What foods do you love?

[kahuna]

(jimslim @ May 06 2010,04:44)

(ezflip @ May 06 2010,02:55) As for the 'poutine', Québec favorite dish.

Jesus that looks disgusting  

Gotta agree with you JS...It might taste OK but it sure doesn't look as if it does...Can't imagine how much more unappetizing it would look smothered in that epicurean delight named ketchup...

Steff...Next time no photos...OK...

[robbo]

Cock au vin,and for those uncultured bastards out there,no its not a quick blowjob in the back of a beaten up commercial vehicle,.
Ladyboy appendage covered in a red wine of choice served with cream.

[manarak]

(pacman @ May 06 2010,08:24)

(manarak @ May 06 2010,05:31) - Gegrillte Schweinshaxe

Oh man, now ya talkin'...      

I don't know about the "gegrillte" (grilled?) but the Roasted Schweinhaxe served from the oven with the meat melting off the bone is something worth trying.

Schweinhaxe is shoulder of pork & is a staple of German cuisine. The best I ever had was served up in that 16th century tavern in that popular square in the middle of Frankfurt.

ah, the shoulder would rather be "Schäufelchen" and is mostly served around central Germany/Frankfurt - so that's why...

I can't remember the name of the place but I will never forget the meal.

I could tell you the name of the place if you describe it a bit :-))
(I was born in Frankfurt)

"Schweinshaxe" is a pork leg.
If you never had a grilled one, I suggest you try. Beats the roasted one in my opinion. The meat is cured and slightly smoked before being grilled.

The grilled skin is caramelised, crispy and it crunches under the teeth... hmmmm...

I prefer the grilled one firstly because of the taste of the skin and second because most of the fat has melt away, while the roasted one retains much of the fat and the skin's consistence is rather chewy and tastes very fat.
For this reason, they sometimes roast it without skin.

But a pork leg roasted without skin tastes the same as "Schäufelchen" which you probably had. And it tastes damn fine too :-))

lemme try to find good pics...

the two first pics show grilled (notice the crispy skin)

the two pics in the next post show roasted (skin is soft)

[manarak]

roasted...

[pacman]

The pictures of the Grilled Pork make my mouth water. Thanks Manarak, you're a man after my own heart.

I always thought that Eisbein was made from Pork Hock (pickled?) & I remember being told the Schweinhaxe I was served was the shoulder of Pork.

It looked like the third picture but I don't remember the skin being on it, the meat was just melting away from the bone.

Whatever it was, it was a big joint & absolutely delicious.

Here in Oz, the best Roast Pork can be found in the ubiquitous Chinese Barbecue places that have opened in every major city.

This has the crisp skin & the softest meat yet too often is mistakenly ordered as Barbecue pork, the Char Siu that is marinated in sugar & spices & is red in colour. Nowhere near as nice in my opinion.

[manarak]

I ate delicious Char Siew in Singapore at Chinese places.

The Vietnamese have baked "red pork" with skin which tastes fabulous.


If it was a big joint, then maybe it was the "Schwarzer Stern".
Emblem is a back star and it is situated in the far corner of a square called "Römer". Through that restaurant's windows you can see the restorated facades of the city hall that was bombed in the war.

[UpToMe]

MORE food pics please!  Even the so-called disgusting stuff looks good.  but I haven't eaten for 10 hours ....

[pacman]

(manarak @ May 06 2010,18:02) If it was a big joint, then maybe it was the "Schwarzer Stern".

Nothing like that place. It was an old tavern that sits in a big open square in Frankfurt. I am sure they said it had been there since the 16th century. It had a huge open fire place & heavy wooden furniture.

Naang Faa knew it when I described it to her, I am sure you will know it. But telling me the name won't ring any bells. I didn't even get the name when I was sitting inside the place.

[guydesavoy]

Something ezflip said elsewhere reminded me of another of my loves :

Herring  

Try a smorgasbord in Sweden somewhere sometime.. 50 ways with herring : fried, steamed, grilled, smoked, pickled, poached...

[El_hefe]

Looking at those lovely pictures I remember in the early '80s I spent about 10 days working in a small dorf outside of Bad Mergentheim (south central Germany). While I knew the bier would be gudt, I had no illusions about German food, I had been there before & I figured it would be about par with German music, no offense to my German friends.

Well the food was absolutely outstanding & memorable even 30 years later. We were in a hotel/tavern, the only one in the village, with a brilliant cook, and connected to it was a small brewery. The roast meats, the cutlets, spaetzel, sauces etc.... all made from scratch - wonderful!! It entirely changed my mind about how great German cuisine could be done right.
I still don't like Kraftwerk.

[manarak]

Pacman, sorry.

Pics taken yesterday in Bucharest, in an old old tavern in city center.

Looks like the Romanian like Pork as much as I do. And it was so inexpesive too!

YUMMY!!!