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A traditional Mexican tripe and beef feet soup that is very popular down here in Laredo Texas.
We were thrilled to find that Foodtease had been nominated for “Most Innovative Video Content”…
We tried our hardest to eat at as many of Chicago’s incredible restaurants as we could!
Huitlacoche aka Corn Truffle or Corn Smut is a fungus that grows on ears of corn.
This covers the first half of our trip, where we visit Los Angeles, San Francisco and Portland.
The first time David and I had Sichuan Hot Pot, we were in Tokyo and had no idea we were eating at a Chinese Restaurant. It …
We cooked a big mix of old and new favourite dishes.
Inspired by reading that America has the biggest, juiciest chicken feet in the world we decided to try cooking them.
Around this time time every year, thousands of migrating Butterflies pass through Laredo on their way to Mexico.
For our first time cooking a pig head we made a traditional version of Pozole, a tasty Mexican soup.
As a little Oktoberfest celebration, we decided to try and re-create one of our favourite meals from our trip to Germany this past summer.
Totally loved this one. You two are SO Top Chef (I am secretly nominating you for their 1st season of Top Chef “Couples Edition”). Now, what does the ice do again? Does it help soften the meat? Trying the pretzels tomorrow for dinner with a Lean Cuisine
I think the Ice is mainly added to keep the temperature down so the fat doesn’t start to separate while you’re food processing the meat. It takes a while to get it as smooth as Weisswurst should be, so it can start to get a little warm. We should have processed ours for quite a bit longer, but it was our first try so we’re still learning.
This is one of my faves! I’ve made deer sausage many times and know exactly what goes into it, lots of sweat and time. I’ve never made an uncured sausage before but now I may have to try it. Thanks for inspiration!
Barr from St. Peters, MO
ps, have to agree with Dede, Top Chef couples edition for sure!
Nice weisse breakfast.
Amazing! This is a really nice tribute to the trip in Germany.
Amazing! I am delighted that you guys made weisswurst, and at the same time, secretly terribly ashamed to have been married to a Bavarian for 23 years and not done the same. Ohhh, perhaps a weissbier will help wash away my pain!
BTW–the ice is to create little air pockets (similar to the chunky butter in pie pastry) that melt when you cook the weisswurst to give the sausage a lighter, fluffier consistency.
Brought back great memories. Where did you get the beer steins?
Haha the we picked them up when we were wasting 8 hours in the Munich airport. It was a 5 am decision I don’t regret.