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Off topic & small talk: what do you eat today, the days (Page 339)

Topic created on 23rd Feb. 2018 | Page: 339 of 385 | Answers: 3,848 | Views: 352,299
garfield68
Elite

gagapapamama wrote on 02/09/2024 21:01:

At least write " half a rooster for dinner " We don't know broilers in Rheinhessen.

all right, didn't think that the term "broiler" is only known in the east. so half a roast chicken ... everyone should know that I think.

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frapi07
Elite

garfield68 wrote on 02.09.2024 at 21:33

all right, didn't think that the term "broiler" is only known in the east. so half a roast chicken ... everyone should know that I think.

I would never have thought of it either... Here in Bavaria they call it "Hendl" (chicken)

But I'm really bad when it comes to that

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garfield68
Elite

frapi07 wrote on 02.09.2024 at 21:45:

I would never have thought of it either... here in Bavaria they say "Hendl" to it

But I'm really bad at that

i know that, for example, in Bavaria you order half a "hendl"

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gagapapamama
Expert

frapi07 wrote on 02.09.2024 at 21:45:

I would never have thought of it either... here in Bavaria they say "Hendl" to it

But I'm really bad at that

I know Hendl but I didn't know Broiler.

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MisterL
Expert
a boiler like this must be male



or a hunter's cutlet

sorry don't want to step on anyone's toes, necessity is the mother of invention

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bruffl
Expert

Saphira wrote on 02.09.2024 at 15:35:

20 portions! See you in front of a gigantic cooking pot.


The bolognese tastes even better when reheated.


I do this with almost all dishes,

i use a 12 liter pot. The ingredients must of course all be fried separately
separately in the pan, roasting flavors are the most important thing.

I'll come clean now, I'm a trained chef and master chef,
but have been working elsewhere for a long time, the intensity of the work
has taken the fun out of it after a while.

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gagapapamama
Expert
Noodles with hash browns and cucumber salad, quite banal but very tasty.

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Saphira
Expert

bruffl wrote on 03.09.2024 08:56:

I do this with almost all dishes,

i use a 12 liter pot. The ingredients must of course all be fried separately
separately in the pan, roasting flavors are the most important thing.

I'll come clean now, I'm a trained chef and master chef,
but have been working elsewhere for a long time, the intensity of the work
has taken the fun out of it after a while.

Wow, that's interesting. We actually have a professional in our kitchen corner in the forum. 😀 That gives me an idea of how delicious the aforementioned bolognese must really be. I know the problem with the intensity of work from some chefs. You soon have no private life and are constantly under pressure.

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Dr-Strange
Top Member
Schnitzel cordon bleu and a fried egg on top with fries 😄

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garfield68
Elite
i just had homemade kapü with scrambled eggs

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