Talk:Braunschweiger
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[edit] Should the title be capitalized?
Is it spelled with a capital letter, due its being named after a place, or is "braunschweiger" acceptable? Maybe I'm just being nitpicky, but it's worth knowing. -65.122.209.161 22:52, 10 September 2006 (UTC)
Well, I guess since most of the titles are capitalized, why not? Also I think since it's German, capitalize it wouldn't matter.
[edit] NPOV
"The meat has a very soft, spread-like texture and a distinctive liver-based flavor that is not to everyone's taste." ??? — Linnwood 20:10, 6 October 2006 (UTC)
- I took out the phrase "that is not to everyone's taste". Nothing is going to be to everyone's taste.--RLent 21:53, 6 October 2006 (UTC)
I concur with this revision. This phrase is usually quoted by someone who doesn't like something. It's not necessary to say. Why give a negative spin for those who might not have tried it? Granted, it's probably a more regional item. For those of us who grew up with it, it's heaven on bread. I'd also take some issue with "stone-ground mustard, sliced tomatoes and cheese". This sounds okay, but in my experience, it's almost universally severed on bread with mayonnaise and onion. Paul Fuller psf11@yahoo.com
[edit] Merge?
A merge with Liverwurst would be less like a dictionary of sausages and more encyclopedic. --Wetman 22:55, 20 March 2007 (UTC)
- No. Better way would be to include the information from German and Spanish wiki. Braunschweiger is a differnet type of sausage in differnet parts of the world. Just in the states Braunschweiger means a Liverwurst (everywhere??). In Germany, manly near Braunschweig a Braunschweiger is a type of Mettwurst with its origins in the middle ages, even mentioned in a poetrie from Heinrich von Kleist (1806). In Austria its a type of Jagdwurst. It is also sold in Australia and other parts of the world, but I don´t know what you get there, if you order a "Braunschweiger". --JA ALT 18:06, 26 March 2007 (UTC)
