Text 23913, 64 rader
Skriven 2009-05-09 10:35:04 av Michael Loo (1:18/200.0)
  Kommentar till text 23887 av Jim Weller (1:123/140)
Ärende: 578 creep Related
=========================
 ML> If the Axis hadn't been led by a crazy man, we'd be
 ML> speaking Deutsch today.
 JW> And if he hadn't double crossed Russia and invaded, creating two
 JW> fronts he might have pulled it off despite his insanity.  Not a
 JW> pleasant thought.

There's a big market for contrafactual history these
days. It irritates the heck out of me, but a lot of
people really seem to enjoy it, having some of the
premier writers of the day mulling about the what-ifs
of history - if Stalin, or Napoleon, or Hitler had
been sane, or if Thomas Jefferson, Benjamin Franklin,
and George Washington had not.

Thinking cursorily about the subject, it appears as
though we came pretty close to being dominated by
a bizarre eugenist racist culture. What would have
happened? The Jews would be all gone by now, that's
for sure. I'm sure that Hermann Goering III would
have cleaned up the middle east pretty well by now
as well (though the Arabs were largely sympathetic
with the Nazis, because of the common enemy thing,
surely they would have outgrown their usefulness).
What next to make the world safe for blonde, blue-
eyed heavies who spend their days listening to
Wagner and Richard Clayderman.

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

      Title: Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough)
 Categories: Pasta, German
   Servings: 4

    500 g  Flour (4 1/2 cups less 1
           -Tbsp)
      5    Eggs
      1 c  Water
           Salt

  Combine all ingredients and stir until the batter is smooth. One part at a
  time, force through a spaetzle shaver and let drop straight into boiling
  water.  As soon as the spaetzle rise to the surface, remove them with a
  slotted spoon and rinse in warm water.

  In olden days, the spaetzle dough was forced through a three- legged sieve,
  by means of stirring.  This resulted in the so- called 'Knoepfle' (little
  buttons).  Another method - more common in the Wuertemberg area - is to put
  the dough on a wooden board and scraping off small slivers of dough, which
  then results in elongated spaetzle, similar to the ones produced by a
  spaetzle press.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 8/92

MMMMM


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