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Old 11-13-2008, 07:12 PM   #11
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as much as i like onions i'll bet i'll just love that pie.

thanx
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Old 11-14-2008, 02:20 AM   #12
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Originally Posted by jpmcgrew View Post
How abou next time rouladen mit spatzle und rotkraut
Just googled rouladen(along with Maultasche and Konigsburger Klopse) and it all looks amazing! Will definitely be cooking a lot more German food from now on ! Last night's dinner came out great ! Thanks all!
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Old 11-14-2008, 09:29 AM   #13
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All very good ideas! Might I suggest another one - a Winter Specialty - Wurst and Gruenkohl (bratwurst with kale). This is very traditional winter food here. I dont have a recipe on hand, but essentially you cook the well shredded kale with onions, fresh ham, mustard, simmer some fattier type of sausage (i tend to use the German "knacker" variety, similar to kielbasa, I guess), and serve it with boiled potatoes which you kind of mash into the kale on your plate. I love this dish and kale is extremely healthy.
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Old 11-14-2008, 10:51 AM   #14
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well, spaetzle are one of the easiest things to do - just hard to describe how to do it best ;)

But Rouladen with spaetzle and Rotkohl are very common in our house ;o)
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Old 11-14-2008, 12:07 PM   #15
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To German or not to

Congratulations TanyaK - excellent choices. Actually spatzel is very easy to make. I don't have one of those spatzel makers so I do it the old way, lather the dough on the back of a cookie sheet and with a metal egg turner flip little pieces off into boiling water. Not too many, need to experiment so they are all reasonably together in each "flipping". Put on a chef show for yourself after you have practiced one.

The other day I was thinking about spatzel and bought a box of premade pastry spatzel - add to boiling water type thing. Awful is the only word I can use. Spatzel done correctly, well they are an excellent part of any German menu! Good luck!
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Old 11-15-2008, 10:37 AM   #16
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Congratulations TanyaK - excellent choices. Actually spatzel is very easy to make. I don't have one of those spatzel makers so I do it the old way, lather the dough on the back of a cookie sheet and with a metal egg turner flip little pieces off into boiling water. Not too many, need to experiment so they are all reasonably together in each "flipping". Put on a chef show for yourself after you have practiced one.
described perfect! ;o)
Exactly the words I missed
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Old 11-19-2008, 10:24 PM   #17
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Rouladen yammm! But I would make Serviettenknoedel to go with those .
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Old 11-19-2008, 10:37 PM   #18
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Some sous chef on Iron Chef the other night was making Spatzel by mashing the dough through what looked like a perforated baking sheet. It was a quick shot, but it looked like he was using the bottom of a pan in swirling motions to force the dough through in little pieces.
Now I am all psyched to explore German cuisine... everything mentioned so far sounds
pretty darn tasty!
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Old 11-19-2008, 10:43 PM   #19
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All very good ideas! Might I suggest another one - a Winter Specialty - Wurst and Gruenkohl (bratwurst with kale). This is very traditional winter food here. I dont have a recipe on hand, but essentially you cook the well shredded kale with onions, fresh ham, mustard, simmer some fattier type of sausage (i tend to use the German "knacker" variety, similar to kielbasa, I guess), and serve it with boiled potatoes which you kind of mash into the kale on your plate. I love this dish and kale is extremely healthy.
Oh my - I've copied this for definite future dinner!!!!

I love kale too and put it in almost all my soups when suitable!
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