Friday, April 08, 2022

Bremen Fish Patty Sandwiches: Fischfrikadellenbrötchen

This is a fish sandwich that thinks it's a "hamburger," but it can't be, because it's from Bremen ... A little German humor, because a "Hamburger" isn't just a sandwich, it is also the name for a person from Hamburg; so, it can't be a "hamburger," because it's from Bremen ... oh the hell with it! Just remember, it's good, sloppy, but good! 

"Fischfrikadellenbrötchen" is one of those German words that strikes fear into the hearts of people learning German, because it looks so intimidating. The thing is, you simply need to break the combined word into parts: Fisch-frikadellen-brötchen; so, fish-patty-roll, with roll in this case taking the meaning you make the sandwich with it. German also uses "Brot" (bread) in this same sense; that is, typically a "one slice sandwich," often coupled with the other component, like "Käsebrot" (cheese sandwich) or "Schinkenbrot" (ham sandwich), the plural simply adds an 'e' to the end. German also borrowed the word "Sandwich" from English, but that generally means two slices of bread are used. The capital 'S' is correct, as all German nouns are capitalized. Fish patty sandwiches in northern Germany are often called "Bremer."
 
For this sandwich, northern Germans tend to use "Seelachs" (also known as "Köhler"), which is known in the British Isles as "coley," "coalfish" or "saithe," but in North America it is often known as "Atlantic pollock." Likely when Americans hear "pollock," they think of what is usually "Alaskan pollock," a fish related to the "Atlantic pollock," but not quite the same. The German "Seelachs" name, which literally means "sea salmon," has confused the issue even more, as it makes people think the fish is a type of salmon, which it is not. All of these fish names and this slight difference with this one and that little difference with that one may drive you nuts. The firmer white fish are better for making the patties, so here's a little list, mainly for North Americans, and these are certainly not the only fish that qualify: Alaskan pollock, tilapia, cod, haddock, flounder, halibut. If you live elsewhere in the world, you may well already know the fish commonly sold in your part of the world; otherwise, just do a little checking. 
 
These sandwiches aren't meant to be easily eaten and they are sloppy, but delicious. 
 
 
Ingredients (serves 4):
 
For the fish patties:
1 pound pollock, cod or other white fish
1/2 cup finely chopped or grated white onion; you don't want big pieces, as it likely won't cook properly
2 tablespoons finely chopped parsley
1 cup fine breadcrumbs, divided use
1 egg
2/3 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon lemon juice
2 or 3 tablespoons oil for frying (more if needed)

To assemble the sandwiches:
1 medium onion cut into rings, then sauteed in one tablespoon butter + 1 teaspoon oil 
4 slices tomato
4 lettuce leaves
3 inch piece of cucumber, peeled and thinly sliced
12 slices dill pickle 
6 tablespoons remoulade* or tartar sauce**
4 tablespoons ketchup
4 buns
lemon sections for serving
 
Rinse the fish, but drain it on paper towels or pat the fish dry; you don't want any extra moisture going into the fish patties. Finely chop or process 2/3 pound of the fish. Then chop the remaining 1/3 pound of fish somewhat more coarsely for texture (not in any big chunks). Add the finely and coarsely chopped fish to a bowl, and then add the finely chopped onion, 2/3 cup breadcrumbs (you will still have 1/3 cup left), parsley, egg, salt, pepper and lemon juice, mix together well, chill the fish mixture in the refrigerator for at least one hour, remove, and with lightly moistened hands, form into 4 patties (keep the thickness the same as possible, with the overall patties not being too thick, or they won't cook properly, as the outside may get too brown, but in the thicker part it may not cook through completely). Put the remaining 1/3 cup breadcrumbs on a plate and gently press each patty into the breadcrumbs to coat them all over. Heat oil over medium heat and then fry the patties, allowing the underside to form a bit of a crust before turning the patties over to finish cooking (this can help hold them together). In a separate smaller skillet, melt 1 tablespoon butter and add 1 teaspoon sunflower oil or vegetable oil over low heat. Add the onion rings from the medium onion and saute until the onion rings are softened and browned. Spread 3 tablespoons of remoulade or tartar sauce on the bottom half of the buns, which will help hold a lettuce leaf and 3 pickle slices on each bun, then place a fish patty on top of this, then top the fish patties with some cucumber slices and tomato slices, then put some browned onion rings on top of each sandwich and add a tablespoon of ketchup to each. Finish by spreading the remaining 3 tablespoons remoulade or tartar sauce on the top bun and cover the sandwich. Serve with lemon wedges.     
 
 
* For French remoulade sauce, here is the link:  https://pontificating-randy.blogspot.com/2020/08/french-remoulade.html 
 

 
 

WORD HISTORY:
Schmaltz-This word is related to "melt," a word from the Germanic roots of English, to "smelt," the verb meaning "to soften or melt ore in order to separate metal from it," a word from Germanic, but in this form likely borrowed from Dutch and Low German, (the noun "smelt," the name for a type of fish is "perhaps" also related, but that is not a certainty), and to the main part of "enamel," which is Germanic derived, but borrowed by English from French, which had it from Germanic Frankish. "Schmaltz" goes back to Indo European "meld," and to its extended variant form "smeld," which meant, "to soften, to make soft." This gave Old Germanic "smalta," which meant "soft fat or grease," and this gave Old English "smolt," with the same meaning, and Old High German "smalz," also with the same meaning. The English form died out, but the German form later became the modern form "Schmalz," meaning "softened or melted animal fat," and regionally in some German speaking areas, "clarified butter." Yiddish developed in the Rhineland area of Germany. It was based upon the High German dialect of that area, with elements from various German dialects, Hebrew, Slavic, and some Latin-based languages, like Rumanian. It was initially referred to as "taytsh/taytsch" (which meant "German," compared to Middle High German "tiutsch" and modern German "Deutsch"). Yiddish had the word as transliterated "shmalts," which also had the "animal fat" meaning, but over time it came to usually mean "chicken/goose fat." The meaning "excessive sentimentality" also developed, but I'm not sure if that meaning developed first in German or Yiddish, as both have it, and long ago the two languages were so closely linked, it's hard to say. English borrowed "schmaltz" in the "animal fat/chicken/goose fat" context in the mid 1800s, likely from German immigrants to America (Jewish immigration became much more prominent a little while later, and that undoubtedly reinforced and boosted the culinary use of "schmaltz"), but the "excessive sentimentality" meaning seems to have come from Yiddish in the 1930s; thus also, "schmaltzy" developed.         

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Tuesday, October 19, 2021

Oh Boy: A Coffee in Berlin

Slight addition 11-24-21, another small addition, a note about the psychologist, 3-30-22
 
 
I love this 2012 German film with English subtitles. It's original title, "Oh Boy," was changed to "A Coffee in Berlin" only for its release in the United States in 2014. Tom Schilling is superb in the role of the main character, Niko Fischer, and he won the German Film Award (Deutscher Filmpreis) for best actor (this is the German equivalent to the American Academy Awards), and the movie itself won the German best movie award. There is great music throughout the movie, mainly jazz, and the music score also won the German Film Award.
 
Main Cast: 

Tom Schilling as Niko Fischer
Marc Hosemann as Matze
Katharina Schüttler as Elli
Justus von Dohnányi as Karl Speckenbach
Andreas Schröders as the psychologist
Friederike Kempter as Julika Hoffmann 
Katharina Hauck as the coffee shop employee
Arnd Klawitter as Phillip Rauch (actor at the filming site)
Inga Birkenfeld as the actress at the film site
Ulrich Noethen as Walter Fischer (Niko's father)
Michael Gwisdek as Friedrich (older man in the bar)
Theo Trebs as Marcel (the drug dealer)
Sanna Schnapp as the nurse 
Leander Modersohn as Schneider (the father's assistant)
Frederick Lau as Ronny (one of the drunken guys on the street)
Jakob Bieber as Kevin (one of the drunken guys on the street) 
Martin Brambach as train ticket inspector 1
R(olf) P(eter) Kahl as train inspector 2
Lis Böttner as Frau Baumann (Marcel's grandmother)
Steffen Jürgens as Ralf (the author of the stage play with Julika)
 
This film, set in Berlin, is a sort of dramedy with many funny moments about a day in the life of Niko Fischer, a young guy in his late 20s who is unfocused, sulky, brooding and unhappy; otherwise, he's okay. haha! We all have our bad days and we sometimes feel sorry for ourselves, and to me, some of the things in Niko's life on this day help us relate to him. Probably most of us have had people tell us that regardless of what we might be going through at any point in our lives, that there is always someone having a worse time of it. While I've never really felt much comfort in that thought, there is often some truth to it, and Niko, and hopefully all of us, see this truth near the end of the picture, as our perceptions of "bad" are centered around ourselves (no matter how trivial), and not often, if ever, around what is happening to others (no matter how serious). 
 
