Fred The Pot, Rösrath(near Cologne), Germany

Fred_On_Tour Posted Dec 9, 2011, 1:52 pm	Hi, folks ! My name is Fred and I am a tiny dutch oven. Due to my size I am often used as a "cooking toy" to try out recipes like stews, hotpots and other kinds of mouth-watering dishes. I am keen on showing you various dishes served in different countries and regions all around the world. Let's get started ! P.s.: Please note that I will get damaged when you try to clean me in a dishwasher. Hot water and a scrubber is sufficient. Further details referring to dutch ovens can be found here: Dutch Oven Wiki
Fred_On_Tour Posted Dec 10, 2011, 11:36 am	Mission #001: Piled Pork ("Schichtfleisch" in german) Recipe: 500 gr pork neck, 200 gr bacon, 3 onions, 100 gr mold cheese (optional) and magic dust (recipe see below) Original (german only, sorry) Magic Dust Recipe
Fred_On_Tour Posted Dec 12, 2011, 10:58 am	Fred is on its way to the next mission.
Fred_On_Tour Posted Jan 5, 2012, 6:34 pm	Having passed the Christmas break at Bornheim Fred is now on his way to the next mission.
odenwälderin Posted Jan 7, 2012, 8:49 pm	Hi, Fred is now in Eberbach. A little town at the river Neckar. Heidelberg  is 30 km away.
odenwälderin Posted Jan 7, 2012, 9:08 pm	Tonight we will have a dinner with Fred: Rinderrouladen / Beef olive The ingredients: 2 beef-rouladen (sorry I cannot find the english word) salt, pepper, hot mustard, parsley, bacon, 1 carrot, onions and garlic, some red wine Seasoning the beef with salt and pepper on both sides. Spread some mustard on one side and put some bacon on this side. The cutted onions, garlic and parsley, too. Roll the beef like a big cigar and use foodsafe yarn to fix it. Now comes Fred´s big entrace: Fill in the beef in the Pot. Add some red wine and the carrot.  And some water. Light 10 pieces coal. Get 5 live coal on the top and 5 on the ground. After 1 1/2 hour it will be ready to eat. I serve the roulade with dumplings and red cabbage. I did my best to discribe Fred´s visit in english. And I hope that he enjoyed his visit.
Fred_On_Tour Posted Jan 8, 2012, 11:37 am	Fred is on its way to Bidingen.
Falkenstadl Posted Jan 11, 2012, 7:19 pm	Fred has arrived in Bidingen. Welcome! There was some activities, for Fred - sport (archery, pull-ups) - dart (bullseye!!) - meeting with the big friends - off road driving - fitting the new stand In the evening he was tired, so he went to bed. Good night Fred!
Falkenstadl Posted Jan 11, 2012, 7:42 pm	Today cooking with Fred. Because the acronym DO (for dutch oven) I named the meal DOpfpflanzerl ingredients: ground meat (beef) fresh egg white bread mashed in milk salt, pepper, chilipowder boiled egg filled with horseradish lard and bacon how to do: grease the pot with lard and put the bacon arond the potwall and on the bottom. Mix the meat with a fresh egg, salt, pepper, a little bit of chili and the mashed bread. Fill the pot to the half and put the filled, boiled egg in the middle. Fill up the pot and cover with a few stripes of bacon. Now close the pot and put three or four glowing coals under and three on the lid. After 50 minutes the coretemperature should be at 65-70°C and the meat is well done.
Falkenstadl Posted Jan 12, 2012, 7:48 am	Fred is on the way to his next mission at the eastsea in the north of germany. It was nice to meet you, have a good trip!
