I have never seen Käsespätzle as a side dish. If served as side dish, spätzles are usually plain. Käsespätzle (spätzles with cheese) are a main dish and are usually served with a simple green salad as side dish.
In Bawaria we have Käsespätzle as "side-dish", you just add some good grilled meat and pepper-sauce. Hier in Bayern gibt´s Käsespätzle als Beilage, schön gegrilltes Fleisch, manchmal Medallions, da Pfeffersauce dazu, manchmal wird auch das Fleisch mit Käse und Zwiebeln überbacken ^^
@@guardian1982 Huh. You know, I can easily imagine eating it, but that's really heavy and overwhelming as hell. Like, i wouldn't feel good afterwards, just stuffed. I'd definitely prefer meat, like Schweinemedaillons, Spätzle and Pfeffersauce (lovely) without the extra cheese. (Btw, at home, I sometimes use cheese to improve a meal I didn't get quite right. Like a spice. Just saying, because maybe the ones who serve it the way you describe it just can't make a good sauce. :P)
@@PreciousPotat The sauce is good usually. It IS a very BIG meal, sure. but as long as it´s not oversized it can be something very nice, For the meat... 2-3 "Medallions" are a nice size, some good "Käsespätzle" (use some "lighter" cheeses for the mix) fried Onions, Pepper Sauce. Imagine that in the Winter, cold and snowy, you come home from Work on a Friday.... and after THAT you are refuled for the weekend ^^
To correct Walter: No one in Germany dips a Brezel in mustard! That doesn't taste. I could tell you a couple of things you can pimp your Brezel, but mustard is definitely not part of it.
I once saw a picture of an American fb friend of mine who was in a "German" restaurant in the US and had a "German" Brezel - "of course" with mustard. I thought it was disgusting, so I asked all of my other American fb friends, and they confirmed: In every "German" restaurant in the US Brezels seem to be served automatically with mustard as if both would belong together. No! They don‘t! They really don‘t! I mean, do and eat whatever you like as long as it hurts no one else. Just don’t call it "German" then.
I suppose the Americans got it wrong. The mustard belongs to the white sausage, which in the past was usually served in a separate bowl so that it did not get cold. And then someone, who didn't know any better, saw a small bowl and a plate of sweet mustard and pretzel.
awa... geht voll klar... weißwurst mit süßem senf ... oder fleischkäs' mit scharfem senf... ob du jetz den senf direkt auf die brezel haust hängt glaub nur davon ab wie sehr du senf magst.... aber klar gehn tut das voll. i respectfully disagree... there are definitely dishes where mustard on brezel works (next to sausage) if you put the mustard on the meat or on the brezel only depends on how much you like mustard imo.
In America people won't eat raw or even rare-cooked pork for fear of Trichinosis. I can't say I've eaten raw pork, but I like pink juicy pork just like beef. I ask people, have you ever in your life met somebody who got Trichinosis? The answer is always "no", commercial pork is always safe, the only way to get Trichinosis is off of small farms that "slop" hogs with anything the hogs will eat, including the meat from other hogs (yech).
@@karlbmilesNot true, cause a lot of people like their steaks almost raw, Burgers too and they also know about steak tartare. Oh and no, "commercial" meat in the US is NOT always safe to eat, since they had at least one severe incident per year, when a lot a of people died from different causes. It has gotten better since about 2010, but before that, it happend almost regularly.
The discussion is about raw PORK. Of course many people eat rare and raw BEEF, so it's illogical to avoid pork, UNLESS you believe that you can get TRICHINOSIS from raw pork. It is TRICHINOSIS that I say does not exist in commercial meat. You have to read what I actually said. @@Eysenbeiss
@@karlbmiles keep in mind in germany the raw minced pork you buy has to follow specific rules to be allowed for sale as "METT" which is intended for raw consumption. Most importantly it has to be fresh butchered the same day as its sold. It is also usually already seasoned with salt and pepper. Traditionally we eat it with raw onions. You can google Thüringer Mett or Zwiebelmett
In the German areas of Wisconsin they eat raw meat and raw onions on rye bread, but it's beef. It still gets back to American irrational fear of pork Trichinosis which doesn't exist in our USDA-controlled meat processing system. Many people in America insist on eating only well-done meats, they are really missing out so many delicious foods. I had a meal in Koblenz where the waiter asked me if I wanted my order "mit Gas", onions! Pretty funny. @@Pleasure0
For the bread dumplings: You basically rip up day old white bread, and mix it with eggs and warm milk, some salt, pepper, parsley and finely chopped onions until you get a dough. Then you just cook them in salted boiling water until they rise to the top.
And on the following day you chop up the remaining knödel into slices, brown those in the pan with some butter and lard and have it with whats left of the roast and sauce from yesterday.
@@spitefulwar And if nothing was left, you cut them into small cubes, brown them with home-made lard a bit and then you add eggs and make scrambled eggs with dumplings! To be consumed with gherkins. 😉
My favourite German food is one of the German national dishes: Rinderrouladen (German beef Rouladen) - together with the gravy it's cooked in after searing, potato dumplings or potato mash and German style cooked red cabbage it's PERFECT soul food.
The video actually gives very good advice, unlike so many others of the kind. The only thing you should _not_ remember is "Wasser mit Gas" and "Wasser ohne Gas", this will be understood (well, what's not to understand about that) but it makes you sound American. It's "Wasser mit Kohlensäure" or "Sprudel" (or even "Selters", depending on the region), versus "Wasser ohne Kohlensäure"/Stilles Wasser".
It's what some Germans say when being in countries that speak latin languages in an attempt to make themselves understood, and I'm guessing plenty of waiters Walter encountered went by the logic of "if one foreigner understood it, other foreigners might too!"
We have a whole range of more dishes to offer in our kitchen than just the ones mentioned. But I'm glad that there were far more dishes mentioned here than schnitzel, sausages and pork knuckle than is the case in most videos. There are many different types of roasts, sliced meats in various variations, meatloaf and meatballs missing, including, for example, the well-known Königsberger Klopse and we love rich sauces with everything. Especially in northern Germany there are numerous fish dishes, and in central and southern Germany there are also poultry and game dishes. Various soups and stews are also usually completely missing. German cuisine is also very diverse due to its history, the former division into numerous individual countries, counties and cities with their own very regional cuisine. This broad division, each with its own legislation and requirements, taxes and customs duties, etc., ensured the variety of different types of beer, bread and sausage that Germany is known for today. It was not until 1871 that these many regions became a true nation-state under one legislature. Nevertheless, much of German cuisine has remained within the framework of regional traditions. In fact, Germans love and eat a lot of cabbage, but there's a lot more to it than just fermenting white cabbage into sauerkraut. Delicious German cabbage varieties include wild cabbage/cliff cabbage (mainly a specialty on the island of Heligoland), white cabbage and pointed cabbage, red cabbage, savoy cabbage, cauliflower, broccoli, kale, Brussels sprouts and also kohlrabi. There are also foreign varieties such as Chinese cabbage / Pak Choi or Romanesco. They are boiled, steamed, served with sauces or even baked with cheese. Other common vegetables include peas, green beans, broad beans, white beans, leeks, carrots, turnips, parsnips, chard, pumpkin, rhubarb, celery and fennel, spinach, asparagus and tomatoes. From the neighboring countries there are zucchini, peppers and eggplants. The side dishes mainly include potatoes in various forms, be it boiled, fried, deep-fried, mashed, mashed and deep-fried as croquettes or simply as dumplings; new varieties such as sweet potatoes are also becoming more and more popular. Furthermore, pasta products such as noodles and spaetzle or dumplings are particularly common. Rice has been around for a while now and is also found in classic dishes like chicken fricasses.
5:50 There are two variants of "Schäufele" (pork shoulder, "Schäufele" being the diminutive of shovel, which refers to the shoulder blade): Franconian is roasted, Badenian is first smoked and then cooked within Sauerkraut. Sauerbraten has to be marinated for around 24 hours in red wine before roasted and stewed. It was traditionally made from the meat of older animals, which needs a lot of curing to become tender. (Original Rhenish Sauerbraten used horse meat e.g. from "retired" pit ponies.) The different names for bread rolls are "Schrippen" (mostly around Berlin), "Wegg(la)" / "Wecken" in Franconia, parts of Hesse and the Southwest, "Semmel" in Bavaria (except Franconia) and "Brötchen" in the North.
Sauerbraten was a special dish in the Ruhrpott which had a lot of coal mines. In former days energy for the mines was delivered by horses, and when those horses could not do their job anymore they came to the horse butcher quite often. Now, the meat of those horses lacked fat, so the meat was hard to cook. Also, there were no other means or refrigerator than ice. Well, what to do? People put the meat into vinegar. Not only preserves this the flesh, it also made it soft and easily edible. In the Rheinland raisins were added, Rotkraut and Klöse. Voila, a traditional German dish.
When I visited London...all I wanted to do was seeing English pubs...and so I did. I like your ales and lagers. I also like your pubs. The experience was really cool and a completely different one to a German pub.
@@MrJueKa I didn't get the chance in London for that, but in Oxford/Cambridge University town at a pub I got that mashed potatoes, mashed peas, roast, gravy dish that couldn't have been more British pub food. It was...soso. ^^ As expected!
