How to deal with the Fleischk�se? Chris and/or Axel please help if you can

[Ellen Zhao]

I got some Fleischk�se yesterday and put it into the frozen room, now it's tiefgefroren, like a hard brick. I don't know the proper temperature to heat it up...and how long should it stay in my herd (not the umluft type, just a normal one)?

I asked the omnipotent google, no close clue; I tried the holy dict.leo.org to translate the Fleischk�se into English, failure. My house mate once heated Fleischk�se, but when it was ready, the surface of the it was over-burnt. I don't really want the cool black effect you know...

And Map, they fixed the Cisco Concentrator 3000 like a charm. The network in my dorm is up now. Good that you are using gmail...
[ December 15, 2004: Message edited by: Ellen Zhao ]

[Chris Baron]

If it has the form of bread (or s iced bread), just see it as a different   shaped sausage, read  to eat.  ou could brown it a bit in the pan.
Or did you bu  it in dough  consistenc  de ivered in an a uminium baking pan?
Then  ou had to to put it in the oven and goog e for it's more popular name Leberkäse to get a preparing instruction, if it isn't printed on the packing.
In spite of it's name it has nothing to do with  eber ( iver) nor K�se (Cheese).
Imo it's on   genuine, when fresh   baked b  a butcher  in bavaria or austria.
[ December 15, 2004: Message edited by: Chris Baron ]

[Ellen Zhao]

Chris,

is my post that funny? But I was seriously seeking technical first aid...

Both of my house mates are from Bavaria, and they always do me favours by taking me to the supermarket when I have to do the weekly shopping...no wonder I got that kind of food...

And, what's wrong with your keyboard? It's obviously kaputtisch at the key "y" and "l", should I send you a good one as Christmas gift?


Regards,
Ellen
[ December 15, 2004: Message edited by: Ellen Zhao ]

[Chris Baron]

Originally posted by Ellen Zhao:
[QB]Chris,
is my post that funny? [QB]

Yes, it is really funny to get a question about Leberkäse in an US Java-forum .
Funny, but not ridiculous, OK? Really!

Now, wich consistency does the Leberkäse have: doughy or not?

cb

edith: The L and Y skipping is just daftness, referring to my overuse of these letters here.
[ December 15, 2004: Message edited by: Chris Baron ]

[Ellen Zhao]

Doughy and white. When I got it it was soft, but now it's rock solid, so I guess the printed instruction is no longer valid.

As for why I posted here...do you have any good German forum for me to hang out? Point me a one and I'll happily go (countless linux hackers' forums run by Germans I've been to...they don't discuss the Fleischk�se there, either!)! My German is really lame, I'm plotting to give some reasonings in Information Entropy that it is not my preferred language though...And, this site resides in US but I saw many visitors from India and Europe already. You and I are both in Germany but still visiting it, right? Some people here have some unusual talent, maybe they happen to know how to heat up a rock solid Fleischk�se, I never knew...

And, isn't java all about the cooking of coffee?


Regards,
Ellen
[ December 15, 2004: Message edited by: Ellen Zhao ]

[Chris Baron]

Ja, it's very international here. Nevertheless Leberkäse is the last, i'd have expected here

Ok, i called a friend of mine on the mobile. He's a cook.
-defrost
-bake at 180-200� Celsius for 45-60 min, depending on the size, until it's brown

If you're still pouty now, i'll get too
cb
[ December 15, 2004: Message edited by: Chris Baron ]

[Ellen Zhao]

Thank you very much Chris! You are invited when my Leberk�se is ready.

If you surmise in more depth you can conclude that in fact I was marketing the delicious Bavarian Leberk�se here globly. Germans are never aggressive enough in marketing their food...and you know this industry is nowadays big...Normally meat is pink when uncooked, turns white when gets cooked, but this Leberk�se behaves vice versa, isn't that something unique as fast food?

Thanks again, sincerely.

Regards,
Ellen

[Helen Thomas]

Once I queued for a long time for weinerschnitzel.
It was very tasty but didn't quite fit what I imagined a weinerschnitzel to be. I was expecting w�rstchen.

[Ellen Zhao]

See, Chris, it really works! Now our Helen is expecting a second wave marketing. I'll do what I can. Any contribution from the native Germans will be appreciated by Helen.

When it comes to W�rstchen, there are many different kinds out there. For those I have tried are mostly Bavarian. The white ones, said to be made of chicken, are very tasty if it's properly grilled. And, you may want to dip it with something spicy Helen, people enjoy doing that with that white W�rstchen...
[ December 16, 2004: Message edited by: Ellen Zhao ]

[Chris Baron]

The genuine dip for both, Leberkäse and Weißwurst is sweet mustard. That's the best one:

Händlmaier's sü�er Senf

The most popular junkfood in Germany btw. is Currywurst followed by Döner Kebab

cb
[ December 15, 2004: Message edited by: Chris Baron ]

[Mapraputa Is]

Ok, what the heck we are talking about?

What is "Fleischk�se"?

--------------------
"Ja, it's very international here." -- Chris Baron
[ December 15, 2004: Message edited by: Mapraputa Is ]

[Chris Baron]

Originally posted by Mapraputa Is:
[QB]Ok, what the heck we are talking about?
What is "Fleischk�se"?
QB]

Sort of pastry, baked like a cake.

cb

[Ellen Zhao]

Map, my Fleischk�se doesn't look like that for now. It's not baked, white.
One more picture I got with google, when it was cooked:



Last time when my house mate heated it, it was black, the surface shining like a piano...but the very inside still pink though, so I actually enjoyed it.
[ December 15, 2004: Message edited by: Ellen Zhao ]

[Jeroen Wenting]

hmm, not had that in a long time.
Used to live near the border, stores there used to carry it.
Here, near Amsterdam, they don't even know what it is

[Helen Thomas]

So it's called Fleischkase because it is pink like flesh .... I have to hazard a guess that the Fleischkase is savoury not sweet.

[Jeroen Wenting]

It's made of flesh (well, meat byproducts)...

[Axel Janssen]

Ellen,

its more a thing of the south of Germany. I have no idea how to prepare it. I use my furnace mostly to keep bread fresh (works great) and from time to time I put some chestnuts in it (taking out bread before).
Sometimes I buy Leberkaese in railway station (with sweet mustard).

Axel

[Jeroen Wenting]

Similar products here are usually cut into thick (up to a centimeter or so) slices and those broiled or baked in a frying pan.
Depending on the product spicing may need to be added, and you may need to use butter or oil in the pan (many types are quite fatty so no butter is needed).

Serve with vegetables or on toast or bread.