So No texan could Open a Restaurant in Washington? Serious i dont get it, because everyone knows that its from baden Württemberg but its simply wrong to say its only good there 🤔
i agree, this would have been a great dish for you! (try it in frankonia region) (also try 'Semmelknödel' besides normal 'Kartoffelknödel', both are super awesome others: Strammer Max (dark bread with ham and egg), Kartoffelsuppe (Potatosoup) otherwise you had good choices already...just fill this gaps next time you come to bavaria ;)
Didnt see your comment first. Just what i mentioned. I cook it at work sometimes at sunday (i work shift). Have to make at least 20 Rouladen for 5 collagues 😂 All handmade with Semmelknödel und Rotkraut. Didnt want to look these two up 😉
The dish I most associate with Germany is "Rote Grutze," a fruit pudding that has as many variations as trifle. I first tasted it in Hamburg staying with the family of the German exchange student who spent a year at my high school in Michigan. Her aunt and uncle put me up for longer visits than they might have liked in 1966 and 1968, and I've stayed in touch with Wiltrud and her family ever since. Wiltrud e-mailed me a few days ago that "Tante Ingried," who decided it was easier to live with a misspelled first name than try to get German bureaucracy to correct her birth certificate, died just before Christmas at age 94, so the dessert I couldn't get enough of has been on my mind. She was one of the most warmhearted people I've ever known, and her great joy in life was making sure her family and guests were well-fed, I'm making a contribution in her memory to one of the food banks here in Los Angeles, which are struggling as badly as everywhere else. Frohe neues Jahr an alle!
"Better in the south, though." Not really - just different. In the North you get great and incredibly fresh seafood dishes: mussels, shrimp, whitefish; Labskaus, Birnen Bohnen Speck, fresh lamb and wild boar and hare and rabbit, "Luftgetrocknete" sausages, fresh white asparagus with ham, creamy spinach with nutmeg, christmas cookies with nutmeg, cinnamon, cardamon and other spices, eggs in mustard sauce and meatballls and fresh lox with capers, and so much more. Definitely worth a try!
Better in the South? Did you go to the North of Germany? Best Fish, best shrimps, really good Potato stuff (like Bratkartoffeln). The South is mostly just Fat. Schweinshaxn is fatty, Kartoffelsalat is fatty and a lot of other stuff too
You are in the Cologne area - but the dishes you ate aren't really the usual ones of that area. Käsespätze actually are a Swabian dish from the Stuttgart area - the Flammkuchen a dish from the nearby french Alsace region and the Knuckles bavarian. I pin "Rheinischen Sauerbraten with Klößen" - marinated and braised beef with dumplings - as something examplary for the region you ate in. If you get near Frankfurt try "Frankfurter Grüne Soße" (a joghurt dish with 8 herbs served with potatoes and eggs) or "Handkäse mit Musik" (a special marinated cheese with a lot of onions) - both are usually served vegetarian. (There is special sausages of the area, too). Drink Eppler (cider) with it. When you pass the swabian area on your trip to Italy try some Maultaschen - they are a pasta dish in which meat is hidden - or Spätzle as a side dish to all kind of meats with sauce or again as Käsespätzle. Like with every dish - how good a Schnitzel is has a lot to do with the quality of the meat and the cook. At home we used to have the "Kartoffelpuffer" as a side dish to hearty soup on cold days and "killed" the rest of them with apple sauce after that.
I have nightmares from the Grüne soße, my Grandma made it for a while, we dared to say it taste good, so we had that like 3 times a week. While it really goes well with potatoes, we really couldn't eat it anymore.
As a fellow German who loves kartoffelpuffer with Apfelmus and could eat only that for the rest of my life: are you creazy? Sugar and cinamon on Kartoffelpuffer? Are you trying to poisen them? Thats just disgusting.
@@lordnat1968 yes it is. You have either never had authentic and well made german food If you disagree. If you are from Germany I guess you are one of this sad fellows from a family were no one can actually cook and there is always only Spagetti Döner and Pizza... And other easy dishes
You two are quite adorable. So friendly and so open to new experiences. Some thoughts. Bitte - I beg of you - try the Schnitzel again. Order veal not pork, it's a bit more expensive but much tastier. Also, if your able, return to Germany in the spring to enjoy asparagus at it's freshest. Both white and green varieties are very lovely. Did I mention cake and coffee? Drop by a Stehcafé in the late afternoon for a sweet pick-me-up of Bienestich and a piping hot Milchkaffee. Oh, and there's the most important meal of the day - Frühstück - breakfast. Dark flavorful breads, crusty rolls (with butter and jam), meats, cheeses, Musli, coffee, juice and more. And the first meal of the day is often provided gratis at your hostel or hotel. I digress. Getting fairly hungry now. Hoping to return to Germany soon.
The original Wiener Schnitzel (Vienna Schnitzel) is made from veal, but you can make good Schnitzel from pork meat, too! The problem is that a lot of restaurants offer Schnitzel as a cheap dish and so their meat isn't good and the preparation isn't good either. If you get good pork and prepare it right, I personally even prefer the pork Schnitzel to veal Schnitzel.
Thats my favorite dish too but there are at least two kinds of sauerbraten, the one with the very sweet-sour red sauce and raisins in it i think its the "rheinische Art" (Rhineland-Style) and the not sweet verision where the Braten/Meat is roasted and the sauce is brown and sour-salty and full of roast aroma, which i like best. I think it is the "sächsische Art" (Saxon-Style). Potato dumplings/balls ("Klöße"/"Knödel") are a MUST.
@@dominikt.6009 For me its the other way arround. And I have to say your description of the 'Rheinische Sauerbraten' confuses me a bit. It is also roasted with a brown sauce. If the ones you had were 'very' sweet then there was something fundamentally wrong with it anyways. It should have a hint of sweetness, like a good sweet and sour dish should have and not actually be sweet. I don't mean to say your choice of Sauerbraten is wrong. But your explanation of my favorit one sounds nasty. D:
@@YukiMoonlight Sorry about that 😅. Yes of course it is not very sweet but for my taste it's better without the sweetness. I ofcourse won't skip a rheinischer sauerbraten as well if it was offered to me. The sauce seems kind of red to me compared to the other that i know, whicjh is much darker. But there is so many styles... i can't tell...
The original "Rheinischer Sauerbraten" as it was serven in and around Cologne for manymanymanymany years, is HORSE meat. That itselfe is so different than anything you can get anywhere. The meat is marinaded for a couple of days in a mixture of whine, water and vinegar, spiced with salt, whole pepper, whole mustard seads, bay leaf and juniper berries. The sauce is a "normal" gravy, but from time to time, and from region to region you get it sweetened with sugar beet syrup, apple butter, Priten (a kind of gingerbread, mostly in the region around Aachen) and yes, someplaces also put (destoned and destemed!!) raisins in the sauce. At this point in time only very few places still use horse meat for Sauerbraten, or horse meat in generall, but it is something else and realy worth a try
WOW, welcome all to the first official "Sauerbraten" discussion group on RUclips ;-) As far as i get the german wikipedia page right there are 9 regional variations of "Sauerbraten" - whereas i've only been aware of 2 of them. 7 more to discover - what a lovely day ;-)
In America a hamburger is a sandwich. I live in Frankfurt, I would not have called the noodle dish German mac and cheese. I am from the American south, and that ain't no mac and cheese. Haha
@@nielsdebakker3283 Dude, I'm a patriot. But I'll be the first to admit that it isn't cheese. I think it even says processed cheese product on some packaging. I don't eat it haha. Also where I am from we use cheddar, and a mix of Colby and Jack.
Germany has a lot to offer. Every region in Germany has their own variety of food. The north usually is heavy on fish, the west is influenced by France, especially in the wine regions (Rheinlandpfalz), and so on. If you happen to come across Rheinland Pfalz, be sure to come at the end of August or early September, when wine harvest season starts. Local i ran reccomend "Federweißer mit Zwiebelkuchen". Its basically a really young wine, and Zwiebelkuchen is a germanized version of Quiche Loraine.
North Germany: Schnüsch. Berlin: Hoppelpoppel. Fried herrings marinated. Herrings from the Baltic Sea are supposed to taste different than the ones from the North Sea.
German food is always so filling! Being German born, one of the first of my family to move to America, I tried german food, and holy crap, only after one course I was full. These actual real german dishes look so good. Hoping to go back this summer.
I'm from Northern Germany and if ever make your way up here I can recommend my favorite dish: "Labskaus". Traditionally with "Rollmops", "Rote Beete" and a cold beer. Or in autumn "Grünkohl"... and now I'm gettin' hungry!!
Grünkohl, ich freu mich den ganzen Sommer darauf, mit Kassler, frischer Bratwurst( ich bin aus NRW) gebratenen Speck usw. Also die komplette heilige Prozedur.
If she wants a Wiener Schnitzel yes... Not every Schnitzel is a Wiener Schnitzel and German Restaurant often does not even have Wiener Schnitzel (why would they they are not in Vienna after all). The thing they are selling is mostly a schweine (Pork) or Hühnerschnitzel (chicken) a Wiener Schnitzel is made with kalf. Plus germans and austrians serve Schnitzel differently.. While austrians are so proud of their Wiener Schnitzel (which is quite good) germans have many many more very tasty variations like Jägerschnitzel (with mushrooms and sauce) or Paprika Schnitzel (with a spicy paprika sauce).
