Beat the Chef: MYSTERY INGREDIENT Challenge
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- Опубликовано: 29 сен 2024
- AD | Another opportunity to team up with the BASF Agricultural Solutions team to understand more about our mystery ingredient. Then, after a trip to Germany, Mike and Ben compete to cook up a dish to celebrate that ingredient. Can Mike Beat the Chef this time?
Find both recipes here…
Mike’s:- www.sortedfood.com/basf-mikes-german-schewinebraten-style-pot-pie
Ben’s:- www.sortedfood.com/basf-bens-german-inspired-sharing-board
Also don’t forget to checkout a glimpse of the Behind The Scenes of the trip to Germany on their RUclips channel here: • Behind the Scenes with...
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As a longtime German subscriber, I have to say this episode was very fun to see!!
Thanks for watching! We’re glad you enjoyed it.
Must agree, good fun as usual and love seeing Mike's take on a Schweinebraten style dish!
Same here
Same for me
The pronunciations are painful though 😂
As a german from wine country I gotta say I really appreciate Ebbers dish. It captured the essence of the region beautifully and looked spectacular, takes me back to some good times. (though I am a bit sceptical about pickled grapes...)
That really means a lot, thank you!
Ebbers pulled off the opposite of a Jamie then 🤣
Hiii! German by heritage and I would LOVE to know if there are any RUclips channels you know of that are doing/sharing authentic German food. Either similar format to our beloved Sorted, or more ASMR-esque, etc doesn’t matter to me. I’m hoping that my US based algorithm isn’t giving me the results I want, and not that no one is really doing it. Thank you in advance 🥰
@@davidharman7245 An Eimaj!
@Jenn Mannhardt
I didn't really find anything after a quick look, but if it's just recipes you're after, I could help you with that, being German myself
Great to see the guys build Mike up and compliment him. He gets trolled a bit sometimes and I get it, but I will forever be a Mike Stan
Fitting username. (JK- I identify with Mike the most)
Indeed this was a very humbling episode, not to mention that the Wine farmer that looks like he comes out of a heavy metal band, had perfect English compared to the wine retailer.
Don't judge a pork pie by its tiger marks.
Hey more Mike Stans!
@@lewismaddock1654 Christoff was oozing with charisma. Every little explanation he gave had the right amounts of dramatic and passion behind his words to keep you engaged. Watching him is like watching a play whilst watching the wine connoisseur is like attending a lecture, not taking anything away from him of course.
I felt Mike really embraced the mystery ingredient more, making it a key component of his dish.
Ebbers made a pretzel snack board that had some grapes on it.
Gotta give the win to Mike with that.
I think this was a win that Mike genuinely earned. His food looked delicious, and was the kind of thing I think of as "hearty German fare".
While Ben's efforts also looked amazing, it was just too many different fiddly things, instead of a more unified whole.
It was great to see Mike front and center again, though I love Baz & Jamie, we don't get to see enough of Mike lately.
And Mike really challenged Ben this time, too, I'm so proud of him!
Well done, everyone.
Oh, and loved the way you integrated the interviews from your visit, too.
This was one of the best episodes ever!
He was well overdue a win too. Well done Mike! Thanks for watching 😁
Well said. The insertion of the interviews during the battle made for a fascinating episode. Learned lots and thoroughly enjoyed it.
I completely agree.
Mike's was the home style meal that sends you to feeling like your at Grandma's. Ben's was the cool and hip lunch place that you go back to time and time again.
Love this.
That's usually what I look for when people say "authentic". It's not about who can cook according to the cookbooks of the region, but who can make it feel like a grandmother from the region made it.
That’s what I was looking for to describe this. Mike may have made a “simple” meal, but it’s meals like this one that will be still in use generations later. The sampler board is a nice appetizer or maybe a lunch, but it’s not the sort of thing that would become someone’s comfort meal.
So memorable, vs forgettable once you move.
As a German from broadly that same region (grew up near Mainz/Koblenz, now live in Heidelberg) I have so many opinions on this video that I struggle to decide which to let out...
Anyway, clear win for Ebbers for me as he created something very German, a cold platter. Something winegrowers in Germany traditionally serve in their "Straußwirtschaft", their private pubs that they are allowed to open on their property for three months out of the year to serve their own wine and cold food, not hot.
