American reacts to 13 WEIRDEST things in German supermarkets
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- Опубликовано: 11 окт 2024
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me literally eating Mettbrötchen with onions right now, the real Bauarbeiterfrühstück (Construction Workers Breakfast)
Ess ich auch grade lel
Ich habe es gesehen und direkt Heißhunger werd gleich erstmal in den Laden :D
Muss ich mir auch mal wieder gönnen. Schön dick Mett mit Zwiebeln, Salz und Pfeffer.
Oh no u makin me hungry, Ich hab grad kee Mett zu Hause... 🥺
Hackbrot is noch geiler :)
I have to say that I personally always have a bit of a problem with it when someone automatically says the food looks disgusting, they have absolutely no idea what they are holding in their hand and what it actually tastes like, but they immediately say it looks disgusting. In any case, a good fried herring is not disgusting and pork bacon is used for different recipes, often gives the dish a different flavor and less salt is needed for the preparation. Fat is also a flavor carrier.
Mayonnaise is not automatically something bad or completely unhealthy, there is always a lot of nonsense being spread, it's the amount of mayo that makes the difference.
well, we all now that people that favour dried tomatoes and Pfeffi are the food gourmets to listen to with regard to meat, fish and cheese
agreed
usually when a food looks disgusting to someone, they can't really help it
In Siebenbürgen ist dieser Speck („Bauchfleisch“) mit das Leckerste, was es gibt. Mjam.
(Translation:) In Transylvania we loved this pure fat bacon. In small bits, on bread with green onions it was the snack to go for us kids on the street.
I don't have that big of a problem with people saying something looks disgusting to them (some of my favorite dishes look questionable), I'm not a fan of people saying something IS disgusting. Either because they don't like it or worse, they've never even tried it. I wish there would've been a German in the video who actually knew or even liked those items, so they could explain how they taste or how you eat/use them (that's what I was expecting from the video tbh). Those two Germans looked like they barely know more than the other guys and girls. I don't like everything they picked either, but at least about half of it and that I don't like something doesn't mean it's disgusting. I just don't like it.
When they said they never had the pork fat/bacon with such confidence, I wanted them to ask their parents/grandparents if that's true, because I bet they had it in some dish they ate as a child. I remember at least two dishes my mom used it for. And that's without soups or Eintöpfe. I appreciate that they put so much time and work into making those videos for foreigners and like many of them, but this one wasn't for me. Like I said, I wish there would've been someone in the video who would've had more to say than "yeah, I never had it, but I agree that it's disgusting". And where was the mustard for the Leberwurst and Harzer Roller? 🤨
What I find most amusing is that the two German moderators don't know so many things! Just by the way: the bacon is usually cut into small cubes and "left out" in the pan, which means: the fat becomes liquid, the pieces become brown and crispy. If you then beat eggs in, you get super delicious scrambled eggs!
^^
"left out" -> rendered down
Yes, shocking to hear from the hosts of the programme that they even don't know the most classic thing like Eierlikör. The brand is "Advocaat" and has nothing, absolutely nothing to do with avocados. It's similar to egg nogg, but cold, not heated up. Or "Lachsfleisch", which is some sort of the most fatless ham (cured, I would think) you can have. And Roquefort is a very, very expensive blue veined cheese, at least the original one from France; italian counterpart would be Gorgonzola. This blue mould is actually doing no harm to the human body, it is specially grown for being "injected" into the cheese.
I'm a little shocked about how less the hosts know about German food. I am a little bit picky about food, too. But they have mostly verly tasty things here. Brathering is a little bit sour and very tasty. And Lachsschinken has nothing todo with salmons nor with ham and is absolutly not disgusting.
@@NerdyNomad21 there was a misunderstanding about the Lachsschinken, they thought it was fish because of the 'Lachs' part and raw fish sealed in plastic would really be strange.
Was der Bauer nicht kennt,... 😉
My German heart is really sad by watching this video, because the Germans actually made fun of the German food despite not even knowing a lot of this stuff which is sad by itself. Actually most of what they showed is just normal food, quite good and really popular. I really don‘t see their problem
I thought so too. Where is even the point in making a video about it then? Also, the foreigners were way more open towards the food then those two german were.
Ich hab auch ein Problem damit, wenn Lebensmittel als ekelig bezeichnet werden. Man muss ja nicht alles mögen, aber es ist nicht ekelig. So was weiß schon meine kleine Tochter.
Bullshit. Being cultural open means to accept things are sometimes funny or disgusting. Even in your own culture. I'm living in East Asia since 10 years now (as a german costa rican) and I see loooots of people in Vietnam hating Durian and making fun of it. Why not? The smell IS funny.
And calling sausage with mayonaise a salad is freaking funny. Why not?
Get yourself comfortable with your own culture but relax, my gosh.
this is how personal opinions work right?
Yeah, that host is so incredibly ignorant, it hurts me to watch! Where did she grow up? DDR? How can you be so ignorant about the most basic, traditional foods.
Her prejudice doesn't leave an opening to actually discover the food. She appears to be like an idiot to me! Very, very strange woman!
The Lachsfleisch is actually "Lachsschinken" it is smoked porkham wich has nearly no fat and looks like salomon.
exactly. "Schweinelachs" is just a butcher term for pork loin. In this case it is cured and sliced thinly. The salt curing turns it pink like salmon.
Exactly it is the name of a certain way to cut a certain region.
Nothing to do with salmon
are you sure it is smoked ?🤔
@@grandmak. not always. salt curing is more common I believe.
@@grandmak. Lachsschinken und Lachsfleisch sind 2erlei. Lachs ist der Nachbar vom Filet. 🤣
The gum would be a jawbreaker in the U.S.
And by their reaction to basically everything that was shown, they have to be very picky eaters, nearly all that they have shown is normal food that basically everyone I know likes.
Finally someone said it. I thought I was going crazy 😂
Yeah, I thought so too, I mean... Bratheringe? Teewurst? Leberwurst? Fleischsalat? Really?
@@shadowfox009x Idk man, I know plenty of people that don´t like most if not all of those things. Maybe it´s a generational thing? I myself only really like Fleischsalat from among these and I can tolerate Bratheringe but miss me with Leberwurst and Teewurst.
Ehrlich? Selbst als Fleischesser fand ich Teewurst und Leberwurst damals eklig. Mein Bruder auch.
Auf Teewurst muss man auch Senf drauf tun 😋
I am a simple man, I see Mett on the thumbnail and I click
The fat from the pig is usually diced and then put into a pan first which releases all the fat, good for adding flavor to whatever you cook. My grandma usually used that for stews, fry a bit of this and then add it to the stew to make it more meaty.
It's used in small strings threaded through very lean game, too. My mother always used it for Rehrücken (roast saddle of venison),
The technique is called Spicken, the special needle Spicknadel.
@@svengaefgen5909 Ah yes, totally forgot that since we don't often do that in my family.
@@MediAndLemon I inherited the needles, but have not used them.
