Fw: Movies in English - Mephisto and Lichtburg

 

----- Original Message -----

From: Dawn+Dietmar Waessle

To: Burton Heather

Sent: Thursday, November 19, 2009 10:19 AM

Subject: Movies in English - Mephisto and Lichtburg

Hello everyone -

Lots of movies in English to watch in the next few weeks!  See below. They usually start at 6 pm - but check the newspaper or website to be sure.

Hope to see you this evening.

Dawn

 

 

ENGLISCH
Jeden Montag und Dienstag Filme in der englischsprachigen Originalfassung im Mephisto oder in der Lichtburg .
Gruppen können sich zum Schulkinopreis von 3,50 Euro für diese Vorstellungen anmelden.
Oder Sie vereinbaren um diese Termine eine Sondervorstellung am Vormittag.

EVERYTHING IS ILLUMINATED,  OV
23.11. und 24.11.
Wunderbares Roadmovie über Erinnerung und Vergessen, Familie und Krieg, das die Romanvorlage von Jonathan Safran Foer mühelos in den Schatten stellt.
In diesem Fall ein kleines Meisterwerk. Der in Amerika geborene Jonathan Safran Foer - Autor und Sammler - ist auf der Suche nach den Wurzeln seiner jüdischen Vergangenheit. Mit Hilfe eines alten Fotos und einer Landkarte will er den Ort Trachimbrod in der Ukraine
ausfindig machen. Dies wird schwerer als gedacht, denn seine Fremdenführer können kaum englisch, und Trachimbrod scheint unauffindbar zu sein.
Ein kleines Meisterwerk mit Elija Wood.

---------------------------

30.11. und 01.12. Zack and Miri makes a porno, OV

Jeweils eine Woche später:
Hangover, OV
Disgrace OV
My Sisters Keeper OV
The Time Traveler's Wife, OV
Last Chance Harvey, OmU

Fw: English Stammtisch - Nov. 19th

 

----- Original Message -----

From: Dawn+Dietmar Waessle

To: Burton Heather

Sent: Thursday, November 12, 2009 2:56 PM

Subject: English Stammtisch - Nov. 19th

Hello everyone

Let's meet on 19 November at Asia Cuisine starting at 7 p.m.again this month. I heard that the food was very good there.  I've reserved the side room - and hopefully there won't be any confusion this time.

 

Asia Cuisine

Frauenstrasse 39

89073 Ulm

www.asia-cuisine-ulm.com

 

Does anyone have a suggestion about where to meet in December? At the Christmas market - or far away from the Christmas market - to avoid the crowds?  What do you prefer? You can let Heather and me know if you have an idea.

 

See you next week.

Dawn

Fw: [Americans in Ulm] New comment on Thursday Stamtisch and Pancakes.

Thanks to Elizabeth who wrote;

 

Subject: [Americans in Ulm] New comment on Thursday Stamtisch and Pancakes.

Elizabeth has left a new comment on your post "Thursday Stamtisch and Pancakes":

An easy way to make pancakes is to make them in the oven like you would to make very soft cookies: about 10 minutes at 190°C. You don't have to worry about flipping or burning or anything else! You do want to have the batter/mix a bit thicker than if you make them on the stove top, which means either less milk or more flour.

Also, for those with egg sensitivities/allergies, I don't use eggs at all and it makes no difference in taste.

 

Worth a try!

YO!

Fw: Movie in English

From: "Dawn+Dietmar Waessle"

To: "Burton Heather"

Sent: Thursday, November 05, 2009 2:53 PM

Subject: Movie in English

Hi everyone
Below you'll find a message from Robert - about the next film being shown
in
English.
See you
Dawn

--------------------------------------------------
From:
Sent: Thursday, November 05, 2009 2:19 PM
To: "Dawn+Dietmar Waessle"
Subject: Re: Movie in English

Hi there,

The next dose of film in English is 'Julie & Julie', the cooking movie
with Meryl Streep. This is showing at the Mephisto on Monday 09.11 and
Tuesday 10.11 starting 18:00.

Cheers,
Robert

Duck

No need to be modest, the duck was great!

