Popcorn flavors around the world – Thoughts of a popcorn addict who only goes to the movies to get fresh popcorn.

Who doesn´t love popcorn? It´s crunchy, chewy and puffy, it can be salty or sweet all in all, it´s just incredibly tasty. Popcorn is one of the most popular snacks and has been enjoyed across the globe for centuries. But have you ever wondered how popcorn became such a popular snack?

A historical recap

Popcorn actually is a truly ancient dish! The oldest popcorn known to date was found in South America approximately 5,000 years ago. Native Americans not only ate it but also used it do decorate ceremonial embellishments, clothes and necklaces. As colonists arrived in the New World, they became fond of Native American food. Not only was popcorn enjoyed as a snack, but it was also eaten with milk and sugar like a breakfast cereal. The story of popcorn´s rise to prominence continued with vendors selling the snack near crowds, especially outside theaters, circuses and fairs in the 18th century. This gave birth to popcorn being sold as a classic movie snack later. During the Great Depression, the corn kernels gained even more popularity since it was the only snack many people were still able to afford.

Salty or sweet? – it is not that easy

Enjoying a bag of popcorn isn´t limited to just a few countries anymore. I´m a popcorn addict who got the chance to travel the world during the past few years. On my journey I experienced that each country enjoys its popcorn in very different ways, which honestly surprised me.

Let´s have a look at three places that stand out when it comes to the enjoyment of my beloved snack.

USA

Apparently, the Americans have really weird popcorn-eating habits. They mainly like to eat it salty, which is fine by me. But why do they drizzle butter on top making it all soggy? It is also very common to add cheddar cheese which makes them even more greasy. Mostly Americans either enjoy their popcorn at the movies or as a late-night snack at home cooked in the microwave. However, popcorn has been reinvented over the past few years in the US. If it´s dry popped in hot air without oils, fats, salt or sugar it´s actually low in calories, high in fiber and contains many nutritious antioxidants.

Singapore

This country´s love for the fluffy snack is exceptional – you can get any type anywhere at any time. Popcorn usually is part of the standard Singaporean diet and a common snack at work or served before dinner. The Malaysian brand Eureka is the most popular popcorn brand in South East Asia and sells common flavors like sea salt and caramel as well as fancy flavors like seaweed, curry or white coffee.

Australia

Unlike in Germany where flavor options are usually limited to sweet or salty, Australia has a huge selection of popcorn in movie theatres. The abundant flavor choices include French Vanilla, salty caramel or white raspberry. I found my first and foremost, all-time favorite flavor called Rocky Road Popcorn in Melbourne. The Popped kernels were mixed with salted cashews and melted Hershey´s chocolate. In the end they put mini marshmallows on top, which made them the unhealthiest but best popcorn I have ever had in my life.

To all the popcorn addicts: Popcorn is a delicious snack that came from America but is enjoyed all over the world in different ways. Whichever way you like it most, if you´re a real popcorn lover, you should open your heart to new adventures and tastes and just keep popping along.

author: Hannah Reichle

Enchilada during the Corona Crisis – An Interview with an employee

Coronavirus has hit us all very hard. It started with a couple of cases in China and, suddenly, the whole world was on lockdown. Among other things, restaurants had to close their doors overnight. I wanted to know what has changed for the staff of restaurants and bars, so, I went downtown to talk to an employee of the Enchilada. Her name is Lisa and she has been working as a waitress there for one and a half years now. Due to the loosening of regulations for social distancing, we were able to have a face-to-face interview in the restaurant.

For those of you who don´t know the Enchilada, here’s a quick briefing: The Enchilada is a Mexican restaurant and bar in Augsburg’s city centre. It’s a member of the Enchilada Franchise Group, just like the Ratskeller, Dean & Davids, Aposto, and many more.

What did a usual day of work look like before Corona? How many people were here? How many employees? 

That depends on the day. On business days, there were only up to three waiters, one or two bartenders, and three people in the kitchen. The weekends were a whole different situation: we have seven different areas in the restaurant itself and ideally, there is a waiter for every area. On top of that, there were five or six bartenders. Even in the kitchen, we added an extra dishwasher. So, is a lot happening here on weekends.

Ok, thank you for that insight. Let´s talk about the present. A lot has changed, obviously. Which precautionary measures did you take, especially in the beginning?

Everything happened so fast. I was working on Saturday and by Tuesday we had to shut down completely. None of us could attend to work for four weeks. Our boss managed all the orders via Boxbote together with just one cook. After a while, he decided to join Lieferando, and customers could book their meals over the phone and fetch them later. From that moment forward we had one additional waiter in here – two on the weekends – and three people in the kitchen. We’ve also changed our business hours: normally, they would be from 6 pm until 1 am, but now we work in two shifts. One from 11 am until 2 pm and another one from 5 pm until 10 pm.

