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FlipPicks: Bavarian Food That You Must Try

1 March 2014 8 Comments

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For the longest time, if someone will randomly ask me off the streets to name my favorite Bavarian dish, like 90% of you I will proudly say “Bavarian crème filled donut, duh!” That’s without batting an eyelash.

Unlike the modern concrete cities up north, Bavaria is a region in southern Germany and it is the archetypal Germany that we picture in our heads: The lederhosen, curvy girls in dirndls, beer for breakfast and where the language and accent are so strong, a senile tourist will suffer cerebro-vascular stroke when someone greets him in German.

Hence, Bavaria may also refer to neighboring cities in Czech Republic, Austria and Switzerland.

If someone blurts “Entschuldigung ihre Bestellung?” It may sound like he is cursing you to die a miserable death but he is actually just asking for your order.

So ordering may be a bit of a challenge for travelers, so we’re giving you options to order and you can practice 9 months ahead of time.

Bratwursts

I knew from the signs I saw during my pre-trip research that my vacation in Munich would be a sausage-o-rama themed adventure. There are sausages of all colors, lengths and girths, you just need to choose which one you will fancy and you can take in. No pun intended.

Served with a side called sauerkraut that I wasn’t a big fan of. Imagine a finely chopped cabbage fermented by bacteria until it turn sour. No offense, but that spells pre-chewed, swallowed and puked sides served while it’s still warm and juicy. Eventually I kind of started liking it, perfect with smoked onion bratwurst and ice-cold beer.

The clear winner is the Münchner Weißwurst or the white Munich sausage served with pretzel and sweet mustard.

Herzhafter Schinken-Käse-Teller

Directly translates to super hearty ham and cheese platter to infinity and beyond, or something to that effect. It is variety of thinly sliced speck with local cheese wedges with fruits or salad.

bavarian cuisine_60_fliptraves

Bretzel

The oldest form of snack that originated in the medieval Bavaria, the subtle hint of sweetness in the dough with the rock salt seasoning is the taste that I have been craving post trip.
Served with prosciutto and cheese for breakfast, meats and sausages for lunch and dinner and a popular pick for beermatch too. One local even told me that it goes well with a stick of joint.

Schweinshaxe

A pork knuckle marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. Sound familiar? Yes, CRISPY PATA!

The usual side dish is what they call Kartoffelkloesse, a form of potato dumpling, which I think I accidentally made years ago. I was making meatballs and I mistakenly used cornstarch instead of flour. Turned out to be a kitchen disaster and I wanted to bring the rubbery meatballs to my office and give it out as stress balls.

Emmentaler Käse

I have never seen that much of varieties of cheeses in one single store. It’s a heaven for cheese lovers like me as there are myriads of types of cheeses to choose from. Cheeses from different farm animals and fermented with possibly all the bacteria in the prokaryotic taxonomy… Even people with cheese obsession and paraphilias will acquire lactose intolerance by merely looking at them.

With over 400 types in the region, people are raving about the Allgäuer mountain cheese or Emmentaler, made from the milk of brown-and-white colored happy cows grazing in natural pastures of the Alps.

Apfelstrudel

… Cream colored ponies and crisp apple strudels are some of my favorite things too. The historic dessert has been the favorite coffee mate since 1696 and the for sure, the flaky pastry with warm apple filling will bring out your inner Julie Andrews.

Wiener Schnitzel

Now this is my ultimate favorite. Wiener Schnitzel is a very thin, breaded and deep fried meat. But here’s the thing: IT SHOULD BE VEAL, not pork, not beef, not chicken and definitely not some hipster vegetarian meat. Although pork is half the price of the veal, but you have to make sure to order the Wiener Schnitzel (Veal)… Trust me, anything with “wiener” in it should be good. I know wieners like my own wiener.

The basic German words you need to remember when dining should include Danke shoen to say thank you to the server and Prost before drinking beer. Prost should be said while looking straight to the eye of the person you are drinking with, or you will suffer seven years of bad sex.

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If that doesn’t scare you enough, try pronouncing Donaudampfschiffahrtsgesellschaftskapitä! Obviously, whoever invented the language surely have a serious case of schadenfreude.

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The tongue twisting German words may sound scary but the gastronomic satisfaction will surely twist your tongue beyond what a Bavarian crème filled donut can do. It is all worth it.

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What’s your favorite Bavarian food?

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Ron


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  • Angie

    They all look great! This might be weird, but the names remind me of the 7 dwarfs of Snow White, albeit they are easier to remember. Good one on the Apfelstrudel – love that song from Sound of Music! :)

  • http://boundfortwo.com/ Sky Summer

    It really looks like a crispy pata. I have different understanding of wiener. lols bahaha.

    Bretzel or Auntie Annes Pretzel?

  • http://juanknows.wordpress.com/ Juan Knows

    So these are the food that made the Germans big, bulky, husky…uhm, German…Did you notice that pronouncing their words somehow makes your voice deeper?

  • http://flipntravels.wordpress.com flipntravels

    hahaha now that i read it again, yeah sounds like a post apocalyptic 7 dwarves. lol

  • http://flipntravels.wordpress.com flipntravels

    winner wiener! lol

  • http://flipntravels.wordpress.com flipntravels

    hahahah true. reminds me of this http://youtu.be/-_xUIDRxdmc

  • ems

    Nagutom ako! Gorah na sa Marche! Hihi.

  • http://flipntravels.wordpress.com flipntravels

    ay teh. mas fab ata menu ng bronzeit!