“Smørrebrød” translates directly to “buttered bread”. Traditionally the sequence is fish -> eggs -> assorted cuts of meats -> cheese. Snaps (aquavit - water of life) is enjoyed with especially the fish, but can be enjoyed throughout the meal. Together with snaps - cold beer is usually the preferred drink.
As a Dane and a historian doing introduction and Danish language for foreigners: I think you have done/seen/eaten a very good selection of Danish history, landmarks and city life for a five day stay. 👍 Pls. come again! 🇩🇰
As a swede, it's nice that you tried the red hot dog. It's very much a have-to in Copenhagen. It's kind of like you have to get some fish and chips when visiting London. The red hot dog isn't a must because it's the best. It's a must because it's so iconic for Copenhagen. Otherwise, I like to say that the danes are great at anything that's bad for you; beer, candy, pastries, pork, tobacco. You name it.
The red colour was originally added to indicate that the susages were not 1. quality but 2.. They were sold cheaper to the Hot Dog Stands. Now it has become a tradition.
Yesss! Hindbærsnitte HAS to be eaten together with coffe (or tea) if you are an adult. Basically goes for all "Danishes" and desserts from a bakery. I feel a little pride that you, coming from New Orleans, liked the fish cake so much, you sure have traditions of crabs where you come from. One very big difference between Nordic seafood and large parts of the world are that our shrimps/lobsters/crabs etc are coldwater and they grow slower and gives a more "fresh" taste and a more "crispy" bite. Seafood fished in the waters between Denmark and Greenland are quality-wise the best seafood money can buy. I am aware that Royal Greenland have monopoly on the largest area where coldwater/slowest growing shrimps in the world are and they only catch them from a few very large ships where the shrimps are instantly deep-frozen after dragged onboard. You can buy the coldwater Royal Greenland shrimps in quality stores basically all around the world thus get the same taste as the richest people (and us lucky Scandinavians that have them here at home) on earth for a bargain. Besides that it makes Danes happy when we see how many that experience Smørrebrød for the first time and suddenly realise what the fuzz are all about. Happy that you seemed to enjoy your experiences here.
The recipe the Vienna bakers brought with them to Denmark was a more basic recipe than what you'll find in danish Wienerbrød. We danes refined the recipe, which includes more layers and a lot more butter inbetween those layers (which gives it the crisp and flakiness) :D Glad you enjoyed your stay!
Thank you for your Denmark series. Fried Pork Belly with White potatoes and Parsley sauce is the natonal dish. You can find some videos on YT. It is easier to "fry" the pork belly slices w. skin in the oven at 392F/200C for 20 -40 min till crisp but not soft nor dry. Its more a autumn and winter dish. It's a bit too much in the summer. Looks like you visited in May. You did a great job on the food.
Thanks so much for watching. That recipe sounds amazing, we’ll have to try it! We went to Copenhagen in early August last year, and the summer weather was amazing!
I like how you caught the kids taking the ride by them self, and get off while its still going 6:17 It brings some cozy nostalgia :) Wonderful video of our capital!
you are absolutely correct the kaffe / hindbærsnitte combo is absolutely amazing... i get it every sunday as a snack ... .regarding the hotdog.. thers only one correct way to eat a danish hotdog and that is combined with the Cocio chololate milk.. Thank you for showing some of the fantastic food we can provide in copenhagen... The story about the Wienerbrød is ... in the 1840's bakers entered a strejke and the owners then had to import bakers from Vienna.. and according to records in 1843 the first danish baker got a license to make Wienerbrød..
Nice to hear you discovered the reason behind rye bread as the bottom of an open sandwich. It is the rich earthy tones and bitterness which combines so well with the topping: pickled herring, fish patties, meat or even potatoes or eggs. With sweet sour chrispy parts on top you get everything in one bit :-) I'm Danish and I love it.
vinerbrød it was bakers from Vienna who came up with the idea for the bread in flakes, but it was a Danish pastry chef who thought of putting cake cream on the bread and that is what has made it so special .otherwise it would have been a croissant
dont forget that in Austria, they call it Kopenhagener Plunder... "In Vienna, the Danish pastry is called Kopenhagener Plunder, referring to Copenhagen" so we gave each other ideas, to make both of our pastries better...
