Hi Beryl! Thank you soooo much for allowing me to talk about something so important to me and my culture. It's really hard sometimes because people don't really acknowledge us but I really appreciate you for giving me opportunity to have a platform. Eventually I'll try and make a RUclips of my own where I can talk more about Gullah and Hoodoo and the foods that come with it! And I'll let you know when I do. Thank you again love. Amazing video
I live in the south and while I can't eat seafood and don't really like grits (im ashamed 😅) your excerpt gave me a huge respect for the resilience of our people. im unfortunately not as connected to my african roots due to moving around a lot so it always is so wonderful hearing more about the black culture i'm around but not as connected to. i look forward to whatever you choose to do online if you choose to!
I love how everybody has something historical interesting, cultural enriching or otherwise touching to say about the food they promote...but the german girl is like "Hello, i am Katharina and i like Mettbrötchen." Its so in character for us xD
In Germany pork is checked for Trichinella spiralis, which most countries don’t do (don’t need to, as they die when being cooked). Also pork intended for raw consumption has to be sold the same day it is being produced in Germany.
Beryl, I would love to see a video on Indigenous foods from across the world! As someone who is Iñupiaq (Inuit from Alaska, we call ourselves Iñupiaq), there are many unique foods we eat that are not eaten elsewhere besides arctic spaces. The only challenge is that many of the foods I eat are not foods you can find in the store. They are harvested on our specific homelands. Maybe you can consider working with videographers on this idea? I would love to see more people with a better understanding of the very important relationship we have to our homelands, and our ways of life. Speaking as an Inuk, I would also love to see people who tend to vilify our foods come away with a better understanding of our ways of life.
You have to know that there are strict rules in Germany when it comes to Mett.the pork has to be butchered the same day you eat it. So it is totally fresh to be enjoyed.
Agree, very strong regulations so it’s very very safe :) I just think it doesn’t have to butchered the same day, but the meat has to be ground/processed the same day that is is consumed. Also, I do believe they take great quality cuts for this as well :) It is not the same as the ground pork you can buy prepackaged - please don’t use that!
you also forgot to put butter on the roll ;-) the roll itself needs to be crispy on the outside and soft within. the experience would have been more understandable and sensational if you would have tried it in Germany :-)
I don’t think the eating on the same day has anything to do with the fear, it’s the fact that pork is known for carrying the parasite TAPE WORM , grinding the pork fresh or older does not kill the TAPE WORM that inters the blood stream of humans and can inter the brain and the intestines. Beef does not seem to carry this parasite.
yeah its not about it being fresh its that pork is very dangerous when it comes to bacteria and parasites ESPECIALLY if it is grounded because there can be contamination from other meats.
I LOVE that someone from the Gullah Islands was featured. Most ppl in the U.S. don’t know of their existence nor realize their cultural contribution to much of African American cuisine. So awesome! 💕
Beryl, have you looked into the traditional food dishes of the indigenous peoples of North America? That would be a fascinating episode. I made Tater Tot casserole from the recipe you provided. I added sautéed onions and mushrooms. Yum!
That's a great idea! It'd be a massive video, but I think highlighting food from an indigenous tribe in every region would be a great way to show the variety of native cuisine.
Half teochew Malaysian here and my dad used to sell this in his restaurant. He would slowly cook the taro paste in lard and sugar till It became a shiny and awesome paste of deliciousness! Brings back memories.
Hi, butcher and USDA HACCP certified sausage maker, here! Food borne illness from meat is actually pretty rare, with the exception of salmonella in chicken. The biggest risk with pork is trichinosis, which is a parasite. It dies if you freeze the pork, and also most farms test their pork for the parasite. E. Coli is only a concern if the digestive tract gets ruptured during slaughter, and salmonella is actually far more common in organic produce than meat. Obviously there is always a risk, but it's a smaller risk than most people think. EDIT: you have to freeze it below 5 degrees 5 for 20 days. There is a risk with all raw meat. My point is mostly that while it exists, the risk is less than most people think.
Am I right to assume as well, like with Steak Tartare, risks are significantly reduced if you grind it yourself instead of buying prepackaged ground pork?
Malaysian here and i never know orh nee before...especially that im Malay and not Chinese but our kuih or kueh is always almost the same style, taste and texture....i can't believe i haven't try this...thanks for shedding some light
The girl talking about shrimp and grits was so interesting to listen to! Thanks for giving people from all cultures a platform, I really love the channel! :))
@@oluwatimahwise6859 I grew up in Baton Rouge eating shrimp and grits, and when I saw it pop up I got so excited! Thank you so much for sharing the history and culture of this much beloved dish ❤
My mom is tew chew from Penang and I just asked her about it. And she said it is very popular during Chinese New Year and my grandfather whom I never get to know (he passed away before my mom was married) used to love this. We'll find a day to try out this dish together and bring back the teo chew side of the culture and keep this alive. Thank you so much for featuring this Beryl!
I'm in Canada so I was going to suggest a video about foods of the First Nations, Métis, and Inuit. I've seen countless "Trying Canadian foods" vids, and they're all just poutine & ketchup chips. You are so respectful in your approach and I'd love to see your approach to a more in depth look at Indigenous foods. Great videos btw!! :)
Allawhatima's* story was so powerful. I never heard of the Gullah Geechee people and her message beyond the food was so powerful. I will definitely try some shrimp and grits! But also Wei Lynn's story about her Grandma...I really love how food means so much from our culture.
I love how you are always so respectful when it comes to trying different dishes!!!! You realize how important they can be to someone and the strong value they place in their culture. Even if it’s unusual flavors - or even raw pork - you try it with so much grace and then allow yourself to experience the flavors of the dish, opening yourself up to the experience and not being judgmental about it. This means a lot, so many thanks for all you do 😘
It was nice to hear the Scottish lady speaking about a food that was not just about personal nostalgia, but also about her location's industry. I've just been reading Magnus Nilsson's 'Nordic Cookbook' and it's enjoyable to hear how people's food habits relate to geography; cultural preferences that come from when we didn't have refrigerated trucks to bring anything from anywhere. :)
No idea how, but the kippers on toast is a sunday morning staple in Surinam too! We do have our own bread and put lots of pepper in it. You should check out Surinamese cuisine. It has dishes from Africa, India and Java (and others) due to slavery and endured labourers.
That’s cool. I like thinking that some Scottish sailor, many moons ago, either came home from your country with the recipe, or brought it over from ours to you guys.
Beryl!! Thank you for sharing this ❤️. My heart leapt in the moment you understood why I loved this dish so much! I still can’t believe you actually went on a journey to find those pandan leaves and it’s definitely something we take for granted having here. Also, yes you cook it with shallot oil and you can use your sliced shallots for other things (keep it in an airtight jar and use as garnish). The reason you slice is so thinly is to allow it to infuse more quickly.
Hey Beryl! Wei Lynn's explanation of the dying culture here really resonated with me as I am Malaysian Chinese too and I see it happening within my own family. Even I've never tried Orh Nee before so thank you for bringing these types of dishes on a channel like yours. Much love!
I stayed with a German family as part of an exchange program and they served me mettbrötchen (I wasn't a fan but the family seemed to enjoy my reaction!). When I went to school the next day, I explained to my (American) class about what we had for dinner. My German teacher insisted that I was wrong and that Germans didn't eat raw pork! She didn't believe me. I'm so glad that this video gave me some vindication for that some 20 years ago!
@@eypandabear7483 No, it's just not called Mett in East-Germany and in Thuringia it is generally spiced much heavier, I find the NRW-version to be particularly bland and unintersting.
Mettbrötchen are totally normal in all of Germany, NOT a regional food ... but we Germans don't even notice, that we do crazy things like eating raw, ground meat. Here my story: An American colleague tells us that the Japanese eat raw fish and that it was hard for him to eat that; but they had the hygiene under controll, so it wasn't that dangerous. I: "We don't eat raw things in Germany" ... and then I thought, "wait ... Mett ...". So I corrected myself and said that we have a typical German dish - Mettbrötchen - which is raw ground meat on a bun (Brötchen). This is a normal meal in many areas of Germany a typical meal you eat in the morning (you get Mettbrötchen in practically every butcher shop) or bring to a breakfast to your company if it is your birthday. There are regional versions (like "Jägermett", which is Mett with some spices, with and without garlic, etc.) but Mett is a typical German dish/meal. For the "regional" part: There may be regions in Germany where not every butcher shop has Mettbrötchen, but they are the exception. Fun fact after that meeting: The one who had problems with the Japanese eating raw fish was disgusted by the Germans eating raw meat. His colleague was interested and tried a Mettbrötchen that evening. It tasted so good that he searched for Mettbrötchen at the airport the next day (he was on his way back to the USA) and got another treat :D For the ones in the USA: Don't eat raw meat! There is a reason why this is normal in Germany and unthinkable in the USA: Hygiene. The number of hygiene Problems with meat in the USA is more than an order of magnitude higher than in Germany. This is why raw meat is considered hazardous in the USA and this is why poultry is bathed in "Chlorine" (Na-Hypochlorite) in the USA before it is transported to the consumer.
