Priceless Paintings from W7

I mentioned it briefly last week already: I am starting to learn the preparation of a traditional meal. Back at home, we call it Grumbeersupp, Dampnudle unn Woisoss (Kartoffelsuppe, Dampfnudeln und Weinsosse). Loosely translates into a vegetable soup, accompanied by salty steamed and fried dumplings (made from sweet yeast dough), and a sweet cream of Riesling sauce. Also often accompanied by custard.

It is thought that only a grandmother can master it, and a whole lot of wealth of myths rank around the secrets of the dough, the right and the wrong frying pan to use, and other aspects. The sister has already proven that grandmotherhood is not required, as she became master of this meal a long time ago.

Now it was my time to try. I tried with a very large pot of soup for twelve (for which I misjudged the amount of vegetables, and the soup ended too watery), accompanied with 40-ish small Dampfnudeln which weren’t quite crusty enough and were a bit wrinkly, ‘coz I had accidentally switched the cooking zone to the small ring – no wonder the pan wasn’t getting hot enough even when I set it on full blast (which would have been way too hot under normal circumstances).

The bottom line is that, while grandmotherhood is not required, a little bit more practise is.

The custard and the woisoss’ were spot on, though, and very popular, so that’s nice.

Food and Drink cooking, food, pfalz