Germany, we are drooling over here! This video is not just very tasty, it's very funny and informative! German food, what is it? What's the most popular German food? Let's talk German chocolate, German pretzels, German bread...wait, what were we doing? Oh sorry, got stuck thinking about food...this video is so much fun and we are craving any & all German food! So much so that we have new-to-us German snacks to try for you on next week's Germany episode. If you watch this video with an empty stomach, don't get mad at us. Every German food we have seen and tried so far has been AMAZING! If you haven't tried any, what are you waiting for? Thank you SO much for watching! If you enjoy our content, please consider subscribing to our channel, it is the BEST way to support our channel and it's FREE! Also, please click the Like button. Thank you for your support!
*There's no such thing as general German cuisine/food.....except for foods manufactured by brands, that can be bought everywhere in Germany. Dishes can/will vary, the cuisine in Germany is very regional.....dishes can taste very different, because in one region they use some other ingredients/seasonings/spices than in another. The cuisine in Bavaria is very different to the Northern states, even inside Bavaria you will find dishes that taste different from town to town, city to city.....a Münchner Brezn (Munich pretzel) taste different to a Bretzel from Swabia. The "German mac and cheese" are called Kasspatzln (in Tyrol (Austria)) or Kässpätzle/Kässpatzn ( in Swabia) and are mixed in hot condition with grated hard cheese like Emmental cheese and covered with fried onions. Mostly they will be served with dressed leaf salads or regional potato salad.* 🥨🧀🥗🍖🥘🥣🍽️
*Normally it's more likely to eat something richer, before you drink beer, so that the alcohol don't affect you too much, but I'm from Bavaria and we also have the stronger beer.....* 🍖😈🍺
If you need recipes or someone to explain to you how to make German food yourself, please let me know! I live in Bavaria, so I've known since birth how to make proper schnitzel, potato salad, roulades, etc.! Feel free to contact me! I also have family in the USA.
⚫🔴🟡Mein Deutschen Lieblingsgerichte,... Auf Platz Eins: Sauerbraten,... gefolgt von Rinderrouladen und Bronze bekommen Krautwickel Im Biergarten bevorzuge ich je nach Tageszeit: Bayrischer Wurstsalat,... natürlich Weißwürste und als Geheimtipp,... Saure Zipfel (allein die Übersetzung in Englisch wird euch amüsieren) Vegane Speisen gibt es bei uns an der UNI oder drausen auf der Wiese! Grüße aus Bamberg, Bayern
Mett is subject to very strict and high quality and hygiene regulations in Germany. No meat-altering additives may be used or contained. Mett rolls are very popular in Germany and can be eaten without any concerns. Prepared with just salt, pepper and raw onions on top, they are simply delicious.
@@jurgenpeth9826 True, although it is worth noting that since Germans eat it since childhood their digestive and immune systems are adapted to eating raw meat. People from countries that don't eat raw meat may have issues despite the high safety standards. It's a similar issue to populations who lose the ability to process lactose post-childhood.
@@cmlemmus494 I've never heard of this before, I mean everyone eats beef tartare. The only problem with raw pork is Trichinella spiralis and our pork is specially checked
German food is completely underrated in the world. So funny. Just like many aspects in Germany people only think of cars, beer, engines and war time nightmares. They miss great food, a great holiday desrination, beautiful landscapes, a history that goes back thousands of years. I am glad you guys look "behind the stage"! Enjoy! Mahlzeit! 😊
It is prejudice because I have seen a number of TV chefs slag off German food while praising Alsace when basically Alsace food is just made up of typical German dishes.
