<![CDATA[Grist - Comment Feed for Simple cooking can produce delicious results—like old-fashioned Austrian pancakes]]> Grist Comment Feed en Comment #1 by Kurt Michael Friese http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 01:24:56 -0700 http://www.grist.org/article/just-like-granny-used-to-make/1 Just for the record...

...the photo above is NOT my dear departed grandmother.

]]> Just for the record...

...the photo above is NOT my dear departed grandmother.

]]> Comment #2 by carolcarre http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 02:21:07 -0700 http://www.grist.org/article/just-like-granny-used-to-make/2 crepes?

]]> crepes?

]]> Comment #3 by B Amer http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 04:33:18 -0700 http://www.grist.org/article/just-like-granny-used-to-make/3 How many?

How many do you get from this recipe? 2.5 tablespoons of flour doesn't sound like much.

]]> How many?

How many do you get from this recipe? 2.5 tablespoons of flour doesn't sound like much.

]]> Comment #4 by Schrmin http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 08:55:00 -0700 http://www.grist.org/article/just-like-granny-used-to-make/4 That's not an Auflauf....

What's pictured, and the accompanying recipe, are crepes...in Austria we call them "Palatschinken."  http://en.wikipedia.org/wiki/Palatschinken  

The term "Auflauf" generally refers to a variety of meals that are made in casseroles and baked in the oven...like "Reisauflauf," which is a sweet dessert-style dish made with rice...it has an appearance and consistency somewhat similar to a cobbler, I suppose, for lack of a better example.  Here's a picture http://www.koch-idee.at/163_1-Rezeptfotos/Foto-Reisauflau ...  

There is, however, an Austrian dessert called "Palatschinken-Auflauf," where crepes similar to those pictured above are then placed in a casserole-type pan, ingredients like milk and eggs are added, and then it's baked in the oven.

Anyhow, just FYI for those interested.

]]> That's not an Auflauf....

What's pictured, and the accompanying recipe, are crepes...in Austria we call them "Palatschinken."  http://en.wikipedia.org/wiki/Palatschinken  

The term "Auflauf" generally refers to a variety of meals that are made in casseroles and baked in the oven...like "Reisauflauf," which is a sweet dessert-style dish made with rice...it has an appearance and consistency somewhat similar to a cobbler, I suppose, for lack of a better example.  Here's a picture http://www.koch-idee.at/163_1-Rezeptfotos/Foto-Reisauflau ...  

There is, however, an Austrian dessert called "Palatschinken-Auflauf," where crepes similar to those pictured above are then placed in a casserole-type pan, ingredients like milk and eggs are added, and then it's baked in the oven.

Anyhow, just FYI for those interested.

]]> Comment #5 by Kurt Michael Friese http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 11:16:58 -0700 http://www.grist.org/article/just-like-granny-used-to-make/5 No argument at all...

... except to say that I was raised on these, and my Austrian Grandma called'em auflaufs.  Neither you nor I are right or wrong, that just is what it is.

Could be any number of causes to the differentiation, having to do with regional differences, changes during immigration of different people at different times, who knows?

To me the fundamental difference between these and crepes is that crepes have melted butter in the batter and these do not.  But such semantic arguments are endless.  The important thing is that we keep our respective family traditions alive in the kitchen and around the table.

]]> No argument at all...

... except to say that I was raised on these, and my Austrian Grandma called'em auflaufs.  Neither you nor I are right or wrong, that just is what it is.

Could be any number of causes to the differentiation, having to do with regional differences, changes during immigration of different people at different times, who knows?

To me the fundamental difference between these and crepes is that crepes have melted butter in the batter and these do not.  But such semantic arguments are endless.  The important thing is that we keep our respective family traditions alive in the kitchen and around the table.

]]> Comment #6 by Kurt Michael Friese http://www.grist.org/article/just-like-granny-used-to-make/ Thu, 10 Jul 2008 11:20:54 -0700 http://www.grist.org/article/just-like-granny-used-to-make/6 yileds...

