Authority has decreed, channeling the truthy truth of truth from on-high, that X is Haram; therefore, X is Haram and so is questioning the how, what and why of it.
There's no room for nuance, ambiguity, context, or content, for that matter.
Sometimes I do feel a ween bit silly bringing up these things, yet, I do believe firmly that truth and objectivity matter. Call me old-fashioned, if you like, but I'm in this fight for my children--everyone's children--and their chance to live freely.
If I can litter without consequence, I can shoplift without consequence.
If I can shoplift I can steal.
If I can steal I can rob, loot and plunder.
If I have been allowed to do this without any real punitive measure or permanent consequence, I will feel it my right to act the way I do and will use as much violence as I can all the time to be allowed to continue to do as I please.
That's the principle in action. That's why even small crimes carried real sentences in ages past. That's why the process we're living in started small, inoccuous, and wrapped in a glamour of goodness.
Can't wait to watch the fireworks when an oblivious American millennial vacationing in Austria on April 20th posts the (in)correct dish to his (anti)social medis...
Dear Epimetheus, what the hell are Eiernockerl? We are talking about Spätzle, right? Anyway, this is absolutely hilarious!
This is a first for me to learn my genuinely favourite regional dish (Kässpatzen, with both Allgäuer mountain and Emmental cheese topped with both crispy and caramalized onions) of my adopted homeland is possibly yet another black mark on my contrarian-thinker's record =)
Well, in your part of the German lands, yes, Spätzle is an option (works in Austria, too, but 'only' in the way you describe it; the same stuff that goes into, say, goulash or Eiernockerl are, well, Nockerl).
As a subscriber to your Substack, I know about that. Perhaps someday I'll post/tell about about planting this season, but these days the weather is so beautiful (a week without a cloud in the sky and loads of sunshine), I've barely have time to type. Also, I'm building a permanent greenhouse to work around being at 61 degrees North, i.e., about the same latitude as Alaska.
The GreenHouse Book will give you the best ideas. In short, glass to the angle of the sun during the marginal growing time of the season and the rest insulated. Think the ancient Viking Sod house with free heating! 10 foot wide and as long as you can afford. Solar glass is extremely resistant to hail.
But, that element is probably fourth or fifth or something on the list in the start up (I'm being nice).
Oh, well, extremely OT, but here goes: last autumn, we replaced the old windows (a combination from the early 1970s and more recent vintage), most of which we kept--for the express purpose of putting them into the greenhouse.
So far, I've poured the concrete foundations that will bear the load; dimensions: c. 3.8 x 2.8m, and tomorrow I'll begin to assemble/build the frame, which I'll build of c. 10cm thick fir beams; I'll add wind-proof coating underneath the outer boards, with some insulation in the 10cm space that won't be windows. We're still debating a 'regular' tar-shingle roof vs. an option that includes translucent, hail-proof plexiglass.
Note, though, that it has Czech/Bohemian origins (as so many other things that make Austrian food great): it's among the three best ways to enjoy cabbage.
In case you ask about the other two: warm (white) cabbage salad w/bacon and sauteed red cabbage.
Apart from that, I'd throw in Beethoven (a Rhinelander), Mozart (from Salzburg, then *not* part of Austria), and Gustav Mahler (who, together with Anton Bruckner--a 'genuine' Old Austrian--is my favourite composer).
"... for decoration chives [whoever is the moron who wrote this, chives is for additional taste]"
Well, to be fair, maybe chives don't have taste in the US. Have you witnessed first hand (or tongue, rather) what they dare to call chocolate, nougat - or cheese?
It may be true that chives don't taste like much, and I freely admit that I should've been more precise: freshly cut chives, preferably from one's own garden (I abhor dry-frozen 'food').
Well, to me, chives I buy here, do have a distinct taste . As kids we just put plain tomato ketchup (with a lot of actual tomato content) on bread, and then a thick layer of cut chives from the garden on it, haha.
You mean the US surrogates that doesn't contain the actual ingredients?
Check out some food/candy-testing videos on the U-tube, where americans have been sent food-packages from Europe and been allowed to try real food and real candy made from real ingredients.
Maybe they are acting to the camera but many give off the same reaction as a house-dog given real meat for the first time.
Fun fact: I've made Eiernockerl when I was in NYC back in 2018, much to the delight of my Ukrainian-American neighbour who enjoyed them with me, adding that it'd 'almost like Mac'n'cheese'.
The word for this is simple:
Haram.
Authority has decreed, channeling the truthy truth of truth from on-high, that X is Haram; therefore, X is Haram and so is questioning the how, what and why of it.
Exactly.
There's no room for nuance, ambiguity, context, or content, for that matter.
Sometimes I do feel a ween bit silly bringing up these things, yet, I do believe firmly that truth and objectivity matter. Call me old-fashioned, if you like, but I'm in this fight for my children--everyone's children--and their chance to live freely.
If I can litter without consequence, I can shoplift without consequence.
If I can shoplift I can steal.
If I can steal I can rob, loot and plunder.
If I have been allowed to do this without any real punitive measure or permanent consequence, I will feel it my right to act the way I do and will use as much violence as I can all the time to be allowed to continue to do as I please.
That's the principle in action. That's why even small crimes carried real sentences in ages past. That's why the process we're living in started small, inoccuous, and wrapped in a glamour of goodness.
Reminds me of when they banned Russian Blue cats from cat shows for similar reasons. There were stories about any cats from Russia, and Russian Blues completely. https://www.abcactionnews.com/news/national/russia-ukraine-conflict/russian-cats-now-banned-from-international-competition
Exactly. It's quite brutish, if skilfully executed, mind-f******.
