Sometimes I just publish a food article about something simple. Occasionally the simple food item is something that the viewers or myself have overlooked or completely forgotten about. Braunschweiger is a good example of such an item.
Habitually eating the same food items everyday, week or month is what some folks do. Sometimes it is by choice, but most often a repetitious food venue in the home kitchen is actually a habitual rut that a consumer might not be aware of falling into.
Morning sleepy heads that eat the same brand of cereal everyday for a week, often end up making a comment about how they did not realize that they ate the same breakfast for the previous seven days.
On the seventh day, these words are expressed: "I am getting sick and tired of this same old lousy soggy cereal everyday! How did I fall into this rut without realizing it? Tomorrow, I am eating something different for breakfast!" ...
Then tomorrow comes. "... And on the eighth day, the sepreme being created a refrigerator and cabinets to stare into, when trying to think of something different to eat for breakfast."
Because the mind is numbed by repetitious meals and habitual rituals each morning, it becomes difficult to break out of the mold. After staring into the fridge like somebody experiencing legal recreational marijuana for the first time after taking a vacation to Colorado, enlightenment occurs. Of course a self commentary ensues: "You know something ... I am totally clueless! I have been eating the same breakfast everyday for so long, that I cannot think of anything else to eat, even though I am staring at tons of food in my fridge! Forget about it! I'm just going back to bed and I will get a pizza to-go later around lunch time!"
Food psychology, general psychology and organizational psychology are classes that I recently excelled in while attending a culinary management BA college degree program. My success in getting high grades in psychology was due in part to having decades of experience in the restaurant business and by making observations. In health cuisine class and nutrition class, food psychology is applied when diagnosing eating disorders and when discussing the eating habits of consumers. From a professional chef standpoint, these are interesting topics to delve into, because they are relevant in today's modern age.
Some of those who suffer from eating disorders have no self control when eating food or when selecting food to eat. Ingrained psychological disorders are usually the root of the problem in this case. The problem might be a frustration that is difficult to overcome. The problem might be a simple phobia that leads to selecting certain foods that provide fearless comfort.
The root problem of an eating disorder also might have something to do with lifestyle. For instance, mindlessly spending too much time watching television can numb all sense of creativity and inspiration. Classic television brainwashing techniques have the goal of causing the audience to dumb down, stare at the picture tube and use audio visual impulses to guide the participent toward common thoughts shared within the audience that are triggered by the content of the program.
The TV show might be boring, then the audience perks up, because the commercial is more exciting. The television brainwashing goal is achieved and the commercial sponsors are pleased. Unfortunately, the dumbed down audience ends up eating the same brand of cereal everyday till it becomes tiresome, then they draw a total blank while staring into the fridge when seeking something different to eat. Now the dumbing down effect becomes evident as being a negative lifestyle influence. Because no alternative or new food thoughts come to mind, frustration takes over and a stopgap measure is employed, before settling back into the same old routine. One might say that the realization of this behavioral pattern by the subject, is the only self sufficient thought during the entire series of circumstances.
When that singular enlightening thought occurs while stuck in a habitual eating pattern, grasp the thought and do not allow it to escape! Run with it and go for it! Create change. Just stop staring into the fridge, slap a few odd food items together that are out of the norm, give the creation a name and eat the stuff. Even if the stopgap food creation tastes awful, it will help to break the chains of repetitive behavior and it will help to trigger more self sufficient thoughts. Giving up, giving in and settling for the same old bowl of cereal status quo will be less likely to occur, even after breaking the behavioral pattern for just one short moment.
Why people overlook food items or completely forget about certain foods is a bit more difficult to figure out. Factors that weigh heavily are a individual's lifestyle or recently adopted lifestyle changes.
For example, a consumer is sitting on porch with friends that are having boring conversation and his thoughts go adrift. He recollects how he used to really like liverwürst sandwiches and remembers eating one 20 years ago in the past. An urge to make a liverwürst sandwich occurs. After staring into the home fridge, he find no liverwürst on hand. He says to himself "I need to get some liverwürst next time I go to the store."
While at the grocery store, the consumer completely forgets about the liverwürst. He returns home and keeps wondering about what he forgot to get at the store. Then while staring into the crystal ball of the spirit world, which just happens to be his home kitchen refrigerator, he remembers the liverwürst. Then he goes out on the porch with his friends. His friends ask him: "Why in the heck are you eating that same old cereal at 3:30 in the afternoon?" ... In response: "Because I forgot the liverwürst, dammit!"
