Nefertiti says, Eat your veg
In case you’ve been living under a rock, capitalism’s dead. Or dead enough for the high-rollers in Manhattan who will not be able to order Kobe burgers with fois gras and truffle mayo for lunch anymore. The pity.
The global meltdown has given us here at HIB some inspiration (and yes, gotten us off our rears to finally get out of our pjs and update this blog. Sorry.) While Berlin may not be considered among the world’s gastro-capitals, it does have one thing — cheap food. Not cheap restaurants, but cheap goods. Which is ideal if you’re not making a load of dough (and aren’t terribly picky.) Which brings us to the subject of the döner.
First, a moment of silence — the inventor of the döner, Mahmut Aygun, died last month. His creation (döner is a Germanized version of a Turkish word that describes meat cooked on a spit ) quickly became a currywurst-killer, and every weekend thousands if not millions of beer-besotted kids at 3 a.m. in Berlin and around Germany shell out 2 to 3 Euros for this all-in-one meal. It’s easy, ubiquitous and while not exactly healthy, does curb a midnight craving when it strikes.
But the world isn’t about quick fixes any more, and spending money — let’s just call it Dönerspende — is hard enough to come by. So here’s our challenge to our readers, and to ourselves. We’re going to come up with buying recommendations and recipes that break the döner price barrier — or a meal for less than 2.50 Euro per person.
Difficult? Potentially. It will require some initial investment, but the long-term goals are clear. Buy smarter, and cook more for yourself (and for others.) What you’ll gain in health and savings (and potentially new dishes and flavors) will be worth the extra effort and time.
So here starts the Dönerspende Diaries. Tomorrow, the ground rules. Zum Wohl.