|
06-01-2016, 05:30 PM,
|
|
|
|
RE: The Hindenburg
I had seen the first one, but it looks like the Hindenburg had a nice dining room. I wonder how good the food was!
Thomas Kearney, Professional Photobomber.
|
|
|
|
06-01-2016, 08:32 PM,
|
|
|
L Verge
Hero Member
|
Posts: 9,092
Threads: 493
Joined: Jul 2012
|
|
RE: The Hindenburg
(06-01-2016, 05:47 PM)Eva Elisabeth Wrote: Fascinating photos, Roger - eerie and ominous, gives goosebumps to see!
(06-01-2016, 05:30 PM)Thomas Kearney Wrote: I had seen the first one, but it looks like the Hindenburg had a nice dining room. I wonder how good the food was! Since it supposedly was German food - good isn't an attribute applicable to any degree.
Now, Eva, I had some delicious wiener schnitzel while in Germany, learned to like sauerkraut because it was so different from the canned stuff my grandmother ate, and also enjoyed spaetzel (did I spell that correctly?). The strudels were wonderful and so were those beer gardens in the Black Forest.
|
|
|
06-02-2016, 06:08 PM,
(This post was last modified: 06-02-2016, 06:13 PM by Eva Elisabeth.)
|
|
|
Eva Elisabeth
Hero Member
|
Posts: 6,598
Threads: 69
Joined: Apr 2013
|
|
|
RE: The Hindenburg
Wiener (Vienna) Schnitzel is actually Austrian...Well, I agree on Strudel and anything bakery (and chocolate).
Spätzle are easy and quick to DIY - stir (with a muddler) or knead
4 eggs,
0.66 lbs of flour,
some salt and
~ 125ml (small teacup) of water (amount depending on egg size, also more for whole grain flour, which I'd prefer - whole grain spelt flour)
until the dough is smooth and blisters. Let it rest in a warm place for 20 min., then roll it out (just with a spoon, not as meticulously as for cookies!) on a chopping board and chop stripes of the dough into boiling water. The Spätzle are ready when they swim atop (takes two minutes...).
|
|
|
|
