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  #61  
Old 01.12.2015, 13:11
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Re: TIS - This Is Switzerland

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People can be passionate about food.

Not sure anyone has any passion for Billag!
It is 12 o`clock. Gone for lunch. In Basel (Schäufeli with mashed spuds or Saltimbocca with Saffron Risotto) Mmmmmm
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  #62  
Old 01.12.2015, 13:19
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Re: TIS - This Is Switzerland

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People can be passionate about food.

Not sure anyone has any passion for Billag!
Oh I don't know. Some people get quite passionate about not paying for it.
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  #63  
Old 01.12.2015, 14:43
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Re: TIS - This Is Switzerland

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Any chance of a mod splitting the restaurant talk into its own thread? The original purpose of this thread has been totally lost.
There you go. Play away!
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  #64  
Old 01.12.2015, 14:47
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Re: Thread split: The Swiss Food Sandpit

Swiss food is often awful offal, in fact it's tonight's dinner (veal kidneys and porcini in a red wine sauce, just prepped over lunch).

Tom

Last edited by 22 yards; 01.12.2015 at 14:50. Reason: Fixed formatting.
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  #65  
Old 01.12.2015, 14:53
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Re: Thread split: The Swiss Food Sandpit

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Swiss food is often awful offal, in fact it's tonight's dinner (veal kidneys and porcini in a red wine sauce, just prepped over lunch).

Tom
That's something you're cooking at home. Not quite the same thing.

Sounds lovely though.
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Old 01.12.2015, 14:57
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Re: Thread split: The Swiss Food Sandpit

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That's something you're cooking at home. Not quite the same thing.
I've had it in Swiss, French, and Belgian restaurants as well.

Tom
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  #67  
Old 01.12.2015, 15:01
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Re: Thread split: The Swiss Food Sandpit

For most of the world when you ask about a good restaurant that assumption is you want the local cuisine. For example, if you are in Tuscany they are unlikely to ask whether you mean a Chinese or indian restaurant. And if you're in Bombay they're unlikely to suggest a Pizza place.

If you are in such a country, as a tourist, certain parameters beyond the food become important - the view, the size of the portions, the fact it is a micro-brewery or vineyard for example - these factors may make the meal more memorable. A Burrata served in a dozen restaurant in the area is unlikely to warrant much comparison - however "the Burrata is made on the owner's uncle's farm - might do." Even if it has no bearing on the quality of it (in comparison to others) or the quality of the rest of the food.

Sitting in a bar and drinking "the beer brewed 10km up the road" feels more in spirit of a holiday than drinking Heineken.

Quite often in Switzerland, in Swiss cuisine restaurants, the food quality (raw ingredients) is high, the food is seasonal, quantities aren't huge, the service is professional and the prices quite high. Menus tend to relatively short and serving variations on traditional meals. I certainly don't expect seafood to rival a Royan dockside eatery.

Swiss cuisine is very traditional - it wasn't that long ago that Switzerland was predominantly a poor farming country and the diet reflects this. Carbs and preserved meats at the core of it. It doesn't have the rich depth and subtlties of trading nations such as Italy, Spain and France. It is also much smaller to regional differences aren't so apparent - Spanish food can vary from being rich in Seafood and have a light flavor - to deep robust pork and bean dishes.

I neither champion Swiss food as the paragon of artistry or flavor, but I do believe you are more likely to find a well cooked and FRESH meal in a Swiss restaurant than in those in the UK or the US - and a number of other places. I have had shockingly bad food (as in bad quality ingredients, badly cooked) in all 3 of Italy, Spain and France.

Ultimately we are all different, one person may seek out absolute value (lots of food to fill the belly at a cheap price), another may be looking for the ultimate dining experience and another somewhere to eat anything from the menu as long the view is fantastic.
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  #68  
Old 01.12.2015, 15:05
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Re: TIS - This Is Switzerland

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Dull - as in? What would you expect to see? (Based on the culture and history of the country)
Christ, why would a restaurant need to reflect the culture and history of a country? Food in Switzerland is dull as dishwater and every time you get near to anything approaching international they invariably dump a slice of pickle, hard boiled egg or saccharine-sweet curry sauce over it.
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  #69  
Old 01.12.2015, 15:09
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Re: Thread split: The Swiss Food Sandpit

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For most of the world when you ask about a good restaurant that assumption is you want the local cuisine. For example, if you are in Tuscany they are unlikely to ask whether you mean a Chinese or indian restaurant. And if you're in Bombay they're unlikely to suggest a Pizza place.
Not necessarily.

When I was last in Germany a few weeks ago, I wanted to go to a Mexican restaurant that had rave reviews but they were booked out - I should have booked weeks in advance rather than the day before.

(We ate rabbit, venison and other local stuff at other meals).

The best Chinese meal I've ever had was in Pakistan.



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Swiss cuisine is very traditional - it wasn't that long ago that Switzerland was predominantly a poor farming country and the diet reflects this. Carbs and preserved meats at the core of it. It doesn't have the rich depth and subtlties of trading nations such as Italy, Spain and France. It is also much smaller to regional differences aren't so apparent - Spanish food can vary from being rich in Seafood and have a light flavor - to deep robust pork and bean dishes.
I think people do know that.
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Old 01.12.2015, 15:10
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Re: TIS - This Is Switzerland

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Christ, why would a restaurant need to reflect the culture and history of a country? Food in Switzerland is dull as dishwater and every time you get near to anything approaching international they invariably dump a slice of pickle, hard boiled egg or saccharine-sweet curry sauce over it.
That'll teach you to eat in McDonalds then
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  #71  
Old 01.12.2015, 15:19
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Re: TIS - This Is Switzerland

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Christ, why would a restaurant need to reflect the culture and history of a country?
So that you don't end up with total crap.

