Who’s making or eating this kind of stuff this week?
I usually make Gumbo or Jambalaya at least once the week leading up to Fat Tue, sometimes make savoury crepes on Shrove Tue. Usually buy at least a few paczki or krapfen over
I’m making etouffee or gumbo this week. I’ll be away on Fat Tue, maybe I’ll treat myself to pancakes.
“Karnaval” in far western Germany and south Netherlands have their own traditions and foods. In south Netherlands they eat mostly something called sausage bread. Basically, sausage meat encased in bread dough in the shape of sausage. That’s all, as far as the food goes. Sing horrendous and off-putting songs, party all night drinking rubbish beer until one goes into a coma.
In far western Germany it’s one of the biggest events of the year. Hotel rates double or even treble during the festivities. People book rooms far in advance. Reibekuchen (potato fritters) and “Berliner” (doughnut-like balls) are 2 most popular traditional Karnaval snacks but Berliners are king. Herring salad and “Frikandellen” are also typical during Karnival. Massive amounts of beer are consumed during this time of madness.
Krapfen is the Austrian word and
the south German word for Berliners. Faschingkrapfen for the Krapfen this time of year. The Marillen (apricot) Krapfen in Tyrol are fantastic.
I’ve been lucky to visit Tyrol the week before Mardi Gras a few times.
I hope to see some Fasching parades some day.
Rosenmontag (the day before Mardi Gras) is also a big day in some parts of Germany.
I made a sausage and shrimp gumbo , maque choux and rice tonight.
I don’t really follow recipes closely, these recipes are similar to my gumbo and maque choux. I use water instead of purchased broth when I make gumbo, and I don’t add Worcestershire. Kind of try to omit salt, sulfites and MSG when I can.
Brunch with an old family friend who’s been hosting Mardi Gras crêpe breakfasts for décades. He typically has maple syrup, lemons and sugar, and strawberries and whipped cream available for mix-and-match topping.