"deutschemadchen" > wrote in message
...
> Hello All,
>
> Any feedback on cooking wiener schnitzel?
>
> How many think its better to pan fry it in butter instead of oil?
>
> Do most of you mix milk with the eggs when making the batter?
>
> Any tips to maximize the taste? I find I like to pan fry it in butter
> but find that the batter does not stick as well to veal.
>
> Vielen dank
> Carol

Give it a bit of time to dry, like on a wire rack, before frying. Else you
get mush when the coating comes off.

Use peanut oil.

In article >,
"Kswck" > wrote:

> "deutschemadchen" > wrote in message
> ...
> > Hello All,
> >
> > Any feedback on cooking wiener schnitzel?
> >
> > How many think its better to pan fry it in butter instead of oil?
> >
> > Do most of you mix milk with the eggs when making the batter?
> >
> > Any tips to maximize the taste? I find I like to pan fry it in butter
> > but find that the batter does not stick as well to veal.
> >
> > Vielen dank
> > Carol
>
> Give it a bit of time to dry, like on a wire rack, before frying. Else you
> get mush when the coating comes off.
>
> Use peanut oil.

Hm. I have a lot of trouble with the coating falling off of attempts at
deep fried meats.

Dry for how long? I don't mind planning ahead and doing a prep.

Would that work maybe for yam fries too?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Kswck" > wrote:
>
>> "deutschemadchen" > wrote in message
>> ...
>> > Hello All,
>> >
>> > Any feedback on cooking wiener schnitzel?
>> >
>> > How many think its better to pan fry it in butter instead of oil?
>> >
>> > Do most of you mix milk with the eggs when making the batter?
>> >
>> > Any tips to maximize the taste? I find I like to pan fry it in butter
>> > but find that the batter does not stick as well to veal.
>> >
>> > Vielen dank
>> > Carol
>>
>> Give it a bit of time to dry, like on a wire rack, before frying. Else
>> you
>> get mush when the coating comes off.
>>
>> Use peanut oil.
>
> Hm. I have a lot of trouble with the coating falling off of attempts at
> deep fried meats.
>
> Dry for how long? I don't mind planning ahead and doing a prep.
>
> Would that work maybe for yam fries too?
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity
> cannot survive." -- Dalai Lama

Just a few minutes.

In article >,
"Kswck" > wrote:

> >> > Any tips to maximize the taste? I find I like to pan fry it in butter
> >> > but find that the batter does not stick as well to veal.
> >> >
> >> > Vielen dank
> >> > Carol
> >>
> >> Give it a bit of time to dry, like on a wire rack, before frying. Else
> >> you
> >> get mush when the coating comes off.
> >>
> >> Use peanut oil.
> >
> > Hm. I have a lot of trouble with the coating falling off of attempts at
> > deep fried meats.
> >
> > Dry for how long? I don't mind planning ahead and doing a prep.
> >
> > Would that work maybe for yam fries too?
>
> Just a few minutes.

Thanks.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"deutschemadchen" > wrote

>Was Sie sind, der für Weihnachtsabendessen kocht?

Oh dear, my german is really dusty but:
(each with text added inside specific to you).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Farmers Cabbage with Smoked Sausage (Boerenkool Met Wors
Categories: Pork, German
Yield: 6 Servings

6 Good sized potatoes
1 lb Smoked sausage
1 bn Kale (to fill a 2 qt.
3 tb Butter or margarine -- pot)

Peel, cook, and mash potatoes. At the same time, chop kale finely,
cook untill tender. Dice and cook sausage. Put kale into a blender
with enough of the cooking water to make a thick slurry. When done,
add to the mashed potatoes. Add cooked sausage. Add butter. Salt
and pepper to taste. Mix well and serve piping hot. For a more
festive apprearance, put into a cassarole dish, garnish with slices
of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with
paprika. Place in medium oven until cheese melts and begins to brown.
Then serve or take to your pitch-in.

Don't sell the kohl crops short. Try collards and savoy. They are
still doing quite well in the garden despite 15 F. temperatures
lately. Savoy is a joy to eat at Yule. The frost seems to sweeten
and intensify the flavor. Our annual homemade sauerkraut is making
its presence known by the merry burbling of the water-seal crocks in
the utility room. This is the best time of the year to make kraut. It
is cool and the fermentation takes a longer time, leaving the salted
sour cabbage as crisp as the bright windy day in October it was put
up.

We are lucky to have antique apple trees. Three bushels of mixed
russets are slumbering in the garage and will last until spring. Fie
on the Granny Smiths and Red Delicious! A Golden Russet or Ashmeads
Kernel, peeled and sliced, served with a wedge of sharp cheddar at
your side on a winter evening while reading a good book is one of
lifes great luxuries.

