Lard bread is a poor people's food from the last century when people didn't have much.Nowadays, however, there is good ready-made lard with roasted onions made from pork or goose . Delicious!
exactly. They would not throw out anything, including used fat from a roast and just spread it on bread later. Goose lard is more fancy and would not be had in the households of the poor as much. But pork fat would be scraped from the pan and either reused for next frying something or - spread on bread as a poor man’s dish! Filling (and also coating the stomach enough so that not as much alcohol from accompanying beer or mulled wine etc. would go into the blood system through the stomach lining)…
Did she seriously say she would use jasmine rice for Milchreis?!?! That would be like using motor oil to make fried fish! It's just wrong on SO many levels. It HAS to be the round starchy rice to work. It is basically sweet risotto.
@@katikeller1120 Ja, aber während sie es probiert hat, hat sie gesagt, dass sie nächstes mal vielleicht Jasminreis verwenden wird, weil es damit 'besser' sein könnte.
My favourite "Milchreis" is jasmine rice cooked with fatty coconut milk. Not traditional Milchreis at all, but so, so good with a bit of sugar (and fruit if you want).
Well, in Germany bread is used for everything to be put on. Believe me, "Schmalzbrot" with salt and pepper is wonderful on a cold day and goes perfectly with "Glühwein" on a Christmas market.
Correct. You have to be starving, and it has to be cold, and you only are allowed / needed / forced to eat more than one slice. That is the only moment in time when one can eat a Schmalzbrot and enjoy it. More than once slice, or in the summer, or while you have no appetite at all, it is purgatory.
@@xwormwood Sprich für dich selbst ;-) - es scheidet halt die Geister wie viele Gerichte in Deutschland. Ich ziehe das Schmalzbrot dem Toast Hawai vor LOL
"Schmalzbrot" used to be very popular in my youth in the UK, known as "Bread and dripping". Poor people who found butter too expensive would spread the dripping on bread. I like to eat it, the lard is usually spiced up with small apple pieces, onions or grated pork scratchings (Grieben) mixed in, not laid on top as the girl did. I used to drink in a pub here in Germany where the Schmalzbrot was put out on the bar as "nibbles" (instead of peanuts or crisps). Its salty taste makes it go well with beer. Sup up!
We also ate it in my childhood, but had a different name for it. Also it was just the lard with a little bit of salt sprickled on top. It really was delicious and one of my fondest memories
I asked my partner, apparently it is a thing in the UK lol! I never knew! Bread and dipping sounds so British. My grandma use to and I think still does eats fat from the cow which is cooked and almost burnt. I don't know what its called or even if it has a name. Even though I think it's because she was poor when she was younger and her parents fed it to her. She still eats it from time to time.
She basically did everything wrong. The Hawaiian toast is made in the oven, not pre-toasted, and with sliced cheese. You have to buy Schmand. Rice pudding needs to cook longer until it's no longer hard, and then either mix cinnamon with sugar or use fruit that has been boiled down or preserved so that it blends well with the rice pudding. And you need a bit more sugar for the boiled-down or preserved fruit."
with the right recipe, a good schmalz can also be made at home. but it needs time and for smaller servings it is by far too much work, so buying a ready made one is also fine.
The lard was completely misrepresented. If you want to spread it on bread, you use finely diced smoked bacon, which is slowly rendered until the fat is released and the cubes start to turn crispy. Then, you add finely chopped onions and let them caramelize nicely in the fat. Once everything has cooled down, you have a wonderful bread spread with crunchy onion and bacon bites. What was done in the video would at best be used for further cooking, like preparing cabbage.
“Toast Hawaii” is an original German ‘invention’ of the German actor Clemens Wilmenrod, who was also the first German television chef from 1953. The idea behind his invention at the time was to bring a little exoticism to the plates of Germans who had been battered by the war, as vacations and travel were not possible for many Germans at the time.
2:18 AAAAAAhhhh! Why tf you choose Paprikalyoner??!!! This is not Ham, Uyen! Even the cheddar is not ... let's say the Germans first choice for Toast Hawaii! At least the Lyoner is Bioland quality! let's see whats next 9:38 Absolutely! Yes! With salt and Pickled cucumbers! 15:01 Oh Yes! We do! - usually the onions are roasted and included in the lard - called Griebenschmalz Maybe this is a regional thing ... I am from Berlin. Schmalzstulle is a thing! At least in former days this is what you got in Kneipen (Pubs) because they don't have a kitchen. Uyen failed with the onions and missed the cucumbers! ... And no pepper. Thinking about this ... I think Uyen confused something with Mettbrötchen.
@@woodchuck94og what are you talking about - she used cheddar from Kerrygold. That is an irish brand, not german. And there is no "german cheese" - we have over 100 sorts of cheese, you need to specifiy what kind is disgusting.
the problem with schmalz is that the best you get somewhere directly from a farmer who has a butchery too cause it is best when done with fresh incredients and there are regional differences
I hate to say it, but she lacks talents a lot, when it comes to cooking. What did she think when using Lyoner (which is supposed to be consumed cold) instead of boiled ham? It's not that boiled ham is hard to get in German supermarkets. And of course the bread is not being toasted in advance. Just throw everything on the bread and put in the oven until the cheese is melted. You can also use a sandwich-maker. Quick, easy and tasty. I'm also team pinapple pizza and I often have bread roll or bread with cheese and any kind of jam on it for breakfast. I loved the moment when you realised Müller was a German brand :D When I was a child we sometimes had rice pudding for lunch or even for dinner, not as a dessert. Always selfmade by my mum and served with sugar-cinnamon and some apple sauce. Great in the winter when we came back home from playing outside in the snow to warm up. I've made it myself a couple of times, when I was younger, but it just takes way too much time and I'm just not patient enough to sit next to the pot and stir anymore. The homemade version is just so much better than any kind that is available in the supermarket. When it comes to lard...I don't know many people who actually like it. I think it's more popular in certain regions (Bavaria I guess). There's only one thing I'd strongly disagree: raw onions are awesome :D
Just a side note: In my family, we actually do toast the toast before putting it in the oven. I like that it makes the 'bread' more sturdy and crusty. I think there is less risk of the pineapple juice seeping into the toast and making it soggy. But I guess that is just a matter of preference:)
I think the part with the Lyoner is a language barrier thing. German is at least the third language she's learning and she said several times that she used english recipes, except for Schmalzbrot, because it's easier to understand for her. I wonder why she didn't get all the stuff with german boyfriend helping her out. Because I can imagine her standing next to all the different kinds of sausages having a hard time to pick the package with the correct thin, light pink, round slices of somehow processed meat.
Schmalz needs to be made together with pieces of apples. During and after the world war we ate that a lot and plenty of turnips too. But we were all very slim and hardly anybody had diabetes.
Actually the "Schmalz" is not only Animal Fat. In case you like to make it for yourself, here is a good Reciepe for "Griebenschmalz" 500 g Flomen (Pig Belly Fat) 1 Stück Apfel (Apple Piece) 1 Stück Zwiebel (Onion Piece) 1 TL Salz (Small Spoon Salt) 1 TL Majoran (Small Spoon marjoram (if you like))
@@QuentinPlant So... you buy hardened oil instead of rehardened pig belly fat? I have to look out for this I want to know which type of oil they use. ngl, could be yummy.
@@Vampirzaehnchen Store-bought products, especially the cheaper ones, sometimes contain palm oil, which I try to avoid. In general, however, it is mainly mixtures of non-hydrogenated fats such as coconut oil (which is solid at room temperature, so very suitable) and local rapeseed and sunflower oil. I have also made it myself: chop the onions and apple into small cubes, fry in a pan with a little oil until the onions are golden brown. Melt the coconut oil in a pot, add the vegetable oil, salt + herbs and then mix in the onions + apples, place in a screw-top jar and you're done :)
Oh Lord, how can she mistake Paprika Lyoner with ham! Of course it doesn't taste good. When you use the round pineapple (as you should, and canned is okay-ish, but maybe go for the sugar reduced cans) you also need to put a glacé cherry in the hole in the middle. Schmalzbrot usually is very yummy, yes, it's eaten cold. But the lard we normally use (no raw onions, but roasted ones on top) is also enriched with Grieben (greaves/cracklings). For making a good Milchreis, you need to have special rice (not the long grain types, and also not the risotto rice). Otherwise it will taste crap. And the rice eats up a lot of milk in the end, and yes that takes up to one hour of cooking and stirring. There is a very posh dessert made from Milchreis (Condé rice, in fact, which is made in an oven!) by adding whipped cream and cherries or fresh strawberries, gelatine, layered in a mould and when cold turned out, called Reis Trauttmansdorff. Very regal.
A glacé cherry... on Toast Hawaii??? No. Absolutely not. Good lord. Glacé cherries are already terrible on their own, but this takes the cake. I grew up in the 1970s when Toast Hawaii was a common party food. It's fallen out of favour in Germany inthe past 30 years, though, now that pineapple isn't "exotic" enough anymore.
Toast Hawaii is ok - with or without a cherry. Schmalzbrot is really good too, but somehow reserved for winter time. Milchreis is one of the few dishes I absolutely cannot eat. My wife likes it and when she's done with it the whole room stinks of cinnamon, a smell and taste I greatly dislike. I can only stand it in homeopathic doses. Your idea of cheese over jam is new to me. I like it the other way around: some Jam or Marmalade on top of a slice of bread or a breadroll with butter and cheese.
The "traditional" toast hawaii is: an untoasted "toast" bread slice (sandwich bread for Americans) a slice of ham a round slice of pineapple from a can (yes, that is the traditional ingredient) a slice of american cheese (like kraft singles) a cocktail cherry put everything on top of each other (in the given order), with the cherry placed in the divet formed by the pineapple slice with the cheese on top bake in the oven until the cheese is melted around the pineapple and brown! It was a cheap post-war dish, that was invented by the first "TV Cook" in Germany in 1953. The main point was a quick (less than 15 min) and easy dish, that showed something different. Since I neither like pineapple from a can nor processed ham, I generally replace them with corn and salami - and I leave the cocktail cherry for actual cocktails.
When you put the bread in the oven, it pretty much gets toasted. Toasting it beforehand would result in a very dry bread. As I don’t like the texture of pineapple, in our family, we often had a variation called Toast Hélène or Toast Williams (named after the pear variety, with a canned pear half instead of the pineapple). Today, I wouldn’t touch that, at least not with the cheap cheese singles, but one could make that into something palatable by using real bread and proper cheese.
@@baumgrt I don't remember the channel, but a while ago I watched a video of some foody-youtuber, that tried to make a "luxury" hawaii toast. While it was obviously better, it wasn't really hawaii toast anymore. More like a fancy grilled cheese sandwich.
@ I don’t disagree. At some point, it doesn’t have much in common with the original dish. Although, you have to keep in mind that at the time of the invention of Toast Hawaii, pineapple was very likely a rather fancy ingredient for a lot of people. Perhaps by elevating the dish using fresh or high-quality ingredients, the dish is changed in one way, but preserved in other aspects.
