#malted milk food

[sweetoothgirl]

chocolate malted milk cake

[gavamont]

A wizard that uses a large malted milk ball as his pondering orb. Thanks to his odd candy preferences he is able to collect more malted milk balls, which grows his orb, which allows him to find those that have collected malted milk balls in their Halloween candy and then he acquires those and grows his orb more. A vicious cycle that will one day make him the most powerful wizard of all.

[fullcravings]

Malted Milk Chocolate Chunk Cookies,

[helena-bottom-farter]

The Tamale Eatery, East Los Angeles ca 1928. Closed in 1984.

[askwhatsforlunch]

Whisky Ice Cream

When cooking or flambé-ing with alcohol, I would normally not bring out the best bottle. Whilst not using bas de gamme products either --we don't have bas de gamme bottles in our liqueur cabinet anyways!-- I'd use blended whisky, for instance, rather than single malt, if it's literally going to go up in flames! But when you're making Whisky Ice Cream, you want the best flavour you can get, don't you? And since it's only going to require a few tablespoonfuls of it, you might happily open the 10 Years Peated Bowmore Single Malt Whisky from Islay Island like I did (the smokiness is sheer bliss!), or whichever is your favourite whisky! It makes the most luscious ice cream, a much-needed treat in this 34°C heat! Happy Saturday!

Ingredients (makes about):

3/4 cup double cream

3/4 cup semi-skimmed milk

1 plump vanilla bean

3 large egg yolks

3 heaped tablespoons caster sugar

3 tablespoons 10 Years Peated Bowmore Single Malt Whisky

In a medium saucepan, combine double cream and milk.  Scrape the seeds off the vanilla bean and stir into the milk mixture, adding the empty pod as well. Bring to a simmer over a low flame.

Meanwhile, energetically whisk egg yolks with sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes.

Remove from heat, and stir in Whisky.

Pour custard into a bowl. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least a couple of hours.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes). 

Spoon Whisky Ice Cream in an airtight container. Store in the freezer at least a couple of hours before eating. 

[guideoflife]

[kagindus01]

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[powdermelonkeg]

Trying to figure out TP Link's diet based on his environment.

Livestock-wise, we've got cuccos and goats. That means

Eggs

Milk

Butter

Cheese

Potentially meat, but I don't think they get eaten unless they're old. Too valuable otherwise | EDIT: Oh yeah you need to breed goats every couple years to get milk. Add in cabrito veal!

And we know for a fact that Ordon Goat Cheese specifically is a thing. Stamped wheel and everything.

There's also fish

And bees/hornets(? It's called bee larva, but the enemy is a Hylian Hornet)

Useful for bait, but Link can eat them.

Did some more research, and apparently in Japan they eat wasp larvae? Specifically in Kushihara. So I'm counting it.

Then plants-wise we have pumpkins

And...corn. Somehow. I've never seen corn growing, but Link has some hanging in his house, so it exists.

I'm choosing to believe it comes from these plants that grow in patches around Ordon.

That gives us a lot. We've got

Cornstarch

Cornmeal

Corn oil

Corn shoots

Pumpkin seeds

Pumpkin seed oil

Pumpkin flour

Pumpkin blossoms

No source of sugar, but depending on how the pumpkins in Ordon taste, they could be naturally sweet. Like pie pumpkins. Also corn syrup is a thing if it's a sweet corn. So corn syrup needs cream of tartar which comes from grapes and apples and such. It's a byproduct of wine. No corn syrup.

Edit: Malt sugar, though!

Now for hypothetical foods.

Ordon is surrounded by pine trees, so that adds pine needle tea and pine nuts to the mix. I was a little worried about species, but apparently there are a lot of pine trees that make edible seeds, so on the list it goes.

Then there are frogs near Rusl and Uli's house, wild songbirds on cliffs, and a squirrel that talks to Link directly, so those are huntable sources of meat.

Is horse grass a cattail? Maybe? Initially, I thought it was—the ends look like cattail seedpuffs, but the leaves are completely different.

I want to treat them like cattails. Cattails that also are probably the main food source for Epona and the goats.

If we do that, that means, on top of all the other uses cattails have like stuffing and tinder and antiseptic, we get

Roots

Shoots

Ground seeds

Can't find a good match for hawk grass though. Concluding that that's not edible. Equivalent exchange and all.