@@blackforest_fairy You're right with Wiener Schnitzel made of kalf. But in Vienna we have Jägerschnitzel or Paprika Schnitzel too, but they come without breadcrumb-crust. The crusted ones are usually served without sauce, just with some salad and a slice of lemon on the side. I honestly don't see why you would like a breadcrumb-crust that's crunchy when you coat it with sauce anyway so it gets all soggy. Just my personal opinion!! I have lots of friends in Germany and some friends from Germany that live in Vienna now and have discussed these things quite a lot with some of them :D And well the beer is way better in Austria than in most of Germany - maybe only in southern Bavaria it's as good.
I never understood why austrians have such a hard-on for thin schnitzel. They usually are quite dry and even if they aren't the thin layer of meat gets completely overwhelmed by the taste of the flour. A schnitzel needs to have a certain thickness to it to remain as juicy and tasty as possible.
i dont like the calf version. weird meat. i make my schnitzel with chicken. it works best for me. but htis schnitzel in the video just looks awful. i think its convenient food, like this thick sauce. an i dont think austrians should be that arrogant about their schnitzel (yeah i know most of it are jokes but jokes always imply a little truth). schnitzels origins are in italy.
The spatzle with cheese and onions(I think it was?) looks super delicious. And the fried Schnizel with mushroom sauce for sure. I love vegetarian options and I like a little meat once in awhile too. I bought a hardcover of German Cooking which I haven't had the nerve to try for years...but now that I can see pictures on your blog...I have a better idea of what to expect. Thank you. I'm gonna try it. I even bought the Spatzle press to make em. I have a lot of German in my DNA but never been there.
Hi, im german, 28 and just recently tried "Mettbröttchen" a while ago xD Although my parents etc ate it i was never interested in trying it but a while ago i did and it tasted really good. Also i wanted to say that the "Schnitzel" you ate was nothing like a good Schnitzel here in Germany. A good Schnitzel is way bigger, way thinner, fluffy and airy and not dry at all. Also the sauce looked very clumsy, you should try a good Schnitzel some day again.
To find a restaurant which is doing great at Wiener Schnitzel is almost like a lottery. While most taste "ok" there are not quite as much restaurants that can do them well and not serving a dry slice of pounded meet. And on top there is the art of sauce making which really does make a difference.
Had to lol at some of those pronunciations, as I sit here with my German girlfriend..but man, did it make me miss German food! Cologne was one of the last cities I was able to visit before all this Corona madness. Really liked it!
@@Georgian2go Ich komme aus Hessen, ich weiß nicht ob es mittlerweile zu spät ist, habe gerade deinen Kommentar gelesen. Also die beste Grüne Soße gibts am Römer in Frankfurt, das ist so ein schnuckeliger Marktplatz, bzw. wenn du richtig urige Frankfurter/Hessische Gaststätten besuchen möchtest musst du vom Römer aus über die Brücke ans andere Mainufer, dort ist Sachsenhausen. Da gibts richtig geile Kneipen und Lokale. Liebe Grüße
i love people enjoying the food that i have enjoyed for my entire life. also i admire your adventure spirit. while raw pork may sound strange to some people, it is really nothing else than order a hamburger medium-rare. your enthusiasm to try new things is very uplifting in these times. i am looking forward to see more of you
Having lived in Munich a bunch I am always a huge fan of the Sunday morning traditional Fruehstueck of Weisswurst, pretzels, sweet mustard and a Hefeweizen.....
Ha! This was fun for me to watch, being an Austrian who had lived in Germany for 15 years, in Scandinavia for a year, and now in the UK for 30+ years... I was going to make a few remarks, but checking the comments below, everybody else said most of it all, already! - Except the "mac & cheese" quip! You have to appreciate, that "Spätzle" aren't just any pasta - these 'noodles' are freshly hand made. You have the dough rolled thin on a board and you 'scrape' them into the boiling water with a knife. There's skill in doing this right. So, while 'mac & cheese' comes plastic-wrapped and (probably) microwaved, Spätzle are freshly handmade.
Love this video. My favorite food on this episode is the pork knuckle. We have the same dish in the Philippines called crispy pata (crispy pork hocks) dipped in vinegar, soy sauce, garlic, and chili and served with steamed white rice! Absolutely yum 😋 And of course, wash down with San Miguel beer or Red Horse beer 🍺 Delicious 🤤 As always, thank you for sharing😊
In the north there is a desert called Rote Grütze with Vanilla Sauce or Cream. If this is made out of fresh ingredients i would throw most other famous deserts away for it! Perhaps you can get it the other parts of Germany ,too!
Haha hey! How random you came across this video. I saw someone recognised you in the comments aswell. Sorry the wide angle lens gets in a lot so couldn't keep you out the shot. Hope you don't mind ☺️
Hi there! :D Since I'm German, but coming from the north...I have to say that one of my favourite dishes is Grünkohl. A winter dish made out ouf a specific green cabbage, adding specific sausages, meat, bacon and potatoes. This year I won't get it, because I'm living in Japan...but hey! Next year and for now I enjoy the japanese cuisine. I LOVE KÄSESPÄTZLE! Just too good with onions. Mettbrötchen is a difficult aspect to think of raw pork, yes, but it is really good. I hope you also tried Rinderroulade or Kohlroulade. You'll love it! Other than that Rhubarbcake. Happy that we nailed it!
@@katharina4710 AAAAH! You are so damn right! But I still would love to try turnip greens. Is there a special dish that you can recommend? I mean the way you cook it in Alabama. Always like to try new things. :) Thank you so much! PS: Would love to send over some Grünkohl and Pinkel. Haha..
Buy minced pork(neck), seasen it with pepper, salt, nutmeg and diced onions. Put it on a crunchy bredroll (or a piece of baguette), cover it with sliced onion. IPC or Lager!!!
@@h2okopf415 Problem about this is that we in Germany got way Safer Production Processes then Other Countrys... in America you cant eat raw pork ... NEVER ever!
@@CrossHDx Yep, trying to eat raw ground beef in North America is a bit like having a death wish. The ground beef (or pork) you can buy at a store has a "best before date" of about 2 days in the future most of the times (and that's the one made in stores - which means no protective atmosphere in the package, just simple air) - and normally BIG warning labels on it to make sure you cook it thoroughly until "an internal temperature of 160 degree Fahrenheit (or about 71 degree Celsius) is reached." (and they for sure know why they put that warning sticker on)! :-O Just as a reminder: the store made fresh ground beef in Germany (which you can use for Mettbrötchen) has a shelf life of 6 to 8 HOURS! See www.bzfe.de/inhalt/mit-hackfleisch-richtig-umgehen-723.html
My favorite German food was my grandmother's knoedel. Now authentic German knoedel is merely dough balls made of stale bread , egg, and parsley,, salt, and pepper. boiled in water. My grandmother added finely diced sopporcetta salami, bacon, and ham, as well as finely diced celery and onion, and finely chopped parsley and celery leaves. She mixed the stale bread with egg and a dash of milk then added the meat and veggies, salt and pepper.. She made balls the size of baseballs and added them to boiling chicken broth. They were served in a bowl and covered with broth. One or two was a meal with a salad on the side and a beer. or glass of ine They were great on a cold winter's night Another favorite of mine is Jaegerkohl or Hunter's Cabbage. It's a dish of sausages, sliced potatoes and cabbage cooked in a pot with a bit of water, and some cider vinegar, then plated in a bowl and topped with a dollop of sour cream, cracked black pepper, and a dash of more cider vinegar. Served with rye bread, butter, and cold ale or beer. We have it quite often have it in the autumn and winter months
Grüne Klöppse are the best. Made simply from ground / rasped potatoes and onions, boiled in water. Served with any meat, preferrably goose or duck, with a Beifuß (Artemisia vulgaris) sauce. Yummy!
" Now authentic German knoedel is merely dough balls made of stale bread , egg, and parsley,," No, this kind is souther german and Austrian, they are called Semmelknödel, Semmel as in roll. The northern variants are from cooked potatoes, the eastern more from raw potatoes.....
Jägerschnitzel (the Schnitzel with mushroom sauce) always was my favorite version. One: I love mushrooms and two: even if it's not your lucky day and the Schnitzel is a bit dry (looked like yours was - sorry) you can just drench it with the sauce. 😁I don't think I have a favorite dish. Depends on what I am in the mood for, how hungry I am and even the weather (if it's really cold I like Eintöpfe with carrots or lentils - both with sausages of course - for example). I really enjoy sausages and everything you tried in this video. Greetings from Germany!
