It’s tradition, it’s convention, it’s what you are used to.īut sometimes traditions or habits change. And they would find it weird to pour a liquid made from soy beans over their cereal just like I would find it super weird to brush my pretzel with mustard or add vinegar to my potato salad. And like I would argue that you cannot call something that is not pretzel shaped a pretzel, meat eaters would argue that you cannot call a smoked eggplant strip bacon. We don’t eat cheese or bacon and still call some of our foods that. Since we don’t eat many traditional ingredients like eggs, cheese, or meat, we change food traditions all the time and invent new ones. Especially when you think about it from a vegan perspective. These are just two examples about how foods and traditions change and it’s an interesting topic, I think. How on earth could you use vinegar in your potato salad? And how could you even eat a potato salad without mayo? That just wasn’t possible! Whenever we would eat the potato salad my grandmother used to make (potatoes, mayonnaise, pickles, cold cut pieces, and cooked eggs) my father, who had lived in the South of Germany for a couple of years when he was a kid, would tell us about how people in Bavaria made their potato salad. In the North we often make our potato salad with mayonnaise and not with vinegar. It’s a recipe popular in the South of Germany but not in the North, where I come from. What most people in the US call a “German” potato salad is not the German potato salad I was used to during my childhood. Everything that is brushed with lye and has the distinctive dark brown colour is called a pretzel, no matter which shape.Īnother example is “German” potato salad. Instead, it seems to me, the name refers to the preparation method of baked goods brushed with lye. In Northern America the name pretzel isn’t always linked to the shape though. Another thing I found very interesting is the fact that the German pretzel always refers to the shape of the baked good. The pretzel and mustard combination was invented, so I read, in Philadelphia where soft pretzels became popular in the 19th century. In Germany sausages like bratwurst are served with mustard. The first time I heard about the US tradition to serve pretzels with mustard I thought it was super weird. It’s fascinating how traditional German dishes or foods have changed through adaption, other ingredients, and preparation methods. Often I have never heard about their version of a certain recipe. They sometimes tell me about their family members who made those dishes but never passed on the recipe. It’s always very interesting to read about their motivation to recreate a certain dish. Is that a thing? Yes it is! Since I write a German food blog in English I get many recipe requests from people who have German ancestors or relatives but do not live in Germany. Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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