tag:blogger.com,1999:blog-5407783074290571587.post6426822553611233990..comments2024-02-14T14:04:43.435+01:00Comments on Martin in Broda: Sonntag &MartininBrodahttp://www.blogger.com/profile/13367467039848677931noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5407783074290571587.post-31568537145843302302015-05-27T00:11:37.362+02:002015-05-27T00:11:37.362+02:00@DirkNB Ja ich war auch überrascht, wie mal alles ...@DirkNB Ja ich war auch überrascht, wie mal alles funktioniert hat (vor allem wenn man so komplett unter-ambitioniert ist).MartininBrodahttps://www.blogger.com/profile/13367467039848677931noreply@blogger.comtag:blogger.com,1999:blog-5407783074290571587.post-67358045783938238362015-05-27T00:08:58.888+02:002015-05-27T00:08:58.888+02:00@naturgesetz Well, it was. You know it's a ver...@naturgesetz Well, it was. You know it's a very common German dish. There's only one “secret” - that not too little fat has simply to be very hot and it only needs a few minutes (and better a little rest in the oven thereafter); but I also have failed grandiose with this in the past here and then.<br /> <br />Hope you're doing fine.<br /><br />M.MartininBrodahttps://www.blogger.com/profile/13367467039848677931noreply@blogger.comtag:blogger.com,1999:blog-5407783074290571587.post-18342237087587965672015-05-16T03:11:36.430+02:002015-05-16T03:11:36.430+02:00It looks like a very tasty meal.
Somehow, I don&#...It looks like a very tasty meal.<br /><br />Somehow, I don't have the confidence to coat things like that. (I think it's called "breading," so those were breaded pork cutlets.) Anyway, whatever it's called, I always have the feeling that it's not quite right when I've finished coating whatever I'm going to cook. And then the coating sticks to the pan when I cook it.naturgesetzhttps://www.blogger.com/profile/15268507379933286863noreply@blogger.comtag:blogger.com,1999:blog-5407783074290571587.post-10888143907892021812015-05-15T15:46:35.545+02:002015-05-15T15:46:35.545+02:00Die guten alten Klassiker sind doch immer wieder l...Die guten alten Klassiker sind doch immer wieder lecker. Und es muss nicht immer Hollandaise sein, ein gebundener Gemüsefond, mit Butter aufmontiert und mit Ei legiert, tut es auch und ist gut. <br />Das Kotelett sieht auch recht prächtig aus. Optisch und von der Physis. Da greift man auch gern im kalten Zustand zu. :-)DirkNBhttp://herdnerd.denoreply@blogger.com