I just slice it up (Thin slices) and put it on some Bread with mustard tastes gread
oder im Grünkohl
It's so funny to me that they said "fein frittierter Alokohol" (deep fried alcohol) - it says "FILTRIERTER Alkohol", which means filtrated and makes so much more sense if you think about it for a second 🤣Also, it took me a few minutes to understand what they were on about with the "Avocado". According to Google, this type of eggnog originally comes from Brazil, where the drink was called "Abacate" by the Tupo-Guarani Indians, the natives of the Amazon region in Brazil, and was made on the basis of avocados. The Dutch conquerors generally thought the recipe with cane sugar and rum was great, but unfortunately they didn't have any more avocados for their "Advocaat" back in Europe. Mr. Eugen Verpoorten (the founder of the company "Verpoorten", which now sells this drink) had the idea to recreate the drink with eggs. So technically Eierlikör is the European/Dutch version of eggnog, which most Americans are probably familiar with.
It seems they really don’t know much about food! It’s like you sad it’s simply eggnog/ Eierlikör - avocado is only used in the original of brazil. Also referring everthing as meat ( like raw meat), but Fleischsalat isn’t made of raw meat, normally it’s cooked meat ( like cold cuts) like Lyoner. Also a lot of cheese made with different non-toxig molds ( white / blue-, greenish), for example Camembert or Brie with white mold. The other one looks like Harzer cheese, which is very healthy and has low fat, if it’s not old the taste isn’t strong, but sometimes a bit more chewy than normal cheese.
And so on… If you made such a video you should at least take a person with you, who had a solid knowledge about the food you make comments on.
@@meretofabydos3645so right! Well with 19 starting studying I only knew gouda and edamer ( from dutch border) my french friend ordered a olate with varies of cheese like blue mold cheese, cheese of goats and I did not like a thing. After two weeks visiting her I loved all of that stuff. Sometimes you can get used to a new taste if you give it a chance and do not react like a three year old kid.
Moldy cheese (like Roquefort or Gorgonzola) is made in a controlled environment. The Penicillium roqueforti fungus is not the same you get when you forget a piece of cheese for too long in the fridge and it gets moldy or the black mold in the walls. It is actually delicious. Gorgonzolla on pasta or pizza brings a unique flavor. That's some real cheese.
gorgonzola is too sharp for me, but there are great "flavourful" cheeses I like.
@@HappyBeezerStudios there is also a dolce (sweet) one, dolce DOP.
@@HappyBeezerStudios yes, white instead of blue ... eg brie, camembert, etc ... or in an italian pasta sauce so that i get only a milder taste and see nothing blue :-)
I think Roquefort tastes a little bit too strong. But I'm always down for a piece of Gorgonzola, weather it's on a slice of pread or on a spinach pizza👌
@@ioannishoeft1272 yes, Gorgonzola is a little softer. I like brown mushrooms with Roquefort, I like how they go together.
As a (northern) German, the strangest thing about American supermarkets in my experience are the greeters. We don't have those here and it makes us feel uncomfortable. Same with being immediately serviced without asking for assistance.
Yeah that shit´s super weird. Let me do my groceries in peace for fuck´s sake.
@@christianvo382 thats part of the cultural difference. over there they think it's part of good service to be friendly and offer assistance, while we see it more as annoying and want to be left alone. We can ask if we need anything.
And behind that friendly people might be the shelves for the guns you can buy.
Ditto here in UK..what they call service is what we call annoying..lol
@@HappyBeezerStudios Yeah I also heard that it´s custom in the US for employees to wear fake smiles whereas in germany if you go to a convenience store the workers there don´t hide that they´re dead inside and I can´t blame them for that. I wouldn´t want to put on a fake smile either.
Now that I think about it the whole "can I help you?" thing does exist over here as well but only in very select fields like fashion stores, jewelry stores, etc.
Die Co-moderatorin kennt also so gut wie nichts von den normalen Produkten, sinnvoll dass sie dabei ist.
Beide Moderatoren haben zu 80% keinen Schimmer von der Küche und den Lebensmitteln ihres eigenen Landes (Deutschland). Ich sag das eigentlich nur ungern, weil ich sonst selber immer drüber schimpfe, aber hier trifft es wirklich mal voll ins Schwarze: Sowas wie dieses Video passiert, wenn es wichtiger ist, dass man augenscheinlich 100% aufgeschlossene, junge Studis an die Spitze setzt und davon ausgeht, die wissen automatisch bescheid. ich bin selber student und ich bin sehr progressiv und esse nur sehr wenig Fleisch. Aber meine Fresse, warum musste man denn hier zwei Starbucksmädels vorn hinstellen, die nicht nur nicht lesen können (auf dem EIERLIKÖR steht FILTRIERT und nicht frittiert), sondern absolut alltägliche Produkte wie den Speck nicht kennen und darüberhinaus auch noch als eklig bezeichnen. Ich mag Easy German normalerweise sehr, aber hier hat man mit der Moderation wirklich vollgas ins Klo gegriffen als man dachte dass zwei Veganer, die sich nur von Salat und Starbucks ernähren, ein gutes Video zusammenbringen würden...
@@Randleray jeder Bauarbeiter hätte die Lebensmittel besser erklären können, aber es müssen ja immer die letzten Hipster herhalten
@@Randleray ja ich bin auch sehr enttäuscht, das die da zwei solche Backpfeifengesichter hinstellen
Ich als Koch, finde es dabei am schlimmsten, dass sie mit dem Lachsschinken leider auch noch recht haben.
Der Sogenannte "Schweinelachs" ist das rücken fleischstück vom Schwein, aus dem übrigens auch Schweineschnitzel herausgeschnitten werden.
Lachsschinken, ist in dem fall nur gepökelter- fein geschnittener Schweinerücken-schinken.
Schinken umfässt im allgemeinen auch nur wurst vom Schwein, es gibt keinen Rinder Schinken oder Hühner Schinken.
Das Problem hierbei ist aber leider eine gigantische Bildungslücke für welche die Damen leider nichts können.
@@ichnichdu123yuki6 naja aber es gibt halt auch das lachsstück eines tieres, das ist ein wort welches halt für sehr feines fleisch benutzt wird. kann man wissen, muss man nicht.
Lol, most of these things only look weird but are actually really nice 😂
and they focused on disgusting rather than weird... from my point of view it was extremely biased, but that is what expressing opinions is all about :-) but if you let people who do not like fish, certain meat or strong tasting cheese decide what is weird, the result is no surprise. I think it would have actually been more fun to display extraordinary items that seem weird... like people from the USA tend to be rather picky if it comes to organs (with heart, liver, lungs, tongue being rather common in supermarkets) or uncooked meat.
