Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I cant think of what Cake youre talking about unless it was Bienenstich but that has Almonds on it.
hey katzenfreund, go to germandeli.com there have all sorts of German goodies
the red sauce is a Curry Sauce, you can also buy that at german deli. Some also put on there Curry Ketchup. ( yup you guessed it you can buy at german deli)
Jasmin I have read the Turkish Döner Kebab is fast becoming Germany's number one fast food. Have you eaten them in Germany?
I would like to hear some good German recipes if anyone has some to share.
Which one? LOL
I have many, since I mainly and foremost cook "German".
Just got back from Germany a couple of days ago, visiting my family. Boy, did my husband and I eat!
It's so good.......YUM!
I was looking forward of having the bread, pastries, wursts, candy and chocolates .....everything again.....lol.
The big problem I have is that, yes, they offer a lot of "German Style" products over here in the US..but, once you KNOW what it's really supposed to taste like, you will sometimes end up being really disappointed.
I haven't found ANY good sausage or lunch meat here yet, which would come close in taste and texture.
And the food/ dish itself....well, I bring back the spices and cook with them. (Sauerbraten comes to mind!)
All I can say is....Thank god customs agents didn't open my luggage.....lol...or I would have a lot of explaining to do about the quantity of spices, ranging from sauce mixes (Maggi and Knorr) to Gewuerz Ketchup...all the way to the mustard and Meerettich in the tubes.....to all the Milka chocolates and wafers (Duplo and Hanutta). ROTFL!
I was so tempted to bring back the sausages in the cans....but, with the steep fines (if caught) I really didn't want to risk it, and reconsidered.
Boy is my mouth watering now....huh....
Nope, the so called german chocolate cake over here, tastes unlike ANY cake I have ever had in Germany . I hate cakes over here, they are too dense and heavy. The good thing is, I never eat cake here... which is good for the waistline! LOL.
__________________
The price of anything is the amount of life you exchange for it. ~Henry David Thoreau
Nope, the so called german chocolate cake over here, tastes unlike ANY cake I have ever had in Germany . I hate cakes over here, they are too dense and heavy. The good thing is, I never eat cake here... which is good for the waistline! LOL.
I agree!
Cakes over here in the US are very heavy, sweet, and loaded with thick, heavy icing.
Over there, even the "Torte" is not as sweet as the cakes here.
I also noticed, that the cheese cakes in Germany are not as sweet, lighter and fluffy in texture.....because we use "Quark" to make them with.
Here's a funny story you might find interesting....
When I fist came to the US, I moved and lived in Pennsylvania for many years.
Involved in German cooking and baking, I was searching for "Quark"....but, couldn't find it.
Since I was working at a local supermarket, I got the number from the Dairy Farm supplying us with milk, called them, and asked them if they knew what I was talking about.
I've talked to the owner....and he knew!
But, only to tell me, that they produced it years and years ago, stopped making it....because (according to him) here in the US, nobody knew what the heck to do with it!
He told me, that I can make it myself....but, the milk has to be fresh, and unpasteurized!
Well, which is another handicap, because the law here in the US says, whole, unprocessed milk can not be sold, or given, for human consumption.
OK, so, it's either me getting a milk cow (my husband striked on that....LOL), or "jumping the fence", and stealing, milking someones cow.....ROTFL.
Haven't figured out my options.....yet!
I agree!
Cakes over here in the US are very heavy, sweet, and loaded with thick, heavy icing.
Over there, even the "Torte" is not as sweet as the cakes here.
I also noticed, that the cheese cakes in Germany are not as sweet, lighter and fluffy in texture.....because we use "Quark" to make them with.
Oh you've made me hungry now. I like my cake heavy, sweet and lots of icing. You described my ideal cake.
Schweinbraten! With a stein full of cool, foamy, dark beer!
Jaegerschnitzel with a glass of Mosel wine.
Other favorites; Schwarzwald Schinken. Handkaese. Spargel. Main-Franken Wine.
Main-Franken Wine is very good! I´m living in Main-Franken
I love cake and not all cakes are so heavy and sweet
I also love Bratwurst with Pommes frites and the currywurst, Jaegerschnitzel and everything you said
I agree!
Cakes over here in the US are very heavy, sweet, and loaded with thick, heavy icing.
Over there, even the "Torte" is not as sweet as the cakes here.
I also noticed, that the cheese cakes in Germany are not as sweet, lighter and fluffy in texture.....because we use "Quark" to make them with.
Here's a funny story you might find interesting....
When I fist came to the US, I moved and lived in Pennsylvania for many years.
Involved in German cooking and baking, I was searching for "Quark"....but, couldn't find it.
Since I was working at a local supermarket, I got the number from the Dairy Farm supplying us with milk, called them, and asked them if they knew what I was talking about.
I've talked to the owner....and he knew!
But, only to tell me, that they produced it years and years ago, stopped making it....because (according to him) here in the US, nobody knew what the heck to do with it!
He told me, that I can make it myself....but, the milk has to be fresh, and unpasteurized!
Well, which is another handicap, because the law here in the US says, whole, unprocessed milk can not be sold, or given, for human consumption.
OK, so, it's either me getting a milk cow (my husband striked on that....LOL), or "jumping the fence", and stealing, milking someones cow.....ROTFL.
Haven't figured out my options.....yet!
I don't want to gross anyone out, but...it's the solid matter, when milk get's sour or rancid....LOL.
The whole, solid matter settles as a clump on the bottom, and the liquid is being discarded.
The solid matter is being put into a cheese cloth, and drip dried several days.
Sounds fairly easy...and it IS...but, it only works when the milk is unpasteurized, otherwise it will just spoil and turn and grow mold.
Pasteurization kills and eliminates all the essential bacteria for milk to turn into "Quark", without being hazardous to your health because of pure spoilage.
It's light, creamy and fluffy...and if prepared as a spread with fresh herbs "oh so refreshing", lower choice in calories and fat compared to cream cheese. Quark (cheese) - Wikipedia, the free encyclopedia
It's a shame for not being able to get it here in the US.......you have no idea, what you are missing...
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
