Our gourmet club is meeting (and eating) this weekend.
The theme is German cuisine, and it's our turn for soup and
appetizers.

We are making potato soup and I'm bringing a keg of my homebrewed
German Pilsner beer. We still need an appetizer, and my wife is gung
ho to grind our own sausage.

Any suggestions?

> wrote in message
...
> Our gourmet club is meeting (and eating) this weekend.
> The theme is German cuisine, and it's our turn for soup and
> appetizers.
>
> We are making potato soup and I'm bringing a keg of my homebrewed
> German Pilsner beer. We still need an appetizer, and my wife is gung
> ho to grind our own sausage.
>
> Any suggestions?

I thought that Pilsner was Czech (Bohemian), not German.

"Vox Humana" > wrote in message
...
>
> > wrote in message
> ...
> > Our gourmet club is meeting (and eating) this weekend.
> > The theme is German cuisine, and it's our turn for soup and
> > appetizers.
> >
> > We are making potato soup and I'm bringing a keg of my homebrewed
> > German Pilsner beer. We still need an appetizer, and my wife is gung
> > ho to grind our own sausage.
> >
> > Any suggestions?
>
> I thought that Pilsner was Czech (Bohemian), not German.
>
>


The Ur(original)Pilsner is, for sure, but there are many German pilsners as
well. If you want to be truly anal, there was no country called
Czechoslovakia until after World War I.

Jack Historectum

wrote:

> Our gourmet club is meeting (and eating) this weekend.
> The theme is German cuisine, and it's our turn for soup and
> appetizers.
>
> We are making potato soup and I'm bringing a keg of my homebrewed
> German Pilsner beer. We still need an appetizer, and my wife is gung
> ho to grind our own sausage.
>
> Any suggestions?


A couple kinds of German cheese and some fresh bread. It will also be
great with the soup and sausage.



Dawn

"Jack Schidt®" > wrote in message
. com...
>
> "Vox Humana" > wrote in message
> ...
> >
> > > wrote in message
> > ...
> > > Our gourmet club is meeting (and eating) this weekend.
> > > The theme is German cuisine, and it's our turn for soup and
> > > appetizers.
> > >
> > > We are making potato soup and I'm bringing a keg of my homebrewed
> > > German Pilsner beer. We still need an appetizer, and my wife is gung
> > > ho to grind our own sausage.
> > >
> > > Any suggestions?
> >
> > I thought that Pilsner was Czech (Bohemian), not German.
> >
> >
>
>
> The Ur(original)Pilsner is, for sure, but there are many German pilsners
as
> well. If you want to be truly anal, there was no country called
> Czechoslovakia until after World War I.
>

Yep, that's why I specified Bohemian.

How about "Bratwurst im Schlafrock" (sausage in jacket)
You can use the sausage your wife is making.
Parboil them; then brown in a skillet. Set aside to cool.
For the jacket pastry you will need:
2 cups flour
1/2 tspn salt
1 tspn baking powder
6 tblspn shortening
1 3oz pkg cream cheese
2 tblspn milk
Combine dry ingredients. With fork or pastry cutter, cut in shortening and
cream cheese, work in milk to
form dough into the consistency of pie crust. Chill, then roll out between
waxed paper. Cut into 12 squares
or rectangles. roll each around a sausage link so just the end of sausage
can be seen. Bake @ 400 until
pastry is golden and flaky, anywhere between 10 to 15 mins.

You can also make a sausage and cheese platter with chilled cooked sausage
and some lunchmeat along
with some German cheeses.
Have fun!
Roberta




> wrote in message
...
> Our gourmet club is meeting (and eating) this weekend.
> The theme is German cuisine, and it's our turn for soup and
> appetizers.
>
> We are making potato soup and I'm bringing a keg of my homebrewed
> German Pilsner beer. We still need an appetizer, and my wife is gung
> ho to grind our own sausage.
>
> Any suggestions?

On Mon, 20 Oct 2003 23:56:12 GMT, "Rebus Knebus"
> wrote:

>How about "Bratwurst im Schlafrock" (sausage in jacket)

Wow, that sounds good!

