What’s Cookin’? [Now Eating/Drinking Thread]

[Bosco]

Going to the slide with all the brewery - personally i would prever Becks over Warsteiner.
The Becks can on your brochure looks different than the ones here in Germany => click

Unfortunately, Becks is not imported from Germany anymore to United States, but rather manufactured here from the United States in St. Louis, Missouri. It's FAKE!  I've never tasted a natural born german Becks beer. 


That being said, we do get plenty of German brews come Oktoberfest, and we are flooded with German brews in the fall. Hofbrau and Spaten tend to be my go to during that time. I absolutely LOVE Spaten Optimator

[Bosco]

A dish we love to cook at home involving Green Cabbage is called Krautnudeln ("cabbage-noodles"): - Cut the cabbage in fine strips - One or two onions, cut into little chunks and sweat them in a pan together with the cabbage until glazed, preferably in lard or fat bacon - Cut a hard-type of sausage like Salami into cubes/ eatable chunks and fry them in a separate pan - Put everything together and spice it with a good pinch of salt, pepper, and a tiny bit of sugar and, most importantly, a pinch of caraway seeds - Cook noodles (any type you like, maybe except spaghetti or macaroni) until al dente and mix everything together. Cook for another couple of minutes.

My family does a vartationn of this, via polish cuisine. We do Kluski noodles with kielbasa (smoked polish sausage)  and sauerkraut. We absolutely love this, and it's a tradition for Easter time.

Also, regarding the (pork) tenderloin... I just did a fried pork cutlet similar to pork schnitzel the other day. This is a consistent staple in our Sunday dinner family gatherings.

PS. I absolutely indulge in Polish and German Rye breads. I actually just purchased that german swiss that was advertised earlier this week, and a premium German style braunschweiger.