Comments on: A Bavarian specialty: Obatzda

By: On vacation in Southern Bavaria, part 3 « AAR After Hours

On vacation in Southern Bavaria, part 3 « AAR After Hours — Wed, 03 Oct 2012 11:45:14 +0000

[...] food, if you want a cold snack I can only recommend Obazda, which I have blogged about before. For a warm meal my husband likes Schweinsbraten (roast pork) [...]

By: Rike

Rike — Mon, 18 Oct 2010 15:50:45 +0000

LinnieGayl,

I expect you could eat the radish with it all the ways you mention!

For the small red radishes, I just wash them, cut them into halves, salt them and have them along the Obatzda and bread. You could easily dip them, too.

For the big white radish, I cut it into very thin slices and prepare a dressing with cream, salt and pepper, and then have it like a side salad. But it’s also very nice just cut and heaped on a place – it’s served like this in beer gardens. It it’s served like this, you can put it on top of the spread on the bread.

As for the cottage cheese, I just looked it up at the English Wikipedia and the variety described there is just what I use.

By: Ellen AAR

Ellen AAR — Mon, 18 Oct 2010 13:01:53 +0000

Looks good. I may have to make this for Thanksgiving day.

A couple of years ago, I bought a kitchen scale that measures in ounces and grams. I love it! It makes measuring for cakes so much simpler that I haven’t gone back to my old measuring cup.

By: LinnieGayl

LinnieGayl — Mon, 18 Oct 2010 12:40:46 +0000

Thanks, Rike! This definitely looks like something I would enjoy. Just a couple questions. You say that radish goes very well with it. Would you dip radishes in the spread, or just eat them along with it? Or perhaps, slice them on top of bread spread with this?

Also, I seem to remember once before that what in the U.S. is called “cottage cheese” isn’t thought of as “cottage cheese” elsewhere.

I’ll have to look up the US gram equivalents, but will be making this.