@@spyro257 I dont know about the cake cream, but there was a huge strike of bakers here in 1850, then we hired Austrian bakers that came with Plundergebäck recipes. Its still same recipe, but in Danish pastry theres used alot more egg and/or butter. Austria is the author of this, we just made a fine-tuning of your recipe.
The first pastry on the second day is known as Spandauer but is often called ‘the bakers bad eye’. The Hindbærsnitte looks like it was bought in Lagkagehuset and is perhaps not the most tasty variant - because of the extra layers of dough, there’s not enough raspberry jam to offset the sweet icing.
COOL.., you came back 😀 ! Welcome 👍😍👍 !! Right next door to that specifik "Gasolin Grill" (the original) is Restaurant "Pluto". Highly recommend that, for next time. LMAO! Most Americans hate real licorice ! It's OK to spit it out! It's an acquired taste, much as Peanut Butter 🤣 (which I love - but was adjusted to) 😎 ! Happy Travels!
If you ever go to Denmark again, try some Æbleskiver, they are delicious with some jam and powdered sugar. It literally means "apple slices", but there's no apple in them - weird, I know. 🤣 While on the subject of apples, Æblekage is essentially some apple sauce layered with bread crumps, crumbled macrons and some vanilla flavoured whipped cream on top.
Æbleskiver used to have apples in them.. Hence the name. ;) Later it just developed to be the version we have today. :).. And Æblekage is an apple compot, rather than apple sauce :).
"Emil Chr. Hansen single-handedly revolutionized brewing. At a stroke, he had shown the cause of the "yeast sickness", found a solution". Hansen saved all all beer breweries in the world and he gave it out the solution for free. Free is perhaps overstretched. He was afraid that the world would turn against beer and whereby his business. First example of open source ;)
Regarding the gasoline grill burger, the most recognizable American sandwich the burger originate from the Danish immigrant Louis Lassen who served the first burger in the year 1900 at Louis Lunch in Crown Street, New Haven, where you still are able to buy the original, just go look it up (also here on You Tube)
Thanks for the information! We’ll have to go to New Haven sometime to try the original burger. We’ve never been back East together so we should plan a trip out that way.
Of course you have to have a schnapps for the herring. It has to have something to swim in when it goes down into the stomach. In fact, we also drink schnapps with the cheese. You need to have at most two schnapps when you eat. Otherwise, you will come to a halt. Incidentally, schnapps is also called Akvavit. It means the water of life.
No one i know eats porridge for breakfast except babies and old folks.. I havent eaten porridge in 40 years.. so saying its typical for breakfast in Denmark is not 100 % true.
The fishcakes can be eaten hot (mostly fried at home)with potatos and Paisley sauce , remouladesauce or hollandaise( different references in families). Then you can cut the cold fishcake a put on rybread with remoulade. That was a very small representation of all of our great candy. Try our many varieties of chocolate.
The origin of the red sausage is actually a kind of old fashion date stamp. IN YE GOOD OLD DAYS(!!!!) (with less quality control and food safety!) the butchers making sausages was was colouring the day-old sausages red (they were cheaper, son more bought by the poor working class folk.), where as the fresh sausages was just the normal brown colour. The red colour caught on and is now VERY popular among kids (aaaand adults not FULLY grown up! ;) ). The colour is no longer an indication of how old the sausage is!
It was VERY popular at kids' birthday parties when I grew up ... In the former millennia ... (Okay ... It's not THAT bad as it sounds ... The 80'ies! ^^ ) Red sausages and then a raspberry (also red!) fizz or a green (sport ... I don't know why sport. It had NOTHING to do with sport ... ^^ ) fizz. :)
pastry, what makes it Danish is to put cake cream on it, it was a Danish baker who took out a patent for doing it, before that you put meat inside the bread 🧐
Given how bad US food items are due to their preservatives and other stuff has made me really curious about how people from the US would rate the low-quality food that you just get in large amounts instead of for content compared to their own.