Thanks,
Mitch

"Vox Humana" > wrote in message
...
>
> "Jack Schidt®" > wrote in message
> . com...
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > > wrote in message
> > > ...
> > > > Our gourmet club is meeting (and eating) this weekend.
> > > > The theme is German cuisine, and it's our turn for soup and
> > > > appetizers.
> > > >
> > > > We are making potato soup and I'm bringing a keg of my homebrewed
> > > > German Pilsner beer. We still need an appetizer, and my wife is
gung
> > > > ho to grind our own sausage.
> > > >
> > > > Any suggestions?
> > >
> > > I thought that Pilsner was Czech (Bohemian), not German.
> > >
> > >
> >
> >
> > The Ur(original)Pilsner is, for sure, but there are many German pilsners
> as
> > well. If you want to be truly anal, there was no country called
> > Czechoslovakia until after World War I.
> >
>
> Yep, that's why I specified Bohemian.
>
>

You're always right, but wouldn't you agree that enough time has passed
since creation of the Urpilsner that a German Pilsner would be completely
welcome with German fare? Don't get me wrong, you are correct that Pilsner
was first created in Plzen, capital of West Bohemia.

Anyway, smoked fish with horseradish, asparagus rolled in ham, baked
oysters, beef tartar would all be great for Kraut Night, but here's one I
like to make (when I'm not serving smoked fish):

Käse 'mit Musik' (from Mimi Sheraton's 'The German Cookbook')

per serving

1 tb olive oil
1 tb vinegar
1 slice cheese*
1 tb minced onion
1 slice rye (mit seeds)
1 pat butter (optional)

Marinate the cheese in oil and vinegar for an hour or 2. Drain cheese and
put on a plate with minced onion on the side. Serve on buttered bread.

*use a strong cheese, I'd suggest port salut or tilsiter.

Jack Cheesy

"Jack Schidt®" > wrote in message
news
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Jack Schidt®" > wrote in message
> > . com...
> > >
> > > "Vox Humana" > wrote in message
> > > ...
> > > >
> > > > > wrote in message
> > > > ...
> > > > > Our gourmet club is meeting (and eating) this weekend.
> > > > > The theme is German cuisine, and it's our turn for soup and
> > > > > appetizers.
> > > > >
> > > > > We are making potato soup and I'm bringing a keg of my homebrewed
> > > > > German Pilsner beer. We still need an appetizer, and my wife is
> gung
> > > > > ho to grind our own sausage.
> > > > >
> > > > > Any suggestions?
> > > >
> > > > I thought that Pilsner was Czech (Bohemian), not German.
> > > >
> > > >
> > >
> > >
> > > The Ur(original)Pilsner is, for sure, but there are many German
pilsners
> > as
> > > well. If you want to be truly anal, there was no country called
> > > Czechoslovakia until after World War I.
> > >
> >
> > Yep, that's why I specified Bohemian.
> >
> >
>
> You're always right, but wouldn't you agree that enough time has passed
> since creation of the Urpilsner that a German Pilsner would be completely
> welcome with German fare?

How could I disagree with someone who starts their message with the phrase
"You're always right?" One never hears that enough! Yes, I'm sure that
the beer would be completely welcome. I though maybe someone could explain
what differences there might be, if any, between Bohemian and German
Pilsner.

"Vox Humana" > wrote in message
...
>
> "Jack Schidt®" > wrote in message
> news
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > "Jack Schidt®" > wrote in message
> > > . com...
> > > >
> > > > "Vox Humana" > wrote in message
> > > > ...
> > > > >
> > > > > > wrote in message
> > > > > ...
> > > > > > Our gourmet club is meeting (and eating) this weekend.
> > > > > > The theme is German cuisine, and it's our turn for soup and
> > > > > > appetizers.
> > > > > >
> > > > > > We are making potato soup and I'm bringing a keg of my
homebrewed
> > > > > > German Pilsner beer. We still need an appetizer, and my wife is
> > gung
> > > > > > ho to grind our own sausage.
> > > > > >
> > > > > > Any suggestions?
> > > > >
> > > > > I thought that Pilsner was Czech (Bohemian), not German.
> > > > >
> > > > >
> > > >
> > > >
> > > > The Ur(original)Pilsner is, for sure, but there are many German
> pilsners
> > > as
> > > > well. If you want to be truly anal, there was no country called
> > > > Czechoslovakia until after World War I.
> > > >
> > >
> > > Yep, that's why I specified Bohemian.
> > >
> > >
> >
> > You're always right, but wouldn't you agree that enough time has passed
> > since creation of the Urpilsner that a German Pilsner would be
completely
> > welcome with German fare?
>
> How could I disagree with someone who starts their message with the phrase
> "You're always right?" One never hears that enough! Yes, I'm sure that
> the beer would be completely welcome. I though maybe someone could
explain
> what differences there might be, if any, between Bohemian and German
> Pilsner.
>
>

Well, why dintcha say so?? There's no difference. Pilsner is the lightest
of beers (not counting the 'lite') and was first brewed to create a
different beer from the dark murky ales that were all the rage in Europe at
the time. 1842, sez the Pilsner Urquell site.

