LL-L "Delectables" 2003.10.17 (09) [E/S]

[Lowlands-L]

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L O W L A N D S - L * 17.OCT.2003 (09) * ISSN 189-5582 * LCSN 96-4226
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From: Anja Meyfarth <anja-meyfarth at t-online.de>
Subject: LL-L "Delectables" 2003.10.16 (13) [E]

Moin Lowlanders!

> Here, now, is the recipe for Americans. I usually make a double or triple
> batch.

I've got a different one:

100 g butter
100 g sugar
20 g vanilin sugar (for Germans: 1 Tütchen)
2 eggs
1 pinch of salt
3 table spoons milk
1 package powder for vanillepudding (enough for 0,5 l milk)
250 g flour
3 table spoons baking powder
 powdersugar

Stir butter, sugar and vanilinsugar until foamy. Add eggs, salt and the
puddingpowder (mixed with the milk). Blend the flour with the baking powder
and add slowly to the mixture. The dough has to be very firm. Set parts of
the dough on a buttered plate with the help of two spoons and bake and 190°
C for about 15 min.
Blend the powdersugar with 2-3 table spoons hot water and spread it on the
flat side of the "Amerikaner".

Bon appetit!

Anja

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From: Global Moose Translations <globalmoose at t-online.de>
Subject: LL-L "Delectables" 2003.10.17 (07) [E]

Luc, the recipe I posted was for "Amerikaner", not "Berliner". That's why
yours was so different...

Ron, what kind of a Hanseat are you? There's no rum in your recipe! Also,
I've never seen pink icing on "Amerikaner" in my life.

Oh, wait, don't answer, I get it. You're the kind of Hanseat who drinks the
rum straight from the bottle while eating the cookies, because everything
else would be a shameful waste... :-)

Gabriele Kahn

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From: sam claire <samclaire at mybluelight.com>
Subject: LL-L

Anybody for LATKES?

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Gabriele (abuin):

> Also, I've never seen pink icing on "Amerikaner" in my life.


Weel, dearie me!  A'm truelins sairie fer ye.

> Ron, what kind of a Hanseat are you?

A'm the jonick, pithie, couthie an douce kynd, the kynd that dinnae draigle
guid fuid an drink wi alcohol sleekie-like.

> There's no rum in your recipe!

It's the first time I heard of rum or any other type of booze in Amerikaner.
Where I come from they are considered children's treats, and children in
*our* parts are not encouraged to booze.  There's no telling what people
will do to good, old recipes once they reach the decadent southern
perimeters of the Saxon world and beyond.

Besides, as I have mentioned before, I'm a teatotaller.

I am standing by my suggestion to add cardamon instead, although this may
sound dull to *some* people.  ;-)

> I usually make a double or triple batch.

An A'm stairtin tae unnerstaund whitwey ...

> Here, now, is the recipe for Americans.

This is why I misunderstood.  Without having read the recipe I thought it
was a _Berliner_ recipe version for Americans, not a recipe for
_Amerikaner_.

Sam (above):

> Anybody for LATKES?

Sure, Sam!  Count me in.  I take it that's an invitation.  Are you cooking
or just buying?

This is what I wrote when this subject came up in March 2000:

<quote>
For us North Germans, apple sauce (_Appelmoos_ / _Apfelmuß_) is a must with
_Kantüffelpannkoken_ / _Kartüffelpannkoken_ / _Kartoffelpfannkuchen_ /
_Kartoffelpuffer_, namely with potato pancakes.  This dish is almost
identical
to that called _latke(s)_ in the East European Jewish tradition -- and I
mean
traditional _latkes_, not the "modern" quick version with shredded potatoes
and scallions (green onions).  The potatoes and the (brown) onions must be
pretty finely grated.  Then you add some egg, flour and salt (and pepper if
you wish) and make crispy pancakes in oil from this mixture.  The only
different is that _latkes_ are usually served with sour cream rather than
with
apple sauce.  I like it both ways but prefer it with apple sauce, not
because
that's how I knew it as a child but because apple sauce cuts the fat while
sour cream adds fat to fat.
<quote>

And someone else (who obviously didn't know what he was talking about ;-) ):

<quote>
From: Wilf Ratzburg [Wilf_Ratzburg at bcit.ca]
Subject:  LL-L: "Delectables" LOWLANDS-L, 01.MAR.2000 (07) [E]

>From: R. F. Hahn [sassisch at yahoo.com]
>Subject: Delectables
>
 This dish is almost identical
>to that called _latke(s)_ in the East European Jewish tradition -- and
I mean
>traditional _latkes_, not the "modern" quick version with shredded
potatoes
>and scallions (green onions).  The potatoes and the (brown) onions must
 be
>pretty finely grated.

Ron, I must take exception to your version of the "traditional" puffer.
Traditional, in my family (Grandmothers, aunts, and mother -- from
Bremen, Ost Friesland and Schleswig-Holstein) means that the potatoes
MUST be a COARSE grate. For me, finely grated potatoes are the sure sign
of an amateur cook (the kind who might even try to sneak the spuds into
a food processor - YUCK!).

In the end, I guess it is all a matter of what you grow up with

>Then you add some egg, flour and salt (and pepper if
>you wish) and make crispy pancakes in oil from this mixture.

Cheers,
Wilf Ratzburg
West Vancouver, BC
Canada

</quote>

Cheers!
Reinhard/Ron

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