Scottish Rock Garden Club Forum
General Subjects => General Forum => Topic started by: Hans J on November 11, 2011, 12:24:57 PM
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Today is here in Germany the St.Martin day ( as always on 11.11. )
In this year is it very special :
a lot of people married today ( 11.11.2011)
the carneval starts ( as always on 11.11. on 11:11 )
it is St.Martin's day ...children goes by night with laterns and sings songs
and some of our members here have today her pre name day : Martin Baxendale and some others
So all my best wishes to this members ;D
And least but not last is today the day where many people cooking "Martinsgans" ( Martin goose ) mhhhhh , also many restaurant served this meal from today ( poor goose )
Best wishes
Hans :D
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please look here :
http://de.wikipedia.org/wiki/Martinstag
http://en.wikipedia.org/wiki/St._Martin%27s_Day
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I could skip the carnival, the children singing and getting married but I would love the goose for dinner.
It sounds like a lovely day, Hans. I hope you have a good time.
Paddy
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Paddy ,
is in Ireland also tradition to eat goose on this day ?
Here is a grey and fog day ...not so nice outside
Hans
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Today is here in Germany the St.Martin day ( as always on 11.11. )
In this year is it very special :
a lot of people married today ( 11.11.2011)
the carneval starts ( as always on 11.11. on 11:11 )
it is St.Martin's day ...children goes by night with laterns and sings songs
and some of our members here have today her pre name day : Martin Baxendale and some others
So all my best wishes to this members ;D
Best wishes
Hans :D
Thank you Hans. I've been sent name's day cards from my wife's relatives in Slovakia and my family have baked me a huge chocolate Slovak Barbórka cake for my name's day.
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Hans,
Today is not a special day in Ireland and the feast of Saint Martin is not celebrated.
Unfortunately, neither is good eaten on this day. In fact, goose is no longer eaten very often here in Ireland. It was common in my childhood but that was because my uncle always had a flock of geese on the farm. They could be vicious creatures. As a young boy I was often chased by the geese.
Paddy
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Martin ,
it is interesting - I'm born in Bavaria and there is tradition to congratulate people to her name's day - in the rest of Germany is this not so common .
We say in Bavaria :
"Geburtstag hat jedes Schwein ...aber nicht einen Namen"
Have a nice celebration
Hans
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Paddy ,
sorry to hear with with gooses ....here is it common -many farmers have they !
It is also a typical diner in X- mas time ;D
If we have not enough here in Germany so we import each year a lot of goose from Poland ;)
and I'm in the lucky situation to live not so far from France where we can buy Confit d'Oie or Canard + Foire Gras :)
Hans
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I cooked a goose for Christmas two years ago and I got so much goose fat from it that I was using it to roast potatoes for a whole year! Yum!
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Yes ...those goose are really fat :-\
You have to make a pot with this fat and add some roastet onions + pieces of a apple :
http://www.rezeptewiki.org/wiki/G%C3%A4nseschmalz
We prefer for christmas more a duck ( Canard l'Orange) mhhhhh !
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I was using it to roast potatoes for a whole year! Yum!
Now you're talking! The Ultimate. Amazing how many toss chicken, goose and duck fat.
johnw
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I was using it to roast potatoes for a whole year! Yum!
Now you're talking! The Ultimate. Amazing how many toss chicken, goose and duck fat.
johnw
And Goose and Duck fat are actually GOOD for you too, unlike some fats. They REDUCE cholesterol.
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Yes ...those goose are really fat :-\
You have to make a pot with this fat and add some roastet onions + pieces of a apple :
http://www.rezeptewiki.org/wiki/G%C3%A4nseschmalz
We prefer for christmas more a duck ( Canard l'Orange) mhhhhh !
Yes, and a bit of smoked bacon for flavour.
This is what I use for Bratkartoffeln. Those who know the word know what a beautiful guilty pleasure this is. ;D ;D ;D
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Maren - Du hast absolut recht !!!
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Martin ,
yesterday was in our radio program a report about some people in Germany ( they have all the name Martin ) ...they had before some year the idea to make each year a meeting on this day ....and they made now always like pilgrims a trip to locations with St. Martin or something similar .
They had a very good idea : now they look for anybody who can promote this group ....and also financell support is welcome .....some day they will fly to the island of MARTINIQUE !!!
;D ;D ;D
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Saint Martin would be better. Especially the Sunset Beach Bar at the end of the airport runway, where you have to hold on to the fence to stop you being blown away as the aeroplanes, especially 747s, take off. :o http://en.wikipedia.org/wiki/Saint_Martin
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We have eat fat goose and goose liver on St. Martin day too as Hans wrote. All the reataurant have on menu at this day. I made a big 8 kg size goose for the family. It was brawned and shiny, flawored with garlic, sage and majoramm. The meet was juicy and friable, the skin crispy. The liver 1200 gramm, I saved for Christmas. No traditon for cake and sweets for this day, but usually the aple pie fallow the goose.
for the pastry:
1 whole egg and 2 egg yolks, 150 g butter, 20 ml sour cram and 3 tablespoon sugar, 2 teaspoon of baking powder knead thogeter as much flour as it take it for a not sticky but not hard pastry.
filling: slice thinly 1 kg apple, pour over 4-8 tablespoon sugar and simmer till soft
take half of the pasta, roll out and put on a greesed and floured sheet, slush with good apricot jam, pur over the aple souce, sprinkle with raisin and toasted walnut or almond
take the other half of the pasta, roll out and cover the filling
bake it in a preaheated oven for 30-40 minutes
Can not miss the new vine tasting. I have to tell you, we have had the most wonderfull wine in the last 45 years. Our rose is sweet smelling, rich friuty taste and the color is perfectly rose, clear as a mirror. The red vine is rich in color, like the blood and smelling like a ripe grape, can found a slicely taste of a dark chocolate and sour cherry, full and strong.
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Oooops :o
after reading your post Erika my weith was one kilo more :o :o :o
no wonder that I like the austrian and bavarian kitchen ....they are very influenced from bohemian and hungarian cooking people .....
mhhhh
Hans
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Can not miss the new vine tasting. I have to tell you, we have had the most wonderfull wine in the last 45 years. Our rose is sweet smelling, rich friuty taste and the color is perfectly rose, clear as a mirror. The red vine is rich in color, like the blood and smelling like a ripe grape, can found a slicely taste of a dark chocolate and sour cherry, full and strong.
Wow! It all sounds delicious... congratulations on this successful year.
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come and taste ;D