LL-L "Delectables" 2009.03.13 (01) [E]

Fri Mar 13 15:11:42 UTC 2009

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L O W L A N D S - L - 13 March 2009 - Volume 01
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From: Roger Thijs, Euro-Support, Inc. <roger.thijs at euro-support.be>

Subject: LL-L Delectabels

I was a bit early for a meeting at the Industie-Club in DÃ¼sseldorf yesterday
evening, and I did some bookshopping in the Kaufhof-Galleria at the overside
of the Elberfelder StraÃŸe.

I bought several of a series "*Regionale KÃ¼che mit Tradition*", Komet
Edition, KÃ¶ln, about 140 pp for 2.99 euro each.

Here is a Lowlandic one:

- *Norddeutsche KÃ¼che*

with

Hamburger Krabbensuppe

FluÃŸkrebse im Dilleweinsud

FluÃŸkrebsschwÃ¤nze in BrÃ¼he mit Ochsenmarkscheiben

Hamburger Aalsuppe

Legierte Entensuppe mit Leber und Keulenfleisch

WendlÃ¤ndische Hochzeitsuppe

SchnÃ¼sch

Hanseatische Rotweinsuppe

Fliederbeersuppe mit KlÃ»ten [Comment: I think the Fliederbeerssaft in recipe
is Holundersaft, Vlier is Dutch for Holunder]

AltlÃ¤nder HolunderblÃ¼tensuppe mit SchwÃ¤nchen

Braunbiersuppe mit SchneeklÃ¼ten [comment: In Belgian Limburg we made our
braun beer soup with rice]

Hamburger Heringsalat

Eingelegter Brathering

Neue Matjesfilets mit Schneidebohnen und Speckstippe

Kaviar- und BuchweizenpfannkÃ¼chlein

Mutter und Kind [Zwischenmahlzeit]

Blankeneser Schellfischcocktail

Holsteiner all

All in Dillegelee

Hamburger Pannfisch

Kutterscholle "Finkenwerder"

Frische Maischolle

GefÃ¼llte Schollenfilets im Speckmantel gebraten

Babysteinbutt nach Marktfrauenart

Warmer Speckkartoggensalat

Lachsfilet im BlÃ¤tterteig

Hamburger Labskaus

Admirals Labkaus

Hamburger Hummerragout nach Kaufmannsart

Karpfen Hamburgerisch

GrÃ¼nkohl hamburgerich

Plumen und KlÃ¼ten

LÃ¼neburger Stangenspargel

Gestovter Spargel mit gebratenem Lachsfilet

Birnen, Bohnen und Speck

GemÃ¼sekÃ¼rbis sÃ¼ÃŸsauer

Hamburger National

Snute un Poten

ErbspÃ¼ree

Schwarzsauer

KrÃ¤uterrippchen mit Schwips

Kalbsleber Hanseatisch

Gebackener Schweser

Hamburger Beefsteak mit Zwiebeln [the meat is left whole, not ground, as one
may think for a hamburger]

Hamburger Sauerbraten

Hamburger Ochsensteert-Ragout

Hamburger StubenkÃ¼chen

VierlÃ¤nder Ente mit Apfel- und RosinenfÃ¼llung

Gebratene AltlÃ¤nder GÃ¤nseleber

Freilandgans hamburgerisch

Goodkuul sÃ¶ssuur

SachsenwÃ¤lder Hasenkeule

Geschmorte Deichlammhaxe

Gerollte Deichlammschulter auf Wirsingkohl

Fasan hamburgerisch

GroÃŸer Hans ... mit ZitronensoÃŸe

Verschleiertes BauernmÃ¤dchen

Hamburger Rgabarber-ErdbeergrÃ¼tze

Hamburger Rote GrÃ¼tze (Original)

Eisparfait von Heidehonig und gerÃ¶stetem Vollkornsesam

Burgunder HagebuttensoÃŸe

Barmbecker Bickbeerkaltschale

Rumpudding

HeiÃŸewecken

Hamburger Braune Kuchen

Hamburger WeiÃŸe Kuchen

Ingwer GewÃ¼rzplÃ¤tzchen

Kleine Aniskuchen

Angosturabowle

Hamburger Alsterwasser

Bickbeer-Limonade

Steuermann's FrÃ¼hstÃ¼ck

Milchgrog

Hamburger grog

PharisÃ¤er

Other Lowlandic in this series:

- WestfÃ¤lische KÃ¼che

- RuhrgebietskÃ¼che

- RheinlÃ¤nsiche KÃ¼che [covers area between Kleve, Herne, Aachen, Bonn -
overlaps with Ruhr area]

Other German in this series:

- FrÃ¤nkiche KÃ¼che

- PfÃ¤lzer KÃ¼che

- SchwÃ¤bische KÃ¼che

- Bayerische KÃ¼che

- Berliner KÃ¼che

There may be more, but this is what I found in the Galleria-Kaufhof

Regards,

Roger

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

Thanks, Roger, and happy Friday 13th to all!

Berlin cuisine might still be argued to be North German also, but it's more
of a mixed pot.

I don't even know many of those dishes.

Below are just a few crumbs from me.

