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#135187 - 11/13/04 10:59 PM Re: Kartoffelklösse
Wordwind Offline
Carpal Tunnel

Registered: 09/30/01
Posts: 6296
Loc: Piedmont Region of Virginia, U...
Thanks for the comments here. I now know that Rotkohl is indeed red cabbage, and that turned out fine. Everything did, unusual for my dinners, but the gods were with us. I love the kartoffelklösse with sauerbraten--somewhat savoury and a good contrast to the flavors of the beef marinade and rotkohl. I don't think I'll go back to noodles again. One change: I think the kartoffelklösse would be better without the crouton (I just made fried bread cubes) because the potato-flour-egg combo tasted very good as it was and the bread detracted from the dumpling. Oh, well, not again for at least another year. I think sauerbraten is kind of a once-a-year dish. Thanks for tolerating a food thread. It was good to learn about rotkohl. (My father used to call sauerbraten 'rottenbraten,' by the way.)


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#135188 - 12/02/04 06:48 PM Re: Kartoffelklösse
Zed Offline
Pooh-Bah

Registered: 08/27/02
Posts: 2154
Loc: British Columbia, Canada
Gingersnap gravy?!?!?!?
Sounds strange but wonderful. Please enlighten me.


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#135189 - 12/03/04 08:18 AM Re: gingersnap gravy
AnnaStrophic Offline
Carpal Tunnel

Registered: 03/15/00
Posts: 6511
Loc: lower upstate New York
It's good to pour over your limpets and sea cucumbers, Zed.


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#135190 - 12/03/04 09:43 PM Re: gingersnap gravy
Wordwind Offline
Carpal Tunnel

Registered: 09/30/01
Posts: 6296
Loc: Piedmont Region of Virginia, U...
Oh, you, AnnaS! Always sooooooooo ironic! I was going to say you are so droll. Is drollness a form of ironic bent? I would think so, but I'm not English.

Now on to gingersnap gravy:

The sauerbraten marinates in a vinger-wine-apple-clove-and-much-more marinade. To make gingersnap gravy, drop about nine or so gingersnaps into a glass half-filled with the marinade when you're pretty close to serving time. The marinade will soften the gingersnaps as you stir them apart. The dissolved gingersnaps and marinade are poured into a frying pan with about two or so cups of pure marinade. Stir till it's thickened. It's very good over the dumplings...or noodles...or hot German potato salad, which my mother will make next Saturday for our Christmas choir rehearsal. I put a couple tablespoons of butter into the frying pan first to make the gravy wicked and to prevent it from sticking, though I do stir it the entire thickening time.


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#135191 - 12/07/04 07:27 PM Re: gingersnap gravy
Zed Offline
Pooh-Bah

Registered: 08/27/02
Posts: 2154
Loc: British Columbia, Canada
It's good to pour over your limpets and sea cucumbers, Zed.



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