Nothing really fires Niko up about life; at least, not on a long term basis. Perhaps the best German term I can think of for Niko is "grüblerisch," sort of, "thoughtful in a brooding, melancholy way" (see Word History below). The young man's life comes to be represented by his struggles to get a cup of coffee (you DID read that right), yet he doesn't know how close he is to getting the coffee. The thing is, he misses his chance for the symbolically satisfying cup of coffee when he makes excuses to his girlfriend, a sweet, caring person, so that he won't have to see her again later (she had offered to make him coffee). It doesn't take the Berlin Wall to fall on her, and the young woman angrily leaves the room, ending their relationship. Ah, well the Berlin Wall had already come down, so maybe I need to rethink that line? During the course of this one day, Niko comes into contact with people with their own problems and eccentricities, just like their city, Berlin, and its history. Niko's father is financially well off and he worked to get to that position, but he also seemingly never had many, if any, heart to heart talks with his son to get an understanding of the boy. Niko's father transfers a good sum of money to his son's bank account every month, because the boy had been studying law, but Niko quit school two years before and he didn't let his father know that he had dropped out, fearing that the money would stop flowing into his bank account.
 
Niko is moving into a new apartment, and as he carries in some of his belongings, a man is sitting in the stairway watching him. The two men simply speak to one another. Inside his new apartment, Niko takes a moment to look into some of the boxes he has just brought in, and he looks at some pictures of himself and his (now former) girlfriend vacationing in Paris. Niko showers and goes into the kitchen and uses the toaster to light a cigarette. Niko is so unfocused, although he's a smoker, throughout the picture he always has to get a light from others. He starts opening his mail, which he obviously hasn't done for some time, given the quantity. He seriously reads one piece of mail and he quickly dashes around the kitchen, clearly conveying the message that he's late for an appointment. He meets with a psychologist who is to determine if he should have his driver's license returned after it was confiscated for his driving under the influence of alcohol. The psychologist asks Niko some questions about his life which prove to ruffle Niko's feathers: how he gets along with his parents, whether he is in a relationship, whether he is gay, if his short height bothers him, and Niko's attitude brings the psychologist to turn down the reinstatement of his driver's license; so, public transportation it is. (NOTE: The psychologist could use a ... ah, psychologist.)
 
Niko stops at a coffee shop for a cup of coffee, and the scene should get at least a chuckle from most people. Niko simply orders a cup of regular black coffee, but the waitress-clerk tries to sell him the special of the day, which includes a doughnut or a sweet roll, but Niko tells her he just wants a cup of coffee. Then she asks what kind of coffee, to which he answers, "Just regular." That still doesn't get him coffee, because she explains they have two kinds of coffee that are like "regular," one a Colombian and one an Arabica. Niko tries to be patient and he asks her which one tastes more like regular, but obviously he's still not said the magic word, as she tells him she likes both, so he finally says "Colombian." She makes the coffee and she asks if he wants milk, and he declines, but then she asks if he wants soy milk, which brings another decline. She tells him the amount, and it is above the typical amount for coffee, so he tells her this, but she replies, "You chose Colombian" (the implication being that Colombian costs more), to which he says, "You could have mentioned that." Niko counts out his money and he is a little short (ah, besides his height), and he asks if she will accept the lesser amount as an exception. The owner is sitting a short distance away and he shakes his head to indicate "no." The girl tells Niko if they make an exception, that every bum will want to pay less than full price. Niko is stunned by her terminology and he repeats the word "Bum?' (She uses the word "Penner," one of the German words for bum). Niko takes his money and leaves. 
  
Niko goes to an ATM (GERMAN: Geldautomat). This scene is hilarious, and I literally laughed out loud. A few feet away from the ATM a homeless man is sleeping, and he has a cup sitting out for passersby to drop in change. Niko decides to give the homeless man the money he took back at the coffee shop, and he drops the coins into the cup, but when he puts his card into the bank machine, the machine eats his card! Now he's got NO MONEY! In a moment of utter disgust, he looks around, and he glances down at the homeless man's cup. Niko decides to get his change back, so he tries to be inconspicuous as he moves over to the cup and squats down to get his money. He puts his hand into the cup, but a lady comes up, stops, and just glares down at him. Niko drops the coins back into the cup and leaves, even poorer for having been there. hahahaha! The thing is, we see that Niko has some sense of awareness about people in need, but he then got caught being the bad guy as he sought to undo his good deed. Remember too, he is taking money from his father under a false pretense. By the way, Niko calls his father for help about the bank machine having taken his card, but he has to wait for his father to return the call.
 
Niko goes home and he hears a noise on the stairway and he then catches a glimpse of the man he had seen earlier on the stairs. Niko goes into his apartment and lies down, and the door buzzer sounds. When he opens the door, it's the man from the stairway, who tells Niko he is a neighbor from upstairs. He presents Niko with a bowl of meatballs (Fleischbällchen) made by his wife as a sort of welcoming gift for Niko's move into the building. The man introduces himself as Karl Speckenbach and he keeps peeping into Niko's apartment from the doorway. Niko really doesn't want to be bothered with the guy, and he nicely tells him since he has just moved in, he has nothing to offer him to drink. Karl quickly pulls out a bottle of liquor, so he and Niko have a drink inside and the pushy Karl looks around the apartment, even looking into boxes still packed with Niko's belongings. Karl tells Niko of his basement room that is set up with entertainment devices to watch soccer and to play games. The two chat a little, but when Niko asks if Karl and his wife have any kids, the man turns serious and tells Niko that his wife had breast cancer 5 years before and that he and his wife don't have sex anymore. He tells Niko she had to have both breasts removed, and that he just can't be intimate with his wife anymore, so she just cooks and cooks and cooks. Karl begins to sob and Niko asks him if he has talked with friends about his situation, but he indicates he doesn't have anyone to talk with. Niko somewhat awkwardly tries to comfort him, and Karl finally leaves. Niko flushes the meatballs down the toilet and he gets a call from his friend Matze, a sometimes actor, who wants to land a big important role, but who hasn't paid his dues by moving up the ranks. Needless to say, Matze is often unemployed. 
 
The two friends go to a restaurant where Matze eats up a storm, including using a butter knife to get ketchup out of the bottom of a bottle, and squeezing the little packets of mayo until the mayo is all over his hand. Niko orders a coffee, only to be told that the machine is broken. A young woman sits down nearby and she and Niko look at one another, but for different reasons. He finds her attractive, but she actually recognizes Niko, and she calls him by name. She comes over to the table and refreshes Niko's memory that the two of them went to school together in their young teenage years, a time when she was much overweight, and that Niko and others made fun of her size. Her name is Julika, and she tells how Niko and other kids called her "Julika Schmulika" (it equates to English "Big Bertha" or "roly poly"). She said she often felt really bad about herself and that she attempted suicide. Julika has slimmed down in the years since school, and she tells Niko and Matze that she is an actress; and in fact, she invites them to a theater that evening where she will be appearing in a live performance. She will leave two free tickets at the box office for them. She also tells Niko that she had a crush on him when they were in school, in spite of how he humiliated her about her weight. 
 
