German Potato Salad - Oktoberfest Recipe:

http://chefdepaprika.com/2014/10/ger...RecFoodCooking

On Tue, 18 Nov 2014 01:10:36 -0600, Sqwertz >
wrote:

>On Mon, 17 Nov 2014 11:28:36 -0800 (PST), Laszlo Varga wrote:
>
>> German Potato Salad - Oktoberfest Recipe:
>>
>> http://chefdepaprika.com/2014/10/ger...RecFoodCooking
>
>You're joking right?
>
>Ingredients (6-8 servings):
>
> 2.5 kg medium potatoes
> 1 jar of mayonnaise
> 200 ml Sana, you can use also yogurt
> 1 tablespoon German mustard
> salt and pepper to taste
> 5 stalk spring onion
>
>Don't let Victor see this!
>
>-sw
glad you said that. It's American potato salad made in Germany
Janet US

On 11/18/2014 1:10 AM, Sqwertz wrote:
> On Mon, 17 Nov 2014 11:28:36 -0800 (PST), Laszlo Varga wrote:
>
>> German Potato Salad - Oktoberfest Recipe:
>>
>> http://chefdepaprika.com/2014/10/ger...RecFoodCooking
>
> You're joking right?
>
> Ingredients (6-8 servings):
>
> 2.5 kg medium potatoes
> 1 jar of mayonnaise
> 200 ml Sana, you can use also yogurt
> 1 tablespoon German mustard
> salt and pepper to taste
> 5 stalk spring onion
>
> Don't let Victor see this!
>
> -sw
>
I had some wonderful German potato salad on the river boat. Of course,
it hadn't any mayonnaise. German potato salad NEVER has mayo.

--
From somewhere very deep in the heart of Texas

On 11/18/2014 9:22 AM, Janet Wilder wrote:
> On 11/18/2014 1:10 AM, Sqwertz wrote:
>> On Mon, 17 Nov 2014 11:28:36 -0800 (PST), Laszlo Varga wrote:
>>
>>> German Potato Salad - Oktoberfest Recipe:
>>>
>>> http://chefdepaprika.com/2014/10/ger...RecFoodCooking
>>>
>>
>> You're joking right?
>>
>> Ingredients (6-8 servings):
>>
>> 2.5 kg medium potatoes
>> 1 jar of mayonnaise
>> 200 ml Sana, you can use also yogurt
>> 1 tablespoon German mustard
>> salt and pepper to taste
>> 5 stalk spring onion
>>
>> Don't let Victor see this!
>>
>> -sw
>>
> I had some wonderful German potato salad on the river boat. Of course,
> it hadn't any mayonnaise. German potato salad NEVER has mayo.
>
My grandma Ruffner's (married McQuown) never had mayo! Not even 'Just
Mayo'.

Jill

On Monday, November 17, 2014 11:10:39 PM UTC-8, Sqwertz wrote:
> On Mon, 17 Nov 2014 11:28:36 -0800 (PST), Laszlo Varga wrote:
>
> > German Potato Salad - Oktoberfest Recipe:
> >
> > http://chefdepaprika.com/2014/10/ger...RecFoodCooking

If this is a German recipe, why does it include a fermented milk product
from Romania?

> You're joking right?
>
> Ingredients (6-8 servings):
>
> 2.5 kg medium potatoes
> 1 jar of mayonnaise
> 200 ml Sana, you can use also yogurt
> 1 tablespoon German mustard
> salt and pepper to taste
> 5 stalk spring onion
>
> Don't let Victor see this!

I'm hoping the jars of mayonnaise in Romania are small.

There are some German joghurt-mayonnaise Kartoffelsalat recipes on
chefkoch.de, includiing "Oma Gudruns". But I don't think of them
as distinctly German.

Some include chopped pickle, and even add some pickle juice to the
dressing. Others have cooked beets, to make the salad pink.

On Tue, 18 Nov 2014 08:37:20 -0800 (PST),
wrote:
snip
>
>There are some German joghurt-mayonnaise Kartoffelsalat recipes on
>chefkoch.de, includiing "Oma Gudruns". But I don't think of them
>as distinctly German.
>
>Some include chopped pickle, and even add some pickle juice to the
>dressing. Others have cooked beets, to make the salad pink.

