It was the best of times, it was the wurst of times….
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Is there a heretofore unknown Currywurst pocket centered on Wuppertal?
Maybe the cutoff line at the north of the map is the currywurst front?
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I have two of Yotam’s cook books, though i must confess i have yet to make anything from them 
I need to be better about going through my misc cookbooks. But i have heard high praise for the recipes from the books.
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I love a Gelbwurst, and mit Grün ist better than ohne, without a doubt. But we can’t open a new front in this war, so I suggest keeping it to warm foods.
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Hear, hear!
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It is, after all, the food of Angels.
And arguably the epitome of post-war Germany.
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We made rhubarb ‘pie’ a couple nights ago. Rhubarb was not something I liked as a child, but I’ve grown to really like it. Especially because it’s not too sweet, as most pies in the U.S. are.
It was made by one of our Swedish teachers, so she called it pie, but those of us from the U.S. told her that we would consider it to be a crumble. Which honestly worked better than a 2-crust pie would have, especially with having to divide it by about 25 people.
What do you have against rhubarb, you heathen you?!
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Nothing effective, apparently.
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Probably annoyed that Barbara’s bar serves rhubarb pie to barbarians, and their barbers
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I think it’s a pretty underappreciated ingredient for baked goods here in the US. Strawberry rhubarb pie is one of my top faves
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Rhubarb is the spring GOAT. Especially here in the high latitudes where pretty much nothing else grows that belongs onto a cake or pie until berry season in autumn.
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I’m in Sweden, so….yeah!
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I have relatives near Stockholm, been once and had an immensely great time. Food was very good 
shame i didn’t think to try rhubarb there but i don’t believe it was in season anyway. Would really like to go back and visit some smaller towns.
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My grandma’s strawberry-rhubarb pie was amazing! I used to eat rhubarb right from the garden (rinsed at the hose) when we would visit her. Yum!
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