....the hated Berlin Wall fell on 9 November 1989...it was a "feel-good"
moment extrordinaire...!!!

Thank you Chairman Gorbachev...thank you President Reagan...thank you brave
people of the former East Germany...!!!


http://germanoriginality.com/madein/recipes/berlin.php


Berlin & the East:

(Berlin, Brandenburg, Sachsen, Sachsen-Anhalt, Thüringen)

"The people from Brandenburg and Saxony share a love of potatoes. Both
consider simple dishes delicacies - potatoes cooked in their skins with
quark and linseed oil. Try some of the unique meals like Leipziger Allerlei
(a vegetable stew with morels and crayfish) or Krautwickel (cabbage rolls
with a minced meat filling). The states of Saxony and Thuringia on the other
hand cannot agree who first invented dumplings. In both states these fluffy
dumplings are eaten as a main course - with meat dishes with lots of gravy.
But it is undisputed that the grilled sausage, this spicy masterpiece, was
invented hundreds of years ago in Thuringia. International cuisine can be
found everywhere in the city of Berlin, but you can also find traditional
foods such as Bockwurst, the Berlin Currywurst and Bouletten (a kind of
Hamburger). Many people in the east drink a Pilsner with a meal, but in
Berlin it will be a Weiße (a light, very fizzy beer flavoured with a dash of
raspberry juice or woodruff). The flowery wines from the Elbe and
Saale-Unstrut regions, Germany's most northern wine growing region, can be
especially recommended as can Rotkäppchen Sekt (champagne).

http://germanoriginality.com/madein/...rlin.php?id=20

[GM: If you've been to Berlin, you've surely had this typical Berlin
specialty..:]

Bratwurst with Curry Ketchup

Currywurst

Originally from Berlin, this German fast-food-favorite can be found in the
snack bars of almost any city. Why not make it your new favorite?

Ketchup

1 tablespoon vegetable oil
1 small yellow onion, peeled and finely chopped
1 (14 ½ -ounce) can whole peeled tomatoes, drained
1 tablespoon brown sugar
½ cup cider vinegar
pinch of powdered mustard
pinch of ground allspice
pinch of ground cloves
pinch of ground mace
pinch of ground cinnamon
½ bay leaf
salt and freshly milled black pepper

Sausage

1 tablespoon vegetable oil
4 large fresh sausages, preferably bratwurst
mild to medium curry powder

For the ketchup, heat the oil in a small saucepan and sauté the onion until
translucent. Add the tomatoes and the sugar, vinegar, mustard, allspice,
cloves, mace, cinnamon and bay leaf. Simmer uncovered, for 45 minutes, or
until a thick paste forms. Remove the bay leaf and puree the sauce. Season
with salt and pepper and cool. The sauce can be kept refrigerated for 3 to 4
weeks.

For the sausage, heat the oil in a large skillet. Saute the sausages until
cooked through and browned, turning them frequently. Top each sausage with
the sauce and sprinkle with a pinch of curry powder..."