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18 comments
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I'll never understand this typically German thing of soaking a nice crispy breading with Sauce. But, guten Appetit anyway ;)
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The sauce should be thick so it doesn't immediately soak. The meal needs to be eaten fresh.
It's no different than dipping sauce on fried ragoons, pakora, samosa, etc.
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Im partial to just a bit of lemon myself. That sauce looks like it could be nice but put it on the side and preserve the crisp!
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18 comments