Ich Bin Ein Berliner, Part I
This week I am making a foray into the cuisine of Berlin, Germany. Not known for its gastronomie, I nonetheless have no doubt there are food finds to be had. And certainly wine and beer! Luckily, we will have the able assistance of my spouse’s mother, a native Berliner, to assist with translation and touring (and eating).
Since I will have limited computer access, please stay tuned until next week, when I will regale you with tales of the adventure.
Here’s some of what I hope to be able to report on upon my return from Berlin:
German chocolates eaten
Marzipan eaten
German beer drunk (especially, I hope, my favorite–hefeweizens)
German wine drunk
Berlin restaurants discovered
Curry wurst eaten
Food-related venues visited (like, perhaps, the Zuker-Museum—did you know that Berlin was home to the world’s first beet sugar producer? And the gourmet food hall at Kadewe—a foodie’s paradise in a department store. I have heard tell that the hall features over 1800 cheeses, 1400 breads & pastries and 2000 types of cold meats. Alleluia!)
Can you stand the suspense?
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May 14th, 2007 @ 10:41 am
We did all these things, but I went nuts all over Europe and tried to have Mohnkuchen every day. Which should make me unfit for any government job being “high” on something and the something being poppy. One thing that wrinkeled the noses of my children, my hankering for Hackepeter and Schabefleisch Broetchen. If you did not grow up with raw meat or are a vegetarian, stop reading. Hackepeter is raw pork sausage with salt/pepper and chopped onion and Schabefleisch ist beef tatare. Both on a white Berlin bun, slathered with butter, the real thing, and loaded with the raw stuff. And no, there are no food worries here.