Uwe Tim

In the North prefer to call them snacks of rabas. You must add a squeeze of lemon and eat them right away, while the calamari are crispy. Amazing restaurateur will not settle for partial explanations. They are usually cut into rings of a centimeter thick. If you leave cool the bread ends up being a piece of gum. Madrid is the city with the largest fish after Tokyo market, why should not be surprised that the specialty of the capital in full plateau are the calamari. Currywurst: Hamburg and Berlin are fighting for the title of having invented the most popular street stalls sausage: the currywurst or sausage dipped in curry sauce. It consists of a cooked sausage (traditional) and cut into slices to better absorb a sauce made from ketchup and curry powder.

The author Uwe Tim wrote a novel, the discovery of the Currywurst that situates the finding in Hamburg. It is possible that the second most important port of Europe – was invented in the Hanseatic City, however the German capital holds the Imbiss or oldest currywurst kiosk. Konnopke s is called, has existed since 1930 and is out of the mouth of Schonhauser Alle meter. Kroket: The Dutch are specialists in croquettes. Your kroket is a relative of the crispy French croquer of flour and potatoes.

Unlike the Spanish of bechamel sauce with Ham, or those of Portugal with cod and pan, the kroket usually carry beef. They became very popular after the second world war. Then the Dutch began to prepare all kinds of krokets with leftovers from the meal. When they are small and round are called bitterball and accompany them mustard. Like the Spaniards, the Dutch are true fans of the batter and bread crumbs. Their fried fish is called Kibbeling. Vending machines as the Febo chain offer calories 24 hours a day. For example, Frikandel or Patatje Oorlog, battle chips pringadas in various sauces at the same time. They are so allocated in the Netherlands which can be ordered from Arabic or olives food home to three or four in the morning. Fast food appetite never sleeps. Original author and source of the article.