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Michi

Michi

I dislike attempts to rewrite history
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We have a cooking thread, but we don't have a thread for showcasing meals made by someone else or bought at a restaurant.

I'm in Munich right now and made my regular pilgrimage to Weisses Bräuhaus. Ordered my "must eat" dish when in Munich, Gebackene Milzwurst (baked spleen sausage). It really isn't baked, but breaded and pan fried. It also sounds a lot more weird than it really is. The farce is the same as for Weißwurst, just with maybe 15% spleen added. The spleen gives it some slight woody notes, making the sausage less sweet and bit more savoury than Weißwurst.

Of course, it's accompanied by the obligatory Weißbier :)

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BrokenTip said:
You make really good looking food was just curious.
Click to expand...
Thank you! 😊

The knives have nothing to do with it. Better knives don’t make me a better cook. There are a few cases where a good knife really helps, such as a yanagiba for cutting sashimi. But even for that, a sharp Wüsthof will do the job almost as well.

A few good knives are fun to own and fun to use. But I’ve cooked some of my best meals with catastrophically bad knives at rented accommodation. Cursing all the way, of course 🙂
 
Last edited:
Oh I understand. My main objective was to understand better the tools a guy like you uses and values to create the food you make.
 
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This is an institution in Munich, Cafe Frischhut near Viktualienmarkt. It's a family business that's been there for over fifty years, famous for their "Schmalznudeln", which are sort of a Bavarian doughnut.
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The dough is a simple unsweetened yeast dough, deep fried in "Schmalz" (lard). In Bavarian, a "Schmalznudel" is known as "Ausgezogene", roughly meaning "stretched". They are similar to a Hungarian Langos. But, whereas Langos are normally savoury, served with cream cheese and garlic, Schmalznudeln are either eaten plain or dusted with powdered sugar.

The "Stritzerl" in the middle is essentially the same thing but, due to the different shape, ends up with a different texture. The ones on the right are "Krapfen", which are similar to a doughnut. They are injected with a bit of strawberry or raspberry jam and dusted with sugar.
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A freshly fried Schmalznudel is a delicious (if unhealthy) snack :)
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You can see how they are made here.
 
Went for a hike today, up to Wiegalm, at 1507 m altitude. (The house I'm staying at is at 1010 m altitude.)
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Had a nice lunch there. Pan fried potatoes with speck and blood sausage, and cabbage side salad. The drink is a "Radler" (half beer, half Sprite).
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Followed up with a cherry cake and an espresso:
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The view from the top isn't half bad, either :)
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Michi said:
Went for a hike today, up to Wiegalm, at 1507 m altitude. (The house I'm staying at is at 1010 m altitude.)
View attachment 336176

Had a nice lunch there. Pan fried potatoes with speck and blood sausage, and cabbage side salad. The drink is a "Radler" (half beer, half Sprite).
View attachment 336177

Followed up with a cherry cake and an espresso:
View attachment 336178

The view from the top isn't half bad, either :)
View attachment 336179

View attachment 336180
Click to expand...
Treat yourself to an Obi g’spritzt if you want a nonalcoholic drink. And while I associate a white wine Spritzer with the Heurigenviertel Wien, I’ve no doubt you can find that delight near you.

I still cook up Heurige Erdepfl once in a blue moon, usually to accompany fish.
 
Michi said:
Went for a hike today, up to Wiegalm, at 1507 m altitude. (The house I'm staying at is at 1010 m altitude.)
View attachment 336176

Had a nice lunch there. Pan fried potatoes with speck and blood sausage, and cabbage side salad. The drink is a "Radler" (half beer, half Sprite).
View attachment 336177

Followed up with a cherry cake and an espresso:
View attachment 336178

The view from the top isn't half bad, either :)
View attachment 336179

View attachment 336180
Click to expand...
Til Germans can, and do, water down their beer. Iced Tiger beer is a very common thing in SEA but I thought this was against the rules in Germany.
 
adding water and selling it as Beer is likely illegal...serving a drink containing Beer is not.

Ein Prosit Michi!
 
Gelateria Adria in Türkenstraße, Munich. That's an Italian family business that's been running for three generations. I used to go and get ice cream there as a six-year old, and the place still looks the same as it did back then.
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The current third-generation proprietor:
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Among their specialties is "Spaghetti Eis". It's a mound of whipped cream topped with vanilla ice cream that is pressed through a ricer to make the "spaghetti". The "tomato sauce" is made from strawberry sauce with a very generous helping of Amaretto liquor. The "parmesan" on top is made from almond meal.

This is a really good desert! :)
1721767534215.jpeg
 
Michi said:
Gelateria Adria in Türkenstraße, Munich. That's an Italian family business that's been running for three generations. I used to go and get ice cream there as a six-year old, and the place still looks the same as it did back then.
View attachment 336987

The current third-generation proprietor:
View attachment 336988

Among their specialties is "Spaghetti Eis". It's a mound of whipped cream topped with vanilla ice cream that is pressed through a ricer to make the "spaghetti". The "tomato sauce" is made from strawberry sauce with a very generous helping of Amaretto liquor. The "parmesan" on top is made from almond meal.

This is a really good desert! :)
View attachment 336989
Click to expand...
I like a gelato “nocciola.”

Mama used a weird German idiom to describe something seriously yummy: “ein halber Geschlechtsverkehr.”
I think I know from which side I inherited the affinity for being a bit pervy.

note to self: Dad turns 94 in a few. Must buy/send a card!
 
My greatest disappointment as a child was discovering that Germans almost universally serve unsweetened whipped cream. I can forgive two world wars, but the lack of sugar in their cream... No, that's just too much.
 
“Steckerlfisch” (stick fish) in a beer garden in Munich. This one is salmon trout, grilled/smoked on a stick over charcoal. (Mackerel is popular, too.)

Among the top two or three ways to prepare fish, IMO (raw being the best).
IMG_7155.jpeg
 
brings back memories of grilling freshly caught trout in the 'Vorsäss" many summers ago.
indeed one of the best ways to prepare fish!
 
Deer loin roast with fried bread dumplings and broccolini.
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This is at Hirschgarten, another iconic beer garden in Munich. The restaurant inside is rather nice:
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But, with the hot weather, its nicer to hang out outside:
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They also have a large deer enclosure. I don't think they slaughter them for food though :)
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