@@MrJueKa But hat is not exactly british food. 🙈 To be honest this is the reason why it´s good, but to let a brit in the kitchen is a crime against humanity. xD
The one ALDI Nord (North) bought Trader Joe's years ago and the other one ALDI Süd (South) started also having the ALDI markets over there, and they are the fastes growing discounter chain over there.
Funniest thing about that are the big US chains standing, mouth agape, yapping on about how "Outrageous it is to lure customers in with quality products at bargain prices!".
"ALDI Nord (North) bought Trader Joe's years ago" No exactly. Trader Joe's is in 100% ownership of the Markusstiftung. Aldi Nord belongs to 61% of the Markusstiftung and the rest to two other family foundations. So the Albrecht family is in ownership of Tarder Joe's and Aldi with family foundations but Trader Joe's does not belong to the Aldi Nord company. Legally they are different companies and not mother-daughter.
Great video mate! If you ever come to Germany, fly in from London to Düsseldorf or Münster/Osnabrück...Münster is little posher than the Ruhr valley but not as posh as Düsseldorf or Cologne...In Müntser go to "Pinkus Müller" they'll hook you up with some of the 13 beers on tap / bottled and the food is insane!!! You can really go wild with the food and beer and pay less than 100,- for 2 people🍻
15:30 It does feel so weird when a foreigner feels it necessary to point out that you can drink the tapwater here... It says so much about the state the world is still in. There are places however where drinking the tapwater is not recommended for environmental reasons. For example, while the Harz has one of the cleanest waters in all of Germany, and the area of Braunschweig to the north of it is connected due its brewery that wanted that pipe long long ago, that water isn't enough to supply the entire city, especially during brewing season, and the east part of town gets its water from elsewhere then, with traces of Chlorine. Just slightly off the East is the small "Elm" forest and mountain region, with one of the most calcified waters you can find. You cannot run that water without ruining any water cooker or your dishes. People there buy their water bottled in the supermarket for that reason.
@08:25 there are to kinds of german breakfast .. brötchen with salami, cheese, mortadalla, (try plz white brötchen, butter,gouda or butterkäse and strawberry marmelade). Or the Müsli type of ppl, Cornflackes, Hafer. Many of them
Well, I’ve visited a number of Christmas markets and i have three favourites. Lübeck, München and Nürnberg. They turn entire central citys to marketgrounds. Germans has a number of markets going on all year round. But the best season is at fall and Christmas. Like Oktoberfest in München, Wurst markt in Bad Durkheim, even if the name gives you a hint what you would consume at the venue is worlds biggest wine party - like a smaller oktoberfest but the beer is replaced by wine. And then you have all Christmas markets. Love German cuisine in general but the street food in particular. My tip is start at Wurstmarkt and proceed to München and Oktoberfest. And if possible in a motor home. Makes your trip way much smother due to there are gigantic temporary camping grounds in easy to access distance from all the fun. And of course hosting a good pub and supermarket. Enjoy!
Ever heard about 'Fassbrause'? It's like a lemonade/soda made from the same ingredients beer is made with, but non-alcoholic. The Bitburger brewery, close to Trier, makes a really good one. Sadly i live in northeast Brandenburg and the Bitburger Fassbrause doesn't get sold here. But other brands are also tasty.
One thing he didn't mention but is an amazing snack or lunch option in Bavaria is Leberkäs. It's extremely fine minced meat mixed with spices and baked into a solid block. A slice of that on a roll with mustard or ketchup is so good
When I was in the UK for 2 months I often went to Wetherspoon. It was cheaper because they were giving out vouchers and what I liked was that they had different beers on tap very week so you could try different ones.
If you're interested in German beer, and ever get the chance, visit the Krombacher brewery. It is one of the biggest brands, and they have a great tour of their facilities. The big point is, of course, the tasting... The tour ends with a stay at the in-house pub, where you get bead and local bacon, and, of course, beer. You get a mug of beer, and if it gets empty, just lay it sideways on the table, you'll get another one... and so on... I studied in that region, and we went there at least twice a year... Just thinking about that gets me phantom pain in the back of my head...
You should definitely dive into all the sweet stuff at the bakeries, try different cakes and bread items or German sandwiches. And if you go for a roast with potatoes or dumplings definitely try Rotkohl (red cabbage) as a side. It's really delicious.
In the different areas of Germany, there are many different dishes. I´m from Baden-Württemberg. There are "Linsen mit Spätzle", Zwiebelrostbraten, Maultaschen, "Gaisburger Marsch" and much more.....
In our region we also love Currywurst, but we prefer to eat them with a special curry sauce instead of curry ketchup. We say "Wasser mit/ohne Kohlensäure" (with/without carbon acid). But you will understood if you order "Wasser ohne Gas".
5:36 in and as a German who is vegetarian I am asking myself… why did I click on this video 🙈 I live in Germany and I haven’t had any meat in 8 years 🙈
He is very much focused on the southern parts of Germany. There is a video here on YT from "Our story to tell" about the different kind of food depending where you are in Germany. They also made an episode about the food in North Germany. Highly recommended.
one thing you have to try in Mainz is " Handkäse mit Musik" " Handcheese with Music" Mainz cheese is a sour milk cheese, similar to Harz or hand cheese , its chopped into small pieces with oil and vinegar with fresh Onions
Jägermeister or Unterberger are „Magenbitter“ … stomage bitters to resolve the grease. But better version is Schnaps or Obstler. What-s that called? A shot maybe? Obstler would be a fruit shot (fruit are „Obst“ in German). Based mostly on fruit like Mirabelles, berries, pear … kind of our version of Russian vodka (pased in potatoes) or Greek Uzo (based on Anis) or japanese Sake (rice based). Families have theur own recepies and destille those themselves. But you also can buy them regionally.
About the beer... many people say english beer isn't very good, but I guess they never tasted amricen berr... My favourity pub here in my hometown (Cottbus, Germany) offers a fantastic english brew: Newcastle brown ale... and it's so delicious, I always get at leat one, when I'm there and believe it or not it's an Irish pub but the owner really likes this particular english (he wouldn't allow any non-irish stuff not even scotch whisky in his pub) brew and so do I^^
Since you mentioned English Breakfast, I always wanted to try blood pudding, since we have something similar. In Cologne you have Himmel un Aad which is a kind of blood pudding (though softer than the one I saw from the UK) on mashed potatoes topped with pan fried onions and apples and in east german you have blood sausage (also called Tote Oma (dead grandma)) where it is fried in a pan with some water until it has a texture similar to mashed potatoes and thats eaten with Sauerkraut and cooked potatoes.
As an American I’m glad to see someone reacting to foods from a country other than America. Not that I don’t appreciate people reacting to American foods but we need to see other countries and their foods.
Bread and butter with slices of cheese and sausage is called continental breakfast as opposite to the English breakfast and is considered poor; it differs slightly from country to country (Netherlands - Germany - Poland, e.g.) but there may occur a sudden change like in France where they eat only a croissant - maybe with a bit of butter - in the morning. The lunch is then somehow bigger.
In Berlin a Pfannkuchen is a fried dough ball stuffed with different kinds of marmelade and mostly topped with powdered sugar, which is called Berliner in almost every other part of Germany. A Pfannkuchen is actually just a pancake, but not that fluffy as the american pancake. We often eat it plain or with some fruits in it like apple or raisins, sugar and/or cinnamon on top, with vanilla ice cream or different sauces, fruits and whipped cream, nutella, etc. The red cabbage has different names across germany. Sometimes it's called blue (actually it's more purple), sometimes it's called red, depending on the ingredients. If it's more acidic, it's red. The recipe i know from my father, who was a cook, contains apples, red wine, spices like cinnamon, cloves, pork fat, rice to bind all the fluids, onions. And the beers... there is no general rule how a beer tastes but the beers in the north have in General more bitterness than the beers in the south. We also have some interessting craft beer breweries. The one in Kassel (in the Center of germany) ist called Steckenpferd. You probably won't find their beer as often as major beer brands, but they brew really tasty beers. Some with a flowery taste to it others with more "heartier" flavour, but all made from the same ingredients as every other beer. If you order water somewhere you will get asked if you want "mit Kohlensäure (carbonic acid)" (with gas) or without. WE don't use the term "with gas" but we know that other countries use it and ask it that way, when we know, that we speak with a foreigner
"which is called Berliner in almost every other part of Germany." In West Germany. In the area of former GDR I've never read Berliner in a bakery except for Bread.
Wiener Schnitzel in name, make and ingredients comes from Vienna, and nowhere else, unless you can find some proof it was brought there from somwhere else. The general idea of putting SOME leftover sticky stuff on the outside of SOME type of meat before frying it in SOME type of fat amost certainly didn't evolve in one single location, even if you can undoubtedly find some document somewhere that has an apparent "first occurrence" of it.
No worries. I also long after food from the UK or other places as a German. I mean, sure. nothing beats German food, but I do like to try other food as well.
