Dear chefs,

[Tarlam!]

Thanks for that, 31, under no circumstances would I use sweet paprika! I'm sure chefs do, but IMHO, a Gulaschsuppe should be spices.

[Little Whiskey]

I'm thinking about making Grilled Cheese for lunch. any suggestion?

[Tarlam!]

I'm thinking about making Grilled Cheese for lunch. any suggestion?

This sounds scrummie, though I'd probably add a slice of ham:

Ingredients

1 1/2 teaspoons butter, softened
2 slices whole wheat bread, or your favorite bread
2 tablespoons crumbled feta cheese
2 slices Cheddar cheese
1 tablespoon chopped red onion
1/4 tomato, thinly sliced
Directions

Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

[ThunderDan]

I'm thinking about making Grilled Cheese for lunch. any suggestion?

This sounds scrummie, though I'd probably add a slice of ham:

Ingredients

1 1/2 teaspoons butter, softened
2 slices whole wheat bread, or your favorite bread
2 tablespoons crumbled feta cheese
2 slices Cheddar cheese
1 tablespoon chopped red onion
1/4 tomato, thinly sliced
Directions

Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

That is so wrong.

2 slices wonderbread
1 slice processed cheese
1 teaspoon butter

Put butter on bread, unwrap cheese slice and fry the sandwich.

[SkinBasket]

I'm thinking about making Grilled Cheese for lunch. any suggestion?

This sounds scrummie, though I'd probably add a slice of ham:

Ingredients

1 1/2 teaspoons butter, softened
2 slices whole wheat bread, or your favorite bread
2 tablespoons crumbled feta cheese
2 slices Cheddar cheese
1 tablespoon chopped red onion
1/4 tomato, thinly sliced
Directions

Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

That is so wrong.

Sorry Tar, but he's right. But only because you didn't slop some mayo in there.

Also, if you make ghetto grilled cheese like dan, make sure you serve it with tomato soup - or even better, the syrup canned peaches are packed in, to dip the sandwich in. Just like momma used to make before leaving us to go to the bar!

A little orange or purple drink if you live in or near a food desert, where such delicacies are available, and you are set!

[Patler]

.......
The hardest part about doing a true Wiener Schnitzel, IMHO, is finding veal.
Like you pointed out, it's a really simple dish, but the real deal is only to be had in Austria.

Tar;

In the late 1980s and early 1990s I spent a lot of time in Vienna on business. I enjoyed those trips immensely, and have never had wiener schnitzel elsewhere that was even close to what I enjoyed in Vienna.

My question is this; several restaurants I went to often had long "schnitzel" menus, that included pork ("Schweine-schnitzel"), chicken ("Puten-schnitzel") and I believe also beef ("??-schnitzel"). Then there were variations of each, with sauces as I recall, so that the schnitzel menu included 8-10 different dishes. How traditional are these, at least in their basic sauce-less forms? Or is the true Austrian dish always Wiener-schnitzel? Were these schnitzel variations simply attempts at more global appeal?

[Tarlam!]

No need to apologize, I found that recipe on the net. I liked it, because it's similar to how I make them.

I tend to use Appenzellar or left over Raclette instead of Cheddar and Feta. Very strong flavoured cheeses.

But I do use tomato and onion slices and I aslo like tu use sliced champignons.

[Tarlam!]

Tar;

In the late 1980s and early 1990s I spent a lot of time in Vienna on business. I enjoyed those trips immensely, and have never had wiener schnitzel elsewhere that was even close to what I enjoyed in Vienna.

My question is this; several restaurants I went to often had long "schnitzel" menus, that included pork ("Schweine-schnitzel"), chicken ("Puten-schnitzel") and I believe also beef ("??-schnitzel"). Then there were variations of each, with sauces as I recall, so that the schnitzel menu included 8-10 different dishes. How traditional are these, at least in their basic sauce-less forms? Or is the true Austrian dish always Wiener schnitzel? Were these scnitzel variations simply attempts at more global appeal?

The variations are all a part of the creativity and legitimate and most of these schitzel will be based on pork. Veal is very delicate, so when you slap it full of overpoering sauce, it's really a waste to use veal.

You might have also seen Schnitzel Natur, which is a schnitzel cut, but not breaded. A good example is the Rahmschnitzel posted earlier.

There's also something here in Germany called Milanese, which includes grated parmasen cheese in the breading and is topped with bolognaise sauce. It's usual to find that dish in Italian restaurants.

