What Are You Eating?

[Mossback]

I eat it like my Russian grandmother and German grandfather did.
With butter on white bread. That was a staple in their house for our lunches and every dinner, regardless of the dish there were potatoes on the table. Let’s just say we never had lasagna at their house but ate a lot of sauerkraut there.
SF

We had sauerkraut and brats once every 10 days when I was young, and more potato salad in the summer than anyone I knew.
Rye bread, pickled herring, and all that stuff was a staple.
Both my parents and I grew out of it, thankfully.

 

[Gary Knowels]

Used to get the best pumpernickel at the Westside Market in Cleveland.
I said on rye, I think pumpernickel is a dark rye so we are still in the same zone. I like a marble rye if you can find one. Best of both worlds.
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Warning, bread nerd shit:
Technically pumpernickel and rye are the same flour, just a different grind. Pumpernickel must be whole grain and coarsely ground. Dark rye comes from the same grain just ground much fiber and may or may not have a small amount of the bran and germ sifted out. When turned into a deli style pan loaf, those breads are only going to be 10-20% pumpernickel/rye flour with the rest being bread flour. For the dark brown breads, that color comes from an additive (coffee, cocoa, molasses) and not the flour, which also imparts flavor. Pumpernickel typically has more additive and is sweeter and darker while dark rye has less and often has sourdough starter or vinegar added to increase tartness.

 

[Mossback]

The Pumpernickel we made was all rye, sourdough starter, and a really long bake in the oven at low temperature..super dense when done, heavy bread to be sure.
Americanized Pumpernickel has other flours, and additives you mentioned...it's not bad, but it's not what I'm looking for in Pumpernickel.

I'm sure it's fine...well...actually it's not.

 

[Gary Knowels]

The Pumpernickel we made was all rye, sourdough starter, and a really long bake in the oven at low temperature..super dense when done, heavy bread to be sure.
Americanized Pumpernickel has other flours, and additives you mentioned...it's not bad, but it's not what I'm looking for in Pumpernickel.

I'm sure it's fine...well...actually it's not.

Ah yes, the true German pumpernickel, a delicious bread.
I do like the deli loaf though, especially for a pastrami sandwich.

 

[Mossback]

The German style is hardly usable for sandwiches, but the flavor is great I think.
One slice, coverd in Braunschweiger topped with Swiss and mustard...repeat as needed.
Makes me want to invade the Sudetenland.

 

[Mossback]

What I'd like to find is the German Black Bread...sort of sweet, caraway seeds sometimes, dense but not like Pumpernickel.
Used to see it cans at the store, but haven't for a long time.

My 91 year old Mom still makes traditional German Stollen every holiday season, it is probably my favorite baked good of the season.

 

[FinLuver]

What I'd like to find is the German Black Bread...sort of sweet, caraway seeds sometimes, dense but not like Pumpernickel.
Used to see it cans at the store, but haven't for a long time.

My 91 year old Mom still makes traditional German Stollen every holiday season, it is probably my favorite baked good of the season.

See if these guys and gals can help ya out.
I get some of my German fixes here occasionally.

Mount Angel Sausage Company

mtangelsausage.com

 

[wanderingrichard]

Used to get the best pumpernickel at the Westside Market in Cleveland.
I said on rye, I think pumpernickel is a dark rye so we are still in the same zone. I like a marble rye if you can find one. Best of both worlds.
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I'll take hassenpfeffer on rye or a pork schnitzel sandwich on rye with pickel please

 

[Zak]

 

[troutstalker]

I tried a new taco truck today. El Sabor Del Tio in Issaquah. I had carne asada, carnitas, chicken and el pastor tacos. They were pretty good.

 

[Mossback]

I hit El Gordo Taqueria in Eastgate last week, thought it was good, will do again when in the area.

 

[troutstalker]

I hit El Gordo Taqueria in Eastgate last week, thought it was good, will do again when in the area.

I haven’t tried that one. I’ll have to check it out. Thanks for the suggestion.

 

[Brute]

I tried a new taco truck today. El Sabor Del Tio in Issaquah. I had carne asada, carnitas, chicken and el pastor tacos. They were pretty good.

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I think I’ve eaten at that truck…I thought it was good also…

 

[Brute]

All the usual suspects…

 

[goinoregon]

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Lentils, dry cured duck hash, wild boar sausage. Some sauté-ing may have occurred…

hey brute - are you this organized (in your cooking presentations) in the rest of your life ??

 

[goinoregon]

i had lots of chicken liver, and beef liver once in awhile as a kid. not so much these days. the couple times i have harvested a deer, the liver for breakfast the next morning in the field was always excellent.

 

[Brute]

hey brute - are you this organized (in your cooking presentations) in the rest of your life ??

Pretty much…

 

[Brute]

i had lots of chicken liver, and beef liver once in awhile as a kid. not so much these days. the couple times i have harvested a deer, the liver for breakfast the next morning in the field was always excellent.

My dad had a special bag for the liver when field dressing a deer…it was his favorite part…

 

[Salmo_g]

All the usual suspects…

Those "usual suspects" look a lot like kale and frog eggs.

 

[Brute]

Those "usual suspects" look a lot like kale and frog eggs.

Kale, blistered and finished with a few drops of sherry vinegar...and pearled couscous...which my wife prefers over regular couscous (but not me...happy wife, happy life)