r/Switzerland • u/Exterminans91 • 2d ago
Food Competition
I try to do my part in community.
As I was cooking some time in a Kids camp and we as chefs allways tried to create over-the-top-not-normal-camp-food, I searched for the best Picture I can find.
Who would have thought that it will be a "Riis-Casimir" we cooked for the kids when they were on a hike.
We as the kitchen crew, drove to somewhere along their hiking trail and cooked everything open air to serve the kids. No sloppy sandwiches or whatever unhealthy snack.
Instead they got a nice Riis Casimir and we got an awesome view and a lot of happy kids.
(I actually don't really like Riis Casimir, but still it is a childhood memory, every swiss-kid should have.)
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u/KikiManjaro Zürich 2d ago
Eis vo de achlimmste gricht, find ich persönlich.
Has bimene kolleg deheime gha zum zmittag. Nie meh.
Er het gseit, es git riis mit the cörry und poulet. Ah nice, curry hani gern. Dänn dä schock vo mim läbe gha.
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u/Acrobatic-Gas3422 2d ago
Bünzlis ide kommentarspalte werded plötzlich zu curry experte wenns drum gaht riz casimir z hate bro du bisch ned krass wel 3 gwürz meh im regal hesch und dis „authentische“ curry schmeckt safe au arsch
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u/Fabulous-Today9969 2d ago
Riis casimir absolute albtroum vo mir als chind und mire meinig nach ghört de zrügg id 60er zum gelatine salat
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u/Exterminans91 2d ago
Stimm ich dir zue. Wobii das wo mir kochet hend scho nöd sehr vill mitem "alte" riiz casimir ztue het. Mer hend alles früschi zuetate gnoh, kei büchs uufgmacht. S chuchibudget hend mer jedes lager um öppe 50% überzoge will mir kei scheiss hend welle choche. Aber isch es Lager gsii wo vo de chile zahlt isch und die hend ja de chöhle.
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u/FailerOnBoard Zürich 2d ago
S chuchibudget hend mer jedes lager um öppe 50% überzoge
lagerleitig muess dich liebe ;)
ich stimmder scho zue, dassmer muen luege, dass d qualtität vom esse muen stimme, abr 50% isch ja arg vill? ussert lagerleitig hett uusnahmslos immer tüüf budgetiert?
wennd vegi chochsch isch 8chf/person und tag voll okay, bi fleisch so 10.
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u/Exterminans91 2d ago
Ja mit de Leiter hend mir en sehr schöni Hass-Liebi gha. ;)
Nei es isch alles super gsii, mer hend nie diskussione gha wegem geld. Ich han schlussendlich d rechnige abgeh und immer alles zahlt becho. (OK, d Chile het au gnueg geld für das und isch nie es problem gsii.)
Sehr vill hend mir au dur sponsoring erreicht. Mir hend immer Stedy, Rivella, Emmi, Migros, Coop, Volg, Pastaimporteur, Metzger und Gmüesler um Sponsoring bette und i de Summe mind. 2000CHF becho ah Ware oder Geld.Mit dene 8-10 CHF stimm ich dir zue, das mag lange wenn d eifach nur "Lager-Frass" machsch. Mir hend aber immer welle chli wiiter goh und de chind au zeige das mer imene Lager au guet chan ässe.
Ich persönlich bin als chind i villne Lager gsii, und leider isch s ässe immer das gsii wo mir am schlechtiste in erinnerig blibe isch. Das hend mir bi de chliine uf kein fall welle.
Userdem essed vill chind scho diheime en riise scheiss, denn chönds wenigstens mal 1 wuche im jahr richtig guet und gsund ässe.1
u/Fuchur0n 1d ago
50% überzoge isch jo crazy. Wo ig Lagerleitig gsi bi vor ebbe 3 Johr isch d Chuchi immer wiit unter em Budget vo 10 CHF pro Nase und Tag gsi und die hend immer früsches Züg gchocht. Eif recht wenig Fleisch und de isch das easy gange.