Why? It's true if you look at it from a holistic perspective. A long-ish noodely product coated in cheese with maybe a bit of onions. Might not be the same, but closer than not
@@JonaxII spätzle sind keine nudeln. man vergleicht ja auch nicht lasagne mit spaghetti bolognese nur weil beides pasta mit tomatisierter hackfleischsauce ist
@@Dreaded-Flower naja, der hauptunterschied ist die flüssigkeit vom teig, der spätzle teig ist flüssiger, als der normale nudelteig. ich kenne aber auch nudeln wo der teig ähnliche konsistenz aufweist wie der spätzle teig und die werden auch als nudeln bezeichnet also je nach definitionslage, sincd nudeln=spätzle
@@Dreaded-Flower da fühlt sich wohl jmd in seinem heimat stolz verletzt oder gibt es andere differenzen zwischen nudeln und spätzle, außer der flüssigkeit des teigs? anstatt hier den hyperbolischen hammer rauszuholen, kannste auch weitere unterschiede aufzählen und weniger dumme vergleiche zu rate ziehen
6:27 : It hurts, as she said Käsespätzle are like Mac and cheese. Real Käsespätzle are handmade pasta with minimum 7 sorts of cheese. And even here you can‘t use every cheese. It is way more difficult to make and taste completely different. You have to try this. But try it in the Allgäu, the south of Germany. They developed it and they make it the best. 11:28 : It is common here with apple sauce. 19:45 : Flammkuchen you should also try. It is NOT like a pizza, it just looks like it. Over all, they didn‘t eat the healthy meals. 😁 But the eat really tasty meals.
@@Sc4v3r, technically, this is exactly the same dough as pasta from southern Italy. Only the northern Italians make pasta without eggs and with durum wheat semolina. Only spaetzle are scraped while the pasta is rolled or pressed. So so, what do you say is probably discussable
Käsespätzle more likely are from Schwaben (Stuttgart region) and made their way to Allgäu, but its only the most likely assumption. But the origin of Spätzle is Schwaben.
@@mindscraper1978, I didn’t say that from the Allgäu, I said they should taste the Käsespätzle from there. I know Schwab are very proud of everything they developed so I’m not going crazy on this line.
- the Wiener schnitzel is made from veal, the classic German schnitzel is made from pork. The name is also legally protected. A "Wiener-style" schnitzel is not a real Wiener schnitzel, it is just similar. - Mett is subject to the strictest regulations, like every food in Germany. You won't find Mett anywhere that isn't fresh. We have "Mettwoch" here, derived from Mittwoch (Wednesday). The Mett roll is sacred to us and is also the perfect snack when you're out and about in the city on a stressful day. - Mustard goes with pork knuckle - We usually only eat potato pancakes with apple sauce. - The Holstein schnitzel with egg is actually available in Germany :) - Wasps exist, it depends on the time of year and whether we had a cold or mild winter. Bakeries naturally attract wasps. The most important thing is to keep calm, they don't sting for no reason. And be careful, killing a "pollinator" can result in a fine of up to 50,000 euros in Germany. This year, for example, I hardly saw any wasps. When we have a barbecue, we set up a wasp buffet at a safe distance. An hour earlier. This attracts wasps and they concentrate on them, so that later on you have much more peace and quiet at your own table.
Even a "Viennese style" Schnitzel made of turkey or pork is NEVER eaten with sauce or gravy applied. Pouring anything over a breaded Schnitzel making it soggy is a taboo in Austria to the point people mock German tourists for it.
@@Alias_Anybody smartass here: First recipe of a Schnitzel was a breaded and baked piece of chicken back in 1719. Austrians need to get off their high horse. Wiener Schnitzel tastes worse than pork or chicken Schnitzel period. Veal is the most boring meat out there. Come at me now!
As a Brit that moved to Germany 13 years ago I can confirm that the food is good. The grated potato cake she minced the name of I believe is called Reibeküchen (Ryber Kooken). popular snack, especially in the Xmas markets. I live 70km from Köln (Cologne) so know those places well. If you visit Köln and like chocolate then you should visit the "Choclate Museum". Its not far from the centre and next to the Rhein (Rhine). When I moved here I started working for a German company, my boss took me out to lunch at an Imbiss (lunch restaurant). He claimed it had a 100 different types of Schnitzel. That turned out to be 1 type of Schnitzel with 100 different sauces...... Finally, I live in a small village with a good social life. We were invited to join the village at the grill hut (a log grill cabin on the edge of a forest) When we arrived one of the guys doing the cooking greeted me by taking a Grillwurst in some tongs, and waving it about and asked if i would like a "Fcuking German Sausage".............
