What is your favorite German food?

Question

I spent 3 years in Deutschland. I loved it. Especially the Auto strasse. I love food (forgive my spelling) some favs. were yager-brot (like a brot but soft inside filled with ground beef and spicy), Calamari rings from the IMBUSS. Gyros from the Wine Fests. Bratwurst I could never really eat alot of Knachwurst. Schwank Brauten,Bier mit Lemonade. Pom Frittes, Hanchen (the chicken in a bag that melted off the bone), and mayonnaise on Pommes Frittes. Red Cabbage and Schnietzel lots and lots. And cookies and Black Forest Cherry Cake. I remember buying a whole bag of cookies from the backerei on Base for a couple of dollars or marks. And the bier I will never forget "Perminator" outside of the base at the Chateau club near Lautzen Hausen germany near Buchebueren.

Answer 1

Oh dear!
LOL
Must have been quite some time ago you been there and you still remember a lot.
Auto strasse, I suppose is the german "Autobahn" where usually is no speed limit, Jäger-Brot is actually a "Brötchen" with salami or maybe a so called "Mett Brötchen" I assume, calamari and gyros isnt german but greek food (you get Zaziki with it), the Bier with lemonade is called "Radler" or "Berliner Weisse" and French fries (pommes) aint german national food but a french thing. Red cabbage (Rotkohl) and schnitzel is indeed typical german as the "schwarzwälder kirsch torte" (black forrest cherry cake).
And that one actually is my favourite too.
Now I wonder if you have tried some german liquor named "Jägermeister", its very sweet and kicks in awesome when mixed with coke, have you tried the infamous "Berliner" (jam filled little cake with icing on top) or typical northern german food like "Labskaus" or bavarian "Sauerkraut" and "knödel"???
Quite a lot food left for you to check out, and if you come back this time you will need "Euro" instead of "Mark". Hopefully though you wont be scared of russians and arabs as those have invaded the country after most of the US troops have left.

Answer 2

POrk steak sandwichs.
UWas "adopted" by a German family. Every thing my german Mom made.
Jaeger Schnitzel at the German Cantina at Rhein Mein.
Currywurst and Pommes frites mit Mayo at Bitburg and a litl eImbiss stand near the Munisch train station.
Ed Special in Graf
The Mixed grill at a small place near Bayreuth
And a whole bunch of other things.

Answer 3

In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Most of us make it with beef, these days, and so did Grandma Block.
She often prepared this when children and grandchildren were coming to visit. We all loved it. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked.”

You will need:
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking

4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns

1. Heat marinating mixture to a simmer, then turn off heat. 2. Pour mixture over meat in a large bowl, and allow it to cool. Cover and refrigerate for 3-5 days. 3. Remove meat from marinade and drain fully. Strain and keep the marinade. 4. Brown the roast in enough oil to cover the bottom of the Dutch Oven. (Dredging the roast in flour before browning will help keep the oil from spattering.) 5. Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid for the gravy.) 6. Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or until roast is tender. 7. Remove it to a large platter, keeping it warm.
8.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps. If more flavor is needed, add some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.


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Answer 4

Man, for 3 years in Germany and the "German" you picked up, you must be very thin right now.
Autostrasse = Autobahn.
Yager-brot = Jaegerbrot.
IMBUSS - Imbiss.
Knachwurst - Knackwurst.
Schwank....
Oh well, Americans....
And I'm not even German!

Answer 5

Hamburgers of Course
Sauerkraut knakwurst

Answer 6

i love yager schnietzel !!! i lived in europe for two years and it was the best food ever ! The chicken is sooo good ! chicken and beer at oktoberfest was awesome, i dont think if a person has ever experienced they cant imagine how good it is, even if they have eaten at a german restaurant in the states, its just not the same

Answer 7

BRATS AND SAUERKRAUT for sure! Oh man, the little bits of pork in the sauerkraut are to die for! I wish I could make it at home, but it NEVER turns out like the authentic stuff :(

Answer 8

The bread, with a delicious crunchy crust.

And the cheese, Emmentaler, yummy!

Answer 9

Rice 392000, i like so much sauerkraut,onion pie, potato salad and the famous pumpernickel.I don´t eat meat.
See you!

Answer 10

Schnitzel in all of its varieties, I could eat it in a slightly different manor every day of the week!