Before baking, the brezeln need to be boiled in water and baking soda,
kinda like the way bagels are, to produce that chewy goodness.
kinda like the way bagels are, to produce that chewy goodness.
these I'll make them skinnier to begin with.
Here it accompanies some typical German fare: Leberkäse
(literally "liver cheese" in modern parlance, but really meant to
indicate something like "meat loaf," though not at all like our
American version, as you can see) and German potato salad,
which is sans mayo - it's made with vinegar, oil, and mustard.
Bier, of course, is a necessary part of the meal. Any meal.
(literally "liver cheese" in modern parlance, but really meant to
indicate something like "meat loaf," though not at all like our
American version, as you can see) and German potato salad,
which is sans mayo - it's made with vinegar, oil, and mustard.
Bier, of course, is a necessary part of the meal. Any meal.
2 comments:
I think the ghosts of my German ancestors just let out a collective cry of joy. I want to reach right into the screen and snatch a Brezel for myself :).
If you feel like honouring Spain at some point, have you ever had Spanish hot chocolate and churros? So bad for you, and yet so good. I probably gained about eight pounds when I was there, largely due to those little fat and sugar bombs!
:) Churros sound very tempting. I was thinking of making something appropriate for the 4th today...not the usual fried chicken or BBQ but maybe something Martha Washington would've cooked up. Hmmm.
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