Text 8076, 87 rader
Skriven 2013-12-21 08:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: mr. yuck face 619
=========================
 ML> Chitlins when done properly are kind of tasteless - when
 ML> done improperly, they're less tasteless. In both cases the
 ML> traditional accompaniment of a bottle of hot sauce is in
 ML> order.
 DS> Sounds like you would recommend just drinking the hot sauce and
 DS> forgetting about the chitlins? :-}}

Not really. Hot sauce in soup quantity upsets my tum,
not from the heat usually but from the vinegar. I can
take only so much sourness, and it's been worse ever
since my prediabetes (now the real thing, though not
too too serious) kicked in - in the last 5-10 years
I've become much more sensitive to acid and much more
of a sweet-lover. I think since I've been diagnosed
pre-extra-sweet I've had more soft drinks than in the
whole rest of my life.

With large quantities of protein, though, I can down
large quantities of hot sauce. Usually, though, I
prefer plain ground hot pepper, which I use by the
teaspoon or sometimes tablespoon.

This dish would go well with a sprinkle of cayenne,
but I doubt there would be availability in south
German restaurants. So you'd have to make it yourself.

Traditional Maultaschen
cat: German, starter, main, pasta, almost Italian
SERVES: 2 to 4

3 1/2 Tb butter
1 white onion, diced
1/2 bn parsley, chopped
1/2 lb ground beef
1/2 lb ground pork
2 oz bacon, chopped
3 eggs, beaten
2 sl white toast, crumbled
1 pn salt
1 pn pepper
1 pn nutmeg
1 lg sheet pasta dough, (8" square or equivalent)
- rolled thin and cut into 16 2" squares
1 egg yolk, beaten
2 qt beef broth or bouillon

In a large frying pan, melt the butter over low heat.

Saute the onion and all but a few tablespoons of parsley
in the butter until the onion is soft and transparent.

In a bowl, mix the onion and parsley with the meat,
beaten eggs, and all but a few tablespoons of breadcrumbs,
and season the mixture with salt, pepper, and nutmeg.

Place a heaping spoonful of the filling mixture in the
center of each square so that there is a 3/4" space
between the filling and each edge of the dough.

With a pastry brush, paint the edges of the dough squares
with egg yolk.

Lay a second square of dough over the top of the filling
on each square and pinch the edges together well.

In a large pot, bring the broth or bouillon to a boil,
carefully add the maultaschen, and cook for 10 to 15 min,
until the pouches float to the surface.

Serve the maultaschen in a shallow bowl of broth.
9. Alternatively, drain the maultaschen, brown them on both sides in a pan with
butter along with a few Tb of breadcrumbs, and serve garnished with fresh
parsley and the butter-browned breadcrumbs.

NOTE: A typical serving is 2 to 4 maultaschen per person.
If there are any left over, cut them into 1" slices the next
morning and fry the pieces in butter or bacon fat. Stir in
beaten eggs and cook all together for a traditional German
scramble.ö\

Based on a recipe by Herbert Roesch

Afar magazine, November/December 2013

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)