1. WHITE SAUSAGES with sweet mustard, Pretzels and a Weißbier ((southern) Bavaria), 2. franconian Bratwürste (especially the little ones Nuremberg style) with Sauerkraut, dark bread and mustard if you like, 3. Schlachtplatte (bacon, blood sausages and liver sausage in Sauerkraut) with potatoes - sounds terrifying but I could sleep in it 4. cold dinner plate: sausages, smoked bacon and cheese with pickles and bread and mustard/horseradish 5. warm Leberkäse in a roll or with potatoe salad (and mustard) - with an egg sunny side up on top its called Strammer Max 4. beergarden food (Bavaria): Obazda (spreadable and spiced mix of soft cheeses), pretzels and fresh onions or Krautsalat 5. Wurstsalat: swabian, swiss or bavarian style - with dark bread 6. check out more pastry especially fruit cakes and our cheese cake (it's not cheese, dont worry), bests gateaus in Franconia and Vienna (famous Sachertorte), and of course Christmas time pastries, cakes, ginger bread (Nuremberg Lebkuchen!) 7. bavarian standard dish: Schweinebraten with Sauerkraut and Knödel (dumplings from potatoe or rolls) 6. mushrooms in creamy sauce with dumplings (from rolls or pretzels) 7. Rindsrouladen: rolled thin beef, pickles and mustard inside, with dark sauce and potatoe dumplings 8. northern Germany: Sahnehering, Bismarckhering, Matjeshering (all with bread and butter maybe) 9. pretzel with butter (and thin slices of Emmentaler cheese maybe) 10. Apfelstrudel: bavarian style = sweet main dish (in vanilla sauce), Viennese style = desert (with whipped cream on top) 11. Lammbraten: similar to Schweinebraten, spiced a little bit differently, red cabbage instead of Sauerkraut, also with potatoe dumplings. I prefer Lamb over pork. The meat itself has a different taste and lamb it is not as much doped with antibiotics as mass produced pigs are, also less fat 12. Hirschbraten = roast vension (similar to Lammbraten and Schweinebraten) 13. Forelle und Karpfen: trout or carp, poached, grilled or smoked - with potatoes (Oktoberfest / Biergarten: "Steckerlfisch" = trout on a stick, half grilled half smoked, simple but delicious) 14. Spargel mit Sauce Holondaise: white or green asparagus with creamy sauce and potatoes (better during asparagus season)
Some suggestions from a North German: - Königsberger Klopse (the sauce needs to be slightly sour or it doesn't count as authentic) - Grünkohlessen (Kale dinner), a traditional autumn/winter festivity dish - Scholle Finkenwerder Art (Plaice Finkenwerder style) - Gyros Pita (fast food, the Greek immigrants answer to Döner) - Rumkugel (a chocolaty biscuit ball with rum flavor, get it at any North German bakery) - Fischbrötchen (Fish sandwhiches, ask locals at a North German city where to get the best. Try them with North Sea shrimp!) - Pea soup (a thick stew made of peas, served with sausage. You can often find it on winter/christmas markets, sometimes sold for charitable causes) - Franzbrötchen (a cinnamon pastry, buy in Hamburg at any bakery) - Rübenmuß (mashed Rutabaga, served with a type of smoked ham. You probably need to know a North-German mom to get it, tho. It's not really a restaurant food, but absolutely delicious) - Pears, Beans and Bacon stew (another hard to get by but very authentic northern dish. Classic northern salty/savory+sweet flavor profile) - Sauerbraten (a pork roast, marinated sour) - Kohlrouladen (cabbage rolls, filled with minced meat)
Ich würde die Liste gerne um Labskaus (The main ingredients are salted meat or corned beef, potatoes, and onion.) Bauernfrühstück ( Omelet with potatoes and bacon)
Ooh I was quite anxious when I watched you try the Mettbrötchen 😅 i really wanted you to like it, it’s probably the only thing that keeps me from becoming vegetarian 😅 so glad you liked it!
I hope, you enjoyed my favorite city Cologne :) No other town has better Kartoffelpuffer or also called Reibekuchen :) You have to try them on the christmas marked in front of the dome, when the pandemic is over.
100% Oldenburg and the nearby coast such as Dangast for a hot chocolate and rhubarb cake. Maybe some "Granat pulen" next to the Kutter "boat". Haha, good old times! ♥ Thank you for reminding me at Labskaus.
Yes, absolutely. A good Grünkohlessen (Kale dinner) is something to die for. Though different north-Germans will probably fight tooth and nail about the "proper" way to serve it. (Hint: it includes candied potatoes and smoked pig's cheek)
german food is my favorite. saurbraten is my go to with creamed spinach and spaetzle. i love going to berghoff in chicago. bergoff is beautiful at christmas time and not far from the christkindlmarket.
Loved the video, now i am hungry 😊 A slice of Schwarzwälder Kirschtorte! Very delicious! I dont know if you have tried it already? And yes, german sausages are the best!
I would love to have foreign guests and cook for them all the German dishes they want. It makes me happy showing them the beauty of our food. I will, however, emphasize what others have mentioned before: the meals you tried are popular for different regions of Germany. It's good for you that you got a chance to try them without having to travel all around the country. But if you are looking for the same stuff you had but want it to play in another league, then you'd have to travel to the places where they are most popular. Schweinshaxe and Schnitzel in (southern) Bavaria, Käsespätzle und Kartoffelpuffer in Swabia. Honestly it makes my heart bleed to watch people pour ready-made gravy over a breaded Schnitzel. It's how Italians must feel when Germans put Ketchup on Pasta Carbonara.
Sorry, but Reibekuchen is such a Cologne dish. It's all over Germany, but Cologne has the best and when I grew up there were Rievkoochebuden everywhere.
Potato and apple's actually an amazing combination. In some parts of Germany there's a dish called Himmel und Erde (Heaven and Earth), and it's mashed potatoes and either applesauce or apple slices, sometimes fried and seasoned, depending on the recipe. Depdnding on the region it's often paired with something else, like fried smoked blackpudding (DELICIOUS!), bratwurst, leberwurst, fried onions, bacon or other stuff. It's REALLY amazing.
I spent 5 years in Frankfurt when I was stationed there in the mid 80's. My hand's down favorite is Jagerschnitzel. A golden fried pork cutlet smothered in brown gravy and mushrooms with spaetzle and a salad. Chef's kiss. Mwah.
Wanted DOA: The monster who stole your schnitzel and replaced it with a desiccated husk of cardboard. Seriously, saddest schnitzel I have ever seen. And I have seen MANY
Love German bakeries. Many years ago I was lucky enough to tour Europe regularly playing music and we would regularly go through Germany and the bakeries were our everyday breakfast stops, sooo good!
A good Schnitzel with lemon is incredible. It's actually a traditional Austrian food which got accross the border to germany way past. It's really good in Bavaria or Upper Austria especially Vienna/Wien from where it got it's name.
I always have to laugh when people from the US decide or decide not to try Mett 😂 As a German I've basically grown up with it as a staple and never questioned its existence. Kudos for mustering the courage to try it!
Sauerbraten is roast meat normally beef but can be veal, pork, lamb or even horse. What makes it special is that it is marinated for up to a week before cooking. The marinade varies according to region but wine and or vinegar are common but can be beer, cider or even milk. Lovely.
One beer includes 7 slides of bread, to beer is a german Schnitzel, 10 beer is all you can eat, 10 beer and 10 Asbach- Cola, 10 Jägermeister is the all you can eat XXL. On a bad day is it " the all you can vomit". 😉
Its great that you came to Cologne, so not always mentioning Bavaria only 😄Being a German I would just say, visit the german Coast as well, it's like a very different Country compared to the South or West. And it has great fish dishes, that you would expect in Scandinavia only. 😉 And I like that you did tell there are plenty of vegetarian (or even vegan) dishes as well. But in a Nutshell here we have lots and lots of food from all over europe here. 😀
Hey guys, next time you come to Germany come to Nürnberg in Bavaria and get some of the local special sausages called "Nürnberger Bratwürste". They are small, usually served as 3 in a bun as a snack to go, or in larger numbers together with sauerkraut and good bread as a lunch or dinner. Outside of Nürnberg you will find an area called the Franconian Switzerland which is a very nice area to be and you will get the best pork shoulder dish called "Schäufele". This area is also famous for delicious grilled sausages Franconian style - bigger than the Nürnberg sausages, but very tasty. The Franconian Switzerland is also the area with the highest density of beer breweries in the world, worth to visit for all who love beer and meat. Vegetarians will find dishes as well, but this is not the main priority in this area.
