Thread: Re: Speaking of Peeling Potatoes...

Michael Kuettner <[email protected]> wrote in message
news:fq6odo$9rj$[email protected]..
[snip]
> Another variant would be Petersilkartoffeln.
> Peel potatos, boil in salted water.
> Heat butter in a pan and add finely chopped parsley.
> Roll the potatos in the mix until they're coated with
> butter and parsley. Serve with (eg) Wienerschnitzel.

I had this dish in a little bar/pub in downtown back-alleys of
Frankfurt am Main, Germany in 1992! I STILL remember being
overwhelmed by the sensory overload I got from that little
place every time we ate there.

"The Ranger" schrieb :
> Michael Kuettner wrote :
> [snip]
>> Another variant would be Petersilkartoffeln.
>> Peel potatos, boil in salted water.
>> Heat butter in a pan and add finely chopped parsley.
>> Roll the potatos in the mix until they're coated with
>> butter and parsley. Serve with (eg) Wienerschnitzel.
>
> I had this dish in a little bar/pub in downtown back-alleys of Frankfurt am
> Main, Germany in 1992! I STILL remember being overwhelmed by the sensory
> overload I got from that little place every time we ate there.
Then you had the luck to stumble over an Austrian cook (or one
trained in Austria), I suppose.

Dinner tonight :
Ever had breaded and fried Emmenthaler with egg-mayo sauce and
tomato-salad

Cheers,

Michael Kuettner

Michael Kuettner <[email protected]> wrote in message
news:fq6qjd$lkg$[email protected]..
> "The Ranger" schrieb :
>> Michael Kuettner wrote :
>> [snip]
>>> Another variant would be Petersilkartoffeln.
>>> Peel potatos, boil in salted water.
>>> Heat butter in a pan and add finely chopped parsley.
>>> Roll the potatos in the mix until they're coated with
>>> butter and parsley. Serve with (eg) Wienerschnitzel.
>>>
>> I had this dish in a little bar/pub in downtown
>> back-alleys of Frankfurt am Main, Germany in 1992!
>> I STILL remember being overwhelmed by the sensory overload I
>> got from that little place every time we
>> ate there.
>>
> Then you had the luck to stumble over an Austrian cook
> (or one trained in Austria), I suppose.

No one spoke English at bar/pub and the lone person with us
that did speak some German wasn't willing to do more than
translate the menu for us. <G>

> Dinner tonight :
> Ever had breaded and fried Emmenthaler with egg-mayo
> sauce and tomato-salad

No but I've had breaded cheese sticks with tomatoes.
Interesting idea, though. I'll have to visit my local cheese
sources and give Emmentaler a try.

The Ranger

"The Ranger" schrieb :
> Michael Kuettner wrote :
>> "The Ranger" schrieb :
>>> Michael Kuettner wrote :
[snip]
>>> I had this dish in a little bar/pub in downtown
>>> back-alleys of Frankfurt am Main, Germany in 1992!
>>> I STILL remember being overwhelmed by the sensory overload I got from that
>>> little place every time we
>>> ate there.
>>>
>> Then you had the luck to stumble over an Austrian cook
>> (or one trained in Austria), I suppose.
>
> No one spoke English at bar/pub and the lone person with us that did speak
> some German wasn't willing to do more than translate the menu for us. <G>
>
Yes, that could be a problem ;-)
Do you remember some items from the menu ?

>> Dinner tonight :
>> Ever had breaded and fried Emmenthaler with egg-mayo
>> sauce and tomato-salad
>
> No but I've had breaded cheese sticks with tomatoes. Interesting idea, though.
> I'll have to visit my local cheese sources and give Emmentaler a try.
>
Just make sure that the slices are as big as your hand and roughly
3 centimetres thick.
Fry them in lard for artery-clogging goodness.

Got egg-mayo sauce left.
So tomorrow it'll be champignons in beer dough with the rest of it.

