Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you’d be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit…
Well, yeah, to some degree these are just very easy to prepare. To some degree, they’re just the lowest common denominator, though, which is what I’m mainly annoyed by. Lots of these simpler foods could be easily improved by adding some spices, or we could even adopt some of the many street foods in Eastern Asia, to bring in more variety…
But “Currywurst” (curry sausage) was invented in Berlin. Indian wouldn’t use curry powder without vegetables in this way, or currypower at all (correct me if I’m wrong)
I’m no expert either, but yeah, I believe the lazy method of making the curry dish (Indian, Thai etc.) is to use curry paste. Our curry powder barely resembles the taste of the curry dish. In particular, it’s lacking tons of chili. 🫠
I was once explained that curry in the Indian sense is a rice vegetable dish with a lot of spices. To make it easier for the Brits, the powder was developed so that you don’t need all the fresh spices.
Curry in India is usually a side-dish served with rice or chapathi (flatbread). It contains a lot of vegetables, various herbs and spices, and optionally fish or meat. But the rice itself is not a part of the curry. Also we do use curry powder, mainly when we don’t have time or space to mix the spices properly.
Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you’d be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Curry, you said it yourself, a very exotic spice mix!
Was möchten Sie denn sonst noch Sie Schnösel?
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit…
Mehr grün versiffte Bourgeoisie konntest du jetzt nicht in einen Beitrag packen, wie?
(Klingt köstlich)
Also da greife ich lieber zur Currywurst
i mean the good stuff is not typically served at these events. I’m thinking roulade and gulash that need to simmer for multiple hours.
Also in central Europe it is difficult to consider foods distinct to one country. Most of Polish, Czech and German cuisine overlap a lot.
Well, yeah, to some degree these are just very easy to prepare. To some degree, they’re just the lowest common denominator, though, which is what I’m mainly annoyed by. Lots of these simpler foods could be easily improved by adding some spices, or we could even adopt some of the many street foods in Eastern Asia, to bring in more variety…
British invention anyway. Curry powder from the British occupying forces in Berlin.
Gern gesehen.
But “Currywurst” (curry sausage) was invented in Berlin. Indian wouldn’t use curry powder without vegetables in this way, or currypower at all (correct me if I’m wrong)
I’m no expert either, but yeah, I believe the lazy method of making the curry dish (Indian, Thai etc.) is to use curry paste. Our curry powder barely resembles the taste of the curry dish. In particular, it’s lacking tons of chili. 🫠
I was once explained that curry in the Indian sense is a rice vegetable dish with a lot of spices. To make it easier for the Brits, the powder was developed so that you don’t need all the fresh spices.
Curry in India is usually a side-dish served with rice or chapathi (flatbread). It contains a lot of vegetables, various herbs and spices, and optionally fish or meat. But the rice itself is not a part of the curry. Also we do use curry powder, mainly when we don’t have time or space to mix the spices properly.
Thanks!
Did you read the entire sentence “the British occupying forces in Berlin”
British. In Berlin.
Who do you think had lots of curry powder?
Curry powder is a British invention, Currywurst is German, only possible with the British but still a German invention
I understand that’s what people need to believe.