The Maggi Würze actually tastes exactly like the herb "lovage" (German word is "Liebstöckel"), which is sometimes also called maggi-herb ("Maggi-Kraut"). I got to know it as a kid when people mostly used it to spice up things like chicken soup.
Something fun to try would be "Ahoi Brause" - ask your husband about it. It's a sort of powder which you have to put into water to create a soda like drink. But the most "fun" with it we had as kids. We would tear up a package and put that powder straight in our mouths. After a few moments that powder would react with the saliva in your mouth and that mixture would rapidly expand and even came up your nose. Nothing I would be keen on doing now but it was definitely a fun experience as a kid🤣.
I have made quite a few trips to Berlin and every time we would go there my wife would insist that we go to NordSee restaurant and she would eat a Matjes Herring sandwich. ( She was born and lived in Berlin before emigrating to USA) She would always try to get me to try it, but I was like you and said I wouldn't like it, But I finally gave in and took a bite. I was hooked and even though I stiil make the trip about every 2 years ( wife died in 2015) I still have at least 1 Matjes herring sandwich. Most Nordsee are gone now in Berlin.
♥️♥️♥️ I love this story though, and also such a sweet memory of your wife! Sadly, you’re right! Most are gone now ... at least the matjes sandwich still lives on though! ✊✊ thanks for sharing your memories with us, it made me smile! 🥰
Don't mix up Matjes and "Bismarck-Hering" (which is the basis of the rolled-up Rollmops version)...both are basicly haring, but...Matjes is kind of fermented and only very young harings are allowed. "Bismarck-Hering" is pickled, preserved in vinegar. I find Matjes very milde while the sour one isn't my tea at all.
Schwip Schwap (Pepsi) is like Mezzo Mix (Coca Cola) a remake of the german Spezi. Spezi was originally from southern Germany in some regions called "Kalter Kaffee". The Goldsaft is in my opinion best compared to a very strong maple sirup. You can get "Heller Goldsaft" which comes close in intensity to a grade b or c maple sirup. People not only use it as a spread, but used it similar to maple sirup for baking or as a topping on pancakes. It is simply the unrefined juice of a "Zuckerrübe". It is mostly known "am Niederrhein" and the Region around Düsseldorf. A Rollmops is Hering wrapped around pickles in a marinade made of vinegar and salt. The marinade triggers chemical processes in the fish similar to cooking. So the fish isn't raw. If you don't like the look you can try smoked rollmops or "Bratrollmops". Remoulade is short for "sauce remoulade" which originates in french cuisine, so it is not typical german as is sauce mayonnaise (short Mayo :-) ).
@6:48 It is simply refered to as Maggi and something to spice up your soup. It pretty much doesn't spoil in your lifetime. @8:04 The CocaCola version is called Mezzomix.
Remoulade, Leberwurst und Schwipp Schwapp sind vollkommen ok, in Dänemark sind sie noch verrückter mit dem Remoulade Konsum, aber es schmeckt auch gut....
Sirup (Goldsaft) is delicious. It's similar to dark honey. Maggi is pure salt with a taste of Liebstöckl (Maggikraut). It's for people who can't cook and want some taste on their meal.
Zuckerrübensirup is called "Rübenkraut" in the region of Germany where I live. It is delicious and is often eaten together with "Reibekuchen/Kartoffelpuffer". You should give it a try!
Don't try Rollmops in jars; they advertise them as without preservatives but have to add a lot of low quality vinegar in order to keep them durable. Better get them freshly produced from a local fish shop.
My granny used to make that aspic “stuff”(?). As a child it used to put me off, then I ended up really liking it. Regarding tube food, she used to buy a liver worst from Kitchener that was so yummy, and it came from a tube. She used to put some inside/on celery for us as a treat. It was called a little Baumstamm. Is Würze like Worcestershire Sauce? We put it in ground beef when we make hamburgers, and we use it in meat sauces or stews. Abendbrot is how we ate as kids on the farm. My father’s side came to Canada from Germany in the early 1800s, so I guess granny and gramps (and Oma & Opa -> my great-grandparents) continued some of these goody traditions here in Canada.
I love that the traditions were able to continue and carry over to Canada (and of course in Kitchener - little Germany haha 🇨🇦🥰) I think Würze is very similar to Worcestershire sauce, yes! Or at least I find it tastes similar.
Zuckerrübensirup or Rübenkraut is amazing. I've loved it since I was a little girl. Don't use bread with rather big holes, though. It will seep through them, stain the plate and everything will get sticky 😂 I also eat it with butter under it
I have to say the moment you are speaking German you are not having any kind of accent and the way you switch back is just like a true bi-lingual person (one that has been raised bi lingual) would be able too. Very well done :).
@@lifeingermany_ May I add my professional mustard to this (haha)? Your pronunciation is fantastic! I'm a linguist and translator by trade, so I kind of have a knack for languages and I pay very close attention to things like accent, word choice, syntax etc. in every-day life instinctively. Your accent is brilliant. I've hardly ever heard an English speaker be so on point with vowel nuance and word stress. German vowels are super difficult for English speakers to wrap their tongue around but you're doing an amazing job. I've worked on my English accent intensively myself, so I know how hard it can be and how much effort it takes. Don't be self-conscious about your pronunciation - take it from an expert - you're doing outstandingly well!
🤣🤣🤣 my husband would likely say the same thing! Even just thinking of Matjes while hungover would make me sick. Though I would drink a jar of pickle juice when hungover, which is probably just as strange haha.
@@lifeingermany_ the key is not to drink pickle juice but Sauergurke juice - it doesn't contain vinegar but it's packed with vitamin C, which is the best for the hangover : >
Hey Jenna, ich schau mir deine Videos echt gern an weil du alles immer so gut gelaunt erzählst! 😁 Ich bin aus München und mein Mann ist Düsseldorfer. Ich hab selbst 3 Jahre mit ihm in Düsseldorf gewohnt bis wir vor 6 Jahren nach München gezogen sind und muss deshalb auch voll oft grinsen was du über deine Erfahrungen erzählst. Manches ist für mich typisch NRW, weil ich das aus Bayern nicht kenne 😁 In diesem Video ist es die Remoulade und die Maggie Würze. Remoulade verwendet man in Bayern nur für Backfisch, Fischstäbchen oder vielleicht mal bei einem Eierbrötchen und Maggie habe ich früher nie gekauft. Mein Mann der Düsseldorfer braucht aber echt viel Remoulade und in jede Suppe muss Maggie rein! 😅 Den Rollmops kann ich dir aber nur empfehlen! Mit rohen Zwiebeln im Brötchen, super lecker! 😃 Die anderen Sachen finde ich teilweise auch eklig und frag mich oft wer die eigentlich kauft! 😳 Danke für so amüsante Videos und probier den Rollmops! 🤪 Grüße aus München
If the tubes freaked you out, you will love/ hate "Thomy Rot Weiß" its ketchup and mayonaisse mixed in one tube and it really looks like tooth paste. Not sure if they still make it.
To explain Rollmops : it's just Hering in a mixture of vinegar water and salt... if you like pickles and fish, try it! Grafschafter Goldsaft is mostly similar to Melasse... the thickend syrup of an high amount of sugar containing plant. And tubes out of metal are much easier to recycle than plastic bottles and more hygienic. 😉
The trick with Aspik/Sulz is that you don’t eat it is as it comes, but that you eat it in a marinade (with onions and oil/vinegar - depending on the region).
Servus Jenna, Nice to see, what a lovely surprise on Saturday evening. A rollmops is perfect after a long night, i guess you heard about the Katerfrühstück in Germany, something very common in Germany at the first of January, after New year. Some nice German bread, different kind of fish like to rollmops, a Bloody Mary and maybe some champagne or sparkling wine. I can't believe that lovely open minded lady from Canada doesn't like to try a fish. Afterwards, if you say i still don't like that's fine for me 😊 The aspik one is called Sülze in many regions in Germany, an easy dish especially in the summertime, you can eat the meat one with some remoulade and potatoes, remoulade is also very tasty to cold cuts from veal, beef or sometimes for a pan fried breaded fish. Sülze is something very special, usually a product from the butcher against to much waste. Thank you very much for your lovely video. 🥂
Rollmops (mariniertec Heringe) - you can also eat them with boiled potatoes ("Salzkartoffeln") but but "mehlige Kartoffeln" (soft ones, falling into crumbs) rathern than hard ones ("festkochend"), because you want them to soak up the marinade.
Remoulade is basically a mayonaise that is easy and way much better to make it on your own than the stuff you get in the groceries. Just put mayonnaise in a bowl and ad onions, pickles and a hard boiled egg all cutted into small pieces. As some salt and pepper to it and parsley and it’s ready to eat. Zuckerrübensirup, well it’s the German maple syrup I would say. It’s not that much sweet as maple syrup, but it’s tasty. But to be honest: I am not sure if you will like it. Würze is basically a Disgraceed amplifier. For example, when you are eating a soup by scratch it can happen that the soup is tasty, but taste like that something is missing. Put some generous drops of Würze in the soup and you will see that the soup is tasting way much better. Grannies using this a lot. I prefer to ad some drops on my hard boiled egg instead of salt. I love it.
Hello Jenna, I love my German Lowensenf in a tube ;). I always bring a bunch of senf back to the States whenever I visit Germany:). Great video my friend. :).
Zuckerrübensirup tastes similar to honey. Remoulade is like a spiced, slightly sour mayonnaise. And Maggi Würze is actually a liquid spice mostly made of mono sodium glutamate and yeast extract. No issue for me, I don't believe in stuff like MSG intolerance, but I believe you can spice up your meals better than using Maggi.
