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Elliot´s Trackside Diner - January 2013
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<p>Dinner time!</p> <p>Tonight´s menue:</p> <ul> <li>Tafelspitz</li> <li>karfiol (cauliflower)</li> <li>Kartoffeln (potatoes)</li> </ul> <p>and for desert:</p> <ul> <li>Mehlspeisen</li> </ul> <p><b>Tafelspitz</b> (German <i>Tafelspitz</i>, literally meaning <i>tip (of meat) for the table</i>) is boiled beef in broth, served with horseradish. It is considered to be the "national dish" of Austria and is equally popular in the neighboring German state of Bavaria.</p> <p>Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the <span class="mw-redirect">Austro-Hungarian Empire</span>, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."</p> <p><a href="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tafelspitz.jpg/800px-Tafelspitz.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tafelspitz.jpg/800px-Tafelspitz.jpg" alt=" " border="0" /></a></p> <p>Mehlspeisen is the Austrian summary of sweet deserts, such as Nockerl, Palatschinken, Kaiserschmarrn. I recommend Palatschinken. <b>Palatschinke</b> (pl. <i>Palatschinken</i>) is the <span class="mw-redirect">Austrian</span> name of a thin, crêpe-like variety of pancake common in Central and Eastern Europe and known variously as <i>palačinka</i> (Czech), <i>palacsinta</i> (Hungarian), and similar ethnic derivations.</p> <p><a href="http://www.fuersie.de/sites/fuersie/files/styles/1024x768/public/images/palatschinken.jpg"><img src="http://www.fuersie.de/sites/fuersie/files/styles/1024x768/public/images/palatschinken.jpg" alt=" " border="0" /></a></p> <p>... and, of course, lots of local [B] to go with the meal.</p> <p>Guten Appetit!</p>
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