I really enjoyed this episode. The explanation on Germany's wine was tasteful. Whoever's idea it was to edit this video so smoothly by having the trip Mike & Ebbers went on throughout the whole video was really, just quite perfect.
Good work 👏🏼
I loved everything about this episode.
The laughs, the jokes, the food all looked fantastic and made me wish I could taste it all.
But the trip to Germany and the interviews really make this extra special. And what great interviews they were.
I love how humble Ebbers is every time :) You can see it in his eyes that he always wants to win, but he's also very happy for Mike to win
Very interesting to see you take on a bit of Germany. The 'style' was a good addition to the title of Mike's dish, because I would call it a British-German fusion. Sure, we have Flammkuchen, but we don't really do savoury pies. Not sure if the Rotkohl has glove, but that one was pretty good. I do like mine with apple for some sweetness. Mashed potatoes were fine, but I do cringe when I see the use of hot water for cooking them. What would Poppy say?
Ben's Laugenbrezeln were pretty authentic. Best mustard is Bautzener, but I would try Ben's. In German cuisine wine leaves are not really used for cooking. It's more part of the Greek, Turkish or Arabian cuisine . But since we have many people with Turkish ancestry in Germany since the 70ies, it's actually not that far off. Beignets are French, but you were close to France in your trip.
You both had something German, with the Laugenbretzel and the Rotkohl.
Your German was on point!
The question of best mustard is a very emotional one and down to individual taste, but it's Born Senf.
@@kilianortmann9979 You misspelled Altenburger.
@librasgirl08 I'm entirely certain gloves don't go well with Rotkohl, that would become quite a bit chewy. ;-) My family usually uses cloves instead.
Gloves = Handschuhe
Cloves = Nelken
On a rewatch here: I hope you guys have more stuff going on with BASF in future videos. I love learning new stuff from them.
As a long-time German viewer and a native of Germany, I found the episode very entertaining, only when it came to the "roast pork" I bit into the tabletop because roast pork is actually made from a whole piece of pork rump and not like goulash or other stews with pieces. XD
I totally agree with Baz's comment! Mike's food looked like a homely, comforting meal that would stun dinner guests, while Ben's dish looked like something you'd get at a fancy wine tasting course or bistro. Great job to everyone and hats off to the editors on this one!
i want to see a blind taste test on bay leaves, identical dishes, one with bay leaf in the cooking and one without, see if it actually does anything
There is a difference done this with chefs and yes the good ones can tell
I much prefer this format, with the expert chat interspersed with the cooking. Much more engaging - honestly I've been known to skip the field trip bits before but in context I really enjoyed them. Thanks, great video.
as a native german. the only thing I can actually do is nod and agree with this video.
"Drei, Zwei, Eins.... COCKEN" 😂😂 perfect boys 👌❤😂
„To give it some Oompff… Which is also very German.“
Haha, why is that so truee!? 😅😂
I have been a fan of German wines since taking a class on wines in college. Gewurztraminer is unparalleled and my favorite varietal.
My ideal afternoon wine!
What a great tweak to the format guys. Cutting in the educations with the cooking action was perfect pacing.
Don't know how Jamie and Barry chose, cause both dishes looked fantastic! I think if it was up to me though ... I'd want Ben's for lunch and Mike's for dinner ;)
I am a german confectioner/baker.. we dont boil the prezels, we dunk them raw in a cold lye soulution (food save) and then bake them at 220°C for about 19 minutes. Also the flour is not 1150 (strong flour) but 550 (normal/basic flour) wheat flour. And the best side to "Laugengebäck" is "Obazta" or butter. In baveria where I am from, nobody would eat them with wine or normal mustard. It would be beer and sweet grany mustard.
Can you do a show featuring American wild blue elderberries? Would love to see all of you making redeemable beverages, pies, etc from what is a very healthy food, with a challenging-to-appreciate flavor.
Agree this was close, also agree Mike should win.
Mike made me miss my Grandma! She died in february 2021 and i would give everything to have her red cabbage and ALL her other cooking again, even just once.
