#rollmops

[morethansalad]

Eggplant Rollmops (Vegan Pickled Herring Rollmops)

[markgraeflerin]

Hamburger Labskaus

#Hamburg #Labskaus #Rollmops #Spiegelei

[minischmidtblog]

// HAPPY ROLLIN‘ #2023 🎊 • www.minischmidt.de • #minischmidt #frohesneues #happynewyear #keeponrolling #hi2023 #minirollmops #rollmops #gabelroller #polymerclayfish #fimofood #myfimo #minifiziert #nichtessbar #kleinkünstler #miniaturkunst #berlin #neukölln (hier: Neukölln, Berlin, Germany) https://www.instagram.com/p/Cm4LveLsZ1S/?igshid=NGJjMDIxMWI=

[saberwitch]

trying to figure out who would be funniest to put the beachwear on if I had it and the obvious answer is Herring

she is just like...the least sultry of all my Norn ladies

she just wants to fish and drink beer

now the question: is it funny enough to spend money on?

hmmm

[doktorpfannkuchen]

🍽 source: Dr. Oetker Schulkochbuch für den Elektroherd (translation: Dr. Oetker school cook book for the electric stove) ➛ publisher: Ceres-Verlag Rudolf-August Oetker KG ➛ 16th Improved Edition 1969 ➛ Printed in Germany

[dramalets]

That tracks

[blackcatanna]

PSA: fresh spinach is really good!

I don't know why it's taken me so long to figure this out but maybe is because I only ever had it mixed with other leaves when fresh and then cooked or from frozen as an ingredient in other things... But yeah I got two bags of it during my last grocery order (it was on sale and I wanted to make green smoothies with my new blender) and am just adding it to everything! It doesn't have much flavour but it just feels FRESH and CRUNCHY but in a more delicate way than lettuce... You know?

[voidvannie]

𝐒𝐏𝐈𝐋𝐋 𝐘𝐎𝐔𝐑 𝐆𝐔𝐓𝐒

☄. *. ⋆ 𝐰𝐞𝐥𝐜𝐨𝐦𝐞 𝐭𝐨 𝐧𝐨𝐧𝐬𝐞𝐧𝐬𝐞 !

𝐧𝐨𝐧𝐬𝐞𝐬𝐞 𝐦𝐚𝐬𝐭𝐞𝐫𝐥𝐢𝐬𝐭 𝐦𝐚𝐢𝐧 𝐦𝐚𝐬𝐭𝐞𝐫𝐥𝐢𝐬𝐭

𝐢𝐧 𝐰𝐡𝐢𝐜𝐡 ｡｡｡ kaelyn takes part in a game of spill your guts alongside james corden and niall horan when she admits to liking hockey more than football.

ੈ✩ ━ ❪ feel free to send an any request of things you want to see in this series, or if you just want to share some thoughts about what your read! i would love that! ❫

"Welcome back, everybody!" James greets the audiance as he sat at the table with Kaelyn, Niall Horan and Ewan McGregor, "Let's take a look at the food that we have. We have salmon smoothie, beef tongue, bird saliva, herring rollmop, scorpion, fish head, hot sauce and finally, bull penis."

"Can I call my brother to come pick me up?" Kaelyn scrunches her nose up at the foods placed in front of her.

Everyone laughs, including the audiance.

"Do you always get your brother to pick you up from nasty things?" Niall laughs at the blonde to the right of him.

"Yes."

"So here's how it works, Ewan and I will be asking questions to Kaelyn and Niall, and vise versa." James explained how the game works. "Now, if someone on your team chooses not to answer their question, you both will have to eat the disgusting food. Have we got it?"

"Yes."

"Legally, and with the remind of my brother, I am required to tell you that I have a sever peanut allergy and I do not have my Epipen on me." Kaelyn informs everyone at the table.

"We made sure before we asked you on." James smirked at the blonde.

"I figured as much." She sighed.

"Niall, you're up first." James calls out the Irish man, "Niall, I am going to give you."

"Please don't do that. My acid reflex will freak out." Niall points to the hot sauce as James spins the trey around.

"Please, anything but the scorpion." Kaelyn whines, brushing her hair out of her face.

"The salmon smoothie.” The chunky pink drink stops in front of the two. “Here is your question. So if you answer the question you don’t have to eat. If you don’t answer the question, you both have to have a big glug of the salmon smoothie.”

