https://www.film-shorts.tv/wpress.cfonseca160/blog/2021/10/12-culture-and-cuisine-post/
culture and cuisine: 10-12-2021 post
Dear friends, here is today’s second post:

While I have not yet advertised a restaurant yet in any of my posts before (that I can remember), today I want to advertise for America’s ‘Wienerschnitzel’ restaurant.

Being German, I’ve heard the “slur” “Kraut” – derived from the German cuisine of fermented, pickled&spiced, shredded, jarred, cabbage. I have to tell you, I have not gotten hot-and- bothered by that “slur”, as I took it to be an affectionate type of label. Of course, I wouldn’t want people referring to me in that way now as an adult, as much as I cared little when younger. Eating “kraut/pickled cabbage” has good health properties; and is good diet for many people. Koreans, have a similar version of their own “kraut” which they ferment in buried jars until ready to eat. If their home-cooking fermentation method has changed, I’m not sure. The Koreans also enjoy pickling cucumber. As do Americans; and Germans too! In Germany we call it “Gurke”. And, in America we call it the “pickle”. Who doesn’t enjoy a good spicy, or sour, or dill-herb pickle? Pickled foods go great with sausage. And, with a sausage in bun.

The ‘Wienerschnitzel’ is actually (in proper tradition) a meat cutlet that is tenderized, seasoned, battered, and fried. Literally, it means “Schnitzel”-from-Wien (the city in Austria). My understanding is that this dish originated in Austria (not Germany). I’m not sure whether it was first invented during the Austrian-Hungarian Empire, or not. Austria and Germany still both serve up this cuisine in fine dining today. Today, it is still one of my favorite German (and Austrian) dishes. I suppose, that the Swiss (and others) have their version of this dish too.

This dish can be made with pork cutlet, or chicken meat, or turkey cutlet. Once you start substituting fish for this dish, you are more mimicking English, fried, breaded-cod (a.k.a. “Fish & Chips”) – which I also love to eat by the way. The meat for this dish should always be lean; and served up with lemon juice. Fried potato (ie. “French”/”Freedom” fries) or potato salad should be served up on the side – using vinegar and chopped chive (bacon bits can be included). This is the way that my family treated me to this cuisine as a child, when in Europe.

So, I’ve heard Germans referred to as “Gerries” (ie. “Gerry-rigger”), “Krauts”, or “Strudels”. And, the “wiener-dog” (Dachs-Hund) is the iconic breed of dog chosen by; also associated with many Germans still today. My mother’s family, as a child, owned several of these dogs (her elders did). Germans, are also well-known for their awesome beer tradition and for many varieties or delicious sausage. The Alps, are also iconic. Today, in Germany, many enjoy a variation of their brats (sausages) with curry-spice and ketchup sauce mixed. This is known quite simply as “curry-wurst”. It’s a modern variation. The cooked “wurst” (a.k.a. sausage) is chopped up and drenched in the sauce. It is simply served with a wooden pick, instead of fork or spoon, for simple spear-eating. This is a custom (that I believe was) inspired by cuisine-collaboration with Turkish kitchen. Germany, has also welcomed Turkish and Greek cuisine, including the “Donner” sandwiches, first made in Germany by Turkish-Germans as I understand it. It resembles the “Gyro”, served with fresh cucumber, tomato, and/or dressing.

Curry-spice is found in many parts of the world. India: is most noted as such origin for my cuisine traditions from the “East” (India spice trade – “East India Spice Co.”). Thanks to Christopher Columbus – an Italian, commissioned by the Queen of Spain, to go out and explore (if my memory serves me right), (whose annual day was honored yesterday in the USA – October 11th – credited as the first European to have discovered the Americas – at a time that much of the world according to the Church, thought the Earth was flat – and that the ships would fall off the edge) and other naval explorers, generals, and colonizers, such as Hernando DeSoto, and admiral Governor Gonzalo Méndez de Canzo (fort St. Augustine – https://www.citystaug.com/693/Our-History), (exploring with great risk to their lives), spices and herbs (along with other prized goods harvested through slave labor) extended good health to many continents, have warded off diseases, extended life expectancy, and made food taste better in numerous ways. Without these herbs and spices, combinations and flavors, (which in past days were worth more to many people than even gold and silver), trade would not have been such an urgent pursuit. If not for the Dutch, the French, the Germans, the Swedes, the British, the Spanish (and others in those early years), development and innovation never would have been possible in North America. To debate whether the benefits outweighed the costs to much of humanity, is a different subject for other publications. Capture, transport, and labor exploitation of human beings, in order to fulfill “back-breaking” labor, is wrong. Clearly, the slave trade (circa 1600’s) was morally unjust. Despite, the truth that some of them “earned” land and freedom. And, free persons, indentured ones, and slaves alike, (including 250 “Indians”/Native Americans) were relocated from Florida, to Cuba and Mexico, by the Spanish after capture. Facts in this paragraph are referenced by ‘National Geographic’ historical record. And, commonly unknown, I have learned that Russians may have preceded even Christopher Columbus, in having “discovered” America’s West (what we now know and recognize as the USA).

Today, in the United States, ‘Wienerschnitzel’ restaurant serves up many different varieties of “hot dog”. Since first founded in the 1950’s, chili-dogs and kraut-dogs have famously been served up in variation by this American restaurant corporation. There’s the “Chicago dog”, the “Oktoberfest dog”, “Polish sausage dog” to name a few. And, while none of these have anything to do with the authentic “Wienerschnitzel” dish anymore… the casual food is quite tasty nonetheless also. I’ve even tried one of their British fish-sandwiches.

Germans today (many of them), have developed a taste for spices derived from chili pepper too. Using chilies in moderation, in German kitchen, in certain dishes (particularly not in the traditional ones – which are in no need of modification) can be acceptably used. Though, mild paprika is still more widely preferred there; rather than is the use of spicy chili peppers there. And, I don’t recommend mixing good beer with spicy chili peppers (bitter and hot).

‘Wienerschnitzel’ , once had advertised their dogs as being the “most wanted”. With humorous satire, I often felt at times just like that hot dog… running away in fear from hungry pursuit. Sometimes, to escape being seen somewhere (or encountering over-crowded places), one just would rather prefer to hide away at times – eat in private.

To order online, for pickup or delivery, order at “wienerschnitzel.com”. As they have told me recently, “There are so many misconceptions about hot dogs it’s crazy. In reality, our Wienerschnitzel dogs are made with USDA-approved cuts of pork, beef and turkey which makes them high in protein and low in calories. In fact, USDA offices are on the premises to ensure quality ingredients in every dog. Let everyone know you can enjoy your hotdog with pride!” – “Learn more about how hot dogs are made at thehotdog.org”.

I hope you enjoyed my today’s post about food, its connection to history, and why America loves her beer and hotdogs to this very day still. And, don’t be afraid to eat those dogs! Just know, they’re not Wienerschnitzels.