Comments for Let's cook German

Comment on Savoy with cream sauce (Wirsing mit Sahnesauce) by Steve Schneider

Steve Schneider — Fri, 17 Feb 2012 15:57:18 +0000

I’m looking to make some Geotta, but I wish to spice it up a little, would you advise me on what spices might be good to use? Standard are bay leaves salt, pepper, one recipe suggests two ribs of celery w/ leafs, another suggests alspice, whats your advice.
Steve

Comment on Potato dumplings (Kartoffelknödel) by ursula

ursula — Mon, 13 Feb 2012 01:26:59 +0000

“put what to serve them ”
I’m German, we ate them in place of any potatoes or pasta with meat. But you do need gravy with them.

Comment on Bavarian potato salad (Bayrischer Kartoffelsalat) by Hiltrud Wilmot

Hiltrud Wilmot — Wed, 01 Feb 2012 17:42:05 +0000

I was born in Wurzburg (Bavaria) and I have never heard of Potato salad made that way.
cucumbers were made into separate salad.

Comment on Bavarian potato salad (Bayrischer Kartoffelsalat) by Liz

Liz — Tue, 31 Jan 2012 03:28:38 +0000

My mother is from Munderkingen near Ulm. She made potato sald with cucumbers all the time. This is my favorite potato salad.

Comment on Savoy with cream sauce (Wirsing mit Sahnesauce) by Patti

Patti — Mon, 21 Nov 2011 00:35:16 +0000

I am looking for a Double Storten reciepe, my grandma used to make it, and I can not find it any where….

Comment on Potato dumplings (Kartoffelknödel) by kayale grace

kayale grace — Tue, 15 Nov 2011 10:01:18 +0000

to me it is easy to make please and i would like to learn more.

Comment on Eggs in mustard sauce (Eier in Senfsauce) by Annemarie Folden

Annemarie Folden — Mon, 07 Nov 2011 21:27:56 +0000

My Mother use to prepare that Dish many times as I was growing up in Germany.I will try it out soon to see if I still like it as I use to.
Thank you

Comment on Potato dumplings (Kartoffelknödel) by Luci Glass

Luci Glass — Thu, 27 Oct 2011 01:21:35 +0000

I found that the recipe was very very very very helpful and they turned out great in the end.
They also tasted great.
But i think you should put what to serve them with and how to serve them.

Comment on Bavarian potato salad (Bayrischer Kartoffelsalat) by ed

ed — Mon, 17 Oct 2011 14:46:56 +0000

Wow! Sounds good, but I prefer the great German, sweet and sour version of the salad. cook potatoes with the skins on them. Mix in a mixture of one part apple cider vinger, 5 parts water, 0ne table spoon of olive oil (virgin) and one part sugar I use Splenda. add about about two medium size onions sataued in the olive oil. Mix and let set together over night. I was in Germany in 1961 -1963 and went to one resturant for this and also loved sour beef. Great cooking.

Comment on Bavarian potato salad (Bayrischer Kartoffelsalat) by Robert S. (formerly from Augsburg)

Robert S. (formerly from Augsburg) — Sat, 03 Sep 2011 17:15:21 +0000

I was born in Augsburg and we make ours with cucumber. Boil potatoes and put in colander to cool. Potatoes must be peeled, quartered and sliced while still warm in order for the broth to absorb into the potatoes better. Gently stir to keep from turning into mashed potatoes. I then add the vinegar,stir and last the oil because once you add the oil the potatoes will no longer absorb the other flavors. Cucumber is peeled then with the paring knife turned perpendicular to the cuke slice the entire cucumber into a bowl. add some salt and let it sit(I usually do this while the potatoes are boiling) after a while stir cukes and with your hand over them drain off the water that is drawn from the added salt. This may need to be done a couple times. Add cukes to salad, salt and pepper and stir gently. Let sit for about an hour at room temp and taste to adjust for more salt and pepper if necessary. (i also have started using red wine vinegar instead of white and canola oil instead of just vegetable oil, english cucumber because less seeds and i think the white potatoes work best– avoid baking potatoes as the tend to break apart too easy. I even have used 2 to 3 chicken or beef bouillon cubes dissolved in 50ml(1/4 cup) very hot water instead of pre-made broth)and last but not least my onion is finely chopped and no chive. Cant say i would omit, I just have never tried with chive. Enjoy….I know i will be enjoying mine tonight with my German chicken schnitzel….mmmmmmmm Geniessen!