The friends laugh and laugh because they thought the consumer was trying to be funny. They laugh because they think that nobody in their right mind could possibly like liverwürst. Out of frustration, the consumer jumps in the car and makes a mad dash to the grocery store to get the forgotten liverwürst. Then the ultimate downer occurs when the consumer finds out that every hunk of liverwürst in the store was previously sold out.
After the frustrating experience concludes, the liverwürst is forgotten about for another few years. Even when liverwürst is in stock at the grocery store and the consumer sees it on the shelf, the thought never crosses his mind to make a purchase. Every once in a while as time moves on, he sees liverwürst on the store shelf and thinks "Gee! A few months ago I was going to buy that stuff." Because of the frustrating series of events that happened during the last liverwürst mission, the consumer takes a pass on the liverwürst and purchases something else.
Cravings that end in frustration have a way of influencing a consumer's food choosing ability. Avoiudance or overcompensation are usually the course of action taken after a frustrating food incident. It is comical, but this is human nature in modern times.
Liverwürst happens to be an item that people do not think about everyday, so even thinking about this food item can be frustrating. This is true, especially when the mind draws a total blank when trying to remember the name of this product. There is no use trying to describe this food product to a bystander, when trying to remember the name of this food, because most people are not liver fans and they will just say "yuck!" Ce est la vie!
Liverwürst and Braunschweiger are similar yet different products. Both contain liver and pork fat. Braunschweiger differs liverwürst, because by USDA and European standards there is specific percentages of liver, minced scalded hog jowl meat, minced meat scraps, smoked bacon, pork fat and seasonings that compose the sausage meat mixture. Beef liver, pork liver or a combination of both can be used to make either of these sausages, but in some cultures, only pork liver can be used.
Braunschweiger was created in Brauschweig Germany and the original recipe actually is similar to the braunschweiger that is sold in modern markets. Sausage makers at butcher shops and specialty markets do produce hand crafted braunschweiger that is a little bit better quality than commercial braunschweiger, but the differences are minimal. Commercial braunschweiger actually is a an authentic accurate product. Local manufacturers and small German American sausage companies to produce braunschweiger that has more character than national name brands.
There are three major braunschweiger varieties. One is like a sliceable fairly firm smooth liver pâté that has an inedible plastic sausage casing. The second is braunschweiger in a natural sausage casing. The third is smoked braunschweiger. Smoked branschweiger is always smoked whole in its natural casing and minced smoked bacon becomes an optional sausage mixture ingredient.
One intangible thing that these two specialty sausages have in common, is that consumers tend to overlook, forget or avoid liverwürst and branschweiger when shopping or thinking of something different to put on the dinner table. Not everybody is a liver fan, but those who like liver relish the thought of a good lverwürst or branschweiger sandwich!
Today's sandwich recipe is simple. The goal was to use modern popular sandwich garnishes to make the braunschweiger sandwich more appealing. Upland cress, non-GMO organic heirloom tomato and a nice sandwich spread flavor achieve this goal. Giving the sandwich a modern catchy name also helps the cause. The name "Brawn Swag Zepp" is a slang sandwich name that has a ring to it and would look good on a delicatessen menu. Trendy food names like this do create customer interest. A Zeppelin Sandwich is the same thing as Subamarine Sandwich, but a Zeppelin is usually made with German style ingredients. German American sandwich shops in the northeast region of America often call their sub sandwich offerings a Zeppelin or a Zepp for short.
Dill Mustard Sandwich Spread:
This recipe yields enough spread for 1 large zepplin sandwich!
Place 3 tablespoons of mayonnaise in a mixing bowl.
Add 1 tablespoon of dijon mustard.
Add 1 tablespoon of chopped dill weed.
Add 1 pinch of blackk pepper.
Mix the ingredients together.
Chill the spread for 20 minutes, so the flavors meld.
Brawn Swag Zepp:
Braunschweiger Zeppelin Sandwich with Bermuda Onion, Heirloom Tomato, Upland Cress and Dill Mustard Spread.
Warm an 8" to 10" whole wheat sub roll in an oven, then split it in half.
Spread the dill mustard on the bread.
Layer these garnishing ingredients:
• A generous amount of upland cress
• Thin sliced Non-GMO organic heirloom Brandywine Tomato or Beefsteak Tomato
• Very thin sliced sweet bermuda onion
Overlap 6 ounces to 8 ounces of 1/4" thick slices of braunscheiger on top of the garnishes.
Attach the top slice of bread with bamboo skewers, cut the zeppelin in half and place it on a plate.
Garnish the plate with dill sprigs and petite sweet gherkin pickles.
Get your braunschweiger zeppelin swag on! Yum!