Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
~~ If it's not CERTIFIED, it's not the best. ~~
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Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
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Pennsylvania Dutch sayings from Lehigh and Berks Counties | with Paul and Jean Schneck
Paul and Jean Schneck, age 92, describe growing up on their parents' farm during the Great Depression and learning Pennsylvania Dutch. This is a uniquely American dialect formed by 17th and 18th century immigrants who were primarily from southwest Germany, Alsace, and Switzerland. These Lutheran, Reformed, and Anabaptist farmers and tradespeople spoke a variety of German dialects. When they arrived at the port of Philadelphia, many of them settled in Pennsylvania because of its religious tolerance and good farmland. In colonial days, the English people referred to these settlers as “Dutch,” a term that included all German dialect speakers. By 1776, there were an estimated 100,000 German-speaking people in Pennsylvania, a third of the population. By the turn of the 19th century, their regional dialects had blended into the dialect known today as Pennsylvania Dutch. Between the time of the forced removal of the native Leni-Lenape people to the land development of today was a period of 250 years in which Lehigh and Berks counties were dotted with thousands of family farms — built and lived in by Pennsylvania Dutch immigrants and their descendants. These farms ranged in size from 50 to 200 acres or more. Today, the dialect is mostly spoken in Amish and Old Order Mennonite communities, and it has faded in use among non-sectarian people.
Meet the Mennonites Behind One of the World's Best Syrups
From our friends at Southern Foodways Alliance, this piece produced by 1504 focuses on the Muddy Pond Sorghum Mill, a family-owned sorghum syrup producer in Tennessee.
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Un Buen Carnicero (A Good Butcher)
A good butcher listens. When customers at Cliff's Meat Market in Carrboro, North Carolina began asking for cuts in Spanish, owner Cliff Collins started looking for help. For nearly 18 years Tolo Martinez has worked behind Cliff's counter, learning country English and giving college professors, blue-collar workers and long-time patrons exactly what they want—and always with a smile. Un Buen Carnicero goes behind the courtesies of the butcher's counter on the eve of Independence Day to explore the complex realities of immigrant life while celebrating America's freedom and questioning its convenience.
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Check out EATER RULES — Our new series for rules, tips, & tricks behind some of the most sought out food queries:
5 Insane Ways to Open Wine:
7 Sushi Rules You're Probably Breaking:
Don't miss our how-to cooking series, Savvy:
How to Not Fuck Up a Steak with Marc Forgione:
This Schnitzel is the Shit:
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Anthony Bourdain on In-N-Out: 'My Favorite Restaurant in LA':
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Authentic German Red Cabbage / Version 1 - Rotkohl ✪ MyGerman.Recipes
This red cabbage is a bit more on the hearty side, making it a great side for sour beef, roasts, pork hock, and the like ...
Add some potato dumplings, bread dumplings, croquettes, or simply potatoes as a second side and the perfect German meal is prepared! This is typically served at holidays like Christmas.
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Pfeffernusse
Here's how to make our popular year 8 recipe for the German classic, Pfeffernusse.
Ingredients:
150g plain flour
1/4 tsp ground cinnamon
1/4 tsp ground allspice
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of bicarbonate of soda
Large pinch of black pepper
60g butter
40g black treacle
50g soft brown sugar
1 egg
1/2 tbsp icing sugar
Method:
1. Preheat the oven to 180c/Gas Mark 4.
2. In a bowl use an electric whisk to cream the butter, treacle and sugar together.
3. Add the egg and stir in.
4. Add the flour, spices and bicarbonate of soda. Use the whisk to mix until the ingredients are blended.
5. Roll 12 equal walnut sized pieces into balls and place onto two flat baking trays, spacing them apart by about 2 inches.
6. Bake for 12 minutes.
7. Allow to cool once removed from the oven - they will be soft at first then harden slightly as they cool.
8. Once cool dust with icing sugar.