How was the mood among the employees, especially when you weren´t going to work? Did you know how it would all turn out?

Right at the beginning when we couldn´t do anything – not even leave the house – we met on Zoom. As nobody knew how the whole situation would develop, we were a bit worried. I can´t speak for my colleagues but I was really concerned after a while, especially after the situation got a little bit out of hand and the media reports went crazy. But now I work on a regular basis – although it´s not as frequent as it used to be – and I am grateful for that. Because we met on Zoom, nobody was really intimidated by the whole situation.

So, your boss didn´t have to fire anyone? They´re all still here?

Yes, he didn´t have to. We made it through fully staffed.

That´s very good. Well, Lisa, I heard that the Enchilada gives away vouchers for customers who fetch their food all by themselves. Is that correct?

Exactly.

Are there any other offers?

We’ve created some packages for Lieferando. Those are whole menus the costumers can order. On Boxbote we put up three different cocktail packages. On top of that, we started a prize game and put a ticket in every bag. Right at the beginning, we had some complimentary gifts, but they were gone pretty fast.

Regarding the cocktails: I can´t quite figure out how it works. Aren´t cocktails supposed to be iced? Doesn´t that ice melt until it reaches the customer?

That works well. Lieferando’s and Boxbote’s radius for delivery isn´t that big. Especially for longer distances, Lieferando goes by car. And we only finish creating the cocktails when the food is ready, and the delivery man is in the restaurant.

There were no complaints about melted Margaritas?

Not that I would know of. As I said, we finish them last and from there on everything should happen very fast.

Ok, we´re about to come towards the end of this interview. Slowly but steadily restaurants get to open again. What precautions are going to be made? Will there be a bouncer? Do you know anything about that?

I know a little bit. For a long time, our boss just wanted to wait because there were new restrictions every second day. But now we know more. We had a bouncer on the weekends even before Corona. On top of that, we have to check IDs because – from what it looks like – only two households are allowed to meet. But as the number of people at one table is limited to four, we need to check if they´re really just from two different households. As I said, there will be a bouncer on weekends. If there are people sitting at the tables outside, they don´t need to wear masks. But as soon as they get up, go to the toilet or even just go inside the restaurant, they have to put them on. Plus, there always has to be enough distance between costumers at different tables. All employees must slip on their masks just like in any other business right now.

Does the mask bother you?

It’s not the end of the world, but it is exhausting. The employees in the kitchen have a hard time understanding the point of it all. And I think even our costumers will have trouble picking up what we said. But, like I said, it isn’t tragic. As long as I can work, I am happy.

Ok. So, now to my last question: What did you learn for the future? Do you may keep any of your innovations for the long term?

We will definitely stay on Lieferando for a while. Plus, we will have different business hours. We used to open at 6 pm. Now we will be accessible for you at 11 am so people who work in the area can have their lunch break here. Until 8 pm we will grant access to the outdoor area. Afterward, we will stay in the restaurant for two more hours to take care of the orders from Lieferando and Boxbote.

Lovely. We’ve now reached the end of our interview. Thank you very much, Lisa. I wish you all the best.

Thank you.

I talked to Lisa off record for a while after the interview and she told me that she really looks forward to meeting some costumers again at the restaurant and interact with them. The outdoor area of the restaurant is very inviting and – although it is in the city centre – very quiet. So, you should definitely check it out. 

The interview took place at the end of May, so some of the information may be outdated by the time you’re reading this article.

author: Celine Bohner

Turkish food made easy

Have you ever eaten Turkish food and wondered how you can make those dishes with little effort and no time? You have? Well, worry less and read on, because I’m here to tell you how to prepare the most common Turkish-inspired dish with easy-to-find ingredients for, namely, börek. The main ingredients are feta cheese, dry parsley, puff pastry, eggs and sesame seeds, and that’s about it!

As you can see, I haven’t given you any information about how much you need of each ingredient. That’s because my mother used to say “watch and learn – I don’t do measurements! You need to learn that for yourself!” Harsh, right? But it actually helps, because once you figure out just the right amount or what you like best after some maybe disastrous first attempts, it’ll taste just perfect!

Let the cooking adventures begin!

Now, let’s start! This most classic Turkish dish, which is basically a type of dumpling, comes in all kinds of variations. Normally, you need to get up early in the morning to prepare the dough and leave it to rise for several hours until it’s ready to use. But we’re lazy students with no time and energy to do that, so we’re just going to take simple puff pastry, also known as Blätterteig.

