Regional German Food: Handkäs mit Musik. Handkäs is a regional sour milk cheese (similar to Harzer Roller from Niedersachsen). It’s a culinary specialty of Frankfurt/Main, Offenbach, Darmstadt, Langen, and other parts of Hessen in Central Germany. It’s a translucent, yellow cheese with a pungent aroma which some find unpleasant. It’s usually round and served as an appetizer with Apfelwein (Ebbelwoi in local dialect = apple cider). It’s topped with raw chopped onions and known locally as “Handkäs’ mit Musik” (”hand cheese with music”). It’s usually eaten with caraway seed, but since many people find this spice overpowering, it’s often served on the side so only the people who want it can add it. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. Strangers to the custom probably ask where the Musik is. They most likely are told: Die Musik kommt später (= the music comes later), humorously and rather rustically referring to the potential flatulence that raw onions can provide. A more polite (but less likely) explanation is that the flasks of vinegar and oil customarily provided with the cheese would strike a musical note when they hit each other. :D Handkäse is popular among dieters as it’s low fat. It’s also popular among atheletes for its high protein content. While Apfelwein (hard cider) is traditionally served with it, white wine is preferred in some areas, such as Rheinhessen.
GERMAN REGIONAL FOOD: Das Krabbenbrötchen - a North Sea Shrimp Roll. Nordseekrabben are a popular seafood along the German coasts. They come fresh in shell to be taken apart and to be eaten as is (Krabben puhlen, usually with a beer) - they also come on a roll (as pictured), in soups & stews, or as a Krabbencocktail with a Sherry-based sauce similar to ‘Thousand Island’, but better. They’re small, very tender, low calorie, and high protein. They belong to the same species as lobster, crayfish, crabs, and prawns, and live in deep waters off the coasts of Germany, the Netherlands, Belgium, and Denmark. They’re also found in the White Sea off northwestern Russia, and on the Moroccan Atlantic coast. The best ones are caught in autumn, when they have had enough to eat all summer. Peeled and frozen Nordseekrabben are available all year - look for them in German supermarkets. In the North they’re basically a cultural icon, so try them if you can. :)
“We went to the local Turkish Breakfast joint just up the hill from the Galata tower in Taksim, just down the street from Taksim square. It was called Van Kahvaltı Evi. We paid 60 TL for a full breakfast for two, complete with way too much food. Their menu was really extensive, and offered many local specialty foods. Here are some of the local foods that we tried on the street while enjoying the Istanbul lifestyle.
Courtesy of La Maison Plisson; Jean-Phillippe Battel/La Maison Pilsson
Paris’s Newest Purveyor of France’s Finest Foods Was Inspired by New York Specialty Shops
In Paris, La Maison Pilsson, a stylish new cafe-restaurant-grocery store in the Marais, hasn’t even been open for two months, but it has already become something of a gastronomic institution. The large, airy shop showcases France’s finest foodstuffs, which is why the original inspiration for this project may come as a big surprise: the specialty food shops of New York City.
Ekiben are a specific type of bento boxed meals, sold on trains and train stations in Japan. The containers can be made from plastic, wood, or ceramic. Many train stations have since become famous for their especially tasty ekiben, made from local food specialties.
These boxed meals also also made in a way that it won’t release too much smell when opened in the train so that it won’t bother the other passengers.
熊本名物 熊本ラーメン // Kumamoto Series: Kumamoto Ramen Kumamoto’s been in the news this week for earthquakes, and all the sadness made me want to point out some nice things and lovely local foods. The Kumamoto touch comes from garlic: garlic chips, deep-fried garlic bits, or browned garlic (the oil from frying garlic). The savory richness of the garlic cuts some of the greasiness of the tonkotsu pork bone broth, and creates a more refreshing flavor.
We were just buying some specialty dog food, we were standing at the counter talking to the secretary and vets when this woman walks out from an exam room with her floofy white dog jumping around try to get to Wrigley and all around misbehaving, Wrigley was just ignoring the floof ball all together like he would with any dog, so the woman hands her dog to her daughter (I’m assuming) and tells her to take it to the car, she proceeds to come to the counter to pay, Wrigley (who was off duty at the time, he didn’t have his vest on) he was rubbing his head on the back of my legs like a deer would rub a tree with its antlers, he does it all the time I love it, the vets thought it was cute and funny, I did too and suddenly the woman looks down at Wrigley then looks at me an says
“he needs some training work doesn’t he?” Then proceeds to grab his head and tell him “no!”
