Silversea Water Cooler: Welcome! Part Five

[jpalbny]

1 hour ago, Emtbsam said:

Their stock has done incredibly well for several years now!

 

Hoping to contribute to its continued success!

[Emtbsam]

1 hour ago, jpalbny said:

 

Hoping to contribute to its continued success!

Much appreciated!  We have a Kohler propane whole house generator with automatic switching.  We bought it about 10 years ago.  It is our second in 26 years and frequently needed! 

[QueSeraSera]

In the same boat Terry, first MRI next Monday, doctors concerned about spinal trouble in neck area.

Is 2020 still seeking ways to be worse?

[Lois R]

6 minutes ago, QueSeraSera said:

In the same boat Terry, first MRI next Monday, doctors concerned about spinal trouble in neck area.

Is 2020 still seeking ways to be worse?

Yes, yes it is....I. have to take a few different medications every day and found out today, my new meds 

for the ulcer have a negative effect on my cancer medication. I have to call my GI specialist tomorrow and see if 

he can prescribe me a different medicine..........😲Nothing goes smoothly!

[QueSeraSera]

8 minutes ago, Lois R said:

Nothing goes smoothly!

So sorry Lois, Hope the GI doctor finds a good alternative for you.  Your words ring so true.

[zqtchas]

[jpalbny]

18 hours ago, Fletcher said:

Over the years I've made them with just beef, or a mixture of pork and beef, but now I make them solely with minced (ground) veal plus the usual additions of onion, pancetta, breadcrumbs, parmesan and herbs.

 

Such delicious combinations of meat! I agree that beef plus veal or pork makes the meatballs more tender and flavorful than beef alone.

 

I used all ground beef for last night's meatballs. I added extra garlic and lots of bread to make them taste better. It was cheap ground beef that I got a few months ago, at the height of the pandemic, when we couldn't find anything better. Oh well.

 

We have another meatball recipe that's all veal, with lots of fresh cracked pepper, and served in a sour cream sauce. Definitely lots of room for experimentation with different mixtures of ground meats.

 

I use my grandfather's recipe, with a few tweaks of course. My grandmother put together a book of family recipes in the 1970s and I managed to snag and keep a copy throughout all of my moves since then. Nice to have, even if I know the important ones by heart now. 

 

Tonight I made Rahmschnitzel for dinner. The recipe I used was more like a combination of Jägerschnitzel (with a brown mushroom sauce) and Rahmschnitzel (a creamy sauce). Whichever Schnitzel it was, we enjoyed it immensely! 

 

 

With a bottle of Grüner Veltliner, of course!

Edited October 22, 2020 by jpalbny

[mysty]

Greetings Coolers!

 

Today's funny.....

 

 

Have a great safe day all!

[zqtchas]

🙂

Edited October 22, 2020 by zqtchas

[mysty]

This says it all for my current mental state.....

 

[TLCOhio]

13 hours ago, QueSeraSera said:

In the same boat Terry, first MRI next Monday, doctors concerned about spinal trouble in neck area. Is 2020 still seeking ways to be worse?

 

Good luck to QueSeraSera with your upcoming MRI.  You'll survive, but it takes time and patience.  As always for Lois, your medical challenges have been serious and continuing.  We will hope for the best!!

 

THANKS!  Enjoy!  Terry in Ohio

 

[zqtchas]

16 minutes ago, mysty said:

This says it all for my current mental state.....

 

You? Not you, I can’t believe it!

Edited October 22, 2020 by zqtchas

[mysty]

1 hour ago, zqtchas said:

You? Not you, I can’t believe it!

Yes me!  COVID brain.  I'm working on a possible cure for the brain issue.   It may involve day drinking.  You'll know soon enough if I'm successful. 😄

[spinnaker2]

[TRIPACIAN]

18 hours ago, Emtbsam said:

Much appreciated!  We have a Kohler propane whole house generator with automatic switching.  We bought it about 10 years ago.  It is our second in 26 years and frequently needed! 

Where do you live that requires frequent use of the emergency generator?

