LL-L "Delectables" 2005.08.07 (05) [E/German]

Sun Aug 7 21:11:54 UTC 2005

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From: Alfred Adler <adler.quatuor at tiscali.fr>
Subject: nog meer advokaat ............

Burgundy, August 7, 2005

Dear LL'ders involved in the advokaat comments:

As an 'ex-Amsterdammer' I do remember elderly ladies eat advokaat -with
whipped cream on top- in small cristal glasses (porto-size) with small
bone spoons (never metal or silver, as it affects he taste) in the
'American Lunchroom' located in the famous Amsterdam 'Kalverstraat',
many, many years ago when the Kalverstraat still had its 'magic'. I was
taken there as a small kid with my stately and distinguished grandmother
on sunny saturday afternoons. She had her one or two portions of
Advokaat and I my hot chocolate with 'een gebakje' or 'taartje' (does
that need translation?) Theoratically you don't pour Advokaat down your
throat but have to savour and enjoy every small spoonfull of it.
Homemade is of course the best, but Holland seems still full of
advokaat-manufacturing distilleries such as 'De Zwarte Kip' and others.
In the Netherlands, before WWII,  there were two famous basic cook
schools (Kookscholen/Huishoudscholen): the Hague (den Haag) and the
Amsterdam one.

The Amsterdam recipe for Advokaat is:
8 eggs (complete yolk and white), 400 gr Sugar (no mention of white of
'bastard' sugar), one vanilla pod/or vanilla sugar, Half a liter of
Brandy (I think the quality of the Brandy is very important and
isdeterminant  later for the fine or lesser-fine taste), 150 cc
of water (They don't mention Mineral water, but I hate the idea of tab
water with chlore flavour)
Mix he eggs with the vanilla and the sugar until smooth and the sugar
dissolved.
Now, gently join the (warm, not boiling) water and the brandy and heat
it on a low fire (only au bain marie!!) continuously stirring (they
forgot to mention in an enamelled pot with a wooden spoon or nowadays a
'Tefal coated' pot and a Tefal whisk) until luke warm and thickening.
Be careful and watch that it does not curdle. Put it in a sterilized
bottle (just cleaned with boiling water).
End of the formulae.

The dutch had many of these types of folkloristic drinkable stuff, like
: Kandeel,  Slemp, Bisschopswijn,. Some interesting varieties like:
Boerenjongens (with Sultanas) and Boerenmeisjes (with apricots),
'Schilletjes op brandewijn' (lemon, orange and mandarin) and the Betuwe
recipe 'Kersen op brandewijn' aromatised with cinnamon.
I also do remember having drunk some semi-strong stuff when you visited
families with just born babies: all visitors had to drink to the health
of baby & mother (some mix of eggs, brandy and some other ingredients?).
Tasty for the visitors and it seemed to stimulate mothers milk
production as well.  Who knows the name and the components of this
concoction?

C'est tout pour le moment !

Cheers, and to your good health
Alfred

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From: jonny <jonny.meibohm at arcor.de>
Subject: LL-L "Delectables" 2005.08.06 (07) [E]

Hi, Ron und Gabriele,

sollte Persilie tatsächlich diese Wirkung haben, wie Ron sie beschreibt,
> My glucose levels drop markedly whenever I partake of large quantities of
> parsley
gebe ich Euch hier noch einige Tipps für den Gebrauch des beliebten Krautes
aus meiner Küche.

Erstens: die glatte Petersilie ('Hamburger Schnitt', s. www.samenhaus.de) 
ist sehr viel aromatischer als die krausen Sorten.