10:30 Addition to the Farmers' Breakfast: That's a bit more than just fried potatoes and some bacon. That would just be standard German fried potatoes. Bauernfrühstück also contains egg to bind it all together, onions, usually chopped, and various spices and herbs. It's a type of omelette. Look up various recipes and try, it's very simple and an absolute energy bomb. After all, a farmer has to work on that meal all day. He also gets something wrong about "side-dishes" - in Germany the "sidedish" is the main meal. It is "Potatoes with [x]" Not "[x] with potatoes." Similar to Asians who have rice/noodles with [x], not the other way around. Simply because meat is the rare dish in pre-industrial times. People had meat maybe once a week, not every day. Spätzle are not simply noodles, especially not in the Italian way. Either party will feel insulted for that. Spätzle are specifically egg-noodles, and are made in a very different way. Done correctly (NOT with a press) is an art that only grandmas in South Germany still truly know. Knödel are potato-based dumplings, if you will. No, Germans are not mad if you don't have asparagus. The ones who like it are happy if there's more for them. The ones who don't care about asparagus, like me, simply have no receptors for whatever that stuff is supposed to taste like. Also it has negative bio-availability or whatever the term was - meaning you don't get energy out of eating it, instead it requires more energy to digest it than you get out of it, similar to rabbit-meat. On the receptor-thing: On the other hand I have the receptors for the bitterness in "Rosenkohl" (Brussel Sprouts). If you don't have that receptor you can eat that stuff, but if you have it, the stuff stinks so intensive that if someone's cooking it in 100m radius and the cloud hits you, you feel like throwing up. If you're in the same kitchen you... most likely will make a very quick run for the toilet. This cannot be trained of. It's a genetic thing that either you have or have not. Fresh Sauerkraut is actually sweet. Absolute delight. The sourness comes from the preservation process.
German breakfast is usually cold. It's bread slices or bread buns and cheese, meat or jam on top. If you want to get fancy, there's also things like "Müsli" or maybe a boiled egg. Anything besides that is quite unusual in a german breakfast. No pancakes, no scrambled eggs, no sausages .That's what hotels may offer as a "European Breakfast", but its beyond a traditional"German Breakfast".
You know what, many Germans don't get me, but: When I go to England (or Scotland for that matter), when I'm there, I also like to eat mushy peas and "chips" with vinegar. I guess when you grew up that way, you're probably used to it and don't find it very special. But hey, Germans usually don't know what they have with their bakeries until they go abroad - and start to miss it. You've been in England all your life, I get you. Going abroad is, I guess, tied to a mindset that your either your family gives you or you have to work to get it. You should be proud you have arrived there! In that respect you have definitely done more work than me who just grew up in an environment where travelling was what you did!
Tap water and its quality is heavily controlled in Germany - it may taste differently depending on where you are, but it will always be of high quality.
Buy white flour bread rolls. Cut them into dices of approx. 3 cm. Let them dry out for the next day. Take a large bowl, eggs, milk, s&p, nutmeg, parsley...pour the dices in this and gently mix, so the dices stay intact. When it has the right consistency to form dumplings make them the size of what fits in your palm. Simmer them slowly until they rise and float. Eat them with a good dark brown beef gravy either like that, or cut them into thick slices and pan fry them in butter, until golden brown. It is easy to make, but takes a day of preparation, because a fresh bun isn't what you need.
If you ever get to germany, try the bavarian breakfast which is the weisswurst. The has a very mild taste and is also soft. One bite and you dont wanna stop eating them, but beware to not overeat on them. It is tradition that they'r served from dawn till noon.
The German Bread Register of the German Bread Institute currently lists over 3,000 different bread specialties that are baked and sold in Germany every day.
Especially as an English person you definitely have to come to Germany and try the good German bread and all the other delicious things... By the way: do you know the three thinnest books? 1. Italian heroic stories 2. 1000 years of German humor 3. Secrets of English cuisine ;)
"We also have good drinking water as well" No, it tastes awful. Not sure if this is for all places in the UK but where I was the tap water had a very distinct taste of chlorine. Like swimming in a pool and swallow water. I never got used to it in the 2 month. In Germany chlorine is not used for drinking water.
Original Thüringer (Thuringian) Rostbratwurst has to come from Thuringia and has to be at least 15cm long - there is no upper limit. Nürnberger (from Nuremberg) are similar, but far shorter (min. 7cm, max. 9cm) and are mostly served either as triple in one breadroll or as a dozen per plate. Munich Weisswurst was originally a staple for the second breakfast around 10 am. Aldi South has Aldi shops in the US, while Aldi North owns Trader Joe's. Bockwurst is made from pork and often also some beef in a pork intestine; they are short-time hot-smoked. The name originates from being a staple often eaten as side dish to a Bock beer (a strong beer). Frankfurter and Wiener are thinner, because they have sheep intestines as skin; Frankfurter are pure pork, while Wiener (from Vienna = Wien) contain also beef or veal; in southern Germany they are known as "Saiten" ("Saite" also being the German word for string or chord in a music instrument, which were originally also often made from sheep intestines).
Bratwurst is not just Bratwurst. It depends on the city and region where you eat them. There are also good and bad bratwursts. If you don't know what a good bratwurst tastes like, it's not easy to taste the difference. Cities where you can definitely get good original bratwurst in Germany are. Nuremberg, Coburg, Erfurt Frankfurt and others.
In Frankfurt, or Hessen in general, you should try the Rindswurst- beef sausage. It's not really known outside Hessen I find, but it is the best! Plain with mustard, or as Currywurst...
meinst Du nicht, dass es eher darauf ankommt, wie gut der produzierende Metzger ist? Bratwürste nach gut oder schlecht abhängig von Städten zu machen ist meiner Meinung totaler Quatsch
@@barbie1172 Du ich gebe dir da Recht. Unser Metzger macht z.B eine sehr gute Bratwurst seit über 30 Jahren. Wir haben eine große Vielfalt an Würsten und letztendlich ist es eine Frage des persönlichen Geschmacks
The thing with herb liquors is: They don't do squat. The alcohol does the job, so a plain clear Schnapps will do the same for your plagued stomach after a large and fatty meal. It is an urban legend, that bitters help, it's the alcohol that helps. You're welcome.
Alcohol doesn't help at all. It only numbs your stomach. It even slows down digestion and fat burning. This is due to the fact that alcohol must first be broken down before digestion can begin. (src: bmj.c6731)
Yep, we have Akevitt for that in Scandinavia, usually drunk at Christmas dinners to aid digestion, and while it has spices and herbs it's mostly for the flavour.
Ein klarer (Schnaps) usw. sind eine willkommene Ausrede, wegen Völlegefühl einen trinken zu müssen. Einzig und alleine helfen nur Kräuterschnäpse in diesen Momenten
6:50 I can attest our varieties of bread do not make you go to the toilet :D I cannot speak for weird plastic tasting stuff you get in supermarkets nowadays that is full of preservatives but somehow catches mold after 3 days, but from a proper bakery (which is more and more rare in many cities, all replaced by chains that do slightly above supermarket stuff), or self-made bread, you won't have toilet issues.
I asked my icecream man to make me a all chocolate Spaghetti cup he had this look on his face🤨. He still made one, best ever. It was on the Menu next day, because somebody heard it and orderd as well.
@barbie1172 Hier sagt fast keiner Sprudel (Es sei denn sie sind aus anderen Bundesländern, wie zum Beispiel Berlin oder so und auch von denen selten welche).
Cut potatoes into thin slices 3 4mm.. or better small cubes 1 time 1cm or a bit larger..as you like.. Cut the bacon into small cubes. First, add some lard to the pan. heat.. then roast the bacon a little. Add potatoes. and if you like, cut an onion into small pieces and add it to it... Roast the whole thing nice brown (not black).. when ready, add 2 3eggs... stir a little. and finish frying.. Don't forget salt and pepper. ready
Never understand the US fixation of many Brits. You‘re right, we and you have a lot of cultural connection and a long shared history. So why do Britains avoid to travel to Germany?
Yeah it's really bad, It's actually one of my regrets. I'm a bit embarrassed that it has taken this long in my life to start my journey in learning about Germany. It's just that in England we are not encouraged to visit. That needs to change for sure.
The Thüringer Bratwurst has been shown on a grill without charcoal, but that would be really wrong. It is very important for the aroma of original Thüringer Bratwurst to be grilled on charcoal.
15.40 absolutely nobody says „water with gas“ in Germany 😂😂😂 we say either „mit Kohlensäure“, which means: with carbon dioxide, or „mit Sprudel“ (with bubbles). Water without gas or with very very little gas would be „stilles Wasser“ (translates to „silent“ water)
True, but I know the term from other European countries. However, I have no idea if they think the German tourists call it that. In Italy for example you will find partly water with gas and partly "acqua frizzante"
Hello Dwayne, I'm from Germany and I like your videos! But I have to tell you we eat Brezeln either pure, or with butter, or with cream cheese. Or also with butter and chives. But nothing else. And the second thing is, water with gas is called here: "Mineralwasser". And water without gas is called only "water". Nobody never never ever says "Gas". That's a foreign tell tales.
I definitely recommend a vacation across the channel to just tour round Europe or even just Germany even if only for the food alone. You can plan a trip with always something to do. And if it does come to it: Don't be afraid to approach Germans and ask questions, stoic as we may be at times. We may come off as direct, as not sugarcoating or smalltalking, but lemme assure you: Germans are friendly. They'll always be ready to guve you directions ot help you by translating something. Even if their expression doesn't change they don't mind helping. They'll feel good about it later. If not, they'll probably just immediately forget. Noone begrudges you for asking. We have a saying: "Fragen kostet nix." Asking is for free.
