Text 18936, 119 rader
Skriven 2011-12-11 22:04:21 av Ruth Haffly (1:396/45.28)
  Kommentar till text 18874 av MICHAEL LOO (1:123/140)
Ärende: computerds 338
======================
Hi Michael,

 ML> Luckily I number among my friends a number of computenerds
 ML> who offer solutions to almost every problem I come up with.
 RH> Always nice to have friends who are experts in this, or any field.

 ML> Indeed.

Steve is my resident computer "go to" guy for help. As much as I've used
the machine in the past couple of years, it's nice to have that kind of
help at your beck & call.


 RH> But, his company is still going--that's the important thing.

 ML> Still chugging along - though not particularly profitable, as
 ML> I understand.

Beats bankruptcy or other ways of dissolution.


 RH> I'll eat others if offered but will stick to making the one that we
 RH> like best. Found out the wilted spinach tastes best with mashed
 RH> potatoes underneath; it's rather blah by itself. Rice is an OK sub, not
 RH> perfect but will work, have to try it with bread.
 ML> Add a little garlic or onion, maybe?
 RH> It has a good sweet/sour flavor but needs the carrier of the mashed
 RH> potatoes. I'll have to make it some time when we get together.

 ML> With nondairy mash, I hope!

No butter and soy milk will work. Most of the time I'll use butter blend
(1.4 cups butter to 1 cup olive oil) and soy milk anyway. Same as I'll
make pumpkin pie most of the time with soy milk and not had a complaint
(except that it's all gone) yet.


 RH> Reading a couple of your previous posts--I'd rather have grits than
 RH> Wheatena. Can't do anything to improve the taste of the latter but can
 RH> do lots with the former.
 ML> If I have to eat starch, I'll go with none of the above!
 RH> What about rice?

 ML> I'm pretty cut down on starch these days, with al dente pasta
 ML> taking first place, with rice, fresh sweet corn, and sweet
 ML> potatoes taking runner-up spots.

We use kasha, couscous, quinua, pasta, rice and potatoes, as well as
various breads. Very little corn as too much will give Steve a migraine.
We also have several (hot and cold) multi grain cereals on hand.


 ML> Which sauerbraten recipe did you mean? I use one called
 RH> I checked back, message #296 to Jim Weller. It was called "Sour Beef
 RH> and Noodles" (Sauerbraten) from a Kathy(some number). Sub categories
 RH> included both Penn. and German.

 ML> That one should actually produce an okay facsimile of what
 ML> I know as Maryland sour beef and dumplings, though. I'm
 ML> guessing your major objection has to do with the lack of
 ML> marinating? I'd tend to agree there.

I'd call it sour beef, not sauerbraten. The marinading is a hallmark or
the latter. A couple of times I've made something called Bavarian Beef
but there's no way we can call it sauerbraten; it's cooked with a good
bit of white vinegar and has a sharper acedic taste than sauerbraten.

 ML> The very dark brown Bavarian sauerbraten that I have had
 ML> is not my favorite. I love the south German roasts but am
 RH> What are you calling very dark brown Bavarian sauerbraten?

 ML> It's got a thick almost black gravy not flavored with ginger
 ML> snaps but with ginger and I seem to recall cloves, somewhat

OK, in my marinade/cooking, I use black peppercorns, whole cloves, whole
allspice, juniper berries, bay leaf, onion, vinegar (sometimes red wine,
sometimes cider--and trying to get a natural, organic one) and water.


 ML> musty tasting. More sour than sweet. tinyurl.com/zuurgebraden
 ML> is a picture of one I tried in Nuremberg (my own main dish at
 ML> this meal was Schauferle, something I enjoy even if it's bad
 ML> - I had it 3 times in a week - excellent, pretty good, and
 ML> bad, in that order; even the bad was good).

I presume 3 different restaurants?


 ML> For you, of course, nonalcoholic beer could be
 ML> substituted in this:

 ML> Fraenkisches Scheiferla / Schaeuferle
 ML> cat: Franconian, Bavarian, roast, Schaeufele, Schauferle, Schaufele
 ML> servings: 2

 ML> 1 Scheiferla (pork shoulder with bone and skin)

Boston butt with skin?

 ML> 1/2 L broth
 ML> 1/2 L hefeweizen or light beer (sub NA beer)
 ML> - no pilsener as it makes the sauce bitter

Slightly different taste but would just adding more stock/broth be OK?

Looks good to me. I'll have to check my German cook books for their take
on it as well.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... gnorw og...  gnorw og...  gnorw og nac gnihton

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