Friday - May 11, 2012
Morning Blahs
Beats me how I got there, but I’m reading recipes for a German street food called currywurst. Yes, sausages in tomato based curry sauce. Usually served with french fries or pretzel rolls. And an argument.
I’m not sure if this is garbage food or something sublime. Recipes run the gamut from “take a cup of ketchup, heat it in the microwave. Dice half an onion and brown it. Mix that into the ketchup and add a spoonful of curry powder and a few shakes of garlic powder. Serve over hot dogs” to the rather fanciful, with white pepper, mustard seed, star anise, and nutmeg (in other words, real curry you make yourself) to ones that use orange juice and beef broth and some ubiquitous mystery substance called “curry powder”. I usually make my own curries, but I also have curry powder on hand. 6 or 7 different kinds. Of all the sites I visited that called for curry powder, only one specified the Madras style.
The Germans even have a special museum just for this dish, so they obviously eat a whole lot of it. Nearly a billion servings per year actually. But few of the recipes seem very curry to me, especially not the washed out ones that call for a single spoonful of curry powder in more than a quart of sauce. Bleh.
Some recipes say you absolutely MUST have red wurst, not the tasteless white wurst. Other sites say use whatever sausage you want, hot dogs and kielbasa included. Never! scream the purists: veal sausage only. Nein, comes back the counterpoint. Make the sausages 3/5 beef and 2/5 pork, and put the curry flavor right inside them! Many of these pages will tell you that it has to be served either with or over french fries, perhaps served with mayo. No no no, say a few others; you’ve got to use the proper kind of pretzel rolls to dip in the sauce. Worcestershire sauce, yes or no? Corn syrup? Hell no, use organic sugar or honey! Perhaps the real secret of currywurst’s appeal is that it gives everyone a safe topic to argue about.
I’m still ambivalent. Maybe I’ll make Thai shrimp cakes instead.
Posted by Drew458
on 05/11/2012 at 08:35 AM
Filed Under: • Fine-Dining •
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