Zuckerrübensirup schmeckt nicht so wie Honig, eher mehr nach Eisen. Gut vielleicht schmeck ich das mehr raus. Aber in den Rüben ist, ähnlich wie in Äpfeln relativ viel Eisen drin.
Maggi Würze is not mostly made of mono sodium glutamate and yeast extract, only the first one is added in certain amounts. The main ingredient, beside of water, is hydrolized plant protein.
Tuben: ganz einfach. Angebrochene Tuben können einfach wieder versiegelt werden, hat man die gleichen Sachen in einem Glas (z. B Senf, Mayonnaise etc.) dann ist die Oberfläche so groß daß es schnell anfängt zu verderben, auch wenn man das Glas wieder dicht verschließen kann (was nicht immer funktioniert). Es ist einfach zuviel Luft darin.
Rollmops is a rolled up herring with pickle in the middle held together with toothpick like thingies. When it is on a sandwich, it is not rolled up and has no pickle. Then it is called Bismarckhering. Same thing but not rolled, hence no roll.
Der Zuckerrüben-Sirup 'solo' wäre mir zu süß. Da gehört für mich noch Quark drauf. Genauso kann man den auch auf Reibekuchen essen. Weitere Empfehlung: 'Apfelkraut' (aber nicht der mit Birnen verschnittene) ebenfalls mit Quark. ..yummy
Der ist gar nicht so weit weg vom Ahornsirup, der in Kanada absolut verbreitet ist. Etwas dunkler und etwas dickflüssiger, aber sooo groß ist der Unterschied nicht. Aber ich kenne auch niemand, der ihn sich pur ("solo") reinlöffelt.
tube things have a long history as a way to make things last you need for a long time and you can control the amount you need right now. It has its roots in the war time, trench warfare in particular.
Remoulade equals to Tartar sauce somehow. Not quite, but it is getting there. In Tartar sauce there are usually diced pickled cucumbers, chopped capers and tiny diced onions where in Remoulade these are missing. It depends. The Gourmet Remoulade from Thomy is actually Tartar sauce. It goes very well with fish sticks or fish covered in bread crust in general. If you like the Filet-o-Fish vom McDo this sauce is pretty much exactly the same.
The one Food I miss most since moving to thr States is Handkaese. Most local in Hessen und Rheinland Pfalz , but also a taste not everyone can handel. Keep up the videos. I miss Germany
And the strong taste totally correlates with it‘s age. It also can smell like a young cheese but when it‘s old it can also smell like a corner on the outside of your local train station. 😉
Don't fear slimyness in Rollmops. It isn't. But it is surely sour. In the South we don't say 'Aspik', but simply 'Sülze'. I would never bay the packages with slices you showed. But a well made "Tellersülze" (= a soup plate filled with Sülze containing meat and vegetables), together with fried potatoes could make a fine and refreshing dinner in summertime. Originally it was made and eaten by poor people (often domestics) from odds and ends. But it es not supposed to be sliced like sausage. 3:40 That seems to be a regional thing. It looks a little bit like corned beef, but made from pigs? Never saw this in my groceries. 4:00 Yeah, weird. It is syrup or rather treacle made from sugar beets. As far as I know it is mostly sold in the key growing areas for sugar beets in North Rhine Westfalia and was most popular during WW II and the years after. 5:10 Most Germans would assume the tubism was born in the US. "Space food" (Astronautennahrung in German) ist often pictured to be in tubes. Most products (except toothpaste) are now available in glass containers, too. 6:10 Remoulade is actually a kind of mayonaisse sauce and only rarely used south of the river Main. But if, then it would be expected to be housemade and directly consumed, not buyed at a grocery containing loads of preserving agents. ;) 6:50 Julius Maggi was a Swiss entrepeneur who invented the famous Maggi-Würze made mostly from wheat as a cheaper competitive product to Liebig's extract of meat. It contains flavor enhancers like glutamate which make dishes more "umami". The main aroma resembles lovage, and so lovage is often called also Maggi herb - but it is not an ingredient of the "Würze". 8:10 The mix of Cola and orangeade is not unique to Schwip-Schwap. In many restaurants (atl least in Southern Germany) you can order a spezi which is exactly this. The name Spezi is actually a registered brand of Brauhaus Riegele in Augsburg, but licenced to 8 other Bavarian breweries. Schwip Schwap, produced by Pepsi, and mezzo mix, produced by Coca-Cola, hit the market much later.
Thanks for the awesome comment! It’s so interesting how much I learn from comments like yours. I really enjoy it! I also had to idea how much was specific to the North/NRW area. I lived in Freiburg for 8 months and spend a lot of time in Berlin too, but am surprised I never even realized that some things are entirely different. Next time I go back to Freiburg I’m going to check out the grocery stores more thoroughly and see if there’s things there we don’t get in NRW for example. Super interesting!
Kommt das Fleisch aus der Dose (hier halt ein Glas) nicht aus den USA und nennt sich schlicht und einfach SPAM? Bei Netto findet man dies gelegentlich (Grobe Leberwurst,...) im Glas. Meistens aber in Dosen (hält länger frisch). Zuckerrübensirup - Ich wohne knapp 500m von der Grafschafter Goldsaft Fabrik entfernt (Bei Westwind in der Zuckerrüben Saison riecht es hier immer so schön süß-sauerlich) . Nach dem Krieg(en), als es eher darum ging die Menschen irgendwie mit Kalorien zu versorgen und wirklich den letzten Rest essbares aus Pflanzen und Tieren zu gewinnen war der "Goldsaft" ein guter Honig und Marmeladen-Ersatz. Anstelle den Saft weiter Einzukochen, Kristallieren zu lassen und zu Industriezucker weiter zu verarbeiten (Wobei dann Tonnenweise Schweinefutter als Abfall entsteht) hat man direkt das "Vorprodukt" verwendet (Ist zwar fast purer Zucker aber hat wenigstens noch minimalste Mineralienreste). Waren am Ende dann mehr Kalorien für die Menschen, weniger Abfall für die Schweinemast. Wird - wie eigentlich sehr viele ehemals "Arme Leute"- Gerichte/Lebensmittel - mitlerweile sogar in der Sterneküche verwendet, nicht als einfacher Brotaufstrich sondern zum Verfeinern von Salatdressings, Süßspeisen, Marinaden usw. Spezi - Bei uns im Rheinland (zu meiner Kindheit) oft auch als (Kinder-) Diesel bezeichnet - auch wenn Diesel ja eigentlich Bier+Cola ist.
@@dirkspatz3692 wow! Vielen Dank für all diese erstaunlichen Geschichten. Ich liebe es, durch Ihre Kommentare mehr über Deutschland zu lernen! und ja, es ist dem amerikanischen SPAM sehr ähnlich! 😝😝
I actually love rollmops. I eat it occasionally with bread and mustard here in the US. But I acknowledge that that is because I was born over there so I ate it as a kid.
One thing that is most likely unique to Germany is Kassler. That's pig steak (not sure if 'steak' is the correct term as that is probably exclusive to beef) which is cooked. Tastes pretty good. Eaten with mustard, potatoes, Sauerkraut.
I am German too. :-) Seeing all these meaty and fishy spreads in the local supermarkets here I have always been reminded of a laboratory we had back in pre-school (and that´s why I strictly avoid them). Once a year all the kids got to see all the glass-containers the laboratory had in its shelfs. They had all kinds of different body parts of animals, like tongues, claws, hearts and stuff like that, and even a human brain that the first principal of the school had donated to the school after his dead. I vibrantly remember how pale and creepy it looked in its container marinating there (probably for ages) in alcohol.
der Zuckerrübensaft (Goldsaft) 3:58 kann Husten etwas lindern oder Halskratzen, einfach ein Teelöffel (kleiner Löffel) mit dem Sirup auf die Zunge legen. 10:04 Bärchen Wurst ^^ das gibt es auch in form eines Kindkopfes die sogenannte "Kinderwurst" manchmal fragen die Kinder woraus diese Kinderwurst gemacht wird und einige Eltern finden die Antwort "aus bösen Kindern." recht amüsant xD
Hi, well, as a German I often buy those meats and vegetables "in Aspik". The reason is: I know and SEE the ingredients. I know, how they make Aspik but more important: I see the pieces of meat (or the veggies) and I can be sure about what I eat. See, other sausages are made of minced meat, and if you look on the list of ingredients (have to be listed in Germany) you will often find less meat (not knowing which part of the animal they minced) and even substitutes that get some meat flavour from chemistry. So, what I like about "in Aspik" is: The more I can see the muscle meat they put in, the more I can be sure that I do not eat some other weird parts of an animal ... or not even meat at all.
As a German many items you presented wouldn't make it into my shopping cart. Actually some of them are simply disgusting. Rollmops, Aspik etc. taste gross. However Düsseldorfer Löwensenf is one of the best and well know bands in Germany producing mustrad. And Remoulade is a fine add-on or ingredient for certain dishes. Maggi Würze or simply referred to as Maggi is one of the few brand-/product names that stand for a whole group of product. Like Tesafilm that here in Germany is often used for all kinds of sellotapes or Tempo is used for all kind of tissues and Nivea Creme is often used for all kind of basic body care cremes. Schwip-Schwap was the Pepsi answer to the Coca-Cola Mezzomix. And both are just an attempt to offer something that is similar to the genuine Brand Spezi from Augsburg based Brauhaus Riegele.
Great comment! Actually I have a line up of videos I want to make in the upcoming weeks and one of those is brands we use as words in Germany! (Eg. Tempo, Dixie Klo, etc.) I don’t have a full list yet, so if you recall a few more! I’d love to know!!!