Guest Posted Jan 16, 2012, 6:59 pm	Actually Fred arrived me on Saturday, 01.15.12 in the early morning from south germany. This sunday (today) we gonna start to cook. Fred would serve deer goulash, called in german "Rehgulasch" with potatoes... some say "bambi goulash" it was a very young animal... delicious! You need: deer-goulash, salt, pepper, vanilla sugar, ham, wildly fond, creme fraiche, red wine, carnation, laurel, majoram, thyme, tomato paste, butter, onions and a bit of garlic, flour Lets start: prehead the oven and brown the meat hot. Then the tomato puree, the onions and bacon to enter along with the sugar and fry briefly. All this deglaze with red wine and spices to give, season lightly with salt and pepper. Fill up with wildly fond, let cook for about an hour. Then remove from heat and with creme fraiche, salt and pepper to taste and a buttery flake easily bind. Serve with potatoes and parsley. Serve with red cabbage also ... bon appetit Now... here are the pics
Guest Posted Jan 16, 2012, 7:12 pm	I also hope I can still do a little sightseeing with crazy little Freddy before I send it on to the other coast of Germany. The pictures are of course still posted
Fred_On_Tour Posted Jan 30, 2012, 9:47 am	Fred is on its way to the next mission.
Fred007 Posted Feb 7, 2012, 5:04 pm	I also made ​​layer meat because I simply do not have time for anything has remained more elaborate. Do not be evil because of the bad English, I have it easy by Google to translate Greetings from the North Sea Fred http://www.grillsportverein.de/forum/dutch-oven/fred-pott-schichtfleich-live-und-farbe-fertig-159549.html
Fred_On_Tour Posted Feb 8, 2012, 4:01 pm	Fred is on its way to the next mission. Potato Soup
Fred_On_Tour Posted Feb 27, 2012, 2:23 pm	Fred is on its to the next mission.
Grilly the Kid Posted Mar 19, 2012, 4:56 pm	Fred arrived today. He is very tired after the long journey. Now he sleeps in the belly of "the mother of all Do´s"  Regards Andreas
Grilly the Kid Posted Mar 23, 2012, 12:33 pm	Now its done. I made a Fishpie and on the pictures you can see the result. It was dilicious. Here in the North of Germany you often eat fish and for Fred it was something special. The next Stop ist Hamburg...
Fred_On_Tour Posted May 9, 2012, 12:34 pm	Fred is on its way to Hamburg.
Fred_On_Tour Posted May 9, 2012, 12:37 pm	Fred is on its way to Laufen.
Fred_On_Tour Posted May 9, 2012, 12:39 pm	Fred is on its way to Soest.
bensch Posted May 14, 2012, 11:25 am	Today Fred visits the Greenstone County!
Fred_On_Tour Posted Jun 15, 2012, 2:00 pm	Fred is on its way to the next mission.
bensch Posted Jun 19, 2012, 7:26 pm	Fred hast visited the BBQ-Piraten.de Offline Meeting  It was a nice Weekend but there are no Pictures because my Flashcard smoked up!
bensch Posted Jun 19, 2012, 8:16 pm	Fred in Lipperode Fred visited Lipperode and we cooked some stuffed peppers
SmoKinGSV Posted Jun 29, 2012, 8:53 pm	Welcome Fred, you are the first Dutch Oven, who trust me!  As this is also the first meal, which I prepare in a Do, I decided to cook something for beginners: Stuffing with slices of pork neck, onions, potates and bacon. In Germany we call it "Schichtfleisch". I dont know the expression in English... Here we can see Fred relaxing in my Designated Smoking Area! The ingredients, I described above plus Ingo Hollands rub "Code Greengrass" and a Chipotle. Salt is obligatory. Wow, it was hard to stiff all in Fred. Perhaps he is not so hungry today?  Starting the cooking procedure: It has been blubbering all the time and a good smell started to evolve. After 45 min, I decided to have a view into the pot. Yahooo, it smelled phantastic! Time for serving! Thank you Fred for giving me my first sense of achievement!!! Let me see, what we can jointly prepare tomorrow, before you are on tour again... Matthias
SmoKinGSV Posted Jun 30, 2012, 9:43 pm	Fred, hätte ich Dich heute erwartet, hätte ich Kuchen gemacht, Kuchen gemacht.... Germany, 3 pm - time for cake and coffee! Here some ingredients: Peach liquor,  40 g warm butter, vanilla and 40 g sugar stirring together with some lemon zest. Plus one egg and "you turn me right round, like a record, right...." 70 g flour and stirr again Some apple slices were added.... ... to the batter. Fred needed some butter inside. Filling Fred... ... and decorated with some apricots,. 45 min work time! Fred! Good Job!!! In the meantime, I prepared two Cappuchini! Here you are - perfect fit to the tea time! Stay tuned, Fred will have to do some more work today!