Yes, entry to Tivoli Gardens was covered by our Copenhagen Card and then we bought a separate ticket for just the roller coaster. Sadly I don't remember how much it was. They also have ride passes that allow unlimited rides on all the attractions.
noma was never danish food..you can find that pretentious bs in any western capital....copypaste uuuuuh rich ppl only...95% of danes will never eat it=not a danish thing
If you're gonna leave a comment like this, could you please be prepared to list some of "real Danish" foods also? Or did you just want to troll and have your "fun"?
“Smørrebrød” translates directly to “buttered bread”.
Traditionally the sequence is fish -> eggs -> assorted cuts of meats -> cheese.
Snaps (aquavit - water of life) is enjoyed with especially the fish, but can be enjoyed throughout the meal.
Together with snaps - cold beer is usually the preferred drink.
As a Dane and a historian doing introduction and Danish language for foreigners: I think you have done/seen/eaten a very good selection of Danish history, landmarks and city life for a five day stay. 👍 Pls. come again! 🇩🇰
As a swede, it's nice that you tried the red hot dog. It's very much a have-to in Copenhagen. It's kind of like you have to get some fish and chips when visiting London. The red hot dog isn't a must because it's the best. It's a must because it's so iconic for Copenhagen.
Otherwise, I like to say that the danes are great at anything that's bad for you; beer, candy, pastries, pork, tobacco. You name it.
The red colour was originally added to indicate that the susages were not 1. quality but 2.. They were sold cheaper to the Hot Dog Stands. Now it has become a tradition.
The red color was from a bug ,back in the days
Yesss! Hindbærsnitte HAS to be eaten together with coffe (or tea) if you are an adult. Basically goes for all "Danishes" and desserts from a bakery.
I feel a little pride that you, coming from New Orleans, liked the fish cake so much, you sure have traditions of crabs where you come from. One very big difference between Nordic seafood and large parts of the world are that our shrimps/lobsters/crabs etc are coldwater and they grow slower and gives a more "fresh" taste and a more "crispy" bite. Seafood fished in the waters between Denmark and Greenland are quality-wise the best seafood money can buy. I am aware that Royal Greenland have monopoly on the largest area where coldwater/slowest growing shrimps in the world are and they only catch them from a few very large ships where the shrimps are instantly deep-frozen after dragged onboard. You can buy the coldwater Royal Greenland shrimps in quality stores basically all around the world thus get the same taste as the richest people (and us lucky Scandinavians that have them here at home) on earth for a bargain.
Besides that it makes Danes happy when we see how many that experience Smørrebrød for the first time and suddenly realise what the fuzz are all about. Happy that you seemed to enjoy your experiences here.
The recipe the Vienna bakers brought with them to Denmark was a more basic recipe than what you'll find in danish Wienerbrød. We danes refined the recipe, which includes more layers and a lot more butter inbetween those layers (which gives it the crisp and flakiness) :D Glad you enjoyed your stay!
Thank you for your Denmark series.
Fried Pork Belly with White potatoes and Parsley sauce is the natonal dish. You can find some videos on YT. It is easier to "fry" the pork belly slices w. skin in the oven at 392F/200C for 20 -40 min till crisp but not soft nor dry. Its more a autumn and winter dish. It's a bit too much in the summer. Looks like you visited in May.
You did a great job on the food.
Thanks so much for watching. That recipe sounds amazing, we’ll have to try it! We went to Copenhagen in early August last year, and the summer weather was amazing!
I like how you caught the kids taking the ride by them self, and get off while its still going 6:17 It brings some cozy nostalgia :) Wonderful video of our capital!
you are absolutely correct the kaffe / hindbærsnitte combo is absolutely amazing... i get it every sunday as a snack ... .regarding the hotdog.. thers only one correct way to eat a danish hotdog and that is combined with the Cocio chololate milk.. Thank you for showing some of the fantastic food we can provide in copenhagen... The story about the Wienerbrød is ... in the 1840's bakers entered a strejke and the owners then had to import bakers from Vienna.. and according to records in 1843 the first danish baker got a license to make Wienerbrød..