My favorite dishes are: Rinderrouladen with Rotkohl and potatoes. Or Heringstipp( fish in a cold cream sauce with pickled cumbers, apples and onions) Served with hot potatoes :D
Oh where should I start, my German heart beats a little faster just thinking about it 😅I love Reibekuchen with Apfelmus or Zuckerrübensirup😍 Rouladen with Kartoffelbrei and Rotkohl😋 Leberkäse on Brot with Spiegel Ei on top💗 Bratwurst with Curry Sause 💞 Serviettenknödel 👍🏼 my absolute favorite dish is an Hungarian one 😻 it’s available here too so it’s Gulasch 🥰 Gulasch is pure love and lots of flavor, especially Gulasch soup with Kartoffeln 😋 and my absolute favorite dessert is Milchreis with hot Kirschen and Zimt. I am not sure if you understand the food names, but I thought it would be more fun to figure it out on your own ☺️ I adore cooking and backing, so I can make Plenty meals by myself😇
Eyup you two. I've just found your channel tonight and have to say it's brilliant! I've never considered Germany before BUT after watching your films I'll be heading there for sure, especially to try the pork knuckle 😮🐽 Great filming, great enthusiasm, keep it up. Looking forward to seeing more campervan wild camps 👍 Russ
You are going to have so much fun when you come! Try the cakes and Kaffestückchen! German breakfast and Abendbrot is so yummy. Please, give northern germany a chance on your travels. And Thüringen and Hessen. Travel along the Rhine and visit small vineyards. 🙂
Me, german and living in Scotland, watching this videos in the middle of the night and now being super jealous of the food you had. Mettbrötchen is the one thing that I miss the most here for breakfast. 😩
You should try "Schwäbische Maultaschen in Brühe" Swabian "Mouthbag" (it is a Doe with Meat Spinach Filling) in broth. OR a "Zwiebelrostbraten mit Spätzle" (Roast beef with onions and Spätzle - no, they are not noodles!!). Great Video btw ;)
I am craving mettbroetchen now. I miss a ton of German food, but most of all I miss mettbroetchen. When I visit Germany I will eat them every day, sometimes for breakfast and for dinner
oh damn - surprised you took mettbrötchen that well - a lot of people cant get over the thought of eating raw pork and go into "panic mode" the second they take a bite - respect for being able to genuinely giving it a try and happy you liked it ^^
I wouldn't recommend it anywhere else! We really have a very strict set of rules about this and basically it should be consumed on the same day it is manufactured. Anyone who likes sushi, sashimi or carpaccio should have no problem with Mett/Hackepeter, especially since the same conditions apply for everyone, fresh or not at all! translated with google
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great video, but eating pork knuckle and 'kässpätztle' in Cologne is like having an original texan barbecue in Washington State.
hahahah xD well put together
100% agree ;) greets from cologne
With the Kässpätzle I agree, but Grillhämmchen is absolutley kölsch
So No texan could Open a Restaurant in Washington? Serious i dont get it, because everyone knows that its from baden Württemberg but its simply wrong to say its only good there 🤔
Nö, die Haxen in Köln und Düsseldorf normal. Aber im Päffgen isst man doch Schnitzel mit Bratkartoffeln aus der Pfanne
If Käsespätzle are "the German version of mac and cheese", then Rolly Royce is the English version of Fiat Panda.
And if my grandmother had wheels she would have been a bike!
But it is, Just a better Version 🤷🏼♂️
stimmt kann man nicht vergleichen
BMW buys Rolls Royce:)
@@dimitridanilovdd BMW bought* RR long ago, but they still make luxury cars, minimum twice as expensive as the most pricey BMW.
My ultimate favorite are Rindesroulladen or beef rolls served with sweet/sour red cabbage, and potato dumplings.
i agree, this would have been a great dish for you! (try it in frankonia region) (also try 'Semmelknödel' besides normal 'Kartoffelknödel', both are super awesome
others: Strammer Max (dark bread with ham and egg), Kartoffelsuppe (Potatosoup)
otherwise you had good choices already...just fill this gaps next time you come to bavaria ;)
@@rlbanned Oh Yes!!
Didnt see your comment first. Just what i mentioned. I cook it at work sometimes at sunday (i work shift). Have to make at least 20 Rouladen for 5 collagues 😂 All handmade with Semmelknödel und Rotkraut. Didnt want to look these two up 😉
@@rlbanned Hmmmm ...I miss all my good food from Franken, Germany
Gruesse aus Canada.
@@herrh4281 You are awesome! Mir laeuft das Wasser im Mund zusammen.😉
That pork knuckle looks amazing. Im envious.
finally, someone who knows the difference betweeen envy and jealousy 🏆
The dish I most associate with Germany is "Rote Grutze," a fruit pudding that has as many variations as trifle. I first tasted it in Hamburg staying with the family of the German exchange student who spent a year at my high school in Michigan. Her aunt and uncle put me up for longer visits than they might have liked in 1966 and 1968, and I've stayed in touch with Wiltrud and her family ever since. Wiltrud e-mailed me a few days ago that "Tante Ingried," who decided it was easier to live with a misspelled first name than try to get German bureaucracy to correct her birth certificate, died just before Christmas at age 94, so the dessert I couldn't get enough of has been on my mind. She was one of the most warmhearted people I've ever known, and her great joy in life was making sure her family and guests were well-fed, I'm making a contribution in her memory to one of the food banks here in Los Angeles, which are struggling as badly as everywhere else. Frohe neues Jahr an alle!
Sie sind ein wunderbarer Mensch Bob. I Love your comment. 💚
Frohes neues Jahr aus Canada. "Tante Ingried" RIP ❤ I miss my Germany very much.
try Königsberger Klopse, Rinderrouladen, Kalbsleber mit Äpfel und Zwiebeln, Rinder/Ochsenbäckchen
Yummmmm
is there something more disgusting? i don't think so hahahaha personal references
@@crazydog104 😂😂😂
Jaaa und Thüringer Klöße 😂
@@michellel7549 yay
I was stationed in Germany for four years and never found any food I didn't love. Better in the south, though.
@zorro Actually, I am retired, now - have been for 20 years. I tasted and enjoyed food all over the world during my Army career.
@@davidkuhns8389 And you've learnt about another cultures and their way to live. Very enlightening for you!
Frank Stein Damn! You could really use some manners. 🤦🏻♂️
"Better in the south, though."
Not really - just different. In the North you get great and incredibly fresh seafood dishes: mussels, shrimp, whitefish; Labskaus, Birnen Bohnen Speck, fresh lamb and wild boar and hare and rabbit, "Luftgetrocknete" sausages, fresh white asparagus with ham, creamy spinach with nutmeg, christmas cookies with nutmeg, cinnamon, cardamon and other spices, eggs in mustard sauce and meatballls and fresh lox with capers, and so much more. Definitely worth a try!
Better in the South? Did you go to the North of Germany?
Best Fish, best shrimps, really good Potato stuff (like Bratkartoffeln). The South is mostly just Fat. Schweinshaxn is fatty, Kartoffelsalat is fatty and a lot of other stuff too
You are in the Cologne area - but the dishes you ate aren't really the usual ones of that area. Käsespätze actually are a Swabian dish from the Stuttgart area - the Flammkuchen a dish from the nearby french Alsace region and the Knuckles bavarian. I pin "Rheinischen Sauerbraten with Klößen" - marinated and braised beef with dumplings - as something examplary for the region you ate in. If you get near Frankfurt try "Frankfurter Grüne Soße" (a joghurt dish with 8 herbs served with potatoes and eggs) or "Handkäse mit Musik" (a special marinated cheese with a lot of onions) - both are usually served vegetarian. (There is special sausages of the area, too). Drink Eppler (cider) with it. When you pass the swabian area on your trip to Italy try some Maultaschen - they are a pasta dish in which meat is hidden - or Spätzle as a side dish to all kind of meats with sauce or again as Käsespätzle.
Like with every dish - how good a Schnitzel is has a lot to do with the quality of the meat and the cook.
At home we used to have the "Kartoffelpuffer" as a side dish to hearty soup on cold days and "killed" the rest of them with apple sauce after that.
all of the above sounds amazing
And they missed Himmel&Ääd (Heaven and Earth - black pudding, fried onions, mashed potato and apples)
Mußte das jetzt sein? Ich kriege mächtig Hunger auf fast alle aufgezählten Sachen, besonders auf den Sauerbraten mit den Klößen! :-9
I have nightmares from the Grüne soße, my Grandma made it for a while, we dared to say it taste good, so we had that like 3 times a week. While it really goes well with potatoes, we really couldn't eat it anymore.
@@ninetenduh We only have it on Gründonnerstag - the Thursday before Eastern - but then it is a has to be!
As a German: I also recommend you to sprinkle cinnamon and sugar over the "Kartoffelpuffer mit Apfelmus". Best combination ever.
As a fellow German who loves kartoffelpuffer with Apfelmus and could eat only that for the rest of my life: are you creazy? Sugar and cinamon on Kartoffelpuffer? Are you trying to poisen them? Thats just disgusting.
@@blackforest_fairy We eat it with sugar and cinnamon also. Not everytime but it's a nice dessert.
Normaly to a thick potato soup or with a Quark Dip.
@@arnolsi kartoffelpuffer with sugar is just disgusting.
@@blackforest_fairy for you. taste is subjective
@@blackforest_fairy Applesauce without cinnamon is like...I don´t know....Cologne without the church?
German cuisine is majorly underrated
No, it isn’t!
German cuisine is the best, french cuisine isn't.... Germany Uber alles
What's with the commotion? If you're gonna object, at least tell us your opinion…
@asd whats your problem? You probably never even had authentic german food.
@@lordnat1968 yes it is. You have either never had authentic and well made german food If you disagree. If you are from Germany I guess you are one of this sad fellows from a family were no one can actually cook and there is always only Spagetti Döner and Pizza... And other easy dishes
When you had your Mettbrötchen in the morning you know you are good to go on a hard days work.
aka Feuerwehrmarmelade
Möchten Sie noch etwas Brötchen zu Ihrem Mett? ;)
Its forbidden to burp after eating an Mettbrötchen with onions!
Wenns schön zwischen den Zähnen hängt 😂
@@dafuq_427 Isso.
