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.

My rules: if it's animal protein, it shouldn't
be wasted. If it's fat, it shouldn't be wasted.
If it's chocolate, it must not be wasted.

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.

As I understand, the demographics of
the neighborhoods have shifted a lot
since the reunification.

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.

Done already.

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.

Lilli beams them onto her giant-screen TV,
sometimes with ok results (sometimes very
unpredictable ones).

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.

I think there may have been a new one or
two constructed.

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.

Helps to have had to do a lot of urban
planning from scratch.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Stuffed Steak Roll
Categories: Steak, Meats, Main dish
Yield: 2 servings

1/2 lb Boneless top round *
1 T Butter or margarine
2 T Shredded carrot
1 t Water
2 t Butter or margarine
1/2 c Water
1 t Kitchen bouquet
4 t Water
1/2 c Cornbread stuffing mix
2 ea Green onions, sliced
1 t Kitchen bouquet
2 t Unbleached flour
2 t Dry sherry
1/2 t Instant beef bouillon

* Meat should be 1/2-inch thick.

Use meat mallet to pound the steak to 1/4-inch thickness. In a
2-cup measure micro-cook 4 t water and 1 T butter or margarine,
uncovered, on 100% power about 45 seconds or until butter is melted.
Stir in stuffing mix, carrot and green onion. Spread mixture to
within 1/2-inch of the edge of the meat. Roll up jelly-roll style
starting with the narrow end. Tie steak with string or use wooden
picks to secure. Place meat, seam side down, on a nonmetal rack in a
shallow baking dish. Micro-cook, uncovered, on 50% power for 4
minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
Brush over the meat roll. Turn meat roll over. Brush again with
kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to
7 minutes more or till meat is done, rotating dish every 2 minutes.
For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine,
uncovered, at 100% power for 30 to 45 seconds or until butter is
melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every
30 seconds. Slice meat roll into 1/2-inch thick slices. Remove
string or wooden picks. Serve sauce with meat. Source unknown

To Germanize this, use regular bread and add a slice of
pickle before rolling.

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

Hi Michael,

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.

My rules: if it's animal protein, it shouldn't
be wasted. If it's fat, it shouldn't be wasted.
If it's chocolate, it must not be wasted.

Agreed on the last statement, first one is a probable agreement, second
is iffy.

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.

As I understand, the demographics of
the neighborhoods have shifted a lot
since the reunification.

No surprise there. We were there for the reunification and about 2 more
years; they still had a lot of issues to work out when we left.

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.

Done already.

And the conclusion is....................(I guess I have to read more
Fido).

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.

Lilli beams them onto her giant-screen TV,
sometimes with ok results (sometimes very
unpredictable ones).

I do mine on a small lap desk, a lot easier for me to manage.

We lived in Zehlendorf, about a block off Unter dem

Eichen. > ML> > ML> 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 > ML> 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.

I think there may have been a new one or
two constructed.

Wouldn't be surprised. We had a line was some blocks from where we lived
so we'd hop a bus to (start or) end the trip. Most trips, either by bus
or train took at least one, sometimes more, transfer(s) to get to our destination.

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.

Helps to have had to do a lot of urban
planning from scratch.

Better done by scratch than to try to connect up odds and ends of lines
here & there. Guess they initially just reconnected what had been sealed
off or walled off, then started reworking everything.

Title: Stuffed Steak Roll
Categories: Steak, Meats, Main dish
Yield: 2 servings

1/2 lb Boneless top round *
1 T Butter or margarine
2 T Shredded carrot
1 t Water
2 t Butter or margarine
1/2 c Water
1 t Kitchen bouquet
4 t Water
1/2 c Cornbread stuffing mix
2 ea Green onions, sliced
1 t Kitchen bouquet
2 t Unbleached flour
2 t Dry sherry
1/2 t Instant beef bouillon

* Meat should be 1/2-inch thick.

Not the way that I do it but..............

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


... gnorw og... gnorw og... gnorw og nac gnihton

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