And I think it is kind of sad that so many items were just badmouthed or judged from a heavily biased point of view... let's be honest, supermarkets would not sell these items, if they were disgusting and nobody likes them
@@kroqgargrymloq yes, send some little children to do such shopping and they will return with all the vegetables they can find ...
i had expected "weird" or "strange" foods, but not "most disgusting", and then tasting only those foods that people knew in advance they wouldn't like. in addition with no idea about half the items, what they were or how to eat/prepare them.
ps: most of what they bought was almost identical or very sikilar to my usual shopping list :-)
The colored easter eggs are available all year long. They're colored to make them easily distinguishable from fresh eggs. Otherwise you might want to grab some fresh eggs for cooking and end up with cooked ones, or you want some as a fast meal and end up with fresh ones.
the "Lachsfleisch" isnt fish, its meat from a pig, lamb or calf. I think its the inner part of the backmuscle, a bit like filet
The pig fat they find so disgusting is used to cook, or you render the fat into lard. Which you can either use to fry stuff or as a spread on bread (especially tasty if you still have some meat in it, that will get crispy and extremely tasty -> "Grieben")
Ich dachte mein gesamtes leben dass lachsfleisch wirklich lachs ist...
@@cantinadudes ist noch nicht so lange her dass ich das herausgefunden habe:D
@@cantinadudes Hast es dann auch mit Senfsauce und Sekt gegessen?😆
@@cantinadudes There is also ‘Lachsforelle’ (salmon trout) which is not ‘Lachs’ (salmon) but at least it is fish (trout fed with special food that makes them look red-ish like salmon).
But why do they call it Lachs if there is no salmon in it?
The "mayonnaise in all the salads" is more a Northern German thing, in Southern Germany there's Wurstsalat (pretty close to the Fleischsalat, only more onions) and potato salad without mayonnaise, but with vegetable oil.
I'm from the north, but I like both. to mhey work for slightly different occasions and do better with different stuff in it.
Also in the north of France close to the Channel Coast the salads contain lots of mayonnaise.
@@TheoStuss I can understand not using mayonnaise in the South of France - warm weather + mayonnaise dishes is not a good mix.
@@hypatian9093because of the raw eggs in it.
I do not like the southern oil&vinegar-style. I admit I am from the north. To be healthier I make asian "ketchup" and french "mayonaise" myself. So no addings, fresh, less sugar in tomato sauce and good oil in egg sauce.
Fresh eggs have a small air bubble inside on one end. This bubble would expand while cooking the egg, leading to a cracked shell.
This probably doesn't happen in the USA because the eggs in US supermarkets are usually chemically treated, removing the outer protective layer of the egg. This protective layer makes the egg more resistant to germs. That why US supermarket eggs have to be kept refrigerated.
That is so interesting! Didn't know!
@@SundaysSound Eggs in Germany are not washed so the protective layer stays on. This is called bloom and keeps the eggs basically air tight. Once you remove this layer the pores of the shell are exposed and the eggs are very vulnerable to bacteria.
Nah, pocking holes into the eggs are international norm. Look at japanese ramen cooks.
"you're just looking for an excuse yo drink" is the most German thing. You drink to every occasion because there's a drink for every occasion. If it exists you can make alcohol out of it is a very accurate description of German alcohol consumption
"oh funny meeting you here" - "yes. let's have a drink to celebrate the occasion"
- two German neighbors meeting each other at the front door.
@@HappyBeezerStudios yeah theres always something to celebrate. And even if not, thats a reason to celebrate... where is my rum gone? or as anoyone a schnaps?
Bratheringe might look weird, but taste great if you like vinegar and sour things. That's a traditional Northern German food. I just had Fleischsalat. Very nice on bread. Or with fried potatoes. In some areas of Germany a variation of Fleischsalat without mayonnaise is served with fried potatoes and Bibliskäs (a quark version). Very traditional and supertasty.
Bread with Leberwurst is a German classic and also very traditional.
i recently noticed they have a Fleischsalat with oil dressing at a store here.
@@HappyBeezerStudios But the one with oil and vinegar is called "Wurstsalat". If there is also cheese in it, it's "Schweizer Wurstsalat" and the third versions name is "Schwäbischer Wurstsalat". Its the same like the standard "Wurstsalat" just with some "Schwarzwurst" (blood sausage) added.
If you buy soft cheese that has this white coating, that is actually edible mould. And it doesn't stink.
Eierlikör (egg liqueur) is an invention from the Netherlands -- long story very short: In their colonies in the Antilles they experienced an alcoholic drink, made from avocados. Back home in the Netherlands not having avocados (advocaatpeers) at hand they tried to copy it. A recipe with egg yolks came close enough. This drink still has the name "advocaat", meaning also avocado in NL. (I said very short...)
When it is made from Avocado, it probably is closer to the original, haven't had it yet but will try it if I see it.
I love Eierlikör!
@@PeterPan-dz7mu
laut wiki. heißt in NL avocado und anwalt advocaat und er funden wurde der eierlikör in seiner heutigen form nicht in NL erfunden -->> Nach Darstellung des Herstellers Verpoorten entwickelte der aus Antwerpen stammende Unternehmensgründer Eugen Verpoorten den Eierlikör in seiner heutigen Form in dem Bestreben, dieses Getränk zu imitieren. Da Avocados in Europa schlecht verfügbar waren, verwendete er stattdessen Eigelb. 1876 gründete er seine Firma in Heinsberg bei Aachen.
Wer hat den Eierlikör erfunden? In den Niederlanden und Belgien tüftelte man besonders intensiv an einem Ersatz für den Avocado-Likör und verbürgt ist die erste Rezeptur eines Eierlikörs von Eugen Verpoorten aus dem Jahre 1876
@@PeterPan-dz7mu Da muss ich Dich leider in deiner Aussage korrigieren.
Ein Blick in die Firmenhistorie auf der Seite von Verpoorten klärt eindeutig darüber auf, dass das Originalrezept Avocados verwendet und Eigelb als Ersatz verwendet wurde, da Avocados nicht zur Verfügung standen.
@@PeterPan-dz7mu Advocaat is a shortened version of advocaatpeer and the former is what is called a "false friend".
@@forkless i was today years old...
Can't believe they didnt try the BratHering, never seen it in a plastic box but out of a can you can totally eat it with cooked potatoes. Has a sour but good taste if you like stuff with vinegar.
🤢
@@grandmak. dude it's fried fish in vinegar, of course it looks weird, but it tastes great.
Some things that struck me as VERY strange in US supermarkets when I fist saw them (30 years ago) were:
- "cheese" in a plastic tube (I put it in quotes because to me, it couldn't be further from being real cheese)
- whipped cream that's very different from what we're used to be whipped cream (in German it's actually called cream-to-be-whipped because it mostly comes as liquid cream and you whip it yourself)
- the shape of the typical 1-gallon milk containers
- frozen juice concentrate in a carton that looks like the carton in which ready-to-bake buns/rolls used to come (and still do) in Germany
- the very little variety of cheeses and how very normal European cheeses are made the most special delicacy (including horrendous prices)
- "cheese" in a plastic tube (I put it in quotes because to me, it couldn't be further from being real cheese)
There is a reason why American Cheese is not called cheese in germany
- whipped cream that's very different from what we're used to be whipped cream (in German it's actually called cream-to-be-whipped because it mostly comes as liquid cream and you whip it yourself)
What? whipped cream comes in 2 forms in germany usually. the liquid whipped cream which you have to whip it yourself and whipped cream in a spraycan.