You two are quite adorable. So friendly and so open to new experiences. Some thoughts. Bitte - I beg of you - try the Schnitzel again. Order veal not pork, it's a bit more expensive but much tastier. Also, if your able, return to Germany in the spring to enjoy asparagus at it's freshest. Both white and green varieties are very lovely.
Did I mention cake and coffee? Drop by a Stehcafé in the late afternoon for a sweet pick-me-up of Bienestich and a piping hot Milchkaffee.
Oh, and there's the most important meal of the day - Frühstück - breakfast. Dark flavorful breads, crusty rolls (with butter and jam), meats, cheeses, Musli, coffee, juice and more. And the first meal of the day is often provided gratis at your hostel or hotel. I digress. Getting fairly hungry now. Hoping to return to Germany soon.
Bienenstück? You mean Bienenstich?
The original Wiener Schnitzel (Vienna Schnitzel) is made from veal, but you can make good Schnitzel from pork meat, too! The problem is that a lot of restaurants offer Schnitzel as a cheap dish and so their meat isn't good and the preparation isn't good either. If you get good pork and prepare it right, I personally even prefer the pork Schnitzel to veal Schnitzel.
@@maximilianmustermann5763for sure, make zu Hause .
Das Mettbrötchen hat mich ernsthaft geil gemacht...
Too much bread and not enough Mett though...
direkt mal bei Domian anrufen
@@AlbertKekstein Hatte den gleichen Gedanken XD
Raw pork is the most exotic food in Germany
Bestes Frühstück mit nem Kaba ausm Tetrapak :)
You are now a wanted man in Austria for putting the sauce on the Schnitzel
Soße auf dem Schnitzel ist das beste überhaupt
Kopfgeld?
@@rage_scorpio5494 Ein kulinarisches Verbrechen ist das!
Wenn schon daneben
@@Jannic_3107 Nicht mal in der gleichen Küche!
Great video - love Germany and the food 😋👍
You need to try "Sauerbraten" next time - best german dish imho.
Thats my favorite dish too but there are at least two kinds of sauerbraten, the one with the very sweet-sour red sauce and raisins in it i think its the "rheinische Art" (Rhineland-Style) and the not sweet verision where the Braten/Meat is roasted and the sauce is brown and sour-salty and full of roast aroma, which i like best. I think it is the "sächsische Art" (Saxon-Style). Potato dumplings/balls ("Klöße"/"Knödel") are a MUST.
@@dominikt.6009 For me its the other way arround. And I have to say your description of the 'Rheinische Sauerbraten' confuses me a bit. It is also roasted with a brown sauce. If the ones you had were 'very' sweet then there was something fundamentally wrong with it anyways. It should have a hint of sweetness, like a good sweet and sour dish should have and not actually be sweet.
I don't mean to say your choice of Sauerbraten is wrong. But your explanation of my favorit one sounds nasty. D:
@@YukiMoonlight Sorry about that 😅. Yes of course it is not very sweet but for my taste it's better without the sweetness. I ofcourse won't skip a rheinischer sauerbraten as well if it was offered to me. The sauce seems kind of red to me compared to the other that i know, whicjh is much darker. But there is so many styles... i can't tell...
The original "Rheinischer Sauerbraten" as it was serven in and around Cologne for manymanymanymany years, is HORSE meat. That itselfe is so different than anything you can get anywhere. The meat is marinaded for a couple of days in a mixture of whine, water and vinegar, spiced with salt, whole pepper, whole mustard seads, bay leaf and juniper berries. The sauce is a "normal" gravy, but from time to time, and from region to region you get it sweetened with sugar beet syrup, apple butter, Priten (a kind of gingerbread, mostly in the region around Aachen) and yes, someplaces also put (destoned and destemed!!) raisins in the sauce.
At this point in time only very few places still use horse meat for Sauerbraten, or horse meat in generall, but it is something else and realy worth a try
WOW, welcome all to the first official "Sauerbraten" discussion group on RUclips ;-)
As far as i get the german wikipedia page right there are 9 regional variations of "Sauerbraten" - whereas i've only been aware of 2 of them. 7 more to discover - what a lovely day ;-)
"Käsespätzle is the german mac and cheese"
Ok it is fair game then, ahem: HAMBURGERS ARE SANDWHICHES!
Spätzle are not noodels
In America a hamburger is a sandwich. I live in Frankfurt, I would not have called the noodle dish German mac and cheese. I am from the American south, and that ain't no mac and cheese. Haha
@@ThePeebz10 As in american cheese does not deserve the name cheese?
@@nielsdebakker3283 Dude, I'm a patriot. But I'll be the first to admit that it isn't cheese. I think it even says processed cheese product on some packaging. I don't eat it haha. Also where I am from we use cheddar, and a mix of Colby and Jack.
@@ThePeebz10 What you mean is called "Analog-Käse" and readily available throughout discounters in Germany. No secret.
Germany has a lot to offer.
Every region in Germany has their own variety of food. The north usually is heavy on fish, the west is influenced by France, especially in the wine regions (Rheinlandpfalz), and so on.
If you happen to come across Rheinland Pfalz, be sure to come at the end of August or early September, when wine harvest season starts. Local i ran reccomend "Federweißer mit Zwiebelkuchen".
Its basically a really young wine, and Zwiebelkuchen is a germanized version of Quiche Loraine.
North Germany: Schnüsch. Berlin: Hoppelpoppel. Fried herrings marinated. Herrings from the Baltic Sea are supposed to taste different than the ones from the North Sea.
German food is always so filling! Being German born, one of the first of my family to move to America, I tried german food, and holy crap, only after one course I was full. These actual real german dishes look so good. Hoping to go back this summer.
As a German living around the world, German sourdough bread is still my most favourite and important.
I'm from Northern Germany and if ever make your way up here I can recommend my favorite dish: "Labskaus". Traditionally with "Rollmops", "Rote Beete" and a cold beer. Or in autumn "Grünkohl"... and now I'm gettin' hungry!!
Grünkohl, ich freu mich den ganzen Sommer darauf, mit Kassler, frischer Bratwurst( ich bin aus NRW) gebratenen Speck usw. Also die komplette heilige Prozedur.
Grünkohl😍
Heringsalat auch, und Krabbenbroetchen
You need to order Schnitzel while in Vienna. Big as Pizza, thin as air, and unbeaten in taste
If she wants a Wiener Schnitzel yes... Not every Schnitzel is a Wiener Schnitzel and German Restaurant often does not even have Wiener Schnitzel (why would they they are not in Vienna after all). The thing they are selling is mostly a schweine (Pork) or Hühnerschnitzel (chicken) a Wiener Schnitzel is made with kalf. Plus germans and austrians serve Schnitzel differently..
While austrians are so proud of their Wiener Schnitzel (which is quite good) germans have many many more very tasty variations like Jägerschnitzel (with mushrooms and sauce) or Paprika Schnitzel (with a spicy paprika sauce).
@@blackforest_fairy You're right with Wiener Schnitzel made of kalf. But in Vienna we have Jägerschnitzel or Paprika Schnitzel too, but they come without breadcrumb-crust. The crusted ones are usually served without sauce, just with some salad and a slice of lemon on the side. I honestly don't see why you would like a breadcrumb-crust that's crunchy when you coat it with sauce anyway so it gets all soggy.
Just my personal opinion!! I have lots of friends in Germany and some friends from Germany that live in Vienna now and have discussed these things quite a lot with some of them :D
And well the beer is way better in Austria than in most of Germany - maybe only in southern Bavaria it's as good.
I never understood why austrians have such a hard-on for thin schnitzel. They usually are quite dry and even if they aren't the thin layer of meat gets completely overwhelmed by the taste of the flour. A schnitzel needs to have a certain thickness to it to remain as juicy and tasty as possible.
@@TheJezryk then you went to the wrong places
i dont like the calf version. weird meat. i make my schnitzel with chicken. it works best for me. but htis schnitzel in the video just looks awful. i think its convenient food, like this thick sauce. an i dont think austrians should be that arrogant about their schnitzel (yeah i know most of it are jokes but jokes always imply a little truth). schnitzels origins are in italy.
You need to try Franzbrötchen, go to the coast and have a Matjesbrötchen as well as Apfelstrudel.
..aber apfelstrudel ist österreichisch wenn mich nicht alles täuscht. 🙈 aber beides lecker :)
@@Steve_1901 österreichisch, pff. und bier ist bayrisch :D
Du weißt schon worin matjes reift, oder? Kleiner Tipp...es ist eine spezielle Flüssigkeit die nur aus den männlichen fischen kommt.
For the first time in my life I have wanted to visit Germany! Amazing it has never entered my head to want to visit Germany!
The spatzle with cheese and onions(I think it was?) looks super delicious. And the fried Schnizel with mushroom sauce for sure. I love vegetarian options and I like a little meat once in awhile too. I bought a hardcover of German Cooking which I haven't had the nerve to try for years...but now that I can see pictures on your blog...I have a better idea of what to expect. Thank you. I'm gonna try it. I even bought the Spatzle press to make em. I have a lot of German in my DNA but never been there.
Hi, im german, 28 and just recently tried "Mettbröttchen" a while ago xD Although my parents etc ate it i was never interested in trying it but a while ago i did and it tasted really good.
