Spehro Pefhany wrote:

On Wed, 12 Sep 2007 17:43:38 GMT, the renowned Joerg
wrote:


Spehro Pefhany wrote:


On Wed, 12 Sep 2007 09:21:22 -0700, Joerg
wrote:



Spehro Pefhany wrote:



On Wed, 12 Sep 2007 08:00:17 -0700, Joerg
wrote:




John Larkin wrote:




On Tue, 11 Sep 2007 16:40:33 GMT, Joerg
wrote:






I prefer the hearty kind of the All American breakfast. Eggs, bacon,
sausages, potatoes, grits.


Grits! I love grits. But where did you pick up that habit?


I grew up in the country. In Europe, but they have similar foods, just
different names. For example I think polenta comes really close. Then
when you move to another place in the world like the US in my case you
start liking some local foods a lot. This is why I used to bring back
loads of bacon from vacation trips.


I like smoked pork chops (Kassler). Fortunately there's a large German
population around here and really good ones are not too hard to find.
Also Spaetzle. Just not too often.


Yep, delicious. But watch them kidneys if you eat Kassler a lot. We use
to make our own Spaetzle. Pressed through a large tool called
"Spaetzle-Schwob" which requires lots of biceps and endurance.


Do these look like good ones:
http://www.loewen-urbach.de/swabian_spaetzle_maker.html


Yep, that's the one. Don't get a painted version as that can flake off.
If your wife is on the petite side she may have to get in shape for that
tool via a few dozen push-ups each morning, or join the marines for a
couple years.


It looks like a better made version of a potato ricer, but it's hard
to get a handle on the side. Our potato ricer has holes about 2mm
diameter. The stuff I'm used to is more like 5-6mm when cooked.


Ours has larger holes but the dough is so stiff that it really takes an
effort to push it through. I've seen people totally red in the face
after finishing that part. Only very few people in Germany still make
their own. Most buy the bags, rip 'em open and toss it all into boiling
water. Not the real thing though and one can definitely taste the
difference.

--
Regards, Joerg

http://www.analogconsultants.com