the Baron Recipe Reviews (Pg. 1) - (10009185)

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the Baron



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Reviewed: Sep. 23, 2009
Good recipe, but I'd like to suggest making it more authentic by grilling the Hax'n, instead of braising it in a pot. At the Oktoberfest and other large festivals, and in most Gasthäuser in Bayern, you’ll find gegrillte Schweinshax’n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they’re fresh, not smoked or cured. I’d also recommend, instead of white wine, which no real Bayer would have with his Hax’n, a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut, and you’ll have an authentic bairisches Schmankerl. Prost! Brad
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Slow Cooker Roast Beef

Reviewed: Sep. 20, 2012
I recommend a cup of red wine in place of the soy sauce, for a variation. I also recommend a good bock beer or a stout to drink with it, and red cabbage as a side.
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26 users found this review helpful

Lebkuchen I

Reviewed: Dec. 30, 2006
Very authentic, and easy to use. I have been looking for a practical Lebkuchen recipe for years, but never found one that properly converted the measurements, ingredients and temperatures for English/American use. I used this recipe this year for Christmas, with much success. The Lebkuchen produced by this recipe can also be used to make a Lebkuchen house.
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Tandy Cake

Reviewed: Jun. 9, 2011
Excellent recipe! My mom makes this for dessert for our cookouts all summer. But I'll offer a clarification, which transplanted Philluffyans and other denizens of Southeast PA will know--it's either "Kandy Kake", or the original, much cooler Tastykake name, "Tandy Take". "All the good things, wrapped up in one!" Prost!
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