Jack Bier

Sudetenland.

<g>

Marc

On Tue, 21 Oct 2003 01:57:26 GMT, Vox Humana wrote:

> I though maybe someone could explain
> what differences there might be, if any, between Bohemian and German
> Pilsner.

The first thing that grabs you is that German Pils are much more bitter
than the original Pils. Pils fom Pilzen is darker in colour and altogether
a richer taste, but still bitter and by no means a "dark" beer.
I'd say German Pils is bitter, while Czech Pils is maltier.

--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

Heidi Klum?

(is she even German?)

wrote in message >. ..

> Our gourmet club is meeting (and eating) this weekend.
> The theme is German cuisine, and it's our turn for soup and
> appetizers.
>
> We are making potato soup and I'm bringing a keg of my homebrewed
> German Pilsner beer. We still need an appetizer, and my wife is gung
> ho to grind our own sausage.
>
> Any suggestions?

Grilled or fried Bratwuerste with mustard or curry ketchup (add curry
powder to ketchup) would be tasty. Curry ketchup is a popular
condiment in Germany.

Derek Juhl

On Mon, 20 Oct 2003 23:56:12 GMT, "Rebus Knebus"
> wrote:

>How about "Bratwurst im Schlafrock" (sausage in jacket)
>You can use the sausage your wife is making.
>Parboil them; then brown in a skillet. Set aside to cool.
>For the jacket pastry you will need:
>2 cups flour
>1/2 tspn salt
>1 tspn baking powder
>6 tblspn shortening
>1 3oz pkg cream cheese
>2 tblspn milk
>Combine dry ingredients. With fork or pastry cutter, cut in shortening and
>cream cheese, work in milk to
>form dough into the consistency of pie crust. Chill, then roll out between
>waxed paper. Cut into 12 squares
>or rectangles. roll each around a sausage link so just the end of sausage
>can be seen. Bake @ 400 until
>pastry is golden and flaky, anywhere between 10 to 15 mins.
>
>You can also make a sausage and cheese platter with chilled cooked sausage
>and some lunchmeat along
>with some German cheeses.
>Have fun!
>Roberta

What is the benefit from parboiling? It seems many cheeseheads boil
in beer before grilling. I was kinda surprised when I saw a show
Bobby Flay did in Milwaukee that had the guests doing this. I grilled
some Brats for guests this summer and I was asked; "don't you boil
them first?" Obviously my answer was I never boil any meat, but he's
the one I've bitched about here who starts grilling (not Q) hours
before serving time and boils ribs. <gack> Anyway, I tried boiling
brats in beer and not only did the brats not take on any beer taste,
much of the real favor was gone and they were very dry.

Am I missing something?

Gar

<Gar> wrote in message ...
>
> What is the benefit from parboiling? It seems many cheeseheads boil
> in beer before grilling. I was kinda surprised when I saw a show
> Bobby Flay did in Milwaukee that had the guests doing this. I grilled
> some Brats for guests this summer and I was asked; "don't you boil
> them first?" Obviously my answer was I never boil any meat, but he's
> the one I've bitched about here who starts grilling (not Q) hours
> before serving time and boils ribs. <gack> Anyway, I tried boiling
> brats in beer and not only did the brats not take on any beer taste,
> much of the real favor was gone and they were very dry.
>
> Am I missing something?
>


Boiling brats in beer before grilling is foolish IMO. I knew someone who'd
boil them in beer right after taking them off the grill. Even more foolish.
Beer is overused in cooking a lot of the time by beer drinkers.

Bratwurst is german for fried wurst aka pan fried (It is a type, mind you,
not just any fried wurst). My grandma used to poach the wurst in boiling
water for a minute or 2 and then fry them. The result was the golden brown
color on all sides of the wurst. She said something about it relaxing or
softening the casing a bit so it would fry better. Old wives tale? Maybe,
she was an old wife when she told me. Bu-u-ut, she did make the best
looking bratwurst to sidle up to parsley potatoes I've ever seen.

