Cookaholics Bulletin Board

Linda:

Have you been to Gustav's recently? They've kinda gone downhill over the last few years. They're closing their original location in Rose City Park (near us), and selling off the property. Of course, maybe the Clackamas one has held up better, which is why they're keeping that one open.

The airport location is gone. Just as well for me; while the main restaurant has non-meat things, the airport restaurant had nothing.

No, haven't been to Gustav's in quite a long time. That's so sad that it's failing. Maybe HORST Mager is no longer in command. Too bad, I loved that restaurant and was a devoted customer for years.

Linda,

Yeah, not sure what's going on. The place has acquired a reputation for erratic service and food quality. It's not that folks don't like German food; Stammish and Eidelweiss are doing quite well.

Carey,

So I tried your recipe, with extra butter and smoke salt to replace the bacon fat ... and did include apples, because my FIL's German mother used apples. It was excellent, even the vegetable-haters ate it.

Yay. Glad it worked out. I often make it just with butter too. Using smoked salt hadn't occurred to me, but I'll have to give it a try. What else did you end up making?

Yay. Glad it worked out. I often make it just with butter too. Using smoked salt hadn't occurred to me, but I'll have to give it a try. What else did you end up making?

Carey,

Kasespaetzle, rotkohl, and a soup from "Alpine Cookbook", with squash and chestnuts, which was really unexpectedly good. For the meat I just did a choice of broiled steelhead and wurst; I didn't feel up to doing schnitzel or sauerbraten, even though I found a recipe for monkfish sauerbraten. Dessert was Bavarian Cream.

Blog with pictures later.