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Chris Waigl
Guest
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| Posted: Sat Nov 05, 2005 7:04 am
Post subject: Re: danish origin in danish pastry |
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On Wed, 02 Nov 2005 03:07:03 +0000, Pat Durkin wrote:
| Quote: | "Chris Waigl" <cwaigl@free.fr> wrote
On Wed, 02 Nov 2005 01:32:09 +0000, Pat Durkin wrote:
My nephew disabused me of the understanding of "Braunschweiger" as a
brown sausage. He told me that Braunschweig is a district in Germany,
and the sausage's name (I won't deny this item is a sausage, since it
is usually packed into a sausage shape in a casing) is formed from the
district where, one assumes, it originated.
Braunschweig is a town, not a district. And why would this prevent
"Braunschweiger" to be a sausage?
Well, it wouldn't, of course. Where or when did I say it would?
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My misunderstanding. I tend to think of all sausages as sort of brown
(except when they are red) and read the above as meaning that because
Braunschweig is a district (or town), the sausage can't be brown.
(Now of course it turns out that the German version is indeed not brown.)
Chris Waigl
--
blog: http://serendipity.lascribe.net/
eggcorns: http://eggcorns.lascribe.net/
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Skitt
Guest
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| Posted: Sat Nov 05, 2005 7:06 am
Post subject: Re: danish origin in danish pastry |
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Robert Bannister wrote:
| Quote: | Skitt wrote:
Robert Bannister wrote:
Donna Richoux wrote:
Right. I have no way of knowing if the people who live in that
region (outside the city) still use it for identification. Perhaps
you know. Well, I think what is pertinent to the discussion is
that when it comes to food names, historical names for regions
that don't officially exist any more still count, because they
meant something at the time. I forget which English counties have
been re-drawn out of existence, but I bet some gave their names to
cheeses or other famous associations. M-W dates the food term
"Braunschweiger" to 1934.
Here's a better picture:
http://www.braunschweiger.de/sortiment/Brsg_Mettwurst_Knob.html
On another site, I found the town of Braunschweig offering
Braunschweiger Mettwurst as a souvenir of the town. How it came to
be a liver sausage in America is a mystery.
Yeah, well, the sausage in the picture is just Mettwurst. It
happens to be one of the many products made by a company in
Braunschweig. See the rest of the Braunschweiger sausages at:
http://www.braunschweiger.de/ and click on
Braunschweiger Sortiment
That made me feel quite hungry. I note a distinct absence of
Braunschweiger Leberwurst.
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By the way, because of its spreadability, Mettwurst is also called
Schmierwurst by some.
--
Skitt (in Hayward, California)
www.geocities.com/opus731/ |
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Robert Bannister
Guest
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| Posted: Sat Nov 05, 2005 7:56 am
Post subject: Re: danish origin in danish pastry |
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Skitt wrote:
| Quote: | Robert Bannister wrote:
Skitt wrote:
That made me feel quite hungry. I note a distinct absence of
Braunschweiger Leberwurst.
By the way, because of its spreadability, Mettwurst is also called
Schmierwurst by some.
|
There are lots of different kinds of Mettwurst. I know the term
Schmierwurst, but I would apply that to the type more commonly known as
Teewurst. The Mettwürste I know are much firmer.
"More commonly known"? It all depends where you are in Germany. It's
like the names for loaves of bread: I don't know about the USA, but in
Britain and Australia, a plain, rectangular loaf might be called a
"tin", "sandwich", "upright", etc. Go to another baker's, even in the
same town and ask for the same thing and you get incomprehension or
something completely different.
--
Rob Bannister
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The Grammer Genious
Guest
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| Posted: Sat Nov 05, 2005 8:07 am
Post subject: Re: danish origin in danish pastry |
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Pat Durkin <durk183@sbcglobal.com> wrote
| Quote: | ...> Bologna has been applied to dozens of
varieties and sizes of sausage, and it is said that our meat under this
name originated in Bologna, It., as "mortadella". <...
|
Probably because it looks deader than any other kind of animal corpse sold
as food.
My favorite is Lebanon bologna, the best of which is imported from Lebanon.
It is said to be the closest thing to the cold cuts that Jesus ate. |
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Skitt
Guest
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| Posted: Sat Nov 05, 2005 8:07 am
Post subject: Re: danish origin in danish pastry |
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Pat Durkin wrote:
| Quote: | "Robert Bannister" wrote:
Pat Durkin wrote:
"Robert Bannister" wrote:
Donna Richoux wrote:
Right. I have no way of knowing if the people who live in that
region (outside the city) still use it for identification. Perhaps you
know. Well, I think what is pertinent to the discussion is that when
it comes to food names, historical names for regions that don't
officially exist any more still count, because they meant something at
the time. I forget
which English counties have been re-drawn out of existence, but
I bet some gave their names to cheeses or other famous associations.
M-W dates the food term "Braunschweiger" to 1934.
Here's a better picture:
http://www.braunschweiger.de/sortiment/Brsg_Mettwurst_Knob.html
On another site, I found the town of Braunschweig offering
Braunschweiger Mettwurst as a souvenir of the town. How it came to
be a liver sausage in America is a mystery.
OK. Mettwurst, as it presented here and in your earlier post with
all the pages, whether it is produced in Braunschweig or not, looks
very like what I call "ring bologna". Bologna has been applied to
dozens of varieties and sizes of sausage, and it is said that our
meat under this name originated in Bologna, It., as "mortadella". In
mass production, bologna most often loses any individual meat
characteristics and becomes a paste, which, cooked and in casings,
is quite solid. (Many people wouldn't eat the stuff if it had large
chunks of fat. However, bits of pistachio and garlic wouldn't go
down reluctantly. I think most people are afraid they will
recognize parts of a "friendly" animal.)
