LL-L "Delectables" 2004.10.30 (09) [E/LS]

[Lowlands-L]

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L O W L A N D S - L * 30.OCT.2004 (09) * ISSN 189-5582 * LCSN 96-4226
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From: Thomas <t.mcrae at uq.net.au>
Subject: LL-L "Delectables" 2004.10.29 (14) [E/LS]

Och Ron,
this is a shocking example of anti-Masonry. :-) :-)
I'd have tried the recipe but for that.
Regards
Tom
Tom Mc Rae PSOC
Brisbane Australia
"The masonnis suld mak housis stark and rude,
To keep the pepill frome the stormes strang,
And he that fals, the craft it gois all wrang."
>>From 15th century Scots Poem 'The Buke of the Chess'

> From: Lowlands-L <lowlands-l at LOWLANDS-L.NET>
> Reply-To: lowlands-l at LOWLANDS-L.NET
> Date: Fri, 29 Oct 2004 17:27:04 -0700
> To: LOWLANDS-L at LISTSERV.LINGUISTLIST.ORG
> Subject: LL-L "Delectables" 2004.10.29 (14) [E/LS]
>
> Ron wrote:
>> So, wat is dat för 'n Äten, düt "Pluckte Finken mit Höhnerbree un hackte
>> Müse mit stowte Mürmannsnäsen" (lit. _plucked finches/sparrows with
> chicken
>> mash and chopped mice with steamed masons' noses_)?

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From: Utz H. Woltmann <uwoltmann at gmx.de>
Subject: LL-L "Delectables" 2004.10.29 (14) [E/LS]

Moin Ron,

>From: R. F. Hahn <sassisch at yahoo.com>
>Subject: Delectables
>
>What about _Pinkel_ of the general Bremen and Oldenburg area, this type of
>smoked sausage stuffed with fat meat and groats and eaten with kale as a
>winter dish, particularly around Christmas (consistent with eating similar
>kale dishes in the Netherlands)?  Weird name, _Pinkel_, sounding like "pee"
>or "piddle."  :-(
>
>
Bremer "Pinkel" is´n Grüttwurst, Ollnborger orrer Ammerlänner "Pinkel"
is´n Grüttwurst mit Fleesch. Worüm heet de Wust "Pinkel". De een, de
seggt, dat is de Pinkeldarm, wo de Grütt in is. De annere seggt, bi´t
Rökern, daar dröppelt (pinkelt) dat Fett daarut. Annerwegens nöömt se
so´ne Wurst Grüttwurst, de eet se denn aver nich to Bruunkohl/Grønkohl.
In Polen heff ik de ook sehn, daar seggt se "biała kaszanka" daarto.

Kumpelmenten
Utz H. Woltmann

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From: Global Moose Translations <globalmoose at t-online.de>
Subject: LL-L "Delectables" 2004.10.30 (02) [E/LS/German]

Utz wrote:
> Grönkohl (in Bremen seggt wi Bruunkohl) warrt in heel Noord-Düütschland
> eeten. De Grönkohl-Grenz is liekers de Plattdüüsch-Grenz. In
> Sleswig-Holsteen eet se dat mit Swienback, in Hamborg mit Kohlwurst un
> in Bremen un Ollnborg (un ümto) mit Pinkel.

Don't forget the Hannover area - "we" (not me, thank you very much!!!) eat
our "Braunkohl" with "Brägenwurst" - brain sausage! - which looks so icky
and greasy and horrible in the first place that I never even tried it in my
life.

Ron, I'll have you know that "Blote billetjes in het groene gras" is
absolutely delicious (I need some Dutch natives to back me up here!). And,
for your convenience, I had already left out the greasy smoked sausage or
pig belly called for in the original recipe...

I almost died laughing when I read your description of the chicken feet. I
bet they looked like the pair that always sticks out from the top of garbage
cans in "Mad Magazine" (not that I eeeever read that...).

Your dog experience reminds me of the time I was served a beefsteak in
France; it did taste a bit unusual (especially the texture was different),
and when I was halfway through, my hostess asked me sweetly: "C'est bon le
cheval?" ("Do you like the horse?"). I was seventeen and a great horse
lover... I'm still very proud of myself for just nodding and even eating a
few more bites, although I felt like a cannibal.

Like most things these days, this reminds me of another Terry Pratchett
book - I think it's "Jingo". Our hero is the "honoured guest" (more like a
prisoner) of a sheik in the desert, who serves him raw mutton eyes. He
declines, claiming that he knows this game and it's called "Let's see what
Offendi will eat". He gets on really well with the sheik after that.

And then there is that rotten fish the Icelandic bury in the ground for
months, along with some other truly nasty ingredients, let it "ripen", then
dig it up, have a big party, get roaring drunk and dare each other to eat
the stuff to demonstrate how macho they are... at least that's how I read it
once in a book about Iceland.

Gabriele Kahn

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From: Ruth & Mark Dreyer <mrdreyer at lantic.net>
Subject: LL-L "Delectables" 2004.10.30 (02) [E/LS/German]

Dear Ron,

Subject: Delectables

> > & while we're on the subject, shall I pass on a recipe for grilled
mopani
> > worms?

> Well, if you can't resist the urge.

> > Ron, have you eaten witchetty grubs?
>
> Yes, a couple of times.  There's no recipe to that one.  All you do is
hold
> the large, fat, live, squirming larva by the head and bite off the rest
...

We're a little more sophisticated than that. First, you cut a plump twig
from the mopani tree, peel the bark off, & flatten the end. Then pick your
mopani worm. Take him (as Mrs Beeton would say) & with a sharp knife cut his
head off on the side of your boot heel. Then apply the twig to his backside
& turn him inside out down the twig. With the same knife scrape (delicately)
away the green semidigested mopani leaf-pulp so exposed, & toast it over a
hot coal. Bon Appetit! Throw the twig away & start again. Mind you, some
townies reckon they'd rather throw the worm away & eat the twig.  Herewith
my modest contribution to All Hallows Eve.

Yrs,
Mark.

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