Matze takes Niko to a site where a low-budget film is being shot and where he personally knows the main actor, Phillip Rauch. Once there, Matze wants to see if he can perhaps get a part in the picture; after all, some income beats no income. Matze's friend is playing a World War Two officer who is in love with a Jewish woman whom he hides from the Nazis in his basement. In the meantime, Niko goes to a table on the set with a coffee dispenser, but when he tries to pour a cup of coffee, the dispenser is empty; so frustrated again, he walks away, and seconds later a young man brings over a new full dispenser of coffee, so Niko misses out again. While at the movie set, Niko's father returns his call, and Niko lies to him by saying that he's at the library (implying that he's studying). His father sets up a meeting with Niko at a golf course, and when Niko arrives there, his father introduces Niko as his favorite son to his new assistant, Schneider. Niko interjects that he's his father's only son, but his father says that's not a known certainty. Later, Niko's father tells his son (ah, the known son) that Schneider has already received his law degree, and that he is slightly younger than Niko (ouch!). Niko's golf game is awful and his father criticizes Niko and tries to correct his mistakes. Afterward, the three go to the restaurant at the golf course. Niko orders coffee, but his father says it's too late for coffee, and the father insists they have schnapps. Mr. Fischer sends Schneider to get the car and he then tells Niko that, by chance, he met Niko's law professor at a recent meeting in Zurich. The father bluntly asks Niko why he has been lying to him about school and he asks further, what Niko has been doing for two years since he quit law school. Niko meekly answers that he's been thinking about himself, his father and everything. The father goes down a list of things Niko started in his life, but then dropped, with law school now added to the list. The father tells Niko he closed his bank account (that's why the machine took the card), but he gives his son some money, tells him to clean up and to get a job like others, and he leaves with the parting words that he feels the best way to help his son is to stop helping him. 

Matze picks up Niko and on their way to the theater to see Julika's play, Matze stops at the house of a young drug dealer named Marcel. They meet the dealer's elderly grandmother, who seems oblivious to what her grandson is doing. She is kind and offers to fix sandwiches. As Marcel sells to Matze, Niko goes to talk with the the grandmother in another room, where she sits all alone. She is sitting in a nice reclining armchair, and she tells Niko that her grandson bought it for her. She has Niko sit in the chair to see how comfortable it is, and then she even has him tilt back, and Niko closes his eyes, as the old lady now sits on the couch. Matze comes for Niko, who gives the old lady a hug before he leaves. She kindly tells Niko to take care of himself.   
 
Later on, Matze and Niko go to the theater, although the performance has already started. The man at the box office finds the tickets and lets them go in. The audience is not terribly happy about the two men coming in late and interrupting their view of the show. This isn't your typical play, but a modern interpretive piece where Julika seems to devour herself and then vomits. The scene brings laughter from Matze, which draws a scowl from the author of the play. Afterwards, the author makes it pretty clear that he doesn't like it when others aren't as understanding and enlightened as he sees himself. Niko goes outside to smoke a cigarette (he has to stop a couple walking by to get a light). Julika comes out, but some drunken young men approach and begin to harass her. Niko tries to avert a physical confrontation with the young guys, but Julika goes right at the main guy, and when Niko tries to step in, he is knocked to the ground. Julika humiliates the seeming leader of the band of men. Niko and Julika go inside and Julika tends to his injuries, and she tells him that while he got knocked down, at least he stepped in and tried to help her. This all leads to a situation of "near" sex between the two former schoolmates, but Julika wants Niko to say humiliating things to her, and Niko stops the whole situation, which brings Julika to order him to leave, which he does. Her past still haunts her.
 
It is later in the evening, and Niko walks around Berlin and he decides to go into a bar. He asks if they still have coffee, but the bartender tells him they have already cleaned the coffee machine for the day, so Niko orders a beer and a shot of vodka. In a powerful scene, an elderly man comes up to him telling Niko how he doesn't understand people in modern times. At first Niko is disinterested and asks to be left alone, but the man persists and he begins to get the young man's attention, as he tells him he is from this very neighborhood, and how decades before he learned to ride a bicycle by first falling on his face numerous times. Eventually the older man tells Niko, and the nearby bartender, that he has been gone from this neighborhood for a long time, but that when he was a child, his father came into the house one night and told him to come outside with him. Once outside, the father picked up a stone and shoved it into his son's hand and then told him to throw it. The father too threw a stone that smashed a window of a business at the very spot where the bar is now. The old man continues to tell how the street was full of people throwing stones at businesses that night, and that fires were set in some shops. Sometimes as we look back on our lives, we see and understand things much differently than we did when these things actually happened, especially if the events happened when we were children. The elderly man who witnessed Kristallnacht* that night long ago as a little boy tells Niko how he was not concerned with Nazi hooligans and complicit Berliners and how they affected the lives of his then neighbors, but rather he was upset that he wouldn't be able to ride his bicycle in all of the broken glass. (Note: That was a child's perspective of that night, but sadly we've allowed generations after Hitler and Mussolini to continue slipping away from how important it is to understand those times. Even worse, some people have not just failed to understand that, but they have become rock throwers themselves, and complicit in evil. And some have perverted religion and allowed themselves to be manipulated in the pursuit of political agendas.)
 
The old man gets up and goes out the door, but he collapses onto the sidewalk. Niko rushes out to him and the bartender calls for an ambulance. Niko goes to the hospital emergency room with the man, and he waits for any information about the man's condition. He goes to a coffee vending machine, inserts the money and presses the button, but the machine displays "out of order" (German: ausser Betrieb). Niko lies down and falls asleep on one of the benches in the waiting room. Finally a nurse comes out, awakens him and tells Niko that the old man has passed away. She says he had no known family, but she tells Niko his first name was Friedrich. Niko is sad, but we next see him, 24 hours after we first met him, sitting drinking a cup of coffee.                    
 
* Kristallnacht was the term given to a highly evil act of Nazi persecution against German Jews, as it shifted Nazi persecution to outright physical violence against Jews, and German law enforcement did not intervene to halt it. "Kristallnacht" literally means "crystal night," but it's underlying meaning for this Nazi evil was because of the broken glass from the Jewish homes, businesses and synagogues, and how the glass shards sparkled in the night from the fires set to Jewish properties. Kristallnacht was the prelude to names that have come to symbolize far greater evil: Auschwitz, Treblinka, Sobibor, Belzec, Majdanek, Chelmno, Babi Yar, Dachau, Buchenwald and unfortunately far too many more. 
 
 
Photo is of the Music Box Films 2014 U.S. DVD release ...
WORD HISTORY:
Grave-English has more than one word of this spelling, but this is for the noun and the related, but now antiquated, verb (the adjective form meaning "serious, solemn," is unrelated and I'll try to cover it in the near future). "Grave" is related to "grub," a word from the Germanic roots of English, and to "groove," another word of Germanic derivation, and likely right from the Germanic roots of English, but perhaps borrowed into Old English from one of the closely related Germanic cousins of English in northwestern Europe, like Old Dutch, Old Frisian or Old Saxon. The verb form is now antiquated, as its expanded form, "engrave," essentially replaced it, although "engrave" lost the actual "to dig" sense, as "engrave" means "to carve, scratch or cut into a surface" (its German cousin is "eingraben," which means "to dig in, to entrench"). "Grave" goes back to Indo European "ghrebh," which meant "to dig, to scratch, to scrape," and this gave Old Germanic the verb "grabanan," meaning "to dig, to scratch," and this produced the Old Germanic noun "graba" which meant "a hole made for a dead body, a tomb." There seems to have been a strong variant that developed in the Old Germanic form that replaced the "b" in several forms with an "f"; thus, "grafa." This gave Old English (Anglo-Saxon) "græf," meaning "a hole dug as a place of burial, a grave." This then became "grafe" and then "grave." Relatives in the other Germanic languages: German has "Grab" (pronounced "grahp/grawp," the capital 'G' is because all standard German and Low German nouns are capitalized), Low German has "Graff," Dutch has "graf," West Frisian has "grêf," Danish, Norwegian and Swedish have "grav," and Icelandic has "gröf." All mean "grave," or sometimes "tomb." NOTE: The German word "grüblerisch" means "thoughtful in a brooding, melancholy way," and I mentioned it in the article above. It is related to "grave." It is from the German verb "grübeln," meaning "to brood, to think over strenuously and seriously," and its ancestor originally was derived from the same Old Germanic form that gave German the modern verb "graben," meaning "to dig," and which gave English "grave," the noun, and also originally the verb, which then became "engrave." The original notion of the German verb "grübeln" was "to dig around into, to dig or bore into," and this provided the figurative meaning of "digging into one's mind, think things over."   

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Saturday, August 21, 2021

German Ham with Sour Cream: Schmantschinken nach Ostpreußischer Art

There are other recipes in German cooking called "Schmantschinken" (also spelled "Schmandschinken"), but this general recipe originated in East Prussia (German: Ostpreußen), a former German province in northeastern Germany, and the provincial capital was Königsberg (now the Russian city of "Kaliningrad"). The "nach Ostpreußischer Art" means, "East Prussian style." 
 
