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Merry Christmas! I an originally from the US (born in California actually) but now living in Indonesia.

I need to make knäckebröd one of these days.... Thanks for your kind comment.

Sure that would certainly work. I am not sure it would ensure every batch is the same due to variations in water content of fish etc. The key thing for the dry brine is the relative composition. Weight would be better, for sure. but there is no water involved and the main impact is likely to be the amount of salt retained in the fish so a small variation is not so much of a problem. For the second stage brine, I would probably do it by weight these days.

Glad you like it! Note though that ß is more like a strong s (but originates from a ligature of an s plus a z) than a b so you could write it as Klosse, or be old fashioned and write it Klosze.

glad you like it

Is it more like Lithuanian tinginys in Estonia?

Thank you!

Indeed!

Thank you! I hope to do more Indian food too soon!

Thank you!

Thank you so much!

Thanks a lot 😊

Thanks!

thank you so much!

So it is possible then that it went the other way or that there was some other common inspiration.

@@WorldTravelerCooking I don't think it went one way or another. Both dishes arose in their respective zones of occupation (both Germanys still remained occupied until 1955 even after the 2 German republics were founded in 1949, and actually Berlin remained under Allied occupation until 1990) due to lack of resources and people making the most of what they could get their hands on.

@@simonh6371 Are there any potential precursors that might have been adapted on both sides?

@@WorldTravelerCooking It looks like both arose due to lack of resources and post-war austerity, but a better counterpart for the Currywurst - which is a street food rather than a home meal - is the Ketwurst, a hot dog slathered in ketchup (hence the name) sold in stands in the GDR, I think there was even a supplier of prongs for heating the hollow bread rolls (rather than sliced open hot dog rolls we know), and I think this device only existed in the GDR. Should point out that the Ketwurst came a fair bit later, 70s or 80s I think. But it's indicative of a theme which is that in the GDR as it was a planned economy the government introduced street snacks or restaurant food to ''compete'' with the west and make their citizens feel they weren't missing out. Bear in mind that even after the GDR was hermetically sealed in 1961, all but a few East Germans could watch West German TV so knew what was available over there, plus many had family in the west. Two other examples of this were the Grilleta, an East German version of the Hamburger (which like the Ketwurst was developed by the state run Rationalisierungs- und Forschungszentrum Gaststätten = Rationalisation and research centre for food outlets), and the ''Broiler'' chicken (they even used the English name Broiler to make it sound more appealing), to mirror the popular Wienerwald chicken chain in the west. Btw I'm not German but have lived in Germany and Austria, and I know most of this from a fascinating German TV series which you can watch on yt called ''Mahlzeit DDR''. There's another one called ''Mahlzeit Deutschland'' about how food in west Germany changed from the post war years up to reunification.

@@simonh6371 The prevalence of ketchup-based sauces in this case might then also be introduced during the occupation on both sides? Perhaps parallel ot Spaghetti Naporitan in Japan?

Glad it was helpful!

So depending on your risk tolerance my general recommendation (to be as safe as possible) is as follows. This is based on the fact that beef isn't a large parasite risk but US meat storage standards are not very strict and so E coli etc can be a problem. If you have a farmer and butcher you really trust, then that helps a lot. Otherwise your best bet is to get a roast. and take interior slices of it, and trim the outside of these (can save the small pieces for soups and broth and the larger end pieces as steaks). The interior meat should be pretty safe with regards to your usual concerns.

Thank you!

Thank you so much!

Thank you!

Thank you!

Thanks! Glad you enjoyed it! And that mac 'n cheese sounds delicious. Interestingly Mac n Cheese has a long history and there are a lot of different versions (including French ones, which seem somewhat similar to your description).

Let me know how it goes!

@WorldTravelerCooking How much orange juice is needed?

@@viovio4847 So all the recipes I saw used the juice of the orange that one took the zest from. So one orange and we use the juice and zest. I suppose if the orange is really dry, maybe juice a second one, but that would be the exception rather than the rule.

