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„Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way with some bacon, but can be richer with pork, fresh or cured. My wife's recipe (who comes from the Ruhr area) even uses black pudding instead of meat.
In the meantime I found out that the recipe found its way to the south of Germany, mostly under the name carrot and potato...
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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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The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a stick, i.e. chops, ribs, etc. Among other pieces of meat there was also braised loin spare ribs. In Hesse, we liked to throw it into stews, I had never made it braised. But my sweetheart is from Westphalia, like Björn Freitag too, and so she asked, "Could you make that too? My mother used to...