Anyway, I think someone copied that idea and then pasted it to grilling.
Doesn't quite fit.

Jack Wurst

On Tue, 21 Oct 2003 19:29:34 GMT, "Jack Schidt®"
> wrote:


>Boiling brats in beer before grilling is foolish IMO.

Now I feel more betta. Glad it's just not my imagination.

> I knew someone who'd
>boil them in beer right after taking them off the grill. Even more foolish.

Yikes!!!!!

>Beer is overused in cooking a lot of the time by beer drinkers.

It's a good reason to stock up I guess. I'd rather drink it myself and
use Snots wine for cooking.

>Bratwurst is german for fried wurst aka pan fried (It is a type, mind you,
>not just any fried wurst). My grandma used to poach the wurst in boiling
>water for a minute or 2 and then fry them. The result was the golden brown
>color on all sides of the wurst. She said something about it relaxing or
>softening the casing a bit so it would fry better. Old wives tale? Maybe,
>she was an old wife when she told me. Bu-u-ut, she did make the best
>looking bratwurst to sidle up to parsley potatoes I've ever seen.

We had lunch in a little restaurant outside of downtown Monroe
Wisconsin. It was run by greek men who looked and acted just like the
greek men who run the little corner diners in the Chicago burbs. It
was pretty funny looking at the menu and seeing many brat items. Out
of curiosity I ordered the brat reuben. The brat had the color you're
speaking of. It was split, on a white hoagie roll. Kraut and local
swiss cheese were the toppings. It was good, but not worth repeating.

>Anyway, I think someone copied that idea and then pasted it to grilling.
>Doesn't quite fit.

I'm with ya on dat. No need to boil anything that goes to my grill or
Q.


Gar

Gar wrote:

> of curiosity I ordered the brat reuben. The brat had the color you're
> speaking of. It was split, on a white hoagie roll. Kraut and local
> swiss cheese were the toppings.

(gasp!) You mean ... open faced? No WAY!

nancy

"Nancy Young" > wrote in message
...
> Gar wrote:
>
> > of curiosity I ordered the brat reuben. The brat had the color you're
> > speaking of. It was split, on a white hoagie roll. Kraut and local
> > swiss cheese were the toppings.
>
> (gasp!) You mean ... open faced? No WAY!
>
> nancy

Go to your room! Then again, we haven't hashed this one out for a while.
I've been to Katz's since the last time we 'discussed' reubens.

Jack Face

"Jack Schidt®" wrote:
>
> "Nancy Young" > wrote in message
> ...
> > Gar wrote:
> >
> > > of curiosity I ordered the brat reuben. The brat had the color you're
> > > speaking of. It was split, on a white hoagie roll. Kraut and local
> > > swiss cheese were the toppings.
> >
> > (gasp!) You mean ... open faced? No WAY!
> >
> > nancy
>
> Go to your room! Then again, we haven't hashed this one out for a while.
> I've been to Katz's since the last time we 'discussed' reubens.
>
> Jack Face

Is it my fault you freaksa nature (they are crawling out of the
woodwork tonigh) don't know what a REUBEN is???

nancy (staying in my room)

"Jack Schidt®" wrote:
>
> "Vox Humana" > wrote in message
> ...
> >
> > > wrote in message
> > ...
> > > Our gourmet club is meeting (and eating) this weekend.
> > > The theme is German cuisine, and it's our turn for soup and
> > > appetizers.
> > >
> > > We are making potato soup and I'm bringing a keg of my homebrewed
> > > German Pilsner beer. We still need an appetizer, and my wife is gung
> > > ho to grind our own sausage.
> > >
> > > Any suggestions?
> >
> > I thought that Pilsner was Czech (Bohemian), not German.
> >
> >
>
> The Ur(original)Pilsner is, for sure, but there are many German pilsners as
> well. If you want to be truly anal, there was no country called
> Czechoslovakia until after World War I.
>
> Jack Historectum

And there isn't one now either LOL!

