Brought back some great memories of my time in the military in Germany in the mid 60's. The exchange rate was 4 Marks to the dollar at that time. I used to treat myself once in awhile at one of the local gasthaus's, local pubs. They were everywhere. A nice local beer, just about every town had a local brewery, and a Jaeger schnitzel (hunter's schnitzel). I don't believe it had any breading with french fries and something else that I don't remember. French fries and meat covered with a nice brown gravy. All for 8 Marks ($2) I loved it
Besides the great food Luchows had the best Christmas decorations. We would always go there after the Radio City Christmas show for the full NY holiday experience
You’re so cool, Andrew! I love how you share your vast knowledge of food facts and history, your compassionate and impassioned thoughts on the society, and the food! My God, the food! The older I get, the more I go back to the old-school food of my childhood. Schnitzel is one of the treats of my childhood. There is nothing better!
Beautiful meal, and beauriful apron! Reguarding about 2:27; I have been awaiting the time when people would acknowledge the centurion restaurants. These old school restaurants are closing in droves, and...loosing valuable 'knowledge' with them. It is so nice to see them acknowledge them as they should be. Keep it up Sir, we all hear you Loud and Clear! (But Serious, everyone will hear it!)
Don’t know how I didn’t become a chef. Always watched cooking shows during junior and senior high school. During sixty’s early seventies. Had dinner ready when my parents got home from work. Love your shows.
Looks so good! I have only eaten at a German restaurant twice. It was in Westchester, IL not far from Brookfield Zoo. I had liver dumpling soup and schnitzel. It was delicious but I have never had anything with which to compare it.
Very nice!! I hope you prepare the "Rotkohl" with enough Apple. :) Well "Rotkohl" need Apple, lard, vinegar, onion and a litte time. :) .. I love and enjoy all your videos!
Luchow's closed a lot longer ago than 10 years. I think it closed in the 1980's. My mother used to go there regularly for lunch in her secretary days in the 1960's and used to make this dish at least once a week at home. I was there once, I think around 1968 when I was 7 years old. I haven't had this in many years. Maybe I'll try it.
for some odd reason, Texas don't consider Chicken Fried Steak as a descendent of Snitzel. I don't know whi, being that there is a STRONG German heritage in Texas.
In Garfield, NJ, there are huge Polish deli, in Poland neighbor [next to Germany and Austria] still called middle European food, almost very similar food there, all women are the chef there and dirt cheap to buy any meals [ all homemade food an.d so yumminess to eat
I didn't realize your spices were by Badia. Just today I opened a new jar of oregano by them and it was full to the TOP! When was the last time that happened? So yay to Badia and I will look for your spices.
I love their spices!!! The cost isn't bad, they store well and the taste beats a lot of the " gourmet" spices that cost 10times as much and you get way less. Badia rules!
"AZ".... is that your street name or your stage name ?!... LOL..You are an original ... watching the "german schnitzel" from "close by".... greetings from Switzerland. Keep up the good work.
Hello from Newfoundland. I believe your 30% is a low. I and my wife moonlighted in the catering industry to supplement our income until we got established in our careers. What was happening in the food industry even before Covid is a real sham. We don't eat out as much as we used to (retired, fixed income) but when we do we try to bypass the multinational chains and try the family owned places. Love what you do. I'm German/Austrian Hungarian/ Polish Jew myself. This meal will be dinner one day (or two) in the next week.
LuCHow's please, not LuSHow's. As a native New Yorker, I enjoyed eating there, and with a German father, dutifully listened to how he made it, better....
Food IS deadly serious! We should be teaching our young people to grow/raise and cook food. Not slapping crap together, but making real, meaningful food crafted with the level of care that borderlines on love! Call me crazy and you'd be wrong!
as viennese i say: no, no, no. vodka, red cabbage, parmigiano, german schnitzel. if you were here, you'd be sentenced to not less than five years of solitary confinement.... go back to culinary school or concentrate on hamburgers or hot dogs.
@Kmann ! this version does not make the dish live on. it kills it. there is only ONE version and it is not presented above. but yes, before i starve i'd eat it.
Hi Andrew, you are a great Chef, but, no no no no no, no buddy in Germany/Bavaria eat the Schnitzel with blue cabbage, never!! Greetings from Germany/Bavaria and from me, Da Wolfe 😁👨🍳
Hi Andrew! I'm a big fan of yours for a long long time. I'd like to say just one thing. Please don't put sauce on your schnitzel. You defeat the object of that lovely crispy coating. Instead, serve it with different kind of pickles. Love from Hungary.