“I don’t know what I’m more nervous about, the question or the smoothie.” Niall laughs.

James looks down at the flash card in his hands, “Well, I’ve just seen the question, I think it might be the question. Niall, who is your least favorite member of One Direction?”

“My Directioner heart can’t take it!” Kaelyn dramatically slaps a hand over her heart with a pout on her lips.

The audience screams out at the question while Niall gives off a nervous laugh.

Niall picks the drink off of the table, pushing it towards Kaelyn before sitting it back down as she reaches for it.

“Shit.” Niall laughs, “Um—,”

“As much as I hate this, I think you should drink.” Kaelyn reaches a hand out to touch Niall on the arm, “I am not your publicist. But I don’t know that you should.”

“Don’t think of your teammate, think of your life.” James tells the Irish singer.

“I think I might and just take the daily mail hit tomorrow, and throw out a crap answer.” Niall laughs, “I’m trying to help out Kaelyn.”

“I’ll drink it.” Kaelyn cringed at the thought of the thick substance as she used the green cloth to put around his neck.

“Are you gonna go salmon!”

“Yeah, for future life, yeah, I think I’ll go with this. Sorry, Kaelyn.” Niall picks up two glasses, handing one to the blonde next to him.

“Down the hatch!”

Kaelyn brings the cup up, tipping it but the drink is so thick that it doesn’t even move.

“Hang on, there you go.” James passed Niall a fork as Kaelyn grabs the one from next to her and dips it into the cup.

“No!” Kaelyn can’t help but to gag as she moves to spilt it out, reaching for the glass of water. “Oh, my gos! That’s just nasty!”

“It’s not so much of the taste, it’s the texture, it’s like having a salmon yogurt.” Niall explained the best he can.

“Right, so now is Kaelyn, you will ask your question to me.” James gestures to the singer. “Which would you like me and Ewan to have?”

“Hmm.” A smirk sets on her face as she looked at the question.

“Oh no. I don’t like the look on your face.” James laughs.

“I’m gonna give you guys the scorpion.” Kaelyn turned the table, the same smirk on her face, “James, name one artist you have turned down carpool karaoke.”

“How long have you got?” Niall laughs.

James picks the Scorpio up, “Cheers mate. Ewan, you question to Kaelyn.”

“I think I’m going for the tongue.”

“Fuck my life.”

The crowd and men at the table burst out laughing at the girl.

“Kaelyn, your brother is Joe Burrow, the quarterback for the Cincinnati Bengals, who is your actual favorite football team?”

The crowed ‘oohs’ as the blonde bows her head, shoulders shaking in silent laughter.

“Aren’t you on a plane to Cincinnati when you leave here?” Niall questioned.

“Yes.” She groaned before looking up, her face twisted if false confusion, “Truthfully, I watch football a lot less than other sports. I love supporting Joe, but my heart is, and will always be, a die hard hockey fan.”

“Hockey?”

“Yes, and not just any hockey team, the New Jersey Devils.” Kaelyn says before looking straight at the camera, “Jack Hughes, if you are watching this, slide into my DM’s. I promise, I’ll reply.” She winks.

“Shoot your shot, girl!” Everyone laughs as someone from the audience yells it out.

“I am!”

James laughed, clapping his hands. “Unfortunately, that is all we have time for today! Kaelyn, I want a thank you at your wedding in a couple of years whenever you married this hockey player you’re obsessed with! Jack Hughes, DM her please!”

[wolf-among-mechs]

Christmas, or the winter holidays if you so prefer, in Rasalhague is the sight of a rather peculiar tradition. A hallowed tradition brought from the original Scandinavian settlers from Terra. It starts in earnest on the 24th. It goes without saying that a smörgåsbord is part of the customary lunch and then subsequent meals for the next couple of days. But here it is called a Julbord. Or Yuletable if you will. The centrepiece is a ham that has been boiled and then glazed in mustard. Meatballs are next and fried prince sausage, a very small sausage. Beyond that, it varies from planet to planet and family to family. Depending largely on what is abundant and to agreed upon to be the tastiest. Potato casserole, rice pudding, ribs, hard and soft bread, cheeses, head cheese, pickled cucumbers, leg of lamb, and whatever game you can hunt on the planet. Fish has a traditional place. Lutfisk is considered a ceremonial component for good luck because almost nobody eats it. Herring is traditional, as with many Rasalhagian traditions. Eel holds a special place on the table, but its rarity ensures that very few families have access to it. Salmon and char are both common pieces as well. Here is when you note that influence of the Draconis Combine. Fish holds a high place in the Combine as well, which has led to a fair bit of cross-pollination from the many years of their rule. Maki and nigiri are both common on the Rasalhagian yuletable. But in many places, "Strömmaki" as it is known in Swedenese, which is a maki roll but using a herring instead is quite common. It is believed to have evolved from something once called rollmops which was some sort of herring roll.

