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Text 5185, 73 rader
Skriven 2013-09-28 17:14:44 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: not quite perfect 232
=============================
->  -> Weller indicated that they did this by raising prices 15%.
->  -> Instead of boiling the frog slowly, I guess they're doing
->  -> it all at once.
->  RH> Kills frogs dead either way, and this way at least there's no
creep.  
-> 
-> More protest, though.
-> 
Yeah well.  The old saying goes you can have anything good, fast and cheap.  
Pick any two. 

->  RH> Yep.  It's a post-War Necessity dish.  They needed a way to earn 
money
->  RH> and  had to use what they could get instead of what they wanted.  
I'm
-> 
-> There have been good necessity or hardship dishes, but this
-> isn't one of them.

I've made it before; it wasn't bad. I've certainly eaten worse.
 
->  RH> just  surprised the troops didn't bring it back home.
-> 
-> 'cos it's nasty. I once was under the delusion that there must be
-> some redeeming social value to it, but then I bought one, which
-> disabused me of that notion. Gark.
-> 
-> Currywurst, for those who may not know, is not a sausage with
-> currylike spices (as koftas and merguezes and such) but rather
-> your ugly old hot dog with a godforsaken mixture of stale curry
-> powder and cheap ketchup with a little vinegar thrown in to make
-> it an even more sour experience.

Depends on who does it.  If you start with tomato sauce and decent fresh 
curry it's a whole 'nother ball game. 
 
->  -> The Diener
->  RH> Does this taste any good?  I like bitters but have never been all 
that
->  RH> fond  of vermouth.  
->  
-> I figure it would taste quite vermouthy, which itself tastes
-> rather like bad old wine with sage in it (wormwood aka vermut
-> is in the sage family and tastes somewhere between sage and
-> licorice).

Hmm. Maybe I'll let you drink this.  
 
-> Currywurst sauce
-> cat: curry, worst, sauce
-> yield: 12 oz
-> 
I've made this recipe before, or its cousin.  

-> 2 Tb canola oil
-> 1 lg yellow onion, minced
-> 2 Tb curry powder
-> 1 Tb hot paprika
-> 2 c whole peeled canned tomatoes (with juice)
-> 1/2 c sugar
-> 1/4 c red wine vinegar
-> salt
-> 
-> Over medium heat, cook onion in oil until soft, 8-10 min.
-> Add spices; cook for 1 min more. Using hands, crush
-> canned tomatoes into pan. Add sugar, vinegar, and salt to
-> taste; stir well. Increase heat to high; bring to a boil.
-> Reduce heat to medium-low and simmer, stirring occasionally,
-> until thickened, about 25 min. Puree sauce in a blender
-> until smooth. Strain sauce through a sieve. Serve hot over
-> sausage.
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