SmoKinGSV Posted Jun 30, 2012, 9:52 pm	Final countdown has been started for Fred! For the evening, Fred decided to spend some Macaronic and Cheese as sider for steak and salad. Bechamel was ordinary prepared and the Maccharoni were mixed in. My personal variation is to put in also some parsley. In the meantime, the gridle was heated to high temperature which is perfect for grilling sirloin steaks. The Mac'N'Cheese are lookin' good! Fred needed 30 minutes. Maceroni and Cheese - the main actor! And that fitted to the menu, perfectly! ...and the Molinari burns! Fred, thanks for the nice day! Tomorrow, we will have an excursion - hmmm, let me see, what will happen next...
srmaniac Posted Jul 6, 2012, 9:28 am	Yeehaw, after a long time of waiting Fred arrived my Castle in Gerderath/ Erkelenz. I´ll try to heat em up in the next two weeks, so that he can start his journey to his next mission! Best Wishes, Sascha
srmaniac Posted Jul 23, 2012, 9:49 am	Fire in the Pot ;-) Ok guys, here is a short report of Fred´s adventures at my home  At least i´ve made two dishes. One cabbage casserole and one delicious france apple tarté. Let´s see how it looks like: First strike: Cabbage casserole Setup: I´ve stacked some potato and cabbage slices and put some ground meat into the pot filled up with sour cream/ cream cheese mixture and cover it with Gouda cheese Fire´d up the little Fred Help!!!!!! I think i need something to drink!!! Now it´s better! Here´s the way it Goes: And the ready dish! It had been my first time with a Dutch Oven but it has been really great! Part 2: Now i am a Dutch SuperHero and i want to try my first tarté. Setup Filled inn the cake batter and put some apples into it after a while the apples look great! and we need to cover them with a nice topping and ready is the yummy apple tarté Little Fred, it was a honor to have you! I wish you all the best for the future, little mate! Best wishes, Sascha
srmaniac Posted Jul 23, 2012, 9:51 am	Now little Fred is on the road again for hix next mission in Dinslaken! Best wishes, Sascha
Fred_On_Tour Posted Aug 8, 2012, 3:37 pm	Fred has arrived in Dinslaken.
Fred_On_Tour Posted Aug 29, 2012, 12:47 pm	Fred had a stopover in Bochum.
Fred_On_Tour Posted Aug 29, 2012, 12:49 pm	Fred has arrived in Nordwalde.
nstyles Posted Sep 6, 2012, 7:10 pm	Fred is in Nordwalde. I made Penne all’arrabbiata.
Fred_On_Tour Posted Sep 17, 2012, 8:38 am	Fred had a stopover in Unterfranken.
Fred_On_Tour Posted Sep 17, 2012, 8:39 am	Fred has arrived in Sigmaringen.
mastersirbuana Posted Sep 27, 2012, 6:10 pm	Fred ....auf auf zum Schloß ( Sigmaringen )
mastersirbuana Posted Sep 28, 2012, 4:46 pm	Als Vorspeise gabs: Rindfleischeintopf mit Gemüse aus dem Garten:
mastersirbuana Posted Sep 28, 2012, 4:55 pm	Zum Hauptgang hat uns Fred überrascht: Flusskrebseier mit Speck und Herbstgauda überbacken, bunte Pfeffersauce, frische Bohnen, Grilltomate und Bamberger Hörnchen ( kleine Kartoffeln ).
mastersirbuana Posted Sep 28, 2012, 5:01 pm	Beim Dessert hat sich der Fred mächtig ins Zeug geschmissen : Kleines Käsküchle mit Zimt- Kirschen und Schlagsahne
mastersirbuana Posted Sep 28, 2012, 5:07 pm	Hier in Sigmaringen hat der Fred sich sehr wohl gefühlt, seine Mission ist erfüllt und kann wieder auf Achse gehen. Wir wünschen ihm weiter viel Spass und gute Reise  Grüssle master-sir-buana aus dem GSV- Forum
Fred_On_Tour Posted Oct 30, 2012, 12:07 pm	Fred has visited Neustadt am Ruebenberge.