I know. Raw meat? Yep, we Germans do this. It is & we do like it. Also at Christmas w/raw beef. Same stuff on it. Beloved, but not everyone. Thanks so much for trying it.
EU food regulations are much better (for consumers) than those in the US. I would strongly recommend against Americans doing this, even though usually it's probably OK. She says explicitly that she didn't just run down to the corner store and buy some packaged ground pork.
I mean, I think more people have at least heard of raw beef than raw pork actually being consumed - mostly due to steak tartare being something a lot of 'classically-trained' chefs pick up from their time feeling obligated to train in France.
"This is the flavour that I never before", As a Malaysian myself, that is the reactions that I'm looking for if someone are trying to taste our dishes for the 1st time and they will going to love it for sure. Because its exactly what most Malaysian dishes are all about (complex & foreign , warmth & love and yet deliciously good).
Beryl you should do an episode on stinky foods around the world. It would be really interesting and I also have a dish. I am from Bangladesh. Here we eat a fish called shutki. It is basically fermented dried fish. It has an awful smell because its fermented. Most Bengalis here love it,but not everyone because of its smell. Hope you want to try it ^_^
OMG. According to my dad my grandparents who were from Bihar, but had emigrated to Pakistan during partition loved it too. They called it sukti and my dad tells the story that he and his younger brother would just stay away from their own house and sleep over at an aunt or uncle's house the day their parents would cook this dish. So growing up with my grandmother I never knew this dish personally because in the larger family only my grandparents liked it and so my grandmother never cooked it for her grandchildren.
When making spicy shrimp & grits, don't be afraid of the salt or butter, and toss in a little sugar. The sugar helps balance the heat without taking over the wonderful flavors.
I wish we knew more about indigenous cultural foods, perhaps food that has been lost after a certain period in the modern country’s history. An episode might be hard to do because a lot of food is already indigenous, and native ingredients are hard to get, but it would be absolutely beautiful to see.
That’s a longer conversation that involves many waves of genocide, removal, and government rations. Folks from the Chickasaw nation like me have our ceremonial dishes that predate contact, Pishofa being the main one, but also foods that are the product of government rations like fry bread tacos. I would love that video.
Thank you Beryl and A’timah for that insight into the cultural intersection of Gullah and indigenous peoples! It has sparked a fascinating bit of personal research for me. I love learning new things from this channel.
Shrimp and Grits is one of my favorite foods!! I am so grateful you did this dish, because I did not know the history behind it and I absolutely should have. I really appreciate that you give people a platform to talk about their cultures. Its really beautiful. This all looked amazing.
I've never heard of Orh Nee before and my extended relatives are in Penang. Traditional recipes dying out is definitely something I think about as well whenever it comes time to visiting my mum's hometown and trying to hunt down food she grew up eating. It's a hard pill to swallow, especially when we can't find the traditional recipes for them. Thanks for covering this. I'm going to ask my mum about Orh Nee now and see if she knows it herself (she's not from Penang but she lived there for a few years in her youth).
As a polish person living remotely close to the border with Germany, I have tried mettbrochen. I think my parents called it “metka”. And I have wonderful memories of it’s distinct taste. I loved it at the time. I hope I will find it in Poland soon.
Beryl, it would be interesting to see you do an episode on the Russian foods that you were introduced to when you studied there, and how it influenced your food journey.
Yes! I’ve been looking forward to maybe a Slavic focused episode. My native Ukrainian self would be very excited to see what she thinks of other foods she hasn’t tried yet.
First of all: Yes, Mettbrötchen are a serious business in the german eating culture. So, I like to give some additional informations about it. I'm referring to "Thüringer Mett" first. You buy it seasoned (not only with salt and pepper, it depends more of the specialty of the butcher) and yeah, it's a different thing to buy grounded meat ("Bratenmett" in german). When you would translate "Bratenmett" for word it would mean fried grounded meat, that means it is meant to be fried and shouldn't be consumed raw. The ordinary "Bratenmett" in germany consists half pork, half beef. "Thüringer Mett" on the contrary is only pork meat. Most of the times you can even get finer grounded "Thüringer Mett" and it's superior because it won't stuck in your teeth so badly. There is another seasoned version called "Jägermett" (=Hunters "Mett"), that is tradionally seasoned with bell pepper, mustard seeds and onions (with various other seasonings depending on the butcher. And then there's "Zwiebelmett" (=Onion "Mett") which isn't raw but smoked so it's consumable for a longer time. And the one and only infamous way to present your "Mett" on a party is a "Mettigel". Feel free to google it, and we can all laugh about it, because "Mettigel" are an invention of the 50s together with the "Hawaii Toast" :D Other non-broadly known german dishes that are amazing and some of my favorites are "Fleischsalat" and "Grünkohl und Bregenwurst" with salted potatoes. If anyone has a german butcher near their homes you should really try it :3
Ich habe noch nie in meinem Leben das Wort "Bratenmett" gehört und bin immer wieder erstaunt, wie sich in Deutschland so unterschiedliche Begriffe in den verschiedenen Regionen durchgesetzt haben. Hier sagen wir einfach Hackfleisch und Mett :O
I think the reason why germans do love the mettbrötchen is because we all grow up eating it, especially on carnival events. I can guess that eating it can be so scary that even the thought of raw pork makes the dish less delicious for non-germans, which I completely understand. Mettbrötchen is just such a classic here and part of our culture, but I love that you gave it a try although it just sounds wrong! Because of covid I didn’t have mett for a while now since all the big events don‘t happen:(
Shrimp and Grits are IT! I am so glad she put cheese in the grits. It adds so much flavor! This is such a great versatile dish that you can play around with the flavors!
There is wayyy to little pork on this bread roll!! My family and most of the people I know spread at least a thumb-thick layer of Mett on the bread roll to really get the subtle taste that pork looses when its cooked or over spiced. But still: Food Safety!! Check with your butcher if the meat is safe to eat raw, because not all countries have the same standards for ground meat.
Oh my… Orh Nee…. ❤️ I’m Malaysian and I’m half Teochew. I don’t remember when was the last time I had orh nee. Yes I salivated as I listened to her story.
as an alabama native, i'm so so happy to see shrimp & grits on this list! the history lesson that went along with it was super interesting & eye opening.
Love the Shrimp and grits. We have so many types here in Charleston. It’s kind of iconic here. Each place makes it a little different and I love that there are so many varieties. Some have a white gravy, some are tomato based and some have bacon and others have bbq sauce. So good.
Yes, we eat it, yes we like it and as the commentators said, it has to be fresh. Other cultures have raw meat in them too: Italy with Carpaccio, Japans Sushi (raw fish is raw meat too, after all), the French have steak tatare (lean minced raw beef). If you cook the pork it becomes ungainly, granual and wouldn't taste the same. Brave of you to try it, Beryl. When you come over here try it again: From a real German butcher with a crispy German roll. You'll become addicted :-)
Steak tartare, tells me it came from the Tartars, a once very powerful and influential Indo-European people that have all but been removed from knowledge through conquest and dilution of their peoples in the countries they now inhabit... but their name lives on in some foods. Interesting.
There is an obvious linguistic connection between “meat” and “Mett,” but I wonder how the Germans have it to where it signifies specifically raw meat for consumption whereas in English its meaning is cooked meat. Which is opposite to German... “Fleisch” meaning meat while in English “flesh” is raw meat. So weird!
Mett itself isn’t as much as an overall term in the way meat, flesh and Fleisch are (btw, Fleisch also means flesh!). It’s more like a subcategory of meat similar to types of sausages where you have the specific concept & way it’s supposed to be eaten everytime
My favorite dish from Germany (region: Münsterland ) is Herren Creme which means something like Gentlemen cream. It is made with vanilla pudding, whipped cream and dark chocolate pieces (and traditionally with rum ). It kind of became a Christmas tradition in my dad's side of the family but its eaten at any special event like birthdays, weddings, Easter and Christmas.
It is my dads favorite dessert :) but in his opinion there ist always to little rum in it. It doesnt matter how much we put in it its always has not enough rum taste :D
Hey Beryl this made my day, I wanted to apologise about a papaya chopping comment I made re:previous vid I am very weirdly texture sensitive when I am unwell sorry if it ruined the vibe.
