Good that the mustard was there to help. (G)

I hadn't ordered it, wouldn't have ordered it,
wouldn't have had more than the one bite except
that Lilli couldn't finish it.

So, you bailed her out. No to go box/bag available?

Yes to the bailed, as I hate people wasting
food. No to the to-go, because it was kind
of crappy, and she wouldn't have eaten even
good leftovers (she doesn't like leftovers),
plus who wants a stale sausage stinking up
a hotel room?

One interesting thing - on revisiting Germany,
I find the cold cuts a lot less salty than
their US counterparts.

Too bad you can't smuggle a supply in.

Neh, even though the customs regulations are
built around the most backward and xenophobic
doctrines dating from decades or centuries ago,
one doesn't go there.

I know, didn't you see my tongue in my cheek? (G)

It was sort of there, but the statement
deserved to be commented on.

That almost blew Steve's head off at one Chinese place in Berlin? I remember about where it was (how to get there on the bus) but don't remember the name or street name.

So it was that notably hotter than other
versions? What was the bus number?

When we first moved to Berlin, it was the #48 bus. After reunification
it became the #148 bus. As I recall, the restaurant was either on, or
just off, Unter dem Eicken.

There actually isn't a BVG 148 route any more.

There was a certain amount of distress
on the part of the husband when his wife
outdid him on the hot tolerance.

He should have graciously accepted the fact that she was more of a

chili > head than he was. Male pride?
Some of that, yes. She could also eat pure
salt without any effect: I don't know the
long-term effect of that, being out of touch
with them.

No way of knowing? F'book?

There could be, but it's a why would I care,
and why would they want me to be in touch.

puzzler - the breakfast sausages at the
Sheraton Rockville were similar to but
better than any of the Nurnberger Bratwurst
we had in Nurnberg, Regensburg, Koln, Bonn,
Berlin, or Dresden.

Hmmmmmmmmmmmm, worth investigating?

Possibly. The main thing was that if there's
filler in a German sausage, it's starch and
fat; at the Sheraton it was fine-ground pigskin.
The pork flavor was also intenser, and I found
the German ones more herbal (sagey, mostly).

YouTube has to have enough of that stuff
to tide you over for a while.

If I want to watch them that way.........

It's like a whiff of aroma coming from a
restaurant, better than nothing sometimes.

True, but I don't "live" on the computer like some people do.

That's neither here nor there. If you want to
get a taste for something but can't get the
full experience, if you want it enough, you
make the time.

We lived in Zehlendorf, about a block off Unter dem Eichen.

I've only gone through that district on the
train on my way to Potsdam.

We took the bus and U-bahn a lot, only time we went to Potsdam we drove.

The U lines are well thought out and convenient.

There's an S strain to Potsdam, and for the same
ticket I understand you can get on the Regio.

---------- Recipe via Meal-Master (tm) v8.01

Title: Crockpot Knockwurst and Cabbage
Categories: Meats
Yield: 6 servings

6 Knockwurst links 1 ts Caraway seeds
1/2 ts Salt 1 Small head cabbage
shredded
1 Onion, thinly sliced 2 c Chicken bouillon

Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate layers
of
meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour
bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is
tender. NOTE: If a more chewy texture in the knockwurst is preferred,
add the meat during the last hour of cooking. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

HI Michael,

wouldn't have had more than the one bite except
that Lilli couldn't finish it.

So, you bailed her out. No to go box/bag available?

Yes to the bailed, as I hate people wasting
food. No to the to-go, because it was kind
of crappy, and she wouldn't have eaten even
good leftovers (she doesn't like leftovers),
plus who wants a stale sausage stinking up
a hotel room?

I understand. I'd not want a stale sausage stinking up my hotel room
either, especially if it wasn't a good sausage to begin with.

One interesting thing - on revisiting Germany,
I find the cold cuts a lot less salty than
their US counterparts.

Too bad you can't smuggle a supply in.

Neh, even though the customs regulations are
built around the most backward and xenophobic
doctrines dating from decades or centuries ago,
one doesn't go there.

I know, didn't you see my tongue in my cheek? (G)

It was sort of there, but the statement
deserved to be commented on.

USDA has to protect the farmers so the customs agents are just doing
what they're paid to do, which includes not allowing cold cut smuggling.

That almost blew Steve's head off at one Chinese place in

Berlin? I > ML> > remember about where it was (how to get there on
the bus) but don't > ML> > remember the name or street name.

So it was that notably hotter than other
versions? What was the bus number?

When we first moved to Berlin, it was the #48 bus. After

reunification > it became the #148 bus. As I recall, the restaurant
was either on, or > just off, Unter dem Eicken.

There actually isn't a BVG 148 route any more.

We left in July of 1992; I'm not surprised the bus routes have been
reworked in the time since.

There was a certain amount of distress
on the part of the husband when his wife
outdid him on the hot tolerance.

He should have graciously accepted the fact that she was more

of a > ML> chili > head than he was. Male pride?

Some of that, yes. She could also eat pure
salt without any effect: I don't know the
long-term effect of that, being out of touch
with them.

No way of knowing? F'book?

There could be, but it's a why would I care,
and why would they want me to be in touch.

I understand, not doing fb myself.

puzzler - the breakfast sausages at the
Sheraton Rockville were similar to but
better than any of the Nurnberger Bratwurst
we had in Nurnberg, Regensburg, Koln, Bonn,
Berlin, or Dresden.

Hmmmmmmmmmmmm, worth investigating?

Possibly. The main thing was that if there's
filler in a German sausage, it's starch and
fat; at the Sheraton it was fine-ground pigskin.
The pork flavor was also intenser, and I found
the German ones more herbal (sagey, mostly).

Time to do some investigation.

YouTube has to have enough of that stuff
to tide you over for a while.

If I want to watch them that way.........

It's like a whiff of aroma coming from a
restaurant, better than nothing sometimes.

True, but I don't "live" on the computer like some people do.

That's neither here nor there. If you want to
get a taste for something but can't get the
full experience, if you want it enough, you
make the time.

I don't want most things bad enough to sit in front of a small screen to
watch them. Easier to do without and spend my time/eneergy on other
things.

We lived in Zehlendorf, about a block off Unter dem Eichen.

I've only gone through that district on the
train on my way to Potsdam.

We took the bus and U-bahn a lot, only time we went to Potsdam we

drove.

The U lines are well thought out and convenient.

They were when we were there. I suspect they've not changed too much,
except maybe adding more lines and reconnecting the ones between East &
West.

There's an S strain to Potsdam, and for the same
ticket I understand you can get on the Regio.

Lines are pretty well interconnected with transfers to get you most
anywhere in a good sized area.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)