INTERNATIONAL: German Food
St. Paul Pioneer Press: German food?s not heavy. It?s hearty ? and wonderful. http://google.com/newsstand/s/CBIwrYzMqjg
St. Paul Pioneer PressDaniel Neman
St. Paul Pioneer PressDaniel Neman · Apr 27, 2018A recent story in the Washington Post reported on a sad trend: All over the country, German restaurants are going out of business.This news is especially troubling because Germans still make up the largest ancestry group in the United States. But the food of their homeland is rarely served in restaurants. The reason given most often is that German food is heavy.To which I say: So"What?s wrong with heavy" Let?s not even call it heavy, let?s call it hearty. That sounds better, and is more accurate. It?s hearty, it?s filling, it?s full-flavored. And it?s wonderful.German food typically comes one of three ways: made with pork, made with bacon or made with both pork and bacon. But the country is also known for its robust, chewy breads and its delicate, cream-filled pastries.And, of course, its beer. German beer ? stouter and sturdier than American ? is a perfect accompaniment for dishes made from pork and bacon, as well as brawny loaves of bread.Schnitzel a la Holstein (Laurie Skrivan/St. Louis Post-Dispatch/TNS)I took a culinary tour of Germany and decided to stay away from the most obvious choices. That meant no sauerbraten, no sausages, no potato pancakes. It would have meant no schnitzel, but I love schnitzel, so I made it anyway.Specifically, I ...
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international food blog
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http://internationalfoodblog.blogspot.com.es/
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