Rat Tails
Now that it is easy, I've been going through my recipe directory to find orphaned recipes, ones that haven't been quite completed and indexed. It turns out there are far more of them than I expected. Many are quite close and get finished, but some not close at all, and go into my Development index.
I found a German recipe that had only a heading and partial ingredient list, and I have no idea of its source - but I decided to do it now anyway. Fortunately I found on the Internet a recipe with a close match to the few ingredients I had listed. It was pretty complex, but with a couple of days organizing it, I found it quite doable.
From the ingredients and methods, it is clearly not traditional, but from the "New German Cuisine". Anyway, here it is:
Rat Tails
And, speaking of the "New German Cuisine" - a few years ago, a Smithsonian jouralist traveled to Germany to research an article on the disappearing sausage makers. It seems young Germans don't know the difference between craft sausage and industrial, and buy from the supermarkets. Also, the sons and daughters aren't taking over the businesses.
One boutique sausage maker agreed to show the facility and demonstrate how the sausages were made, and what kinds were made in the shop. The finished sausages were displayed for sale in his storefront, to an aging clientele.
A bit more than a year later, the journo returned to Germany for another visit to finish up and refine the article. Well, it wasn't the same.
The sausage maker had fallen into very bad health. His doctor insisted he had to start eating vegetables. Like many Germans, he just could not stomach the idea of eating vegetables. The doctor, who had seen this situation before, was insistent, and showed him how to make vegetable smoothies so he could close his eyes and choke down his vegies.
Apparently his recovery was epic. When the Smithsonian writer returned, the shop was still selling sausages, but getting them from other sausage makers. The owner of the shop had become a specialist in making vegetarian entrées.
This outcome was far better than the one another Smithsonian journalist experienced.
She went to Vietnam for some project, but while there, somehow got drawn into the Rhino Horn trade. She learned from a dealer that Vietnam is the major consumer of Rhino Horn, over 80% of the traffic.
The dealer explained that almost 90% of the "Rhino Horn" sold in Vietnam was actually Water Buffalo horn, and showed her how the experts tell the difference, when they go out to buy real horn for wealthy clients. He also extolled the miraculous cancer protective and curative properties of Rhino Horn, which justified it's high cost. He gave her a tiny sample to take home.
Like the sausage writer, she went back a bit over a year later to conclude her research and finish the article. Alas, she couldn't talk to the guy - he had died. Of cancer? Of course, what else? Karma is a bitch - and she likes Rhinos.
I found a German recipe that had only a heading and partial ingredient list, and I have no idea of its source - but I decided to do it now anyway. Fortunately I found on the Internet a recipe with a close match to the few ingredients I had listed. It was pretty complex, but with a couple of days organizing it, I found it quite doable.
From the ingredients and methods, it is clearly not traditional, but from the "New German Cuisine". Anyway, here it is:
Rat Tails
And, speaking of the "New German Cuisine" - a few years ago, a Smithsonian jouralist traveled to Germany to research an article on the disappearing sausage makers. It seems young Germans don't know the difference between craft sausage and industrial, and buy from the supermarkets. Also, the sons and daughters aren't taking over the businesses.
One boutique sausage maker agreed to show the facility and demonstrate how the sausages were made, and what kinds were made in the shop. The finished sausages were displayed for sale in his storefront, to an aging clientele.
A bit more than a year later, the journo returned to Germany for another visit to finish up and refine the article. Well, it wasn't the same.
The sausage maker had fallen into very bad health. His doctor insisted he had to start eating vegetables. Like many Germans, he just could not stomach the idea of eating vegetables. The doctor, who had seen this situation before, was insistent, and showed him how to make vegetable smoothies so he could close his eyes and choke down his vegies.
Apparently his recovery was epic. When the Smithsonian writer returned, the shop was still selling sausages, but getting them from other sausage makers. The owner of the shop had become a specialist in making vegetarian entrées.
This outcome was far better than the one another Smithsonian journalist experienced.
She went to Vietnam for some project, but while there, somehow got drawn into the Rhino Horn trade. She learned from a dealer that Vietnam is the major consumer of Rhino Horn, over 80% of the traffic.
The dealer explained that almost 90% of the "Rhino Horn" sold in Vietnam was actually Water Buffalo horn, and showed her how the experts tell the difference, when they go out to buy real horn for wealthy clients. He also extolled the miraculous cancer protective and curative properties of Rhino Horn, which justified it's high cost. He gave her a tiny sample to take home.
Like the sausage writer, she went back a bit over a year later to conclude her research and finish the article. Alas, she couldn't talk to the guy - he had died. Of cancer? Of course, what else? Karma is a bitch - and she likes Rhinos.