True, the Döner sandwich was invented by Turkish immigrants in Berlin, and today it‘s our unofficial German national dish. The even better (😉) Döner Rollo, which has similarities with the Turkish Dürüm, also originated in Germany. It was invented by a kebab shop operator of Iranian origin in my hometown Bremen, and here in Bremen Rollo is more popular than the Döner sandwich.
I'm a german guy. With bad Englisch skills..sorry. but holly fuck its so funny to See you reactions. I love it. For example. The guy in the Video have no plan from german food 😂 p.s you reacts from german rap Videos is amazing. If you have questions about some german Things you can ask me. I'm from Bavarian. ✌️
If you ever happen to make it over, you might end up crossing the border into Germany right by my hometown near Aachen. Hit me up and I'd love to give you a proper food tour here. 🤘🏻👍🏻
An estimated 10,000 to 15,000 different beers are brewed worldwide - 5,000 to 6,000 of them in Germany. So you can try a different German beer every day for about 15 years ;-)
Mustard only goes with a Brezen...not a Brezel. Bavarians have a Brezen with their Weißwurst and sweet mustard. In Swabia we cut the Brezel open and put cold butter on it or just put a bit of butter for every bite you take. We never dip the Brezel in anything and really not mustard. There even is a difference between Brezen (bavarian) and a Brezel (swabian). And it isnt Pretzel....
I know it's a bit embarrassing that I was born and grew up in a country so close and yet i've never been across the water to one of our closest neighbours. Can't wait to go :)
Gas..it's not not Gaseuze..the French Word..it is Kohlensäure or prickelnd. Wiener and Frankfurter Würstel are the same..in Austria we say Frankfurter Würstel, in Frankfurt they call it Wiener. Jägerschnitzel ..Well okay it is a Schnitzel but that one is creamy. There is only one kind of Schnitzel cause Jäger (Hunter) schnitzel is a sort of different kind.
In the case of currywurst, there is indeed a border running through Germany. 😉 In one half of Germany, a currywurst is a bratwurst, in the other half it is a large boiled sausage, similar to a giant hot dog sausage. We only agree on the sauce. 🤷🏼♀️
But doner in the UK is more like a death sentence as the meat is really bad . In Germany it's actually made by the Turkish and they do their own bread too.
Dwayne i happily invite you to Germany... Near Nürnberg. Im a brit but live Here 30 years, If ya wanna Go to Nürnberg Christmas Market, No Probst Mate,,😊
That is true. And the best Schnitzel is the original Vienna Schnitzel. It is made from calf and not from pork. And sorry, but I never ate a good Vienna Schnitzel in Germany. In Austria you get it and especially in Vienna there are some famous restaurants for Schnitzel.
16:50 Spanish is rare. You may find one or two places in a major city, but that's it. Of the Southern European Cuisine we mainly have Italian and Greek, and sadly both have their restaurants often bought up by Turks and other Arabs that still run under the original name and label but then serve you... turkish food and... whatever they believe a pizza is. It's rather jarring right now. Vietnamese fast food is very widespread, though it's of course the simplified stuff for the Germans, but in a real restaurant if you know what you want they'll be happy to make you something real. Indian restaurants are hit and miss. Lately we've had more Burger places (again the Turks), and an influx of japanese restaurants, although more often run by Chinese or Koreans than Japanese people - they're still pretty good. In regards to Turks/Arabs go only to the places/guys of your trust. There're many bad places, often tied to money laundering and similar schemes that are not even about selling food, and hence you won't get anything good, let alone safe in those places - they tend to not have many customers to begin with. They're just fronts to play the State. Thing goes bankrupt, gets written over to the next family member, gets business startup money and other shenanigans. In bad places they will massively undercook the meat, which seems to be a thing in their cuisine. So never get a chicken-Döner/Kebab in those places. The chicken may likely just be warmed up slightly, but still raw. Might explain why they're forbidden to eat pork... If they don't even cook/grill their meat right. The only people I know who can stomach raw pork are the Vietnamese (they have a snack that is just a inch cube of raw pork they just munch like chewing gum) and us Germans with our "Mettbrötchen" which is raw minced pork on a Brötchen (breadbun), with optional onions and black pepper on top. That too can only be gotten from the butcher of your trust (though with our regulations there is not really one you can't), and must be eaten the same day for obvious reasons. It's a beloved breakfast of construction workers. Small little energy bomb.
But after getting through the meat stuff I agree xD food in Germany is amazing. Whenever I am abroad I survive but I rarely enjoy xD especially UK and the US. May be my fault for buying bread and cheese there and thinking how it just doesn’t taste good at all 🙈
We germans have more then *3.000* different typs of,.. *bread.* I dun make this up ;) > And then we have lit. almost the same amount of brötchen typs in total but like with bread there are some bread & brötchen, which are lit. always present so more used in total germany. And regarding "the fiber;* Thanks to their high fiber and nutrient content, german breads made with whole grains, including whole wheat, are* generally the go-to healthiest breads* that dietitians recommend. “Most people need more fiber in their diets, so finding high-fiber bread is often a good idea,” Cheers ;)
There are around 1,520 different types of sausage in Germany. The Federal Republic is world-famous for its sausages and ham: Bratwurst, Thuringian sausage, Bockwurst, Currywurst, Liver sausage, Weißwurst, Fleischwurst - nowhere is the variety greater than here.
6:35 I don't know why he's saying "Brötken", he's long enough in Germany and surrounded by enough people to just pick up on the pronounciation if he learned it wrong from a bad teacher. I've some american friends who had German in school, and they just seem to be taught wrong, as if their teachers never heard real German before themselves. One had a German grandmother who was all frustrated with him as a child. I then asked him to say his German ABC, and the letters were all completely wrong. I've never heard that, whatever it was, it wasn't German. After I said the two German ABCs (the main one which is the names of the letters, and then how they are used in practice), he was baffled and it became clear what the problem in his childhood had been. You immediately pronounced it better than the guy you're covering :D
I have never seen Käsespätzle as a side dish.
If served as side dish, spätzles are usually plain.
Käsespätzle (spätzles with cheese) are a main dish and are usually served with a simple green salad as side dish.
Don't forget the (preferable freshly) fried onion rings on top!
In Bawaria we have Käsespätzle as "side-dish", you just add some good grilled meat and pepper-sauce.
Hier in Bayern gibt´s Käsespätzle als Beilage, schön gegrilltes Fleisch, manchmal Medallions, da Pfeffersauce dazu, manchmal wird auch das Fleisch mit Käse und Zwiebeln überbacken ^^
Sure you get it as a side dish, even if I would no count it as a typical one.
@@guardian1982 Huh. You know, I can easily imagine eating it, but that's really heavy and overwhelming as hell. Like, i wouldn't feel good afterwards, just stuffed. I'd definitely prefer meat, like Schweinemedaillons, Spätzle and Pfeffersauce (lovely) without the extra cheese. (Btw, at home, I sometimes use cheese to improve a meal I didn't get quite right. Like a spice. Just saying, because maybe the ones who serve it the way you describe it just can't make a good sauce. :P)
@@PreciousPotat The sauce is good usually. It IS a very BIG meal, sure. but as long as it´s not oversized it can be something very nice, For the meat... 2-3 "Medallions" are a nice size, some good "Käsespätzle" (use some "lighter" cheeses for the mix) fried Onions, Pepper Sauce. Imagine that in the Winter, cold and snowy, you come home from Work on a Friday.... and after THAT you are refuled for the weekend ^^
To correct Walter: No one in Germany dips a Brezel in mustard! That doesn't taste. I could tell you a couple of things you can pimp your Brezel, but mustard is definitely not part of it.
"That doesn't taste" 😂 that's actually how you say it in German
I once saw a picture of an American fb friend of mine who was in a "German" restaurant in the US and had a "German" Brezel - "of course" with mustard.
I thought it was disgusting, so I asked all of my other American fb friends, and they confirmed: In every "German" restaurant in the US Brezels seem to be served automatically with mustard as if both would belong together.
No! They don‘t! They really don‘t!
I mean, do and eat whatever you like as long as it hurts no one else. Just don’t call it "German" then.
I suppose the Americans got it wrong. The mustard belongs to the white sausage, which in the past was usually served in a separate bowl so that it did not get cold.
And then someone, who didn't know any better, saw a small bowl and a plate of sweet mustard and pretzel.
As an Austrian I can confirm this. Mustard "Senf" goes with the sausage....
awa... geht voll klar... weißwurst mit süßem senf ... oder fleischkäs' mit scharfem senf... ob du jetz den senf direkt auf die brezel haust hängt glaub nur davon ab wie sehr du senf magst.... aber klar gehn tut das voll.
i respectfully disagree... there are definitely dishes where mustard on brezel works (next to sausage) if you put the mustard on the meat or on the brezel only depends on how much you like mustard imo.
They also forgot “Mett”, raw minced pork. It is really delicious and is eaten as a spread.
