List Item: Try 500 of the 1001 Foods You Must Try Before You Die
I am about a quarter-German and the rest of me as pretty much pure English as far back as the family tree appears to go. However, growing up with my mum and my German grandmother I might as well be half-and-half. In sports I tend to support Germany (and also Croatia and Slovenia for reasons I explained before). When I first went to Germany and had proper German food… it felt like a lot was explained.
Most people, when I ask them about German food, they tend to mention currywurst and their distaste of it. I don’t have the heart to tell them about weisswurst, my favourite of all the German sausages. Do I like it because of the mixture of spices like parsley, mace and cardamon? Do I like it because of the delicate flavour you get from the mixture of veal and bacon? Do I like it because the best way to eat it is to dip it in sweet mustard and suck it out of the skin? Yes, yes and YES!
To go with this I made some red cabbage by boiling it with some cider vinegar, lemon juice, sultana, nutmeg and quite a bit of brown sugar. Next time I would use less vinegar but on the whole it turned out really well.
There is nothing quite like that change in texture between the more solid crust at the top of the container of Cornish clotted cream and the gloopy insides. It means that on two halves of the same scone you are able to have a very different experience. With an average fat content of 64% this isn’t something I am going to have too often…unlike the damson jam. With a rich and dark sweetness this damson jam (complete with full plum skins) probably makes for a better cream tea than strawberry jam. Mainly because of the depth of flavour and the greater contrast in colour.
I also managed to polish off a packet of marshmallows today… because why the hell not.