Ophelia schrieb :
> Michael Kuettner wrote:
>> No, Knoedeln are usually translated as dumplings.
>> Since I saw Koko's pictures of dumplings (Thanks for posting them,
>> BTW, Koko), I'm not so sure anymore.
>> A Knoedel has the size of a fist, roughly.
>> There is a wide variety of Knoedeln here ranging from the ones used as
>> side-dishes for roasts and stews to those made as pastry (filled with
>> apricots, strawberries, etc).
>
> Perhaps you could share some recipes please Michael?
>
Certainly, but :
TWOKIAVBP[1] ;-)

What would you like ?
Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
semolina-curds(Topfen)-dough Knoedeln sprinkled with poppy-seeds,
Knoedel filled with apricots ?

Cheers,

Michael Kuettner


[1] The World Of Knoedeln Is A Very Big Place

Janet Baraclough wrote:

> The house- removal company packed up her previous kitchen equipment,
> and unpacked it all into the new kitchen. When Ma and I arrived and
> opened the cupboards, most shelves held just one lonely item. It was
> like a kitchen museum display. We laughed so hard we almost wet
> ourselves.
>
> She found it impossible to remember which of 43 matching cupboards held
> what she wanted and she was soon exhausted running around the huge floor
> space and climbing a stepladder to look. How she came to hate that
> kitchen.

She didn't reorganize her belongings into fewer cabinets to simplify the
confusion?

On Thu, 6 Dec 2007 13:09:02 -0500, "Nancy Young" >
wrote:

>
>"The Ranger" > wrote
>
>> Agree wholeheartedly; if it makes it easier, why not use it? I don't
>> understand those that profess to toiling under the sun (chopping and
>> dicing things by hand) as more preferable to using a tool that'll do the
>> same thing within seconds. If you have the patience to dice and cut
>> uniformly, you have the patience to pulse the Cuisinart.
>
>I like chopping and dicing. I'm happy with a cutting board and a
>knife. I have the food processor for big jobs.
>
>nancy
>

also, there's the issue of whether cleaning the f.p. is more effort
than is saved.

your pal,
blake

Michael Kuettner wrote:
> Ophelia schrieb :
>> Michael Kuettner wrote:
>>> No, Knoedeln are usually translated as dumplings.
>>> Since I saw Koko's pictures of dumplings (Thanks for posting them,
>>> BTW, Koko), I'm not so sure anymore.
>>> A Knoedel has the size of a fist, roughly.
>>> There is a wide variety of Knoedeln here ranging from the ones used
>>> as side-dishes for roasts and stews to those made as pastry (filled
>>> with apricots, strawberries, etc).
>>
>> Perhaps you could share some recipes please Michael?
>>
> Certainly, but :
> TWOKIAVBP[1] ;-)
>
> What would you like ?
> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
> semolina-curds(Topfen)-dough Knoedeln sprinkled with poppy-seeds,
> Knoedel filled with apricots ?

errrr yes please <G> perhaps the non sweet ones first

>
> Cheers,
>
> Michael Kuettner
>
>
> [1] The World Of Knoedeln Is A Very Big Place

ahhh thank you))))) Are you in Germany Michael?

Dee.Dee wrote:
> "ChattyCathy" > wrote in message
> ...
>> l, not -l wrote:
>>> On 7-Dec-2007, "Pete C." > wrote:
>>>
>>>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>>>> certainly
>>>>> 'not enough.' ;-))
>>>>>
>>>>> Dee Dee
>>>> About 20' here, deducting the sink and stove of course. Generally
>>>> sufficient.
>>>
>>> 12', which is generally sufficient; but, never enough when I'm
>>> making bread.
>>> I have supplemented the countertops with a butcher-block topped
>>> cart which
>>> I use when baking. It has two shelves under it which can hold my
>>> bread machine, proofing boxes and baskets. The butcher-block top
>>> provides the needed surface to work the dough into whatever shapes
>>> (loaves, rolls, flat,
>>> etc) are needed for the job at hand. When not in use, it is rolled
>>> out of
>>> the way, into a corner of the utility/laundry room.
>>
>> Why do I feel a survey might be in order here?
>>
>> --
>> Cheers
>> Chatty Cathy
>
>
> I was hoping for one ;-)) But I really don't have a clue as to how
> it could be worded.
> Dee Dee

Umm.... how big is yours???

<G>

Dee.Dee wrote:
> "ChattyCathy" > wrote in message
> ...
>> l, not -l wrote:
>>> On 7-Dec-2007, "Pete C." > wrote:
>>>
>>>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>>>> certainly
>>>>> 'not enough.' ;-))
>>>>>
>>>>> Dee Dee
>>>> About 20' here, deducting the sink and stove of course. Generally
>>>> sufficient.
>>> 12', which is generally sufficient; but, never enough when I'm making
>>> bread.
>>> I have supplemented the countertops with a butcher-block topped cart
>>> which
>>> I use when baking. It has two shelves under it which can hold my bread
>>> machine, proofing boxes and baskets. The butcher-block top provides the
>>> needed surface to work the dough into whatever shapes (loaves, rolls,
>>> flat,
>>> etc) are needed for the job at hand. When not in use, it is rolled out
>>> of
>>> the way, into a corner of the utility/laundry room.
>> Why do I feel a survey might be in order here?
>>
>> --
>> Cheers
>> Chatty Cathy
>
>
> I was hoping for one ;-)) But I really don't have a clue as to how it could
> be worded.
> Dee Dee
>
>
You should be careful what you hope for, you might even get it

