Now, I'm not a health Nazi, and I think people ought to be able to stuff their faces with whatever they want (as long as I don't have to pay for their HoverRounds and triple bypass operations), but a thousand-calorie burrito for breakfast strikes me as a bit excessive. But, hey, whatever floats your boat.
Ah, Hardees. At least they're honest about their food. Mickey D's and Burger King pretend to have healthy choices on the menu just because you can choose "light" dressing for your fried chicken salad, or get the sprogs a 2% milk with their fat-fried Happy Meal. Hardee's, on the other hand, just said "fuck it", and started cranking out calorie and fat bombs in a refreshingly unapologetic manner. Home of the Monster Thickburger...and now the Country Breakfast Burrito, loaded with almost a thousand calories and sixty grams of fat. The ingredient list: two egg omelets, bacon, sausage, ham, cheddar, hash browns, and a healthy drenching of sausage gravy.
God bless America.
I wonder how many calories and fat grams you'd consume if you had one of those puppies for breakfast along with a large coffee with extra cream and sugar, and then went for the Monster Thickburger with curly fries and a 20-ounce non-diet soda for lunch.
Showing posts with label food.. Show all posts
Showing posts with label food.. Show all posts
Monday, October 15, 2007
Monday, September 24, 2007
on currywurst, again.
To the person who found my blog by Googling "currywurst recipe" (sadly, I am only ranked fifth), I have a piece of advice.
The four Google results before my blog all reference knackwurst as an ingredient for currywurst. This is the Berlin way to make a currywurst, and it is abominable. Proper currywurst, regardless of what Berliners may claim, is made with bratwurst.
There are two different variants of currywurst to be had in Germany. One is the Berliner kind made with knackwurst, which is only eaten in Berlin and surrounding areas. The other is the Ruhrgebiet kind made with bratwurst, which is eaten everywhere else in Germany. One is an abomination of which none speak save in hushed whispers. The other is the only true and proper currywurst.
The four Google results before my blog all reference knackwurst as an ingredient for currywurst. This is the Berlin way to make a currywurst, and it is abominable. Proper currywurst, regardless of what Berliners may claim, is made with bratwurst.
There are two different variants of currywurst to be had in Germany. One is the Berliner kind made with knackwurst, which is only eaten in Berlin and surrounding areas. The other is the Ruhrgebiet kind made with bratwurst, which is eaten everywhere else in Germany. One is an abomination of which none speak save in hushed whispers. The other is the only true and proper currywurst.
Monday, September 10, 2007
guilty pleasures (culinary).
I noticed that pdb posted a picture of his tasty dinner sammich, so I'm going to have to put up a food picture of my own.
Here's what we have for lunch on occasion. It's one of the few culinary habits I brought over from Germany.
Behold, the mighty Currywurst.
Currywurst is the quintessential blue-collar lunch in Germany. You can get it at every Frittenbude (German "fast food" restaurants), and it's practically synonymous with working-class stiffs in the industrial Ruhr area. It doesn't look like much, and the list of ingredients makes the uninitiated shudder in revulsion, but the flavor combination is quite satisfying.
If you're a culinary adventurer, here's how to make your very own Currywurst.
First, find the right kind of sausage. You need Bratwurst, but not just any kind. For Currywurst, you need the fine kind, not the coarse kind that looks like someone stuffed ground beef into a skin. We tried out a bunch of different kinds, and the closest match to real German bratwurst I found so far is WalMart's deli bratwurst that comes in plastic packages of five. Our WalMart doesn't carry that kind anymore, but a very close second pick are Johnsonville Stadium Brats.
Second, you need to prepare the Bratwurst the proper way. It needs to be pan-fried in a little bit of oil, not just chucked on the barbecue. Fry it at medium heat until the skin is crispy, browned, and just starting to split. Fine Bratwurst is pre-cooked, so you can't undercook it...you're just heating it up and imparting the proper texture to the skin. Put the whole thing on a plate, and slice it up into half-inch thick slices. Take a ketchup bottle and liberally douse your pile of Bratwurst slices. Then get some curry powder, and sprinkle a healthy dose of curry along the length of the ketchup-ed and sliced Bratwurst.
Serve with side dish...the proper choice here is french fries (mayonnaise and ketchup optional, but encouraged--a thusly adorned pile of french fries is called "Pommes rot-weiss", and will get you lots of street cred in the Fatherland.) In a pinch, you can substitute potato wedges, or any other crispy and fatty potato product. For a beverage, nothing goes with Currywurst like a cold Pilsner beer.
Jawohl! Now you, too, can lunch like a German steelworker!
Here's what we have for lunch on occasion. It's one of the few culinary habits I brought over from Germany.
Behold, the mighty Currywurst.
Currywurst is the quintessential blue-collar lunch in Germany. You can get it at every Frittenbude (German "fast food" restaurants), and it's practically synonymous with working-class stiffs in the industrial Ruhr area. It doesn't look like much, and the list of ingredients makes the uninitiated shudder in revulsion, but the flavor combination is quite satisfying.
If you're a culinary adventurer, here's how to make your very own Currywurst.
First, find the right kind of sausage. You need Bratwurst, but not just any kind. For Currywurst, you need the fine kind, not the coarse kind that looks like someone stuffed ground beef into a skin. We tried out a bunch of different kinds, and the closest match to real German bratwurst I found so far is WalMart's deli bratwurst that comes in plastic packages of five. Our WalMart doesn't carry that kind anymore, but a very close second pick are Johnsonville Stadium Brats.
Second, you need to prepare the Bratwurst the proper way. It needs to be pan-fried in a little bit of oil, not just chucked on the barbecue. Fry it at medium heat until the skin is crispy, browned, and just starting to split. Fine Bratwurst is pre-cooked, so you can't undercook it...you're just heating it up and imparting the proper texture to the skin. Put the whole thing on a plate, and slice it up into half-inch thick slices. Take a ketchup bottle and liberally douse your pile of Bratwurst slices. Then get some curry powder, and sprinkle a healthy dose of curry along the length of the ketchup-ed and sliced Bratwurst.
Serve with side dish...the proper choice here is french fries (mayonnaise and ketchup optional, but encouraged--a thusly adorned pile of french fries is called "Pommes rot-weiss", and will get you lots of street cred in the Fatherland.) In a pinch, you can substitute potato wedges, or any other crispy and fatty potato product. For a beverage, nothing goes with Currywurst like a cold Pilsner beer.
Jawohl! Now you, too, can lunch like a German steelworker!
Subscribe to:
Posts (Atom)