germerikan Posted December 6, 2011 Share Posted December 6, 2011 My mother-in-law was born and raised in Germany. I think she came to the states in the early 50's. Every time she comes for a visit she makes Rouladen. It absolutely melts in your mouth. Rouladen, potatos, gravy and red cabbage. Normally accompanied by a German beer bought just for the occasion. She'll be down for Christmas, can't wait. +1 Only original filled with pickle, onions, dab o mustard and fatback. See if you can get her to make Knödel (spoke knoedel ) the potatoe dumplings. That is the real deal!!! We love Rotkohl (red cabbage) in our house. Made with white wine and apples. If you can find one try a Kellerbier this is an unfiltered lager, usually very hops strong. Goes great with heavy meals!!! Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 6, 2011 Share Posted December 6, 2011 Mustard, bacon and onions in hers. I'll have to ask about the pickle ommission. May be a personal preference. Quote Link to comment Share on other sites More sharing options...
germerikan Posted December 6, 2011 Share Posted December 6, 2011 Probably a regional thing, the Father in law always used Fatback. Pickle is prety normal though I think.(Just asked my colleuges and they know them without, go figure. We are in Hannover) I just did some research and they are called "Nach Hausfrauen Art" sorta like "how the homemaker makes them". There are a lot of different recepts though. Try one with pickle, kosher dill works best. You could like it. What I do not like though is when they put in ground beef, not my cup o tea. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 6, 2011 Share Posted December 6, 2011 Try one with pickle, kosher dill works best. You could like it. What I do not like though is when they put in ground beef, not my cup o tea. Thanks, I'll put in my request, shouldn't be a problem getting it done. Sounds good. Quote Link to comment Share on other sites More sharing options...
germerikan Posted December 6, 2011 Share Posted December 6, 2011 Normaly the dill gets cut into quarters long wise not the whole pickle, but she could know this.[] Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 6, 2011 Share Posted December 6, 2011 I would think long thin flat pieces would roll up better. I'll defer to her better judgement! Quote Link to comment Share on other sites More sharing options...
volker Posted December 7, 2011 Share Posted December 7, 2011 My mother-in-law was born and raised in Germany. I think she came to the states in the early 50's. Every time she comes for a visit she makes Rouladen. It absolutely melts in your mouth. Rouladen, potatos, gravy and red cabbage. Normally accompanied by a German beer bought just for the occasion. She'll be down for Christmas, can't wait.cool,enjoy Rouladen in Texas......here in Lith. I just don't get the right beef ....since I don't speak the language its hard to explain to the butcher they don't know Rouladen around here.....I just have to print this pic and take to the butcher [] Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 7, 2011 Share Posted December 7, 2011 I think she uses thinly sliced flank steak. Quote Link to comment Share on other sites More sharing options...
germerikan Posted December 7, 2011 Share Posted December 7, 2011 Again different variations, there are pork, venison, beef and veal. Beef is normally top round or silverside you can also splurge and get round steak or rump steak. Any beef where you get a big ol piece works well since they are braised and then cooked slowly simmering in their succulent juices. nom nom nom Quote Link to comment Share on other sites More sharing options...
neo33 Posted December 13, 2011 Share Posted December 13, 2011 I had four McRib sandwitches yesterday, and boy are they deeeelicious! I cannot believe how good they taste. I want the McRib sandwitches again and again and again and again and again and again and again and again and again and again...I will trade my Klipsch speakers if I have to! Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted October 9, 2019 Share Posted October 9, 2019 I saw a sign at the local McDonalds that said the McRIb was back! What an exciting time to be alive! 1 Quote Link to comment Share on other sites More sharing options...
Max2 Posted October 9, 2019 Share Posted October 9, 2019 Bro in-law loves the McRib. I can honestly say I would rather lose my trigger finger to a rusty sod buster than to be holed up in a vehicle having to smell one while it was eaten. 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted October 9, 2019 Share Posted October 9, 2019 7 minutes ago, Max2 said: Bro in-law loves the McRib. I can honestly say I would rather lose my trigger finger to a rusty sod buster than to be holed up in a vehicle having to smell one while it was eaten. Aw come on ... mechanically separated meat formed into patties and smothered in high fructose corn syrup -- what’s not to love? Truth be told, i just get one for those tiny pieces of onion. I’m a sucker for diced onion. Quote Link to comment Share on other sites More sharing options...
Max2 Posted October 9, 2019 Share Posted October 9, 2019 11 hours ago, BigStewMan said: Aw come on ... mechanically separated meat formed into patties and smothered in high fructose corn syrup -- what’s not to love? Truth be told, i just get one for those tiny pieces of onion. I’m a sucker for diced onion. Just thinking about that Pork bits patty formed into a short rack of ribs makes me shiver. Oh and I will share that can of Sardines in mustard sauce with you, but even I have my limitations. 2 Quote Link to comment Share on other sites More sharing options...
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