# Cooking something non-German for German hosts **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [August 25, 2022, 3:10pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332 "2022-08-25T15:10:15Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [August 25, 2022, 3:10pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/1 "2022-08-25T15:10:15Z")
I’ll be in and around Cologne later this year and would like to cook for our hosts while there. Ideally something they’re less likely to experience at home but that I can either get ingredients for in the local grocery or pack without running afoul of customs. It wouldn’t need to be a uniquely US dish. I made fajitas from a flap steak when they visited us last, which seemed well received (although I cut way down on the capsaicin.) And next time they’re here I’d like to cook a simpler version of a Thanksgiving turkey dinner. But I prefer to use my immersion circulator for both of these and I’m not bringing that. The meal will need to be gluten-free. Any ideas? I suppose I could go the fajita route again (sans water bath) but it would be nice to try something different. My repertoire is not large but I have plenty of time to practice. ---
**Author:** ![Si\_Amigo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/si_amigo/32/2877_2.png) [@Si\_Amigo](https://boards.straightdope.com/u/Si_Amigo)\ **Post date:** [August 25, 2022, 3:22pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/2 "2022-08-25T15:22:09Z")
Beer Butt Chicken. Truly an American experience and conversation starter. Or deep fried turkey if up the butt sounds too offensive. Both are unique and delicious. > **[Beer Butt Chicken](https://www.allrecipes.com/recipe/14531/beer-butt-chicken/)** > > This beer butter chicken recipe combines beer, butter, chicken, and seasonings for a moist and flavorful meal that will have people talking. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [August 25, 2022, 4:22pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/3 "2022-08-25T16:22:02Z")
I might go with something like [gumbo](https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe) or another Cajun/Creole dish like [jambalaya](https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe). They’re distinctly American, and are good. And relatively easy. Okra or file powder are the only things that would possibly be difficult to source, I think. The rest is everyday produce, staples and spices, like bell peppers, thyme, rice, shrimp, flour, chicken, smoked sausage, etc… ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [August 25, 2022, 4:50pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/4 "2022-08-25T16:50:52Z")
> [@bump](#): > > Okra or file powder are the only things that would possibly be difficult to source, I think. I wounder how easy it is to find andouille in Germany, although given the German’s love of sausage it probably wouldn’t be hard to find a reasonable substitute. I like the Cajun/Creole idea, though. My first thought was barbecue, like smoked pork ribs or something, but I’m not sure if they’d have the equipment required for smoking. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [August 25, 2022, 6:47pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/5 "2022-08-25T18:47:41Z")
Something Mediterranean: Moussaka. Souvlakis. Kebabs. Goat or lamb stew seasoned with a North African spice blend. Giant lamb dumplings served in deep bowls with lots of spicy broth. If I were going American, I’d make Cincinnati chili with a selection of toppings. Let the diners decide which way they want it (cheese, beans, pasta, crackers). ---
**Author:** ![Maserschmidt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/maserschmidt/32/18829_2.png) [@Maserschmidt](https://boards.straightdope.com/u/Maserschmidt)\ **Post date:** [August 25, 2022, 7:03pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/6 "2022-08-25T19:03:28Z")
> [@WildaBeast](#): > > I wounder how easy it is to find andouille in Germany, although given the German’s love of sausage it probably wouldn’t be hard to find a reasonable substitute. I like the Cajun/Creole idea, though. You can find chorizo there, and that’s a reasonable substitute. Not sure how to thicken without okra, other than finding filé somewhere. ---
**Author:** ![Kropotkin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kropotkin/32/18045_2.png) [@Kropotkin](https://boards.straightdope.com/u/Kropotkin)\ **Post date:** [August 25, 2022, 7:03pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/7 "2022-08-25T19:03:30Z")
Given andouille is a French, as well as Cajun, sausage, it should be easy to find something similar in German. Mediterranean dishes will be well-known to many Germans, given the large Turkish and Greek populations, and given many Germans vacation on the Mediterranean, including North Africa. Tex-Mex, or some chili, as Terenti suggests, would be different ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [August 25, 2022, 7:16pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/8 "2022-08-25T19:16:01Z")
