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Steven Braun says
you need to have a return to top of page button. your pages are long. I was considering subscribing but the popup threw me.
Deb suddeth says
Thank you so much! Can’t wait for my supplies to arrive so I can get to it!
Deb Suddeth says
Hi, I want to try your quark recipe and I have a couple of questions. If I use raw milk would I need rennet at all?
Have you flavored it with vanilla or vanilla beans ? I love Elli quark vanilla and would love to be able to make it as it’s really hard to find in stores near me.
Kimberly @ The Daring Gourmet says
Hi Deb, technically no, you don’t need rennet but I use raw milk and use rennet anyway because I find that it gives the quark an even better/firmer consistency. I do flavor my quark but not until after it’s done because adding any additional ingredients at the beginning or during the process will most likely interfere and prevent the quark form setting properly.
Sarah says
Hi Kim! Second gen Gambian here. I absolutely loved your domoda recipe! My mum has never made it with squash, she’s mostly used garden eggs with beef or lamb. But having to make it myself at uni and knowing how much I love squash/pumpkin I thought hey why not give it a try? and man oh man am I glad I did! Thanks so much for your work on it!
If you get the chance to visit Gambia again I hope you get to try ebbeh if you haven’t already, its a seafood gumbo type dish and one of my favourites, I’m sure you’ll love it too!
Sending love and gratitude, keep up the amazing work!
Kimberly @ The Daring Gourmet says
That’s wonderful, Sarah, I’m absolutely thrilled to hear it! Thanks so much for the feedback and for the tip on ebbeh, I’ll most certainly have to try it! Warm regards, Kimberly
Scott says
Hello Kimberly,
I have been wanting to try making a schnitzel at home for some time, and I decided to do it last night. I found your recipe for Authentic German Schnitzel. I was really happy to find a schnitzel recipe using pork (I never realized the usual German way was to use pork rather than the veal of the traditional Wien version – I’m not a fan of veal). I haven’t had a lot of success in the past with cooking breaded meat, and your pictures looked really awesome, so I was prepared for disappointment. However, I was NOT disappointed. Your detailed step-by-step instructions about how to properly bread and then fry the schnitzel eliminated any guesswork (or error) on my part. I couldn’t believe how beautiful the cutlets came out (neither could my wife – she was really impressed at how good they looked). My girls ate it, and they loved it. The only issue I had was that I did not pound the cutlets thin enough. The inside was white, but not entirely hot, and to me seemed slightly undercooked. That was not your fault, of course, as your instructions are very specific and, in fact, I thought I did pound them down to the right thickness, but they seemed to have expanded again. Is that a thing? Do pork cutlets have the tendency to re-expand after having been pounded? Maybe I needed to pound them thinner to compensate? Anyway, any advice about that will be most appreciated. I’ve been looking over your mushrooom gravy, which seems to be pretty similar to the way I make it, and I’m looking forward to trying this recipe again but in the Hunter style (Jagerschnitzel) along with your Traditional Rotkohl (which is a favorite of mine). Thank you for posting these wonderful recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, Scott, I’m thrilled your wife and girls enjoyed it! Yes, fattier meats tend to shrink and when they’re cooked and as they shrink they can become a bit thicker again if that makes sense. I would do what you already suggested which is to pound it a bit thinner next time. Thanks again, Scott!