{"id":18731,"date":"2018-08-28T00:51:37","date_gmt":"2018-08-28T00:51:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18731"},"modified":"2018-08-28T00:51:37","modified_gmt":"2018-08-28T00:51:37","slug":"mangalitsa-bratwurst-boiled-potatoes-turmeric-sauerkraut","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18731","title":{"rendered":"mangalitsa bratwurst; boiled potatoes; turmeric sauerkraut"},"content":{"rendered":"

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I was going to write that this wasn’t a German meal. The Sauerkraut<\/a> came with turmeric, the Pellkartoffel<\/a> were mixed with some celery and a bit of serrano pepper, and the Bratwurst<\/a> was surprisingly spicy and almost sweet (even after all the time I’ve spent in Germany, my personal reference remains the uncooked Sheboygan white brat<\/a> of my larger German-American family). Also, there was pickled okra!<\/p>\n

Then I remembered that Germany is a big place, was once a way<\/em>\u00a0bigger<\/em> place, and is surprisingly cosmopolitan today; also, its hoary cooking traditions are tweaked, both inside and outside its borders, sometimes<\/em>.<\/p>\n