Since uli bumped the Black Forest thread just to amuse herself a whole year after it had died a reasonably dignified death, she can hardly complain if the exhumed corpse gets dragged about a bit more.
cookessentials,
Dec 14, 1:48am
Speaks volumes about the personality there it seems.
buzzy110,
Dec 14, 5:36pm
Your own pompous bullying personailty does leave a lot to be desired. I take it you failed your Dale Carnegie course in How To Win Friends and Influence people. Maybe once a pompous bullygirl, always a pompous bully girl.
elliehen,
Dec 14, 5:44pm
"Black Forest ham, or Schwarzwälder Schinken in German, is a variety of smoked ham, a pork product, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar.
The production of Black Forest ham can take up to three months. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks. Then the ham is cold smoked at a temperature of 25°C (77°F) for several weeks, during which time the ham acquires its deep red color. The smoke is created by burning fir brush and sawdust, and this smoking process gives the ham much of its rich flavour."
cookessentials,
Dec 14, 5:56pm
"Every ass loves to hear himself bray” There is only one bully here madam and that is you ( oh, apart from your "friends" of course")sadly, for you, your acerbic attitude never seems to let up. You just dont like it that I stand up for myself. If I were you, try taking a leaf out of the nice peoples book ( if you dare)
elliehen,
Dec 14, 6:03pm
For anyone coming in just to be titillated by this sad old dug-up thread, you might as well learn something while you're here ;)
"The Black Forest (German: Schwarzwald, pronounced [ˈʃvaʁt͡svald]) is a wooded mountain range in Baden-Württemberg, southwestern Germany. It is bordered by the Rhine valley to the west and south. The highest peak is the Feldberg with an elevation of 1,493 metres (4,898 ft). The region is almost rectangular with a length of 200 km (120 mi) and breadth of 60 km (37 mi). Hence it has an area of approximately 12,000 km2 (4,600 sq mi). The name Schwarzwald, i.e. Black Forest, goes back to the Romans who referred to the thickly forested mountains there as Silva Nigra, i.e. 'Black Forest', because the dense growth of conifers in the forest blocked out most of the light inside the forest."
cookessentials,
Dec 14, 6:46pm
elliehen, did you know there is a Black Forest Butchery in New Zealand! lets hope what they make is "authentic" I must say, it looks pretty good. They make German sausages amongst other things. http://www.blackforestgourmet.co.nz/#Welcome
elliehen,
Dec 14, 7:01pm
There's a German sausage-maker in Nelson City and his Bratwurst is legendary.He won't be selling much today though, with half the streets closed, gridlocked and awash.
stefanie,
Dec 14, 7:06pm
To comment on the title of original recipes. My father was a trained chef (and I hate to add this was actually rather embarrassing in the 60's) and my parents had a restaurant when I was young. Every classic dish on the menue had to be authentic by law (Germany), for eg. Wiener Schitzel had to be made with veal schnitzel.if using pork, it had to be called schnitzel Wiener 'style'. So for the peace sake, could people just add the word style if it isn't the classic recipe!
elliehen,
Dec 14, 9:03pm
Who knows the classic recipe!Nobody seems to have been brave (or foolhardy) enough to post the authentic Schwarzwälder Kirschtorte here yet, stefanie.Does anybody who is protesting loudly about it even know it!For certain!Even among the Germans who legislate rigorously for these things there is probably ongoing debate about some of the very fine points.
I think your request is bit like King Canute though, trying to hold back the tide, especially in these world wide web days.The French protect the brand Champagne and legislate for others to describe their bubbly as Méthode Champenoise, with all the power and money of the state behind them.Hilton Hotels, with their millions for legal representation, worked hard to shut down the Blackball Hilton on New Zealand's West Coast.
It might matter in copyright, but it really doesn't matter here.As for Wiener (from Wien, Vienna), no one can even spell it and even the supermarket brochures usually print it as 'Weiner' ;)
Recipes is just a down-home place for home cooks.Anyone who has grander ambitions for their recipes should seek a publisher and a copyright lawyer.
It's a lost cause trying to sort it out on this forum.This is not where culinary scholars come to check for authenticity.
uli,
Dec 14, 9:59pm
And why should that be!
Nobody here had any problems with people pointing out that a "Weiner" is not a "Wiener" Schnitzel (or even snitsel) - UNTIL YOU and Cooks came onto the scene!
Believe it or not - before YOUR advent on this forum we actually did learn from each other and got better - rather than the "dumbing down" you seem to encourage here.
Why should a "home cook" NOT know how to make an authentic recipe! And why should he or she not take pride in doing that!
Just because you have found several American make-believe versions and so cook "make believe cakes"!
We here do not need to do this - we can actually cook the originals - if we choose to - and if we don't then we can call it something else - like "rains' forest gateaux" for example.
So get over yourself ellie and cooks - and leave it open to others what they want to learn here.
elliehen,
Dec 14, 10:13pm
Of coursea home cook can take pride in an authentic recipe (I'm still waiting for you to post the Authentic Black Forest Torte, if you know it.not just a guess at the quantities.) but authentic recipes aren't the be-all and end-all of this forum.
What is despicable is that so much scorn is poured by just a few posters on to recipes of all description that are home cooks' honest attempts at creating food for their families.
As for crediting me with the power to change this forum, that is so nonsensical it hardly bears considering!If I did want a change, it would have nothing to do with what you call 'dumbing down' and a lot to do with treating other people's views with respect.