Food talk aside. The strangest thing is that at three o'clock local time, they play an animated video from ancient Terra. It's high point being an anthropomorphic pantsless bird in a jungle attempting to photograph other birds whilst a voice in Swedish speaks over an incomprehensible English voice from the birdman. There is also a cartoon that follows the ancient terran legend of Santa's workshop with his elves making toys. Including painting chessboards with a chequered colour. A mouse man and his dog cuts down a Christmas tree only to find squirrels inside it who then cause mischief. Finally ending with a duet of an English voice and a dubbed voice in Swedish over it singing "When you wish upon a star".

This single short animated piece of media is one of the most hallowed and long-lived traditions within Rasalhague. The combine could not stamp it out. Underground transmissions, private recordings, and hidden Christmas gatherings ensured that it kept alive. The Ghost bears were more unsuccessful in trying to remove it from their Dominion. Finding that instead this tradition deepened familial and friendly bonds. To where spending time watching this piece of media on the 24th was a mark of being trothkin.

And from this also comes the traditional Rasalhagian winter holiday greeting.

Swedenese: Från minasan till minasan, totemo god yule

Swedish: Från oss alla till er alla, en riktigt god jul.

English: From all of us to all of you a very merry Christmas.

[dramalets]

My four cats. Arthur, Rollmop (Rolly), Tizer & Tango.

Rolly and Tango have a brain each. Tizer and Arthur share one brain cell.

[flowersandbirdsflyingfree]

Cooking with a Vintage Cookbook: Starring Primis Edward Richtofen

You were on your adventures shopping online until you came across a 1960s cookbook. It was none other than Dr.Oetker’s German Home Cooking! Maybe this could be a fun Friday night?

Edward was quite intrigued! But he was being a little stuck up about the intro. “Dr. Oekter was a chemist who was dedicated to bettering- Oh, please. ‘Dr.Oetker was a chemist.’ Und Dr.Pepper was a nuclear physicist!”

You both paged through the book to find some sort of recipe to work on. You named aloud the recipes you were most curious about. Maybe some simple spätzle? “Nein, not tonight.” Irish Stew? “That’s in a German cookbook?” And… what the heck is rollmops?! “AAAAAGH THAT’S DISGUSTING!” Clearly, this book is dated…

It was decided on dessert instead of dinner because A) You’ve already him with the best sauerbraten he’s ever had, so there’s no need to try another recipe B) He has a slight sweet tooth and C) Some of them were culinary disasters!!!! (Not the German potato salad, that’s getting bookmarked for Sunday) You both eagerly nodded to baumkuchen

As the radio sang in the background, you both got to work right away. You knew he loved a challenge when it comes to any science, but you felt a bit of pressure to not mess up. In Edward’s words, “Baking is a science! A chemistry, in fact. So everything must be as precise as possible.”

Ok so this cake isn’t the simplest to make, but it was worth all the effort! You each took turns between preparing the batter to layering with jam. He looked so cute eyeing each measurement to be exact as much as possible. When his arms grew tired during stirring, you took over. It was a lot of work considering you used a springform pan and a lot of patience to bake each layer. In between the final moments of baking time, you both waltz about to whatever song was on the radio. Nothing was more tender than having your foreheads touch with loving gaze (until you had to wipe some flour off his nose).

In the end, it was absolutely delicious! You both served each other a slice and shared it outside on the porch with cups of tea and a sunset. Edward loved the cake and was satisfied to share this domestic bliss with you. You managed to have this special talent to make him enjoy being in the moment. If he wasn’t spending majority of his life worrying about the future, he ruminated about his shameful past.

But, you changed everything. You taught him to be in the present moment. There is no need to rush or let your mind wander to overthinking territory. It’s never too late to simply be. Just being able to find comfort in the little things of life with you makes all the difference in the world to him

[karin-in-action]

Welches Bundesland hat die beste Spezialität?