In America people won't eat raw or even rare-cooked pork for fear of Trichinosis. I can't say I've eaten raw pork, but I like pink juicy pork just like beef. I ask people, have you ever in your life met somebody who got Trichinosis? The answer is always "no", commercial pork is always safe, the only way to get Trichinosis is off of small farms that "slop" hogs with anything the hogs will eat, including the meat from other hogs (yech).
@@karlbmilesNot true, cause a lot of people like their steaks almost raw, Burgers too and they also know about steak tartare.
Oh and no, "commercial" meat in the US is NOT always safe to eat, since they had at least one severe incident per year, when a lot a of people died from different causes.
It has gotten better since about 2010, but before that, it happend almost regularly.
The discussion is about raw PORK. Of course many people eat rare and raw BEEF, so it's illogical to avoid pork, UNLESS you believe that you can get TRICHINOSIS from raw pork. It is TRICHINOSIS that I say does not exist in commercial meat. You have to read what I actually said.
@@Eysenbeiss
@@karlbmiles keep in mind in germany the raw minced pork you buy has to follow specific rules to be allowed for sale as "METT" which is intended for raw consumption. Most importantly it has to be fresh butchered the same day as its sold. It is also usually already seasoned with salt and pepper. Traditionally we eat it with raw onions. You can google Thüringer Mett or Zwiebelmett
In the German areas of Wisconsin they eat raw meat and raw onions on rye bread, but it's beef. It still gets back to American irrational fear of pork Trichinosis which doesn't exist in our USDA-controlled meat processing system. Many people in America insist on eating only well-done meats, they are really missing out so many delicious foods.
I had a meal in Koblenz where the waiter asked me if I wanted my order "mit Gas", onions! Pretty funny. @@Pleasure0
For the bread dumplings: You basically rip up day old white bread, and mix it with eggs and warm milk, some salt, pepper, parsley and finely chopped onions until you get a dough. Then you just cook them in salted boiling water until they rise to the top.
And on the following day you chop up the remaining knödel into slices, brown those in the pan with some butter and lard and have it with whats left of the roast and sauce from yesterday.
@@spitefulwar And if nothing was left, you cut them into small cubes, brown them with home-made lard a bit and then you add eggs and make scrambled eggs with dumplings! To be consumed with gherkins. 😉
@@Aktivist1000 Swabian variations know no end. :)
dont letz tthe water boil when the dumplings are in they will fall apart
Pro tip: steam them! But a simple steam basket (
My favourite German food is one of the German national dishes: Rinderrouladen (German beef Rouladen) - together with the gravy it's cooked in after searing, potato dumplings or potato mash and German style cooked red cabbage it's PERFECT soul food.
The video actually gives very good advice, unlike so many others of the kind. The only thing you should _not_ remember is "Wasser mit Gas" and "Wasser ohne Gas", this will be understood (well, what's not to understand about that) but it makes you sound American. It's "Wasser mit Kohlensäure" or "Sprudel" (or even "Selters", depending on the region), versus "Wasser ohne Kohlensäure"/Stilles Wasser".
You mighr wanna add that Kohlensäure means "Carbonation"
@@Skyl3t0n Well, it literally means "coal acid". It's the same word we use in norwegian, "kohlensäure"->"kullsyre".
@@christerjakobsen8107 more like carbon acid since yes "Kohle" is coal but in this case Kohlen(stoff) refers to the element carbon
It's what some Germans say when being in countries that speak latin languages in an attempt to make themselves understood, and I'm guessing plenty of waiters Walter encountered went by the logic of "if one foreigner understood it, other foreigners might too!"
We have a whole range of more dishes to offer in our kitchen than just the ones mentioned. But I'm glad that there were far more dishes mentioned here than schnitzel, sausages and pork knuckle than is the case in most videos. There are many different types of roasts, sliced meats in various variations, meatloaf and meatballs missing, including, for example, the well-known Königsberger Klopse and we love rich sauces with everything.
Especially in northern Germany there are numerous fish dishes, and in central and southern Germany there are also poultry and game dishes. Various soups and stews are also usually completely missing. German cuisine is also very diverse due to its history, the former division into numerous individual countries, counties and cities with their own very regional cuisine. This broad division, each with its own legislation and requirements, taxes and customs duties, etc., ensured the variety of different types of beer, bread and sausage that Germany is known for today. It was not until 1871 that these many regions became a true nation-state under one legislature. Nevertheless, much of German cuisine has remained within the framework of regional traditions.
In fact, Germans love and eat a lot of cabbage, but there's a lot more to it than just fermenting white cabbage into sauerkraut. Delicious German cabbage varieties include wild cabbage/cliff cabbage (mainly a specialty on the island of Heligoland), white cabbage and pointed cabbage, red cabbage, savoy cabbage, cauliflower, broccoli, kale, Brussels sprouts and also kohlrabi. There are also foreign varieties such as Chinese cabbage / Pak Choi or Romanesco. They are boiled, steamed, served with sauces or even baked with cheese. Other common vegetables include peas, green beans, broad beans, white beans, leeks, carrots, turnips, parsnips, chard, pumpkin, rhubarb, celery and fennel, spinach, asparagus and tomatoes. From the neighboring countries there are zucchini, peppers and eggplants. The side dishes mainly include potatoes in various forms, be it boiled, fried, deep-fried, mashed, mashed and deep-fried as croquettes or simply as dumplings; new varieties such as sweet potatoes are also becoming more and more popular. Furthermore, pasta products such as noodles and spaetzle or dumplings are particularly common. Rice has been around for a while now and is also found in classic dishes like chicken fricasses.
Frikadellen wurden im Video erwähnt
You seem like a jolly and grounded guy. Wish you the best for your channel, and stay authentic like this for when it grows :)
5:50 There are two variants of "Schäufele" (pork shoulder, "Schäufele" being the diminutive of shovel, which refers to the shoulder blade): Franconian is roasted, Badenian is first smoked and then cooked within Sauerkraut. Sauerbraten has to be marinated for around 24 hours in red wine before roasted and stewed. It was traditionally made from the meat of older animals, which needs a lot of curing to become tender. (Original Rhenish Sauerbraten used horse meat e.g. from "retired" pit ponies.)
The different names for bread rolls are "Schrippen" (mostly around Berlin), "Wegg(la)" / "Wecken" in Franconia, parts of Hesse and the Southwest, "Semmel" in Bavaria (except Franconia) and "Brötchen" in the North.
Sauerbraten was a special dish in the Ruhrpott which had a lot of coal mines.
In former days energy for the mines was delivered by horses, and when those horses could not do their job anymore they came to the horse butcher quite often.
Now, the meat of those horses lacked fat, so the meat was hard to cook. Also, there were no other means or refrigerator than ice.
Well, what to do? People put the meat into vinegar. Not only preserves this the flesh, it also made it soft and easily edible. In the Rheinland raisins were added, Rotkraut and Klöse.
Voila, a traditional German dish.
When I visited London...all I wanted to do was seeing English pubs...and so I did.
I like your ales and lagers.
I also like your pubs.
The experience was really cool and a completely different one to a German pub.
and I like the English pub food
@@MrJueKa I didn't get the chance in London for that, but in Oxford/Cambridge University town at a pub I got that mashed potatoes, mashed peas, roast, gravy dish that couldn't have been more British pub food. It was...soso. ^^ As expected!
@@Kivas_Fajo Try Chicken Tikka Masala, it`s definitely more than "soso" 🙂
@@MrJueKa But hat is not exactly british food. 🙈
To be honest this is the reason why it´s good, but to let a brit in the kitchen is a crime against humanity. xD
@@dr.wahnsinn9913 😊🤣😂😃
The one ALDI Nord (North) bought Trader Joe's years ago and the other one ALDI Süd (South) started also having the ALDI markets over there, and they are the fastes growing discounter chain over there.
Funniest thing about that are the big US chains standing, mouth agape, yapping on about how "Outrageous it is to lure customers in with quality products at bargain prices!".
"ALDI Nord (North) bought Trader Joe's years ago"
No exactly. Trader Joe's is in 100% ownership of the Markusstiftung. Aldi Nord belongs to 61% of the Markusstiftung and the rest to two other family foundations.
So the Albrecht family is in ownership of Tarder Joe's and Aldi with family foundations but Trader Joe's does not belong to the Aldi Nord company.
Legally they are different companies and not mother-daughter.
Great video mate! If you ever come to Germany, fly in from London to Düsseldorf or Münster/Osnabrück...Münster is little posher than the Ruhr valley but not as posh as Düsseldorf or Cologne...In Müntser go to "Pinkus Müller" they'll hook you up with some of the 13 beers on tap / bottled and the food is insane!!! You can really go wild with the food and beer and pay less than 100,- for 2 people🍻
15:30 It does feel so weird when a foreigner feels it necessary to point out that you can drink the tapwater here... It says so much about the state the world is still in.
There are places however where drinking the tapwater is not recommended for environmental reasons.
For example, while the Harz has one of the cleanest waters in all of Germany, and the area of Braunschweig to the north of it is connected due its brewery that wanted that pipe long long ago, that water isn't enough to supply the entire city, especially during brewing season, and the east part of town gets its water from elsewhere then, with traces of Chlorine. Just slightly off the East is the small "Elm" forest and mountain region, with one of the most calcified waters you can find. You cannot run that water without ruining any water cooker or your dishes. People there buy their water bottled in the supermarket for that reason.