Nice to hear you discovered the reason behind rye bread as the bottom of an open sandwich. It is the rich earthy tones and bitterness which combines so well with the topping: pickled herring, fish patties, meat or even potatoes or eggs. With sweet sour chrispy parts on top you get everything in one bit :-)
I'm Danish and I love it.
You missed out on leverpostej and flæskesteg ;) Very danish.
vinerbrød it was bakers from Vienna who came up with the idea for the bread in flakes, but it was a Danish pastry chef who thought of putting cake cream on the bread and that is what has made it so special .otherwise it would have been a croissant
dont forget that in Austria, they call it Kopenhagener Plunder... "In Vienna, the Danish pastry is called Kopenhagener Plunder, referring to Copenhagen" so we gave each other ideas, to make both of our pastries better...
@@spyro257 I dont know about the cake cream, but there was a huge strike of bakers here in 1850, then we hired Austrian bakers that came with Plundergebäck recipes. Its still same recipe, but in Danish pastry theres used alot more egg and/or butter. Austria is the author of this, we just made a fine-tuning of your recipe.
Great video! Heading there next month. Any chance you remember where you ordered your open faced sandwiched from?
My favorite of danish, is the "frøsnapper". You should try it next time. It's not that common.
Cool idea with an entire video committed to food tasting in Cph. I wish more people did that!
Next time you should try more pastries 😃
a comment for the algoritm :) loving the camera work and editing, it makes these videos look really freaking good!
The first pastry on the second day is known as Spandauer but is often called ‘the bakers bad eye’. The Hindbærsnitte looks like it was bought in Lagkagehuset and is perhaps not the most tasty variant - because of the extra layers of dough, there’s not enough raspberry jam to offset the sweet icing.
Thanks for the info! Any recommendations of where we can get a better Hindbærsnitte for next time?
I would really recomend the rein van haun bakery they have a great hinbærsnitte
COOL.., you came back 😀 ! Welcome 👍😍👍 !! Right next door to that specifik "Gasolin Grill" (the original) is Restaurant "Pluto". Highly recommend that, for next time. LMAO! Most Americans hate real licorice ! It's OK to spit it out! It's an acquired taste, much as Peanut Butter 🤣 (which I love - but was adjusted to) 😎 ! Happy Travels!
Wow... Like thanks
If you ever go to Denmark again, try some Æbleskiver, they are delicious with some jam and powdered sugar.
It literally means "apple slices", but there's no apple in them - weird, I know. 🤣
While on the subject of apples, Æblekage is essentially some apple sauce layered with bread crumps, crumbled macrons and some vanilla flavoured whipped cream on top.
That sounds delicious! We absolutely need to visit Denmark again, we had a wonderful time!
@@AndersonsArrive
That's good to hear. 😁
Æbleskiver used to have apples in them.. Hence the name. ;) Later it just developed to be the version we have today. :).. And Æblekage is an apple compot, rather than apple sauce :).
@@lassethystrup9935 ah, apple compot ... didn't know that word.
Æbleskiver was invented by the vikings they would have some dents in their shields and use Them as pans to make æbleskiver
"Emil Chr. Hansen single-handedly revolutionized brewing. At a stroke, he had shown the cause of the "yeast sickness", found a solution". Hansen saved all all beer breweries in the world and he gave it out the solution for free. Free is perhaps overstretched. He was afraid that the world would turn against beer and whereby his business. First example of open source ;)
So interesting, thanks for that! Glad the world didn’t turn against beer, I don’t want to live in that world!
Yes, while working for Carlsberg.
Regarding the gasoline grill burger, the most recognizable American sandwich the burger originate from the Danish immigrant Louis Lassen who served the first burger in the year 1900 at Louis Lunch in Crown Street, New Haven, where you still are able to buy the original, just go look it up (also here on You Tube)
Thanks for the information! We’ll have to go to New Haven sometime to try the original burger. We’ve never been back East together so we should plan a trip out that way.
Of course you have to have a schnapps for the herring. It has to have something to swim in when it goes down into the stomach. In fact, we also drink schnapps with the cheese. You need to have at most two schnapps when you eat. Otherwise, you will come to a halt. Incidentally, schnapps is also called Akvavit. It means the water of life.
