Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you’d be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit…
As an American, going to any German-themed public event (read: Oktoberfest and uhh… that’s about it) convinces me that your greatest culinary achievement is sausage with mustard and sauerkraut. Not too shabby, TBH.
we also had schupfnudeln with sauerkraut, but with chopped bacon added.
asside from that, i also know mashed potatos with kassler (cured pork),
Leberwurst(loose sausage that is usualy used as a spread)
and blutwurst(blood sausage)
boiled in sauerkraut, as a Christmas classic.
(both sausages were loose and squeezed out of the casing)
i also remember grandpa snacking on cold raw plain sauerkraut for dinner.
but he was the only person i know that ate it like that.
but i dont remember any other dishes ive eaten with sauerkraut in it.
Well, yeah, to some degree these are just very easy to prepare. To some degree, they’re just the lowest common denominator, though, which is what I’m mainly annoyed by. Lots of these simpler foods could be easily improved by adding some spices, or we could even adopt some of the many street foods in Eastern Asia, to bring in more variety…
But “Currywurst” (curry sausage) was invented in Berlin. Indian wouldn’t use curry powder without vegetables in this way, or currypower at all (correct me if I’m wrong)
I’m no expert either, but yeah, I believe the lazy method of making the curry dish (Indian, Thai etc.) is to use curry paste. Our curry powder barely resembles the taste of the curry dish. In particular, it’s lacking tons of chili. 🫠
I was once explained that curry in the Indian sense is a rice vegetable dish with a lot of spices. To make it easier for the Brits, the powder was developed so that you don’t need all the fresh spices.
Curry in India is usually a side-dish served with rice or chapathi (flatbread). It contains a lot of vegetables, various herbs and spices, and optionally fish or meat. But the rice itself is not a part of the curry. Also we do use curry powder, mainly when we don’t have time or space to mix the spices properly.
Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you’d be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Curry, you said it yourself, a very exotic spice mix!
Was möchten Sie denn sonst noch Sie Schnösel?
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit…
Mehr grün versiffte Bourgeoisie konntest du jetzt nicht in einen Beitrag packen, wie?
(Klingt köstlich)
Also da greife ich lieber zur Currywurst
As an American, going to any German-themed public event (read: Oktoberfest and uhh… that’s about it) convinces me that your greatest culinary achievement is sausage with mustard and sauerkraut. Not too shabby, TBH.
I don’t know, if it’s more popular in other regions of Germany, but I’ve only had plain sauerkraut once in my life. 🙃
Only real dish involving sauerkraut around here is Krautschupfnudeln:
And well, by roasting the sauerkraut, it caramelizes a little bit and some of the vinegar dissipates, so it doesn’t actually taste as sauer anymore.
we also had schupfnudeln with sauerkraut, but with chopped bacon added.
asside from that, i also know mashed potatos with kassler (cured pork),
Leberwurst(loose sausage that is usualy used as a spread)
and blutwurst(blood sausage)
boiled in sauerkraut, as a Christmas classic.
(both sausages were loose and squeezed out of the casing)
i also remember grandpa snacking on cold raw plain sauerkraut for dinner.
but he was the only person i know that ate it like that.
but i dont remember any other dishes ive eaten with sauerkraut in it.
no, i do that too, but grandpa is where i picked the habit up from. it’s crunchy tasty homemade sauerkraut though, not that store-bought shit.
I agree there. German food is very…white. That is simply the best descriptor.
You mean like beige in appearance or…
it’s not. you’ve met bad cooks.
i mean the good stuff is not typically served at these events. I’m thinking roulade and gulash that need to simmer for multiple hours.
Also in central Europe it is difficult to consider foods distinct to one country. Most of Polish, Czech and German cuisine overlap a lot.
Well, yeah, to some degree these are just very easy to prepare. To some degree, they’re just the lowest common denominator, though, which is what I’m mainly annoyed by. Lots of these simpler foods could be easily improved by adding some spices, or we could even adopt some of the many street foods in Eastern Asia, to bring in more variety…
British invention anyway. Curry powder from the British occupying forces in Berlin.
Gern gesehen.
But “Currywurst” (curry sausage) was invented in Berlin. Indian wouldn’t use curry powder without vegetables in this way, or currypower at all (correct me if I’m wrong)
I’m no expert either, but yeah, I believe the lazy method of making the curry dish (Indian, Thai etc.) is to use curry paste. Our curry powder barely resembles the taste of the curry dish. In particular, it’s lacking tons of chili. 🫠
I was once explained that curry in the Indian sense is a rice vegetable dish with a lot of spices. To make it easier for the Brits, the powder was developed so that you don’t need all the fresh spices.
Curry in India is usually a side-dish served with rice or chapathi (flatbread). It contains a lot of vegetables, various herbs and spices, and optionally fish or meat. But the rice itself is not a part of the curry. Also we do use curry powder, mainly when we don’t have time or space to mix the spices properly.
Thanks!
Did you read the entire sentence “the British occupying forces in Berlin”
British. In Berlin.
Who do you think had lots of curry powder?
Curry powder is a British invention, Currywurst is German, only possible with the British but still a German invention
I understand that’s what people need to believe.