Winterstammtisch in Hamburg-Harburg

On December 20th (yes, we're going back in time a little but then that's normal for re-enactors), we went to Hamburg-Harburg for the annual Winterstammtisch. This time, 'we' was not just Schatz and I but also Kees, Danny, Marion and Janneke from Holland who drove up here for a long weekend. See also Kees' blog entry of December 23rd.

do they have cheese in Harburg?

As I mentioned before, history or rather re-enactment enthousiasts meet in Hamburg-Harburg once a month on a Friday evening for a meal, a drink and some merry-making.

Wall of rememberance in the FZ Nöldekestraße pub

And in December, around the Yul weekend, we meet for a lavish banquet.

Everybody shows up dressed in their finest garb - except for me, I still need a real party dress. I tried to bluff my way through with two dresses atop each other but it wasn't quite as grand as I had hoped. Maybe I'll do better next year.

As people entered, they put plates and bowls on the table, as well as some cutlery and drinking vessels, and slowly the table was set.

getting ready

Meanwhile, in the kitchen, Michi was keeping an eye on things.

in the eye of the storm

Birgitt was lighting candles and providing everyone with drinks.

"there's a light, over at the FZ place..."

And we - well, we were milling about, admiring each others' dresses and discussing fashion throughout the millenia, and taking pictures.

milling and mixing and admiring

women across time

suffering from gout?
or just conspicuosly inconspicous checking out her camera's TFT screen?

Whereas in past years most participants 'came from' the Early and High Middle Ages, there were hardly any late Middle Agers around this year. Instead, we had a lady from the first century AD and a couple of folks from Napoleonic times. Most fascinating indeed!

Meanwhile, in the kitchen, Michi was still keeping an eye on things.

Michi developing the menu on the go

Slowly but surely we sat down and then the first course arrived, announced by the Chef himself.
Instead of going through all the details, with a picture for each dish, here's the menu.

the masterplan in runic inscriptions

For those of you who by now are totally confused, check out the Trutzhavener Feldküche website (for that's who Michi and Birgitt are) for the original menu in German, or read on for the menu in English.

- First Course

• melon and apple on a bed of rocket lettuce with a honey-ginger dressing spiced with parsley and mint
• small omelettes with salmon and dates
• pastries with a goat cheese, onion, parmesan and gingerbread filling, served on a bed of red beets with red wine and thyme
• slices of pork fillet, pickled with sugar, pepper and salt
• moretum
• whole rye-dinkel bread, wheat bread

- Second Course

• pork shoulder butt ragout with slices of cooked and raw pears
• fish fillet rolls with gingerbread and dille
• parsnip and pumpkin mousse
• sugarcrusted herbed curds (quark) with almond splinters

- Third Course

• smoked trout, filled with goat cheese, walnuts and honey
• veal saddle, marinated with gooseberries and poppyseeds and cooked at low temperature
• slices of eggs and orange in a peppery orange sauce
• grilled garlic gambas on a bed of roasted pork belly
• goat cheese baked in honey with an almond splinter crust

- Fourth Course

• small pancakes with apples and amarettini
• fruit bread with a sauce of spiced wine and marzipan

If you think you have gained weight by just reading this, try taking a look at the collage that Schatz put together:

Chef and his evil creations

We tried to eat slowly, we tried to enjoy every morsel, and we tried to talk to keep our thoughts from our slowly but surely filling stomachs while coveting our neighbour's bowl.

gimme gimme gimme!

No, I am not yet stuffed!

it's only a teensie weensie bit, honestly!

he: if I eat any more they will have to alter my tunic again! or:
she: if he eats any more, I will have to alter his tunic again!

I still am somewhat at a loss of words to describe this feast but our faces should say more than enough.

uhhhummm! fingerlickin' good!

purrrrr...

it's a ... food! a twin!
or: we may be able to eat again next year...

But all good things come to an end. Birgitt did some fast cleaning in the kitchen...

the gods be thanked for industrialization!

...and the rest of us cleared the tables.

all gone...

I will leave you with my two favourite pictures, one by Schatz:

seems to be fun to get your head chopped off by Robespierre

And the other one by Kees, from his set of photographs on Flickr (and his blog):

just before the breaking of bread

PS: if you have any complaints about pictures, those must be Schatzes! My pictures do not offend...

PPS: some may wonder what melons or oranges are doing at a 'medieval' banquet - but then nobody said it was an authentic copy but rather a mix of ingredients from various times and various parts of Europe.

Labskaus and Emigration

On Christmas Eve, Schatz and I went to Bremerhaven to spend the holidays with his Dad. When we arrived, it was already dark (no big feat this time of year), but there were so many lights on in the city that I snapped my little Canon anyway, like outside the Deutsches Schiffahrtsmuseum where the lines and masts of the museum ships were covered with lights.

passing ships in the night

It was Christmas everywhere:

In the hallway

...and on the other side of the hallway.