@@lifeingermany_ Hi Jenna, as already said there are these products (Tesa/Tesafilm, Nivea [Creme]) from the Beiersdorf AG based in Hamburg. Furthermore they are also the ones producing the lip balm stick called Labello. Labello is often used for all kind of these sticks even if they are from other companies. Same goes for Leukoplast also from Beiersdorf. Leukoplast is this beige adhesive tape/patch used to fix a bandage. Not a German product but the same is valid for Pampers from the US company Procter & Gamble. The designation Pampers is often used here for all kind of Diapers. Another product from a German brand is Uhu. It's the name of the Brand as well as for their adhesive products calls Uhu (Slogan: Im Falle eines Falles klebt Uhu wirklich alles 😊). Uhu is often used for all kind of basic adhesive products to glue for example sheets of paper together. Similar situation for the adhesive sticks from Henkel AG & Co. KGaA called Pritt. If you say Pritt/Pritt Stift anybody in Germany knows what you are talking about. Another example is Tipp-Ex from the German Tipp-Ex Vertrieb GmbH & Co. KG. Tipp-Ex is a product to correct mistakes you make while handwriting or typing with typewriter. One more example is the German company Edding AG. Their products simply named Edding stand for all kind of markers (...reich mal den Edding rüber...). Not to forget Aspirin from the German Bayer AG. Aspirin is know all over the world for their painkillers. If you ask someone for an Aspirin everybody immediately knows what you are asking for and they will offer you all kind of painkillers like Aspirin, Ibuprofen, Thomapyrin, Paracetamol etc.. Another product name that is used for all kind of the chocolate spreads is Nutella from the Italian company Ferrero. One more brand/product that comes to my mind are these boxes from the US company Tupperware. If you ask for Tupperware anybody in Germany will hand out some kind of plastic boxes to you for your food. One more are these cotton buds to clean your ears. They are often referred to as Q-Tips (US invention) regardless from which brand they are. And finally there are these paper towels everybody calls Zewa and tissues anybody knows as Tempo/Tempo Taschentücher. Nowadays Zewa and Tempo are owned by the Swedish company Essity.
@@th.a YOU ARE THE BEST! I have a few new greats ones on the list now and can’t wait to put together a full video on some of these interesting ones! Zewa was definitely the one that confused me the most when I first came to Germany! This is SO often used by Germans and I never had any idea what they were talking about hahah.
Rollmops is gar away from slimy....and..Sülze is amazing! Try the stuff! Wurst im a Glass is really Good! Try it all! You will like it! Aasend maggi. It Belongs to every soup!!
If you like sour UFOs, try also Ahoi Brause as powder, which is supposed to be mixed with water but when I was a kid, we just put it on our hands and licked it up with our tongues. Also comes as Brausestäbchen, Brausebärchen etc. After more than 50 years, I still like it a lot.🤗
4:00 in the Region, that I live in, "Zuckerrübensirup" is just called "Peckeleck". I have no Idea where that came from, but in my Home Village there are groups, that named themselves after it. For example, there is a Männertanzverein, that is called "Peckeleck Boys".
Schwipp Schwapp is sold by other brands as Mezzo Mix or Cola Mix. In my family it's referred to as "Spezi" ...can't remember where that came from. Talking about weird German bread spreads: have you tried Pflaumenmus?
There is now a startup company that does Jam in a tube :-) Marmetube it's called I belief. less messy! Goldsaft is great, for cooking also - if you want to give your pasta sauce that "cooked by grandma on a small hert for days " taste - try goldsaft "Rübenkraut". I like it on toast! That Sausage in the jar is pretty good, beats Spam anyway. The Aspik thing - in the 70ties my mom made those beautiful Aspik Veg dishes (that tasted of nothing) And Maggi - growing up in Gemany - It is a must. Chicken soup or Salad - I was absolutely addicted to it.
Roll Mops are good for a snack! My father liked them. It was a family tradition that we must eat pickled herring on New Year's Eve or it would mean a year of bad luck! We ate them on New Year's Eve and finished the rest of the jar later. My father was born and raised in New Mexico but my Great Grandfather was from Germany. I don't know if they had Roll Mops back in the 1800s or not.
Zuckerrübensirup is actually very similar to molasses. I can't get the American packed brown sugar here in Germany to make proper chocolate chip cookies, so I always add a couple of tablespoons of that syrup to the batter. You can even find some recipes online on the ratio of syrup to sugar to either get light or dark brown sugar. Then mix it until it's evenly distributed and you can use it like normal in your original recipes. Was life changing when I figured that out. You can even find plastic squeeze bottles, like with honey, which I love because you don't make a mess like spooning it out of the tub. 😅
WOW! I wish I had of asked you about this when I first moved here! I’ve had a never ending battle with the “German brown sugar” ruining my moms classic chocolate chip cookie recipe time and time again! Thank you so much! I’m going to give this a try this week! (Yes 🙈 I bake cookies almost weekly hahah)
@@lifeingermany_ you're welcome! Check out Cynthia Barcomi, if you haven't stumbled across her already. She moved from the US to Germany some 20-odd years ago and has since opened a couple of cafes in Berlin and published a few cook books. She pretty much transferred all the great American recipes, like brownies, cookies, pancakes, etc. to German measurements and ingredients. I found the syrup-substitute idea in her cookie recipe but only understood why that was important once I'd spent my exchange year in WA and had proper cookies there 😅 it's still so funny to me that the packaged "American cookies" you get in the stores here are nothing like the actual American cookies😂😉
@@eileenbins5481 I’ve never heard of her! Thank you sooooo much!!! Will check her out now! And yes, ugh! The American cookies that come out at Lidl and Aldi are SO different 🙈🙈
Hätte ich das nur gewusst ! Ich bestelle immer Muscovado Zucker bei Amazon und habe vor Weihnachten sogar Molasses bestellt für Cookies. Nun habe ich eine riesige Flasche Molasses und weiß nicht was ich damit machen soll - any ideas ?
"Maggi" as a synomym for "Maggi Würze" (or Maggis Suppenwürze) is a thing in Germany, because that is how the Maggi brand started. It was created by Julius Maggi in the late 19th century as a alternative for meat concentrate (specifically Liebig's meat concentrate... industrial competition is not a new thing.) It was a hot topic at that time... all sorts of stuff getting invented to improve the food situations for the rapidly growing (and often poor) population in the cities, who couldn't get fresh food.
Where I'm from we use 'Goldsaft' for cooking. For example in Sauerbraten. And in my family it is eaten ontop of Reibekuchen instead of applesauce. Not sure if thats common or just a family thing. xD Never had it on toast or bread. I tried it on pancakes once but that was the furthest I ventured out with it. And I love the condiments in tubes. I just throw them into the shelf of the fridge door and they don't take up any space. Especially Tomato paste it lasts so long even well after the expiration date so I just throw it in there and when I need it its buried under there haha Edit: The U.F.O. candy isn't ricepaper or waffle or anything the like. It's basically the thing you get at christian church (Oblaten) . The 'candy' version is called ''Esspapier'' (edible paper) It's basically just starch and sugar. The neutral tasting kind is sold in the baking section. It is often used for sticky things as a layer between the cookie or whatever is it you are baking and the baking tray. I always connect them with 'Kokosmaronen' a shredded coconut sweet popular around Christmas time which have an 'Oblaten' at the bottom, or the round Lebkuchen you get everywhere around Christmas has it as well.
🎏Hi Jenna! ~ I absolutely love your uptake on all things German. ~ It is actually helping me become familiarized with life in Germany and equipping me to take my first trip there in the upcoming year. 💗💗💗 your channel!!! Xx
Bear sausage! Haha! 😂 We Germans love sausage! 😋 And we love sausege because we grow up with it. The bear sausage is one way to get our kids to eat sausage. The other is the free slice of sausage in a Metzgerei! Like this we give our sausage heritage to our children! We wanna confirm the stereotypes after all! 😅
Rollmops isn't slimy at all... it lays in a vinegar/salt mix. Germans just love things in vinegar marinade. My roommate (not German) was completly confused when I bought Silberzwiebeln (onions in vinegar) and just ate them to my bread in the evening.
