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  #41  
Old 10.02.2011, 17:57
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Re: Fleischkaese

I am not sure what this is. Is it what is roughly translated as 'meat cheese' in Germany? I have only ever seen it in roadside cafes and it looks like fried spam fritters
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  #42  
Old 10.02.2011, 18:00
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Re: Fleischkaese

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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.

I might try at my favourite butcher (Hornecker).

Now . . . worthwhile recipes . . .

(I'm unwilling to give up on any food, especially if even vaguely traditional).
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  #43  
Old 10.02.2011, 18:15
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Re: Fleischkaese

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I am not sure what this is. Is it what is roughly translated as 'meat cheese' in Germany? I have only ever seen it in roadside cafes and it looks like fried spam fritters
You're going to get groaned at !!
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  #44  
Old 10.02.2011, 18:18
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Re: Fleischkaese

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You're going to get groaned at !!
I am used to it!!! However, I really do not know what it is ... Google comes up with some kind of meat loaf affair but I am wondering if it is the same thing (at the risk of even more groans!!)
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  #45  
Old 10.02.2011, 18:19
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Re: Fleischkaese

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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 believe the 'better' ones are cooked in wood ovens (ie like good bread) so take on ..some.. flavour.
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  #46  
Old 10.02.2011, 18:40
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Re: Fleischkaese

Fleischkäse Saltimboca

Ok - I admit it - I like Fleischkäse. It's a good and easy dinner.

Last edited by armandair; 01.10.2011 at 05:56.
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  #47  
Old 10.02.2011, 18:46
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Re: Fleischkaese

As correctly stated in another post, the German variant of Fleischkäse is Leberkäse; there may be slight differences on the molecular level of the ingredients, but basically it's the same thing. So it could be worth looking it up.
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  #48  
Old 10.02.2011, 18:49
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Re: Fleischkaese

Ok, I'll come out in support of Fleischkäse. I love the stuff. With pommes and fried egg it's pretty much the ultimate dirty meal - topped only by "Schweinsleberli und Rösti".

At least I'm sort of culinarily integrated
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  #49  
Old 10.02.2011, 19:00
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Re: Fleischkaese

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As correctly stated in another post, the German variant of Fleischkäse is Leberkäse; there may be slight differences on the molecular level of the ingredients, but basically it's the same thing. So it could be worth looking it up.
Thank you. I did, but the answer was inconclusive and I thought that there may be another German variation.
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  #50  
Old 10.02.2011, 19:05
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Re: Fleischkaese

Reading this thread, I am amazed. Fleischkässe is a traditional Swissy thing .
Thinly sliced it`s great on sandwiches.
The 2cm slices are good for frying.

It`s just another cold meat.... like all the other cold meats.

Ever tried pan frying a slice of Salami with an egg? ....Italians do that.
Swiss do things with their Fleischkässe.

South Africans do things with Boerewors ... breakfast, lunch, dinner .....
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  #51  
Old 10.02.2011, 20:38
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Re: Fleischkaese



http://en.wikipedia.org/wiki/Leberk%C3%A4se

Ingredients:
500 g lean beef
500 g minced pork
400 g smoked pork neck
125 g fat bacon
5 small onions
100 g butter
2 garlic cloves
2 eggs
¼ liter ice water
1 tablespoon pepper
2 tablespoons salt
1 tablespoon grated nutmeg
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  #52  
Old 10.02.2011, 21:35
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Re: Fleischkaese

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http://en.wikipedia.org/wiki/Leberk%C3%A4se

Ingredients:
500 g lean beef
500 g minced pork
400 g smoked pork neck
125 g fat bacon
5 small onions
100 g butter
2 garlic cloves
2 eggs
¼ liter ice water
1 tablespoon pepper
2 tablespoons salt
1 tablespoon grated nutmeg
That looks, and sounds, rather nice. Like Bratwurst .. it takes a bit of getting used to. I now LOVE Bratwurst ..... specially with those little cuts along the sides and crispy browned over a grill.

