Text 37249, 94 rader
Skriven 2010-04-30 09:56:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: A DAY TO LIVE IN 00429
==============================
 -=> Quoting Bill Swisher to Dave Drum <=-

 > for the brewing of beer must be barley, hops and water.ö

 BS> Geez...Ulf, our tour-guide, said it was ensure that you never had a
 BS> hangover, which are caused by the impurities.  Which is common
 BS> knowledge in Germany, and perhaps most of Europe, so he said.

 BS> Must be true because the closest I came to it was when we went to a
 BS> joint outside of Vienna and they provided pitchers of a "young white
 BS> wine", or something along that line, that were included in the price of
 BS> the meal.  I think
 BS> they meant it was the first time it was fit to drink.  It tasted
 BS> pretty good and
 BS> was extremely mild accompanying the Wiener Schnitzel we ate.  They
 BS> also refilled
 BS> the pitcher if it ran low, that maybe where things went wrong.  It was
 BS> a very quiet tour-bus the next day.  :-)

So you were there in September or thereabouts.  That is the season for
"Sturm".  Its alcoholic strength can vary, according to how long it
has been fermenting and fizzing gently in the jug or bottle.  The
white Sturm is usually rather too sweet for me; I prefer the more
mature red Sturm.  When I return to Vienna in two weeks I will be
drinking the wine.  Some excellent whites are produced near there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "Tafelspitz" (Viennese Boiled Beef)
 Categories: Austrian, Beef, Main dish
      Yield: 6 Servings
 
           Water
           Salt (about 1/2 Tablespoon
           -for every Qt. of water)
  2 1/2 lb Fresh beef brisket
      3    Cloves garlic, slightly
           Crushed, peeled
      3    Whole green or white pepper
           -corns
      2    Juniper berries or
      1    Bay leaf
      3 md Carrots, peeled, trimmed
      1 sm Onion, trimmed, unpeeled,
           -halved
      3    Sprigs fresh parsley OR
      3    Sprigs fresh lovage
 
  Cooked according to classic preparation rules, Tafelspitz (literally
  translated: the point of the table) is known to have been Austrian
  Hungarian Emperor Francis Joseph I's favorite meal. Viennese
  "Tafelspitz" for Austrians is not only a way to boil beef, but is a
  whole special culinary science prepared with a special cut of beef.
  It is not a pot roast. The authentic Tafelspitz requires a custom cut
  fresh piece of the hind part of beef (comparable to the American tri
  tip, also called silver tip); on the North American market a
  substitute can be fresh beef chuck brisket (not corned brisket).
  
  The secrets of a juicy Tafelspitz are: heating the water to a rolling
  boil before the piece of meat is put in the water; the sudden sealing
  of the meat's juices as soon as the the meat's pores close when the
  Tafelspitz touches the boiling water; not too much salt, but enough
  to enhance the meat's flavor; a few pieces of vegetables (sometimes
  also sections of bones with marrow), the right cooking time, and the
  gentle rolling of the boiling water which will cook but not break the
  meat's fiber. This recipe is a simplified version of this very
  Austrian dish.
  
  In a suitable covered Dutch oven, bring water to a rolling boil over
  medium heat. When the water boils, add meat, garlic, pepper corns,
  juniper berries, and cover. Bring the water to a boil again and add
  carrots, onion, and parsley. Cover and let everything simmer for 60
  minutes. Turn the meat over, add salt, and let everything cook,
  covered, for 90 additional minutes. Switch off the heat and let the
  meat steep for 20 minutes. Remove the meat from the broth and cut
  meat across the grain when you serve it. Serve Tafelspitz with
  "Apfelkren" and your choice of raw and cooked vegetables.
  
  Note: Keep the broth for soups. Cut cold meat leftovers in thin
  strips and use like a meat salad mixed with raw sliced onions dressed
  with a simple oil, vinegar, salt and pepper vinaigrette.
  
  How to make  "Apfelkren" (apple horseradish sauce) for Tafelspitz:
  Combine and blend 1 pound Golden Delicious apples, cored, peeled,
  grated and cooked until very mushy with 1 Tablespoon wine vinegar, 1
  Tablespoon lemon juice and 3 Tablespoons prepared horseradish.
 
MMMMM
 

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