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RCP: BULETTE

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Martin Barz

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RCP: BULETTE

by Martin Barz » Fri Oct 03, 2008 8:08 am

"Bulette" is the berlin expression for "meatballs" or in Bavaria called "Fleischpflanzerl". Serve it together with salad or vegetables.

Here comes my mediterranean interpretation.........

Bulette

Preparation
http://berlinkitchen.com
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Re: RCP: BULETTE

by Martin Barz » Fri Oct 03, 2008 11:26 am

http://berlinkitchen.com
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Jenise

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Re: RCP: BULETTE

by Jenise » Sat Oct 04, 2008 12:12 pm

Martin Barz wrote:"Bulette" is the berlin expression for "meatballs" or in Bavaria called "Fleischpflanzerl". Serve it together with salad or vegetables.

Here comes my mediterranean interpretation.........

Bulette

Preparation


I adore meat balls!! And I like your mediterranean version. I can see adding some mint to your mixture as well. But say, have you ever mixed ground turkey into lamb or beef mixtures? It really improves the tenderness and gives your balls (ahem) a finer texture.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Martin Barz

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Re: RCP: BULETTE

by Martin Barz » Sat Oct 04, 2008 1:07 pm

Jenise,

mint is a very, very good idea! Next time.......

I have never seen so far turkey in Germany. I don´t know why, but is very difficult to buy in Germany.

Nice week-end,
Martin

P.S. Tonight, I am making the austrian dessert classic KAISERSCHMARRN. Stay tuned for the recipy next week.
http://berlinkitchen.com

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