Also i wanted to say that the "Schnitzel" you ate was nothing like a good Schnitzel here in Germany. A good Schnitzel is way bigger, way thinner, fluffy and airy and not dry at all. Also the sauce looked very clumsy, you should try a good Schnitzel some day again.
Germany certainly has a unique and delicious Cuisine! That Pork looked delicious!
Sauerbraten
Grünkohl
Kassler
Apfelstrudel
Maultaschen
Spargel
and Krabbenbrötchen!
Hello guys. I liked schinntzel , I ate It when I was in Germany and I loved. Thank you for this video.
Hello beautiful 😍
Hope you’re doing good today??
Schnitzel?
To find a restaurant which is doing great at Wiener Schnitzel is almost like a lottery. While most taste "ok" there are not quite as much restaurants that can do them well and not serving a dry slice of pounded meet. And on top there is the art of sauce making which really does make a difference.
8:55 The drink is Afri-Cola, the German answer to the Atlanta´s drink, founded in 1931 near Cologne.
And never forget BLUNA.
Had to lol at some of those pronunciations, as I sit here with my German girlfriend..but man, did it make me miss German food! Cologne was one of the last cities I was able to visit before all this Corona madness. Really liked it!
Yeah travelling became really difficult. I'm searching now the holiday destinations easy to come back, if...
Try "Grüne Sosse mit Pellkartoffeln" - (Green Sauce with Potatoes) - you get the best in Frankfurt (no meat but extremly delicious)
wo gibts die besten, für den Fall dass ich mal wieder in Frankfurt bin (vielen Dank, Anna)
If you see it on the menu go for it!
Wer echte Grüne Soße essen will muss nach Nordhessen kommen, euer Zeug aus Südhessen kann man gleich in die Tonne kloppen
@@Georgian2go Ich komme aus Hessen, ich weiß nicht ob es mittlerweile zu spät ist, habe gerade deinen Kommentar gelesen. Also die beste Grüne Soße gibts am Römer in Frankfurt, das ist so ein schnuckeliger Marktplatz, bzw. wenn du richtig urige Frankfurter/Hessische Gaststätten besuchen möchtest musst du vom Römer aus über die Brücke ans andere Mainufer, dort ist Sachsenhausen. Da gibts richtig geile Kneipen und Lokale. Liebe Grüße
@@lauo5334 ja ne is klar, da hat jemand richtig Ahnung. Und bei euch ist alles flach und hässlich.
i love people enjoying the food that i have enjoyed for my entire life. also i admire your adventure spirit. while raw pork may sound strange to some people, it is really nothing else than order a hamburger medium-rare. your enthusiasm to try new things is very uplifting in these times. i am looking forward to see more of you
Raw pork? Where did you see that? If you want a serious health problem - go for raw pork.
My husband was stationed in Germany, and his favorite was sausage and curry combination.
That's just Currywurst in German.
And if you add French fries with ketchup and mayonnaise you have a dish called "Mantaplatte" 😄
I am a big Fan of Königsberger Klopse.
Understandable!
Kingmountain clusters. hahahahahaha
@@manoman0 since 1945 'Kaliningrad style Meatballs'. :)
Oh, yes ;)
Great choice, guys. I love Kartoffelpuffers and Schnitzel. But you've missed something equally incredible - Spargeln mit Sauce Hollandaise ;-)
But only with fresh Spargel!
Asparagus ist (traditionally) only available in spring. But then it's everywhere.
Wrong season for Spargel
Wrong season... You only get fresh Spargel in spring time and it has to be fresh... And Restaurants only serve asparagus in spring.
The problem with Spargel is that it's seasonal. Only available in spring (APRIL/MAY)
You should try and find Potato Soup with sausage. Had it in many places in Bavaria. It's stunning good.
Got my best potato soup so far in Constance in the "Restaurant im Konzil".
Having lived in Munich a bunch I am always a huge fan of the Sunday morning traditional Fruehstueck of Weisswurst, pretzels, sweet mustard and a Hefeweizen.....
Ha! This was fun for me to watch, being an Austrian who had lived in Germany for 15 years, in Scandinavia for a year, and now in the UK for 30+ years...
I was going to make a few remarks, but checking the comments below, everybody else said most of it all, already! - Except the "mac & cheese" quip! You have to appreciate, that "Spätzle" aren't just any pasta - these 'noodles' are freshly hand made. You have the dough rolled thin on a board and you 'scrape' them into the boiling water with a knife. There's skill in doing this right. So, while 'mac & cheese' comes plastic-wrapped and (probably) microwaved, Spätzle are freshly handmade.
Mettbrötchen = German sushi :))
"Maurermarmelade" (=bricklayer's jam) - delicious
Yes, Mett is "raw" meat. But contrary to popular believe, the basic ingredient of sushi is cooked rice, NOT raw fish.
@@einundsiebenziger5488 you must be fun at parties
@@einundsiebenziger5488 "Umm, actually..."
Hmm na ja
You guys made me smile throughout the whole video.
And that as a german who never smiles :D
This comment made us smile 🙏
What is there to smile about Germany? ha ha ha
Love this video. My favorite food on this episode is the pork knuckle. We have the same dish in the Philippines called crispy pata (crispy pork hocks) dipped in vinegar, soy sauce, garlic, and chili and served with steamed white rice! Absolutely yum 😋 And of course, wash down with San Miguel beer or Red Horse beer 🍺 Delicious 🤤
As always, thank you for sharing😊
In the north there is a desert called Rote Grütze with Vanilla Sauce or Cream. If this is made out of fresh ingredients i would throw most other famous deserts away for it! Perhaps you can get it the other parts of Germany ,too!
The Kölsch "Rievkoche" are the best ever!
I could hear the crunch from the table behind ;-) That‘s me from 5:48 in the background ☠️ haha
Haha hey! How random you came across this video. I saw someone recognised you in the comments aswell.
Sorry the wide angle lens gets in a lot so couldn't keep you out the shot. Hope you don't mind ☺️
@@TravelBeans Haha never a problem! :)
Hi there! :D
Since I'm German, but coming from the north...I have to say that one of my favourite dishes is Grünkohl.
A winter dish made out ouf a specific green cabbage, adding specific sausages, meat, bacon and potatoes.
This year I won't get it, because I'm living in Japan...but hey! Next year and for now I enjoy the japanese cuisine.
I LOVE KÄSESPÄTZLE! Just too good with onions. Mettbrötchen is a difficult aspect to think of raw pork, yes, but it is really good. I hope you also tried Rinderroulade or Kohlroulade. You'll love it!
Other than that Rhubarbcake. Happy that we nailed it!
Grünkohl comes very close to Turnip greens here in Alabama. Grünkohl and Pinkel is still the best food on earth!
@@katharina4710 AAAAH! You are so damn right! But I still would love to try turnip greens. Is there a special dish that you can recommend? I mean the way you cook it in Alabama. Always like to try new things. :)
Thank you so much!
PS: Would love to send over some Grünkohl and Pinkel. Haha..
Grünkohl is Kale, just fyi ;)
Hello dear how are you doing
@@katharina4710 😂 so funny baby
Mettbrötchen ❤️
Every „Mettwoch“ (german Wordplay of the words „Mett“ and „Mittwoch“ [Means Wednesday]) is a must
Americans usually don't eat raw meat like that...
Mettwoch loide
and right after Mettwoch ther is Dönerstag.
R.I.P. Mettwoch. Long live Dönerstag!
@@xcofcd "Americans usually don't eat raw meat like that...
" - the rare steak has left the room... :-P ;-)
i am german and i had so much fun to watch this :D
Oh my gosh, luckily I just ate, otherwise I would have died seeing you eat the Schweinshaxe (pork knuckle). LOVE it.
mett is amazing, im so sad being back in the uk and cant eat it
Buy minced pork(neck), seasen it with pepper, salt, nutmeg and diced onions. Put it on a crunchy bredroll (or a piece of baguette), cover it with sliced onion.
IPC or Lager!!!
@@h2okopf415 Problem about this is that we in Germany got way Safer Production Processes then Other Countrys... in America you cant eat raw pork ... NEVER ever!
@@CrossHDx Yep, trying to eat raw ground beef in North America is a bit like having a death wish. The ground beef (or pork) you can buy at a store has a "best before date" of about 2 days in the future most of the times (and that's the one made in stores - which means no protective atmosphere in the package, just simple air) - and normally BIG warning labels on it to make sure you cook it thoroughly until "an internal temperature of 160 degree Fahrenheit (or about 71 degree Celsius) is reached." (and they for sure know why they put that warning sticker on)! :-O
Just as a reminder: the store made fresh ground beef in Germany (which you can use for Mettbrötchen) has a shelf life of 6 to 8 HOURS!
See www.bzfe.de/inhalt/mit-hackfleisch-richtig-umgehen-723.html
@@CrossHDx u r right with the States. But "Gace" is living in the UK.
Are there still EU rules on meat?
Hurry up, make it yourself until the UK drops their food standards to US levels because of brexit!
You've got at least 3 safe months left!
