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Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated wild cabbage and is known since the 3rd century BC in Greece. Many European nations introduced it already at early days of colonization in America. 2014 there was a real culinary hype in the US on kale.
To get back to Germany, kale is a specialty in Lower Saxony,...
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Originally pan fish was once a leftover dish, tuning up boiled or fried fish with fried potatoes and a mustard sauce. Unfortunately, the fish was not just treated gently.
Meanwhile, it became a specialty in Hamburg that has found its place on better restaurants.
Actually, all the ingredients are gradually being cooked in a pan. I cook the fish and the mustard sauce separately and add all components together at the end. This has the...
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This is a traditional preparation with a long history and was named after the district of Hamburg, Finkenwerder. There are two types of the preparation. In one, the meat is removed with a knife from the bones, stuffed with bacon or ham cubes and then cooked in the oven. With the other method the fish is fried in the pan and covered with Nort Sea shrimp and bacon cubes.
The shrimp actually don't belong in the dish according to the...
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Currywurst is one of the most popular snacks in Germany.
The invention was attributed to Herta Heuwer, Berlin 1949. In this time natural casings were rare, so her butcher experimented with a sausage without peel, which is still the most popular sausage for Currywurst in Berlin. In East Berlin the first snack bar was Konnopke, who made Currywurst in the GDR since 1960. This snack bar still exists.
There are two other regions in...
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In Germany, onion meat is cooked meat that is then cooled and cut into thin slices and marinated with a vinaigrette. This is usually pork from various cuts, but there are now also versions with beef and poultry.
During my time in the German army in Braunschweig, I got to know a simpler version. Cured, boiled pork belly is layered with blanched onions and left to marinate for 24 hours without adding any liquid. I liked it much more...