Germany: Street Food Bite and Booze of the World Cup

It's the final countdown!! Germany and Argentina go cleat to cleat in the final game of the FIFA World Cup 2014 today at 2pm. While they gear up for glory we're going to sit down to our second to last plate along the street food guide! This morning we're going to take a look at a great recipe for currywurst and the Bed of Roses Cocktail.

Photo Credit: finedininglovers.com

Currywurst is an extremely popular street food in Berlin. Steamed, then fried knackwurst (pork sausage) sliced and tossed in a curry sauce is all there is too it. The key to an authentic currywurst recipe is the sauce. This recipe for the sauce seems simple enough to execute and stays true to the curry ketchup phenomenon that is currywurst. The spiciness of the curry marries well with the concentrated tomato and slight sweetness of ketchup. This sounds like good game eats if you ask me!

Photo Credit: drink-agency.com

The Bed of Roses cocktail features herbal liquors found often in the glasses of your everyday German. The main liquor is Josef Meiers which looks and tastes extremely similar to Jaegermeister. The "in your face" herbal flavor is sweetened by grenadine and brightened by lemons and limes. This drink may not be for the faint of heart, but it's worth a try.

Germany - The 2010 FIFA World Cup Bites and Boozes

Germany

The German side absolutely dominated England today to move on to the quarter finals of the World Cup.  Next up for Germany will be this afternoon's winner between Argentina and Mexico, but for now I'd like to give German bites and boozes their due. Germany is rich with culture, tradition, and football. Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries and caraway.  As far as beverages go, the most common are obviously all beer, but since that is being covered on the BR Beer Scene, I'll take a look at korn.


German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.

Schnitzel is fried meat.  And it is tasty.

Korn is a German spirit that is usually made from rye, but may also be made from corn, barley, or wheat. It is usually drunk neat but is sometimes added to Berliner Weiße.  Korn differs from vodka in that it is less rigorously filtered, which leaves more of the cereal taste in the finished spirit.  Korn is very popular in Germany, especially in the northern part. In some places, a beer is often ordered together with a “Kurzen” (“short one”), i.e., with a shot of Korn. This combination is called a “Herrengedeck” (“gentlemen’s cover”) in most of Germany.  Korn is the cheapest kind of spirit available in Germany, which has given it a somewhat dubious reputation. Traditional Korn contains about 32% ABV (64 proof); Doppelkorn (double Korn) has at least 38% ABV (76 proof). A weaker variety of Korn with less than 30% ABV is sold under the name “Klarer” (“clear one”).  Some popular brands of Korn in Germany are Mackenstedter, Berentzen, Nordhäuser, Fürst Bismarck, Dornkaat, Oldesloer, and Strothmann.

Thanks and Credits:
http://en.wikipedia.org/wiki/German_cuisine
http://germanfood.about.com/od/introtogermanfood/a/introtoger.htm
http://www.mikedoughty.com/blog/archives/schnitzel.jpg
http://en.wikipedia.org/wiki/Korn_(liquor)

First Post

Top o' the morning friendly readers.  Well, actually it is late at night.  This being the first post, I thought I should give a little explanation about what I'm doing here.  The purpose of this blog is to chronicle the many adventures that I have with food and drink.  It will hopefully serve at least two purposes.  First, it will be an excellent way for me to keep up with, and remember, all the meals and beverages that I consume over time.  This will be good for recommending places to eat, thinking about what to cook, and recalling good times spent with good friends around a table or bar.  Secondly, it is meant to be a source for the readers to use to get ideas of their own.  Looking for a review on a restaurant?  Maybe I've been there... and I'll at least tell you what I thought about what I ate.  Most of the culinary and indulgent experiences will come from home, which is Baton Rouge, La.  However, I am a man of travel.  I have been to over 40 of the 50 states, Canada, Mexico, Ireland, Portugal, Belgium, Germany, and The Netherlands, with hopefully many, many more locations all around the world to come.  I hope you enjoy the blog.  Come hungry, start off with a drink to whet your palate, and when you wake up the next day and try to wipe something off your face, don't be surprised if it is the floor!