Text 18874, 101 rader
Skriven 2011-12-09 16:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: computerds 338
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 ML> Luckily I number among my friends a number of computenerds
 ML> who offer solutions to almost every problem I come up with.
 RH> Always nice to have friends who are experts in this, or any field.

Indeed.

--

 RH> But, his company is still going--that's the important thing.

Still chugging along - though not particularly profitable, as
I understand.

 RH> I'll eat others if offered but will stick to making the one that we
 RH> like best. Found out the wilted spinach tastes best with mashed
 RH> potatoes underneath; it's rather blah by itself. Rice is an OK sub, not
 RH> perfect but will work, have to try it with bread.
 ML> Add a little garlic or onion, maybe?
 RH> It has a good sweet/sour flavor but needs the carrier of the mashed
 RH> potatoes. I'll have to make it some time when we get together.

With nondairy mash, I hope!
 
 RH> Reading a couple of your previous posts--I'd rather have grits than
 RH> Wheatena. Can't do anything to improve the taste of the latter but can
 RH> do lots with the former.
 ML> If I have to eat starch, I'll go with none of the above!
 RH> What about rice?

I'm pretty cut down on starch these days, with al dente pasta
taking first place, with rice, fresh sweet corn, and sweet
potatoes taking runner-up spots.
 
 ML> Which sauerbraten recipe did you mean? I use one called
 RH> I checked back, message #296 to Jim Weller. It was called "Sour Beef
 RH> and Noodles" (Sauerbraten) from a Kathy(some number). Sub categories
 RH> included both Penn. and German.

That one should actually produce an okay facsimile of what
I know as Maryland sour beef and dumplings, though. I'm
guessing your major objection has to do with the lack of
marinating? I'd tend to agree there.

 ML> The very dark brown Bavarian sauerbraten that I have had
 ML> is not my favorite. I love the south German roasts but am
 RH> What are you calling very dark brown Bavarian sauerbraten?

It's got a thick almost black gravy not flavored with ginger
snaps but with ginger and I seem to recall cloves, somewhat
musty tasting. More sour than sweet. tinyurl.com/zuurgebraden
is a picture of one I tried in Nuremberg (my own main dish at
this meal was Schauferle, something I enjoy even if it's bad
- I had it 3 times in a week - excellent, pretty good, and
bad, in that order; even the bad was good).

For you, of course, nonalcoholic beer could be
substituted in this:

Fraenkisches Scheiferla / Schaeuferle
cat: Franconian, Bavarian, roast, Schaeufele, Schauferle, Schaufele
servings: 2

1 Scheiferla (pork shoulder with bone and skin)
1 ts salt
1/2 ts cumin
1/2 ts black pepper
1/2 ts marjoram
1 pn nutmeg
1 onion
1 clove garlic
1 bay leaf
carrot, celery, leek, parsley (or a bunch of greens)
oil
1/2 L broth
1/2 L hefeweizen or light beer (sub NA beer)
- no pilsener as it makes the sauce bitter

Wash the meat and pat dry. Score the rind in about 1 cm diamonds.

Grind spices and mix with the salt. Rub the meat with the mixture.

Prepare the carrot, celery, leek, onion, garlic, and parsley.

Fry the meat in oil in Dutch oven. When browned on all sides,
remove and in the same fat brown the vegetables nicely.

Return the meat to the Dutch oven and add liquids and bay leaf.
Bake uncovered in a moderate oven for 90 min or until done, with
the top element on. (If that isn't practical, broil briefly at
the end of cooking to crisp the skin - M's note).

The meat should easily fall off the blade bone.

Thicken the cooking liquid to make a sauce and then enjoy the
Schaeuferle with dumplings and sauerkraut!

www.grillsportverein.de/grillrezepte

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