After World War Two, East Prussia was divided between Poland and the then Soviet Union (Russia), with Königsberg itself renamed Kaliningrad as part of the Soviet Union. East Prussia had come to be known for dairy products, including sour cream, a product in common use in much of eastern Europe. The Germans arrived in what became East Prussia in the 1200s and many of these German settlers were Low German speakers; and thus, Low German formed the basis of the particular dialect that developed in East Prussia. The dialect incorporated some vocabulary from the Slavic people in the area, as well as additional German settlers from elsewhere and also Dutch speaking settlers. As the Russians approached the region in the last months of World War Two, the German population was largely evacuated from East Prussia into the interior of Germany. While I'm not completely certain of this, I'd have to believe that there are few East Prussian dialect speakers still around, especially those truly fluent in the dialect. East Prussia was known for having been cut off from the rest of Germany as part of the territotrial adjustments after World War One, with the Polish territory between East Prussia and the main part of Germany being called the "Polish Corridor." It is also known to World War Two history buffs as the location of Adolf Hitler's main military headquarters from 1941 until late 1944. It was at this headquarters that the Nazi nutcase was nearly assassinated when a bomb was placed under the map table during a military conference on July 20, 1944. The area of Hitler's former headquarters has been a part of Poland since the end of the war, but remnants of its many structures remain.  
 
I use a center slice ham steak, which has the small round bone in the middle, with the ham being about a half inch thick. 
 
Ingredients:
 
1 center slice ham steak (with the small round bone), about 1 1/2 to 2 pounds  
3 tablespoons butter
1 1/2 tablespoons flour
1 cup sour cream
1/3 cup milk (I use canned evaporated milk, NOT sweetened condensed milk)
1 1/2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon ground white pepper (or black pepper)
1/2 teaspoon salt
 
Heat a large (12 inch) skillet over medium heat and melt the butter. Add the ham slice and brown it lightly on both sides. Remove the ham and add the flour to the melted butter used to fry the ham and stir lightly until the mixture turns light brown/tan. Add the sour cream and stir well, then stir in the milk to thin the sour cream a little. Stir in the lemon juice, sugar, white (or black) pepper and salt; mix well. Add the ham slice back to the skillet to reheat it and cut it into serving pieces. Serve with ham pieces topped with the sour cream sauce, and boiled potatoes and a salad alongside.    
 


WORD HISTORY:
Finch-This name for a common type of bird is closely related to "fink" (keep reading). "Finch" goes back to Indo European "(s)pingo/(s)pingos," the name for the "chaffinch," the name for which seems to come from the idea of the birds feeding on seeds found in the chaff of harvested grains. The Indo European form gave Old Germanic "finko" (the 'p' becoming 'f' in Germanic), which then became "finkiz," as a diminutive. This gave Old English "finc," which meant "finch," and this then became "fynche" (ending 'e' would have been normally pronounced 'ah/eh'), and this then became the modern form "finch." Relatives in the other Germanic languages: German has "Fink," Low German has "Fink," but it seems to now be limited to regional usage (in Westfälisch dialect?), although it was long in broader usage as "fink(e)" and "vink(e)" until a couple of hundred years ago, West Frisian "fink," Dutch "vink," Danish and Norwegian have "finke," but this is a borrowing from Low German in the Middle Ages, Icelandic "finkur" (from English or Low German?), and Swedish has "fink," but also borrowed from Low German. Note 1: The North Germanic languages seem to have had a Germanic form with a beginning 's' and the 'p,' instead of 'f.' This gave forms like "spink, spinke," which was used for a type of sparrow, but the West Germanic form was borrowed and overtook those forms and they also took forms of "sparrow" from West Germanic. Note 2: German "Fink" (all German nouns are capitalized) is the strong candidate for English "fink," used to indicate a person of contemptible ways, especially "a person who provides information to law enforcement about another person or people." This developed in the German criminal world from the idea of a finch (German: Fink) being a talky and singing bird, and in the American criminal world it was often said, "If the cops press Randy, he'll sing about us to the heavens, fink that he is." Hey, I can hit the high notes too!

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Thursday, August 12, 2021

Czech & Slovak Fried Cheese: Smažený Sýr/Vyprážaný Syr

In Czech it's "Smažený Sýr," pronounced kind of like "shmah-zhawny seer," and in Slovak as "Vyprážaný Syr," pronounced like "vee-prah-zhawny seer," they both simply mean "fried cheese." Typically they use Edam cheese in the Czech Republic and in Slovakia. Edam cheese is a round-shaped, off white colored Dutch cheese, encased in red wax, but Edam is also made outside of the Netherlands. If you can't find Edam, you can use gouda, another cheese originally from the Netherlands, but also produced elsewhere, or in the U.S. you can even try Monterey Jack, an American cheese that is pretty much available in any supermarket. The thing is, these cheeses all have relatively low moisture, which is what you want. I hadn't bought Edam cheese for many years. It's not that I don't like it, but for whatever reason, it just wasn't on my mind, but when I went to buy it recently, I couldn't find it at cheese shops or at the supermarket. I don't know if this is because of the pandemic, which disrupted the suppy of some items, especially from outside the country, or if Edam has fallen in popularity (of course, it's possible that your local store will have it). Anyhow, I ended up buying it online. Gouda is readily available in cheese shops and supermarkets, and I actually bought some of it too, just to have it.    

Serve with french fries, Czech tartar sauce and don't forget a nice cold glass of beer. The Czechs have a good reputation for pilsner beer.

Ingredients (2 to 4 servings):
 
4 pieces of Edam, gouda or Monterey Jack cheese, cut into slices about 1/2 inch thick, 2 inches wide and 2 1/2 inches long
2/3 cup flour
1/2 teaspoon salt
2 eggs, beaten
2/3 cup breadcrumbs (fine type)
oil for frying
 
Add enough neutral flavor oil to provide a quarter inch of oil in a skillet, then heat the oil over medium high heat (NOT just medium heat). Spread the flour out onto a plate, then beat the eggs in a separate shallow bowl/plate, then spread the breadcrumbs out onto another separate place. Roll a cheese slice in the flour to coat it, shake off excess, then dip the cheese slice into the beaten egg to coat it, then roll the cheese in the breadcrumbs to coat. I dip my cheese slices back into the egg and then back into the breadcrumbs to make sure they are well coated (no need for another dose of flour). Do the same with each cheese slice. Fry the cheese quickly over medium high heat, turning the cheese pieces to brown them on both sides. Frying the cheese quickly helps to prevent the cheese from running out (the double breadcrumb coating naturally helps too). Stay alert, because the frying does not take long, and if you blink twice, the breadcrumb coating may become too dark, or even burn. Not that I know anything about that ... Actually, the first time I fixed this recipe, I turned around to simply rinse a dish off in the sink, and when I turned back to the stove, the breadcrumbs were so dark and burned, they looked like I had doused them in soy sauce, which gave me an idea, but that's another story. 
 
For the Czech tartar sauce:
 
1 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon vinegar
1/4 cup sweet gherkins, finely chopped (you can use somewhat less, to your own preference)
1/4 cup onion, finely chopped or grated
1/4 teaspoon chopped dill
1/3 teaspoon ground black pepper
1/4 teaspoon salt

In a bowl, add all of the ingredients and stir well to mix. Cover and refrigerate for a minimum of one hour, but preferably for several hours. Stir the sauce before serving it.  
 
Fried cheese with fries, Czech tartar sauce and a glass of beer ...