1 auflauf each time.  Don't try to scale the recipe - make each one individually, they come out better.  making big batches leads to over mixing, which makes for tough, chewy auflaufs (yuk!).

]]> yileds...

1 auflauf each time.  Don't try to scale the recipe - make each one individually, they come out better.  making big batches leads to over mixing, which makes for tough, chewy auflaufs (yuk!).

]]> Comment #7 by Schrmin http://www.grist.org/article/just-like-granny-used-to-make/ Fri, 11 Jul 2008 03:37:52 -0700 http://www.grist.org/article/just-like-granny-used-to-make/7 Kurt,

It's not my intention to belabor the point, but an Auflauf and a Palatschinke (crepe) are two completely different dishes.  I can't say why your Grandma may have confused them.  I'm Austrian myself (born in Vienna), as are my mother, both aunts, and both grandmothers who all cooked traditional Austrian cuisine (that's all they knew) and still do whenever I visit them, I'm happy to say...though adjustments have been made since I became vegan years ago, but still...

An Auflauf is always baked in the oven...it's similar to a casserole or a cobbler.

A Palatschinke is made in a pan on the stovetop as you described in your recipe above.

I looked up both of these terms to make sure, and did not find any instances where the two were used interchangeably.

And of course I agree with you that really the main point here is to keep traditions alive and well, which is why I'm pointing this out...so that tradition isn't lost or accidentally distorted over time or across cultures, so don't take this as a criticism or any such thing.

Thanks for the recipe regardless.

Peace

]]> Kurt,

It's not my intention to belabor the point, but an Auflauf and a Palatschinke (crepe) are two completely different dishes.  I can't say why your Grandma may have confused them.  I'm Austrian myself (born in Vienna), as are my mother, both aunts, and both grandmothers who all cooked traditional Austrian cuisine (that's all they knew) and still do whenever I visit them, I'm happy to say...though adjustments have been made since I became vegan years ago, but still...

An Auflauf is always baked in the oven...it's similar to a casserole or a cobbler.

A Palatschinke is made in a pan on the stovetop as you described in your recipe above.

I looked up both of these terms to make sure, and did not find any instances where the two were used interchangeably.

And of course I agree with you that really the main point here is to keep traditions alive and well, which is why I'm pointing this out...so that tradition isn't lost or accidentally distorted over time or across cultures, so don't take this as a criticism or any such thing.

Thanks for the recipe regardless.

Peace

]]> Comment #8 by pjbf http://www.grist.org/article/just-like-granny-used-to-make/ Tue, 15 Jul 2008 04:23:55 -0700 http://www.grist.org/article/just-like-granny-used-to-make/8 Auflauf or not

This may yet be a very local thing; e.g. a Bismark in Chicago is a jelly donut in Columbus, and a Columbus Bismark is a Long John in Chicago.

Kurt's Grandma came from the area south of Amstetten.  She also made a "Fleischknoedl" consisting of a potato dumpling filled with, apparently, all of last weeks leftover meats.  I once asked the Viennese chef in our office cafeteria for a recipe for Fleischknoedl and he gave me a recipe for Koenigsburger Klops.  However, we did find Grandma's dumplings in a restaurant in Linz.

Did you know that a mango in Ohio is a bell pepper?  

Good wishes from

Kurt's Mom

]]> Auflauf or not

This may yet be a very local thing; e.g. a Bismark in Chicago is a jelly donut in Columbus, and a Columbus Bismark is a Long John in Chicago.

Kurt's Grandma came from the area south of Amstetten.  She also made a "Fleischknoedl" consisting of a potato dumpling filled with, apparently, all of last weeks leftover meats.  I once asked the Viennese chef in our office cafeteria for a recipe for Fleischknoedl and he gave me a recipe for Koenigsburger Klops.  However, we did find Grandma's dumplings in a restaurant in Linz.

Did you know that a mango in Ohio is a bell pepper?  

Good wishes from

Kurt's Mom

]]>