[Stumblefoot]

22 hours ago, Emtbsam said:

He then opened a lead lined box, took out a syringe and shot the contents into me!

Yikes!  That sounds super frightening.

 

6 hours ago, mysty said:

Today's funny.....

 

Very true!  Awoke this morning to a 62° temp in the house.  Outdoors it’s in the 30’s with smoke and fog in the air, so I finally broke down and turned it on.

[SteveH2508]

16 hours ago, jpalbny said:

 

Such delicious combinations of meat! I agree that beef plus veal or pork makes the meatballs more tender and flavorful than beef alone.

 

I used all ground beef for last night's meatballs. I added extra garlic and lots of bread to make them taste better. It was cheap ground beef that I got a few months ago, at the height of the pandemic, when we couldn't find anything better. Oh well.

 

We have another meatball recipe that's all veal, with lots of fresh cracked pepper, and served in a sour cream sauce. Definitely lots of room for experimentation with different mixtures of ground meats.

 

I use my grandfather's recipe, with a few tweaks of course. My grandmother put together a book of family recipes in the 1970s and I managed to snag and keep a copy throughout all of my moves since then. Nice to have, even if I know the important ones by heart now. 

 

Tonight I made Rahmschnitzel for dinner. The recipe I used was more like a combination of Jägerschnitzel (with a brown mushroom sauce) and Rahmschnitzel (a creamy sauce). Whichever Schnitzel it was, we enjoyed it immensely! 

 

 

With a bottle of Grüner Veltliner, of course!

Come on - you know the rules - schnitzel recipe please - that looks gorgeous!

[jpalbny]

42 minutes ago, SteveH2508 said:

Come on - you know the rules - schnitzel recipe please - that looks gorgeous!

 

Thanks. I have a recipe from the internet which I don't really follow any more. Now I just wing it.

 

If you google Rahmschnitzel (Schnitzel with a cream sauce) you'll find a bunch of somewhat different recipes. There is also Jägerschnitzel (hunter's Schnitzel, with a brown mushroom sauce). Some recipes call for breaded Schnitzel, and some don't. I prefer not breading them, when the sauce is the star. So, anything goes? 

 

This dish that I call Rahmschnitzel is my best approximation of a delicious meall that I had in Trier a few years ago. I strongly suspect that it's a combination of both, but I love it.

 

So, what I did last night. 

 

Pound out the pork into thin Schnitzel. I use boneless chops, or boneless "ribs" sometimes. Whatever is on sale. Some recipes say to let the cutlets sit in lemon juice for a bit. I usually don't bother.

 

Sprinkle with lots of salt and pepper. Dredge in flour mixed with paprika. IMO the paprika adds a ton of flavor to the dish. Fry them in butter until golden. Keep warm in the oven. Don't clean the skillet, but...

 

Melt more butter and sautée the sliced mushrooms. Add minced garlic if you want. Or scallions. Or neither. Deglaze with a little white wine and boil it off. Then add enough flour to soak up the butter and form a roux. I use any leftover flour/paprika from the last step here. Cook the roux a bit. The paprika smell will be amazing.

 

Now add liquid to make the sauce. Most Rahmschnitzel recipes use milk or cream. I used water (more like Jägerschnitzel) and then thickened it at the end with sour cream. And my other secret ingredient was Maggi. Add chives if you want. We still have a lot of them in the garden so they went in here.

 

Take the Schnitzel out of the oven, smother with sauce, and enjoy. The recipe is robust enough for a pinot noir if you want. But the Grüner was fine. Serve with potatoes or Spätzle. I wish I had leftovers...

Edited October 22, 2020 by jpalbny

[Emtbsam]

2 hours ago, TRIPACIAN said:

Where do you live that requires frequent use of the emergency generator?

We live in a rural part of Baltimore County.  Many of the power lines are above grade, and our road only has 10 houses on it so we are low priority.  If there is a big storm, we usually are out for several days up to a week!  Ah, the joys of country life.  I have been known to plow the road if there is a big storm days before we would have been plowed.  But it is quiet here an relatively free of the problems elsewhere in the county.