I only know it from shows showing how to educate dogs.
Brathering is great. I buy it all the time. Doesn't look too good, but tastes good on a bun with Krautsalat.
them calling it "stinky cheese" broke my heart lol, in my part of germany theres a dish with that cheese kinda brined in oil, vinegar and chopped onions and its pretty good, also if you are someone who worries about weight gain, this cheese is very low in fat, not sure if itll be mentioned in the video but i had to write this right when she said that
The smoked back fat from a pig is actually the best thing ever to add to Savoy cabbage or beans, but not to soups, what the girl suggested. That’s disgusting… 😅
Anyway, before you add that to the cooked vegetables, you fry little pieces of the fat in its own fat in a pan until they are really crunchy. After that you add the fried pieces of the speck and the fat to your vegetables. It gives the cooked vegetables a smokey taste which is delicious 😄
Exactly!
The girl that described it as the most disgusting thing ever, obviously had no idea how to cook it right. Because when you eat this stuff raw without frying it, than it’ll be disgusting. Otherwise it’s the best thing ever. 💁🏼♀️
if I`m not mistaken this fat is also used in some stews. these two women maybe just don`t know the difference between soup and stew.
@@katharinawimmer7405 I'm sure she has eaten it at her grandma's table before but isn't aware of it.
@@grandmak. 100% agreed. Fried well it is sooo good.
Its basically like extra fat bacon.
I remember when watching the original video how frustrated I was about them not knowing anything about Verpoorten (which is just a regular brand of bad egg liquor)
Yeah, like it's everywhere and I've seen it million times. I'm sure my grandmother is also actually buying that stuff regularly 😅
Verpoten ist so famous. Its THIS brand in germany for egg liquer.
@@Aio9818 it’s not a german brand tho, it’s from the Netherlands. The best (supermarket) egg liquor in Germany is nordgold imo
Ei, Ei, Ei Verpoorten🤣
@@zalba5710good you put it in brackets, because best eggnogs are selfmade. 😀🥳🥰🤪🥱😜
Janusz weiß, was gut ist! Roqueford, Brathering, Eierlikör 😋
All these things are super tasty.I don't eat them anymore since I am vegan, but I can assure you that almost everything in this video is actually super tasty. I used to eat a lot of these stinky chese and also the french cheeses. Teewurst and Leberwurst were two of my favorite things to put on bread and also the fish stuff they showed tastes amazing.... Please go to Germany and try everything :D
Die vegane Tee- und Leberwurst von der Rügenwalder Mühle ist mega! Ich war so froh als ich entdeckt habe, als ich vegan geworden bin! 😂
@@Lena-ru2zxKann man es mit Zwiebeln, Aepfeln, ... nicht selbst machen?
That liqueur has nothing to do with "avocado" the fruit. "Advocaat" is a dutch word for a certain variant of "Eierlikör", egg liqueur. You mix egg yolk, cream from milk, sugar, and alcohol, mostly from brandy.
Da muss ich Dich leider in deiner Aussage korrigieren.
Ein Blick in die Firmenhistorie auf der Seite von Verpoorten klärt eindeutig darüber auf, dass das Originalrezept Avocados verwendet und Eigelb als Ersatz verwendet wurde, da Avocados nicht zur Verfügung standen.
@@ABC-ei9ir interesting, thanks.
Isn't an Advocat a lawyer?
@@vHindenburg Yes, that word in some language mean a kind of the lawyer. Like some of the lawyers are advocats but not all of the lawyers are advocats. (at least in my country)
@@trirain146 And I assume none of the lawyers are avocados.
first one is just Eggnog... second one is peppermint schnaps... acting like its something crazy.... the egg hole maker thing is actually danish
also there's plenty of mistakes in the translation... a channel that tries to bring german culture to an english speaking audience should really have good english translations....
Thought the same.
I noticed this about their loose use of the word sausage, because in English sausage is always encased in a skin, giving it the traditional shape. Unless we're talking about Jimmy Dean patties but we specify "breakfast sausage" and still isn't spreadable.
Plus, there is no rule that you actually have to drink the Eggnog. You can also use it for backing. Makes the cake very fluffy and moist. Or you can use it for filling if you do your own pralines.
12:35
Whenever you have some kind of fermentation you also have bacteria or yeast, which is just a special type of mold, in there.
So baked goods with yeast, beer, wine etc have also mold in them, cheese, yogurt, vinegar etc all have bacteria in them. Because in Germany during the inter food was always scarce, a lot of fermentation was done to preserve things for the winter. That's why a lot of food in Germany is connected to some form of mold, yeast, bacteria etc.
Just because something contains mold (which is again just a type of mushroom) or bacteria doesn't make it unhealthy, it's the type mold or bacteria that determines how healthy it is. If you couldn't eat anything with mold on or in it, you also couldn't eat a pizza (yeast), with parmesan (ripened cheese => certain types of mold and bacteria), mushrooms, smoked sausages (many smoked goods have also got types of good mold in them). The only thing probably without mold would be the tomato sauce, which is often so full of toxins used in farming, that it can actually be the most unhealthy ingredient on the pizza
Technically speaking, molds is a specific group of structurally complex fungi, while yeasts are unicellar fungi. Yeasts don't build molds but colonies when they spread on surfaces, same as bacteria.
Otherwise message is correct. Many microorganism (MO) produce chemicals during fermentation that enhance food flavour and/or aid in preservation. Nothing nasty about is, as long as no toxin producing MO are presented too.
@@kleinshui9082 and nower days you use starter cultures to promote the rapid growth of the good MO and limit the potenial of spoilibg MOs.
Here's some love for back fat. I actually enjoy nibbling on it (raw) while using it for cooking. It's a standard ingredient for a lot of recipes where I come from, including green bean soup, potato soup and sweet'n'sour eggs with potato mash. That fat looks awful, but its taste is a hidden treasure.
The eggs are also painted because they last longer. The eggs are painted by a machine directly after cooking so air can't get in and they last longer
also makes it easy to tell them apart from normal, uncooked eggs on the shelf
Brathering or "eingelegter Hering" are very popular in Northern Germany, the Netherlands and Scandinavia. I could eat it every day. :)
it`s also quit common as a topping for a Fischbrötchen - probably nationwide.
The colour on the eggs closes the pores of the shell and prevents it from spoiling and becoming bad. You can reach similar results with fresh eggs. Simply cover them with cheap cooking oil and fresh eggs will last for month, because without air no spoiling.. i learned from my grandmother
That´s super interesting. Learn something every day.
or (in germany and most of europe) don't wash them which would remove the natural protective coating.
MrPlastic: where do you live, or where does your grandmother come from, to have learned this trick ?
@@Anson_AKB Germany
I thought Blue Cheese dressing is relatively popular in the US. It is basically made with mouldy cheese (hence the name) such as Roquefort or Gorgonzola. So theoretically you should have already eaten a product made with moudly cheese, you just havent registered to the fact that it was such.