 

All measurements are approximated, as I almost never measure anything when I cook,

 

Duck:

-         2-3 400gr frozen duck breast (I had them with skin, but this is a matter of taste since the skin softened up in the oven and became a tad bit chewy)

-         350gr Fig jelly (e.g. Bon Mammon)

-         60gr Dijon musterd (e.g. Maille)

-         3-4 cloves of garlic

-         Salt

-         Pepper (fine)

-         Rosemary (powder)

-         Estragon (dried leaves)

-         Oil

 

Take 2-3 400gr frozen duck breasts, let them thaw in the fridge one day, wash and dry them, make sure no bones or anything are left. Pepper them front and back and put them back in the fridge while making the fig-mustard and preparing the potatoes (below).

 

Mix the fig jelly and mustard, chop or crush and add the garlic, add a dash of rosemary powder, a dash of the estragon leaves and salt to taste.

 

Pre-heat the oven 150°c. Heat some oil in a pan, when it is really hot; fry the duck on all sides to seal the meat a bit. Lay them on an oiled backing tray, (skin up), spread some of the fig-mustard mix on top (not too much, as it may run off, better to add more later). Put the duck breast with the fig-mustard in the oven about 1 hour. Add more fig-mustard as needed.

 

Sauce:

After about 30-40 minutes pour off any juice into a sauce pan. Add the rest of the fig-mustard and a good shot (or three) of red wine, and let simmer on very low heat, stirring occasionally. If the sauce is too fat, skim it carefully off the top. (but honestly, that's what makes the sauce so good)

 

Potatoes:

-         500gr pack of small spring potatoes

-         Salt

-         Paprika powder

-         Fresh rosemary leaves

-         Olive oil

-         Butter, margarine, or butter flavoured fat.

 

Peel and wash the potatoes, cook them shortly in salted water, not too long though, otherwise they get too mashy in the pan. Let them cool. Later, heat some olive oil and the butter on medium heat in the pan. Add the small potatoes, halving the larger ones. Let them fry on medium heat (olive oil burns relatively quickly, so never on too high heat), adding some paprika powder and salt. Shortly before they are to be served, add the fresh rosemary leaves and lower the heat, turn often so that the rosemary doesn't burn. (I fried mine almost an hour on medium then low heat)

 

Blaukraut:

Opened a can of Hengstenberg, 'cause I have never made it myself before ;-)

 

The skin theory:

After I fried the duck, the skin was slightly crunchy, but softened up in the oven. I am thinking it is better to lay the skin side down on the tray and the fig-mustard on top, so that the skin can continue to fry. Or as my wife suggested, cut the skin back, put the fig-mustard on, and then lay the skin back on top. I guess I will have to experiment some more.

 

 

YO!

Thursday Stamtisch and Pancakes

It was a great Stammtisch on Thursday. My first one in I guess about 6 months, destotrotz, I was able to recognize a lot of people, and saw a lot of new faces. Kudos George for having a watching eye over the whole evening and introducing people to one another and such.

 

A small question came up about the difference between American and German style pancakes how to make them. As I explained, to the best of my knowledge, the main difference is the baking powder. My wife makes the German pancakes, so I would have to ask her how much baking powder, if any goes into them. But to the American pancakes, I use normal flour, as self-rising flour is pretty well unknown in Germany. I take a small package of backing powder, enough 500gr flour, and add it according to the amount of flour. Two eggs and what's really good is 200gr buttermilk, and then the rest is just adding normal milk until the batter has a fairly thin consistency. I never use a mixer, just an egg whisk. If there are small lumps, that's not so bad. A ladle full of batter in either a well greased or Teflon coated pan, by not too high heat. As soon as the bubbles start coming up through, wait until they start to pop and the holes stay open, and the edge of the pancake starts becoming less shiny and more fest. Slowly run a spatula around the edge, making sure the pancake doesn't stick, then flip it over an let it back another 1-2 minutes.  It is basically a bit of experienced involved, so don't give up if they aren't as pretty as those in IHOP. In Germany it is also hard to get real American syrup, but Maple (Ahorn) syrup is available, and tastes great, or a bit of "Philly" cream cheese and fresh or cooked strawberries or blueberries (with a LOT of sugar).

 

Oh yeah! And bacon, or "Nürenburger Bratwürstchen"  (American sausages are also hard to get here)

 

Enjoy.

 

At the moment I am cooking, Duck's breast with Dijon mustard – fig crust, rosemary potatoes, and Blaukraut. If it turns out good I'll post it. And anyone is interested, drop a line and I'll let you know how I made it.

 

YO!