It's nice of you to apologize. Some people have issues, myself included, that cause us to be extra sensitive to different things. Not to be nosey, but do you, by chance, have fibromyalgia? I do, and I have trouble with loud places(mall, movie theater) bright light, and things in my clothes that rub against my skin, sudden movements and so on. Again, it's nice that you reached out. Take care, and I hope you're feeling better now.
I know this is an older episode - youtube just suggested it - but sometimes you get a fun little fluff episode and sometimes you get something like this and it is so emotional. The shrimp and grits and the orh nee really got me in the feels and I appreciate it. Food really is a way for everyone to connect - we all need to eat - but it is also so important to not forget where the foods come from and keep them going for the next generation so they are never forgotten. Thank you and those sharing their histories and experiences are doing. It's important and appreciated.
Hi Beryl!! Loved this video. I'm from Germany too and wanted to tell you about vegan mett :) it's made out of rice cakes, water, tomato purree, onions and a lot of spices - tastes even better than the original. I'm vegetarian since age 16 and I loved to eat mett once a week. I was very sad to live without it (lol) but then my vegan friends showed me this amazing recipe! Also - what do you think about an episode about special vegan dishes?
@@karenbenavente1124 Mett is safe to eat in Germany, especially since for Mett there are a lot of rules to follow for selling. The girl in the video explained it quite wrong and thats dangerous.
I'm also a german vegan and I love vegan Mettbrötchen 😍 I have witnessed a few times how meat eaters ate it and was like "wait, this is vegan? WHAT? RICE CAKES?!" 😂 I video about vegan dishes would be so cooö
I love that there's always a lot to learn in each of your videos -- it's a little like traveling to lots of places and talking to the locals. And your enthusiasm (as always) is lovely.
I live near Sapelo Island. The majority of the island is owned by Gullah-Geechee people and it is also a State Park, so it is open to the public. We have a Shrimp and Grits festival on Jekyll Island nearby.
You were great, Heather! I loved hearing about your dish as I have Scottish heritage. Also Heather Macdonald and the Kippers really is a fantastic band name 😂
Heather Macdonald and The Kippers! I used to have boil in the bag kippers as a kid in the 70s, I mainly remember them being bright yellow so seeing the tinned ones surprised me.
This was a really fun, interesting video to watch! I absolutely love how you're willing to go out of your comfort zone to try new and unfamiliar foods, and allow the prep portion to be performed while the people sharing the recipes tell their stories. It's really lovely
I love how you've locked onto the fact that good is so much more than a dish. It's history and memories (good or bad), culture and tradition. So you asking people to tell their own stories and share their dishes is why every episode is like a hug. Thanks beryl! 👌🏼💙
Orh nee is one of my fav taro desserts!!!!! I agree it’s a rare treat these days and my mom would only make it during season festivities! Memories of me helping my mom peeling the ginkgo nut shells and hurting my fingers 😂. It’s a hard desert to do right cause it needs to have the right paste texture without being overly mushy and sweet. 🇲🇾
@@ammaramsyar7867 I think Goh Teo Kee still has it? But you have to pre order. Teo chew meng should still have it as well!! Omg I was so worried I was overblowing how unknown this was. Turns out it really is getting wiped out 😢
@@tweilynn Yes teo chew meng has it! So far in Klang Valley, orh nee is usually served in teochew specialty restaurants. Sad that its not served at the regular tong sui shops :(
I grew up in Alabama but never had tried shrimp and cheesey grits together. I used this recipe (without cilantro) and am proud to report this dish is going into rotation of meals I make my family. I appreciate you both sharing it here ❤💙💜
Strongly recommend non-tinned kippers, they have a salty, oily, dryness which is just delicious! I'm vegetarian now but I have very fond memories of that taste.
Yup, grew up with Mettbrötchen and still love it today (one or two times a year). Seems totally weird, but it's delicious. Some butchers have various sorts of seasoned Mett. As a kid i ate it without the raw onions- but now I eat it with them- it gives it that little extra something. Greetings from Germany
There is an obvious linguistic connection between “meat” and “Mett,” but I wonder how the Germans made it to where it signified specifically raw meat for consumption whereas in English it’s meant for cooked meat. Which is opposite to German... “Fleisch” meaning meat while in English flesh is raw meat. So weird!
Shrimp and Grits was my favorite dish growing up and I’m glad that she shared the history behind it because it’s such a staple food from the south but a lot of us don’t know it’s history.
Next time you should try Labskaus from Germany. It is fried onions, pickles, corned beef and beetroot mashed with potatoes. And served either with Matjes (type of hering) or a fried egg! It is my favorite dish. I live in Hamburg, Germany and there is even a Labskaus Society that tries to find the best Labskaus in the city.
Interesting! We have a dish in the UK called Lobscouse (or just Scouse) but it's completely different to labskaus, and I think I would prefer your version. Ours is a meat snd vegetable stew that is so popular and ubiquitous in Liverpool that the locals are known as Scousers, and the dialect of English spoken there is called Scouse. The name comes from Norwegian via the scandinavian sailors who visited and settled in the port. I wonder if your labskaus has a similar name origin?
@@lizhart81 I’m from Norway, and one of our traditional dishes are “Lapskaus”! It’s stewed potatoes, carrots and various other root vegetables, meat and spices. It sounds very different from this German dish with a similar name!
Hello Neighbor! Greetings from Schleswig-Holstein! What a great suggestion! Labskaus is just great! I associate a lot of nice childhood memories with it, like cold winter nights and family gatherings. My great-grandmother always said that this dish was often eaten here in the north during the wars, because many ingredients simply had a long shelf life. They copied it from the sailors who could have been at sea for many weeks and always ate it. :D
Hi, As a chef, Raw/Medium Raw pork is generally fine to eat. It has always been taboo because for ages pigs were fed on scraps and garbage, which caused bacteria to form in their guy, which is why pork was always cooked med-well+ This changed with the introduction of health regulations that regulated what pigs could eat... basically, so now that they are treated similar to cows, the meat quality is better and the food safer
I miss my Gullah-Geechee barefoot red clay summers. Hearing my Umi yellin' at us chillun'......😍😍😍😍... My favorite dish which may sound odd is okra and tomatoes. The whole process brings back memories
Grew up in the South to non-Southern parents. Never liked grits, but appreciate the culture around the food. There is so much variety - and it all connects back to where people came from. As for okra and tomatoes, love it! There is a similar dish where my mom is from (my other home), so it is neat for me to see how two different cultures could have something so similar. :)
I thank you from the bottom of my heart for your good choice of words. You always express your opinion away from the use of offensive, bad or negative words. Thank you.💜💜💜
I'm gonna try to make orh nee, taro is one of my favorite veggies but I've only ever had it one way, so I'm interested to know how else I could approach it,
Having lived in Japan for years I know that gingko nuts are toxic in large quantities (adults should not eat more than 8 nuts a day) More than 8 could result in Gingko poisoning. Thanks for the videos....all the best!
We love mett and tartar (just minced raw meat with the bread on the side. Learned to be a cook and still do not understand the difference) but mettbrötchen is THE moving food for your helpers ;) If you are scared and still want to taste it try the vegan version (I know but it tastes the same and it blew my mind): 120g Ricewaffles 350ml water or til you get the texture of raw pork 2 little onions diced and 1 sliced for topping 80g tomato paste Paprika and smoked paprika Salt and Pepper And of course the bread roll and margarine. That way you don't have to look for a specific butcher in your country and keep it in the fridge even for a few days ;)
In Germany, the nickname for Mett (ground pork) is: Maurermarmelade. translates to "bricklayer's marmelade". Does anyone of this community still know about "Pförtchen"? It's kind of like a muffin, but baked in a special pan in lard. The dough is filled with jam. My grandma used to make them. But when she got old, she threw away lots of things. Pictures of old. And also this pan. (she passed away in 1981 at the age of 88.) She sadly never wrote down any recipes. She was a pro housekeeper, she had all these recipes in mind. And we where too young to ask her in time to save those. One easy side dish she used to make was i.e. (fresh) sweet peas with a slurry, sweetened with sugar. Greetings from the far north of Germany!
