Text 15143, 86 rader
Skriven 2007-05-07 14:28:46 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: German food 463
=======================
Hi Michael,

 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

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

None of us had the beer; David, who might have had one, was the driver
so he didn't.  The other 3 adults don't like it and Robert was too
young.  But, I'm sure a few beers would improve the taste of the
food.(G)

 ML> There's a Hofbrauhaus in Springfield, not too far from Clean
 ML> Dave's place, where the food is somewhat better - the goose
 ML> tasted. Also, should you find yourself in Boston, Jacob Wirth
 ML> still serves decent (heavy) German food.

IF we ever find ourselves in Boston and you're not there to give us the
grand tour, I'll keep that in mind.  We visited one of Steve's cousins
several years ago just outside of Pittsburg; they took us to a really
nice German place for lunch. Wouldn't have minded going back for supper
but we had a rental car to turn in and a plane to catch back to AZ.


 ML> I've not had any German food in the States anywhere as nice
 ML> as what I've had in Germany; interestingly, I've had better
 ML> French(-ish) food in the U.S. than I have in France. I'd say

I've not been to France and probably the closest I've come to French
food is crepes. (G)

 ML> the best German food I've had have been in Munich: Hax'nbauer,
 ML> Spaten Haus, Nurnberger Bratwurstglockl am Dom. Also, Hardtke
 ML> in Berlin was nice.

We got to try several mom and pop type places that were outstanding.
Steve still raves over the venison goulash he had at a gasthaus while on
a military exercise.  That was 21 years ago!


 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> we'll have to look elsewhere.

 ML> Oddly, there are a couple places outside Baltimore that are
 ML> said to serve decent German food. If we can get past our urge
 ML> for Maryland seafood, perhaps an expedition could be rounded
 ML> up to investigate.

Sounds good to me.  We'll be coming in on Thursday so maybe Thursday
night?

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

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


Looks similar to what I do but I add juniper berries to the marinade mix
and use red wine vinegar.  I also eliminate the salt; tastes just as
good without it.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)