Text 13797, 100 rader
Skriven 2011-07-24 15:26:49 av Dave Drum (1:18/200.0)
  Kommentar till text 13784 av heike tschernich (2:244/1120.23)
Ärende: Welcome
===============
-=> heike tschernich wrote to Ruth Haffly <=-

 DS>>       Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
 DS>>  Categories: German, Meat, Vegetable, Main dish, Ethnic
 DS>>       Yield: 4 servings

 ht> please ... change the title into:
 ht> Title: Moehren mit Geschnetzeltem (Beef Strips and Carrots)

 DS>> All I can say is that it pulled out of my data base because someone
 DS>> put "German" in the category.   I know that you two like German food.
 DS>> Would you like a CD or DVD burned with what I have?

 ht> iom not one of the 2 :-) but i would like some recepies, and if you
 ht> like, i end u (you) some, new one, out off magazines

 RH> Sounds good. If there's room, add the Indian collection also. We went
 RH> over to Durham tonight to the Bavarian Brathaus, celebrating my birthday
 RH> a day late. The one in Cary got a bad review (compared to Taco Bell for
 RH> Mexican) but Durham one seemed to have escaped that critic. Things were
 RH> hit & miss--schnitzels (Matterhorn for me, Holstein for Steve) were
 RH> really good. Had choice of chicken, pork or veal for the same price. All
 RH> were served with spaezle (very good), red cabbage (good, not the best
 RH> I've had nor the worst), tomato salad (I liked, Steve didn't--slightly
 RH> different from how I do it) and brotchen. Kitchen was really backed up
 RH> so our drinks were comped and got free desserts for waiting (both of us
 RH> chose apple strudel to go). The apples were crunchy, dough somewhat on
 RH> the tough (could be from doing it as a to go) side, seemed to be a thin
 RH> pastry just encasing a bunch of apples, raisins and spicing. Not the
 RH> layers of pastry and filling I was expecting. We may give them a
 RH> lunchtime try next week. All in all quite good but not super great.

 ht> and if u please change brotchen into broetchen, it will make my day :-)

Ruth speaks German pretty well, having lived there for several years. I am sure
that when spoken she pronounces the umlaut (two dots over the 'o' for
eavesdroppers). But, it's a pain in the arse to do the <ALT>2014 (uppercase) or
<ALT>2046 (lowercase) on American/English keyboards. But, hang around, even if
we quibble about spelling ... we're a pretty friendly bunch. And we do have
good recipes.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brvtchen
 Categories: Breads
      Yield: 24 servings

      2 tb Active dry yeast (30 g)
      1 tb White sugar (15 g)
  2 1/2 c  Warm water; 110xF/45xC
      2 tb Shortening (104 ml)
      2 ts Salt (10 g)
      7 c  All-purpose flour (1.67 l)
      3    Egg whites; stiffly beaten
      1    Egg white ( for egg wash)
      2 tb Milk (104 ml)

  In a large mixing bowl, dissolve yeast and sugar in warm
  water. Let sit until creamy; about 10 minutes.

  Mix in shortening, salt and 3 cups of the flour. Beat with
  dough whisk or heavy spoon for 2 minutes. Fold in egg
  whites. Gradually add flour 1/4 cup at a time, until dough
  forms a mass and begins to pull away from bowl. Turn onto a
  floured surface. Knead, adding more flour as necessary, for
  8 to 10 minutes, until smooth and elastic with bubbles.

  Lightly oil a large mixing bowl, place the dough in the bowl
  and turn to coat with oil. Cover with a damp cloth and let
  rise in a warm place until doubled in volume, about 1 hour.
  Deflate the dough, form into a round and let rise again
  until doubled, about 45 minutes.

  Preheat oven to 425xF/220xC. Deflate the dough and turn it
  out onto a lightly floured surface. Divide the dough into 24
  equal pieces and form into oval rolls about 3 1/2 inches
  long. Place on lightly greased baking sheets, cover and let
  rise until doubled in volume, about 40 minutes.

  Place an empty baking sheet on the bottom rack of the oven.
  In a small bowl, lightly beat the egg white with the 2
  tablespoons of milk to make the egg wash. Lightly brush the
  risen rolls with the egg wash. Place 1 cup of ice cubes on
  the hot baking sheet in the oven and immediately place the
  rolls in the oven.

  Bake at 425xF/220xC for about 20 minutes or until the tops
  are golden brown.

  Remove to a wire rack and cool.
 
  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.
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