LL-L "Delectables" 2005.04.29 (08) [E/LS]

[Lowlands-L]

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L O W L A N D S - L * 29.APR.2005 (08) * ISSN 189-5582 * LCSN 96-4226
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From: Mark Dreyer <mrdreyer at lantic.net>
Subject: LL-L "Delectables" 2005.04.28 (14) [E]

Dear Thomas, Mike and Ron (if I may mix in):

> My childhood girlfriend's family in Espelkamp in Westphalia made
> something that they called "milk soup".  I am embarassed to admit that
> I used to enjoy something so humdrum.  As memory serves me, it seemed
> to be sweetened boiled milk with clamshell type pasta.  Does anyone
> have a recipe?

Maybe we have something like it in South Africa, which we call 'melkkos' =
milk-food.

Any noodles will do, but clamshells are nice because they trap a lot of
sauce. Warm a bowlful of milk gently & slowly, sweeten it to taste,
preferably with something other than refined suger - like brown sugar or
honey, spice it with fine-ground cinnamon & a very little fresh nutmeg, then
if the sick child needs it, also a short shot of brandy. It can be eaten
just like that or thickened by stirring in a rennet tablet, to make junket,
& sprinkled lightly with chocolate powder. In the old days it would be
thickened with a spoonful of milk that had been left in a food-safe to
thicken by itself over a couple of days ('moeder'). There are alternate
flavours - rosewater for one, with a bit of lemon-peel grated into it for
zest, or else a naartjie skin. Do you call this last a clementina?

No surprise you liked it!

Yrs,
Mark

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From: Utz H. Woltmann <UWoltmann at gmx.de>
Subject: LL-L "Delectables" 2005.04.28 (14) [E]

Ron wrote:

> In the summertime, a
> special treat was "sour milk" (G. _saure Milch_ ~ _Sauermilch_, M. _saure
> Meejch_, LS _sure melk_ ~ _suurmelk_), i.e.,  milk left to stand in the
> open
> to separate, go chunky and sour, then sprinkled with sugar, simetimes
> berries or chunks of fruit ... and eaten of course.  (I know it sounds
> disgusting, but it actually tastes quite good, yoghurty, buttermilky and
> refreshing.)  Irish and English friends told me that that's what they had
> as
> children too.  This was when milk was still full-fat and not pasteurized.

Moin Ron,

hüüt ward de Melk suur, wenn se in de Köök steihn lettst. Fröher is se dick
worrn. Wi hebbt se in Bremen Dickmelk nöömt. Echt lecker wöör se mit
rinkrümelten Swattbroot un Sucker. Och, wat hebbt wi dat geern eeten.

Mit Kumpelment
Utz H. Woltmann

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

[English below]

Och, leyve Utz, wees bedankt vör 't an-stoeten!  Af un an besint 'n sik up
d'n eyrsten stoot nich so recht.  (Wil hoepen, us Jonny het düt nich hoyrd
...)

Ja, nip un nau so is dat west, as Du dat verklaard hest.  *Dikmelk*!  Ja, so
hebt wy er ook noymd, wen sey kluytig was.  Un, ja, wy hebt er ook vaken mit
swat-brood un tsukker eten.  Dat was 'n armere tyd, man wy woyrden dat eyrst
later wys. Kenst noch smult up brood, gryben-smult as wat heyl besünners?
;-)

Our Utz just reminded me (in his usual gentle and kind manner) that the sour
milk I was talking about was called _dikmelk_ (<Dickmelk>) "thick milk," at
least in his home (in Bremen, not far from my native Hamburg).  Indeed,
*that* is what we called it!  _Suurmelk_ is just sour milk, which is what
you get these days if you allow milk to stand at room temperature.  Because
it was not pasteurized then, milk would clot, get thick and lumpy as well as
sour.  Utz explained that a special treat in his childhood was _dikmelk_
with _swa(r)tbrood_ (<Swartbroot> ~ <Swattbroot> "black bread") crumbled on
top and sugar sprinkled over that.  Yep!  That's what we had too, and we
thought it was just wonderful ...  Which got me to reminisce like a real
old-timer about relatively simple foods having been real treats for us kids
during those leaner times, the lean part having been just normal for us at
the time (not all that long after World War II, when Germany's "Economic
Miracle" had barely gotten off the ground).  Going down memory lane a bit
farther, I asked Utz if he remembered sandwiches with nothing but lard (LS
_smult_, G _Schmalz_) on them, _gryben-smult_ (<Griebensmult>, G
_Griebenschmalz_, lard containing bits of greaves/clackling) being a special
treat ...  (Are the youngsters among us sufficiently turned off by this
old-timer talk by now, or is it of any interest to them?)

Oh, dear Marsha!  I meant to respond to your tip:

>  Off topic P.S. to  Ron - try horseradish, a little sour cream and a dash
> of
> salt and pepper on fresh corn kernals - YUM!  Also good mixed into tuna
> salad.

Woa!  I can imagine it very well in tuna salad, perhaps even egg salad.
I'll have to try the corn thing.  It sounds quite intriguing.  I might have
to do it with frozen corn though, preferably white corn.  My wife, having
been born and raised in Ohio, is a terrible corn snob.  She won't eat fresh
corn because she expects standards like in the original corn (maize) region:
the American Midwest and the corresponding Canadian provinces.  She
considers corn grown anywhere else no better than animal fodder.  It is true
that corn in the Midwest is incomparably good, but ... get over it already!
She considers West Coast corn inferior.  I wonder what she'd say about the
European-grown kind ... ;-)  Psst! Don't tell her I told you!

I think I'm now ready for a good shot of wasabi up the old honker to start
off the weekend in style ...

Have a nice weekend!
Reinhard/Ron

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