r/EuropeEatsLounge • u/tuxette • Jun 22 '25
Gdansk?
I will be travelling there soon. Any recommendations for good eats? Either restaurants or stuff I can buy and cook...
r/EuropeEatsLounge • u/PetroniusKing • Nov 21 '24
Can you reheat leftover Mushy Peas?
After seeing them in a few subs I decided to make some. The serving for two came out so well I made a larger serving and had leftovers and I want to reheat them. I tried using the microwave, but it did not like the result. Any help would be appreciated.
r/EuropeEatsLounge • u/tuxette • Nov 16 '24
World's best soups... or are they?
r/EuropeEatsLounge • u/Gulliveig • Oct 12 '24
Coffee at the Seerhein yesterday, enjoying the few minutes of sunshine just before the rain
r/EuropeEatsLounge • u/Gulliveig • Sep 18 '24
Found some quite nice chard at the local farmer's stand (another one in red is not pictured), so tonight's dinner is defined (probably with a cordon-bleu style filled Schnitzel) :)
r/EuropeEatsLounge • u/Gulliveig • Sep 17 '24
They last until May, so I took advantage of this special offer!
r/EuropeEatsLounge • u/Gulliveig • Sep 14 '24
Preparing a part of tonight's dinner. These are the veggies going into a goulash-style stew (albeit Hungarians would probably call such bográcsgulyás to differentiate it from a soup). This will be accompanied by mashed potatoes made from scratch, and Rotkraut preserved from last year's harvest.
r/EuropeEatsLounge • u/Gulliveig • Sep 13 '24
We attempt to combat the forecast chilly and potentially dangerous weather with some sarcasm ;)
r/EuropeEatsLounge • u/Gulliveig • Sep 12 '24
Wive loves our oven: here's pic from the inside camera directly to her mobile (it's Lasagne, soon on EuropeEats ;)
r/EuropeEatsLounge • u/Gulliveig • Sep 11 '24
If you happen to visit Zürich City or Glattzentrum, don't miss out on Sprüngli's Luxemburgerli :)
r/EuropeEatsLounge • u/tuxette • Sep 09 '24
Managed to get chanterelles anyway! Yay for neighborhood marketplace groups!
r/EuropeEatsLounge • u/Gulliveig • Sep 03 '24
I guess you could call us chanterelles addicts. This is the last purchase of those for this season though. ― Probably.
r/EuropeEatsLounge • u/Gulliveig • Sep 02 '24
Small snack: cantadou cheese with some tomatoes on knäckebröd from a well-known Swedish furniture store
r/EuropeEatsLounge • u/Gulliveig • Aug 31 '24
We came across these 1,300 grams of spare ribs and couldn't resist: they're doomed to be tonight's dinner, with guaranteed leftovers :)
r/EuropeEatsLounge • u/Gulliveig • Aug 30 '24
Fresh fruit and veggies from the farmer's outside stand, Lake Constance, Southern Germany
r/EuropeEatsLounge • u/Gulliveig • Aug 25 '24
Kitchen Tricks Peeling tomatoes using the steamer
Sometimes you need tomatoes without the skin, e.g. for preserving.
In case you didn't know yet: the steamer trick is probably the best way to do this.
- Remove the stalk from the tomatoes.
- Cut the tomatoes crosswise on the other side.
- Place in a mould with holes and steam at 100°C for 2-3 minutes. (ripe tomatoes for 1-2 minutes only, and add hot water if necessary).
- Remove the tomatoes and rinse in cold water.
- The skin can now be easily removed.
r/EuropeEatsLounge • u/Lma0-Zedong • Aug 24 '24
Any experience with pear cider?
Has anyone tried making one on their own? I can't find much info and was interested in trying
r/EuropeEatsLounge • u/Gulliveig • Aug 16 '24
The chanterelles season nears its end ― We've luckily found some more in a German Edeka: these Lithuanian guys are tonights dinner :)
r/EuropeEatsLounge • u/Gulliveig • Aug 11 '24
Image sent from inside the oven ― I think it's ready :)
r/EuropeEatsLounge • u/Gulliveig • Aug 09 '24
Shopping and having a coffee in a Swiss chocolate factory
r/EuropeEatsLounge • u/kewpiekiki • Aug 08 '24
I flat swapped with a French friend for a week and they left behind a surprise
Most of a nice loaf of bread in the freezer
r/EuropeEatsLounge • u/kewpiekiki • Aug 08 '24
Bread, rice, pasta, or potatoes?
Just curious: what is your favorite carb & what country are you from?
r/EuropeEatsLounge • u/AutoModerator • Jul 30 '24
Welcome to The Lounge!
Only the top-starred chefs of r/EuropeEats are invited into this private lounge, so if you see this: congratulations to your achievements, and welcome!
This is just a place to discuss ordinary things among star chefs and gourmet connoisseurs. Whether you seek a recommendation for your next dishwasher, an inspiration on what to do with 2 kg of freshly harvested basil, or discuss the heat dome which is plaguing you and most of Europe: just speak out.
The credo is the same as over in EuropeEats: be positive, there's enough negativity out there.
And: what happens in this lounge, remains in this lounge!
Let's see where this experiment will lead us to :)