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Old 07-29-2009, 09:00 AM   #11
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I agree that either fries or fried potatoes are the standard sides for these breaded and fried escalope dishes. Since it's a rich main dish, I'd stay away from anything really spicy. In all my time living in Germany (Bavaria) I've never actually seen this exact dish served in restaurants, so I'm not 100% sure what you would serve with it other than potatoes. You could always have a bavarian starter like Obatzda (cheese spread) and warm pretzels. Or just have the warm pretzels as your bread. In beer gardens and restaurants in Germany, they put a basket of pretzels on your table for you to nosh on or eat with your meal. (You then get charged for however many you eat and the basket is topped up and moved on to another table... something that would never fly in the US!!) They're easy to make from scratch, but the twisting takes some practice.
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Old 07-29-2009, 01:42 PM   #12
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"In all my time living in Germany (Bavaria) I've never actually seen this exact dish served in restaurants"
In Germany, Schleswig-Holstein is about as far away as you can get from Bayern.
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Old 07-29-2009, 09:50 PM   #13
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Quote:
Originally Posted by jabbur View Post
hot german potato salad
That was my thought also, along with homemade buttered noodles, the sweet sour red cabbage, and sausages cooked in kraut.

For dessert, you need to make a nice apple strudel (use the recipe on the Pillsbury's frozen puff pastry box.)
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Old 07-31-2009, 07:27 PM   #14
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My grandfather was german, we had a lot of sausages, he'd cut them with his jack knife and put them on my plate and tell me 'eata, eata', then he'd pinch my knees. ha ha
Grandma would make fried potatoes at lunch (their dinner) a lot. We loved saurkraut too, and creamed vegetables at the end of the week, or soup made of all the leftover veggies.
There is a nice little family german restaurant down the road 3 miles from where I work. They have lots of standard german dishes but very authentic, and a liver dumpling soup for a side each day, and the sweet sour red cabbage slaw, yum. I usually have the reuben, open faced with the red sweet sour slaw.
I make a good spaetzle--at least to me and those that eat with me, the little touch of nutmeg makes all the difference and you have to cook them in a rich broth (chicken soup).
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Old 08-19-2009, 02:12 PM   #15
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I'm sure the Schnitzel is already eaten, but a real Holsteiner Schnitzel is with a fried egg on it, did you know that?
So fried potatoes would be best, together with some fried onions and gherkins would be best
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Old 08-19-2009, 04:05 PM   #16
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Anything with a fried egg on it is my best friend.
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Old 08-19-2009, 04:05 PM   #17
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And they all turn up missing.
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