@08:25 there are to kinds of german breakfast .. brötchen with salami, cheese, mortadalla, (try plz white brötchen, butter,gouda or butterkäse and strawberry marmelade).
Or the Müsli type of ppl, Cornflackes, Hafer. Many of them
When I see something like that I'm always proud to come from Germany
Well, I’ve visited a number of Christmas markets and i have three favourites. Lübeck, München and Nürnberg.
They turn entire central citys to marketgrounds.
Germans has a number of markets going on all year round. But the best season is at fall and Christmas.
Like Oktoberfest in München, Wurst markt in Bad Durkheim, even if the name gives you a hint what you would consume at the venue is worlds biggest wine party - like a smaller oktoberfest but the beer is replaced by wine.
And then you have all Christmas markets.
Love German cuisine in general but the street food in particular.
My tip is start at Wurstmarkt and proceed to München and Oktoberfest. And if possible in a motor home. Makes your trip way much smother due to there are gigantic temporary camping grounds in easy to access distance from all the fun.
And of course hosting a good pub and supermarket.
Enjoy!
Ever heard about 'Fassbrause'? It's like a lemonade/soda made from the same ingredients beer is made with, but non-alcoholic. The Bitburger brewery, close to Trier, makes a really good one. Sadly i live in northeast Brandenburg and the Bitburger Fassbrause doesn't get sold here. But other brands are also tasty.
One thing he didn't mention but is an amazing snack or lunch option in Bavaria is Leberkäs. It's extremely fine minced meat mixed with spices and baked into a solid block. A slice of that on a roll with mustard or ketchup is so good
Dass Gericht bei welchem am meisten betuppt wird.
When I was in the UK for 2 months I often went to Wetherspoon.
It was cheaper because they were giving out vouchers and what I liked was that they had different beers on tap very week so you could try different ones.
If you're interested in German beer, and ever get the chance, visit the Krombacher brewery.
It is one of the biggest brands, and they have a great tour of their facilities.
The big point is, of course, the tasting...
The tour ends with a stay at the in-house pub, where you get bead and local bacon, and, of course, beer.
You get a mug of beer, and if it gets empty, just lay it sideways on the table, you'll get another one... and so on...
I studied in that region, and we went there at least twice a year...
Just thinking about that gets me phantom pain in the back of my head...
You should definitely dive into all the sweet stuff at the bakeries, try different cakes and bread items or German sandwiches.
And if you go for a roast with potatoes or dumplings definitely try Rotkohl (red cabbage) as a side. It's really delicious.
In the different areas of Germany, there are many different dishes. I´m from Baden-Württemberg. There are "Linsen mit Spätzle", Zwiebelrostbraten, Maultaschen, "Gaisburger Marsch" and much more.....
In our region we also love Currywurst, but we prefer to eat them with a special curry sauce instead of curry ketchup.
We say "Wasser mit/ohne Kohlensäure" (with/without carbon acid). But you will understood if you order "Wasser ohne Gas".
Love that video... have a restaurant in germany and it is lovely to see others would love to eat what i eat everyday 😅🥰
5:36 in and as a German who is vegetarian I am asking myself… why did I click on this video 🙈 I live in Germany and I haven’t had any meat in 8 years 🙈
He is very much focused on the southern parts of Germany. There is a video here on YT from "Our story to tell" about the different kind of food depending where you are in Germany. They also made an episode about the food in North Germany. Highly recommended.
one thing you have to try in Mainz is " Handkäse mit Musik" " Handcheese with Music" Mainz cheese is a sour milk cheese, similar to Harz or hand cheese , its chopped into small pieces with oil and vinegar with fresh Onions
Jägermeister or Unterberger are „Magenbitter“ … stomage bitters to resolve the grease.
But better version is Schnaps or Obstler. What-s that called? A shot maybe? Obstler would be a fruit shot (fruit are „Obst“ in German). Based mostly on fruit like Mirabelles, berries, pear … kind of our version of Russian vodka (pased in potatoes) or Greek Uzo (based on Anis) or japanese Sake (rice based). Families have theur own recepies and destille those themselves. But you also can buy them regionally.
About the beer... many people say english beer isn't very good, but I guess they never tasted amricen berr... My favourity pub here in my hometown (Cottbus, Germany) offers a fantastic english brew: Newcastle brown ale... and it's so delicious, I always get at leat one, when I'm there and believe it or not it's an Irish pub but the owner really likes this particular english (he wouldn't allow any non-irish stuff not even scotch whisky in his pub) brew and so do I^^
And the best Currywurst you can get in the Ruhrgebiet, especially in Bochum.
In the US there is "Aldi" brand of Aldi-Süd (South) and "Trader Joe's" as brand of Aldi-Nord (North)
I just ordered a Jägerschnitzel with Bratkartoffeln from a local Schnitzelrestaurant 😋
Since you mentioned English Breakfast, I always wanted to try blood pudding, since we have something similar. In Cologne you have Himmel un Aad which is a kind of blood pudding (though softer than the one I saw from the UK) on mashed potatoes topped with pan fried onions and apples and in east german you have blood sausage (also called Tote Oma (dead grandma)) where it is fried in a pan with some water until it has a texture similar to mashed potatoes and thats eaten with Sauerkraut and cooked potatoes.
As an American I’m glad to see someone reacting to foods from a country other than America. Not that I don’t appreciate people reacting to American foods but we need to see other countries and their foods.
What I really miss in Germany is definitely the minced pies 🥧 I don’t find it anywhere,so sad 😞 😢😩
Bread and butter with slices of cheese and sausage is called continental breakfast as opposite to the English breakfast and is considered poor; it differs slightly from country to country (Netherlands - Germany - Poland, e.g.) but there may occur a sudden change like in France where they eat only a croissant - maybe with a bit of butter - in the morning. The lunch is then somehow bigger.
In Berlin a Pfannkuchen is a fried dough ball stuffed with different kinds of marmelade and mostly topped with powdered sugar, which is called Berliner in almost every other part of Germany. A Pfannkuchen is actually just a pancake, but not that fluffy as the american pancake. We often eat it plain or with some fruits in it like apple or raisins, sugar and/or cinnamon on top, with vanilla ice cream or different sauces, fruits and whipped cream, nutella, etc.
The red cabbage has different names across germany. Sometimes it's called blue (actually it's more purple), sometimes it's called red, depending on the ingredients. If it's more acidic, it's red. The recipe i know from my father, who was a cook, contains apples, red wine, spices like cinnamon, cloves, pork fat, rice to bind all the fluids, onions.
And the beers... there is no general rule how a beer tastes but the beers in the north have in General more bitterness than the beers in the south. We also have some interessting craft beer breweries. The one in Kassel (in the Center of germany) ist called Steckenpferd. You probably won't find their beer as often as major beer brands, but they brew really tasty beers. Some with a flowery taste to it others with more "heartier" flavour, but all made from the same ingredients as every other beer.
If you order water somewhere you will get asked if you want "mit Kohlensäure (carbonic acid)" (with gas) or without. WE don't use the term "with gas" but we know that other countries use it and ask it that way, when we know, that we speak with a foreigner
"which is called Berliner in almost every other part of Germany."
In West Germany.
In the area of former GDR I've never read Berliner in a bakery except for Bread.
@@helloweener2007and its a Krapfen in any case!
a little correction. Schnitzel is not original from Vienna, but comes from the Ottoman Empire
Wiener Schnitzel in name, make and ingredients comes from Vienna, and nowhere else, unless you can find some proof it was brought there from somwhere else.
The general idea of putting SOME leftover sticky stuff on the outside of SOME type of meat before frying it in SOME type of fat amost certainly didn't evolve in one single location, even if you can undoubtedly find some document somewhere that has an apparent "first occurrence" of it.
Best thing you have to try is "Mett Brötchen". It's raw meat with seasonings and onions on bread roll. That really is my fav.
No worries. I also long after food from the UK or other places as a German. I mean, sure. nothing beats German food, but I do like to try other food as well.
I'm from northgermany & my most favor your britain beer is newcastle Brown 😋, my most favor of your softdrinks i miss here is irn-blu😋
I like you to see get excited over things that are normal to me 😅 Great reaction ✌🏽
Try thyringer Saussage with Mustard AND Ketchup. I like it..
weißwurst with sweet mustard and bretzel are breakfast ( well when you ad a beer you got a good breakfast)
appreciate your videos
10:30 Addition to the Farmers' Breakfast: That's a bit more than just fried potatoes and some bacon. That would just be standard German fried potatoes.
Bauernfrühstück also contains egg to bind it all together, onions, usually chopped, and various spices and herbs. It's a type of omelette. Look up various recipes and try, it's very simple and an absolute energy bomb. After all, a farmer has to work on that meal all day.
He also gets something wrong about "side-dishes" - in Germany the "sidedish" is the main meal. It is "Potatoes with [x]" Not "[x] with potatoes." Similar to Asians who have rice/noodles with [x], not the other way around. Simply because meat is the rare dish in pre-industrial times. People had meat maybe once a week, not every day.
Spätzle are not simply noodles, especially not in the Italian way. Either party will feel insulted for that. Spätzle are specifically egg-noodles, and are made in a very different way. Done correctly (NOT with a press) is an art that only grandmas in South Germany still truly know.
