#kassler

[forestlion]

ranking german dishes from yummy yum to i am not putting that shit in my mouth

[menubot]

Why not enjoy some Kassler vom Rost, mit gemischtem Kartoffel - Gurkensalat 9.20 at Zum Durnbrau? http://menus.nypl.org/menus/26680

[rhetoricandlogic]

SATAN: His Psychotherapy And Cure By the Unfortunate Dr. Seymour Kassler, J.S.P.S. by Jeremy Leven ‧

RELEASE DATE: May 25, 1982

As in David Shobin's creepy The Unborn (1981), Satan is now a computer. But Leven isn't after chills, he's after laughs--and he gets them in abundance here, thanks partly to mad scientist Leo Szlyck, the creator of the possessed super-machine: it operates off feedback only, off existing energy; it reads minds, knows all, feels pain. And then, during one of crazy Leo's many hospitalizations--this time in a mental hospital named Phlegethon in Citadel, New Jersey--he becomes the patient of Sy Kassler, a clinical psychologist with the sufferings of a Job.

Sy feels that he killed his father through aggravation and disappointment; he has had a nervous breakdown of his own (to which he responded by becoming a psychoanalyst); he's divorced from beautiful but bitchy Vita, who neglected their two children but wouldn't let Sy have custody of them. And now, when Sy gets inventor Leo as a patient, things go really bad: Sy falls in love with Leo's wife Lupa, but she (in love with Satan the computer) becomes a call girl; Sy has a confused homosexual affair with a colleague who later kills himself; the hospital director turns out to be Satan's son-and does neurochemical research on kept-alive brains of the otherwise dead. . . . Yes, folks, this is just your average plot put into shock-therapy, attached to electrodes of Freud, Einstein, Milton--and then Mel Brooks and Carl Reiner. Mel Brooks and Carl Reiner Well, sort of--because Kassler, at the end of his tether, finally agrees to psychoanalyze Satan the computer; and Satan, it seems, is--like the scientist in Leven's first novel, Creator, 1980--simply a frustrated author, a fellow with all kinds of iconoclastic information to impart. (On Adam and Eve: ""I'll tell you Kassler. She looked at his crotch. She looked at her crotch. Then she looked back at his crotch. 'How do I get one of them?' were the first words out of her mouth. It's been a disaster ever since."") Admittedly, Kassler's trials and tribulations--psychiatry exposÉs (along the scabrous lines of Samuel Shem's House of God), divorce/custody nightmares, neurochemical research, hellish sex clubs--are unrisen dumplings swimming in the narrative broth, with the kooky plot just a framework for riffing excursions. But, technicalities aside, Leven has indeed become the self-propelling, science-based, equable comic entertainer that Creator presaged--and, though more bathos and buffa than Bosch, this is an engagingly longwinded, generously satisfying clever-devil of a showpiece.

[rnaeborowski]

dinner in progress pics! i made pasta with two sauces. creamy salmon pasta for me and creamy kassler pasta for my wife (bc she can't stand fish). these pics are before adding creme fraiche and seasoning. ^^

[kcuf-ad]

Yugioh characters that canonically threw hands:

Yusei Fudo

Jack Atlas

Crow Hogan

Kalin Kassler

Theodore Hamilton

Adrian Gecko

Viper

[pitmayen]

Sauerkraut mit Kassler und Bratwurst

Dieses traditionelle Gericht vereint die herzhaften Aromen von Kassler, geräuchertem Speck und Bratwurst perfekt mit dem säuerlich-frischen Geschmack des Sauerkrauts. Der Apfel verleiht dem Gericht eine leichte Süße, die wunderbar mit der dezenten Säure des Sauerkrauts harmoniert. Der Weißwein und die Fleischbrühe runden das Ganze ab und machen das Gericht herrlich saftig und aromatisch.

[tinseltownevents]

OKTOBERFEST

FRISCO'S FOOD TRUCK & BAR TUESDAY, 10.29 12PM - 9PM

Post tweets, gif chat starters, open paras/f2f.

Please tag EVERYTHING ttownhw24.

Please @tinseltownevents​ for all gif chat starters and open paras/f2f.

Participation is NOT mandatory.

