Effectivement LM, la Flammekueche c'est une spécialité d'Alsace/Lorraine. Même si, en Allemagne aussi ça se fait, de l'autre coté de la frontière. Les influences des uns et des autres ...

Et pour vous faire rêver, vendredi, encore un repas ! Un ragoût, avec comme originalité qu'il a des olives. Ce soir (dimanche), on va le faire réchauffer, ça sera encore meilleur !
(Avec un Saint Chignan ou un Cahors, c'est du rouge, mais le conseil facile)



Actually LM, Flammekueche is a specialty of Alsace / Lorraine. Even if, in Germany too, it is done on the other side of the border. The influences of each other ...

And to make you dream, Friday, another meal! A stew, with as originality as it has olives. This evening (Sunday), we will make it heated (?), it will be even better!
(With Saint Chignan or Cahors, it's red, but the easy advice)

I'll try one, too, please, stefada.
I never saw that many olives in a hot dish
I assume you have put other things in the pot besides olives
Yes, I had my very first flammkuche in Berlin in 2012 at
the Deutsche Historisches Museum's restaurant
The second one was a frozen one from Lidl

BladeD, ton assiette est servie !

little mermaid, si il y a autant d'olives c'est d'une part qu'elles flottent sur la photo, mais surtout qu'on adore ça avec Saphir12 !
Dans l'assiette, on peut voir la viande de porc tendre à souhait, les pomme de terre, les carottes, les champignons, oignons et lardons.
A noter que si tu veux essayer avec des olives, il faut les mettre à la fin, pour ne pas qu'elles se désagrègent.



BladeD, your plate is served!

little mermaid, if there are so many olives it is on the one hand that they float on the picture, but especially that we adore that with Saphir12!
On the plate, you can see really tender pork, potatoes, carrots, mushrooms, onions and bacon.
Note that if you want to try with olives, you have to put them in the end, so that they do not disintegrate.




Vous pouvez voir que Louloup n'était pas du tout intéressé ...



You can see that Louloup was not interested at all...

Good Morning Base Campers!
Business
n/a
Chit-chat
Changing into DST two weeks before the EU does
must give the USA a mighty advantage in power savings, BladeD
Perhaps the EU should take the issue to the WTO
And the case may grow as I understand the EU may do away with DST altogether
- how or when is still unclear .... as are most things except for the curvature limitations of cucumbers
There has been an internet trial referendum that indicates that many prefer to live in perpetual DST
which for us Northeners would mean
fumbling around in darkness until .... I don't even want to think about it
stefada, I'm still trying to goad my brain's taste center towards giving me an answer
as to how I would like hot olives in earnest - Louloup doesn't

No, olives were never part of Danish food.
See, we don't grow olives and historically people eat what grows and lives locally, I think.
As we have become travellers, we taste new foods,
and some we like so much that we begin eating them as part of our usual menus
- say pizza
and I like olives cold in salads and hot on pizzas.
I would never cook a duck with olives, not because of the olives, but because of the duck
which is not the fault of the duck, but I do not eat poultry except for chicken breast.

In Denmark a duck is roasted with dried prunes and maybe apples for a typical Christmas dinner