# Achtung!  Sing the Praises of German Cooking!

**URL:** <https://boards.straightdope.com/t/achtung-sing-the-praises-of-german-cooking/760769>\
**Category:** Cafe Society\
**Created:** [July 24, 2016, 1:43pm UTC](https://boards.straightdope.com/t/achtung-sing-the-praises-of-german-cooking/760769 "2016-07-24T13:43:51Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![GrumpyBunny](https://avatars.discourse-cdn.com/v4/letter/g/bc8723/32.png) [@GrumpyBunny](https://boards.straightdope.com/u/GrumpyBunny)\
**Post date:** [July 30, 2016, 1:29pm UTC](https://boards.straightdope.com/t/achtung-sing-the-praises-of-german-cooking/760769/21 "2016-07-30T13:29:00Z")

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My mom’s family is half German, so when I was a kid she made weinerschnitzel, sauerbraten, rotkraut, German potato salad, and so on. I didn’t know this was not the same stuff most families ate until high school. (I didn’t eat away from home a lot because of severe food allergies.)

German food (except the baked goods) is not difficult to make, but it can be a bit time-consuming. I have [this](http://www.ebay.com/itm/German-Home-Cooking-Cookbook-Dr-Oetker-Vintage-1969-Recipes-Germany-/201629658328?hash=item2ef2106cd8:g:XxQAAOSwixtXQkVM)Dr. Oetker cookbook that my stepmother bought when she lived in Germany that has excellent recipes.

Well, now I want to make some weinerschnitzel this weekend. The local butcher always has some lovely pounded veal (lots of Italians locally, so I assume it’s used mostly for scalloppini).

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