Um diese Frage zu beantworten, werde ich mehrere Umfragen durchführen, in der jeweils zwei Bundesländer mit für sie repräsentativen Spezialitäten gegeneinander antreten werden.

Die Teilnehmer des Wettbewerbs sind:

Baden-Württemberg: Käsespätzle

Bayern: Weißwurst mit Brezel und süßem Senf

Berlin: Currywurst

Brandenburg: Spreewälder Gewürzgurken

Bremen: Kohl und Pinkel (Grützwurst)

Hamburg: Labskaus

Hessen: Handkäs mit Musik

Mecklenburg-Vorpommern: Rollmops

Niedersachsen: Knipp (Grützwurst)

Nordrhein-Westfalen: Rheinischer Sauerbraten

Rheinland-Pfalz: Pfälzer Saumagen

Saarland: Dibbelabbes

Sachsen: Leipziger Allerlei

Sachsen-Anhalt: Bötel mit Lehm und Stroh (Eisbein mit Erbspürree und Sauerkraut)

Schleswig-Holstein: Kieler Sprotten

Thüringen: Thüringer Rostbratwurst

[julie-su]

Giggling to myself imagining Julie-Su eating various preserved meats, and Knuckles is just cringing inwardly at the visuals and the smells. He would not be able to handle rollmop, or any kind of liver-in-aspic. She... Has been eating preserved meat since she was small. He's been surviving off of fresh produce. He can't -handle- the first whiff he gets XD

[saberwitch]

my girl Herring is maybe not quite as photogenic as some of her sisters but she's out here living her best life

[emblematicemblazer]

World building and theories of Engage

The Dishes of Firene

The offerings of Firene in Cafe Terrace have a French theme.  They are all made from ingredients found in the kingdom and demonstrate their self sufficiency. Many of the dishes are based on dishes famous in certain regions or they have regional variations. In Louis' support with Pandreo he mentions that his home region is famous for grape pastries and Jean in his support with Celine talks about his home region's infamous tea. There are peasant dishes which can be made quickly and cheaply as well as luxury recipes. There are also dishes that can use up food that is out of season or stale, it seems that the Firenze do not like to waste nature's bounty. The season ingredients are harvested is important with dishes to represent each season. The Firenze loves buttery rich dishes and bread based recipes are a staple meal item. Potato, onions and wheat are the three most common ingredients. The Firenze also have a gastronomic culture of dining out whether it be from snack stalls, picnics,  restaurants or something light in a tea room. 

Onion soup - This dish is inspired by 'French Onion soup' and seems to be a peasant dish. Normally the onions are caramelised to differentiate it from the English version.

Bean and Veggie Consomme - A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. The origins of consomme fits with the Firenze appreciation of aesthetical beauty. Louis XIV of France is said to have been responsible for the invention of consommé when he ordered his chef to create a soup so clear that he could see his kingly reflection in it.

Minced meat dumplings - This dish is inspired by 'quenelles' which are crammed meat with breadcrumbs with a light egg binding made into an egg shape then cooked.

Potato soup - This dish is inspired by 'vichyssoise' which was a French staple. The dish is a cheap dish, simple to make and enjoyed by the peasantry.

White sausage - This dish is inspired by 'boudin blanc'. In times of war and famine and people had to make do with whatever they had, found In blanc was a popular way of using all cuts of meats and leftovers.

Salted meat stew - This dish is inspired by Pot-au-feu (fire in the pot). This dish is a household staple, (pot in the fire).  In your commonfolk household a large earthenware pot would be suspended by a hook over a hearth. In the morning the ingredients would be torn in and left to slowly cook. At lunch time the meat and vegetables would be eaten. The rest of the broth would be left to bubble over the fire and then served as a thick soup for dinner.

Cream Croquette - This is based on 'French Croquettes'. Croquette is derived from croquer, which means 'to crunch'. It was a way for using leftovers as a tasty snack or light meal. French king Louis XIV, made a more extravagant version using ingredients such as truffles, sweetbreads, and cream cheese.

Smoked freshwater eel - This dish is inspired by the eel caught in the Loire river. Traditionally eel dishes from this region were cooked or stewed in wine. Fisherman would eat eel as a quick, cheap and filling dish. Smoking is used to add flavour and preserve the fish. 