Kässpätzle are not a German Version of Mac&Cheese. Spätzle are no noodles. Not at all. Spätze are a suebian spaciality. Noodles are made of Durum wheat semolina and Water. And you can dry them to keep them as a stock. Spätzle are made of wheat flour, eggs, Water and salt. And you can't dry them. They are scraped fresh into the boiling water or pressed with a spaetzle press. There is absolutely nothing comparable in American cuisine. Spaetzle can be eaten fresh from the boiling water with sauce to a roast. Leftover spaetzle can be fried in a pan the next day. Or you can make Kässpätzle out of it. Spaetzle and cheese are alternately layered into a casserole dish. The last layer is cheese and the whole thing then goes into the oven. When serving, roasted onion and fresh chives are added.
The typical german dish is (in my german eyes) Rinderrouladen with red cabbage and Knödel . That's a german food, you can get all over germany. also you can eat Kohlrouladen. That is meat in cabbage. "Rote Grütze" with vannilla icecream. Rote Grütze is made out of cherrys or mixed fruits. a delicious dessert. That are dishes you should try! from my perspective🤤
Spent over 7 years of my life in Germany whilst serving in the 🇬🇧 Army. My favourite are is the Moselle valley. Beautiful scenery, vineyards wherever you look. They have wine shops where you can taste your wine before buying. Have at look at Bernkastel. Cream cakes to die for. Pallet strudel with cream heaven. 4:57
Don't be too afraid of german wasps, they are normally not aggressiv (but persistent to munch sweet or meat depending on season). As long you don't panic and slap after them of course, they don't 'defend' themselfs.
Every single American (or Brit) that I watched reacting to Mettbrötchen had the same reaction like you, but everyone of them loved it, when they actually tried it. Yes, you have to eat it while it is fresh, I wouldnt eat 3 days old Mett myself, but damn.... now I want some! Favourite food is hard to tell... of the foods shown in this video definitely Flammkuchen or Schweinshaxe.... Whenever I have a Schnitzel, I tend to go with pepper sauce.
Dear Debbie I moved here from America over 40 years ago and am also allergic to bee and wasp stings and in the 40 plus years I have been here I have not been stung a single time.
Wasps are annoing, but not aggressive like mosquitos for excample. Wasps hunt smaller insects and eat perished animals so what they are interested ist your food! Later in summer they prefer sweet things like the sugary fruit in or on the cake. Wasps sting big animals (and humans) only to protect themselves, so make sure you don't trap one: Put a lid on your beverages and look at what you are about to put in your mouth and your should be fine.
When I was young and worked in a factory, we had breakfast in the company canteen. Every morning, the first thing that sold out was the minced meat (mett) roll. And the selection of rolls with different toppings was huge. Every week when I do my weekly shopping, I get 200 or 300 grams of fresh minced meat (mett) from the butcher and fresh rolls from the baker.
Every region in Germany has its own specialties. It depends where you are and what time of year you are there. In Germany, a lot of cooking is seasonal. For example, potato salad. In northern and eastern Germany it is made with mayonnaise, in Baden-Württemberg with beef broth and in Bavaria with vinegar and oil.
I am born and raised in this Town .:) So I would eat all of this and many more . My Favorite Food is "Himmel und Erd" , it means "Heaven and Earth" , a real traditional dish fron Cologne .
Try the "Mettbröchten" ... it's not raw pork, it's minced raw pork! :) My favourite german breakfast dish since I was a kid (< 40 years ago) ... extremly tasty and I never got any problems eating it! :) I just ate some like 2 hours ago for breakfast, as it is morning in Germany. You uploaded this video 1 hour ago - in german time -> 8:30 am.
To make Spätzle require special skills. Formerly it was usual in some areas that the mother-in-law checked the brides skills to make Spätzle before she allowed to marry her son.
