LL-L "Delectables" 2005.04.30 (05) [E/LS]

Sat Apr 30 23:34:51 UTC 2005

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From: Tom Mc Rae <t.mcrae at uq.net.au>
Subject: LL-L "Delectables" 2005.04.29 (03) [E]

The Other Tom recounts....

Regards
Tom Mc Rae
Brisbane Australia
Oh Wad Some Power the Giftie Gie Us
Tae See Oorsel's as Ithers See Us
Robert Burns

On 30/04/2005, at 1:35 AM,  jonny <jonny.meibohm at arcor.de> wrote:

  Tom:
  what's hiding in  'burdock roots' and 'wild poke shoots'? Unable to find
  them in my dictionary.
Burdock root extract is used in a soft drink I only encountered in
Yourkshire, Dandelion and Burdock.
May have been popular there but to me it tasted awful.

***

From: jonny <jonny.meibohm at arcor.de>
Subject: LL-L "Delectables" 2005.04.29 (03) [E]

Hi, Ron,

You wrote:

> "Burdock (root)" is _Klettenwurz_ in German.  It's a long brown tuber with
> an inside about the color of a parsnip (_Pastinake_, _Moorwurzel_).

Of course- it's G: _Schwarzwurzel_. Tasting nutty (in its original meaning,
;-)), and it's also called the 'little man's asparague', though it is much
harder to earn, as Tom already mentioned.

Your fingers get brown when you wash and scrab them.

Boiled with some salt, pepper and sugar with a sprinkle of lemon juice and a
little of muscate, rounded with some sweet cream or butter at the end, it's
absolutely delicious as a companion to any good old steak.

But- aftermeals sometimes you'll feel some more 'wind' in your stomach, as
usual.

Greutens/sincerely

Johannes "Jonny" Meibohm

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From: Utz H. Woltmann <uwoltmann at gmx.de>
Subject: LL-L "Delectables" 2005.04.29 (08) [E/LS]

Ron wrote:

> Kenst noch smult up brood, gryben-smult as wat heyl besÃ¼nners?

Beste Ron,

klaar kenn ik dat noch. Af un an eet wi dat hÃ¼Ã¼t noch. Kannst jÃ¼mmer
noch kÃ¶Ã¶pen. An besten smeckt dat op Swattbroot. Kannst ook en beten
Solt rÃ¶verstreien.

Wat ook jÃ¼mmer noch kriggst is SuckerrÃ¶Ã¶vensirup. Dat wÃ¶Ã¶r frÃ¶her
"Honigersatz". Op krosse KnÃ¼ppel (RundstÃ¼cke) mit en beten Bodder is dat
echt wat lecker.

Mit Kumpelment
Utz H. Woltmann

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From: Roger Thijs, Euro-Support, Inc. <roger.thijs at euro-support.be>
Subject: LL-L "Delectables" 2005.04.27 (10) [E]

> 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

Thanks for this and other replies.
I just wanted to add:
eating the onion brick (served as appetizer) took some time, not only
because of its size, but also because it also was stone hard. It was
difficult to break it into pieces with fork and knife. Hammer and chisel
would eventually have been better tools.
I'm just wondering if RÃ¶sti is also made that hard.

Regards,
Roger
PS. Curiously the Americans use "entrÃ©e" for the main dish, while for the
French entrÃ©e is used for the appetizer.

----------

From: Larry Granberg <nibwit at yahoo.com>
Subject: LL-L "Delectables" 2005.04.29 (08) [E/LS]

Hey Ron,
Know very well about corn snobs, the fields are thick of them back where I
come from. Back when I owned my little tavern/restaurant, come corn season
you would have caused "jigunda
bahlen seshun" if you would have dared to say something like Evans City
Silver Queen is not as good as Saxonburg Cream n' Butter corn. Each little
'burg or hamlet or village seemed to specialize in some different or
odd-ball named type.
The sour cream on corn stirred a memory, thought that you would like this;
Corn Casserole with Sour Cream and Chili.
1 bag (16 oz. 500 g) frozen white corn
3/4 cup sour cream
4 lg. eggs
big pinch sugar
1/2 sweet red pepper, minced
as much red chili pepper, minced, as you like
1 onion, minced
2 tbsp. butter or olive oil (butter is better)
5 tbsp. fine breads, divided (3 for the batter and 2 for sprinkling on top)
salt and pepper to taste

