Strange, this thread started with a wrongly spelled German word referring to u-boat equipment, went to Lebkuchen afterwards for no apparent reason ,has now four pages and no one has mentioned Obama yet?:doh:

You just did.

LOOKS LIKE IT'S TIME FOR...

http://arbtalk.co.uk/forum/attachmen...ifnotfunny.jpg

:rotfl2:

That was exactly my thoughts when I had finished reading the first page and saw there were already four of them. "What? How the heck did they manage to turn this into an Obama thread?"

Damn it!! I knew some su**er would do it eventually.:damn:

:D

I hear he savors a lebkuchen or two when the First Lady isn't looking. :haha:

There's nothing wrong with that.

he could have chased german exchange students

I would have if I hadn't been such a shy kid. :yep:

Our exchange town was Memmingen. :)

I had a penpal from Haltern and she was a H-O-N-E-Y:yeah::woot::yep:. Sadly, I can't find any pictures she sent me. I would love to find her again though. We had exchange student from Germany, but I don't remember where they were from.

I this case I take my statement back. You would have learned no german from them - though some people claim that the weird dialect they speak down there is somehow related to German... :-?

Just remembered, it was Bochum.

Ah, "Schubslagengeb Stopfbuchse Lebkuchen"!

Nunstruck git und Slotermeyer? Ja!...
Beiherhund das Oder die Flipperwaldt gersput!

Well, according to Ernst Gärth, head of Munich traditional bakery “Rischart”, the secret to making amazing gingerbread is that the dough needs 10 months (!) to ripen.

So February would be the month to start making gingerbread for Christmas.

Reason is that it takes that much time for the wheat to absorb the water from the honey. That way you get tender gingerbread that stays moist for some years.

-for the dough:

Mix and knead
750 grams Honey
250 grams Rye flour
500 grams wheat flour,

keep it hermetically sealed for 10 months in the cellar (or other cool place).

-for the gingerbread spice mix:
1 ts. ground cloves
½ ts. mace
1 pinch coriander, fennel and pimento each

and
2 Tbls. baking powder, 1 egg white, salt.

After 10 months put the dough to a warm place for a couple of hours, mix the spices and baking powder into the dough and knead again, roll out dough to 5 mm thick, cut out u-boat shapes, brush pieces with water, bake them for 15-20 minutes by 175 Grad Celsius temperature (no circulating air!),

Brush warm gingerbread with 1 egg white mixed with a pinch of salt and a bit of water.

If you feel tempted to try this out, Dowly?, Steed?, please give a feedback on your experience by the end of the year.
Thank you!

that's about 45 minutes from me, if you pay postage & package, I can send her to you! :DL

Come to think of it, I seem to remember our instructor mentioning that the dialect was a little bit different from what we were being taught. :hmmm: