A great German dinner - But why is this cuisine dying here?

Is it the seasoning, do you think? There are a lot of herbs and aromatics that give Italian, French and various categories of Asian foods a very specific character that can be borrowed as a reference point to create instant and recognizable fusion. Consider lemon grass, sweet basil, tarragon, star anise. Does German cuisine have anything besides sauerkraut that has that kind of instant identity?

Maybe ginger snap and juniper berry? Those are just two examples that immediately came to mind.

The same with many other Italian classics. This kind of thing doen not seem to happen with German dishes - this is the reason the cuisine is dying - it just does not lend itself to the same type of elaboration/experimentation that goes on in other cuisines that keeps it alive, perpetuated and growing.

Is it the seasoning, do you think? There are a lot of herbs and aromatics that give Italian, French and various categories of Asian foods a very specific character that can be borrowed as a reference point to create instant and recognizable fusion. Consider lemon grass, sweet basil, tarragon, star anise. Does German cuisine have anything besides sauerkraut that has that kind of instant identity?

My wife says it's not indigenous to Gemany if it's not heavy and sticks to your ribs for days. Her heritage is 100% the fatherland and they don't have CUISINE they have food.

And that from a woman who's reported specialty is Cassoulet!

[Jenise]

So David, when you made this lovely German meal, what did you do for ambience? Oompah band? Katrina and the Waves? Mozart?

So David, when you made this lovely German meal, what did you do for ambience? Oompah band? Katrina and the Waves? Mozart?

99 Luftballoons and Falco. Not to date David or anything.

I recently met a German lady in our neighborhood at a Christmas party. She brought a wonderful chocolate cake to share and I loved it, because it was not horribly sweet. She told me that in her country, folks do not use sugar like we do in the US. I think I should pay her a visit, and see if she will share some recipes.

And Karen, if she will share these recipes, ask her if you can then share them with us! You may just have found a real treasure trove.

[Jenise]

I recently met a German lady in our neighborhood at a Christmas party. She brought a wonderful chocolate cake to share and I loved it, because it was not horribly sweet. She told me that in her country, folks do not use sugar like we do in the US. I think I should pay her a visit, and see if she will share some recipes.

It's true. Their sweets are much less sweet. Europeans come to America and gag on our chocolate--even European chocolatiers like Godiva put more sugar in their American versions than they do in those sold back home.

[Jenise]

So David, when you made this lovely German meal, what did you do for ambience? Oompah band? Katrina and the Waves? Mozart?

99 Luftballoons and Falco. Not to date David or anything.

Wasn't Falco Austrian, though? Oh wait--so was Mozart. My bad!

So David, when you made this lovely German meal, what did you do for ambience? Oompah band? Katrina and the Waves? Mozart?

99 Luftballoons and Falco. Not to date David or anything.

Wasn't Falco Austrian, though? Oh wait--so was Mozart. My bad!

And there was some other guy who caused an awful lot of problems back in the middle of the 20th Century, whose name we won't mention, but was Austrian and perceived as German. Germans only make distinctions between Germanic people when it's to to their advantage.

The same with many other Italian classics. This kind of thing doen not seem to happen with German dishes - this is the reason the cuisine is dying - it just does not lend itself to the same type of elaboration/experimentation that goes on in other cuisines that keeps it alive, perpetuated and growing.

Is it the seasoning, do you think? There are a lot of herbs and aromatics that give Italian, French and various categories of Asian foods a very specific character that can be borrowed as a reference point to create instant and recognizable fusion. Consider lemon grass, sweet basil, tarragon, star anise. Does German cuisine have anything besides sauerkraut that has that kind of instant identity?

To reduce German cuisine to Spätzle, Sauerkraut and Schweinsbraten is the like to say that american cuisine is nothing but ketchup, hamburgers and hot dogs. May I introduce you to my understanding of the new German cuisine which has been developed the last 10 years like your cuisine abroad did. I had in December last year an American couple at ours for Dinner and she wrote this report in her blog. http://frenchletters.wordpress.com/2009/12/29/a-bavarian-welcome/

Heinz, first let me say Wilkommen, as I see this is your first post. By the looks of things, you'll fit in very well here, and I hope you choose to stay around and active.

