I'll be tasting the real thing again come Feb. However I have a bad hankering for them now....so does anybody have any idea on what cheese in the US I should use to try to replicate the dish? Thanks much...soon come!
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I'll be tasting the real thing again come Feb. However I have a bad hankering for them now....so does anybody have any idea on what cheese in the US I should use to try to replicate the dish? Thanks much...soon come!
I tried to re-create the German Bar potatoes last week. Just bought some Irish potatoes from the Hilo, peal and cut medium thick. Fry in margarine for 1-2 minutes then add a little wata. Cover and cook for about 5-10 minutes. Uncover and add pepper, onion powder, garlic powder, and dried red peppers and a little more margarine. Fry and flip until both sides are nice and brown and then I added just a little cheese on top and flipped so the cheese can brown up. I used Kraft Habanero cheese but mozza will work too. Still not the same as German Bar but close enough. Kinda like trying the replicate Jamaican jerk chicken at home. I got it down pretty good but just not the same as sitting on the roadside eating authentic Negril jerk chicken.
I've enjoyed the German Bar in past trips including their ocean side location, their pizza and the best schnitzel I've ever had before or since. However, the "cheezy tates" last year should have been called "greasy mess of potatoes and cheese". Maybe an off night but they were not browned and swimming in oil that I assume was from the cheese. Definitely not anything I'd want to re-create. Their schnitzel wasn't up to the standard they previously set either. With so many other good places to choose from, we decided not to return. :(
Thanks for the tips brownsd54. I'm going to give it a try next week along with some schnitzel and a pepper cream gravy. Craig123, we hit them on a good day this past Feb. as both the tates and schnitzel were spot on. Wish me luck :)