"jake" wrote
> Sounds very tasty. I suspect it is a newish recipe, because balsamic
> vinegar hasn't been around for too long in Western European countries. I
> remember it as being new about 10 years ago (in Holland, and there before
> probably in Germany, too). But the recipe sounds good nonetheless.

Actually, balsamic vinegar originates in a Western European country (Italy)
and has been around for centuries. It's just one of the newer trends in the
US.

Pam

pjjehg wrote:

> "jake" wrote
>
>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>vinegar hasn't been around for too long in Western European countries. I
>>remember it as being new about 10 years ago (in Holland, and there before
>>probably in Germany, too). But the recipe sounds good nonetheless.
>
>
> Actually, balsamic vinegar originates in a Western European country (Italy)
> and has been around for centuries. It's just one of the newer trends in the
> US.
>
> Pam
>
>
I do not consider Italy to be in the Wstern part of Europe

"jake" wrote ...
> pjjehg wrote:

>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer
>> trends in the US.
>>
>> Pam
> I do not consider Italy to be in the Wstern part of Europe

Ah, so geography wasn't one of your favorites in school. Oh well.

Pam

On Wed 10 Aug 2005 10:35:02a, jake wrote in rec.food.cooking:

> pjjehg wrote:
>
>> "jake" wrote
>>
>>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>>vinegar hasn't been around for too long in Western European countries.
>>>I remember it as being new about 10 years ago (in Holland, and there
>>>before probably in Germany, too). But the recipe sounds good
>>>nonetheless.
>>
>>
>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer
>> trends in the US.
>>
>> Pam
>>
>>
> I do not consider Italy to be in the Wstern part of Europe

Just where would you consider it to be? As far as I can tell, it's always
been in Western Europe and still is, unless they've moved recently.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"pjjehg" > wrote in message
...
>
> "jake" wrote
> > Sounds very tasty. I suspect it is a newish recipe, because balsamic
> > vinegar hasn't been around for too long in Western European countries. I
> > remember it as being new about 10 years ago (in Holland, and there
before
> > probably in Germany, too). But the recipe sounds good nonetheless.
>
> Actually, balsamic vinegar originates in a Western European country
(Italy)
> and has been around for centuries. It's just one of the newer trends in
the
> US.
>
> Pam
>
>
I'll second that! I had my first taste of it in 1973 while in Italy
visiting relatives in Piemonte. Their stash came from relatives in Modena.
My Grandmother, whose first language was Piemontese, explained (I didn't
learn Italian until college and can't speak a word of Piemontese) to us this
was a very special treat for them to share with us. What most cooks use in
the U.S. is nothing like what I sampled but I do like some of the
commercially available brands and have two tiny bottles of the red and
silver graded Reggio artisanal kinds. I use those for special occasions.

Kate

In article . net>,
"Kate B" > wrote:
>"pjjehg" > wrote in message
...
>> "jake" wrote
>> > Sounds very tasty. I suspect it is a newish recipe, because balsamic
>> > vinegar hasn't been around for too long in Western European countries. I
>> > remember it as being new about 10 years ago (in Holland, and there
>> > before probably in Germany, too). But the recipe sounds good nonetheless.
>>
>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer trends in
>> the US.
>>
>I'll second that! I had my first taste of it in 1973 while in Italy
>visiting relatives in Piemonte. Their stash came from relatives in Modena.
>My Grandmother, whose first language was Piemontese, explained (I didn't
>learn Italian until college and can't speak a word of Piemontese) to us this
>was a very special treat for them to share with us. What most cooks use in
>the U.S. is nothing like what I sampled but I do like some of the
>commercially available brands and have two tiny bottles of the red and
>silver graded Reggio artisanal kinds. I use those for special occasions.

Our local supermarket sells Modena brand balsamic vinegar (in fact
I've currently got one open bottle and one in reserve), but the real
reason for my response is to ask a question or two of the group:

Some weeks ago there were a couple of recipes here that involved
reducing balsamic vinegar to a sauce as part of the brew. Last week
(in fact when I was buying my reserve bottle) I noticed that the place
was also selling "Balsamic sauce" at a rather higher price than the
straight vinegar (half the volume at a bit more dollar value). My
local cookery gurus happened to be in the same aisle, so I asked them
about it, but they hadn't seen it before. So my question is: Does
anyone here know about such "sauce" and is it intended as a convenient
way to get that "reduced balsamic vinegar" that figures in recipes?
If so, is it an acceptable substitute?

Cheers, Phred.

--
LID

"ntantiques" > wrote in message
oups.com...
>
>>
> Balsamic/Paprika Marinated Chicken #61779
> Red chicken! nice, smoky taste. TOO EASY
>
snip

Looks tasty, and similar to marinades of done for the grill, but a marinade
isn't going to give you the coating the mystery chicken had.