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Fri, 07 Dec 2007 18:08:56 +0200, ChattyCathy
> wrote:

>Pete C. wrote:
>
>>>
>>> I think I'll count the running (linear) feet of counter tops -- just a
>>> minute -- I should know as I had them replaced this Fall.
>>> Ok. here it is: not doubling at the corners - I have 24 ft.
>>>
>>> Now I'm wondering what others have. 24 is adequate for me -- but certainly
>>> 'not enough.' ;-))
>>>
>>> Dee Dee
>>
>> About 20' here, deducting the sink and stove of course. Generally
>> sufficient.
>
>I have (linear) 27ft - *excluding* the sink and the stove - however,
>that's about 51 square feet, and I could always use more LOL!

christ, y'all make me feel like my kitchen was ripped from a
dollhouse! what's your living room, half an acre?

your pal,
blake

Ophelia schrieb :
> Michael Kuettner wrote:
>> Ophelia schrieb :
>>> Michael Kuettner wrote:
>>>> No, Knoedeln are usually translated as dumplings.
>>>> Since I saw Koko's pictures of dumplings (Thanks for posting them,
>>>> BTW, Koko), I'm not so sure anymore.
>>>> A Knoedel has the size of a fist, roughly.
>>>> There is a wide variety of Knoedeln here ranging from the ones used
>>>> as side-dishes for roasts and stews to those made as pastry (filled
>>>> with apricots, strawberries, etc).
>>>
>>> Perhaps you could share some recipes please Michael?
>>>
>> Certainly, but :
>> TWOKIAVBP[1] ;-)
>>
>> What would you like ?
>> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
>> semolina-curds(Topfen)-dough Knoedeln sprinkled with poppy-seeds,
>> Knoedel filled with apricots ?
>
> errrr yes please <G> perhaps the non sweet ones first
>
I was afraid of that answer ... ;-)

I'll translate two recipes on the weekend : The Semmelknoedel
(which is the side-dish for the Schweinsbraten I posted for Vilco
and Gulasch), and the potato (Erdapfel)Knoedel(which is the
side-dish for Sauerbraten, eg)
OK ?

>>
>> [1] The World Of Knoedeln Is A Very Big Place
>
> ahhh thank you))))) Are you in Germany Michael?
No. Born in the other Australia (Up Over) and living in FL (no, not
Florida) now ;-)

Cheers,

Michael Kuettner

On Fri, 7 Dec 2007 17:15:54 GMT, Janet Baraclough
> wrote:

>The message >
>from "Dee.Dee" > contains these words:
>
>> Cathy, I've heard people say that they have 'plenty' of counter space, but
>> I've never heard anyone who has said they have all they need. ;-))
>
> LOL. You have just reminded me of the kitchen in a house my mother
>bought in England. It had been built and fitted out by the previous
>owners who were American, and it was huge. it included 43 matching wall
>cupboards, floor to ceiling which contained around 150 shelves, . Ma was
>almost drunk with joy at the prospect of so much storage space. "43
>cupboards" was boasted to the skies.
>
> The house- removal company packed up her previous kitchen equipment,
>and unpacked it all into the new kitchen. When Ma and I arrived and
>opened the cupboards, most shelves held just one lonely item. It was
>like a kitchen museum display. We laughed so hard we almost wet
>ourselves.
>
>She found it impossible to remember which of 43 matching cupboards held
>what she wanted and she was soon exhausted running around the huge floor
>space and climbing a stepladder to look. How she came to hate that
>kitchen.
>
> Janet.

i guess this falls under the heading of 'be careful what you wish
for.'

your pal,
jeanne

"blake murphy" > wrote

> On Thu, 6 Dec 2007 13:09:02 -0500, "Nancy Young" >
> wrote:

>>I like chopping and dicing. I'm happy with a cutting board and a
>>knife. I have the food processor for big jobs.

> also, there's the issue of whether cleaning the f.p. is more effort
> than is saved.

I was going to say that except whenever it's mentioned, people insist
washing the food processor is no big deal. It's just not my favorite
thing to wash. Knife and a cutting board? No worries, takes no time
and almost no effort.

nancy the lazy

blake murphy wrote:
> On Fri, 07 Dec 2007 18:08:56 +0200, ChattyCathy
> > wrote:
>
>> Pete C. wrote:
>>
>>>> I think I'll count the running (linear) feet of counter tops -- just a
>>>> minute -- I should know as I had them replaced this Fall.
>>>> Ok. here it is: not doubling at the corners - I have 24 ft.
>>>>
>>>> Now I'm wondering what others have. 24 is adequate for me -- but certainly
>>>> 'not enough.' ;-))
>>>>
>>>> Dee Dee
>>> About 20' here, deducting the sink and stove of course. Generally
>>> sufficient.
>> I have (linear) 27ft - *excluding* the sink and the stove - however,
>> that's about 51 square feet, and I could always use more LOL!
>
> christ, y'all make me feel like my kitchen was ripped from a
> dollhouse! what's your living room, half an acre?