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u/Eldan985 2d ago
Und I jedem Lager i de schuel hett's das mindeschtens eimol geh. Und I de Pfadi, ständig.
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u/Exterminans91 2d ago
Ich han 5 Jahr i dem Lager kochet und mir hends tatsächlich nur i eim Jahr gmacht.
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u/Doldenbluetler 2d ago
Das isch offebar en heisse Nimm, aber Riz Casimir isch sehr fein. Das wird eifach nur ghasst, will s grad trendig isch, s z hasse. Wie Pizza Hawaii.
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u/No_Welder7908 2d ago
Swiss takes on foreign dishes are so unintentionally hilarious.
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u/Extra_Veterinarian_9 2d ago
Well to be fair, this dish was inventend in the 1950 where these canned fruits where in every cookbook. There are so many weitd receipes from this decade.
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u/No-Plum6335 2d ago edited 2d ago
Nobody today is forced to use tinned fruit like my grandmother did. For the sauce, I use fully ripe mangoes and bananas [+red onions], and – alongside the obligatory ‘English-style’ yellow curry powder – I season it with a bit of home-grown chilli, ginger, garlic and oyster sauce, as well as a hint of hot Thai curry paste. And I replace half the cream with coconut milk. I also add almond, cashew or peanut butter, or all three together.
That said, in our house this usually ends up as ‘Riz Colonial’, which also includes thin strips of beef fillet, scampi and sometimes even fish. And purely for nostalgic reasons, I always serve a tiny portion of tinned mandarins with it, as I prefer them to fresh ones.
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u/Extra_Veterinarian_9 2d ago
So you replaced 90% of the ingredients? Thats not riz casimir anymore, thats something completly else..
Its like making pizza and replace everything aside of tomatoes and end up with bolognese
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u/No-Plum6335 2d ago edited 2d ago
What ingredients do you miss? (Apart from chicken and/or turkey, which I had taken for granted above.)
[Edit] I worked for a Swiss restaurant abroad for many years, and our turkey-based classically cooked Casimir was one of the most popular dishes – there was no way we could take it off the menu.
And when our top chef from Chur was really on form and asked for it, he’d whip up a ‘Riz Colonial’ that would blow you away.
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u/Extra_Veterinarian_9 2d ago
Yes the chicken and you added alot of other stuff that just isnt in any "original" receipe lile fishsauce, chili etc...
The only ingrediant which is original is the curry and the cream, but even the cream you replaced with coconut milk.
And sorry I dont care how it was running in a restaurant in chur.... itvhas nothing to do with the original......
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u/No-Plum6335 2d ago
As I understand it, people hate Riz Casimir because they’re only familiar with the boring ready-made sauces their mum or grandmother used to make the dish with.
Be brave – cook it the way chefs could only have dreamt of fifty or more years ago, using plenty of fresh and authentic ingredients.
Riz Casimir mustn’t die out just because people have forgotten how to cook.
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u/bilbul168 2d ago
Only 25 fr per serving
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u/Exterminans91 2d ago
Our budget was 13.75 CHF per day per participant.
We used approx 25 CHF per day per participant which is still really low.
So this particular serving was more like 5 CHF.This included special dishes like Döner we made, 1 Meter long Hot-Dogs, Burgers, Chickenwings and so on...
Always with potatos, rice or pasta. and vegtables/salad.1
u/3punkt1415 2d ago
I think in the army the budget is even below 10 CHF and day, at least it was when I served. Maybe in 2026 it went a bit higher.
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u/Exterminans91 2d ago
Well the army has other supply chanels than a kids camp I think. And it is not about the money. As I already told it was not our goal to be cheap as possible.
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u/Primary_Welcome_6970 2d ago
Ah no, the good old boiled canned fruits in curry is a core memory all kids should have instead of a proper riz casimir like you did.