Відео

Thank you! They are one of my favorite dishes.

I hope you enjoy it!

I am not actually sure on this. Most acid-set cheeses are not aged. I have seen exceptions though. You would have to salt the curd and maybe add some culture.

@@WorldTravelerCooking Thank you for replying. As a noob, I tend to pester everyone more knowledgeable with stupid questions. What's obvious for one can pose a dilemma for others, we all learn as we go. Hey, have a happier new year, we all need that.

Yeah that is probably correct and as a vegetarian version that would be appropriate for fasting days.

I believe the eggs and sour cream are used for texture.

haha good one

glad you like

Very sorry to hear that. I wish you all the best. I certainly hope it does make her day better.

@@WorldTravelerCooking when i gave it to her today, she couldnt hold back tears, as she is barely able to move anymore and do the things she want. Her situation is very grim, and its a matter of weeks/months before the inevitable. she enjoyed it very much and ate close to half of my batch. the rest of it was shared with my father and little sister who were present at the time i came over. thanks you again for this video.

Hope you enjoy!

Merry Christmas! I an originally from the US (born in California actually) but now living in Indonesia.

I need to make knäckebröd one of these days.... Thanks for your kind comment.

Sure that would certainly work. I am not sure it would ensure every batch is the same due to variations in water content of fish etc. The key thing for the dry brine is the relative composition. Weight would be better, for sure. but there is no water involved and the main impact is likely to be the amount of salt retained in the fish so a small variation is not so much of a problem. For the second stage brine, I would probably do it by weight these days.

Glad you like it! Note though that ß is more like a strong s (but originates from a ligature of an s plus a z) than a b so you could write it as Klosse, or be old fashioned and write it Klosze.

glad you like it

Is it more like Lithuanian tinginys in Estonia?

Thank you!

Indeed!

Thank you! I hope to do more Indian food too soon!

Thank you!

Thank you so much!

저도 해보려고 검색하던 중인데 얼마안된 댓글 보게되어 여쭤봅니다. 인터넷에서는 생물 청어 구하기가 어려운것같은데 생물로 구해서 하실까요 아니면 급냉으로 하시는걸까요?

@@LeeSangOh저는 청어를 몰라요. 조금 더 기다리면 생물도 나오지 않을까요?

@@잘난뽕 저도 수산물을 잘 몰라서요 ㅎㅎ 지금 검색하니 급냉밖에 없어서 급냉으로 해도되나 싶어 이리저리 찾아보던중에 이거 비슷한 더치해링은 잡은 뒤 냉동된 청어를 쓴다고 구글링하니 나오더라구요 근데 또 탈날까 걱정도 되고 하던중에 댓글 발견해서 마침 한국분이시라 어떻게 하셨는가 궁금해서 여쭤봤습니다. 저도 좀 기다리다 생물을 구해서 해봐야겠네요 답변주셔서 감사하고 새해복 많이 받으시길 바라겠습니다. 피클드해링도 맛있게 만드시길 바랄께요!

@@LeeSangOh frozen should work

Thanks a lot 😊

Thanks!

thank you so much!

So it is possible then that it went the other way or that there was some other common inspiration.

@@WorldTravelerCooking I don't think it went one way or another. Both dishes arose in their respective zones of occupation (both Germanys still remained occupied until 1955 even after the 2 German republics were founded in 1949, and actually Berlin remained under Allied occupation until 1990) due to lack of resources and people making the most of what they could get their hands on.

@@simonh6371 Are there any potential precursors that might have been adapted on both sides?