Nope. It's only 0.008900278 of an acre
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"blake murphy" > wrote in message
...
> On Thu, 6 Dec 2007 13:09:02 -0500, "Nancy Young" >
> wrote:
>
>>
>>"The Ranger" > wrote
>>
>>> Agree wholeheartedly; if it makes it easier, why not use it? I don't
>>> understand those that profess to toiling under the sun (chopping and
>>> dicing things by hand) as more preferable to using a tool that'll do the
>>> same thing within seconds. If you have the patience to dice and cut
>>> uniformly, you have the patience to pulse the Cuisinart.
>>
>>I like chopping and dicing. I'm happy with a cutting board and a
>>knife. I have the food processor for big jobs.
>>
>>nancy
>>
>
> also, there's the issue of whether cleaning the f.p. is more effort
> than is saved.
>
> your pal,
> blake


Having just arrived here at the computer reading your reply, having done my
clean-up duty, washing out the f.p. from this recipe
http://coconutlime.blogspot.com/2006...own-betty.html
I can give you my 'fresh' opinion.

I used a fruit/nut combination flours bread instead of regular bread, so it
was 'incumbent' that I use a f.p. I even mused for a second about the
cleanup. And I mused, "oh, mightn't that even taste better with the larger
crumbs since it was a yeasty-fruity bread? ;-))

As the kitchen was a mess already, due to cleaning out the new distiller of
the spilled full package of dried cleaner (all over the fan, piping,
housing, had to take it all apart) and sanitizing it, I thought a fp prep
would certainly add to the accumulated dirty pots and pans; but
nevertheless, out comes the fp and does the bread crumbs in a flash.

The problem for me with the fp in cleanup is that it never seems to get dry,
taking up all that space in the dish drainer.

But I guess it IS worth the effort, at least in this case.

Dee Dee

"Ophelia" > wrote in message
...
> Dee.Dee wrote:
>> "ChattyCathy" > wrote in message
>> ...
>>> l, not -l wrote:
>>>> On 7-Dec-2007, "Pete C." > wrote:
>>>>
>>>>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>>>>> certainly
>>>>>> 'not enough.' ;-))
>>>>>>
>>>>>> Dee Dee
>>>>> About 20' here, deducting the sink and stove of course. Generally
>>>>> sufficient.
>>>>
>>>> 12', which is generally sufficient; but, never enough when I'm
>>>> making bread.
>>>> I have supplemented the countertops with a butcher-block topped
>>>> cart which
>>>> I use when baking. It has two shelves under it which can hold my
>>>> bread machine, proofing boxes and baskets. The butcher-block top
>>>> provides the needed surface to work the dough into whatever shapes
>>>> (loaves, rolls, flat,
>>>> etc) are needed for the job at hand. When not in use, it is rolled
>>>> out of
>>>> the way, into a corner of the utility/laundry room.
>>>
>>> Why do I feel a survey might be in order here?
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>>
>> I was hoping for one ;-)) But I really don't have a clue as to how
>> it could be worded.
>> Dee Dee
>
> Umm.... how big is yours???
>
> <G>
>



<VBG>

Dee Dee

Nancy Young wrote:
>
>
>
> I was going to say that except whenever it's mentioned, people insist
> washing the food processor is no big deal. It's just not my favorite
> thing to wash. Knife and a cutting board? No worries, takes no time
> and almost no effort.


That is right at the top of my list of reasons for not using my food
processor more often. For small jobs I usually find a good knife much
easier. I can usually have things chopped up by hand in less time than it
takes to get the machine out of the cupboard and assembled.

I have used it twice in the last week, much more often than I usually do. I
had a bunch of stale bread and threw them in to make bread crumbs. The
other day we were having leftover roast chicken and my wife was curious
about making mayonnaise. I offered to show her how, and pointed out that
the hardest and most time consuming part of the job was cleaning the FP.

"ChattyCathy" > ha scritto nel messaggio
...
> Pete C. wrote:
>
>>>
>>> I think I'll count the running (linear) feet of counter tops -- just a
>>> minute -- I should know as I had them replaced this Fall.
>>> Ok. here it is: not doubling at the corners - I have 24 ft.
>>>
>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>> certainly
>>> 'not enough.' ;-))
>>>
>>> Dee Dee
>>
>> About 20' here, deducting the sink and stove of course. Generally
>> sufficient.
>
> I have (linear) 27ft - *excluding* the sink and the stove - however,
> that's about 51 square feet, and I could always use more LOL!
>

I could do out patient surgery with that much.

