StevenGuthmiller

And then you get the people who will say that they are afraid of all of that sugar in regular soda. But they are somehow entirely confident that the "chemical" sweeteners in diet pop will not have them waking up some morning with six toes on one foot & a craving for earth worms! Steve

Doesn't take long to make strudla & ham! Steve

Yeah, that always confused me as well. I had a half of a chocolate cake with Haagen Dazs ice cream, hot fudge & wait for it...........a glass of skim milk! Steve

Nah, the ash tray hat is "more stupider"! Steve

I don't worry so much about PE or transkits as I rarely use them, but they are all part of the big picture. I'm worried more about paint suppliers like MCW & platers like Kustom Krome or Chrome Tec. I can get by without most of the detail & resin parts that a lot of guys use, but I would be absolutely lost without products like Bare Metal Foil! Steve

I agree to some extent. It's always exciting when something new comes out, but in the current climate, we'll be very lucky just to see current issues start flowing again. In the mean time, I will just sit patiently & wait for the other shoe to drop. There is not a single thing that we can do about it, and like you, I have enough projects to last me until the second coming. I have brand new kits in my stash that I know I will not get to for many years to come. My only fear is that if manufacturers such as Revell never manage to surface again, what will happen to the after market? I'm always going to need paint & re-plating services in particular. Steve

Not only did we eat them with ketchup, but we would throw the leftovers in the fridge & eat them cold. I believe that I like them cold better! Kind of like the German sausage! Another thing that my mother used to do with everything from leftover knoephla to strudla & even egg noodles was cut them up & scramble them together with eggs! She would use it as either a side dish, or a complete meal The kids used to put ketchup on that too! Steve

Sounds pretty close except for the fact that it wasn't done in a skillet & she didn't break the cooking up into 2 parts. It was kind of a one pot affair where you just threw all of the ingredients into a pot & let it go. I'm sure that all of these recipes were modified over the years & most likely simplified to coincide with a busy household. I had read a recipe for these strudla from an old German cook book some time ago where the ham & potatoes were diced and rolled up in the strudla much like a cinnamon roll or a sweet strudel. My guess was that this was probably a more traditional way of doing it & over the years people simplified it. throwing sliced ham & cubed potatoes in a pot was easier than dicing everything & rolling it into the strudla. I will try some of the aspects of the recipe you posted the next time I try them. I haven't discussed any recipes with my mother lately, so there's a possibility I might have missed something. They were tasty though! Steve

It's nice to have this discussion with someone so knowledgeable about the subject Joe. Hell, they're my ancestors & you know more about them than I do! The word "bierocks" does sound familiar. I seem to recall my parents & grand parents discussing where the term came from & I believe that was one of the words they came up with. Of course, my grand parents didn't know any of this "history" stuff, they only knew what their parents and grand parents taught them, and at the time that my parents were young, an eighth grade education was fully educated. It was all about survival on the farm. The "krautbiroch" that my mother & both sets of my grandparents made were filled with ground beef, onions & cabbage. The filling was mixed in a dutch oven and browned very well until the cabbage and onions were very caramelized. Then folded in the dough, baked & then brushed with melted butter when they came out. My mother later resorted to using frozen bread dough because it was very similar & much easier to deal with. That's how I make them today. As a kid, we were blasphemous and used to dip them in ketchup! My grand parents were appalled! Steve

I don't normally cut body panels off of a body, but if I were going to, I would use the same procedure that I use for scribing panel lines. I start with the sharp side of a #11 blade with a few passes to get the line that I want and then a few passes with a sharp dental tool to give it enough depth to use a scribing tool. Then I would use the scriber to get at least half way through the thickness of the plastic. From there, once the panel line is well defined & deep enough to guard against the blade wandering, I would use a sharp #11 blade again to complete the cut. Steve

Yes, and the Johan kit represents a 300H. The custom wheel covers from the AMT '58 Impala are a fair representation of the 300H wheel covers. Steve

They were Germans that immigrated to Russia, and then came here. The funny part is that most of these traditional "German dishes" did not exist in our household. Hell, we rarely ate sauerkraut! I never tasted sauerbraten or schnitzel until I was an adult in a German restaurant. Even spaetzle was pretty much non-existent. Neither. The dough isn't coated with anything. The ingredient list is extremely short. The dough consists of flour, eggs, salt and water. Slices of ham are layered in the bottom of a dutch oven, followed by a layer of cubed potatoes. A little salt and pepper, some water & the strudla on top. My mother told me that she would cook this on the stove top so I thought that I would try it this time. I think baking it in the oven works better. You know, a little bacon grease might not hurt, but then it wouldn't be the way my mother made it. If anything, it would have been coated with butter. Some day soon, I would like to make a dish that my family called "Kraut beere", (pronounced "grout bayla") Supposedly it translated into something like "cabbage berries", but my grand parents thought that it was a form of the word pierogi, or "cabbage pierogi". A lot of the people in these parts call them "kraut burgers" and use sauerkraut in them. But we did not. They were a lot like a pasty, but with only ground beef, onions and cabbage inside of a risen bread dough & baked. I've never met anyone who didn't like them. Even if you don't like cabbage. Steve

Mine too. But in her defense, leftover salad is not great! Steve

Especially something like chili. I think it's pretty safe to say that most slow cooked, one pot dishes are always better leftover. I make a pot of Swiss steak occasionally that is nothing more than round steak with onions and tomatoes cooked it a dutch oven for several hours. It's always better the next day. letting the flavors meld for a period of time makes it much tastier. I recently brought home some leftover mixed fajitas from a local Mexican restaurant. A couple of days later I warmed it up. I really don't remember it being that good in the restaurant!! Steve

I was always very excited to come home for dinner when I was young. My mother cooked nothing fancy. It was all very basic "comfort food", but she was very good at it. I owe all of my love for food to her. I would hang out in the kitchen while she cooked & quietly absorb everything she did. Now I thoroughly enjoy experimenting & cooking things that she would never have dreamed of trying herself. But there are times when I find that urge to return to those simple times & try to replicate those basic recipes that she had learned to prepare from her mother. Most times I fail miserably, but the basic flavor is there & it takes me back. Steve