Strange ... I just drink it!

By the way, for Sauerkraut pls use white wine to stay authentic!

as





Dave Darnell <[log in to unmask]>@RAVEN.UTC.EDU> on
07/11/2000 09:26:03 PM

Please respond to Dave Darnell <[log in to unmask]>

Sent by:  HP-3000 Systems Discussion <[log in to unmask]>


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Subject:  Re: [HP3000-L] Das recipe


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
>