Close - but no cigar. I really do appreciate Andrews work but a Schnitzel is supposed be a little bit more crunchy IMHO. And I am sure August Guido Lüchow would agree on that.
No German in his right mind would eat a Schnitzel with red cabbage and he would make it with pork and he would not spice his flour and he would not use white pepper and he would not use butter and he would not make a pan sauce. This is as german as a fortune cookie is chinese.
Wiener schnitzel is made of calf not pork . Get your facts straight. Sides are debatable...if you go traditional just potatoesalad and cranberry jam on top. And pouring sauce over the damn thing is the most german thing you can do and a hatecrime against austrian culture
I think there are more tactful ways to throw Black Forest under the bus, and I’m not sure that’s what you really want to do to a solid local restaurant with a long history of employing lots of folks in this industry. I get you don’t love their food, because you are better. Poor choice of words.
Brought back some great memories of my time in the military in Germany in the mid 60's. The exchange rate was 4 Marks to the dollar at that time. I used to treat myself once in awhile at one of the local gasthaus's, local pubs. They were everywhere. A nice local beer, just about every town had a local brewery, and a Jaeger schnitzel (hunter's schnitzel). I don't believe it had any breading with french fries and something else that I don't remember. French fries and meat covered with a nice brown gravy. All for 8 Marks ($2) I loved it
Besides the great food Luchows had the best Christmas decorations. We would always go there after the Radio City Christmas show for the full NY holiday experience
You’re so cool, Andrew! I love how you share your vast knowledge of food facts and history, your compassionate and impassioned thoughts on the society, and the food! My God, the food! The older I get, the more I go back to the old-school food of my childhood. Schnitzel is one of the treats of my childhood. There is nothing better!
The man trully loves to listen to himself. I don`t.
Perfect timing. I just started cooking and I always enjoy watching at the same time even if we're not cooking the same thing.
Beautiful meal, and beauriful apron!
Reguarding about 2:27; I have been awaiting the time when people would acknowledge the centurion restaurants. These old school restaurants are closing in droves, and...loosing valuable 'knowledge' with them. It is so nice to see them acknowledge them as they should be.
Keep it up Sir, we all hear you Loud and Clear! (But Serious, everyone will hear it!)
Don’t know how I didn’t become a chef. Always watched cooking shows during junior and senior high school. During sixty’s early seventies. Had dinner ready when my parents got home from work. Love your shows.
Looks so good! I have only eaten at a German restaurant twice. It was in Westchester, IL not far from Brookfield Zoo. I had liver dumpling soup and schnitzel. It was delicious but I have never had anything with which to compare it.
Very nice!! I hope you prepare the "Rotkohl" with enough Apple. :) Well "Rotkohl" need Apple, lard, vinegar, onion and a litte time. :) .. I love and enjoy all your videos!
I remember going to Luchows in Brooklyn, as a child. It was such an amazing restaurant. Huge. My father would order venison and I would cringe.
Presentation is awesome 👌 and raspy too
God bless you Andrew Zimmern for living and practicing history and historical cooking! The food looks scrumptious! :)
This was my Dad’s go to at Lüchow’s. Thank you. 💜
Usually, the best recepie is the simplest one and this looks soo.
great recipe thank you Andrew
I love watching you, Andrew!
Luchow's closed a lot longer ago than 10 years. I think it closed in the 1980's. My mother used to go there regularly for lunch in her secretary days in the 1960's and used to make this dish at least once a week at home. I was there once, I think around 1968 when I was 7 years old. I haven't had this in many years. Maybe I'll try it.
for some odd reason, Texas don't consider Chicken Fried Steak as a descendent of Snitzel. I don't know whi, being that there is a STRONG German heritage in Texas.
That’s actually a very interesting question🤔
In Garfield, NJ, there are huge Polish deli, in Poland neighbor [next to Germany and Austria] still called middle European food, almost very similar food there, all women are the chef there and dirt cheap to buy any meals [ all homemade food an.d so yumminess to eat
I didn't realize your spices were by Badia. Just today I opened a new jar of oregano by them and it was full to the TOP! When was the last time that happened? So yay to Badia and I will look for your spices.
I’m going to look for some too👍😋😁
I love their spices!!! The cost isn't bad, they store well and the taste beats a lot of the " gourmet" spices that cost 10times as much and you get way less. Badia rules!