Zweitens: ich gebe fast zu jedem Gemüse- und Salatgericht sowie zu den
meisten Suppen gehackte Petersilie, zT beträchtliche Mengen! Wenn er frisch
und noch nicht zu groß aus dem eigenen Garten kommt, kann man durchaus
ebenfalls die Stengel verwenden.
Weden sie doch schließlich zu hart, nicht wegwerfen! Ich friere sie dann ein
und benutze sie, zusammen mit anderen Gemüsen und Kräutern, zur Bereitung
von Gemüse- oder Fleischbrühen

Drittens: ein in meiner Familie besonders beliebtes Gericht ist die sog.
'Petersiliensoße'.
Sie ist leicht zubereitet: in ca. 2 Esslöffel 'guter Butter :-)' oder
Margarine ca. 4 Esslöffel Weizenmehl anschwitzen, dann mit ca. 250 ml
Gemüsebrühe und etwa derselben Menge Milch (oder Sahne) angießen. Ein wenig
Salz, Süßstoff (für Euch; sonst Zucker), Saft einer halben Zitrone,
Muskatnuß, evtl. 2 Spritzer Worcestersoße hinzufügen, unter ständigem Rühren
aufkochen- fertig. Jetzt die feingehackte Petersilie nach Gusto einrühren
und sofort servieren.
Mit frisch gekochten (Petersilien-)Kartoffeln essen wir dieses Gericht
besonders gern zu feingewürfeltem, geräuchertem Schinken.

Wohl bekomm's!

Johannes "Jonny" Meibohm

PS: Mir fällt gerade ein, dass auch Wurzelpetersilie (allerdings gekocht)
eine gute Bereicherung zu versch. Gemüsegerichten ist.

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

Jonny:

> Erstens: die glatte Petersilie ('Hamburger Schnitt', s. www.samenhaus.de) 
> ist
> sehr viel aromatischer als die krausen Sorten.

I completely agree.  The stronger flavor of flat-leaved parsley may also 
indicate that it has more of the "good stuff."  Eating curly parsley raw is 
not advisable anyway, because it tickles and scratches your throt and gullet 
as it goes down, no matter how finely you chop it.  Good point, Jonny! 
However, you don't have to get that special brand.  It's easily available 
pretty much anywhere in the world.  (In very hot climates you can grow it in 
pots in cooler areas, also indoors.)

> Drittens: ein in meiner Familie besonders beliebtes Gericht ist die sog.
> 'Petersiliensoße'.

It's very popular, at least in Northern Germany.  Diabetics, however, ought 
to eat only small quantities of it because of the (high-carbohydrate) flour 
contents.

> PS: Mir fällt gerade ein, dass auch Wurzelpetersilie (allerdings gekocht)
> eine gute Bereicherung zu versch. Gemüsegerichten ist.

Very true.  Its flavor is *very* strong, for most people too strong in 
concentrated form, but it is excellent in soups and stews, as are its roots 
(tasting like concentrated celery roots).  Folks, what we are talking about 
here (German _Wurzelpetersilie_ "root parsley") is not well known outside 
the "Mother Lowlands."  However, you can grow it in most climates, and the 
seeds are available at least in North America.  We have grown it up here in 
Seattle.  I guess you can easily grow it as far south as Northern California 
and Northern Georgia.  We have found seed packets in better plant stores. 
As I said, you can use the whole plant: greens and roots, and, like celery 
root (a.k.a. celeriac), they give soups and stews that special old country 
flavor.

Names of _Petroselinum crispum tuberosum_:
Dansk: persillerød, rødpersille
Deutsch: Petersilienwurzel, Wurzelpetersilie
English: Hamburg parsley, parsley root, turnip-rooted parsley
Castellano: perejil tuberoso, perejil grande
Français: persil (racine)
Neddersassisch: Petersill(en)wortel, Petersill(en)wuttel,
Nederlands: wortelpeterselie
Português: salsa grande
Slovenščina: korenasti peteršilj
中文: 洋芫荽根

http://www.sallys-place.com/food/columns/gilbert/parsley.htm
http://encyclopedia.laborlawtalk.com/Hamburg_parsley

Apparently, parsley is safe, though  some talk about alleged "psychotroph 
myristicine" contents, and pregnant woman and people taking lithium should 
not consume "excessive" amounts of it.  It has long been used as a diuretic, 
as a carminative and as an emmenagogue.

Parsley and parsley root is used extensively in Greek, Arabic, Indian and 
Chinese medicine, mostly for arthritis, rheumatism and urological problems.

Parsley, like mint, is eaten in very large amounts in Middle Eastern 
cuisines, and I have never heard of any warnings in that regard.

Regards,
Reinhard/Ron

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