ACTIVITIES

Gingerbread heart decorating

Flunkyball - German drinking game

Learn popular Oktoberfest dances

Kegelbahn - 9 pin bowling

Schnauzer Strut Dog Parade

Masskrugstemmen – stein holding contest

Hammerschlagen – hammer striking game

Log sawing – lumberjack competition

Keg rolling/throwing

Stein racing

Pretzel-eating contest

Oktoberfest trivia game

German spelling bee

Cornhole 

Bucketball - Giant beer pong

The Chicken Dance

Yodeling 

MUSIC

Indy Polkamotion

The German Band

Final Say

Underground Prophets

SHOPPING

The Gift and Souvenir Shop

Souvenir kiosk in the middle of the festival.

German gifts, souvenir T-shirts, flowered headbands, and authentic German-made beer steins available.

FOOD

GERMAN DINNER

Frikadellen (German-style Hamburger patty) with Mashed Potatoes, Jaeger Sauce, German Baked Beans & Cabbage Salad 

Stuffed Cabbage Roll with Spaetzle, Jaeger Sauce, Red Cabbage & Sauerkraut 

Kassler (Smoked Pork Chop) with German Potato Salad, German Baked Beans & Cabbage Salad 

Goulash with Pasta, Red Cabbage & Sauerkraut

Pork Schnitzel with (or without) Jaeger sauce

3 sausage plate with choice of Bratwurst, Knackwurst, and/or Weisswurst

German Meatloaf with rich Mushroom gravy 

Königsberger Klopse (German version of Swedish meatballs in a creamy sauce) 

*All entrées will be served with mashed potatoes, and our traditional red cabbage and sauerkraut. As well as bread and butter.

IMBISS (Snack Booth)

Bratwurst or Weisswurst on pretzel bun

Kielbasa on a Stick

French Fries

Chicken Tenders

Corn Nuggets

Smoked Chicken plate

Half Rack of Baby Back Ribs

DESSERT BOOTH

Blackforest Cake

German Chocolate Cake

Apple Strudel

Caramel Apple Pie

Pumkin Pie

Pumpkin Cheesecake

Coffee

Tea

BEVERAGES

GERMAN BEERS

Ayinger Bavarian Pilsner – 5.3% ABV

Ayinger Celebrator – Doppelbock, 6.7%

Bitburger – German Pilsner, 4.8%

Hacker-Pschorr Original Oktoberfest – Märzen, 5.8%

König Ludwig Weissbier Hell – Bavarian Wheat, 5.1%

Köstriger Schwarzbier – Black lager, 4.8%

Paulaner Hefe-Weizen – Wheat, 5.5%

Paulaner Oktoberfest – Märzen, 5.0%

Spaten Franziskaner Hefe-Weissbier – Golden wheat, 5.0%

Spaten Lager – Munich helles lager, 5.2%

Spaten Oktoberfest – Märzen, 5.9%

Warsteiner Dunkel – Dark lager, 4.9%

Warsteiner Premium Verum – German pilsner, 4.8%

AUSTRIAN

Stiegl Goldbräu – Golden lager, 5.0%

Stiegl Radler – mixed with grapefruit juice, 2.5%

LOCAL CRAFT

Faubourg Brewing LeidenSteiner – Märzen, 5.5% ABV

Notch Holy Roller – Hazy IPA, 6.3%

Notch Oktoberfest – Märzen, 6.5%

East Regiment Paradise Park – American lager, 4.5%

Bent Water Raspberry Berliner Weisse Sour – Wheat with raspberry, 4.5%

Bent Water Who Dat Golden Ale – 5.0%

DOMESTIC

Budweiser Light – American light lager, 4.2%

Sierra Nevada Oktoberfest (collaboration with Bitburger) – Märzen, 4.6%

Yuengling Oktoberfest – Märzen, 5.4%

NONALCOHOLIC

St. Pauli’s

​WHITE WINE

Fritz Zimmer Maestro Riesling – Germany

Schmitt Söhne Liebfraumilch – Germany

Villa Wolf Pinot Gris – Germany

Chateau St. Michelle Gewürztraminer – Washington, USA

Decoy Chardonnay – California, USA

RED WINE

Villa Wolf Donfelder – Germany

Villa Wolf Pinot Noir – Germany

Lenz Moser Blaufränkisch  –Austria

Joel Gott Cabernet Sauvignon – California, USA

SPARKLING

Dr. Loosen Sparkling Riesling – Germany

SCHNAPPS FRUIT

Schonauer Apfel (Apple)

