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Thread: Re: Speaking of Peeling Potatoes...

  1. #1
    Little Malice Guest

    Default Re: Speaking of Peeling Potatoes...

    One time on Usenet, [email protected] (Victor Sack) said:
    > Terry Pulliam Burd <[email protected]> wrote:
    >
    > > The idea of "salt potatoes" just sounds *wrong*.

    >
    > The terms come directly from the German "Salzkartoffeln", peeled
    > potatoes simply boiled in salted water.


    Yum! DH would say "toss in some cabbage, too"... :-)

    --
    Jani in WA

  2. #2
    The Ranger Guest

    Default 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.



  3. #3
    Michael Kuettner Guest

    Default Re: Speaking of Peeling Potatoes...


    "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






  4. #4
    The Ranger Guest

    Default Re: Speaking of Peeling Potatoes...

    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



  5. #5
    Michael Kuettner Guest

    Default Re: Speaking of Peeling Potatoes...


    "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



  6. #6
    The Ranger Guest

    Default Re: Speaking of Peeling Potatoes...

    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.)



  7. #7
    Goomba38 Guest

    Default Re: Speaking of Peeling Potatoes...

    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.

  8. #8
    Giusi Guest

    Default Re: Speaking of Peeling Potatoes...


    "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 Swžitzerland 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



  9. #9
    Blinky the Shark Guest

    Default Re: Speaking of Peeling Potatoes...

    Giusi wrote:

    > Your menu talk reminded me of Swžitzerland 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.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


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