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  #21  
Old 26.08.2011, 18:57
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Re: Flammenkuchen

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I was told if I asked for a Flamkuchen without onions that the chef would spit on it and that I should just take it as is and pick the onions off while making a sulky face to be safer about not eating chef spit.
Or, do as my father and have them pulverized into in-recognition!

Tom

P.S. Sneaky Alsatian cooks do just that, they puree them then add to the creme fraiche (I know this for fact)
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  #22  
Old 26.08.2011, 18:58
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Re: Flammenkuchen

LES BRASSEURS A NYON in Nyon serves great Flammkuchen as appetizers and also as main courses.
http://www.les-brasseurs.ch/f/nyon/carte.htm
Les Brasseurs SA Nyon
Rue de la Gare 18
1260 Nyon

Tél : 022 362 40 50
Fax : 022 361 71 68

e-mails :
Infos :
nyon@les-brasseurs.ch
Direction :
direction.ny@les-brasseurs.ch
Administrateurs : admin.ny@les-brasseurs.ch
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  #23  
Old 26.08.2011, 19:13
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Re: Flammenkuchen

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Room temp, on a wooden board, and use enough flour so they don't stick.

When I make flour tortillas of the same diameter, I use balls of only 40g! (but I make those round instead of square)

When I get un-lazy (or the bourbon wears off), I'll take some pictures of my set-up to give you an idea!

Tom
Yes please - would be great
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  #24  
Old 26.08.2011, 19:51
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Re: Flammenkuchen

The restaurant on the top floor of Globus in Zürich also has fairly decent Flammkuechen. Very thin crust.
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  #25  
Old 12.10.2011, 15:27
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Re: Flammenkuchen

There's a great place in Uster that serves them. Made as they would in Alsace and they're really very good:
http://www.brunnentor.ch/seiten/flammkuchen.html

The restaurant's also known for their Schnitzels which are excellent and my favourite.

I go to this place at least once a month.
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