I was stationed in Germany in the 1980's and at that time the go to quick meal was a half a chicken (rotisserie) with a cold kapi
yeah but i would say döner took that place^^
My favorite German food was my grandmother's knoedel. Now authentic German knoedel is merely dough balls made of stale bread , egg, and parsley,, salt, and pepper. boiled in water. My grandmother added finely diced sopporcetta salami, bacon, and ham, as well as finely diced celery and onion, and finely chopped parsley and celery leaves. She mixed the stale bread with egg and a dash of milk then added the meat and veggies, salt and pepper.. She made balls the size of baseballs and added them to boiling chicken broth. They were served in a bowl and covered with broth. One or two was a meal with a salad on the side and a beer. or glass of ine They were great on a cold winter's night
Another favorite of mine is Jaegerkohl or Hunter's Cabbage. It's a dish of sausages, sliced potatoes and cabbage cooked in a pot with a bit of water, and some cider vinegar, then plated in a bowl and topped with a dollop of sour cream, cracked black pepper, and a dash of more cider vinegar. Served with rye bread, butter, and cold ale or beer. We have it quite often have it in the autumn and winter months
Grüne Klöppse are the best. Made simply from ground / rasped potatoes and onions, boiled in water. Served with any meat, preferrably goose or duck, with a Beifuß (Artemisia vulgaris) sauce. Yummy!
" Now authentic German knoedel is merely dough balls made of stale bread , egg, and parsley,,"
No, this kind is souther german and Austrian, they are called Semmelknödel, Semmel as in roll.
The northern variants are from cooked potatoes, the eastern more from raw potatoes.....
Quick tip for the Reibekuchen. Add some fresh ground black pepper right before you eat. It lifts them to yet another level.
My personal favourite is Zwiebelschnitzel, delicious.
Jägerschnitzel (the Schnitzel with mushroom sauce) always was my favorite version. One: I love mushrooms and two: even if it's not your lucky day and the Schnitzel is a bit dry (looked like yours was - sorry) you can just drench it with the sauce. 😁I don't think I have a favorite dish. Depends on what I am in the mood for, how hungry I am and even the weather (if it's really cold I like Eintöpfe with carrots or lentils - both with sausages of course - for example). I really enjoy sausages and everything you tried in this video. Greetings from Germany!
1. WHITE SAUSAGES with sweet mustard, Pretzels and a Weißbier ((southern) Bavaria),
2. franconian Bratwürste (especially the little ones Nuremberg style) with Sauerkraut, dark bread and mustard if you like,
3. Schlachtplatte (bacon, blood sausages and liver sausage in Sauerkraut) with potatoes - sounds terrifying but I could sleep in it
4. cold dinner plate: sausages, smoked bacon and cheese with pickles and bread and mustard/horseradish
5. warm Leberkäse in a roll or with potatoe salad (and mustard) - with an egg sunny side up on top its called Strammer Max
4. beergarden food (Bavaria): Obazda (spreadable and spiced mix of soft cheeses), pretzels and fresh onions or Krautsalat
5. Wurstsalat: swabian, swiss or bavarian style - with dark bread
6. check out more pastry especially fruit cakes and our cheese cake (it's not cheese, dont worry), bests gateaus in Franconia and Vienna (famous Sachertorte), and of course Christmas time pastries, cakes, ginger bread (Nuremberg Lebkuchen!)
7. bavarian standard dish: Schweinebraten with Sauerkraut and Knödel (dumplings from potatoe or rolls)
6. mushrooms in creamy sauce with dumplings (from rolls or pretzels)
7. Rindsrouladen: rolled thin beef, pickles and mustard inside, with dark sauce and potatoe dumplings
8. northern Germany: Sahnehering, Bismarckhering, Matjeshering (all with bread and butter maybe)
9. pretzel with butter (and thin slices of Emmentaler cheese maybe)
10. Apfelstrudel: bavarian style = sweet main dish (in vanilla sauce), Viennese style = desert (with whipped cream on top)
11. Lammbraten: similar to Schweinebraten, spiced a little bit differently, red cabbage instead of Sauerkraut, also with potatoe dumplings. I prefer Lamb over pork. The meat itself has a different taste and lamb it is not as much doped with antibiotics as mass produced pigs are, also less fat
12. Hirschbraten = roast vension (similar to Lammbraten and Schweinebraten)
13. Forelle und Karpfen: trout or carp, poached, grilled or smoked - with potatoes (Oktoberfest / Biergarten: "Steckerlfisch" = trout on a stick, half grilled half smoked, simple but delicious)
14. Spargel mit Sauce Holondaise: white or green asparagus with creamy sauce and potatoes (better during asparagus season)
You definitely know what you're talking about! Schactplatte is awe inspiring!
Some suggestions from a North German:
- Königsberger Klopse (the sauce needs to be slightly sour or it doesn't count as authentic)
- Grünkohlessen (Kale dinner), a traditional autumn/winter festivity dish
- Scholle Finkenwerder Art (Plaice Finkenwerder style)
- Gyros Pita (fast food, the Greek immigrants answer to Döner)
- Rumkugel (a chocolaty biscuit ball with rum flavor, get it at any North German bakery)
- Fischbrötchen (Fish sandwhiches, ask locals at a North German city where to get the best. Try them with North Sea shrimp!)
- Pea soup (a thick stew made of peas, served with sausage. You can often find it on winter/christmas markets, sometimes sold for charitable causes)
- Franzbrötchen (a cinnamon pastry, buy in Hamburg at any bakery)
- Rübenmuß (mashed Rutabaga, served with a type of smoked ham. You probably need to know a North-German mom to get it, tho. It's not really a restaurant food, but absolutely delicious)
- Pears, Beans and Bacon stew (another hard to get by but very authentic northern dish. Classic northern salty/savory+sweet flavor profile)
- Sauerbraten (a pork roast, marinated sour)
- Kohlrouladen (cabbage rolls, filled with minced meat)
Good choices! 👌
Ich würde die Liste gerne um
Labskaus (The main ingredients are salted meat or corned beef, potatoes, and onion.)
Bauernfrühstück ( Omelet with potatoes and bacon)
Don't forget Rote Grütze, Quarkspeise and Arme Ritter in the "sweet" category.
Classic Lentil Stew (Linseneintopf mit Speck, Kartoffeln und Essig)
yeah who doesnt know the old keltic gyros pita^^
Lovely video, nice food, thanks for sharing, have a good trip ❤😊
Nice to see vegeterian food in the menu👏👏
Hello beautiful 😍
Hope you’re doing good today??
Ooh I was quite anxious when I watched you try the Mettbrötchen 😅 i really wanted you to like it, it’s probably the only thing that keeps me from becoming vegetarian 😅 so glad you liked it!
I hope, you enjoyed my favorite city Cologne :) No other town has better Kartoffelpuffer or also called Reibekuchen :) You have to try them on the christmas marked in front of the dome, when the pandemic is over.
Go to Oldenburg für Grünkohl mit Pinkel,Hamburg Labskaus,Nordsee Scholle,Berlin Leber
Yep! I love Oldenburg!! And northern German food!
100% Oldenburg and the nearby coast such as Dangast for a hot chocolate and rhubarb cake.
Maybe some "Granat pulen" next to the Kutter "boat". Haha, good old times! ♥
Thank you for reminding me at Labskaus.
Yes, absolutely. A good Grünkohlessen (Kale dinner) is something to die for. Though different north-Germans will probably fight tooth and nail about the "proper" way to serve it. (Hint: it includes candied potatoes and smoked pig's cheek)
Ich könnte mich nur von Grünkohl ernähren^^
german food is my favorite. saurbraten is my go to with creamed spinach and spaetzle. i love going to berghoff in chicago. bergoff is beautiful at christmas time and not far from the christkindlmarket.
I really enjoy fleishsalat, maybe use a pretzel to dip it into and also Black Forest ham is yummy 🤤
Loved the video, now i am hungry 😊
A slice of Schwarzwälder Kirschtorte! Very delicious! I dont know if you have tried it already? And yes, german sausages are the best!
I would love to have foreign guests and cook for them all the German dishes they want. It makes me happy showing them the beauty of our food. I will, however, emphasize what others have mentioned before: the meals you tried are popular for different regions of Germany. It's good for you that you got a chance to try them without having to travel all around the country. But if you are looking for the same stuff you had but want it to play in another league, then you'd have to travel to the places where they are most popular. Schweinshaxe and Schnitzel in (southern) Bavaria, Käsespätzle und Kartoffelpuffer in Swabia. Honestly it makes my heart bleed to watch people pour ready-made gravy over a breaded Schnitzel. It's how Italians must feel when Germans put Ketchup on Pasta Carbonara.
Excuse you. Kartoffelpuffer is definitely a all-over-germany kind of food.
@@Nemshee rievkooche is kölsch!
Sorry, but Reibekuchen is such a Cologne dish. It's all over Germany, but Cologne has the best and when I grew up there were Rievkoochebuden everywhere.
Potato and apple's actually an amazing combination. In some parts of Germany there's a dish called Himmel und Erde (Heaven and Earth), and it's mashed potatoes and either applesauce or apple slices, sometimes fried and seasoned, depending on the recipe. Depdnding on the region it's often paired with something else, like fried smoked blackpudding (DELICIOUS!), bratwurst, leberwurst, fried onions, bacon or other stuff. It's REALLY amazing.
