So I spent three days in Germany. Transportation logistics excluded proper restaurant visits, so I made the stay a wursty experience, in spite of my freshly triggered reservations about meat freshness. Sausage consumption began on Friday afternoon at the Göteborg bus terminal, where the Frankfurter & Cabanossy grill sells what I believe to be the best sausage to be bought anywhere in Sweden (as a touring musician, I’ve tested them all). I remember that their many kinds of sausages are made by an Austrian specialist – I don’t know whether this is still true, but the products are in any case better than what you get in the kiosk at the other end of the station. They also provide unsweetened German mustard, if you ask for it.
One cattle-shuttle flight trip later I found myself back in Frankfurt Hahn airport, a place lost in the countryside somewhere between Koblenz and Trier that has as little to do with Frankfurt as Berlin has with Hamburgers. Here I bought a dry slice of hot ham-cheese-something that kept me chewing until the bus to Koblenz arrived. (more…)
Tilman's kitchen corner 