--
http://www.judithgreenwood.com

> --
> Cheers
> Chatty Cathy - putting her tape measure back in it's drawer...
>
> Garlic: the element without which life as we know it would be impossible

"blake murphy" > wrote in message
...
> On Fri, 07 Dec 2007 18:08:56 +0200, ChattyCathy
> > wrote:
>
>>Pete C. wrote:
>>
>>>>
>>>> I think I'll count the running (linear) feet of counter tops -- just
>>>> a
>>>> minute -- I should know as I had them replaced this Fall.
>>>> Ok. here it is: not doubling at the corners - I have 24 ft.
>>>>
>>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>>> certainly
>>>> 'not enough.' ;-))
>>>>
>>>> Dee Dee
>>>
>>> About 20' here, deducting the sink and stove of course. Generally
>>> sufficient.
>>
>>I have (linear) 27ft - *excluding* the sink and the stove - however,
>>that's about 51 square feet, and I could always use more LOL!
>
> christ, y'all make me feel like my kitchen was ripped from a
> dollhouse! what's your living room, half an acre?
>
> your pal,
> blake


Talking about no space:
I've seen my grandmother put on a noon-time 'dinner' for the thrashing crew
with nothing more than an Amish table in the kitchen and a saw-horse type of
table in the screened-in porch area. Looking back, where did she prepare it?
There was a wood stove, certainly not prepped on that 'smooth top.'

There were no counter-tops, period, and only a small in-the-corner cupboard
and a lonely shelf to keep coffee and a coffee can for bacon grease.

Dee Dee

Giusi wrote:
> "ChattyCathy" > ha scritto nel messaggio
> ...
>> Pete C. wrote:
>>
>>>> I think I'll count the running (linear) feet of counter tops -- just a
>>>> minute -- I should know as I had them replaced this Fall.
>>>> Ok. here it is: not doubling at the corners - I have 24 ft.
>>>>
>>>> Now I'm wondering what others have. 24 is adequate for me -- but
>>>> certainly
>>>> 'not enough.' ;-))
>>>>
>>>> Dee Dee
>>> About 20' here, deducting the sink and stove of course. Generally
>>> sufficient.
>> I have (linear) 27ft - *excluding* the sink and the stove - however,
>> that's about 51 square feet, and I could always use more LOL!
>>
>
> I could do out patient surgery with that much.
>
<lol>

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>>
>>
>>
>> I was going to say that except whenever it's mentioned, people insist
>> washing the food processor is no big deal. It's just not my favorite
>> thing to wash. Knife and a cutting board? No worries, takes no time
>> and almost no effort.
>
> That is right at the top of my list of reasons for not using my food
> processor more often. For small jobs I usually find a good knife much
> easier. I can usually have things chopped up by hand in less time than it
> takes to get the machine out of the cupboard and assembled.

And therein lies the answer! My guess is that those of us who use it more
often have it at the ready on a counter (mine even stays plugged in).

Felice

> I have used it twice in the last week, much more often than I usually do.
> I
> had a bunch of stale bread and threw them in to make bread crumbs. The
> other day we were having leftover roast chicken and my wife was curious
> about making mayonnaise. I offered to show her how, and pointed out that
> the hardest and most time consuming part of the job was cleaning the FP.

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>>
>>
>>
>> I was going to say that except whenever it's mentioned, people insist
>> washing the food processor is no big deal. It's just not my favorite
>> thing to wash. Knife and a cutting board? No worries, takes no time
>> and almost no effort.
>
>
> That is right at the top of my list of reasons for not using my food
> processor more often. For small jobs I usually find a good knife much
> easier. I can usually have things chopped up by hand in less time than it
> takes to get the machine out of the cupboard and assembled.


As well, most people many times prefer the texture of the cut-by-hand
vegetable; i.e., bell peppers, onions, carrots, etc. to the f.p., which I am
sure you do, too.
Dee Dee

ChattyCathy wrote:
>
> blake murphy wrote:
> > On Fri, 07 Dec 2007 18:08:56 +0200, ChattyCathy
> > > wrote:
> >
> >> Pete C. wrote:
> >>
> >>>> I think I'll count the running (linear) feet of counter tops -- just a
> >>>> minute -- I should know as I had them replaced this Fall.
> >>>> Ok. here it is: not doubling at the corners - I have 24 ft.
> >>>>
> >>>> Now I'm wondering what others have. 24 is adequate for me -- but certainly
> >>>> 'not enough.' ;-))
> >>>>
> >>>> Dee Dee
> >>> About 20' here, deducting the sink and stove of course. Generally
> >>> sufficient.
> >> I have (linear) 27ft - *excluding* the sink and the stove - however,
> >> that's about 51 square feet, and I could always use more LOL!
> >
> > christ, y'all make me feel like my kitchen was ripped from a
> > dollhouse! what's your living room, half an acre?
>
> Nope. It's only 0.008900278 of an acre
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible

..0062 Acre here, though due to an open floor plan, it ties into another
good sized area of undetermined designation between it and the kitchen.

margaret suran schrieb :
> Michael Kuettner wrote:
>> Ophelia schrieb :
>>> Michael Kuettner wrote:
>>>> No, Knoedeln are usually translated as dumplings.
>>>> Since I saw Koko's pictures of dumplings (Thanks for posting them,
>>>> BTW, Koko), I'm not so sure anymore.
>>>> A Knoedel has the size of a fist, roughly.
>>>> There is a wide variety of Knoedeln here ranging from the ones used as
>>>> side-dishes for roasts and stews to those made as pastry (filled with
>>>> apricots, strawberries, etc).
>>> Perhaps you could share some recipes please Michael?
>>>
>> Certainly, but :
>> TWOKIAVBP[1] ;-)
>>
>> What would you like ?
>> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
>> semolina-curds(Topfen)-dough Knoedeln sprinkled with poppy-seeds,
>> Knoedel filled with apricots ?
>>
>> [1] The World Of Knoedeln Is A Very Big Place
>>
> You have barely scratched the surface.

