It was my weekend tweeting about C’s experimental tofu making that did it. Clearly concerned that my diet was about to deliver me out of our shared comfort zone of dedicated carnivorousness, my dear friend G greeted me at De Clieu with a kiss and this:
I suspect there will be nary a soy bean in sight
Naturally, I couldn’t wait to page through it and I’m afraid I made a rather distracted breakfast companion for my generous friend, and our visiting Taswegian, Mr Gucci. Even the immediate porcine delight of the spring onion roti with pork neck, fried egg and HP sauce was no match for the joy of flicking through “over 100 authentic recipes with vivid color illustrations” (sic).
Lest you think the (sic) refers to the American spelling of colour, I submit the following as an example of Round the World Cooking Library‘s version of authenticity:
Although perhaps packaged hot roll mix IS an authentic German ingredient...
The introduction to the meat section was enough to overcome my disappointment that the magic word “schweinshaxe” was nowhere to be found in the index.
There is a droll German proverb that “the most delicious vegetable in the world is meat” … and another that “in times of disaster sausages are eaten even without bread”.
This section (no, no tofu) contains such delights as:
- schmorbraten mit saurer sahnensauce
- schwäbischer schlachtbraten
- königsberger klopse
- geschmorte schweinerippen
- Bayerische haxen, and (my personal favourite)
- falscher wildschweinbraten, or fake wild boar. The key ingredient? Pork.
In keeping with that droll proverb, meat is not confined to the chapter “meat”. This dish is in the Appetizers and Salads section:
And this is from Casseroles:
Mmmm, bacon!
Vegetarians might find something to make in this book; vegans would be stumped even in the “desserts” and “pastry” sections, although the “beverages” on offer have something for everyone (as long as everyone loves Rhine wine).
I’m not sure that I’ll make anything from this book, but I’ll keep it handy on Mondays for a vicarious meat experience. Oh, and the home-made tofu was fabulous in this Eggplant and Tofu recipe from Gill Stannard. Can’t wait to make that tomato sauce again – I think it might even go mit schwein!
Um… WTF is hot roll mix? Anyone? Anyone?
That notwithstanding, I must admit my mouth was watering quite profusely as I read the rest of the menu:)
Duncan | Syrup and Tang´s last post ..Duncans Degustations – Betty Crocker Super Moist Devils Food Cake
bwahahahahhahah! Duncan I was wondering the EXACT same thing!
Duncan and Reem, the hot roll mix was a mystery to me, too. Mr Google has come to my rescue and I have found this product by Pillsbury. I’m sure SJ was able to make her well-regarded streusel cake without recourse to a mix containing “partially hydrogenated soybean and cottonseed oils”. (And no, I’m not going to edit out the part where I said there were no soybeans implicated in the production of any of these recipes!)
Duncan, I wouldn’t advise trying to pronounce any of the names of the dishes when your mouth is watering! I have been having lots of fun trying out my German (with apologies to Shtarker and Sergeant Schultz) and it’s spitty at the best of times.
I think I might have to try a couple of the recipes (kasseler rippenspeer, for example) for a German friend’s 40th…
But you see, I speak German already, so I can say those words *without* spitting, and whilst devouring leckere Gerichte;)
I’ve always wondered whether one would turn into a superhero if one got oneself hydrogenated…
Duncan | Syrup and Tang´s last post ..Duncans Degustations – Betty Crocker Super Moist Devils Food Cake
Hot roll mix indeed. I have 2 cook books by a Canadian author called Jean Pare and she uses ingredients in her recipes like instant pudding powder, refrigerated biscuit mix, white cake mix and an ‘envelope of dessert topping (not prepared)’. And she has a recipe for Cola Zucchini cake…
Oh my god. Want!!!
Sarah´s last post ..An Oeuf Roe Degustation Dinner at Provenance Food and Wine
the sausage salad looks interesting.
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