What are your favorite recipes involving beer?  I've used it in Sauerkraut
and to boil wursts.

Dave "Stood at The Wall and prayed for it's fall within 10 years - May 1979"
Darnell
Ich war ein Berliner, Ich bin ein Berliner gewesen.


> -----Original Message-----
> From: Bruce Conrad [mailto:[log in to unmask]]
> Sent: Tuesday, November 07, 2000 12:53 PM
> To: [log in to unmask]
> Subject: Das recipe
>
>
> Achtung! Ich bin ein berliner. :0
> When cooking German recipes, I always add more beer than the
> recipe calls for.
> Although this is not technically a 'spice', it does make the
> dish taste very
> authentic.
> bhc, danke shoen ;)
> (although something is telling me to say "just add more
> memory to your system")
>
> Date:    Mon, 6 Nov 2000 08:13:56 -0700
> From:    Dave Darnell <[log in to unmask]>
> Subject: OT: Rinds Rouladen
>
> Can some of our German members help with this recipe?
>
> I have perfected my recipe for rinds rouladen, except for the
> spices to be
> added to the gravy.  I need suggestions on the most
> "traditional" spices for
> this purpose.  Also interested in regional variations.
>
> The recipe so far:
>
> thin strips of round steak, salted & peppered,
> spread with hot mustard (senff?)
> bacon strips
> very thin sliced onion
> very thin sliced dill pickles
>
> roll up, tie, and brown in butter.  Add beef stock and simmer.  Remove
> rouladen.  Add flour to butter & beef stock to make gravy.
>
> Some recopies say "add spices to gravy" but do not say which spices.
> Suggestions?
>
> Thanks.
>
> Dave "the experimental chef" Darnell
>