RE: [Cz-L] In answer to variations of Zwetschkenknoedel

I think my "generous" profile speaks volumes about Grandma's (from
Cernovitz) cooking credentials. Our family saying was "es and brech, but
es......(please excuse my my transliteration of the Yiddish)

-----Original Message-----
From: bounce-431453-3982867_at_list.cornell.edu
[mailto:bounce-431453-3982867_at_list.cornell.edu] On Behalf Of Miriam Taylor
Sent: Thursday, September 28, 2006 11:52 PM
To: Czernowitz
Subject: [Cz-L] In answer to variations of Zwetschkenknoedel

Oy Vey!
 
Are you trying to ruin the pure Bukowina traditions?
Cheese dough for dumplings, is either Slovak or Czech.
Cinnamon with the breadcrumbs is gilding the Lily.
We Bukowiner were frugal (sparsam), we did not waste cinnamon
where it was not needed. The expression "Ganzer Tzimmez"
says it all. Cinnamon was a big deal and was used to make Tzimmes.
Ground Hazelnuts instead of breadcrumbs, sounds yummy, but how can
anything with hazelnuts be otherwise?

Putting a lump of sugar inside the plum in the dumpling!
The special joy of Zwetschkenknoedel is in the tart fresh taste
and "al dente" texture of the plum, with the soft dough and the
crunchy sweet taste of the breadcrumbs.

That is also why we ate so many 'sweet and sour' dishes.

Before we can accept Barry Rostholder as taste tester,
we have to examine the credentials of the cooks in his family.
What if, God forbid, they were not from Bukowina?

   
Received on 2006-09-29 10:58:34