Echte Kroatzbeere Blackberry Liqueur

Kleiner Feigling (Fig)

Kammer Obstler (Fruits)

Schladerer Kirschwasser Cherry Brandy

Schladerer Edel-Kirsch Cherry Liqueur

Schladerer Himbeer Raspberry Liqueur

Schladerer Himbeergeist Raspberry Brandy

Schladerer Williams-Birne Pear Brandy

Silvovica (Plum)

HERBAL

Goldwasser Herbal Liqueur

Jager

Killepitsch

Kuemmerling

HONEY, CHOCOLATE, SPICES

Bärenjäger Honey and Bourbon

Bärenjäger Honey Liqueur

Bismarck Vodka

Fireball 

Gold Bar Chocolate

Goldschläger 

Rum Chata 

Rumplemintz 

Taaka Coconut

Van Gogh Chocolate Vodka

SODA BOOTH

Coke

Diet Code

Sprite

Barq’s Root Beer

PowerAde

Water

OTHER BOOTHS

Large, soft Bavarian-style Pretzels, warm from the oven

Flammkuchen (German variation of pizza with white, creamy sauce)

German cheeses from St. James Cheese Company

Popcorn

Pickles​

Decorated Oktoberfest Cookies

Ice Cream

Bavarian Roasted Nuts​

[fatehbaz]

The transaction took place on 11 March 1909. That day, the Kassler Fishing Club handed a German colonial official only identified as Dr. v. E. (probably Dr. Max von Eschtruth) an ominous package.

He had been on vacation in Germany. Now, he was about to return to Southwest Africa, a German colony originally founded in 1884. In Antwerp, Belgium, he received an unusual delivery: thousands of brown trout (Salmo trutta fario) eggs. The precious cargo had come from a well-known fish-breeding institution in Saxony, central Germany, and given its destination more than 6,000 nautical miles (ca. 11,100 kilometers) away, had been carefully packed in ice and covered with cloth. Once aboard, it was stored so as to avoid it being exposed to temperatures above 10°C. It was a long journey, three weeks at sea [...] and finally to Swakopmund. [...] After three days by train it arrived in Grootfontein, in central Namibia. According to the Windhuker Nachrichten newspaper, only around two hundred eggs had not survived the long journey. The rest were quickly unpacked and put into a nearby stream. There, many trout eggs stopped moving, and by the next day all were dead: the shock of simply releasing them into 21°C warm water had killed them [...].

---

Part of broader efforts to settle German Southwest Africa, the introduction of fish farming had begun prior to this episode [...]. A variety of experts [...] had long planned wells and dams in light of their desires to turn the arid landscapes of Southwest Africa into self-sustaining [European-style] agricultural settler environments. Countless expeditions had explored and surveyed [...], or had visited neighboring South Africa to learn from the British. [...] In 1904, one observer highlighted two main challenges: “For the breeding of trout and carp, […] the establishment of better water conditions has to be completed first. Plus, it would not be easy to transport stock and seed fish” to German Southwest Africa [...].

Colonialists felt they could confront both issues with an increasing investment in and the construction of colonial infrastructures. In 1903, the completed Mole harbor in Swakopmund allowed settlers to disembark much more easily. Newcomers could also travel by train inland - a much simpler journey compared to relying on oxen wagons. Additionally, the colonial administration offered numerous incentives to settlers, including loans.

Soon new arrivals began pouring into the colony, especially after the German defeat of the Herero and Nama people in what has been [...] called “[one of] the first genocide[s] of the twentieth century.”

---

Early efforts to introduce German fish took shape within these contexts. In fact, in September 1904, the district commander of Windhoek, Max von Eschstruth, tried to introduce carp into an artificial pond. He intended for the pond to become part of an agricultural experiment station, which was established in Neudamm five years later and for which he had planned to acquire carp and tench from the consulate in Cape Town. There, and elsewhere in their colonial empire, British efforts had been much more advanced and successful [...]. However, Eschstruth was only able to get his hands on 50 carp from an institution in Jonkershoek [...]. That cargo was then transported by ship to Swakopmund, later by train to Windhoek - and for the last 35 kilometers a Herero worker had to carry it. [...] [There were] additional attempts in 1911 [to naturalize trout]. That time “roughly 1,000 eggs were still alive” at arrival in Grootfontein [...]. Yet once again the water temperature reached more than 20°C that afternoon - which killed the trout. Utopian expectations did not match realities on the ground.

