My good friends and I found the Oktoberfest holiday to be a delightful way to get together in the fall. The fact that I was unalterably a pilgrim, and two of us were of Italian descent didn't deter us from gleefully celebrating a German holiday.
Then the German restaurants started to disappear. German beer gardens (with zillions of TVs playing a noisome quantity of sporting events) are of course doing fine, but not so much the traditional food bit. We pined for sauerbraten, spaetzle, potato pancakes and wiener schnitzel.
Well, heck - why couldn't WE make German food! Then we discovered what it involved. Daylong marinades. And remember, these are German recipes: 23 hours doesn't cut it - daylong means 24 hours, not a minute less. And after that, you still have to COOK the damn stuff, so this option was definitely out.
For once in my life, my gastronomical genius came to the rescue: tubular meat products, of course. Readily available, easy to cook, and quite delicious. Most importantly, very German.
A good time was had by all.
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