Dumplings-don't freak out

[OakLeaf]

By terrible, I guess i meant not appetizing, not necessarily unhealthy! At least in Austria there were good restaurants of all types of varieties. Yes, the food was rich and not what I would always eat at home, but it was good. I never care too much about what I eat on a bike tour or any vacation for that matter.
I am not sure where the best food was; Andalusia or Siena.

No, that's what I meant, too. We didn't get any food in Vienna that tasted good, aside from at the macrobiotic place. I'm just not a fan of Viennese tortes.

[shootingstar]

I'm just not a fan of Viennese tortes.

Ahhh, I have fond memories dearie's mother's homemade tortes. She did 6-layer hazelnut torte with coffee topping. It wasn't a frosting. Her layers were thin. She did alot of other different types of tortes. Filling in between should be thin, delicately made, etc.

His mother took cooking courses at some technical school and learned the science of baking. She made up all kinds of variations. Just incredible.

A properly made torte is not sweet cloying nor heavy in taste.

My partner is influenced by his mother's baking (she died a few yrs ago.). No, he doesn't make tortes but does make up desserts ..compotes, mousse and invents a whipping cream whipped with abit of white riesling wine. It's a great way to use up leftover white wine. His mother used to do this whipping cream variation.

Lovely.

[badger]

my mouth is watering just reading the posts in this thread.

It's been yonks since I've been in Austria, but what I remember the most is the lack of fresh vegetables (ok, vegetables, period), and the amazing desserts. And damn fine sausages. I also remember those liver dumpling consomme soups. I hate liver, but for whatever reason I loved those dumplings; it had a really nice after taste.

[OakLeaf]

None of the tortes I sampled were heavy or overly sweet.

I don't know, my mother and sister thought they were fantastic.

I just thought they were too dry. Like eating corrugated cardboard (no, they weren't tough, very delicate in fact, and the flavors were subtle and good; just the general texture and moisture level).

They all seemed to be the same way. Viennese style tortes my dad has made - and he's a pretty awesome amateur pastry chef - have come out the same way.

I just don't like them. I think objectively they were very well done.

[malkin]

Sounds yummy, looks yummy to me.

The next-to-last pic looks like everything is plated on top of red cabbage.

Maybe enjoying food is more about state of mind than state of food. That, and portion control.