Re: [Cz-L] Re: czernowitz-l digest: October 21, 2006

Dear Gabriele, Cornel and all,
   
  Basically, the recipes for the Kaiserschmarren batter are fine. What I learned though, to make it really gut schmecken, is as follows:
  You pour the batter into the hot, buttered pan and let it go until brown on the bottom. Then, you break it up, a bit like scrambling eggs... and add more butter and sprinkle more sugar on top. Then again, scramble it a bit, add more butter and sugar. The idea is that all the pices are equally schoen gebraten and crusty.
   
  If you're going to make something like this at all, I don't see the point intrying to do a low-fat version.
   
  All the best,
  Madelon

Gabriele Weissmann <G.Weissmann_at_gmx.de> wrote:
  
Hello again,
Here a few more comments from Berlin - dear Cornel, the word polenta was
not really known in Romania, and not in my early years in England,
[snip]
Received on 2006-10-22 08:29:09