Wednesday, August 16, 2006

Not to be forgotten

The Butcher

Oh how time flies in blog world. One week in any other sense is not long but in blog terms, especially food blog terms, it’s a long time, you can have eaten a lot in the space of a week, so many food experiences and so little time to write about them. In a way having a blog is good in that it keeps you accountable for your time, it makes you reflect on what you have done in your waking hours, other than your paid employment...... in another way it makes you realise how quickly time does move, it leaves you feeling a little daunted at the pace you can now measure your life by.

With this in mind I want to write about Sunday the 6th of August, even though it was over a week ago......... because otherwise such days are lost, long gone in to the ether of life.

If things are written about, they can not be forgotten.

So this post is dedicated to the Concordia Club. A place I have been to many times.......and well worthy of being recorded.

On the first Sunday of the month the Deutsche Club in Tempe holds Fruehschoppen. Literally translated this means morning pints. In Germany this takes place every Sunday morning and is simply what it says, morning pints, of beer that is. However when you are a long way from home you need more than a liter or two of bubbly beverage to console your homesick blues. The Concordia Club provides just the cure for such ailments. Here is a tried and true formula:

1) Arrive at 11am. Claim your table (if you don’t have a trusty friend that has already reserved one on your behalf).

Lebensmittel Deutsche Club

2) Head straight for the Lebensmitteltisch (grocery table). Stock up on all your favourite imported German goodies such as Ritter Sport Chocolate, Sauerkraut, marzipan, Senfgurken, jams and mustards. The lovely lady that operates this table is not out to make money off those desperately missing their homeland, any money she makes above her cost goes back into the club, what a trooper!

3) Once the butcher’s wife has set up her tables in the side room and opened the doors, head in, grab your basket and stand in line. Your eyes will always be bigger than your stomach, but that’s o.k. you can freeze a lot of what you buy……Weisswurst, Lebekaese, Landjaegerwuerste, Berliner, geroestete Zwiebelwurst (think liverwurst/pate with delicious course grains or roasted onion throughout….yep, yum….ours is now long gone and its another 3 weeks till we can get more…)

4) O.k. now its time to go back and reacquaint yourself with your table. Chat…chat…chat….all about what you have bought and how you intend on using the meat you have just purchased. Quickly head to the bar and get a glass of icy cold imported German Bier. Whip out the almost still warm Southern German (Swabian) potato salad you made that morning, along with a few plates and a handful of forks to share with everyone. Someone somewhere once said ……give and you shall receive…..I think they may have met a few Germans in their time……because outcomes the pretzels that your table companion has lovingly carted down from Konditorei Schwarz in Wentworth Falls…..and in return, out come your Landjaegerwuerste ……..

In case you find yourself at the Concordia Club and need a tub of potato salad to start a conversation:

Swabian Potato Salad

1kg Kipfler potatoes
1 large onion, chopped finely
Fresh cracked pepper
1 teaspoon mustard (Dijon, mild American or if you have some German stuff such as Thomy)
2 tablespoons white wine vinegar
1 cup of beef stock
3 tablespoons of sunflower or vegetable oil

Bring a large pot of water to the boil. Wash and scrub the potatoes. Once the water is boiling, add salt and put the potatoes in whole still in their skins. While these are cooking put the onion, salt and pepper, mustard, vinegar and oil into a large bowl and mix. Warm the stock in a small saucepan, keeping it just warm. When the potatoes are cooked enough for a sharp knife to be inserted, drain. Peel the potatoes while they are hot. I hold the spud with tongs and peel the skin off with a knife, they come off fairly easily. After peeling each potato, slice in half lengthways, then slice these halves lengthways again, then chop into pieces about 1/2cm thick. Put the chopped potato straight into the bowl. Repeat with all the potatoes. Mix the ingredients in the bowl, pour over the warm stock and mix again. Cover the bowl with a tea towel and let sit for an hour. After this time the liquid should have absorbed into the spuds, taste it, it may need a bit more salt, or mustard or even vinegar. Eat with sausages, green salad and bread, even better if you can get your hands on some authentic Schwaebische pretzels!

Concordia Club
Richardsons Crescent/Mackey Park
(opposite Tempe Station)
Tempe NSW 2044
Tel 02 9554 7388 Fax 02 9554 7588


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