Guess That Austrian ‘Pastry’

Post by blogger | January 18, 2011      

After a ski tour we ended up at a place famous for these gigantic slabs. Of course most of you know what this iconic item is! Along with naming the mysterious nutrient, please share about the largest one you’ve ever eaten. We want to know, though we might not want to know the details.

What gastronomic journey is Lou about to embark on, and does he have the right drugs to treat the symptoms?

What gastronomic epic is Lou about to embark on, and does he have the right drugs to treat the symptoms?

In all seriousness, the idea this past Sunday was a family outing. Kuhmesser is a small mountain to the northeast of Innsbruck, on the other side of the Inn valley. While the mountain is just a quick jog, the nearby gasthaus makes up for it by serving the gigantic you-know-what. So fun was had by all.

Corn snow in January, Innsbruck  and Alps in background.

That's me on corn snow in January, Innsbruck and Alps in background. This view of Innsbruck is super interesting, as it's the first time I've seen how really large that city is, and how the Inn Valley is becoming one continuous development.

Innsbruck backcountry skiing.

Everyone wants to get their shot taken with Manfred. Kuhmesser in background, a nice little corn snow run before lunch.

The father son team that brought you the Dynafit binding.

The father son team that brought you the Dynafit binding, Manfred and Fritz Barthel. They just skied that peak on the bindings they invented and which revolutionized ski touring, pretty cool when you think about it.

Peter on Kuhmesser, Austrian backcountry skiing.

Family friend Peter was also along, plenty for all!

Why is Fritz smiling?

Why is Fritz smiling? Is it the corn snow, or does he know what treats are in store at the gasthaus just below? Or is he just laughing because he knows I'm going to eat something gigantic and pay for it later? Come to think of it, his laugh while I was taking this photo was sort of an evil cackle, so I'll bet he already had something up his sleeve in terms of a joke on the innocent American.


21 Responses to “Guess That Austrian ‘Pastry’”

  1. Glenn Sliva January 18th, 2011 10:12 am

    Schnetzel- and it depends on the grease and the temperature of it while frying. Good though. Please post pictures of the Beers consumed in washing it down. Frauleins as well. Just kidding. Stay safe.

  2. Lou January 18th, 2011 10:19 am

    Eating that schnitzel was probably the most dangerous thing I’ve done since Denali, and having an Avalung didn’t help one bit.

  3. Eurob January 18th, 2011 10:32 am

    That is one hell of a schnitzel. Did you down it entirely? Unfortunately more often than not you’ll get the “bigger is better” mindset as opposed to top notch quality meat. That’s why schnitzel is also called “crumb rag” (literal translation).

  4. Lou January 18th, 2011 10:33 am

    Eurob, in all honesty, I did all but about 3 square centimeters. I ran out of beer. The things are huge, they practically drag on the floor when they serve them.

  5. AndyC January 18th, 2011 10:45 am

    My favorite food when I lived in Austria and Germany 1952-1960.

  6. Scott January 18th, 2011 11:36 am

    I’m curious as to whether it was genuine Wienerschnitzel (veal) or simply Schnitzel Wiener Art (pork). In either case, I’ve only had one half that size. And mine usually came with Pommes.

  7. Daniel Dunn January 18th, 2011 6:29 pm

    love the schnitzel in Austria, traditional Sunday family meal, I thought it was alway pork

  8. skian January 19th, 2011 12:29 am

    That is Awesome!

  9. Eurob January 19th, 2011 3:11 am

    Scott: most likely pork, i have never seen a veal schnitzel this big in my entire life. Also it would probably cost more than €20, there’s a huge difference in cost of raw material …

  10. Verbier61 January 19th, 2011 5:32 am

    if you eat it in italy, it would be called cotoletta alla milanese, or orecchia di elefante (elephant’s ear). It has been debated for a long time whether Wienerschnitzel is older than cotoletta alla milanese, or vice-versa…

  11. Jason January 19th, 2011 12:58 pm

    so, did you need pepto?

  12. canwilf January 19th, 2011 2:36 pm

    “famous for these gigantic slabs.”

    Probably OK to eat unless it triggers any persistent weak instabilities in your digestive tract.

  13. Lou January 19th, 2011 4:16 pm

    More than a Pepto, how about a quart of Milk of Magnesia?

    Just landed in Chicago, heading for Salt Lake City! Having a Bud Light to celebrate.

  14. Munichchick January 19th, 2011 6:27 pm

    Ahhh! Schnitzl after a nice Ski tour. That is perfection. Now I am really home sick. Schnitzel can be made with veal or pork. You will find it both ways around Bavaria and Austria. My Mom makes it with pork. I am born and raised in Munich and used to belong to the German Alpenverein Sektion Oberland and my Onkel Sigi was with the Bergwacht (Mountain Rescue Team) on the Alpspitz above Garmisch, Bavaria. All your pix bring back very fond memories. Now I am in Southern California missing the Alps and Back Country skiing. Lost 2 friends to a Avalanche and have not been on a ski tour for many years but would really like to get back into it.
    I miss it so much.

  15. Tito January 20th, 2011 5:02 am

    Wienerschnitzel… with a mountain of frenchfries and some tartarsauce… you could feed an army with how much you get in the restaurant on Möltall.

  16. Silas Wild January 20th, 2011 1:09 pm

    Schnitzel is the Big Mac of Austria. I see you asked that yours be Supersized, as well as your Euro Coca Cola, ie beer.

  17. Njord January 20th, 2011 2:26 pm

    Wiener Schnitzel (any style and can also be made out of chicken) “appears” to be big because it gets pounded thin with a hammer… the meat portion of the really “big” Schnitzels are actually quite thin!


  18. Njord January 20th, 2011 2:29 pm

    @Munichchick: There is nothing finer than an afternoon of Weissbier on the top of the Alpspitze (or Zugspitze) after a morning of deep Garmisch Pulverschnee!


  19. Munichchick January 20th, 2011 5:27 pm

    Njord – I could not agree more!!!!! And you are correct the meat always gets hammered and the meat is thin. My Mom bought me one of those meat hammers so she can make Wiener Schnitzel at our house in California when she visits. All my friends and family are already waiting for her next visit and a Schnitzel feast at our house. She makes it with a tasty Kartoffelsalad = Potatosalad German style made with apple vinegar, oil, salt and pepper, onions and small cut German pickels. You also have to squeeze Lemon over your Schnitzel. Oh and a Beer of course. Never had any stomach problems after eating this. Gilt yes.

  20. Njord January 21st, 2011 10:04 am

    …we must have the same mom!

    (although mine came from Rosenheim)

  21. Munichchick January 21st, 2011 10:39 am

    … must be my Brother from another Mother!
    Mine is from Immenstadt, Algäu (yes- she also makes tasty Allgäuer Spätzle)and later moved to Munich to be with my Dad who is Munich born. I was born and raised in Munich but spent most weekends in the local mountains.

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