I'm Polish and I love Silberzwiebeln too! And I prefer Rollmpos to herring in oil. I think we share a lot of similar dishes, Germany and Poland - we all love potatoes, pork, Sauerkraut (and Sauergurken) : D I often go to Aldi to get Schinken and Mayo Salat : D or Curryketchup : D
I had to laught out loud, when I was listening to you🤣, you are right, some things are really strange 😅. "Rollmops" you can try, if you like vinegar and you will be surprised how good it fits together with fish and the roll makes it less sour. 👍 I like "Bismarckhering" more, because I don't need the pickles, but the fish is the same. Different sausages in glasses are very tasty, because they are well spiced, it's worth a try! "Remoulade" belongs to breaded fish, nothing else, my taste 🤣, but some people use it for everything-don't do that, it's false, my opinion!👌 Tubes are great, if you can handle toothpaste, if not, be carefull, because wrong use can end up with divorces, when one party presses on the front, which makes it hard to use the rest of the tube🤣. We say here in Germany: couples only fit together, if they use the tubes the same way.😬 So, back to the vinegar: If you like vinegar and sour stuff at all, then I invite you to "Sauerbraten" a recipe from my greatgrandmother (not the one from Düsseldorf, with the grapes😬👎, it's from Hessen👍) and Blaukraut (bavarian👍) and of course: Knödel!!! in autumn or winter (you can't eat that, when it's hot...👎) Just write me, if you are interested...we still can order pizza, if you don't like it😅🤣
@@thomasstockfleth9780 Duat mr Loid, abr d' Original-Spezi isch vo Riegele. Um es mal imma (in einem) méglichscht lokalpatriotischa Ton auszudrücken ^^ - Da es damals keine Beanstandungen gab bezüglich des Markennamens, da - mal unabhängig vom Markt gedacht - Spezi mehr zu einem allgemeinen Gattungsbegriff wurde, so fing Paulaner später an ein Produkt gleichen Namens zu produzieren. Das Warenzeichen auf dem Etikett der Paulaner Spezi verweist ja selbst auf die Markeneintragung von Riegele. Aber ich trinke gerade selber Schwipp-Schwapp (ohne Zucker) XD
@@thurianwanderer Danke für deine ausführliche Aufklärung. Man lernt bekanntlich nie aus ;-) Schön, dat du mi dat vertellt hast (Hamburger Plattdeutsch) In diesem Sinne. Grüße aus Hamburg
Goldsaft (Rübensirup) is brilliant! It always reminds me of my childhood, when I used to have it on sandwich-toast. It is a side-product from sugar-production from sugar-beet. I also give you a secret combination to eat: spread unsweetened peanut-butter on sandwich-toast and then spread some Rübensirup on top. Just saying: you should give that combination a try! As for Maggi: I remember when I was a kid you would find Maggi all over the place. People were poiring it on everything and when you were at the Würstchen-stall somewhere for Bratwurst of fries, there would be big tubes of ketchup, mustard and a bottle of Maggi for people to use and people would pour it on Schnitzel and on top of Curry-Wurst or Schaschlik. Haven't seen that in years, at least not in northern Germany.
Meat in Aspik. Well if its fresh and not too sour, its not that bad. Don't take that vacuum stuff. If its done correctly, its even part of the "haute cuisine".
Concerning Remoulade, there always have been two fractions: either you were a Ketchup guy (or gurl :)) or you were a Mayonaise pal (or gurl again). And Remoulade is nothing more than Mayonaise with more herbs. Both, btw, stem from the french vinegrait salad sauce . :)
@@lifeingermany_ IT has an intense taste - Sometimes less is better. cooking recipes for Goldsaft (the trademark name) can be found on the Companies page: www.grafschafter.de/rezepte
Sugar beet syrup may look like crude oil but fortunately it doesn't taste like it, more like caramelized sugar. If you love mysterious dark liquids that actually taste good, try pumpkin seed oil, but you can't get that in Germany usually, though it's very popular in Austria (especially styria).
Opas Weißer is NOT a spread. It's Presssack in a jar. Has the same advantages as a can - long shelf life without cooling without added preservatives. Leberwurst is NOT a breakfast spread! And "meat slices" are Wurst, nothing else, just Wurst = sausage NOT MEAT!
Maggi tastes like Marmite, it's pure umami flavour. I also hate Rollmops as much as any herring. The meat / vegetable included in aspic is called "Sülze" and especially loved when trying to save calories. Meat in a jar looks awful but tastes really good. I wouldn't put Zuckerrübensirup on my toast ( too sweet) but it's used in some baking recipes . Remoulade is mayonnaise mixed with pickles and herbs and Bärwurst is just shaped in a form that attracts children so they might eat something savoury on their roll instead of barely Nutella. Your list is quite substantial and it's interesting to learn what Northern Americans think of it. When I was an exchange student in the US 50 years ago I thought peanut butter and jelly was the weirdest thing ever but I still love it today !
Wurst auf Brot streichen - schmeckt am besten auf "ausgehobenem Roggenbrot" (Sauerteig). Zuckerrübensirup: Roggenbrot, gekühlte Butter draufstreichen, dann etwas Zuckerrübensirup drauf - LECKER!
The Abendbrot culture isn't as common as it probably was in the past. I normally have a warm meal at the evening. Sometimes I eat bread like as a side dish to my warm meal.
The first time I actually had it was in the hospital when I gave birth to my son. I always knew it existed, but was shocked to see that the hospitals still follow this tradition! Kind of nice though 🥰.
"Do you really want to stick a knife in it and spread it on toast?" Nah, I use proper bread. ;) The GrafschafterGoldsaft is great, loved it as a kid (and haven't thought about in ages), but again. Not on toast. I don't like Aspik either, though.
Wenn du den Zuckerrübensirup probierst, empfehle ich dir etwas Butter darunter. Es hat einen eigenen Geschmack, ich würde sagen, entweder man liebt es, oder man hasst es. Es ist auf jedenfall sehr süß. Ich liebe es. LG aus Rheinland-Pfalz
Oder wenn es in Richtung Herb-Süß gehen soll: Dunkles Brot, eine gute Lage Quark und etwas (aber nur etwas, die Dosis macht es) Goldsaft. Oder beim Backen (Cookies) etwas Zucker durch den Sirup ersetzen. Auch gut bei Erkältung anstelle von Heißer Milch mit Honig etwas Rübensaft in die Milch. Oder in die Marinade von Fleisch - karamelisiert sehr schön.
"Bärchenwurst" is basically just Mortadella in a fancy form. Fine if you like pork sausage... but I think you can get the same quality cheaper if you just buy normal Mortadella at the butcher's.
The Maggi Würze actually tastes exactly like the herb "lovage" (German word is "Liebstöckel"), which is sometimes also called maggi-herb ("Maggi-Kraut"). I got to know it as a kid when people mostly used it to spice up things like chicken soup.
Beschde
Something fun to try would be "Ahoi Brause" - ask your husband about it. It's a sort of powder which you have to put into water to create a soda like drink.
But the most "fun" with it we had as kids. We would tear up a package and put that powder straight in our mouths. After a few moments that powder would react with the saliva in your mouth and that mixture would rapidly expand and even came up your nose. Nothing I would be keen on doing now but it was definitely a fun experience as a kid🤣.
I have made quite a few trips to Berlin and every time we would go there my wife would insist that we go to NordSee restaurant and she would eat a Matjes Herring sandwich. ( She was born and lived in Berlin before emigrating to USA) She would always try to get me to try it, but I was like you and said I wouldn't like it, But I finally gave in and took a bite. I was hooked and even though I stiil make the trip about every 2 years ( wife died in 2015) I still have at least 1 Matjes herring sandwich. Most Nordsee are gone now in Berlin.
♥️♥️♥️ I love this story though, and also such a sweet memory of your wife! Sadly, you’re right! Most are gone now ... at least the matjes sandwich still lives on though! ✊✊ thanks for sharing your memories with us, it made me smile! 🥰
Don't mix up Matjes and "Bismarck-Hering" (which is the basis of the rolled-up Rollmops version)...both are basicly haring, but...Matjes is kind of fermented and only very young harings are allowed. "Bismarck-Hering" is pickled, preserved in vinegar. I find Matjes very milde while the sour one isn't my tea at all.
Schwip Schwap (Pepsi) is like Mezzo Mix (Coca Cola) a remake of the german Spezi. Spezi was originally from southern Germany in some regions called "Kalter Kaffee". The Goldsaft is in my opinion best compared to a very strong maple sirup. You can get "Heller Goldsaft" which comes close in intensity to a grade b or c maple sirup. People not only use it as a spread, but used it similar to maple sirup for baking or as a topping on pancakes. It is simply the unrefined juice of a "Zuckerrübe". It is mostly known "am Niederrhein" and the Region around Düsseldorf. A Rollmops is Hering wrapped around pickles in a marinade made of vinegar and salt. The marinade triggers chemical processes in the fish similar to cooking. So the fish isn't raw. If you don't like the look you can try smoked rollmops or "Bratrollmops". Remoulade is short for "sauce remoulade" which originates in french cuisine, so it is not typical german as is sauce mayonnaise (short Mayo :-) ).
@6:48 It is simply refered to as Maggi and something to spice up your soup. It pretty much doesn't spoil in your lifetime.
@8:04 The CocaCola version is called Mezzomix.
Canadian: "Putting stuff in tubes is very German..."
* Sweden has enterd the chat *
Its just for convinience.
Zuckerrübensaft is called stroop in the Netherlands and you put it on dutch pancakes! "Pannekoeken met stroop". Yummy!
@3:56 I can highly recommend "Goldsaft". Very good stuff. Especially with fresh and warm bread from the bakery. Tasty. But "Nicht kleckern bitte!"
Lol, I‘m German and I like literally NONE of these foods (but you‘re absolutely right about these things being typically German) 😂😂
🤣🤣 I’m glad I’m not the only one! Hahahah my husband loves pretty much ALL of them 🙈🙈
I totally agree. The only tasty thing is Remoulade, but I can't remember when I've bought it last.
Remoulade, Leberwurst und Schwipp Schwapp sind vollkommen ok, in Dänemark sind sie noch verrückter mit dem Remoulade Konsum, aber es schmeckt auch gut....
@@holleholl3057 bei Leberwurst kommt es total auf die Qualität an. Aldileberwurst ist ekelig. Grobe leberwurst vom Metzger ist lecker.
Same here.
Sirup (Goldsaft) is delicious. It's similar to dark honey. Maggi is pure salt with a taste of Liebstöckl (Maggikraut). It's for people who can't cook and want some taste on their meal.
Zuckerrübensirup is called "Rübenkraut" in the region of Germany where I live. It is delicious and is often eaten together with "Reibekuchen/Kartoffelpuffer". You should give it a try!
Ooooh! With Reibekuchen would also be super yummy! 🤩 I’ll definitely give it a try soon!
Zuckerrübensirup is the German equivalent to Golden Syrup (just made from sugar beets).
