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Simon Wistow wrote:
> On Wed, Aug 20, 2003 at 09:36:17PM +0100, David Cantrell said:
>>Talking of potatoes, what, exactly, is salzkartofle (sp?)? When I was
>>in Slovakia, it was on the German versions of all the menus, and I'm
>>told it means "boiled potatoes". But it wasn't. It was slightly oily
>>and seemed to have been infused with a subtle spiciness.
> If they're the same things I've been thinking off then they're a bit
> like the potatoes you get with 'Eire mit Speck und Kartofle' which is my
> favourite food when skiing.
>
> Basically it's the same type of potatoes that you're talking about with
> about 6 rashers of bacon and 3 eggs all fried together on top. It's
> great.
That sounds yummy, and I'd cook it for my tea RIGHT NOW if I had
potatoes, bacon and eggs in the flat.
In fact, that's how I like to serve bubble n' squeak too.
> As I understand it the way to make the potatoes is to boil them very
> gently for 10 minutes with some dried junpier berries (probably in a
> bag for easy removal) and then fried them very briefly in some oil and a
> pinch of paprika.
Juniper? Weird! But I'll try it.
And on the subject of German foods: sauerkraut: do you like it?
A very nice, very simple meal I had on the way home was a big, juicy
pork chop, served with dumpling and warm sauerkraut.
--
David Cantrell | http://www.cantrell.org.uk/david
Liver with fava beans and a nice chianti is
less appealing if the donor has cirrhosis
-- after Coyu, in soc.history.what-if
There's stuff above here
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