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how many of you guys cook??? - Page 108

post #1606 of 2238
9/3/12 at 4:05pm

A friend and I ate at a wonderful restaurant in Amsterdam called Cafe de Fles. We had a great salad before our meal and they gave us this candy before we left the place. Does anyone know what this is? I like it and it has a very unusual center which is quite salty. I can't make out the flavor of the center though. Does anyone know what it is?

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post #1607 of 2238
9/3/12 at 11:43pm

It is filed with sal ammoniak, liquorice powder.

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post #1608 of 2238
9/4/12 at 5:48am

Kees,

 

Thanks for solving the taste mystery. I suspected liquorice but there was so much else going on that I couldn't swear by it. I love the Dutch liquorice candies but I forgot to bring back a big stash of it because I was so busy showing my friends around a'dam. I did, however, take them to a candy store on Leidsestraat and Lang Leidsedwarsstraat. I just forgot to buy some myself. Maybe next time.

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post #1609 of 2238
9/14/12 at 8:37pm

We have a cold early spring day, so I made a hearty "Swabian oninon pie";reminds me of my "Heimat"!

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post #1610 of 2238
9/14/12 at 9:53pm

looks great, what all is in it?

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post #1611 of 2238
9/14/12 at 9:59pm

Onions,eggs,creme fraiche and lots of caraway seeds....it goes nicely with a new wine.All the winefests in Southern Germany have this on the menue in autumn.
 


Edited by silversurfer616 - 9/14/12 at 10:00pm
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post #1612 of 2238
9/15/12 at 6:08pm
Quote:
Originally Posted by silversurfer616 View Post

We have a cold early spring day, so I made a hearty "Swabian oninon pie";reminds me of my "Heimat"!

 

What an inspiration. I've just made one myself and I am about to cut into it. I have never made it before nor have I ever had one as well. But thank you for introducing me to something new.

 

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post #1613 of 2238
9/15/12 at 6:18pm

That looks really delicious.And I can see carawy seeds.Have it with a glas of dry White....Sauvignon Blanc or a very dry Riesling.beerchug.gif
 

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post #1614 of 2238
9/15/12 at 6:35pm

LOL. I'm having it with Sauvignon Blanc, Lake County, Line 39. I'm in heaven.

Thanks again! :)))

 


Edited by Clayton SF - 9/15/12 at 6:47pm
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post #1615 of 2238
9/16/12 at 1:19am

A dry Riesling.. You are making me drool guys. 

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post #1616 of 2238
9/16/12 at 8:12am

I'll try a dry Riesling tonight with leftovers. Any recommendations?

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post #1617 of 2238
9/18/12 at 11:07pm

I never even heard of dry Riesling until now.

 

 

 

Tonight I had a light supper of homemade kimchee and marinated cucumbers, over gingered basmati rice with spicy shoyu, garnished with toasted pepitas.


Edited by grokit - 9/18/12 at 11:18pm
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post #1618 of 2238
9/19/12 at 5:12am
Quote:
Originally Posted by grokit View Post

I never even heard of dry Riesling until now.

 

 

 

Tonight I had a light supper of homemade kimchee and marinated cucumbers, over gingered basmati rice with spicy shoyu, garnished with toasted pepitas.

 

Yummy. I love everything on your plate. Even the plate!

 

I couldn't find any dry Riesling at my local wine merchant so I settled for a Sauvignon Blanc.

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post #1619 of 2238
9/19/12 at 6:30am

It's actually a bowl but thanks, it was yummy for sure!

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post #1620 of 2238
9/30/12 at 6:30pm

Just got back from a  6 hour event, I did Farm to Table in my local city, we served hor d'oeuvres, did ALOT of stuff I'll have some pictures soon but it was  blast

 

We did a SAGE Icecream with a candied sage leaf, with a Sourcream and Butternut Squah Pound Cake, with a Cranberry sauce and candied pecans <3 again pictures soon! 

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