> [@terentii](#): > > If I were going American, I’d make Cincinnati chili with a selection of toppings. Let the diners decide which way they want it (cheese, beans, pasta, crackers). I agree, so much so that I already made it for them when they and I were both at my in-laws. I’d forgotten about that. * * * Re: file, I think I could pack that and use some sort of local sausage. Never made it though so I’ll need to practice. Darn. Smoking meat is probably out though, but I like that idea. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 25, 2022, 7:22pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/9 "2022-08-25T19:22:01Z")
I would do something Creole as well. Don’t worry about okra/filé. I almost never use either in the New Orleans cooking I do. It’s not hard to avoid if you don’t have it. As for andouille, just substitute any decent smoked sausage. It’s not exactly the same, but it works. I just use a peppery and garlicky smoked Polish sausage from the Polish deli. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [August 25, 2022, 9:09pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/10 "2022-08-25T21:09:38Z")
Every recipe that I’ve run across says you can substitute German or Polish style smoked sausage (kielbasa) for the andouille. As best I can tell, bockwurst might work as well. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [August 25, 2022, 9:28pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/11 "2022-08-25T21:28:16Z")
I should think you would be able to buy fresh Okra in German supermarkets. It will be a bit pricey for a fairly small pack if it’s anything like the UK - here, I can get it, but it costs the equivalent of about $3 for a small pack containing maybe a dozen okra pods ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 25, 2022, 9:32pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/12 "2022-08-25T21:32:13Z")
Here. This recipe for chicken piquant from Donald Link’s _Real Cajun_ is always a crowd-pleaser and should be easy to make with available ingredients\*: > **[Donald Link's Chicken Sauce Piquant - (Photos)](https://www.tigerdroppings.com/rant/food-and-drink/donald-links-chicken-sauce-piquant---photos/73328778/)** > > Donald Link's Chicken Sauce Piquant - (Photos) - Broke out the Real Cajun cookbook yesterday to make some chicken sauce piquant. I've expressed my love on her It’s a pretty simple, straightforward recipe, doesn’t have ingredients some people may not like (like okra), and it’s one of the recipes I’ve been asked for by guests after serving it to them. Oh, and serve with a Louisiana-style hot sauce like Tabasco, Crystal, Louisiana. etc. - For the poblano, you can sub a regular green pepper. Donald Link in his recipes like to use poblano instead of or in addition to green bell peppers–it’s one of his refinements. Typically, only green bell pepper is used. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [August 25, 2022, 9:34pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/13 "2022-08-25T21:34:07Z")
Actual Texas chili is another option, and probably more in the vein of American chili than Cincinnati chili. All you’d need would be the seasonings (chili powder mostly), and you can order that here and take it with you. May I suggest my dentist’s recipe? It’s not hot unless you add the “hot stuff”. Here’s a link to the pre-packaged spices: [https://www.mildbillsspices.com/products/ted-humes-root-canal-chili-mix-2003-2012-original-terlingua-international-chili-champion?\_pos=1&\_sid=42a31e21d&\_ss=r](https://www.mildbillsspices.com/products/ted-humes-root-canal-chili-mix-2003-2012-original-terlingua-international-chili-champion?_pos=1&_sid=42a31e21d&_ss=r) Here’s the recipe: [Chili Recipe | Ted. R. Hume III, DDS (tedhumedental.com)](https://www.tedhumedental.com/chili.html) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [August 25, 2022, 9:36pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/14 "2022-08-25T21:36:37Z")