Fred_On_Tour Posted Oct 30, 2012, 12:11 pm	Fred is on its way to the Markgräflerland
Storckracer Posted Nov 29, 2012, 6:36 pm	After screaming loudly for couple of weeks, I am ready for the next adventure...
Illu Posted Feb 9, 2013, 1:49 pm	Fred has arrived but before we started sightseeing or any trip, he wants to do something after his long flight. It was a self creation of the kitchen chef but it was delicious  See the pictures for your evidence. To complete his main mission, he has to stay a little bit longer and train
Illu Posted Mar 3, 2013, 11:12 am	On the second weekend Fred assisted in some Lentile Pot and he baked a small cake ... yummi
Illu Posted Mar 3, 2013, 11:15 am	Fred has visited the famous Shibuya crossing in Tokyo!
Illu Posted Mar 3, 2013, 11:17 am	And he was skiing at the Olympics ski area in Nagano Prefecture - Hakuba village
Illu Posted Mar 3, 2013, 11:21 am	Fred has been sent back to Germany ... the Japan post is quite expensive  (7800Yen as parcel to Germany) ... however, the show must go on!
FrankST Posted Mar 13, 2013, 8:14 am	Fred arrived in Schwabach on tuesday last week. Last weekend he accompanied me to a blacksmith course.
FrankST Posted Mar 13, 2013, 8:15 am	Last Saturday we had our first cooking-session with Fred. We made chicken breast with onionsauce and self made spätzle It was great.
FrankST Posted Mar 13, 2013, 8:24 am	Yesterday was our last evening with Fred. We made layer meat (Schichtfleisch). It was very tasty.
FrankST Posted Mar 13, 2013, 8:27 am	Fred give us much fun at our breakfast today. later i took Fred to a little Sightseeingtour through my Hometown. We had a good time with fred and we wish him a good journey.
Fred_On_Tour Posted May 22, 2013, 8:22 am	Fred is on its way
Fred_On_Tour Posted May 22, 2013, 8:26 am	Fred had a stop-over in Bad Vilbel
SmokejoeBBQ Posted May 30, 2013, 4:35 pm	Fred_On_Tour said: Fred had a stop-over in Bad Vilbel Now Fred has arrived Lauenburg. He makes a Sightseeintour in Lauenburg and than he rasted. Tomorrow we will cook some North-German meal with him.
Masklin Posted Jul 13, 2013, 8:32 am	Here in Erkelenz for a visit.
Fred_On_Tour Posted Jul 22, 2013, 12:28 pm	Fred at the "Bodensee"
Fred_On_Tour Posted Jul 22, 2013, 12:32 pm	Fred in Erkelenz, Germany
DonGeilo Posted Sep 25, 2013, 6:12 pm	When Fred The Pot was in Hamburg his first meal was a specialty from Northern Germany called Labskaus. Ingredients are mashed potatoes, corned beef, beetroot, onions and gerkins. It is served with herring and fried eggs. On his second day Fred made a Burger from the Cheese & Burger Society called The Atlanta: http://www.cheeseandburger.com/atlanta Tha next meal Fred made was a Tortillasagna which is a lasagna made with tortillas, a lot of cheese and sour cream, ground beef, a few vegetables and some spices. His last dish was an Apple Pie. Now Fred is on his way to Aachen, Germany.
dwarsligger Posted Oct 18, 2013, 4:13 pm	Fred just arrived from Aachen, bringing some nice gifts. Aachener Chocolate and some homemade Beef Jerky. Here are the pictures just after he arrived. I'll show Fred around in the "Wurster Land" Region.