Yes, I wanted to avoid causing a cultural shock ;-)

> There are Dampfknoedeln, Serviettenknoedeln, Speckknoedeln, Germknoedeln,
> Zwetschkenknoedeln and Schwammerlknoedeln and probably at least a dozen more.
And Selchknoedel, Grammelknoedel, Fleischknoedel, Speckknoedel, Heidenknoedel,
etc, etc ;-)

> Also, all the different kinds of Nockerln and Schmarren cannot be ignored.
>
Yep. Bot those aren't Knoedel.
I haven't mentioned those because of cultural shock, too ;-)

> Mr. Kuettner, May I ask whether you live in Austria and if so, where?

Call me Michael. This is Usenet.
I was born in Austria and lived in Mozart's city.

Cheers,

Michael Kuettner

Cshenk schrieb :
>
> "Michael Kuettner" wrote
>
>> What would you like ?
>> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
>
> Potato version please
>
OK. This weekend.

Cheers,

Michael Kuettner

"Dee.Dee" wrote:

> As well, most people many times prefer the texture of the cut-by-hand
> vegetable; i.e., bell peppers, onions, carrots, etc. to the f.p., which I am
> sure you do, too.

I can't say that I have used it enough for chopping vegetables to say that
there is a difference. I usually only cook for two. However, it is an
essential tool for me when I make Seville Orange Marmalade. I can't see
myself cutting a couple dozen orange peels into thin slices by had. It is
also great for mushing onions. I also use it once a month or so to make
Gyros, and have been known to use to to prepare fruit for jam. For the
things I do use it for, it is essential, but when it comes right down to
it, I rarely use it more than once every month or two on the average.

Cshenk schrieb :
> "Michael Kuettner" wrote
>
>>>>>>>Grin, next survey suggestion? What manual items which could be electric,
>>>>>>>do you use most?
>>> yes, in Japan I did mostly fresh foods too in summer. I will do lots of
>>> that here too in summer but got here in late fall.
>>>
>> Fresh vegetables are available year round here.
>> This started about 10 - 15 years ago, AFAIR.
>
> Oh sure, we have hothouse stuff here too. I noted a bonanza crop of green
> beans (last of the season) so got 5 lbs. Other things come up from southern
> areas of the sates (and world) too in winter. Got used to seasonal eating
> though and it's kinda ingrained in me now.
>
Well, I'm used to seasonal eating, too. I eat every season ;-)
On a more serious note : The colder season is the time for more filling
foods. The good thing is that you can make them with frech produce
nowadays.

>
>> Since I saw Koko's pictures of dumplings (Thanks for posting them, BTW,
>> Koko),
>> I'm not so sure anymore.
>
> American and Canadian use of the term varies. Some are roundish and may be
> stuffed, and others are like a flat thick noodle.
>
Knoedel are always round.
The dumplings of Koko would be Nockerln over here.

>> A Knoedel has the size of a fist, roughly.
>
> Could be either there.
>
Yep, I've seen that.

>> There is a wide variety of Knoedeln here ranging from the ones used as
>> side-dishes for roasts and stews to those made as pastry (filled with
>> apricots, strawberries, etc).
>
> Ok the stuffed ones would be kinda round. I suspect a little like the steamed
> ones of asia.
>
No. Knoedel are always cooked in simmering water.
Asian dumplings are roughly a mixture a rice-starch and water.

>>>> It's winter here ...
>>>
>>> Same side of the equator as you so yes <g>.
>>>
>> Have you checked in which direction the toilet drains ? ;-)
>
> Hehe no, but would be same as yours.
>
Well, your toilet might have an integrated Coriolis-nullifier ;-)

<snip>
> Awww. Too bad. I love lumpy mashed potatoes with skin still on.
>
Our Erdapfel(potato) puree won't allow for that.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> Ophelia schrieb :
>> Michael Kuettner wrote:
>>> Ophelia schrieb :
>>>> Michael Kuettner wrote:
>>>>> No, Knoedeln are usually translated as dumplings.
>>>>> Since I saw Koko's pictures of dumplings (Thanks for posting them,
>>>>> BTW, Koko), I'm not so sure anymore.
>>>>> A Knoedel has the size of a fist, roughly.
>>>>> There is a wide variety of Knoedeln here ranging from the ones
>>>>> used as side-dishes for roasts and stews to those made as pastry
>>>>> (filled with apricots, strawberries, etc).
>>>>
>>>> Perhaps you could share some recipes please Michael?
>>>>
>>> Certainly, but :
>>> TWOKIAVBP[1] ;-)
>>>
>>> What would you like ?
>>> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
>>> semolina-curds(Topfen)-dough Knoedeln sprinkled with poppy-seeds,
>>> Knoedel filled with apricots ?
>>
>> errrr yes please <G> perhaps the non sweet ones first
>>
> I was afraid of that answer ... ;-)
>
> I'll translate two recipes on the weekend : The Semmelknoedel
> (which is the side-dish for the Schweinsbraten I posted for Vilco
> and Gulasch), and the potato (Erdapfel)Knoedel(which is the
> side-dish for Sauerbraten, eg)
> OK ?

