Kartoffelreibe!

 

1. Pronunciation was never my thing but in using my trusted Langenschiedt dictionary it is car-toffel-reeb-e. I used to live in AB (active & cheap) and other German grocery stores and I have never seen one of these at all - of course I only bought my potato cakes at the local Gasthaus - Gut schmeck!!!

   Now I just buy the box at Jungle Jim’s my local world market.

   Posted by wardmama4       12/19/2009  at  08:17 AM  



2. Woo hoo, BMEWS is now the #2 and #3 Google hits for kartoffelreibe.

   Posted by Drew458       12/19/2009  at  02:11 PM  



3. Yes we saw that when trying to figure out the translation/pronunciation - with my trusty Langenschiedt sitting right next to me - DUH!

   I have mastered (a tad, still working on the exact seasoning amount and blend) Fried Pickles. My Roulanden has worked for a while. I can do a mean Black Forest Torte. But never can seem to get the salads as good as the German ladies who grew up with them/making them. I can’t find brotchen very often, strangely the only place (of course I do not prowl downtown often) I have found it with regularity is the PX/BX. We are headed that way next weekend (visiting Ft Campbell to see the new grandbaby and say farewell to the son before he deploys).

   The local German place had good beer and appetizers - but the food left a lot to be desired - too overdone and dry - and certainly not what I remembered at all.

   Oh well, now I’m hungry, must run. I’m having a camel steak while the rest of the culinary cowards in this place stick to beef steaks.

   Posted by wardmama4       12/19/2009  at  02:57 PM  



4. Did you make rosti? Add some finely chopped onion and garlic as you fry. Yum. 

   Posted by DWMF       12/19/2009  at  06:44 PM  



5. Camel steaks? Would you like that with one hump or two? One, because it’s cleaner! The two hump steak has too much bacterian it.

   hur hur hur.

   I made the raggmunk recipe tonight, since I couldn’t find my mom’s recipe. I added a little bit of chopped onion. Only a little!! It came out very close in flavor to what I grew up with. Pure heaven. Needs lots of salt and butter, or salt and applesauce, or salt and sour cream. I used a ladel full each, which makes a 5” pancake. Eat 6 of those and you are full. Almost painfully full.

   But oh ... it was so good. You can keep your mashed, your twice baked, your baked potatoes. Tater pancakes is the total shizznits.

   Posted by Drew458       12/21/2009  at  11:57 PM  



6. raggmunk recipe, to which I added 1/3 of a 4” onion, chopped fine.

   http://scandinavianfood.about.com/od/pancakewafflerecipes/r/raggmunk.htm

   use veggy oil and an iron skillet. Ok, maybe add a little bacon fat for flavor. Hot enough to fry, just barely. Fry two, eat them while you fry two more. This recipe makes about 15 man-sized 5” pancakes.

   Posted by Drew458       12/22/2009  at  12:00 AM  

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