Although, no idea if the processed stuff you are served is actually made from moudly or otherwise cheese at all to be honest.
But 2 of the 3 items the Asian lady bought out werent even German. The Dried tomatoes are more of a Mediterranean thing, and the Roquefort is a French cheese. They are just sold in German Supermarkets as well, due to being popular for enough people (not me personally though to be honest).
The import of raw milk cheese into the USA is prohibited, I believe!
@@arnodobler1096 they don't have to import it, they could make it locally.
but yeah, brie and Camembert are also body. the white fluff on the outside.
@@HappyBeezerStudios Only the original is the good stuff. In Roquefourt and other areas, they know what they are doing, otherwise it can really lead to problems (even death)!
The spreads they are showing are the most normal things in Germany. All my childhood these spreads and alot of others were the only thing you would eat for dinner (Abendbrot). It's used to be very normal to only have a cold dinner with bread in loads of different kinds of spreads! I actually never had a warm dinner until I was 19, or if you had a special occasion and went to eat out in a restaurant. Warm meals were only eaten at lunch time! Dinner is always differnt kinds of bread and cheese, meat, meat spreads, liver sausage spreads, and many many more spreads on bread. :-) Sometimes leftovers from lunch, though.
Schimmel Käse is something I don’t eat on bread , but melted in some milk it’s delicious for a noodle sauce , with some ham , mushrooms and peas for example
2:15 Verpoorten is famous for its egg liquor. The founder Eugen Verpoorten came from Antwerpen and opened 1876 in Heinsberg (Germany) near Aachen his liquor factory. His egg liquor was meant to imitate avocado-based Advocaat, a liquor from the Netherlands inspired by the Abacate (an avocado-based softdrink) made by indigenes in the Amazonas region.
6:15 Selling cooked eggs e.g. for lunch became a thing the last 2 decades or so. They are colored to show they are cooked.
9:00 Some things you should never ever buy in a supermarket, even a more classy one like Rewe. Rückenspeck is the same as bacon, but from the back, not the belly. It consists mostly of pure fat, not meaty strips between like belly bacon. If bought in butchers's shop, it is available raw, smoked or cured; raw one can be used to make lard or be used to make sausage, raw or smoked ones are for some recipes sliced thinly to wrap other meat in eat before frying it. German butchers and chefs don't like to waste any part of a slaughtered animal.
Brathering is fried herring which can be than be pickled to preserve is. Some people love it, others don't dare to try it. (But it should never be a cheap supermarket brand.)
9:43 "Schweinelachs" (lit. pig salmon) is the musculus longissimus dorsi of a pig (or a veal if it is Kalbslachs, or a lamb if it is Lammlachs). It can e.g. be pan-fried or grilled or first smoked and then cooked. They bought "Lachsschinken" (salmon ham), which is cured and smoked like ham. It is not cheap, but a bit overrated in my opinion. The name "Lachs" refers only to the color of the meat after removing fat and tendons.
11:00 Mayonnaise-based "salads" are traditionally more a thing in the North than the South, but supermarkets did spread such products all across the country (and in some cases neighboring countries, too).
11:25 Dried tomatoes are originally an Italian thing, including the pickled variety. But the supermarket version is not recommendable.
12:15 Blue cheese from the Alsace. It is inoculated with blue noble-mould. Moulds are simply small mushrooms, some varieties are edible, others not. Camembert uses white noble-mould.
14:10 Teewurst (tea sausage) is also a northern German thing. But while the Friesland region is the main tea land (East Frisia consumes about 300 liter of tea per capita and year, which is the highest consumption worldwide), in this case it originates from the Baltic coast: Teewurst was originally a brand of Rügenwalde, which is now Darlowo in Poland. It is made from pork and beef, originally small leftovers from butchering, which are grinded, then seasoned with pepper, dried bell pepper, nutmeg and juniper and cold-smoked. It is however not the only sausage spread - there are also some varieties of liver sausage (which consist up to 40% of liver, depending on the regional recipe) which can be eaten as a spread.
The thing with the "Lachsschinken" (or literally "Salmon-ham(?)") is: it isn't fish. It's usually pork. The word "Lachs" (which they literally translated to salmon) in this case only referes to the part of the pig that is used. It's a lean cut of meat from the back of the animal and a meaty part of the rip. So it has nothing to do with salmon, let alone raw salmon ;)
Thank god it was properly explained by the people talking us through the video 🙂
it's very similar to filet
The pork fat is not usually eaten raw either, but left out in small cubes in the pan and fried until brown. This result is then mostly used as an ingredient for hearty dishes. You can use it for example in fried potatoes, or in pea soup. It gives the dishes a smoky and hearty note.
Hello, as far as the moderators go, oh my oh my, but they have no idea. Some products are very common and taste very good, such as the pickled fish, very tasty. The moderators are absolutely not representative as far as German food culture is concerned. The painted eggs are called party eggs here and are always fresh (at least in the area where I come from). The hard cheese is common everywhere and not only in Germany, but also in the neighboring countries, mainly in the Alpine region. Women like to drink eggnog, but it is also often used for baking or for deserts. As far as liver sausage is concerned, it is very tasty and is eaten everywhere in Germany and is available in different versions (coarse, fine, mild, hearty, etc.). The packaged fish is not raw as was claimed, but either smoked or pickled... Greetings from Germany
🤣 Everything exaggerated! Eierlikör, Brathering, Handkäse, Lachsfleisch, Fleischsalat, Tomaten, Hering, Roquefort (Absolute delicacy) ist alles super. The two girls are a liitle bit clueless! 🙂
The 2 fish options they showed "Brathering" and "Teufelshering" is no bad at all. It might look strange but in the end its simply fish with different mixtures of sour or spicy taste.
Taht Brathering looked real bad, way to much sauce in that plastic container.
You do have to love fish for it though (I do, and I love hering, but I know it isn't for everyone). If tuna is basically the most "vanilla" you can get with fish, hering and mackerel are way out there. And we haven't even started on things like anchovies or some of those outlandish Nordic fish (which I also love -- I know, I'm weird !)
Handkäse usually gets marinated. Most commonly in oil, vinegar and onions. It's said to be mostly hessian. Def. does go with Äbbelwoi (cider) and is served with some bread.
Mmmmmhhhh Mettbrötchen 😋
Best way to eat Handkäs' is in Kochkäs' 🤌
@@SaridenChan Auch lecker 😋
For picking your eggs you simply pick them at the bottom where they have this little air pocket (inside them). That way nothing can spill out while cooking
Edit: Meat Spread (''Teewurst'') tastes amazing, but is not to be confused with actual Tea as the name might imply
you basically have it to your afternoon tea.
Or as would be more German instead of having "Kaffe und Kuchen" you have tea and little sandwiches.
