Another Oldie But Moldy... - Learning To Cook Blog at Allrecipes.com - 331226

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Another oldie but moldy... 
 
Aug. 7, 2014 12:41 pm 
Updated: Sep. 16, 2014 1:45 pm
...and this one has something to do with food. My apologies to the good folks of Southern Jersey and Eastern Pennsylvania. Read on to see why.

You've heard the old saying, "Two out of three ain't bad?" Well I can report to you that is a lie. A stinking, dirty, low-down lie. I can find Weisswurst. I can find Weissbier. I cannot find Brezen. Therefor I cannot have Weisswurst Fruehstueck. "They don't have pretzels in New Jersey," you ask? Yes, of course they do. But the pretzels here are horrible, twisted things (pun intended) with none of the greatness originally imbued by the Creator. They are dull, flavorless things, usually lacking color and nearly always lacking texture.


Here is a real Brezen. It is crisp on the outside and tender, yet chewy on the inside. It is bursting with flavor, and therefor doesn't need to be slathered with condiments, though you may choose to do so. To the right {top image here} is the false pretzel. It tastes like a smooth sawdust paste. You have to use condiments on it just to choke it down. The makers should all be lined up against a wall and pelted with the damnable things.

Here's how one might make a soft "Philly" pretzel if one had to for some strange reason. Take a loaf of Wonder bread (white of course) and trim the crusts. We don't want those crusts to add any flavor. Roll slices together until you have a long, 1 inch diameter rope of smashed bread. Twist this into the "Philly" pretzel shape, lay it down on a bread board and beat the crud out of it with a telephone book until it holds its shape. Paint it with watered down brown poster paint (don't want too much flavor) and then sprinkle with coarse salt while the paint is still wet. Guten Apetit!

Sadly, the holy trinity of my favorite German breakfast is one down. What am I to do? I can't turn to my American friends here in America. They know not the delights of Weisswurst Fruehstueck. I shall overcome! Thanks to the internet, and, pressumably Al "It Was My Idea" Gore, recipes for anything are a few clicks away. I'll let you all know how it goes. Incidently, I can buy Muenchner Senf here.




Now this I can say, "Guten Apetit," to!
 
Comments
Aug. 7, 2014 2:51 pm
I am planning an Oktoberfest for our RV park. Your appearent love for Munchner Senf. When nuts trying to find it. What I found was Munchner WeiBwurstsenf. Is this what you were refering to. TKS
 
Aug. 7, 2014 6:25 pm
Yes it is, Speedskiff! There was a nice little German meat market in Toms River, New Jersey that had Weisswurst and the glorious sweet mustard that Bavarians love to use with their Weisswurst. Alas, I never did find a good pretzel. I don't really mean to disparage the Philly pretzels, but they are just so not good after having come from the Fatherland of pretzels!
 
Aug. 7, 2014 7:05 pm
Hello Doc Simonson, would you believe i have never had a pretzel? I really haven't! Nice to see you..
 
Aug. 7, 2014 8:17 pm
Hey Doc check out Papa Drexler's Bavarian Pretzels on AR may be what you are graving.
 
Aug. 7, 2014 8:21 pm
Oh manella, a bagel is a donut shaped pretzel with out the salt and a softer crust (think about it).
 
Aug. 7, 2014 10:37 pm
Hi manella! Been a while. Speedskiff... a bagel? Heresy! A good pretzel (Brezen) has a crisp crust, but not hard, and the inside is tender and slightly chewy. Bagels are another joy in my life. Can't find a decent one here in the remote area of the State.
 
Aug. 7, 2014 10:37 pm
Thanks for the recipe link BTW. I will look at it.
 
Aug. 8, 2014 12:17 am
Hey Doc I am prone to Heresy a pleasure reserved for us christians. Not so much in early Salem Mass. Check out the procedures pretty much the same the diiference is oven temperture, time and the thickness of the product. Heresy yes, good eats of course.
 
Aug. 9, 2014 9:09 am
Doc, I lived in Cherry Hill, NJ for several years and worked in downtown Philly, so I’m familiar with those pretzels being sold in small brown paper bags on every corner. You mention weisswurst fruehstueck, so I’m assuming you’re talking about sausage? Grew up in Cincinnati, love German food (particularly the sausages), and we have a small Oktoberfest party every October. I’m lucky to have a store where I can buy just about any German sausage, and it’s all homemade. Geier’s Sausage Kitchen (European meat market and deli) is in Sarasota and is the major supplier of German meats to restaurants throughout Florida. It’s about a 45 minute drive to the store, but it’s worth the gasoline to get there, and when I go, I buy a bunch (and freeze)! They have more sausages in the market than featured on their website, but thought you might enjoy a look at what they sell (check out that 1 min video). All good stuff, especially their nuernberger sausages (which I can’t find anywhere else) which is one of my favs and one most people in the U.S. probably have never tasted. Hmmm, wonder why they don't sell the pretzels??? http://www.geiers-sausage.com
 
Aug. 9, 2014 9:17 am
Never had a Brezen, but you're right about the Philly pretzels. They're certainly not crisp on the outside, they're rather neutral in color, and the texture on the inside and the outside is pretty much the same. But you know what , I have to admit, I still liked them.
 
Aug. 15, 2014 8:27 am
lutzflcat, I am very jealous that you have a good deli not too far away. I have a three hour drive to get to Kramarczuk's in Minneapolis. http://kramarczuks.com/ It's a great place to eat and shop, but the don't have Nuernbergerwurstl. Those are so good served with saurkraust and mashed potatoes. The Philly pretzels really aren't the spawn of Satan if that's what you've had experience with. If you ever go to Bavaria and have a Brezen, you will change your mind.
 
Aug. 16, 2014 8:04 am
Wow, Kramarczuk’s looks like it's worth the 3 hr. drive, but I guess I'm lucky I only to go 45 mins. Very cool looking place loaded with all those good sausages that I just can’t ever get enough of!
 
Aug. 16, 2014 8:07 am
If you're a sauerkraut, give this recipe a try one day. This is a friend's very old family recipe that has been passed down through generations, and honestly, it's the very best I've ever had. I usually serve it with knockwursts. http://allrecipes.com/Recipe/Judys-Sauerkraut/Detail.aspx
 
Aug. 17, 2014 11:43 am
That sauerkraut looks darned good. It's a lot like the one I make now, but has cloves. That just sounds intriguing.
 
HeidiS 
Sep. 16, 2014 1:45 pm
Try germandeli.com. They used to have a rye bread my mom (who grew up in Bavaria) loved. They send it in a styrofoam cooler with dry ice. Right now they're out of the Bavarian pretzels but have another. I've not ordered either so can't vouch for them but I've been happy with other things I've ordered. Sadly, the baker who made the rye retired without passing along his recipe.
 
 
 
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Hobbies
Gardening, Camping, Hunting, Reading Books

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
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