Talk:German cuisine

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[edit] "Quark" link

I added some points under "Saxony" and used "quark" twice. Unfortunately, the link you get here is to quarks as in physics, not cuisine. While I'd hope anyone would realise this isn't quite what's meant here and look up the disambig. page, I'd still be grateful if someone could put it right (don't know how :-(). Thanks!!

[edit] Style Query

This page has a lot of instances of the English name of a region followed by the German version. I've tried to make it more consistent throughout the page; my chosen style was to put the German version in italics and parentheses. Is there a more correct way to do it? I couldn't find anything in the Manual of Style. Lancevortex 12:12, 13 Mar 2004 (UTC)

[edit] Yet another style question

No offense to anyone, but the article reads a bit like it was hacked together by a bunch of german countryboys (und das mein ich jetzt gar nich böse...bin ja selber einer :). I'll try to convert the whole thing into a more readable english in the next couple of hours... Ferkelparade 09:57, 28 Apr 2004 (UTC)

Rewritten and reformatted...I hope it's better now :p Ferkelparade 21:16, 9 May 2004 (UTC)

Well done for that FP, it certainly does look better, but I'm not sure why you've used <br />s instead of paragraphs — they look odd and are semantically incorrect. If a piece of text is worthy of being a separate paragraph then it should be so, if not then it should just be another sentence like any other. Hope I don't sound too much like a schoolteacher! --Lancevortex 11:34, 10 May 2004 (UTC)
Well, I guess those old html habits are hard to break :) Ferkelparade 12:01, 10 May 2004 (UTC)

[edit] More

Some more to put in: Zwiebelkuchen, Federweißer, Apfelsaftschorle, Most, Kartoffelkuchen, Schweinshaxe, Broiler, Labskaus. Sorry, my english is not good enough to explain this things :-) . Grettings 217.233.68.5

Yes, we can see this! (Sorry, couldn't resist ...)

[edit] Currywurst

...I've never seen a Currywurst made with "boiled" sausage (whatever that is...Bockwurst?), and I've lived in Northern Germany for 13 years. Any comments before I change that? --Stephan Schulz 15:27, 5 Apr 2005 (UTC)

[edit] Meat section

Ok, anyone else notice that the "Meats" section is basically about the sausages of Thueringen? and POV isn't exactly neutral - "the best sausages are from Thuringa" or whatever that was. how about something more like "Central Germany, and especially the area of Thuringa, has a reputation for some of the best sausages" or something along those lines. and i know there are more meat dishes than just sausage (though come to think of it, nothing i can think of that's distinctly german: Hamburger is an american invention, though i suppose the Frikadelle counts... Koenigsberger Klopse? Schaschlik and Gulasch aren't originally German either). Any thoughts on the issue? YggdrasilRoot 21:09, 5 May 2005 (UTC)

I tend to agree, the paragraph on sausages was pretty POV and going into way too much detail. I cleaned up the paragraph - I personally think it's totally sufficient to describe the basic meat-eating habits in that paragraph and list individual dishes in the "specialties" section below. -- Ferkelparade π 23:05, 5 May 2005 (UTC)
The current discussion of meats and sausages appears to be taken verbatim from the external link for german cuisine. I'm not clear exactly what the licensing for that web site is, but at the very least it deserves a citation instead of just an external link. Bobthegoatboy 03:44, 14 November 2007 (UTC)

I was raised in Texas, but my mother cooked a lot of German cuisine. We had a lot of German type sausage. Sausage with sauerkraut and fried potatoes was served frequently. Wiener schnitzel (which my mother referred to as "round steak") was the only other German type of meat-dish she cooked. I added a link to wiener schnitzel in the "Other Dishes" section. truerock2 12/20/2007 —Preceding unsigned comment added by Truerock2 (talk • contribs) 19:21, 20 December 2007 (UTC)

[edit] Side dishes

The side dishes section mentions that the popularity of potatoes is waning. I lived in Bavaria from Feb 2002-Mar 2005 and saw no sign of this. Potatoes as a side dish was almost impossible to escape. Anthopos 15:41, 4 January 2006 (UTC)

Waning as "from 99% to 80%" or so...and that's for simple boiled potatos (Warning: Numbers made up on the spot). Potatos are still popular. But rice and pasta are making inroads. --Stephan Schulz 21:18, 4 January 2006 (UTC)
I also think that this trend depends on where you live. In rural areas it shouldn't be as strong as in urban areas.Toscho 21:25, 31 August 2007 (UTC)

[edit] Aalsuppe

It´s true that "Aal" means eel, but the origin of "Aal" in this context is from a dialect, in which "Aal" means "alles/everything" in norther german dialect. Only for tourists tere ist eel in it. --87.184.194.147 (talk) 19:17, 28 January 2008 (UTC)