I ve never heard about it one Reibekuchen even though I eat it on bread a lot. Definetely gonna give it a try
Don't try Rollmops in jars; they advertise them as without preservatives but have to add a lot of low quality vinegar in order to keep them durable. Better get them freshly produced from a local fish shop.
I _love_ all that aspic-y stuff! And pates!
Maggi Würze is most often used with soup, but it works fine on the yolk of a hard-boiled egg and especially on the meat of grilled chicken.
My granny used to make that aspic “stuff”(?). As a child it used to put me off, then I ended up really liking it.
Regarding tube food, she used to buy a liver worst from Kitchener that was so yummy, and it came from a tube. She used to put some inside/on celery for us as a treat. It was called a little Baumstamm.
Is Würze like Worcestershire Sauce? We put it in ground beef when we make hamburgers, and we use it in meat sauces or stews.
Abendbrot is how we ate as kids on the farm. My father’s side came to Canada from Germany in the early 1800s, so I guess granny and gramps (and Oma & Opa -> my great-grandparents) continued some of these goody traditions here in Canada.
The main ingredient of Maggi Würze is lovage (Liebstöckel or Maggikraut!) and probably a lot of salt.
I love that the traditions were able to continue and carry over to Canada (and of course in Kitchener - little Germany haha 🇨🇦🥰)
I think Würze is very similar to Worcestershire sauce, yes! Or at least I find it tastes similar.
Zuckerrübensirup or Rübenkraut is amazing. I've loved it since I was a little girl. Don't use bread with rather big holes, though. It will seep through them, stain the plate and everything will get sticky 😂 I also eat it with butter under it
I have to say the moment you are speaking German you are not having any kind of accent and the way you switch back is just like a true bi-lingual person (one that has been raised bi lingual) would be able too.
Very well done :).
This is an amazing compliment for me! Thank you soo so so much! My language skills I’m still not super confident about!
@@lifeingermany_
May I add my professional mustard to this (haha)?
Your pronunciation is fantastic! I'm a linguist and translator by trade, so I kind of have a knack for languages and I pay very close attention to things like accent, word choice, syntax etc. in every-day life instinctively.
Your accent is brilliant.
I've hardly ever heard an English speaker be so on point with vowel nuance and word stress. German vowels are super difficult for English speakers to wrap their tongue around but you're doing an amazing job. I've worked on my English accent intensively myself, so I know how hard it can be and how much effort it takes.
Don't be self-conscious about your pronunciation - take it from an expert - you're doing outstandingly well!
@@lifeingermany_ I have to agree; Your German sound better than mine and I have been here 20 years.
Rollmops is great as a Katerfrühstück!!!!
Katerfrühstück = hang over breakfast
😱
🤣🤣🤣 my husband would likely say the same thing! Even just thinking of Matjes while hungover would make me sick. Though I would drink a jar of pickle juice when hungover, which is probably just as strange haha.
@@lifeingermany_ Just wash it down with an Alt!!! ^^
In my opinion sushi is way worse than a Rollmops.
@@MoDKoP hahaha Alt solves all problems!
@@lifeingermany_ the key is not to drink pickle juice but Sauergurke juice - it doesn't contain vinegar but it's packed with vitamin C, which is the best for the hangover : >
Hey Jenna, ich schau mir deine Videos echt gern an weil du alles immer so gut gelaunt erzählst! 😁
Ich bin aus München und mein Mann ist Düsseldorfer. Ich hab selbst 3 Jahre mit ihm in Düsseldorf gewohnt bis wir vor 6 Jahren nach München gezogen sind und muss deshalb auch voll oft grinsen was du über deine Erfahrungen erzählst. Manches ist für mich typisch NRW, weil ich das aus Bayern nicht kenne 😁
In diesem Video ist es die Remoulade und die Maggie Würze. Remoulade verwendet man in Bayern nur für Backfisch, Fischstäbchen oder vielleicht mal bei einem Eierbrötchen und Maggie habe ich früher nie gekauft. Mein Mann der Düsseldorfer braucht aber echt viel Remoulade und in jede Suppe muss Maggie rein! 😅
Den Rollmops kann ich dir aber nur empfehlen! Mit rohen Zwiebeln im Brötchen, super lecker! 😃
Die anderen Sachen finde ich teilweise auch eklig und frag mich oft wer die eigentlich kauft! 😳
Danke für so amüsante Videos und probier den Rollmops! 🤪
Grüße aus München
If the tubes freaked you out, you will love/ hate "Thomy Rot Weiß"
its ketchup and mayonaisse mixed in one tube and it really looks like tooth paste.
Not sure if they still make it.
That sounds so bad fcyvgubhnjk
To explain Rollmops : it's just Hering in a mixture of vinegar water and salt... if you like pickles and fish, try it!
Grafschafter Goldsaft is mostly similar to Melasse... the thickend syrup of an high amount of sugar containing plant.
And tubes out of metal are much easier to recycle than plastic bottles and more hygienic. 😉
I told her the same....the "slimy" is just her way to be a bit nasty! Not nice.
Rollmops also is rolled around a pickled gherkin, otherwise it would be a Bismarckhering.
The trick with Aspik/Sulz is that you don’t eat it is as it comes, but that you eat it in a marinade (with onions and oil/vinegar - depending on the region).
🙊 I had absolutely NO idea! Pretty neat though!!
Servus Jenna,
Nice to see, what a lovely surprise on Saturday evening.
A rollmops is perfect after a long night, i guess you heard about the Katerfrühstück in Germany, something very common in Germany at the first of January, after New year.
Some nice German bread, different kind of fish like to rollmops, a Bloody Mary and maybe some champagne or sparkling wine.
I can't believe that lovely open minded lady from Canada doesn't like to try a fish.
Afterwards, if you say i still don't like that's fine for me 😊
The aspik one is called Sülze in many regions in Germany,
an easy dish especially in the summertime, you can eat the meat one with some remoulade and potatoes, remoulade is also
very tasty to cold cuts from veal, beef or sometimes for a pan fried breaded fish.
Sülze is something very special, usually a product from the butcher against to much waste.
Thank you very much for your lovely video. 🥂
Rollmops (mariniertec Heringe) - you can also eat them with boiled potatoes ("Salzkartoffeln") but but "mehlige Kartoffeln" (soft ones, falling into crumbs) rathern than hard ones ("festkochend"), because you want them to soak up the marinade.
Remoulade is basically a mayonaise that is easy and way much better to make it on your own than the stuff you get in the groceries. Just put mayonnaise in a bowl and ad onions, pickles and a hard boiled egg all cutted into small pieces. As some salt and pepper to it and parsley and it’s ready to eat.
Zuckerrübensirup, well it’s the German maple syrup I would say. It’s not that much sweet as maple syrup, but it’s tasty. But to be honest: I am not sure if you will like it.
Würze is basically a Disgraceed amplifier. For example, when you are eating a soup by scratch it can happen that the soup is tasty, but taste like that something is missing. Put some generous drops of Würze in the soup and you will see that the soup is tasting way much better. Grannies using this a lot. I prefer to ad some drops on my hard boiled egg instead of salt. I love it.
Hello Jenna, I love my German Lowensenf in a tube ;). I always bring a bunch of senf back to the States whenever I visit Germany:). Great video my friend. :).
Hahaha same here!!
@@lifeingermany_ Awesome Possum :)
Zuckerrübensirup tastes similar to honey. Remoulade is like a spiced, slightly sour mayonnaise. And Maggi Würze is actually a liquid spice mostly made of mono sodium glutamate and yeast extract. No issue for me, I don't believe in stuff like MSG intolerance, but I believe you can spice up your meals better than using Maggi.
Zuckerrübensirup schmeckt nicht so wie Honig, eher mehr nach Eisen. Gut vielleicht schmeck ich das mehr raus. Aber in den Rüben ist, ähnlich wie in Äpfeln relativ viel Eisen drin.
Yes, for a long time it was used as a cheap substitute for honey. But for some purposes it is quite useful, bking gingerbread for example.
Maggi Würze is not mostly made of mono sodium glutamate and yeast extract, only the first one is added in certain amounts. The main ingredient, beside of water, is hydrolized plant protein.
Tuben: ganz einfach. Angebrochene Tuben können einfach wieder versiegelt werden, hat man die gleichen Sachen in einem Glas (z. B Senf, Mayonnaise etc.) dann ist die Oberfläche so groß daß es schnell anfängt zu verderben, auch wenn man das Glas wieder dicht verschließen kann (was nicht immer funktioniert). Es ist einfach zuviel Luft darin.
Tuben sind einfach das beste!
Rollmops is a rolled up herring with pickle in the middle held together with toothpick like thingies. When it is on a sandwich, it is not rolled up and has no pickle. Then it is called Bismarckhering. Same thing but not rolled, hence no roll.
A Rollmops is very good treat when you're have a Hangout.
Der Zuckerrüben-Sirup 'solo' wäre mir zu süß. Da gehört für mich noch Quark drauf. Genauso kann man den auch auf Reibekuchen essen. Weitere Empfehlung: 'Apfelkraut' (aber nicht der mit Birnen verschnittene) ebenfalls mit Quark. ..yummy
Der ist gar nicht so weit weg vom Ahornsirup, der in Kanada absolut verbreitet ist. Etwas dunkler und etwas dickflüssiger, aber sooo groß ist der Unterschied nicht. Aber ich kenne auch niemand, der ihn sich pur ("solo") reinlöffelt.
@@heikojahn1506 ja klar, natürlich immer auf Brot, Graubrot oder besser noch Stuten.
Zuckerrüben Sirup is the same as "Golden Sirup" (or nearly) typically British actually...do you not have in Canada?
Gute Idee mit dem Quark, muss ich Mal ausprobieren
tube things have a long history as a way to make things last you need for a long time and you can control the amount you need right now.
