SfanGoch

Plating will always have a decent customer base simply because modelers either don't like the kit-supplied finish and want something of better quality and appearance or the parts were reworked and require re-chroming. Paint suppliers aren't going anywhere. Just because there are colors made to match specific vehicles doesn't preclude someone from using them for another. They might like the way they look and it suits them just fine to use 'Studebaker Tahoe Green on a super car model. The problem with PE or resin kits requiring a specific donor kit to complete is like I said. The unavailability of a specific, long OOP kit, kills sales for these items. It's like having a keg of Guinness Stout and finding out the proper tap isn't available from the beer distributor you bought the keg from. I speak from personal experience on this.

That's already the case with certain PE sets and resin transkits which require a donor kit that is almost impossible to find like. for example, the Trumpeter '63 Nova SS.

My parents did the same with those kinds of leftovers.Important ingredient for everything is smalec, made from bacon which was cut up into little pieces and fried until crispy and brown. In essence, lard. It was left to cool and the bacon and grease were stored. Great on pasta, pierogi, kluski (dumplings), mixing with scrambled eggs and on boiled potatoes. Older Poles will spread it cold on on black bread, Lithuanian, Polish or Jewish rye and chow down.

I'm weird like that. I'm an amateur historian and I do a lot of personal research on civilizations and population movements throughout Central Asia, the Mideast and Europe. Fascinating stuff the deeper one delves into the subject. Wow, I wasn't the only one who likes them with ketchup! There's a type of bierock that's a favorite of Jewish people from Eastern Europe. No meat, no cabbage, just carmelized onions in the center. Sort of like a stuffed bialy, only bigger and rounder. I get those at a couple of kosher bakeries around Lee Ave. in the Williamsbug section of Brooklyn, which has a large Hasidic population. The best place is Moishe's Bakery on Grand St., in the Lower East Side. The old lady who owns the place loves to chat and she knows my neighborhood because her family used to attend synagogue there years ago. Her ruglach and strudels are the best. It's like visiting your grandmother and getting charged for what she makes.

That's because these dishes weren't traditional after the late 17th and early 18th centuries in what would later become Germany. The Volga Germans maintained the old dishes and traditions brought by their ancestors when they first colonized regions in Russia. There was no cultural exchange with the old country and they sort of froze in time, a time capsule from the past, if you will.

"Kraut beere" is actually krautbiroch, or bierocks. It is either Russian or Turkish in origin. The Turkish word is borek. It was brought to the States by Volga Germans, which is where your ancestors and other Germans in the upper Midwest came from. They're delicious. I get similar rolls from the Polish stores around here. Here's a recipe: Krautbiroch Dough: 2 cups warm water, 1/3 cup sugar, 2 packages yeast, 2 eggs, 6 1/2 cups flour, 1 tablespoon salt, 1/3 cup butter Combine water, sugar, and yeast. Stir and let set until dissolved. Mix in eggs, 2 cups of the flour, salt, and butter. Beat for 1 minute. Add remaining 4 1/2 cups flour and knead lightly. Let set 20 minutes. (May use 2 loaves frozen bread dough instead. Let thaw.) Filling: 1 1/2 pound diced smoked ham, 1/3 cup onion, 1/2 teaspoon pepper, 1 quart rinsed, drained sauerkraut (rinse well to remove sauerkraut juice). Place ham, onion, and pepper in hot skillet. Toss until onions are soft. Add sauerkraut and stir until hot. Remove from heat. Pull off 3 inch ball of dough. Roll with a rolling pin into a 6-7 inch circle until 1/4" thick. Fill 1/2 side of dough with a 2 inches of the ham / sauerkraut mixture (like an apple turnover). Fold remaining dough half over filled half. Place on greased cookie sheets and bake at 350 degrees for 20-30 minutes until golden brown. You can substitute any meat in place of ham. Here's a recipe for old-style strudla. This is probably the way your mother used to make it:: Strudla Dough: 4 cups flour, 1 egg, 1 teaspoon salt, 1 teaspoon baking powder, 1 1/4 cups warm water Mix ingredients and knead well. Cover and let stand 1 hour. Base: Potatoes and/or cooked meat, 1/2 cup diced onion, 1/4 cup butter, bacon grease Roll out dough paper thin. Spread with thin layer of melted bacon grease. Roll up loosely (as for cinnamon rolls). Cut rolls into 1 inch lengths. Dice potatoes and place in heavy skillet with onion and butter. Cover potatoes with water and bring to a boil. Layer strudla on top of potatoes in skillet. Cover when boiling and simmer 30 minutes. Do not remove cover during cooking time or strudla will set. If you want some more old-style German recipes , let me know. They sure were, Pete. I like cooking 14-17th century Polish dishes and try to get as many of the original ingredients as possible to maintain authenticity and the original flavors. A number of these dishes are "slesische" and "pommerische" in origin. I have a pretty good sized library of old European, North African and Middle Eastern recipes.