Rereading this post makes me hungry. No I'm not going to crack open a
fruit cake! They are not ready for another month. Besides, my
nocturnal rustlings are not always appreciated around here, except
for the ever present cats who always look for a handout. The coffee
is ready though and I think I remember where Frances stashed some
homemade cookies.

'Scuse me!

Recipe By :

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

added Madchen- this might feel like 'home' if you've had it growing
up.


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gedunstetes Weisskraut (Skillet Cabbage)
Categories: German, Vegetables
Yield: 4 Servings

2 tb Vegetable Oil
3 c Cabbage; Finely Shredded
1 c Celery; Chopped
1 Green Pepper; Small, Chopped
1 Onion; Small, Chopped
1/2 ts Salt
1/4 ts Pepper

Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often. Cover pan during the last 5 minutes of cooking time. Stir
once or twice. Serve immediately. (Vegetables will be crisp.)

For Madchen, this is a favorite of ours. Add that sausage here.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corn and Sausage Casserole
Categories: Sausages
Yield: 1 Servings

1 1/2 lb Bulk sausage
1 cn Cream corn
1 cn Whole kernel corn
2 tb Flour
1/4 c Milk
2 tb Suguar
3 Eggs; beaten
1/2 Butter; melted
12 Crackers; (ritz) crushed

Recipe by: Wayne Preston Allen Break up sausage and cook until brown.
Drain well; beat eggs. Add sausage, corn, sugar, flour, milk, and
dash of pepper. Mix well; pour into casserole dish. Sprink crackers
and butter on top and bake at 350 degrees for 35 to 45 minutes.

Recipes sent to me from Bill,

For Madchen, dont break up the sausage. Much nicer whole! Also
better with breadcrumbs than the ritz crackers

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eckrich Smokey Sausage Saute'
Categories: Sausage
Yield: 5 Servings

1 pk (16 oz.) Eckrich smoked
-sausage, sliced
1 tb Margarine or butter
2 md Zucchini; cut in half
-lengthwise, sliced
1 tb Instant minced onion
1/2 ts Garlic salt
1/4 ts Oregano leaves
1/4 ts Ground black pepper
2 md Tomatoes; chopped
Hot cooked pasta or rice

Lightly brown sausage in large skillet over medium heat, about 4-5
minutes.

Remove sausage and set aside.

Add margarine, zucchini and onion to skillet and cook until zucchini
is crisp-tender. Return sausage and add garlic salt, oregano and
pepper; stir to mix.

Add tomatoes and continue heating until hot. Serve sausage zucchini
mixture over pasta or rice. Makes 5 servings.

Recipe by: Eckrich Posted to MC-Recipe Digest V1 #683 by
on Jul 21, 1997

For Madchen, the sausage is a germanic one.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Hawaiian Eggplant
Categories: Hawaii, Vegetables, Sausage, Xxcarol
Yield: 4 Servings

1 Japanese eggplant
Filling:
Hawaiian hard dime sausage
Maui Onion
Bok Choy or mild kimchee

For madchen, this takes some explaining. You'd use american
or european bigger eggplant here and fill with a whole 6 inch
of kielbasa with kale or cabbage (or sourkraut would work)
around it. The below is the Hawaiian origional posting of it.

1 'Japanese' eggplant, sliced longways and center scouped out to leave
enough room for the filling. The eggplant was steamed and the peel
left on. Similar effect to a baked potato in that the center was
filled and you ate the flesh unside leaving a hollow shell.

Filling: Hawaiian 'hard dime sausage' (Probably Philipeno? Very
hard when cooked, little oil). About 2 oz was cooked then minced
finely. That was mixed with about the same amount of Maui Onion
(Hawaii sweet). The cavity of the eggplant was layers with a choice
of either steamed Bok Choy or mild kimchee (customer chose which)
then the meat mix was piled ontop. (Another version used sashimi Ahi
in place of the sasuage).

It was served with a choice of 3 of the following (customer choice):
Pickled veggies, rice, Poi (Plain or a fancy one I cant begin to
describe but was *perfect*), mini-veggie-dim-sum, Dashi with noodles
and tofu, fried tofu, Ono-fish cakes.

The servings were perfect sized to make a nice lunch without being a
'heavy' meal.

Best version?

The one with the sashimi Ahi, Fancy Poi, Dashi with noodles
(Alimentary paste type- Udon), pickled veggies. Ono-licious Bra!

The meal would start with the Poi, while the rest was fixed.If you
finished the Poi before the rest was ready, the soup would be served
but normally the rest came all at once (just as you eat the last of
the Poi).