Ich habe als Kind schon immer mett gegessen. Als mir das erste mal gesagt wurde, dasss das ja gefährlich sei (in anderen ländern mit schlechteren standards) dachte ich der jenige nimmt mich auf den arm xD
Hello Beryl, I am a first time commenter but have been watching your channel for the past couple of months. 😊I can’t get enough of it, you are such a light you are a best friend That everyone would love to hang out with. 😀Bringing everyone closer together is shift, and something missing right now. Thank for that. Thank you for your channel, you are awesome 🤩, thank you 🙏🏻
Yes, I loved when you tried raw pork on bread roll. I'm German, and we even have something like "kippers on toast"! Our kippers are called "Bückling", it's a smoked herring preserved in oil. Cut a slice of whole rye bread, spread butter on it, smoosh a "Bückling" fillet on it, add raw onions to your liking, coarsely ground black pepper. Pour yourself a cool beer, enjoy!
This was awesome and what a fantastic history lesson from Ms. Wise. Heartfelt and beautifully said. I really want to try some shrimp and grits now, too!
Thank you for featuring the Orh Nee Beryl. My dad loves it but he doesn’t live anywhere that makes it the way he likes. He tells stories of chefs cooking the taro in a wok and mashing it with the back of the spatula. Dad also laments that it’s too labour intensive for most restaurants to make now. It also reminds me of my grandmothers side of the family because we only ever had Orh Nee when we went to Malaysia to visit them. She passed away just before covid hit. This was a sweet reminder of grandma and her side of the family. It means a lot see you feature it here Beryl. Thank you
@@npl3533 du zerkrümelst Reiswaffeln (recht klein) und vermischt sie mit Tomatenmark, Salz & Pfeffer und optimalerweise mit Hackfleischgewürz (ist meistens vegan, kann man aber auch selbst mischen) und wenn man möchte schon Zwiebel und dann über Nacht in den Kühlschrank
I just came across your channel in my recommendeds a couple days ago... How have I never seen it before!?! Loving your content so much, I've been binging it ever since! 💜
Hi Beryl, I want to tell you that for more than two weeks I have been watching your content and I really love it! ... I have learned a lot from cultures that I felt very far from mine and from what I have known all my life and it is very exciting and fun to watch your videos, learn new recipes, meet interesting artists and understand how gastronomy works in other countries . So here is my subscription and I hope you continue to grow with your content. Hugs from Bogotá Colombia.
I'm a vegetarian by now, but I grew up in Germany, surrounded by Mettbrötchen, so this was funny to watch. I would like to recommend another strange German "Brötchen" - one with a "Schokokuss" or "Schwedenbombe", a big chocolate marshmallow. This is a sweet memory from my childhood. The internet tells me that this kind of marshmallow is unusual in the US, but is available by the brand Niemetz.
I was referring to something that I was growing up with in Germany. You might be referring to a certain brand from Austria, but that doesn't mean that this type of sweets isn't normal in Germany, where a big German company is market leader. And according to wikipedia, the original concept comes from Denmark.
My favorite thing about talking food with Americans is to casually explain Mettbrötchen and watch them freak out :P It's a bit weird to me that many people have these hangups around raw pork, but happily eat sushi and Sashimi (aka raw fish) and so-bloody-they're-almost-raw steaks... And a regional fun fact, sometimes Mett is also called Feuerwehr Marmelade (firefighter jam), as far as I know the name stems from the fact that Mett is a breakfast staple in many fire departments whereas the average population only eats it on special occasions.
Maybe its because pork carry deadly parasites inside their meat like chicken? Also, medium rare steaks are not bloody. Its not even blood. Its myoglobin which is a protein.
@@bluebaconjake405 fish like salmon can also carry parasites. And I was thinking about blue rare not medium rare, which in some languages is called "bloody", I didn't realize that the term is not directly translated in English.
Hi Beryl! Thank you soooo much for allowing me to talk about something so important to me and my culture. It's really hard sometimes because people don't really acknowledge us but I really appreciate you for giving me opportunity to have a platform. Eventually I'll try and make a RUclips of my own where I can talk more about Gullah and Hoodoo and the foods that come with it! And I'll let you know when I do. Thank you again love. Amazing video
Thank you so much for sharing with me and everyone else!!
I’m in the uk and i’m going to be making these shrimp and grits at the weekend. Looks so delicious. ❤️❤️❤️
Your story about the dish was amazing and super interesting. I have learned something new today. Thank you very much for sharing ❤️
I was so interested in your section and really hope you make some vids.x
I live in the south and while I can't eat seafood and don't really like grits (im ashamed 😅) your excerpt gave me a huge respect for the resilience of our people. im unfortunately not as connected to my african roots due to moving around a lot so it always is so wonderful hearing more about the black culture i'm around but not as connected to. i look forward to whatever you choose to do online if you choose to!
I love how everybody has something historical interesting, cultural enriching or otherwise touching to say about the food they promote...but the german girl is like "Hello, i am Katharina and i like Mettbrötchen." Its so in character for us xD
In germany we have strict rules for Mett.
So do NOT just try and eat some raw pork mince and think this is the same!
Right! Usually Mett is spiced, I think.
And also hygiene wise
@@carliemarliee Sure! It has to be absolutely fresh and of good quality
And those rules are...?
In Germany pork is checked for Trichinella spiralis, which most countries don’t do (don’t need to, as they die when being cooked). Also pork intended for raw consumption has to be sold the same day it is being produced in Germany.
Beryl, I would love to see a video on Indigenous foods from across the world! As someone who is Iñupiaq (Inuit from Alaska, we call ourselves Iñupiaq), there are many unique foods we eat that are not eaten elsewhere besides arctic spaces. The only challenge is that many of the foods I eat are not foods you can find in the store. They are harvested on our specific homelands. Maybe you can consider working with videographers on this idea? I would love to see more people with a better understanding of the very important relationship we have to our homelands, and our ways of life. Speaking as an Inuk, I would also love to see people who tend to vilify our foods come away with a better understanding of our ways of life.
Great idea
You have to know that there are strict rules in Germany when it comes to Mett.the pork has to be butchered the same day you eat it. So it is totally fresh to be enjoyed.
Agree, very strong regulations so it’s very very safe :)
I just think it doesn’t have to butchered the same day, but the meat has to be ground/processed the same day that is is consumed.
Also, I do believe they take great quality cuts for this as well :)
It is not the same as the ground pork you can buy prepackaged - please don’t use that!
you also forgot to put butter on the roll ;-) the roll itself needs to be crispy on the outside and soft within. the experience would have been more understandable and sensational if you would have tried it in Germany :-)
I don’t think the eating on the same day has anything to do with the fear, it’s the fact that pork is known for carrying the parasite TAPE WORM , grinding the pork fresh or older does not kill the TAPE WORM that inters the blood stream of humans and can inter the brain and the intestines. Beef does not seem to carry this parasite.
yeah its not about it being fresh its that pork is very dangerous when it comes to bacteria and parasites ESPECIALLY if it is grounded because there can be contamination from other meats.
Then i will try it in germany but no way in hell im eating American pork raw.
I LOVE that someone from the Gullah Islands was featured. Most ppl in the U.S. don’t know of their existence nor realize their cultural contribution to much of African American cuisine. So awesome! 💕
Beryl, have you looked into the traditional food dishes of the indigenous peoples of North America? That would be a fascinating episode.
I made Tater Tot casserole from the recipe you provided. I added sautéed onions and mushrooms. Yum!
Yes, this is absolutely a critical thing to look at. Might as well begin with Lenape foods!
That's a great idea! It'd be a massive video, but I think highlighting food from an indigenous tribe in every region would be a great way to show the variety of native cuisine.
@@rebeccahannigan5419 , yes, including Canada's First Nation's cuisine!
Okay but food from Mexico though 👀
@@louisejohnson6767 Mexico is in North America
Half teochew Malaysian here and my dad used to sell this in his restaurant. He would slowly cook the taro paste in lard and sugar till It became a shiny and awesome paste of deliciousness! Brings back memories.
Hi, butcher and USDA HACCP certified sausage maker, here! Food borne illness from meat is actually pretty rare, with the exception of salmonella in chicken. The biggest risk with pork is trichinosis, which is a parasite. It dies if you freeze the pork, and also most farms test their pork for the parasite. E. Coli is only a concern if the digestive tract gets ruptured during slaughter, and salmonella is actually far more common in organic produce than meat. Obviously there is always a risk, but it's a smaller risk than most people think.
EDIT: you have to freeze it below 5 degrees 5 for 20 days. There is a risk with all raw meat. My point is mostly that while it exists, the risk is less than most people think.
From your explanation it didn't seem pretty rare, just raw.
@@truth4004 bu-duhm, tiss! Love it.
Am I right to assume as well, like with Steak Tartare, risks are significantly reduced if you grind it yourself instead of buying prepackaged ground pork?
