At the back of the hill

Warning: May contain traces of soy, wheat, lecithin and tree nuts. That you are here
strongly suggests that you are either omnivorous, or a glutton.
And that you might like cheese-doodles.
Please form a caseophilic line to the right. Thank you.

Wednesday, February 22, 2017


"The Ahle Wurst (or Aahle Worscht), is a hard pork sausage made in northern Hesse, Germany. Its name is a dialectal form of alte Wurst – "old sausage".
Ahle sausage is a sausage made of pork meat and bacon. Seasoned only with salt and pepper, there are regional differences and some add nutmeg, cloves, pepper, sugar, garlic, cumin and rum or brandy.
In traditional manufacturing only heavy pigs are processed and quality cuts of meat produced.

The slow maturation at relatively high humidity is the distinguishing mark of the sausage."
[Source: WIKIPEDIA ]

"Councillors in Kassel, in the central Hesse region, want the event's organisers to ditch its veggie theme and allow stalls to sell popular regional sausages, including the cured ahle wurst, the Hessenschau website reports. The festival is being organised by environmental group UmweltHaus to mark Earth Day on 23 April.
At a meeting on Monday, councillors backed a motion asking UmweltHaus to serve local organic meat at the event. It frames the sausage ban as an affront to the city's identity, although some of those present noted a whiff of politics in the air, as Kassel is in the midst of a mayoral election campaign."
[Source: BBC ]

The Aahle Worscht does not sound suitable for doing curry-style, for which a nice juicy bratwurst is the optimum choice. And currywurst is, as everyone should know, the frühstück of champions.


In a Facebook group which takes issue with the overload of Ashkenazic ideas within the Jewish community, discussion has been dominated by the strange food practises of Galitzianers. Such as having fish with dairy. Great mirth ensued, as dishes ever more bizarre were proposed, and commented upon. Several of them sound mighty appetizing to my Dutch American ear;
I would gladly have cheese and herring for breakfast.

The Rhenish white in the roemer, as shown above, suggests lunch, but that is only because we are no longer accustomed to wine at breakfast. And the cheese is missing.

A decent herring is quite unavailable in San Francisco (where I live), which both my apartment mate and I myself find regrettable. Most white people would not know what to do with it in any case.

And while both currywurst and poutine are served in some places here, they are "re-interpreted", and have become peculiar methods for expressing culinary creativity, as is common among the food snobs.
So those too are out.
Aahler worscht is, to the best of my knowledge, nowhere to be found.
Which is a grievous and monumental omission.

Truite au sauce de fromage bleu?
That will probably catch on.

Nothing gets smarmy yoga vegans out of your head quite like a plate of dried pork sausage, green herring, and a nice hunk of boerenkaas.
With real bread, also largely unavailable.

A reasonable alternative is dimsum in Chinatown, stuff like pork siumai and steamed chicken buns. Which, in about two hours, I shall be enjoying.

There may be oppressive vegans in the vicinity.
You find those people everywhere.
They're a nuisance.

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