Side note, how do you think horse grass spreads? It's almost always in groups of two or more plants, so that suggests rhizomes, but the image of Link picking one up to blow and stuffing flying out the end of the horseshoe is hilarious to me.

Up next, there are ferns, primarily near trees. After very careful and way-too-deep analysis of a pixelated fern's leaves, I think it's bracken fern.

Which is mildly poisonous.

And also edible.

On the list it goes!

Then finally, Sera has some kind of herb hanging in her shop.

I don't know what it is. I'm calling it Ordon Spice. Congratulations, Ordon Pumpkin Spice is now a thing.

[fitgirlfemdom]

✧∘* ✧･ﾟgainer shake recipes✧∘* ✧･ﾟ

i think i've officially gone off the deep end. i was looking up protein shake recipes on Pinterest (mainly looking up how to flavor them without adding a lot of extra calories) and i saw SO MANY mass gainer shake recipes. like 1000-2000 calorie monstrosities, filled with peanut butter, whey protein, BACON, heavy cream, etc. and all i could think of was how hot it'd be to make one of those crazy shakes for a gymbro/gainer bf

honestly, i'm not really into sneaking heavy calories into someone's food (i.e. putting oil in their coffee or heavy cream in their drinks), so a guy letting me go buck-wild in the kitchen and then watching him drink the whole thing consensually would be mmmmmm. just shows how much of a glutton he is :0

anyway, here's some recipes i've gathered from my travels. i hope you enjoy!

PBB Shake (Peanut Butter Bacon)

-Whole Milk (293 cal) or Heavy Cream (1645 cal), 16 ounces -Peanut Butter (282 cal), 3 tablespoons -Cooked Bacon (92 cal), 2 strips -Peanut Butter Mass Gainer Powder (630 cal), 1 scoop (I recommend this brand but any high cal powder is fine!

Directions: Blend as much as possible to break up cooked bacon! Stats: 1297 cal for Whole Milk / 2649 cal for Heavy Cream

Chocolate Malt Shake

-Whole Milk (219 cal), 12 ounces -Heavy Cream (205 cal), 2 ounces -Hershey's Whoppers (100 cal), 10 pieces -Melted Dark Chocolate (170 cal), 1 ounce -Chocolate Mass Gainer Powder (1280 cal), 2 scoops (I recommend this bad boy)

Stats: 1974 cal (can be adjusted with Heavy Cream)

Strawberry Cheesecake Shake -Strawberries (49 cal), 1 cup -Heavy Cream (821 cal), 1 cup -Vanilla Ice Cream (548 cal), 2 cups -Vanilla Mass Gainer Powder (1280 cal), 2 scoops (I recommend this guy right here)

Stats: 2698 cal (can be thinned with more Whole Milk)

lmk what you think, and if i should think up some more. i love feeding my pigs! <3

[sweetoothgirl]

vanilla malted milk cake

[blood-orange-juice]

What are your favourite kinds of tea and how would you rank them?

(you can't ask me about tea and not get hit with a wall of text. so... enjoy)

I don't really rank teas, I think tea should be picked for the occasion, depending on the season, company, scenery, food pairing (if there's any), the quality and type of water available, etc. There isn't really a single best option.

Also good teas are a lot like wine, it matters a lot who made it and how. A simple variety that is processed with proper care and is fresh will be better than a low-grade or old tea of a fine variety.

That said, if I had to pick favorites...

Wu Yi oolongs. You just can't beat that flavour profile, the mix of flowers, roasted nuts and what they call "cliff melody" (basically Wu Yi mountains terroir). They are complex, versatile (some teas can be ruined by water that's too hard or to soft, with these guys it just draws out a different part of the flavour spectrum) and pair with anything. Proper tea ceremony? Perfect. Something to serve to guests with mild blue cheese and some nuts? Even better, cheese enhances the flower aspects, it's honestly better than any wine pairing. Casual cup that goes together with vegetables roasted with herbs (yes, I sometimes drink tea with my dinner)? Great as well.

