Teufelskoch Profile - Allrecipes.com (10314941)

cook's profile


Home Town: Leipzig, Sachsen, Germany
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Biking, Photography, Reading Books, Music, Wine Tasting
Recipe Box 2 recipes
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  • Overall Rating
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Morning Sky in Stuttgart
About this Cook
I was born in 1944. Depending on my father's job I was raised in Hamburg and Frankfurt, where I visited high school. My professions are carrier and electrician. Since 1993 I live in Stuttgart after 12 years in Heidelberg.
My favorite things to cook
Stews and BBQ; international recipes anyway anything that sounds edible.
My favorite family cooking traditions
Saxon and north-german kitchen, meanwhile also swabian.
My cooking triumphs
A "pot au feu", "Flemish Noodle Salad" and a menu: Crème vichyssoise, drunken bratwurst with haricots clochards and melon in champagne.
My cooking tragedies
Preparing a 4-yield normannic fish-recipe for two I forgot to halve the amount of lemons. It was very sour ;-)
Recipe Reviews 2 reviews
Octoberfest German Potato Salad
The recipe longs for more mayonnaise and less vinegar. Anyway it has nothing to do with Oktoberfest. I southern Germany potatoe salad is always made with oil and vinegar and never with mayonnaise. The varieties with mayo are only found in the northern parts of aou country.

4 users found this review helpful
Reviewed On: Sep. 26, 2007
Fleischkuechle (Flesh-Keek-Luh)
The recipe has nothing to do with german Fleischkuechle except the use of meat. Fleischkuechle are oval, abou 1 inch thick, have a weight of 2.2 or 4.5 ounces. They are never deep fried but fried in a pan. Besides in Germany we don't use flour for the dough but rolls, two or three days old, soaked in milk or water.

57 users found this review helpful
Reviewed On: Sep. 26, 2007
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