LL-L "Delectables" 2006.03.06 (04) [E]

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   L O W L A N D S - L * 06 February 2006 * Volume 04
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From: Lone Olesen <istranza at yahoo.dk>
Subject: LL-L "Delectables" 2006.03.04 (03)

Hello to all,
speaking of "labskaus", in Denmark this dish is known
as "skipperlabskovs". It seems to be "a dying art". It
was very common a few decades ago, but very few still
prepare it, probably because it is thought of as a way
to serve left-overs (mashed potatoes with whatever
meat and/or vegetables you happen to have) - rather
than a dish that actually has a recipe.
Some months ago I saw it in a supermarket, already
prepared meal to heat up - but this is rather unusual.
Regards, Lone Olesen

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

Hi, Lone!

How nice to hear from you again!

My limited experience is that the "art" of _Labskaus_ is on the way out in 
Northern Germany as well, but I'd be happy to be convinced of the contrary. 
For one thing, it was mostly localized in and around Hamburg, and Hamburg 
cuisine has been pretty much internationalized lately.  The same goes for 
eel soup, by the way (http://www.sassisch.net/rhahn/kramer/aalsupp.htm).

In my home we never had any of those dishes.  I believe that the main reason 
for this is that my parents were the first ancestors born and raised in 
Hamburg, and the eastern cultures and cuisines of their parents (Pomeranian, 
East Prussian, and Sorbian-based Lower Silesian) were still going strong.

I believe that the traditional cuisine of Hamburg is not all that typical 
for Northern Germany, probably mostly because of its maritime and foreign 
influences and because Hamburg used to be a truly independent state (i.e., 
not only in name) before joining Germany.  It has much in common with the 
cuisines of the Netherlands and Denmark.*  However, there isn't as much 
sweetening in main courses and non-dessert snacks as in the latter two, and 
the sweetening there is is usually sweet and sour, often by use of dried 
fruit (yes, in soups, too!, including the said eel soup).  Use of sour and 
smoked items it common.  Shared with Denmark are things like open-face 
sandwiches, for example.  Shared with the Netherlands are dishes like apple 
pancakes and (an obsession with) split pea soup.

* I often think of Hamburg as a part of a traditional 
Amsterdam-Hamburg-Copenhagen axis or triangle, with London added loosely. 
(You might throw Antwerp, Rotterdam and Bremen into it if you will.)

Regards,
Reinhard/Ron 

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