Potato buffer, you can eat with everyone, my favorite is salmon with curd cheese with herbs, or with apple sauce (there was a reception in a restaurant), for me was unknown but delicious. ) For Mett there is a very strict food regulation, only people who have a certificate for this may do. That is why, after the slaughter, there is a flesich inspection, because of the slaughter, because of the trechins in the pigs (a parasite) who can also harm people. Therefore, you can eat every meat raw in Germany (if you like it) tarte flambee is a German/French dish, comes from Alsace/Lorraine (belonging to Germany or France in history.
for most german/european dishes cranberry sauce is actually wrong, its lingonberry sauce - cranberries do not exist in europe, only "preiselbeeren" and the closest translation to those are lingonberries, not - the far more bitter - cranberries.
I always thought cranberries are preiselbeeren and bought fresh cranberries at penny recently for my müsli. The face I made when I bit into the first one was unfortunately wasted on an empty kitchen 😂 needless to say I did not finish the package of cranberries 😅
@@zessonateacloud yeah its raw, but so is beef tartare, and so is sushi. In Germany and around Germany (austria, switzerland, etc.) this is no problem. The laws and rules around food are so strict that you can eat raw pork without any risks - as long as you too follow the rules (eat on the same day as bought, keep it cool, etc.). (But i would never ever do this in america!)
My favourite German foods: Herrencreme: Vanilla pudding with cream, a bit of rum (or rum aroma), and chocolate chunks mixed in. Typically served at events like weddings or alike Schnibbelbohneneintopf: it's a childhood dish for me. Cut common beans served in a stew with potato, ham or bacon. It can be either chunky with liquid, or mushy. As a child I loved to eat it with apple sauce. Pfefferpotthast - slow and long roasted beef in a kind of stew that gets pulled before serving. It's basically a pulled beef type of dish. Served with salt potatoes. And last but not least: Knödel (dumplings). Knödel everything. Dumplings German style, dumplings Czech style. Potato dumplings, bread dumplings, Carlsbad dumplings, "napkin dumplings" (bread dumplings rolled and cooked in a napkin or other type of cloth.
Regarding the wasps, you don't have to be anxious. It isn't as bad, mostly. And our wasps aren't in any way aggressive, either. As long as you don't hit them, they don't sting anyone. Just have a look in your glass or bottle, before you take a sip, when there are wasps around.
I’m an American woman who has lived in Europe for 35 years, the first nine in Northern Germany. Keep in mind that I have now lived in Sweden for the last 26 years, so my comments regarding customs may be outdated. BUT German food truly is fantastic! What they passed over in the video are the typical German breakfasts of their fabulous bread rolls, topped with various things like ham or beef or cheese and vegetables. Generally eggs were soft boiled and only served on Sunday. They also failed to mention one of my favorite foods, Knödel, basically a huge savory dumpling of various kinds, often served as a side with, you guessed it, pork. Plus, in Northern Germany they have marvelous fish. And DO NOT fail to try German fried potatoes. They are fried in butter with bits of bacon and onions. Oh my!
@@Denara1 Without any question, smörgåsbord” (think “grand buffet”) where roasts of various meats, such as wild boar, deer, ham and beef are served along with various kinds of potatoes, including a sort blended with anchovies and, of course potato salad, masses of different sorts of pickled herring (DON’T say “ugh” until you have tried it!), various sorts of salmon, various sorts of vegetables, breads and crackers, and (sigh) desserts such as “Gris à la Malta”, in other words “rice pudding with fruit”, plus so much more. AND, also the “smörgåstårta” - or “bread cake”, which generally features three levels. First a layer of bread is placed on a serving platter, then a layer of, for instance, a creamy blending of mayonnaise, shrimp, relish and capers is spread over the bread and a next layer of bread is put on top. This layer may be a sour cream based blending of crab, dill, and caviar. Finally the top layer and the sides of the “cake” are slathered in “frosting”, consisting of some sort of Philadelphia Cream cheese and sour cream to make it easier to spread. The top of the cake is then decorated with different kinds of salmon, hard boiled eggs, and vegetables such as cherry tomatoes, cucumber and avocado and the sides of the cake may be decorated with stalks of asparagus, thinly sliced carrots and a variety of fresh herbs. Sound good?
Another perfect way to eat Kortiffelpuffer/Potatopancakes, if you like it more salty, is with sour creme and smoked salmon slices. Absolutely delicious
@@Harzer-Roller so where is your point? I wrote the german word and set directly the english translation behind. So why do you have to translate it again?
