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Other than Brewing => All Things Food => Topic started by: blatz on November 08, 2009, 05:38:53 PM

Title: Oktoberfest schnitzel - response and thanks!
Post by: blatz on November 08, 2009, 05:38:53 PM
Since some of my forum friends may not be checking the other site any longer, I am posting a response to my old thread here:

Quote
well, little foggy this morning, and just finished cleaning up the mess (did as much as we could last night, but we couldn't make it through)

was a big hit - the only thing I royally screwed up was the spaetzle - I made the dough too firm I guess and it wouldn't press through anything - colander, large holed cheese grater, slotted spoon, so I just chopped it a little and tore chunks, but it wasn't right. next time I might just buy the dry kind...

the pork schnitzel was fantastic - my butcher actually flattened them for me, so I didn't get to try the celery seeds, but that was okay.

I made the jaeger mushroom sauce, but I think my proportion of sour cream was too high and it became more of a white mushroom sauce - still damned tasty, but not brown as I expected.

the BEST part, by far, was the pretzels for appetizer - good call woody - I actually used Matt's recipe (pawtucket patriot) and it was delectable. They could have been a little fluffier and I wonder if I should have egg washed them before salting and putting in the oven, but otherwise fantastic - i think the lack of fluffiness was not kneading enough nor giving enough rise time (50 min) - we kinda ran out of time :oops: and had to forge ahead.

On the beer front, what was funniest to me, was that despite some killer maerzen, dunkel and pilsner on tap, all the guys kept asking for the IPA :shock: - I tried reminding them that we were eating german food, but they wanted hops...

Thanks for all your help, fellas and if you have any advice on the mistakes I made, don't hesitate to post!

Cheers!
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: woody on November 08, 2009, 10:08:12 PM
i hope you're happy, you mentioned pretzels and I ended up missing half the Pats game making them   ;)

(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0150.jpg)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 08, 2009, 10:24:43 PM
Hey blatz, dont sweat the spatzle. And dont go buy the dry kind. Its not the same. Next time just add a little more milk to make the batter more like thin pancake or crepe batter.

 Two cups flour, two eggs, two table spoons of melted butter or gee. Milk as needed till you reach the desired consistency. Mix with a whisk if you have one to get all of the lumps out.  A fork works fine too just tkaes a little longer.

Also you dont have to put the celery seed on hen you smack them. You can sprinkle it on after. I just like doing it before because it drives some of them down andlooks like they are actually in the meat when you eat them.

You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: majorvices on November 09, 2009, 02:24:16 AM
Thanks for the update. I was wondering how it went. Sounds awesome. Next year I want an invite! I'll even make the schnitize and the Jager gravy.  ;)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: blatz on November 09, 2009, 02:17:32 PM
Thanks for the update. I was wondering how it went. Sounds awesome. Next year I want an invite! I'll even make the schnitize and the Jager gravy.  ;)

definitely! - bring a keg of Dark Moon and you can stay as long as you like, or at least until the beer runs dry  ;D
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: bluesman on November 09, 2009, 02:48:20 PM
I just tapped my Ofest yesterday. I love this time of year. Glad to hear your party was a hit.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 09, 2009, 09:19:17 PM

You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.

Hey capozzoli I do not recall caraway seeds in there.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 10, 2009, 04:21:52 PM
Hey you're not alone, I overdid the sour cream in my jaegerschnitzel sauce as well.  Not only that but I was a bit too liberal with the bit of red wine I added, and it ended up looking purple, and tasting somewhat strange.  Next time I think I will start off with more of a gravy base...sautee the mushrooms in butter, then start whisking in flour, then adding stock, and continuing until I've got a mushroom gravy, then mildly flavor it with the other things (sour cream, wine, and of course loads of pepper).

Home fries with onions in bacon grease, though, that's heart-stoppingly good eating!
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 10, 2009, 04:44:45 PM

You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.

Hey capozzoli I do not recall caraway seeds in there.

May just be my mother in law. She puts caraway seeds in everything. She never heard of putting celery seeds on cutlets but told me she uses a light sprinkle of caraway seeds. Told me that is what they do there. Im sure it could be worng cause she is a lunatic.