Maybe you need to look within yourself and see the mote in your own eye.You stated in the 'poor student' thread that you want to change people's ideas on the world, the universe etcSuch grandiose plans for re-educating us all are a bit out of place here.Why don't you start a blog or write a book!
buzzy110,
Dec 14, 10:27pm
No it. What I do not like is the fact that before I came onto these boards you and your friends took it upon themselves to act toward uli just as a schoolyard bully would, singling her out and subjecting her to such meanness and bullying she nearly never returned and out of all the posters on these boards her advice and knowledge has proven invaluable to me, whereas your cut and pasting of untried baking recipes was basically a waste of space imo.
And now you are trying to make me take ownership of that part of your ugly personality that makes you so objectionable.
elliehen,
Dec 14, 10:32pm
More interesting facts about the Black Forest Torte :)
"Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol."
stefanie,
Dec 14, 10:47pm
Elliehen, I believe there is also a bit of pride involved. Cuisine is a big part of a country's culture. I bet if I'd post a recipe for hokey pokey icecream containg say hazlenuts, I would be told that hokey pokey doesn't contain any. I get your point that it doesn't matter much for the home cook, but I also agree with Uli, people should know when recipes are variations of a classic. However for all I know you guys might just enjoy your slanging matches.
buzzy110,
Dec 14, 10:53pm
I don't. Sadly things turn into such matches when the two heavies, elli and cooks come into a thread and start throwing their weight around, demanding that everyone think like them.
elliehen,
Dec 14, 11:06pm
I personally wouldn't object at all to your putting hazelnuts in your hokey pokey :)I'm all for creativity and the evolutionary process of creating.If your hokey pokey hazelnut works, it'll be an exciting new invention.
I think people are not given enough credit for their own intelligence and ability to research.Google has made it easy for us all.Most people here know when they're fiddling around with an 'authentic' recipe.Does it really matter on the messageboard!Who will be offended!
I definitely do not enjoy what you call a 'slanging match' and I think you'd have a long search to find any post by me with abuse in it.I am usually simply posting an alternative view - my own - and isn't that what this forum is for!
I'm not at all upset when people like uli disagree with me.That's what healthy debate is about. Unfortunately some people take personally what is merely a different viewpoint.
cookessentials,
Dec 15, 12:14am
please dont start lying now buzzy110. Your wee friend uli has always been this way, as you have and sadly you all continue to be. I dont have to prove that because 90% of people who come onto the recipe section ( or health and beauty for that matter) are very well aware of your ascerbic attitude. You take it out on many people you come into contact with. I have never been a bully and never will be, however, I will not put up with your oafish behaviour or that of any of your cronies and that goes for you treating others on here in the nasty way that you do. You can argue till you are blue in the face about this, but it is a fact and there are more than enough of your nasty postings to prove it. I have better things to do with my time than argue with someone with your attitude and obvious behavioural problems. As for cutting and pasting of recipes.believe what you like. If I give a link or give a recipe that i have not tried I will say so. bear in mind, I cook alot and I have a pretty good knowledge of cooking and cookware ( kinda makes sense when one sells it for a living too) but I certainly do not have to prove anything to you and I dont have to prove anything to anyone else here, those that know me know why I come here and why I like to help when I can. Sadly, both you and uli are the queens of put downs. I guess there must be something sorely lacking in your social skills. It seems that it is mainly the two of you that rub everyone up the wrong way. occasionally there are a couple of others but fairly rarely and most of us can take what they say with a grain of salt. Take a long look at yourself instead of continually "pointing the finger" Well, this thread has been done to death.another one that had died and just HAD to be resurrected by uli for it's "stirability factor" I'm off for dinner. Have a great night everyone.
emmapear,
Dec 15, 5:03am
Yeah sorry but there's only one bitch here and it ain't cookessentials.
punkinthefirst,
Dec 15, 5:08am
Now that is over the top! (Not to mention cruel to the poor people who eat it!)
elliehen,
Dec 15, 5:11am
I'll have a chunk ;)
punkinthefirst,
Dec 15, 6:11am
Good grief, people, CALM DOWN! All I said earlier was that the Masterchef Black Forest Cake was not in the Classic style, and that those (trained) chefs knew better than to call it by that name. Cookessentials - if I asked you to send me a conical strainer, and you sent me a tammy I would not be impressed. While both are strainers, they are totally different pieces of equipment. Hokey Pokey Icecream in New Zealand is vanilla with bits of what we call hokey pokey mixed in with it. The Americans call the Hokey Pokey candy by another name . And to the English, Hokey Pokey Icecream is a custard-based ice, wrapped up in paper. An icecream with bits of hazelnut in it would be a very nice icecream, but it would not be OUR hokey pokey - any more than that underwhipped, soft-shelled, flat, meringue concoction the Brits make is a proper Pavlova, as we, who invented the thing, know it. I'm a hybrid sort of a chef. My mother taught me to cook - but I trained professionally in my 40's as well, and worked in the hospitality industry as well as helping to run chefs' competitions. One of my duties was to cater for the judges - a very daunting job, you would think, but no. they were always happy to eat well-made fresh food that was not "mucked about". When I say there is no room for food snobbery, I walk the talk. Calling something by its proper name is not snobbery. I'm upset that because I wanted a dish called by its proper name, you "ladies" have degenerated to name-calling and general nastiness. Whether we are a home cook, or professional, we can always learn something new, even from each other. It starts with respecting the traditions, using good seasonal ingredients, and respecting them totally by letting them speak for themselves.
uli,
Dec 15, 11:06am
YUCK is all I can say to that pic! LOL :)
uli,
Dec 15, 11:06am
So enlighten us - who is it! MEEEE!
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