The main difference between these and what I understand by "bologna",
is that these are "Rohwürste", ie fermented rather than cooked.
I have lost your antecedent here. Don't know what stuffing you are
calling Rohwürste.
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The stuffing varies, but it is cured, rather than cooked. Roh = raw.
| Quote: | To your words "bologna" and "bolona", one could add "boloney" and
"polony" (not sure about the "e") - I suspect there was some mix-up
between sausage from Bologna and Polish sausage at some point.
Whose word "bolona"? Not mine, I think. Unless there is a
misspelling. If I pronounce the word, I will vary my pronunciation
between baloney and bolonya. I have heard people say "bolona", I
admit. Never heard of "polony", but if I did, I would say the
speaker has said "bolona" with a Norwegian accent.
|
The Latvian term for bologna translates to "tea sausage".
--
Skitt (in Hayward, California)
www.geocities.com/opus731/ |
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Pat Durkin
Guest
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| Posted: Sat Nov 05, 2005 8:07 am
Post subject: Re: danish origin in danish pastry |
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"Chris Waigl" <cwaigl@free.fr> wrote in message
news:pan.2005.11.05.00.04.45.32612@free.fr...
| Quote: | On Wed, 02 Nov 2005 03:07:03 +0000, Pat Durkin wrote:
"Chris Waigl" <cwaigl@free.fr> wrote
On Wed, 02 Nov 2005 01:32:09 +0000, Pat Durkin wrote:
My nephew disabused me of the understanding of "Braunschweiger" as
a
brown sausage. He told me that Braunschweig is a district in
Germany,
and the sausage's name (I won't deny this item is a sausage, since
it
is usually packed into a sausage shape in a casing) is formed from
the
district where, one assumes, it originated.
Braunschweig is a town, not a district. And why would this prevent
"Braunschweiger" to be a sausage?
Well, it wouldn't, of course. Where or when did I say it would?
My misunderstanding. I tend to think of all sausages as sort of brown
(except when they are red) and read the above as meaning that because
Braunschweig is a district (or town), the sausage can't be brown.
(Now of course it turns out that the German version is indeed not
brown.)
|
Well, much of the US-made stuff is not brown, but has a pink cast. Some
has more of a brown cast to it, having been smoked.
> eggcorns: http://eggcorns.lascribe.net/ |
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Pat Durkin
Guest
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| Posted: Sat Nov 05, 2005 8:07 am
Post subject: Re: danish origin in danish pastry |
|
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"Robert Bannister" <robban@it.net.au> wrote in message
news:3t298vFp5d4nU1@individual.net...
| Quote: | Pat Durkin wrote:
"Robert Bannister" <robban@it.net.au> wrote in message
news:3svq4kFqc5vkU1@individual.net...
Donna Richoux wrote:
Right. I have no way of knowing if the people who live in that
region
(outside the city) still use it for identification. Perhaps you
know.
Well, I think what is pertinent to the discussion is that when it
comes
to food names, historical names for regions that don't officially
exist
any more still count, because they meant something at the time. I
forget
which English counties have been re-drawn out of existence, but I
bet
some gave their names to cheeses or other famous associations.
M-W dates the food term "Braunschweiger" to 1934.
Here's a better picture:
http://www.braunschweiger.de/sortiment/Brsg_Mettwurst_Knob.html
On another site, I found the town of Braunschweig offering
Braunschweiger Mettwurst as a souvenir of the town. How it came to be
a liver sausage in America is a mystery.
OK. Mettwurst, as it presented here and in your earlier post with
all the pages, whether it is produced in Braunschweig or not, looks
very like what I call "ring bologna". Bologna has been applied to
dozens of varieties and sizes of sausage, and it is said that our
meat under this name originated in Bologna, It., as "mortadella". In
mass production, bologna most often loses any individual meat
characteristics and becomes a paste, which, cooked and in casings, is
quite solid. (Many people wouldn't eat the stuff if it had large
chunks of fat. However, bits of pistachio and garlic wouldn't go
down reluctantly. I think most people are afraid they will recognize
parts of a "friendly" animal.)
The main difference between these and what I understand by "bologna",
is that these are "Rohwürste", ie fermented rather than cooked.
I have lost your antecedent here. Don't know what stuffing you are |
calling Rohwürste.
| Quote: | To your words "bologna" and "bolona", one could add "boloney" and
"polony" (not sure about the "e") - I suspect there was some mix-up
between sausage from Bologna and Polish sausage at some point.
|
Whose word "bolona"? Not mine, I think. Unless there is a misspelling.
If I pronounce the word, I will vary my pronunciation between baloney
and bolonya. I have heard people say "bolona", I admit. Never heard of
"polony", but if I did, I would say the speaker has said "bolona" with a
Norwegian accent. |
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retrosorter
Guest
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| Posted: Sun Nov 06, 2005 12:21 am
Post subject: Re: danish origin in danish pastry |
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It is true that we call it "wienerbrød", and we
think of Wien if we focus on the word, but in German-speaking
countries it is known as "ein Copenhagener", which I doubt they
would call it if they invented it. I don't think anybody knows
who (first?) invented it.
Bertel
Denmark
In which German-speaking countries do they call these pastries "ein
Copenhagener."? |
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