Berlin’s university canteens go almost meat-free as students prioritise climate. The 34 outlets catering to students at four universities will offer only a single meat option four days a week

submitted by Pis-dur from theguardian.com

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[–]Ash 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (1 child)

I'm late responding to your post, apologies.

You are 100% right that the Bavarian's have superior foods. We have Sauerkraut as a side dish while the Bavarian's are going to the next level and made it a delicious main. If you love meat and game, the South of Germany is the place to go.

Talking about Sauerbraten; I've never ate or made it but did it for the first time because my SO loves it. You are right about marinating the beef for several days (You can also buy it post marinated in the supermarket) but I tend to cook from scratch. I've used two different recipes and had anxiety the whole time preparing it right. I always mess up when it comes to my cooking and an important occasion or people I want to please. The whole preparation, not knowing which recipe to choose from and getting it right was too much. He loved it at the end and wants some more. I know that going through the whole thing again, a second time, I'll probably mess up. He loved it the first time (In his top 3 of my dishes) and putting pressure on me for the second time to be as great as the first. It won't happen, not a signature dish of mine, and I don't like it, just to sour for my taste!!

I have to google Wildpark Poing.

[–]Brewdabier 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

Sour, could you have added to much red wine and or vinegar. Anyway cooking should not be stressful so what ever happens enjoy it, in my home if the wife or I makes something bad we joke about it. And Wildpark Poing is a Wildlife Park.