[Sca-cooks] The Science of Cookery

[Stefan li Rous]

I would love to hear more about these similarities between  modern Austrian foods and the dishes in this book.

What is "Grammel Pogatschn (Pogácsa with pig cracklings)"?

I can buy pig cracklings in a bag in the grocery store, but I'm not sure they'd work in this dish.

Stefan

> On Oct 21, 2017, at 12:32 PM, Susi Mayer <susanne.mayer5 at chello.at> wrote:
> 
> Also a big Thank You from me!
> 
> Living right next door to Hungary (about 160 miles from Vienna to Budapest) I certainly WILL read it.
> Also there are a lot of similarities in the Austrian (modern as well as Medieval) in the food of both countries. T
> he Austro-Hungarian Empire can be seen in quite some dishes in the modern Austrian kitchen, and so the Grammel Pogatschn (Pogácsa with pig cracklings) is still eaten in rural areas in Southern Austria, this just skimming the first few pages,...
> 
> Kind Regards from Vienna (ad Flumen Caerulum, YEP the *blue Danube* ;-)
> 
> Katharina 

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****