German Food Suggestions

Jun 27th, 2006, 04:04 PM
  #21  
 
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Avoid eisbein. Fat fat fat fat fat and more fat. Sort of like eating a roasted first-baseman's glove stuffed with lard.
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Jun 27th, 2006, 04:08 PM
  #22  
PJK
 
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What is eisbein? Is there a sausage that is made mostly from liver? Is that wurst?
Pardon my ignorance. PJK
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Jun 27th, 2006, 04:25 PM
  #23  
 
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Eisbein is the lowest part of a pig's leg -- bone, skin, and fat, fat, and more fat. Quite yucky.
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Jun 27th, 2006, 05:44 PM
  #24  
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Wow! Thanks for all the responses /suggestions! Sounds like we are in for a real treat with the food! We will be in the areas of Mosel/Rhein; Baden-Wurttemburg; Munich; Tirol; and Salzkammergut. (Hope that I have represented the areas correctly)
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Jun 28th, 2006, 09:19 AM
  #25  
ira
 
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>The traditional breakfast Kaiser rolls over there have a crisp crust that puts American rolls to shame. <

Once upon a time, when Uncle Ira was a teenager, one could get proper Kaiser rolls in the US.

One could also get good beer at reasonable prices.



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Jun 28th, 2006, 09:23 AM
  #26  
 
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Just don't confuse eisbein (which sounds awful) with eiswein (which is delicious!) ;-)
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Jun 28th, 2006, 09:35 AM
  #27  
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Good advice, BTilke! I will definitely remember that little tidbit!

USNR LOL---a roasted first baseman's glove stuffed with lard...sounds positively tantalizing!

I will ship you a Kaiser roll Ira, to bring back memories!
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Jun 28th, 2006, 09:52 AM
  #28  
 
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You didn't say what time of the year you are going to be there. In winter, the goulash soup hot and hearty. Hirsch Ragu is venison stew and is rich and tasty. In fact, the venison in Germany and Austria is wonderful. It is farm raised and not at all like the gamey variety you would get here. In Austria, for dessert try Heiss Liebe. It is vanilla ice cream with hot raspberries and whip cream on top. Heavenly!
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Jun 28th, 2006, 09:58 AM
  #29  
 
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I love the dark German bread and the desserts like Apfelstrüdel and other cakes. But in general, I find the food rather heavy and meat/potato/sauce orientated.
I still remember the first time I ate quail when I was about 7. It was in a German hotel and it was delicious !
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Jun 28th, 2006, 10:12 AM
  #30  
 
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Check out the menu from my favorite Bavarian restaurant:
http://www.schmankerlstube.com/entrees.asp
This will give you an idea of what you'll get in Germany/Bavaria. Don't forget the roast chicken (Hendl)!, If you're lucky enough to catch a local festival, or a shop that has made some fresh.
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Jun 28th, 2006, 10:33 AM
  #31  
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TravelswithStDavid, We will be in Germany this Sunday. (!!!!!!!)
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Jun 28th, 2006, 10:45 AM
  #32  
 
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Did someone mention Roulade (beef rolls stuffed with either bacon or salami plus onion slices and mustard)?

Or Sauerbraten with dumplings and red cabbage?

Venison? Rabbit? Lamb rack?

Schlesisches Himmelreich? (literally Silesian heaven)

The asparagus season is just finished (June 24).

Cake? (Dresdner Eierschecke, any apple-, plum-, cherry-cake etc.)

Traditional Christmas food? (Dresdner Christstollen, Lebkuchen/Pfefferkuchen (gingerbread) etc.), Neinerlaa (a 9-course dinner in the Erzgebirge mountains)

I.
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Jun 28th, 2006, 10:51 AM
  #33  
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Hi Ingo...what exactly is Schlesisches Himmelreich?
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Jun 28th, 2006, 11:52 AM
  #35  
 
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Nobody mentioned the famous SCHWARZWAELDER KIRSCHTORTE, which originated in the Black Forest area and consists of several layers of chocolate cake with Kirschschnaps laced cherries and (real) whipped cream between the layers, plus a butter creme topping, chocolate shavings and more cherries on top.Is your mouth watering?
And the Bienenstich is also to die for. Both are very popular desserts throughout Germany.
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Jun 28th, 2006, 12:12 PM
  #36  
 
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My mouth is watering! I'll be in Germany in about 2 weeks, so this is good info to pack. Yum!
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Jun 28th, 2006, 12:21 PM
  #37  
 
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Konigsberger Klops; meatballs with capers. Mmmmm.
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Jun 28th, 2006, 12:29 PM
  #38  
 
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The apfelstrudel is divine, but I think the topfenstrudel (cheese strudel) is even more wonderful (if it's even possible to be better than divine?)

My daughter ordered griesnockerlsuppe at every opportunity - it's a chicken soup with dumplings. The soups in general are good. In 1983 I had a potato/leek soup in a tiny village in Austria and I still think about it! (I also had the best topfenstrudel of my life there)

I absolutely love Nurenburger sausages - especially the ones you can buy from the little stand in the Munich train station.
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Jun 28th, 2006, 12:54 PM
  #39  
 
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Hi all,

(especially wren and Budman ;-) )

Budman, thanks for the link. Very interesting website! To give you the cultural background on that "Schlesisches Himmelreich" - it is a sort of "homesickness" food for the Silesians thrown out of Silesia (former Germany, now Poland) after WWII. A small part of Silesia stayed German (around Görlitz, east of Dresden) and you can get this food (almost) only there. It's fabulous!

I.
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Jun 28th, 2006, 01:03 PM
  #40  
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Interesting Ingo...now I know a little history behind the dish, and thanks to Budman, I can try to make it if I am feeling insprired!

Norrisken...that menu was fun to read, thanks.

This is great information...really helpful!
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