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2008-10-10
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German food is pretty hearty, so I dispensed with starters and went straight for the schweinshaxe - the famed roasted pork knuckle. It's been a long time since I last enjoyed this dish, and I was not disappointed.The meat was roasted so it was dry and crispy on the outside, while still retaining some moisture inside. The crispy, slightly hard skin was superb - crunchy in the mouth but worked perfectly with the soft layer of fat just underneath the skin. There is very little to complain about her
The meat was roasted so it was dry and crispy on the outside, while still retaining some moisture inside. The crispy, slightly hard skin was superb - crunchy in the mouth but worked perfectly with the soft layer of fat just underneath the skin. There is very little to complain about here. I didn't touch the big blob of mash on my plate, but did enjoy the sauerkraut very much.
I also had a taste of the currywurst, which is something I wanted to try for a long time after seeing it on TV. I didn't find the curry taste strong enough, and wish that they had sprinkled some curry powder on top to spice it up more...
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/10/little-bit-of-germany.html
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