For the Hawaii toast, don't toast it, you use toast cheese and normal ham and pineapple rings, not pieces. Because that makes the cheese melt perfectly. And then you put it into the oven. Uyen is usually a good cook, so I think she just didn't want to make it. I'm a horrible cook and could make it when I was 8 years old. I don't make it very often anymore, but I love it. You should try to make it and record it.
She did the "Schmalzbrot" totally wrong. We would use "Griebenschmalz", which is lard with little pieces of bacon, apple, onion, oregano and thyme. And on top, we would add thin slices of pickle/gherkin and roasted onions. It's delicious.
22:42 My parents always made “milk rice” themselves. It’s even tradition in our family to eat it for breakfast on Christmas Eve and hide a nut in it while cooking. Whoever then has the nut on their plate will have luck in the next year
It's a fast + cheap meal that you can eat in a lot of different ways. Traditional is with sugar + cinnamon, but you can eat it with a lot of fruits, too.
The lard bread that people eat in Germany is not just made with pure lard. It's lard with spices. The best-known variety is called “Griebenschmalz”, literally translated: “Pork cracklings lard”. The main ingredients are: lard, pork cracklings, fried onions, spices, salt. (Translated with google)
For Schmalzbrot you of course use a good fresh crusty german bread and goose or pig lard. The better the quality of the products the better the taste ...of course
19:00 Ah someone from the UK. If you like haggis try to get some "Griebeschmalz" from germany ( piglard with crunchybits) . Bread with thin Schmalz on it, onions are optional, some S+P to your likeing as a sidedish for the haggis (not the cheap tin stuff) . it combines very well together, good for hiking in winter or something where you burn a lot of calories.
She has not the slightest idea, how to make proper Hawai Toast!!!!! First, you do NOT toast the bread before! Second, you use pineapple RINGS! Third, you don´t use cheddar, but swiss cheese (or in the cheap version, processed cheese like "Scheibletten")! And last, but not least, you DO NOT put it in the freakin airfryer, but in the oven! And for doing it perfectly, don´t forget the cherry in the middle of the top of the toast !
Toast Hawai with Mortadella instead of ham is pretty offending 😂 My german heart is bleeding... She should stop cooking and start supporting her local UberEats Dealer. PS: Lard from a Goose on a fresh sourdough bread with salt and fried onions (NEVER cold onions, they have to be fried and crunchy like them on hotdogs) is soooooooo delicios! Its pretty common in our country areas, like where I live. We LOVE it and its not a bavarian thing, much more a nordic / middle german thing.
And what she didn't mentioned: Don't use your standard rice for milk rice - there is a special variation of rice (round rice) that makes cooking much easier and faster. Even in a country like germany - not know for a very special knowledge of different sorts of rice (it's getting better) - but the one for "milk rice" is even sold in labeled packs with the name "Milchreis" in supermarkets. For decades. Really. It is a rice that HAS to get soft, slushy ... the classic spice is cinnamon added. Okay - and "tons of sugar".
My mum made us "Milchreis"/rice pudding, when my siblings and I were kids. It is much better than the ready-made versions, but obviously much more involved, as it is VERY easy to burn and once it is burned, you can't rescue it. The burned taste just immediately permiates the entire dish.
You can make rice pudding without it burning! Just bring it to a boil, then take it off the heat, cover the pot, and wrap it in a thick blanket or towel. Let it sit for 30-45 minutes to absorb the heat and soften. Saves energy and no stirring needed! :-)
@@Darino1978 Yep, my mother put the pot into her bed beneat the duvets. Especially during summer: she cooked it in the morning, let it "rest" in the bed and we had a yummy cold meal for lunch :)
On Schmalzbrot there normally so called "Grieben or Grammeln" in it, which are the crunchy reduced peaces of the Fat. And there are roasted onions mixed in and no fresh onions on top.
Regarding lard, In Germany lard is called Schweineschmalz and has been a longtime favorite as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Yiddish gribenes) to create Griebenschmalz. Other recipes call for small pieces of apple or onion. In English, however, schmaltz usually refers to kosher fat rendered from chicken, duck or goose.
The "It's a bit cold. Who eats cold bread for dinner." is a joke at German boyfriend's expense. We eat cold bread quite regularly for dinner. Dinner is even called Abendbrot (evening bread) in some regions instead of Abendessen (evening food). And it is canned pineapple because the recipe is from the 1950s and you could not get fresh pineapple that easily at that time. For the lard bread we used to have the onions cut into tiny cubes and browned in the lard before cooling off. And Germany boyfriend ist right. It gets seasons in the pan as well. Sometimes apple pieces were added. Again, war times. You needed to use everything of the animal to get the calories and some of the people who were children at that time have this as comfort food or something. My parents liked it. Me and my brother not so much. Yes, Milchreis is cooked often here in our house. It is easy and cheap. We have it with fruit or cinnamon or chocolate sauce or cocoa powder or fruit syrups. Anything really that goes with sweet.
So it's something your parents eat, I get it. It's kind of a dying delicacy then? Are there any places that sell this dish? Or is it just something that is always prepared at home?
@@dwayneslens I don't think it is dying per se. The selfmade surely is but the store bought seems to be ever growing in varieties. They even have vegan versions with shea or palm oil instead of animal lard these days. In my family and friends cicles (we come from northern Germany) it is used mostly for cooking or frying these days, though, not so much as a bread spread. But as someone mentioned in the comments here somewhere, I imagine you can get it at the food stations around certain popular hiking routes, especially in the south, and maybe they also offer it in some "German Cusine" restaurants? Yes! I checked three German restaurants and one of them offers Schmalzbrot on freshly baked bread. So I guess sometimes you could get it in restaurants. A lard bread is acutally not that different from a buttered bread I think. She didn't do it as it is supposed to be done and adding the raw onions made it even worse, I guess. 😁
She‘s hilarious. I love her, to make fun of us so on point! Yes, we critique the most stupid and simple dish, if not prepared the „correct“ (meaning the German way). We really are a folk of know it alls…all of us, here in the comments, especially.
Schmalzbrot usually isnt made with raw onions but roasted ones. The dry, crunchy kind. And yes, its eaten cold. Quite yummy if done right, but it needs to be wholegrain bread for the best result.
If you`re in Thailand right now, try their Milk-Rice / Rice-Pudding. It's called Sticky Rice with Mango. They're using Coconut Cream instead of Milk. It's delicious.
LOVE LOVE LOVE Mango Sticky Rice LOL! It's my favourite dessert over here. Weirdly enough they don't serve mango sticky rice in the UK in Thai Restaurants. I think it would be a hit, especially because we are use to rice pudding.
I would throw Hamburg and Copenhagen or Aarhus into one trip. It's so easy to commute by train between those places or even quicker to take the Flixbus from Hamburg to Copenhagen as it involves a lovely 45 minute ferry ride. I am biased as I live ten minutes from the Scandlines ferry 😅 And that's what most bands do as well, Hamburg is always part of the scandinavian leg of the tour. But I can also recommend the ferry between Copenhagen and Oslo as both docks are located very central and you won't have to rely on public transportation at all and you'll get to enjoy the views of Oslo fjord during your journey. It's an overnight ferry and very inexpensive. And yes I always prepare my own milk pudding. In my family it's our traditional christmas desert and a bit of cream get's whipped under for extra silkyness and the pot goes into the bedroom under the duvet to keep it warm😅 I am not a fan of the Müller one. I have bought smaller local brands which were alright but taking the time to make your own on a cold and dark autumn day, that's quite comforting to me 😊
Schmalzbrot is so so… I’m from Bavaria and in my opinion, the best to put on a good slice of sourdough rye bread is the cold gravy of a pork roast. Here is the basic recipe we use in my family. We keep the Schweinsbraten (pork roast) simple… get nice cut of pork shoulder with the skin on. Score the skin and rub everything with salt, pepper, crushed garlic and caraway seeds. Rub the roasting tin (the german kind with a lid) with plenty of butter and add a couple of halved and peeled onions. After some time in the oven, baste the roast with a bottle/can of black beer and continue to roast without the lid until the skin is crispy. Eat the Schweinsbraten with Sauerkraut and Knödel. Refrigerate the leftover gravy and put it on whatever. Just don’t even think about trying to remove the fat from the gravy. It’s delicious 🥰
Toast Hawaii ist kein Frühstück. Das ist Mittag essen. Richtig!!!! macht man im Backofen. Schmalzbrot statt dem Pfeffer hätte sie Petersilie nehmen sollen.
Toast Hawaii: Preheat oven. Take a slice of Toastbrot (white sandwich bread), butter with magerine ("healthfood"). Place a slice of Kochformschinken (most processed "ham") on it. Place a pineapple ring on top. Place a slice of Scheiblettenkäse (american "cheese") on top. Bake until it is golden brown. Top with a cocktail cherry. It's a remnant form the Wirtschaftswunder. Every ingredient must be highly processed.
Griebenschmalz is great, German lard with crispy pieces of pork skin. In Bavaria, we use it as an appetiser with dark bread. Like Italians use olive oil and balsamico.
We don't have weird Germany food, just regional. Well, Toast Hawaii is kind of a heritage since the 1950s, but she makes it strange. You take the slice of bread, but on ham, pineapple (a full round slice) and then the cheese and put it in an oven for a few minutes, so the cheese melts. For Schmalzbrot you usually use prepared Griebenschmalz, you get in every supermarket in Germany. Inside is the rest of the bacon, the company made it from. The lard is cold. And we also eat fresh chopped onions cold on the raw pig meat, we call Mett! Milchreis is nice, is just needs a lot of attention to stur it.
My mother's recipe for lard, which she got from a Polish housewife (and yes, that's what you eat in Poland too) Pork fat from the belly (untreated)...turn it through the meat grinder and then melt it in a pot (then the fat comes out better)...just before it is finished, add chopped onions and apples . and brown them , then pass them through a sieve and then put it in the fridge to cool. Note: This really only tastes good on very fresh sourdough bread or dark bread.... on white bread it tastes disgusting. And actually there is only a little salt on it. Many people like to eat it with resin cheese on top. And only then with raw onions...that tastes good . Only raw onions on the lard bread...urg, hell no!...not my thing.
The Schmalzbrot (Lard bread) is a very heavy food you will be able drink your beer easily afterwards. I actually eat it still today but only Grieben-Schmalz. This is wenn some of the meat will be burn to crisp and is still in the lard afterwards. Normally I eat it without Onions but this can vary.
The lard bread is fantastic! It's usually seasoned with salt and pepper, and there are versions that contain apple or onions or both. Put it on real bread (graubrot or similar - NOT toast!!!!) and tadah! Comfort food on cold days. It is indeed eaten cold. The texture isn't much different from butter. There's no need to make the lard though, you can buy it ready made. Let me know where to and I'll send you some!
original German Hawaii Toast is completely different. cover toast with cooked ham, a slice of pineapple on top and a large slice of Gouda on top. Then put the whole thing in the oven (top and bottom heat) and heat until the cheese melts and the toast is slightly crispy. Finish !😀.