Second, you just prove my point: you're not German, you're Bavarian!

Third, what a wonderful succession of dishes that was. Thoroughly delightful and inventive, and well orchestrated too.

Fourth, sadly, the totality thereof was positively Edwardian...or in this instance perhaps I should say Wlhelmnian or Bismarckian? I'm afraid there's simply now way I could even dent such a dinner in one night, much less do proper justice to it.

Fifth, where's the wine??????? Surely you had wine? Surely?

And sixth, once again, welcome. Stay around.

Second, you just prove my point: you're not German, you're Bavarian!

Thank you for the kind welcome.

Born in former Austro-Hungary, grown up in Saxony and Swabia, studied and lived some years in Berlin and now are in Bavaria for 40 years. Does this suit a German.

Fifth, where's the wine??????? Surely you had wine? Surely?

We had wines with the dishes. With the amuses bouches I served the light Pinot Rosa Vino Frizzante Le Contesse(Blend of Pinot Nero, Pinot Bianco, Chardonnay) . The Terrine was accompanied by a 1992 Riesling Auslese Longuicher Maximiner Herrenberg. With the soup, no wine. To the fish dish a 2007 Lugana Tenuta Roveglia was on the table and with the quail we had a 2001 chardonnay vinted by Markus Schneider Ellerstadt. To suit the deer I offered a 2003 Cabernet Sauvignon vinted by the Bogle Winyards. The desert had no wine.

99 Luftballoons and Falco. Not to date David or anything.

What - is no one but me a fan of Kraftwerk? Or is that only when cooking produce picked up off the autobahn?

And that from a woman who's reported specialty is Cassoulet!

Damn, David R, you know my special lady? She whom I have never met, bit would give my eye tooth to sup at her table? You are alright! Lou, don't get upset, OK?

99 Luftballoons and Falco. Not to date David or anything.

What - is no one but me a fan of Kraftwerk? Or is that only when cooking produce picked up off the autobahn?

I'm more a fan of Tangerine Dream, but I certainly appreciate with the boys in Kraftwerk contributed to the whole "New Wave" image.

Mark Lipton

[David M. Bueker]

99 Luftballoons and Falco. Not to date David or anything.

What - is no one but me a fan of Kraftwerk? Or is that only when cooking produce picked up off the autobahn?

Only when watching the Tour de France.

[Jenise]

To reduce German cuisine to Spätzle, Sauerkraut and Schweinsbraten is the like to say that american cuisine is nothing but ketchup, hamburgers and hot dogs. May I introduce you to my understanding of the new German cuisine which has been developed the last 10 years like your cuisine abroad did. I had in December last year an American couple at ours for Dinner and she wrote this report in her blog.

Heinz, I well understand that. But my statement was within the context of what has happened to German cuisine in the U.S. I have a lot of German friends who, like you and Martin Barz for instance, are incredible cooks, but they're not cooking in so-called "German" restaurants here in America. And that's what Dave was essentially decrying....

Btw, welcome back old friend. You stay away too long!

To reduce German cuisine to Spätzle, Sauerkraut and Schweinsbraten is the like to say that american cuisine is nothing but ketchup, hamburgers and hot dogs. May I introduce you to my understanding of the new German cuisine which has been developed the last 10 years like your cuisine abroad did. I had in December last year an American couple at ours for Dinner and she wrote this report in her blog.

Heinz, I well understand that. But my statement was within the context of what has happened to German cuisine in the U.S. I have a lot of German friends who, like you and Martin Barz for instance, are incredible cooks, but they're not cooking in so-called "German" restaurants here in America. And that's what Dave was essentially decrying....

Btw, welcome back old friend. You stay away too long!

