On German Food

Food descriptions in Munisch och Garmisch, Deutschland

huge Turkish sandwich stuffed with lettuce, tomato, fresh parsley springy and green, hot sauce, yogurt sauce, onions, root vegetables roasted and fried, wrapped in a soft bread, like a large, flat pita

blood orange juice, washing over tongue with tang and ache and lust, deep release

fresh-squeezed orange juice, pulp excited jostling in the sweet liquid sunshine

tomatoes red on the vine, waiting ripe and heavy, expectant, in the rough wooden bowl

brambér jam is thick and startling! more flavor bursting and somersaulting than expected, dark and airy at the same time, tangy and bright but also musty and sacred (blackberry jam)

frambér jam is like sauce, or pie filling (strawberry)

hazelnut sweet bread, coated with sugar

strong strong strong, thick coffee at früstück

loose-leaf Earl Grey tea, aromatic and cutting

pretzel and bright orange cheese dip – strong, aged, like a shockingly sharp cream cheese, topped with red onion and green scallions

carrot, apple, ginger, orange juice – overwhelmingly sweet and full of eager carrot pulp

“classic chocolat” creamy sweet clouds of cocoa-filled warmth

a sandy, bitter, and rich “butter” that I guessed to be tamarind paste, but turned out to be tahini date paste, and now I’m wondering what tamarind paste tastes like

white, bloated sausages, large and phallic, floating in water. Chris and I were a bit too repulsed to try them

white, slightly sweet grits, thick and sticky

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