This video is so funny. The reaction to the Schmalzbrot is just delicious 😅❤ In Germany we have two different types of Schmalz: The Pure Schmalz and the Griebenschmalz. Griebenschmalz contains pieces of crispy bacon. Its sooo delicious 😊 When you go to a traditional restaurant in southern Germany the most of them offer it as a starter.
Sie hätte sich vorher schlaumachen sollen. Z.b. die deutschen Rezepte für diese Gerichte zu googeln. Schmalzbrote sind im Winter sehr schmackhaft. Zudem gebe ich den Griebenschmalz mit Apfel in den Rotkohl. Milchreis ist nicht einfach Milch mit Reis. Und ein Schinken ist kein Lyoner. So wird das nichts. Man sollte sich schon an die richtigen Zutaten und Rezepte halten. Es gibt im Grunde genommen keine seltsamen Dinge zu essen. Man kennt sie nur nicht. 😂 Die Ausnahme sind chinesische Gerichte. Die essen alles was kriecht und fliegt. 😢
Thats the worst lard to use. Usually you would use lard from like Schweinehaxn ... or pork roasts... Salt, pepper, caraway seeds, garlic... all that spices and then roasted... the fat that collecting together with the juices make the so called Bratelfettn which is the good lard... basically tastes like porkroast spread...
Usually we have a big christmas dinner where we make Schweinsbraten which is a pig belly roast with potatoes and onions and garlic, we put that in a pot and pour some water in it and let it sit in the oven for a long time. After you are done you have this very fatty sauce still in the pot, you take that and put it in the fridge, the fat will swim up and go white and the sauce will turn into jelly. You put a layer of that lard on the bread like butter, and then you cover it with the sauce and it will taste much like the cristmas dinner.
In the 1990s, the German dairy company Müller Milch expanded its operations into the UK, opening a factory in Market Drayton, Shropshire, which remains one of the largest yogurt-producing facilities in Europe. To build their brand and increase recognition in England, they also became the shirt sponsor for Aston Villa Football Club during the 1993-1995 seasons. This move significantly boosted their visibility and reputation among English consumers, helping them become a household name in the UK.
Schmalzbrot was something my grandma sometimes has eaten. She was born in a poor family and survived the ww2. This food was cheap and gave much energy. Schmalz is a old people food who remember this hard times
Mix the lard with roasted onions, take a slice of fresk rye bread and spread the lard on it. Now some salt and slices of radish, that`s the way we eat it in Hamburg. Bread with cheese and jam is a danish thing.
No lard (the lard for bread) is made this way at home. In the supermarket you can buy special lard for bread, seasoned with herbs, roasted onions, apples, etc. It is usually eaten with wine during the harvest season.
For me the lard is very typical and our family produce it every Christmas. Our lard is the fat who comes out while we cook the duck. We use the liquid to cook the sauce and if everything cooled down you can skim off the fat. Sometimes we fry some onions and apples and mix it. This on a bread with some salt is great. You can also use it for our "Rotkohl" red cabbage to get more taste.
Austrian here. The rice cooker is probably the most used machine in our kitchen. Always said I don't need one. But now I love it. Buy one, when you get back. Also I often make Milchreis (Rice Pudding) as breakfast (home cooked, its really easy).
Uyen is a comedic genius and even made it to German TV, when they did a segment about her tiktok/shorts she makes about her experience as a foreigner in Germany. Definitely worth checking those out. Maybe watch her most popular shorts for one of your reaction videos? Btw she and germanboyfriend make their own separate food, because their respective diets don't agree with the other.
Schmalzbrot is rather tasty, just go into a shop and get the properly seasoned Schmalz which has fried onion and apple in it, not the type for cooking ... she simply failed making it.
lard bread is amazing, but not the way she did it. best is goose lard with caramelised onions inside. best eaten on dark farmers bread with salt and fresh thinly sliced onions. bonus points if the lard still has crispy bits of rendered fat cubes inside
@@dwayneslens sure, the raw onion slices as topping can be left away. you could replace them with rings of chives though. key is good bread, and good lard. it's basically just animal butter.
(Schmalzbrot) Lard on bread needs to be salted and be eaten cold. If you add onions is up to you ... But you also can add roasted onions ... It goes without saying that it's not a healthy snack. Since I am vegetarian, I would not eat it, but there is a vegetarian version available which is quite tasty.
As a German i would never put butter on the Toast Hawaii and you also don't toast the bread befor putting it all togehter in the oven. But on top of the cheese you put paprika powder.
For Rice Pudding i usually Melt Butter, add in the Rice and slightly cook it, to let the Rice absorb some of the Butter. you then add Milk (sugar can be added now but i use just a little bit to give it a sweet base and later put some as a topping if i feel like sugaring it) and then you just cook it until its absorbed. some like adding Vanilla Essence, but i sometimes substitute the Milk with some Soy - Vanille Milk to add that Vanilla taste. for the Topping i Either cook and sweeten Cherries, or just add some Sugar and Cinnamon
Raw onions are very common. Also on Mett (raw mined pork). And we don't make our own lard. We buy it ready-made in different variations. I love cracklings lard with apple. 20:38 ???? Yes !!!! 🤣 22:41 Also yes 😁 22:55 Oh my God. You don't wash the rice für the rice pudding. This special type of rice is already prepared accordingly and if you wash it, it can no longer absorb the milk properly. 25:35 + 28:40 And this is the result if you wash the rice for the rice pudding beforehand -.-
Lard-hack: use the microwave and a high glass until the fat pieces are golden brown while after 1 minute and then every 30 seconds interrupt the microwaving to pour off the fat/lard. You end up with evenly cooked fat pieces, which are squishy if warm but crispy when cooled off, which are great on salads, you can also do it with chicken skin to get unbelievable tasty chickenskin crisps. The microwave cooks the fat out evenly in the middle of the chunks, which the pan can't do. But you need a bit of experience to get a feeling when they are cooked enough. Warning: use a thick towel to take the glass out of the microwave and pour it off, don't touch with your hands, it's one of the hottest things that comes out of the microwave. Pure lard, if not from salted smoked bacon, is relatively tasteless, you need some spices herbs or onions and salt to bring it's taste to shine.
My Grandmother used to make that 'Reisbrei' and I loved it so much as kid. But she cooked it regulary in water and afterwords the cooked milk was stired in. On top then the sugar/cinnamon mix on the plate. So you had that nice crust .. Served with cooked fruits 😋 Made it for my kids when they were little and they also loved it. On the bottom of the Hawaii Toast we used to spread Mayo. And on the the top there was missing the cherry (Schattenmorellen) And the REAL ham .. Glad some mentioned some of the biggest fails already. And it came out of a time, that was very different ..
Austrian here, I don't like larded bread because it's too greasy for me, but my mum loves it. You can buy lard for bread everywhere here, in the supermarket and at the butcher's. My mum slices the onion very thinly and puts a little salt on it. Alternatively, you can get 'Grammelschmalz', which is lard with greaves, or 'Bratlfettn', which is lard with the juices left over from roasting, which tastes a bit better. I, for example, like blue cheese or Camembert with honey on my bread, which is a bit strange for others
Ahh so they eat the same thing in Austria as well? Interesting! I need to learn about Austria, I actually don't know much about your country. I really cant stand Blue Cheese, I think it's very much an acquired taste lol! But I do love the combination of cheese and jam. Just maybe a less pungent tasting cheese haha!
@@dwayneslens Thank you for your answer. Austria has similarities with southern Germany, especially Bavaria. At least where I was born and grew up, namely in Vienna. We are a small country and I don't know if there are many content creators who make Videos about Austria in English. I know a Video from Expedia and a New Zealander (austrianKiwi). Some Austria related things are mentioned in German videos. I like your videos btw.😉
If you are scared about raw onions on bread, just ask locals in northen Germany where to get Zwiebelmettbrötchen (sometimes just called Mettbrötchen). I've heard that most foreigners consider the entire snack to be disgusting before trying it.
I live in Germany and I don't like Hawaii toast, but I do like making Pizza toast. Very simple to make, butter a couple of slices of bread, sprickle on Oregano and Onion salt, then a meat of choice Salami or ham choped up to small strips, slice up fresh paprika and mini tomatoes and spread them on top and last of all cover everything with grated cheese NOT plastic cheese. Put in the middle of the oven not directly under the grill for about 6 min. or until the cheese starts going brown. Most ovens have a grill at the top or you can use a small kitchen grill.
I only know Toast-Hawaii like this: slice of toast bread (can also be regular bread), ham, cheese, pineapple, ham and topped with a further slice of (toast) bread and when you put everything together you then toast the "sandwich" basically from both sides. Jam and cheese combined sounds strange IMO. Btw, don't waste hard bread. Hold it under water for like 2-3 seconds and then put it in the stove for like 5 minutes and you have cross bread again. You can also fry bread for like 2-3 minutes in a pan and then take a clove of garlic and rub it on the bread till you can see some residues of the garlic on the bread. Best served with hot black tea in winter times. And yes, lard bread is common in Bavaria and Austria. We in Austria even make Grammel from lard, which are basically small hardened lard cubes. We i.e. put in our so called Grammelknödel (dumplings filled with such hardened cubes of lard). I personally don't mind lard on a bread with onions and a bit of salt but I don't like Grammel at all. Preparing rice pudding isn't difficult at all. It's just a bit time consuming as you have to stire it basically every 2-3 minutes. Fist, milk rice is usually prepared with short-grain rice. Don't use Jasmine rice or any other type. You also can add a bit of vanilla and instead of normal sugar a pack of vanilla sugar, a bit of limon peel and/or a shot of rum into it. A variation to rice pudding might be "Reisauflauf" which is basically a baked version of "milk rice". You first prepare milk rice or rice pudding, put a layer in a cake tin, top it with sliced apple pieces and rasins (if you like them) and put a further layer of rice pudding on top of that. You can beat egg white which you put a bit of salt and lemon juice in till its a foamy mass and then evenly spread it on top of the "Auflauf" and bake it in the oven for like 40-60 minutes. I have seen recipies where some people even put a bit of rum and/or cinamon into the rice pudding mass to give it a bit more flavor.
8:38 I love the jam-cheese combination but I prefer Gouda cheese. Try it out, you'll love it too! 🙂 14:44 The onions must be cut into small dyes and fried. She should have bought it at the butcher's then her opinion would be different. 27:01 I cook milk rice (or rice pudding 😉) frequently and I do it with a 1:1 mixture of milk and cream, and I pour a sachet of vanilla pudding powder into it. The sugar I place together with cinammon onto the finished rice.