WORD HISTORY:
Howitzer-This word is related to "heap" (both noun and verb), which are from the Germanic roots of English. "Howitzer" goes back to Indo European "k(h)oup," which had the notion of "raised surface;" thus, "hill." This gave its Old Germanic offspring "houpaz/haupaz," which "seems" to have reduced the meaning from "hill" to the lesser "pile or stack of something," although the reduced meaning may have first come in the West Germanic branch of Germanic. This gave Old High German "hufo" (heap), which then became "hufe (heap) (this also was used in the sense "group/band/crowd"). This was borrowed by Czech (often called "Old Czech" for the time period until the early 1500s) as "houf," which meant "heap, crowd, flock," and this gave Czech the noun "houfnice," initially a "catapult," seemingly from the trajectory (an arc) of the objects hurled by the device. German borrowed the word from Czech during the Hussite Wars (wars within Christianity in Bohemia, but before Christian "protesters against the Church" took the name "Protestants") for a "catapult" in the 1400s, apparently initially in German as "huffnitze," but also as an occasional name for some small Czech cannons. As artillery became more common, the name shifted to the shell-firing mortar-type gun that can be used to fire indirectly upon targets; that is, upon targets that cannot be seen by the gunners, as the shells are fired over all types of visual obstructions, and in German the term became "Haubitze," which was then borrowed by Dutch as "houwitser," and this was borrowed by English, initially as "hauwitser," in the latter part of the 1600s.   

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Wednesday, June 30, 2021

What's In A Name: Emil, Emilio, Emily

Emil/Emilio/Emily-These names all trace back to the Roman name "Aemilius," derived from Latin "aemulus," an adjective which meant "striving, rivaling," but also used as a noun to mean "rival." "Emil" in English came via German, but with reinforcement by French "Émile" in the second half of the 1800s from French author Émile Zola. "Emilio" is the Italian and Spanish form of the name, while Portuguese uses the same spelling, but with an accent mark, "Emílio." These names, however, are not uncommon in English speaking countries, as immigrants from Italy, Spanish speaking countries, Portugal and Brazil have continued with the use of the names, although the Portuguese form will lack the accent mark. All of these names, thus far, have been masculine, and the feminine form in English is "Emily," a name sort of taken from German by mistake. According to "behindthename.com," after the German House of Hanover became the royal house of England and Britain in the 1700s, Amelia Sophia was the daughter of King George II, but she was known as "Emily," even though the names "Emily" and "Amelia" are not related. "Emily" IS, however, related to "Emilia," the actual descendant from the Latin form "Aemilius" mentioned above.    
 
WORD HISTORY:
Reverend-This word is closely related to "revere," a Latin word borrowed by English via French, and somewhat more distantly related to "guard," a word borrowed from French, which had it from Germanic Frankish, and it is distantly related to "ward," "beware" and "aware," words from the Germanic roots of English. "Reverend" is a prefixed word that goes back to "re," a common prefix in Latin derived words, often meaning "back, backwards," with those meanings providing another meaning, "again," but exactly where this prefix comes from is unknown. The main body of the word goes back to Indo European "wer," which had the notion, "watch out for, pay heed to, take notice of." This gave Latin "vereri," meaning, "to have fear of, to stand in awe of;" thus also, "to respect." This verb acquired the "re" prefix, seemingly as an intensifier, but with the same meanings; so thus, "revereri." A future participle form of the verb was "reverendus," meaning, "one who is to be respected." Old French/Middle French (unclear to me exactly when) took it from the Latin form as "révérend," initally as an adjective meaning "revered, respected, worthy or deserving of respect," and it then was used as a noun. English borrowed the word in the early 1400s, seemingly at first as "reverent," although not to be confused with that separate word (another relative of "reverend"), as the "reverend" spelling prevailed in a short time. The usage as a title for clergymen started circa 1500.     
 

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Sunday, January 17, 2021

Trout in Cream Sauce: Forellen in Rahm

This is based on some German recipes, and in German, Bavarians call it "Forellen in Rahm" (in the plural, see "Word History" below for history of "Forelle" and its English relative).* Bavaria has lots of mountainous areas and streams that provide a habitat for trout. Naturally, you can adjust the recipe for the number of trout and/or to use trout of varying sizes. 
 
Ingredients (for 1 trout cut into 2 fillets): 

1 cleaned, skin on, trout (about 8 to 10 ounces)
2 tablespoons butter
1/4 teaspoon ground white or black pepper
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons grated carrot
1 teaspoon finely chopped parsley
1 cup cream
2 tablespoons flour
 
Heat the oven to 375 F. In a large oven proof skillet melt the butter on the top of the stove over low heat. Sprinkle the trout fillets lightly with lemon juice, then sprinkle on some salt and white pepper. Lightly sprinkle the trout with flour, then lay the fillets in the melted butter, skin side down, and spoon some of the butter over them. Now sprinkle (lots of sprinkling in this) the fillets with grated carrot and chopped parsley, then carefully add the cream to the skillet without disturbing the seasonings on the fish fillets. Cover the skillet (foil is fine) and put it in the oven until the trout is tender. After about 10 or 12 minutes, remove the lid or foil and spoon some of the cream over the fillets, cover the trout again, but repeat this procedure in about 4 or 5 minutes. Serve with boiled potatoes.    
 
 
* For the history of the English relative of the word "Rahm," it is in the "Word History" of this article: https://pontificating-randy.blogspot.com/2016/04/schnitzel-with-creamy-mushroom-gravy.html

"Trout in Cream Sauce" with boiled (and buttered) potatoes and cottage cheese ...

WORD HISTORY:
Trout-This word for a type of fish is distantly related to "drill" (the noun for a tool to make holes), "drill" (the verb meaning to make holes), "thresh" and "throw," all words from the Germanic roots of English, and to "trite," a word borrowed by English from Latin, and to "turn," a word borrowed by English from Latin, but with some French influences. "Trout" goes back to Indo European "tereh," which had the notion, "to turn, to twist, to rub or wear down during a turning process." This gave transliterated Ancient Greek the verb "trogein," meaning, "to gnaw, to chew (at, on), to munch (on)," and this produced the noun "trṓktēs," meaning, "gnawer, muncher," which was applied to the name of a fish with sharp teeth. Latin borrowed the word as "tructa" as the name for trout-type fish, and this was taken by Latin-based Old French as "truite." Old English borrowed the word from Latin as "truht," and with later influence by French, it became "troute," before the modern version. NOTE: When Old English borrowed "truht," English already had "forn" as the name for trout. It goes back to Indo European "perk," which meant, "spotted, speckled," seemingly used for fish and animals. This gave Old Germanic the noun "furhno," which was the name for the fish, "a trout." This gave Old English (Anglo-Saxon) "forn," with the same meaning. Old High German (pretty much the contemporary of Old English) had "forhana," which then became "forhen," and the pronunciation "forhel" (a colloquial diminutive form?), which then became "Forelle" in modern German. Dutch still has "voorn," which means "minnow," but Dutch has "forel" for "trout" (I didn't research it, but it's likely a borrowing from German, or Low German), Old Saxon was the Germanic dialect that remained in what is now northern Germany after some of the Saxons went to Britain, had "furhnia," which then became "vörne," although modern Low German has "Forell" for trout, which was obviously borrowed from German.^
 
^ Old Saxon is the ancestor of Low German, but Low German is not a standardized language, but rather a collection of dialects which are not necessarily mutually intelligible. Whether "vörne" (in some form) still survives in any of the component dialects of Low German, I don't know, but the influence of High German (now standard German) was very strong, and "vörne" may have been completely overtaken by "Forell" (as with standard German, Low German capitalizes all nouns in modern times).  

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Sunday, February 16, 2020

Stuffed Zucchini Boats Part 1: Gefüllte Zucchiniboote

I'm sure many of you have wondered, as I have, why some things that seem incredibly easy turn out to be a pain in the neck. The other day when I went to buy zucchini, the produce shop only had large zucchini. So I bought the large zucchini and then I cut them in half, which made the pieces about 5 1/2 to 6 inches in length, which is perfect for this. Two things though: first, even after you cut them to smaller size in length, the thickness of the halves are bigger than zucchini that are truly 5 or 6 inches length; so that means a little longer cooking time. Second, these are supposed to be "zucchini boats," so with one end cut off, my boats are sinking! Where's Leonardo DiCaprio when you need him? Of course, if I had wanted large zucchini, the shop would have had small zucchini. I think I need a strategy ...

Blanching the zucchini pieces helps to give the zucchini a little start on the cooking process, because once the dish is put into the oven, getting the zucchini tender, but not burning the egg/milk/cheese sauce around the edges can be a bit of a balancing act, made more difficult by the thickness of these zucchini halves I used. In German stuffed zucchini boats are called "Gefüllte Zucchiniboote," literally "filled zucchini boats."

