I kid you not! McDonalds Germany is now selling the so-called “Nürnburger”. Some of you may already know why I think this is hilarious. NÜRNberg (my hometown) is famous for its little sausages, the “Nürnberger Bratwürstchen”. They’re grilled, sold in a crispy bun and the only thing you gotta do is add mustard and enjoy the taste of Nuremberg.
When I saw this poster at a local McDonalds the other day, I had to laugh. My friend has already tried the burger by the way…. But: please have the original “3 im Weckla” (3 in a roll; das Weckla is Franconian) and NOT the McDonalds copy ;)
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I know, I’ve already written a post about Spaghetti Eis, but I’m craving one right now sooo badly ;)
Read more about Spaghetti Eis - which is VERY popular in Germany - here. :)
(pic via flickr.com)
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nicoolio asked: Hi! I lived in Munich for four years, and now that I'm back in the US, I really miss those brezin! Do you know of an authentic recipe that I could use to make them myself? American pretzels just don't cut it. Thanks!
I know. American pretzels are not the same. The German Laugenbrezel rocks ;)
For the dough you need:
500g wheat flour
2 tsp salt
1 tsp sugar
1 cube of fresh yeast (about 40g) or 1 pkg yeast
20g lard
grainy salt to sprinkle
For the Brezel - lye you need:
150ml 36% soda lye (NaOH) (you can get it at drugstores here)
1,8 liters water
BE VERY CAREFUL WHEN MIXING THE LYE PLEASE (use gloves)!
Prepare the Brezel dough by mixing all the ingredients together and then kneading it patiently for about 10-15mins. The dough must’t be sticky or too dry. Then cover it with a towel and leave it for about half an hour. Ok… now divide the dough into 15 pieces and shape the Brezeln.
Preheat the oven. 180°C = 356 °F
Now you need to dip each Brezel into the soda lye before placing them onto a baking tray. Sprinkle them with the grainy salt. Leave them on the tray for about 5-10 mins before putting them into the oven. Bake them for about 20mins.
(recipe found at brezel-baecker.de)
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There are sooo many different kinds of beer. Maybe you’ve already heard of this one - Rauchbeer (smoked beer)? A popular one in Germany is the “Schlenkerla Rauchbier” from Bamberg, Bavaria. It’s a very dark beer that tastes like you’re swallowing alcoholic smoke LOL. I know that sounds gross (and I don’t like it at all) but I know many people who do! So if you’re in the area, give it a shot and tell me what you think :)
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This is probably Austria’s most popular dessert / sweet main dish: Kaiserschmarrn (der Kaiser = emperor; der Schmarrn = Austrian for der Unsinn = nonsense) is basically pancakes that were ripped into small pieces with a topping (e.g. cranberry or apple sauce) and powdered sugar. You can also add nuts or raisins :)
Here’s a recipe (via visit-salzburg.net). It serves 1-2 people:
3 eggs
100 g flour
1 teaspoon sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/8 L milk
100 g butter
raisins
Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Turn the omelette around, tear it in little pieces and fry through.
(pic via oesterreich.pbworks.com)
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This is a yummy Bavarian Weißwurstfrühstück. A Weißwurstfrühstück consists of:
a) heiße Weißwurst (hot white sausage)
b) süßer Senf (sweet mustard)
c) frische Brezeln (fresh pretzels)
d) kühles Hefeweizen (cool wheat beer)
It’s perfect after a night of partying or during the summertime in a shady beergarden. It’s called “Frühstück” (das Frühstück = breakfast) because you have it in the late morning/early lunch time, almost like a brunch.
(pic via welt.de)
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Almdudler is an Austria carbonated soda and I’d say it’s one of my favourite sodas of all time. I remember loving it as a kid and it was always a very special moment when my parents bought me a can or bottle.
It has a herb flavour similar to ginger ale or elderberry juice. The name derives from “auf der Alm dudeln” which means something like “to make music/sing on an alpine meadow”.
(pic via oesterreichmarkt.de)
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Yum! Brezeln! Ich liebe Brezeln!
Die (Laugen-) Brezel / Breze / Brez’n was invented in Germany over 900 years ago and are very popular in Southern Germany nowadays. It consists of wheat flour, salt, water, yeast and malt. Right before baking the dough is dipped into a natron soda lye (Natronlauge) to get the nice brown color - that’s why it’s called “Laugenbrezel”.
Brezeln are an important cultural import to the United States - pretzels (soft pretzels). However, the American ones that I’ve had don’t taste exactly like the ones I can buy at a bakery here. Maybe they add sugar?
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German Chocolate cake. What in the world is German about this cake? ;) (my thoughts when I saw it at a US supermarket for the first time)
The answer is: N-O-T-H-I-N-G. At least nothing “German” meaning “Germany-related German”. The guy who invented the cake in the 19th century was an English dude whose last name was: German. HA! And although it was called “German’s Chocolate Cake” at first, the “‘s” was dropped after some time.
I was already worried that I had missed an important part of German food culture! Now I’m really curious and I wanna bake one. Does anybody know a good recipe?
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Very cool! A food map of Germany!
(via ukgermanconnection.org)
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