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Biersuppe

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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2017 at 23:18
http://www.cookiemold.com/CookieMolds-History.html  
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2017 at 08:21
Karl -

This is a pretty cool link; thanks for sharing!

I am going to copy/paste it over to the "Tools of the Trade" section, where hopefully an interesting discussion will take off....   
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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2017 at 15:48
Originally posted by TasunkaWitko TasunkaWitko wrote:

Karl -

This is a pretty cool link; thanks for sharing!

I am going to copy/paste it over to the "Tools of the Trade" section, where hopefully an interesting discussion will take off....   


I am slowly but surely expanding on the spiced cake possibilities in the wedding feast menu.   Some folks who moved away from sunny Juneau to Washington state are at least looking into recreating that fest for an SCA event.  Maybe they will let know how it goes someday. 



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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2017 at 16:07
Karl - should we start a new thread for Medieval Spiced Cakes?

I imagine that they would span many regions, so perhaps in the "Breads, Grains and Baking" Forum?

Let me know!

Ron
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 September 2017 at 08:57
it's funny that this thread should pop back up. Just the other day I came across a Dutch recipe for 'bierpap' or beer porridge, that's served for dinner. I'm curious to try it alongside the biersuppe to see how they differ and if the results of the pap will be the same underwhelming results the biersuppe gave.  
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2019 at 14:06
As can be seen above,, I agonized quite a bit over which beer to use when I made Biersuppe; this overview of German beers, From Time/Life's Foods of the World - The Cooking of Germany (1969) contains a few inaccuracies, but in general helps to point one in the right direction:

Quote The Many Faces of German Beer

As an accompaniment to dining out, and as a pastime in itself, beer-drinking is one of Germany's oldest and best-known customs, involving a consumption of some 2 billion gallons a year. Generally distinguished as dark or light, German beers also come in sweet and bitter, weak and strong, top- and bottom-fermented varieties (depending on the type of yeast, which floats or sinks during the brewing). Among the bottom-fermented beers is Lager (meaning "to store", which is aged about six weeks to clear and mellow it. Export is a stronger beer, stored about two to three months so it will not cloud up during shipment. Another is the bitterish Pilsener, originally brewed in Pilsen, Czechoslovakia. Pilsener and other light beers are often served with Schnaps. The dark, strong and seductive Bock is brewed in winter and consumed in spring. Märzenbier, with a colour between light and dark, is served at the Oktoberfest in Munich.

Top-fermented beers are cloudy as a result of after-fermentation in the bottle. Among them is the weak, frothy Weissbier or "white beer," which in Munich is served with a lemon slice. The delicate, Champagne-like Berliner Weisse lovingly nicknamed "cook blonde" by Berliners, is brewed entirely from wheat and is customarily served mit Schuss ("with a shot of syrup") Other top-fermented beers include the light Altbier ("old beer"), derived from a Renish favourite called Kölsch, and the sweet, dark Malzbier favoured by women and children because it is nutritious but very low in alcohol.
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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2023 at 19:20
Originally posted by Karl Karl wrote:

I tried this recipe Saturday night:

Münchner Biersuppe
Munich Beer Soup
 
2 tablespoons butter
4 cups (1 litre) light beer
Salt, pepper and sugar
1/2 teaspoon ground caraway
A pinch of ground nutmeg
The juice of 1 lemon
2 egg yolks
1/3 cup (100 millilitres) cream
4 tablespoons croutons
 
Melt the butter in a pan. Add the beer, season with salt and pepper, a pinch of sugar, caraway, nutmeg and lemon juice. Bring to a boil, and remove from the heat at once. Whisk the egg yolks with the cream, and stir into the soup. Serve with croutons.

It did not go over well.  It was too thin (even after adding a little flour to thicken it), very beery, and a bit too lemony.  It needs something else.  I think that I'll stick to beer and cheese soup for now.  On the other hand, none of us who tried it are beer drinkers. 

On a better note, I guesstimated the millet gruel recipe which was much better received.   Chop a package of bratwurst into about 1" pieces and remove skin.  Make marble sized balls out of ground lamb, then brown them together.  Meanwhile put 2 cups millet and 6 cups cold water in a dutch oven with a tsp salt, a little pepper, a pinch of saffron threads, and a bunch of shredded kale.  Bring to boil then reduce to simmer and cover for 45 minutes.  Stir in drained meat balls and serve. 

None of us were particularly familiar with cooking or eating whole millet before but it is a pleasantly starchy and slightly sweet grain with no after taste (like quinoa).  There was none left and I might keep experimenting with this recipe like adding tomatoes an spices to make a sort of renaissance German jambalaya. 



I grew a bit of kale in my little Alaska garden this year so tried this again.  I had so much kale that I had to force it into the cast iron dutch oven but it cooked down just fine even people who did not really like kale said that it worked out well.  Ad a big pinch of saffron and increase the salt to 1 1/2 tsp.  It is still a fairly bland dish but people ate it all.  I wonder if caramelized onions would work in this?

It is not particularly photogenic.
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