I certainly know, that you are talking about german cuisin (food) in your country but nevertheless some of the postings herein relates to Germany's lifestyle and our relationship to food. I know that's a personal experience and how everybody have met it. You there refer to a cuisine which is no longer the one which is currently practiced here in rated restaurants and in educated private households. As everywhere in the world people persist on out-of-date traditions and so do we in our touristy places. Unfortunately these places do a lot of advertisements which are bright and well understood by the mass. Germany as a good culinary place in Europe has gained the second place behind France and we are proud to have stepped away from the sauerkraut image of the fifties. Just to show you a dish which I've made for a friend which is an example for today's practice in those restaurants of the chain "jeunes restaurateurs d'europe" (there are currently 163 restaurants in Germany) I'll add this photo. http://www.arcor.de/palb/foto_detail.js ... s=0&stop=0 It's a Grand Marnier Flan with strawberries and raspberries on a buttered sauce of lemongrass. Sort of crossover cuisine and very tasty.

To reduce German cuisine to Spätzle, Sauerkraut and Schweinsbraten is the like to say that american cuisine is nothing but ketchup, hamburgers and hot dogs. May I introduce you to my understanding of the new German cuisine which has been developed the last 10 years like your cuisine abroad did. I had in December last year an American couple at ours for Dinner and she wrote this report in her blog.

Heinz, I well understand that. But my statement was within the context of what has happened to German cuisine in the U.S. I have a lot of German friends who, like you and Martin Barz for instance, are incredible cooks, but they're not cooking in so-called "German" restaurants here in America. And that's what Dave was essentially decrying....

Btw, welcome back old friend. You stay away too long!

I certainly know, that you are talking about german cuisin (food) in your country but nevertheless some of the postings herein relates to Germany's lifestyle and our relationship to food. I know that's a personal experience and how everybody have met it. You there refer to a cuisine which is no longer the one which is currently practiced here in rated restaurants and in educated private households. As everywhere in the world people persist on out-of-date traditions and so do we in our touristy places. Unfortunately these places do a lot of advertisements which are bright and well understood by the mass. Germany as a good culinary place in Europe has gained the second place behind France and we are proud to have stepped away from the sauerkraut image of the fifties. Just to show you a dish which I've made for a friend which is an example for today's practice in those restaurants of the chain "jeunes restaurateurs d'europe" (there are currently 163 restaurants in Germany) I'll add this photo. http://www.arcor.de/palb/foto_detail.js ... s=0&stop=0 It's a Grand Marnier Flan with strawberries and raspberries on a buttered sauce of lemongrass. Sort of crossover cuisine and very tasty.

WHAT? You're telling me the Drossegasse in Rudesheim is not typical German gourmet cuisine, Heinz? I'm shocked. Shocked!!

WHAT? You're telling me the Drossegasse in Rudesheim is not typical German gourmet cuisine, Heinz? I'm shocked. Shocked!!

That's exactly right- I would never ever visit a restaurant in the Drosselgasse for lunch or dinner, just for having fun and a beer. The food and wine offered is mostly rubbish and far away from typical German. Sorry but it's just my taste and thinking about typical German food and good wine. I personally believe that tourist places will optimize their income at the expense of quality. Do you think good and typical food will be served in a restaurant where this Menue http://cafe-seilbahn.de/restaurant-esse ... lisch.html shows the servings. Not at all.

I totally agree with you about the 'gasse, Heinz. I limit myself to beer and watching the bus tourists for entertainment there.

One place---I can't remember the name and it really doesn't matter as they all blur together---was hilarious. As one group would be leaving, the staff would quickly clean up, then go around putting the national flag of whatever group was next in the centerpiece. They would drink and eat; then the accordion player would come around in the lederhosen, they'd sing, then dance, then be shuffled out. And the next flags would be put on the tables.

I tend to avoid eating in tourist areas whenever possible, Heinz. Much prefer the little villages, cafes and gasthauses throughout the countryside. Food may not be better (although it usually is) but it's certainly more honest.