Sweat the peppers and onion in butter or oil until just soft. Mix together
eggs with the sour cream,seasonings, then mix in the bread crumbs. Fold in
the vegetables. Pour into a buttered casserole. Sprinkle crumbs over top.
Bake in 325Â° oven until set, or to your liking. You can dress this up with
shredded  Cheddar cheese or whatever you like and dare I suggest? crumbled
crisp bacon or ham stirred in. You can even add in zucchini if you care to.
Had this every corn season on Fridays with fried fish and cole slaw.

About European corn, the less said the better.

Didn't get a chance to add to the thingamajig, whatchamacallit post, was
laid up. Wanted to add the following: Joe Mahteratz, Joe Bachagalupe, Jo
Bagadonuts for when you can not remember someones name. The dreaded Joe
Bunde (Bunda) as in Mam yelling at the kids for snitching the last piece of
cake, after a chorus of not me "well who ate it, Joe Bunde?"

Time to go and snarl at the p.t. person again,
take care,
Larry

----------

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

Jonny:

> Of course- it's G: _Schwarzwurzel_.

Nee, nee, Jonny!  _Schwarzwurzeln_ (LS _swart-wurteln_, _swat-wutteln_,
_swart-worteln_, _swat-wotteln_, etc.) are different creatures:
_Scorzonera_, the one you're talking about _Scorzonera hispanica_.  In
English it's "(black) salsify" (belonging to the daisy family:
_Asteraceae_), often referred to as "vegetable oyster" due to its taste.  In
Dutch it's called _schorseneer_, also _keukenmeidenverdriet_ ("kitchen
maid's bother" because of the sticky juice), _winterasperge_ ("winter
asparagus") and _armeluisasperge_ ("poor folk's asparagus").

Burdock (_Arctium_) is a sort of burr (_Kletten_, _klyven_ ~ _kleyven_)
plant of which you can eat the taproots.  This edible root is particularly
popular in Japan where the plant is known as  ç‰›è’¡ _gobÃ´_ (_gobou_).  It is
also well-liked in Korea (ì„ ëª¨ _seonmo_) and in China (ç‰›è’¡ Mandarin _niupang_ ~
_niubang_, Cantonese _ngau bong_ "cow (burdock) herb"), is also used for
medicinal purposes and drunk as tea.  Throughout Eurasia it's thought to be,
among other things, a galactagogue, i.e., something that increases lactation
(milk production).  I suspect that the English burdock and dandelion drink
started off as a medicinal potion.

I admit that the look of both sorts of roots is similar, except that burdock
ones are much thicker and longer.

I absolutely detested salsify when I was a child.  (We used to eat it with
some sort of flour-based white sauce, like pretty much all root vegetables.)
I ate it again a few years ago and found it quite palatable and
mild-tasting.  Goes to show you how sensitive children's palates are.

Utz:

> SuckerrÃ¶Ã¶vensirup

Daar besin ik my ook noch an.

Roger:

> I'm just wondering if RÃ¶sti is also made that hard.

I've never come across that onion brick you talked about.  In my book,
_RÃ¶sti_ (in Allemannic manner pronounced with a "sh" sound for the "s," by
the way) is the Swiss answer to American hashbrowns: shredded potato cooked
(somewhat browned) on a griddle.  It's one of the American breakfast
favorites and is anything but hard (unless you forget about it for a few
hours).

And last but by no means least, Larry, my favorite American in Luxembourg
(Dave Singleton being my favorite Englishman in Luxembourg, whose
Anniversary sound file I totally dig):

>  Corn Casserole with Sour Cream and Chili.

Thanks.  Sounds like major yummage.  Will have to try it (with Splenda for
the sugar part, since white corn alone comes with more sugar I'm normally
allowed in one feeding -- yep, 'fraid so ...)

> About European corn, the less said the better.

Absolutely.  I'd extend that to corn anywhere outside the Americas.

Happy Easter, Larry and others of the Eastern Orthodox persuation!

Kumpelmenten,
Reinhard/Ron

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