Text 22378, 115 rader
Skriven 2012-03-13 18:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: more pork 376
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 ML> In a week I'll be on a 346 to Germany, much fun to be had: a
 ML> few days by the castle of Mad King Ludwig
 RH> Not the Linderhof. (G)

Might do the Linderhof, if there's public transportation.
It's a day's hike from Neuschwanstein, though.

 RH> wouldn't mind trying to catch a (military) hop over there but not
 RH> during the school year. After Steve graduates in December, maybe we can
 RH> consider it but see what the budget looks like for an anticipated move
 RH> as well.

What's availability like? Sounds as though it's something cool
to do if you have a bit of leeway in the dates you are willing
to travel.

 ML> Outside Haxn'bauer it will be just above freezing and that
 ML> funny hot little room will be extra welcome.
 RH> Enjoy a good schnitzel for me.

If I want a good Schnitzel it'll be at Spaten. Haxnbauer is
known for its Haxen.

 ML> Fresh ones are even better.
 RH> But require wrist action for the rolling part.

Should be possible to do it stiff-wristed, but then maybe
only if you had a brace to help out.

 ML>   M would maybe use more bacon and omit the caraway.
 RH> I agree with the more bacon--use some of the fat to fry the cabbage.

Ok, it's a deal.

 RH> The caraway I'd probably reduce but not totally cut out. I'd also use

I'm very, very partisan regarding the umbelliferae, loving
cumin, tolerating the fennely things, and disliking everything
else.

 RH> red or white wine vinegar instead of vinegar and wine.

Oh, yes. Vinegar and water, probably to adjust the acidity.

Thuringian Potato Dumplings, Lattermann Style
Categories: Thai, German, starch
servings: 4

9 potatoes
salt

From the 9 potatoes separate 3 of them and boil them in
water for 20 - 30 min. When the potatoes are cooked through,
peel the skin and smash them into smashed potatoes with a
smooth, uniform consistency.

Take the remaining 6 potatoes and take off the skin.

Take a bowl and cover the base of the bowl with approx
2 cm of water. The water shall protect the potato grind
from exposure to oxygen, thus preventing the potato
grinds to turn brown, but to maintain
their fresh, yellow color.

Take a potato grinder and grind the potatoes one by one
into the bowl. Make sure that the grind is uniform without
larger, un-ground pieces inside. Once all 6 potatoes are
ground, prepare a cloth, and put it on top of another bowl.
Transfer all the ground potato in to the cloth, leaving most
of the water in the first bowl. Enclose the ground potato
with the cloth and twist it to squeeze as much water as
possible from the ground potato. The ground potato shall be
as dry as possible.

Collect all the water in the first bowl. Let the residual
water rest for approx. 5 min to allow the potato starch to
settle on the ground. After 5 min, carefully drain the water
and make sure the starch remains in the bowl. As the starch
on the bottom of the bowl may have formed a solid layer,
break the starch in small particles, add the dry potato mass,
and add the smashed potatoes in the bowl. Finally add 1/2 ts
salt and then mix everything well using your hand until the
dough has become of uniform consistency.

In the meantime boil a large pot of lightly salted water.
Once the water is boiling, form round balls from the potato
dough, with a size of roughly 6 cm diameter. Do not make
them bigger, as otherwise the internal part of the dumpling
will not get heated up, while the exterior of the dumpling
starts disintegrating during boiling. When forming the
dumplings, try to obtain a very smooth surface without any
crevices, in order to prevent water entering the surface,
accelerating the disintegration process. Prior to forming a
new dumpling, wet your hands with cold water, to avoid the
dough sticking to your hands.

Carefully drop the manually-formed dumplings into the
boiling water, one by one. The dumplings will sink to the
bottom of the pot. Adjust the heat source to a lower setting
to maintain the water temperature just below boiling point.

Maintain the temperature for a couple of minutes, and you
will see the dumplings slowly rising from the bottom of the
pot to the water surface. Once all dumplings have reached
the surface, the Thuringian potato dumplings are ready.
Carefully remove the dumplings from the water and arrange
them in a serving bowl, ready for consumption.
Thuringian potato dumplings go well with any kind of
meat with heavy gravy.

Source: Ruprecht Lattermann

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