Fleisch, Papa, Fleisch!
Mar. 22nd, 2021 09:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lydamorehouse There was an article in The Atlantic or maybe the Smithsonian Magazine years ago about a guy who was living in Germany with his young daughter. She was very enthusiastic every time they went to the butchers. She was very into all the wursts and whatnot and horrified her health-conscious father by happily demanding, "Fleisch, Papa, Fleisch," which does, in point of fact, sound a bit like she is demanding human sacrifice.
We think about this every time we sit down to make Shawn's family recipe for fleischkuechkle.
VEGANS MAY WISH TO AVERT THEIR EYES....
Image: My lovely wife Shawn filling meat pies, aka fleischkuechkle
So, even though we made a "small" batch, making these meat pockets take a full day of work. I bought all the supplies ahead of time on Saturday morning so that we could go into assembly line production by 10 am on Sunday morning. I am the dough whisperer in the house so I am in charge of rolling out the dough.
Image: blurry shot of dough being rolled out, no doubt because my hands were already shaking after having made nearly a hundred of these with very difficult to make thin enough dough...
Image: A row of meat filled doughy crescents ready to be fried.
Mason takes part in this production these days, but mostly as "entertainment." He knows that we're stuck in the kitchen for several hours, so he comes down and keeps us company. We have been talking him through how to make some of these, but he is really leery about all that raw meat (which is understandable,) and, of course, you can see from the above picture that my workspace isn't exactly expansive. But, he's very content to sit in the kitchen with us and tell us about games he's playing or books he's reading, and so that passes the time very nicely.
Of course, as a teenager, he always ready to help us EAT these grease bombs of meat pockets:
Image: A fried meat pie fresh out of the deep fat fryer... so greasy, so good.
After spending most of the day doing this, I ended up conking out in the bed bag chair while listening to a podcast. This is one of those things that we do once a year and I'm always glad to have done it, but I am likewise glad that we only do it once a year, you know?
We think about this every time we sit down to make Shawn's family recipe for fleischkuechkle.
VEGANS MAY WISH TO AVERT THEIR EYES....
Image: My lovely wife Shawn filling meat pies, aka fleischkuechkle
So, even though we made a "small" batch, making these meat pockets take a full day of work. I bought all the supplies ahead of time on Saturday morning so that we could go into assembly line production by 10 am on Sunday morning. I am the dough whisperer in the house so I am in charge of rolling out the dough.
Image: blurry shot of dough being rolled out, no doubt because my hands were already shaking after having made nearly a hundred of these with very difficult to make thin enough dough...
Image: A row of meat filled doughy crescents ready to be fried.
Mason takes part in this production these days, but mostly as "entertainment." He knows that we're stuck in the kitchen for several hours, so he comes down and keeps us company. We have been talking him through how to make some of these, but he is really leery about all that raw meat (which is understandable,) and, of course, you can see from the above picture that my workspace isn't exactly expansive. But, he's very content to sit in the kitchen with us and tell us about games he's playing or books he's reading, and so that passes the time very nicely.
Of course, as a teenager, he always ready to help us EAT these grease bombs of meat pockets:
Image: A fried meat pie fresh out of the deep fat fryer... so greasy, so good.
After spending most of the day doing this, I ended up conking out in the bed bag chair while listening to a podcast. This is one of those things that we do once a year and I'm always glad to have done it, but I am likewise glad that we only do it once a year, you know?
no subject
Date: 2021-03-22 02:46 pm (UTC)no subject
Date: 2021-03-22 03:01 pm (UTC)no subject
Date: 2021-03-22 03:54 pm (UTC)K.
no subject
Date: 2021-03-22 04:09 pm (UTC)no subject
Date: 2021-03-22 09:54 pm (UTC)no subject
Date: 2021-03-22 11:00 pm (UTC)I've been in the process of inventing, probably really re-inventing, vegan meat potstickers and vegan meat pierogis, but haven't taken the final step of, you know, actually making them.
P.