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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!
Jet Moore says
In 1959, my father had a TOD, in Munich for a year. My mother shopped alot in Munich and surrounding areas. One of my favorite things she would bring home was a plum cake or biscuit cake, I was only 9 at the time. but once I grew up and started visiting any German bakeries close , I could not find anyone who could identify this product. Would this be something you would know. The cake was round,a densecake layer 1 and 1/2 inch high with split plums layered around the top, sprinkled with powdered sugar. I don’t remember what mom called it but it was a real treat. My dad was stationed in Germany for 3 years, and my mother did not let the grass grow under her feet, whether school was on or not if mom could she would pack of the tent and camping gear and we were off. 20 countries we visited and the memories are still bright in my mind and so was all the different foods we tried, a true growing experience for my older sister and I. An example was my 8th grade class back home in the states when the teacher wanted to know how many kids knew the list of foods he called out, I missed a couple but got all the rest, the others did not, I even had to explain the difference between a flowering artichoke and a sun artichoke.If you know of the plum dessert, I would be very grateful for a little piece of history.
Kimberly @ The Daring Gourmet says
Hi Jet, that’s fantastic that your your mom took so much initiative to take you guys traveling while you were there. The plum cake was a fairly thin single layer, no cream or filling, just split plums on top and sprinkled with powdered sugar? No streusel? Was the cake itself a dense sponge or something firmer like a yeast dough? Your memory is pretty amazing if you can remember those details from when you were 9!
Peter-Jurgen Schnee says
Hi Kimmberly,
My name is Peter. I am originally from Stuttgart. One of my relatives introduced me to your Website. A couple of days ago I baked the French Almond Plum Cake following your recipe. That cake is awesome. However, by the time the cake was baked the Zwetschgen I used had sunk to the bottom, thus viewing the cake from the top there is absolutely no trace of the fruit visible. Do you have a suggestion as to what I could do to prevent this. A few weeks ago I had a similar experience with a Peach Cake. It just doesn’t look nice visually if you view a slice from the side. Appreciate your comment. Thank you.
May I make a suggestion to the recipe AMOUNTS stated in your ingredients lists? Being a European I find that specifying CUP or TABLESPOON/TEASPOON measurements is kind of strange to me. May I suggest that you add GRAMS in brackets such as 1/2 cup Butter (114g). To me, at least, expressing recipes in the European fashion (grams, liters) is more precise. Just a suggestion. While I have no problem deciphering the recipes in both systems I find myself constantly converting them into metric.
Kimberly @ The Daring Gourmet says
Hallo Peter-Jürgen! Thanks for the feedback, I’m glad you enjoyed the cake. Yes, sinking fruit can sometimes happen and there’s an easy solution: Simply toss the fruit with a little bit of flour before laying them on the batter (or folding them in the batter depending on the particular cake recipe) and that will help prevent them from sinking. You won’t get as nice of a sheen on the skins of the plums but they’ll be partially hidden by the almonds and it’s probably a better solution than the plums being completely hidden.
Metric: Agreed, it’s far more precise. I have a built in tool for that in my more recent recipes (the old ones are gradually being updated). If you look underneath the list of ingredients in the recipe box you’ll see in blue “Customary US – Metric”. That’s a conversion tool. If you click “metric” it will automatically convert the ingredient amounts in to metric.
Clem Kost says
I just found your website and browsed through the entrees. I found the Sauerbraten and can attest to its authenticity. My parents were from Germany and had a large restaurant in New Jersey years ago. I have made Sauerbraten numerous times and your recipe is spot on. I love the little hints such as the ground dried porcini in the beef stew. Living in S.C. with recent temps in the low 100’s is not the time to make the stew or sauerbraten; However, I certainly will follow those explicitly.
I have since forwarded your site to my children who are also foodies.
Kimberly @ The Daring Gourmet says
Thank you, Clem, I really appreciate that feedback and thanks also for passing my site on to your kids. Once the weather cools down I hope you enjoy those recipes. Have a great summer and stay cool!