Knödel are potato-based dumplings, if you will.
No, Germans are not mad if you don't have asparagus. The ones who like it are happy if there's more for them. The ones who don't care about asparagus, like me, simply have no receptors for whatever that stuff is supposed to taste like. Also it has negative bio-availability or whatever the term was - meaning you don't get energy out of eating it, instead it requires more energy to digest it than you get out of it, similar to rabbit-meat.
On the receptor-thing: On the other hand I have the receptors for the bitterness in "Rosenkohl" (Brussel Sprouts). If you don't have that receptor you can eat that stuff, but if you have it, the stuff stinks so intensive that if someone's cooking it in 100m radius and the cloud hits you, you feel like throwing up. If you're in the same kitchen you... most likely will make a very quick run for the toilet. This cannot be trained of. It's a genetic thing that either you have or have not.
Fresh Sauerkraut is actually sweet. Absolute delight. The sourness comes from the preservation process.
I remember Farmers' Breakfast from childhood trips to the coast, where it also had shrimps (Nordseekrabben).
Sorry, aber ich muss widersprechen: die deutschen Beilagen sind Beilagen und kein Hauptgericht!
German breakfast is usually cold. It's bread slices or bread buns and cheese, meat or jam on top. If you want to get fancy, there's also things like "Müsli" or maybe a boiled egg. Anything besides that is quite unusual in a german breakfast. No pancakes, no scrambled eggs, no sausages .That's what hotels may offer as a "European Breakfast", but its beyond a traditional"German Breakfast".
8:47 Yes i can confirm that. greatings from germany
2:56 a scene from the center of my home town and I was like finaly the best wurst-variety is coming up but no - no "Lange Rote" for you
You know what, many Germans don't get me, but: When I go to England (or Scotland for that matter), when I'm there, I also like to eat mushy peas and "chips" with vinegar. I guess when you grew up that way, you're probably used to it and don't find it very special. But hey, Germans usually don't know what they have with their bakeries until they go abroad - and start to miss it.
You've been in England all your life, I get you. Going abroad is, I guess, tied to a mindset that your either your family gives you or you have to work to get it. You should be proud you have arrived there! In that respect you have definitely done more work than me who just grew up in an environment where travelling was what you did!
Tap water and its quality is heavily controlled in Germany - it may taste differently depending on where you are, but it will always be of high quality.
Buy white flour bread rolls. Cut them into dices of approx. 3 cm.
Let them dry out for the next day.
Take a large bowl, eggs, milk, s&p, nutmeg, parsley...pour the dices in this and gently mix, so the dices stay intact.
When it has the right consistency to form dumplings make them the size of what fits in your palm.
Simmer them slowly until they rise and float.
Eat them with a good dark brown beef gravy either like that, or cut them into thick slices and pan fry them in butter, until golden brown.
It is easy to make, but takes a day of preparation, because a fresh bun isn't what you need.
If you ever get to germany, try the bavarian breakfast which is the weisswurst. The has a very mild taste and is also soft. One bite and you dont wanna stop eating them, but beware to not overeat on them. It is tradition that they'r served from dawn till noon.
Sauce poured ofer Schnitzel is pretty much fighting words for Austrians >_> they ruin the crust.
I'm missing the North, whats about Grünkohl, Erbsensuppe, Linsensuppe, Weißkohleintopf?
The German Bread Register of the German Bread Institute currently lists over 3,000 different bread specialties that are baked and sold in Germany every day.
Especially as an English person you definitely have to come to Germany and try the good German bread and all the other delicious things...
By the way: do you know the three thinnest books?
1. Italian heroic stories
2. 1000 years of German humor
3. Secrets of English cuisine ;)
I thought it was:
1. American history
2. English cooking
3. French Warfare
🤣🤣🤣
"We also have good drinking water as well"
No, it tastes awful.
Not sure if this is for all places in the UK but where I was the tap water had a very distinct taste of chlorine.
Like swimming in a pool and swallow water. I never got used to it in the 2 month.
In Germany chlorine is not used for drinking water.
Original Thüringer (Thuringian) Rostbratwurst has to come from Thuringia and has to be at least 15cm long - there is no upper limit. Nürnberger (from Nuremberg) are similar, but far shorter (min. 7cm, max. 9cm) and are mostly served either as triple in one breadroll or as a dozen per plate. Munich Weisswurst was originally a staple for the second breakfast around 10 am.
Aldi South has Aldi shops in the US, while Aldi North owns Trader Joe's.
Bockwurst is made from pork and often also some beef in a pork intestine; they are short-time hot-smoked. The name originates from being a staple often eaten as side dish to a Bock beer (a strong beer). Frankfurter and Wiener are thinner, because they have sheep intestines as skin; Frankfurter are pure pork, while Wiener (from Vienna = Wien) contain also beef or veal; in southern Germany they are known as "Saiten" ("Saite" also being the German word for string or chord in a music instrument, which were originally also often made from sheep intestines).
He forgot:
Döner Kebap,
Maultaschen,
Leberkäse,
Gaisburger Marsch,
Königsberger Klöpse,
Forelle Müllerin Art,
Wurstsalat,
Brathering,
Dampfnudel,
Kraut-Schupfnudeln,
Rote Grütze,
Götterspeise,
Ofenschlupfer,
Erbsensuppe,
Hirnsuppe,
Reibekuchen,
Pfälzer Saumagen,
Heringsalat,
Rosinenbrötchen,
Franzbrot,
Strammer Max,
Rosenkohl,
Kaiserschmarrn,
Linsen mit Spätzle,
Linsensuppe,
Kürbissuppe,
Flädlessuppe,
Händl,
Metigel,
Ochsenmaulsalat,
Sulzwurst,
Rinderzunge,
Weinbergschnecken,
Kohlrouladen,
Schmorrbraten,...
😋👍🏻
Bratwurst is not just Bratwurst. It depends on the city and region where you eat them. There are also good and bad bratwursts. If you don't know what a good bratwurst tastes like, it's not easy to taste the difference. Cities where you can definitely get good original bratwurst in Germany are. Nuremberg, Coburg, Erfurt Frankfurt and others.
In Frankfurt, or Hessen in general, you should try the Rindswurst- beef sausage. It's not really known outside Hessen I find, but it is the best! Plain with mustard, or as Currywurst...
@@judywise3494 I know that I just say Kleinmarkthalle. I love Rindswurst but only there in Frankfurt
meinst Du nicht, dass es eher darauf ankommt, wie gut der produzierende Metzger ist? Bratwürste nach gut oder schlecht abhängig von Städten zu machen ist meiner Meinung totaler Quatsch
@@barbie1172 Du ich gebe dir da Recht. Unser Metzger macht z.B eine sehr gute Bratwurst seit über 30 Jahren. Wir haben eine große Vielfalt an Würsten und letztendlich ist es eine Frage des persönlichen Geschmacks
Ich finde die englische Minzsosse zum Lamm extrem lecker.
Lol, I'll have to make my friend Justin taste Mett in one of our next videos! 😂
The thing with herb liquors is: They don't do squat. The alcohol does the job, so a plain clear Schnapps will do the same for your plagued stomach after a large and fatty meal.
It is an urban legend, that bitters help, it's the alcohol that helps.
You're welcome.
Alcohol doesn't help at all. It only numbs your stomach. It even slows down digestion and fat burning. This is due to the fact that alcohol must first be broken down before digestion can begin. (src: bmj.c6731)
Yep, we have Akevitt for that in Scandinavia, usually drunk at Christmas dinners to aid digestion, and while it has spices and herbs it's mostly for the flavour.
@@christerjakobsen8107 Sounds like the North German Aquavit, which is only permitted to be named Linie Aquavit, when it crossed the equator once.
Ein klarer (Schnaps) usw. sind eine willkommene Ausrede, wegen Völlegefühl einen trinken zu müssen. Einzig und alleine helfen nur Kräuterschnäpse in diesen Momenten
On the subject of beer: there are currently 1492 breweries in operation throughout Germany. The choice is huge
6:50 I can attest our varieties of bread do not make you go to the toilet :D
I cannot speak for weird plastic tasting stuff you get in supermarkets nowadays that is full of preservatives but somehow catches mold after 3 days, but from a proper bakery (which is more and more rare in many cities, all replaced by chains that do slightly above supermarket stuff), or self-made bread, you won't have toilet issues.
I asked my icecream man to make me a all chocolate Spaghetti cup he had this look on his face🤨. He still made one, best ever.
It was on the Menu next day, because somebody heard it and orderd as well.
Never heard a single German person say "Wasser mit Gass" We say Wasser mit Kohlensäure".
Must be a regional thing. Where I live carbonated water is called "saurer Sprudel".
In Austria we say "prickelnd" for water with gas..."still" for the one without....
oder einfach Sprudel.
@barbie1172 Hier sagt fast keiner Sprudel (Es sei denn sie sind aus anderen Bundesländern, wie zum Beispiel Berlin oder so und auch von denen selten welche).
