PA Dutch cooking is not anything like "German" cooking.......except.... dumplings and noodles (or something like dumplings and noodles) were a staple of the diet in the region of Germany most of them were from.
also apple butter is not common among any of the surrounding regions, but was commonly used in germany (in some regions) they also served sausages that are closer to German than anything else.... and sauerkraut, and things cooked in it.
Saffron is rare in most areas, and expensive.. but the Pa Dutch at least grow it themselves, (it grows well here) so they got in the habit of using it in everything..... thats a big difference.
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Date: 2009-11-26 03:19 pm (UTC)dumplings and noodles (or something like dumplings and noodles) were a staple of the diet in the region of Germany most of them were from.
also apple butter is not common among any of the surrounding regions, but was commonly used in germany (in some regions) they also served sausages that are closer to German than anything else.... and sauerkraut, and things cooked in it.
Saffron is rare in most areas, and expensive.. but the Pa Dutch at least grow it themselves, (it grows well here) so they got in the habit of using it in everything..... thats a big difference.