this post was submitted on 01 Oct 2024
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Yeah that's strange, I always associated raisins in food as something ranging from Morocco to Bangladesh. Not the whitest countries ever.
Imho in general European food isn't very keen on sweet and salty mixes. Except for the USA who does it all wrong smh.
We have a few potato and apple combinations in the Rhineland.
Also goose with quince or pear are present in french cuisine.
I think traditional European cooking has many similarities with south med/ near east cooking. Don't lob us in with modern American randomness.
I'm not very familiar with German cooking though (if that's what you meant by Rhineland) so if you got some tips and/or must tries please enlighten me :3
edit: I removed most of my message since it added nothing to the discussion.
Kartoffelpuffer (which can be described as potato pancake) with apple sauce.
Or Rhenish Sour Roast a beef roast with sweet and sour aromas. But an involved process.
If you're feeling risky: Himmel un Ääd/ Sky and Earth . I have never eaten it myself (so far).
Nothing risky about it, it all comes down to if you like the fried blood sausage. Try it, it's awesome.
The one in the picture doesn't look good though. Slices are too thin and it's been in the pan too long.