Note the word *KlÃ¼ten*. It's Low Saxon for "dumplings" and is used in
Missingsch and Missingsch-derived Northern German dialects also. More "High"
for it is *KlÃ¶ÃŸe* (singular *KloÃŸ*). Southern *KartoffelknÃ¶del* (potato
dumplings) are called *KartoffelklÃ¶ÃŸe* in "better" Northern, *
KartoffelklÃ¼ten* in Missingsch(ish) and *KartÃ¼ffelklÃ¼ten* in Low Saxon.

Below I'm correcting what appear to be typos, and I am also updxating some
according to the new spelling rules, also comments:

   - FluÃŸkrebse im Dilleweinsud > Flusskrebse im Dillweinsud
   - FluÃŸkrebsschwÃ¤nze in BrÃ¼he mit Ochsenmarkscheiben > FlusskrebsschwÃ¤nze
   in BrÃ¼he mit Ochsenmarkscheiben
   - Fliederbeersuppe mit KlÃ¼ten
   [Comment: I think the Fliederbeerssaft in recipe is Holundersaft, Vlier
   is Dutch for Holunder]
   Indeed, Standard German has *Holunderbeere* for "elderberry";
*Flieder*is "lilac", but Northern German has
   *Fliederbeere* for "elderberry", based on Low Saxon *Flederbeer*. So this
   is a (hot or cold) elderberry soup with (usually) semolina dumplings, I
   believe.
   - AltlÃ¤nder HolunderblÃ¼tensuppe mit SchwÃ¤nchen
   Here they say *Holunder*, probably because **FliederblÃ¼ten* for "elder
   blossoms" could be understood as "lilac bloom". I believe the *SchwÃ¤nchen
   * (cygnets) are puffs of beaten egg white floating on top. This cold soup
   is also quite delicious.
   - Blankeneser Schellfischcocktail
   *Schellfisch* is *not* the same as English "shellfish" but is haddock,
   unless this is supposed to be a newfangled thing in which "shellfish" is
   translated as *Schellfisch*. I am not familiar with this cocktail.
   - Holsteiner all > Holsteiner Aal (eel)?
   - All in Dillegelee > Aal (?) in Dillgelee
   - Hamburger Pannfisch
   Low Saxon *Pann* is used here for "pan" instead of German *Pfanne*. It's
   a mixture. Low Saxon would have *Hamborger Pannfisch*, and German would
   have *Hamburger Pfannenfisch*. I guess it's pan-fried fish Hamburg style.
   - Warmer Speckkartoggensalat > Warmer Speckkartoffelsalat
   - Admirals Labkaus > Admirals Labskaus
   - GrÃ¼nkohl hamburgerich > GrÃ¼nkohl hamburgerisch?
   - Plumen und KlÃ¼ten > Plummen un KlÃ¼ten (Low Saxon for "plums and
   dumplings")?
   -

   Birnen, Bohnen und Speck
   Usually known as *Bohnen, Birnen und Speck.*
   -

   Snute un Poten > Snuten un Poten
   - Hamburger Beefsteak mit Zwiebeln [the meat is left whole, not ground,
   as one may think for a hamburger]
   This appears to be a different thing from the *Frikadelle*, the
   grandfather of the American hamburger.
   - Hamburger StubenkÃ¼chen > Hamburger Stubenkuchen?
   - Goodkuul sÃ¶ssuur > sÃ¶Ã¶tsuur ("sweet and sour" in Low Saxon). But what
   is *Goodkuul*?
   - Hamburger Rgabarber-ErdbeergrÃ¼tze > Hamburger Rabarber-ErdbeergrÃ¼tze
   - Hamburger Rote GrÃ¼tze (Original)
   (Yummo!) the equivalent of Danish *rÃ¸dgrÃ¸d
   *North German recipe (Low Saxon *Rodegr**Ã¼tt*):
   http://sassisch.net/rhahn/kramer/rodegruett.htm* *
   - Barmbecker Bickbeerkaltschale
   *Bickbeere* from Low Saxon *Bickbeer* denotes "blueberry", while Standard
   German has *Blaubeere* or *Heidelbeere*.
   - HeiÃŸewecken > HeiÃŸwecken?
   - Hamburger Alsterwasser
   This is a very common drink ("Alster water" which make *Hamburger *redundant
   since the river symbolizes the city): beer diluted with clear soda pop.
   - Bickbeer-Limonade
   (See *Bickbeere* above)
   - Hamburger grog > Hamburger Grog
   *Grog* may be an English loanword. I believe this particular drink is the
   one made from rum, sugar and hot water.

Thanks again, Resource-Meister, and thanks for making me feel hungry!

Further recipes of some of the above:

   - Hamburger Aalsuppe ("eel soup" without eel" - go figure!):
   http://sassisch.net/rhahn/kramer/aalsupp.htm
   - SwemmklÃ¼ten (soup dumplings):
   http://sassisch.net/rhahn/kramer/swemmklueten.htm
   - Bohnen, Birnen und Speck (green beans, pears and bacon -- better than
   it sounds):
   http://sassisch.net/rhahn/kramer/bohnen.htm
   - Labskaus (lobscouse, the North German variety of this North European
   seafarers' dish):
   http://sassisch.net/rhahn/kramer/labskaus.html

Regards,
Reinhard/Ron
Seattle, USA

•

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