Works great though, adds a nice flavor to your cutlets. 
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 10, 2009, 04:49:11 PM

May just be my mother in law. She puts caraway seeds in everything. She never heard of putting celery seeds on cutlets but told me she uses a light sprinkle of caraway seeds. Told me that is what they do there. Im sure it could be worng cause she is a lunatic.

Works great though, adds a nice flavor to your cutlets. 
I knew you had first handed info :D

Keep on cooking!!!
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: majorvices on November 10, 2009, 08:28:04 PM
Hey you're not alone, I overdid the sour cream in my jaegerschnitzel sauce as well.  Not only that but I was a bit too liberal with the bit of red wine I added, and it ended up looking purple, and tasting somewhat strange.  Next time I think I will start off with more of a gravy base...sautee the mushrooms in butter, then start whisking in flour, then adding stock, and continuing until I've got a mushroom gravy, then mildly flavor it with the other things (sour cream, wine, and of course loads of pepper).

Home fries with onions in bacon grease, though, that's heart-stoppingly good eating!

For my tastes simpler is better. I might would use white wine but not read wine. But for me it is just Mushrooms, Chicken Broth, Sour Creme and salt and pepper and corn starch or flour to thicken.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 10, 2009, 10:08:55 PM
Yes, I could see that.  I tried the wine because the local German restaurant mentions their "jaeger" sauce as a burgundy mushroom sauce, but I think they may have a very light touch with the wein, and less sour cream than I used, for sure.

Will be trying again shortly!  (got to practice for a late-toberfest party)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: majorvices on November 11, 2009, 01:25:34 PM
I'm going to make jagerschnitzel for dinner tonight - you guys made me hungry. 8)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: dwarven_stout on November 11, 2009, 03:32:51 PM
Now I'm hungry for German food as well. Coincidentally, I've got kasseler and homemade sauerkraut in the fridge...
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 13, 2009, 12:26:16 AM
This thread needs some pictures.


Here an image after I pounded my meat. I sprinkled them with salt, pepper, celery seeds, caraway and marjoram.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Pie001-3.jpg)

Fresh bread crumbs from stale homemade bread. The only way to go.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Pie002-6.jpg)

Sauerkraut is from a can though. Still good.

Ill be packing up the crock with some Kapusta this week to get it ready for Xmas. We are doing the traditional Slovakian feast this year.  

I decided to cook after all Bluesman, I just cant seem to stay out of the kitchen for long. ;)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: bluesman on November 13, 2009, 02:22:24 AM
This thread needs some pictures.


Here an image after I pounded my meat. I sprinkled them with salt, pepper, celery seeds, caraway and marjoram.

Fresh bread crumbs from stale homemade bread. The only way to go.

Sauerkraut is from a can though. Still good.

Ill be packing up the crock with some Kapusta this week to get it ready for Xmas. We are doing the traditional Slovakian feast this year.  

I decided to cook after all Bluesman, I just cant seem to stay out of the kitchen for long. ;)

Capp...You can take the boy out of the country but you can't take the country out of the boy.

That's what I want to do...make some Kapusta for the holidays. I need to make some homeade kielbasa too!

I need to keep a look out for pork butt sales (no pun intended).  8)

Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 13, 2009, 05:13:22 AM
OK, schnitzelfest 2009 is going down tomorrow night at my place.  Got the pork unthawed, the wife will have the kitchen immaculate, and some beer will be chilled in anticipation.  Hopefully my jaegerschnitzel sauce comes out a bit better this time!
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 14, 2009, 05:42:02 PM
This thread needs some pictures.


Here an image after I pounded my meat. I sprinkled them with salt, pepper, celery seeds, caraway and marjoram.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Pie001-3.jpg)

Fresh bread crumbs from stale homemade bread. The only way to go.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Pie002-6.jpg)

Sauerkraut is from a can though. Still good.

Ill be packing up the crock with some Kapusta this week to get it ready for Xmas. We are doing the traditional Slovakian feast this year.  