But I still can`t wait to get some Boerewors when in SA .... gonna eat it EVERY day!

After about 5 or 6 years, you get used to things like "meat cheese". Like the "Cheese Soup" you dip bread into.....
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  #53  
Old 10.02.2011, 21:38
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Re: Fleischkaese

I love spam. I don't care it is crap, I grew up on it. For some it actually is an aquired taste since it's cheap, so not a matter of choice. Real meat is so expensive here, I can see ton of people eating spam. I love its brother, too, the Lyon bolony. The same way I can't munch on butter all the time and like to lighten it up with margarine, I like not having real meat at times but go for the greasy spoon fried stuff, fries, spam, eggs, little sausages, hash browns, fried cheese...

You can mince it and throw it in your bolonese sauce, you can cut a slice and another of hard chese and rub both together first in a dough (mixed flour with an egg and some spice, a bit of milk) and then bread crumbs (if you repeat the breading, it will be crispier and the chease won't run out when melted.

You can also grind it, grind onions and mix with some freshly ground pepper, mayo, salt, cut up pickles, lemon sauce, some grated hard cheese, for a toasted bagel spread.
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Last edited by MusicChick; 10.02.2011 at 21:51.
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  #54  
Old 10.02.2011, 21:42
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Re: Fleischkaese

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After about 5 or 6 years, you get used to things like "meat cheese". Like the "Cheese Soup" you dip bread into.....
If you are referring to my post earlier, I was merely quoting my German husband's translation ... and as for 'cheese soup', it sounds delicious - a bit like fondue maybe?
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  #55  
Old 10.02.2011, 22:06
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Re: Fleischkaese

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http://en.wikipedia.org/wiki/Leberk%C3%A4se

Ingredients:
500 g lean beef
500 g minced pork
400 g smoked pork neck
125 g fat bacon
5 small onions
100 g butter
2 garlic cloves
2 eggs
¼ liter ice water
1 tablespoon pepper
2 tablespoons salt
1 tablespoon grated nutmeg
I'll have to give it a go.

I have a meat grinder, and everyone LOVES "fromage d'Italie" around here.

Tom
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  #56  
Old 10.02.2011, 22:09
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Re: Fleischkaese

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topped only by "Schweinsleberli und Rösti"
Veal leberli is also good (but costs more), but really not much different than a good-quality schwein's!

Tom
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  #57  
Old 10.02.2011, 22:13
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Re: Fleischkaese

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I believe the 'better' ones are cooked in wood ovens (ie like good bread) so take on ..some.. flavour.
Thanks for bringing smoke into it, now all the anti-smoking nutters will be joining in!

But yes, there is a big difference in taste simply depending on how your oven/grill is fired.

I have gas, electric, and wood. All impart different tastes.

Tom
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Old 10.02.2011, 22:16
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Re: Fleischkaese

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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.
This is true of any sausage, and really fleischkaese is simply one without a casing.

Tom
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Old 11.02.2011, 01:16
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Re: Fleischkaese

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Ingredients:
500 g lean beef
500 g minced pork
400 g smoked pork neck
125 g fat bacon
5 small onions
100 g butter
2 garlic cloves
2 eggs
¼ liter ice water
1 tablespoon pepper
2 tablespoons salt
1 tablespoon grated nutmeg
Ittigen, thank you very much. However, I'm afraid the right processing may be as important as the list of ingredients. I'm not a butcher, but I know, for instance, that, while making Kalbsbratwurst (a pretty similar process), the absolutely correct cooling with ice is essential, and an ordinary meat grinder will not do the job. Do you know any details?

Yes, I admit I like Fleischkäse. Now stone me to death, folks.
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Old 11.02.2011, 01:16
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Re: Fleischkaese

Not forgetting the Fleischkäse Cordonbleu... a couple of thin slices of Fleischkäse filled with ham and cheese, coated in breadcrumbs and then fried.


I dont mind a freshly baked Fleischkäse like the ones you can buy in the Migros or Coop in the tin foil. Its often eaten with Härdöpfelsalat (potato salad).
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