Cheers,

Michael Kuettner

Michael Kuettner <[email protected]> wrote in message
news:fq6uma$bsm$[email protected]..
> "The Ranger" schrieb :
>> Michael Kuettner wrote :
>>> "The Ranger" schrieb :
>>>> Michael Kuettner wrote :
> [snip]
>>>> I had this dish in a little bar/pub in downtown
>>>> back-alleys of Frankfurt am Main, Germany in 1992!
>>>> I STILL remember being overwhelmed by the sensory
>>>> overload I got from that little place every time we
>>>> ate there.
>>>>
>>> Then you had the luck to stumble over an Austrian cook
>>> (or one trained in Austria), I suppose.
>>>
>> No one spoke English at bar/pub and the lone person
>> with us that did speak some German wasn't willing to
>> do more than translate the menu for us. <G>
>>
> Yes, that could be a problem ;-)
> Do you remember some items from the menu ?

Let's see... We ate there five nights in a row. I ordered veal
cutlet that was breaded the first night. (Everything had its
own gravy and there was PLENTY of that!) SWMBO ordered
sauerbraten. On the second night I ordered the sauerbraten and
she ordered some type of grilled sausage. There wasn't a lot of
variety in sides: mashed or boiled potatoes arrived with
everything. On the next night I ordered a meatloaf-like meal.
It was diffferent than I was used to but not disappointing.
Then I saw a rabbit stew and ordered that the following night.
Our last night I asked for a green salad and with much effort,
the waitress brought over this PLATTER of four different
saurkrauts! That was the night we were also served the
boiled-and-salted potatoes. It was HUGE! Loved every last shred
of it. Came with fresh-baked bread, too, that I ended up
scouring my plate with. The other thing I remember of the pub:
nothing was served in moderation. The beers were OMFGHuge! I
was overjoyed my hotel was only one cab ride away.

>>> Dinner tonight :
>>> Ever had breaded and fried Emmenthaler with egg-mayo
>>> sauce and tomato-salad
>>
>> No but I've had breaded cheese sticks with tomatoes.
>> Interesting idea, though. I'll have to visit my local cheese
>> sources and give Emmentaler a try.
>>
> Just make sure that the slices are as big as your hand and
> roughly 3 centimetres thick. Fry them in lard for
> artery-clogging
> goodness.

How do you deal with cheese-ooze? (Cheese leaking through
the breading.)

The Ranger wrote:

> No but I've had breaded cheese sticks with tomatoes.
> Interesting idea, though. I'll have to visit my local cheese
> sources and give Emmentaler a try.
>
> The Ranger

I use it almost exclusively for kasespatzlen- layered cooked spatzle,
caramalized onions, shredded Emmenthal, and fresh cracked black pepper.

"The Ranger" <[email protected]> ha scritto nel messaggio
news:[email protected]..
> How do you deal with cheese-ooze? (Cheese leaking through the
> breading.)

Geeze, it's Austria; it wouldn't dare!

Your menu talk reminded me of Swìitzerland where I was served huge portions
with everything topped with a big ball of melting butter. I was cornered by
the chef the next morning at early breakfast asking didn't I like the food
because I hadn't finished it! The prettiest and slimmest swiss ladies were
eating it all up, but I still do not know how.

He made sure I didn't leave without some rib-sticking brown breads and
sausages in me. I love this world!
--
http://www.judithgreenwood.com

Giusi wrote:

> Your menu talk reminded me of Swìitzerland where I was served huge portions
> with everything topped with a big ball of melting butter. I was cornered by

Any ol' reason to eat melted butter is okay with me.

"The predominance of grease in the American kitchen, coupled with the
habits of hasty eating, and of constant expectoration, are the causes of
the diseases of the stomach which are so common in America." - James
Fenimore Cooper, "The American Democrat, or Hints On The Social And Civic
Relations Of The United States Of America", Cooperstown NY USA: Phinney,
1838, pp 164-165.


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