It was obviously already cooked, and not raw.

Tom

Hey . Don't take things personally. Some like it, others don't and are just expressing their views on it. Some comments may prove helpful, others not so but that's the EF and which for me, makes it all the more interesting. Variety is the spice of life as the saying goes and at least your thread is generating responses . . .

It's a long time since I've heard or read the comment "go back from where you came" and sure brings back some very funny memories . . . .

There really is no recipe for Fleischkäse! It is what it is
You bake it in the oven at around 180°C for at least 45 mins (longer, depending on size), turn on to a plate and slice.

My wife has even more out-spoken views on Fleischkaese than me. I going to tell her to go back from where she came from - it's about 1Km across the lake so shouldn't take long for her to get there.

From my experience, it's a filler meal, something for a quick lunch or a cheap dinner if you don't fell like a big gourmet meal.

The swiss I know like to slice it ~2 cm thick, make a circle hole in the middel ~5 cm (using a glass or something else that will cut round) put it in a frying pan and crack an egg into the middle. Season as necessary with Aromat or what-have-you.

Crude, simple meal, but not terribly bad.

I think I just had an idea for a completely new fusion dish:
Ma Po Fleischkäse.

Actually, quite good

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I had no idea these varieties existed..... I have only seen the "gruuusig" version of it, i. e plain with fries.

Just in case 205 is a unlucky numberIt will be removet at 17:00EST

Quick! Get the thread moved to Off Topic so he can't remove the groan.

Fleischkaese = floor scrappings consisting of eyeballs and ar*eholes

I've never had Fleischkäse BUT if this is the case, that it tastes similar to spam, what I'd do with it is make "breakfast" with it, similar to the meals described / pictured by Chemmie and Möpp:


The difference for me is that I "first" had spam and eggs for breakfast at a restaurant in Hawaii, it was called a "Paniolo Breakfast" (Portuguese cowboy from my understanding? ) and was served with rice and much like Aromat here, there is "ever present" bottle of shoyu on the tables of most restaurants in Hawaii, which added that extra kick of even more salt.

(I pay for such breakfast later, indigestion and feeling pickled inside from the salt BUT every now n again I get a hankering for it anyhow.)

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At the restaurant where I worked, they pan fried it and plopped a fried egg on top. They finished off the plate with a side of runny creamed spinach. The cost of this delicacy? Twenty-two chuffs. Sometimes, I'm quite thankful to be a vegetarian... blech.

When I visit the Coop and look at the raw Fleischkäse in the cool display it reminds me of being sick. It has a very pale colour which suggests it contains an awful lot of fat.

I have eaten far too much of Leberkäse (A.k.a. Fleischkàse) in cheap Bavarian country restaurants, it always seemed to be on the lunch menu in every town. May I give you some really good advice: go out, get in the car and drive to another restaurant. Do not eat it on any occasion. It is the stuff that turns good men into vegetarians.

When I apply for Swiss citizenship I have to remember to tell the Gemeinde that I eat a Fleischkäse sandwich every morning for breakfast.

OP, from what Im gathering you saw Fleischkäse in the shops at a cheap (comparatively to other meats) price and, with the thought of saving a few bucks on your dinner optimistically hoped that likeminded english speakers had found a way to make it tasty. If you made the decision of saving a buck, you should probably also accept the consequence of this decision. Fleischkäse is a cheap meat, and rightly so. no one has bothered improving it since they've accepted the fact that saving money comes at the expense of good taste.

Buy a cheap beer and there'll be nothing you can add to it to make it taste like a quality beer (whilst still keeping it as a beer and not a mixed drink).

As others have said, it is what it is...

Is there such a thing as artisanal fleischkäse? That's an honest question, by the way.

Mortadella is in some ways similar re: processing and type of meat and you can definitely get good versions of that.

I imagine there is, going with the idea that it is made from parts that otherwise wouldn't necessarily grace the dinner tables for many folk who buy their meat (rather than raising or hunting).

So, with that potential in mind, I suppose a "better" sort is simple "meatloaf" and there are certainly ways to improve upon that - using a more "choice" type of ground beef (or turkey, or veal, or...) instead of the lower quality / higher fat stuffs.

Not really artisanal, but butchers who make theirs have their own recipes. Baer's in Rennweg is supposed to be legendary.

Pretot, just around the corner in Kuttelgasse would be who I would ask. If I were ever going to eat Fleischkaese, that is.