Text 19001, 132 rader
Skriven 2011-12-13 04:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: computerds 354
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  As much as I've
 RH> used the machine in the past couple of years, it's nice to have that
 RH> kind of help at your beck & call.

Yes, the in-house expert is very convenient.
 
 ML> With nondairy mash, I hope!
 RH> No butter and soy milk will work.

Actually, butter has so little lactose I can deal with it,
and I enjoy it a lot, as it's the closest to cream as I
generally get (the lactose is in the whey and goes off in
the butter-making process to parts unknown, presumably to
bury itself in processed foods, Cheez Doodles, baked goods,
and so on).

 ML> I'm pretty cut down on starch these days, with al dente pasta
 ML> taking first place, with rice, fresh sweet corn, and sweet
 ML> potatoes taking runner-up spots.
 RH> We use kasha, couscous, quinua, pasta, rice and potatoes, as well as
 RH> various breads.

I've never been much of a bread person and as everyone here
knows consider animal flesh to be the staff of life.

 RH> I'd call it sour beef, not sauerbraten. The marinading is a hallmark
 RH> or the latter. A couple of times I've made something called Bavarian
 RH> Beef but there's no way we can call it sauerbraten; it's cooked with a
 RH> good bit of white vinegar and has a sharper acedic taste than
 RH> sauerbraten. 

That's pretty much the way sour beef is, except that it's
balanced with extra sugar (more at Dimitri's, where my taste of
it was kind of sweet, than at G&M, where it was pretty acidy).

 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?
 ML> It's got a thick almost black gravy not flavored with ginger
 ML> snaps but with ginger and I seem to recall cloves, somewhat
 RH> OK, in my marinade/cooking, I use black peppercorns, whole cloves,
 RH> whole allspice, juniper berries, bay leaf, onion, vinegar (sometimes
 RH> red wine, sometimes cider--and trying to get a natural, organic one)
 RH> and water. 

Ah yes, juniper. The stuff I had had juniper.

 ML> musty tasting. More sour than sweet. tinyurl.com/zuurgebraden
 ML> is a picture of one I tried in Nuremberg (my own main dish at
 ML> this meal was Schauferle, something I enjoy even if it's bad
 ML> - I had it 3 times in a week - excellent, pretty good, and
 ML> bad, in that order; even the bad was good).
 RH> I presume 3 different restaurants?

The first was Barfusser, a traditional cellar restaurant with
excellent cooking, enjoyable if you like alcohol and remembered
to bring along a spare stomach; the second was the beer garden
attached to the Lederer brewery, enjoyable if you like alcohol
upon alcohol. The last was a Movenpick, though not too bad for
that - all the food was unexceptional and unexceptionable,
though the Schauferle was dried out under a heat lamp. If you
went to Nuremberg, I'd recommend the first, as it appears one
could have a good time there without drinking. Interestingly,
at the Movenpick, I was part of a group of 30 or more, and
there was a total of 1 (one) beer served at the meal, yours
truly being the consumer.

 ML> For you, of course, nonalcoholic beer could be
 ML> substituted in this:
 ML> Fraenkisches Scheiferla / Schaeuferle
 RH> Slightly different taste but would just adding more stock/broth be OK?

Quite a different taste, but probably fine. Looking from another
angle, maybe (I have not done this) soaking bread in water or
broth and using the liquid in place of the beer? Or maybe adding
a teaspoon of brewer's yeast to the recipe.

Here's a compromise sour beef, which includes a somewhat not
long enough marinating time and a whole lot of sugar (putting
it in line with Dimitri's).

SOUR BEEF AND DUMPLINGS  
categories: Maryland, Penn-Dutch, main, stew
servings: 6 to 8

h - Sour beef
2 c wine or cider vinegar
2 c water
1 ts salt
1/4 ts black pepper
1 md onion, chopped
2 Tb pickling spice, tied in bag
5 lb chuck roast
2 ts celery flakes
1/2 c sugar
18 dark old-fashioned gingersnaps
h - Dumplings
2 c riced or mashed potatoes
1 egg, beaten
3/4 ts salt
1/4 ts white pepper
Flour
Herb croutons or cut-up bread in sm. pieces
3 onions, sauteed in butter

For the stew. Combine vinegar, water, salt, pepper, onions,
celery flakes, and pickling spice (put spices in small bag)
to make marinade. Place meat in this mixture, making sure
it is covered with liquid. Cover. Let stand 2 hr to overnight.

Add sugar. Place over heat and simmer 3 hr or until tender.
Remove meat to platter. Keep hot. Strain liquid to remove
spices. Return liquid to cooking pan. Stir in gingersnap
crumbs to thicken gravy and simmer 20 min. Serve with potato
dumplings.

For the dumplings. Cook potatoes, drain, and rice or mash.
Add egg, salt, pepper, mixing well. Put aside. Saute onions.
Add croutons or bread pieces.

Mix potatoes and add flour, just enough to hold shape. Form
small ball and poke a hole in each dumpling and put small
amount of onion and bread in center, then close. Drop in
hot water. Dumplings are done when they come to top.

M's note: use 1 onion, at most, in the dumpling recipe.

cooks.com

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