@@curtis3948 yes, very much so! Make sure your equipment is very clean.
the parasite in the pork is nearly gone like 99,999999999999999999999999999999999999999999% its saver to eat then sashimi
Malaysian here and i never know orh nee before...especially that im Malay and not Chinese but our kuih or kueh is always almost the same style, taste and texture....i can't believe i haven't try this...thanks for shedding some light
bro you should try orhnee! janji mmg sedappppppppppp!
@@Behmushimushi brooo omg now im excited to try 😤✋
Don't worry, I'm Chinese and idk about this too :')
D: I bet she will get addicted on ondeh-ondeh after she try one. Like explosion in her mouth.
The girl talking about shrimp and grits was so interesting to listen to! Thanks for giving people from all cultures a platform, I really love the channel! :))
Best part of my upbringing was spending Gullah-Geechee summers with my great grands
thanks for listening dear ❣️
@@oluwatimahwise6859 I grew up in Baton Rouge eating shrimp and grits, and when I saw it pop up I got so excited! Thank you so much for sharing the history and culture of this much beloved dish ❤
@@oluwatimahwise6859 I've always loved shrimp and grits, but I never knew its history; thank you for sharing your story with us.
Yeah she was moving. She brought some wisdom with this recipe
My mom is tew chew from Penang and I just asked her about it. And she said it is very popular during Chinese New Year and my grandfather whom I never get to know (he passed away before my mom was married) used to love this. We'll find a day to try out this dish together and bring back the teo chew side of the culture and keep this alive.
Thank you so much for featuring this Beryl!
I'm in Canada so I was going to suggest a video about foods of the First Nations, Métis, and Inuit. I've seen countless "Trying Canadian foods" vids, and they're all just poutine & ketchup chips. You are so respectful in your approach and I'd love to see your approach to a more in depth look at Indigenous foods. Great videos btw!! :)
Yes, this would be great!
As a fellow Canadian, I totally agree with your suggestion.
As a Canadian I endorse this and look forward to it.
The Canadians are uniting!
First Nations? Are we still saying that?
Allawhatima's* story was so powerful. I never heard of the Gullah Geechee people and her message beyond the food was so powerful. I will definitely try some shrimp and grits! But also Wei Lynn's story about her Grandma...I really love how food means so much from our culture.
I love how you are always so respectful when it comes to trying different dishes!!!! You realize how important they can be to someone and the strong value they place in their culture. Even if it’s unusual flavors - or even raw pork - you try it with so much grace and then allow yourself to experience the flavors of the dish, opening yourself up to the experience and not being judgmental about it. This means a lot, so many thanks for all you do 😘
Her humbleness blow me away. I will keep watching this channel. :)
That's how you discover some special things in life, by having respect, curiosity and an open mind.
well said
It was nice to hear the Scottish lady speaking about a food that was not just about personal nostalgia, but also about her location's industry. I've just been reading Magnus Nilsson's 'Nordic Cookbook' and it's enjoyable to hear how people's food habits relate to geography; cultural preferences that come from when we didn't have refrigerated trucks to bring anything from anywhere. :)
No idea how, but the kippers on toast is a sunday morning staple in Surinam too! We do have our own bread and put lots of pepper in it. You should check out Surinamese cuisine. It has dishes from Africa, India and Java (and others) due to slavery and endured labourers.
I assume because of the Dutch influence 🙂
Wow, I'm brazilian, we share a continent and I know absolutely nothing about Surinam
I wish more people talk about Suriname. It is so rarely discussed.
That’s cool. I like thinking that some Scottish sailor, many moons ago, either came home from your country with the recipe, or brought it over from ours to you guys.
@@duinsophie I am born and raised in the Netherlands but the white Dutchies I know do not eat it like that?
Beryl!! Thank you for sharing this ❤️. My heart leapt in the moment you understood why I loved this dish so much! I still can’t believe you actually went on a journey to find those pandan leaves and it’s definitely something we take for granted having here. Also, yes you cook it with shallot oil and you can use your sliced shallots for other things (keep it in an airtight jar and use as garnish). The reason you slice is so thinly is to allow it to infuse more quickly.
Hey Beryl! Wei Lynn's explanation of the dying culture here really resonated with me as I am Malaysian Chinese too and I see it happening within my own family. Even I've never tried Orh Nee before so thank you for bringing these types of dishes on a channel like yours. Much love!
I stayed with a German family as part of an exchange program and they served me mettbrötchen (I wasn't a fan but the family seemed to enjoy my reaction!). When I went to school the next day, I explained to my (American) class about what we had for dinner. My German teacher insisted that I was wrong and that Germans didn't eat raw pork! She didn't believe me. I'm so glad that this video gave me some vindication for that some 20 years ago!
It is a regional dish.
@@eypandabear7483 it's not? Mett is something you can get all over Germany. From München to Flensburg
@@eypandabear7483 No, it's just not called Mett in East-Germany and in Thuringia it is generally spiced much heavier, I find the NRW-version to be particularly bland and unintersting.
Mettbrötchen are totally normal in all of Germany, NOT a regional food ... but we Germans don't even notice, that we do crazy things like eating raw, ground meat.
Here my story: An American colleague tells us that the Japanese eat raw fish and that it was hard for him to eat that; but they had the hygiene under controll, so it wasn't that dangerous. I: "We don't eat raw things in Germany" ... and then I thought, "wait ... Mett ...". So I corrected myself and said that we have a typical German dish - Mettbrötchen - which is raw ground meat on a bun (Brötchen). This is a normal meal in many areas of Germany a typical meal you eat in the morning (you get Mettbrötchen in practically every butcher shop) or bring to a breakfast to your company if it is your birthday. There are regional versions (like "Jägermett", which is Mett with some spices, with and without garlic, etc.) but Mett is a typical German dish/meal.
For the "regional" part: There may be regions in Germany where not every butcher shop has Mettbrötchen, but they are the exception.
Fun fact after that meeting: The one who had problems with the Japanese eating raw fish was disgusted by the Germans eating raw meat. His colleague was interested and tried a Mettbrötchen that evening. It tasted so good that he searched for Mettbrötchen at the airport the next day (he was on his way back to the USA) and got another treat :D
For the ones in the USA: Don't eat raw meat! There is a reason why this is normal in Germany and unthinkable in the USA: Hygiene. The number of hygiene Problems with meat in the USA is more than an order of magnitude higher than in Germany. This is why raw meat is considered hazardous in the USA and this is why poultry is bathed in "Chlorine" (Na-Hypochlorite) in the USA before it is transported to the consumer.
I know. Raw meat? Yep, we Germans do this. It is & we do like it. Also at Christmas w/raw beef. Same stuff on it. Beloved, but not everyone. Thanks so much for trying it.
it's all in the mind.
EU food regulations are much better (for consumers) than those in the US. I would strongly recommend against Americans doing this, even though usually it's probably OK. She says explicitly that she didn't just run down to the corner store and buy some packaged ground pork.
Heyyy fellow raw meat eater! It’s the best. Mettbrötchen are amazing. I even made a vegan recipe because I love it so much.
I lived in Rheinland-Pfalz for 3 Jahre!! I miss Mett sooo bad and Rohesser !! Döner auch
I mean, I think more people have at least heard of raw beef than raw pork actually being consumed - mostly due to steak tartare being something a lot of 'classically-trained' chefs pick up from their time feeling obligated to train in France.
"This is the flavour that I never before",
As a Malaysian myself, that is the reactions that I'm looking for if someone are trying to taste our dishes for the 1st time and they will going to love it for sure. Because its exactly what most Malaysian dishes are all about (complex & foreign , warmth & love and yet deliciously good).
Beryl you should do an episode on stinky foods around the world. It would be really interesting and I also have a dish. I am from Bangladesh. Here we eat a fish called shutki. It is basically fermented dried fish. It has an awful smell because its fermented. Most Bengalis here love it,but not everyone because of its smell. Hope you want to try it ^_^
Yess! That is such a great idea. Shutki is also another one of those dying foods in West Bengal I feel!
I'm not Korean, but I wonder if you can consider hong-eo (fermented skate). I'm really curious about it.
OMG. According to my dad my grandparents who were from Bihar, but had emigrated to Pakistan during partition loved it too. They called it sukti and my dad tells the story that he and his younger brother would just stay away from their own house and sleep over at an aunt or uncle's house the day their parents would cook this dish. So growing up with my grandmother I never knew this dish personally because in the larger family only my grandparents liked it and so my grandmother never cooked it for her grandchildren.
OH MY GOSH YES add durian to the list too lmao
oh yes shutki, a very stinky dish but my mouth is already watering thinking bout the spicy,smelly goodness. With warm rice and lemon, my favvv.
