Who likes Spätzle, a kind of German noodles or dumplings?

I would have considered the beer critique legitimate up until the past few years.

There has been a revolution in US beers and in the proliferation of US breweries. One of the things I liked about Germany when I lived there was that every small town had a local brewery that they were proud of, that didn't exist in the US until a few years ago. Now there is a proliferation of local breweries all across the US, and the choice and variety of brews is mindboggling.

I think America has reached a beer nirvana. God bless the USA.

 

I hope that I may tell you this:
On a British forum that you all do not know somebody said that Germany had no cuisine at all.
I was a newcomer there, and I dared to contradict.
And was suspended for it then.
It seems British fairness is not what it used to be once.

 

Blutwurst is a terrible name!
Some say Blutwurst, some say Schwarzwurst.
In my region we say Schwarzwurst = black sausage.
And I do like Schwarzwurst - pronounced Schwarzwurscht in my region!

 

Goulash uses a different cut. If you are using steak to make a goulash it will have no flavour. Generally the cuts which take the longest to cook have the most flavour.
If you are using chuck to make well done steaks I feel sorry for your guests. Chuck is a stewing steak.

 

When were you in Germany?

 

That's absurd. If there is any country in the world that doesn't have a cuisine, it's Britain. Has anyone come across any British Cuisine restaurants? Of course not. The best they can manage are pubs with bar food. In fact that's why the US had the revolution from Britain, we wanted to eat some real food.

 

OK I'll give ya that one...

 

All meat tastes the same if cooked a lot. I would never take a good steak like a ribeye or filet mignon and cook it it past very, very rare. Well cooked meat all tastes like leather.

 

Ten years or so between 1978 and the mid 1990's.

 

.....

 

Take some flower and a couple eggs a mix to the texture of a pie crust. Roll out and cut noodles or dumplings....dry noodles before cooking.

 

May add a touch of cold water to mix

 

Ok explains it. A T-Bone or a Ribeye, were US cuts you could not find in any butcher store in Germany. Today you will find them, but it is not US beef, its German, European, Argentine, Brazil, Australia and New Zealand. Nobody wants US beef, because it sucks. Grasfed beef is in the US rather unpopular. The meat cows come from the feedlot, were the cows get beefed up with corn and soya products, that's where the water contence comes from. Young calves, at about 3 month, branding time, get a growth hormone injected under the skin of the ear.
Done that thousands of times. Its completely legal in the US. Its all about packing meat as fast as possible in 2 years.
Yes the mother cows and they calves have huge ranges to graze on, but it end for the calves after 10 month of live, when they get weened and sold. Some areas are so bad that it needs over 30 acres to feed a unit. Especially here in the West.

I grew up in Germany on a farm, were we raised our own cows, pigs and horses. Aaaaaaahhhhh those wonderful horses.
Our Cows and Pigs were butcher and cut Argentine style, because of my families heritage. All gras fed on lush North Hessen pastures, hay and grain in the winter. Delicious meat, aged to perfection, would be worth a fortune today. Nobody ever ate the old Milk cow, maybe for the cold cuts, those suckers just taste bad.
In 10 years you apparently learned little about Germany.

 

They are easy to be made. But at my altitude, they always turn out like crap, the water does not get hot enough if you want them fresh.

 

There us nowhere in Germany that you can find thousands of acres of open grazing land like you can in the USA. It simply doesn't exist. You obviously cannot even conceive of open land like we have in Arizona, Texas, New Mexico and similar states. I made the comment in a previous post that there is nowhere in Germany that you can stand and not see a church steeple. Germany is CROWDED... it always has been... remember "LIEBENSRAUM"? Germany has never had the wide open spaces needed to properly raise god beef.
US Beef is the best... with the possible exception of Kobe Beef.

Dream on though. Germans are very good at imagined superiority. Prior to your posts, however, I thought it was limited to racial attitudes.

But what could I expect of someone that cooks the bejeesus out of wonderful, juicy, red beef?

 

Oh contraire, a lot of our beef is raised on the farm and brought to auction and never see a feedlot.

 

Germans have a hard time understanding what open land actually is. I had a friend in Frankfurt that had left her ancestral home in Hamburg for a job opportunity. Its actually a short ride from Hamburg to Frankfurt but her family thought she was nuts for moving so far away. Germany is smaller than Montana. The USA is twenty-eight times the size of Germany. They simply don't understand. I had a another friend, an older lady that ran our Officer's Club in Babenhausen. She wrote to me and said she was coming to the states with her son and wanted to visit her old American friends. She said she would arrive in New York on a Friday and spend the weekend there. Then they would rent a car Monday morning, have lunch with some friends in Chicago then be in Dallas for dinner with more friends. The rest of the itinerary was like that. Raising cattle on an open range is just beyond the ability of Germans to understand.

 

I don't know about open range myself. I do know my State has two heads of beef for every three people. I have raised up some myself. But my place is small. No more than 2 head at a time. The U.S. was built on beef. We raise and eat so much of it.

 

Since a lot of cattle are sold by the pound and it may be possible to feed them salt and give them a great big drink just before they hit the scales to sell water at beef prices and it is a market that brings in fast cash.But I think a good cattle buyer knows what he is buying..... It takes a while to grow them ....but they sell fast.

 

If y'all folks don't want to eat American meat so be it. More for me!!!

 

German Livestock - German Cattle.
As I said you have learned little while you were in Germany.

By the way I live in the 4 corners area, since over 30 years.

 

Like I said... no place in Germany can you stand on a hill and see open grazing range with nothing man made for thirty miles in any direction... quite common in the American West. I learned a lot about Germany by the way... including they are a great people that no longer have the arrogance and desire for argument and conflict that the SS did. Well... maybe ONE does.

 

Lush green grazing lands in Arizona ????????
New Mexico???????
Utah???????
Nevada??????
and so on

Its desert, half desert, dry as it goes and getting dryer every year

Oh well here we go the SS.

Not worth to continue.

 

Pretty simple....the drier the land the more acres per head. One acre per head is rich grazing.