Dessert? Fresh fruit slices. 'Came with' and was seasonal. Mango,
Pinapple, Papaya, or this wierd nut and smashed bannana thing that
looked awful but tasted good! oh, and fresh coconut. From: Carol
Shenkenberger Date: 07 May 00

MMMMM

Anything useful there? German cookery isnt my high point but I do some of
it.

"Victor Sack" <wrote

> Wieviele seid Ihr eigentlich? Mehrere deutsche Mädchen oder nur ein
> einziges deutsches Mädchen? Willst Du/wollt Ihr wissen, was ich am
> Weihnachten kochen werde? Am Heiligabend bin ich bei Freunden
> eingeladen und koche nichts. Für die zwei Weihnachtstage werde ich wohl
> mal wieder meine Pansensuppe, Sopa de mondongo a mi manera sin maíz
> asqueroso, zubereiten.

I can just follow most of that. Took 1 year german in HS (1974) then had a
friend Elise who was a neighbor in Japan who arrived barely able to say
'hello' in english. Married a sailor who got sudden orders and they'd had
no time to prepare. We got by with a patois of german, spanish, Japanese,
and growing bits of english.

As long as we knew communally a word in one of those languages, it got used.
Took her shopping her first trip to the commisary, then later out in town.

Hey, is there a german word for Daikon? We used 'Daikon' as it was Japanese
for it. When I told her it was a radish-horseradish varient she tried to
make a horseradish dish and was not amused ;-) She later used it much like
a parsnip to great effect. (Never did see parsnips in Sasebo that i can
recall).

"Margaret Suran" wrote
> deutschemadchen wrote:
>> Was Sie sind, der für Weihnachtsabendessen kocht?

> Are you referring to me? I am not sure I understand your question

Naw, just posted in german by accident I think.

> Did you want to know what I would be cooking if I were to make such a
> dinner? Duckling, a nice Long Island Duckling with Red Cabbage, roasted
> potatoes and baby green peas out of the freezer. I would even make a
> Backpulver Guglhupf, because that is easy.
>
> I hope this helped, but why was the question in German? You are not
> German, I presume.

He is actually. First generation USA person I gathred? Maybe 2nd.

I though he was looking for recipes so posted some. I took it as how are
you cooking (subject line). Like I said, my german aint so hot ;-)

"deutschemadchen" wrote

> Thanks for your email. I am first generation american and speak
> english only, (can speak a little german) though I will speak german
> fluently in the future.

Ah! Ok.

> I saw a german email address on some reply postings to me, I thought.

You did. Victor Sack. .de address.

> I was trying to ask " what you are you cooking for christmas dinner" .
> I thought I might get some more info on some german recipes.

I have many in MM. Saw some good ones for green beans that I recall Elise
made pretty close to them.

> Thanks
> Carol

Grin, another Carol! Me too ;-)

deutschemadchen wrote:
> Margaret,
>
> I wrote 2 replys to you but them seem to going under neath another
> post. Hope you see them.
>
> You have some good ideas here. I wanted to look up Backpulver Guglhupf
> but there seems to be some variations.
>
> Would you mind, do you have a recipie you might want to post here? .
>
> Carol


I just saw this now. Some computers are temperamental.

If you want to bake a Guglhupf, you will need a special Guglhupf form,
or at least a Bundt Pan. Do you have one or the other?

Let me know, otherwise the recipe will not be of any use for you.

"Margaret Suran" schrieb:
> Michael Kuettner wrote:
>> "Margaret Suran" schrieb :
>>> Michael Kuettner wrote:
>>>> "Margaret Suran" schrieb :
>>>>
>>>> <snip>
>>>>
>>>>> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in
>>>>> his breading and I wrote in my post, never, ever to use cream or milk.
>>>> Why ? You are correct in this.
>>>> One tablespoon cold water per egg and never, ever cream or milk.
>>>> Cream belongs in Eierspeise, not Panade.
>
> We did not use milk in Eierspeise. Or if we did, it was kept secret from
> me, as I would not have eaten something I knew contained milk. I was a
> somewhat fussy eater.

Not milk, Obers !

