Comments on: Real German Cuisine

By: ClubPenguinCheats

ClubPenguinCheats — Sun, 18 Apr 2010 12:18:35 +0000

I’ll vote for you, but not so you will eat cow tongue. Stuffed stomach sounds at least as stomach turning to me.

By: yummy.german

yummy.german — Thu, 29 Jan 2009 12:43:57 +0000

Just envisioning the following scene:

Q: So now your mum is trying german cuisine?

A: Yes. We recently had “Kaninchen mit Pilzen”, which is rabbit with mushrooms.

Q: How did it taste like?

A: It tasted like chicken.

By: Christina G

Christina G — Thu, 15 Jan 2009 15:21:07 +0000

Wow Heza! Thanks for the tips. I think you need to come over when we make it and help me out

Christina Gs last blog post..Week in Photos – 11 January 2009

By: Hezamarie

Hezamarie — Thu, 15 Jan 2009 12:12:32 +0000

Cow tongue was on the Weihnachts- program again this year. This time again, I helped Oma make it.

How she does it: (warning, probably too graphic for weak bellied.)

In two days, Day 1: Cook it under water like you would for a chicken when making a broth with veggies just below boil, skimming it for the first hour or until no foam appears. It takes about 3-4 hours to cook. Then take the tongue out of the broth and proceed to take off the white outer cover while it’s hot, it is easiest to peel it off then, but watch your fingers. Allow to cool over night.

Day 2: Clean the tongue of debris. The tip is the most tender part and not much to remove just cut in slices. Near the base of the tongue: we cut away the semi-hard outer brown parts esp. large taste buds on the top or sides, on the underside cut anything pillowy or artery looking stuff.

(After helping Oma 2 years in a row, I’m still unclear what is not edible. My thoughts are that you could eat it all, it is just a matter of your guests’ squimish-level. Point of reference: use the meat at mid-way point of the tongue for reference on what is presentable. Meaning: all pieces should look uniform in texture. )

Reheat the pieces in your favorite sauce (preferably made with some the Zunge broth)

By: Juliette

Juliette — Thu, 08 Jan 2009 11:40:53 +0000

just found your site via the blog award site (you got my vote) and am liking it! I’m also an expat in Germany (married to a German) and have been here nearly 2 years now.

Looking forward to having fun perusing your links and reading some back-posts – and of course seeing the new ones! Thanks for creating this blog – it’s so good to hear how others are swinging things over here!

By: silvia

silvia — Thu, 08 Jan 2009 01:37:11 +0000

Christina, that cookbook thing at the standesamt cracked me up! LOL
German man-german wife=lucky
German man-alien wife=cookbook???
:):)
I am wondering if that Standesbeamte felt sorry for Rainer, or if the whole thing was an insault.
But I guess he did not know that you are the crack of asian cooking and how lucky Rainer really is!LOL
He probably never ever thought that you are whipping up all these dishes in a heartbeat!:-D

By: Christina G

Christina G — Wed, 07 Jan 2009 23:41:15 +0000

@rita: There are so many people saying how good tongue is, I’m guessing it’s true. Still not sure I could manage the texture. I can’t wait for Spargel season either.

@g: Sure thing. As soon as this contest is over I will sit down and figure out what can be made when (spargel>spargelzeit, etc).

By: G

Wed, 07 Jan 2009 08:33:32 +0000

Give me a week for an ordinary recipe and I can handle it. Extraordinary ingredients would need a little more time:)

By: rita

rita — Wed, 07 Jan 2009 08:27:31 +0000

you should really give poached tongue in white sauce with white and green asparagus a try. once you’ve cut the tongie to really thin filets, it doesn’t look like tongue anymore. it’s really delicious. can’t wait for the asparagus season to kick off again for that matter.

By: Christina G

Christina G — Tue, 06 Jan 2009 23:24:39 +0000

@stephanie: I think people still eat these dishes. Rainer orders liver quite often in restaurants and the other week he had Saumagen (pig stomach).

@vicky: LOL, thanks

@silvia: You’re right! It’s pig stomach, duh!