Franconian Beer Message Board
Franconian food |
| Posted by Gerd Roppelt on 2009-01-30 05:19:12 |
| Some traditional Franconian dishes (and please bear with my poor English): Backers. Fried pancakes made of grated raw potatoes (a favoured dish among many Bambergers). Gerupfter a.k.a. Obatzter a.k.a. Liptauer. A cream of chopped Camembert or Brie cheese with butter and spices. Ochsenmaulsalat. Sliced tongue of oxen in sauce vinaigrette. Leberklöß-Suppe. Balls of ground liver in a bouillon of beef. Kohlrabigemüse. Sliced turnip cabbage in sauce hollandaise with nutmeg. Kartoffelsalat. Cooked and sliced potatoes in a marinade mixed of sauce vinaigrette and bouillon of vegetables. Zwiebelkuchen. A baked pastry from yeast dough and onions. Geräucherte Forellenfilets. Smoked filets of trout with a cream of horseredish. (More to come.) But I have a question myself. Did anybody of you get a stuffed onion in a restaurant other than the Schlenkerla? I'm asking because I never ever noticed this dish, except in the Schlenkerla, and I have an assumption of it. |
| Followups: |
 Franconian food by Uncle Jimbo on 2009-01-30 06:36:34 |
| Franconian food by Nick B. on 2009-01-30 07:50:17 |
| Franconian food by Gerd Roppelt on 2009-01-30 07:52:23 |
| Franconian food by Gerd Roppelt on 2009-01-30 08:09:45 |
| Franconian food by DonS on 2009-01-30 08:18:10 |
| Franconian food by Gerd Roppelt on 2009-01-30 09:58:59 |
| Franconian food by JosB on 2009-01-30 14:06:36 |
| Franconian food by Nick B. on 2009-01-31 04:41:29 |
| Sauerkarpfen u.a. by Nick B. on 2009-01-31 04:57:25 |
| Terminology by Gerd Roppelt on 2009-01-31 07:15:56 |
| Terminology by Nick B. on 2009-02-01 05:43:20 |
| (OT) Terminology by Gerd Roppelt on 2009-02-01 05:51:01 |