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Inge and I (Rudy) are sister and brother, she lives in Germany and I in the USA. We grew up in Franconia, in the very northern part of Bavaria and as such our cooking reflects many of the dishes from that area. I would also like to mention the great contributions of our respective spouses, Werner and Karin.
I love to cook and Inge loves to bake so with recipes from our mother’s cookbook and those given to us from friends and acquaintances we have collected quite an assortment.
I have a background in meats and worked in the meat business for far too long. I am not a chef, just a regular person with quite a bit of experience on the subject of meat.
We are not gourmets, but just connoisseurs of regular foods. Many times we gave cooking instructions and recipes to our customers and friends and often helped to make their meals a success.
We regularly try different foods, but are always sticklers of the quality of the meat and other ingredients and also for sufficient portions. Putting two tiny potatoes on a plate, with two pieces of asparagus and enough for three bites of meat is not our way of eating. The guests in our house do not leave the table hungry because of a lack of food.
Yes, we eat Foie Gras, but actually prefer a good quality Kassler Leberwurst or Onion Liver sausage on a double crusted old fashioned Sour Dough Rye Bread.
We prefer a tasty tender Beef Pot Roast seasoned with the basics: pepper, salt, onion and garlic, served with mashed potatoes and gravy or breaded Pork Cutlets and potato salad any day over meals where you need a translation to order and instructions on how to eat them. But remember, we are ethnic Germans and dishes like Sauerbraten and Schnitzel are common for us and do not need a translation.
Recipes are printed in many cookbooks and each dish goes back to a single person who originated or developed it. Only a few cooks or bakers are remembered and even then there is often a debate about the originators, that is why we feel that recipes are in the public domain.
If you find a recipe which is the same as your Grandmother’s, remember, in the old days recipes were exchanged by neighbors, friends or in the market place and adjusted to fit the individuals needs, prosperity and tastes.
A good example of this happened to me years ago. We enjoyed an excellent meal at a friends house in Germany and asked our hostess for the recipe, which she hand copied (yes, those were the days) from her personal handwritten cookbook. Upon return to the USA my wife wanted to try the recipe and needed to clarify some ingredients and cooking times. We searched our cookbooks and found it in one (printed in English and published in the USA) with only one minor difference in the ingredients . We know for sure she did not copy it from there and we do not think that the cookbook publisher plagiarized it from her.
If we know the originator and history behind a recipe we will include it.
So now sit back and start to browse, you really might find something right down your alley!
You might also find some interesting recipes and other information on our
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