When making spicy shrimp & grits, don't be afraid of the salt or butter, and toss in a little sugar. The sugar helps balance the heat without taking over the wonderful flavors.
I wish we knew more about indigenous cultural foods, perhaps food that has been lost after a certain period in the modern country’s history. An episode might be hard to do because a lot of food is already indigenous, and native ingredients are hard to get, but it would be absolutely beautiful to see.
Seconded!
Maybe in general an episode about "long forgotten" food. Like old native or greek/ rome ancient asian countrys etc.
That’s a longer conversation that involves many waves of genocide, removal, and government rations. Folks from the Chickasaw nation like me have our ceremonial dishes that predate contact, Pishofa being the main one, but also foods that are the product of government rations like fry bread tacos. I would love that video.
@@sophiebell4758 you should watch tasting history
@@sophiebell4758 Max Miller does that on 'Tasting History.' I like that Beryl shows contemporary food habits.
Thank you Beryl and A’timah for that insight into the cultural intersection of Gullah and indigenous peoples! It has sparked a fascinating bit of personal research for me. I love learning new things from this channel.
Love how everyone's eyes sparkle when they talk about their dishes. So many good memories, so much 💜
Shrimp and Grits is one of my favorite foods!! I am so grateful you did this dish, because I did not know the history behind it and I absolutely should have. I really appreciate that you give people a platform to talk about their cultures. Its really beautiful. This all looked amazing.
I've never heard of Orh Nee before and my extended relatives are in Penang. Traditional recipes dying out is definitely something I think about as well whenever it comes time to visiting my mum's hometown and trying to hunt down food she grew up eating. It's a hard pill to swallow, especially when we can't find the traditional recipes for them. Thanks for covering this. I'm going to ask my mum about Orh Nee now and see if she knows it herself (she's not from Penang but she lived there for a few years in her youth).
Update: my mother knows it! In her dialect (hokchew), she pronounces it more like wor neh. So interesting!
As a polish person living remotely close to the border with Germany, I have tried mettbrochen. I think my parents called it “metka”. And I have wonderful memories of it’s distinct taste. I loved it at the time. I hope I will find it in Poland soon.
The story around Shrimp and Grits💜 so damn powerful!
I grew up in the city and summers barefoot tapping into my Gullah-Geechee roots. She hit the nail on the head
Definitely watch High on the Hog on Netflix if you can. They talk about gullah cuisine including shrimp and grits! Great series!
Beryl, it would be interesting to see you do an episode on the Russian foods that you were introduced to when you studied there, and how it influenced your food journey.
Yes! I’ve been looking forward to maybe a Slavic focused episode. My native Ukrainian self would be very excited to see what she thinks of other foods she hasn’t tried yet.
First of all: Yes, Mettbrötchen are a serious business in the german eating culture. So, I like to give some additional informations about it. I'm referring to "Thüringer Mett" first. You buy it seasoned (not only with salt and pepper, it depends more of the specialty of the butcher) and yeah, it's a different thing to buy grounded meat ("Bratenmett" in german). When you would translate "Bratenmett" for word it would mean fried grounded meat, that means it is meant to be fried and shouldn't be consumed raw. The ordinary "Bratenmett" in germany consists half pork, half beef. "Thüringer Mett" on the contrary is only pork meat. Most of the times you can even get finer grounded "Thüringer Mett" and it's superior because it won't stuck in your teeth so badly. There is another seasoned version called "Jägermett" (=Hunters "Mett"), that is tradionally seasoned with bell pepper, mustard seeds and onions (with various other seasonings depending on the butcher.
And then there's "Zwiebelmett" (=Onion "Mett") which isn't raw but smoked so it's consumable for a longer time.
And the one and only infamous way to present your "Mett" on a party is a "Mettigel". Feel free to google it, and we can all laugh about it, because "Mettigel" are an invention of the 50s together with the "Hawaii Toast" :D
Other non-broadly known german dishes that are amazing and some of my favorites are "Fleischsalat" and "Grünkohl und Bregenwurst" with salted potatoes. If anyone has a german butcher near their homes you should really try it :3
Ich habe noch nie in meinem Leben das Wort "Bratenmett" gehört und bin immer wieder erstaunt, wie sich in Deutschland so unterschiedliche Begriffe in den verschiedenen Regionen durchgesetzt haben. Hier sagen wir einfach Hackfleisch und Mett :O
Grühnkohl mit pinkel is another classic from northwest Germany!!! So good with salzkartoffeln :O. Fleischsalat I could never try to like tho 🤢
@@HF-bt4wu I'm the biggest fan of "Grünkohl" myself. Best meal for cold days👍🏻
I think the reason why germans do love the mettbrötchen is because we all grow up eating it, especially on carnival events. I can guess that eating it can be so scary that even the thought of raw pork makes the dish less delicious for non-germans, which I completely understand. Mettbrötchen is just such a classic here and part of our culture, but I love that you gave it a try although it just sounds wrong! Because of covid I didn’t have mett for a while now since all the big events don‘t happen:(
Please do Polynesian dishes. I feel like my whole culture is dying out because more Polynesians live in a diaspora than on our native islands.
I second that 💪🏽💪🏽💪🏽
Then recommend some
Shrimp and Grits are IT! I am so glad she put cheese in the grits. It adds so much flavor! This is such a great versatile dish that you can play around with the flavors!
If you‘re scared of Mettbrötchen, wait until you hear about Mettigel lol
so true
What's that ?
@@weeklystruggle4205 great explanation :p
Raw pork hedgehog , woaah is this edible 😂
@@abhilashagupta4357 its just so disgusting, and comes in so many variations, i felt you need to see it with your own eyes xD
Proud Malaysian here! Thank you for trying out our amazing food!! Hope you loved it! ❤
There is wayyy to little pork on this bread roll!! My family and most of the people I know spread at least a thumb-thick layer of Mett on the bread roll to really get the subtle taste that pork looses when its cooked or over spiced.
But still:
Food Safety!! Check with your butcher if the meat is safe to eat raw, because not all countries have the same standards for ground meat.
Consider that Americans don't usually eat raw meat period, it's good she went with a small amount to eat so it doesn't go to waste
I don't think that pork flavor is subtle, it's about as subtle as lamb. Strong musty and gamey.
Oh my… Orh Nee…. ❤️
I’m Malaysian and I’m half Teochew. I don’t remember when was the last time I had orh nee. Yes I salivated as I listened to her story.
as an alabama native, i'm so so happy to see shrimp & grits on this list! the history lesson that went along with it was super interesting & eye opening.
Agreed! A'timah's segment was so powerful and informative, I loved it!
Impressed by the lady who eloquently expressed the shrimp and grits and her history. I love the food.
Even I, a Malaysian, didn't know about Orh Nee until now. I love this video!
Love the Shrimp and grits. We have so many types here in Charleston. It’s kind of iconic here. Each place makes it a little different and I love that there are so many varieties. Some have a white gravy, some are tomato based and some have bacon and others have bbq sauce. So good.
Yes, we eat it, yes we like it and as the commentators said, it has to be fresh. Other cultures have raw meat in them too: Italy with Carpaccio, Japans Sushi (raw fish is raw meat too, after all), the French have steak tatare (lean minced raw beef). If you cook the pork it becomes ungainly, granual and wouldn't taste the same. Brave of you to try it, Beryl. When you come over here try it again: From a real German butcher with a crispy German roll. You'll become addicted :-)
The last thing you want to eat is raw pork
@@unir-rahma please stop talking if you dont know what youre saying. every culture is different and the raw pork is safe if freshly butchered
@@unir-rahma If it's prepared properly, you'll be fine.
Lebanese eat, kibbeh nayyeh, meaning raw pounded beef
Steak tartare, tells me it came from the Tartars, a once very powerful and influential Indo-European people that have all but been removed from knowledge through conquest and dilution of their peoples in the countries they now inhabit... but their name lives on in some foods. Interesting.
There is an obvious linguistic connection between “meat” and “Mett,” but I wonder how the Germans have it to where it signifies specifically raw meat for consumption whereas in English its meaning is cooked meat. Which is opposite to German... “Fleisch” meaning meat while in English “flesh” is raw meat. So weird!
Mett itself isn’t as much as an overall term in the way meat, flesh and Fleisch are (btw, Fleisch also means flesh!). It’s more like a subcategory of meat similar to types of sausages where you have the specific concept & way it’s supposed to be eaten everytime
My favorite dish from Germany (region: Münsterland ) is Herren Creme which means something like Gentlemen cream. It is made with vanilla pudding, whipped cream and dark chocolate pieces (and traditionally with rum ). It kind of became a Christmas tradition in my dad's side of the family but its eaten at any special event like birthdays, weddings, Easter and Christmas.