Pickled herring rolls - This dish is inspired by 'pickled herring rollmops', a popular Northern European dish. Pickling is another way of preserving food so that it can be eaten out of season. The rolls can be filled with any local ingredients. 

Deep fried carp - This dish is inspired by 'Sundgau fried carp', a local specialty with a famous tasting route. I can imagine this being a regional specialty which is famous throughout Firene. 

Apple pie - This dish is inspired by Tarte aux Pommes. It is a simple, industry dish of Apple slices under a buttery crust. The more indulgent version, 'Tart Normande', is smothered with a thick layer of cream. 

Pickled cabbage - This dish is inspired by 'choucroute garnie' (garnished sauerkraut), which is basically fermented cabbage. It is a specialty in the Alsace region of France. I can imagine a region in Firene where this would be a popular accompaniment to heavy meats. 

Potato pancakes - This dish is inspired by pommes paillasson ('doormat potatoes') also known as darphan pommes. The name comes from the shredded potato resembling a straw mat. In medieval times this was a dish eaten by farmers.

Steamed dango. There is the Japanese version of steamed dango that is made with rice flour and glutinous rice flour made into little dough balls and placed on a skewer. The description of the dish sounds like it is inspired by 'Brioche' (to knead and stir)rather than Japanese steamed dango. In France each region has their version of the recipe. I can imagine this would be true in Firene.  

Onion quiche - This dish is inspired by 'quiche Lorraine' which is a local delicacy in the Lorraine region of France. Purists believe that the addition of certain ingredients do not create a true quiche Lorraine. I can imagine there being debate about what makes a true Onion quiche and what additions are acceptable.

Apple and Cheese Toasties - This dish is inspired by 'French toast'. In France it is called 'pain perdu' which means 'lost bread' because it is a way to use stale bread.

Peach cake - This dish is inspired by peach Moelleux (soft). It is an easy to create cake that is satisfyingly gooey.

Caramel nut cake - This dish demonstrates the Firenze love of everything rich and buttery. It is based on a recipe from the Aveyron region of Southern France. The walnuts are roasted with caramel, and the cake is topped with a light, icing sugar meringue.

Syrup simmered berries - This dish is inspired by 'compote' which means 'stewed fruit'.  It is easy to prepare, made from inexpensive ingredients and contains no dairy products. It was believed that  fruit cooked in sugar syrup balanced the effects of humidity on the body.

Jelly doughnuts - This dish is inspired by 'Beignet' ('bump'). They can vary in shape, the flour used for the dough, and the filling. 

Emporer's mess - This dish is inspired by 'Kaiserschmarrn' ('Emperor's Mess') and it is a lightly sweetened pancake that takes its name from the Austrian emperor Kaiser Franz Joseph I. 

Omelette - Once again this dish demonstrates the Firenze love for local specialties. This dish is inspired by 'Provençal omelette'. The omelette is filled with ingredients that represent the region. 

Crepe pizza - This dish is based on French savoury crepes. With Firene being nature and season oriented, I like the idea that the Firenze have traditions surrounding the making of crepes like the French Dom In France Pope Gélase I distributed crepes to pilgrims and The tradition kept going and became known as Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring. I can imagine the Firenze having dishes that represent the changing of the seasons. The colour and shape of crepes is meant to symbolise the sun after winter and using the wheat of the previous harvest is meant to bring good luck for the next harvest. If you flip a good coin while cooking the crepe it is meant to bring good fortune. We know that the Firenze have many little folk tales and superstitions from Celine's supports with Alear. It is not unreasonable to assume that similar tales apply to food. In a pastoral country, Harvest would be a very important time of year.

Steak fries - This dish is inspired by French fries. A quick, cheap hearty meal.

Grape pastry - This is mentioned as the specialty of Louis's home town. I wonder if this is based on grape clafoutis made with a golden variety of grapes from the little town of Moissac, in the south-west of France known as 'Chasselas de Moissac'.

Tea rooms and folk food stalls (snack stalls) are shown to be popular in Firene by many of Celine and Chloe's support conversations. From Chloe's support conversations we learn that the nobility can have a snobby attitude to some local delicacies. 

[blackcatanna]

Was feeling emotionally tumultuous last night but managed to fix myself with a jar of pickled herring and Portrait of a Lady on Fire (squeezed out some good tears)!