Ingredients (4 to 8 servings):

4 zucchini, about 6 inches in length, halved lengthwise, seeds scraped out (if long zucchini, you can first cut them into equal halves in length)
3/4 cup dry cottage cheese or Farmer's cheese
2/3 cup canned milk or regular milk (divided use in equal parts)
4 ounces sliced smoked salmon
2 eggs
3 tablespoons chopped dill
1 tablespoon butter
3 or 4 tablespoons grated Pecorino Romano cheese (or Parmesan) 
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Heat oven to 375 F. Blanch the zucchini halves in boiling water for about 90 seconds and then drain them well. Mix together the dry cottage cheese, 1/3 cup milk, dill, pepper and salt; set aside for a minute or two. Whisk or beat together the eggs and the other 1/3 cup milk, then mix in the grated cheese. Butter a baking pan lightly. Fill each "zucchini boat" with the cottage cheese mixture, top each "boat" with a slice of smoked salmon. Pour the egg/milk/cheese mixture over the tops of each zucchini boat. Bake the "boats" for about 45 minutes, or until they are tender (a fork easily pierces them). Some of the egg mixture may brown a little, and that's okay.

NOTE: I did Part Two a couple of days later, and here is the link: https://pontificating- randy.blogspot.com/2020/02/stuffed-zucchini-boats-part-2bacon.html 

 

With a salad ...


WORD HISTORY:
Lox-Before English borrowed the word salmon, the original English word for this fish was "leax," which then later became "lax" (it has absolutely nothing to do with the word of the same spelling meaning "loose, negligent"), but any continued usage of this word for the fish would be strictly limited to perhaps some dialects in the United Kingdom, if it is still used at all. The Old English word goes back to Old Germanic "lahks," which meant "salmon." This went back to Indo European "lohkso," which also meant  "salmon." This gave German, "Lachs" and the derived Yiddish form, "laks." ^ American English borrowed the term from Yiddish as "lox," but exactly when this took place is uncertain, although the term's usage spread in the late 1930s and early 1940s. Besides the German and Yiddish forms, the other Germanic languages have: Low German "Lass," Danish and Norwegian have "laks," Icelandic and Swedish have "lax." Frisian and Dutch, like their close English cousin, borrowed forms of  "salmon" from French, although also like their English cousin, they too had forms of "lox" as their original word.

^ Yiddish developed about 1000 A.D. from some High German dialects among German Jews living in the Rhineland area of Germany. It also used some Hebrew, and over time it spread throughout Europe's Jewish communities, incorporating some vocabulary from several Slavic languages/dialects in eastern Europe. It is written in the Hebrew alphabet, but it is classified as one of the Germanic languages, because of its strong German base. This makes it a close relative of English and of the other Germanic languages, with that particularly strong connection to German. Just for comparison: English "make," German "machen," Low German "maken," Yiddish (transliterated) "makhn."     

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Tuesday, December 17, 2019

Austro-German Stuffed Bread: Jägerwecken

"Word History" slightly edited 8-20-22

"Jägerwecken" undoubtedly developed as a tasty food that could easily be toted along in a knapsack with a hunter ("Jäger" means "hunter" in German). In more modern times, it is just as easily taken along in a picnic basket for an afternoon outdoors, or it can be served as part of a light lunch or a snack. "Jäger," pronounced as if "yea-gah," is a word derived from the verb "jagen" (pronounced as if "yaw-gen," and once spelled "jagon," with a long 'o'), which meant, "to pursue, to chase;" thus, "to hunt." The verb is of unclear origins, although perhaps West Germanic, with its strongest development coming after the Anglo-Saxons left the Continent for Britain; thus, English does not have a form of the word. The noun form "Jäger" came from the notion of "one who hunts or pursues," and as time passed the word branched out into the military meaning of, "a lightly armed soldier or military policeman;" thus, "a rifleman, light infantry," then even later for military aircraft, "a fighter plane." "Wecken" is closely related to English "wedge" (originally spelled "wecg"), and it has long been a regional German word for "bread roll," although in various spellings like: "Weck," "Wecke," "Wegg," "Weckle," "Wecksche."   

"Jägerwecken" are often associated with "Steiermark," which is rendered as "Styria" in Latin, and is often used as such in English. Known as "Steiermark" in German, it is located in southern Austria, and the second part, "Mark" (English relative is "march," not the military kind, see Word History, below) shows it has long been a border region, and was such in the Old German Empire. "Jägerwecken" are known beyond Steiermark, and they are commonly served at Christmas time, but they are also good for lunch or for a snack during break time. "Break time" has many names in German-speaking areas, with probably two of the best known terms being "Brotzeit," literally "bread time,'' which is extensively used in Bavaria, and also "Jause," a word German adopted as a borrowing from Slovenian. "Jause" is used in many parts of Austria, but there are many other terms in use throughout German language areas.* These "snack times" are commonly accompanied by beer, even in many business locations, a practice that might cause some American business people to faint, but it is generally expected in German cultural areas.

This is simply my version of "Jägerwecken," but there are a great many variations. You may need to adjust the ingredient amounts to fit with your type of bread loaf, so keep that in mind, but none of this will require a government-sponsored scientific research effort. 

Ingredients:

1 loaf bread, halved, middle removed, you want to leave the outer crust and some of the soft inside
1/2 cup chopped dill pickles
3 tablespoons mustard
1/2 cup mayonnaise
1/2 cup chopped ham
4 or 5 slices of smoked bacon, chopped
1 medium potato, peeled, chopped/diced 
1/2 cup chopped cheese (like Gouda or Edam)
1/3 cup shredded carrot
1/3 cup cream cheese 
1/2 teaspoon pepper
1/2 teaspoon salt

In a skillet over medium heat, add the chopped bacon. Once the bacon fat begins to melt, add the chopped potato. I prefer to turn down the heat to low and let the bacon and potato cook slowly. You don't want the bacon or potato pieces to be too dark or too hard, so keep an eye on the skillet and stir things as needed. When the potato pieces are lightly browned, remove the skillet from the heat and let the mixture cool down somewhat. In the meantime, cut the loaf of bread and remove the center, leaving a small amount of the soft inside around the crust. Chop or tear the removed center of the bread and add it to a bowl. In a small bowl or a cup, mix together the mayonnaise, cream cheese and mustard. Add this and all of the other ingredients to the bowl, including the lightly browned potato pieces and bacon and gently keep folding the ingredients over and over for a few minutes, until everything is well mixed (you don't want to break up the potato pieces into mashed potatoes). Fill the hollowed out bread loaf with the mixture and take care to pack it into the bread, but not to break open the loaf structure. Wrap the Jägerwecken in plastic wrap or foil and refrigerate it for about 90 minutes to 2 hours. Remove the wrapping and use a good knife to cut the filled loaf into slices about one inch thick.   

* Many items are served at break time, but two well known specialties in the southern German areas are large pretzels and white sausage (Weißwurst). Oh, did I mention beer?


WORD HISTORY:
March-There is more than one word of this spelling in English, although, with the exception of the version used for the month of "March," they are all likely related, and therefore, they are related to "mark," a word from the Germanic roots of English (read further), and to "margin," a Latin-derived word borrowed by English (related through Indo European). As you will notice, there is much uncertainty as to many of the specifics of "march,"^ although the general trail of the word is much more clear. This form of "march" means  "borderland," a meaning now somewhat antiquated in English, except for academics. It goes back to Indo European "mereg," which meant "border, edge, boundary." This gave its Old Germanic offspring "marko," with the meaning, "boundary, edge, border area." This gave Old English "mearc/merc" (depending upon dialect), which continued the same basic meaning with "boundary, limit, border area." Old French absorbed a form of the word, "marche," from Germanic Frankish "marka," and "perhaps" passed this form along to Latin, which had "marca" (or perhaps Latin got its form from the Lombards, another Germanic tribe that settled in what became northern Italy?). The English forms "seem" to have been dwindling in usage, although the English kingdom of "Mercia" is simply a Latinized form of Old English "Mierce," which seemingly originated along the "border" with what became Wales; thus, "a border area." The Normans brought along the French form which melded with the waning English form (circa 1200?). Thus reinforced, this gave new impetus to the English word and influenced the pronunciation of the word, as the actual English form of "mearc" developed into modern "mark," initially meaning, "a sign of a boundary or border." As I noted above, there are other forms of the basic word in English and in the other Germanic languages, so it is often difficult to separate out words to fit this exact meaning of "border, boundary," as several are really closer to English "mark" in meaning,^^ but here are a couple of examples of relatives to the English word in other Germanic languages: German and Low German have "Mark" (boundary, territorial limit),^^^ Dutch has "mark" (although apparently, like its English cousin, the word is antiquated).