[mysty]

[SteveH2508]

58 minutes ago, jpalbny said:

 

Thanks. I have a recipe from the internet which I don't really follow any more. Now I just wing it.

 

If you google Rahmschnitzel (Schnitzel with a cream sauce) you'll find a bunch of somewhat different recipes. There is also Jägerschnitzel (hunter's Schnitzel, with a brown mushroom sauce). Some recipes call for breaded Schnitzel, and some don't. I prefer not breading them, when the sauce is the star. So, anything goes? 

 

This dish that I call Rahmschnitzel is my best approximation of a delicious meall that I had in Trier a few years ago. I strongly suspect that it's a combination of both, but I love it.

 

So, what I did last night. 

 

Pound out the pork into thin Schnitzel. I use boneless chops, or boneless "ribs" sometimes. Whatever is on sale. Some recipes say to let the cutlets sit in lemon juice for a bit. I usually don't bother.

 

Sprinkle with lots of salt and pepper. Dredge in flour mixed with paprika. IMO the paprika adds a ton of flavor to the dish. Fry them in butter until golden. Keep warm in the oven. Don't clean the skillet, but...

 

Melt more butter and sautée the sliced mushrooms. Add minced garlic if you want. Or scallions. Or neither. Deglaze with a little white wine and boil it off. Then add enough flour to soak up the butter and form a roux. I use any leftover flour/paprika from the last step here. Cook the roux a bit. The paprika smell will be amazing.

 

Now add liquid to make the sauce. Most Rahmschnitzel recipes use milk or cream. I used water (more like Jägerschnitzel) and then thickened it at the end with sour cream. And my other secret ingredient was Maggi. Add chives if you want. We still have a lot of them in the garden so they went in here.

 

Take the Schnitzel out of the oven, smother with sauce, and enjoy. The recipe is robust enough for a pinot noir if you want. But the Grüner was fine. Serve with potatoes or Spätzle. I wish I had leftovers...

Thanks a lot for that. I shall have a go and report back. (Might be a week or two).

 

I love Jagerschnitzel - we found a nice bar/restaurant in Heidelberg which served a lovely Jagerschnitzel al fresco in a cobbled square.

 

What is Maggi? (not something I am familiar with in UK).

[Lois R]

20 hours ago, QueSeraSera said:

So sorry Lois, Hope the GI doctor finds a good alternative for you.  Your words ring so true.

 

Hi,🙂 well, I got a new prescription......it is considered an H2 blocker and my Cancer Doc said it is ok....and good news, this one only needs to be taken once daily......the other one was twice a day.

 

[rojaan19]

1 hour ago, SteveH2508 said:

 

What is Maggi? (not something I am familiar with in UK).

From Google =

"In 1886, the Maggi company came out with a Maggi liquid seasoning, a dark-colored, vegetable protein-based sauce. Hydrolyzed vegetable protein is high in glutamic acid (of which MSG is derived), which is known to improve the taste of savory foods thanks to its rich, meaty, flavor profile."

I have used maggi all  my life,  add a sprinkle to  sauces and meat dishes.

[jpalbny]

1 hour ago, SteveH2508 said:

What is Maggi? (not something I am familiar with in UK).

 

Maggi is Chris's contribution to our cooking. Something her family used for years. A liquid flavoring that you can put into anything that you'd like.

 

It comes in different varieties, but we like the Polish one (she's Ukrainian). It's the one in the middle. It has a mushroom flavor but it's a general umami bomb. It really perks up a mushroom sauce, that's for sure. Love that stuff.

 

[SteveH2508]

6 minutes ago, jpalbny said:

 

Maggi is Chris's contribution to our cooking. Something her family used for years. A liquid flavoring that you can put into anything that you'd like.

 

It comes in different varieties, but we like the Polish one (she's Ukrainian). It's the one in the middle. It has a mushroom flavor but it's a general umami bomb. It really perks up a mushroom sauce, that's for sure. Love that stuff.

 

An umami bomb - WOW - that sounds so much within my ingredient list! We have a few Eastern European delis in our area now - I am on a hunt for this now - thanks all for the replies.