Text 28750, 114 rader
Skriven 2015-07-02 12:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: awkward 919
===================
 NB> Thanks... appreciated...  :)  She is continuing to make progress, now
 NB> that she's home... hopefully she'll apply herself sufficiently to the
 NB> therapy exercises...

Who's there to provide the incentive and monitoring?
Your sister or some other relative?

 ML> musicians. Speaking of which, the gray eminence on my third
 ML> committee, my friend Gunther, died last Sunday, and I was
 ML> previously committed to be out of town the day of his
 ML> memorial service.
 NB> I thought of you when I heard the news on the radio... 

Yeah. Now I'm thinking many odd scenarios; I was supposed
to travel with my friend Dave, but he has to be at the
memorial service (he used to actually work for Gunther,
rather than just having alcohol-fueled committee meetings
with him); his ticket was changeable; mine isn't - perhaps
I could just punt the ticket (there goes $400) or fly back
and then out again pointlessly (there goes $600 but I get
the points).

 ML> Still have a hard time reading no matter what the technique.
 NB> Hope it settles in eventually... and/or can be tweaked somewhat...

Or that my brain will adapt (it's become much less adaptable
lately).

Bamberger Zwiebeln - Meat-Stuffed Onions in Beer Sauce
Categories: Franconian, main, German, pork
Yield: 4 to 6 (1 per serving)

4 lg mild onions or Bamberger onions (to 6)
Butter
2 Tb fresh, chopped parsley
1 ts dried marjoram
20 oz ground pork
2 eggs
2 hard white rolls (or bread crumbs) soaked in milk
1 ts salt
1/4 ts freshly ground pepper
1/8 ts freshly ground nutmeg
2 c vegetable broth
1 bottle (11.2 oz) Rauchbier or Kellerbier
2 Tb flour
4 sl bacon or Raucherbauch (to 6)

Cut the root-end off the onion so that it will stand
flat in a pan. Peel the dried skin. Cut off the cap
of the onion and hollow out the middle to leave a
1/2" wall.

Chop the onion centers into small dice. Saute them
in butter until translucent and sprinkle with chopped
fresh parsley and marjoram.

Add the onions to the ground pork, the eggs and the
milk-soaked rolls. Mix together with your hands,
breaking up the rolls and adding salt, pepper and
nutmeg to taste.

Fill the hollowed-out onions with the pork mixture,
mounding as necessary. Place the onions in a Dutch
oven or deep, ovenproof pan with a lid. Add 1 to 2 c
broth, cover the pan and bake at 350F for 45-60 min.
Add more broth if necessary.

Pour the beer over the onions and bake with a lid
for another 30 min or until the onions are soft.

Carefully remove the onions from the Dutch oven
and place to the side.

Stir some cold water into 2 Tb flour. Pour this
thin paste into the broth while stirring constantly.
Bring to a boil to thicken. Cook several min to
remove the raw-flour taste. You may also use an
instant flour such as Wondra and follow the package
directions to thicken a sauce or gravy. Season to
taste with salt and pepper.

Cook the bacon slices whole or diced until crisp.
Drain and garnish the onions with the bacon.

This stuffed-onion dish is traditionally served
with sauerkraut and "Stampfkartoffeln" (or 
"Kartoffelbrei"), which are mashed or pureed
potatoes.

Notes. Of particular interest is the onion production
in and around Bamberg. In the 17th century Bamberg
was known for growing liquorice (Glycyrrhiza glabra
or "Sussholz") and comfrey (Symphytum officinale or
"Echter Beinwell"), both medicinal plants, but also
for their onions and garlic which were also used
medicinally as well as for seasoning dishes. To grow
the onions, special measures were necessary. As the
onions started to form scapes in early summer, the
farmers bound pieces of wood to their shoes and
walked over the onion fields. This would break off
the flowers, which allowed the root to accumulate
more energy and grow larger. That is why Bamberg
citizens are often still called "Zwiebeltreter" or
onion stampers. Even the typical, relaxed talk
around the tables of the local brew-pub is often
called "Zwiebeltreterei" (onion stamping) in
Frankonia.

Jennifer McGavin, about.com


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