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  #641  
Old 03.07.2009, 13:24
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Re: Food in Switzerland

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Not sure who brought up price/performance bit here...a few of the bits of discussion which compared Polish and Swiss cuisine had to do with selection and general variety and taste...
it was no complaint for real or an pro/contra comment, i know!

but i hear this argument/complaint so often: it is soooooo expensive here! in the US/in (any)asian country/india/eastern europe etc. its soooooo good and soooooooo cheap. you know...in berlin a sausage costs at schönefeld airport eg 1euro. at sternen zurich 6.50 more than 4euro. it is more expensive, but i know why. so i never calculated back and forth while earning 5times as much as in berlin by expecting having the same prices.

and most of all i am saying: you cant compare the most (obvious) worse places like bierhalle wolf with a real propper ZH/CH restaurant. i would never lead on Hofbräuhaus in Munich for the best/worst food in bavaria. its a watering hole for tourists and the stuff they sell...its ok, average as it is a place with a menu serving drunk masses of tourists quick with a touch(!) of local, bavarian style cuisine.

go and try alpenrose or even eichhörnli and watch out for aromat. then lets talk again...
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  #642  
Old 03.07.2009, 13:55
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Re: Food in Switzerland

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He was merely mentioning that Aromat isn't available in good restaurants, which I think is true as I can't remember the last time I've seen it.
No, he wasn't. Nothing was said about good restaurants; it was a comment about "wrong" restaurants:

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i have to say most of you seem go to the wrong restaurants. i cant name even a single one i go to in zurich that has said AROMAT on the table.
And even today, there's the Aromat, large as life, and smiling up at me from the middle of the table in the staff restaurant of A Large Swiss Organisation.

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i dunno who of Zurich locals(?) ever considers to go out eating in the Niederdorf and thinks honest this has anything to do with swiss/cuisine/quality?
Lots of the ones I know! You should join us some time, broaden your horizons, maybe even see a jar of Aromat from close-up!
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  #643  
Old 03.07.2009, 14:07
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Re: Food in Switzerland

It depends really what your definition of a "restaurant" is, surely?!
Tourist, family ("gut bürgerlich") or canteens will often have Aromat on the table.
Gourmet restaurants, never. *



*Disclaimer : At least in my experience.
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  #644  
Old 03.07.2009, 14:35
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Re: Food in Switzerland

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It depends really what your definition of a "restaurant" is, surely?!
Tourist, family ("gut bürgerlich") or canteens will often have Aromat on the table.
Gourmet restaurants, never. *



*Disclaimer : At least in my experience.
Certainly, I had to ask for it at the Dolder. The ketchup, however, was already on the table.
.
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  #645  
Old 03.07.2009, 17:40
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Re: Food in Switzerland

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It depends really what your definition of a "restaurant" is, surely?!
Tourist, family ("gut bürgerlich") or canteens will often have Aromat on the table.
Gourmet restaurants, never. *



*Disclaimer : At least in my experience.

you nailed it!

weejeem: never said i wasnt there?! go and see restaurant "turm" once your out again in niederdorf widen your horizon... the service is sometimes lacking, but the food is nice and the vino is outstanding good. but again aromat i have never seen in there. and a cantine... die kriegt bei mir nicht mal ne bewertung!
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  #646  
Old 03.07.2009, 17:43
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Re: Food in Switzerland

I love Aromat on me eggs. You can take it or leave it.
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  #647  
Old 03.07.2009, 18:32
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Re: Food in Switzerland

With all of this talk of Aromat, I bought some the other day. Surely something so controversial had to be good, like stripping off your clothing and running out onto the field at a football game.

Personally, I cannot taste it. I have tried dumping a ton of it all over various foods, such as a garden salad, grilled salmon, and pizza, but I can tell no difference with or without it. I have been eating a lot of the beautiful Habenero chili peppers that Migros has been selling which may have had affected my sense of taste. I was really let down after so much hype.
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  #648  
Old 03.07.2009, 18:38
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Re: Food in Switzerland

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Bier-Falken‎, Löwenstrasse; Johanniter‎, Wolf, Rheinfelder in niederdorfstrasse leap instantly to mind.
.
yeaaaaaaaaaaaaaaaaaaaaaaaaa Schnitzel , patato salat and wieners/schueblig
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  #649  
Old 03.07.2009, 21:58
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Re: Food in Switzerland

I wonder why nobody in this thread mentioned Maggi sauce yet, the famous, squared bottle, to be found sometimes on restaurant tables instead of Aromat. As the saying goes: "Jede Latschi chocht mit Maggi" Now, please, don't ask me to translate this, there are plenty of you that understand it anyway.

