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Richard in Cincy


Veteran Member
5117 posts
Joined: Dec 12, 2005


Posted to Thread #20634 at 5:57 pm on Oct 6, 2011

they bind the apple filling better than apples alone (which can sometimes be like shingles in a strudel) and provide a more cohesive and creamier filling. Thats why it's appropriate to use a mealy russet potato that disentegrates as it cooks and releases its starch over a waxy potato that holds together.

Old Bavarian tradition.

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