Over time, German colonial fantasies tied to the introduction of trout began to fade. In 1911, newspapers like the Südwestbote had still been defiant; three years later, the Deutsches Kolonial-Lexikon painted a different picture: “Within German colonies the artificial breeding of Cypriniformes is probably not possible at all” (636). And although references jealously pointed to British successes nearby (649), the publication concluded that the breeding of Salmonidae would only be promising in more mountainous areas.

---

All text above by: Martin Kalb. "Naturalizing Trout? Fish Farming in German Southwest Africa". Environment & Society Portal, Arcadia (Autumn 2017), no. 33. Rachel Carson Center for Environment and Society. doi.org/10.5282/rcc/8158. [Bold emphasis and some paragraph breaks/contractions added by me. Presented here for commentary, teaching, criticism.]

[how-i-saw-the-world]

9, 21 :)

9 — What Chocolate is your favourite?

I'm not that into chocolate bars. I love hot chocolate, chocolate cake, chocolate ice cream - everything! But I really have to be in a rare mood to eat/buy a chocolate bar. Nevertheless when I eat one it has to be cold and has to come out of the fridge. These are my favourites:

21 — What is your favourite dish?

I'm from a region where we eat kale with fried potatoes, sausages and Kassler pork.

There is a Wikipedia article about it:

(quite funny to read about traditional stuff from your region in a foreign language.)

Danke für deine Fragen!! 🥺👉👈

[beanbagbuddies4life]

Deutschland the Teddy Bear

Born May 9, 2003

The "black nose" edition was available globally. His tag read:

Black, red, gold is my color

I was born to be cared for

I come from the country of poets and thinkers

You may collect me or make me a gift !

However, the "German exclusive" version had a nose that looked like the German flag and read:

Kloß and Soß, Kassler-meat and Sauerkraut,

traditional German beer

German specialties are loved

by everybody here in Germany and in other countries !

[forestlion]

you see the average italian is a gourmet michelin chef and the average german eats dirt from the ground

what i wanna see from YouTube or Tiktok is instead of italians being outraged at how americans prepare like. carbonara the wrong inauthentic way or whatever. i wanna see germans get offended by americans preparing kassler and sauerkraut the wrong way. or danes be outraged at an inauthentic american try at skipperlabskovs. i mean. its not very realistic bc nobody wants to cook or eat that. but its time we lay the italian cuisine to rest. dont wanna see a single italian get mad at putting cream in a carbo anymore. its old its ancient. something else something else do my eyebrows something else

[traegorn]

Tagged by @breelandwalker

Rules: Tag 10 people you want to know better!

Relationship status: Married

Favorite colour: I've never really had one? I just sort of say one, and I just dress in colors I think go well with my complexion, not necessarily ones I "like" more than other. I like deep colors and not pastels? HOW HAVE I WRITTEN THIS MUCH TO A SIMPLE ASS QUESTION

Song stuck in head: In the Dark by Purple Disco Machine and Sophie and the Giants

Last song I listened to: Cemetery Stone by Go Betty Go.

Three favorite foods: Bacon Double Cheeseburger, Gummy Worms, Kassler Rippchen (especially as served at the White Stag Inn in Sugar Camp, WI)

Last thing I googled: Admiral Leyton DS9 (I'm watching old Columbo episodes with my wife and the actor showed up)

Dream trip: Anywhere with a body of water I can sit and stare at.

Anything I want right now: My shoulder to heal and some better weather. If I'm lucky, time and patience will deliver both. :P

Tagging: Uh, I guess just do it if you feel like it? I always feel weird tagging folks because of the inherent social pressure to participate.