Cut potatoes into thin slices 3 4mm.. or better small cubes 1 time 1cm or a bit larger..as you like.. Cut the bacon into small cubes. First, add some lard to the pan. heat.. then roast the bacon a little. Add potatoes. and if you like, cut an onion into small pieces and add it to it... Roast the whole thing nice brown (not black).. when ready, add 2 3eggs... stir a little. and finish frying.. Don't forget salt and pepper. ready
Now I'm hungry, greetings from Germany 🤤
Never understand the US fixation of many Brits. You‘re right, we and you have a lot of cultural connection and a long shared history. So why do Britains avoid to travel to Germany?
Yeah it's really bad, It's actually one of my regrets. I'm a bit embarrassed that it has taken this long in my life to start my journey in learning about Germany. It's just that in England we are not encouraged to visit. That needs to change for sure.
The Thüringer Bratwurst has been shown on a grill without charcoal, but that would be really wrong. It is very important for the aroma of original Thüringer Bratwurst to be grilled on charcoal.
15.40 absolutely nobody says „water with gas“ in Germany 😂😂😂
we say either „mit Kohlensäure“, which means: with carbon dioxide, or „mit Sprudel“ (with bubbles). Water without gas or with very very little gas would be „stilles Wasser“ (translates to „silent“ water)
True, but I know the term from other European countries. However, I have no idea if they think the German tourists call it that. In Italy for example you will find partly water with gas and partly "acqua frizzante"
Hello Dwayne, I'm from Germany and I like your videos! But I have to tell you we eat Brezeln either pure, or with butter, or with cream cheese. Or also with butter and chives. But nothing else. And the second thing is, water with gas is called here: "Mineralwasser". And water without gas is called only "water". Nobody never never ever says "Gas". That's a foreign tell tales.
I definitely recommend a vacation across the channel to just tour round Europe or even just Germany even if only for the food alone. You can plan a trip with always something to do. And if it does come to it: Don't be afraid to approach Germans and ask questions, stoic as we may be at times. We may come off as direct, as not sugarcoating or smalltalking, but lemme assure you: Germans are friendly. They'll always be ready to guve you directions ot help you by translating something. Even if their expression doesn't change they don't mind helping. They'll feel good about it later. If not, they'll probably just immediately forget. Noone begrudges you for asking. We have a saying: "Fragen kostet nix." Asking is for free.
Hiho my Name ist Sebastian and iam from Düsseldorf. I realy like your channel. If you ever here i love to show you my town.
Yes, our bakeries are awesome but you on the other hand have the best pie shops 🤤
the`` döner im brot`` kebab in bread was founded in Berlin in case you didnt know
True, the Döner sandwich was invented by Turkish immigrants in Berlin, and today it‘s our unofficial German national dish.
The even better (😉) Döner Rollo, which has similarities with the Turkish Dürüm, also originated in Germany. It was invented by a kebab shop operator of Iranian origin in my hometown Bremen, and here in Bremen Rollo is more popular than the Döner sandwich.
I'm a german guy. With bad Englisch skills..sorry. but holly fuck its so funny to See you reactions. I love it. For example. The guy in the Video have no plan from german food 😂 p.s you reacts from german rap Videos is amazing. If you have questions about some german Things you can ask me. I'm from Bavarian. ✌️
If you ever happen to make it over, you might end up crossing the border into Germany right by my hometown near Aachen. Hit me up and I'd love to give you a proper food tour here. 🤘🏻👍🏻
An estimated 10,000 to 15,000 different beers are brewed worldwide - 5,000 to 6,000 of them in Germany.
So you can try a different German beer every day for about 15 years ;-)
Mustard only goes with a Brezen...not a Brezel. Bavarians have a Brezen with their Weißwurst and sweet mustard. In Swabia we cut the Brezel open and put cold butter on it or just put a bit of butter for every bite you take. We never dip the Brezel in anything and really not mustard. There even is a difference between Brezen (bavarian) and a Brezel (swabian). And it isnt Pretzel....
I think your breakfast-sausages are only made of pork?
Nürnberger Rostbratwürste are mixed pork and beef.
One thing is missing for a German breakfast. That is scrambled eggs, very important
Sorry, aber wir haben auch Rührei zum Frühstück
Oh i love Food!! Here in Germany we have so much Food to try!!
You have never been to Germany? Would love to welcome you here - HUGZ & KISSES from Germany. ♥
I know it's a bit embarrassing that I was born and grew up in a country so close and yet i've never been across the water to one of our closest neighbours. Can't wait to go :)
Gas..it's not not Gaseuze..the French Word..it is Kohlensäure or prickelnd. Wiener and Frankfurter Würstel are the same..in Austria we say Frankfurter Würstel, in Frankfurt they call it Wiener. Jägerschnitzel ..Well okay it is a Schnitzel but that one is creamy. There is only one kind of Schnitzel cause Jäger (Hunter) schnitzel is a sort of different kind.
In the case of currywurst, there is indeed a border running through Germany. 😉
In one half of Germany, a currywurst is a bratwurst, in the other half it is a large boiled sausage, similar to a giant hot dog sausage. We only agree on the sauce. 🤷🏼♀️
But doner in the UK is more like a death sentence as the meat is really bad . In Germany it's actually made by the Turkish and they do their own bread too.
Dwayne i happily invite you to Germany... Near Nürnberg. Im a brit but live Here 30 years, If ya wanna Go to Nürnberg Christmas Market, No Probst Mate,,😊
Schnitzel isn't a German dish. It is Austrian.
What they've shown in 3:55 isn't Austrian, though. It's so disgusting, Germany can claim that to be theirs. :-)
@@ral7013 That's true!
That is true. And the best Schnitzel is the original Vienna Schnitzel. It is made from calf and not from pork. And sorry, but I never ate a good Vienna Schnitzel in Germany. In Austria you get it and especially in Vienna there are some famous restaurants for Schnitzel.
@@thomaslehrer4210 Genau!
16:50 Spanish is rare. You may find one or two places in a major city, but that's it.
Of the Southern European Cuisine we mainly have Italian and Greek, and sadly both have their restaurants often bought up by Turks and other Arabs that still run under the original name and label but then serve you... turkish food and... whatever they believe a pizza is. It's rather jarring right now.
Vietnamese fast food is very widespread, though it's of course the simplified stuff for the Germans, but in a real restaurant if you know what you want they'll be happy to make you something real.
Indian restaurants are hit and miss.
Lately we've had more Burger places (again the Turks), and an influx of japanese restaurants, although more often run by Chinese or Koreans than Japanese people - they're still pretty good.
In regards to Turks/Arabs go only to the places/guys of your trust. There're many bad places, often tied to money laundering and similar schemes that are not even about selling food, and hence you won't get anything good, let alone safe in those places - they tend to not have many customers to begin with. They're just fronts to play the State. Thing goes bankrupt, gets written over to the next family member, gets business startup money and other shenanigans. In bad places they will massively undercook the meat, which seems to be a thing in their cuisine. So never get a chicken-Döner/Kebab in those places. The chicken may likely just be warmed up slightly, but still raw. Might explain why they're forbidden to eat pork... If they don't even cook/grill their meat right.
The only people I know who can stomach raw pork are the Vietnamese (they have a snack that is just a inch cube of raw pork they just munch like chewing gum) and us Germans with our "Mettbrötchen" which is raw minced pork on a Brötchen (breadbun), with optional onions and black pepper on top. That too can only be gotten from the butcher of your trust (though with our regulations there is not really one you can't), and must be eaten the same day for obvious reasons. It's a beloved breakfast of construction workers. Small little energy bomb.
But after getting through the meat stuff I agree xD food in Germany is amazing. Whenever I am abroad I survive but I rarely enjoy xD especially UK and the US. May be my fault for buying bread and cheese there and thinking how it just doesn’t taste good at all 🙈
I think the bread culture and bakery is one of our most valuable food contributions. The rest is plenty much meat. Too much meat.
@13:30 but our beer are from the same ingridians as others, just not the same :P REIHNHEITSGEBOT
We germans have more then *3.000* different typs of,.. *bread.* I dun make this up ;)
> And then we have lit. almost the same amount of brötchen typs in total but like with bread there are some bread & brötchen, which are lit. always present so more used in total germany.
And regarding "the fiber;*
Thanks to their high fiber and nutrient content, german breads made with whole grains, including whole wheat, are* generally the go-to healthiest breads* that dietitians recommend.
“Most people need more fiber in their diets, so finding high-fiber bread is often a good idea,”
Cheers ;)
There are around 1,520 different types of sausage in Germany. The Federal Republic is world-famous for its sausages and ham: Bratwurst, Thuringian sausage, Bockwurst, Currywurst, Liver sausage, Weißwurst, Fleischwurst - nowhere is the variety greater than here.
6:35 I don't know why he's saying "Brötken", he's long enough in Germany and surrounded by enough people to just pick up on the pronounciation if he learned it wrong from a bad teacher.
I've some american friends who had German in school, and they just seem to be taught wrong, as if their teachers never heard real German before themselves. One had a German grandmother who was all frustrated with him as a child. I then asked him to say his German ABC, and the letters were all completely wrong. I've never heard that, whatever it was, it wasn't German. After I said the two German ABCs (the main one which is the names of the letters, and then how they are used in practice), he was baffled and it became clear what the problem in his childhood had been.
You immediately pronounced it better than the guy you're covering :D
If you want to come to Germany give me a notice I live in Bavaria near lake Chiemsee and we have the best bavaian food and beer ;-)