12-21-2005, 10:34 PM
Here in North Germany we have all the style, taste and refinement of Yorkshire coupled with the typical German sense of propoprtion and fine aesthetic sensibilities...
Which gives us:
Labskaus (lobscouse - I think it's a North Sea universal), locally that's mashed potatos with fried onions and corned beef, crushed pickled beetroot, and pickled herring, served with gherkins and fried eggs.
Grünkohl (green cabbage). A regional cabbage verietal (think of the lovechild of Brussels sprouts and broccoli) boiled with fat, highly seasoned sausages and cooked ham
Rote Grütze (red fruit jelly). This is actually good. IN summer, grab every variety of red fruit you can get (Northern European summers make for an abundance of excellent strawberries, raspberries, redcurrants, cherries and such), boil some till they fall apart, add sugar to taste and a dash of lemon, then add more whole fruit and thicken with tapioca or gelatin. Chill and serve with cold milk or whipped cream.
No matter what grandma says, do NOT ADD RHUBARB!!!!!!
Currywurst (curried sausage). This is one of Germany's favorite diner foods, for some reason. Take a bratwurst, roast it on the griddle, then cut it into bite-sized slices and pour a plentiful amount of heated German-style ketchup (more viscous and less fruity than the Heinz variety) over it and liberally dust with yellow curry powder. Serve with chips. Hamburg and Berlin are fighting over the honour of its invention, though if I had come up with it I certainly wouldn't brag about it...
Stint. It's a small - about finger-sized - fish that annually migrates up our rivers. You catch them, fry them in oil and eat them. That's about it. It's strictly seasonal and ridiculuosly expensive.
Potato pancakes with apple puree.
Which gives us:
Labskaus (lobscouse - I think it's a North Sea universal), locally that's mashed potatos with fried onions and corned beef, crushed pickled beetroot, and pickled herring, served with gherkins and fried eggs.
Grünkohl (green cabbage). A regional cabbage verietal (think of the lovechild of Brussels sprouts and broccoli) boiled with fat, highly seasoned sausages and cooked ham
Rote Grütze (red fruit jelly). This is actually good. IN summer, grab every variety of red fruit you can get (Northern European summers make for an abundance of excellent strawberries, raspberries, redcurrants, cherries and such), boil some till they fall apart, add sugar to taste and a dash of lemon, then add more whole fruit and thicken with tapioca or gelatin. Chill and serve with cold milk or whipped cream.
No matter what grandma says, do NOT ADD RHUBARB!!!!!!
Currywurst (curried sausage). This is one of Germany's favorite diner foods, for some reason. Take a bratwurst, roast it on the griddle, then cut it into bite-sized slices and pour a plentiful amount of heated German-style ketchup (more viscous and less fruity than the Heinz variety) over it and liberally dust with yellow curry powder. Serve with chips. Hamburg and Berlin are fighting over the honour of its invention, though if I had come up with it I certainly wouldn't brag about it...
Stint. It's a small - about finger-sized - fish that annually migrates up our rivers. You catch them, fry them in oil and eat them. That's about it. It's strictly seasonal and ridiculuosly expensive.
Potato pancakes with apple puree.
Der Kessel ist voll Bärks!
Volker Bach
Volker Bach
