Favorite food in Germany.
Aug 27th, 2004 | 06:14 AM
#6
Joined: Jun 2004
Posts: 36
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Breakfast: Pretzel with cheese or with butter and jam. Also the natural yogurt with stawberries.
Lunch: In the Fall zwiebelkuchen(onion and bacon tart)with a glass of new wine. The other choice is leberkase with mustard on a crunchy roll.
Dinner: Cheese spaetzel or any kind of schnitzel.
Lunch: In the Fall zwiebelkuchen(onion and bacon tart)with a glass of new wine. The other choice is leberkase with mustard on a crunchy roll.
Dinner: Cheese spaetzel or any kind of schnitzel.
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Aug 27th, 2004 | 03:12 PM
#9
Joined: Jun 2003
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Can't say I have a farvorite meal in Germany except perhaps their beer! We keep a list of the 10 worst meals we've had while traveling and a meal we had in Germany is on the list. We refer to it as our "glue Ball with salty meat meal"
Aug 27th, 2004 | 03:52 PM
#11
Joined: Apr 2003
Posts: 1,360
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Any pastry made mit marzipan.
Vollkornbrot "whole grain bread". Basically just rye and/or wheat kernels pressed together with a tiny bit of flour and water, steamed like a pudding and then baked just briefly to form a crust.
I'm not a sausage fan, but the Black Forest ham, sliced thin and served with a little smear of butter on the aforementioned brot, gets my vote every time.
Vollkornbrot "whole grain bread". Basically just rye and/or wheat kernels pressed together with a tiny bit of flour and water, steamed like a pudding and then baked just briefly to form a crust.
I'm not a sausage fan, but the Black Forest ham, sliced thin and served with a little smear of butter on the aforementioned brot, gets my vote every time.
Aug 27th, 2004 | 09:13 PM
#13
Joined: Feb 2003
Posts: 754
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Hi
I Think my favorite other than any type of wurst is haxen. I've only seen it in Munich. It may be a pigs foot sliced and served with gravy. I've had it a restaurant, as well as at Oktoberfest. The gravy makes it taste fricaseed [sic]. It's really much better than it sounds. Goes good with a beer.
alan
I Think my favorite other than any type of wurst is haxen. I've only seen it in Munich. It may be a pigs foot sliced and served with gravy. I've had it a restaurant, as well as at Oktoberfest. The gravy makes it taste fricaseed [sic]. It's really much better than it sounds. Goes good with a beer.
alan
Aug 28th, 2004 | 12:54 AM
#15
Joined: May 2003
Posts: 2,801
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- For breakfast: Yoghurt and Muesli cereal;
- For lunch: Probably a thinly cut Schnitzel Viennese style (breaded and deep fried for just a short while) along with some potato and cucumber salad.
Some pasta (I am aware it is of Italian origin) will do well with me, too;
- For a snack: A Thueringer Bratwurst, for which it is important to be flame grilled and not fried, with mustard and a fresh roll;
- Supper: Black bread (as described above) with some raw but smoked ham from Holstein (region in Northern Germany), thinly cut, along with a Jever Pilsner or Holsten Pilsner beer
- For Dinner: Roast back of venison along with some redwine sauce, some red cabbage with apples and cranberries, steamed and peeled pear with cranberries again and some potato or bread dumplings;
- For dessert: Rote Gruetze (red grits), being a mixture of cooked and sweetened red and black currant, raspberries and cherries (possibly strawberries, too, but whether they belong or not is a matter of philosophy) along with just some plain milk and liquid cream.
Enjoy finding your own favorites!
hsv
- For lunch: Probably a thinly cut Schnitzel Viennese style (breaded and deep fried for just a short while) along with some potato and cucumber salad.
Some pasta (I am aware it is of Italian origin) will do well with me, too;
- For a snack: A Thueringer Bratwurst, for which it is important to be flame grilled and not fried, with mustard and a fresh roll;
- Supper: Black bread (as described above) with some raw but smoked ham from Holstein (region in Northern Germany), thinly cut, along with a Jever Pilsner or Holsten Pilsner beer
- For Dinner: Roast back of venison along with some redwine sauce, some red cabbage with apples and cranberries, steamed and peeled pear with cranberries again and some potato or bread dumplings;
- For dessert: Rote Gruetze (red grits), being a mixture of cooked and sweetened red and black currant, raspberries and cherries (possibly strawberries, too, but whether they belong or not is a matter of philosophy) along with just some plain milk and liquid cream.
Enjoy finding your own favorites!
hsv
Aug 28th, 2004 | 03:10 AM
#16
Joined: Jan 2003
Posts: 9,641
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For breakfast:
pretzel croissants. There is a small bakery chain in central Germany that sells them, but you have to go early because they have legions of fans and sell out before 10 am most days
2. Lunch and/or dinner: beef bouillon with thin slices of scallion and pancake strips. I could eat that almost every day in the winter. Nuremberger sausages (fortunately we can get them here from a German specialty food store). Salads made with "feldsalat", my favorite salad lettuce, and the typical German vinaigrette or a pumpkin oil based dressing. Freshly cooked pink trout "miller's wife" style. My husband loves gruenkohl it's not for me.
Snack: Heidesand cookies. Any raspberry and cream confection from a good pastry shop in Baden-Baden.
Tchibo coffee. They stopped making the Elegant Blend, which we loved, so we've switched to the Wiener blend, which is also very good.
German cooking is under-rated. While we were in central France, we bought a great coffee table book "L'Allemagne se met a table", full of wonderful color photographs on the regions of Germany and their local cuisine.
pretzel croissants. There is a small bakery chain in central Germany that sells them, but you have to go early because they have legions of fans and sell out before 10 am most days
2. Lunch and/or dinner: beef bouillon with thin slices of scallion and pancake strips. I could eat that almost every day in the winter. Nuremberger sausages (fortunately we can get them here from a German specialty food store). Salads made with "feldsalat", my favorite salad lettuce, and the typical German vinaigrette or a pumpkin oil based dressing. Freshly cooked pink trout "miller's wife" style. My husband loves gruenkohl it's not for me.
Snack: Heidesand cookies. Any raspberry and cream confection from a good pastry shop in Baden-Baden.
Tchibo coffee. They stopped making the Elegant Blend, which we loved, so we've switched to the Wiener blend, which is also very good.
German cooking is under-rated. While we were in central France, we bought a great coffee table book "L'Allemagne se met a table", full of wonderful color photographs on the regions of Germany and their local cuisine.
