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  #61  
Old 11.02.2011, 01:52
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Re: Fleischkaese

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When I apply for Swiss citizenship I have to remember to tell the Gemeinde that I eat a Fleischkäse sandwich every morning for breakfast.
I doubt if that will help , saying you like a certain type of Bavarian meat

Not sure where it originates from now.. German's claim they made it.. Austrians say they did it...

Edit : Fleischkäse is similar to Leberkäse - just no "leber " added to it..

But it is nice, i'm with Captain Greybeard on this one
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  #62  
Old 11.02.2011, 08:47
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Re: Fleischkaese

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

Tom
It's what we in the food/ meat industry know as a meat emulsion - so basically a frankfurter without the skin. The Germans will eulogise for hours about the the differnt qualities you can get , and yes, there are artisan type.

But they are all spam plus - basically a chopped pork mix getting rid of muscle texture etc. The additional flavour then added by a regional blend of herbs , spices and thankfully, it's saving grace, smoke ....
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  #63  
Old 11.02.2011, 21:06
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Re: Fleischkaese

If you get it at a good butcher shop or Globus, the stuff is actually not bad, especially with a good dose of mustard and a slice of bread.
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  #64  
Old 12.02.2011, 12:13
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Re: Fleischkaese

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Edit : Fleischkäse is similar to Leberkäse - just no "leber " added to it..
Leberkäs doesn't have liver, either! It's exactly the same thing as Swiss Fleischchäs. Nobody's sure how it got the idiotic name in Germany, seeing as how it contains neither liver nor cheese.

(Then again, English has "head cheese". At least it does contain the former. I don't eat this.)

Fleischchäs is, in essence, a slightly lighter cervelat without a casing and not smoked. It's not Bratwurst. That, too, is available without a casing, and it's called "Brät". Swiss housewives roll Brät into little balls the size of marbles ("Brätkügeli", of course!), drop it into boiling water to cook, drain, and then serve in disgusting white sauce in those puff pastry cups. I don't eat this, either.

Just to clear up some confusion: Fleischchäs is available raw (paste form) and cooked (firm, baked as a loaf) in chunks or sliced thick or sliced thin. After being baked to a loaf, it can be re-cooked in myriad dishes, as described above.
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  #65  
Old 12.02.2011, 13:02
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Re: Fleischkaese

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Leberkäs doesn't have liver, either! It's exactly the same thing as Swiss Fleischchäs. Nobody's sure how it got the idiotic name in Germany, seeing as how it contains neither liver nor cheese.
Not quite correct. According to the Deutsches Lebensmittelbuch (German Food Code) Leberkäs(e) must contain liver if NOT made in Bavaria and NOT expressly labeled "Bayrischer Leberkäs(e)." The latter contains no liver and often is called Fleischkäse in Bavaria and elsewhere too. I must admit this regulation isn't very logical either.
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Old 12.02.2011, 13:31
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Re: Fleischkaese

Interesting!

Cuz I once even saw a show on German TV about Leberkäs and they made a point of having a butcher explain that it doesn't contain liver.

Maybe we should just decree that they start calling it "Gefestigte Fleischpampe" or something.
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Old 12.02.2011, 13:57
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Re: Fleischkaese

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Cuz I once even saw a show on German TV about Leberkäs and they made a point of having a butcher explain that it doesn't contain liver.
Ha, they have shows on Leberkäs in German Television, take that Billag!!!
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Old 12.02.2011, 16:46
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Re: Fleischkaese

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Ha, they have shows on Leberkäs in German Television, take that Billag!!!
Billag has nothing, I repeat, nothing, to do with the programme of Swiss TV. Billag, as the name implies, collects the money.
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  #69  
Old 12.02.2011, 17:00
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Re: Fleischkaese

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Billag has nothing, I repeat, nothing, to do with the programme of Swiss TV. Billag, as the name implies, collects the money.
Billag is like the Belgian equivalant called Sabam = Mafia.. it should be closed down..