On Tue, 21 Oct 2003 18:30:28 -0400, Nancy Young
> wrote:

>"Jack Schidt®" wrote:
>>
>> "Nancy Young" > wrote in message
>> ...
>> > Gar wrote:
>> >
>> > > of curiosity I ordered the brat reuben. The brat had the color you're
>> > > speaking of. It was split, on a white hoagie roll. Kraut and local
>> > > swiss cheese were the toppings.
>> >
>> > (gasp!) You mean ... open faced? No WAY!
>> >
>> > nancy
>>
>> Go to your room! Then again, we haven't hashed this one out for a while.
>> I've been to Katz's since the last time we 'discussed' reubens.
>>
>> Jack Face
>
>Is it my fault you freaksa nature (they are crawling out of the
>woodwork tonigh) don't know what a REUBEN is???
>
>nancy (staying in my room)

Give it up, Jack. This the person who has mayo on pastrami !!!

Harry

Harry Demidavicius wrote:
>
> On Tue, 21 Oct 2003 18:30:28 -0400, Nancy Young

> >nancy (staying in my room)
>
> Give it up, Jack. This the person who has mayo on pastrami !!!
>
> Harry

You bet! (laughing) Like what kinda crazy person wouldn't?

nancy

On Tue, 21 Oct 2003 20:07:09 -0400, Nancy Young
> wrote:

>Harry Demidavicius wrote:
>>
>> On Tue, 21 Oct 2003 18:30:28 -0400, Nancy Young
>
>> >nancy (staying in my room)
>>
>> Give it up, Jack. This the person who has mayo on pastrami !!!
>>
>> Harry
>
>You bet! (laughing) Like what kinda crazy person wouldn't?
>
>nancy

Mayo on pastrami? That's disgusting!

......Alan <he said with a mustard sharpness> ;-)


--
Curiosity killed the cat -
lack of it is killing mankind.

"A.T. Hagan" wrote:
>
> On Tue, 21 Oct 2003 20:07:09 -0400, Nancy Young
> > wrote:
>
> >Harry Demidavicius wrote:
> >>
> >> On Tue, 21 Oct 2003 18:30:28 -0400, Nancy Young
> >
> >> >nancy (staying in my room)
> >>
> >> Give it up, Jack. This the person who has mayo on pastrami !!!
> >>
> >> Harry
> >
> >You bet! (laughing) Like what kinda crazy person wouldn't?
> >
> >nancy
>
> Mayo on pastrami? That's disgusting!
>
> .....Alan <he said with a mustard sharpness> ;-)

You IDIOT!!! It's the best!!!

nancy

"Nancy Young" > wrote in message
...
> "Jack Schidt®" wrote:
> >
> > "Nancy Young" > wrote in message
> > ...
> > > Gar wrote:
> > >
> > > > of curiosity I ordered the brat reuben. The brat had the color
you're
> > > > speaking of. It was split, on a white hoagie roll. Kraut and local
> > > > swiss cheese were the toppings.
> > >
> > > (gasp!) You mean ... open faced? No WAY!
> > >
> > > nancy
> >
> > Go to your room! Then again, we haven't hashed this one out for a
while.
> > I've been to Katz's since the last time we 'discussed' reubens.
> >
> > Jack Face
>
> Is it my fault you freaksa nature (they are crawling out of the
> woodwork tonigh) don't know what a REUBEN is???
>
> nancy (staying in my room)

Ya know, despite our reuben differences, I will love you for the rest of my
life, Nancy.

Jack Amore

"Jack Schidt®" wrote:

> Ya know, despite our reuben differences, I will love you for the rest of my
> life, Nancy.
>
> Jack Amore

No woman will steal you away from me. No.

nancy

On 21 Oct 2003 09:40:06 -0700, (Derek
N.P.F. Juhl) wrote:
>
> Grilled or fried Bratwuerste with mustard or curry ketchup (add curry
> powder to ketchup) would be tasty. Curry ketchup is a popular
> condiment in Germany.
>
> Derek Juhl

Curry catsup!?! That's a new one to me, but not unexpected
considering the diversity of your population.

On Tue, 21 Oct 2003 19:29:34 GMT, "Jack Schidt®"
> wrote:

>
> Bratwurst is german for fried wurst aka pan fried (It is a type, mind you,
> not just any fried wurst). My grandma used to poach the wurst in boiling
> water for a minute or 2 and then fry them. The result was the golden brown
> color on all sides of the wurst. She said something about it relaxing or
> softening the casing a bit so it would fry better.

She probably meant they didn't splatter grease as much.

