http://midtownlunch.wordpress.com/2006/07/05/hallo-berlin-cart-mia/ Finding Lunch in the Food Wasteland of New York's Midtown Sat, 31 Oct 2009 19:05:58 +0000 http://wordpress.com/ hourly 1 http://midtownlunch.wordpress.com/2006/07/05/hallo-berlin-cart-mia/#comment-1999 Authentic German Sat, 04 Nov 2006 22:53:05 +0000 https://midtownlunch.wordpress.com/2006/07/05/hallo-berlin-cart-mia/#comment-1999 Hey, I am German and wondering what a Berliner Frank's supposed to be?! There is no such thing over here. A Berliner is an un-holey donut with jam in the place where the hole is supposed to be :-) and a Frankfurter is a thin long thing (sausage, I mean). Another thing you can't find over here is kraut with a sausage to go. They simply don't serve that together! Fast-food stands and places will serve you a Thüringer (kind of spicy and delicious long thin sausage), a Rote (thick, red, salty), a Weißwurst (or Weißwurscht, as the Bavarians say - a thick white, kind of rubbery in texture and bland in flavor) or a Frankfurter. Each with a Brötchen (roll) or potato salad. German sourcrout is served with a grill platter, sausage platter and/or pork chops. Quick recipe for the real (good) stuff: Sourcrout NOT cooked into a gooey yucky mass, but cooked al dente, so to speak, with half a cup of white wine, a chopped apple, a chopped onion (first fried in pork larder). Add pork larder (fat) and white wine to your liking, you may also add a teaspoon of sugar, and season (salt, onion powder if you want to). It's sooo good. The "kraut" they serve with hot dogs in the U.S. is yucky in comparison! The only other "German" restaurant I sampled in CT was not authentic, either. And definitely (please!!!) forget about the German Casino (some "Castle") in Vegas - the food was horrible, and the waitress's "German" name Heidi was misspelled (i.e. "Hiedi"). Not that she noticed... Oh please. Other than that - love your blog! Hey, I am German and wondering what a Berliner Frank’s supposed to be?! There is no such thing over here. A Berliner is an un-holey donut with jam in the place where the hole is supposed to be and a Frankfurter is a thin long thing (sausage, I mean). Another thing you can’t find over here is kraut with a sausage to go. They simply don’t serve that together! Fast-food stands and places will serve you a Thüringer (kind of spicy and delicious long thin sausage), a Rote (thick, red, salty), a Weißwurst (or Weißwurscht, as the Bavarians say – a thick white, kind of rubbery in texture and bland in flavor) or a Frankfurter. Each with a Brötchen (roll) or potato salad. German sourcrout is served with a grill platter, sausage platter and/or pork chops. Quick recipe for the real (good) stuff: Sourcrout NOT cooked into a gooey yucky mass, but cooked al dente, so to speak, with half a cup of white wine, a chopped apple, a chopped onion (first fried in pork larder). Add pork larder (fat) and white wine to your liking, you may also add a teaspoon of sugar, and season (salt, onion powder if you want to). It’s sooo good. The “kraut” they serve with hot dogs in the U.S. is yucky in comparison!
The only other “German” restaurant I sampled in CT was not authentic, either. And definitely (please!!!) forget about the German Casino (some “Castle”) in Vegas – the food was horrible, and the waitress’s “German” name Heidi was misspelled (i.e. “Hiedi”). Not that she noticed… Oh please.
Other than that – love your blog!

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