My favorite German dish is “Sauerbraten”, which is sour marinated and then braised beef (sometimes horse meat). There are several variations of it, the pure form, then one with gingerbread dissolved in the sauce and my absolute favorite with raisins in the sauce, which is the Rhenish version. Sauerbraten is served with potato dumplings, boiled potatoes, noodles or spaetzle, accompanied by apple and red cabbage. Another of my favorites is “Tafelspitz”, which is a cooked piece of beef from the tail. This is served with potatoes or roast potatoes and (very importantly) with a fine horseradish sauce. Unfortunately, you will hardly find any pubs or restaurants serving this dish nowadays.
@@deniskramer3562 I should try that Sauerbraten, too, as I know of the Niederrheinischer Sauerbraten (from Cologne and Kleve, for example) with Honigkuchen and the Westfälischer Sauerbraten (South Westphalia is my home region) without anything sweet. Aachener Printen would be interesting.
OMG the Beans looked so different back then and the video is not even that old... My favorite used to be "Kohlrouladen" (stuffed cabbage) and "Koenigsberger Klopse" (meatballs in a creamy sauce with capers and dill potatoes on the side) as a kid. Now I don't eat the meat anymore, but sometimes I do get a craving. My aunt made the best Kohlrouladen.
Kartofelpuffer (potato pancakes) are traditional with apple sauce and/or brown sugar + cinnamon for full sweet. Jam and curd cheese topping for a sweet and tard experience. Or sourcream with herbs and garlic for a savoury taste
Zucker und Zimt...kenn ich so nicht auf Kartoffelpuffer. Komme aus dem Bergischen Land und hier gibt es traditionell Rübenkraut dazu😊. Aber ich mag sie am liebsten ohne alles😂
Well, Kartoffelpuffer for me always are a savory dish. Applesauce is barely accepted. I eat them with Curryketchup, smoked Salmon, Matjes (a fermented raw young Herring), or simply with a Schwarzbrot (dark bread) and Grated cheese on top. But that's only me, my family is a whole lot more to the sweeter side like with homemade Strawberry marmalade. So you see, this dish can be what you want it to be and you are always right if it tastes good to you.
Hi Natasha and Debbie, try the dishes in the area of Germany where their home is. There are they the best version of it. Like the nuckle, Eisbein, in Baveria, the cheese noodles/ Käse Spätzle in Swabia, the Labskaus in the North, the Sauerbraten in the West, Cologne, and so on.
they were in cologne and did not try 'Sauerbraten'? that's a mistake. schnitzel and flammkuchen and pretzel are available nearly everywhere in germany, rhineland has more to offer
Good Morning from the sunny beaches of northern germany.👋 My checklist for a good start in the day: 1. Looking awesome Video Content✅ 2. Seeing two beautiful ladys talking about delicious food✅ 3. Having fun with Natasha & Debbie✅ Thank you for this awesome Video! 👍
Wiener Schnitzel, made from Veal, is from Vienna the Capital from Austria. But Schnitzel is also very popular in Germany like german dishes in Austria. Theres no strict edge of this is german and this is austrian. We got the same language, same culture and history and lived together in an Empire for over 800 years.
The Schnitzel culture is different, though. Different varieties of Schnitzel, such as "Rahmschnitzel" or "Jägerschnitzel" would be frowned upon in Austria. They insist there that putting gravy on Schnitzel is an abomination. Of note, a proper "Wiener Schnitzel" is made of veal not pork, but you often get the pork variety. In Germany, the pork variety would be called "Schnitzel Wiener Art" as "Wiener Schnitzel" is strictly reserved for veal. Strangely enough, in Austria this is not the case, there the menu might read "Wiener Schnitzel vom Schwein" (Wiener Schnitzel from pork).
@@arthur_p_dent the "Schnitzel-Culture" is not different. I'm german and i hate breaded Schnitzels with gravy. Breaded Schnitzel with gravy has no culture. Period.