Sad to hear you were in my area when I wasn't XD But there is so much more for you to discover along the Wine-Street. In Bad Dürkheim you have the Largest Winebarrel, in Deidesheim and it's neighbouring town you have Gin made from Grapes, the Hotel where Chancelor Kohl brought foreign guests, sparkling wines made from berries, a world renowned guitar maker. I would also really love for you to make some local traditional dishes like "Saumagen" (which is essentially germanys version of haggis) or Liptauer. If you go further south you will have a lot of rich history and french influences enter the mix all the way to the border. There are so many wonderful places to explore. Maybe see if you can make contact with multiple winearies in the area and borrow their kitchens for a couple of videos. I bet you would have a wonderful time!
I'm German and wine is King!!! I received many various types and bottles for my confirmation! Schweinebraten is actually a pork roast not roasted pork meat and the region I grew up in, we used Caraway only for Sauerkraut along with Juniper Berries, both for digestive purposes. Red Cabbage was more often the accompanying veg over Sauerkraut, with Apples, Cloves and Red Wine. I'm fascinated by the two different approaches by Mike and Ebbers. Red Cabbage is usually braised and cooked for several hours, sometimes with added Duck fat and better the next day. In this country (US), it's never cooked long enough and usually half raw which is always disappointing! 😵💫😵💫😵💫
I've been binging your channel for 2 straight days and I love it so much! I just watched Jaime yell, "I like tinned meat!" I may have laughed nearly as hard as at fermented herring!
Can we get a miracle berry cooking challenge? I'd love to see how you'd work around the flavor disconnect to get something tasty.🤣
I always look forward to these videos! Class work guys 👌
Thank you Caleb!
“Abooout…. That length.” Thank you Ben lol
Lol that oomph! Joke in the outtakes was rather niche 😂
“Get out of my space with your grapes!” I wonder how many times Ben has heard that.
To both Ben and Mike, OMG!, WOW! FANTASTIC! DELICIOUS! I want to make both Ben's and Mike's dishes. I want the recipes (every detail) please. For me, both dishes are winners !
Odd with you saying Germany aren't known for their wines, they certainly are by me! Still reckon the nicest red wine I had was from a small vineyard batch that had to be bought on site in Germany and TBH I usually *avoid* French and Spanish wines, I generally gravitate towards Australian, German, Italian or South African ones by preference.
The irony of me kneading bread dough as I'm watching this is amusing
As always , great video guys keep them coming !
If I hadn't seen what Mike was doing and everything that went into his dish, from looks alone I would have expected a dish that was hearty and good, but possibly a little boring. Having seen how he made it, though, I was convinced it was going to be absolutely delicious. Ben's looked great too, but all through the cooking process I was thinking that Mike's dish was more what I would want.
This is a delightful episode guys, thank you!
I'm loving this challenge and just this video as a wholeI I still can't quite believe you were within, like, quite a short car journey from where I live. Your versions of the Schweinebraten (which as you probably learnt usually comes as a whole piece) look fantastic, too.🤩
Could you Guys Please make a Second Channel in Germany? or Translate that Wonderfull Videos into German? I mean i know English, But i am Sure a Show Like yours would be a Hit over here. You are Like the Top Gear of Food, with all the Good Humor, Information and Entertainment about the Wonderfull thing Called Cooking.
WHY did I not know you were so close to me? O would LOVE to have run into you! Hope you enjoyed our wonderful Pfalz :)
With the threat to California wines by wildfires, and French wines by diseases, German wine could find its way into markets once again!
well done, Mike!!!
watching mike make the whole dish is so satisfying
makes me root for him😁
A mystery guest challenge: Food Theory MatPat
can you make a video about what to do with pumpkins apart from toasted pumpkin seeds
As an Austrian, I feel slightly slighted when it comes to the discussions of wine producing countries ;)
1:26 Spaff, you don't get to retroactively decide that the abomination you made so many moons ago was simply "paella style", there was nothing paella-esque about it!
braten can also mean fry, a pan is called a bratpfanne
It was nice to learn about grapes in another culture then French culture
its been years, now, how do you still not have oven mitts ?
i love this channel, Christoff didnt answer the question at all.
What are the wines featured in this video?
Ohh I love this type of video 😊
Drei, Zwei, Eins, Kochen!
Did not expect to be learning about the sexual exploits of fruit flies in todays video! Or ever really 😂 interesting though!
Well done Mike. That pie looked delicious!
Pie wins over cheese board all day every day 😎💓
Mike made a great homemade meal and ebers made an appetizer tray lol
Why’s the camera so shaky when they are eating the food
Ben’s dish is the one I wanted to try most.
