Archive for the EUROCHOMP Category

EuroChomp SausageFest 2009: Knödelsuppe

Posted in EUROCHOMP with tags , on June 24, 2009 by chomposaurus

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And here is the crown glory of my adventures in euromeatland: Knödelsuppe, a ball of the most mouth-watering, soft, succulent meatloaf you’ve ever tasted floating in a buttery broth of spicy goodness. The meat itself, who cares what was in it? It tasted like someone had rubbed your favorite roast in just the right amount of lard and butter and then grinded it up before cooking it in a pot of boiling broth. I have to admit, I don’t remember it too precisely, because I was so consumed by consuming it that my memory is a bit hazy. But as they say back home: it was real good.

We ate this wonder at the biergarten in the Viktualienmarkt, Munich’s outdoor meat and produce market. It’s an absolutely fabulous place to eat on a spring or summer night, and it attracts a nice mix of locals that gives you a fine and friendly view of the people of Munich. Sit at one of the tables WITH a table cloth if you want wench service; otherwise you have to navigate the separate beer and meat stands yourself.

EuroChomp SausageFest 2009: Leberkäse

Posted in EUROCHOMP, KNOW YOUR SAUSAGE, Leberkäse on June 23, 2009 by chomposaurus

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Leberkäse literally means “Liver Cheese,” although it contains neither liver nor cheese. Instead, it contains delicious: corned beef, bacon, onion and spices finely ground, then baked as a meat loaf. Then served alongside copious beer and mustard, as though you needed anything to speed passage of this deliciousness from the table to your belly.

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Here, my friends, is the pure elemental form of bologna, the way the gods ate it on Olympus before the devil Oscar Meyer stole it from them and brought it down to us filthy humans. Come to the south of Germany or Austria and try some before the realize we’re not worthy.

EuroChomp SausageFest 2009: Schweinshaxe

Posted in Eisbein, EUROCHOMP, KNOW YOUR PIG on June 22, 2009 by chomposaurus

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At the Hofbräuhaus – the American Embassy in Munich – my companion and I both purchased a hearty plate of Schweinshaxe, roast pork knuckle. It’s basically the rotisserie chicken of pigs. Think of the juicy, delicate meat in a rotisserie chicken, then add the salty goodness of pork, and you can see why we ate these down to the bone. We even neglected our massive steins of dunkel for a few minutes to do so. In Bavaria, the pork knuckle is always cooked “knusprig” – crispy. And indeed the skin was flaky and crisp, a thin barricade between me and the tender pork awaiting within.

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Other parts of germany call this cut of meat Eisbein, but that usually refers to a more boring, traditional roast that resembles a deformed pork loin. Go Schweinshaxe or go home, is what I say.

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EuroChomp SausageFest 2009: Maxi Doner, the Pork Sundae of Munich

Posted in EUROCHOMP, Pork Sundae, Restaurant BBQ, REVIEWS [Restaurants] with tags , on June 10, 2009 by chomposaurus

Doner is a Turkish specialty, and since Germany has a lot of Turkish communities, it is now a German specialty as well, so much so that while in Italy later in the trip, we found Doner signs in German. Normally, ordering straight up “doner” (just say that one magic word) will get you a pita or gyro-wrap filled to the brim with shaved lamb meat, tomato, lettuce or cabbage, and yogurt sauce. But at one magical Munich doner hut, blissfully open late after many pints of dunkel, Doner was taken to the next level. For there, on the sign, was the Maxi Doner.

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It was, quite simply, the pork sundae of the continent. Atop a layer of shaved doner chicken lay fresh-fried greasy fries, doused in garlicky yogurt goodness. It’s great food for the well-lubricated mind: greasy, hot, meaty and easy to eat and transport. Mushing all three primary ingredients together created the perfect blend of potato grease, grilled meat grease, and yogurt grease, ready to do battle with whatever you’ve drank that evening. So even though we’d eaten dinner 3 hours ago, and some spaghetti ice two hours ago, we both finished our Maxi’s without a second thought.

If someone were to open up a stand selling these next to a state school football stadium, they would become millionaires in a fortnight.

EuroChomp SausageFest 2009: Wollwürste

Posted in EUROCHOMP, KNOW YOUR SAUSAGE, Wollwürste on June 9, 2009 by chomposaurus

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Munich’s first wheat beer was brewed at the appropriately named Weisses Bräuhaus. A frequent meeting spot for politicians, including the National Socialists in the run up to WWII, it was heavily damaged by allied bombing But now restored, it still serves up plenty of pilsner and home-brewed weissbrau (both pictured), along with hefty amounts of meat. After a long day inspecting mining equipment and zeppelins at the Deutschmuseum, we stopped in for one of Munich’s many specialties, the wollwürste.

Bud Light and Blue Moon, you are not worthy.

Bud Light and Blue Moon, you are not worthy.

Not sure exactly how wollwürste translates; most of the information on the web seems to be in german. I found one decent page of information here. From what I can gather, it’s typical Munichen Weisswurst that’s cooked in a particular way (dipped in milk, fried briefly) to give it a very fresh flavor. In the case of the ones we basically absorbed along with our beers, the taste was noticeably fruity, and the texture was incredibly moist. In short, a perfect, light sausage for eating lunch outdoors. I guess there’s a reason everyone else around us was eating them too. As usual the potato salad and spicy mustard complimented them well, as did the sea of meat juice encompassing it all.

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EuroChomp SausageFest 2009: Zurich Bratwurst

Posted in Bratwurst, EUROCHOMP, KNOW YOUR SAUSAGE with tags , on June 8, 2009 by chomposaurus

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It’s no secret that I’ll go anywhere for a good hot beef injection. So it should be no surprise that a couple weeks ago I loaded up the camera and my ravenous belly into an American Airlines 767 and headed over the pond to Europe for some truly old-school feasting. I met in Zurich with my longtime friend and meat-mate, P. Sundae, who has reported on delicious treats around the globe for Chomposaurus. Over the next 8 days we traveled to Munich, Vaduz, Milan and the Swiss Alps in search of some of the tastiest sausage, loaves and roasts Europe had to offer.

After I arrived, our crew wasted no time. After a stop off in church to pray for the intestinal and circulatory fortitude needed to survive our quest, we ended up at the grill at Vorderer Sternen, downtown Zurich’s number one summer stop for freshly grilled sausage and chicken. We each ordered a Bratwurst, which came with a slug of mustard and chunk of rock-hard fresh bread.

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The sausage was delightfully charred on the outside, lending it a superb, flaky texture without impeding taste. For the inside was soft and juicy. For the first time in my life, I can say it tasted like chicken in a good way: light and tender with just the right amount of salt. Of course, the addition of gobs of ridiculously spicy mustard helped. Throughout the entire sausage-inhaling process, it cleared my sinuses with every bite. Fortunately we had the summer drink of choice in Zurich, the Panache – a mixture of fizzy lemon lime soda with a light beer.

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Kind of wish I tried Swiss Chicken Nuggets.

Kind of wish I had tried the Swiss Chicken Nuggets.


Jet-lagged and delirious, and now packed full of meat, I managed to make it through my first day in Zurich without collapsing. And a good thing, too, because we were heading to Munich the very next morning. Devilish things awaited us there… just as they await you, dear reader, over the next couple weeks.
Best coke machine ever.

Best coke machine ever.