@@WorldTravelerCooking Thank you

Because most surstromming videos make it sound disgusting when in fact it is enjoyable. And because these experiences tell us a lot about various other cultures and times.

yeah they still need salt later. There are a few different ways of making fries. I have a video on Belgian fries (they are twice fried). If you want to just cook them once in oil you can cut them smaller than British chips and put them in the oil before heating the oil up. I have a video on this too. An important note here is that parboiling does weaken the potatoes so you want thicker cuts for British chips.

Thank you! I used some fresh thyme because of the fact that I had only goat suet. The combination was nice. I have heard parsley and mustard powder is another great combination though.

Hope you like it!

That is a great tip. Thanks!

Your choice. But I was working off French language recipes and all tge ones I found had all those ingredients. Are there regional variations?

@@WorldTravelerCooking mistake!!!! these are not the right recipes you should consult the book "LA CUISINIERE PROVENCALE" by Jean-Baptiste REBOUL to make a good pistou soup there are certain rules to follow and the pistou is made in a pestle with garlic, basil and optionally half a tomato, the cheese is PARMESAN but you have an address @ I'll send you a video cordially

chris.travers@gmail.com is my email address and would love to try.

It should be pretty low carb as it is. The sugar doesn't penetrate the meat like the salt does. If you want to make it lower carb you could wash the fish after the dry brining. The point of the sugar is osmotic pressure without soaking in like the salt does. I don't know how alternatives would fare.

Yeah my format has changed a bit since I recorded this.

Thanks! Always trying to improve :-)

Glad you like it!

Thanks. It took a while to use one but the videos from December onward will use an external mic

I can totally see that.

Thanks for the feedback. I may try more paprika next time (and more garlic). Also I do plan to learn to cure some of it but it is a challenge in the tropics. I plan to eventually get something like a wine cooler to control temperature for this process. That may be another year before I am in a place to do that though.

Thank you so much!

Indeed!

Indeed. I just got a new microphone so December videos should have better sound quality though I am still figuring out how to process the sound with the new mic.

Thanks!

Good tip, thanks!

I will respond to both points but separately so it is easier to have a conversation on them. For the bread I used this one: ruclips.net/video/yasBCVdhU2E/видео.html The color depends on the rye flour I can get but I don't add anything to color it. It is 100% rye though. What kind of bread do you use?

Regarding the sauce.... I had found a bunch of different approaches to the cheese sauce. Some used a white roux plus milk as a base and added cheese and seasonings into it. Others did what I did here and heated mayonnaise and cheese, with some water and seasonings. I even found one using strained yogurt as a base. It seems that there is a lot of variety at least in the Lithuanian language discussions on this dish. Maybe there are different versions in different parts of the country? I think the sauce could use a little fine tuning (probably needs a little more thinning down) but I was honestly surprised by how well it came out. Here's one of the recipes I based the sauce on: antmedineslenteles.com/2024/01/18/geriausia-kepta-duona-su-surio-padazu/ Of course it is quite possible that there is assumed knowledge not in the recipe that I am missing or that I am misreading something in a particularly bad way. In those cases, I do appreciate the feedback. What sort of sauce do you use?

Thanks a lot!

Thank you!

Just saw your video on my recommendation somehow… glad that I did so, cause I just scrolled to your videos and looking forward to trying many if not all your recipes. I love cooking 🥘 just wish I had more time for it. Let’s get you to 1K subs buddy 🍀

@@countrysidelife5768 Thank you so much!

@@countrysidelife5768 Any particular cuisine or dish oyu would like to see (or see more) on this channel?

@@WorldTravelerCooking Since I love to cook and eat any food is welcome 🙏 For some time now My two main curiosities are any part of Africa’s food and Native American food!!!

Let me know how it goes!

Enjoy! And hope you like it!

If you don't want to make it with alcohol, then I wouldn't age it. You could make a smaller amount a day ahead of time or something.