Congrats on the win! Great to see the process on the grape growing as well, and loved seeing some German stuff.
The video just started out of nowhere tho lol.
The audio has been off for months too. Wonder if they are training new people?
I like that you're doing the format a little bit differently, not just giving an info dump at the beginning and getting on with it. At first I wasn't sure if I liked it, but by the end it was clear that the editing was very clever and it was nearly completely seamless. Kudos.
That’s amazing to hear, thank you! Sometimes it’s a risk mixing things up.
I also agree with the this. I've never been a huge fan of the info dumps. I usually watch them on the first time I watch the video but skip past on subsequent rewatches. So, I definitely prefer the intermittent style, and I won't skip past the info parts when I inevitably rewatch this video :)
Alright, not a huge fan here but to each their own
It definitely feels more like something you’d see on the Food network with the lore mixed in. It just flows better and keeps the viewers attention. At least it keeps mine better!
Absolutely agree!
The enthusiasm of the wine guy was great. Sometimes they visit places and people are a bit awkward (fair enough- they don’t do this all the time). He just bled enthusiasm and felt very natural on camera
why would Germany be awkward? genuine question
@@Psylaine64 I am not saying anyone German would be awkward. I more mean that other people they have interviewed, particularly with the BASF videos, haven’t been the most natural in front of the camera. That is fine, it isn’t their job. I was more complimenting him, rather than making any comment about his nationality.
His enthusiasm was awesome. So glad you enjoyed the video :)
well the wineyard owners often give those tours and have wine tastings for customers were they explain the winemaking. But yeah he was great
He has his wine company logo tattooed on his arm
As a german I can say that you definately didnt mess up as badly as in the burrito episode :D Your recipes will not cause a national german outrage and will not make it to the news ;P
Good job and I would love to taste it.
And for the reaction about Ben's Bretzel: In my opinion they need to be at least that dark. Obviously not burned, but it may be a deep colour for me. However in germany the camps are split^^ Basically "suuuuuper lightly baked" (sometimes called "Baked in moonshine" =D ) or at least as "dark" as Bens.
So all in all good job and keep on doing stuff like this. Always love to see you outside of your studio and exploring new things
Thanks so much for your lovely comment! 😁
Well, don't tell that to a Bavarian Baker...
As a German, I can say ebbers did a really good job making pretzels. They are not in the quality of a south german Bakery, but they are high-end homemade pretzels. Mike did also a great job with the Schweinebraten (style) I would say, that most of the Germans would see it as a German dish (except for the Pie part, but I would love to try it as a pie) if they would taste it.
What a lovely comment. Thank you Jo.
I love the little german-isms of the winemaker. Translating expressions literally like "ground recipe" and "it's in everybodies mouth" are very genuinely German.
It’s so nice to see Mike! I feel like we get to see him less and less as years go by since he’s so busy behind the camera, but I’ve missed him 😻🤍
It’s always nice when Mike is on camera too!
@@SortedFood a Huddlestorm is never under appreciated here!
Agreed!!
I wish they had the funds to do these more often with further afoot locations. I'd love to see what they'd do with Peruvian or Mexican cuisines and ingredients.
We’re so glad you enjoy this type of content. Learning while having fun 👍
Well Ben did Cook Peruvian several Times because he was there I think, but yeah a new trip would be nice, it most times seem that they just go to the US
@@SortedFood I love it. I love learning more about the foods, while also bringing attention to things like climate change and how it effects us and the food we consume. Thank you
@@Pertinax193A.D. i agree that newer trips would be nice but if you think about it… The US is more foreign than the rest of Europe bc we’re a whole ocean away. It’s probably slightly cheaper to be all across the US for 1-2wks than a week in a European country. The US also has an amazing mish-mashed food culture because the US is an immigrant country. So in one city, you‘re very likely able to taste 3-10, sometimes 15, different and authentic cuisines from all over the world. So while I love the thought of a new adventure from the channel, I also think that their US Tours also have such potential because while the US isn’t very interesting or positive in most aspects, the food culture is super diverse and interesting! :) There’s so much to explore in the food realm; authentic cuisines, westernized cuisines, hybrid cuisines, local and signature American dishes(like Chicago Deepdish & Chicken and Waffles)!! 😁😁😁
@@Pertinax193A.D. Latin America has been a bit of an unadventured area overall if you ask me but I have a bias towards that area to the point I don't think I'd ever get enough. I may not have seen the write episodes as I've never seen Peruvian food on the show. It's probably my favorite cuisine so I should definitely have a deeper search.
