schnitzel, my schnitzel

A few weeks ago I was walking under a light snow fall in Vienna. We were only there for a day tour, luckily our tour guide and driver were kind enough to squeeze showing us the main points of interest and for a finale, led us to Figlmueller for an authentic taste of the iconic and legendary Viennese Schnitzel.

It took almost an hour for 6 orders of schnitzel and potato salad to come to our table - we were thinking how difficult can frying some meat be? well now with this video I now know why, and in all fairness it was the best schnitzel I have ever had to (including the one's Ive had during my first trip to Austria in Tyrol a few years ago) and the potato salad that we ordered with it is THE perfect accompaniment to it.

Comments

caramel apples!!!

... I grew up in a country where Halloween isn't really celebrated with all the hoopla of jack-o-laterns, halloween parties and trick or treating... the highlight of my childhood halloween was a contest amongst us kids on who can make the biggest ball of wax from candle drippings and the occasional scary story... ... 6 Granny Smith apples 6 wooden sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons water 1/2 teaspoon vanilla extract 1 1/2 tablespoons coarse sea salt 1 cup semisweet chocolate chips

beefy buns

Nothing goes well with a big bowl of hot and hearty beef noodle soup than soft and fluffy steamed buns! This dish reminds me of my childhood fascination of the vibrancy of a busy marketplace. During summer vacation, before going to work, my mom would take us to the market to buy our meals for the day and the corner noodle shop was often than not our main stop. We would order a couple of servings of beef noodles and steamed buns... I would often discreetly watch the people inside the shop - fascinated by the diversity of the patrons coming and going. There are families dinning out for a treat... couples maybe on a date... lone diners and working people like my mom dressed in office uniforms. Our take away package seems to come too quick for me to enjoy my time people watching and making my self dizzy going round and round on the bar stools. With a plop the server would hand us bulging bags full of hot soup and that would be the signal ending my market adventure as my mom wo...

whole-y moley wheat bread!!!

I have been trying to master making bread using whole wheat flour, my first attempt was a complete failure even though I followed the recipe exactly. I don't know where I went wrong but the 'bread' didn't rise even after a couple of hours. I still went n to bake it and though it was edible to texture was not fluffy as shown in the you tube video tutorial but very dry and crumbly - almost like the puto seko of my childhood... I continued to search for recipes and finally decided on combining methods from 2 recipes - and it was a success! Whole Wheat Bread Loaf: ingredients: - 2 1/2 cup whole wheat flour - 1 cup plus 2 tbsp water - 1 tsp yeast - 2 t tbsp oil (I used olive oil) - 1/4 tsp salt how to: - bloom yeast in lukewarm water about 5-10 mins or until frothy - add half cup of flour, mix until combined and set aside for about 30 mins. The mixture will rise and be frothy - add the rest of the flour and mix just until combined, rest again for 30 mins - turn the dough ...

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