"AZ".... is that your street name or your stage name ?!... LOL..You are an original ... watching the "german schnitzel" from "close by".... greetings from Switzerland. Keep up the good work.
They're after Dirty's on the drag in Austin Texas now.
Progress.
Been around for almost 100 years.
Hey Andrew,
Love you. I will continue to say it until I hear it back.
I was just craving this!
My parents used to take me to Le Marmiton in NYC. Any recipes?
What is the Silver long drawer behind AZ? Between the ovens.
How or where can I sign up for the newsletter?
Mr. Zimmern, there is at least one good German Restaurant left. Pumpernickel's in Northport, NY. Jaeger Schnitzel, sauerbraten, frikadelle.
Hello from Newfoundland. I believe your 30% is a low. I and my wife moonlighted in the catering industry to supplement our income until we got established in our careers. What was happening in the food industry even before Covid is a real sham. We don't eat out as much as we used to (retired, fixed income) but when we do we try to bypass the multinational chains and try the family owned places. Love what you do. I'm German/Austrian Hungarian/ Polish Jew myself. This meal will be dinner one day (or two) in the next week.
Thank you
LuCHow's please, not LuSHow's. As a native New Yorker, I enjoyed eating there, and with a German father, dutifully listened to how he made it, better....
He's back Andrews back
Very nice
please cook more soups! more creamy/Bisque soups that are affordable dearing these rough times!
Outstanding. Chef BILL Holiday market seafood. Royal Oak Michigan.
Food IS deadly serious! We should be teaching our young people to grow/raise and cook food. Not slapping crap together, but making real, meaningful food crafted with the level of care that borderlines on love! Call me crazy and you'd be wrong!
100% Agree with you @upnuphusky
I miss home cooking
Hello Austria, Hello Vienna[ cable show]
Yummmmm
nice video. l have subscribed to your channel.
sauerbraten is the best make this
Yeeee Kenji
Haha. Original. Never ever. Flouwer eggs and finally breadcrumbs and than in the pan. And a tip. Use doppelgriffiges Mehl.
as viennese i say: no, no, no. vodka, red cabbage, parmigiano, german schnitzel. if you were here, you'd be sentenced to not less than five years of solitary confinement.... go back to culinary school or concentrate on hamburgers or hot dogs.
@Kmann ! this version does not make the dish live on. it kills it. there is only ONE version and it is not presented above. but yes, before i starve i'd eat it.
Okey, Seinfeld aired in the 90’s, not the 80’s..
Hi Andrew, you are a great Chef, but, no no no no no, no buddy in Germany/Bavaria eat the Schnitzel with blue cabbage, never!!
Greetings from Germany/Bavaria and from me, Da Wolfe 😁👨🍳
Hi Andrew! I'm a big fan of yours for a long long time. I'd like to say just one thing. Please don't put sauce on your schnitzel. You defeat the object of that lovely crispy coating. Instead, serve it with different kind of pickles. Love from Hungary.
Hum
Thank you..... I am embarrassed to admit this... but I will... I thought Weiner schnitzel was made with a sausage (wiener?). Aloha from Hawaii.
Close - but no cigar. I really do appreciate Andrews work but a Schnitzel is supposed be a little bit more crunchy IMHO. And I am sure August Guido Lüchow would agree on that.
No German in his right mind would eat a Schnitzel with red cabbage and he would make it with pork and he would not spice his flour and he would not use white pepper and he would not use butter and he would not make a pan sauce. This is as german as a fortune cookie is chinese.
Wiener schnitzel is made of calf not pork .
Get your facts straight.
Sides are debatable...if you go traditional just potatoesalad and cranberry jam on top.
And pouring sauce over the damn thing is the most german thing you can do and a hatecrime against austrian culture
@@NewWorldF00l well viena isnt germany and he called it a german schnitzel and that is quiet different from a viena one
@@keithconrad9033 the thumbnail says wiener schnitzel
A german schnitzel? Thats not even a german one
He said its from Luchows in NYC
@@johnkozup9959 a german schnitzel from Luchows in NYC
Wienerschnitzel has nothing to with Germany!
Want to get restaurants get back in business? End the asinine mask mandates
I think there are more tactful ways to throw Black Forest under the bus, and I’m not sure that’s what you really want to do to a solid local restaurant with a long history of employing lots of folks in this industry. I get you don’t love their food, because you are better. Poor choice of words.
So many “uh’s” it is a distraction. Dropping out.
@Michael Slaughter I counted about 35 'uh`s in about 3 minutes