I am sooooo hungry now.
I will say this for the Germans: they make the best damn beer there is and they have some pretty good bratwurst. No offense GR, but not so much when it comes to cooking steak. At least in the Bamberg, Munich and Nuremberg restaurants I went to
In a lot of places, what is called “cake” or queque is often more like a sweetbread.
And ewwwwwwwwwwww on the bananas. Just, ew.
just took some out of the oven. I’d offer you a slice, but there’s that whole pesky opposite coast thing
And by the way, yes, I would like the recipe…
I still don’t know what rhymes with slice
Okay, let’s see, this is as simple as it gets when it comes to apple strudel. I tried my best at translating the instructions, but since I don’t want to mess with the measurements, I’ll leave everything in the metric system, I hope that works for you?
Okay, so take for the dough:
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250 grams of curd (I hope that’s the right word…)
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250 grams of butter
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250 grams of flour
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some salt
For the stuffing, take:
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1.5 kilograms of apples (Granny Smith work fine, the point is not to take sweet apples, but apples that taste sourish)
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as much sugar and cinnamon as you like (we usually prefer our baked goods much less sweeter than is usual in the US, just use as much as you want)
Now, use a mixer to mix the butter and curd, add the salt, mix again, add the flour, mix again until you get a smooth dough. Put the whole thing in the fridge for about an hour. Cut the apples into small pieces.
Use a rolling pin to roll the dough into a rectangle and then you either have one large strudel or you cut it in half and make two smaller strudels.
Then put the apple pieces on the dough, add sugar and cinnamon and roll the edges over to form the strudel(s).
Bake for 25-35 minutes at around 170°C. (Keep an eye on the strudel after minute 25 and take it out when you think it’s done)
Of course, for the full effect, you might want to add raisins to the stuffing (actually, that’s almost a must), and it’s best served with vanilla sauce. You could also give the strudel an egg-yolk-coating, powdered sugar on top of that is optional.
Yet another reason why we need transporters!! Frakkin lazy MIT brats!!
Sure Sure smart little college brainiacs. Make a frakkin transporter already! I want cake from a friend on another coast! Can you think of a better reason!?!
lice
rice
mice
heist (well, that might be pushing it)
Yeah, but you know what I mean. The thing Pike said.
Searching for what Pike said
Oh. Ooooooh.
I would so eat one of those cakes
Star Wars News to cakes. Thread drift again. What flavor do you think Darth V. would like?
I believe “curd” should translate to “shortening” or “lard”? That’s typically what is in a crust!
Sounds yummy and fairly easy. Maybe I’ll get ambitious this weekend and give it a try!
Dark chochlate on the outside, but red velvet on the inside
All I have to say about this is:
The title says and in other Star Wars News. 98% of the thread is talking about food and the rest is in the gutter. I think this is a record for taking so long to go to the gutter. 
I do however think we should change the title to favorite foods and recipes. 
No it’s curd. Or should I call it quark?
Then it would be all about the thermodynamics of powering the Death Star…
Why do I fight thread drift? It is a force of nature. It could power the Death Star. It could replace fossil fuel and save the planet.
Thread drift is more powerful than you can imagine.
(Why does everything I say sound like it is from SW?)