> [@pulykamell](#): > > I would do something Creole as well. Don’t worry about okra/filé. I almost never use either in the New Orleans cooking I do. It’s not hard to avoid if you don’t have it. As for andouille, just substitute any decent smoked sausage. It’s not exactly the same, but it works. I just use a peppery and garlicky smoked Polish sausage from the Polish deli. > [@Maserschmidt](#): > > You can find chorizo there, and that’s a reasonable substitute. Not sure how to thicken without okra, other than finding filé somewhere. What pulykamell and Maserschmit said about any spicy sausage sub working. For thickening, no need for okra or file powder, just make a nice brown roux out of equal parts butter and flour. The ironic thing is, Cajun / Creole cooking is a hybrid of European cooking techniques (the roux, for example) and American innovations with local ingredients. So if you choose to do something Cajun / Creole, you’d be sort of making a hybrid of a hybrid, and coming full circle. ---
**Author:** ![Charlie\_Tan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/charlie_tan/32/12582_2.png) [@Charlie\_Tan](https://boards.straightdope.com/u/Charlie_Tan)\ **Post date:** [August 25, 2022, 9:38pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/15 "2022-08-25T21:38:57Z")
Deep dish pizza? I know it’s a Chicago thing, but it’s also something most Europeans have never seen, tasted or even heard of. And you can get all the stuff locally. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 25, 2022, 9:39pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/16 "2022-08-25T21:39:29Z")
> [@bump](#): > > I might go with something like [gumbo](https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe) or another Cajun/Creole dish like [jambalaya](https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe) That was my first thought. I was going to link to my recipe, but ‘Page not found’. So here it is in the post: > **Jambalaya recipe** > > **Ingredients** > > - 12 medium shrimp, peeled, deveined and chopped > - 4 ounces chicken thigh, diced > - 1 tablespoon Creole seasoning, recipe follows > - 2 tablespoons olive oil > - 1/4 cup chopped onion > - 1/4 cup chopped green bell pepper > - 1/4 cup chopped celery > - 2 tablespoons chopped garlic > - 1/2 cup chopped tomatoes > - 3 bay leaves > - 1 teaspoon Worcestershire sauce > - 1 teaspoon hot sauce > - 3/4 cup rice > - 3 cups [chicken stock](http://www.foodterms.com/encyclopedia/stock/index.html) > - 5 ounces Andouille sausage > - Salt and pepper > > **Directions** > > In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, [bay leaves](http://www.foodterms.com/encyclopedia/bay-leaf/index.html), Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. > > **Creole Seasoning:** > > - 2 1/2 tablespoons paprika > - 2 tablespoons salt > - 2 tablespoons garlic powder > - 1 tablespoon black pepper > - 1 tablespoon onion powder > - 1 tablespoon cayenne pepper > - 1 tablespoon dried oregano > - 1 tablespoon dried thyme > > Combine all ingredients thoroughly. > > Yield: ⅔ cup ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 25, 2022, 10:01pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/17 "2022-08-25T22:01:30Z")
> [@solost](#): > > For thickening, no need for okra or file powder, just make a nice brown roux out of equal parts butter and flour. Like the saying or whatever about how all Cajun recipes start: _First, you make a roux!_ But like I said, very few Cajun/Creole recipes I make involve okra or filé. I would guess maybe 95% of the recipes in the several regional cookbooks I have use it. Onions, peppers, celery (the so-called “Cajun trinity”), along with roux, to me is the foundation of those styles. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [August 25, 2022, 11:37pm UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/18 "2022-08-25T23:37:22Z")
You probably know this, but sausages and beer frequently have gluten. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [August 26, 2022, 1:06am UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/19 "2022-08-26T01:06:50Z")
Chicago-style pizza was a big hit with every recently arrived former Soviet I knew, but isn’t so gluten-free. ---
**Author:** ![Tarataratara](https://avatars.discourse-cdn.com/v4/letter/t/f4b2a3/32.png) [@Tarataratara](https://boards.straightdope.com/u/Tarataratara)\ **Post date:** [August 26, 2022, 2:51am UTC](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332/20 "2022-08-26T02:51:17Z")
This recipe is delicious and the name is a conversation starter. [Man-Pleasing Chicken | Witty in the City](http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/) It’s good served with a long grain and wild rice blend. Then, just add a salad or a green vegetable. The maple syrup and wild rice give it an American influence. I’m hoping it’s permissible to travel with maple syrup packed in your checked luggage. [Next page](https://boards.straightdope.com/t/cooking-something-non-german-for-german-hosts/970332.md?page=2)