Oh yes please))))

"Michael Kuettner" wrote

>>>>>>Grin, next survey suggestion? What manual items which could be
>>>>>>electric, do you use most?
>> yes, in Japan I did mostly fresh foods too in summer. I will do lots of
>> that here too in summer but got here in late fall.
>>
> Fresh vegetables are available year round here.
> This started about 10 - 15 years ago, AFAIR.

Oh sure, we have hothouse stuff here too. I noted a bonanza crop of green
beans (last of the season) so got 5 lbs. Other things come up from southern
areas of the sates (and world) too in winter. Got used to seasonal eating
though and it's kinda ingrained in me now.

>>> Rice is not often used here; Knödeln, noodles and potatos are the
>>> side-dishes
>>
>> Knodeln? = Noodles?
>>
> No, Knoedeln are usually translated as dumplings.

Ah ok,

> Since I saw Koko's pictures of dumplings (Thanks for posting them, BTW,
> Koko),
> I'm not so sure anymore.

American and Canadian use of the term varies. Some are roundish and may be
stuffed, and others are like a flat thick noodle.

> A Knoedel has the size of a fist, roughly.

Could be either there.

> There is a wide variety of Knoedeln here ranging from the ones used as
> side-dishes for roasts and stews to those made as pastry (filled with
> apricots, strawberries, etc).

Ok the stuffed ones would be kinda round. I suspect a little like the
steamed ones of asia.

>>> It's winter here ...
>>
>> Same side of the equator as you so yes <g>.
>>
> Have you checked in which direction the toilet drains ? ;-)

Hehe no, but would be same as yours.

>>> Potatoes are always peeled over here. It's kind of an unwritten codex
>>> ;-)
>>
>> Hehe ok, I leave them as the great spirit made'em.
>>
> I'd like to do that, too(laziness). But I can't get away with it ..

Awww. Too bad. I love lumpy mashed potatoes with skin still on.

>>>> Grin, oops.
>>> Well, when binding the bird for roasting, I'll just use hand-cuffs
>>> instead of thread ;-)
>>
>> Sneaky!
>>
> Now I have the mental image of a roast chicken with a butt-plug<shudder>

Hehe thats stuffing not a butt plug!

"Michael Kuettner" wrote

> What would you like ?
> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),

Potato version please

"blake murphy" wrote in message
>
> christ, y'all make me feel like my kitchen was ripped from a
> dollhouse! what's your living room, half an acre?

I feel the same. My counter top is about 2ft deep and 8ft long but a
significant portion is the sink. Call it 2x6 for 12sqft but a 2x2 section
is along the back by the stove so not usable as 'chopping or workingspace'
much.

I do have a large kitchen, but it wasnt designed with many appliances in
mind, being 1960's construction. It has room for the dining table in the
center.

I was just talking on the alt.home.repair echo on how I'd like a kitchen
remodel but cant afford it just now. There's space enough for a dream
kitchen, just not an install as of now to use it right.

"Michael Kuettner" wrote
> Cshenk schrieb :
>>> What would you like ?
>>> Potato Knoedeln, Semmelknoedeln (Semmel = roll, white bread),
>>
>> Potato version please
>>
> OK. This weekend.

Thanks, I see later you have to translate them.

I always have fun with seafood recipies. I lived so long overseas, I forget
the english names for stuff <g>.

margaret suran schrieb :
> Michael Kuettner wrote:
>> margaret suran schrieb :
>
>>
>>> Also, all the different kinds of Nockerln and Schmarren cannot be ignored.
>>>
>> Yep. But those aren't Knoedel.
>> I haven't mentioned those because of cultural shock, too ;-)
>>
>>> Mr. Kuettner, May I ask whether you live in Austria and if so, where?
>>
>> Call me Michael. This is Usenet.
>> I was born in Austria and lived in Mozart's city.
>>
>
> Thank you. I have friends who have a summer home in Salzburg, in St.
> Kolomann.
>
Nice place.

> From my experience, most Nockerln are small, unevenly shaped dumplings.

That reminds of some USAns ordering "Salzburger Nockerln".
When asked how many they wanted, they said 5 per person.
The look on their faces when the casseroles arrived was priceless ;-)

Nockerl-Teig in general is just flour, eggs, salt and water.
That (often runny) dough is cooked in simmering sal****er.
The two most common methods of forming Nockerln are by
the Spaetzlehobel (that consists of a bottomless cup which runs on
rails over a rough grate. The runny dough is filled into the cup; then
cou move the cup backwards and forwards. The dough drops fall in
the simmering water) and by forming small Nockerln with two teaspoons.

The big exception is the Salzburger Nockerl (a large pastry).

> As for the Schmarren, our housekeeper used to make tiny round mounds for my
> sister and for me and they looked very much like dumplings.

That was no Schmarr'n, then. Have you ever had Kaiserschmarren ?

> You are right, of course, they are not dumplings, except in my mind. )
>
> I am looking forward to the recipes you will post.

Any favourires ?