@@asgard6968 Can you please write that on a sign and walk through your town ringing a bell in each hand so German tourists will stop drowning their Schnitzel Wiener Art? As people have already mentioned, unbreaded Schnitzel can come with gravy or pre-applied sauce, breaded ones should NEVER.
@@arthur_p_dent There's nothing wrong with a Rahmschnitzel, they just don't come with breading! That's the critical difference any Austrian (and halfway decent German) cook is very precise about.
as for the potato pancakes - usually it's applesauce (or Rübensirup) or with salmon XD We sadly do not get a lot of cranberry here - I love them, though.
Paused image about 7:40... if I'm not mistaken, that is by the riverside in Cologne. I was there a few weeks ago and ate at at restaurant slightly to the right of the buildings in that image. I had a their Flammkuchen ( 19:36) with black (blood) sausage, fried onions and potato topping. So good, I made it at home within days of returning. Beautiful new dish to add to my repertoire. I was there in late June and no problems with wasps. I too had dry, unimpressive schnitzel, (but that was in Munich), with really quite nasty sauerkraut at a street market. The pretzels in Munich were really nice though. Tip: Don't ask for Frankfurters in Frankfurt!
Try it out, it is very popular in the Münsterland: a slice of gray bread. Thickly spread with real, good butter. Then a thin layer of sour cherry jam. Then a cold potato pancake and sugar beet puree, preferably Grafschafter Goldsaft. You certainly can't get it in the States, but maple syrup would be an alternative. It is important to use real butter and real gray bread.
Hash Browns are basically Kartoffelpuffer. Germans brought it with them to the US but at some point, like with many recipes, americans got rid of some ingredients at some point. i just looked up a recipe for hash browns and all you need to add is some flour, eggs and onion and you got your authentic german Kartoffelpuffer. If thats how you ate them im the german restaurant, they are absolutely authentic. also its tradinionally eaten with apple sauce, but cranberries are just fine aswell. me persionally have never eaten them with sour cream tho. About the Schnitzel Hollsteiner Art: yes, you are correct about that one, but originally it is also served with anchovies and capers on top aswell. but since a lot of germans dont like those nowadays it is in fact often served just with a fried egg on top. so thats 100% authentic. Also if you put the schnitzel with the egg on top of a slice of toasted or roasted bread you got one variation of "Strammer Max". A VERY popular german dish. Other variations are replacing the schnitzel with ham, bacon or salami. its in fact one of the most popular dishes to have after you come home after a night of heavy drinking. also pretty popular amongst stoners.
For the 2 years that I lived in Germany it was the best food that I've ever eaten the very best top quality and always fresh favourite food was bratwurst and apple strudel thanks for an awesome vid girls.
The food looked great , not had German food except sausage but l will definitely try some when l get chance. I liked the couple and how excited you are to learn about and try more German food . Looking forward to more snack tastings next week 🇩🇪
The Wiener Schnitzel (Vienna Schnitzel) is a totally thin Calf meat Schnitzel with a very crunchy breading. In Germany we love to eat that. But in Germany, we take pork meat most of the time. The Mett-Brötchen is a very popular snack! It's so so delicious 🤤 Sounds weird, but it's very fine minced pork seasoned with salt, pepper and some fresh raw onions. Very very delicious, but a kind of strange texture. You have to taste it, but never ever think of the raw meat while eating it 😅 The Kartoffelpuffer (Potatorusty) is normally served with apple sauce. In Germany, it's called Apfelmus :) But some people (including me) eat it with some mustard. So delicious 😋
My wife is German, from Bonn, and she loves eating Metka (raw pork or beef) - i was not sure about this, but it is really tasty and tender, so I'm a fan now. We live in the South of England, but luckily we have a local Polish supermarket which has a superb deli counter, and they get pre-packed metka in fresh every week from Poland My favourite German snack, which you can often find in mobile vans at markets, music festivals etc is currywurst - it's a sausage dish, so wasn't covered by this video. Basically a huge bratwurst, sliced up and served with curried tomato ketchup, and sprinkled with extra curry powder We have a German style bar here in Southampton, near the medieval South Gate by the docks, and they offer schnitzels, sauages, currywurst and a few other dishes, and with a good selection of German beers - and they have half a BMW embedded in the wall above the bar for some reason - badly parked if you ask me I always enjoy your reactions - lovely to see you two back online again !
