Aw, thank you! Anything that involves merely taking stuff out of the fridge in time and putting it on plates/bowls is lazy enough for me 
Usually, the main/big meal in Germany is lunch — which is also healthier than having a feast at night. That said, I generally prefer my main meal to be dinner.
Thank you so much.
This is actually the perfect amount of recipe for me. I like highlights and techniques. When recipes get too specific and nit-picky I tend to skip over parts thinking I know better. Sometimes I do and other times I don’t.
I’m the same, even though I cooked “professionally “ for decades 
. I learned this recipe, and a few others, before she passed, by just watching and cooking with her. She was a lot more picky than I am about quantity timing and technique than I am, but she was an amazing cook and I’m lucky that I learned some of her recipes 
.
Use this recipe as a base, and tweak it to suit your taste.
I am still searching for a recipe like Mrs. Paul’s Crab Balls from yesteryear. A few close tries, but no prize yet. We couldn’t get enough of them at the parties the parents threw.
Is this close at all?
Wow, those look… AMAZEBALLZ 
OK, now I have to make some Königsberger Klopse! Thanks 
Do you have a favorite recipe? My mom used to make them, and they were fab. The only dish in which I could abide capers as a kid, although I remember picking them out. They’re irreplaceable, of course, for the flavor — not to mention that I adore capers now
Me too! I think that makes it even worse. We’d have a list of ratios for some things we made but too often things would have to be adjusted since ingredients were not always of the same quality.
I have video of my grandmother making her specialties (knishes, rugelach, if you’re familiar). When she’d say a spoonful chicken fat, my sister would take the spoon she used, usually my grandfather’s soup spoon, and transfer the ingredient to a “real” measuring spoon.
It is; her’s has lumpy crab meat and way too much salt in the recipe. I think this is one recipe I had tried a long time ago. I need to work on the ‘texture’.
Her ‘tartar’ sauce is similar to the packet of pickle relish that came with the frozen crab balls.
Thanks for all of this, very helpful! I was thinking fattier cuts would be better, too.
Its bad . Tried using the snow blower. The snow is over the top of it . Tried for a half hour only made it 30 feet . Trying to scrub a aircraft carrier with a tooth brush . I wont be going anywhere for days .luckily I have plenty of food and wine . Hwy 5 is closed in both directions and all roads are a disaster.
Last night’s meal was:
Broiled salmon with a bit of Yoshida’s sauce brushed on top, oven roasted ‘rough potatoes’ and steamed rainbow chard.
My taste buddies are almost all back and I could taste all the different elements in that meal! The sniffer still needs to return to full function, tho. 15 or so days without the taste sense has me poring over all the posts on this thread that I want to make and EAT!
I hope you celebrate properly and eat ALL your favorite things once you’re at 100%!
Love it!! My mom used her favourite tea cup to measure wet/dry ingredients . She owned a proper measuring cup, but never used it 
Imagine how confused this German was when confronted with tbsps, tsps, cups, etc. measurements that don’t exist in Germany, nor do the measuring cups/spoons.
I was using actual cups (coffee mugs, really), tablespoons & teaspoons at first 
That’s what my grandmother used in her baking. But she did have a dedicated coffee cup, so it was consistent.
Was ist das Tbsps?
Snow already?? It’s going to be 82 (F) here tomorrow.
Supposedly, sniffing something very strongly scented (peppermint, lemon, cloves) for 10-20 seconds, then taking a break for the same amount of time, and then the strongly scented item again can help “train” your sniffer to start smelling everything again.
But progress on your taste buddies! 