Apples and potatoes: a match made in heaven! I like mashed potatoes with apple mousse. Place it on your spoon, half and half.
Yeah Himmel und Erde with fried Leberwurst was my favourite dish when I was a child.
I spent 5 years in Frankfurt when I was stationed there in the mid 80's. My hand's down favorite is Jagerschnitzel. A golden fried pork cutlet smothered in brown gravy and mushrooms with spaetzle and a salad.
Chef's kiss. Mwah.
Amazing. Love Jägerschnitzel too. 🥰
The bees love the Nougatbrezeln too!
Not bees, wasps! They can be a rather aggressive nuisance in the summer in Germany...
The Video Ive Been Waiting For. How I got Heart Disease!!! Enjoy Kids. Love Watching you Guys!!!!!
You are right. Germanys Food comes with lot of unhealthy carbs. Still they should have tried "Spätzle" and "Semmelknödel".
its so amazing to see you eat the german food , i love it, you guys realy realy need to try "Linsen mit Spätzle" ! :D
Wanted DOA: The monster who stole your schnitzel and replaced it with a desiccated husk of cardboard.
Seriously, saddest schnitzel I have ever seen. And I have seen MANY
ist echt so xd
Als Wiener find ichs einfach nur traurig was da dem Armen Schnitzel angetan wurde :)
Love Monster 💎💎
Arnhem Netherlands 🇳🇱 Schnitzel
Amsterdam Schnitzel
Love German bakeries. Many years ago I was lucky enough to tour Europe regularly playing music and we would regularly go through Germany and the bakeries were our everyday breakfast stops, sooo good!
Love German food. Bratwurst, schnitzel, kartoffel salat, so much more
Nice, keep going.
It’s delicious.
A good Schnitzel with lemon is incredible. It's actually a traditional Austrian food which got accross the border to germany way past. It's really good in Bavaria or Upper Austria especially Vienna/Wien from where it got it's name.
I always have to laugh when people from the US decide or decide not to try Mett 😂 As a German I've basically grown up with it as a staple and never questioned its existence. Kudos for mustering the courage to try it!
Sauerbraten is a great meal. Also rolladen with red cabbage.
Rouladen*
Rolladen sind nicht essbar, sondern zum Fenster-Abdunkeln.
Fleeschknepp in Merettichsoße mit Salzkartoffeln (original pälzer fleeschnepp aus 1/3 Schweinefleisch, 1/3 Rindfleisch, 1/3 Kalbfleisch)
Sauerbraten is roast meat normally beef but can be veal, pork, lamb or even horse. What makes it special is that it is marinated for up to a week before cooking. The marinade varies according to region but wine and or vinegar are common but can be beer, cider or even milk. Lovely.
Does beer count as my favorite German food? It's so good there!
Klar, ist flüssiges Brot.
Sure. Three beers replace a meal. But then you have to drink something along with it. 😏🇩🇪
Sure. We call beer liquid bread 😉
We also call it "liquid bread", so I guess it counts
One beer includes 7 slides of bread, to beer is a german Schnitzel, 10 beer is all you can eat, 10 beer and 10 Asbach- Cola, 10 Jägermeister is the all you can eat XXL. On a bad day is it " the all you can vomit". 😉
Its great that you came to Cologne, so not always mentioning Bavaria only 😄Being a German I would just say, visit the german Coast as well, it's like a very different Country compared to the South or West. And it has great fish dishes, that you would expect in Scandinavia only. 😉 And I like that you did tell there are plenty of vegetarian (or even vegan) dishes as well. But in a Nutshell here we have lots and lots of food from all over europe here. 😀
I love the north! And Hamburg should be on every tourist's list.
Hey guys,
next time you come to Germany come to Nürnberg in Bavaria and get some of the local special sausages called "Nürnberger Bratwürste". They are small, usually served as 3 in a bun as a snack to go, or in larger numbers together with sauerkraut and good bread as a lunch or dinner. Outside of Nürnberg you will find an area called the Franconian Switzerland which is a very nice area to be and you will get the best pork shoulder dish called "Schäufele". This area is also famous for delicious grilled sausages Franconian style - bigger than the Nürnberg sausages, but very tasty. The Franconian Switzerland is also the area with the highest density of beer breweries in the world, worth to visit for all who love beer and meat. Vegetarians will find dishes as well, but this is not the main priority in this area.
I agree...Gruesse meine Heimat Nuernberg aus Toronto, Canada. I miss alle the good things we have to offer.💚
My favorite dishes are: Rinderrouladen with Rotkohl and potatoes. Or Heringstipp( fish in a cold cream sauce with pickled cumbers, apples and onions) Served with hot potatoes :D
"Mett" is actually a mix of Pork and Beef ( not always ). And every butcher got his own recipe for it. Great Video :)!
Not really. Mett=raw pork (sometimes with salt and pepper). What you talk about is "Gehacktes" thats Mett and Beef mixed.
Oh where should I start, my German heart beats a little faster just thinking about it 😅I love Reibekuchen with Apfelmus or Zuckerrübensirup😍 Rouladen with Kartoffelbrei and Rotkohl😋 Leberkäse on Brot with Spiegel Ei on top💗 Bratwurst with Curry Sause 💞 Serviettenknödel 👍🏼 my absolute favorite dish is an Hungarian one 😻 it’s available here too so it’s Gulasch 🥰 Gulasch is pure love and lots of flavor, especially Gulasch soup with Kartoffeln 😋 and my absolute favorite dessert is Milchreis with hot Kirschen and Zimt. I am not sure if you understand the food names, but I thought it would be more fun to figure it out on your own ☺️ I adore cooking and backing, so I can make Plenty meals by myself😇
The Austro-Hungarian Empire had quite a culinary influence on its border countries as well as the numerous regions under its reign.
I'm not German and each and every dish is approved!!!😋😋😋😋😋😋😋😋😋😋😋
manoman0 they are truly tasty 🥰
@@manoman0 or Griesbrei! Can we have Griesbrei? Or soup with Griesklösschen?
@@andreawirtz2728 Let me put it this way: It's culture. Man, I'm a germanophile. LOL
You were right: This Schnitzel looked way too dry. A real Schnitzel is above the system and much better than any sausage!
Eyup you two.
I've just found your channel tonight and have to say it's brilliant!
I've never considered Germany before BUT after watching your films I'll be heading there for sure, especially to try the pork knuckle 😮🐽
Great filming, great enthusiasm, keep it up.
Looking forward to seeing more campervan wild camps 👍
Russ
You are going to have so much fun when you come! Try the cakes and Kaffestückchen! German breakfast and Abendbrot is so yummy. Please, give northern germany a chance on your travels. And Thüringen and Hessen.
Travel along the Rhine and visit small vineyards.
🙂
Wow super🎉🎉🎉🎉
Me, german and living in Scotland, watching this videos in the middle of the night and now being super jealous of the food you had. Mettbrötchen is the one thing that I miss the most here for breakfast. 😩
Hello pretty 🥰, can I ask you a question?
Hello
You should try "Schwäbische Maultaschen in Brühe" Swabian "Mouthbag" (it is a Doe with Meat Spinach Filling) in broth. OR a "Zwiebelrostbraten mit Spätzle" (Roast beef with onions and Spätzle - no, they are not noodles!!). Great Video btw ;)
I think you mean pasta dough, not doe. 😉
@@TheRavensshade yep, sorry...
No need to be sorry. Happens to the best of us. 😃
you have to try "Linsen mit Saitenwurst und Spätzle" :)
Yes! Or peasoup!
Yes much better than Käsespatzl
You have been to Cologne and missed "Himmel un Äd" ...
this is perhaps my favorite dish in KÖLN to date. I have eaten this in 3 different places and all have been great, Heaven & Earth!
Beeing addicted to sausages and you didn't tried Kölner Flönz (blood sausage)...? NAH... 😢😭
Hi, my favorite german food is a coarse Bratwurst with mashed potatoes and Sauerkraut. :-)))
I am craving mettbroetchen now. I miss a ton of German food, but most of all I miss mettbroetchen. When I visit Germany I will eat them every day, sometimes for breakfast and for dinner
The Kartoffelpuffer in Cologne are called „Rievkooche“ (or Reibekuchen). They are also often served with Schwarzbrot (Blackbread).
I would go for any of Emma’s choices. Yum!
oh damn - surprised you took mettbrötchen that well - a lot of people cant get over the thought of eating raw pork and go into "panic mode" the second they take a bite - respect for being able to genuinely giving it a try and happy you liked it ^^
I wouldn't recommend it anywhere else! We really have a very strict set of rules about this and basically it should be consumed on the same day it is manufactured. Anyone who likes sushi, sashimi or carpaccio should have no problem with Mett/Hackepeter, especially since the same conditions apply for everyone, fresh or not at all! translated with google
Lol it is well-preserved meat believe me. Nothing raw about that.
I am a german and love Labskaus many people hate it, most of them because of the looks of it, but I just love it.
Some of my favorite dishes:
- Steckerfisch
- Scheinshax'n
- Sauerbraten
- Obazda
- Rahmschwammerl
- Käsespätzle
- Schweinebraten
- Zwiebelrosbraten