Re: About the name Rasputin...


"Paul J Kriha" <paul.nospam.kriha@xxxxxxxxxxxxxxx> schrieb im Newsbeitrag news:45d94cfc@xxxxxxxxxxxxxxx
Michael Kuettner <miksbg@xxxxxxxx> wrote in message news:er96ra$q2e$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxx

<snip>
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.

The dish is also called "Kuttelflecksuppe".
Just the white Kutteln are used for it.

<snip>
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. :-)

Well, we all are. It was seldom enough that Austrian armies had
competent commanders ...
"Bellum gerunt allii, Tu felix Austria ..."

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.

Depends.
There are also "Spaghetti piccata milanese".
That's pork cuts turned in flour, then in a mixture of egg and parmesan.
Then they are fried. They are served with spaghetti turned in a plain tomato
sugo and with little bacon cubes fries crispy together with chopped parsley.

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

No, the Costoletta would be the Kotelett.
Kotelett is always with bones (pork chops), while Schnitzel is always
without bones.

Btw, the Italian "Gnocchi" is calqued from "Nockerl".

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?

No. It's a nick-name for roasted or grilled chicken (Brathendl).
The baked version (Backhendl) is breaded and fried (the pieces,
of course).

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

Yes, Hendl or Hendi.
Also Paradeiser, Erdapfel, Obers, etc. are Austrian expressions.

The interesting thing about borrowings in "kitchen language" is that they
happen faster and change their spelling faster than other words.
But the meaning of the words changes slowly, if at all.
(IMO, of course).
Cheers,

Michael Kuettner




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