have a German name but obviously does not speak German.

 

I guess he does :P

not knowing that a "Rippchen" is a bone? :shock1:

Quote

Rippchen Substantiv, Neutrum

 

Link to post
Share on other sites
9 hours ago, CLW said:

With or without rib, the meat is the same. Isn't it?

gourmets recognise a difference (improvement) in taste added by curing with the bone. that

applies especially when a so-called kasslerrib_f20e87bf-0e88-425f-888f-82877"ladder" is cured in one piece.

 

 

  • Like 2
Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    No registered users viewing this page.


×
×
  • Create New...