Re: About the name Rasputin...

Michael Kuettner <miksbg@xxxxxxxx> wrote in message news:er96ra$q2e$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
"Paul J Kriha" <paul.nospam.kriha@xxxxxxxxxxxxxxx> schrieb im Newsbeitrag
news:45d7c83c@xxxxxxxxxxxxxxx
Michael Kuettner <miksbg@xxxxxxxx> wrote in message
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<snip>
With a mother like Zita, who can blame him ....

Yes, he didn't seem to have inherited much of his paternal
granfather's brains.

But he inherited his lip ...

<snip>
No worries about powidla. That was a fair exchange
for a wiener schnitzel.
(or as they call it in some Sydney restaurants, snitchel :-)

Which we stole from the Italians (piccata Milanese) and refined
the recipe.

Really? I didn't know that! Well done that Viennese chefs!

They've also taken Pörkölt and transformed it to Gulasch.

I had absolutely the best Böhmische Suppe ever in a restaurant
just 'round the corner from Stefanplatz. The added spice
was the fact that until it came to my table I had absolutely
no idea what kind of soup was called Böhmische Suppe in
Vienna. HA! Creamy Knoblauchsuppe!

I bet it was in spring / early summer when you had that soup.
I suspect it was Bärlauchsuppe.
Bärlauch tastes like Knoblauch, but is milder.

Bärlauch? How could it taste like Bärlauch?.....Oh drats, I am sorry!
That's my fault. I completely misled you! It wasn't a garlick soup
(Knoblauchsuppe) at all, it was a tripe soup!!!
What's that in German? Kauldanensuppe?
But the menu just said Böhmischesuppe(sp?).
I specifically ordered it to find out what it was made of.

Hmmm, Milano, if I am not mistaken that's in Lombardy, just
the other side of the old imperial border. So, it _was_ stealing.
Are you sure it wasn't just a friendly culinary fussion from
some piccata Veneto?

No. It came into being after the Italian campaigns of Feldmarschall
Radetzky.

Aaah, a booty!
Rousing tune of Radetzky march is ringing in my head...
Wait a minute.... That late? Really?

Yes.
August 6th. , 1848.
Radetzky wrote about the situation in Lombardia, but being an Austrian,
he also mentioned the c.o.a. (see below).

But of course! He was a brilliant commander in chief and yet
he never lost the sight of other important things in life.
The South Bohemians (like me) are especially proud of him. :-)

The original dish was "costoletta alla milanese", not piccata. Sorry,
my memory failed here.

Right. I presume a real piccata would be cooked in the lemon juice.

It's interesting how good calques are all these names:
It. costolleta, Ge. Schnitzel, En. cutlet, Cz. řízek

Although panierte Schnitzel are much older, the Wienerschnitzel was that
late.

<snip PIEFL>
Err, no. That would be secondary sources ! We'll need to find
the original scratchings ;-)

What a perfectionist!

We take our Gummiadler (Brathendl) very serious ;-)

Gummiadler? Is that what you call the baked chook
(Brathendl) when it comes out of the oven a bit on
the chewy side?

BTW, das Hendl is a specifically Austrian expression, isn't it?

pjk

Cheers,

Michael Kuettner


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