Cheers,

Michael Kuettner

margaret suran wrote:
> Michael Kuettner wrote:
>
>>>
>>> I am looking forward to the recipes you will post.
>>
>> Any favourires ?
>>
>> Cheers,
>>
>> Michael Kuettner
>>
> No favorites. I never liked Warme Mehlspeisen. The only exception is
> buttered Homemade broad egg noodles with ground walnuts and
> Staubzucker. I just want to see how you make those dishes. I like to
> read recipes, but that does not necessarily mean that I would like to
> make or eat them.
> I spent most of my childhood in Vienna and left when I was eleven
> years old. In 1938, which makes me rather old. (

Nonsense!!!!!!!!!!!!!!!!! I don't believe it. You come over as a very
energetic and sassy lady)

Anyway, please do what you can to sqeeze as many recipes that you can out
of Michael)))))))))))

"margaret suran" > wrote in message
...
>
> I spent most of my childhood in Vienna and left when I was eleven years
> old. In 1938, which makes me rather old. (



I know not your circumstances then, but I'm thinking 'How wonderful to have
known Vienna so well.'

Years ago DH and I spent 10 wonderful days there, walking, eating, taking in
all the historical site, buildings and museums and parks, the opera (La
Traviata, of course) -- (Sigh!)

At the time we were going there, there was a book that I relished about
Vienna that put me in the mood for it, too. I've never seen that book
since, nor know what it is. It was then in paperback - a semi-serious
well-written book.

1983 Vienna - Dee Dee
http://i18.tinypic.com/6o5v9yd.jpg

Dee Dee

On Fri, 7 Dec 2007 13:49:36 -0500, "Nancy Young" >
wrote:

>
>"blake murphy" > wrote
>
>> On Thu, 6 Dec 2007 13:09:02 -0500, "Nancy Young" >
>> wrote:
>
>>>I like chopping and dicing. I'm happy with a cutting board and a
>>>knife. I have the food processor for big jobs.
>
>> also, there's the issue of whether cleaning the f.p. is more effort
>> than is saved.
>
>I was going to say that except whenever it's mentioned, people insist
>washing the food processor is no big deal. It's just not my favorite
>thing to wash. Knife and a cutting board? No worries, takes no time
>and almost no effort.
>
>nancy the lazy
>

especially since you'd likely be using the knife and cutting board to
make items fit into the feed tube anyway.

your pal,
blake

Michael Kuettner wrote:

> That reminds of some USAns ordering "Salzburger Nockerln".
> When asked how many they wanted, they said 5 per person.
> The look on their faces when the casseroles arrived was priceless ;-)

LOL!! I know that look from when I had a group of EURans each wanting to
order a couple of slabs of ribs each, in addition to a bisket sandwich each
with some sides. I tried -- in vain -- to explain to the 4 of 'em just how
big a slab of our spare ribs are. They were polite, but insistant. Needless
to say, when the ribs actually arrived, the look they gave was absolutely
precious. We all had a laugh, and I gave them a big discount on the ribs.

They ended up glad that they had ordered so much because they liked the bbq
ribs so well that they were happy to take a big doggy bag full for later.
They had rented a big ol' RV and were touring the American west coast, so
they had refrigerator space and a microwave.

Good folks.

--
Dave
www.davebbq.com

margaret suran wrote:
> Ophelia wrote:
>
>>
>> Nonsense!!!!!!!!!!!!!!!!! I don't believe it. You come over as a
>> very energetic and sassy lady)
>>
>> Anyway, please do what you can to squeeze as many recipes that you
>> can out of Michael)))))))))))
>>
>>
>
> Ophelia! That should not be too difficult. If you address him as
> Sehr Geehrter Herr Kuettner, he should turn to putty in your hands. Or
> not, as the case may be.


Hmmm i think I will leave that to you)


> One of the few dumplings that I will eat is a Leberknoedel, the small
> kind, made with chicken livers and served in a good chicken soup.
> Perhaps you can prevail upon him to share this recipe with rfc.
>
> Both Knoedel recipes Michael Kuettner posted today look quite good as
> side dishes for certain meats. The Semmelknoedeln are very good with
> Roasted Duck or roasted pork, the fowl made the Austrian way with
> gravy.

I haven't seen any yet

> Let's see how far you will get. Start the request with Gruess Gott,
> the preferred Austrian greeting (G-d's Greeting) and end it with
> Servus (at your service). Well, that is the way it used to be.

LOL I will try

Great thread, by the way.

I came from a house with so little counterspace, I had to build
recipes on the table.
When I strolled into present abode with the realtor, I was sold on
it just for all the
cupboards (54 and some still empty) and about 50 sq. feet countertop.
I vowed to keep it fairly clear so the only things on it a

microwave
fruitbowl
5 tool caddies- so I can separate metal, plastic, rubber, wood, and a
few small items.
small food processor - (if I didn't use it daily, it would be stowed
too)
toaster oven
cat's dry food in a large glass jar.

In the summer, a fan.

I would not thank anyone to give me a set of canisters -
too much space taken up and one more thing to clean.

Tools in drawers are subjected to the TEST: drawer A - stuff I use
daily,
B for stuff used weekly, drawer C for stuff like candy themometer.
Spices are in two drawers - A - L, M - Z.

