If one cannot command attention by one's admirable qualities one can at least be a nuisance
The hot lettuce dressing works on any leafy greens, but it happens that my wife doesn't like most of the bitter greens, so when she makes it, it's with lettuce or spinach. I've made it with chard, but what do I know? I'm from a Jewish family in Los Angeles. That's where the borscht comes from. And pierogies and blintzes and chopped liver and... kishke. But that's for another time.
I did have one of those quintessential tourist experiences in L??beck, Germany, a number of years ago. Went into a local restaurant; the daily special on the blackboard was Sauerfleisch. I didn't know what it was, but I guessed it might be something like Sauerbraten, so I thought I'd try it. The waitress brought an empty plate to my table and a glass jar. It was filled with a cloudy substance and there was a dark gray object in the middle. It was cold. It turned out to be a cutlet preserved in aspic.
"It's good, though." --Utah Phillips
Sauerfleish is a beef variation on the theme of sous. The PA Ducth used to pickle and gel beef heart and tongue in that manner.
Cave contents: 16 R12RS, 13 Toyota Tacoma, 03 Simplicity Legacy, 97 Stihl FS75, Dewalt DW625 & SawStop PCS175
Luebeck is a beautiful town. The Tor used to be on some big D-mark note, I recall. (People here complain how PC things have gotten, but the Euro notes all have doorways and bridges depicted that don't actually exist, so no one will feel slighted or left out.) I should try to spend a couple days there and see it again. I recall the market square was quite pretty. But I have no idea what restaurant I went into, just that it was a short walk from the Gasthof I stayed at.
I'm looking forward to Coney Dogs!
"A good stick is a good reason"