{"id":988,"date":"2012-10-08T18:23:28","date_gmt":"2012-10-08T17:23:28","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=988"},"modified":"2016-08-14T16:25:51","modified_gmt":"2016-08-14T14:25:51","slug":"kolbs-laugenbrezen-ein-insidertipp-fur-nurnberg","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/kolbs-laugenbrezen-ein-insidertipp-fur-nurnberg\/","title":{"rendered":"Kolb\u00b4s Laugenbrezen – Ein Insidertipp f\u00fcr N\u00fcrnberg"},"content":{"rendered":"

Gastbeitrag von Stephan Eichinger\u00a0<\/em><\/p>\n

\"\"<\/a><\/p>\n

Sicher kein Slow Food. Erkl\u00e4rung am Ende. Warum erw\u00e4hn ich\u00b4s dann? Weil es die besten Laugenbrezen sind, die ich auf dem Planeten gefunden habe und die Lauge bei mir die beste Freundin der Weins\u00e4ure ist ;-)<\/p>\n

Szenario: Du hast Interesse und f\u00e4hrst in die „Zentrale“ (laut Homepage) von Brezn-Kolb in der F\u00fcrther Stra\u00dfe in N\u00fcrnberg. Dort an einem recht befahrenen Eck entlang der ber\u00fchmten Stra\u00dfe, an der einst die erste deutsche Eisenbahn entlangschnaufte, f\u00e4llt dir nichts auf. Wo soll denn bitte diese Quelle der besten Laugenbreze der Welt sein. Moment mal, hier steht ein VW-Bus mit Aufschrift Brezen Kolb und ja, tats\u00e4chlich, ein Mann l\u00e4dt K\u00f6rbe ein. Aber hier ist ja gar kein Gesch\u00e4ft! Der Warenausgang? Du steigst aus. Es duftet nach frischem Salzgeb\u00e4ck.<\/p>\n

Wo gibt\u00b4s denn hier die „Brezn“ fragst du im lokalen Dialekt. Der Mann sagt nichts. Er scheint eher S\u00fcdost-Europ\u00e4er zu sein. Aber er zeigt nach rechts. Ein kleine T\u00fcre, sicher keine Ladent\u00fcre. Ein kleines Schild: \u201eKolb\u201c. Aha. Also rein. Kleiner Raum, Fabrikger\u00e4usche. Ein F\u00f6rderband aus dem duftiges, geschlungenes Backwerk heranzuckelt. Wieder anatolisch anmutendes Personal mit Handschuhen aus durchsichtigen Material klaubt auf, was so am Band rauskommt und legt es in einen gro\u00dfen Korb.<\/p>\n

Hmmm, es sind die Feingesalzenen. Die sollen die Besten sein. „Was wollen Sie?“<\/em> fragt die reichlich korpulente T\u00fcrkin am kleinen Tresen. \u201eZwei Duzend\u201c<\/em> antwortest Du und schon wird eine Papiert\u00fcte aus der Korbf\u00fcllung abgezweigt. Du erinnerst dich sp\u00e4ter nicht mehr an der Preis. Er war ohnehin l\u00e4cherlich. Wahr ist, dass du auf deiner nachfolgenden Autofahrt von nur 20 Minuten ins B\u00fcro, die f\u00fcr Kollegen reservierte Menge schon erheblich dezimiert hast. Aber du wolltest doch nur mal probieren… Und man hatte dir gesteckt, dass sie umso besser sind, je frischer. Das ist ja wohl Erkl\u00e4rung genug. Nach dem Erkalten werden sie von Stunde zu Stunde ihren Br\u00e4uner-Konkurrenten \u00e4hnlicher. Dennoch werden sie nicht so schnell hart wie die meisten Brezeln, denn der Erfinder hat eine spezielles Laugenverfahren, das sie frisch h\u00e4lt. Aber das kann man dann ja alles auf der Homepage nachlesen. Im B\u00fcro angekommen will dann sofort jeder mehr, aber es m\u00fcsste erst mal einer dort vorbeifahren. Das sind hin und zur\u00fcck 36 km. Verdammt gut, aber deswegen kein „Slow Food“.<\/p>\n

Mein Tipp: Parken, kaufen, im Auto langsam genie\u00dfen und den Rest jemandem mitbringen, den man mag.<\/p>\n

Brezn Kolb
\nF\u00fcrther Stra\u00dfe 52, N\u00fcrnberg
\nwww.brezen-kolb.de<\/a><\/p>\n

\"\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Gastbeitrag von Stephan Eichinger\u00a0 Sicher kein Slow Food. Erkl\u00e4rung am Ende. 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