Kartoffelland

[Cogito]

Zubereitung Knödel-halb & halb:

1. Packunginhalt mit dem Scheneebesen in 3/4 (0,75 l) kaltes Wasser einrûûùÿÖÜhren.
2. 10 Minuten quellen lassen.
3. Mit angefeuchtenten Hûnden 12 Knudel formen und nach Wunsch grustete Weisbrotewurftel in die Mitte der Knodel geben. In rechlick kochondes Wasser Legen und kursh aufkochen.
4. Invade Poland.
5. Im offenenen Topf 20 Minuten bei scwhaczruerh Hitzen brugher zwarchernjammer kombpfrumper lassen ziehenen Hitzen schwacher.

Jesus, which one of you mother****ers were living in Deutchland again? I was a good sport and celebrated Arnold's election with some brackwursts on the bbq and all, and I even hit that Kraut store for some more of them wursts and even some sauerkraut -- but then I got some KNODEL mix thingie, some kinda potato dumplings...

Tried cooking them tonight.

**** me sideways.

Those goddamn things are like glue. From what I can gather, they are basically just mashed potatoes, really. You mix them up in water, and boil them. The sensible thing would be to fry them in a pan, or broil them, to create a crust -- but that doesn't ****ing matter, cos the inside is like a nasty, gooey, glue-substance.

Jebus. And I thought the English were sad, for their contribution to world cousine... How the living hell can you **** up potatoes?

[Majenta957]

Tin Drum notwithstanding, I'm pretty sure potato treatments were perfected by the Irish and not the Germans or any other Teutonic tribe, or the English for that matter. I am not at all surprised that your packaged potato-goodness went kablooie. Are you sure you read the instructions? I'd repeat Step 4 if I were you...

[Bluntchop]

Damnit Cogs :lol
German Knödels are really easy to make, something even I can manage.
Combine the Knödels mix with water, stir it up with a swirl and let it rest for 20 minutes. Then you'll need to wet your hands a bit and form your Knödels, drop 'em into slightly boiling salt water and let them cook till they float on the surface. Don't let them cook too long or you'll end up with glue indeed :D
My grandma used to do them the old way with fresh potatoes. You'll need raw grated potatoes and cooked & mashed potatoes and you gotta sulphurize those bastards ... a procedure I've never attended coz it burns your eyes like hell :blat


Recommended: History of German Knödels (in German):
http://images-eu.amazon.com/images/P/3702217134.03.LZZZZZZZ.jpg

[crappertay]

I have wandered into a thread about German Potato Balls... all is lost :blat

[Cogito]

Originally posted by Tay
I have wandered into a thread about German Potato Balls... all is lost :blat
Excuse me, no Brits -- a people whose contribution to the world's cuisine consists of soggy peas, black pudding and haggus is not allowed to contribute to culinary threads. We'll be having Branch Davidians offering advice on how to fireproof your home, next. Crikey.

I keeeeed, I keeeeed! :)

You guys problably got it right... I did cook it for way too long. I didn't use a big enough pot, and didn't use enough water, and also, I didn't wait for the water to start boiling properly. So when I dumped the things in, the water cooled down and took a really loong time to get boiling again.

Also, I didn't let the mixture stand for very long before I formed it into balls -- the package said 10 minutes, but I probably only waited about 5. The English instructions were really mangled and hard to make out, so I tried to go with the German, and I ain't none too sharp on my kraut, so I figured ach scheisse, ****it, I'll wing it.

Dumkopf: those were like, precision-enginered potato dumplings, I bet.

What struck me about these suckers though: they would be way better, if they had a crust, you know? Fry em up in a pan afterwards, perhaps? And they were pretty damn bland -- oughta put something in it, like green onions, chives, oomph it up with a little cayenne pepper, uh?

Thing about German cooking, that I've seen is, they cook the living bejesus out of things until it's good and dead and gray and nothing left inside it -- and then they slap bacon or sauerkraut or something on it to put some taste back into it.

The German store had a bunch of different ones, but I don't think they had that one Blunt...

But I'll give it another try one of these days. Thanks

[Bluntchop]

You know, you can also fry Knödels. If you have any Knödels left over the next day ... slice them and fry them. That's what we do. Knödels get really hard after one day so they're easy to slice & fry.
Or you can make Kartoffelpuffer / Reibeplätzchen out of the Knödels "dough". Prepare the Knödels but instead of cooking them in water you add chopped onions, an egg (optional), parsley, bacon or ham pieces, salt & pepper or whatever your heart desires. Form them into round flat patties and fry them till they're brown & crisp.
They usually serve them with applesauce.

Damn, all that Knödel talk made me hungry.

Guten Appetit!