Secondly, take your cheese and knead it in your palms to make it all mushy and mix it in with some dry parsley. This mixture is probably the most common one to fill your dumplings with, but you can also take mashed potatoes, minced and seasoned meat or even spinach, but that would take far too long to prepare and no student has time for that!

It’s coming together…

Now it’s time to cut your puff pastry into square shapes. Then, you take your cheese and parsley mixture and put about one spoonful on each square. Fold the square in half, covering the cheese and squeeze the edges together, so that it looks like a small cheese-filled dough bag. Now, maybe heat up your oven to about 200°, or maybe don’t, to each his own. I don’t think that’s necessary unless you’re baking cookies or something. Anyway, now you beat some eggs, put sesame seeds in it and mix it all together. This is what you coat your dumplings with, so that they don’t end up too dry on the top. And that’s about it! Just shove your tray in the oven and bake everything for a good 10 to 20 minutes, and keep on checking on them. As soon as they turn golden brown, they’re done! It takes absolutely no time to prepare once you get the hang of it, and it’s a nice alternative to eating noodles with pesto every day!

Bon appétit and good luck! Just don’t burn your kitchen down, maybe…

Text & Pictures: Filiz Özer

Russian food will make you go mmmmm…

Russian food doesn’t exactly top the popularity charts in Germany, which is a shame, really, because this huge country has a lot more to offer besides vodka and caviar.

Russian cuisine

Russian food is thought to be crazy, very varied and rich in calories. But is that true? It certainly is. Russians love food and are not afraid of trying new crazy things, which gives you more reason to discover Russian culture on your own while you’re traveling. You may have heard something about Russian traditional foods like ‘borsch’ but have had little opportunity to try them. People who visit Russia are often surprised at the flavors of Russian cuisine. They will make you search for the recipes when you return home!

Typical dinner food

russianfood

For Russian people dinner tends to be a big, social thing for the whole family. Indeed, it may be the only time of the day that the entire family gathers together and so people wait for everyone in the household to get home before eating. A traditional meal in Russia is made up of three dishes. The first is a meat soup with vegetables and grains, called ‘solyanka’ or ‘schi’; second is fish or meat with a garnish like rice, potatoes, pasta, buckwheat or stewed cabbage, and the third is a beverage like compot, ‘kissel’ or juice. Sometimes, instead of a meat dish, a heavy red-colored soup like “borsch” is eaten. This kind of soup is usually served with sour cream and is made with beetroot. Another option for the meat course is ‘pelmeni’ or ‘wareniki’ – something like dumplings made of ground beef or mashed potato inside a dough parcel. Bread is a staple and for example my grandma will not sit down at the dinner table if a pile of sliced bread isn’t present. Tea, mostly black tea, is served for dessert and vodka usually accompanies the meal.

Three foods every Russian grew up with

  1. Blini” with caviar and sour cream:

My mom ate a lot of things like frogs’ legs, snails or innards that horrified me as a child, but I took to caviar right away. “Blini” are thin, crepe-like pancakes made out of unleavened dough usually topped with savory toppings such as caviar and sour cream. Yum!

  1. Herring in a fur coat (“Pod schuboj”):

Imagine a cake layered with salted herring, cooked vegetables, potatoes, pickles and a coat of grated beets and mayo. It sounds gross but it looks like a little pink masterpiece and tastes fantastic!

  1. Olivye salad:

It’ll probably freak non-Russians out a little, but really, it’s just potato salad with veggies like carrots and peas, mayo, and bologna. Looks foul – tastes incredible.

Give it a try!

Author & Picture: Nicole Valuev

Review Trend & Food and Street Food Festival 2016

Augsburg really seems to be becoming a food city. In 2016, the city had three food events. Trend & Food Augsburg, which took place at the Kongress am Park between April 15 and 17, was the first. It really had a lot to offer: bars, food trucks, candy, hors d’oeuvre, vegan 20160416_133415options and much more. And even though the Kongresshalle isn’t that big, there were a lot of different booths and everybody seemed to enjoy themselves. Whiskey, liquor and moonshine tasting were some of the fun booze-related activities you could indulge in. How about some tiny but delicious cupcakes? Sure! At some – if not most – of the booths, you could use the vouchers you got for paying to get in. This way you basically got all your money back and theoretically the entrance was free (with the early bird ticket at least).

Trend & Food was pretty small, but the bigger event was the Street Food Markt, which took place in May andCIMG8428.JPG between September 23 and 25, 2016 at the Gögginger Festplatz. Compared to 2015, there were almost twice as many booths and almost no waiting time at all. Everybody seemed to be crazy about those potato spiral thingies – they were delicious, but we couldn’t figure out if there were bread crumbs on them or not. The smoothie booth was a nice touch. I actually ordered the first Green Bull of the day. The pies, a ton of different versions of hot dogs, BBQ, pizza, Israeli and vegan booths also gave visitors an opportunity to try something new. One of my favorites was definitely the donuts: they looked, smelled and tasted like heaven! And if you were there early, you could easily get a very nice spot on a deckchair and enjoy the sun while nibbling on something yummy and drinking a cocktail, beer, smoothie or just plain water.