[wladimirkaminer]

Ich wurde von deutschem Kulturfernsehen eingeladen, eine Dokumentation zum Thema „Wie isst Deutschland“ zu drehen. Anfangs hatte ich Zweifel, ob die deutschen Menüs wirklich so viel Stoff für einen spannenden Filmabend hergeben würden. Natürlich sind die Menschen überall auf der Welt neugierig und versuchen auf alles zu beißen. Wenn sie auf etwas Unbekanntes stoßen, schauen sie als Erstes, ob es schmeckt. Und was wir nicht zerkauen, schlucken wir einfach wie eine Auster runter und Tschüss. Die Gastronomie ist noch mehr als die Bekleidungsbranche für alle möglichen Moden anfällig, mal werden Insekte als gesunde Lebensmittel zugelassen, mal suchen junge Köche nach einem perfekten Fleischersatz aus Sojagranulat. Irgendwelche ganz besonders liebenswürdige Kassler Tiere werden in Brandenburg gezüchtet, ebenso  freilaufende Chicken Wings. Auch mangelt es hierzulande nicht an exotischen Erfindungen der dekadenten Küchenchefs. In den noblen Restaurants sind gepökelte Nachtigal-Zungen und Rogensalat von fliegenden Fischen keine Überraschung mehr. Doch eigentlich steht die deutsche Küche seit eh und je auf zwei stabilen Säulen: Wurst und Bier. Und daran ist nicht zu rütteln.

Das Bier wird in Deutschland überall gebraut und trotz des Reinheitsgebots gibt es hier mehr als 5000 Biersorten. Gerade im Süden, in dem bekannten Königreich, dessen Flagge auf etlichen Bierflaschen zu sehen ist, habe ich mich schon oft im Biersortenwald verlaufen und die Orientierung verloren. Wer kann schon den Unterschied zwischen einem Weißbier, das gar nicht weiß ist und trübes Weizenbier nachvollziehen? Und die Wurst wird hier in Deutschland wirklich in jeder Stadt anders gemacht, kurz und lang, dick und dünn, das wird ein Wurstfilm sein, so dachte ich.

Doch die deutsche Küche hat mich gleich am ersten Drehtag überrascht. Wir fingen im Norden an. Dort im Oldenburgischen laufen die Menschen seit Oktober mit ihren Bollerwagen voller Schnaps durch die Gegend, um Appetit für ihre Kohl-und-Pinkel-Sause zu bekommen. Es werden angeblich nur diejenigen zu Tisch gebeten, die mit einem leeren Wagen vom Feld zurückkommen.

Ich durfte dem Koch beim Zerkochen von etwa 60 Kilo Grünkohl helfen, wir hatten immerhin 250 Gäste erwartet und fast alle haben die Gaststätte gefunden. Nur einige wenige haben es nicht geschafft, sie waren mit ihrem Bollerwagen auf der Landstrasse stehen geblieben. Der Grünkohl, so erklärte mir der Koch darf nicht zu schlotzig sein, aber doch schlotzig genug. nach dem Geheimrezept der Gaststätte. Ich wusste nicht, was schlotzig ist, ich war mir auch nicht sicher wie das Wort wirklich klingt, vielleicht hatte der Koch scholzig oder schnolzig gesagt, aber ich gab mir Mühe. Am Ende waren alle glücklich, es war anscheinend schlotzig genug. Oder scholzig.

[foodies-channel]

🍥 Sauerkraut, Kassler, Mettwurst, Speck and mashed potatoes [homemade]

🍔YouTube || 🍟Reddit

[hilema]

sometimes i think i could probably give up meat but then i eat something like stewed kassler and find god in it

[whumpty-dumpty]

Hallo, ich brauche Rat. Welche Wurstsorte passt am besten zur Sauerkrautsuppe? Oder wäre Speck vielleicht besser? Danke Freund!

Hey nonny

Ich denke für Sauerkrautsuppe eignet sich am besten Schweinebauch oder Schinken. Aber ich komme aus Norddeutschland, da isst man Sauerkraut meistens nicht als Suppe (zumindest habe ich noch nie Sauerkrautsuppe gegessen), sondern gekocht oder angebraten, mit Zwiebeln, Wacholderbeeren und Speck und dazu Kassler, aber auch Mettwurst, oder kleine Nürnberger Würstchen.

*******

I think pork belly or ham works best for sauerkraut soup. But I come from northern Germany, where sauerkraut is usually not eaten as a soup (at least I have never had sauerkraut soup), but rather cooked or fried with onions, juniper berries, and bacon, and served with Kassler meat, but also mettwurst or small Nuremberg sausages.