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Schwarzwälder Eintopf - Discussion

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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: 10 October 2013 at 21:40
i finally quit deluding myself and gave in to the fact that a true german red wine of the black forest region is out of my reach. with that, i bought a pinot noir, which the french name for the same grape of the region(spätburgunder), according to my research.

after a lot of reading, i am also convinced that red (not black) currant is intended for the recipe, rather than lingonberries or especially cranberries. interestingly, my research came across a german/danish thing known (depending on the region) as rødgrød, rote grütze or rode grütt:


aside from looking delicious, i believe this red, sweet/tart concept is the essence of what the recipe is going for, reinforcing the notion of using red currant in some way. i could easily be wrong, but until i learn otherwise, that's the direction i'll go. my search for local red currants came up dry, so i will go with a red currant jam or preserves, easily available online. we do have red currant JELLY available locally, and if a case can be made that jelly would be as just good as jam or preserves for this particular recipe (as part of the marinade), i'm happy to go with jelly. my main concern is sugar content, but i suppose that can be offset or might not even be noticed, with everything else.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 10 October 2013 at 21:52
All that talk of red fruit and game is starting to jungle another fruity game combo bell in my head.
I hope I get my traditional Mother's Day gift of a brace of Ducks so I can make Wild Duck and Plum stew next Duck Shooting season.
Just a thought - some old style plums could work as the fruit component?  - the small tart ones, red skin yellow flesh, we just call them Christmas plums here because that's when they ripen.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 09:40
I hadn't thought of plums, but I bet they would indeed work, Anne ~ they have the right flavour and I see many meat and/or wild game dishes that include plusm - and, they are certianly from the area.
 
This currant thing is becoming a bit of a quest for me, but when I do the pictorial, I think I will suggest plums as a plausible substitute, rather than cranberries, which as far as I know are not traditionally grown in Germany.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 09:47
Ron, look around online, you should be able to find red currants for sale. I just did a quick google search and found a place out of New York that'll ship frozen red currants. But it's $28+shipping for 7 pounds. I'm sure with a little digging you could find a place to get less quantity and cheaper. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 10:09
Sounds good, Mike - Amazon and eBay turned up nothing, but as you say there are a lot of sources out there. I'll see If I can find something more along the lines of 1 pound. If not, there are always alternatives.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 12:53
well, a half-hour of looking only netted a few sources, all were either very expensive for a small quantity, or had ridiculously-large minimum orders; one even had a minimum order of 18 tons.
 
i will spend the weekend putting out a notice to anyone locally who might have a few in the freezer, but i have little hope of that. the recipe calls for six lingonberries, so i can't imagine that being more than a quarter-cup or even less of jam or preserves. sugar taking over the marinade might be a minor concern, but there was a brand of preserves from Poland that was advertised as low-sugar, with a modest price - so I may go with that. barring that, i'll go with some locally-available red currant jelly, if it is deemed acceptable.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:21
Ron, just a thought on the wine. It would be red table wine of the region. There will be a huge difference using a light sweet white wine. Save/drink the Pino`...Carlo Rossi Burgundy! Cheap red table wine. It doesn't take much red wine to add a lot of character to a stew.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:26
Red Currants
http://www.currantc.mybigcommerce.com/farm-fresh-frozen-red-currants-5-99-lb-packed-in-a-5lb-vacuum-sealed-bag/
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:29
Originally posted by MarkR MarkR wrote:

Red Currants
http://www.currantc.mybigcommerce.com/farm-fresh-frozen-red-currants-5-99-lb-packed-in-a-5lb-vacuum-sealed-bag/


Mark, that's the same one I saw, but you have to buy 5 lbs at a time, which is $30 worth. Plus shipping. And if Ron only needs a 1/4 cup that's way overkill.

I wonder if you couldn't find dried ones somewhere and rehydrate them in the wine?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:30
hi, mark - i saw that page for currents, but unfortunately they only come in 5-pound increments, so the price would be terribly high. on top of that, i'd be forced to get special delivers, since they don't deliver frozen to montana.
 
i considered a burgundy and might still use it - carlo rossi has great stuff! i'll see what's up when it comes time to make the stew. the pinot noir that i got was nothing fancy and was inexpensive, but it does represent the region well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:33
mike - i've been keeping an eye out for dried ones - lots of black but haven't seen any red yet.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:35
I miss-read the page. I thought it was $5.99 for 5lbs, not 5.99 per pound at 5lbs. Oppps. I tried. Ouch
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:38
I did the same thing first time around Mark, 'til I got to the bottom and it said $29.95, made me do a double take.

Yeah Ron, I'm with you, seems like everything out there is black currants.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:38
no worries, mark - i appreciate that you guys are looking. my resources are limited, and it helps a lot to have fresh eyes looking for them! Handshake
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:42
Boy, I'm slipping. I was thinking Pinot Griggio, not Noir. Ok, Mark is going to the corner now.....yes I have a pointed hat.....already.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:46
Ok, I found dried red currants on ebay:
 
 
I even have the option of getting a small amount, and shipping is only 3$.
 
Not bad!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:48
Originally posted by MarkR MarkR wrote:

Boy, I'm slipping. I was thinking Pinot Griggio, not Noir. Ok, Mark is going to the corner now.....yes I have a pointed hat.....already.
 
mark! no worries! Star
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 13:48
Ron, I wonder if you couldn't use something like this to get the flavor...

http://www.amazon.com/Cracovia-Red-Currant-Syrup/dp/B00DP4E2KM/ref=sr_1_134?ie=UTF8&qid=1381520704&sr=8-134&keywords=red+currant

Might be sweeter than you're looking for though. I know my grandparents would often drink black currant syrup mixed with water, and it's both sweet and tart. Not sure how the red currant syrup would be.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 14:22
I considered that last night, but a lotta sugar there - otherwise it would be perfect.
 
The dried currants from ebay will be great, I think - especially after steeping in the marinade. I just ordered them, so we shall see.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2013 at 15:09
Originally posted by TasunkaWitko TasunkaWitko wrote:

 - carlo rossi has great stuff! 
Really!!! I've heard many descriptors for Carlo Rossi... "Great Stuff" was never one of them. "Barely Drinkable Swill" comes to mind alot though.

That's almost like calling McDonalds a great burger.
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