The Toast Hawaii we usually use Ketchup (a bit in the middle of the ananas ring). The original recipe does add a cocktail cherry in there, too (but I do not need it). But we only have it like once or twice a year. The Schmalzbrot is delicious - Onions are optional. It is best on a roasted piece of bread so that the fat melts inside the Toast. Usually not for breakfast but in the evening. The Milchreis is nice, and, yes, it is very similar to rice pudding. I love both versions. Usually we do have it with fruits, like canned fruits but homemade. And we have it as full meal, not as dessert. I sometimes make the version from Gordon Ramsay.
I love the lard bread and it's a thick fresh and still warm slice of bread and then you put the cold lard on it. My favourite has roasted onions in the lard already and it's topped with a bit of salt and pepper, my dad likes his with raw onions aswell and puts "Kümmel" on it, too. It makes me feel very German because it comes with all the other "Schlachtgut" in autumn with the other weird but incredibly delicious pigs products 😊
When making lard (not only from pigs, but also from goose or duck), the onions are first fried in the pan and mixed with the melted fat. Goose is often eaten at Christmas time in Germany. The fat that is released when the goose is roasted is also used to make lard. In my family, we add a little pork fat to the goose fat, as this makes the lard firmer and less runny once it has cooled. A little dried marjoram can be added to the liquid fat. The lard is placed in the fridge overnight so that it sets properly and is only eaten the next day on a slice of bread. Once the lard has been spread on the bread, it is salted a little. During the Christmas season, you can often get goose lard with slices of bread as an starter in German restaurants that also have roast goose on the menu. Greetings from Germany.
Yes lard is eaten cold. Personally goose lard is my favorite. But in the video she just made it plain, which is okay for cooking, but for bread you want it to be seasoned. So if you want a good one you take finely diced pork belly fat, finely diced apple and onions, add salt and majoran and simmer it until the the fat is out. You can then either put it though a sieve to get it plain, or you just put it in a small bowl with the roasted stuff still in and that is the better tasting version. Also its something that you eat best with darker breads. So dont use white bread with it.
Lard was used for everthing. For making your leather shoes water proofed. There was always a pot with lard next to the door. For cooking, Scmalzkuchen has still the name from it because they were fried in lard. As subsitute for butter. Harzkäse (Harz Mountain cheese) still goes well with lard. Or just lard alone on bread with salt and pepper.
My grandma eats stuff like that still lol! Like she eats cow fat, I don't know what type. But cuts of the beef that nobody eats anymore lol! It's interesting how pallets change over time.
The lard or "Schmalz" in germany is eaten cold but not pure. You can buy it ready with "Grieben" (the leftover meat chuncks between the pig fat that get fried at the process of the fat rendering, makes the lard taste a bit like a bacon spread). When still hot it get flavoured and spiced with herbs, salt, pepper and stuff like that. Not many eat it, but I like it, it´s a hearty spread that goes extremly well with roasted grey- or sourdough-bread or fresh Baguette. But because it´s 99% fat, it`s used very thin and you just can´t eat it daily.... at least I never saw anyone eat it regularly, it´s more of a "you have to be in the mood" -thing For "Milchreis" the ricepudding we have the big round shaped rice, pre washed, that it can build up some starch for thickening. We eat it usually with sugar and cinnamon, applesauce, cherrys, and any sweet stuff you like for example choclate, mango, etc.
Besides rice pudding (also very popular with apple sauce), we also have Cream of Wheat (with hot cherries) as kindergarten pudding. It's a hot-cold-combination.
Different regions have their different dishes. And I guess that's the case in pretty much every country. So if you see a german dish do not instantly think it's a thing everywhere in germany. And even if we talk about a dish that's known in all of germany, the recipe might still be very different. One of the best examples is the potatoe salad. The swabian version has a bit of broth as dressing. The bavarian version has oil and vinegar. And in the north you find recipes with mayonnaise. And you still could call everyone of them a "german potatoe salad"
She's doing a variation on the original "Toast Hawaii". Wikipedia (English version) has details and a wonderful photo, just search for "Toast Hawaii" there. There once used to be a recording of the TV broadcast with Clemens Wilmenrod (Germany's first "TV cook") here on YT, but I can't find it at the moment. -- It was invented in the mid-1950s, and I suppose that canned pineapple was introduced to Germany by British and/or American soldiers. Lard on bread (or Schmalzbrot; you pronounced it perfectly at first try) is DELICIOUS. Or on toast. I like it, but I'm buying lard with fried onions (Zwiebelschmalz), and usually add some ground pepper on top. Absolutely wonderful if you come home on a cold winter's day, you feel like frozen and don't want to do much cooking. It's fat from the lard and carbohydrates from the bread that give you energy quickly. Sugar just gives you a short boost and then you're down like before. Schmalzbrot is way better. 13:52, "She's a disaster in the kitchen", yeah, I once had a girlfriend who was a really nice person, but when she entered the kitchen, I was tempted to have the fire extinguisher and the first aid kit ready. Milchreis: No. Absolutely no. I know that some parents love to feed that to their small children, well, okay, but maybe later in life the kids will hate them for that. Milk is something good, and rice also is good. In fact, I eat more rice than pasta dishes, but boiling rice in milk, whoever had that stupid idea, I wish him hellfire. Forever. (Yes, I was one of those kids.) -- About "Müller", you really gave me a laugh. The "ü", which language other than German would have that letter? You don't pronounce it "muller", so they must have the umlaut dots on their logo. And them selling to the Czech Republic, no wonder, that's where they get a lot of their milk from. 25:43 You say, the best food takes a long time to cook or is marinated for a long time. Couldn't agree more, but just because your mouth is watering, you don't have to make to make your viewers' mouths do the same! Dwayne, you announced that you would come to Germany. Please do! And eat a Schmalzbrot here. I'm Bavarian, and the farthest North I got was Berlin. So as a Bavarian, I haven't got the slightest idea what food in Hamburg or Bremen is like, but it doesn't look very appealing to me when I see it in a video. Maybe it tastes better than it looks, that might well be, but I don't think I'll ever get a chance to try as when it comes to coastal areas, I prefer the Mediterranean. It's warmer down south.
When my mom cooked milkrice, she started to cook it for a while. Than she covered the Pot wit paper and some blankets, and put it in the bed , to finnished by itself! In the end the milkrice become soft and delicious after some hours in the bed!!
Well... I´m from germany, and I´m pretty dang sure the boyfriend ment what many a super market refers to as Sandwich Cheese. Like the Cheddar used in the vid Sandwich Cheese comes packed either sliced in a single package or, if you want to make a bit more plastic waste, every single slice packed in plastic wrap and then packed up again. As for Toast Hawaii itself... Well, now you can call Me weird, but from my childhood I recall a variation with an extra ingredient: a bright red cherry placed inside the hole of the pineapple ring after baking the toast. Milk Rice... A nice dessert dish if you combine it with either sweet pickled or fresh fruits like cherries, plums or mandarines or just chuck a bit of cinnamon infused, crunchy sugar over the milk rice :) And yet again there is a variant: Milk Noodles! Basically a sweet noodle dish which replaces the milk rice´s rice with noodles, with a slight vanilla flavor if you buy it as a ready -made mixture from a brand called Dr. Oetker. As for the Schmalzbrot.... Yeah. I am no fan of that as well XD The texture as well as the taste of the used Schmalz is off-putting for me, even with roasted onions on it. Tried it as a kid, never liked it and tbh even now, as a grown up man, don´t like it. But something I´ve missed in this video is a dish called "Grünkohl mit Kohlwurst". Whilst I am not that bad at english my vocabulary fails me to describe the dish proper >,< Sorry for that! But as a try to sum it up: it´s that dark green cabbage served hot that has a distinct bitter taste (for me at least), served with smoked sausages and sometimes cooked potatoes as an extra addition. I´d love to hear a brit´s opinion on that dish :o
She's cooking everything wrong and then says she doesn't like the dish 😂
It´s a, in itself closed System.
Don´t Question it xD
Yeah, seems so ...
Yes, I think she made them “weird” herself
She hates ALL German food. All European food. She only loves Vietnamese food.
And she even uses the wrong ingredients. This is idiotic.
Lard bread is a poor people's food from the last century when people didn't have much.Nowadays, however, there is good ready-made lard with roasted onions made from pork or goose . Delicious!
Yup, "Griebenschmalz".
exactly. They would not throw out anything, including used fat from a roast and just spread it on bread later. Goose lard is more fancy and would not be had in the households of the poor as much. But pork fat would be scraped from the pan and either reused for next frying something or - spread on bread as a poor man’s dish! Filling (and also coating the stomach enough so that not as much alcohol from accompanying beer or mulled wine etc. would go into the blood system through the stomach lining)…
👍
and it's nothing special! Italians eat olive oil with bread, it's basically the same thing.
@@caligo7918 Bit more healthy, though. Oliveoil is not clogging up your arteries, but lard certainly does.
That's not ham, Lady! You have Lyoner! Total different thing 🙈
To clarify for non-germans, thats a sausage...
Thank you for pointing that out! For a moment I thought I wasn't seeing right :D
She needs a german Mutti or Oma to cook it, cause the most important ingredient, the love, is missing the most on that 😘
Did she seriously say she would use jasmine rice for Milchreis?!?! That would be like using motor oil to make fried fish!
It's just wrong on SO many levels.
It HAS to be the round starchy rice to work. It is basically sweet risotto.
Sie hat Milchreis verwendet
@@katikeller1120 Ja, aber während sie es probiert hat, hat sie gesagt, dass sie nächstes mal vielleicht Jasminreis verwenden wird, weil es damit 'besser' sein könnte.
@@katikeller1120 sie hat den Reis vorher gewaschen ich denke das war das Problem.. das macht man doch nicht xDD
My favourite "Milchreis" is jasmine rice cooked with fatty coconut milk. Not traditional Milchreis at all, but so, so good with a bit of sugar (and fruit if you want).
Ya usually use round corn rie for that,long corn works too but never use yasmine rice lol
Well, in Germany bread is used for everything to be put on. Believe me, "Schmalzbrot" with salt and pepper is wonderful on a cold day and goes perfectly with "Glühwein" on a Christmas market.
Correct. You have to be starving, and it has to be cold, and you only are allowed / needed / forced to eat more than one slice. That is the only moment in time when one can eat a Schmalzbrot and enjoy it. More than once slice, or in the summer, or while you have no appetite at all, it is purgatory.
Kein Salz / Pfeffer - Fondor MSG!
@@xwormwood Sprich für dich selbst ;-) - es scheidet halt die Geister wie viele Gerichte in Deutschland. Ich ziehe das Schmalzbrot dem Toast Hawai vor LOL
You can also eat it with sugar.
Ich bin deutscher aber habe noch nie was von Schmalzbrot gehört klingt aber echt bisschen ekelhaft haha
"Schmalzbrot" used to be very popular in my youth in the UK, known as "Bread and dripping". Poor people who found butter too expensive would spread the dripping on bread. I like to eat it, the lard is usually spiced up with small apple pieces, onions or grated pork scratchings (Grieben) mixed in, not laid on top as the girl did. I used to drink in a pub here in Germany where the Schmalzbrot was put out on the bar as "nibbles" (instead of peanuts or crisps). Its salty taste makes it go well with beer. Sup up!