It has its roots in the war time, trench warfare in particular.
That’s quite interesting! And entirely makes sense! I wonder why North America never adopted this clever approach to packaging!
And it is easier to docorate canapés, for example. I like to use the tubes, because I live alone so the amount does not go bad.
Remoulade equals to Tartar sauce somehow. Not quite, but it is getting there.
In Tartar sauce there are usually diced pickled cucumbers, chopped capers and tiny diced onions where in Remoulade these are missing. It depends.
The Gourmet Remoulade from Thomy is actually Tartar sauce.
It goes very well with fish sticks or fish covered in bread crust in general.
If you like the Filet-o-Fish vom McDo this sauce is pretty much exactly the same.
Remoulade is Mayonaise with stuff in it.
We don't call it Aspik but Sülze hier. Our local butcher does it good. I could eat it from time to time.
The one Food I miss most since moving to thr States is Handkaese. Most local in Hessen und Rheinland Pfalz , but also a taste not everyone can handel. Keep up the videos. I miss Germany
And the strong taste totally correlates with it‘s age. It also can smell like a young cheese but when it‘s old it can also smell like a corner on the outside of your local train station. 😉
Das ist das erste Video, dass ich von dem Kanal sehe und es war wirklich super sympatisch! Ich schau ab jetzt öfter vorbei :D
Achhh 🥰🤗🙏 wirklich... vielen vielen lieben Dank! You made my day!
Rübensirup is a little like spreading sorghum or molasses on bread, but with no bitter aftertaste.
Goldsaft is sooo good :) The meat stuff is what many old people like.
when i was in canada my friends made maple syrup in tin cans stored in the freezer
Aspik is basically the same stuff that we know from jelly bears or fruit jellies as in trifle.
Don't fear slimyness in Rollmops. It isn't. But it is surely sour.
In the South we don't say 'Aspik', but simply 'Sülze'. I would never bay the packages with slices you showed. But a well made "Tellersülze" (= a soup plate filled with Sülze containing meat and vegetables), together with fried potatoes could make a fine and refreshing dinner in summertime. Originally it was made and eaten by poor people (often domestics) from odds and ends. But it es not supposed to be sliced like sausage.
3:40 That seems to be a regional thing. It looks a little bit like corned beef, but made from pigs? Never saw this in my groceries.
4:00 Yeah, weird. It is syrup or rather treacle made from sugar beets. As far as I know it is mostly sold in the key growing areas for sugar beets in North Rhine Westfalia and was most popular during WW II and the years after.
5:10 Most Germans would assume the tubism was born in the US. "Space food" (Astronautennahrung in German) ist often pictured to be in tubes. Most products (except toothpaste) are now available in glass containers, too.
6:10 Remoulade is actually a kind of mayonaisse sauce and only rarely used south of the river Main. But if, then it would be expected to be housemade and directly consumed, not buyed at a grocery containing loads of preserving agents. ;)
6:50 Julius Maggi was a Swiss entrepeneur who invented the famous Maggi-Würze made mostly from wheat as a cheaper competitive product to Liebig's extract of meat. It contains flavor enhancers like glutamate which make dishes more "umami". The main aroma resembles lovage, and so lovage is often called also Maggi herb - but it is not an ingredient of the "Würze".
8:10 The mix of Cola and orangeade is not unique to Schwip-Schwap. In many restaurants (atl least in Southern Germany) you can order a spezi which is exactly this. The name Spezi is actually a registered brand of Brauhaus Riegele in Augsburg, but licenced to 8 other Bavarian breweries. Schwip Schwap, produced by Pepsi, and mezzo mix, produced by Coca-Cola, hit the market much later.
Thanks for the awesome comment! It’s so interesting how much I learn from comments like yours. I really enjoy it! I also had to idea how much was specific to the North/NRW area. I lived in Freiburg for 8 months and spend a lot of time in Berlin too, but am surprised I never even realized that some things are entirely different. Next time I go back to Freiburg I’m going to check out the grocery stores more thoroughly and see if there’s things there we don’t get in NRW for example. Super interesting!
Kommt das Fleisch aus der Dose (hier halt ein Glas) nicht aus den USA und nennt sich schlicht und einfach SPAM?
Bei Netto findet man dies gelegentlich (Grobe Leberwurst,...) im Glas. Meistens aber in Dosen (hält länger frisch).
Zuckerrübensirup - Ich wohne knapp 500m von der Grafschafter Goldsaft Fabrik entfernt (Bei Westwind in der Zuckerrüben Saison riecht es hier immer so schön süß-sauerlich) . Nach dem Krieg(en), als es eher darum ging die Menschen irgendwie mit Kalorien zu versorgen und wirklich den letzten Rest essbares aus Pflanzen und Tieren zu gewinnen war der "Goldsaft" ein guter Honig und Marmeladen-Ersatz. Anstelle den Saft weiter Einzukochen, Kristallieren zu lassen und zu Industriezucker weiter zu verarbeiten (Wobei dann Tonnenweise Schweinefutter als Abfall entsteht) hat man direkt das "Vorprodukt" verwendet (Ist zwar fast purer Zucker aber hat wenigstens noch minimalste Mineralienreste). Waren am Ende dann mehr Kalorien für die Menschen, weniger Abfall für die Schweinemast.
Wird - wie eigentlich sehr viele ehemals "Arme Leute"- Gerichte/Lebensmittel - mitlerweile sogar in der Sterneküche verwendet, nicht als einfacher Brotaufstrich sondern zum Verfeinern von Salatdressings, Süßspeisen, Marinaden usw.
Spezi - Bei uns im Rheinland (zu meiner Kindheit) oft auch als (Kinder-) Diesel bezeichnet - auch wenn Diesel ja eigentlich Bier+Cola ist.
@@dirkspatz3692 wow! Vielen Dank für all diese erstaunlichen Geschichten. Ich liebe es, durch Ihre Kommentare mehr über Deutschland zu lernen! und ja, es ist dem amerikanischen SPAM sehr ähnlich! 😝😝
I actually love rollmops. I eat it occasionally with bread and mustard here in the US. But I acknowledge that that is because I was born over there so I ate it as a kid.
Try the "Goldsaft" on a slice of bread with a slice of cheese on top ... very delicious
Lol number 1 to 4 are among my most favorites and I have at least 2 of them always in my house 😂
One thing that is most likely unique to Germany is Kassler. That's pig steak (not sure if 'steak' is the correct term as that is probably exclusive to beef) which is cooked. Tastes pretty good. Eaten with mustard, potatoes, Sauerkraut.
I am German too. :-) Seeing all these meaty and fishy spreads in the local supermarkets here I have always been reminded of a laboratory we had back in pre-school (and that´s why I strictly avoid them). Once a year all the kids got to see all the glass-containers the laboratory had in its shelfs. They had all kinds of different body parts of animals, like tongues, claws, hearts and stuff like that, and even a human brain that the first principal of the school had donated to the school after his dead. I vibrantly remember how pale and creepy it looked in its container marinating there (probably for ages) in alcohol.
der Zuckerrübensaft (Goldsaft) 3:58 kann Husten etwas lindern oder Halskratzen, einfach ein Teelöffel (kleiner Löffel) mit dem Sirup auf die Zunge legen. 10:04 Bärchen Wurst ^^ das gibt es auch in form eines Kindkopfes die sogenannte "Kinderwurst" manchmal fragen die Kinder woraus diese Kinderwurst gemacht wird und einige Eltern finden die Antwort "aus bösen Kindern." recht amüsant xD
Hi, well, as a German I often buy those meats and vegetables "in Aspik". The reason is: I know and SEE the ingredients. I know, how they make Aspik but more important: I see the pieces of meat (or the veggies) and I can be sure about what I eat. See, other sausages are made of minced meat, and if you look on the list of ingredients (have to be listed in Germany) you will often find less meat (not knowing which part of the animal they minced) and even substitutes that get some meat flavour from chemistry. So, what I like about "in Aspik" is: The more I can see the muscle meat they put in, the more I can be sure that I do not eat some other weird parts of an animal ... or not even meat at all.
As a German many items you presented wouldn't make it into my shopping cart. Actually some of them are simply disgusting. Rollmops, Aspik etc. taste gross. However Düsseldorfer Löwensenf is one of the best and well know bands in Germany producing mustrad. And Remoulade is a fine add-on or ingredient for certain dishes. Maggi Würze or simply referred to as Maggi is one of the few brand-/product names that stand for a whole group of product. Like Tesafilm that here in Germany is often used for all kinds of sellotapes or Tempo is used for all kind of tissues and Nivea Creme is often used for all kind of basic body care cremes. Schwip-Schwap was the Pepsi answer to the Coca-Cola Mezzomix. And both are just an attempt to offer something that is similar to the genuine Brand Spezi from Augsburg based Brauhaus Riegele.
Great comment! Actually I have a line up of videos I want to make in the upcoming weeks and one of those is brands we use as words in Germany! (Eg. Tempo, Dixie Klo, etc.) I don’t have a full list yet, so if you recall a few more! I’d love to know!!!
@@lifeingermany_ Hi Jenna, as already said there are these products (Tesa/Tesafilm, Nivea [Creme]) from the Beiersdorf AG based in Hamburg. Furthermore they are also the ones producing the lip balm stick called Labello. Labello is often used for all kind of these sticks even if they are from other companies.
Same goes for Leukoplast also from Beiersdorf. Leukoplast is this beige adhesive tape/patch used to fix a bandage.
Not a German product but the same is valid for Pampers from the US company Procter & Gamble. The designation Pampers is often used here for all kind of Diapers.