My favorites would probably be Wu Yi Shui Xian (daffodil, a bit of dried plum and a bit of gentle smoke), Roi Gui (eglantine and cinnamon, roasted notes, a bit of malt) and Da Hong Pao (this one is tricky, the versions of DHP you can get your hands on without being a government official are all blends, so technically it can mean anything, but most versions keep a lovely balance of smoke, sweetness, currant flowers and metallic notes). Bei Dou if I can find it (bisquit, oak, orchid, smoke, a bit of minerality).

Jin Jun Mei. My autumn favorite, the *prettiest* tea in the universe when done right, with notes of malt, rye bread, and wild strawberies, usually still very good when done wrong (chocolate, rose, physalis plants, orchid...).

Dong Ding oolong, one that I would use for introducing someone to fine teas. Freshly cut grass, wild honey, a touch of caramel and what I can only describe as a feeling of cold wind from a lake. Delicate and ridiculously pretty.

Hei Cha, "true" black teas that are more fermented than even pu-erh. Teas of bordelines dwellers and northern barbarians and I am one, after all. "Korla Pear" Hua Zhuan is my latest favorite. Wood and pear notes, one can't really describe it. Lu Bao if you live in a dry climate and let it sit on a shelf for a couple of years is also very good (wet autumn leaves, ink, charcoal and snowdrop flowers). Don't ever drink it fresh, it's awful and bitter and has a note of rotten vegetables. If you can forget it on a shelf for twenty years it's a transcendent experience and I can't recommend it enough.

Anything white, really. White teas are a very special art. They are pretty much tea herbarium. They are made with next to no processing and mostly are just gently dried in the sun, so you get the purest interpretation of the leaf itself. This leads to... experiments. There are the classics, like Bai Mu Dan with its notes of peony, wormwood and plant milk. There's the experience of drinking teas gathered before Ching Ming (if the year is good), the first tea of the year with its gentle minerality that's a bit like the scent of thawing snow.

There are insane things like letting them age for years like you would shen pu-erhs (Yin Zhen is honestly better in this version, if you ask me), I can't really describe that scent, it's wildflowers and autumn leaves both and something that feels like a mix of wormwood fluff and dried strawberries.

There are leaves that would normally be used for pu-erhs processed as white teas and these tend to have lovely cantaloupe and honey flavour. Honestly, the fun part about white teas is often not just the taste but how punk are the things teamakers do with the leaf and the fact you can taste nuances that would be otherwise overshadowed by the processing technology.

Chinese yellow teas. I actually don't remember names, I used to pick them by scent. Some have a "flowers and ink" scent that is very precious to me.

I think that's about it. I can't choose a single favorite between these.

[newvegascowboy]

Proposal based on your food post and some things in Fallout.

:readmore:

Homemade sodas and sweet drinks are incredibly common based on home recipes passed down through the generations.

In Fallout new Vegas, and in Fallout 4 you can make drinks such as Nuka-Cola.

Filtering water and making it drinkable will be a big priority wherever you go. But making it palatable will also be a big goal.

Local settlements will probably mix sweeteners like syrup, juices, or even honey to mix it in the water.

Tea will be very popular too with all kinds of local teas made from local plants, sweetened with local sweeteners, and traded or even sold to each other.

Tea has the advantage of being boiled, filtered, and flavored making it a popular drink with massive variants between region to region and even settlement to settlement.

Brahmin milk will have a lot of nutrients and apparently good for treating radiation so odds are its also used as a medicine and a big part of a lot of diets.

Some rare drinks may still be possible but take a lot of work such as coffee, and ice cream.

Coffee needs specific growth and a lot of space to grow. So maybe it'll grow in small quantities.

There's ways to make ice cream without machines but it takes a lot of salt, ice, and milk. So you'd have to be very wealthy or very well located to have it

Shaved ice with simple syrups and fruits may make good treats in areas where there's a lot of ice

I fully agree with all of this! Not including it was probably a bit of an oversight on my part, but this is exactly the kind of extrapolation and worldbuilding I was aiming for.

Soda was invented in the mid 1800s, so I don't think it's beyond the realm of possibility for people to have reinvented soft drinks. Originally, the water was taken from springs that were naturally carbonated and today, we can do it at home with compressed CO2. Even if the drinks aren't carbonated, I totally believe and agree with the idea that they're making sweet drinks.

I was going to mention in the original post and forgot, but lemons? Those things totally still exist. Citrus is too much of a botanical freak not to have survived. It might not be lemons (or limes, or oranges) as we know them, but they are OUT THERE and that means lemonade is real.

