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.
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)
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…
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.
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…