"margaret suran" > wrote in message
...
> Dee.Dee wrote:
>> "margaret suran" > wrote in message
>> ...
>>> I spent most of my childhood in Vienna and left when I was eleven years
>>> old. In 1938, which makes me rather old. (
>>
>>
>>
>> I know not your circumstances then, but I'm thinking 'How wonderful to
>> have known Vienna so well.'
>
> My circumstances then? We were Jews and Hitler had just annexed Austria.
> That my Father and his three brothers had fought as officers in the
> Austro-Hungarian army during the First World War, meant nothing. After
> taking all our possessions, the Nazis wanted our lives, too.
>
> We were among the lucky ones. We were able to leave. My Parents, my
> Sister and I each carried a small overnight bag, as if we were going away
> for a week end.


I cannot put myself in this postion in my imagination at all. Pure terror
is all I can think of. Being driven out of one's country is terrible, your
dear parents!


The closest I can think of being in a bad political situation is when I
took at job in Saigon and their police (or whoever these 3 thugs were) came
into my room with guns in the middle of the night. The owner who had let
them in was screaming for them to leave me alone. I just sat on my bed
with my hands on my face waiting for the shots to ring out. People told me
later that they probably just wanted money -- but I had none. Being a bit
of a wanderer in my life, it was the first time I knew the word, 'homesick.'
The word is unknowable unless experienced.



> I should probably be ashamed, but when my husband and I went to Vienna in
> 1965, we went to hear Puccini (Tosca) and Lehar (Zarewitsch).

> We also went to all the restaurants my husband, nine years my senior,
> remembered from his youth and had some memorable meals.

What great memories!


>>
>> At the time we were going there, there was a book that I relished about
>> Vienna that put me in the mood for it, too. I've never seen that book
>> since, nor know what it is. It was then in paperback - a semi-serious
>> well-written book.
>
> Do you remember anything at all about it? Was the story about the pre-war
> years or about what time? Don't you remember anything at all about it?
>>
>> 1983 Vienna - Dee Dee
>> http://i18.tinypic.com/6o5v9yd.jpg


I haven't looked for it in years now. Now that we're reminding me, I think
I'll search online and see if I can come up with it. If I do, I'll let you
know.


> Where was the picture taken? Kaertnerstrasse?

I think that is correct, but I wouldn't swear to it. I believe we had just
come out of a little afternoon restaurant upstairs in the right of the
picture.

Dee Dee

margaret suran wrote:

>> "margaret suran" > wrote in message
>> ...
>>> I spent most of my childhood in Vienna and left when I was eleven
>>> years old. In 1938, which makes me rather old. (

>
> My circumstances then? We were Jews and Hitler had just annexed
> Austria. That my Father and his three brothers had fought as officers
> in the Austro-Hungarian army during the First World War, meant
> nothing. After taking all our possessions, the Nazis wanted our
> lives, too.
> We were among the lucky ones. We were able to leave. My Parents, my
> Sister and I each carried a small overnight bag, as if we were going
> away for a week end.

>
> I should probably be ashamed, but when my husband and I went to Vienna
> in 1965, we went to hear Puccini (Tosca) and Lehar (Zarewitsch).
>
> We also went to all the restaurants my husband, nine years my senior,
> remembered from his youth and had some memorable meals.

What a very touching story Margaret, it brings me to tears.

*Huge hugsssssssss*

On Sat, 08 Dec 2007 14:46:36 -0500, margaret suran
> wrote:

>Dee.Dee wrote:
>> "margaret suran" > wrote in message
>> ...
>>> I spent most of my childhood in Vienna and left when I was eleven years
>>> old. In 1938, which makes me rather old. (
>>
>>
>>
>> I know not your circumstances then, but I'm thinking 'How wonderful to have
>> known Vienna so well.'
>
>My circumstances then? We were Jews and Hitler had just annexed
>Austria. That my Father and his three brothers had fought as officers
>in the Austro-Hungarian army during the First World War, meant nothing.
> After taking all our possessions, the Nazis wanted our lives, too.
>
>We were among the lucky ones. We were able to leave. My Parents, my
>Sister and I each carried a small overnight bag, as if we were going
>away for a week end.
>>

given the date, i was thinking it was something along those lines.
you're a woman of many facets, margaret.

your pal,
blake

On Fri, 07 Dec 2007 18:14:01 GMT, blake murphy >
wrote:

>On Thu, 6 Dec 2007 13:09:02 -0500, "Nancy Young" >
>wrote:
>
>>
>>"The Ranger" > wrote
>>
>>> Agree wholeheartedly; if it makes it easier, why not use it? I don't
>>> understand those that profess to toiling under the sun (chopping and
>>> dicing things by hand) as more preferable to using a tool that'll do the
>>> same thing within seconds. If you have the patience to dice and cut
>>> uniformly, you have the patience to pulse the Cuisinart.
>>
>>I like chopping and dicing. I'm happy with a cutting board and a
>>knife. I have the food processor for big jobs.
>>
>>nancy
>>
>
>also, there's the issue of whether cleaning the f.p. is more effort
>than is saved.
>
IMO, that's very rare. I have a big FP for big jobs, a small one for
small jobs and a knife for tiny ones.

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