Another product from a German brand is Uhu. It's the name of the Brand as well as for their adhesive products calls Uhu (Slogan: Im Falle eines Falles klebt Uhu wirklich alles 😊). Uhu is often used for all kind of basic adhesive products to glue for example sheets of paper together.
Similar situation for the adhesive sticks from Henkel AG & Co. KGaA called Pritt. If you say Pritt/Pritt Stift anybody in Germany knows what you are talking about.
Another example is Tipp-Ex from the German Tipp-Ex Vertrieb GmbH & Co. KG. Tipp-Ex is a product to correct mistakes you make while handwriting or typing with typewriter.
One more example is the German company Edding AG. Their products simply named Edding stand for all kind of markers (...reich mal den Edding rüber...).
Not to forget Aspirin from the German Bayer AG. Aspirin is know all over the world for their painkillers. If you ask someone for an Aspirin everybody immediately knows what you are asking for and they will offer you all kind of painkillers like Aspirin, Ibuprofen, Thomapyrin, Paracetamol etc..
Another product name that is used for all kind of the chocolate spreads is Nutella from the Italian company Ferrero.
One more brand/product that comes to my mind are these boxes from the US company Tupperware. If you ask for Tupperware anybody in Germany will hand out some kind of plastic boxes to you for your food.
One more are these cotton buds to clean your ears. They are often referred to as Q-Tips (US invention) regardless from which brand they are. And finally there are these paper towels everybody calls Zewa and tissues anybody knows as Tempo/Tempo Taschentücher. Nowadays Zewa and Tempo are owned by the Swedish company Essity.
@@th.a YOU ARE THE BEST! I have a few new greats ones on the list now and can’t wait to put together a full video on some of these interesting ones! Zewa was definitely the one that confused me the most when I first came to Germany! This is SO often used by Germans and I never had any idea what they were talking about hahah.
@@lifeingermany_ Other Brand names that are now used generic:
Fön - Haartrockner (AEG)
Knirps - Klein zusammenfaltbare Regenschirme (Bremshey AG, jetzt Kortenbach & Rauh)
FLEX - Winkelschleifer (Flex-Elektrowerkzeuge)
Flip-Flop - Kunststoff Badesandale (Flip-Flop)
Kaba - Kakaogetränk (Mondelēz)
Kärcher - Hochdruckreiniger (Kärcher)
Kettcar - Tretauto (Kettler)
Leitz - Aktenordner (Esselte Leitz)
O.B. - Tampons (Johnson & Johnson)
Ohropax - Ohrstöpsel
Perlator - Strahlregler (Neoperl)
Plexglas - (Evonik Röhm)
und:
Styropor, Spüli, Rollerblade, Selters, Weck, Tetra Pak usw.
Rollmops is gar away from slimy....and..Sülze is amazing! Try the stuff! Wurst im a Glass is really Good! Try it all! You will like it! Aasend maggi. It Belongs to every soup!!
Rollmops ist wirklich gut! Überhaupt nicht schleimig! Man kann ihn aber auch zum Grünkohl essen, schmeckt sowieso.
If you like sour UFOs, try also Ahoi Brause as powder, which is supposed to be mixed with water but when I was a kid, we just put it on our hands and licked it up with our tongues. Also comes as Brausestäbchen, Brausebärchen etc. After more than 50 years, I still like it a lot.🤗
Or put it in your mouth and drink vodka over it. At least some of my friend did so especially with the "Waldmeister" kind
4:00 in the Region, that I live in, "Zuckerrübensirup" is just called "Peckeleck". I have no Idea where that came from, but in my Home Village there are groups, that named themselves after it. For example, there is a Männertanzverein, that is called "Peckeleck Boys".
Schwipp Schwapp is sold by other brands as Mezzo Mix or Cola Mix. In my family it's referred to as "Spezi" ...can't remember where that came from.
Talking about weird German bread spreads: have you tried Pflaumenmus?
There is now a startup company that does Jam in a tube :-) Marmetube it's called I belief. less messy! Goldsaft is great, for cooking also - if you want to give your pasta sauce that "cooked by grandma on a small hert for days " taste - try goldsaft "Rübenkraut". I like it on toast! That Sausage in the jar is pretty good, beats Spam anyway. The Aspik thing - in the 70ties my mom made those beautiful Aspik Veg dishes (that tasted of nothing) And Maggi - growing up in Gemany - It is a must. Chicken soup or Salad - I was absolutely addicted to it.
Roll Mops are good for a snack! My father liked them. It was a family tradition that we must eat pickled herring on New Year's Eve or it would mean a year of bad luck! We ate them on New Year's Eve and finished the rest of the jar later. My father was born and raised in New Mexico but my Great Grandfather was from Germany. I don't know if they had Roll Mops back in the 1800s or not.
U can use the Goldsaft for pancakes instead of maple syrup
Rollmops also belongs to the dish "Labskaus".
...and it isn´t slimy at all but sour of the vinegar. Try it on a slice of dark bread with some butter on it.
Zuckerrübensirup is actually very similar to molasses. I can't get the American packed brown sugar here in Germany to make proper chocolate chip cookies, so I always add a couple of tablespoons of that syrup to the batter. You can even find some recipes online on the ratio of syrup to sugar to either get light or dark brown sugar. Then mix it until it's evenly distributed and you can use it like normal in your original recipes. Was life changing when I figured that out.
You can even find plastic squeeze bottles, like with honey, which I love because you don't make a mess like spooning it out of the tub. 😅
WOW! I wish I had of asked you about this when I first moved here! I’ve had a never ending battle with the “German brown sugar” ruining my moms classic chocolate chip cookie recipe time and time again! Thank you so much! I’m going to give this a try this week! (Yes 🙈 I bake cookies almost weekly hahah)
@@lifeingermany_ you're welcome! Check out Cynthia Barcomi, if you haven't stumbled across her already. She moved from the US to Germany some 20-odd years ago and has since opened a couple of cafes in Berlin and published a few cook books. She pretty much transferred all the great American recipes, like brownies, cookies, pancakes, etc. to German measurements and ingredients. I found the syrup-substitute idea in her cookie recipe but only understood why that was important once I'd spent my exchange year in WA and had proper cookies there 😅 it's still so funny to me that the packaged "American cookies" you get in the stores here are nothing like the actual American cookies😂😉
@@eileenbins5481 I’ve never heard of her! Thank you sooooo much!!! Will check her out now! And yes, ugh! The American cookies that come out at Lidl and Aldi are SO different 🙈🙈
Hätte ich das nur gewusst ! Ich bestelle immer Muscovado Zucker bei Amazon und habe vor Weihnachten sogar Molasses bestellt für Cookies. Nun habe ich eine riesige Flasche Molasses und weiß nicht was ich damit machen soll - any ideas ?
@@lifeingermany_ would you share your mom's recipe ?
"Maggi" as a synomym for "Maggi Würze" (or Maggis Suppenwürze) is a thing in Germany, because that is how the Maggi brand started. It was created by Julius Maggi in the late 19th century as a alternative for meat concentrate (specifically Liebig's meat concentrate... industrial competition is not a new thing.)
It was a hot topic at that time... all sorts of stuff getting invented to improve the food situations for the rapidly growing (and often poor) population in the cities, who couldn't get fresh food.
this is totally normal to me as a german, but listen to a north american talk about it is suuuuuuuuuuuper funny :D this actually made my day :D
rollmops is the perfect hangover snack. or as side dish to Labskaus (northern specialty)
it is so easy to make mayonnaise and tartar sauce (Remoulade ) by yourself. And tastes much better.
Where I'm from we use 'Goldsaft' for cooking. For example in Sauerbraten. And in my family it is eaten ontop of Reibekuchen instead of applesauce. Not sure if thats common or just a family thing. xD
Never had it on toast or bread. I tried it on pancakes once but that was the furthest I ventured out with it.
And I love the condiments in tubes. I just throw them into the shelf of the fridge door and they don't take up any space. Especially Tomato paste it lasts so long even well after the expiration date so I just throw it in there and when I need it its buried under there haha
Edit: The U.F.O. candy isn't ricepaper or waffle or anything the like. It's basically the thing you get at christian church (Oblaten) . The 'candy' version is called ''Esspapier'' (edible paper) It's basically just starch and sugar. The neutral tasting kind is sold in the baking section. It is often used for sticky things as a layer between the cookie or whatever is it you are baking and the baking tray. I always connect them with 'Kokosmaronen' a shredded coconut sweet popular around Christmas time which have an 'Oblaten' at the bottom, or the round Lebkuchen you get everywhere around Christmas has it as well.
3:55 - You are not a great fan of Mett, then, I suppose? :o)
🤣🙈 sadly no --> ruclips.net/video/D4_YlzX0BpU/видео.html
It seems that meat or veg in jelly in popular in Utah. I just saw that today on RUclips!
Rollmops is not slimy at all.
🎏Hi Jenna! ~ I absolutely love your uptake on all things German. ~ It is actually helping me become familiarized with life in Germany and equipping me to take my first trip there in the upcoming year. 💗💗💗 your channel!!! Xx
It's more hygienic if you put it in a tube. No knife or spoon will go in there. We have jars for those too, though ;)
Bear sausage! Haha! 😂 We Germans love sausage! 😋 And we love sausege because we grow up with it. The bear sausage is one way to get our kids to eat sausage. The other is the free slice of sausage in a Metzgerei! Like this we give our sausage heritage to our children! We wanna confirm the stereotypes after all! 😅
Rollmops isn't slimy at all... it lays in a vinegar/salt mix. Germans just love things in vinegar marinade. My roommate (not German) was completly confused when I bought Silberzwiebeln (onions in vinegar) and just ate them to my bread in the evening.