@@WorldTravelerCooking It looks like both arose due to lack of resources and post-war austerity, but a better counterpart for the Currywurst - which is a street food rather than a home meal - is the Ketwurst, a hot dog slathered in ketchup (hence the name) sold in stands in the GDR, I think there was even a supplier of prongs for heating the hollow bread rolls (rather than sliced open hot dog rolls we know), and I think this device only existed in the GDR. Should point out that the Ketwurst came a fair bit later, 70s or 80s I think. But it's indicative of a theme which is that in the GDR as it was a planned economy the government introduced street snacks or restaurant food to ''compete'' with the west and make their citizens feel they weren't missing out. Bear in mind that even after the GDR was hermetically sealed in 1961, all but a few East Germans could watch West German TV so knew what was available over there, plus many had family in the west. Two other examples of this were the Grilleta, an East German version of the Hamburger (which like the Ketwurst was developed by the state run Rationalisierungs- und Forschungszentrum Gaststätten = Rationalisation and research centre for food outlets), and the ''Broiler'' chicken (they even used the English name Broiler to make it sound more appealing), to mirror the popular Wienerwald chicken chain in the west. Btw I'm not German but have lived in Germany and Austria, and I know most of this from a fascinating German TV series which you can watch on yt called ''Mahlzeit DDR''. There's another one called ''Mahlzeit Deutschland'' about how food in west Germany changed from the post war years up to reunification.

@@simonh6371 The prevalence of ketchup-based sauces in this case might then also be introduced during the occupation on both sides? Perhaps parallel ot Spaghetti Naporitan in Japan?

Glad it was helpful!

So depending on your risk tolerance my general recommendation (to be as safe as possible) is as follows. This is based on the fact that beef isn't a large parasite risk but US meat storage standards are not very strict and so E coli etc can be a problem. If you have a farmer and butcher you really trust, then that helps a lot. Otherwise your best bet is to get a roast. and take interior slices of it, and trim the outside of these (can save the small pieces for soups and broth and the larger end pieces as steaks). The interior meat should be pretty safe with regards to your usual concerns.

Thank you!

Thank you so much!

Thank you!

Thank you!

Thanks! Glad you enjoyed it! And that mac 'n cheese sounds delicious. Interestingly Mac n Cheese has a long history and there are a lot of different versions (including French ones, which seem somewhat similar to your description).

Let me know how it goes!

@WorldTravelerCooking How much orange juice is needed?

@@viovio4847 So all the recipes I saw used the juice of the orange that one took the zest from. So one orange and we use the juice and zest. I suppose if the orange is really dry, maybe juice a second one, but that would be the exception rather than the rule.

@@WorldTravelerCooking Thank you

Because most surstromming videos make it sound disgusting when in fact it is enjoyable. And because these experiences tell us a lot about various other cultures and times.

yeah they still need salt later. There are a few different ways of making fries. I have a video on Belgian fries (they are twice fried). If you want to just cook them once in oil you can cut them smaller than British chips and put them in the oil before heating the oil up. I have a video on this too. An important note here is that parboiling does weaken the potatoes so you want thicker cuts for British chips.

Thank you! I used some fresh thyme because of the fact that I had only goat suet. The combination was nice. I have heard parsley and mustard powder is another great combination though.

Hope you like it!

That is a great tip. Thanks!

Your choice. But I was working off French language recipes and all tge ones I found had all those ingredients. Are there regional variations?

@@WorldTravelerCooking mistake!!!! these are not the right recipes you should consult the book "LA CUISINIERE PROVENCALE" by Jean-Baptiste REBOUL to make a good pistou soup there are certain rules to follow and the pistou is made in a pestle with garlic, basil and optionally half a tomato, the cheese is PARMESAN but you have an address @ I'll send you a video cordially

chris.travers@gmail.com is my email address and would love to try.

It should be pretty low carb as it is. The sugar doesn't penetrate the meat like the salt does. If you want to make it lower carb you could wash the fish after the dry brining. The point of the sugar is osmotic pressure without soaking in like the salt does. I don't know how alternatives would fare.

Yeah my format has changed a bit since I recorded this.

Thanks! Always trying to improve :-)

Glad you like it!

Thanks. It took a while to use one but the videos from December onward will use an external mic

I can totally see that.

Thanks for the feedback. I may try more paprika next time (and more garlic). Also I do plan to learn to cure some of it but it is a challenge in the tropics. I plan to eventually get something like a wine cooler to control temperature for this process. That may be another year before I am in a place to do that though.

Thank you so much!

Indeed!

Indeed. I just got a new microphone so December videos should have better sound quality though I am still figuring out how to process the sound with the new mic.