Except mine that is. I think I'll stick to Lindt!Eva wrote:And if you prefer to avoid the all-night-open-take-away-or-sit-in places, there are also plenty of incredibly expensive restaurants around, that close around midnight, where you can have fondue, raclette, röschti and bratwurst, or röschti and zürigschnätzlets (at your own peril!) etc. There's something for every taste.
2005/08/10, X-Tra, Zürich, Switzerland
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James Blast
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Haw Yew! I take it ye've hud a week of TSOM overdose, Aye?Andrew S wrote:Except mine that is. I think I'll stick to Lindt!
"And when you start to think about death, you start to think about what's after it. And then you start hoping there is a God. For me, it's a frightening thought to go nowhere".
~ Peter Steele
~ Peter Steele
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Obviousman
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Oh I love Röschti and Bundesfleis (Bundsfleis???), do they served it combined tooEva wrote:You're very welcome down here. And if you prefer to avoid the all-night-open-take-away-or-sit-in places, there are also plenty of incredibly expensive restaurants around, that close around midnight, where you can have fondue, raclette, röschti and bratwurst, or röschti and zürigschnätzlets (at your own peril!) etc. There's something for every taste.
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Zürich style veal in cream and wine sauce (Zürigschnätzlets)Eva wrote:You're very welcome down here. And if you prefer to avoid the all-night-open-take-away-or-sit-in places, there are also plenty of incredibly expensive restaurants around, that close around midnight, where you can have fondue, raclette, röschti and bratwurst, or röschti and zürigschnätzlets (at your own peril!) etc. There's something for every taste.
(adapted from the Betty Bossi Schweizer Spezialitäten cookbook)
400g (a bit less than 1 lb) of veal, cut into pieces (if you are anti-veal, use turkey instead.)
200g (about 7 ounces) calf's kidney, cut into pieces (I usually substitute a couple of fat cervelas, or frankfurter style sausages, for this, as I've done in the version in the picture. This is not very traditional though! Another possiblity is to use sweetbreads. Or, just increase the veal)
1 Tbs. butter + butter for sautéing the meat
1/2 of an onion or 1 shallot, chopped fine
200g (about 7 ounces) mushrooms, sliced
1 cup of a young white wine (see notes)
1 cup cream
1 Tbs flour
1 Tbs cornflour
Sauté the veal and heart or cervelas briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
Add the wine and cook down rapidly over high heat. Add the meat back.
Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti.
This is a very rich dish, so a little goes a long way. Serve with a crisp salad of mixed greens or an endive salad.
Rösti is a crispy pan-fried potato dish that was all the rage in some trendy restaurants a few years ago. I'll give the recipe for rösti soon. (Since it is so rich however, I prefer it with plain rice or pasta.)
The use of young, rather sour white wine does cut down on the richness of the sauce. Try to find a young Sauvignon Blanc or Chenin Blanc - not a full-bodied Chardonnay or so. Of course, getting a Swiss wine is best but that's difficult to find outside of Switzerland. If your wine is too mellow, add some lemon juice to the sauce (as you would do for fondue).
Do you perhaps mean "Bündnerfleisch": some dried very thinly cut meat?Obviousman wrote: Oh I love Röschti and Bundesfleis (Bundsfleis???), do they served it combined too
Er... they don't usually serve it with Röschti, but they might if you ask....
On a side note: May I assure you people that I do not work for the tourism industry, but am just slightly going mad because The Sisters come to my town again. For you British, Dutch, Belgian and German people it's the most normal thing to happen, for us poor Swiss it isn't.
You can't fix stupid.
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vicus
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Don't know if this is still the correct thread, but the sisters-gig is mentioned on the x-tra-site now...
"Am Anfang wurde das Universum erschaffen.
Das machte viele Leute sehr wütend und wurde allenthalben als Schritt in die falsche Richtung angesehen."
http://www.poison-door.net/
Das machte viele Leute sehr wütend und wurde allenthalben als Schritt in die falsche Richtung angesehen."
http://www.poison-door.net/
yes, and I've also seen it advertised in a local newspaper.vicus wrote: the sisters-gig is mentioned on the x-tra-site now...
You can't fix stupid.
It looks (and most likely tastes) fandabidozi!Eva wrote:Big Si wrote:
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Obviousman
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Bündnerfleisch indeedEva wrote:Do you perhaps mean "Bündnerfleisch": some dried very thinly cut meat?Obviousman wrote: Oh I love Röschti and Bundesfleis (Bundsfleis???), do they served it combined too
Er... they don't usually serve it with Röschti, but they might if you ask....
On a side note: May I assure you people that I do not work for the tourism industry, but am just slightly going mad because The Sisters come to my town again. For you British, Dutch, Belgian and German people it's the most normal thing to happen, for us poor Swiss it isn't.
it's a bit like Bresaola, the Italian thing, and I don't think it would be such a great combination anyway (and it's my first time I'm going to see them anyway, so I'm a bit exited too anyway 
)And my side note: allthough you don't work for it, you're doing a good job, my only thing about Swiss is passing through it while going on holiday in Italy, sleep at the Goldner Schüssel (which is a crap hotel by the way) in some place (don't know which, it had something to do with Wilhelm Tell), close the car with all keys in it accidentally on a tankstop or get on the last litres of fuel through the Gottardo-tunnel, and have a tankstop right after it in Bellinzona
, you're actually making it sound attractive -
Obviousman
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Oh, and what I forgot, play tapes all the time because listening to the Swiss accent (in any language) is incompatible with driving
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James Blast
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"And when you start to think about death, you start to think about what's after it. And then you start hoping there is a God. For me, it's a frightening thought to go nowhere".
~ Peter Steele
~ Peter Steele
Now that I've recovered from your flattering remarks, dear people, I come up with one last (for the moment that is) probably useful piece of information: If any of you still plan to join the party in Zurich, there are relatively cheap flights (about euro 89) with Air Berlin from Zurich to Vienna the next day. So it's feasible, and we (friends and I) are planning to do it...
PS! for James Blast and Big_Si: Italian cuisine is one of the best in the world, isn't it?...
PS! for James Blast and Big_Si: Italian cuisine is one of the best in the world, isn't it?...
You can't fix stupid.