We also ate it in my childhood, but had a different name for it. Also it was just the lard with a little bit of salt sprickled on top. It really was delicious and one of my fondest memories
I asked my partner, apparently it is a thing in the UK lol! I never knew! Bread and dipping sounds so British. My grandma use to and I think still does eats fat from the cow which is cooked and almost burnt. I don't know what its called or even if it has a name. Even though I think it's because she was poor when she was younger and her parents fed it to her. She still eats it from time to time.
She basically did everything wrong. The Hawaiian toast is made in the oven, not pre-toasted, and with sliced cheese. You have to buy Schmand. Rice pudding needs to cook longer until it's no longer hard, and then either mix cinnamon with sugar or use fruit that has been boiled down or preserved so that it blends well with the rice pudding. And you need a bit more sugar for the boiled-down or preserved fruit."
facts
also no lyoner on toast hawai
with the right recipe, a good schmalz can also be made at home. but it needs time and for smaller servings it is by far too much work, so buying a ready made one is also fine.
Hahaha every south german is annoyed about the way she tormented the Schmalzbrot receipt. It's delicious, but really not that abomination 😂
The lard was completely misrepresented. If you want to spread it on bread, you use finely diced smoked bacon, which is slowly rendered until the fat is released and the cubes start to turn crispy. Then, you add finely chopped onions and let them caramelize nicely in the fat. Once everything has cooled down, you have a wonderful bread spread with crunchy onion and bacon bites. What was done in the video would at best be used for further cooking, like preparing cabbage.
“Toast Hawaii” is an original German ‘invention’ of the German actor Clemens Wilmenrod, who was also the first German television chef from 1953. The idea behind his invention at the time was to bring a little exoticism to the plates of Germans who had been battered by the war, as vacations and travel were not possible for many Germans at the time.
A stolen recipe from Hans Karl Adam
Toast is not bread! It is blasphemy to say that. ☺
Well, it is bread. That why it is also called Toast-Bread. It is just not a good bread.
@@Netreek It was a Joke. Dont take it serious. ☺
@@Netreek you are wrong. It may be called toast-bread, but it is a bread supplement similar to how you wouldn't call soy products meat.
@@Netreek Jaja try to defend your "bread" against real bread culture ;-)
@@AntonRosenkranz Well,technically seen Toast bread is just Bread made of wheat and not Rye like Rye bread or sourdough bread
2:18 AAAAAAhhhh! Why tf you choose Paprikalyoner??!!! This is not Ham, Uyen!
Even the cheddar is not ... let's say the Germans first choice for Toast Hawaii!
At least the Lyoner is Bioland quality!
let's see whats next
9:38 Absolutely! Yes! With salt and Pickled cucumbers!
15:01 Oh Yes! We do! - usually the onions are roasted and included in the lard - called Griebenschmalz
Maybe this is a regional thing ... I am from Berlin. Schmalzstulle is a thing! At least in former days this is what you got in Kneipen (Pubs) because they don't have a kitchen. Uyen failed with the onions and missed the cucumbers! ... And no pepper.
Thinking about this ... I think Uyen confused something with Mettbrötchen.
I mean its german cheese is disgusting no matter what 🤣
@@woodchuck94og what are you talking about - she used cheddar from Kerrygold. That is an irish brand, not german. And there is no "german cheese" - we have over 100 sorts of cheese, you need to specifiy what kind is disgusting.
@dielizzy-ts2rv all German made cheese
@@woodchuck94og Maybe in southern Germany. We Prussians took over the Huguenots. That's why there is good cheese here.
@boblife3647 🤣
the problem with schmalz is that the best you get somewhere directly from a farmer who has a butchery too cause it is best when done with fresh incredients and there are regional differences
Schmalz sollte man nur vom Metzger oder Bauern besorgen. Das ist lecker
"She’s a disaster waiting to happen. Bless her." What a beautiful comment. 😆😆😆 I wished I could use it in German too.
LMAO!! Such a British sentence and I didn't even realise at the time haha!
I hate to say it, but she lacks talents a lot, when it comes to cooking.
What did she think when using Lyoner (which is supposed to be consumed cold) instead of boiled ham? It's not that boiled ham is hard to get in German supermarkets. And of course the bread is not being toasted in advance.
Just throw everything on the bread and put in the oven until the cheese is melted. You can also use a sandwich-maker. Quick, easy and tasty.
I'm also team pinapple pizza and I often have bread roll or bread with cheese and any kind of jam on it for breakfast.
I loved the moment when you realised Müller was a German brand :D When I was a child we sometimes had rice pudding for lunch or even for dinner, not as a dessert. Always selfmade by my mum and served with sugar-cinnamon and some apple sauce. Great in the winter when we came back home from playing outside in the snow to warm up.
I've made it myself a couple of times, when I was younger, but it just takes way too much time and I'm just not patient enough to sit next to the pot and stir anymore.
The homemade version is just so much better than any kind that is available in the supermarket.
When it comes to lard...I don't know many people who actually like it. I think it's more popular in certain regions (Bavaria I guess).
There's only one thing I'd strongly disagree: raw onions are awesome :D
Just a side note: In my family, we actually do toast the toast before putting it in the oven. I like that it makes the 'bread' more sturdy and crusty. I think there is less risk of the pineapple juice seeping into the toast and making it soggy. But I guess that is just a matter of preference:)
I think the part with the Lyoner is a language barrier thing. German is at least the third language she's learning and she said several times that she used english recipes, except for Schmalzbrot, because it's easier to understand for her. I wonder why she didn't get all the stuff with german boyfriend helping her out. Because I can imagine her standing next to all the different kinds of sausages having a hard time to pick the package with the correct thin, light pink, round slices of somehow processed meat.
watch her channel she can cook but she only cooks her own food from where he comes and she is so sweet i lollow her nearly since her channel start
she is from vietnam and believe it or not, in asia they call sausages like fleischwurst etc ham. they dont see the difference.
@@robopecha Still not right at the end but she tryed to get it right and it was all wrong but super close
We have the lard cold on the bread it is delicious!
Especially Griebenschmalz!
Endlich sagt es jemand! Schmalz ist Silber, Griebenschmalz ist Gold!
Schmalz needs to be made together with pieces of apples. During and after the world war we ate that a lot and plenty of turnips too. But we were all very slim and hardly anybody had diabetes.
Grieben sind Grammeln, nehme ich an... 🤔🙂
@@tubekuloseGenau, a Grammelschmoizbrot, maanan de...Des is wos guads an an koidn Tag !
@@mick-berry5331 Mir verstehngan uns! 🤗
And Dwayne: You're such a wonderful warm hearted and sympathic guy: Wish you'll have a wonderful week in germany next year!!! ;)
Actually the "Schmalz" is not only Animal Fat.
In case you like to make it for yourself,
here is a good Reciepe for "Griebenschmalz"
500 g Flomen (Pig Belly Fat)
1 Stück Apfel (Apple Piece)
1 Stück Zwiebel (Onion Piece)
1 TL Salz (Small Spoon Salt)
1 TL Majoran (Small Spoon marjoram (if you like))
You can buy veggie "schmalz" nowadays with onions in it. That's really tasty, in a way a "lighter" kind of fat.
And a little bit of
Piment (allspice)
Lorbeerblatt (bayleaf)
And you must give instrcutions.
All heating up with the pig belly fat.
❤
@@QuentinPlant So... you buy hardened oil instead of rehardened pig belly fat? I have to look out for this I want to know which type of oil they use. ngl, could be yummy.
@@Vampirzaehnchen Store-bought products, especially the cheaper ones, sometimes contain palm oil, which I try to avoid. In general, however, it is mainly mixtures of non-hydrogenated fats such as coconut oil (which is solid at room temperature, so very suitable) and local rapeseed and sunflower oil.
I have also made it myself: chop the onions and apple into small cubes, fry in a pan with a little oil until the onions are golden brown. Melt the coconut oil in a pot, add the vegetable oil, salt + herbs and then mix in the onions + apples, place in a screw-top jar and you're done :)
Oh Lord, how can she mistake Paprika Lyoner with ham! Of course it doesn't taste good. When you use the round pineapple (as you should, and canned is okay-ish, but maybe go for the sugar reduced cans) you also need to put a glacé cherry in the hole in the middle. Schmalzbrot usually is very yummy, yes, it's eaten cold. But the lard we normally use (no raw onions, but roasted ones on top) is also enriched with Grieben (greaves/cracklings). For making a good Milchreis, you need to have special rice (not the long grain types, and also not the risotto rice). Otherwise it will taste crap. And the rice eats up a lot of milk in the end, and yes that takes up to one hour of cooking and stirring. There is a very posh dessert made from Milchreis (Condé rice, in fact, which is made in an oven!) by adding whipped cream and cherries or fresh strawberries, gelatine, layered in a mould and when cold turned out, called Reis Trauttmansdorff. Very regal.
Exactly! The Lyoner is the Problem with the Toast Hawaii.
its because in asia they call sausages like that ham. they dont see the difference.
A glacé cherry... on Toast Hawaii??? No. Absolutely not. Good lord. Glacé cherries are already terrible on their own, but this takes the cake.
I grew up in the 1970s when Toast Hawaii was a common party food. It's fallen out of favour in Germany inthe past 30 years, though, now that pineapple isn't "exotic" enough anymore.
Toast Hawaii is ok - with or without a cherry. Schmalzbrot is really good too, but somehow reserved for winter time. Milchreis is one of the few dishes I absolutely cannot eat. My wife likes it and when she's done with it the whole room stinks of cinnamon, a smell and taste I greatly dislike. I can only stand it in homeopathic doses. Your idea of cheese over jam is new to me. I like it the other way around: some Jam or Marmalade on top of a slice of bread or a breadroll with butter and cheese.
The "traditional" toast hawaii is:
an untoasted "toast" bread slice (sandwich bread for Americans)
a slice of ham
a round slice of pineapple from a can (yes, that is the traditional ingredient)
a slice of american cheese (like kraft singles)
a cocktail cherry
put everything on top of each other (in the given order), with the cherry placed in the divet formed by the pineapple slice with the cheese on top
bake in the oven until the cheese is melted around the pineapple and brown!
It was a cheap post-war dish, that was invented by the first "TV Cook" in Germany in 1953. The main point was a quick (less than 15 min) and easy dish, that showed something different.
Since I neither like pineapple from a can nor processed ham, I generally replace them with corn and salami - and I leave the cocktail cherry for actual cocktails.
Instead of the cherry I choose a cherry tomato and place the wet ingridience first on the toast.
When you put the bread in the oven, it pretty much gets toasted. Toasting it beforehand would result in a very dry bread. As I don’t like the texture of pineapple, in our family, we often had a variation called Toast Hélène or Toast Williams (named after the pear variety, with a canned pear half instead of the pineapple). Today, I wouldn’t touch that, at least not with the cheap cheese singles, but one could make that into something palatable by using real bread and proper cheese.