dwarsligger Posted Oct 20, 2013, 10:03 pm	Today Fred went on a sight seeing toour in Bremerhaven. He had a look over the river Weser. The he visited the lookout platform of the Atlantic Sail City Hotel on an altitude of 86 meters.
dwarsligger Posted Oct 30, 2013, 6:12 pm	After a day of rest, I showed Fred our Region. The small Fisherharbour of Dorum-Neufeld. The Gate-Keeper at Naval Air Station Nordholz. Pipinsburg Then it was time to Cook, Fred wanted Desert, together with his Cousin, he made us Bratapfel. Now he is on his way to Edenkoben.
Tom Posted Nov 3, 2013, 11:27 am	Fred woke us this morning... He stands around 8 o’clock in front of our door together with a dripping wet postman. His friends were already there to welcome him. Fred had a lot of nice gifts from his previous host in his baggage. Thanks Victor fort that. It seems that we will have a great time the coming days. If the weather improves, we will go also for a sightseeing tour around our area. Best regards Tom
Tom Posted Nov 5, 2013, 8:37 pm	Fred is still on his way to new adventures here in the palatinate area. Today we made a tour to an old castle near by. The weather was fine and we had a wonderful afternoon before Fred start with his first task. A pure regional dish here is so called Liver dumpling with sauerkraut. I think therefore we got the name “krauts” outside Germany. ☺ First we start to make a dough out of minced liver and porc meet. Furthermore we ad watered bread roll, onions, parsley, egg, marjoram, p&s. We fill the dough into the DO and let space for the sauerkraut we prepared in the meantime by the use of Riesling. Fill up with dough and put it on the fire. After approx 1.5 h everything is ready. Fred was filled too good and had contact with the lid. Here our two servings, one cut an one full. It was a really good interpretation a regional dish with perfect taste.
Tom Posted Nov 8, 2013, 10:56 pm	Fred had more adventures around Edenkoben. He visited the victory monument and enjoyed the perfect view. In the late afternoon he had a completely new task. He made with his local friend his first ham pie. It’s an easy job if you know how. Take the same amount of minced pork meat and boiled ham, put parsley and chive to it, than flavour everything with P&S, coriander, nutmeg and a small class of local cognac. Make a homogenous filling out of it. Put some laurel leafs on the bottom of the dutch oven. This is only for optical reason for serving. Than put the bacon in and put the filling in. Close the bacon on top, close the lid and put the coals on. After approx 1.5 hours with 180°C the first goal is reached. Let it cool down for some hours (better over night) before you slice it. It is a perfect starter or in bigger portions a cold meal. The best is to serve it with a local red wine. Hope you enjoyed the visit of Fred in our area.
Tom Posted Nov 8, 2013, 10:58 pm	Fred is now on the way to his next host in Udenheim, Germany.
UdenheimBBQ Posted Nov 11, 2013, 11:49 am	Fred has just arrived in Udenheim. Made a quick visit to the Wineyards
PuMod Posted Dec 7, 2016, 1:18 pm	Wohoo! Juhuu! Der Nikolaus war da! :-)
Magosoph Posted Aug 1, 2017, 1:54 pm	Fred has just arrived in Alfter near Bonn and was used with Gulasch
xonox1 Posted Feb 3, 2018, 11:05 pm	Hi, after a really shipping disaster Fred finally arrived in Hoover, Alabama. Today i used him for what he is supposed to - creating a great taste! here some pics.
xonox1 Posted Feb 4, 2018, 5:14 pm	due to the bad weather today, just a short sightseeing tour with FRED
egrilla Posted Feb 5, 2018, 11:54 am	Fred in Actoin between Cologne and Bonn. It was snowing, so no outdoor trip
Sashman Posted Apr 4, 2018, 10:18 am	We enjoyed having Fred for a couple of days. He became a real family member! See here for details: Fred in Hürth
AlexBravo Posted Jun 2, 2018, 5:42 pm	[img]null[/img]Hey folks, Fred just arrived at my place in Rösrath near Cologne. Ill post later when food is ready Regards Alex

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