Hahaha I do agree - I think Germans do love all things in vinegar or “pickled” as we’d say in English. I’ve never been a big fan of vinegar 😝.
I'm Polish and I love Silberzwiebeln too! And I prefer Rollmpos to herring in oil.
I think we share a lot of similar dishes, Germany and Poland - we all love potatoes, pork, Sauerkraut (and Sauergurken) : D
I often go to Aldi to get Schinken and Mayo Salat : D or Curryketchup : D
@@PropertyOfK rolmops is herring
@@dutchgamer842 that's why I compared rollmops (herring in vinegar) to herring in oil : D
I had to laught out loud, when I was listening to you🤣, you are right, some things are really strange 😅. "Rollmops" you can try, if you like vinegar and you will be surprised how good it fits together with fish and the roll makes it less sour. 👍 I like "Bismarckhering" more, because I don't need the pickles, but the fish is the same. Different sausages in glasses are very tasty, because they are well spiced, it's worth a try! "Remoulade" belongs to breaded fish, nothing else, my taste 🤣, but some people use it for everything-don't do that, it's false, my opinion!👌 Tubes are great, if you can handle toothpaste, if not, be carefull, because wrong use can end up with divorces, when one party presses on the front, which makes it hard to use the rest of the tube🤣. We say here in Germany: couples only fit together, if they use the tubes the same way.😬 So, back to the vinegar: If you like vinegar and sour stuff at all, then I invite you to "Sauerbraten" a recipe from my greatgrandmother (not the one from Düsseldorf, with the grapes😬👎, it's from Hessen👍) and Blaukraut (bavarian👍) and of course: Knödel!!! in autumn or winter (you can't eat that, when it's hot...👎) Just write me, if you are interested...we still can order pizza, if you don't like it😅🤣
Try the Spezi from Paulaner, it's better than Schwip Schawap and comes in bottles or cans.
Ich mag Mezzo Mix leiber. Aber da sind die Geschmäcker bekanntlich verschieden. Obwohl die Spezi von Paulaner die Original Spezi ist.
Schwip Schwap is the MezzoMix from Pepsi.
@@thomasstockfleth9780 Duat mr Loid, abr d' Original-Spezi isch vo Riegele. Um es mal imma (in einem) méglichscht lokalpatriotischa Ton auszudrücken ^^ - Da es damals keine Beanstandungen gab bezüglich des Markennamens, da - mal unabhängig vom Markt gedacht - Spezi mehr zu einem allgemeinen Gattungsbegriff wurde, so fing Paulaner später an ein Produkt gleichen Namens zu produzieren. Das Warenzeichen auf dem Etikett der Paulaner Spezi verweist ja selbst auf die Markeneintragung von Riegele. Aber ich trinke gerade selber Schwipp-Schwapp (ohne Zucker) XD
@@thurianwanderer Danke für deine ausführliche Aufklärung. Man lernt bekanntlich nie aus ;-) Schön, dat du mi dat vertellt hast (Hamburger Plattdeutsch) In diesem Sinne. Grüße aus Hamburg
Goldsaft (Rübensirup) is brilliant! It always reminds me of my childhood, when I used to have it on sandwich-toast. It is a side-product from sugar-production from sugar-beet. I also give you a secret combination to eat: spread unsweetened peanut-butter on sandwich-toast and then spread some Rübensirup on top. Just saying: you should give that combination a try! As for Maggi: I remember when I was a kid you would find Maggi all over the place. People were poiring it on everything and when you were at the Würstchen-stall somewhere for Bratwurst of fries, there would be big tubes of ketchup, mustard and a bottle of Maggi for people to use and people would pour it on Schnitzel and on top of Curry-Wurst or Schaschlik. Haven't seen that in years, at least not in northern Germany.
Goldsaft tastes good on Reibekuchen.
Meat in Aspik. Well if its fresh and not too sour, its not that bad. Don't take that vacuum stuff. If its done correctly, its even part of the "haute cuisine".
Concerning Remoulade, there always have been two fractions: either you were a Ketchup guy (or gurl :)) or you were a Mayonaise pal (or gurl again). And Remoulade is nothing more than Mayonaise with more herbs. Both, btw, stem from the french vinegrait salad sauce . :)
the Rollmops is not slimy, its like a pickled cucumber! if you like hering in other form , you will like it!
The sweet beet spread sounds interesting.
Right?! I’m going to buy it on my next grocery store shop and give it a try!
@@lifeingermany_ Recipe for "lecker Nachtisch" in a comment above.
@@lifeingermany_ IT has an intense taste - Sometimes less is better.
cooking recipes for Goldsaft (the trademark name) can be found on the Companies page: www.grafschafter.de/rezepte
Sugar beet syrup may look like crude oil but fortunately it doesn't taste like it, more like caramelized sugar.
If you love mysterious dark liquids that actually taste good, try pumpkin seed oil, but you can't get that in Germany usually, though it's very popular in Austria (especially styria).
Opas Weißer is NOT a spread. It's Presssack in a jar. Has the same advantages as a can - long shelf life without cooling without added preservatives. Leberwurst is NOT a breakfast spread! And "meat slices" are Wurst, nothing else, just Wurst = sausage NOT MEAT!
Pickled herring in a glass jar is very common in the United States, but just not rolled up. Isn't Remoulade very similar to tatar sauce?
good question! I think Tatar sauce is sooooo different than Remoulade, but some may disagree!
Try Zuckerrübensirup on a Brötchen with some butter. It's like molasses.
Sirup combined with a thick layer of cold butter underneath.. mmmmh 🥰Either on a cross Toast or a cross Breadroll
Kikos and Apfelschorle are drinks I HAVE to have in Germany 😅 grew up there and moved to Canada in 2003
rollmops is German sushi
Maggi tastes like Marmite, it's pure umami flavour. I also hate Rollmops as much as any herring. The meat / vegetable included in aspic is called "Sülze" and especially loved when trying to save calories. Meat in a jar looks awful but tastes really good. I wouldn't put Zuckerrübensirup on my toast ( too sweet) but it's used in some baking recipes . Remoulade is mayonnaise mixed with pickles and herbs and Bärwurst is just shaped in a form that attracts children so they might eat something savoury on their roll instead of barely Nutella.
Your list is quite substantial and it's interesting to learn what Northern Americans think of it.
When I was an exchange student in the US 50 years ago I thought peanut butter and jelly was the weirdest thing ever but I still love it today !
Aspik is the same stuff the gummy bears are made from, and Goldsaft is melasse.
If you don‘t like rollmops, perhaps you should give brathering a try instead. It‘s delicious.
Wurst auf Brot streichen - schmeckt am besten auf "ausgehobenem Roggenbrot" (Sauerteig).
Zuckerrübensirup: Roggenbrot, gekühlte Butter draufstreichen, dann etwas Zuckerrübensirup drauf - LECKER!
Rübenkraut ist für mich am besten auf frisch geröstetem Schwarzbrot. Aber auf frischem (!) Roggenbrot auch sehr lecker
Funny, I never use any of the things you present here, neither does any of my family. So, not every German uses Maggi or Remoulade :)
Herb pastes comes in tubes in the USA
The Abendbrot culture isn't as common as it probably was in the past. I normally have a warm meal at the evening. Sometimes I eat bread like as a side dish to my warm meal.
Same for me.
The first time I actually had it was in the hospital when I gave birth to my son. I always knew it existed, but was shocked to see that the hospitals still follow this tradition! Kind of nice though 🥰.
Isn't Maggi Wurze, water with lots of salt and E621 (. MSG)
Please try the Zuckerrübensyrup on cream cheese. It tastes the best like that :)
Omg. 🤤 YES I am definitely going to!
If you end up buying it I would recommend the bottle you can squeeze it out of not the little tub. That stuff is so runny and sticky 😂
"Do you really want to stick a knife in it and spread it on toast?" Nah, I use proper bread. ;) The GrafschafterGoldsaft is great, loved it as a kid (and haven't thought about in ages), but again. Not on toast.
I don't like Aspik either, though.
Löwensenf is great. THAT is Senf. Every other mustard is Mostrich.
Wenn du den Zuckerrübensirup probierst, empfehle ich dir etwas Butter darunter. Es hat einen eigenen Geschmack, ich würde sagen, entweder man liebt es, oder man hasst es. Es ist auf jedenfall sehr süß. Ich liebe es. LG aus Rheinland-Pfalz
Oder wenn es in Richtung Herb-Süß gehen soll: Dunkles Brot, eine gute Lage Quark und etwas (aber nur etwas, die Dosis macht es) Goldsaft.
Oder beim Backen (Cookies) etwas Zucker durch den Sirup ersetzen.
Auch gut bei Erkältung anstelle von Heißer Milch mit Honig etwas Rübensaft in die Milch.
Oder in die Marinade von Fleisch - karamelisiert sehr schön.
@@dirkspatz3692 jetzt hab ich auch etwas gelernt. Danke. Werde ich auch mal probieren. In Milch oder mit Quark klingt super. Danke für den Tipp
@@Judith-H7 Hier gibt es viele nette Rezepte - www.grafschafter.de/rezepte
@@dirkspatz3692 prima. Die werde ich mit meinen Kindern mal probieren. Danke schön und viel Gesundheit und Frohsinn weiterhin
"Bärchenwurst" is basically just Mortadella in a fancy form. Fine if you like pork sausage... but I think you can get the same quality cheaper if you just buy normal Mortadella at the butcher's.
Thete is an english equivalent to Zuckerrübensirup. Its called treacle.
Zuckerrübensirup is the german maple syrup.