The Texas BBQ Forum

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

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 :)

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
That is a law, that u can tell to everybody who wants to try of ur beer

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.

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.

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.

I like Y'alls thinking on the Brew Bro

My lamb cut in pieces with noodles

Great food and pics bertl

Russ

Bavarian Breakfast

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

Instead my wife made a delicious salmon Wunsen

 

 

 

 

 

Today the asparagus season started

Prosciutto makes EVERYTHING better !!

Nice looking trees right there :)

woodenvisions wrote:Prosciutto makes EVERYTHING better !!

Nice looking trees right there :)

Got that right. 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.

EDIT: Nevermind... Looking right at it and I'm brainfarting that it's white asparigus, not green.

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.

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.

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.