@@HappyBeezerStudios Yes you could, I just wanted to let him know that ''Teewurst'' doesn't contain actual Tea as the Name might be confusing to sb who wants to translate it to english. Heard People calling it Tea Sausage lol
@@DKC0994 it is the correct literal translation, but meaning "sausage to go along with tea" and not "sausage made from/with tea"
For information
The Rückenspeck is used to enhance the flavor on roasts and other meat dishes
You can, for example, before you put a meat loaf into the oven, lay some strip from the Rückenspeck onto the loaf, then you put it in the oven. Makes it taste better, and afterwards you can eat the strip of rückenspeck as they then are fried
You can use the egg pick to make decorations for Easter as well: you take an egg and make small holes in it on both ends with the egg pick, then you blow air through one hole into the egg. The egg will then drain out of the other hole, leaving just the egg shell that you can then carefully clean
Also. Theres a airpocket in every eeg. On the botom. If u make a hole on the underside the air can leave. Otherwise it might expand from the heat and the eeg break
lula123 your head might explode if the whole isn't big enough😂
If Walmart counts as a supermarket: Firearms. Guns are a strange thing to buy in a supermarket
i would count Walmart as a supermarket, but we have none in germany.
they packed up and left after a few years when their business practises were neither accepted by customers nor by german laws, so that they couldn't reach their goal of 10% or more profit, but at most maybe 3% like german supermarkets.
The meat salad is thin slices of sausage cut into narrow strip's mixed with mayonnaise and picketed cucumbers. Also in a version with beetroot.
The term SALAD applies to many dishes with mayonnaise, not just green leaf salads, tomatoes, other vegetables with oils and vinegrette.
Man, you need to try them all, they are so yummy! Liver sausage spread may sound irritation, but there is no liver in an tea spread is my kids favorite. I prefer the Brathering over the Fleischsalat, but both are on my plate every week. And Hackepeter (raw ground meat) is the best! I know I'm disgusting, but I'm really into German cuisine. I love eggs and bacon, though.
Here is a little fact about what was found out about mold as early as the Middle Ages.
In order to treat wounds that had become infected with bacteria, the resourceful healers made poultices from barley bread. The special thing about it is that the bread they used for it was intentionally left moldy beforehand. In order to treat wound infections, molds were cultivated on special culture media containing honey and sheep excrement, among other things. The doctors scraped off the fungi and placed them in the wound. You have to know that certain molds produce penicillin.
Tasty Mett is missing! I recommend a video from Bigfun American in Germany about it. He always tries food and beverage. Funny Guy.
I don't think you can send cheese or meat across the border.
The fact that my pre-colored hard-boiled Aldi eggs do not have little holes in them confirms that the holes are not necessary, hence we Americans have never seen such a tool. But those pre-colored eggs are so bright they make me happy, I always have them on hand.
Yeah, we love meat, especially pork in all shapes and sizes. Spreads are common. Leberwurst or Liver sausage is a spread that contans a small amount of liver with a maximum of 40 percent. Otherwise it would be too strong in taste. Freshly toasted bread with Leberwurst was my equivalent to PB&J sandwiches for breakfast before school almost every morning. More fancy and tasty are Mettbrötchen - an absolute must-try: Bread rolls with raw minced pork ("Mett") and seasoned with herbs and spices like raw onions. It's literally to die for - so good. But it has to be fresh as same day or packaged in containers with controlled atmosphere (reduced oxagen). There is also Mettwurst which is preserved and lasts longer. Mettwurst is a whole group of different types of sausages.
most of the time when people find either leberwurs or teewurst disgusting is when you put way too much on your bread, it gets very overwhelming, especially leberwurst since leber has a strong taste so most people probably wouldnt like it spread too thick, only for people that really do love these kind of meats otherwise just put a lil bit on it, really good.
Wurstsalat - YES!
Leberwurst - YES! (especially Pfälzer grobe Leberwurst)
Saure Gurken - YES!
All the good stuff.
Lachsfleisch is not salmon meat. Lachs means salmon but Lachs has a culinary meaning as well, basically meaning pork loin. Lachsfleisch is pork loin ham.
I'm shocked how those woman don't know much of the products. The first bottle was eggpunsch. It's super strong in alcohol. Burns in the mouth. Verpoorten is actually quite popular.
The Wonderball changes colors while licking of the layers until you get to the core which is a huge chewing gum.
Mettbrötchen are really nice !
and i personally like teewurst leberwurst and fleischsalat too ^^
they have some mistranslations in their subtitles, for example: the painted eggs used to only exist "on easter" (not "in the east"). it's the same as in other countries, painting eggs was and is an easter thing here. but people liked buying pre-boiled eggs in the supermarket, so the supermarkets decided to just paint their pre-cooked eggs all year round so you could easily tell them apart from normal uncooked eggs.
another mistranslation: the eggpick is for before putting the egg in the "pot" (not in the "pan"). its for hard-boiled eggs, and if there is a tiny hole in the skin, the air can get out while boiling the whole egg. it prevents the eggshell from cracking.
I love Mett. Nice with pepper and onions.
I also like smoked eel, or sometimes a fish sausage. That's right, a fish sausage.
In Bremerhaven there are several shops where you can get it. Either the salmon bratwurst (my favourite), or the catfish bratwurst. Bratwurst (sausage).
Or also fish meatballs. I made some myself once. They're really tasty and healthy too.
Oh Brat Herring tastes delicious too, just like rollmops. Rollmops is the version of herring without being fried. It is pickled in vinegar or something and skewered with gherkins and onions.
And coarse country liver sausage with bacon bits. Also mega tasty and spicy. Maybe not for everyone. But if you eat a hearty sourdough bread with it. Mega hearty and delicious.
Especially in autumn and weather, you always get ravenous for something like this, because it's hearty and savoury. It makes you full.
Och , hör auf , ich krieg Hunger... ich geh schnell mal nen mettbrötchen holen ....
@@andreamuller9009 oder ein leckeres Krustenbrot mit landleberwurst, einfach 🤤
@ryan, since you asked about the "meat spreads". Liverwurst is also sold in the US. but for some reason, at least here in Georgia, they sell it sliced. now THAT is weird. Leberwurst is naturally spreadable and is always eaten as a shmear. Teewurst, mettwurst (grob oder fein), Fruehstueckswurst, are other examples of naturally spreadable sausages.
Just from watching a video Ryan understands more about stuff he's never seen before than two people who live in the country where you can get these things.
But while their videos are quite funny, imo they know surprisingly little. Advocaat and the Roquefort are not from Germany. Yes, you can get them in German supermarkets, but they could at least have mentioned where they are originally from. Also saying over and over again that certain types of food are disgusting, is outright rude. I, too, wouldn't eat most of these things (vegetarian), but to make fun of them is a no-go. So of course I liked it a lot, that their guests where much more open-minded then them. :)
Painted eastereggs is a common thing in mostly eastern europe. In some areas they make real art with it. Old tradition. And it's recommended to pinch eggs before boiling because we store them in the fridge. They can break if you don't pinch them because of the big temperature difference.
how do you not know eierlikör, brathering und harzer käse , dear moderators? unbelieveable
That really made me angry.
