Comments on: Bavarian-Californian Fusion Cuisine http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/ let's get fat and sassy Mon, 14 Nov 2011 16:54:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: George http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-329 George Thu, 06 Aug 2009 04:34:31 +0000 http://omnom.foobeh.com/?p=847#comment-329 No problem! How does one obtain sea salt in the Himalaya? I need more interesting salts... Please let me know if you successfully make potato dumplings (from the above recipe or another one from the internet). :D No problem! How does one obtain sea salt in the Himalaya? I need more interesting salts… Please let me know if you successfully make potato dumplings (from the above recipe or another one from the internet). :D

]]> By: Jessica http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-322 Jessica Wed, 05 Aug 2009 13:43:38 +0000 http://omnom.foobeh.com/?p=847#comment-322 That pork tenderloin looks really good! I just got some Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com/ and I think this will be the first thing I make with it. Thanks for sharing the recipe! That pork tenderloin looks really good! I just got some Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com/ and I think this will be the first thing I make with it. Thanks for sharing the recipe!

]]> By: George http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-289 George Mon, 27 Jul 2009 21:05:03 +0000 http://omnom.foobeh.com/?p=847#comment-289 Yeah, I think you make gnocchi and spätzle (the German analog of gnocchi) using about the same formula. A few recipes I saw did different things, like include bread crumbs, or bread bits (crouton sized?), or added potato starch instead of flour (which is probably better). Mine didn't really taste anything like what we make for xmas, sadly. :( Though they were acceptable as a starch. Experimentation is needed! Yeah, I think you make gnocchi and spätzle (the German analog of gnocchi) using about the same formula. A few recipes I saw did different things, like include bread crumbs, or bread bits (crouton sized?), or added potato starch instead of flour (which is probably better). Mine didn’t really taste anything like what we make for xmas, sadly. :( Though they were acceptable as a starch. Experimentation is needed!

]]> By: Sophie http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-288 Sophie Fri, 24 Jul 2009 22:19:42 +0000 http://omnom.foobeh.com/?p=847#comment-288 The Kartoffelkloesse sound intriguing - I have long wanted to try making gnocchi, which seem to operate on similar principles, except maybe with more cooking the potatoes to the point of mush? OR apparently you can do something exciting involving potato flour?? If you make any progress on this front, keep us posted! The Kartoffelkloesse sound intriguing – I have long wanted to try making gnocchi, which seem to operate on similar principles, except maybe with more cooking the potatoes to the point of mush? OR apparently you can do something exciting involving potato flour?? If you make any progress on this front, keep us posted!

]]> By: George http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-286 George Fri, 24 Jul 2009 18:30:32 +0000 http://omnom.foobeh.com/?p=847#comment-286 The Gourmet recipe was quite good! I was very pleased with it because most of my experience with such magazines is Bon Appetit, whose recipes are usually fairly normal (/ boring) but always include at least one ingredient that is impossible to find / prohibitively expensive. BA goes on to imply that if you substitute it with an inferior ingredient then you are no better than human filth. PS We got some fresh pork buns at the Chinese grocery store. We started with like 16, and as of this morning there are 6 left I think. They are so delicious... I could eat them forever. :9 The Gourmet recipe was quite good! I was very pleased with it because most of my experience with such magazines is Bon Appetit, whose recipes are usually fairly normal (/ boring) but always include at least one ingredient that is impossible to find / prohibitively expensive. BA goes on to imply that if you substitute it with an inferior ingredient then you are no better than human filth.

PS We got some fresh pork buns at the Chinese grocery store. We started with like 16, and as of this morning there are 6 left I think. They are so delicious… I could eat them forever. :9

]]> By: Gloria http://omnom.foobeh.com/2009/07/bavarian-californian-fusion-cuisine/comment-page-1/#comment-284 Gloria Fri, 24 Jul 2009 14:42:19 +0000 http://omnom.foobeh.com/?p=847#comment-284 Yayy, 100 posts!!! The recipe looks delicious. I will definitly make this sometime. :) Pork has always been the meat I ate the most of, since it's the staple meat of Chinese cooking. So sometimes I actually feel terribly bored with it and opt for beef and chicken for novelty... hahaha. Yayy, 100 posts!!!

The recipe looks delicious. I will definitly make this sometime. :)

Pork has always been the meat I ate the most of, since it’s the staple meat of Chinese cooking. So sometimes I actually feel terribly bored with it and opt for beef and chicken for novelty… hahaha.

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