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What did you have for lunch thread - NO BLOG LINKS & NO PIC QUOTING

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    #2072
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    katydid wrote: »
    We were heading out to an Oktoberfest in our local, so we got in the mood with some Lidl Oktoberfest products. Semmellknödel (bread dumplings) with bratwurst and sauerkraut. Now sitting watching Jules Holland, and drinking Festbier. Also from Lidl.

    Just trying to make the Germany hubby feel at home...

    I've always been a bit scared of sauerkraut. What's it like? I like cabbage, I'm just not sure if I'd like it pickled.


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    #2073
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    Tarzana2 wrote: »
    I've always been a bit scared of sauerkraut. What's it like? I like cabbage, I'm just not sure if I'd like it pickled.
    It is quite a unique taste, I can't describe it. You'd have to taste it. For me, it goes very well with ham or German sausages.

    My favourite is one called Schubnudeln, which you get at markets in Baden Wuttenberg. It's sauerkraut, small noodles called Spätzle, and chopped up ham. They mix it all together on a big hotplate; it's delicious.

    If you ever get your hands on sauerkraut and want to try it, make sure to cook it properly. Germans cook it for about three quarters of an hour.


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    #2074
    Alun
    Registered Users Posts: 21,444 ✭✭✭✭Alun


    katydid wrote: »
    My favourite is one called Schubnudeln, which you get at markets in Baden Wuttenberg. It's sauerkraut, small noodles called Spätzle, and chopped up ham. They mix it all together on a big hotplate; it's delicious.
    Sounds yummy, I've never had that. Love Spätzle though :D
    If you ever get your hands on sauerkraut and want to try it, make sure to cook it properly. Germans cook it for about three quarters of an hour.
    This ^^ It's tempting to cook it quickly and retain the crunch, but I find it goes right through me if I do.


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    #2075
    Alun
    Registered Users Posts: 21,444 ✭✭✭✭Alun


    Tarzana2 wrote: »
    I've always been a bit scared of sauerkraut. What's it like? I like cabbage, I'm just not sure if I'd like it pickled.
    It's not so much pickled as fermented in a process whereby naturally occurring bacteria produce lactic acid which preserves it.


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    #2076
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    Tarzana2 wrote: »
    I've always been a bit scared of sauerkraut. What's it like? I like cabbage, I'm just not sure if I'd like it pickled.

    It doesn't really taste very cabbage-y any more, as it's fermented. But the taste is very hard to describe. When you eat it fresh from the jar, it would be crunchy, salty and sour. I love mixing it into a salad like that.

    If you want to eat it warm, you would slowly simmer it for at least 30 minutes with a little stock added and a good pinch of sugar. If you like, you can for example grate an apple into it, or add some carraway seeds. There are as many different variations as there are families in Germany ;)
    After that it will be soft, with a sweet-and-sour taste that goes fantastically with anything smoked (bacon, smoked sausages, smoked fish)


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    #2077
    tampopo
    Registered Users Posts: 2,333 ✭✭✭tampopo


    Two rashers, two sausages. With bread. Rare enough in my house.
    And tea.


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    #2078
    Dolbert
    Closed Accounts Posts: 6,154 ✭✭✭Dolbert


    We went to the Donkey Shed in Newbarn Farm, Ashbourne for lunch today. I had the pulled pork bap with coleslaw and fried onions and my husband got the beef burger. Both were divine, I had a bite of the burger and it was the best I've ever tasted! Still full hours later...


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    #2079
    tampopo
    Registered Users Posts: 2,333 ✭✭✭tampopo


    I was in the Heritage Garden in Donnybrook at their Autumn Harvest today and they had one of those, 'rustic' pizza ovens and I had a pizza baked in it. Delicious, with a hint of grit. But what the heck, it was a novelty. It was lovely, I was starving and I was happy with it...


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    #2080
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    Scotch egg and salad, and a flask of coffee in the sunshine on our allotment. Followed by raspberries and blueberries fresh from the bush.


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    #2081
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    katydid wrote: »
    It is quite a unique taste, I can't describe it. You'd have to taste it. For me, it goes very well with ham or German sausages.

    My favourite is one called Schubnudeln, which you get at markets in Baden Wuttenberg. It's sauerkraut, small noodles called Spätzle, and chopped up ham. They mix it all together on a big hotplate; it's delicious.

    If you ever get your hands on sauerkraut and want to try it, make sure to cook it properly. Germans cook it for about three quarters of an hour.
    Alun wrote: »
    It's not so much pickled as fermented in a process whereby naturally occurring bacteria produce lactic acid which preserves it.
    Shenshen wrote: »
    It doesn't really taste very cabbage-y any more, as it's fermented. But the taste is very hard to describe. When you eat it fresh from the jar, it would be crunchy, salty and sour. I love mixing it into a salad like that.

    If you want to eat it warm, you would slowly simmer it for at least 30 minutes with a little stock added and a good pinch of sugar. If you like, you can for example grate an apple into it, or add some carraway seeds. There are as many different variations as there are families in Germany ;)
    After that it will be soft, with a sweet-and-sour taste that goes fantastically with anything smoked (bacon, smoked sausages, smoked fish)

    Ta for all the info, peeps! Still haven't tried, but will some day. Don't want to buy it until I try it so might get it on a good quality hotdog or something when I'm out and about to sample it.


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    #2082
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    Tarzana2 wrote: »
    Ta for all the info, peeps! Still haven't tried, but will some day. Don't want to buy it until I try it so might get it on a good quality hotdog or something when I'm out and about to sample it.

