[Sca-cooks] The Science of Cookery

[Susi Mayer]

Hi Stefan!

Niyes,  you would have to cut/pound the pig cracklings pretty small,... BUT 
they are close.
Here they come either smallish and in their fat. Or small cut and without 
fat, OR almos as big as the one you can buy in the States in bags.

the first link below does have pictures, basically it is a yeast dough with 
the cracklings finely ground mixed in or filled with them, maybe you COULD 
use the ones you can buy, but I would make my one from not smoked *fresh or 
green* bacon (belly bacon does work, you need a bacon with enough fat to be 
rendered into cracklings)

http://www.fred-zimmer.at/vap/4/Db/p34/i339/s21/grammel-pogatschen_pogacsa_nach_www_g26_ch_grieben.html

http://www.fred-zimmer.at/vap/4/Db/p79/i729/s21/grammel-pogatschen_diverse_grieben-pogatschen.html


Have to look through the book more closely to tell more,...

Katharina

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Message: 3
Date: Sat, 21 Oct 2017 13:31:22 -0500
From: Stefan li Rous <stefanlirous at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Science of Cookery
Message-ID: <361D91A2-3CE3-4FCA-8904-A12B0B11EAEA at gmail.com>
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I would love to hear more about these similarities between  modern Austrian 
foods and the dishes in this book.

What is "Grammel Pogatschn (Pog?csa 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 (Pog?csa 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 ****









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End of Sca-cooks Digest, Vol 138, Issue 14
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