The Schnitzel with an egg on top is called a Hamburger Schnitzel and made of pork. The Schnitzel with the mushroom gravy is called Jägerschnitzel (hunter's schnitzel), but only in west Germany. In Esat Germany a Jägerschnitzel is a slice of cooked pork saussage that is covered in bread and then fried. Wiener Schnitzel or austrian Schnitzel variants in general are usually made of veal.
Das Ostdeutsche Jägerschnitzel wird paniert und gebraten. Erst mit Mehl bestäuben, dann durch Ei ziehen und zum Schluss in Semmelbrösel wälzen. 😊 Dann in heißer Butter knusprig braten 😊
Raw Pork = Mettbrötchen We called it also "Feuerwehr Marmelade" (Fire brigade jam), because on every fire brigade celebration can you find this bread roll. It is fast to create, and very substantial. I don´t know what we germans eat more: "Schnitzel" or "Mettbrötchen".
The Dutch sometimes eat the schnitzel with an egg on top, but I don't know that from Germany!My favorite German dish is actually several, such as: Döner , german Frikadelle with fried potatoes, kale, potato salad with Bockwurst, German stews, beef roulade, roast chicken, Thuringian bratwurst in a bun with mustard, Leberkäss in a bun with ketchup or mustard , red cabbage with roast pork and dumplings, etc. .....
This type of schnitzel also exists in Germany, it is called "Schnitzel Holstein" and is usually a veal schnitzel with a garnish of fried egg, smoked salmon, oil sardines, capers, anchovy fillets and toasted white bread. Roast potatoes, beetroot and pickled gherkins are common side dishes
@@nordwestbeiwest1899 I quote Wikipedia: There is a legend circulating about Privy Councillor Fritz von Holstein (1837-1909), who had a reputation for always being in a hurry and therefore always ordered "starter and my schnitzel, quickly, quickly" at his favourite Berlin restaurant Borchardt, which is why the chef prepared everything together. However, this is an invented legend. Veal schnitzel à la Holstein or schnitzel Holsteiner style appeared in German cookery books at the end of the 19th century; they were breaded and topped with a fried egg, with other side dishes varying. The name has nothing to do with the privy councillor, but refers to the region of Holstein, analogous to similar schnitzel names such as "rheinische Art". Well "Holstein" I guess comes from the region "Schleswig Holstein" which indeed is the north of Germany but I'm in the west of Germany and it's no big deal to get it and its well known.
🤣🤣🤣 Alex is the KING of double entendres. Believe me, taking every inch of sausage is nothing (together with the Japanese bean paste, it's how Alex and Emma are now parents).
Where the guy at 4:40 comes from, fish and chips are very sophisticated. GB! So much for this gentleman.😂Info: Pork knuckle (Schweinshaxe), also known as knöchla, is the lower part of the pork leg, which includes both the tibia and fibula. Have a good meal! 🐖🐷 My favorite German dish? Roast pork with potato dumplings and red cabbage.
@@TheNatashaDebbieShow 19:30 min Flammkuchen are delicious, but they are no German speciality. They come from Elsass-area in France (near the German border), a typical finger-food at the fairground or the Christmas market.
@ 11:55 cranberries are not really that much of a thing in germany. Very niche. I don't even think we have real cranberries here. Just a slightly different local variant we call Preiselbeere. As far as I know they taste a little different.
Schnitzel "Wiener Art" means it's like Wiener Schnitzel, but pork. Wiener Schnitzel "Schnitzel from Wien" (Wien = Vienna, capitol of Austria) is made from calf. If a Schnitzel is prepared like a Wiener Schnitzel, but made with pork, it's "Wiener Art" (In Style of Vienna Schnitzel). If it's made of calf, it's a Wiener Schnitzel.
The word Schnitzel is kind of broad, if youre being pedantic a Schnitzel is only a cutlet, while a Schnitzel Wiener Art has breading. But then again, Jägerschnitzel f.e. is a Schnitzel with breading and a mushroom sauce. The word Schnitzel is a little bit chaotic.
