Around the corner from Red Baron's apartment, a travel agency moved out, and a local bread chain moved in. No it‘s not Pfeifle but Reiß Beck. What follows is a new Pretzel Story.
This morning I passed by Reiß Beck and saw a buttered pretzel promoted for one euro a piece between 7 and 9 AM. The particularity was that it was not sliced and spread, but the butter was injected.
Since I had read an article in the Badische Zeitung the other day by Rene Zipperlen about the problem of spreading cool and hard butter evenly on a sliced pretzel, my curiosity made me enter the shop and buy the last butter-injected pretzel at 10 AM for 1.80 euros.
*Do you think a Badener would eat a Swabian pretzel?
In his article, Rene calls the pretzel the queen of baked goods, a miracle of alchemy. Crisp in the arms, toasty, and with a white belly bulging deliciously out of the bundle, sprinkled with salt.
The crowning glory of the pretzel is the buttered pretzel, although a battered one: Frozen slices of butter are put on, or butter is injected with the spout in indiscriminate lumps. The actual existing pretzel is far from a mindful equal spread of butter.
So what I had this morning was a pretzel with injected butter in its belly while its arms were spared.
But salvation is to come soon, as Rene wrote. The state of Baden-Württemberg has donated innovation funding to Engineer Joachim Doninger for his butter-spreading pretzel machine. Doninger's technology, to be launched still this month, needs ten seconds to properly cut open and smear a pretzel. Pictures from the production line show a pretzel oozing butter everywhere, even in the little arms. Rene observed this with horror and as a no-go: The arms would have splintered if they were crispy.
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