Text 32586, 98 rader
Skriven 2009-12-24 23:26:30 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: WHEN TO DUMP & STIR91224
====================================
On 12/24/2009 9:16 PM, Glen Jamieson wrote:

> Unfortunately I have caught Dave the Sac's tooth abcess, at a good

This is not acceptable.  You required to maintain good health 
until...10:23am on May 14th 2015.  Then you are allowed to have a minor 
cold.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Austrian "Staples"
  Categories: Austrian, Info
       Yield: 1 Servings

       1    Info file

   Austrian Topfen, also called "Quark" in classic German type of cottage
   cheese used in many local specialty dishes like Liptauer. It is mild
   flavored, creamy, slightly acidic, white and delicious. Topfen/Quark
   can be also substituted with ricotta mixed with butter and sour cream.

   Austrian cured ham (Speck) Genuine Speck is a cold smoked fairly lean
   ham seasoned to traditional recipes, cured and matured for several
   months in cool Tirolean mountain air. It is often served as an
   appetizer with rye bread and pickles; it is a must in Tirolean
   dumplings called "Speck Knoedel."

   Capers (Kapern) Usually sold in glass jars pickled in salt brine and
   vinegar, capers are the closed buds of white flowers that grow in
   abundance throughout the Mediterranean regions and which are
   harvested while the buds are firm. They usually don't grow in Austria
   but are imported from nearby Italy where, in summer, they are found
   climbing along ancient walls like English  ivy.

   Mustard (Senf) Prepared Austrian mustards come in a wide variety of
   flavors and degrees of spiciness. The most common mustards are the
   sweet types (Suess), the horseradish flavored types (Kren Senf), the
   spicy types (Scharf), the tarragon flavored types (Estragon Senf) and
   the wine flavored types (Kremser Senf).

   Heavy cream (Schlag/Obers, also called Sahne) Heavy cream in Austria
   is called either "Schlag," "Obers" or "Schlagobers," according to
   whether or not the cream is whipped. "Obers" is often served in
   Austrian homes and coffee houses as a side portion with either
   desserts, cakes, or flavored coffees.

   Austrian coffee (Oesterreichischer Kaffee) and coffee beans (Kaffee
   Bohnen) Coffee seems to be a staple nourishment to Austrians, who are
   very selective about the type of coffee they prepare and about the
   type of coffee beans they use for their coffees. By 1730 Austria's
   capital Vienna already had more than 30 public coffee houses.

   Today Austrians use three main ways to brew their coffee: the
   espresso way (of Italian origin), the filter way, and the Turkish
   way. Each coffee brewing method requires its special type of coffee
   grind and each Austrian "Hausfrau" has her special coffee roast and
   blend preference. Eduscho and Meinl Kaffee are among the popular
   Austrian brands. Mocha coffee seems to be the Austrian's all-round
   favorite. It is among the oldest type of coffee. Whether Austrian
   coffees are served simply black, with or without milk, or fancy --
   with sugar sprinkles, with pieces of chocolate, with cherries, or
   spiked with liqueurs and brandies -- all have their special coffee
   name in the Austrian classic list of hot beverage.

   Cherry liqueur (Kirschenliqueur) It is absolutely not sherry or German
   distilled "Kirschwasser." It is an alcoholic sweet cherry liqueur
   similar to the Danish product "Cherry Heering." It is often used to
   flavor and color cakes.

   Austrian "Schnaps" It is not the green or colored syrupy "Schnapps"
   found on the North American market. It is a clear type of fruit
   brandy that is made from the distillation processes of various
   fruits. Common Austrian schnaps include:  Plum schnaps
   ("Zwetchken-Schnaps," also called "Pflaumen-Schnaps"); Apple schnaps
   ("Apfel-Schnaps"); Pear schnaps ("Birnen-Schnaps"); and Apricot
   schnaps ("Marillen-Schnaps," also called "Aprikosen-Schnaps").

   Austrian fruit bounce (Rum Topf) It  is a crock pot that in early
   summer is filled by Austrians with fresh seasonal fruit, sugar and
   sugar beet rum. The rum juice that absorbs the flavor of the fruit is
   usually dark reddish in color.

   Sacher Torte (Sachertorte) Yes, it is the world renowned chocolate
   glazed cake lined with jam. It was created in the early/middle 19th
   century by the Austrian baker, Herr Sacher, in honor of his
   benefactor, German-Austrian statesman Prince Klemens von Metternich,
   who played a major role in the European Congress of Vienna and in the
   demise of Napoleon Bonaparte. In Austria the original cake is still
   made, sold, and dispatched worldwide by the Sacher Hotel in downtown
   Vienna. The Sacher Hotel was founded in 1876 by the son of the baker
   who created the Sacher Torte. The Sacher Torte's recipe is said to be
   an Austrian national secret

MMMMM

Unfortunately I couldn't find anything attributable to Frau Blücher.
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