I spent all morning last weekend making a combination of Hungarian goulash and Mexican carne guisada out of USDA prime chuck roast.. Turned out spectacular.
You're doing Leberkäse? Got the emulsification figured out now? One thing Americans will find difficult to get is uncured, unsliced pork belly. _(Easier to find in the deep south though.)_ But, a good butcher shop should have. _(They just like to make bacon out of it.)_ Now, a good stuffed pork belly... yum, yum, I could go gaga for some right now... crackling exterior with Leberkäse filling... two easy-over eggs and some bratkartoffeln mit zwiebeln. _(I'm drooling.)_ What is nearly impossible to find is Kasseler & Kasseler Kamm. Canadian Bacon is the closest you can normally get. But, it's usually made from tenderloin, not chop or neck. Funny thing is, if you have an outdoor smoker _(lots have here),_ it's really easy to make. _(You can hot smoke or cold smoke too. Both work for Kasseler.)_ It's the curing that is the most important. The smoking is only lightly. I feel that's it's a culinary expectation difference, that makes Kasseler so rare in the US. It's not well-known, thus not desired.
howdy marta! you might want to edit the title to include "pork and beef." i nearly bailed when i saw all the pork, cuz i don't eat pork. it's not religious, it just comes back up when i eat it. sometimes i can sneak some bacon onto a sandwich, and my body maybe calls it "an ingredient." dunno. i've heard there are a lot of white ppl that can't do pork though. asians are impervious. i really LOVE the leaner beef like here in usa we call "eye of round." it's cheap, and if you don't overcook it, amazing, with - as you mentioned HORSERADISH❣️❣️❣️💪🏻. i love that stuff. i worked for a dutch company for years and my dutch boss had never tried it, and he was nearly 60! he was amazed! we went to a steak house für abendeßen, and i asked for horseradish, and invited him to try it. he was like: "where have i been?" lol.
We are fortunate in the Midwest to get every type of meat from beef, pork, chicken and lamb. I also can often find bison and goat meat. It is amazing to me how subtle differeces in the part of an animal used, cooking times and different sauces can make completely different tasting dishes.
So, I basically need a whole pig. 😉 I only say that because in California, I can easily get pork tenderloin, pork chops and pork shoulder anywhere, but I've literally never seen pork neck or pork knuckles sold in any store I've ever been to in my life. Pork belly (that is not already cured and being sold as bacon) is also very hard to come by in most supermarkets here. Part of the reason I often make schnitzel using pounded pieces of tenderloin is because tenderloin is so common here and thin cut chops are more expensive.
Oh sorry, I wasn’t very clear about the Schnitzel. Yes for Wiener Schnitzel we would use veal, but I was talking about the Schnitzel Wiener Art, which is made of pork. Sorry for this confusion 🤔
I assume "over here" is the US and I (in the US) often make it using sliced and pounded pork tenderloin (because it's actually cheap and very abundant where I live) or thin cut boneless pork chops that I've trimmed the fat off the edges and then pounded. The latter is a better choice for flavor, color and texture, but at least where I live in California, the former is a lot cheaper per pound and is always available at the store.
Hallo! Servus! The leberkäse sounds interesting. I ate bacon and sharp cheddar sandwiches tonight to use up the bacon in the refrigerator. Wir mag Käse in Wisconsin. Wir machen es wie Europa. Certified cheesemakers in every facility in the state that makes it. This is also a fun chance to practice Deutsch. Vielen Dank! Bis später...
Good day Marta , could you do some dishes from rottweill. my wife just got me a rottweiller puppy for my birthday, ( my fourth one , best dogs ever) cheers
Between the woman's accent and the echo, I didn't get half of what she was saying. She can't do anything about her accent, but there are ways of eliminating echoing, which is a common occurrence in rooms with all hard surfaces like a kitchen. You might consider these options if you're going to make any more videos.
I spent all morning last weekend making a combination of Hungarian goulash and Mexican carne guisada out of USDA prime chuck roast..
Turned out spectacular.
You're doing Leberkäse? Got the emulsification figured out now?
One thing Americans will find difficult to get is uncured, unsliced pork belly. _(Easier to find in the deep south though.)_ But, a good butcher shop should have. _(They just like to make bacon out of it.)_ Now, a good stuffed pork belly... yum, yum, I could go gaga for some right now... crackling exterior with Leberkäse filling... two easy-over eggs and some bratkartoffeln mit zwiebeln. _(I'm drooling.)_
What is nearly impossible to find is Kasseler & Kasseler Kamm. Canadian Bacon is the closest you can normally get. But, it's usually made from tenderloin, not chop or neck. Funny thing is, if you have an outdoor smoker _(lots have here),_ it's really easy to make. _(You can hot smoke or cold smoke too. Both work for Kasseler.)_ It's the curing that is the most important. The smoking is only lightly. I feel that's it's a culinary expectation difference, that makes Kasseler so rare in the US. It's not well-known, thus not desired.
