LL-L "Music" 2006.05.17 (05) [E/LS]

[Lowlands-L]

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L O W L A N D S - L * 17 May 2006 * Volume 051
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From: "Kevin Caldwell" <kevin.caldwell1963 at verizon.net>
Subject: LL-L "Delectables" 2006.05.17 (01) [E]

> 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 Leberkäse, 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&sectH
> dr=on&spellToler=on&search=leberk%E4se&relink=on
>
> Karl-Heinz Lorenz

Yes, that is pretty much what liver cheese is. It usually has a layer of
pork fat around it, about 1/8 inch thick (2-3mm). It's pretty hard to find
these days. Oscar Mayer used to make liver cheese, but they seem to have cut
way back on their product line.

Kevin Caldwell

----------

From: "Karl-Heinz Lorenz" <Karl-Heinz.Lorenz at gmx.net>
Subject: LL-L "Delectables" 2006.05.17 (01) [E]
Hi Paul, you wrote

> Thanks for all the info Karl-Heinz.  Interesting that Berti Vogts is
> Austrian;

No, no Berti is a Northern German, a lowlander, no doubt. I can pretty
good imagine
him talking LS. Apparently "own goal" as "Eigentor" on http://dict.leo.org
is wrong.
>
>   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!

Yes, so be cautious about: Blutwurst/liversausage.
http://images.google.at/images?q=blutwurst&hl=de&btnG=Bilder-Suche

Another one is "Beuschel", in Bavaria "Saures Lüngerl", a sour-lung, kind
of Goulash with lung.

http://www.food-from-bavaria.de/de/reg_spez/einzelprodukt.php?an=191

I saw this dish today on the menue of a Interspar-Restaurant in Salzburg
for about 5 or 6 Euro.

And about liverwurst:

"... De Huusfro legg denn wat in den Waschkorf, en Lewwerworst orer en
poor Eier orer en Drümmel Büdelworst. ...", from

http://oldies-hannover.de/oldies_hannover/themen/lebenleute/schreibecke/wernerklipp.php

Obviously there are at least older people in Hannover, who live up a LS
tradition, not always talking this so called perfect Hannover High-German
Standard.

Karl-Heinz

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