LL-L "Delectables" 2006.05.17 (01) [E]

Wed May 17 17:07:10 UTC 2006

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L O W L A N D S - L * 17 May 2006 * Volume 01
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From: "Wesley Parish" <wes.parish at paradise.net.nz>
Subject: LL-L "Delectables" 2006.05.16 (01) [E]

> From: "Karl-Heinz Lorenz" <Karl-Heinz.Lorenz at gmx.net>
> Subject: LL-L "Delectables" 2006.05.15 (04) [D/E]
>
> >   Hi Karl-Heinz,
> >
> >   I'm going to Austria next month. Anything else you'd recommend - or
> > warn me about!
> >
> >   Paul Finlow-Bates
>
> Hi Paul, thanks fo asking me about Austria, I waited on or for something
> like that on this list for a long time.
>
> Don't know how to start so I try with football. Do you know Hans Krankl?
<snip>
>
> Yeah, there are a lot of people in the southern German speaking area who
> regard the Scots, the Irish, Welsh as the "Highlander" and the English as

You know, it took me ages before I recognized the Scots as Highlanders. 
Every
time I came across the term, I always thought of the Highlanders in the Papua
Niuginian Highlands.

You know, the guys who wear little more than a penis gourd and pig grease in
cold winds and chilly damp fogs in the Tropics.

Delectables in that place, in the bush as opposed to the comfortable pubs in
the towns, is sago baked on the stones with fish and/or pig meat with kumara
or taro cooked in the ashes; or a bird - probably bush pigeon - cooked in the
ashes.

Wesley Parish
> the "Lowlander", analog to the alpine Swiss, Austrian and Bavarian on the
> ones side and the more lowlandic German in the North, whereas the line is
> traced much more down in the South as probably in Ron's concept, in Bavaria
> they call it the "WeiÃƒÅ¸wurstgrenze".
>
> Nun ja, I think I've written a bit off topic, because this is
> "Delectables". So I mention "LeberkÃƒÂ¤se" and look at dict.leo.org and
find
> this: "liver loaf". Iss ssere really somessing like liver loaf in sse
> English? I rely so much on "leo" but this one reminds me of a Monty Python
> sketch where a crook was jailed for selling a totally weird dictionary
> "Hungarian - English".
>
> Karl-Heinz
-- 
Clinersterton beademung, with all of love - RIP James Blish
-------------
Mau ki ana, he aha te mea nui?
You ask, "What is the most important thing?"
Maku ki ana, he tangata, he tangata, he tangata.
I reply, "It is people, it is people, it is people."

----------

From: "Paul Finlow-Bates" <wolf_thunder51 at yahoo.co.uk>
Subject: LL-L "Delectables" 2006.05.16 (01) [E]

From: "Karl-Heinz Lorenz"
Subject: LL-L "Delectables" 2006.05.15 (04) [D/E]

And in this match there was also unlucky Berti Vogts, who functioned as the
12th player for Austria by providing Germany's own goal (Eigentor) and still
today he is blamed for that, but only in German press so....

Yeah, there are a lot of people in the southern German speaking area who
regard the Scots, the Irish, Welsh as the "Highlander" and the English as
the "Lowlander"......

Nun ja, I think I've written a bit off topic, because this is "Delectables".
So I mention "LeberkÃƒÂ¤se" and look at dict.leo.org and find this: "liver
loaf". Iss ssere really somessing like liver loaf in sse English? I rely so
much on "leo" but this one reminds me of a Monty Python sketch where a crook
was jailed for selling a totally weird dictionary "Hungarian - English".

Karl-Heinz

Thanks for all the info Karl-Heinz.  Interesting that Berti Vogts is
Austrian; when
he managed Scotland he was always referred to in the press as "Scotland's
German
coach".  Which links nicely to your comment about Austrian views on Scots!

  As to the "liver loaf" we have liver sausage in England,  and the
so-called "black pudding" which is a sort of blood sausage.  I say "we";
personally I can't stand either of them!

  Paul Finlow-Bates

----------

From: "Paul Finlow-Bates" <wolf_thunder51 at yahoo.co.uk>
Subject: LL-L "Delectables" 2006.05.16 (06) [E]

From: R. F. Hahn
Subject: Delectables

By the way, truly warm beer -- namely beer that is actually warmed up --
is a traditional remedy for colds in various parts of Germany.

