by Jenise » Thu Jan 24, 2008 2:16 pm
Martin, your semmelknödel is in the family of what we would call a savoury bread pudding, only it's formed and eventually fried vs. baked in a big dish like a gratin. I actually get fairly similar results to semmelknödel by taking the leftovers of any bread pudding I made and panfrying patties the next morning which are then topped with poached eggs. My husband adores this breakfast! I came up with that on my own as a means of using leftovers, never realized that something similar, but more sophisticated with the preformed shape and slicing, was already a traditional side dish in Bavaria--bloody brilliant! I love that you're here and sharing your recipes with us.
However, I have to ask you to do something for us, and that's put your recipes in your post. We strive to build a trove here of recipes contributed by members. If you look at others' posts you'll see the word RCP in the title. That signals that someone's posted an actual recipe (vs. merely discussing a dish), and that means that later someone wanting to find a recipe can easily do so using the search function with the code "RCP". In your case, although we would absolutely prefer that you actually copy the instructions into your recipe (as and for the reasons Cynthia already suggested) for the sake of those whose computers aren't up to the task of chasing links, your recipes could still include a link to your slideshows, which are great, but I really do need to ask you to at least post the ingredients and as much of the basic recipe here as possible--it would be a shame to not have your posts and recipes available in our archives. I'll edit this post for you to show you what we'd like to see.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
