Text 9364, 69 rader
Skriven 2006-12-28 10:18:00 av MICHAEL LOO (1:123/140)
Ärende: 766 Hahndorf
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Our choice was to go back and brave the heat at Cleland or
see other perhaps cooler things. So we went to the famous
Germanic tourist town of Hahndorf. My impression was that
it's an even more blatant than usual effort to part us from
our money, but most of the things sold there are things that
I can either get cheaper elsewhere or that don't interest
me at all at all.

Carol went her way down the main street; Glen and I went
ours, which surprisingly didn't involve alcohol.

I was lured into Hahndorf Sweets by the promise of a chilli
chocolate frog - this was actually quite palatable, decent-
quality milk chocolate with a lot of crushed chile; Glen
and I split one, to the shock and surprise of the shop
assistant, who told us that her whole family could barely
manage collectively to get one down. I also got some
peculiar blue candy laces filled with "sherbet," i.e.,
sugar and some acid, maybe citric. I liked these a lot, the
berry blueness more convincing than any such I'd had before.
I like blue.

Stopped at a cafe for a drink, as it was easily 90 in the
shade. We tried two versions of "Lemon, Lime, & Bitters."
Angostura was a fairly lurid reddish color but a well
balanced flavor; Schweppes had an aggressive liminess
but wasn't bad. Turns out Angostura (made with the real
bitters of the same name) uses a 4:1 lemon:lime ratio,
whereas Schweppes uses equal quantities.

After this adventure we tried to get a tasting in at
Nepenthe Hahndorf, but as it turned out we were 45 minutes
late, and they were long closed. And so back home, where a
supper was devised of snags, leftovers, and plenty of
vegetables: sauteed mushrooms, choy sum, and asparagus in
three different styles.

The sausages were interesting: emu ones had a strong livery
aspect, which reminded Carol of the ring puddings that her
mother had loved; kangaroo ones were milder, seasoned with
dominating flavors of thyme and sage and thus tasting very
like Thanksgiving turkey dressing.

Fruit cake, chocolate-coated kumquats, and kumquat liqueur,
all provided by Leonore, who was much toasted in absentia,
rounded out the evening.

Dried Mettwurst
cat: sausage
yield: 10 lb

4.5 kg Mett (ground Pork)
4 g Saltpeter
18 g Pepper
120 g Salt
Sausage casings

Mix the mett thoroughly with salt, pepper, and saltpeter,
and let it sit for a while. Then fill the mixture into the
cleaned intestines, and try not to get some air into it.
Next, hang the sausages in a dry cool room, to be air dried.

You can try this with smaller amounts. Just make sure the
meat-spice ratio is correct.

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