I decided to cook after all Bluesman, I just cant seem to stay out of the kitchen for long. ;)
Can I come for dinner to your house?
I will bring some beer :D
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: blatz on November 14, 2009, 05:53:21 PM
cap - the only thing I see missing in that pic is a .5L of maerzen bier!

Those look great  8) - did you put any oil in the pan or all butter?  Cast iron skillet or regular saute pan?

Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 14, 2009, 06:13:17 PM
Cast Iron, and oil not butter. Try clarified butter next time, works great.

We use lard sometimes.

Smadny mnich, yeha it would be great to have some of your beer (and you) at one of our Slovakian parties. Hardly any English spoken at them at all.

This is the highlight that we all gather around. Familiar?  Huh?

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009003.jpg)

 
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 14, 2009, 11:32:35 PM
WOW.

Kotlikovy gulash. Are you serving some slivovica (Plum Brandy) with it? I rarely speak Slovak these days.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 15, 2009, 12:42:56 AM
Sometimes, if the in-laws are on this side of the pond and have brought some with.

I have some Becarovka in the liquor cabinet though.

Check this out.

Here is a stroll down Eastern European memory lane.

First the not so good by my M-in-law.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1019Alexavideo2002.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1019Alexavideo2003.jpg)

Or how bout this stuff.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1209ClaireBillJaxandAlexa063.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1209ClaireBillJaxandAlexa061.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1113Alexa35m056.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2009_0222slovakianstuff002-1.jpg)

Polish food, but the beer is Slovakian. ;)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Perogies007.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009012.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009007.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009008.jpg)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 15, 2009, 12:52:35 AM
Man can you move closer to WI?

I would skip first two pictures. I think it is called tlacenka.
I always hated it but my mom LOVED it so much.

Rest of it is BIG thumbs up. Where did you get those dumplings?
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 15, 2009, 01:03:58 AM
Not tlaclenka. Americans call that head cheese.

That is koconina or some people call it huspenina.

Where did I get the dumplings? I made them. You want to know how?
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 15, 2009, 01:06:39 AM
cap - the only thing I see missing in that pic is a .5L of maerzen bier!

Allow me to oblige!  First pint drawn from my (late) oktoberfest maerzen.  The potatoes are leftover home fries with onions that were formed into patties and crisped up on the griddle...a lot of embedded bacon grease from the original cooking.  I think I've just about nailed the mushroom sauce, which might be a bit heavy for some people's taste but I love it!

(http://i84.photobucket.com/albums/k2/nicneufeld/schnitzel.jpg)
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 15, 2009, 01:10:58 AM
Cap, love the Eastern European food...well some of it.  That fatty refuse at the beginning though, man, that for sure is something to leave in the old country.

So slivovitz might go nicely with gulyas?  I have long planned to do an "over the fire" goulash cook and serve with aszu tokaji but I haven't yet gotten bold enough to buy that drastically expensive Hungarian wine.  Besides, goulash is cowboy food...its kind of like pairing brisket and beans with champagne.  Slivovitz may be more my style anyway, are there any decent, affordable ones that are more along the lines of a good eau de vie as opposed to cheap, headache inducing plum vodka?
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 15, 2009, 01:16:26 AM

Where did I get the dumplings? I made them. You want to know how?
Oh yes I do.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 15, 2009, 01:29:15 AM

So slivovitz might go nicely with gulyas?  I have long planned to do an "over the fire" goulash cook and serve with aszu tokaji but I haven't yet gotten bold enough to buy that drastically expensive Hungarian wine.  Besides, goulash is cowboy food...its kind of like pairing brisket and beans with champagne.  Slivovitz may be more my style anyway, are there any decent, affordable ones that are more along the lines of a good eau de vie as opposed to cheap, headache inducing plum vodka?
Hey skip wine with Kotlikovy Gulash.
Gulash is like Casserole in here. You put there whatever you can find in fridge.

To cook over the fire gulash is great pass time in Slovakia.
Group of friends get together and cook it over the fire "in the nature".
A lot of alcohol is consumed.
People have a good time.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 15, 2009, 02:28:33 AM
CZ Dumplings.