^ I frequently try to convey some sense of uncertainty by the use of words like "perhaps," "seem," "seemingly," "possibly" or "likely."

^^ That is, "a stain or blemish on a surface, often, but not always done by error," as in, "The spaghetti sauce spattered out of the pan leaving a mark on my shirt," but also, "The Israelites put a mark of lamb's blood above their doors, so that the angel of death would pass over them."   

^^^ Perhaps because "Mark" was an old form (?), German borrowed what became its word for "border" from Slavic, that word being "Grenze," but "Mark" remains associated with the "border areas" of the Old German Empire, especially with Steiermark and Mark Brandenburg (the state around Berlin), and what is now modern Austria was once called "Ostmark;" that is, "East Border Area," a term Hitler revived for his homeland, as he sought to tie modern German areas to the Old German Empire.         

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Friday, November 22, 2019

Garlic Soup

I've seen some claims that garlic soups (various recipes) can "help" prevent some illnesses, like colds and influenza. Whether there is actually scientific evidence to support this line of claims, I don't really know, but if you like garlic, or if you have beliefs in garlic as a health supplement, this is a soup for you. Of course, since the garlic is cooked, the sharp taste of raw garlic isn't present, but you'll still get your garlic "fix," if that's one of your taste cravings. I've found that letting the soup cool, then refrigerating it until the next day gives it a more developed flavor. So all you have to do is to reheat the soup, which you can even easily do for just a bowl or two in your microwave. Note: You can use your own homemade chicken stock, or buy some form of canned or packaged chicken broth, some of which are available in reduced salt versions, and there are some powdered forms that are no salt, to which you simply add water. Unless you are on a severely restricted salt diet, if you use the no salt version, you will likely want to add at least some salt to the soup. I've suggested 1/2 teaspoon in the recipe, but I use chicken broth with salt, so I do not add this extra salt. I only add 1/4 teaspoon of salt to the garlic when sauteing it (see below).   

Ingredients:

30 to 35 whole cloves of garlic, skins removed, then slightly crushed
6 cups chicken stock/broth (homemade, canned, bouillon, or packaged)
1/4 cup white wine
2 large potatoes, peeled, chopped (naturally, the smaller you chop them, the faster they'll cook)
1 teaspoon black pepper
1/4 teaspoon salt, for sauteing the garlic
(optional) 1/2 teaspoon salt for the soup, but remember the chicken broth likely has salt, perhaps a lot
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup cream or evaporated milk
garnish with chopped chives and croutons

In a skillet, heat 2 tablespoons olive oil over low heat. Add the whole slightly crushed cloves of garlic and 1/4 teaspoon salt, then saute the garlic until it starts to lightly brown, stirring to keep it from burning or becoming too dark. This can take a little time. In a large sauce pan, add the chicken stock, wine, thyme, oregano, potatoes (also salt, if using), and the lightly browned garlic and the oil used for sauteing; bring to a good simmer and cook until the potatoes are tender. Either transfer to a blender or use a stick blender (also called an immersion blender). Blend until smooth, then, if using a regular blender, pour the soup back into the pan over low heat, then add the black pepper, and stir in the cream or milk. Let the soup heat up briefly, but do not boil. Serve with croutons and some chopped chives on top. 


WORD HISTORY:
Beaker-Although this word's origin is uncertain, it is related to "pitcher," a word borrowed by English from French and which has the rest of its known history matching that of "beaker." Its origin is thought by some to be Middle Eastern, as there are similar words from that area meaning, "vase, jug, container." The idea for supporters of this origin is that Ancient Greek borrowed the word as transliterated "bîkos," for "earthenware jug or container." Then Latin borrowed this term in a diminutive form as "bicarium," meaning, "wine jug or container." This was borrowed by some Germanic language, and passed to some other Germanic languages, but the exact process is unclear. Old High German has the word circa 1000, as "behhari," and meaning, "cup, wine goblet, jug, pitcher," and this then became "becher," and then modern "Becher" (cup, mug, tub) with a capital "B," as in modern German all nouns are capitalized. The thing is, other Germanic languages had forms around the same time as Old High German, and it's important to remember, the Germanic dialects that formed English, collectively called "Anglo-Saxon," had already left northwestern Europe by that time, and the Anglo-Saxons had long before firmly established themselves in the part of Britain named after the Angles, "England." So a form of the word was not taken with the Anglo-Saxons to Britain. English seems to have borrowed the word in the mid 1300s either from Old Norse "bikarr" (cup, drinking vessel), or from Dutch "beker" (cup, goblet). The most common meaning in modern English, "a round open mouthed glass container, without handles, used in science laboratories," developed in the second half of the 1800s.   

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Friday, July 26, 2019

First Responders Fund

In the first part of June 2019, entertainer and activist Jon Stewart accompanied some "first responders to the September 11, 2001 terror attacks" to Congress to appeal to representatives to act on renewal legislation to provide the money for the fund to take care of health care bills for the men and women who have suffered medical consequences for their actions during the aftermath of those attacks. A number of representatives did not even show up for the hearing, or perhaps some came in late. This is what our country has become, with "representatives," and I use that word with great skepticism, who are terribly detached from average people. If a hearing for this proposal featuring actual victims of deadly or debilitating illnesses could not get the attention of a number of  "representatives" (there's that word again), and Jon Stewart's presence and voice could not stir them to attend, what chance do you think you or I have to get action from "representatives" on other matters? The hearing proved to be an embarrassment for some "representatives," and after some pressure on the Majority Leader in the Senate, the legislation was passed, but it just shows how difficult it is to accomplish what should be an easy and non partisan task.

Regular readers know I'm a Democrat, BUT I do NOT give Democrats a free pass. While they acted on the legislation more quickly in the House of Representatives, over which the Democrats have control, they should have been FAR out in front and leading the charge on this issue. For not having done so, for Democrats... SLAP! SLAP! The Republicans are in charge of the Senate, and Republican Majority Leader Mitch McConnell made a remark on television that John Stewart was "bent out of shape" over the issue. For that, SLAP! SLAP! SLAP! To Jon Stewart... a PAT ON THE BACK for a job well done and for NOT taking the crap of Mitch McConnell, which forced McConnell to agree to bring the legislation to the floor of the Senate. 

Below are the role call votes in both the House of Representatives and the Senate. I have not listed the names of supporters of the legislation, rather only the names of those who voted "no," as well as the names of those who did not vote, so if you do not see a representative's or a senator's name, that means that person voted "Yes." As to those who did not vote, I have no idea why they did not vote, but I do know this, that barring serious illness or emergency, there is NO reason for not voting. The first job of a legislator is to legislate, and that means... to vote on legislation! So... to those who who did not vote and were not ill or in the midst of an emergency.... SLAP! SLAP!... and just so you remember.... SLAP! You deserve it, as you failed in your primary duty to your constituents and to the nation. 

HOUSE OF REPRESENTATIVES (July 12, 2019):

402 "Yes" votes
12 "No" votes
19 "Not voting"  

12 "NO" votes in the House of Representatives, eleven Republicans and one independent* (Justin Amash of Michigan, Jodey Arrington of Texas, Andy Biggs of Arizona, Mo Brooks of Alabama, Ken Buck of Colorado, Michael Cloud of Texas, Paul Gosar of Arizona, Andy Harris of Maryland, Jody Hice of Georgia, Thomas Massie of Kentucky, Ralph Norman of South Carolina, John Rose of Tennessee

19 "not voting" (Republicans: Kevin Brady of Texas, Sean Duffy of Wisconsin, Garret Graves of Louisiana, Sam Graves of Missouri, Glenn Grothman of Wisconsin, Clay Higgins of Louisiana, Tom Rice of South Carolina, David Roe of Tennessee, Mike Rogers of Alabama, Ron Wright of Texas)
(Democrats: Emanuel Cleaver of Missouri, Jim Clyburn of South Carolina, Lloyd Doggett of Texas, Marcia Fudge of Ohio, Tulsi Gabbard of Hawaii, Ro Khanna of California, Brenda Lawrence of Michigan, Ed Perlmutter of Colorado, Cedric Richmond of Louisiana)

SENATE (July 23, 2019):

97 "Yes" votes
2 "No" votes
1 "Not voting"

2 "No" votes, both Republicans (Rand Paul of Kentucky, Mike Lee of Utah)
1 "Not voting," a Republican (Johnny Isakson of Georgia)  

* Representative Justin Amash of Michigan was elected to this term of the House in November 2018 as a Republican. He announced in early July 2019 that he was declaring himself to be an independent. 

