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I removed a broken link:
and added a new link instead:
CSchoenberger ( talk) 10:26, 27 November 2007 (UTC)
Sorry for my bad english, I am from Bavaria. There is no need for butter. The main thing is mashed cheese (it works even with blue cheese!) and sweet paprika powder. Of course you need something to give the cheese a spreadable consistency -- butter, for example. But you can also use yogurt. It is important to use sweet paprika powder and not hot paprika powder! The main reason for "inventing" Obatzda was to make old camembert more durable and to make it taste more tasty, because it gets bitter, if old. 83.97.72.14 ( talk) 21:03, 8 November 2011 (UTC)
I have looked at many sources, and many of them agree that "Obatzda" is the Bavarian dialect version of the verb "anbatzen" (perfect participle: angebatzt), which means "to mash" (as in mashed potatoes); anbatzen in turn comes from "Batzen", meaning a "lump, glob, clump". (There is even a common joke about girls from northern Germany who go to Bavaria looking for "angebatzt" and who don't realize that Obatzda is the local name for the dish that they're seeking.)
However, I have found no dictionary or other authoritative source that states that the above folk etymology is correct. (Even German Wikipedia's article on Obatzda doesn't provide a source for the word's etymology, which is presented in the German article.) I'll continue to search. Cwkmail ( talk) 17:02, 6 February 2013 (UTC)
My personal recipe is simple: chop onions finely and mix with a roughly equal amount of camembert cheese. Add some spicy olive oil and a little beer, and season with paprika powder (mild or hot to taste), salt and pepper. Butter can be added. Kneading the mass with hands and fingers is easier than using forks. Ontologix ( talk) 00:00, 20 May 2023 (UTC)
![]() | This article is rated Stub-class on Wikipedia's
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I removed a broken link:
and added a new link instead:
CSchoenberger ( talk) 10:26, 27 November 2007 (UTC)
Sorry for my bad english, I am from Bavaria. There is no need for butter. The main thing is mashed cheese (it works even with blue cheese!) and sweet paprika powder. Of course you need something to give the cheese a spreadable consistency -- butter, for example. But you can also use yogurt. It is important to use sweet paprika powder and not hot paprika powder! The main reason for "inventing" Obatzda was to make old camembert more durable and to make it taste more tasty, because it gets bitter, if old. 83.97.72.14 ( talk) 21:03, 8 November 2011 (UTC)
I have looked at many sources, and many of them agree that "Obatzda" is the Bavarian dialect version of the verb "anbatzen" (perfect participle: angebatzt), which means "to mash" (as in mashed potatoes); anbatzen in turn comes from "Batzen", meaning a "lump, glob, clump". (There is even a common joke about girls from northern Germany who go to Bavaria looking for "angebatzt" and who don't realize that Obatzda is the local name for the dish that they're seeking.)
However, I have found no dictionary or other authoritative source that states that the above folk etymology is correct. (Even German Wikipedia's article on Obatzda doesn't provide a source for the word's etymology, which is presented in the German article.) I'll continue to search. Cwkmail ( talk) 17:02, 6 February 2013 (UTC)
My personal recipe is simple: chop onions finely and mix with a roughly equal amount of camembert cheese. Add some spicy olive oil and a little beer, and season with paprika powder (mild or hot to taste), salt and pepper. Butter can be added. Kneading the mass with hands and fingers is easier than using forks. Ontologix ( talk) 00:00, 20 May 2023 (UTC)