On unsettling Dutch experiences of the culinary kind in Germany
Fairness obliges me in the second part of my series on the differences between Dutch and German food, to give the Dutch their chance to marvel at the peculiarities of the German cuisine. In my experience this mostly occurs with regional specialities.
When my husband first set eyes on potato dumplings he asked why anyone would want to grate something as perfect and tasty as a potato into a sort of dough only then to shape it back into something that looked like a potato! He thought that was completely inefficient – and I have to admit he is not absolutely wrong.Continue reading “Kartoffelklöße, Flädlesuppe and Soleier (aka potato dumplings, pancake soup and soused eggs)”