Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven. But if you have the right barbecue gear, it is also possible to make it in a smoker.
One of the classic beer garden food staples is Obatzda, a cheese spread traditionally made with camembert and butter and seasoned with onions and paprika powder. It was invented as a way to use leftover cheese that would not be enjoyable on its own anymore. Nowadays many recipes try to cut down on calories by replacing some of the butter with sour cream or creamcheese, but here I am not going to make any compromises.
The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.
Since the crackling of Sunday's suckling pig roast was not entirely satisfying, the issue needs to be tackled now. As a main cause for the crust only being partially crisp I suspected my refraining to use the convection feature of my oven. To verify this hypothesis I made a Haxe with convection today.
Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn't really fancy cooking today, so I took care of leftovers.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
Granted, I live 3 kilometres outside the Munich city boundary. But because a few years a ago an initiative failed to grant Munich weisswurst a protected geographic status anyone can legally name their weisswurst "Munich". I have always wanted to make proper weisswurst myself. And despite the lack of an offical definition I will keep to the procedure outlined in the failed application