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Raw Ingredient and Mise en Place porn thread. - Page 209

post #3121 of 3628
It's a great comforting (am I allowed to use that word smile.gif) winter soup that should be really thick. It tastes even better (and will become even thicker) after a day.

I'm not sure what pork steak is, foodguy? The meat served on the side is called 'katenspek' (wasn't in the soup):

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(googled image)

Also googled:

Our Katenspek (smoked bacon) originates from the farmlands
where lean belly bacon was first cured and cooked, then slowly
smoked in a special shed for this purpose at the back of the farm,
called a ‘Katenhaus’ in German. To this day, we still use this
traditional method so you can taste the delicious authentic quality.



The sausage is 'rookworst' (smoked sausage):

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post #3122 of 3628
thanks! i misunderstood. i thought you'd cooked htat big piece of raw pork (looked like a blade steak?) in the soup in one piece, then retrieved it and sliced it before serving. the italians do that a lot with ragus, and, come to think about it, that's kind of what the french do with pot a feu and even bouillabaise (soups and meats served as separate courses).
post #3123 of 3628
Quote:
Originally Posted by foodguy View Post

thanks! i misunderstood. i thought you'd cooked htat big piece of raw pork (looked like a blade steak?) in the soup in one piece, then retrieved it and sliced it before serving. the italians do that a lot with ragus, and, come to think about it, that's kind of what the french do with pot a feu and even bouillabaise (soups and meats served as separate courses).

Ah, now I understand. I think that is done sometimes with some of the meats used in 'erwtensoep' (peasoup), but I'm not sure which...

The big piece of raw pork is a heel piece (forgive me if I'm not using the correct terms). After cooking I took that piece of meat out of the soup, cut the meat in pieces (see the picture with the two cut meats; on the left bacon, on the right 'heel piece meat') and put the bones back in the soup.
post #3124 of 3628
Quote:
Originally Posted by foodguy View Post

like that idea! i make split pea all the time. is that pork steak cured in any way? smoked? pickled? i like the idea of serving it sliced on the side.and what kind of sausage?
+1 looks tasty!
post #3125 of 3628
AppleMark
AppleMark
post #3126 of 3628
Quote:
Originally Posted by NOBD View Post

^
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Dutch (winter) pea soup
Warning: Spoiler! (Click to show)
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Looks like excellent snert, NOBD.

To my shame I've used the Albert Heijn pre-packaged version of erwtensoep a couple of times this winter. Your ingredients look far less wilted. And 'onderpoot'/heel wasn't in the recipe.smile.gif

post #3127 of 3628
Thanks, CDFS. I used this recipe from good old Johannes smile.gif:

Snertrecept ; ) ! (Click to show)
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Btw: the Veluwse rookworst sold by AH (bij de vleeswaren, niet bij de Unox-zooi) is not bad at all.
post #3128 of 3628
Thank you for the recipe! I'll try that next time.
post #3129 of 3628
YW. I used less water to start with (about 5 liters) and reduced it after I took the meat and vegetables out to 4 liters.
post #3130 of 3628
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post #3131 of 3628


post #3132 of 3628
post #3133 of 3628
Quote:
Originally Posted by gomestar View Post




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post #3134 of 3628
AppleMark















post #3135 of 3628
That looks excellent.
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