Text 2455, 123 rader
Skriven 2006-06-23 08:29:48 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: 859  60623
==================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ>   I notice that Amsterdam to Vienna is by "KLM Cityhopper",
 GJ> using what is given as a Fokker 100, whatever that is?

 ML> Fokker used to make good smaller airplanes, including, I believe,
 ML> either the F-16 or the F-104 (subcontracted from Lockheed). And

I have travelled innumerable times in twin turboprop F-70s in PNG.  A
great aircraft, but Air Niugini sold them all to South America and
replaced them with expensive Dash 7s after a De Havilland salesman
told the Transport Minister that the Dash 7 could land at his home
airstrip.  We had to rebuild that airstrip to strengthen it, though.

 ML> (the Royal Guardsmen song keeps coming into my head alternately
 ML> with the tinnitus) Baron von Richthofen flew a Fokker. Unfortunately,
 ML> the company is out of business,

That affliction must be painful for you!  I had wondered about the
company.  If any of the old Fokkers remained flying, I would expect
the Royal Dutch to keep them for old times' sake.
 
 ML> According to the Wiki, SkyEurope uses 737s exclusively.

Probably nice to know.  I was expecting an Antinov biplane.
 
 GJ> returning.  All peasant class, of course.  The day after arriving in
 GJ> Vienna I am scheduled to attend the last day of a week long "Feast of
 GJ> roast pork, Schnitzel and brass bands - and wine, of course" at
 ML> Appropriate after traveling in peasant class. Hoist a liter
 ML> of Dunkel and a Schweinshaxe for me.

I will do my wurst!  Prosit!
 
 GJ> Gumpoldskirchen, a small Austrian village where the main street is
 GJ> lined by some 27 small wineries.  I have been there previously, but
 GJ> didn't get past the first 3.  Hopefully we will progress a bit further
 GJ> this time.  The white wines of this region are some of the best I have
 GJ> had, anywhere.

 ML> I don't care for Gumpoldskirchner, but then I've had it only here,
 ML> and I'm sure it doesn't travel. When I was in Austria, well, we'll
 ML> draw a discreet veil over what I drank when I was in Austria.

The last time I was there I found plenty of good stuff among the
whites, but I had the advantage of staying with a friend who had been
researching the local wines for the last 25 years.  He drank reds from
France, but local whites, and the delightful Czech Buddweiser beer.

He has also offered to take us to a Cistercian monastery in
Heilingenkreuz, and visit the wine storage cellars in the countryside
- "one price entry fee, drink all you can of anything you fancy - the
ambulance is an extra charge".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kalbsbries Imperial (Sweetbreads with Paprika Sauce)
 Categories: Offal, Beef, Organ, Sauces
      Yield: 4 Servings
 
      3    Pairs Sweetbreads
           ;cold water
           ;boiling water
      1 ts Salt
      2 tb Vinegar
      2 sl Tongue; thickly sliced
      5 tb Butter
      1 tb Goose liver pate
      3 c  Cooked rice; mixed with-
      3 tb Butter
      2 tb Parsley; chopped
           Salt to taste
  1 1/2 c  Paprika sauce
      3 tb Parmesan cheese
           Green peas for garnish
           Parsley sprigs for garnish

MMMMM-----------------------PAPRIKA SAUCE----------------------------
      1 ea Onion; very finely chopped
      3 tb Butter
      2 tb Flour; sifted with-
      1 tb Paprika
  1 1/2 c  Beef stock
    1/2 c  Heavy cream
 
  Kalbsbries Imperial:
  
  Soak 3 pairs of sweetbreads in cold water for 1/2 hour.  Cover them
  with boiling water; add 1 teaspoon salt and 2 tablespoons vinegar,
  and simmer for 15 minutes.  Plunge the sweetbreads into cold water
  and trim the tubes and membranes.  Press the sweetbreads lightly
  under a cloth. Make small incisions and stud the sweetbreads with
  little wedges of tongue. Use about 2 thick slices.
  
  Saute the sweetbreads in 5 tablespoons butter for 10 minutes, or
  until they are golden.  Cut them in half lengthwise and fill each
  half with 1 tablespoon of goose-liver pate.  Arrange in a shallow
  copper pan 3 cups cooked rice mixed with 3 tablespoons butter, 2
  tablespoons chopped parsley, and salt to taste, and lay the
  sweetbreads on the rice. Cover with 1-1/2 cups paprika sauce and
  sprinkle with 3 tablespoons Parmesan cheese. Bake the sweetbreads in
  a hot oven (400F) for 6 minutes, or until the cheese is browned.
  Surround the rice with green peas and decorate the pan with sprigs of
  parsley. Serve from the pan.
  
  Paprika Sauce:
  
  Saute 1 onion, very finely chopped, in 3 tablespoons butter until it
  is golden.  Add 2 tablespoons flour sifted with 1 tablespoon paprika
  and stir well.  Gradually add 1-1/2 to 2 cups beef stock and stir the
  sauce until it is smooth.  Simmer it for 20 minutes, strain it, add
  1/2 cup heavy cream, and bring it back to just under a boil.
  
  Gourmet's _Old Vienna Cookbook_  ed. by Lillian Langseth-Christensen.
  Gourmet Books, Inc.  1982   ISBN 0-933166-03-6   Typos by Jeff Pruett.
 
MMMMM
 

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