Can't wait to watch the fireworks when an oblivious American millennial vacationing in Austria on April 20th posts the (in)correct dish to his (anti)social medis...
Harr.
Wait for the follow-up posting (there's 'more' to come…)
Ok, you posted in the wrong day, should have been perfect for April 1st! 😅
Dear Epimetheus, what the hell are Eiernockerl? We are talking about Spätzle, right? Anyway, this is absolutely hilarious!
This is a first for me to learn my genuinely favourite regional dish (Kässpatzen, with both Allgäuer mountain and Emmental cheese topped with both crispy and caramalized onions) of my adopted homeland is possibly yet another black mark on my contrarian-thinker's record =)
Well, in your part of the German lands, yes, Spätzle is an option (works in Austria, too, but 'only' in the way you describe it; the same stuff that goes into, say, goulash or Eiernockerl are, well, Nockerl).
Now we are really getting to the heart of the matter…. Styrian pumpkin seed oil is one of life‘s absolute essentials und absolutely great!!!
Oh, yes, thank you! Krautfleckerl will save my day (very good memories of grandmother‘s cooking…)!
Other than that, I'd might add deep-fried chicken salad, Styrian style, i.e., with pumpkin seed oil.
The reason Hilter died young is he ate too much Eiernockerl. Hahahaha!
Look, the bug factories are making a market.
Or a bullet to his head (i.e., 'lead-poisoning', right?) /sarcasm
As to ze bugs, well, I may only quote you, Rick: plant a garden to avoid having to eat ze bugs.
I can fully explain how to start.
As a subscriber to your Substack, I know about that. Perhaps someday I'll post/tell about about planting this season, but these days the weather is so beautiful (a week without a cloud in the sky and loads of sunshine), I've barely have time to type. Also, I'm building a permanent greenhouse to work around being at 61 degrees North, i.e., about the same latitude as Alaska.
The GreenHouse Book will give you the best ideas. In short, glass to the angle of the sun during the marginal growing time of the season and the rest insulated. Think the ancient Viking Sod house with free heating! 10 foot wide and as long as you can afford. Solar glass is extremely resistant to hail.
But, that element is probably fourth or fifth or something on the list in the start up (I'm being nice).
Oh, well, extremely OT, but here goes: last autumn, we replaced the old windows (a combination from the early 1970s and more recent vintage), most of which we kept--for the express purpose of putting them into the greenhouse.
So far, I've poured the concrete foundations that will bear the load; dimensions: c. 3.8 x 2.8m, and tomorrow I'll begin to assemble/build the frame, which I'll build of c. 10cm thick fir beams; I'll add wind-proof coating underneath the outer boards, with some insulation in the 10cm space that won't be windows. We're still debating a 'regular' tar-shingle roof vs. an option that includes translucent, hail-proof plexiglass.
Ok.
Think of the house as zone zero, the next zones as what requires the most visits, like nearly counting steps, closest to zone zero.
Hopefully the greenhouse structure is close to the kitchen door.
Lots more to design, but you people with letters behind your names already know most everything!
Can anybody remind me of what is great about being Austrian, now that Eiernockerl have lost their innocence?
Good question.
Being an Austrian citizen myself, I don't know what to say, perhaps 'Krautfleckerl' might do?
Check it out: https://www.tasteatlas.com/krautfleckerl
Note, though, that it has Czech/Bohemian origins (as so many other things that make Austrian food great): it's among the three best ways to enjoy cabbage.
In case you ask about the other two: warm (white) cabbage salad w/bacon and sauteed red cabbage.
The mountains are beautiful. And the cows have little bells on that tinkle so sweetly.
Apart from that, I'd throw in Beethoven (a Rhinelander), Mozart (from Salzburg, then *not* part of Austria), and Gustav Mahler (who, together with Anton Bruckner--a 'genuine' Old Austrian--is my favourite composer).
Thank you, I needed something more light-hearted for a change. :)
Is this article available in German by any chance?
And here it is:
https://tkp.at/2023/04/20/hitler-und-seine-eiernockerl-amoral-dummheit-und-der-rechtsstaat/
Cheers!
Oh, never mind my other reply. Cheers! :)
You're very welcome.
As to your question: not yet, a bit later today it will be.
Awesome, are you gonna edit this article to point to the German version?
"... for decoration chives [whoever is the moron who wrote this, chives is for additional taste]"
Well, to be fair, maybe chives don't have taste in the US. Have you witnessed first hand (or tongue, rather) what they dare to call chocolate, nougat - or cheese?
It may be true that chives don't taste like much, and I freely admit that I should've been more precise: freshly cut chives, preferably from one's own garden (I abhor dry-frozen 'food').
Well, to me, chives I buy here, do have a distinct taste . As kids we just put plain tomato ketchup (with a lot of actual tomato content) on bread, and then a thick layer of cut chives from the garden on it, haha.
You mean the US surrogates that doesn't contain the actual ingredients?
Check out some food/candy-testing videos on the U-tube, where americans have been sent food-packages from Europe and been allowed to try real food and real candy made from real ingredients.
Maybe they are acting to the camera but many give off the same reaction as a house-dog given real meat for the first time.
Fun fact: I've made Eiernockerl when I was in NYC back in 2018, much to the delight of my Ukrainian-American neighbour who enjoyed them with me, adding that it'd 'almost like Mac'n'cheese'.
Don't hesitate to try kroppkaka and palt if you get the opportunity:
https://de.wikipedia.org/wiki/Palt_(Speise)
https://de.wikipedia.org/wiki/Kroppkaka
The norwegians have their own dishes called raspeball, blandaball and blodpannekaker. All very nice, in my opinion.
Excellent suggestion.
The Austrian equivalent appears to be 'Grammelknödel', which is roughly the same dough, but filled with lard ^_^