Text 28683, 116 rader
Skriven 2015-06-30 11:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MICK MANNING
Ärende: hot dogs 908
====================
Welcome to the echo. I hope you'll find it a congenial
and sometimes informative place to hang out. If you've
been lurking for a while you know what we're up to. We
like to keep centered around food and drink in a broad
sense but digress frequently without anyone thinking
twice about it.

 MM> Re: Welcome
 MM> Why Thanks Dale. :-)

Dale is moderator emeritus and is one of the several
people who are better at welcoming folks than I am. I'm
the official moderator here, but I'm mostly a straw man
as such. I do talk a lot on here, though.

 MM> Are Foodies accepted here? My arrival is very simple actually, as I
 MM> have just recently returned to Fido after a 20 year (or so) absence,
 MM> and I'm getting to know the echoes all over again. 

Depends what you mean by foodies. The term used to be a
bit derogatory, and I don't tend to use it myself still,
but as with other terms (hipster comes to mind) it's
gotten more neutral as time has gone on. One thing that's
quite clear about us, we all like to eat, and some of us
also like to cook. How about you?

 MM> We have an annual celebration here, in my town, called Incredible
 MM> Ebibles. Their moto is "If you eat..... you're in'  I was hoping this
 MM> echo was similiar. :-)

It is. We have a resident Eat (not a cook), but he isn't
too active these days, pops in once in a while is all.
We hope he shows up at the annual picnic, which this year
is in Russell, New York, where we have rented a property
for the week of August 16. If you're not too distant, you
are welcome to join us for a share of the expenses.

==
 MM> Hmmmmm.... Schwartz's Deli Pastrami in Montreal. I miss this so much
 MM> right now, thanks to you. :-)

I enjoyed Schwartz's "smoked meat," but I preferred
The Main (almost directly across the street) until my
latest meal there was disappointing. I'll give the Main
another try before returning to Schwartz's, but I fully
expect it to flunk again - the problems I had indicated
to me that something had gone wrong with management, not
just one off night in the kitchen. So second to next
time in Montreal it'll probably be Schwartz's and Deli
Snowden.

 MM> Shopsey's? No, I don't think so. Reminds me of those 'boil-in-bag'
 MM> thingies. 

Apparently, the old-timers remember a day before mass
production and corporate shenanigans, when there were
real people named Shopsy who actually made corned beef
and stuff like that.

==
It is a custom to end posts with a recipe as "ontopicizer,"
the theory being that it might make a submission that is
off topic wobble in the right direction enough to become
acceptable. This is optional and probably ineffective
anyway - if a post is far enough off topic to otherwise
merit moderation, no amount of wobbling will make it right.
So feel free not to obey this custom. There are rules,
though, which I will post in a separate message. Not aimed
at you, but it's been a year or more since I posted them,
so it's about time.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Gefuellte Maultaschen
 Categories: German
      Yield: 4 servings

    250 g  Flour (2 cups plus 3 1/2            1    Kaiser-type roll, cubed and
           -Tbsp)                                   -sauteed
      2    Eggs                                     Finely chopped onion greens
           Salt                                1    Pancake, diced
      4 tb To 5 tb water                            Salt and pepper to taste
           Stuffing:                           1    Egg white (for sealing
    500 g  Smoked meat, cooked and                  -edges)
           -diced (a generous lb)

  Dough:

  The liquid the smoked meat has been cooked in makes a suitable broth.

  Combine the flour, eggs, salt, and water into a pasta dough. Knead well,
  and immediately roll out thin on a floured pastry board.  Cut the dough
  into 5-inch squares.

  Make the stuffing by mixing the smoked meat, sauteed cubed roll, onion
  greens, and diced pancake.  Add salt and pepper to taste.  Put one heaping
  tablespoon of this stuffing on each square of dough.  Brush the edges of
  the dough with egg white, and fold each square over, into a triangle.  With
  your fingers, press the edges of the dough which should seal immediately.
  Put the 'Maultaschen' into barely cooking salted water, and let them simmer
  for 5 minutes, turning over the pasta once.

  Carefully remove 'Maultaschen' from water, as they are very fragile.
  Immediately transfer them to the hot broth, and serve.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92

-----

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