Could be that they're hedging their bets and hoping it'll be released by then.

Isn't that the place Klinger mentions? He (Jamie Farr, Jameel Farah as Santini in Blackboard Jungle)was from Toledo.

You're gonna hate me, Steve. I live in the ethnic food capital of the world. If it can be boiled, broiled, baked or fried, there's a good chance I've eaten it. Did your ancestors emigrate from Germany or were they Germans who emigrated to Russia and then their descendants later came here? A whole lot of these dishes originated with the latter. There used to be a great German restaurant in Middle Village, Queens called Niederstein's. It was the oldest restaurant in Queens (150 years old) and they used to have strudla mit schinken on the menu. It closed and was demolished in 2005. What replaced it? An Arby's, of course. Another late great German restaurant, located in the once heavily German neighborhood of Yorkville on the Upper East Side of Manhattan, was Cafe Heidelberg. Srtrudla with pork schnitzel was available there; although, I never ordered it. I stayed with sauerbraten, Zigeuner schnitzel or tierbraten with spaetzle or beef rouladen. This dish is also a favorite of Serbs and Croats. There are a couple of good Serbian and Croatian restaurants in Astoria and at least the two my kid and I ate in have this dish. Did you coat the dough with Crisco or bacon grease?

I owe my not wasting food to my parents. They spent WWII in German labor camps and any kind of food was almost impossible to come by. Waste not, want not. The non-cooking ball and chain thinks it's beneath her to eat leftovers.

Oh, both of my parents knew how to cook very well. I just wasn't in the mood for what she made that particular day. My friend's mom fed us the same thing for lunch earlier......chicken cacciatore.

I've been cooking since I was thirteen. I came home one day and asked my mother what was for dinner. She saw I made a face when she told me and said, "Well, you have two damned hands, cook something yourself." Been at it for 45 years. I taught my old German friend who owns a gasthaus how to make New York-style sandwiches, heroes and pizza. First and foremost.............NO AMERICAN CHEESE ON ANYTHING! The other half burns water and cooks like Lisa Douglas. Junior would starve if he depended on her lack of cooking skills.

It's good for cranking up one's post count.If it's a reissued kit, what's the point? Nothing's been changed from its last iteration except the possibility of some "Kustom" parts.

Knoephla are dumplings and kase knoephla have cheese inside, not dissimilar to Polish pierogi, just a bit smaller. Kuchen is the German word for cake. It covers everything from pies filled with fruits or custard to sheet cakes. Us Polaks make similar pastries. Some Jewish versions are rugelach (the chocolate ones are the best), lekach a honey sweetend gingerbread. The Jewish goods I get at the remaining old time kosher bakeries left in the city.

It's not like we're missing any earth-shattering news. Chad keeps us up to date. If anyone is jonesing for Round2, use The Wayback Machine at archive.org.

The Turbine Car which now pops up in that link is a mostly built up full detail version, not a promo. This one has, among other things, opening doors, hood, trunk and separate front fenders.

Get chuck steak. Ask any butcher and he'll tell you it's one of the best cuts. It has more flavor than even a Porterhouse or ribeye. Marinate the chuck, about 1-11/2" thick. with red wine, Worcestershire sauce, fresh crushed garlic, salt, ground black pepper and sliced serrano peppers. The longer it marinates, the juicier and more tender it gets. I'll let it marinate for up to three days and it tastes great. Heat a lightly oiled pan medium-high and cook for six minutes on each side. When done, slice it thin and it's fajita-ready. You can save the marinade by freezing it or you can heat it up to make a sauce.

At this rate, it might end up as a 99 cent special. He must be anxious to sell.

Kinda-sorta. It's listed as "complete" but it ain't. It's missing the stock wheel covers and there are three pairs of tires (only two stock): Vtg-Jo-han-'62-Chrysler-300-Hardtop-1-25-Model-Kit-Complete-1962-Chrysler Still, a pretty good deal.

Gonna sue me for theft of intellectual property? No, ebay must assume anybody who thinks that a five buck price bump is a great deal is: NOW: $34.99 Was: $29.99

Yeah, I was puzzled about that. It's actually a Chrysler 300. And the seller is offering it at $29.99 again.

Only had them when traveling upstate. They're not sold in the city. I go to Schaller & Weber on the UES for my German wursts and sausages.

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Checking my email, I saw an ebay notification indicating that an item I viewed had a price change: "Dear stupid, The VTG_Johan_1962_Chrysler Newport_Hardtop you were interested in has been relisted at a new price. We're always looking for the best deals for you!" The original price was $29.99. It was raised to $34.99.

Time to expand your gastronomic universe. Plenty of great local eats to be had if you feel like making them.