Schatz' Dad conveniently lives in a highrise built on top of a parking garage and shopping mall, which comes in very handy when the weather is bad. It is also great because it is only yards from the River Weser and offers a superb view over the waterway.

On Christmas Day, we had Labskaus for lunch. I have loved this dish ever since Karin made it for me more than 30 years ago. Her recipe - from 30 km south of Bremen - was slightly different from the one Schatz makes - from 50 km north of Bremen - but the dish is traditional Northern German although it can also be found in parts of Scandinavia.

Labskaus (Schatz style)

Labskaus is considered a typical dish for long sea voyages, and though it doesn't look like much to some, the combination of salted beef (or corned beef), potatoes, onions, red beets, gurkins, sour herrings, fried egg, salt and pepper is not only savoury but also refreshing in its own way. Onions, potatoes, and beets also are good against scurvy.

After lunch, we went for a walk. First down into the shopping mall. Where it was Christmas.

Christmas in the central plaza - or:
"Süßer die Kassen nie klingeln..." (caption by Schatz)

But the shops were closed, including this coffee house which tries to benefit from some loopholes in the anti-smoking law for pubs and restaurants. This owner thinks he can solve the problem by having customers smoke locally...

from Babel Fish with love

Eventually, we walked along the dyke of the River Weser. It was cold and grey but quite a few people were out for a stroll.

reconstruction of old semaphore

The original semaphore was located about 30 km downriver from here on the quay of a lighthouse, and used from 1893 to 1973 to indicate to mariners both wind direction and speed for the islands of Borkum and Heligoland. In the above setup, winds are Eastern for both locations and 3 beaufort for Borkum and 6 beaufort for Heligoland respectively.

Schatz and his dad waiting patiently while I do my semaphore thing

We walked on and finally reached our destination, the "Deutsches Auswandererhaus" (German Emigration Center).

Deutsches Auswandererhaus

Its main focus is on Bremerhaven as the major port for emigration from (or via) Germany from 183o to 1974 for Germans but also Eastern and South-Eastern Europeans. From these quays, more than 7 million people left Europe for a new life.

Even before actually entering the exhibition, the museum tries to create the right kind of atmosphere with transparent boxes of what things people might have taken aboard throughout the decades of emigration, from the late 19th century right up to the 1970's. You then enter a room that takes you a step further, with images and sounds, and then releases you up some stairs onto the quay.

Emigrants waiting at the gangway

Once you have climbed the gangway yourself, you pass holds filled with luggage on your way to the various cabins and berths.

berths around 1850 on a sailing vessel

simple steamship berths around 1890

tourist class berth early 20th century

By now, people were actually not just going one way into a hopefully better life but were traveling back and forth between the US and Europe, for example, for business and for holidays.

Throughout the exhibition, you are accompanied by visual and audio effects - great when you are ablebodied but somewhat of a nuisance when you have some hearing problems. But there are also plenty of items from the respective eras to take you right back in time, as well as some models occasionally.

models of the bark 'Bremen' and 'SS Columbus', both prominent migration vessels

Also well done is the room of the 5 million - drawer upon drawer, images, names, audio sources about famous and not so famous emigrants. Actually, your entrance ticket carries the name of an emigrant and you can follow their tales throughout the exhibition, not just in this room.

drawers upon drawers

Whereas in the 19th and first half of the 20th century, the majority of emigrants left Germany for the New World - mainly the Americas - things were a bit different in 2006:

favourite emigration target 2006: Switzerland

But people not only left Europe via Bremerhaven, some also arrived here, like this young man on October 1st, 1958:

The King and his Court

By the time we left the museum, Elvis had left the building, too.

Outside, it was dark by now - which meant that we got to see the changing lights on the globe on the upper floor of the museum in a variety of colours (see the full image for a better view).

the world is-a-changing

There are more pictures to come, notably from the various cameras of Schatz. Here is one of the man himself:

Schatz catching a light in the dark

PS: Just to pre-empt any such comment - Labskaus never was the cause of emigration, but only of re-migration!

Food - Glorious Food!

From Wikipedia, the free encyclopedia:
"Food, Glorious Food", written by Lionel Bart, is the opening song from the musical and movie Oliver! It is sung when the workhouse boys from the 1960s West End and Broadway and musical and 1968 film adaptation are dreaming and fantasizing about food while going to collect their gruel from the staff of the workhouse.

The "Ice Age: The Meltdown" variation

Having watched the movie recently (good fun, by the way), the song popped up in my mind when I looked for a title for my food link section. Which is not at all strange in view of how much I love food, even though I am not certain how I feel about a broth made from sloth or poached possum served flambé.