@@anna-ranja4573 Which is your preference, but not the original recipe. 😉
@@baumgrt I don't remember the channel, but a while ago I watched a video of some foody-youtuber, that tried to make a "luxury" hawaii toast. While it was obviously better, it wasn't really hawaii toast anymore. More like a fancy grilled cheese sandwich.
@ I don’t disagree. At some point, it doesn’t have much in common with the original dish. Although, you have to keep in mind that at the time of the invention of Toast Hawaii, pineapple was very likely a rather fancy ingredient for a lot of people. Perhaps by elevating the dish using fresh or high-quality ingredients, the dish is changed in one way, but preserved in other aspects.
For the Hawaii toast, don't toast it, you use toast cheese and normal ham and pineapple rings, not pieces. Because that makes the cheese melt perfectly. And then you put it into the oven. Uyen is usually a good cook, so I think she just didn't want to make it. I'm a horrible cook and could make it when I was 8 years old. I don't make it very often anymore, but I love it.
You should try to make it and record it.
It was a "treat" for us children back then :)
I think Uyen is a good cook, only she cooks Vietnamese dishes. Naturally they are pretty different to the options in German cuisine
A parody on german food 😂
She did the "Schmalzbrot" totally wrong. We would use "Griebenschmalz", which is lard with little pieces of bacon, apple, onion, oregano and thyme. And on top, we would add thin slices of pickle/gherkin and roasted onions. It's delicious.
22:42 My parents always made “milk rice” themselves. It’s even tradition in our family to eat it for breakfast on Christmas Eve and hide a nut in it while cooking. Whoever then has the nut on their plate will have luck in the next year
It's a fast + cheap meal that you can eat in a lot of different ways. Traditional is with sugar + cinnamon, but you can eat it with a lot of fruits, too.
Schmalzbrot _rules_
Especially with Griebenschmalz(the chunky stuff), that's _divine_
I like Schmalzbrot, but not with raw onion. Crispy fried onion yes.
Grammelschmalz❤
The lard bread that people eat in Germany is not just made with pure lard. It's lard with spices. The best-known variety is called “Griebenschmalz”, literally translated: “Pork cracklings lard”. The main ingredients are: lard, pork cracklings, fried onions, spices, salt.
(Translated with google)
For Schmalzbrot you of course use a good fresh crusty german bread and goose or pig lard. The better the quality of the products the better the taste ...of course
19:00 Ah someone from the UK. If you like haggis try to get some "Griebeschmalz" from germany ( piglard with crunchybits) . Bread with thin Schmalz on it, onions are optional, some S+P to your likeing as a sidedish for the haggis (not the cheap tin stuff) . it combines very well together, good for hiking in winter or something where you burn a lot of calories.
As with any meal, you should also season and salt the lard properly xO It's like eating salad without dressing...^^
She has not the slightest idea, how to make proper Hawai Toast!!!!!
First, you do NOT toast the bread before!
Second, you use pineapple RINGS! Third, you don´t use cheddar, but swiss cheese (or in the cheap version, processed cheese like "Scheibletten")!
And last, but not least, you DO NOT put it in the freakin airfryer, but in the oven! And for doing it perfectly, don´t forget the cherry in the middle of the top of the toast !
Toast Hawai with Mortadella instead of ham is pretty offending 😂 My german heart is bleeding... She should stop cooking and start supporting her local UberEats Dealer.
PS: Lard from a Goose on a fresh sourdough bread with salt and fried onions (NEVER cold onions, they have to be fried and crunchy like them on hotdogs) is soooooooo delicios! Its pretty common in our country areas, like where I live. We LOVE it and its not a bavarian thing, much more a nordic / middle german thing.
And what she didn't mentioned:
Don't use your standard rice for milk rice - there is a special variation of rice (round rice) that makes cooking much easier and faster.
Even in a country like germany - not know for a very special knowledge of different sorts of rice (it's getting better) - but the one for "milk rice" is even sold in labeled packs with the name "Milchreis" in supermarkets.
For decades.
Really.
It is a rice that HAS to get soft, slushy ... the classic spice is cinnamon added.
Okay - and "tons of sugar".
I saw you for the first time in my life, you are such a lovley person thanks a lot for this reaction
9:45 goose lard is the best 😍😍 with some crispy onions
The crispy onions from a Hotdog but the lard don't get cooked
My mum made us "Milchreis"/rice pudding, when my siblings and I were kids. It is much better than the ready-made versions, but obviously much more involved, as it is VERY easy to burn and once it is burned, you can't rescue it. The burned taste just immediately permiates the entire dish.
You can make rice pudding without it burning! Just bring it to a boil, then take it off the heat, cover the pot, and wrap it in a thick blanket or towel. Let it sit for 30-45 minutes to absorb the heat and soften. Saves energy and no stirring needed! :-)
@@Darino1978 Yep, my mother put the pot into her bed beneat the duvets. Especially during summer: she cooked it in the morning, let it "rest" in the bed and we had a yummy cold meal for lunch :)
sure, but that is even more involved - you need more time and materials. Besides, fresh warm one beats cold one any day!
On Schmalzbrot there normally so called "Grieben or Grammeln" in it, which are the crunchy reduced peaces of the Fat. And there are roasted onions mixed in and no fresh onions on top.
Yes "Schmalzbrot" is common and very good! Try it!
Not very healthy, but good...
Regarding lard, In Germany lard is called Schweineschmalz and has been a longtime favorite as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Yiddish gribenes) to create Griebenschmalz. Other recipes call for small pieces of apple or onion. In English, however, schmaltz usually refers to kosher fat rendered from chicken, duck or goose.
The "It's a bit cold. Who eats cold bread for dinner." is a joke at German boyfriend's expense. We eat cold bread quite regularly for dinner. Dinner is even called Abendbrot (evening bread) in some regions instead of Abendessen (evening food).
And it is canned pineapple because the recipe is from the 1950s and you could not get fresh pineapple that easily at that time.
For the lard bread we used to have the onions cut into tiny cubes and browned in the lard before cooling off. And Germany boyfriend ist right. It gets seasons in the pan as well. Sometimes apple pieces were added. Again, war times. You needed to use everything of the animal to get the calories and some of the people who were children at that time have this as comfort food or something. My parents liked it. Me and my brother not so much.
Yes, Milchreis is cooked often here in our house. It is easy and cheap. We have it with fruit or cinnamon or chocolate sauce or cocoa powder or fruit syrups. Anything really that goes with sweet.
Yes, that was a strange comment. The problem is not the cold bread but the cold melted cheese that tastes like rubber now.
So it's something your parents eat, I get it. It's kind of a dying delicacy then? Are there any places that sell this dish? Or is it just something that is always prepared at home?
@@dwayneslens I don't think it is dying per se. The selfmade surely is but the store bought seems to be ever growing in varieties. They even have vegan versions with shea or palm oil instead of animal lard these days. In my family and friends cicles (we come from northern Germany) it is used mostly for cooking or frying these days, though, not so much as a bread spread.
But as someone mentioned in the comments here somewhere, I imagine you can get it at the food stations around certain popular hiking routes, especially in the south, and maybe they also offer it in some "German Cusine" restaurants? Yes! I checked three German restaurants and one of them offers Schmalzbrot on freshly baked bread. So I guess sometimes you could get it in restaurants.
A lard bread is acutally not that different from a buttered bread I think. She didn't do it as it is supposed to be done and adding the raw onions made it even worse, I guess. 😁
She‘s hilarious. I love her, to make fun of us so on point!
Yes, we critique the most stupid and simple dish, if not prepared the „correct“ (meaning the German way). We really are a folk of know it alls…all of us, here in the comments, especially.
Schmalzbrot usually isnt made with raw onions but roasted ones. The dry, crunchy kind. And yes, its eaten cold. Quite yummy if done right, but it needs to be wholegrain bread for the best result.
If you`re in Thailand right now, try their Milk-Rice / Rice-Pudding. It's called Sticky Rice with Mango. They're using Coconut Cream instead of Milk. It's delicious.
LOVE LOVE LOVE Mango Sticky Rice LOL! It's my favourite dessert over here. Weirdly enough they don't serve mango sticky rice in the UK in Thai Restaurants. I think it would be a hit, especially because we are use to rice pudding.
Use lard from a duck, with danish roastonions, delicious. U get lard from a butch
I would throw Hamburg and Copenhagen or Aarhus into one trip. It's so easy to commute by train between those places or even quicker to take the Flixbus from Hamburg to Copenhagen as it involves a lovely 45 minute ferry ride. I am biased as I live ten minutes from the Scandlines ferry 😅 And that's what most bands do as well, Hamburg is always part of the scandinavian leg of the tour.
But I can also recommend the ferry between Copenhagen and Oslo as both docks are located very central and you won't have to rely on public transportation at all and you'll get to enjoy the views of Oslo fjord during your journey. It's an overnight ferry and very inexpensive.
And yes I always prepare my own milk pudding. In my family it's our traditional christmas desert and a bit of cream get's whipped under for extra silkyness and the pot goes into the bedroom under the duvet to keep it warm😅 I am not a fan of the Müller one. I have bought smaller local brands which were alright but taking the time to make your own on a cold and dark autumn day, that's quite comforting to me 😊
In East Germany we say "Fett-Bemme" to lard bread and we eat pickles with it.
Toast Hawaii 👍
Schmalzbrot 👍
Milchreis 👍
All cooked incorrectly😅
Schmalzbrot is so so… I’m from Bavaria and in my opinion, the best to put on a good slice of sourdough rye bread is the cold gravy of a pork roast.
Here is the basic recipe we use in my family. We keep the Schweinsbraten (pork roast) simple… get nice cut of pork shoulder with the skin on. Score the skin and rub everything with salt, pepper, crushed garlic and caraway seeds. Rub the roasting tin (the german kind with a lid) with plenty of butter and add a couple of halved and peeled onions. After some time in the oven, baste the roast with a bottle/can of black beer and continue to roast without the lid until the skin is crispy. Eat the Schweinsbraten with Sauerkraut and Knödel.
Refrigerate the leftover gravy and put it on whatever. Just don’t even think about trying to remove the fat from the gravy. It’s delicious 🥰
Toast Hawaii ist kein Frühstück. Das ist Mittag essen. Richtig!!!! macht man im Backofen.
Schmalzbrot statt dem Pfeffer hätte sie Petersilie nehmen sollen.
That toast hawaii is also missing the maraschino cherry
Toast Hawaii:
Preheat oven. Take a slice of
Toastbrot (white sandwich bread), butter with
magerine ("healthfood"). Place a slice of
Kochformschinken (most processed "ham") on it. Place a
pineapple ring on top. Place a slice of
Scheiblettenkäse (american "cheese") on top.
Bake until it is golden brown.
Top with a cocktail cherry.