In my family it's called Herrenspeise. So good! Probably because it really is only served on special occasions.
It is my dads favorite dessert :) but in his opinion there ist always to little rum in it. It doesnt matter how much we put in it its always has not enough rum taste :D
I actually teared up seeing the shrimp and grits part cause it reminds me of home so much. It's awesome how food can do that
I love your inclusion and appreciation for cultures :’) RUclipsrs like you are so rare and this is like my comfort channel
I hope you continue this series. It’s really special getting to hear about these dishes from the people that hold them dear.
Hey Beryl this made my day, I wanted to apologise about a papaya chopping comment I made re:previous vid I am very weirdly texture sensitive when I am unwell sorry if it ruined the vibe.
It's nice of you to apologize. Some people have issues, myself included, that cause us to be extra sensitive to different things. Not to be nosey, but do you, by chance, have fibromyalgia? I do, and I have trouble with loud places(mall, movie theater) bright light, and things in my clothes that rub against my skin, sudden movements and so on. Again, it's nice that you reached out. Take care, and I hope you're feeling better now.
I know this is an older episode - youtube just suggested it - but sometimes you get a fun little fluff episode and sometimes you get something like this and it is so emotional. The shrimp and grits and the orh nee really got me in the feels and I appreciate it. Food really is a way for everyone to connect - we all need to eat - but it is also so important to not forget where the foods come from and keep them going for the next generation so they are never forgotten. Thank you and those sharing their histories and experiences are doing. It's important and appreciated.
Hi Beryl!! Loved this video. I'm from Germany too and wanted to tell you about vegan mett :) it's made out of rice cakes, water, tomato purree, onions and a lot of spices - tastes even better than the original. I'm vegetarian since age 16 and I loved to eat mett once a week. I was very sad to live without it (lol) but then my vegan friends showed me this amazing recipe!
Also - what do you think about an episode about special vegan dishes?
Can you share the recipe with us?
That sounds delicious and much safer than the real one with meat
😍💕
@@karenbenavente1124 Mett is safe to eat in Germany, especially since for Mett there are a lot of rules to follow for selling. The girl in the video explained it quite wrong and thats dangerous.
I'm also a german vegan and I love vegan Mettbrötchen 😍
I have witnessed a few times how meat eaters ate it and was like "wait, this is vegan? WHAT? RICE CAKES?!"
😂
I video about vegan dishes would be so cooö
I love that there's always a lot to learn in each of your videos -- it's a little like traveling to lots of places and talking to the locals. And your enthusiasm (as always) is lovely.
I really loved the stories behind the dishes in this one, I'm so glad that the contributors decided to share them with all of us.
Oluwatima, thank you!! Really hope to see you again! Wow, scrimp and grits takes me back! Bless you for sharing!
Thank you for this video! I'm Malaysian and I've never heard of Orh Nee until this video. Love from Malaysia 💛
Same
I live near Sapelo Island. The majority of the island is owned by Gullah-Geechee people and it is also a State Park, so it is open to the public. We have a Shrimp and Grits festival on Jekyll Island nearby.
Lmao, ahh my face! I'm so awkward on camera 😐 thanks for including me though 😁😁
YOU WERE AMAZING!!!!!
You were great, Heather! I loved hearing about your dish as I have Scottish heritage. Also Heather Macdonald and the Kippers really is a fantastic band name 😂
Heather Macdonald and The Kippers! I used to have boil in the bag kippers as a kid in the 70s, I mainly remember them being bright yellow so seeing the tinned ones surprised me.
I loved the information you shared! You came off so well on camera, not at all awkward! I enjoy kippers and will definitely give it a try :)
Adding: I never knew kippers were herring! Whenever I saw them mentioned in a book, I always thought it was its own thing, like sardines!
This was a really fun, interesting video to watch! I absolutely love how you're willing to go out of your comfort zone to try new and unfamiliar foods, and allow the prep portion to be performed while the people sharing the recipes tell their stories. It's really lovely
Thank you so much for letting me introduce you to Mettbrötchen! I know it‘s not for everyone - and that‘s totally fine! ♥️
I love how you've locked onto the fact that good is so much more than a dish. It's history and memories (good or bad), culture and tradition.
So you asking people to tell their own stories and share their dishes is why every episode is like a hug.
Thanks beryl! 👌🏼💙
Orh nee is one of my fav taro desserts!!!!! I agree it’s a rare treat these days and my mom would only make it during season festivities! Memories of me helping my mom peeling the ginkgo nut shells and hurting my fingers 😂. It’s a hard desert to do right cause it needs to have the right paste texture without being overly mushy and sweet. 🇲🇾
I'm a Penangnite and i never heard of this dish before. Do u know where to find them?
@@ammaramsyar7867 me too i would love to try if I could find them!
@@ammaramsyar7867 I think Goh Teo Kee still has it? But you have to pre order. Teo chew meng should still have it as well!! Omg I was so worried I was overblowing how unknown this was. Turns out it really is getting wiped out 😢
@@tweilynn Yes teo chew meng has it! So far in Klang Valley, orh nee is usually served in teochew specialty restaurants. Sad that its not served at the regular tong sui shops :(
@@flourite93 yeahhhh its a hard dish to popularise too bc it’s grey and ugly LOL.
I grew up in Alabama but never had tried shrimp and cheesey grits together. I used this recipe (without cilantro) and am proud to report this dish is going into rotation of meals I make my family. I appreciate you both sharing it here ❤💙💜
Another amazing Scottish dish is cullen skink - it's a smoked haddock, potato and cream soup. We like our calories in the winter!
This sounds good!
Strongly recommend non-tinned kippers, they have a salty, oily, dryness which is just delicious! I'm vegetarian now but I have very fond memories of that taste.
Yup, grew up with Mettbrötchen and still love it today (one or two times a year). Seems totally weird, but it's delicious. Some butchers have various sorts of seasoned Mett. As a kid i ate it without the raw onions- but now I eat it with them- it gives it that little extra something. Greetings from Germany
There is an obvious linguistic connection between “meat” and “Mett,” but I wonder how the Germans made it to where it signified specifically raw meat for consumption whereas in English it’s meant for cooked meat. Which is opposite to German... “Fleisch” meaning meat while in English flesh is raw meat. So weird!
Shrimp and Grits was my favorite dish growing up and I’m glad that she shared the history behind it because it’s such a staple food from the south but a lot of us don’t know it’s history.
Next time you should try Labskaus from Germany. It is fried onions, pickles, corned beef and beetroot mashed with potatoes. And served either with Matjes (type of hering) or a fried egg! It is my favorite dish. I live in Hamburg, Germany and there is even a Labskaus Society that tries to find the best Labskaus in the city.
Jeeze, am originally from Hamburg too and would never ever eat Labskaus again. Intense stuff that is 😜
That sounds good. It is hard to mess up anything with Corned beef and pickles.
Interesting!
We have a dish in the UK called Lobscouse (or just Scouse) but it's completely different to labskaus, and I think I would prefer your version.
Ours is a meat snd vegetable stew that is so popular and ubiquitous in Liverpool that the locals are known as Scousers, and the dialect of English spoken there is called Scouse. The name comes from Norwegian via the scandinavian sailors who visited and settled in the port. I wonder if your labskaus has a similar name origin?
@@lizhart81 I’m from Norway, and one of our traditional dishes are “Lapskaus”! It’s stewed potatoes, carrots and various other root vegetables, meat and spices. It sounds very different from this German dish with a similar name!
Hello Neighbor! Greetings from Schleswig-Holstein! What a great suggestion! Labskaus is just great! I associate a lot of nice childhood memories with it, like cold winter nights and family gatherings. My great-grandmother always said that this dish was often eaten here in the north during the wars, because many ingredients simply had a long shelf life. They copied it from the sailors who could have been at sea for many weeks and always ate it. :D
Hi, As a chef, Raw/Medium Raw pork is generally fine to eat.
It has always been taboo because for ages pigs were fed on scraps and garbage, which caused bacteria to form in their guy, which is why pork was always cooked med-well+
This changed with the introduction of health regulations that regulated what pigs could eat... basically, so now that they are treated similar to cows, the meat quality is better and the food safer
I miss my Gullah-Geechee barefoot red clay summers. Hearing my Umi yellin' at us chillun'......😍😍😍😍... My favorite dish which may sound odd is okra and tomatoes. The whole process brings back memories
Okra n tomatoes is my favorite!
