What Are You Ingesting?

[Darth Fluffy 332]

37 minutes ago, mlooney said:

It's been decades since I had good German food in general.  There was a good German restaurant in Tulsa in "The Farm" shopping center.  Made wonderful Jägerschnitzel. 

My grandmother, who is not German, used to make veal. It was very tasty, but I learned how the young calves are abused, and won't order it anymore. I guess back in the day, before it was 'optimized', it was a valid choice. I'd eat a calf, just don't like that they confine and beat them.

[mlooney 3,548]

"Modern" Jägerschnitzel is made with port cutlets.  I don't think I've ever had it made with veal.

[ProfessorTomoe 1,324]

There was a restaurant nearby that sold WeinerJägerschnitzel. Good lord, that was good.

[mlooney 3,548]

Most places don't use both names.  A Weinerschnitzel is with out a sauce, a Jägerschnitzel is with.  I like both, but prefer Jägerschnitzels.

[Darth Fluffy 332]

5 hours ago, mlooney said:

"Modern" Jägerschnitzel is made with port cutlets.  I don't think I've ever had it made with veal.

I've had Jägerschnitzel, some place in the Dayton are around 1983-1984. I didn't ask if it was veal, I assumed it was. Eh, was good, might have been pork.

Were you stationed in Germany?

[mlooney 3,548]

7 hours ago, Darth Fluffy said:

Were you stationed in Germany?

Twice, late 70s and mid 80s

[Darth Fluffy 332]

2 hours ago, mlooney said:

Twice, late 70s and mid 80s

Sweet. I wanted to travel, was unable to find an overseas slot.

[ProfessorTomoe 1,324]

Received a mail order of 1 lb. of 7-year-old vintage Canadian Cheddar cheese yesterday. Almost had a disaster on my hands - the cold paks leaked, and some of the ice water got into the outer wrapping of the cheese. Fortunately, I managed to clean and dry it off and salvage it to make it edible. And boy howdy, is it ever edible! Wonderful, sharp taste, just the right amount of crunchy calcium crystal formation, and crumbly, but not to excess. It would almost be sacrilege to put it in a recipe, but I'm tempted to put some of it in with some soft-scrambled eggs. The thought of that is making me drool.

Here's the link: https://sclydeweaver.com/product/cheddar-vintage-canadian-7-yr/

Yes, it's expensive. That's why we only buy it once a year.

Also, BTW, we know they have older vintage Cheddars (10-, 15-, and 21-year-old varieties are up on the website at the moment), but to us there's a sweet spot at 7 years where the bang-for-the-buck ratio is best. The older Cheddars get more complex in their flavor, and maybe just a tad bit more sharp, but they seem to lose some of their calcium crystallization once they pass the 7-year-old threshold. That downturn plus the smallish uptick in complexity and sharpness just doesn't justify the price difference to us. (Prices for 1 lb.: 7yr = $28.99, 10yr = $49.98, 15yr = $78.99 (15 oz.), 21yr = $257.97 (15 oz.)) No way are we going to spend almost $200 extra for a pound of 21-year-old Cheddar under any circumstances.

[ProfessorTomoe 1,324]

On 10/1/2024 at 8:21 AM, mlooney said:

The Aldis in Tulsa were hit or miss at having it.  The one here in Small City Kansas has them as a forever item.

Mrs. Prof went to our Garland Aldi and looked in the hot dog section for Nuremberg Bratwurst, as suggested. They did not have it. Sigh. Guess we're going to have to wait for another German Day flyer mailout.

[Darth Fluffy 332]

I was wondering if you were close to New Braunfels, but you are hours away. Cancel suggestion.