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Post by mach12 on Jan 13, 2020 21:56:34 GMT -5
I've been collecting cookbooks for quite awhile and one that I had the hardest time finding was Dr. Oetker's German Home Cooking original 1963 edition which was the very first English translated version. The later ones often are listed as the 1963 edition but are a later revision and listed as such in the book. I've seen them sell on eBay for $30 though I found my copy in a thrift store for $1 and have since seen them for around $8-$10 dollars. I was looking on eBay for another book I've been watching for and in the recommendations it listed a couple of the 1963 editions, one of them under $4 with free shipping. If anyone is interested that's a pretty good deal for that book. The cover has this photo:
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Post by Chuckie on Jan 14, 2020 11:16:04 GMT -5
I've been collecting cookbooks for quite awhile and one that I had the hardest time finding was Dr. Oetker's German Home Cooking original 1963 edition which was the very first English translated version. I'm putting you in the same boat as "the evil Chambers wenches", as I just HAD to go out to eBay and BUY this damn cookbook!!! CHEERS! Chuckie
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Post by mach12 on Jan 14, 2020 12:49:13 GMT -5
Hopefully you'll forgive me after it arrives so I'll wait and beg for forgiveness after that!
It's a good one and several of our favorites came out of it. The sauerbraten was one of the first things I made in the Thermowell and it came out great. I really like having the well instead of using the gas to heat the whole oven. The well uses the same amount of gas as the stovetop burners so it's way more efficient. Because you have to turn the meat every now and then I had to run the gas a couple of times after doing that but still use way less than I do with the oven. I just guessed and ran it 5 minutes after I put the lid back on the well and then gas off and CWTGTO again. I generally cook it about 3 hours vs. the 1 1/2 that the recipe calls for but I'm sure it's done sooner and one time I left it for 5 hours because we were doing an estate sale and people kept showing up after we took the signs down. It was almost falling apart but still great. Another option with the sauerbraten, it says to add bread or gingerbread and I just did bread the first time. It was good but not quite right compared to what I used to get in Germany so after seeing a recommendation on a German cooking website to use gingerbread cookies I tried that and that nailed it. And for the vinegar I use cider vinegar. Some of the recipes call for Oetker brand items, like gelatin, so I just went online and found a picture of the gelatin with the weight info and compared it with locally available stuff. We have a German market about 30 minutes from us and they carry Oetker products and I tried some of them to compare with the local brands and didn't see a difference so I just buy what's in the local stores.
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Post by Chuckie on Jan 14, 2020 22:07:25 GMT -5
Hopefully you'll forgive me after it arrives so I'll wait and beg for forgiveness after that! It's a good one and several of our favorites came out of it. The sauerbraten was one of the first things I made in the Thermowell and it came out great. I really like having the well instead of using the gas to heat the whole oven. The well uses the same amount of gas as the stovetop burners so it's way more efficient. Because you have to turn the meat every now and then I had to run the gas a couple of times after doing that but still use way less than I do with the oven. I just guessed and ran it 5 minutes after I put the lid back on the well and then gas off and CWTGTO again. I generally cook it about 3 hours vs. the 1 1/2 that the recipe calls for but I'm sure it's done sooner and one time I left it for 5 hours because we were doing an estate sale and people kept showing up after we took the signs down. It was almost falling apart but still great. Another option with the sauerbraten, it says to add bread or gingerbread and I just did bread the first time. It was good but not quite right compared to what I used to get in Germany so after seeing a recommendation on a German cooking website to use gingerbread cookies I tried that and that nailed it. And for the vinegar I use cider vinegar. Some of the recipes call for Oetker brand items, like gelatin, so I just went online and found a picture of the gelatin with the weight info and compared it with locally available stuff. We have a German market about 30 minutes from us and they carry Oetker products and I tried some of them to compare with the local brands and didn't see a difference so I just buy what's in the local stores. JUST curious, how long did you BRINE your sauerbraten? I BELIEVE I posted the original Chambers recipe out here, if NOT, I have it S-O-M-E-W-H-E-R-E.... (*sigh*) And ONE of the recipes I had DID recommend ginger snaps, and the REALLY HARD ONES from our local Family Dollar were absolutely PERFECT for it!!!! CHEERS! Chuckie
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Post by karitx on Jan 14, 2020 22:25:50 GMT -5
If it makes you feel better, Chuckie , I have this book (same edition, even!) so I think by the rules of the "evil Chambers wenches" that you also must have one. Mostly because my egg coddlers - which I didn't know existed before your !@#$ post about them - arrived yesterday.
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Post by Chuckie on Jan 15, 2020 12:10:04 GMT -5
If it makes you feel better, Chuckie , I have this book (same edition, even!) so I think by the rules of the "evil Chambers wenches" that you also must have one. Mostly because my egg coddlers - which I didn't know existed before your !@#$ post about them - arrived yesterday. ROFLMAO!!! ALWAYS happy to help out my fellow "evil Chambers wenches!!" CHEERS!! Chuckie
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Post by mach12 on Jan 15, 2020 13:24:56 GMT -5
JUST curious, how long did you BRINE your sauerbraten? I BELIEVE I posted the original Chambers recipe out here, if NOT, I have it S-O-M-E-W-H-E-R-E.... (*sigh*) And ONE of the recipes I had DID recommend ginger snaps, and the REALLY HARD ONES from our local Family Dollar were absolutely PERFECT for it!!!! CHEERS! Chuckie The Oetker cookbook calls for 4 to 6 days and I lean towards six, mostly so I can have the following Sunday dinner ready to go. We'd put it in the well, head to church, and then have it ready when we got home - and it didn't matter if we got tied up talking or something. We used to do that with a crock pot sometimes but if you aren't there to turn it down to warm you'd better have some Kaiser rolls because you're going to have shredded beef!
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Post by Chuckie on Jan 23, 2020 11:33:19 GMT -5
If it makes you feel better, Chuckie , I have this book (same edition, even!) so I think by the rules of the "evil Chambers wenches" that you also must have one. Mostly because my egg coddlers - which I didn't know existed before your !@#$ post about them - arrived yesterday. Cookbook arrived a while back, just started perusing recipes. One German noodle recipe uses VINEGAR as the liquid!! I am VERY intrigued, now I MUST try them!! CHEERS!! Chuckie
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