Hier einige Highlights aus der Diskussion:
"All I wanted to do was to state clearly that olive oil, light flavoured olive oil, is valid in this recipe. I've been making apfelstrudel since 1960, taught by my father who hailed from Wien, and we have never once used butter within the pastry mix, always a tablespoon of light olive oil per strudel".
"There are no absolutes in strudel making!"
"I understand that you and your father are baking your Apfelstrudel with olive oil, but the German and Austrian Apfelstrudel is not baked with olive oil. (...) The real Apfelstrudel is a culinary masterpiece and it is not made like the imitations around the world, with thick or broken dough layers or phyllo dough or olive oil. It is not a difference of opinions, it is a culinary tradition we are talking about".
"Culinary tradition is not absolute, despite your confidence in it. I've never heard of strudel fascism before".
"What you do with your own Apfelstrudel is not what the Austrian Apfelstrudel is. Austrian Apfelstrudel is an art and is an almost holy dish in Austria, and you can not just go on preparing it in any way like you want or do whatewer you wish. You may add a separate section In other countries and describe other countries picking up on this dish, their preparation picking up on the dish in US or Australia, but that is a copy of the dish and is not the original version. Please do that and you may write about olive oil and other blasfemous ingredients if you wish.".
tschoerda: "Apfelstrudel", 12. April 2007, Flickr, CC-BY-NC-SA