Italian food outside of Italy/TI/GR for us is a no-go area, if we go up north we want Swiss-German food, or Swiss-French food when west of the Roesti ditch.

Tom
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Old 01.12.2015, 15:22
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Re: TIS - This Is Switzerland

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So that you don't end up with total crap.

Italian food outside of Italy/TI/GR for us is a no-go area, if we go up north we want Swiss-German food, or Swiss-French food when west of the Roesti ditch.

Tom
There are some wonderful Italian restaurants in London and elsewhere. The question is, why not more places? If there is a moneyed clientele then just import the talent and ingredients.
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Old 01.12.2015, 15:37
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Re: TIS - This Is Switzerland

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Italian food outside of Italy/TI/GR for us is a no-go area, if we go up north we want Swiss-German food, or Swiss-French food when west of the Roesti ditch.
I've long since stopped eating "Italian" out - as most of the time I can cook better at home. I'll go out for Pizza but that has diminished now we have a wood fired oven takeaway place at the end of the road.

I appreciate a good cordon bleu as they are just a pain to make at home - and I can never get them quite as good as going out. I'm also a sucker for some well cooked sauerkraut. I used to like a good steak out - but I've got a lot better at cooking them at home so tend not to bother now. I enjoy going out for high end meals - where tastes are challenged and food preparation is taken to the Nth degree. It doesn't always guarantee perfection - I tweeted to Marcus (Wareing) that his custard creams had too much nutmeg in them and the biscuit too much butter.

One thing I noticed when in the US was that food tended to be quite high in salt and pre-dressed salads were both overly dressed and too oily.

I also remember being in NY and thinking "I really fancy one of those big red apples" - right up until the point I bit into it and there was absolutely no flavour of apple.

Food, for some tastes, can be bland, and if you want variety, a basic menu selection can become dull. But I'd take good dull food over bad exciting food any day of the week.
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Old 01.12.2015, 15:45
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Re: TIS - This Is Switzerland

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I appreciate a good cordon bleu as they are just a pain to make at home - and I can never get them quite as good as going out.
Actually, they are damned simple to make at home, if you have the right tools (sharp knives, turkey lacers) and ingredients (veal/pork chops, preferably on the bone).

Tom
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Old 01.12.2015, 16:00
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Re: TIS - This Is Switzerland

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Actually, they are damned simple to make at home, if you have the right tools (sharp knives, turkey lacers) and ingredients (veal/pork chops, preferably on the bone).

Tom
Store bought ones and run of the mill restaurants have (at least for my taste) very mild cheese. What do you use? I usually take a medium Greyerzer or if the Ostschweizers are in the majority an Appenzeller Rezent but then I cheat and slip in some Emmentaler at least in mine.
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Old 01.12.2015, 16:30
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Re: TIS - This Is Switzerland

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...A debate normally starts with one person giving their point of view and someone else giving an opposing point of view and generally, there's some common ground and they meet amiably in the middle...
Aww, bless. You're new here, aren't you? Welcome to English Forum!
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Old 01.12.2015, 16:45
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Re: TIS - This Is Switzerland

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Store bought ones and run of the mill restaurants have (at least for my taste) very mild cheese. What do you use? I usually take a medium Greyerzer or if the Ostschweizers are in the majority an Appenzeller Rezent but then I cheat and slip in some Emmentaler at least in mine.
Whatever's on hand (invariably something strong), even raclette sometimes.

For the ham, also what's on hand, cooked or raw, bacon, ham, coppa, etc.

I slice the chops to make a pocket, fill, then close with a steel turkey lacer.

Then a nice bonded breading, fry both sides until browned, then into a 160C oven for half an hour or so.

Remove the turkey lacer before serving.

Tom
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Old 01.12.2015, 16:57
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Re: Thread split: The Swiss Food Sandpit

I try to avoid restaurants that have more than 5 main course. I also avoid restaurants that server more than 1 kind of ethnic cuisine. I figure they won't really be able to focus on real quality beyond that. So far, this rule of thumb has worked for me, and sure I may miss out on some restaurant geniuses out there that can serve 80 different dishes, all done well.

I think restaurants in Switzerland typically go by what they are competent to do. And it may be a limited set of dishes. I see some will garnish a traditional dish with something slightly different. The quality is good, the execution is above average, although I believe I can get top notch execution for the same price elsewhere, but it is Switzerland afterall. I simply don't eat out as much, as I can make more interesting things at home.
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Old 01.12.2015, 17:14
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Re: TIS - This Is Switzerland

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it's all about local knowledge and doing one's research, innit? there are good and bad restaurants everywhere but I've been most disappointed in Italy where I expected a generally good level of food but where I got skinned for all kinds of BS charges (cover, service, menu etc etc) then got a shite meal.

I use trip advisor religiously now for restaurants in and out CH
I use Trip Advisor for hotels and B&Bs but find it mostly poor or at least insufficiently discriminating for restaurants.


In Italy you have to be careful to eat in restaurants where the local Italians eat. Even more than other countries, restaurants in Italy catering mainly to tourists (including tourists from elsewhere in Italy) tend to skin you IME.
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Old 01.12.2015, 20:54
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Re: Thread split: The Swiss Food Sandpit

http://www.thedailymash.co.uk/news/s...-2014120293422
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