On topic , preparing fleishkase stuffed with cheese and coated with breadcrumbs..hmmmhh
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Old 12.02.2011, 17:15
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Re: Fleischkaese

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On topic , preparing fleishkase stuffed with cheese and coated with breadcrumbs..hmmmhh
Hmm, sounds like meat cheese ... please don't groan me
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  #71  
Old 12.02.2011, 17:17
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Re: Fleischkaese

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Hmm, sounds like meat cheese ... please don't groan me
sounds? its is !

This is where the cheese meets the meat.. melts inside, breakdcrumbs outside, loving it..

Heavy meal mind you but oh so good,regardless what it is made from, i had worse
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Old 12.02.2011, 18:07
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Re: Fleischkaese

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sounds? its is !

This is where the cheese meets the meat.. melts inside, breadcrumbs outside, loving it..

Heavy meal mind you but oh so good,regardless what it is made from, i had worse
i.e. fleischkaese condon-bleu!

(or "cordon-bleu de fromage d'Italie" for you francophones)

Meanwhile, we're having chili-dogs for dinner.

Tom
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  #73  
Old 12.02.2011, 18:10
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Re: Fleischkaese

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i.e. fleischkaese condon-bleu!

(or "cordon-bleu de fromage d'Italie" for you francophones)

Meanwhile, we're having chili-dogs for dinner.

Tom
Does cordon blue not have ham in it also..wonder if that will be overkill.. hmmh * joseph retreats to the kitchen looking for ham *
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Old 12.02.2011, 18:28
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Re: Fleischkaese

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i.e. fleischkaese condon-bleu!

(or "cordon-bleu de fromage d'Italie" for you francophones)
One question I have been unable to answer yet is why that stuff is called "fromage d'Italie" in French, which, of course, means "cheese from Italy."

There are a few Italians on this forum. Can those folks please tell me if there is such a thing in Italian cuisine? Or is it something like Russische Eier (Russian eggs) in German, actually a kind of deviled eggs but, according to my sources, pretty unknown in Russia, or Swiss steaks, popular in America but unknown in Switzerland?

Ok, I know, Wikipedia says the term Swiss steak comes from "swissing" the meat, i.e. tenderizing it by pounding or rolling it. However, I've yet to find a dictionary that confirms that verb, and I wonder what that technique has to do with "Swiss." Anybody out there who knows more?
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Old 12.02.2011, 18:34
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Re: Fleischkaese

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Does cordon blue not have ham in it also..wonder if that will be overkill.. hmmh * joseph retreats to the kitchen looking for ham *
Ooops, yes it does (forgot that).

Actually, I use whatever I find in the fridge, cooked ham, raw ham, bacon, etc.

Same goes for the cheese.

But, I normally do it with pork chops.

Tom
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  #76  
Old 12.02.2011, 18:35
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Re: Fleischkaese

Found ham *joey does happy dance * - thanks for the tip, back to the kitchen to heat them up..
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Old 12.02.2011, 18:37
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Re: Fleischkaese

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One question I have been unable to answer yet is why that stuff is called "fromage d'Italie" in French, which, of course, means "cheese from Italy."

There are a few Italians on this forum. Can those folks please tell me if there is such a thing in Italian cuisine?
Actually, I asked my girlfriend (who is from Lugano and only speaks Italian and a bit of French), and she said that it's called Fleischkaese in Italian, and I've never seen it in the non-German speaking parts of Italy.

Tom
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Old 12.02.2011, 19:05
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Re: Fleischkaese

I think i might be off meat now...
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  #79  
Old 12.02.2011, 19:06
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Re: Fleischkaese

Noticed that the woman in front of me at Globus had thin-sliced kalbsfleisch fleischkaese. I'm guessing it's a bit more expensive there.

I've had fleischkaese at the company cafeteria once. The part that was browned wasn't too bad - sort of like a hot dog. But the rest of it didn't have a lot of taste and the texture is disturbing. Haven't had any interest in trying it again, no matter where I am.
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Old 12.02.2011, 19:29
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Re: Fleischkaese

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Actually, I asked my girlfriend (who is from Lugano and only speaks Italian and a bit of French), and she said that it's called Fleischkaese in Italian, and I've never seen it in the non-German speaking parts of Italy.

Tom
Thank you very much Tom. I love that! It reminds me of German speaking cooks putting "spaghetti Polonaise" on their menu.
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