I love when Ben gets geeky excited about things, such childlike joy.
So happy you've been to Germany! Thank you for featuring our food culture! ☺️
Those pretzels looked really delicious, but I think the best way is to eat them is with lots of butter and chives!
And to make them look and taste even better, roll the ends very thinly, and then tie the knot. This gives the pretzels two different textures: the crunchy knot, and the thick and fluffier middle.
You must be from, or have ties to, Swabia :) based on your pretzel preference alone
Yes, Brezel needs to be half-and-half (half soft, half crunchy). I like to cut open the soft part (like a half bagel) and put butter or cream cheese on it, and the crunchy knot side can be eaten as is or dipped in something. The only time I eat mustard together with a Brezel is when I have a Weisswurst (and then it is sweet mustard). I would never dip a Brezel in regular mustard, seems a bit weird to me and I haver never seen anybody else around here in Germany doing that, either.
@@DizzyBusy That is very correct! 😁 My mom's from there, and I worked south of Stuttgart for a few years.
No Swabian pairs Brezel with mustard, that's Bavarian, but only with Weißwurst!
Are you Swabian?
@@freibier I completely agree!
@@greteukulele4561 No, I'm a transplant from Pott but I work in Stuttgart now.
I really liked the video, but as a German, I now understand how the paella burrito got that much of a reaction because even though I don't care much for German cuisine, Mike calling diced pork a "Schweinebaten" or Ben saying that mustard is the best thing to eat with pretzel (the SWEET mustard is more for the sasuege that is supposed to be with it) got a reaction out of me.
but still grade video.
So cool! Yesterday I was in Germany and had some lovely flammkuchen with a glass of federweisser (very young wine) so this is very relevant. Would love to have some more videos about Northern European food!
Thank you, we’re so glad you enjoyed it! German wine is amazing.
I like the way this video was edited, flipping back and forth between the studio and the vineyard. Nice flow and storytelling technique.
Thanks so much, comments like this really do mean a lot to the whole team 😁
Has to go to Mike by default. Ebbers had at least 2 things pre-prepared (The soaked mustard and the potatoes that appeared from nowhere right at the start), and his pretzels somehow got made, rested half an hour, froze within an hour and then got cooked in time to serve. Kinda defeats the purpose of a time limit :P
As a the German representative in London: I think Mike's dish is a perfect german-british fusion.
Gut gemacht. 😊
Am I right in thinking that at 3:37 Ben actually said they were in the *Pfalz* region of Germany, rather than-as the subtitles alleged-in the *France* region of Germany?
🤪🤣
One of the few times I genuinely don't know which one I'd order, both look so good!
That’s great to hear.
“It’s like rapeseed oil but with a G in front of it.”
This nearly made me spit out my drink. 😂😂😂
And then Ben being Ben and feeling the need to nix that comparison lol
Yes, that was a great joke. Perhaps subtle for some but those are the best jokes, in my opion.
As a half german/half spaniard you have redeemd yourself from the chorizo incident with these dishes. I come from Pfalz and i almost could taste them just by looking at them. Imo mike didnt need to put the filling into pie form but im sure it tasted good. And ebbers plate looks nice, would love to try it.
Loved this episode as a German and a person from Rhineland Palantinate :) Wished you haved made a Sauerbraten :) it's a famous dish around the rhine region :)
Though a real rheinischer Sauerbraten would never be manageable to make in the time frame given for the competition.
I would have picked Flammkuchen for the most obvious choice of German food to pair with a good wine or Zwiebelkuchen, especially with Federweißer (very young wine that still contains a lot of unfermented sugar)
@@hmvollbanane1259 Yes but sometimes they also show how to make it an Ben comes along with the before pre prepared thing :). I wouldn't really make a real real rheinischer Sauerbraten (classical with horse meat). I would do the common beef one.
I‘m from Germany and loved this episode. Well done, Mike and Ben! It‘s a different approach to German Cuisine and yours has potential. 👍🏽 Greetings from Frankfurt.
Any chance of getting Christoff into the studio as a judge for a wine based battle or to judge wine gadgets?
Or just to enthuse, honestly.