Why would you even consider making a video with that content and actually know nothing about food.
I love this supermarket. Was clubbing in that area when i was younger.
Egg liqueur is the best. You can do it on ice cream, drink it with your granny.
Old people always have tiny little cups made of chocolate especially for egg liqueur.
the thumbnail is soo good 😍😍
Pork bacon is used to keep meat juicy while cooking. Either by larding (with a special knife, small cuts are made in the raw roast, into which sticks of bacon are stuck.) Or you put thin slices of bacon directly on the roast. With a turkey, you can slide thin slices of bacon between the skin and meat so that the breast can Roast does not dry out so much. In general, fat is a flavor carrier, which is why pork bacon can also be used in the cooking of soups or sauces, and of course also for terrines and pies, etc. As far as I know, it is not eaten raw. Salmon ham has nothing to do with fish. The word salmon stands for a specific, high-quality part of the pig from which this ham comes. The ham is smoked, extremely tender and extremely tasty. Liverwurst and Teewurst are just a few of the spreadable sausages that are available in Germany and Austria. I didn't even know that there were no spreadable sausages in the USA. Personally, I find them very tasty. I also like Mett very much, you just can't think about it being raw meat. A dream with salt, pepper and onions - but you should pay attention to good quality, preferably organic - and of course only eat fresh food.
Love Advocaat, they do a chocolate version you can spoon, but I prefer the original from the Netherlands. Fleischsalat is my favourite naughty treat in Germany, worth saying German mayo tastes different too, I'm in the UK.
Finally, a british guy who knows about good food! (No offense).
Brathering with warm potatoes and onions is awesome, she got no clue. xD
A lot of things are weird in american supermarkets. You have fake cheese in bottles, that´s disgusting :D And alle the sugar and fat is also disgusting.
I´m veggie since two years but back then i loved mold cheese and "Teewurst". Teewurst is a cream of meat and it tastes really good. I also loved raw pork on a "Brötchen" it´s phenomenal and called "Mettbrötchen" 😉
mein Beileid ;)
@Senker If I think about american grocery shops I also find these things weird: a spraycan with cheese, milk in a big container an 0,1 fat or so, no Quark, gigantic packages and tons of sugar in all products.
If you enjoyed Teewurst. The vegan variant from 'Rügenwalder' comes close to the original. At least from my memory, haven't eaten meat in 20 years. Might give it a try?
I'm a wimpy American and I won't eat spreadable meat. The fact that you called it "cream of meat" reinforces my resolution: )
@@LythaWausW check how sausages are made, it's just as much meat paste in a shell.
Personally I prefer the less cut Teewurst, because it still somewhat resembles meat. add some mustard and it becomes a whole new thing.
Product:
1)vegan egg liquor ( instead of egg)
2)peppermint liquor
3)wonderball (chewing gum with many layers of different coloured and tasting sugar around
4)( harzer cheese is a 1% low fat cheese)
5) just ready boiled snackeggs
6)the egg picker makes a hole to the bubble inside the egg in order that the air inside the egg doesnt crack the shell
7) smoked backbacon... used to give flavour it melts nearly 99% in the pan ( no acid)
8) fried pickled harring ...looks better on plate. Eaten with fried potatoes
9)lachsfleisch is just a kind of ham... just looks like red smoked salomon
10) meatsalad ... is like a shredded wiener with mayo and pickled cucumber.
11) dried tomstoes with spices
12) french blue cheese
13) sülze meat ang vegetables in a vinegarbrinejelly
14) teewurst is a smoked sausagespread..tasty
15)meatsalad again
16) liverwurst is a spreaded wurst that contain a few liver... but not strog liver tasing
17) meatspread mettbrötchen
Raw porkmeat with salt and pepper ... done here with freshest high quality meat. Know your butcher!!!
... hope i did not forget something
we don't need an excuse to drink
The second shot is called "Berliner Luft", Berlin Air, and it's as simple as a peppermint flavored schnaps. The "Eierlikör" in the beginning is named "Advocaat" internationally. It's somewhat related to Eggnog. The avocado flavor is not a typical german thing of course.
Oh wow these germans don't know anything... that was very weird for me.
It's weird how the germans in this video are so negative about all these products.
Boiled eggs are usually not that old because they are bought a lot, also they expire much later than raw eggs and of course have an expiration date.
Egg liqour is very yummy if it has not too much alcohol, but it is awesome used in cake or as topping on chocolate or vanilla icecream.
Pinching a little hole in the eggs bottom (wider end) does not destroy the egg inside (as long as you don't go too deep) because their is an air pocket. This air is bubbling out when you put the eggs in boiling water, because the egg expands, which is the the reason why eggs crack when put into boiling water too fast.
Handkäse / Hatzer Roller is stinky but it's pure protein there is no other cheese which is protein only. Great for keto! If you can handle it 🤣🤣.
Speck (pork belly or back fat) is used by cutting it and letting the fat out into the pan by frying it, you will have a pan full of "Schmalz" (lard) which you can use on bread with spices (like butter) tasting awesome or use to fry things in it (which tastes a hundred times better than frying in oil esp. steak). It is also used to cut it into sticks and put it into you long holes you cut into your roast beef or turkey for the oven, this prevents it from becoming dry and tough and enhances the flavor by 999%. It's like the difference between a cheap steak and a fat marbled Wagyu Beef Steak.
Brathering is super delicious, its sour pickled hering like Bismarkhering (which is raw) but this one is fried and tastes even better, of course it looks bad from the outside becouse the skin is roasted (brown) but i tastes sooo good. (if you like fish and vinigar pickled things)
Lachs is not only the german word for salmon but also for the fillet part of a cattle or pig. So no this has nothing to do with salmon, and doesn't look disgusting at all. It is the most leanest meat so very good quality. Lachsschinken is not salmon ham (like google messes it up) it is fillet ham (pork or beef).
Sundried tomatoes are awesome, but every taste differs.
Teufelröllchen is are sour pickles herings (like Bismarkhering) rolled with a spicy bell pepper or chili inside, Rollmöpse are the same but with a pickle/gherkin inside.
Pepperoni unlike in the U.S. where it is the word for a sausage similar to Salami in Europe, in german Pepperoni is a kind of green chili/bellpepper with mild or medium hot spicyness.
Roquefort is a very strong molded cheese made from sheep or goat milk and a fungi only found in caves of Roquefort (France).
Speck, the pig fat, you cut it into small dices, put it in a pan and fry it, until it gets golden brown, than you can put it on potato salad. It gives a nice taste and crunch to it.
The fish (Brathering) are herring, which are fried with breading and than put into a sauce made of vinegar, salt, sugar onions and spices, so you can keep it for a long time.
I really like them, together with potatos cooked in water with salt. They really are not gross.
Lachsfleisch is actually the meat out of the back of a pig, without bones. It is only spiced and then smoked, but only shortly, so that you have to eat fast. The name comes from the color, which remindes of salmon.
It tastes really good, when you buy it directly at a butcher's. But even packed like in a supermarked it is not bad.