> Old wives tale? Maybe,
> she was an old wife when she told me. Bu-u-ut, she did make the best
> looking bratwurst to sidle up to parsley potatoes I've ever seen.

I don't doubt it!

On Tue, 21 Oct 2003 16:11:01 -0500, Gar <> wrote:

> On Tue, 21 Oct 2003 19:29:34 GMT, "Jack Schidt®"
> > wrote:
>
>
> >Boiling brats in beer before grilling is foolish IMO.
>
> Now I feel more betta. Glad it's just not my imagination.
>
> > I knew someone who'd
> >boil them in beer right after taking them off the grill. Even more foolish.
>

Yeah, well - maybe, but no one can convince me that good old
fashioned chili isn't better with a bottle of beer added to
it (cheaper is better and I like "Green Death").

On Tue, 21 Oct 2003 21:50:18 GMT, "Jack Schidt®"
> wrote:

>
> "Nancy Young" > wrote in message
> ...
> > Gar wrote:
> >
> > > of curiosity I ordered the brat reuben. The brat had the color you're
> > > speaking of. It was split, on a white hoagie roll. Kraut and local
> > > swiss cheese were the toppings.
> >
> > (gasp!) You mean ... open faced? No WAY!
> >
> > nancy
>
> Go to your room! Then again, we haven't hashed this one out for a while.
> I've been to Katz's since the last time we 'discussed' reubens.
>
I hope it involved two pieces of bread... one on top and one
on the bottom.

On Tue, 21 Oct 2003 20:07:09 -0400, Nancy Young
> wrote:

> Harry Demidavicius wrote:
> >
> > On Tue, 21 Oct 2003 18:30:28 -0400, Nancy Young
>
> > >nancy (staying in my room)
> >
> > Give it up, Jack. This the person who has mayo on pastrami !!!
> >
> > Harry
>
> You bet! (laughing) Like what kinda crazy person wouldn't?
>
You're defining yourself as a Westerner! Q: Is that a good
thing or a bad thing?

It took me more than 30 years to get used to the thought of
mayo on a hamburger. I don't eat them that way, but I'm
used to the idea that people can actually chew & swallow one
with mayo on it now.

On Wed, 22 Oct 2003 01:51:05 GMT,
(A.T. Hagan) wrote:

>
> Mayo on pastrami? That's disgusting!

Nodding head in agreement.
>
> .....Alan <he said with a mustard sharpness> ;-)

I hope that's honey mustard, honey! If it's not honey
mustard, let's make it really "sharp". When I order a deli
sandwich, if I can't get a good, sharp mustard I put a
dollop of horseradish on it with the "ballpark" style
mustard.

"Jack Schidt®" > wrote in message
. com...
> Bu-u-ut, she did make the best
> looking bratwurst to sidle up to parsley potatoes I've ever seen.

Oh yes! Bratwurst and parsley potatoes. Go together lovingly as two partners
should.

Charlie

On Wed, 22 Oct 2003 04:28:18 GMT, sf wrote:

> On 21 Oct 2003 09:40:06 -0700, (Derek
> N.P.F. Juhl) wrote:
>>
>> Grilled or fried Bratwuerste with mustard or curry ketchup (add curry
>> powder to ketchup) would be tasty. Curry ketchup is a popular
>> condiment in Germany.
>>
>> Derek Juhl

> Curry catsup!?! That's a new one to me, but not unexpected
> considering the diversity of your population.

A bratwurst and tomato ketchup with (german) curry powder sprinkled on top
is the classic currywurst.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

"sf" > wrote in message
...
> On Tue, 21 Oct 2003 16:11:01 -0500, Gar <> wrote:
>
> > On Tue, 21 Oct 2003 19:29:34 GMT, "Jack Schidt®"
> > > wrote:
> >
> >
> > >Boiling brats in beer before grilling is foolish IMO.
> >
> > Now I feel more betta. Glad it's just not my imagination.
> >
> > > I knew someone who'd
> > >boil them in beer right after taking them off the grill. Even more
foolish.
> >
>
> Yeah, well - maybe, but no one can convince me that good old
> fashioned chili isn't better with a bottle of beer added to
> it (cheaper is better and I like "Green Death").

Adding a bottle of dark ale to pinto beans is a good idea. I add cheap beer
to cooked sauerkraut too. I like cheap beer and a lot of it.

