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February 29 2012 German Culture Newsletter
SCHNITZEL, A BREADED CUTLETS RECIPE -
Their original inspiration was an Emperor's love of meat covered with gold leaf. Germany’s Schnitzel are thin breaded cutlets, delicious, simple to make, and in all their variations of meat and sauces are one of Germany’s favorite meals. And here is a quick and easy 'how to' recipe.
Well we are in the Lenten Fast period, this week's German word will not be heard very often in the next weeks. Although is certainly not unknown during the rest of the year so you can memorize it for then:
It means 'GLUTTON'
Viel is 'a lot' and Frass is 'grub', food. So 'a lot of grub'. And it is not used to describe someone eating a large plate of mixed green salad leaves and adzuki beans.
Not really a compliment, but in a few weeks there might be those who feel their deprivation has gone on long enough, so decide even three portions of Schnitzel with Pommes, (French Fries), at one sitting are just not enough………and the word will be back in circulation.
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Hope to hear from you, either in the forum or via email message, with any comments or questions you may have.
German Culture Editor
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