LL-L "Delectibles" 2008.03.30 (06) [E]

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L O W L A N D S - L - 30 March 2008 - Volume 06
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From: Luc Hellinckx <luc.hellinckx at gmail.com>
Subject: LL-L "Delectables"

Beste Roger,

You wrote:

- Bodding
- Le Bodding
I have no idea about the etymology, I don't think it is French.
Old bread and old coffee are recuperated, with addition of beated eggs,
milk, sugar, butter, currant, pieces of apple, baked into a cake.

Bodding < Old French 'boudin', referring to the compact and dense structure,
just like a sausage.

This reminds me of another real old recipe that my mom sometimes prepares:
breddel.

You pour milk in a bowl and boil it. When boiling, slowly add flour, in
order to let the porridge thicken. Then, in a separate pan, you melt some
butter, add milk, and let it boil. This is meant to be the sauce. When
served on a plate, you should push the porridge to the sides, and pour the
sauce in the middle. Finally, dredge some candy on the porridge.

I have no idea what the etymology of "breddel" is, but I guess it must have
something to do with Dutch "brij"/English "broth"/Bavarian "Brein". Some
also pronounce it as "bredden".

Kind greetings,

Luc Hellinckx

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From: orville crane <manbythewater at hotmail.com>
Subject: LL-L "Delectables" 2008.03.30 (04) [E]

Hey Roger,
All this Belgian food is making me hungry! Belgian waffles are really
Belgian, right? Although Brussels sprouts probably aren't Belgian, but they
are great boiled with a little melted butter and a pinch of salt!
Tom
Kanakanakai
man bij het water

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

... and a quick grind of nutmeg, Tom. If you don't know it, try it. Also try
halving leftover sprouts and pan-frying then in a little butter or olive
oil. Yummo!

Cheers!
Reinhard/Ron


•

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