Jack Piels

On Wed, 22 Oct 2003 04:54:53 GMT, sf > wrote:

>On Wed, 22 Oct 2003 01:51:05 GMT,
(A.T. Hagan) wrote:
>
>>
>> Mayo on pastrami? That's disgusting!
>
>Nodding head in agreement.
>>
>> .....Alan <he said with a mustard sharpness> ;-)
>
>I hope that's honey mustard, honey! If it's not honey
>mustard, let's make it really "sharp". When I order a deli
>sandwich, if I can't get a good, sharp mustard I put a
>dollop of horseradish on it with the "ballpark" style
>mustard.

I can go either way. Some days I want a sweet-hot mustard, other days
I want a horseradish mustard.

Oh, and sliced onions. Might as well have fragrance to go with it.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

"Jack Schidt®" > wrote in message .com>...
> <Gar> wrote in message ...
> >
> > What is the benefit from parboiling? It seems many cheeseheads boil
> > in beer before grilling. I was kinda surprised when I saw a show
> > Bobby Flay did in Milwaukee that had the guests doing this. I grilled
> > some Brats for guests this summer and I was asked; "don't you boil
> > them first?" Obviously my answer was I never boil any meat, but he's
> > the one I've bitched about here who starts grilling (not Q) hours
> > before serving time and boils ribs. <gack> Anyway, I tried boiling
> > brats in beer and not only did the brats not take on any beer taste,
> > much of the real favor was gone and they were very dry.
> >
> > Am I missing something?
> >
>
>
> Boiling brats in beer before grilling is foolish IMO. I knew someone who'd
> boil them in beer right after taking them off the grill. Even more foolish.
> Beer is overused in cooking a lot of the time by beer drinkers.
>
> Bratwurst is german for fried wurst aka pan fried (It is a type, mind you,
> not just any fried wurst). My grandma used to poach the wurst in boiling
> water for a minute or 2 and then fry them. The result was the golden brown
> color on all sides of the wurst. She said something about it relaxing or
> softening the casing a bit so it would fry better. Old wives tale? Maybe,
> she was an old wife when she told me. Bu-u-ut, she did make the best
> looking bratwurst to sidle up to parsley potatoes I've ever seen.
>
> Anyway, I think someone copied that idea and then pasted it to grilling.
> Doesn't quite fit.
>
> Jack Wurst

Not too much difference, Jack, between boiling in beer or water - the
purpose is to get rid of a lot of the excess fat in the brats, and
also to make sure they are cooked through without making the casing
black from the grill. I think it makes a lot of sense to boil first
and grill second - that way, a lot of the fat is gone (but they are
still plenty juicy, at least at my house) but they still get a nice,
browned, grilled appearance. If you grill first and boil second (if
you are going to boil them at all), they lose that nice, grilled
crispy-ness on the outsides. This all relates to uncooked brats, of
course. If you buy cooked brats, and you don't care about too much
fat, then just grilling works great.

JMO, of course - you're free to do whatever you want with your brats.
>;-)

N.

sf > wrote in message >. ..

> Curry catsup!?! That's a new one to me, but not unexpected
> considering the diversity of your population.

I should add that I'm from Seattle, but I was an exchange student in
Tuebingen, Germany. Curry ketchup surprised me, too, but it is
delicious. One can buy bottles of it in the stores, and it is a
standard offering with sausages.

Speaking of surprising combinations ... My host mother could not
believe that we eat peanut butter with jam or jelly. Peanut butter is
not as popular in Germany, and to her, the thought of combining
savoury and sweet was disgusting. I urged her to try it but she was
adamant. One day while I was at school, she did make a PBJ--and liked
it.

Derek Juhl

sf wrote:

> On 21 Oct 2003 09:40:06 -0700, (Derek
> N.P.F. Juhl) wrote:
> >
> > Grilled or fried Bratwuerste with mustard or curry ketchup (add curry
> > powder to ketchup) would be tasty. Curry ketchup is a popular
> > condiment in Germany.
> >
> > Derek Juhl
>
> Curry catsup!?! That's a new one to me, but not unexpected
> considering the diversity of your population.


Has been popular for at least 30+ years. It is pretty tasty. IIRC Heinz
makes a popular version. You might find it in German deli's here in the
States ( a somewhat vanishing breed in many places, including even
Chicago...).

--
Best
Greg