Donna

i lived in Germany for a couple of years and never saw chicken like
this. Sorry

It might be that it was a regional recipe, there are lots of those in
Germany. So it's possible that I was in the wrong region. You might
google for Rotes Huenchen, or rot AND huenchen, maybe through
www.google.de. If yo should find a not-too-long recipe, I'd be willing
to try and translate it.

"jake" > wrote in message
. nl...
>i lived in Germany for a couple of years and never saw chicken like this.
>Sorry
>
> It might be that it was a regional recipe, there are lots of those in
> Germany. So it's possible that I was in the wrong region. You might google
> for Rotes Huenchen, or rot AND huenchen, maybe through www.google.de. If
> yo should find a not-too-long recipe, I'd be willing to try and translate
> it.

Sounds like a deal. I'll see if I find anything. I'm beginning to think it
was his secret recipe, though.

Donna

D.Currie wrote:

> This is probably a hopeless quest, but...
>
> When I was a kid, my mother worked a German restaurant, and the owner/cook
> made chicken that we always called "Red Chicken." There was probably a name
> for it on the menu, but I was a kid, so...it might have just been roast
> chicken, for all I know.
>
> Anyway, the place burned down, the owner moved away, and my mother was never
> able to beg, borrow or steal the secret recipe while she worked there. I
> think she even offered to buy it, but in any case, he wouldn't tell.
>
> The chicken was baked or roasted -- it definitely wasn't fried. It had some
> sort of coating on it. Not a breading like you'd find on fried chicken, but
> it wasn't just skin and spices, either. Maybe some kind of thin batter. I
> don't recall it being crispy or crunchy, either.
>
> The color was a deep mahogany reddish-brown when it was served. I have no
> idea what color it was before cooking, but it had to be some version of red.
>
> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
> recall any one predominant flavor.
>
> The owner/cook was from Germany, so I'm hoping that maybe this was some sort
> of ethnic/regional dish that someone has heard of, rather than something the
> cook came up with on his own.
>
> Any ideas? I googled first, and I found lots of hits for curried red chicken
> and adding "German" to it didn't help, because then I got red potato salads.
>
> Donna
>
>


Are you sure it wan't just Tandoori Chicken?

Best regards,
Bob

"zxcvbob" > wrote in message
...
> D.Currie wrote:
>
>> This is probably a hopeless quest, but...
>>
>> When I was a kid, my mother worked a German restaurant, and the
>> owner/cook made chicken that we always called "Red Chicken." There was
>> probably a name for it on the menu, but I was a kid, so...it might have
>> just been roast chicken, for all I know.
>>
>> Anyway, the place burned down, the owner moved away, and my mother was
>> never able to beg, borrow or steal the secret recipe while she worked
>> there. I think she even offered to buy it, but in any case, he wouldn't
>> tell.
>>
>> The chicken was baked or roasted -- it definitely wasn't fried. It had
>> some sort of coating on it. Not a breading like you'd find on fried
>> chicken, but it wasn't just skin and spices, either. Maybe some kind of
>> thin batter. I don't recall it being crispy or crunchy, either.
>>
>> The color was a deep mahogany reddish-brown when it was served. I have no
>> idea what color it was before cooking, but it had to be some version of
>> red.
>>
>> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
>> recall any one predominant flavor.
>>
>> The owner/cook was from Germany, so I'm hoping that maybe this was some
>> sort of ethnic/regional dish that someone has heard of, rather than
>> something the cook came up with on his own.
>>
>> Any ideas? I googled first, and I found lots of hits for curried red
>> chicken and adding "German" to it didn't help, because then I got red
>> potato salads.
>>
>> Donna
>
>
> Are you sure it wan't just Tandoori Chicken?
>
> Best regards,
> Bob

It's sort of close, but something tells me this guy never heard of Tandoori.
Unless....hm....maybe he stole the recipe from one of his dishwashers or
something.

Donna

"zxcvbob" > wrote in message
...
> D.Currie wrote:
>

>
>
> Are you sure it wan't just Tandoori Chicken?
>
> Best regards,
> Bob

Oh, damn.

Just after I posted my other response about dishwashers, the light bulb
popped. This guy ALWAYS had Indian dishwashers. Always. College students
usually. And I know that he's let them use the kitchen sometimes. I bet he
snagged one of their recipes at some point and modified it.

Now I know where I can start fiddling with recipes. German tandoori chicken
here I come!

Thanks guys!

Donna

"D.Currie" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
> > D.Currie wrote:
> >
>
> >
> >
> > Are you sure it wan't just Tandoori Chicken?
> >
> > Best regards,
> > Bob
>
> Oh, damn.
>
> Just after I posted my other response about dishwashers, the light bulb
> popped. This guy ALWAYS had Indian dishwashers. Always. College students
> usually. And I know that he's let them use the kitchen sometimes. I bet he
> snagged one of their recipes at some point and modified it.
>
> Now I know where I can start fiddling with recipes. German tandoori
chicken
> here I come!
>
> Thanks guys!
>
> Donna

LMFAO! This is too funny, heheheheheh... thanks ',;~}~

Shaun aRe hoping you got it with this!