Ok, let's see how you like these:

- Schwarzwalder Kirschtorte (Blackforest cherry cake) with sweet-sour filling - (shivers!)

- Steamed "Rollmops" (rolled herring fillet with pickled filling) - (yikes!)

I swear, if you have a bad hangover and get these for breakfast, you'll never get drunk again!

By the way, this topic is about "Germese" cooking (German-Chinese).

... you might add, "decorate the cake with mustard and the rolled herring with strawberry marmelade", then perhaps somebody might chime in. <shivers>

Quoting from [macs2005]:

I think Peking Duck with Sauerkraut would make a great combination, in terms of complementarity of taste, meat and vegetable combo, colours and textures....And a choice of either Reisling or Chinese wine as desired.

Quoting from [grigo]:


I was talking to germex today, and we had a strange idea.

The Tiger was born in Germany, is married to a Chinese Tigress (actually she is a goat) and we live in Australia.


Can someone come up with a combination of german and chinese cooked dishes?

Best one will get 50 MVPs.


As an Example: Sweet and Sour potato dumplings. Or Stir Fried Sauerkraut.

Put on your thinking caps.

German Prok Knuckle, I think it is called "schweinhaxe" in Germany.

It is now quite well recieved by many Taiwanese and Chinese and it is to us Chinese a very versatile dish.

Deep fry , chinese style, stewed, or even used as cold dish or salad, it is all acceptable. The one I personally prefer is eating it together with Chinese buns (mantou in chinese) with a little chinese preserved vegetable. It taste fantastic.  

Quoting from [rgs_frankyeo]:

German Prok Knuckle, I think it is called "schweinhaxe" in Germany.

It is now quite well recieved by many Taiwanese and Chinese and it is to us Chinese a very versatile dish.

Deep fry , chinese style, stewed, or even used as cold dish or salad, it is all acceptable. The one I personally prefer is eating it together with Chinese buns (mantou in chinese) with a little chinese preserved vegetable. It taste fantastic.  

Yep, Schweinshaxe is a typical German dish. And there is a pickled variety you can eat well cold (with a strong mustard).

But here we are joking about strange or funny combinations of German and Chinese food. For the most part of it, these two countries have quite different recipes, and here we are trying to combine them in a funny way.

Quoting from [grigo]:


I was talking to germex today, and we had a strange idea.

The Tiger was born in Germany, is married to a Chinese Tigress (actually she is a goat) and we live in Australia.


Can someone come up with a combination of german and chinese cooked dishes?

Best one will get 50 MVPs.


As an Example: Sweet and Sour potato dumplings. Or Stir Fried Sauerkraut.

Put on your thinking caps.

Quoting from [grigo]:

I was talking to germex  today, and we had a strange idea.
The Tiger was born in Germany, is married to a Chinese Tigress (actually she is a goat) and we live in Australia.

Can someone come up with a combination of german and chinese cooked dishes?
Best one will get 50 MVPs.

As an Example: Sweet and Sour potato dumplings. Or Stir Fried Sauerkraut.
Put on your thinking caps.

Quoting from [Street Smart]:

The prominent things which depicts a group of people are: what they are good at, and their ideas and aspirations.



When it comes to Engineering, meticulous documentation, and systematic execution of production, I have to give them to the Bohemians (ancient word for Germans) but not for cooking or imaginations of the taste buds.



Sauerkraut ? somewhat like the Korean KIMCHI, pickled cabbage, left to ferment, soaked in vinegar for days, even months. They add red pepper hot chilly to them in Korea to sooth the sour taste. Just to imagine what will happen to the Stainless Steel Wok if you stir fry Sauerkraut? Try it at home, pour some vinegar on to the SS 304 (Stainless Steel Grade) wok, you will see a Chemical reaction of acid on steel. It will gradually turn black, how quickly, depends on concentration of vinegar.



Street

Looks like the Germans are not the only ones who "watered down" the original Sauerkraut. They learned it from the Huns who long time ago invaded Europe and brought the knowledge of cabbage fermented in WINE!

But whatever the original recipe might have been, I can heat (though perhaps not stir fry) my Sauerkraut in a SS pan, and nothing bad would happen. Maybe it's because it doesn't contain (or only very little) vinegar.