Thursday, 19 January 2017

A Grammelschmalz & Peanut Butter Sandwich.

A South African challenges the culinary staples of Burgenland.

Let's be honest, most of you who have only read about our bit of paradise, also known as Burgenland, have never tried Grammelschmalz. Or have you?

A slice of rye bread, topped with lashings ( some Buschenschanks tend to err on the side of caution and only put a hint of it on the bread ) of Grammelschmalz and decorated with thinly sliced raw red onion rings, makes the perfect addition to a delightful glass of chilled Grüner Veltliner. Harmonious and useful at the same time. Definitely helps defray the effects of too many Achtels.

What might Grammelschmalz be? Well, it is tasty melted pork fat mingled with bacon bits and a eaten as sort of a sandwich spread. Believe me, it has the makings of manna thus naturally making it addictive which tends to be the reason we only buy it now and again.

Once an older Eisenberg resident told me that after the 2nd world war when times we so very tough, how envious she was of a kid who took Grammelschmalz sandwiches to school. In hard times, food trumps possessions.

Monday saw a container of it fall into our shopping trolley and two guesses who engineered this event. As I love it too, I pretended not to notice. Not noticing is a great trait in a marriage at times.

About ten minutes after getting home from our shopping expedition into Grosspetersdorf, we ravenously fell upon our purchases. Honestly, who doesn't? I saw Bob take out the Grammelschmalz and the peanut butter and couldn't believe my eyes when he paired the two together onto a slice of crusty rye least he didn't add slices of red raw onion to it!

It seems to hit all his taste buttons at once as since Monday there hasn't been a day without this combo sandwich. Will they offer it in Buschenschanks? Possibly not and for two reasons...Burgenlanders aren't into peanut butter plus eating it makes your palate stick together and it might not be such fun to carry on in conversation or taste the divine wines of our region.

Let me know what you think once you've tried it...