Last edited by zürihegel; 05.12.2009 at 21:20.
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  #650  
Old 04.07.2009, 09:00
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Re: Food in Switzerland

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I wonder why nobody in this thread mentioned Maggi sauce yet, the famous, squared bottle, to be found sometimes on restaurant tables instead of Aromat. As the saying goes: "Jede Latschi chocht mit Maggi" Now, please, don't ask me to translate this, there are plenty of you that understand it anyway.
It is very popular in Hong Kong. Rice, a slice of ham, and a fried egg on top + a generous serving of Maggi sauce. Very nice.
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  #651  
Old 04.07.2009, 12:17
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Re: Food in Switzerland

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... Rice, a slice of ham, and a fried egg on top + a generous serving of Maggi sauce. Very nice.
Boy, they sure know how to push the boat out in Hong Kong!!!
.
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  #652  
Old 04.07.2009, 17:58
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Re: Food in Switzerland

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I hope the haters are at least aware that you have to mix this with butter and that the colour and taste are due to the plant that is used for making this cheese, blue fenugreek (Zigerkraut):

http://www.uni-graz.at/~katzer/engl/Trig_cae.html

Even then I'm willing to admit this cheese is for professionals only

Schabziger and Appenzeller Surchoix are some of my favourite cheeses but I'm certainly not going to limit myself to any region or country for my cheese eating habits so I don't get discussions like french cheese is better than swiss or something like that.

Regarding quality of restaurants, 7 restaurants in Switzerland are awarded with 19 Gault-Milliau points

http://www.help.ch/toplisten.cfm?art=BesteRestaurants

If that's not good enough then I don't know what is. Only two restaurants in the world get 20 points.
I've just had some of this Schabziger on toast and I was expecting something a bit more tangy and special. An English mature Stilton is about 1000 times better.
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  #653  
Old 04.07.2009, 18:45
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Re: Food in Switzerland

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I've just had some of this Schabziger on toast and I was expecting something a bit more tangy and special. An English mature Stilton is about 1000 times better.
Of course it`s english , it must be
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  #654  
Old 05.07.2009, 06:06
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Re: Food in Switzerland

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Of course it`s english , it must be
It IS better because Stilton is a cheese and this Schabziger, whose carton I am looking at at this very moment, is less than a poor reflection of one.

I got to like Swiss cheeses but after two years I realised that it was like tasting various brands of salted butter. They all taste like butter except a few cheeses such as this Schabziger but it is a crumbly, nothing-tasting cheese that is loaded with blue fenugreek in the attempt to give it some flavour and fool people into thinking that the Swiss can make a cheese like gorgonzola. They can't. The only food they can make assumes Aromat as the missing ingredient that they know the consumer will sprinkle on liberally in order to make their offering semi-fit to eat.
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  #655  
Old 05.07.2009, 09:25
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Re: Food in Switzerland

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It IS better because Stilton is a cheese and this Schabziger, whose carton I am looking at at this very moment, is less than a poor reflection of one.

I got to like Swiss cheeses but after two years I realised that it was like tasting various brands of salted butter. They all taste like butter except a few cheeses such as this Schabziger but it is a crumbly, nothing-tasting cheese that is loaded with blue fenugreek in the attempt to give it some flavour and fool people into thinking that the Swiss can make a cheese like gorgonzola. They can't. The only food they can make assumes Aromat as the missing ingredient that they know the consumer will sprinkle on liberally in order to make their offering semi-fit to eat.
It's a wonder you haven't starved Roland.
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  #656  
Old 05.07.2009, 11:08
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Re: Food in Switzerland

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It's a wonder you haven't starved Roland.
Perhaps, dear lady, you could suggest what I should do with this carton of Schabziger that lies in front of me rather than throwing it in the trash where I think it belongs.
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  #657  
Old 05.07.2009, 12:55
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Re: Food in Switzerland

Mix it with butter and eat it with boiled padatos yummmi "En guete "
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  #658  
Old 05.07.2009, 14:15
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Re: Food in Switzerland

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Perhaps, dear lady, you could suggest what I should do with this carton of Schabziger that lies in front of me rather than throwing it in the trash where I think it belongs.
Try it grated on top of "hornli" with lots of fried onions. I don't think many Swiss people eat it on bread like normal cheese, it's more of a flavoring. It's not something I would eat very often but a do use a little in cauliflower soup or gratin.
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  #659  
Old 06.07.2009, 22:50
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Re: Food in Switzerland

Maggi sauce and Aromat are colorful part of the Swiss food culture. I can't imagine food without a touch of one or the other. The 2 have disappeared from restaurants but were everywhere 30 to 40 years ago. Can anybody remember those tiny toy shopping baskets that were sold in Migros and Coop back in the 60s and 70s ? Those little baskets had miniature replicas aromat and Maggi sauce. I never realized they didn't exist outside of Switzerland
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  #660  
Old 06.07.2009, 23:22
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Re: Food in Switzerland

I'm back in CH, this time for several months. I just carried from Coop a small backpack full of overpriced food, by foot, to my tiny rented hovel up on the hill. I made it out of the store within 10 minutes of closing (1900). How's that for a Swiss experience?

Anyway, I understand the Aromat love now. It seems like it would work well on most anything on which an American might use Lowry's seasoned salt. Aromat has a more complex flavor than Lowry's. I can't wait to dice up some potatoes, fry them in undercostly olive oil (that plus a chocolate bar were the only two real bargains in my basket), and apply some Aromat goodness.

Oh, and some of the veggies were indeed borderline rotten. I understand why EF members are complaining about Coop's produce section.
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