Text 15046, 76 rader
Skriven 2007-05-05 08:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: German food 463
=======================
 -=> Ruth Haffly said to Hap Newsom <=-

 RH> Good German eateries?  Rachel and David took us to a "Hofbrauhaus" in
 RH> Las Vegas last year; it was mediocre at best but they wanted us to
 RH> know they had German food availalbe I guess.  Steve had taken me to The

Not your type of place, I'm sure, as the food (I agree, kind of
mediocre) is much better after you've downed a pint of brew, or
better, several. I seem to remember that the schnitzel was pretty
industrial and the potatoes watery. It has an arrangement with one
of the big Bavarian breweries, so the beer at least is authentic.

There's a Hofbrauhaus in Springfield, not too far from Clean
Dave's place, where the food is somewhat better - the goose
was nasty, the duck was nasty, the Schweinshaxe was okay,
but the Kassler Rippchen were some of the best pig I've ever
tasted. Also, should you find yourself in Boston, Jacob Wirth
still serves decent (heavy) German food.

I've not had any German food in the States anywhere as nice
as what I've had in Germany; interestingly, I've had better
French(-ish) food in the U.S. than I have in France. I'd say
the best German food I've had have been in Munich: Hax'nbauer,
Spaten Haus, Nurnberger Bratwurstglockl am Dom. Also, Hardtke
in Berlin was nice.

 RH> Chef's Table in Honolulu (Hawaii Kai) for my birthday; it's actually
 RH> Austrian but the food was "much" better than the place in Vegas.
 RH> Unfortunately, there aren't any German eateries around Savannah so
 RH> we'll have to look elsewhere.
 
Oddly, there are a couple places outside Baltimore that are
said to serve decent German food. If we can get past our urge
for Maryland seafood, perhaps an expedition could be rounded
up to investigate.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dr. Oetker's Sauerbraten
 Categories: Beef, German
   Servings: 6

      2 lb Beef, roasting
      1    Onion
      4    Peppercorns
      2    Cloves
      1    Bay leaf, small
      1 c  Vinegar
  2 1/3 c  ;Water
      4 tb Shortening
           Salt
           Gingersnaps; crumbled
           Cornstarch

  Peel the onion and slice into thin rings. Wash beef, drain it well,
  and put in an earthenware bowl with the onion, peppercorns, cloves, bay
  leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to
  marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding
  additional vinegar and water as needed to keep the meat covered. Once the
  marinating is complete, remove the meat and dry it. In a pot, heat the
  shortening.  Brown the meat on all sides and salt it to taste. Carefully
  add 1 cup hot water from the side of the pot and crumbled ginger snaps.
  Leave the pot to simmer gently with the lid on.  Turn the meat from time to
  time, adding water if necessary.  The will be about 1 1/2 hours. When the
  meat is ready, serve it with  the gravy in which it has been cooked
  thickened with a bit of corn starch if necessary. This is very good with
  dumplings. 

  --- per Mike Avery

MMMMM


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