Any German Cuisine Experts out There?
ritaweeda
11 years ago
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Comments (42)
foodonastump
11 years agoJasdip
11 years agoRelated Discussions
Whats wrong with my German Red Strawberry?
Comments (16)I've attemted to grow GRS, here in S.Calif, 2 different seasons in the past. I had no problems starting from seed and planting them out at around 8-9 weeks in the mid to end of April. Both seasons were warm from the start (high 70's to low 80's)and I slowly watched them waste away over a 4-5 week period with temps in the 90's. It never set fruit and I pulled them. Silvery Fir Tree and Sylvan Guame, grown at the same time, both sorta melted away, but I did get a few tom's off them. I have 2 Sylvan Guame this year (planted out on 3/28)and both plants droop when the sun is out and are bit behind the other 28 plants I have in the ground. They both have shown similar purple coloring under the leaves with the overcast weather this week. I'll see if that clears up today, as the sun has decided to come out an hour or so ago. Bottom line is, I haven't much luck with plants with "wispy" type foliage and the heat....See MoreLOOKING for: German Farmers Potatoes Recipe
Comments (9)You can't get much more German than with Walter Staib. He was once also a White House chef. Black Forest Home Fries Serves 4 from Black Forest Cuisine by Walter Staib with Jennifer Lindner McGlinn 2 pounds Yukon gold potatoes, peeled salt 1 pound bacon, cut into strips about 2-inches long and 1/8-inch wide 2 garlic cloves, peeled and chopped 1 medium yellow onion, peeled and finely chopped ½ teaspoon dried marjoram freshly ground black pepper 1. Place the potatoes in a large saucepan, pour in water just to cover, and season lightly with salt. Bring to a boil and cook the potatoes until they are just tender, about 20 to 25 minutes. Drain the potatoes, cool slightly, and cut into slices about 1/4-inch thick. 2. Heat a large cast iron skillet or heavy-bottomed sauté pan over medium-high heat, add the bacon, and sauté until crisp. Remove the bacon with a slotted spoon to paper towels to drain, reserving about 3 tablespoons of rendered fat in the pan. 3. Heat the reserved fat over medium heat, add the garlic and onion, and sauté until golden brown. (If you wish to add meat to the dish, toss it in at this point.) 4. Toss in the bacon, potatoes, and marjoram and season with salt and pepper. Cook the home fries, stirring frequently, until well browned and the potatoes come together to form one big cake. 5. Serve the home fries on a large platter. Variation: Make this a full meal by adding eggs. After browning the potatoes, fold about 8 to 10 lightly beaten eggs into the home fries and place in a 350 degree F oven until the eggs are just cooked, about 5 minutes. Here is a link that might be useful: German Home Fries...See Morefor all you Antique experts out there :)
Comments (12)Annac :) I hope the touch up to the restore does the trick for your pieces! I want to appologize for the board and say that I hope that this forum does not go the way of the antique forum, where short, snotty answers are commonly found by so called experts, answers which are often wrong. There are many who do it and it's off putting to anyone who really loves antiques or old pieces. FYI the defination of antique is over 100 years old, but the defination of vintage is actually a wine term and means specific to a year or period. So you could have a vintage 1920's piece, meaning it's from somewhere in that time frame, or you could have a vintage 1970's piece, which means your pieces are probaby "vintage" something (sounds like the 20's right?) Anyhoo, most dealers won't get their panties in a wad if you use the wrong term :) The term vintage was somewhat hijacked by the antique industry and is sometimes used for an item between 50 and 100 years old, but it's not used correctly (don't even get me started on the use of "collactible and/or rare" by the industry). The original finish is only as valuable as the piece it's applied to. A cheap factory piece from the 20's could be worth more left alone, or more painted, it depends on the style of the piece and the paint job. Some finishes are delicate and the piece, if not a Renoir, can be worth more on the open market refinished than it would be left alone. My dining room set is a great example of that. It's not common, but it's not rare, basically it's a nice antique dining room set, but the finish on it turns white if so much as a drop of water enters the room. The finish has gotten unstable to the point of the top of any of the pieces being unusable for serving not to mention eating on the table. Refinishing it in a finish that looks exactly the same as the old finish will increase it's value if I want to sell it. So you never know :) But again, I hope you find the finish again and enjoy the pieces until they are officially "antique" LOL...See MoreAuthentic Chicken Paprikash recipe?
Comments (23)linnea56, This is how I make it: Brown the chicken first in a large pan. Take it out, and then caramelize the onions in the same pan. Depending on the amount of bits and schmaltz in the pan, I might add a tiny bit of stock so I don't burn the bits before the onions start to give off their liquid. When the onions are done to my liking, then I add the paprika to taste (I use a lot more than a tablespoon, too). When I just start to smell the paprika blooming (that's probably not the correct term, but that's how I describe it), then I add the stock and put the chicken back in. It only took one rapped knuckle with the wooden spoon (from my grandmother) plus a torrent of verbal abuse in Hungarian to learn "Never burn the paprika!" It will get really bitter and nasty. But it needs a bit of direct heat to develop its full flavor. Actually, once you get the hang of it, using a plate and a spoon to push the spaetzle or nokedli into the water doesn't take long at all. Even though I have a spaetzle maker, I still do it the old-fashioned way. Just put a big blob of dough on the plate, dip your spoon into the water, scoop off a hunk and push it off the edge of the plate. The dough, if it is the right consistency, should slide right off. Dip the spoon, scoop off a hunk, etc. In case you can't see it, there is a YouTube link above showing the technique. I was surprised to see the family recipe still floating around. Haven't posted in ages, but I lurk occasionally, and happened to see your post. Good to "see" you all....See Moreglaserberl
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