Recent comments in /f/food

redsterXVI t1_j6on86t wrote

I'm literally Swiss, born in Switzerland, grew up in Switzerland and lived in Switzerland almost all my life. Pretty sure I know cordon bleu (a Swiss dish) rather well.

But I never said this wasn't a cordon bleu. The two dishes are extremely similar, particularly in their modern forms. I just said it looks like flamenquin.

Cordon bleu isn't served sliced like this, flamenquin is. And cordon bleu isn't served with sauce, but flamenquin usually is.

0

TipsFromABellman OP t1_j6olcpc wrote

This was in Las Vegas , Nevada from a place called Wolf Down . Unfortunately they are gone now , bad location . They have other places in Canada . I took the picture on my patio . It was the last day they were open , so I got both and ate half of each that day and the other half the next day . I miss this place !

1

ZuniRegalia t1_j6ojzw9 wrote

I usually mix the "cranberry product" with fresh cranberries; 1:2 parts by volume, respectively.

Blitz berries, simmer/reduce everything in a pot for 10-15 min.

The tart cranberries balance really well with the insanely sweet "product."

3