The Cantina Cuisine – food talk, recipes and more

Your Grandma is an absolute expert. Look how many many good tasting dishes are made (also by renown chefs) – with butter (except Sushi I guess).

Making Risotto, give it a nob of butter and the end. Frying a steak or schnitzel, put in some butter at the end, etc etc etc.

 

And here we go…

Although I’ve to admit that the dishes in that country side restaurant were of solid home-style cooking quality, but nothing more with the exception of the above average soup and German fries.

It was a good collection of traditional dishes for the guests from Vietnam though, they enjoyed the chance to try out these new and exotic tastes. Me, I had all those in better quality at someone’s home (mine included), also the spit roasted pork.

Nonetheless, it was a fine dinner event. The good local brown (craft) beer most probably did the rest.


The lard and some butter with herbs (to be spread on small slices of bread)



‘Hochzeitssuppe’ - soup made from beef broth with small bone marrow dumplings, beef, egg and cauliflower



White asparagus with sauce hollandaise…



… accompanied by smoked ham, both raw and cooked



German fries, of course with bacon bits



spit roasted suckling pig (I loved the crackling skin!)



c’mon, Sauerkraut!



Roulade of beef with small potato dumplings in heavy brown gravy



The grand finally: Fire on ice


with some warm cherries and ‘Herrencreme’



Note the interior of that location was a loooong trip back before the dark times, before the empire. As in the 60’s within the most backward peasant region. Knitted (!) pictures in heavy golden frames on the wall depicting hunting scenes, field plowing and praying hands, and a ceiling lamp made out of a ton of brass and marble… *Shudder*

 

Go for it, champion!

Edit: I will do some white and green asparagus on Saturday evening I guess. Prepared in the oven, wrapped in aluminum foils with some butter and a dash of salt and sugar. This will not wash out the flavor so easily as when cooking it in warter. When al dente, get some breadcrumbs on one half, cover the other with grated Parmigiano and then soak everything with melted and lightly browned BUTTER. Lots of it.

For sides just young fresh potatoes and some good, smoked raw ham.

 

Yay – Coconut worms! Yesterday I was offered those as a specialty next time I’m coming over to them, although I was told I’m allowed to bite the head of first. I’m not convinced yet though…

 

So, have you worked on your jar(jar?) opening skills already, Honey?

 

Bon appétit!

 

OK guys, as I was threatened multiple times during the last weeks by some fellows over here to have to eat their country’s specialties like living coconut worms and halve bred duck eggs (no problem, the bones of the embryos are still soft!), I took the opportunity on the last morning of the Asians people visit to challenge them to one of our early morning feats:


Raw minced pork with raw onions on a bun, the classic Mettbrötchen!



But I was fair and added some more bakery products to “wash the pork down”. They came in form of pretzels and little cheese buns.




In the evening we tried hard to give some more cultural impressions: beer. Why the food in that restaurant was not worth the mention (one Vietnamese guys tried to ordered chili sauce or at least ketchup for his pesto linguine with shrimps), the brewed products were. Unfortunately, our guest got stuck with their first products out of hops, barley and water. Witch didn’t prevent zee Germans from enjoying more culture.

Here are some craft beer highlights (they got over 100 different kinds of beer on the menu):

The ATOR 20 from Riegele brewery, Augsburg: Rich and dark with roasted and caramel flavor, 7.5% alc – did well with the medium rare steak. Actually, the terms roasted and caramel where taken to a new dimension, when before serving a glowing red hot poker was inserted for some seconds to get up the cream on top and to caramelize it!





Next up was another dark one: A Porter called ‘Pumpernickel’ (which is a whole grain, dark bread), from Gruthaus brewery, Münster. With only 5.3% alc it had a strong, but not unwelcome taste, with malty notes of chocolate.



Last but not yeast: Another one from Augsburg, the “Aechtes Dunke” on tap. With its 4.9% almost a light beer. It really was light and sweet, with its double kilned malt also very aromatic. Not unlike a Kaedwenian Stout maybe.

 

Guys, I still owned @RockyRoadHux a visual of the Millennium Falcon ice cubes. Although a bit unspectacular, here they come…