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Biersuppe |
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Karl
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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http://www.cookiemold.com/CookieMolds-History.html
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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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
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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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.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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:
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Karl
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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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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