@Ryan Do you have a p.o box where we can send some items from germany to so that you can try them ? Would be great if you could do some unboxing and trying out on your channel
Astonishing how little the germans know about there own kitchen
Spreadable saussage is making use of the not so good looking bits of meat.
The raw looking meat is cured meat so some sort of beacon but made from normal meat.
The pork fat is for frying and adding taste, or melted, recoled and on bread with salt, allow you to drink insane ammounts of alcohole.
That asians consider brimed fish strange is somethign i consider strange, given how one of there most cheerished sauces is produced...
Boy, you are missing out if you don’t eat mouldy cheese. They add flavour to what otherwise would be relatively bland soft cheese. The surface-ripened (“white mould”) varieties like Camembert are the beginner version, though there are some that can develop a strong flavour like Chaource. But blue cheese like Gorgonzola is cheese with the most intense flavour.
Lachsfleich is actually a every specific cut of Bakon
those two moderators arent Germans at all, they are aliens, because they dont know nothing about German food and drinks...
Ich schäme mich für diese unreife ignorante Art der 2 Moderatorinnen. Absoluter Kindergarten was sie gemacht haben. 😖
I love how Francisco picked the Sollbruchstellenverursacher 👍
don't pick an egg at both ends... never do that... pick it just at the bottom... ONE pick... pls ;-)
Aber Kinders, all das Gezeigte ist gnadenlos lecker und nicht ist "ekelig"...was ist denn nur mit unserer Jugend los? Ihr hättet vor 50 Jahren nicht einen einzigen Tag überlebt 😁
You only want to open the air cushion.
we actually used to grease easter eggs with a thinner version of that "backfat" when I was a child...after painting them for eastern because it would make them shiny and protect them (and the paint) from the elements since we actually hid them outside ^^
Everything they showed is tasty and nice 😊
The reason the boiled eggs are colored is because the color is a sealant and easier to check if it covers the entire surface. And it looks nicer too.
Teewurst is actually very tasty.
Oh yes
I never liked it haha
When she says "Lachsfleisch", which was translated with "salmon", she actually means a certain part of a muscle of beef, pig or lamb. You can buy it raw, but in this case it looks smoked. It's a little bit like lean bacon
The two women are the worst people imaginable for this kind of video.
They don't know "Verpoorten" (since 1876 in Germany and THE BEST known producer of eggnog in Germany).
They don't explain that "Handkäse" is a sour milk cheese and that it is specially pickled e.g. in "Hessen" and is a regional specialty there.
And "back or belly bacon" is not super sour, ... in many traditional stews and dishes flavor carrier, as a base with sautéed.
"Fried herrings" are sour or sweet and sour pickled unsmoked herrings (vinegar, sugar, onions, mustard seeds, bay leaves, allspice, oil, salt, pepper ...).
"Salmon ham" has nothing to do with fish, it is simply a very tender cured and smoked cutlet. Is usually cut into very thin slices and is mild but full-bodied flavor and very low in fat.
And now I have no more desire to watch and listen to these bunglers ... 🙄
... i got raised on the words "you eat whats on your plate, no leavings" so ... i eat it all XD
Egg liquor is like egg nog 😅
It IS egg nog 😋
@@Sashimi1408 yes! That’s why I’m wondering they didn’t mention it
@@ann-kathrin7250 I've noticed tha the subtitles are often poorly or incorrectly translated. Maybe that's why lol.
@@Sashimi1408 There are some important differences between the two. I love eggnog but would never drink Eierliquor after trying it a few times.
@@LythaWausW I would say that they're technically made the same way, but only differ in spices added to eggnog that Eierlikör does not have. It's a matter of taste I guess.
The egg cant come out as long as there is only one hole, because of physics. It's like wenn you fill a drinking straw and put your thump on top.
Fun fact: These are great for blowing out eggs. It's a tradition for kids about a week before Easter where you make two holes on oppostie sides of the egg and blow realy hard into one to get everything inside out. What is left is the empty but intact shell that is then painted and used for Easter decoration. Also you have scrambled eggs for days.
Also what is up with these gals? They seem like they have never had a drink in their lives and are just spouting half truths in that first segment.
Edit: this video is aggravating to watch lol. They have no idea about anything, the blonde just keeps reading random words from the packaging and they seem to be extremely picky eaters. And the subtitle translation is a bit off as well.
Edit 2: I'm only half way in and I can barely stand continuing to watch. Thank you for reacting, otherwise I would've stopped watching and downvoted this video about a minute in. They should stick to eating toast and McDonald's hamburgers if they don't like any actual food. It's a disgrace.
Edit 3: "Lachs" when not referring to the fish is a cut of meat and the correct English translation would be "fillet." These girls have no idea what they are talking about and now even managed to cast a shadow on smoked fillet ham...
Piercing the shell with a pin prick hole prevents slitting the shell in boiling eggs , it does not spill egg white. But cracked shell often leads to a water logged cooked egg.
12:30... Nothing wrong with stinky cheese... Penicillin also come from mould. 👍
14:00... Dinner in Germany is called Abendbrot (Evening bread) because the meal consisted of bread and cold cuts.
The hot meal of the day was traditionally had in the early afternoon.
That's why there are many strange items available there that can be spread onto your evening bread.
Spreadable meat/sausage (Teewurst) is simply the same kind of finely ground meat that goes into meatloaf or a lot of sausages, but without the ‘baking’ step that turns the ground meat into a somewhat solid object. To make it last, ‘Teewurst’ is smoked.
Pork back fat is used in Germany by cutting it into small cubes, frying it in a pan under heat, seasoning it with salt and onions, and then leaving it to cool. It is often eaten on bread, but without butter. Bacon slabs made from diced back fat, brown in color, are often used in salads, especially in potato salad.
7:20 No, because there's an air bubble on one side of the egg, and in order for the yolk to come out it would need a second opening that would allow air to replace the yolk.
That first product is "advocaat", and is popular in the Netherlands and Belgium. It derives from a South American product which indeed has avocado in it, but when it was brought to Europe the avocado wasn't available, and was replaced by eggs. Advocaat can contain a fair amount of alcohol, up to 20°.
Most types of advocaat are too thick to drink, and are eaten with a spoon from a small glass.
In Germany we have a saying: "Was der Bauer nicht kennt, isst er nicht." = "What the farmer doesn't know, he doesn't eat."
I find it ridiculous when people judge something and then reject it without knowing it or having tried it, but nowadays people like to debate and argue this way in general, many argue about things they don't know or don't understand instead of finding out beforehand, not only but especially in the younger generations.
I quite often have the impression that this team seems to have little or no knowledge of or own (life) experience with many things in Germany, and that they often only consider their own points of view and their very special and typical Berlin experiences to be binding for the whole of Germany ... the point of view, which is exclusively shaped mainly or only in Berlin, is a recognizable problem that a lot of residents or even media based in Berlin and politicians working there often have either, that often doesn't have much in common with the realities of life in the huge rest of the country.