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luv me iron bru, 'ate black puddin, simple as
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this post was submitted on 30 Oct 2024
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okmatewanker
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Also german food is not that dire. What's wrong with minced pork sandwiches, kale stew and breaded sausage?
And Schnitzel, I love a good Schnitzel!
Plus Sauerkraut is the most versatile and delicious thing ever.
Hard disagree on sauerkraut, you can have my share. But I'd hit someone with a Spaten for a Jägerschnitzel right about now.
Hit a Jäger, make Schnitzel of him.
Germans couldn't cook Schnitzel if their live would depend on it, and then dump a shitton of sauce on top to cover up their crimes against culinary
there is a myriad of different types of schnitzel.
If there's a lot of sauce and you feel that shouldn't be there, you should have specified what kind of schnitzel you want.
the Classics: Schnitzel Wiener Art (pig) or Wiener Schnitzel (baby cow) do not come with sauce on top at all.
they are standard recipes, you get exactly what you expect everywhere. it also pretty much tastes the same in every restaurant... no matter if its in Austria, Bavaria or even Hamburg. (..unless you order it in a shit tier restaurant where shit tier meat is used)
extensive testing in hundreds of restaurants beyond the border and within lead to my above conclusion
alt text: im really boring. i always order schnitzel, its the safest bet to get reliably tasty food
alt text 2: also fuck you, your crimes against the schnitzel will be punished with extra sauce!
we need a schnitzelverbrechen community on lemmy 😂
Where in Germany have you been?
i've worked for a German company before; Berlin, Frankfurt, Dresden, Leipzig, Hamburg to name a few known ones
That's an Austrian dish. Rule of thumb is, if it's good and German, then it's probably not German.
if it's standard food in germany nowadays how is it not german?
probably cause it's an austrian invention? which makes it austrian by defintion?
it's common in germany, but not native...that's like saying pizza is a german dish...
at what point does it become native? 50 years? 100?
would you call new york food italian to the face of an italian chef?
it's not a question of age; it's a question of origin.
that doesn't change.
What happened to everywhere on the planet apart from Germany to make bread so dire?
I could eat different German breads every day for a week, and not be bored.
You get bread from a small bakery instead of a huge chain, you get exactly the same thing. Shit's so great you can eat it without anything on it and it still is good / not boring.
Frowns in Finnish rye bread. That shit's delicious. Especially the dark ones with syrup which are slightly sweet.
Or archipelago bread, made with sour milk.
Or cumin bread.
A nice Northern flatbread. Or a crispbread with some hard cheese and peasoup.
Tiger bread slander.
And what about Eisbein mit sauerkraut?