Re: The word "rasismi" in Finnish (was Re: unnatural languages)


"Paul J Kriha" <paul.nospam.kriha@xxxxxxxxxxxxxxx> schrieb im Newsbeitrag news:45ed1d16@xxxxxxxxxxxxxxx
Michael Kuettner <miksbg@xxxxxxxx> wrote in message

Then I shouldn't mention the Gulasch which I cooked yesterday
and which is slowly warming now ?
And Serviettenknoedel ....
A Gulasch should never be eaten when freshly made, btw.
It gets better with each re-heating.

Phah! You are preaching to the converted.

Slowly re-heat, perhaps add some fresh sour cream to
the part about to be consumed.

Never add cream to beef gulasch (Wiener Saftgulasch).

Fresh sweat&sour gherkins on the side,

Cut in thin stripes which still hang together at one end
(Faechergurkerl).
Another variant is to cook a pair of Frankfurter sausages
(Vienna sausages) until they're nearly done and them put
them into the Gulasch while you warm it up.

but first a quick trip to the bakers for a few
fresh breadrolls, still warm, and also to the local pub for
a jug of Budvar from Budweis.

Yep !

Or perhaps in your case
a jug of Gösser, or even better the Kaiser!!!
Hmmm, Kaiser vom Fass, hmmm! (Only if it's walking
distance though, otherwise just Gösser, which is everywhere).

Yes, even here in FL. As one born in Graz, it's a cure against
Heimweh, so purely therapeutical ;-)

Serviettenknoedel? Oh, you cheat! Cheat! Cheat!
A skillful cookie with the right kind of flower and ability to
judge the consistency of the dough doesn't need to wrap
the knoedel loafs in any cloth.

If you'll try to put flour in Serviettenknoedel, I'll put flowers on
your grave ! ;-)
A Semmelknoedel means :
Rolls, butter, eggs,milk,onions,parsley, flour,salt.
A Serviettenknoedel means :
Rolls, milk,butter, salt,nutmeg, egg yolks and egg whites
The egg whites have to be whipped stiff before they are at
last added to the dough.

Of course if the dough
dissolves in the boiling water the result cannot be fudged
in any way what-so-ever, the disaster is complete and will
be well remembered by generations of the extended family.

That's why even experienced cooks always make a smaller
knoedel and put it in the water to see whether the mass is
right.
Then the rest can be adjusted and no disaster will happen.

[This post was brought to you by your local supermarket].
;-)

I am beginning to suspect that you are on some kind of
a commission.

The butcher, the baker and the brewer just chipped in, too ;-)

Last time Michael mentioned croutons fried in butter
until cripsy and brown, I thought, my god, is it still legal
to say things like that?

I've just invented porn-food, I guess :
"Barely Legal Croutons !
Watch the hot and naked Dears wearing only lascivious butter ! "

Totally transparent clear butter!

Dirty butter, hmmm ...

<snip>

The other day in the local delicatessen I bought a bottle
of vinegar made in Reims. Vinegar made from vins blancs
de Champagne. It was devine.

When they offer vinegar from Modena, grab a bottle.
Nearly all of them are rather good, too. Use only sparingly.
But you know that, I guess.

Cheers,

Michael Kuettner





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