Not unexpected. Web sites from various countries do not carry just
recipes from the locale. People want to experience outside their
borders
Janet US

On 11/18/2014 11:49 AM, l not -l wrote:
> On 18-Nov-2014, Janet Wilder > wrote:
>
>> On 11/18/2014 1:10 AM, Sqwertz wrote:
>>> On Mon, 17 Nov 2014 11:28:36 -0800 (PST), Laszlo Varga wrote:
>>>
>>>> German Potato Salad - Oktoberfest Recipe:
>>>>
>>>> http://chefdepaprika.com/2014/10/ger...RecFoodCooking
>>>
>>> You're joking right?
>>>
>>> Ingredients (6-8 servings):
>>>
>>> 2.5 kg medium potatoes
>>> 1 jar of mayonnaise
>>> 200 ml Sana, you can use also yogurt
>>> 1 tablespoon German mustard
>>> salt and pepper to taste
>>> 5 stalk spring onion
>>>
>>> Don't let Victor see this!
>>>
>>> -sw
>>>
>> I had some wonderful German potato salad on the river boat. Of course,
>> it hadn't any mayonnaise. German potato salad NEVER has mayo.
>
> I've learned that saying German potato salad is like saying barbecue or
> chili; it doesn't take into account regional differences. I learned this
> when, in the 1990s, we hosted a German exchange student. After she was with
> us a few weeks, my (then) wife thought our guest might be missing food from
> home and prepared what she understood as "German food", including German
> potato salad. Into the meal, our guest asked "what is this called",
> indicating the potato salad; when told that it was "German potato salad",
> she broke into laughter. When she finally composed herself, she, an 18 year
> old German, stated that she had never had or seen such a dish. We later
> learned that what we call German potato salad is, perhaps, more
> appropriately called Bavarian potato salad. Good, old-fashioned American
> mustard potato salad was more like what she had in the part of Germany she
> was from (north western). We learned that almost everything we thought of
> as German food (except most sausages) had little in common with the cuisine
> of her region. When she missed the food of home, she found comfort in
> "Italian food" as served by some of our (St. Louis) best Italian
> restaurants, found in the neighborhood known as "The Hill", the local
> "little Italy".
>
> What we, in STL, find in "German restaurants" is primarily from southern
> Germany and as alien to our guest. from northern Germany, as Cincinnati
> chili is to someone from southwest USA.
>
I can't help adding that Cincinnatti Chili, despite weird flavorings
like allspice and cocoa is not at all bad served on spaghetti in the
tradition of the Greek immigrants to Cincinnatti.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

In news:rec.food.cooking, Janet B > posted on Tue,
18 Nov 2014 10:05:26 -0700 the following:

> Not unexpected. Web sites from various countries do not carry just
> recipes from the locale. People want to experience outside their
> borders

And some of us want the REAL THING, the way it's made in its home
country.

It's quite irritating to grow up eating Lasanga with some imaginary
fellowship with somebody you don't know in Italy who might be eating
exactly the same thing, only to find out from your Italian friend that
what's served at Olive Garden has nothing to do with real Italian
lasanga...at least not according to my friend. I think he did mention
that some part of Italy has a tomato-y lasagna, but don't quote me.
He'll get mad at me.

Damaeus

I've never made German potato salad, but I had some once at a friend's house, it was delicious. It was served warm, had bacon, onions and was somewhat vinegary tasting.

Denise in NH

On 18/11/2014 10:19 AM, Damaeus wrote:
> In news:rec.food.cooking, Janet B > posted on Tue,
> 18 Nov 2014 10:05:26 -0700 the following:
>
>> Not unexpected. Web sites from various countries do not carry just
>> recipes from the locale. People want to experience outside their
>> borders
>
> And some of us want the REAL THING, the way it's made in its home
> country.
>
> It's quite irritating to grow up eating Lasanga with some imaginary
> fellowship with somebody you don't know in Italy who might be eating
> exactly the same thing, only to find out from your Italian friend that
> what's served at Olive Garden has nothing to do with real Italian
> lasanga...at least not according to my friend. I think he did mention
> that some part of Italy has a tomato-y lasagna, but don't quote me.
> He'll get mad at me.
>
> Damaeus
>
Italian cuisine is *not* homogeneous. I remember Oliver, on his culinary
tour of Italy, served a meal from a different area to his hosts and they
found it very strange as it was so different to what they were used to.
Graham

