My daily pic

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daBertl
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My daily pic

Postby daBertl » Mon Apr 02, 2018 11:52 am

Here we can show the daily picture of food or whatever u have to do today. Must not be made by yourself ...

I start with our visit in beergarden

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woodenvisions
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Re: My daily pic

Postby woodenvisions » Mon Apr 02, 2018 12:45 pm

Great thread Bert !
We often miss the opportunities to show off the great food from others that take the time and passion to provide us with good eats !
I'm not sure what that beef plate is ? ( Ribs ) but it sure looks good !!
But I must say, that tall glass of Beer got my attention for sure :)
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daBertl
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Re: My daily pic

Postby daBertl » Mon Apr 02, 2018 2:10 pm

I think „tall“ is the wrong description ;)
In Bavaria a Beer has to be a half Liter. And that half Liter is an undividable unit :laughing7:
That is a law, that u can tell to everybody who wants to try of ur beer :lol:

The „beef plate“ are normal pork ribs, which are nearly good as selfmade and the sweet is a so called „Kaiserschmarrn“, which is a special austrian version of a pancake.
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woodenvisions
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Re: My daily pic

Postby woodenvisions » Mon Apr 02, 2018 2:14 pm

So it's a law that you have to drink large brew ??
I like that law, lol. Thx for the info on the cuisine, it's Kool to see different types of food culture for sure.
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daBertl
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Re: My daily pic

Postby daBertl » Mon Apr 02, 2018 2:19 pm

In beergardens the „law“ is normally different. If u want to do right, u have to drink a „Mass“ which is one full Liter. Only because i prefer wine, the introduction is a small beer. :P :lol:

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OldUsedParts
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Re: My daily pic

Postby OldUsedParts » Mon Apr 02, 2018 5:35 pm

I like Y'alls thinking on the Brew Bro :tup: :salut: :cheers:
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daBertl
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Re: My daily pic

Postby daBertl » Tue Apr 03, 2018 2:53 pm

My lamb cut in pieces with noodles

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Russ
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Re: My daily pic

Postby Russ » Tue Apr 03, 2018 6:56 pm

Great food and pics bertl

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daBertl
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Re: My daily pic

Postby daBertl » Sat Apr 07, 2018 4:25 am

Bavarian Breakfast

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Re: My daily pic

Postby daBertl » Thu Apr 12, 2018 4:42 am

The last days I was a bit lazy and made only normal grillings.

Instead my wife made a delicious salmon Wunsen

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daBertl
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Re: My daily pic

Postby daBertl » Thu Apr 12, 2018 2:09 pm

Today the asparagus season started

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woodenvisions
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Re: My daily pic

Postby woodenvisions » Thu Apr 12, 2018 2:17 pm

Prosciutto makes EVERYTHING better !!

Nice looking trees right there :)
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Re: My daily pic

Postby rms827 » Thu Apr 12, 2018 4:04 pm

woodenvisions wrote:Prosciutto makes EVERYTHING better !!

Nice looking trees right there :)



Got that right. :mrgreen: Prosciutto is in my top 3 of Italian cold cuts.

Why peel the asparagus though, daBertl? It's typically left intact here in the US, and many of the nutrients are in the skin and tops. I imagine one benefit is it soaks up more of that prosciutto's flavor. :D

EDIT: Nevermind... Looking right at it and I'm brainfarting that it's white asparigus, not green. :banghead: :whiteflag:
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daBertl
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Re: My daily pic

Postby daBertl » Fri Apr 13, 2018 2:03 am

rms827 wrote:
woodenvisions wrote:Prosciutto makes EVERYTHING better !!

Nice looking trees right there :)




Why peel the asparagus though, daBertl? It's typically left intact here in the US, and many of the nutrients are in the skin and tops. I imagine one benefit is it soaks up more of that prosciutto's flavor. :D



Really? I leave intact only the green asparagus.
The white one is peeled by everyone also the best chefs, because it comes out with that dirty skin.
But i will try it the american way the next days. This is very interesting for me to see how you do.
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Re: My daily pic

Postby Boots » Fri Apr 13, 2018 7:55 am

We kind of steam wash them under scalding water with the vegetable sprayer on the water spigot head.

One to try: Once cleaned, marinate yer spear a gus in good olive oil, a little light white wine, and about a teaspoon of lemon juice for several hours. Then put in a shallow pan and sprinkle with a little Kosher salt, a little cracked black pepper, a good lemon pepper rub and some crushed fresh oregano and a little rosemary.

Then grill over flame or broil until tender. Good stuff.
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