u/cmdubya

Specifically schweineschnitzel.

Started off with thin cut boneless pork loin chops and pounded them thinner, salt & peppered, then dredged in flour, egg and panko (which I had run through a food processor to make it finer).

It was decent. There's plenty of room for improvement though. Not nearly as good as my local German restaurant, but a heckuva lot cheaper 😄

I want to find a better option for breading and figure out how they get the breading to puff away from the cutlet leaving it more airy.

Mine seemed more like Mexican milanesa than schnitzel.

Served it with red cabbage (out of a jar) and some fried potatoes (bratkartoffeln).

Cooked the potatoes in bacon fat, and they were delicious 🤤

Gravy was an easy cream dill gravy. It was decent as well.

Found this old BSR Red Mountain #3 at an antique mall.

It was pretty crusty looking when I got it.

After running it through my e-tank, it cleaned up quite nicely... but then I clearly saw the cooking surface 🫤

I've included a close-up of the area among the pics.

It feels like there's a dip in the metal like some of it is missing there, and it won't take seasoning like the rest of the pan does.

I'm tempted to do a light sanding on the area to see if the area looks good below it, but I'm hoping someone else has a less destructive idea.

Anyone have a different idea on how to handle it?

Pretty sure the one on the left is BSR, but the one on the right is completely unmarked except for a stamp of "504" near the outer edge on the bottom.

Only one I found online like it was listed as a vintage Danish manufacture. But who knows?

Thought I'd check here to get others' opinion. 🤔

I got hungry for some Greek food, and knew I had most of the components for souvlaki already on hand, so it was an easy choice for me 😄

I came across this little gem pan at an antique mall a couple months ago and out followed me home.

All I knew at the time , is that it looked **old**. 😄

I finally got around to restoring it this past weekend and it turned out pretty well I think!

I've looked for info online, trying to date it, and haven't had much luck finding much of anything on N.Waterman except that they made stuff in the mid to late 19th century.

Does anyone have a good site for information on the N.Waterman stuff? 🤔

I'd be interested in trying to narrow down the manufacturing date range if possible.

First time I've tried making rouladen, and I think they turned out really tasty!

Though I had a hard time finding a meat counter that was willing to slice the top round into ¼" slices 🤷‍♂️

The spätzle is from Maggi, the red cabbage was from Hengstenberg.

For the rouladen, I read recipes from Gerhild Fulson, Mimi Sheraton and Luisa Weiss, and used a bit of instruction from each to make mine. 😄

I'll be making it again in the future, as I've got enough to make about 10 more rolls in the freezer now.

This was a trial run, and I have some ideas what I'd like to try next time.