About the first two entries:

Onno Kleyn is a food journalist who, amongst others, writes for De Volkskrant. His blog (in Dutch), just like his columns in the daily newspaper, is worth reading. As he himself puts it: a site for 'lekkerbekken, smulpapen en smikkelaars' - i.e. for gourmets, gourmands and epicures.

The blog of meneer Wat Eet Ons (in Dutch) also came to my attention via De Volkskrant. He likes to cook and - above all - experiment with making cheese, sausage, and the like. Quite refreshing. And full of good info, too.

Indonesian Rice Table

For some years now, Schatz and I have frequented the Mittelalter Stammtisch in Hamburg-Harburg. One Friday evening a month, people interested in the Middle Ages meet for a meal, a drink and, above all, a good chat. Mind you, we don't mind when Roman gladiators or Napoleonic soldiers stop by, or Larpers, for that matter. More about the Stammtisch in a week or so.

In addition, some of us meet one Sunday a month, for a "Nähtreff". We meet to sew. Or needlebind, or embroider, work on bones, wood or ... I think you get my drift. It's not exactly a Stitch 'n' Bitch session but it comes close (Schatz says bitching should come first in that term...). And we end the day with a meal from Michi's pots and pans. The guy from Trutzhavener Feldküche, you know, that I wrote about before.

Michi

Previously, Schatz and I cooked a pancake breakfast for the December Bitch 'n' Stitch, or made bagels or such. This year I felt the need to cook an Indonesian Rice Table for dinner. Which suited Michi and Birgitt just fine as they had a gamer group in the house from Saturday afternoon to Sunday morning.

With 13 people to cook for, we had the opportunity to put together a real rice table and not just a handful of dishes. Here are some of the spices we brought along:

Sambal Manis, Sambal Udang, Surinamese Sambal, Javanese Sambal,
Sambal Brandis - and a few other spices...

And then there were other ingredients, such as spring roll skins, rice, Indonesian noodles, chilis (rawit, madam jeanette, lomboks etc.), ginger, kroepoek udang, rasped coconut and the like:

no no, I will not tell you what is in the brown plastic bag...

We started with cutting this - beef, fish, pork, chicken, tofu, and shrimps, to start with -, boiling that - eggs, for example - and marinating the rest.

The work bench

Good thing I brought my own commis chef!

In the meantime, while we were working hard and building up a sweat, Birgitt checked the action outside the kitchen where the others... you know... did sensible things:

Martina, Ute, Mara, Svenja, Britta, and Ilka (clockwise) or:
"Ze 'ens are in ze 'en'ouse" (this caption by Schatz)

In between supervising the commis and creating chaos in the kitchen otherwise, I went to entertain our friends with a little show interlude straight from Holland. Okay, 6 months too late, but that is nothing to medieval re-enactors...

The Dutch lion shows its tonsils...

The T-Shirt, by the way, is a leftover from last summer's European Championship. Football, of course. Or Soccer, if you insist. And with all those layers in front, it protects you well against mishaps in the kitchen!

Anyway, we went on cooking, and then cooked some more, and then - more!

Here's the menu (especially for Ute):

• Beef Rendang
• Saté (Chicken, Fish and Shrimp)
• Babi Pangang
• Ikan Boemboe Bali
• Ayam Roedjak
• Sambal Goreng Telor
• Loempia
• Gado Gado
• Dadar Isi
• Pisang Goreng
• Tumis Buncis (with little to no coconut milk!)
• Sambal Goreng Perai
• Sambal Goreng Tofu and Soy Bean Sprouts
• Seroendeng from coconut rasps, kroepoek, miniature french fries, roast onions
• Atjar Tjampoer
• Peanut Butter Sauce
• White Rice
• Bami Goreng

Babi Pangang, Sambal Goreng Perai, Ayam Roedjak,
Bami Goreng, Saté, Beef Rendang,
Seroendeng, Pisang Goreng, Gado Gado

As Birgitt put it "you spend 6 hours in the kitchen and they eat it all in 15 minutes."

before...

Well, it took them closer to 45 minutes... and they were STUFFED afterwards. Except for Arto, who still managed to eat a whole box of ice cream. Serves us right for not putting any dessert on the table!

and after - or:
Stuffed like turkeys on Thanksgiving...(this caption by Schatz)

For recipes, I can recommend Kokkie Blanda´s Indonesian Recipes (Dutch and English) and the Indochef. And if you do not want to mix all the various boemboes yourself (as we did), there are good ready mixes to be had in your local Indonesian toko!

PS: Nils, Gisela and Arto were there, too, and of course Birgitt, but only a "slice" of Nils survived on one of the photos. Better luck next time!

PPS: thanks to Birgitt for taking most of the pictures, and to Schatz for the gimp-magic. And the captions.