Normally Scharzwälder Schinken is smoked over fir wood and or needles. I don't know of any product that uses oak especially as one of the main characteristics.
hear me out, two new ideas for challenges:
1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking.
2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)
I may be ethnically Mongolian, but I WAS raised in Germany. And, I gotta say, their German pronunciation was hilariously bad, but everyone still gets an A for effort.
As a German from a different wine-growing region than where you visited, both of those look fantastic. Personally I would probably go for Ebber's dish, but I do simply love good Brezels.
I'm impressed on Jamies pronounciation of the ch-Sound in kochen, since most english speakers I met have massive problems with that sound (they would have a rather hard time in Switzerland, since their german is almost 50% ch ;) ).
I think it's always funny when you guys do something with BASF, since I worked 4 years in their QC crop protection department where I did analytical monitoring of every stage of the Xemium production.
It was a fun and interesting job, too bad my contract ran out and at the time they did not hire anyone directly (they let go of about 7.000 to 9.000 temporary contract workers).
To all aspiring chemical lab workers: try getting a job at BASF, since their pay is very good and if you manage to get hired permanently it's almost impossible to lose you job, as long as you are not grossly incompetent.
Thank you! We do try our best with the pronunciation, however we don’t always get things right! Thanks for watching 😁
Love that you guys have been to Germany! Also your pronounciation was not bad 🫣 Greetings from Germany!
Thank you!
As a native German i was very happy to watch an episode dedicated to our wine culture! I had a lot of fun :D
How did ou go to Palantine and not eat local stuff xD ... my recommendation (as someone who has lived and worked in the heart of the Winearea) Himmel& Erd (Black pudding, liversaugage with applesauce, mashed potatoes and fried onions) or a Saumagen (Palatine Haggis) or a Döppekoche (One pott potato bake sort of thing kind of like a Rösti) and drink a glass of Schorle (Wein Spritzer that comes in 0,5L glasses).
I never even realized, how little of German Wine culture was known abroad... I mean, we got areas where every second village is called "wine"-something. Everyone knows the Beer but theres a local wine for all of those as well ...
It's wonderful that you finally explored some German cuisine. Really loved this one!
Loved the countdown in German. And love that this one features Germany. There’s so much wonderful food found with our neighbours across the border.
It's a shame that Germany has a reputation for bad food because they have some pretty unique things!
@@Lindseyisloony Does it? I've never heard anyone say that.
Definitely seeing some parallels between Mike's dish and Schweinsbraten. For example, they both have pork in them.
Jokes aside, I would love to see more real german food on this channel. Schweinshaxe, Mettbrötchen, Sauerbraten, Knödel, Kartoffelklösse, Pannfisch, grüne Sosse... Ben's soft pretzels already looked pretty good. Keep em coming.
The research and the effort in this series is as enjoyable as it is informative.
Also gotta love a battle !
❤
Thank you! We were overdue a beat the chef.
Ebbers using potatoes but not making Bratkartoffeln is the biggest disappointment of this day
Yeah. Finally some German stuff. I‘ll devour that video. By the way: Just reactivated my sorted subscription yesterday. I love the rework of the sidekick app!
I love these episodes! I learn so much. The fruit fly thing is extraordinary, To not have to use pesticides is such a plus! But I did get confused about the beignets.
So many Germans already commenting, I have to do the same. :D
As a North German who lived in South Germany (Baden-Württemberg; Ulm) for 3 and a bit years....great video.
The interviews were informative and not too dry (wine joke, heyhooooo) and the dishes were very interesting.
Ebbers did a plate full of stuff you wouldnt normally find but everything was definitely german-esque with a chef's touch while Mike's dish looked quintessentially german: "It doesnt need to look pretty but damn right it's gonna taste like heaven."
I enjoyed this episode very much, thanks SF.
Next time for North Germany: Labskaus. ;)
Jamie: I don't really associate Germany with wine.
Me having grown up in a German wine producing town: I mean it's a regional thing, sure, but in fourth grade we literally learned about wine production in school, put on a play about the history of wine in the region, and took a class trip a vintner. Every fall we had wine festivals and the town had a reigning wine queen.
Also, fun fact, there is a region in Germany called Franconia (Franken) that is subdivided into Bierfranken and Weinfranken (i.e. beer Franconia and wine Franconia) based on the distribution of wine grape and hops production.