tag:blogger.com,1999:blog-8944162518955964281.post3171101007479956528..comments2022-11-28T22:23:24.996+01:00Comments on Culina Historica: Vorversuch 2 (33 [160r, xxxiij] ein ſpiſe von bonen·/ // saure Bohnen) [25.08.2011] / First Tests 2 (33 [160r, xxxiij] ein ſpiſe von bonen·/ // sour beans) [25.08.2011]Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8944162518955964281.post-45082891993155510972011-09-28T08:21:24.242+02:002011-09-28T08:21:24.242+02:00Beim Produzenten der Bohnen im Glas ist ein Tippfe...Beim Produzenten der Bohnen im Glas ist ein Tippfehler aufgetreten. Er heißt "noliko", nicht "noriko".<br /><br />In the name of the producer of the beans in glass there is a tiping error. It should read "noliko" not "noriko".Andreas Klumpp M.A.https://www.blogger.com/profile/05044360365038214044noreply@blogger.comtag:blogger.com,1999:blog-8944162518955964281.post-27595384420728291132011-08-25T17:33:20.359+02:002011-08-25T17:33:20.359+02:00Well, the variant in the picture did not get yello...Well, the variant in the picture did not get yellow because I did not grind the saffron threads and therefore the couloring is not as intens. When you eat the dish you sometimes get a thread or two in your mouth and it results in a little taste explosion spreading on the tongue. I like this effect quite a lot. If the recipe does not mention to grind the saffron, I usually try it first with whole soaked or unsoaked threads.<br /> In the second try I ground it first, the dish got much more yellow and you could taste the saffron more directly. Both were very good.<br /> Usually I use smaller amounts of saffron in the first tries to get a first impression of taste and increase the use in later experiments. <br /> I would desribe the taste of weiss beer as having a hint of banana. It is a bit sweet cause of the top fermenting and a bit bitter of the hops and is usually unfiltered so it tastes a lot of yeast. Normaly I do not drink weiss beer, I do not like the banana hint. But in this dish in combination with the Bavarian veal sausage - which by the way is meant to be eaten with weiss beer as drink - it fitted very nice. The combination with the wine vinegar could be compared with a sweet malt vinegar.<br /> The draught on the otherhand is still a bit sweet but not as much as the other beer. It is low in alcohol and more subtle in taste. I put in a bit more cause otherwise you would not have thought that there is beer in it. As I made this test, I wanted to vary the spices a bit, too. I took more pepper and more caraway seed, so it became a lot sharper.Andreas Klumpp M.A.https://www.blogger.com/profile/05044360365038214044noreply@blogger.comtag:blogger.com,1999:blog-8944162518955964281.post-50873184888586631802011-08-25T16:48:23.857+02:002011-08-25T16:48:23.857+02:00Nice, the final product looks a bit like the one I...Nice, the final product looks a bit like the one I made but I used somewhat more of the saffron causing it t be bright yellow, although expensive I think the colour was important to the medieval/renaissance feast.<br /><br />What was your personal experience when it comes down to the taste of it all? How did you experience the differences in taste between the use of draught vs. wheat beer?Anonymousnoreply@blogger.com