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About Sannerl

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  • Location Munich
  • Nationality German
  1. Why are you happy today?

      Don't.   Do you know Youn Sun Nah? If you like Jazz, too...
  2. What made you smile today?

      Kale of Thrones.
  3. What are you cooking today?

      Because they had a few bad spots I wouldn't have seen otherwise. Usually, I would only have washed and scrubbed them thoroughly.   Oh - and the gratin was delicious.
  4. What are you cooking today?

      Not long:  The potatoes were pretty large, and I used la machine to slice them. But with a good knife the slicing doesn't take very long either.
  5. What are you cooking today?

      No, not yet - the ones I used were rather large, not much work peeling them.   With fresh tomatoes, I would have made Spaghetti with raw tomatoes, basil, olive oil and mozzarella. Your basil oil is perfect for that. Some grated Bergkäse or parmesan or pecorino with it, a little salt, pepper and oregano - heavenly!
  6. What are you cooking today?

    OK, beat me to it -   I just put my potato gratin into the oven. About 1 kg peeled and thinly (about 2 mm) sliced potatoes ("vorwiegend festkochend" this time) with grated cheese (young Gouda this time, but Bergkäse, Emmentaler and the like work great, too), a little garlic, one medium to large egg, 3/4 litre whole milk, a pinch of salt, pepper and nutmeg. Mixed thoroughly in a flat oven-proof dish. It will take about an hour at 200 ′C (not preheated).
  7. What are you cooking today?

      Just tell everyone you are allergic or that they don't agree with you. Problem solved.
  8. What are you cooking today?

      I didn't want to aggravate that yesterday...   Chicken legs (four; not too large) brushed with a mixture of sunflower seed oil, a pinch of salt, pepper, some rhubarb nectar and Madras curry powder. Placed in a shallow baking dish on a bed of onions thinly cut lengthwise, chopped garlic and one habanero (a worthy representative of its kind) plus a little more of the rhubarb nectar. Baked in the oven at 200 °C for about 45 minutes. Served with mashed potatoes. Truly hot meal on a coldish day.   I wanted to use up that little leftover from a bottle of rhubarb nectar, otherwise I would have used good apple juice instead.
  9. What are you cooking today?

      You may use the Korean mat as incubator. Who's joking? As for the fresh whole fish: No problem to get it here as you know... I'll have to try the self-made salted mackerel roe and male counterpart soon. Otoh: I've still got lots of Korean Anchovy-sauce which is Nam Pla. Good for Kimchi.   (And yes; I've seen AlexTr's posting.)
  10. What are you cooking today?

      I just found this; doesn't look that bad:
  11. What are you cooking today?

    I know about garum - but, as much as I enjoy making things from scratch, I don't want to get evicted.
  12. What are you cooking today?

    Thai: Gaeng masaman (Beef curry with concentrated coconut creme [Santen] and potatoes). The recipe I have lacked a little something, so I added some orange juice, a pinch of sugar and some Nam Pla (fish sauce). Pretty good that way and closer to the real thing. Other recipes from that book are quite tasty without change. O well.    
  13. What made you laugh today?

  14. What made you laugh today?

      There are English subtitles available.