It's a remnant form the Wirtschaftswunder. Every ingredient must be highly processed.
There is a Hawaii Toast Song as well. Kinda comedic and weird song 😃
was ist mit dir?
Griebenschmalz is great, German lard with crispy pieces of pork skin. In Bavaria, we use it as an appetiser with dark bread. Like Italians use olive oil and balsamico.
We don't have weird Germany food, just regional.
Well, Toast Hawaii is kind of a heritage since the 1950s, but she makes it strange.
You take the slice of bread, but on ham, pineapple (a full round slice) and then the cheese and put it in an oven for a few minutes, so the cheese melts.
For Schmalzbrot you usually use prepared Griebenschmalz, you get in every supermarket in Germany.
Inside is the rest of the bacon, the company made it from.
The lard is cold.
And we also eat fresh chopped onions cold on the raw pig meat, we call Mett!
Milchreis is nice, is just needs a lot of attention to stur it.
Uyen's biggest mistake: she used Lyoner sausage instead of ham!
@@corinnaschmidt9735 really, unbelievable!
A really good slice of bread with lard, some roasted onions and salt. Its so good. Im in my childhood again.
My mother's recipe for lard, which she got from a Polish housewife (and yes, that's what you eat in Poland too)
Pork fat from the belly (untreated)...turn it through the meat grinder and then melt it in a pot (then the fat comes out better)...just before it is finished, add chopped onions and apples . and brown them , then pass them through a sieve and then put it in the fridge to cool.
Note: This really only tastes good on very fresh sourdough bread or dark bread.... on white bread it tastes disgusting. And actually there is only a little salt on it.
Many people like to eat it with resin cheese on top. And only then with raw onions...that tastes good .
Only raw onions on the lard bread...urg, hell no!...not my thing.
The Schmalzbrot (Lard bread) is a very heavy food you will be able drink your beer easily afterwards. I actually eat it still today but only Grieben-Schmalz. This is wenn some of the meat will be burn to crisp and is still in the lard afterwards. Normally I eat it without Onions but this can vary.
The lard bread is fantastic! It's usually seasoned with salt and pepper, and there are versions that contain apple or onions or both. Put it on real bread (graubrot or similar - NOT toast!!!!) and tadah! Comfort food on cold days.
It is indeed eaten cold. The texture isn't much different from butter.
There's no need to make the lard though, you can buy it ready made.
Let me know where to and I'll send you some!
Schmalzbrot tastes better with dryed onions instead of fresh ones, that crunch and the dryed onion flavor give it that slightly better taste.
original German Hawaii Toast is completely different.
cover toast with cooked ham, a slice of pineapple on top and a large slice of Gouda on top. Then put the whole thing in the oven (top and bottom heat) and heat until the cheese melts and the toast is slightly crispy.
Finish !😀.
This video is so funny. The reaction to the Schmalzbrot is just delicious 😅❤ In Germany we have two different types of Schmalz: The Pure Schmalz and the Griebenschmalz. Griebenschmalz contains pieces of crispy bacon. Its sooo delicious 😊 When you go to a traditional restaurant in southern Germany the most of them offer it as a starter.
Schmalzbrot is really tasty! With salt and sometimes with mustard. My aunt made lard herself. But don't give too much on the bread! 😋
Sie hätte sich vorher schlaumachen sollen. Z.b. die deutschen Rezepte für diese Gerichte zu googeln. Schmalzbrote sind im Winter sehr schmackhaft. Zudem gebe ich den Griebenschmalz mit Apfel in den Rotkohl. Milchreis ist nicht einfach Milch mit Reis. Und ein Schinken ist kein Lyoner. So wird das nichts. Man sollte sich schon an die richtigen Zutaten und Rezepte halten. Es gibt im Grunde genommen keine seltsamen Dinge zu essen. Man kennt sie nur nicht. 😂 Die Ausnahme sind chinesische Gerichte. Die essen alles was kriecht und fliegt. 😢
Thats the worst lard to use. Usually you would use lard from like Schweinehaxn ... or pork roasts... Salt, pepper, caraway seeds, garlic... all that spices and then roasted... the fat that collecting together with the juices make the so called Bratelfettn which is the good lard... basically tastes like porkroast spread...
Usually we have a big christmas dinner where we make Schweinsbraten which is a pig belly roast with potatoes and onions and garlic, we put that in a pot and pour some water in it and let it sit in the oven for a long time.
After you are done you have this very fatty sauce still in the pot, you take that and put it in the fridge, the fat will swim up and go white and the sauce will turn into jelly.
You put a layer of that lard on the bread like butter, and then you cover it with the sauce and it will taste much like the cristmas dinner.
In the 1990s, the German dairy company Müller Milch expanded its operations into the UK, opening a factory in Market Drayton, Shropshire, which remains one of the largest yogurt-producing facilities in Europe. To build their brand and increase recognition in England, they also became the shirt sponsor for Aston Villa Football Club during the 1993-1995 seasons. This move significantly boosted their visibility and reputation among English consumers, helping them become a household name in the UK.
Schmalzbrot was something my grandma sometimes has eaten. She was born in a poor family and survived the ww2. This food was cheap and gave much energy. Schmalz is a old people food who remember this hard times
Mix the lard with roasted onions, take a slice of fresk rye bread and spread the lard on it. Now some salt and slices of radish, that`s the way we eat it in Hamburg. Bread with cheese and jam is a danish thing.
No lard (the lard for bread) is made this way at home. In the supermarket you can buy special lard for bread, seasoned with herbs, roasted onions, apples, etc. It is usually eaten with wine during the harvest season.
For me the lard is very typical and our family produce it every Christmas. Our lard is the fat who comes out while we cook the duck. We use the liquid to cook the sauce and if everything cooled down you can skim off the fat. Sometimes we fry some onions and apples and mix it. This on a bread with some salt is great. You can also use it for our "Rotkohl" red cabbage to get more taste.
Austrian here. The rice cooker is probably the most used machine in our kitchen. Always said I don't need one. But now I love it. Buy one, when you get back. Also I often make Milchreis (Rice Pudding) as breakfast (home cooked, its really easy).
10:55 We buy it in the shop, in old stone beer mugs, later we use the small beer mugs for tea or cold drinks.😂
Uyen is a comedic genius and even made it to German TV, when they did a segment about her tiktok/shorts she makes about her experience as a foreigner in Germany. Definitely worth checking those out. Maybe watch her most popular shorts for one of your reaction videos?
Btw she and germanboyfriend make their own separate food, because their respective diets don't agree with the other.
Schmalzbrot is rather tasty, just go into a shop and get the properly seasoned Schmalz which has fried onion and apple in it, not the type for cooking ... she simply failed making it.
lard bread is amazing, but not the way she did it.
best is goose lard with caramelised onions inside.
best eaten on dark farmers bread with salt and fresh thinly sliced onions. bonus points if the lard still has crispy bits of rendered fat cubes inside
Can I cook the onions? LOL! I just can't do raw onions that's my only thing. Or better yet, get rid of the onions all together.
@@dwayneslens sure, the raw onion slices as topping can be left away. you could replace them with rings of chives though.
key is good bread, and good lard. it's basically just animal butter.
15:00 We eat it from the fridge with either raw or fried onions. We also use goose fat to make lard! Gänseschmalz is the best!
(Schmalzbrot) Lard on bread needs to be salted and be eaten cold. If you add onions is up to you ... But you also can add roasted onions ... It goes without saying that it's not a healthy snack. Since I am vegetarian, I would not eat it, but there is a vegetarian version available which is quite tasty.
As a German i would never put butter on the Toast Hawaii and you also don't toast the bread befor putting it all togehter in the oven. But on top of the cheese you put paprika powder.
For Rice Pudding i usually Melt Butter, add in the Rice and slightly cook it, to let the Rice absorb some of the Butter. you then add Milk (sugar can be added now but i use just a little bit to give it a sweet base and later put some as a topping if i feel like sugaring it) and then you just cook it until its absorbed. some like adding Vanilla Essence, but i sometimes substitute the Milk with some Soy - Vanille Milk to add that Vanilla taste. for the Topping i Either cook and sweeten Cherries, or just add some Sugar and Cinnamon
Raw onions are very common. Also on Mett (raw mined pork). And we don't make our own lard. We buy it ready-made in different variations. I love cracklings lard with apple.
20:38 ???? Yes !!!! 🤣
22:41 Also yes 😁
22:55 Oh my God. You don't wash the rice für the rice pudding. This special type of rice is already prepared accordingly and if you wash it, it can no longer absorb the milk properly.
25:35 + 28:40 And this is the result if you wash the rice for the rice pudding beforehand -.-
Lard-hack: use the microwave and a high glass until the fat pieces are golden brown while after 1 minute and then every 30 seconds interrupt the microwaving to pour off the fat/lard. You end up with evenly cooked fat pieces, which are squishy if warm but crispy when cooled off, which are great on salads, you can also do it with chicken skin to get unbelievable tasty chickenskin crisps.
The microwave cooks the fat out evenly in the middle of the chunks, which the pan can't do. But you need a bit of experience to get a feeling when they are cooked enough.
Warning: use a thick towel to take the glass out of the microwave and pour it off, don't touch with your hands, it's one of the hottest things that comes out of the microwave.
Pure lard, if not from salted smoked bacon, is relatively tasteless, you need some spices herbs or onions and salt to bring it's taste to shine.
My Grandmother used to make that 'Reisbrei' and I loved it so much as kid. But she cooked it regulary in water and afterwords the cooked milk was stired in. On top then the sugar/cinnamon mix on the plate. So you had that nice crust .. Served with cooked fruits 😋 Made it for my kids when they were little and they also loved it.
On the bottom of the Hawaii Toast we used to spread Mayo. And on the the top there was missing the cherry (Schattenmorellen) And the REAL ham ..
Glad some mentioned some of the biggest fails already. And it came out of a time, that was very different ..
Austrian here, I don't like larded bread because it's too greasy for me, but my mum loves it. You can buy lard for bread everywhere here, in the supermarket and at the butcher's.
My mum slices the onion very thinly and puts a little salt on it.
Alternatively, you can get 'Grammelschmalz', which is lard with greaves, or 'Bratlfettn', which is lard with the juices left over from roasting, which tastes a bit better.
I, for example, like blue cheese or Camembert with honey on my bread, which is a bit strange for others
Ahh so they eat the same thing in Austria as well? Interesting! I need to learn about Austria, I actually don't know much about your country.
I really cant stand Blue Cheese, I think it's very much an acquired taste lol! But I do love the combination of cheese and jam. Just maybe a less pungent tasting cheese haha!
@@dwayneslens Thank you for your answer. Austria has similarities with southern Germany, especially Bavaria. At least where I was born and grew up, namely in Vienna. We are a small country and I don't know if there are many content creators who make Videos about Austria in English. I know a Video from Expedia and a New Zealander (austrianKiwi). Some Austria related things are mentioned in German videos. I like your videos btw.😉
If you are scared about raw onions on bread, just ask locals in northen Germany where to get Zwiebelmettbrötchen (sometimes just called Mettbrötchen). I've heard that most foreigners consider the entire snack to be disgusting before trying it.
