#German Food

[daily-deliciousness]

Käsespätzle (German cheese spaetzle)

[kkimura]

It’s this season again!!!

October Fest!!!!

Anyone drinking beer now?? 🍻

やって参りました、この季節が。

そう、オクトーバーフェストの季節！🥨🍻

今ビール飲んでる人〜　🙋🏻‍♀️

[random-fun-polls]

Would You Eat "Mettbrötchen" (raw ground pork meat on a breadroll, usually topped with onions)?

Yes, sounds good

I could be convinced to try it

No, sounds bad

I've eaten it before and I liked it

I've eaten it before and I disliked it

*raw, ground pork on bread that is typically topped with onions. raw pork in germany is safe to eat. also known as hackepeter in some areas.

[everythingwithwasabi]

Spinach Bread Dumpling with Tomato Sauce

[vegan-nom-noms]

Vegan Maultaschen With Vegetable Filling (Swabian Pasta Pockets)

[scr4n]

German Bratwurst Hotdog with sliced pickles, mustard and sauerkraut 🌭🇩🇪

[thejoyofseax]

German Whole-Grain Porridges, 14th-15th Century

Maestro Giano has put up a couple of recipes from the 14th-15th century German Dorotheenkloster MS. These take whole grains - rice and oats - parboil them, finish them in milk, and add eggs or egg yolks before serving.

There are a couple of things of interest here - the main one being the use of whole grains, of course, but also the addition of eggs, which reminds me of frumenty, an English and French dish served as an accompaniment to venison.

On the one hand, the whole grains cut down massively on the amount of processing that needs to be done on the oats before it's eaten. Pre-Norman Ireland had plenty of mills (there's evidence for a tide mill from the early 7th century, and plenty of water-mills thereafter), but they must have had a transactional element to their use, and it's likely that not everyone could afford that. So the ability to cook the otherwise unprocessed grains would have been attractive for the less wealthy.

At the same time, I can't imagine that parboiling and then cooking in milk is a quick process, and one of the most important things about porridge as a meal is that, given rolled or other cracked grains, they cook pretty quickly (although not as fast as modern porridge oats, which are usually steamed before we ever get to them). So there's a balance of expenditure of fire and fuel to take into account.

Giano's recipes also include eggs, and in early Ireland, those would be a more expensive proposition. He reckons these dishes are high status, and I'm inclined to agree.

But for a future experiment, I'll try whole oats in water and then milk over a wood and turf fire, and see where we get to. Having actual times to attach to this cookery, and knowing how much difference the eggs make, will be another detail in the likelihood of techniques and practices in early Irish foodways.

[foodescapades]

📍Berlin Autumn Carnival

[offensivelytasteless]

Anon makes crumbless Schnitzel pt. 1

[kkimura]

久しぶりにドイツ料理でお腹も心も満たされましたー！　

ビールにマスタードたっぷりつけて食べるプレッツェル、ほんと最高すぎる！🥨🍺　

年越しそばとか、おせちとか食べないから、こんな感じで食べ納めてまーす！😋

Had brunch at a cute German beer garden today!

German beer and warm pretzel with mustard was just perfect thing to eat end of the year! 🍻🥨👍

[everythingwithwasabi]

Fluffy Pretzel Baguette

[beardedmrbean]

Ok, there's one they got right

[culinaryplating]

[moonlit-clary-sage]

I got some free plums from one of my coworkers so I made a German plum cake! I'm especially proud of how nice the arrangement of the plums turned out! This recipe is very similar to my Oma's, but between you and me I think it turned out better. 👀

[stupidfin]

GUYS GUYS GUYS I MADE SCHNITZEL :3

RAHHHHHHHH

[vegan-nom-noms]

Vegan Potato Dumplings With Mushroom Ragout And Red Cabbage