[Cz-L] Re: czernowitz-l digest: July 02, 2010

Hi Abraham (Monsieur le Doyen!), Mimi, Hardy, Cornel, Arthur, etc. and also Gaby and Mira Rinzler!
As all those whom I met in 2006 (and those who read my introduction some years ago) know that I was born in Cz in 1941, that I left it in 1945 and arrived in France in 1948. I never tasted Tocz nor Platzerl in Cz, ie. I only know them both from what I enjoyed as a child in France when my mother did them on special opportunities.
So, first of all, I never heard before the name Toczerl: we called them "Platzerl", like Gaby and Mira Rinzler: are we the only ones? In addition, I believe that the word "Latkes" is the Polish version of our Platzerl - a friend of mine, whose mother was from Poland and whose family didn't even know about Bukowina, called them "Latkes". Lastly (for this first point) you can find nowadays some kind of Platzerl in Cz (in particular at Knaus Restaurant) where they are called "Derony" But make sure not to order the stuffed ones!
Second: I don't know how to cook, I just know how to enjoy... And I really enjoyed them on festive opportunities... Pity, these times are gone.
Third: I never heard about the starch by-product but, like Mimi, I believe that they didn't need any onions or flour of any kind...
So much for the Platzerl.
Concerning my health, I have good news: no chemo since end of March and none in the summer. The size of the tumor is stabilized and the doctor just wants to see me again in September with an X-ray of the lungs. Hopefully, we will just go on with simple controls every three months.
Meanwhile, I'm "renewing" some parts: I was operated thursday last for cataract on the right eye, the left one will follow on July 12th.
Regards to all,
Charles

> ----------------------------------------------------------------------
> Subject: RE: [Cz-L] TOCZERL
> From: "cornel fleming" <cornel.fleming_at_virgin.net>
> Date: Fri, 2 Jul 2010 20:55:01 +0100
> X-Message-Number: 9
> Mimi..my Oma put in chopped onion! She never put in grated
> ones.    Cornel
> -----Original Message-----
> From: bounce-6080314-8441035_at_list.cornell.edu
> [mailto:bounce-6080314-8441035_at_list.cornell.edu]
> On Behalf Of Miriam Taylor
> Sent: 02 July 2010 20:04
> To: Arthur Rindner; Abraham Kogan; Merle Kastner
> Cc: Czernowitz-L_at_cornell.edu
> Subject: Re: [Cz-L] TOCZERL
> I am very sorry for having cast doubts about the authenticity of Arthur's recipe for toczerl. I misunderstood his letter.
> But... I am a Czernowitzer "Groiser Akshen" and I firmly believe that Czernowitzer Toczerl, should have neither flour or grated
> onion in them.
> Flour will make them heavy and grated onions will mask the taste of the potatoes. One more thing; they should be fried golden brown, more gold than brown, in pure sunflower oil. They should be crisp at the edges and well done inside, therefore cook them on not too hot a flame.
> Try it, you'll like it!
> In Czernowitz we ate them with meat, with chicken, with
> sour cream, put into
> chicken soup, put into Fleishigen Borsht, but NEVER 
> with applesauce.
> Mimi
> ----------------------------------------------------------------------
>
> Subject: Re: Toczerl
> From: "Gaby & Mira Rinzler" <grinzler_at_gru.net>
> Date: Fri, 2 Jul 2010 20:27:29 -0400
> X-Message-Number: 10
> I know Tocz and I know Kartoffel Platzerl but what are
> Toczerl=3F

      
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Received on 2010-07-04 08:10:26