The people living in Vienna seem to be very particular about their liver loaf, called ‘Leberkaes’. Not only do they have varieties with horseflesh in it (just the other day I got reassured that no Fiakerhorse is ever put into liver loaf, as they have a pension plan :)). No, the advertisement of the thing itself belongs to the most bizarre and creative found in this city. The caption on the picture runs: ‘Hot liver loaf in a bun’. What does this tell us? That eating liver loaf makes us sexy? That sexy girls in hot underwear and garters eat liver loaf? That when buying a liver loaf at Gumprecht’s we will get one of those gals in addition? It’s a mystery. For me, liver loaf is not included in the top ten list of all things sexy. But maybe that’s just not my kink.

13 Comments so far

  1. richard (unregistered) on March 2nd, 2006 @ 2:02 pm

    What’s that orange stuff oozing out of the bun? I’ve rarely seen people garnish their liver loafs with, say, Aivar.

  2. Philipp (unregistered) on March 2nd, 2006 @ 7:12 pm

    Well, If I’m correct, the lower part is regular “Leberkäse”, and the upper, orange part is “Käsleberkäse” – Liver loaf with added molten cheese. The cheese gives the loaf a lighter crust.

  3. richard (unregistered) on March 2nd, 2006 @ 7:35 pm

    Well, I’m quite partial to “Käsleberkäs”, but I’ve never ever put regular liver loaf and the molten cheese variety into one and the same bun.

  4. tina (unregistered) on March 2nd, 2006 @ 7:52 pm

    By golly, you are sick, sick people… ;) I wouldn’t even eat that stuff if it promised to give me the figure of the scantily-clad lady in the ad

  5. umberto (unregistered) on March 3rd, 2006 @ 1:11 am

    Welcome to Vienna Metblogs, Tina!
    …and I agrre about strange eating and drinking habits of Austrians. The first time they were trying to put water in the white wine (gespritzt) I was thinking the barman was cheating me and I stopped him :). But I really appreciate some of the Austrian tipical food.

  6. Philipp (unregistered) on March 3rd, 2006 @ 5:18 am

    Geez you people really have to talk – some of the nutrional atrocities I witnessed in northern Germany and Italy make Leberkäs look like a loaf of bread ;) Although I personally am very fond of Currywurst, Weiße mit Schuß and other such things.

  7. tina (unregistered) on March 3rd, 2006 @ 9:18 am

    Philipp, apparently you’ve never seen one of my favorite dishes: Eisbein mit Sauerkraut. ;) *This* is the real thing…

  8. Philipp (unregistered) on March 3rd, 2006 @ 12:29 pm

    So, what’s so special about a Stelze? Ah, yes, maybe the fact that you can get the best in the world in Vienna’s Prater ;)

  9. richard (unregistered) on March 3rd, 2006 @ 5:00 pm

    The Stelzen at the Prater are godawful and a rip-off only suitable for the most clueless of tourists. Embarassingly enough, I had to find that out myself.

  10. c3o (unregistered) on March 4th, 2006 @ 6:04 am

    Those aren’t two slices of Leberkäse — the lighter part is just the top of the slice, the darker one the crust. The two halves of the bun aren’t at the same depth, the top half is set back a bit to show off the meat. At least that’s how I see it.

  11. Philipp (unregistered) on March 4th, 2006 @ 7:32 pm

    Dangnabit, C30, now you killed the illusion ;) But you’re right, the upper part of the roll is moved back a bit.

    @Richard: Correction: MOST of the Stelzen at the Prater aren’t fit for consumption, but not all. As soon as weather permits, I think I’ll sacrifice myself and make a test run ;)

  12. nex (unregistered) on March 5th, 2006 @ 1:30 pm

    i wouldn’t call it liver loaf, it gives people the wrong expression. the real thing doesn’t contain any liver at all, and the name only seems to imply otherwise. leberkäse sold in germany (except bavaria, where you also get the real thing) has to contain at least 4% liver. the reason given, i think, is that it’s in the name. which is an extremely stupid regulation, because by that logic it would also have to contain cheese, rosenkohl would have to contain roses (and maybe coal), spätzle should be made from sparrows, gebackene mäuse from actual mice, etc.

  13. KazMac (unregistered) on March 5th, 2006 @ 9:03 pm

    Hey guys, can we get a campaign going to get good old Austrian SEMMEL rolls on sale here in Britain please…..

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