LL-L "Delectables" 2005.04.27 (10) [E]

Thu Apr 28 05:29:25 UTC 2005

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L O W L A N D S - L * 27.APR.2005 (10) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
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From: Kevin Caldwell <kcaldwell31 at comcast.net>
Subject: LL-L "Delectables" 2005.04.27 (08) [E]

> From: Roger Thijs, Euro-Support, Inc. <roger.thijs at euro-support.be>
> Subject: LL-L "Delectables" 2005.04.27 (03) [E]
>
> Hello,
>
> Does anyone have a recipe for "onion brick".
> (I do not mean onion rings, but a hard cube about 2" x 2" x 4" of brown
> crispy onion, tightely baked together.)
>
> I once got it as (voluminous) apetizer in a restaurant in Evanston (North
> of
> Chiocago) when participating at an exchange program with the Northwestern,
> but I never found it somewhere else afterwards.
>
> Thanks ahead for all leads,

Don't know about a baked version.  Here in the Washington, DC, area, there's
a barbecue chain called "Red, Hot & Blue" that serves something called an
onion loaf, which is basically sliced onions dipped in batter, then packed
into a fryer basket and deep fried.  It comes out in a block about 3" x 3" x
8", or whatever the dimensions of a fryer basket are.  Greasy and very bad
for you, and therefore incredibly delicious!

Kevin Caldwell

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From: Jacqueline Bungenberg de Jong <Dutchmatters at comcast.net>
Subject: LL-L "Delectables" 2005.04.27 (08) [E]

Reply for Roger Thijs regarding the onion brick.
Hey Roger, that sounds surprisingly much like Rosti ( Dang there is no
umlaut for the o in this format), the Swiss delicacy of fried potato cake.
I have never tried to make onion cake, but I bet you can make it by
frying sliced onions in a bit of oil or butter until still soft but
browning.
Then add a little bit of potato starch and some salt in a small amount
of water mix well and pack the onions in a baking form.
Put in the oven at 35O F for 30' or so and it should be ready.
I'll have to try that one of these days. I am getting hungry. Jacqueline

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From: Larry Granberg <nibwit at yahoo.com>
Subject: LL-L "Etymology" 2005.04.27 (04) [E]

Hi all,
Horse/ coarse to distinguish it from edible. Horseradish from Radish, Horse
Chestnut from Chestnut etc.
In the States, it's thought that horseradish is a corrupted translation of
the German "meerrettich" meer-mare-horse. At least that was what the
instructor of a cooking class stated that I attended a long time ago. Around
Pittsburgh and Western Pennsylvania, some old timers have different names
for the plant - poke-radish, pikelsprout, and my favorite "burp-weed".
There was also a company there some 30 or 40 years ago that produced
horseradish with a label that had a rather rotund Germanic looking fellow
smiling benignly underneath the words "German Mustard".
If anyone is interested, email me for vegetarian horseradish recipes.
Larry

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

So we're still salivating, are we, even *after* dinner time?  All righty
then.

Kevin, that onion loaf, though different in shape, reminds me of those
Australian onion flowers that have been quite the craze here in the US for a
while (at fun fairs and at the Outback Steakhouse chain -- which I nearly
spoonerized into "Steakback Outhouse" just now ...).  It's a whole onion
somehow cut so it comes out looking like a giant flower when you deepfry it.
It's equally greasy and very bad for you.

Larry:

> poke-radish, pikelsprout, and my favorite "burp-weed".

Nice!  Actually, I eat radish greens (and turnip greens) sautéed (both
Western- and "Asian"-style).  Try it!  It's delish.

"Poke-radish" reminds me of "pokeweed," a real American, Southern, thing to
eat, pretty much unknown to most Northerners.  Do you know it, dear
Americans of the Southern persuation?  It's an American native, _Phytolacca
americana_:
(http://waynesword.palomar.edu/ecoph24.htm
http://www.fcps.k12.va.us/StratfordLandingES/Ecology/mpages/pokeweed.htm
I've eaten it fresh and found it rather palatable, although I find that
Southerners overcook vegetables just as much as traditional cooks do on the
European Lowlands.  I've found pokeweed canned up here in the north (in
African America delis), but I find it rather slimy and yucky, like pretty
much all canned greens.  Being married to a descendant of Alabamans of part
Choctaw, Creek and African slave descent, I get to try all sorts of
delicacies that started off as the food of those that lived off the land and
off rich folks scraps, and I find much of Southern cooking rather similar to
Lowlands cooking.  I'm now quite fond of collard greens (Brassica oleracea
var. acephala), a sort that arrived here with the slave trade from Western
Africa.

Larry again:

> If anyone is interested, email me for vegetarian horseradish recipes.

Et tu, Laurentius?

If anyone is interested in North German recipes and wants to practise
reading Low Saxon side-by-side with English, you might like to check out
this the recipe section here:
http://www.sassisch.net/rhahn/kramer/

(And, everyone who remembers her, Tant Clara, now nearing her 86th birthday,
her husband having his 87th next week, is still kicking and writing her
newspaper column, and she narrated her Olland Low Saxon translation for our
anniversary site, very nicely I think, very much true to herself -- bless
her.)

Regards,
Reinhard/Ron

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