Wrong. Almost every recipe for Aalsuppe contains Eel and Ham (Schinken) as basic ingredients. --Joachim Weckermann (talk) 08:38, 29 January 2008 (UTC)
Well, there’s an element of truth, but the statement is largely a mischaracterization. The soup was once “Aolsuppe”, where “aol” did indeed mean “all”. However, to satisfy the expectations of those who did not speak the dialect, eel was added around the 18th century. So yes, a couple hundred years ago, the eel was for tourists. Today, however, eel is essentially mandatory; Aalsuppe has evolved to fit its literal meaning. Ɛƚƈơƅƅơƚɑ talk 14:44, 29 January 2008 (UTC)
Well then, that´s new to me (which doesn´t nessescarily mean it´s not a fact). But were there so many tourists a couple of hundred years ago that there´s the need to change a recipe just for the reason that tourists really get what they understood? I have my doubts. By the way, a very ungerman behaviour, too. As you see in the article, so many regions in Germany (not to say ALL) have kept their own recipes (and dialects and dressing manners and and and...). --Joachim Weckermann (talk) 16:45, 29 January 2008 (UTC)
I don't know that "tourist" is the right term to use, per se; I was just trying to tie it in to the previous comment. I can, however, easily imagine an 18th century German ordering a bowl with certain expectations and lodging a complaint when the expected eel failed to appear. I don’t know that it was a beloved dish with a recipe so established as to be resistant to change. It is, after all, natural for food to evolve over time. Economically, it makes sense, too (i.e. add a “fancy” ingredient and up your profit margin - now that's German behaviour). Prost. Ɛƚƈơƅƅơƚɑ talk 16:57, 29 January 2008 (UTC)
The de.wikipedia article about Aalsuppe points out that the tourist-story is a folk etymology with no evidence for it. Even the first written recipe deriving from 1782 already contains eel. --Joachim Weckermann (talk) 17:44, 29 January 2008 (UTC)

[edit] Jükääg

I`m a native from Hamburg and have never heard of "Jükääg". I tried to find something about it by google, but in my opinion there isn`t something like this... (Sorry for my english) Moritz

Same here.
The etymology doesn't even sound German. Maybe Finnish? The Finnish language uses a lot of "aa" or "ää" pairings. JanderVK

[edit] Rote Grütze

I changed the description of the dish from a "jelly" to a "pudding". Even though grütze translates roughly as grits, which might make some think it was a jelly, I've found descriptions of it in a German menu translator and a cookbook which both refer to it as a pudding, and the cooking process seems to reflect that. As for the related dishes, I assumed the same applied. LindeeK 09:31, 12 November 2006 (UTC) Hmm. As far as I know, "pudding refers to a soft stuff containing flours and egg yolk, boiled in hot steam, whereas "rote Grütze" consists of berry juice and utilises starch as a thikening agent...I would think "jelly" is more like it, even if there are whoile berries in it —Preceding unsigned comment added by 84.56.132.233 (talk) 22:46, 13 November 2007 (UTC)

[edit] Drinks

Spezi is a soft drink made with cola and lemonade. In Southern Germany and Austria, Spezi a generic term for a mixture of cola and Fanta (or a similar orange soft drink). In some regions (Emsland) spezi is a mixture of cola and schnaps. Here in Hamburg a Spezi is just a mixture of Coke and Fanta as well. And I think that applies to most Germans.

Schnaps is a fine german spirit distilled from apples and pears ("Obstler"), plums, cherries, or "Mirabellen". Schnaps actually is the general term for distilled beverages with at least 15 % alcohol by volume (according to German wikipedia).

In legal terms, Schnaps has a very specific meaning, depending not only on alcohol percentage. Maybe someone who is in these things can give the differences between Bränden, Schnaps, Herb Liquer (?) and other Liqueors (?).Toscho 21:24, 31 August 2007 (UTC)

[edit] Bread section

On Jan, 13. additional content was added stating, that there are about 6,000 types of bread. This contradicts the information given some lines above: "The country boasts at least 300 different types of bread, ...". 6,000 types seems exaggerated to me. --Zinnmann 09:19, 22 March 2007 (UTC)

[edit] Dampfnudel

The Dampfnudel is missing! http://de.wikipedia.org/wiki/Dampfnudel

[edit] Palatinate

Some more Informations for the palatinate cuisine can be found in the german Wikipedia: http://de.wikipedia.org/wiki/Kategorie:Pfälzer_Küche http://de.wikipedia.org/wiki/Pfälzer_Küche

[edit] Marmalade

Attention. Marmelade in Germany means normally Jam from fruits like strawberry and not the special (bitter-) marmelade, the Britains normally use. It is a normal German-Tourist-mistake going to Britain and meaning jam and getting marmelade.

[edit] Rinderroulade

I moved Rinderroulade to Thuringian cuisine. Although it is eaten in all of Germany, Thuringians eat it distinctively more often (or used to). Rinderroulade with Thüringer Klöße and red (apple) cabbage is a fixed dish that every adult Thuringian has eaten at least once (if he wasn't raised as a vegetarian).

If you think, that you make a better Rinderroulade than me, you may move it back. ;-) Toscho 21:20, 31 August 2007 (UTC)

[edit] "Nonexistant Additives in GDR cuisine"

Are there any reliable sources for the statement, that there were no chemical additives in GDR cuisine? Secondly, to call this eventual lack a positive is true but personal opinion. Thirdly, there are probably no statistics regarding food allergies in the GDR.

[edit] Mecklenburg-Vorpommern

The article could use information on the cuisine of Mecklenburg-Vorpommern and Hinterpommern. For those knowledgeable, de:Mecklenburgisch-Vorpommersche Küche would be a good place to start. Olessi (talk) 20:54, 2 March 2008 (UTC)