What I learned today.
 

On 13 Dec, 20:53, "Wolfgang" wrote:

More than one for Sauerbraten;

http://www.hausfrauenseite.de/rezept...ten/index.html

What I learned today.
 

In article ,
writes
Sausages in the UK tend to be very bland (rubbish actually) but the so
called English Breakfast has variations which delight.

With reference to "English sausages," I was thinking more of the content
than the taste...I mean, any "we" who is willing to eat _that_ can
hardly be called "conservative"....

It's best not to think about what's inside an English sausage. best
just eat and enjoy it with some ketchup.
--
Bill Grey

What I learned today.
 

"Mike" wrote in message
...
On 13 Dec, 20:53, "Wolfgang" wrote:

More than one for Sauerbraten;

http://www.hausfrauenseite.de/rezept...ten/index.html


Not authentic. Authentic German recipes are never written. More pointedly,
"recipes" are not authentic. REAL German chefs (and their devotees) know
that REAL German food consists of random ingredients thrown together in a
dark room and then heated (or not) for an unspecified time at an unknown
temperature.

And it's sho nuff GOOOOOOOD! :)

Wolfgang
puckish to the bitter end.

What I learned today.
 

Wolfgang wrote:

You know, oddly, with repetition, this is all starting to sound vaguely
familiar. I mean, I can't speak for anyone else here, but to me this looks
suspiciously like what cooks do in out of the way places like Italy, France,
Great Britain, Germany, Denmark, Sptizbergen, Swaziland, Sumatra, West
Allis, Sierra Leone, Canada, Sri Lanka, Mexico, Mongolia, Angola, Liberia,
Poland, Colombia, Archangel, Portugal, suburban Geneva, Georgia (no, the
other one), Greenland, Delhi (the city, not the sandwich shop......well,
o.k., maybe that too), Kamchatka, Kansas City, Khartoum, Kenosha, Kankakee,
Bolivia, Honduras, Hawaii, Terre Haute, Tahiti, Tangiers, Tanzania, Potch
Chee Nunk, Pittsburgh, Potsdam, Panama, Cairo, Cairo (most definitely NOT
the same place.....as anyone who has been forced to stay there for a weekend
by virtue of car trouble can attest!), Wellington, Washington, Westphalen,
West Allis (yeah, it's worth going back to......trust me), West by God
Virginia, Colonial Williamsburg (gotta love their Christmas coffee table
book!), Peru (no, the other one), Haiti, Cuba, Bermuda, Easter Island,
Christmas Island, Nomanisan Island, North Korea, South Korea, Chic Korea
(where all the smart shoppers go!), Vietnam, Vincennes, Vatican City,
Versailles (rhymes with Lauderdale's), Fort Lauderdale (see "Versailles"),
Chippendale's, Fort Atkinson, Fort Worth, Woolworth's, and Tiddly on the
Marsh. Which is to say that those who grew up there almost certainly did.
Others, maybe not.


Uh, you forgot Driggs.

My mother used to bake great bread. Award winning, county fair purple
ribbon bread. (And I'm not even talking about the aroma the emanated
from the kitchen and filled the whole house and seeped out into the
yard. Sometimes you could smell it from the barn and thats sayin'
somthin'.) Very rarely did the first loaf make it to the cool stage.

Well, sometime after I had left the nest I decided that I wanted to make
my own bread. Naturally, I asked my mother for her recipe. She just
kinda looked at me with this "What recipe?" kinda look. So I sat by her
when she made her next batch and roughly measured the ingredients as she
divvied them out to get a rough estimate of what she was doing.

Russell

Who can make pretty good bread but not like his mother did.

What I learned today.
 

"W. D. Grey" wrote in message
...
In article ,
writes
Sausages in the UK tend to be very bland (rubbish actually) but the so
called English Breakfast has variations which delight.

With reference to "English sausages," I was thinking more of the content
than the taste...I mean, any "we" who is willing to eat _that_ can
hardly be called "conservative"....

It's best not to think about what's inside an English sausage.

I've been privileged to help Frenchmen, Germans, Poles, Italians and
Hungarians (all of them from "the old country") in the making of sausage. I
suggest that the advisability of not inquiring or thinking about what's
inside a sausage knows no national, ethnic or linguistic boundaries.
:(

best just eat and enjoy it with some ketchup.

O.k., now THAT is just plain barbaric! :)

Wolfgang
mustard, on the other hand.......

What I learned today.
 

On 13 Dec, 21:17, "W. D. Grey" wrote:

It's best not to think about what's inside an English sausage. best
just eat and enjoy it with some ketchup.
--
Bill Grey

Although the German term for sausage covers a much wider range of
stuff than the English, "Wurst" can mean a whole host of things which
English speaking people would not recognise as "sausage", the "Wurst"
which does resemble English sausage is often referred to here as IFGA,
"In Fett Gepresste Abfall". This translates roughly as "Waste
Compressed In Fat".

TL
MC

What I learned today.
 

"Russell D." wrote in message
...

Uh, you forgot Driggs.

Oops! I always forget that one!

My mother used to bake great bread. Award winning, county fair purple
ribbon bread. (And I'm not even talking about the aroma the emanated
from the kitchen and filled the whole house and seeped out into the
yard. Sometimes you could smell it from the barn and thats sayin'
somthin'.) Very rarely did the first loaf make it to the cool stage.

Well, sometime after I had left the nest I decided that I wanted to make
my own bread. Naturally, I asked my mother for her recipe. She just
kinda looked at me with this "What recipe?" kinda look. So I sat by her
when she made her next batch and roughly measured the ingredients as she
divvied them out to get a rough estimate of what she was doing.

Russell

Who can make pretty good bread but not like his mother did.

Having experienced it innumerable times, I suppose I shouldn't be surprised
that I can still do everything exactly the way it's shown to me, using
precisely the same ingredients, and end up with results decidedly different
than (read, inferior to) those of the master.

I used to bake a lot of bread......about 25 years ago. I was lucky. When I
got into it, I lived in a place that had an oven well suited to the styles
of bread I made (or, more likely, learned to make breads suited to that
oven). I later discovered that this is a very important factor; I haven't
been able to duplicate my results since then.

But I haven't tried since I moved into my new apartment five months ago.
Thanks for the reminder! :)

Wolfgang

What I learned today.
 

In article , Wolfgang
writes
best just eat and enjoy it with some ketchup.

O.k., now THAT is just plain barbaric! :)

......"A spoonful of sugar makes the medicine go down!.......etc.
--
Bill Grey

What I learned today.
 

wrote in message
...
I prefer to see and sample dishes and go from there,
whatever the cuisine. But I also realize that some have _no_ access to
trying certain things, and so, if you or they do need to use a cookbook
for a general sense of what ingredients are used, that's fine. But I'd
offer that attempting to use _recipes_ from a cookbook will not produce
"true" Cajun or Creole food.

I think the problem here is that you have a basic set of culinary skills and
are willing to put them to use, unfettered, whilst others feel the need for
more precise instruction. I'm sort of in your camp, and feel that cooking is
more a matter of feel, along with a basic knowledge of herbs, spices, meats
and other key ingredients. The chemist in me has learned, after a stubborn
period of trial and error, that baking is damned near as fussy as organic
synthesis in requiring adherence to every detail for it to work properly.
Others may find otherwise, and that's fine as well.
Tom

What I learned today.
 

"Wolfgang" wrote in message
...
Wolfgang
puckish to the bitter end.


well, there is THAT fact. Some may mistake "puckish" for other descriptives,
but opinions, like recipes, vary widely.
g Tom