>>>>
>>> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
>>> Ja, so eine Blamage!
>>
>> Deep frying is the German way. But those barbarians also know nothing
>> about Semmelbroesel, they use the vile "Paniermehl" instead.
>
> Paniermehl did not exist when I lived in Vienna, before 1938. When
> Semmeln became stale, they were ground into Semmelbroesel, or saved o some
> other dish.
>
Yes, that's Semmelbroeseln.
The Prussians throw any bread in their "Paniermehl". <shudder>

>> Der Spitzbub also didn't mention that Wiener Schnitzel is _veal_ .
>> That would have been helpful to our Merkin friends here.
>
> He did not have to mention it, because ONLY Veal was allowed to be called
> Wiener Schnitzel. Pork cooked in that fashion, was called Paniertes
> Schweinsschnitzel and was not eaten in our Jewish home or ordered if we
> ate in a restaurant.
>
The law is still the same.
If there's "Wiener Schnitzel" on the menu, it's veal.
If it's pork, it's "Wiener Schnitzel vom Schwein".

> Take my word for it, Victor would not make a mistake as misnaming a dish
> such as Wiener Schnitzel.
>
I know. But our Merkin friends here might make the mistake.

>
>> He also didn't mention that the traditional side-dish besides lemon-slice
>> ist Petersilkartoffeln and Preiselbeerkompott.
>
> I also remember eating a Gemischten Salat, a presentation of three
> or four different salads on one plate. There would always be Gurkensalat,
> Erdaepfelsalat and Haeuptlsalat, and sometimes Paradeissalat, Rote
> Ruebensalat and whatever else was ripe and available. Preiselbeerkompott
> was unknown to me, until I came to the USA.
>
Strange. It's a standard side-dish to anything meaty with a Panade.
Just to be sure : It's less sweet than the Preiselbeergelee and has whole
berries in it. That's the "Kompott".
Re Salat : Do you know Kernoel ? (Yes, I was born in Styria;-))

>> PS : Frohe Weihnachten, Landsmännin !
>
> Vielen Dank! Froehliche Weihnachten und Prosit Neu Jahr, MS
>>
Ihnen auch einen Guten Rutsch !

Cheers,

Michael Kuettner

cshenk > wrote:

> Hey, is there a german word for Daikon? We used 'Daikon' as it was Japanese
> for it. When I told her it was a radish-horseradish varient she tried to
> make a horseradish dish and was not amused ;-) She later used it much like
> a parsnip to great effect. (Never did see parsnips in Sasebo that i can
> recall).

It is indeed just "Daikon" or "Daikon-Rettich". It is rare to find it
in run-of-the-mill groceries or markets. In Asian groceries, they would
usually know what it is. Substituting horseradish would not usually be
amusing, indeed! :-)

Victor

"cshenk" schrieb:
> "Margaret Suran" wrote
>> deutschemadchen wrote:
>>> Was Sie sind, der für Weihnachtsabendessen kocht?
>
>> Are you referring to me? I am not sure I understand your question
>
> Naw, just posted in german by accident I think.
>
No, that isn't German.
That's Pidgin-German.

>> Did you want to know what I would be cooking if I were to make such a
>> dinner? Duckling, a nice Long Island Duckling with Red Cabbage, roasted
>> potatoes and baby green peas out of the freezer. I would even make a
>> Backpulver Guglhupf, because that is easy.
>>
>> I hope this helped, but why was the question in German? You are not
>> German, I presume.
>
> He is actually. First generation USA person I gathred? Maybe 2nd.
>
She is not.
She seems to be a Merkin with German parents.

> I though he was looking for recipes so posted some. I took it as how are
> you cooking (subject line). Like I said, my german aint so hot ;-)
>
>
Her German ain't so hot, either.
It would be better if she posted in English.

Cheers,

Michael Kuettner

"Michael Kuettner" wrote
> "cshenk" schrieb:

> No, that isn't German.
> That's Pidgin-German.

Heheh yes, it was clarified later. She's a felllow 'Carol' (I think it
makes 4 of us here?) and used a translator program. As you can seen I didnt
even try my dysmal german at her since I'd seen her post in english plenty
elsewhere.

"Victor Sack" wrote
> cshenk wrote:

>> Hey, is there a german word for Daikon? We used 'Daikon' as it was
>> Japanese
>> for it. When I told her it was a radish-horseradish varient she tried to
>> make a horseradish dish and was not amused ;-) She later used it much
>> like
>> a parsnip to great effect. (Never did see parsnips in Sasebo that i can
>> recall).
>
> It is indeed just "Daikon" or "Daikon-Rettich". It is rare to find it
> in run-of-the-mill groceries or markets. In Asian groceries, they would
> usually know what it is. Substituting horseradish would not usually be
> amusing, indeed! :-)

Heheh it was strange! But her english when she first got there was just a
few words (she and her husband had been speaking german at home). She
learned really fast with 'immersion training' but some things we never
swapped off the Japanese names, often because I didnt know an english name
for them.

Like, she's still more used to 'Bangus' than 'milkfish' because thats what I
called it.