Regards,
Reinhard/Ron

  Years ago on a mine site in Papua New Guinea, several of us were struck
with the
'flu.  A Polish guy in the team heated up some beer in a pan and stirred
in sugar
- an old Polish tradition he said.  To my surprise it tasted quite good,
but I
don't know that it had much effect on the 'flu.

  Paul Finlow-Bates

----------

From: "Karl-Heinz Lorenz" <Karl-Heinz.Lorenz at gmx.net>
Subject: LL-L "Delectables" 2006.05.16 (06) [E]

> In the U.S. we have liver cheese and liverwurst (also called
> Braunschweiger).
>
> Kevin Caldwell

I suppose liverwurst is Leberwurst.

But about liver cheese: is it the same as LeberkÃ¤se, is US liver cheese a
sausage without skin, a loaf of meat, which is cut into slices often to be
put between the two halves of a roll?

http://images.google.at/images?q=leberk%C3%A4se&hl=de&btnG=Bilder-Suche
http://en.wikipedia.org/wiki/Leberk%C3%A4se

Please let me know, so I can tell Leo if he was right again or
not.

http://dict.leo.org/ende?lp=ende&lang=de&searchLoc=0&cmpType=relaxed&sectHdr=on&spellToler=on&search=leberk%E4se&relink=on

Karl-Heinz Lorenz

----------

From: "David Barrow" <davidab at telefonica.net.pe>
Subject: LL-L "Delectables" 2006.05.15 (04) [D/E]]

>From: "Ben J. Bloomgren" <godsquad at cox.net>
>Subject: LL-L "Delectables" 2006.05.14 (02) [E]
>
>Ron and List, do Europeans, and especially North Europeans, really like
>their beer to be warm? I don't like beer anyway, but that sounds
>particularly naasty.
>Ben
>
>----------
>
>From: R. F. Hahn <sassisch at yahoo.com>
>Subject: Delectables
>
>Ben,
>
>Warm beer is not a preference where I am from (the Lower Elbe area of
>Northern Germany), though _Bockbier_, a particularly strong, ale-like type
>drunk in May, is often drunk at room temperature.
>
>I think the reason that warm or room-temperature beer is not a preference
>in that region is that most types of beer drunk are of the lager type.  I
>know that British and Irish dark ale tends to be drunk at room
>temperature, probably because the full flavor come to the fore then,
>probably also because most of the year the climate is wet and cool as it
>is.
>
>Regards,
>Reinhard/Ron
>
Ron and all

Cellar cool is a term we used for how we expected bitter to served in
pubs in England

For people here in Peru who can't imagine a beer that isn't drunk ice
cold I use the analogy of white wine v red wine

David Barrow

Anyway, this from CAMRA (CAMpaign for Real Ale)

http://www.camra.org.uk/

FAQS

http://www.camra.org.uk/page.aspx?o=181239

What is Real Ale?

Real ale is a beer brewed from traditional ingredients (malted barley,
hops water and yeast), matured by secondary fermentation in the
container from which it is dispensed, and served without the use of
extraneous carbon dioxide.

Brewers use ingredients which are fresh and natural, resulting in a
drink which tastes natural and full of flavour. It is literally living
as it continues to ferment in the cask in your local pub, developing its
flavour as it matures ready to be poured into your glass.

Real ale is also known as â€˜cask-conditioned beerâ€™, â€˜real cask
aleâ€™, real
beerâ€™ and â€˜naturally conditioned beer.â€™

The term â€˜real aleâ€™ and the above definition were coined by CAMRA in the
early 1970s.

How can I tell if itâ€™s real ale?

Real ale has a natural taste full of flavour with a light natural
carbonation (i.e fizziness) produced by the secondary fermentation that
has occurred in the cask. A real ale should be served at 11 â€“ 13C so
that the flavour of the beer can be best appreciated. You can recognise
real ale in a pub as it is usually served using a handpump.

What is the difference between real ale and lager?

Real ale is produced by â€˜top fermentationâ€™ at  temperatures up to 22Â°C
which produces the rich variety of flavours in an ale. After primary
fermentation the ale is allowed to mature at 11-13Â°C in a cask where a
slow secondary fermentation occurs.

Lager is produced by bottom fermentation at temperatures  6-14Â°C and
then it should be conditioned for several weeks at about 0 â€“ 1Â°C during
which time the lager matures. Traditionally lager style beers were
brewed during the cooler winter months and then stored in cool cellars
through the summer months. The German for store is lager â€“ hence the
name.   However some UK lagers are matured for less than a week.

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