Oh my good lord was I livid, and Wrigley was confused as to why this strange woman was touching his face and telling him no, I said
“EXCUSE ME, but he is a Canine Good Citizen, my service dog and one of the most well behaved dog you’ll ever see and I’d greatly appreciate it if you’d keep your hands off him,also you should touch people’s dogs without asking anyways or tell them no it’s just extremely rude and by the way your dog was acting I think you should evert your attention on it instead of my dog whom you know jack shit about”
After that her face turned red and my regular vet who sees me at least twice a month as giggling, I proceeded to give Wrigley the heel and down command which the woman wouldn’t understand because Wrigley is trained in German and pay for my food she paid quickly and left before I did and my vet proceeded to come around the counter and give Wrigley treats and tell him what a good boy he is and we joked about it all, I hope I never see the horrid woman and her misbehaved froofy dog again.
One of the outstanding specialties of delightful food served daily.
Choice steaks are carefully aged in a special ageing room and skillfully
prepared to your taste. Beautiful dining room and a special banquet
room available for large parties. MAX DALE’S RESTAURANT MOUNT VERNON, WASHINGTON
Der Weisswurstäquator = literally “white sausage equator”. :) It’s a humorous term describing the cultural boundary separating Southern Germany, especially Bayern (Bavaria), from the rest of Germany.
It’s named for Weisswurst, a Bavarian specialty sausage. There’s no precise definition as to where the Weisswurstäquator runs - it’s sometimes taken to correspond with the linguistic boundary known as the Speyer line, which separates Upper German from Central & North German dialects, roughly following the Main River line. Other times, it’s taken to run further south along the Donau (Danube), or between the Main and the Donau, roughly along the 49th parallel north circle of latitude. Either way, there are pronounced regional differences in Germany, the North/South line being a major one along with the previous East/West line. But even within these, there are regional clusters of similar cultures and dialects that may or may not cross federal state lines.
Der Leberkäse aka Fleischkäse is a delicious German specialty food similar to bologna sausage. It consists of corned beef, pork, bacon, and onions and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. It is said to have been invented in 1776, although this story has been heavily contested. The name literally translates to “liver-cheese” due to the fact that older recipes included liver and because of the cheese-like texture of the dish. Since the modern version typically has no liver, the term “Fleischkäse” became widespread.
It was five years ago that I first heard of Ina Garten from my friend Lily Aldridge, a jet-setting model and new wife, who told me she’d found the perfect fish recipe that she could make in only 15 minutes in a Barefoot Contessa cookbook. The next day, I went out and bought one. I learned Ina had been a young wife who taught herself to cook after her new husband Jeffrey returned from fighting in the Vietnam War. She later studied business at George Washington University and worked in the White House on nuclear-energy policy. In 1978 she opened a specialty food store in the Hamptons, which she ran for nearly two decades before making the jump to television and cookbooks. As soon as I started watching Ina’s show, I realized why so many people adore her. Her goal is to make things easier for us. Fans love her warmth and generosity. She shows us how to create memories that we’ll treasure for years to come. For that, we will always cherish the merry and magnificent Ina Garten.
The first more recent wave of foreigners coming to Germany specifically to sell their food specialties were ice cream makers from northern Italy. They started to arrive in larger numbers during the late 1920s and have been around ever since. Most German Eiscafes are run by Italians. With the post-WW2 contacts with Allied occupation troops and the influx of more and more foreign workers that began during the late 1950s, many foreign dishes have been adopted into German cuisine - Italian dishes such as pasta and pizza have become staples, and German-based company Dr Oetker now makes the most popular frozen pizza in Europe, which gets exported to EU countries and abroad - ironically, this includes Italy. :D
The pizza is Germany’s favorite fast food. Turkish immigrants also have had a considerable influence on German eating habits, especially with the Döner kebab. Greek, Balkans, and Chinese food also are widespread and popular. Indian, Vietnamese, Thai, Japanese, and other Asian cuisines are rapidly gaining in popularity. Although, there is no German Haute Cuisine per se, there have been French influences, especially around the border region. Traditionally, some of the more expensive restaurants served French food, but since the 1990s, they have been shifting to a more refined form of local German cuisine.
Rubiner is a cheesemonger and grocer with a wonderful shop located in an old bank building on Main Street in Great Barrington. The perfect stop for bread, cheese and anything else you might need for a lovely summer picnic at Tanglewood.