    The only time I had what the seller called sauerkraut on a hot dog was in New York - I don't know what he put on there, but it certainly wasn't sauerkraut.

    For starters, it was red.
    And very sweet.

    There's a few Polish restaurants around now, why not try one of them?


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    #2083
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    Shenshen wrote: »
    The only time I had what the seller called sauerkraut on a hot dog was in New York - I don't know what he put on there, but it certainly wasn't sauerkraut.

    For starters, it was red.
    And very sweet.

    There's a few Polish restaurants around now, why not try one of them?

    I think I saw it being sold on hotdogs at Oktoberfest in Dublin a few years ago but again who knows if it was the real thing?


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    #2084
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    Tarzana2 wrote: »
    I think I saw it being sold on hotdogs at Oktoberfest in Dublin a few years ago but again who knows if it was the real thing?

    Considering that the German traditional topping for hot dogs is either plain mustard, or else ketchup and copious amounts of curry powder, I think this might be German/Polish cuisine as interpreted by the New World...

    Mind you, that hot dog in New York tasted great, just not of sauerkraut ;)


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    #2085
    tampopo
    Registered Users Posts: 2,333 ✭✭✭tampopo


    Beef mochi.


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    #2086
    vicwatson
    Registered Users Posts: 28,403 ✭✭✭✭vicwatson


    Aldi white bloomer x 2, warm roast chicken and stuffing, real butter, blody amazing


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    #2087
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    Leftover roast beef, tomatoes, rocket & sauce. Delish.

    IMG_20150930_123055_zps5poedrqo.jpg


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    #2088
    homemadecider
    Registered Users Posts: 1,858 ✭✭✭homemadecider


    I made a big batch of broccoli and cheddar soup - some for the work lunches during the week, some for the freezer and one big bowl for today's lunch. Pure heaven in a bowl.

    qDcG0bc.jpg?1


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    #2089
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    Sunday brunch in Loko, Waterford; sourdough French toast, crispy bacon and maple syrup. and a side order of battered onion rings.

    Very nice


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    #2090
    Mystery Egg
    Moderators, Recreation & Hobbies Moderators Posts: 2,585 Mod ✭✭✭✭Mystery Egg


    homemadecider wrote: »
    I made a big batch of broccoli and cheddar soup - some for the work lunches during the week, some for the freezer and one big bowl for today's lunch. Pure heaven in a bowl.

    Can I have your recipe for this please?


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    #2091
    Diamond Doll
    Closed Accounts Posts: 1,344 ✭✭✭Diamond Doll


    That soup looks amazing homemadecider, how do you make it? I really need to get into making soups!


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    #2092
    homemadecider
    Registered Users Posts: 1,858 ✭✭✭homemadecider


    Mystery Egg wrote: »
    Can I have your recipe for this please?

    No problem - I used this recipe (but used milk instead of cream): http://smittenkitchen.com/blog/2015/09/broccoli-cheddar-soup/


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    #2093
    Merkin
    Registered Users Posts: 8,230 ✭✭✭Merkin


    homemadecider wrote: »
    No problem - I used this recipe (but used milk instead of cream): http://smittenkitchen.com/blog/2015/09/broccoli-cheddar-soup/

    I'd love to make a big big vat of this and just dive in! It looks really sublime. Anything with cheese basically does it for me :)

    I had Butlers Pantry carrot cake and a cup of coffee for lunch. Low sugar diet going REALLY well! :o


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    #2094
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Smoked salmon on a potato waffle with sour creme, caperberries and watercress. And some mimosas. Rounding off a week of living like hedonism bot. Back to normal service and pots of soup from now.

    O2BbeOg.png


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    #2095
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Mushroom paté with melba toast.

    14m9dmo.jpg


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    #2096
    Whispered
    Registered Users Posts: 14,772 ✭✭✭✭Whispered


    Id love go be able to make mushroom pate! That looks fab.


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    #2097
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Whispered wrote: »
    Id love go be able to make mushroom pate! That looks fab.

    It's very easy - it's a River Cottage recipe http://community.rivercottage.net/recipes/mushroom-pt/

    I bought the little dish at a car boot sale :)


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    #2098
    Diamond Doll
    Closed Accounts Posts: 1,344 ✭✭✭Diamond Doll


    I want that more than I've ever wanted anything in my life! Looks amazing! *drool*


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    #2099
    Whispered
    Registered Users Posts: 14,772 ✭✭✭✭Whispered


    Dizzyblonde wrote: »
    It's very easy - it's a River Cottage recipe http://community.rivercottage.net/recipes/mushroom-pt/

    I bought the little dish at a car boot sale :)

    Looks gorgeous!


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    #2100
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    It was charity lunch Monday again yesterday, so I made a mushroom stroganoff (Eastern European version - no fresh cream but sour cream, with lots of pickled cucumbers, green olives and silverskin onions added) with rice.

    Lots of happy customers. I need to start taking pictures of this, though, I think :D


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    #2101
    Dial Hard
    Registered Users Posts: 13,576 ✭✭✭✭Dial Hard


    Grilled halloumi salad with roasted garlic, tomatoes & sweet potato with a salted yoghurt dressing. I'm nodding off over my laptop now.

    12038454_10154237404102678_5761382725189415124_n.jpg?oh=49c82be53ed479376c8309c181fa6b18&oe=568F5495&__gda__=1451850900_33226f939877034b9bfa336a2e8f2451


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