Tea is canon within the realm of fallout because you can brew several different varieties in 76. Also, hot drinks are comforting, especially in the winter and I think it's totally reasonable to think that new brews have popped up with the addition Coffee grows in Mexico at a similar latitude to Florida and parts of the southern united states, so I think you could claim that certain strains have been cultivated and grown in those areas, though it might be rare and extremely expensive.

Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.

Ice cream is one HUNDRED percent a thing in the wasteland. The milk and cream is easy to source from Brahmin milk. Cane sugar can be grown in Florida and Louisiana, so it's not unreasonable to think that that's another rare and expensive import. It would be easier and cheaper to get your sugar from tree sap or malt grain or reduced fruits, but cane sugar is out there. Making ice cream is a pretty popular thing for kids to do -- put some rock salt and ice in a bag with cream, sugar, and vanilla, and shake it until it freezes. On the coast, salt is probably pretty abundant, even if it's time consuming to harvest, but vanilla is probably one spice that nobody has access to in the wasteland.

Ice houses and cold cellars are probably pretty common in the wasteland, so ice could be available all year round. Plus, refrigeration is useful in the process of preserving foods rather than canning or bottling.

I think it's important to keep in mind that people are smart, and just because the bombs dropped, we didn't revert back to the stone age. The knowledge of canning, bottling, making jams and preserves, cold storage, curing meat, making cheese -- all that knowledge is old. Just because modern technology makes it easier doesn't mean people couldn't do it two hundred years ago. If the knowledge is lost, logic and human ingenuity will rediscover it eventually.

[imagine-darksiders]

For the ask game: 2, 13

Oooh thank you! X

Feel good movie: My first ever taste of found family was the animated 1989 BFG movie. It’s held a special place in my heart ever since childhood.

Comfort food: On god it’s those chocolate Malted milk biscuits, the ones with the little cow and calf embossed on them.

[garebearandnan]

S2 Gary Rennell

Age 23, Crane Operator from Chatham, Kent, UK.

MC quote: "That is one fine-looking hunk of a man. Mmm sexy… I’d like to operate his crane. I love the muscles, he can operate me anytime. Like a… sexy human crane."

Fine looking hunk of a man | gorgeous crystal blue eyes with a lopsided sexy smile | cheeky, charming, playful | laid-back & easy going | good banter, likes puns and dad jokes, enjoys a laugh | big ol’softie | loves cuddling and holding his girl in his big arms | family is really important, especially his nan | interests include cranes, robotics, science, machinery, equipment, woodworking, working out, Star Wars, games | lad's lad | plays footie & meets up with his mates at their local for a beer | Fav food is nan's Sunday roast | malted milk biscuits with tea

In Gary's Interview he mentions: "As a boy, I was fascinated by big trucks and heavy machinery, so when I was seventeen I got my forklift licence. I started out on small cranes before I moved up to the big boys. "

Producer: How long have you been single? And why Love Island?

Gary: “I’ve been single now for about 14 months,” Gary sighs deeply. “I haven't had much luck with love. The girls I meet seem to think I’m just this gym rat and not take time to get to know me. I'm hoping to change that on Love Island. I’ve actually got layers, if you’re willing to help peel them back. Like, an onion." He winks.

Producer: What is your ideal girl?

Gary: "Someone who's a bit on the chill side, can keep up with my banter. Doesn’t make too much of a fuss about things. I’m not really into drama much. I like smart birds! I'd like to meet a girl I can be best mates with too and and someone I can bring home to have a Sunday roast with my nan. And I’ve been burned in the past before, so someone that’s loyal is an absolute must.”

Producer: What's your best feature?

Gary: "I’d say my best feature looks wise is my blue eyes or my arse.” he laughs. “Personality wise is my chat and cheeky banter.”

Producer: If you were a drink, what would you be?

Gary: "I'd be sex on the beach." He gives a lopsided cheeky grin. "On the beach, sex is always great."

Producer: What makes you the perfect Islander?

Gary: "I don’t take myself too seriously and try to get on with everyone.”

Mood board from 'A Bit of Me' (fanfic) Face Claim: Trevor Donovan. Fan Art by libelle949 (she's so talented).

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.