Talk:Rinderroulade

Merge with roulade

I’ve removed the merge tag as it’s been there since April 2007 and there’s been no discussion; the editor who added the tag has not commented with the reasoning for the merge. We can certainly replace the tag if there’s a desire to engage in a conversation.

For what it’s worth, I’m opposed to the merge. Roulade is a general term referring to, for lack of an eloquent phrasing, “food roll” and rouladen is a specific type of “food roll”. The merger proposal is, therefore, analogous to proposing to merge soup with Minestrone. Minestrone is indeed a soup, but it has unique ingredients, origin, cultural significance, etc. So, too, is the case with rouladen; it is indeed a roulade, but it is also unique in the aforementioned ways and, consequently, worthy of a separate article. Ɛƚƈơƅƅơƚɑ _talk 18:25, 3 December 2007 (UTC)

I agree with the point about general vs. specific. Rouladen is a specific German dish. Otherwise, wouldn't the Buche de Noel also be part of this article? Or a jelly roll?

Jesse Wilkins (talk) 05:26, 15 November 2010 (UTC)jessewilkins8511

Recipe is not original

... No German or Austrian would add chicken or beer to this dish. the recipe is not the same as in our German wiki (you can bet there is the correct one). Obviously, this recipe was americanized. Second, "spätzle" are served with rouladen only in a small part of germany. find out yourself how the majority is cooking ... At least on should note that this here is an americanized version which differs enormously from the origin. How do I know? I am German, I am a cook. -- 91.62.139.50 (talk) 13:00, 22 November 2009 (UTC)

I agree. Germans and Austrians do not traditionally use either pinenuts or stalk celery, the latter vegetable appearing widely only in the last decade. The pickle is also usually left whole and this is the first time I've ever heard of tossing beer into the pot. Germans also don't cook with red wine. The only time I've seen a chopped filling is either when raw pork sausage (Mett) is substituted for the smoked pork (regular, "streaky" bacon works fine), or the ghastly stuff that comes in cans. The use of the word "gravy" when most Americans would say "sauce" also seems to me to be a regionalism. --Janko (talk) 23:29, 3 September 2010 (UTC)

In Cologne, where I lived for several years, the Rouladen were made with "hackfleisch" (ground meat), always served with boiled potatoes and "sauerkraut". One can buy in the supermarkt small bags, a little bigger than an adult's hand, readdy to spice the meat. 93.156.24.193 (talk) 15:00, 30 September 2010 (UTC)

In Hamburg they are without hackfleisch - they are quite like described in http://allrecipes.com/recipe/german-rouladen/ and photo´ed at http://www.ipernity.com/doc/kiezkicker/26827851 - quite like the prev. said, it´s a matter from which area of germany you talk if you talk about Rouladen. :o) Kiezkicker (talk) 12:22, 30 September 2013 (UTC)

No time to do it now but I have a Time Life cookbook called the Cooking of Germany that substantially agrees with Janko's description. I will update with that as a reference sometime this week I hope. --jessewilkins8511 (talk)

"Germans also don't cook with red wine." what a bullshit. Of course the cook with red wine, for some dishes. And Rouladen is one of them. But recipies my difer from family to family. But take a cookbook (even old ones) and see that normally red wine is a igredient.195.50.183.202 (talk) 08:34, 7 April 2017 (UTC)

This is Kohlroulade with Hackfleisch: and this is Rinderroulade or Roulade without Hackfleisch: (Kohlroulade is cheap for poor people and Roulade or better Rinderroulade is more expensive.) - traditional with Rotkohl and Klöße: (here with Hackfleisch) Adelfrank (talk) 18:24, 8 July 2018 (UTC)