Grew up in the South to non-Southern parents. Never liked grits, but appreciate the culture around the food. There is so much variety - and it all connects back to where people came from.
As for okra and tomatoes, love it! There is a similar dish where my mom is from (my other home), so it is neat for me to see how two different cultures could have something so similar. :)
@@ReginaMcDaniel that’s why I love this channel. We get to appreciate each other. And find our commonality
I’ve never had okra and tomatoes! But I will be trying it ASAP ☺️ thank you for sharing!
Stewed okra and tomatoes over slow cooked grits with a piece of fried chicken. #heaven
I love that this channel is not just about food, but about history and culture. Had tears in my eyes from some stories!
My husband had his own german version of taco tuesday: Mettwoch (Mittwoch=Wednesday)
And Dönerstag? :D
I thank you from the bottom of my heart for your good choice of words. You always express your opinion away from the use of offensive, bad or negative words. Thank you.💜💜💜
Beryl, the explorer. She is super open to diversity and bring us lots of culture and sweetness. I love this channel.
I'm gonna try to make orh nee, taro is one of my favorite veggies but I've only ever had it one way, so I'm interested to know how else I could approach it,
Terima kasih Wei Lynn, thank you 😁😁 Never knew I gonna learn another wonderful Malaysian dish. Thank you for the videos
Having lived in Japan for years I know that gingko nuts are toxic in large quantities (adults should not eat more than 8 nuts a day)
More than 8 could result in Gingko poisoning. Thanks for the videos....all the best!
We love mett and tartar (just minced raw meat with the bread on the side. Learned to be a cook and still do not understand the difference) but mettbrötchen is THE moving food for your helpers ;)
If you are scared and still want to taste it try the vegan version (I know but it tastes the same and it blew my mind):
120g Ricewaffles
350ml water or til you get the texture of raw pork
2 little onions diced and 1 sliced for topping
80g tomato paste
Paprika and smoked paprika
Salt and Pepper
And of course the bread roll and margarine.
That way you don't have to look for a specific butcher in your country and keep it in the fridge even for a few days ;)
In Germany, the nickname for Mett (ground pork) is: Maurermarmelade. translates to "bricklayer's marmelade".
Does anyone of this community still know about "Pförtchen"? It's kind of like a muffin, but baked in a special pan in lard.
The dough is filled with jam. My grandma used to make them. But when she got old, she threw away lots of things. Pictures of old. And also this pan. (she passed away in 1981 at the age of 88.)
She sadly never wrote down any recipes. She was a pro housekeeper, she had all these recipes in mind. And we where too young to ask her in time to save those. One easy side dish she used to make was i.e. (fresh) sweet peas with a slurry, sweetened with sugar.
Greetings from the far north of Germany!
Oh my god you are so brave for trying mett, even as a German I know it’s weird 😂
I’ve had raw meat several times(I’ll never eat raw poultry tho) and I wouldn’t mind trying it
Ich habe als Kind schon immer mett gegessen. Als mir das erste mal gesagt wurde, dasss das ja gefährlich sei (in anderen ländern mit schlechteren standards) dachte ich der jenige nimmt mich auf den arm xD
my family usually adds a raw egg, so that's always exciting lol
Hello Beryl, I am a first time commenter but have been watching your channel for the past couple of months. 😊I can’t get enough of it, you are such a light you are a best friend That everyone would love to hang out with. 😀Bringing everyone closer together is shift, and something missing right now. Thank for that. Thank you for your channel, you are awesome 🤩, thank you 🙏🏻
Yes, I loved when you tried raw pork on bread roll. I'm German, and we even have something like "kippers on toast"! Our kippers are called "Bückling", it's a smoked herring preserved in oil. Cut a slice of whole rye bread, spread butter on it, smoosh a "Bückling" fillet on it, add raw onions to your liking, coarsely ground black pepper. Pour yourself a cool beer, enjoy!
This was awesome and what a fantastic history lesson from Ms. Wise. Heartfelt and beautifully said. I really want to try some shrimp and grits now, too!
I am absolutely fascinated by the Gullah Geechee. It's such a beautiful culture that's kind of like its own country in the US.
I’m so grateful for your attitude in these videos because it always makes me (a picky eater at heart) start thinking ‘hm, I should give that a go’!
Omg..this video is so wholesome.. definitely gonna try out some of them... Beryl's awesome ❤️
Thank you for featuring the Orh Nee Beryl. My dad loves it but he doesn’t live anywhere that makes it the way he likes. He tells stories of chefs cooking the taro in a wok and mashing it with the back of the spatula. Dad also laments that it’s too labour intensive for most restaurants to make now. It also reminds me of my grandmothers side of the family because we only ever had Orh Nee when we went to Malaysia to visit them. She passed away just before covid hit. This was a sweet reminder of grandma and her side of the family. It means a lot see you feature it here Beryl. Thank you
“Smoke me a kipper I’ll be back for breakfast.” -Ace Rimmer “Red Dwarf”
My cat’s name is Kipper.
You won the internet. You can't talk about kippers without mentioning Red Dwarf.
I'm sure a triple fried egg, chilli, chutney sandwich is pretty good
I’ve never tried that exact recipe but I have had mint chutney on a fried egg sandwich and it was amazing.
These are my favourite episodes, its so nice to learn other people's food cultures! Off to watch the first one now!
we also create vegan versions of "Mettbrötchen" in Germany, apparently we love it THAT much :'D
Emily Witt was nimmst du dann als Mett-Ersatz?
@@npl3533 reiswaffeln mit Tomatenpasta, Salz, Pfeffer und Zwiebel :)
@@npl3533 du zerkrümelst Reiswaffeln (recht klein) und vermischt sie mit Tomatenmark, Salz & Pfeffer und optimalerweise mit Hackfleischgewürz (ist meistens vegan, kann man aber auch selbst mischen) und wenn man möchte schon Zwiebel und dann über Nacht in den Kühlschrank
@@oEmmYo danke!
@@oEmmYo Das schmeckt sooo geil! Und ist halt auch super schnell fertig
I just came across your channel in my recommendeds a couple days ago... How have I never seen it before!?! Loving your content so much, I've been binging it ever since! 💜
The way they raise all their animals is much diffrent than we do. Had this dish many times while living in Germany.
it depends on the farm
@@emanonfox1709 German has much stricter rules for meat compared to the US. Just like eggs. Food safety is big here.
Hi Beryl, I want to tell you that for more than two weeks I have been watching your content and I really love it! ... I have learned a lot from cultures that I felt very far from mine and from what I have known all my life and it is very exciting and fun to watch your videos, learn new recipes, meet interesting artists and understand how gastronomy works in other countries . So here is my subscription and I hope you continue to grow with your content. Hugs from Bogotá Colombia.
When we were children my cousins and I would visit our aunt in Southport, NC she would make Shrimp and Grits for us for breakfast.
I find the story and history behind the dish and culture so important and interesting to hear!
I'm a vegetarian by now, but I grew up in Germany, surrounded by Mettbrötchen, so this was funny to watch. I would like to recommend another strange German "Brötchen" - one with a "Schokokuss" or "Schwedenbombe", a big chocolate marshmallow. This is a sweet memory from my childhood. The internet tells me that this kind of marshmallow is unusual in the US, but is available by the brand Niemetz.
Schwedenbombe is an Austrian product and not German.
I was referring to something that I was growing up with in Germany. You might be referring to a certain brand from Austria, but that doesn't mean that this type of sweets isn't normal in Germany, where a big German company is market leader. And according to wikipedia, the original concept comes from Denmark.
Love watching all the different countries.
My favorite thing about talking food with Americans is to casually explain Mettbrötchen and watch them freak out :P
It's a bit weird to me that many people have these hangups around raw pork, but happily eat sushi and Sashimi (aka raw fish) and so-bloody-they're-almost-raw steaks...
And a regional fun fact, sometimes Mett is also called Feuerwehr Marmelade (firefighter jam), as far as I know the name stems from the fact that Mett is a breakfast staple in many fire departments whereas the average population only eats it on special occasions.
Maybe its because pork carry deadly parasites inside their meat like chicken? Also, medium rare steaks are not bloody. Its not even blood. Its myoglobin which is a protein.
Raw pork can make you sick. A blue steak won't
@@bluebaconjake405 fish like salmon can also carry parasites.
And I was thinking about blue rare not medium rare, which in some languages is called "bloody", I didn't realize that the term is not directly translated in English.
@@Trekki200 aah okay. Sorry for the misinterpretation. I guess it really depends on the sources of the meat
I found the description of the last dish to be really touching! Thank you for sharing your story