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View Diary: What's for Dinner? v5.43: Obscure Kitchen Chemistry (242 comments)

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  •  I use white vinegar when making (8+ / 0-)

    Austrian/Hungarian style salads. They call it Geistessig or "spirit vinegar" though it's the same thing, essentially, as our white vinegar and is not made from liquor. Always cut with a little water and some sugar for salads.

    AUSTRIAN-STYLE POTATO SALAD

    this will make enough for four:

    A couple of pounds of waxy potatoes, peeled
    3 cloves of garlic, minced
    1 small strong yellow onion, finely chopped but not minced
    1/4 tsp of chopped fresh thyme, or more to taste
    1/2 a bunch of flat parsley, chopped
    1 cup white vinegar
    1/4 cup water
    2 tblsp sugar
    Salt and pepper to taste
    Styrian pumpkinseed oil (available in specialty shops and nearly always at Whole Foods)

    NOTE: you may have to vary the amount of vinegar depending on how many potatoes you have, but keep the water to vinegar ratio about the same. This is approximate: I do it by taste.

    Boil the potatoes until just nearly but not quite done. Drain. Put back in the pan and allow to dry.

    While you are boiling the potatoes, mix the other ingredients excepting the oil in a large bowl. Adjust for taste. When the potatoes are dry but still quite warm, peel and cut into quarter inch slices. Add to dressing. Just before serving, drizzle pumpkinseed oil over to taste (you will only want to use about a quarter of a cup) and toss. Serve still warm. Great with pork and especially with a fried cutlet of pork or veal (Schnitzel).

    Craft is what emerges when you hit inspiration over the head with a stick.

    by commonmass on Sat May 21, 2011 at 06:21:44 PM PDT

    [ Parent ]

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