On Tuesday, November 18, 2014 9:19:20 AM UTC-8, Damaeus wrote:
> In news:rec.food.cooking, Janet B > posted on Tue,
> 18 Nov 2014 10:05:26 -0700 the following:
>
> > Not unexpected. Web sites from various countries do not carry just
> > recipes from the locale. People want to experience outside their
> > borders
>
> And some of us want the REAL THING, the way it's made in its home
> country.
>
> It's quite irritating to grow up eating Lasanga with some imaginary
> fellowship with somebody you don't know in Italy who might be eating
> exactly the same thing, only to find out from your Italian friend that
> what's served at Olive Garden has nothing to do with real Italian
> lasanga...at least not according to my friend. I think he did mention
> that some part of Italy has a tomato-y lasagna, but don't quote me.
> He'll get mad at me.

The basis of American-Italian cooking is Italian immigrants who adapted
their cooking to the ingredients they found in their new homes. And
who were these immigrants? Largely, they came from three Southern
areas: Sicily, Naples, and Calabria. Why? Because those were the
poorest parts of Italy, and thus their residents had the most incentive
to forsake home and family forever. So that's why their cucina, as
adapted, dominates our notions of Italian food.

So-called Northern Italian cooking became popular in the US in the
70s, so that is a new thread in the ethnic braid.

On Tue, 18 Nov 2014 11:19:18 -0600, Damaeus
> wrote:

>In news:rec.food.cooking, Janet B > posted on Tue,
>18 Nov 2014 10:05:26 -0700 the following:
>
>> Not unexpected. Web sites from various countries do not carry just
>> recipes from the locale. People want to experience outside their
>> borders
>
>And some of us want the REAL THING, the way it's made in its home
>country.

There are as many versions of lasagna in Italy as there are those who
prepare it. The part of NY State where I live now is predominately
German, Italian, and Irish. Every German deli prepares a different
German potato salad. Every Italian deli prepares lasagna differently,
There are no Irish delis, the Irish don't cook... but they do operate
most of the gin mills. LOL
http://en.wikipedia.org/wiki/Greene_...k#Demographics

>It's quite irritating to grow up eating Lasanga with some imaginary
>fellowship with somebody you don't know in Italy who might be eating
>exactly the same thing, only to find out from your Italian friend that
>what's served at Olive Garden has nothing to do with real Italian
>lasanga...at least not according to my friend. I think he did mention
>that some part of Italy has a tomato-y lasagna, but don't quote me.
>He'll get mad at me.

On Tue, 18 Nov 2014 10:47:02 -0700, graham > wrote:

>On 18/11/2014 10:19 AM, Damaeus wrote:
>> In news:rec.food.cooking, Janet B > posted on Tue,
>> 18 Nov 2014 10:05:26 -0700 the following:
>>
>>> Not unexpected. Web sites from various countries do not carry just
>>> recipes from the locale. People want to experience outside their
>>> borders
>>
>> And some of us want the REAL THING, the way it's made in its home
>> country.
>>
>> It's quite irritating to grow up eating Lasanga with some imaginary
>> fellowship with somebody you don't know in Italy who might be eating
>> exactly the same thing, only to find out from your Italian friend that
>> what's served at Olive Garden has nothing to do with real Italian
>> lasanga...at least not according to my friend. I think he did mention
>> that some part of Italy has a tomato-y lasagna, but don't quote me.
>> He'll get mad at me.
>>
>> Damaeus
>>
>Italian cuisine is *not* homogeneous. I remember Oliver, on his culinary
>tour of Italy, served a meal from a different area to his hosts and they
>found it very strange as it was so different to what they were used to.
>Graham

Batali always used to tell us what area of Italy a dish came from. He
then would explain some of the reasons for regional differences. Just
what you would expect if you sat down and though about it.
Janet US

On 11/18/2014 12:28 PM, wrote:
> I've never made German potato salad, but I had some once at a friend's house, it was delicious. It was served warm, had bacon, onions and was somewhat vinegary tasting.
>
> Denise in NH
>
That's the way my grandmother made it.

Jill