Thanks for the great information!
howdy marta! you might want to edit the title to include "pork and beef." i nearly bailed when i saw all the pork, cuz i don't eat pork. it's not religious, it just comes back up when i eat it. sometimes i can sneak some bacon onto a sandwich, and my body maybe calls it "an ingredient." dunno. i've heard there are a lot of white ppl that can't do pork though. asians are impervious.
i really LOVE the leaner beef like here in usa we call "eye of round." it's cheap, and if you don't overcook it, amazing, with - as you mentioned HORSERADISH❣️❣️❣️💪🏻. i love that stuff. i worked for a dutch company for years and my dutch boss had never tried it, and he was nearly 60! he was amazed! we went to a steak house für abendeßen, and i asked for horseradish, and invited him to try it. he was like: "where have i been?" lol.
Excellent description. Sauces and gravies make the dishes
😃
I love the captions they mess up the spelling schwein is spider something lol😂😂
😂
Fabulous! Thank you for providing the Meat Cheat Sheet this is great!!!
All looks great Marta ,have a great week. Should post on Instagram. Was just reading your profile.
For time moment I can barely deal with one social media 🤣 but I am trying to be more active on Instagram:) let’s connect!
Excellent work. This video is also very useful and informative. . Keep sharing. Best wishes.
Thanks a lot
We are fortunate in the Midwest to get every type of meat from beef, pork, chicken and lamb. I also can often find bison and goat meat. It is amazing to me how subtle differeces in the part of an animal used, cooking times and different sauces can make completely different tasting dishes.
Maybe some American Waygu and definitely venison/deer usually whitetail
You are so right Becky!
Yup, plenty of moo, cluck oink here in Oklahoma little swim
So, I basically need a whole pig. 😉
I only say that because in California, I can easily get pork tenderloin, pork chops and pork shoulder anywhere, but I've literally never seen pork neck or pork knuckles sold in any store I've ever been to in my life. Pork belly (that is not already cured and being sold as bacon) is also very hard to come by in most supermarkets here. Part of the reason I often make schnitzel using pounded pieces of tenderloin is because tenderloin is so common here and thin cut chops are more expensive.
Over here you have to use the veal usually leg to make Wienerschnitzel
Oh sorry, I wasn’t very clear about the Schnitzel. Yes for Wiener Schnitzel we would use veal, but I was talking about the Schnitzel Wiener Art, which is made of pork. Sorry for this confusion 🤔
I assume "over here" is the US and I (in the US) often make it using sliced and pounded pork tenderloin (because it's actually cheap and very abundant where I live) or thin cut boneless pork chops that I've trimmed the fat off the edges and then pounded. The latter is a better choice for flavor, color and texture, but at least where I live in California, the former is a lot cheaper per pound and is always available at the store.
@@skyhawk_4526 agreed but we only make this dish once in awhile so might as well splurge
Vielen Dank Marta!
♥️
Hallo! Servus!
The leberkäse sounds interesting. I ate bacon and sharp cheddar sandwiches tonight to use up the bacon in the refrigerator. Wir mag Käse in Wisconsin. Wir machen es wie Europa. Certified cheesemakers in every facility in the state that makes it. This is also a fun chance to practice Deutsch. Vielen Dank! Bis später...
Hahahaha you are welcome Eddie 😀
Are there any German meat recipes that use Lamb?
We like preparing Lamb leg, lamb roast, lamb filet and lamb chops. How traditional those are I have no idea ;)
💋💋💋
Good day Marta , could you do some dishes from rottweill. my wife just got me a rottweiller puppy for my birthday, ( my fourth one , best dogs ever) cheers
Hahahaha those are pretty scary dogs;) my neighbor in Poland had 6 of them - I was really scared when I had to visit her;)
Between the woman's accent and the echo, I didn't get half of what she was saying. She can't do anything about her accent, but there are ways of eliminating echoing, which is a common occurrence in rooms with all hard surfaces like a kitchen. You might consider these options if you're going to make any more videos.
I think topside is brisket in the US?
No, in US you call it top round, that’s the cow's thigh. Brisket Instagramme beefs breast;)
@@cooking-the-world thank you!