Margaret Suran,

Thanks for your response. I am going to be using some duck and your
peas actually, except the peas will be in a veg mix. Then a prime rib/
yorkshire pudding. Propably roasted potatoes, and the roasted brussel
sprouts.

I am however for new years gong all pork. I think if I am seeing these
replys right, your not celebrating christmas, your religion
background.

But you know, have happy holiday. If you have any potato dumpling
recipes please let me know.
Carol deutschemadchen

Margaret Suran

Hi margaret,

I don't have that special pan your talking about so thanks anyway.
Carol deutschemadchen

Victor Sack,
that other guy was writing some garbage too.

You have some real chips on your shoulder.

If your here in the states, its easy to get de email address, and if
your german, and if your not happy with america or americans, better
get that passport ready. Its probably going to get a lot worse here,
worse before it gets better and it might not get better. It might be
as close to living in russia as you can be without moving there.

If your german and in the states and get your passport ready, germany
is not doing that great either in a lot of ways, and their lack of
immigration enforcement has not helped.

If your german and your in germany, nobody here asked you to lose the
war, so don't take it out on us.

carol deutschemadchen

deutschemadchen > wrote:

> Victor Sack,
> that other guy was writing some garbage too.
>
> You have some real chips on your shoulder.
>
> If your here in the states, its easy to get de email address, and if
> your german, and if your not happy with america or americans, better
> get that passport ready. Its probably going to get a lot worse here,
> worse before it gets better and it might not get better. It might be
> as close to living in russia as you can be without moving there.
>
> If your german and in the states and get your passport ready, germany
> is not doing that great either in a lot of ways, and their lack of
> immigration enforcement has not helped.
>
> If your german and your in germany, nobody here asked you to lose the
> war, so don't take it out on us.
>
> carol deutschemadchen

I leave all of the above intact, as it is truly priceless! There hasn't
been much entertainment here lately, but this would have taken the cake
at most any time! Wonderful!

It turns out I've been right on all accounts, with just one slight doubt
remaining:

1. You are indeed lost, utterly so.
2. You do need help finding your bearings.
3. Your shrink has most assuredly given up on you a long time ago.
4. I am still not quite sure it is the weather that caused at least one
retard emerge from under her bridge.

Victor

Victor Sack wrote:
> deutschemadchen > wrote:
>
>> Victor Sack,
>> that other guy was writing some garbage too.
>>
>> You have some real chips on your shoulder.
>>
>> If your here in the states, its easy to get de email address, and if
>> your german, and if your not happy with america or americans, better
>> get that passport ready. Its probably going to get a lot worse here,
>> worse before it gets better and it might not get better. It might be
>> as close to living in russia as you can be without moving there.
>>
>> If your german and in the states and get your passport ready, germany
>> is not doing that great either in a lot of ways, and their lack of
>> immigration enforcement has not helped.
>>
>> If your german and your in germany, nobody here asked you to lose the
>> war, so don't take it out on us.
>>
>> carol deutschemadchen
>
> I leave all of the above intact, as it is truly priceless! There hasn't
> been much entertainment here lately, but this would have taken the cake
> at most any time! Wonderful!
>
> It turns out I've been right on all accounts, with just one slight doubt
> remaining:
>
> 1. You are indeed lost, utterly so.
> 2. You do need help finding your bearings.
> 3. Your shrink has most assuredly given up on you a long time ago.
> 4. I am still not quite sure it is the weather that caused at least one
> retard emerge from under her bridge.
>
> Victor

Now THAT I missed. LOL! And I needed a laugh tonight, so thanks.

--
Jean B.

On Mon, 22 Dec 2008 09:23:50 -0800 (PST), deutschemadchen wrote:

> Victor Sack,
> that other guy was writing some garbage too.
>
> You have some real chips on your shoulder.
>
> If your here in the states, its easy to get de email address, and if
> your german, and if your not happy with america or americans, better
> get that passport ready. Its probably going to get a lot worse here,
> worse before it gets better and it might not get better. It might be
> as close to living in russia as you can be without moving there.
>

what the **** are you talking about?

blake

blake murphy wrote:

> On Mon, 22 Dec 2008 09:23:50 -0800 (PST), deutschemadchen wrote:
>
> > Victor Sack,
> > that other guy was writing some garbage too.
> >
> > You have some real chips on your shoulder.
> >
> > If your here in the states, its easy to get de email address, and if
> > your german, and if your not happy with america or americans, better
> > get that passport ready. Its probably going to get a lot worse here,
> > worse before it gets better and it might not get better. It might be
> > as close to living in russia as you can be without moving there.
> >
>
> what the **** are you talking about?


Hmmm....the weather...or maybe the economy...???


--
Best
Greg