So… you might like to consider going to one of those festivals. It’s definitely worth it!CIMG8420.JPG

Author & Pictures: Susi Tallmadge

New year, new me

You might think it’s a bit late for a New Year article, but is it really? It’s only one month into 2017 and I don’t know about you, but I’ve already ignored half of my New Year’s resolutions at least once. If experience in the past few years is anything to go by, though, I’ll have to wait until next year to give it a go again. But there’s a way to break the trend and still achieve your goals. Yes, even today!

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Less chocolate, more sports

Judging from the commercials and articles I see around this time of the year, the top resolutions are: being healthier (including doing more sports, losing weight and downing smoothies for breakfast), as well as classics like quitting smoking. Being more organized is also a favorite, at least for me anyway. I don’t know how you feel, but the Christmas holidays, including New Year’s Eve, are (also) exceptional compared to other times of the year. So this might be the worst time to start working on goals that you want to continue to work on when you’re back in your normal routine. But that doesn’t mean
that you shouldn’t have them.

Start next Monday 

Know the feeling when it’s 3:11 p.m. and you have to study, but you just can’t because 3:11 isn’t the right time? You have to wait until 4 p.m.! I think most of us struggle with our resolutions in a similar way. But here’s the good news: you don’t have to wait a whole year to achieve your goals. There are so many new beginnings: start in the next hour, next Monday, next month – whenever you feel like it!

Small steps 

Needless to say, goals require a plan, and plans require to-do lists (written on pretty paper because that makes you more organized, of course). Instead of writing “Be a perfect student from next week on“, you might prefer “set aside fifteen minutes a day to keep track of assignments“. This not only sounds more doable and motivating, but actually ticking off things on your list will give you a good feeling.

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Help! 

Still thinking this won’t work for you? It’s time to look for someone you can tell what you’re about to do. Whenever I tell someone about my plans, I get motivated on the spot. The next time you see this person, you’ll obviously want to tell him or her about what you’ve done since you last saw each other. And answering “Hmm…nothing“ doesn’t feel too good, does it? Let’s try to achieve our goals together (in 2017, not 2018)!

Author & Pictures: Laura Annecca

What a feast!

Everyone celebrating Christmas knows the struggle. You do one thing on the days between Christmas Eve and New Year’s Eve: eating. No matter if it’s traditional stuff like roast, gravy and dumplings or more fancy dinners; it’s all about food.

scaleLittle helpers

Magazines, fitness tutorials and gyms seem to know exactly how everyone should lose the few extra kilograms after the Christmas holidays. But looking at those advertisements and instructions, it seems more like a torture. So, I thought of some fun ways to get your flat belly back without any kind of dieting or forcing yourself to a fitness marathon.

Sledging and aqua fit

Unfortunately, the most important thing for my first idea was missing until the beginning of January. I can hardly remember a white Christmas. In the last few years, there wasn’t even a single snowflake during the Christmas holidays and without snow there is no chance to go sledging. We’re lucky, because we’ve got some snow now, so you could go out, get your old sledge out of the cellar or the attic, run up the next hill or mountain and enjoy coming down. It’s as much fun for adults as for children and walking back up will shed the extra pounds you gained from too many biscuits.

You may have seen following sport once in an indoor swimming pool, but I guess you were too ashamed to participate. Personally, I had also been embarrassed to do aqua sports for years until a friend of mine – under the age of 30 – dragged me along to a lesson in my local swimming pool. Surprisingly, it was a lot of fun and it turned out to be very effective: I woke up the next day with sore muscles. The coach chose cool music and the movements got more and more difficult. So, next time you’re in a public swimming pool and they offer aqua courses, give it a try – you won’t regret it.

sled

Icy conditions

I discovered this new way of losing weight after Boxing Day. My nephews and I were stuffed with delicious food cooked by my mother and we were longing for fresh air and a bit of exercise. We took our table tennis bats and went out to the public table for a game. It had been rainy and chilly the whole day and the table was icy in some places, but we didn’t mind and started our first round. Whenever the ball hit the icy spots it glided uncontrollably in an unexpected direction. This made our match more fun. Don’t be afraid of an icy ping-pong table – if the ground is solid you’ll have an arduous game.

You can discover many more funny ways of losing weight. This was just my small contribution and if you’re too lazy to start right away, there’s plenty of time left to lose the extra kilograms by the summer holidays.

Author & Pictures: Marlene Hupfer