I live in Germany and I don't like Hawaii toast, but I do like making Pizza toast. Very simple to make, butter a couple of slices of bread, sprickle on Oregano and Onion salt, then a meat of choice Salami or ham choped up to small strips, slice up fresh paprika and mini tomatoes and spread them on top and last of all cover everything with grated cheese NOT plastic cheese. Put in the middle of the oven not directly under the grill for about 6 min. or until the cheese starts going brown. Most ovens have a grill at the top or you can use a small kitchen grill.
I only know Toast-Hawaii like this: slice of toast bread (can also be regular bread), ham, cheese, pineapple, ham and topped with a further slice of (toast) bread and when you put everything together you then toast the "sandwich" basically from both sides.
Jam and cheese combined sounds strange IMO.
Btw, don't waste hard bread. Hold it under water for like 2-3 seconds and then put it in the stove for like 5 minutes and you have cross bread again. You can also fry bread for like 2-3 minutes in a pan and then take a clove of garlic and rub it on the bread till you can see some residues of the garlic on the bread. Best served with hot black tea in winter times. And yes, lard bread is common in Bavaria and Austria. We in Austria even make Grammel from lard, which are basically small hardened lard cubes. We i.e. put in our so called Grammelknödel (dumplings filled with such hardened cubes of lard). I personally don't mind lard on a bread with onions and a bit of salt but I don't like Grammel at all.
Preparing rice pudding isn't difficult at all. It's just a bit time consuming as you have to stire it basically every 2-3 minutes. Fist, milk rice is usually prepared with short-grain rice. Don't use Jasmine rice or any other type. You also can add a bit of vanilla and instead of normal sugar a pack of vanilla sugar, a bit of limon peel and/or a shot of rum into it. A variation to rice pudding might be "Reisauflauf" which is basically a baked version of "milk rice". You first prepare milk rice or rice pudding, put a layer in a cake tin, top it with sliced apple pieces and rasins (if you like them) and put a further layer of rice pudding on top of that. You can beat egg white which you put a bit of salt and lemon juice in till its a foamy mass and then evenly spread it on top of the "Auflauf" and bake it in the oven for like 40-60 minutes. I have seen recipies where some people even put a bit of rum and/or cinamon into the rice pudding mass to give it a bit more flavor.
8:38 I love the jam-cheese combination but I prefer Gouda cheese. Try it out, you'll love it too! 🙂
14:44 The onions must be cut into small dyes and fried. She should have bought it at the butcher's then her opinion would be different.
27:01 I cook milk rice (or rice pudding 😉) frequently and I do it with a 1:1 mixture of milk and cream, and I pour a sachet of vanilla pudding powder into it. The sugar I place together with cinammon onto the finished rice.
The Toast Hawaii we usually use Ketchup (a bit in the middle of the ananas ring). The original recipe does add a cocktail cherry in there, too (but I do not need it). But we only have it like once or twice a year.
The Schmalzbrot is delicious - Onions are optional. It is best on a roasted piece of bread so that the fat melts inside the Toast. Usually not for breakfast but in the evening.
The Milchreis is nice, and, yes, it is very similar to rice pudding. I love both versions. Usually we do have it with fruits, like canned fruits but homemade. And we have it as full meal, not as dessert. I sometimes make the version from Gordon Ramsay.
I love the lard bread and it's a thick fresh and still warm slice of bread and then you put the cold lard on it. My favourite has roasted onions in the lard already and it's topped with a bit of salt and pepper, my dad likes his with raw onions aswell and puts "Kümmel" on it, too. It makes me feel very German because it comes with all the other "Schlachtgut" in autumn with the other weird but incredibly delicious pigs products 😊
Lard from a butcher on bread is simply fantastic.
When making lard (not only from pigs, but also from goose or duck), the onions are first fried in the pan and mixed with the melted fat. Goose is often eaten at Christmas time in Germany. The fat that is released when the goose is roasted is also used to make lard. In my family, we add a little pork fat to the goose fat, as this makes the lard firmer and less runny once it has cooled. A little dried marjoram can be added to the liquid fat. The lard is placed in the fridge overnight so that it sets properly and is only eaten the next day on a slice of bread. Once the lard has been spread on the bread, it is salted a little.
During the Christmas season, you can often get goose lard with slices of bread as an starter in German restaurants that also have roast goose on the menu.
Greetings from Germany.
Yes lard is eaten cold. Personally goose lard is my favorite. But in the video she just made it plain, which is okay for cooking, but for bread you want it to be seasoned. So if you want a good one you take finely diced pork belly fat, finely diced apple and onions, add salt and majoran and simmer it until the the fat is out. You can then either put it though a sieve to get it plain, or you just put it in a small bowl with the roasted stuff still in and that is the better tasting version.
Also its something that you eat best with darker breads. So dont use white bread with it.
Fresh bread with lard and roasted onions is fantastic. Not every day for sure but at the right mood, maybe after a hangover its Magic.
Lard was used for everthing.
For making your leather shoes water proofed. There was always a pot with lard next to the door.
For cooking, Scmalzkuchen has still the name from it because they were fried in lard.
As subsitute for butter. Harzkäse (Harz Mountain cheese) still goes well with lard.
Or just lard alone on bread with salt and pepper.
My grandma eats stuff like that still lol! Like she eats cow fat, I don't know what type. But cuts of the beef that nobody eats anymore lol! It's interesting how pallets change over time.
The lard or "Schmalz" in germany is eaten cold but not pure. You can buy it ready with "Grieben" (the leftover meat chuncks between the pig fat that get fried at the process of the fat rendering, makes the lard taste a bit like a bacon spread). When still hot it get flavoured and spiced with herbs, salt, pepper and stuff like that. Not many eat it, but I like it, it´s a hearty spread that goes extremly well with roasted grey- or sourdough-bread or fresh Baguette. But because it´s 99% fat, it`s used very thin and you just can´t eat it daily.... at least I never saw anyone eat it regularly, it´s more of a "you have to be in the mood" -thing
For "Milchreis" the ricepudding we have the big round shaped rice, pre washed, that it can build up some starch for thickening. We eat it usually with sugar and cinnamon, applesauce, cherrys, and any sweet stuff you like for example choclate, mango, etc.
Besides rice pudding (also very popular with apple sauce), we also have Cream of Wheat (with hot cherries) as kindergarten pudding. It's a hot-cold-combination.
Different regions have their different dishes. And I guess that's the case in pretty much every country. So if you see a german dish do not instantly think it's a thing everywhere in germany.
And even if we talk about a dish that's known in all of germany, the recipe might still be very different.
One of the best examples is the potatoe salad.
The swabian version has a bit of broth as dressing. The bavarian version has oil and vinegar. And in the north you find recipes with mayonnaise.
And you still could call everyone of them a "german potatoe salad"
She's doing a variation on the original "Toast Hawaii". Wikipedia (English version) has details and a wonderful photo, just search for "Toast Hawaii" there. There once used to be a recording of the TV broadcast with Clemens Wilmenrod (Germany's first "TV cook") here on YT, but I can't find it at the moment. -- It was invented in the mid-1950s, and I suppose that canned pineapple was introduced to Germany by British and/or American soldiers.
Lard on bread (or Schmalzbrot; you pronounced it perfectly at first try) is DELICIOUS. Or on toast. I like it, but I'm buying lard with fried onions (Zwiebelschmalz), and usually add some ground pepper on top. Absolutely wonderful if you come home on a cold winter's day, you feel like frozen and don't want to do much cooking. It's fat from the lard and carbohydrates from the bread that give you energy quickly. Sugar just gives you a short boost and then you're down like before. Schmalzbrot is way better.
13:52, "She's a disaster in the kitchen", yeah, I once had a girlfriend who was a really nice person, but when she entered the kitchen, I was tempted to have the fire extinguisher and the first aid kit ready.
Milchreis: No. Absolutely no. I know that some parents love to feed that to their small children, well, okay, but maybe later in life the kids will hate them for that. Milk is something good, and rice also is good. In fact, I eat more rice than pasta dishes, but boiling rice in milk, whoever had that stupid idea, I wish him hellfire. Forever. (Yes, I was one of those kids.) -- About "Müller", you really gave me a laugh. The "ü", which language other than German would have that letter? You don't pronounce it "muller", so they must have the umlaut dots on their logo. And them selling to the Czech Republic, no wonder, that's where they get a lot of their milk from.
25:43 You say, the best food takes a long time to cook or is marinated for a long time. Couldn't agree more, but just because your mouth is watering, you don't have to make to make your viewers' mouths do the same!
Dwayne, you announced that you would come to Germany. Please do! And eat a Schmalzbrot here. I'm Bavarian, and the farthest North I got was Berlin. So as a Bavarian, I haven't got the slightest idea what food in Hamburg or Bremen is like, but it doesn't look very appealing to me when I see it in a video. Maybe it tastes better than it looks, that might well be, but I don't think I'll ever get a chance to try as when it comes to coastal areas, I prefer the Mediterranean. It's warmer down south.
When my mom cooked milkrice, she started to cook it for a while.
Than she covered the Pot wit paper and some blankets, and put it in the bed , to finnished by itself!
In the end the milkrice become soft and delicious after some hours in the bed!!
Well... I´m from germany, and I´m pretty dang sure the boyfriend ment what many a super market refers to as Sandwich Cheese. Like the Cheddar used in the vid Sandwich Cheese comes packed either sliced in a single package or, if you want to make a bit more plastic waste, every single slice packed in plastic wrap and then packed up again. As for Toast Hawaii itself... Well, now you can call Me weird, but from my childhood I recall a variation with an extra ingredient: a bright red cherry placed inside the hole of the pineapple ring after baking the toast.
Milk Rice... A nice dessert dish if you combine it with either sweet pickled or fresh fruits like cherries, plums or mandarines or just chuck a bit of cinnamon infused, crunchy sugar over the milk rice :) And yet again there is a variant: Milk Noodles! Basically a sweet noodle dish which replaces the milk rice´s rice with noodles, with a slight vanilla flavor if you buy it as a ready -made mixture from a brand called Dr. Oetker.
As for the Schmalzbrot.... Yeah. I am no fan of that as well XD The texture as well as the taste of the used Schmalz is off-putting for me, even with roasted onions on it. Tried it as a kid, never liked it and tbh even now, as a grown up man, don´t like it.
But something I´ve missed in this video is a dish called "Grünkohl mit Kohlwurst". Whilst I am not that bad at english my vocabulary fails me to describe the dish proper >,< Sorry for that! But as a try to sum it up: it´s that dark green cabbage served hot that has a distinct bitter taste (for me at least), served with smoked sausages and sometimes cooked potatoes as an extra addition. I´d love to hear a brit´s opinion on that dish :o