But there is only one Wiener Schitzel, It's a given that if that is on the menu, it MUST be veal.

[Tarlam!]

Have any of you tried Zurich Veal? Absolutely to die for!!

[Patler]

Tar;

In the late 1980s and early 1990s I spent a lot of time in Vienna on business. I enjoyed those trips immensely, and have never had wiener schnitzel elsewhere that was even close to what I enjoyed in Vienna.

My question is this; several restaurants I went to often had long "schnitzel" menus, that included pork ("Schweine-schnitzel"), chicken ("Puten-schnitzel") and I believe also beef ("??-schnitzel"). Then there were variations of each, with sauces as I recall, so that the schnitzel menu included 8-10 different dishes. How traditional are these, at least in their basic sauce-less forms? Or is the true Austrian dish always Wiener schnitzel? Were these scnitzel variations simply attempts at more global appeal?

The variations are all a part of the creativity and legitimate and most of these schitzel will be based on pork. Veal is very delicate, so when you slap it full of overpoering sauce, it's really a waste to use veal.

You might have also seen Schnitzel Natur, which is a schnitzel cut, but not breaded. A good example is the Rahmschnitzel posted earlier.

There's also something here in Germany called Milanese, which includes grated parmasen cheese in the breading and is topped with bolognaise sauce. It's usual to find that dish in Italian restaurants.

But there is only one Wiener Schitzel, It's a given that if that is on the menu, it MUST be veal.

I liked the Wiener-schnitzel and Schweine-schnitzel a lot, the Puten-schnitzel not so much. After my first go around, I stuck with the veal and pork in their basic forms. without embellishments like sauces. I did have the nonbreaded forms, and had forgotten about them until you brought it up.

[Patler]

Have any of you tried Zurich Veal? Absolutely to die for!!

I've never heard of it, not even in Zurich where I also spend quite a bit of time! What is it?

[Tarlam!]

Have any of you tried Zurich Veal? Absolutely to die for!!

I've never heard of it, not even in Zurich where I also spend quite a bit of time! What is it?

Here ya go:


Zurich Veal Recipe

Like Salt and Pepper - Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys.
20 grams / 1 oz white plain flour
20 grams / 1 oz butter
600 grams / 1¼ lb of veal steaks or schnitzel
250 grams / 8oz of button mushrooms (Champignons)
1 onion
200 mls / 7 floz. white wine
200 mls / 7 floz. cream
salt and pepper to taste
lemon juice
chives
Firstly slice the veal steak into fine strips, discarding any fat or sinew. Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball (beurre manié). Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions. Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment. Then slowly add the cream and the butter ball. Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice. Garnish with the sliced chives and serve immediately. Don't reheat or the sauce will separate.

(Serves 4)

http://www.cuisinedumonde.com/zurich_veal.html

Now, there are two things this recipe misses:

1.Season the veal and dust with flour.

2. Remove the veal from the pan as soon as it's cooked. Leaving it in the pan will toughen the meat, which, BTW is true for any meat that is not stewed.

Do you need a recipe for Rosti??

[Patler]

Do you need a recipe for Rosti??

Basically, fried grated potatoes, no? One of the many variations we have in the US for "hash browns". I had good friends from Switzerland who ran a Swiss restaurant here in the US for a while. Their rosti was pretty simple. Or am I thinking of the wrong thing?

[Tarlam!]

Do you need a recipe for Rosti??

Basically, fried grated potatoes, no? One of the many variations we have in the US for "hash browns". I had good friends from Switzerland who ran a Swiss restaurant here in the US for a while. Their rosti was pretty simple.

Yeah but the consistancy is more like a pancake than hash browns. I find it quite difficult to pull off, actually.

[mraynrand]

I'm thinking about making Grilled Cheese for lunch. any suggestion?

This sounds scrummie, though I'd probably add a slice of ham:

Ingredients

1 1/2 teaspoons butter, softened
2 slices whole wheat bread, or your favorite bread
2 tablespoons crumbled feta cheese
2 slices Cheddar cheese
1 tablespoon chopped red onion
1/4 tomato, thinly sliced
Directions

Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

That is so wrong.

2 slices wonderbread
1 slice processed cheese
1 teaspoon butter

Put butter on bread, unwrap cheese slice and fry the sandwich.

TD that's the way to go. Keep it basic: the kiddies puke up the fancy crap anyway. Surf and Turf at my house is chicken and tuna casserole made with a can of Campbells Mushroom soup. It's about as low and basic as a midwest gun and religion clinger can get.