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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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No foul language - i.e. French 🤮
Obviously satire, dozy wankers
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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.