Text 19061, 155 rader
Skriven 2011-12-14 21:52:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19001 av MICHAEL LOO (1:123/140)
Ärende: computerds 354
======================
Hi Michael,

 ML>   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.

 ML> Yes, the in-house expert is very convenient.

Most of the time. Right now he's taking his last on line final exam for
the semester. I don't dare disturb him unless the house is burning down
or flooding. Even for the latter he'd probably just clear the way for me
to get all the towels I could out of the linen "closet" and keep on
working.


 ML> With nondairy mash, I hope!
 RH> No butter and soy milk will work.

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

OK, then I will use a big glob of butter blend--our mix of 1.5 cups
butter and 1 cup of olive oil.


 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.

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

We're more fruit & vegetable eaters but do add in the meat and starches.
Also use a lot of cheese and eggs. The alternatives to potatoes come
from my growing up--my dad wanted meat & mashed potatoes most every
night for supper. Add another vegetable and dessert & you would have our
typical supper. BOR-ING!


 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.

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

I think I'd rather shade on the sweet side for taste than the acetic.
Maybe I ought to add a spoonful or 2 of sugar into the bavarian beef
when I make it.

 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.

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


I've been doing it for years. My spice mix is a hybrid of various
recipes I've come across for sauerbraten.


 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?

 ML> The first was Barfusser, a traditional cellar restaurant with
 ML> excellent cooking, enjoyable if you like alcohol and remembered
 ML> to bring along a spare stomach; the second was the beer garden

Doggy bag (styro box) time for me. As for the drink, I can find a non
alcoholic one on the menu.

 ML> attached to the Lederer brewery, enjoyable if you like alcohol
 ML> upon alcohol.

HIC!


 The last was a Movenpick, though not too bad for
 ML> that - all the food was unexceptional and unexceptionable,

Have they taken over for Wienerwald? They were big all over Germany when
I first went in 75 and then again when we were there from 86-92.


 ML> though the Schauferle was dried out under a heat lamp. If you
 ML> went to Nuremberg, I'd recommend the first, as it appears one
 ML> could have a good time there without drinking. Interestingly,

I'd love to go, if we could catch a hop or cheap fare.

 ML> at the Movenpick, I was part of a group of 30 or more, and
 ML> there was a total of 1 (one) beer served at the meal, yours
 ML> truly being the consumer.

We've had lots of good meals without alcohol but with good friends. (G)

 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?

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

Hmmmmmmmmmmmmmmmmm, will consider that.

 ML> a teaspoon of brewer's yeast to the recipe.

UGH! Steve made me drink that in my juice after I lost a lot of weight
after Rachel was born. He eventually bought the tablets but either way,
I had trouble stomaching it. I finally stopped because I just couldn't
stomach it.


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

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

Drooooooooooooooooooooooool! Thanks!


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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