WORD HISTORY:
Clinic-This word is related to "incline," "recline" and "climate," all Latin-derived words borrowed by English. It goes back to Indo European "kley/klei," which had the notion, "to slope, to lean, to incline, to slant." This gave transliterated Greek "klíne," meaning, "bed," which produced the transliterated Greek adjective "klinikós," meaning, "of or about a bed." This then gave transliterated Greek "klinike téchne," meaning, "medical treatment for bedridden sick people." Latin borrowed the word as "clinicus," meaning, "doctor who tends to bedridden patients," later also the meaning transferred to "a bedridden patient." The word passed into French as "clinique," meaning, "doctor who tends to bedridden patients." English borrowed the word from French in the first half of the 1600s, initially with the meaning, "bedridden patient." German also borrowed the word from French (early 1800s?), initially as "Clinik," then "Klinik," by which time it had taken on the meaning in French, "facility for training medical personal by firsthand experience at bedsides," which also was taken by German. The English word then took on the meaning of a "hospital, medical treatment facility," by influence of the German meaning in the 1880s.     

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Sunday, June 30, 2019

Dirty Martini

The history of the Martini is uncertain, although it seems to date to the mid 1800s and the days of the "California Gold Rush." Some "claims" to the beginning of the famous cocktail have connections to the city of Martinez, California, in the San Francisco area, with one claim being that the drink was invented in Martinez, and another claim being that it was invented in San Francisco for a man on his way to nearby Martinez. Of course, the name supposedly was taken from the city and eventually morphed into "Martini." Another theory has the drink named for the brand name of one of its component parts, "Martini & Rossi" Vermouth, which had the name shortened to simply "Martini" for the drink. Olives were a common garnish for a martini and later some of the brine was added to the drink, which made it a bit murky; thus, "the Dirty Martini." Some say this version of the martini started in New York City.    

When I went to buy some olives, I decided to go to a place that stuffs their own olives, of which they have quite a number of varieties. I asked the clerk about every variety and after a lengthy explanation by her, I took a a small of number of the pimento stuffed olives. She seemed a little miffed that after all of her explanations, I hadn't bought much, and when I commented how it's so interesting that her shop stuffs their own olives, she handed me a pitted olive and said, "Here... take this olive and stuff it!" I answered, "But you haven't given me anything to stuff it with," which drew her reply of, "You don't get it." By damn, I didn't get it and I still don't!

I'm not a big fan of gin, so I often use vodka for such drinks. I'm also not much for strained drains, so I prefer to have them on the rocks; that is, the drink is served over ice cubes in a glass. 


Ingredients (per drink):

3 ounces of gin (or vodka)
1/2 ounce dry vermouth
1/2 ounce olive brine
2 stuffed olives
 
You can put the gin, vermouth and olive brine into a mixing cup, stir, strain into a glass and garnish with a couple of olives in the glass or on a pick. Or you can put the gin, vermouth, olive brine and olives into a glass with ice cubes, stir and serve. 


WORD HISTORY:
Vermouth/Wormwood-The ultimate origin of this word is unknown, although it is assumed to be a compound, with the first part being related to "worm," or perhaps to "warm." The word "vermouth" is really just a form of the word "wormwood," the common English name for an herbal plant used in certain medicines and in the production of the alcoholic beverage "absinthe." The word "absinthe" is from the scientific botanical name of the wormwood plant. The word "wormwood" goes back to West Germanic, but again, what the West Germanic form was is unknown. Old English had dialectal forms "wermod" and "wormod," which then became "wermode," before the modern form "wormwood." Old High German had "wermuota" (meaning, "wormwood"), which then became "wermuot" and finally modern "Wermut." French borrowed the word from German as "vermout," and then "vermouth," which was used for a type of white wine flavored with wormwood herb. English borrowed the word "vermouth" from French in the early 1800s, with the same meaning. As I mentioned above, the first part of the word has long been associated by many with "worm," and the connection seems to be that the wormwood herb was used to treat people with worms (I would assume that was a common problem centuries ago). On the other hand, some have associated the first part with "warm," with the connection being the "warmth" brought on by consuming wormwood; and indeed, it was also used to induce sweating. Other West Germanic relatives: Low German "Wörm," Dutch "vermout" (seemingly borrowed from either French or English), and as already mentioned, German "Wermut."

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Monday, June 17, 2019

Basil Cream

Basil Cream is fairly common in a number of areas of the world, including in Germany and Austria, where it is known as "Basilikum Creme." You can use sour cream or creme fraiche* as the base, or you can use Mexican Crema, which is more neutral in taste, as both sour cream and creme fraiche have varied amounts of tartness. Mexican Crema is also not usually as thickened as either of the other two. Basil Cream is used as an ingredient in several dishes, often to make a sauce for chicken or fish, but it is also used as a topping for some fruit and vegetable dishes. There are variations to recipes for Basil Cream, and this is mine.

Ingredients:

2/3 cup sour cream, creme fraiche, or Mexican Crema
15 medium basil leaves, chopped or torn into smaller pieces
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt

Add all ingredients to a non reactive bowl or jar. Mix well. Cover and refrigerate the basil cream for at least a couple of hours prior to use to allow the flavor to develop. Stir before using. 

* To make creme fraiche, here is the recipe. It is very easy: https://pontificating-randy.blogspot.com/2017/07/make-your-own-creme-fraiche.html


WORD HISTORY:
Horde-This word's exact history (the specifics) is a bit shaky, but that history seems to be close to the meaning of the word, as it seems to have traveled from Asia into eastern Europe and then further westward, as its less specific history is likely correct. By the way, it is not related to the word "hoard," the spelling of both the noun and the verb in English, which is a word from the Germanic roots of English. The ultimate origin of "horde" is far from certain, although there are theories that are just too loose for me to accept. Anyway, it seems to go back to Mongolian "ordu/ordo," meaning, "the residence or encampment of a ruler." (Note: It's important to remember that through much of history, "rulers/leaders" often literally led their armies in military actions; thus, a ruler was often in a camp with their military forces, which were often frequently on the move.) This was borrowed into Turkic as "ordu," meaning, "army force, army camp, military command camp." This was then borrowed into East Slavic languages, either from Turkic or Mongolian, as Russian has transliterated "orda," originally meaning "the Khan's military command camp," a little later identified with the Mongol, and then Mongol/Turkic area of eastern Europe/western Asia ruled by a Khan, and known as "the Golden Horde." As this area began to break up, groups traveled off, giving a twist to the meaning of the word as, "group of related nomads traveling about and living off the land" (and all that really meant, such as plunder and slaughter). Polish borrowed the word as "orda" from Ukrainian, which also had "orda," but the word also added an identification with the Tatars/Tartars, either from Ukrainian or Polish, as the Tatars had risen in military power as allies of the Mongols of Genghis Khan and then Timur, better known to English speakers as Tamerlane. German borrowed the word from Polish, as "Horde," but it's unclear whether the "h" had already been added in Polish, or whether this was a German insertion. Latin had borrowed the word as "orda," "seemingly" from Turkish in the Balkans? French had the word as "horde," "apparently" borrowed from German, but perhaps from Latin, with a French added "h?" English borrowed the word in the mid 1500s, but from French? German? Its meaning expanded in English to mean just about any group of people, usually unruly, but not always, and its older meaning is also still around. Examples: (broader meaning) "The soccer game drew a horde of fans as spectators;" but also, (derogatory) "After the local team won the soccer game, a horde of fans surged along the streets breaking windows, smashing doors and overturning cars;" (historical) "The roads were clogged with panicked people from the town as a horde of Tatars approached." The Nazis used the word to try to scare Germans into continuing their support of the war and of the regime to resist the Russians later in World War Two.       

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