Debra bergazin says
To non pork eaters, my husband wont eat pork, thats ok. I eat it and pick chicken or beef dishes for him. These recipies, I imagine could be altered for the use of chicken. I love this sight and dont want it to change.
joseph says
Hello , sent you recipe for machaca,Have you made it ? also zucchini rampacanti been workin with it any ideas ?
Kimberly @ The Daring Gourmet says
Hi Joseph, I haven’t received anything, the message must not have gone through. I’ve never tried rampicante but it looks like a really fun squash!
Deni says
I’m going to start the pot roast for tonight… and while it’s cooking, I’ll go thru your recipes! Thank you for sharing them!!
Kimberly @ The Daring Gourmet says
Awesome, Deni! Hope you enjoyed your dinner! :)
Wayne Gordon says
Just noticed Ron’s comments about pork. Sigh & headshake. I guess he won’t touch
shellfish, fish without scales, etc. either? Does one go to church on Friday, Saturday
or Sunday? Which is truly the Sabbath? LOL!
Michael says
Hi Kimberly – Do you have a recipe for Sauerbraten? Thanks
Kimberly @ The Daring Gourmet says
Hi Michael, I haven’t published it yet on my blog, but it’s coming! :)
Ron says
I viewed some of your recipes on FB through Tablespoon, a division of General Mills. I noticed part of your opening statement, saying the following: “Being married to a doctor, I emphasise health and healthy eating”, and I noticed that some of your recipes contain pork. Pigs were never meant to be eaten for food. In fact, the Creator specifically says in His Word (Bible / Scriptures) in the third book which He gave to Moses known as Leviticus, in Chapter 11, verses 2-4a, 7&8, the following: “These are the living creatures which you do eat among all the beasts that are on the earth: Whatever has a split hoof completely divided, chewing the cud, among the beasts, that you do eat. Only, these you do not eat among those that chew the cud or those that have a split hoof: ……..and the pig, though it has a split hoof, completely divided, yet does not chew the cud, it is unclean to you. Their flesh you do not eat, and their carcasses you do not touch, They are unclean to you.”
Now, besides the fact that it’s a commandment given to the children of Israel as an example to the rest of the world, the ingestion of pork has very unsettling consequences! Trichinosis is a given to alot of people, but it is responsible for causing over 200 well
known diseases and just to name one,
Rheumatoid arthritis. Pigs don’t have sweat glands and therefore build up a tremendous amount of uric acid inside their bodies. They also contain an extremely tiny parasite that alot of the time cannot be seen under an electron microscope and when cooked, regardless of how long, the parasite does not die. If you so desire, you can go on YouTube and type in raw pork and soda or cocacola and watch!! Last, but not least; Don’t believe what I say,
rather, verify what I say!! Thanks for listening and blessings :)
Kimberly @ The Daring Gourmet says
Ron, the question you raise is one of religious interpretation and is viewed differently by different religious traditions. I see it differently. As for you commentary about the supposed unhealthfulness of pork, I suppose I would say two things: 1) That just leaves more bacon for the rest of us (thank you!) and 2) You’ll be happy to know that there are acres of non-pork recipes on my site to harvest.
Jennifer says
Hi Ron, I dont eat pork either and I agree with your view but Kimberly does have a good variety of recipes with out pork AND her recipes ROCK! This is a place for foodies and to help people like me, get good home cook meals from an expert like Kimberly. Please don’t dampen her site if you have nothing else better to say, except to preach.
Kimberly @ The Daring Gourmet says
Jennifer, thanks so much for your generous and kind words, I really appreciate them :)
Kelly says
Hi Kim, I love your recipes and a few of them have become staple favourites, like the Ethiopian chicken and Beef Saag. I even noticed that the butter chicken recipe I put together a few years ago is very similar to yours, which I am really pleased about as it’s an amalgamation of all the recipes I could find! I have been looking for a really delicious satay dish; one for stir fry satay sauce and another as peanut dipping sauce for skewered chicken and veggies. Do you have any recipes for these? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kelly, thanks so much, that really means a lot! And I’m always happy to hear of others who have as wide-ranging of a palate as I do :) You know, I haven’t yet published a satay dish and I really need to – both the stir fry and dipping sauce. I made a note of it a while ago and just keep forgetting. So thanks for reminding me! :) Kind regards, Kimberly