March 5, 2012

• Lebensmittel (that’s food!)

  Last night was Sunday dinner, so I decided to cook the roast I had bought.  It looked safe enough. 

  

  My pocket German dictionary didn’t yield any results as to what the label said, but it looked like a seasoned beef roast, and it was a good price, so I got it. I put it in a baking dish with potatoes and green beans and some flour/water/seasoning, covered it with foil, and let it cook. Three hours later, it didn’t seem cooked. Hmmm. I started to worry. It did not look like beef.  I looked up the word “brafertig.” It meant “disemboweled.” I got very worried. 

  I sliced it up to see if it was done. I read the label again. The first ingredient was “schweinfleish.” Pork! How did I miss that before? I let it cook a bit longer and then cut it up. 

  

  It was very pretty. But the lighter sections are all fat. It was like a giant piece of uncrisp bacon. Urgh. I cut all the meat out of it and tossed the fat (which was at least 65% of the “roast”) and served it. It didn’t taste like a pork roast, nor did it taste like bacon. It tasted like some sort of meat.  We ate it and thankfully didn’t have too many leftovers. (I might make them into soup!)   Meat Adventure Number One–check. (May it be the last!)

  Today’s food adventure was much more successful. I stopped in a bakery and bought one of the many cakes I ogle all the time. I don’t know what this one is called. I called it “Ein, bitte,” and pointed. 

   

  

  I cut it in half to save some for James who I suspect will like it very much. The top was a mix of mostly a cheesecake consistency, but a bit more cake-like. The bottom was a raspberry filling over a soft crust. YUM. Mild flavors. I bet this is some sort of Linzer Cake because of the raspberries and because we live in Linz. (Linz, home of the Linzer Tart which is the oldest known recipe in the WORLD according to a food website I found.)

  • 1:41 pm
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