The cake with custard is called pet doctors bad eye ,well i grow up knowing it as that name
No one i know eats porridge for breakfast except babies and old folks.. I havent eaten porridge in 40 years.. so saying its typical for breakfast in Denmark is not 100 % true.
I and everyone i know eat it at least once in a while so maybe its a regional difference? there will be times i even have it for dinner :P
The fishcakes can be eaten hot (mostly fried at home)with potatos and Paisley sauce , remouladesauce or hollandaise( different references in families). Then you can cut the cold fishcake a put on rybread with remoulade.
That was a very small representation of all of our great candy. Try our many varieties of chocolate.
Thanks for the recommendations! We hope to go back to Denmark someday to try some of that chocolate. Any recommendations on what chocolate to get?
you can eat the fishcake hot or cold :) we do both in Denmark.
The red food coloring in the red sausages is actually extracted from a certain species of lice, cochenillelus. So completely natural 😅 Bon apetite
The origin of the red sausage is actually a kind of old fashion date stamp. IN YE GOOD OLD DAYS(!!!!) (with less quality control and food safety!) the butchers making sausages was was colouring the day-old sausages red (they were cheaper, son more bought by the poor working class folk.), where as the fresh sausages was just the normal brown colour.
The red colour caught on and is now VERY popular among kids (aaaand adults not FULLY grown up! ;) ). The colour is no longer an indication of how old the sausage is!
Wow that’s fascinating! Thanks for providing such interesting history, I can see why a kid would like such a fun food.
It was VERY popular at kids' birthday parties when I grew up ... In the former millennia ... (Okay ... It's not THAT bad as it sounds ... The 80'ies! ^^ )
Red sausages and then a raspberry (also red!) fizz or a green (sport ... I don't know why sport. It had NOTHING to do with sport ... ^^ ) fizz. :)
pastry, what makes it Danish is to put cake cream on it, it was a Danish baker who took out a patent for doing it, before that you put meat inside the bread 🧐
Hot Dog sausage is pork in Denmark.
😍😍😍
Plz mention the price also ...
No frikadeller (Danish meatballs)??? That's tantamount to blasphemy!
Clearly you'll have to go back and try them!
Anyway, nice video.
Oh man, it does sound like we missed out! Next time for sure, now just more of a reason to plan a trip back.
Icekiid der optræder i baggrunden 😂
The croissant, funny enough is also originally made by Austrian bakers in Paris.
Fascinating! We are going to Austria soon and so looking forward to all the baked goods.
I think it has something to do with the 27 liars of butter and dough. Also if you cooled it correctly and giving it time to prove.
Given how bad US food items are due to their preservatives and other stuff has made me really curious about how people from the US would rate the low-quality food that you just get in large amounts instead of for content compared to their own.
Best resto means has a best food ever..
Did you just get an individual ticket for the roller coaster? How much was it?
Yes, entry to Tivoli Gardens was covered by our Copenhagen Card and then we bought a separate ticket for just the roller coaster. Sadly I don't remember how much it was. They also have ride passes that allow unlimited rides on all the attractions.
@@AndersonsArrive thanks
When we went there we did not go on any rides
noma was never danish food..you can find that pretentious bs in any western capital....copypaste uuuuuh rich ppl only...95% of danes will never eat it=not a danish thing
NONE of foods you mention is danish. But please eat corporate grool.
If you're gonna leave a comment like this, could you please be prepared to list some of "real Danish" foods also? Or did you just want to troll and have your "fun"?
Are you guys butchers, because your so good at butchering pronunciations, I mean...
The food is way too expensive, and the quality is way too low, Copenhagen is so overrated.
I think I can speak for many Danes, this was a 10 out of 10.
Thank you so much! We can’t wait to go back someday to enjoy everything lovely about Denmark, including more of the delicious, fresh food!
bonus fact Tivoli Gardens is the oldest amusement park in the orld
Bakken is the oldest amusement park, Tivoli second oldest. en.wikipedia.org/wiki/Dyrehavsbakken
Such a nice video! Going to be visiting soon so it’s good to know what’s tasty to eat!😁👍🏼
You’ll have a great time, enjoy your trip!