First thing, (and this is very important) drink a few of these.
(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_0723Alexasroom022.jpg)

When you feel suitably relaxed then begin the dumplings.

Start by taking a coffee mug and filling it half way with milk. Warm the milk till it is about 98 degrees. Then add a table spoon or two of bread yeast, (dry or otherwise) into the milk also add a pinch of sugar to feed the yeast.. Mix it well then set it aside and wait for it to start forming a head. Put the mug in a bowl it case there is over flow or blow off.  This is your yeast starter, if for no other reason it proofs the yeast.

If mixing dough in a mixer Add about two cups of bread flour, or regular flour to kitchen aid mixer. Add an egg to the flour and a teaspoon or two of salt. Add a partially beaten egg to the flour and begin mixing. Add the milk and yeast to the flour and mix on low. If to dry add a little water, if too wet add a little flour. It should mix till it is like a nice workable bread dough.

If mixing by hand put the flour in a large bowl, add the salt and then make a depression in the middle of the flour add the egg to the flour inside of the depression that you made. Start mixing outward incorporating the egg and the flour. Then gradually add your milk and yeast. mix well with the finger and add flour or water as needed. It shouldn't be to sticky. T

hen kneed it over a few times on a floured surface.

Form it into tennis ball size pieces of dough formed into a slight oval. Put a little more flour out on your surface and set the dough out to rise. Cover them with a clean damp dish towel so not to dry them out.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_1209ClaireBillJaxandAlexa057.jpg)

At this point, and again this is very, very important. Drink a few more of these.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/2008_0723Alexasroom018.jpg)

after the dough has risen. set up some sort of steamer/ I use a colander in a big pot. Put a dough ball or two in the steamer and steam for about 20 mins. Then viola you have CZ dumplings.

Then get someone else to make gulash cause at this point you will surely be to f-ed up to do it.   ;D
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: Thirsty_Monk on November 15, 2009, 03:01:16 AM
Thank you for the recipe.
I will try it out.

You have nice stash of authentic beverages. :D
Do you buy it locally?
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 15, 2009, 03:46:01 AM
No, and those pictures are from a while ago. When my in-laws come they usually bring one large cufer full of Slovakian goodies. Beer, mustard, Krumpky, oplatki and what not.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: slimsparty on November 21, 2009, 05:38:39 AM
I haven't made it myself, but I recall seeing Spatzel "cut" off the edge of the cutting board.

Oh my I like eastern European food.  I am not widely exposed, but I just love nitrates...Chicaga style!

I had my friend live with me when he and his new bride moved back from Romainia and they hooked up a lot of garlic and sausage.  I think the sausages were called "meeche" althought that maybe phonetic.

Devon Avenue in Chicago has over 160 languages that is where they were getting their stuff.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 21, 2009, 09:41:58 PM
Neuftoberfest happening tonight...schnitzel with mushroom sauce, potatoes and onions roasted in bacon fat, soft pretzels, rotkohl, kartoffelnsalat, sauerbraten, lebkuchen (the latter four folks are bringing) and my oktoberfest maerzen, a cheapish piesporter white, and Doornkaat schnapps to go with (the Doornkaat isn't much to write home about...vodka by any other name).
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: capozzoli on November 21, 2009, 09:59:20 PM
nic, can you expand on the saurbraten?

That may need its own thread. (Ive tried it a few times but it was never as good as I have had it made by others.

There used to be a famous German restaurant in Philly called the Blue Ox. Gone now, owner/chef moved back to Germany.but man was their saurbraten awesome.

I would love to make it like they did.
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: bluesman on November 21, 2009, 10:06:38 PM
Here's one that looks good. I want to try it someday too.

http://www.cdkitchen.com/recipes/recs/262/Authentic_Sauerbraten22288.shtml

By the way crock pots rule.  ;D
Title: Re: Oktoberfest schnitzel - response and thanks!
Post by: nicneufeld on November 23, 2009, 01:06:15 PM
I can't really expand on the sauerbraten....it was good, but I didn't make it myself.