Region: Southwestern Germany, Switzerland, Austria Meet the parents of the American Classic Macaroni and Cheese: Mr. Gruyère and Mrs. Spaetzle I introduced Spaetzle in the previous post but did not elaborate on its history and region. Spaetzle, a German pasta variation are very dominant in southwestern German cooking, namely Swabia. It is said, that Swabian … Continue reading
Region: Bavaria Introduction: Not much to the eye of the casual observer, this Bavarian classic has a lot to offer. It is almost vegetarian if you exclude the bacon (which is rather untypical for Bavarian cuisine), it is relatively easy to prepare, inexpensive and it tastes great. On the downside, at 995 kcal per serving, … Continue reading
Region: Bavaria I have already posted a few meals using wine in the preparation. (e.g. Riesling Chicken). Using beer for cooking might not be as popular outside of Germany but it sure is in Germany and particularly in Bavaria. Bavarian Cuisine is the embodiment of German food. At least that’s common wisdom outside of Germany. … Continue reading
Region: All over Germany, but most predominant in Bavaria and the neighboring countries of Austria and Switzerland. Schweinekrustenbraten. Now, there is a long German word for you… and it is by far maybe just average length when it comes to German nouns. We have long nouns, we chop up verbs into two parts and scatter … Continue reading
Region: All over Germany, influences of Bavaria, Austria, and Hungary. The dumplings are as Bavarian as it gets. „Never order Goulash in a Restaurant”, would be my whole-hearted recommendation to anyone. They just don’t put the amount of effort and creativity required into preparing the meal. It will be bound to be too greasy, too … Continue reading
MoreThanBratwurst 