As well as writing on German football and history, I also like to spend time discussing food – particularly the range of wonderful edible things one can find in Bavaria.
While I could never be a professional chef – the fear of scalding myself on a hot pan scares the living hell out of me – I do like to try my hand at producing my own culinary creations in my (increasingly limited) spare time. It’s just an evening interest so producing another website would have been a little bit too much, so I thought it might be a good idea to shoehorn it in here – and at the same time engineer some Anglo-Deutsch spin on the “chef” part of my Fussballchef handle.
So, if you get to see an image of some home-made Obazda or some Weissmurst mit Brez’n alongside images of those more well-known Bavarians Gerd Müller, Franz Beckenbauer and Lothar Matthäus – though one could easily confuse the Euro-2000 edition of Matthäus with a Semmelknödel – don’t be too surprised. I will also no doubt spice things up with images of some of the local delicacies I will be savouring on my regular trips to Germany.
For those who may want a little clarification, this part of the site was not inspired by the Bundesliga’s resident Masterchef Stefan Kießling – though his book Erfolgsrezepte looks great.