@@bamdebambambamwhat you say is wrong. You confuse the dish and the meat cut. The dish is always a breaded Schnitzel. What you mean ist the meat cut that's called like that.
@@pandora2go nope, youre the one that is indeed wrong and seems to be confused. Any Schnitzel dish is named Schnitzel because of the cut of meat, not because meat has breading. Theres a variety of dishes called Schnitzel and not all of them have meat that is breaded. I already elaborated on how the word is the name of different dishes as well as the meat cut. You havnt made an argument whatsoever on why Schnitzel is the word for a specific dish. Care to remind yourself that all Schnitzel dishes arent actually simply called Schnitzel. Theyre called Wiener Schnitzel, Schnitzel Wiener Art, Schnitzel Holstein, Frankfurter Schnitzel and oh, they dont even have to be austrian or german because Saltimbocca alla romana, Piccata, Piccata Milanese are also Schnitzel dishes. And when youre having Schnitzel without breading, its still called Schnitzel and not anything else. Also, any dish you claim to be simply called Schnitzel as the Schnitzel Wiener Art, is refering to how it is served. The Schnitzel Wiener Art with lemon, the Frankfurter Schnitzel with a green sauce and so on. I dont know what youre misunderstanding about what i wrote before. The word is broad, but its origin is the actual cut of meat. Theres no doubt about that. Let me point out one more time, when you simply sear the cut of meat called Schnitzel without any breading, the outcoming dish is still called Schnitzel with ... A dish, that is simply called Schnitzel, doesnt exist.
One of my favorite channel for years - the Travel Beans - being featured on a channel that is well on its way to become one of my favorite channels is the content I didn't know I needed.
Man "Mettbrötchen" is nearly one of the favorite Snacks you can get in germany. Were just eating "That" nearly Everyday and thats not a joke thats for real.
You are both very funny. :) Thanks for the nice video. My favorite food is Krautkrapfen. Fried onions, smoked and cooked bacon and sauerkraut are rolled in homemade pasta dough and fried in a pan with clarified butter. This is a specialty from the mountains in southern Germany. Greetings from southern Germany. Wolf
18:57 There is a difference between "Wiener Schnitzel" and "Schnitzel Viennese Style". While “Wiener Schnitzel” uses veal, “Schnitzel Viennese Style” usually uses pork or even poultry meat. The original "Wiener Schnitzel" is a thin breaded veal schnitzel fried in fat
Favorite here in central Hesse around the towns of Alsfeld and Lauterbach is "Salzekuchen", literally "salty cake". It is based on a heavy rye bread dough spread on a baking tray, covered with a mixture of mashed potatoes, onions, eggs, fat bacon, and caraway seed. Sprinkled with rapeseed or sunflower oil and baked until golden brown - scrumptious and wholesome. One piece the size of your hand will keep you going for half a day.
Kartoffelpuffer always with apple sauce. Or with salted butter melted over them. As a child we ate the Kartoffelpuffer with melted butter and a bit sugar.
Oh I would say sauerbraten mit Klößen. This is a roast beef. The roast is marinated in a vinegar and white wine base for 2 to four weeks and then slowly braised until the meat is very tender. The fried sauce is made from the vinegar and wine base. my favorite food. Its la little bit sour but so flavorfull and we ear it a lot at winter and on Christmas
23:51 my favorite German food would be „ungefüllte Kreppel“, a pastry similar to doughnuts, but you can get those only in the weeks before carnival / Mardi Gras and only in particular regions. (You can get „Berliner“ pretty much all year round, which are basically the same thing, but filled with jam, which in my opinion though ruins the whole texture.)
23:50 Favorite German food: Rinderroulade, Pellkartoffeln mit Quark und etwas Leinöl, Bauernfrühstück; am besten mit Spreewälder Gurken (All these are main dishes for lunch or dinner) cold cuts and bread are used for dinner and breakfast (at least for me, I'm not that interested in sweet food, as long as it's not dessert. [And/or alcohol])
my Bohemian grandpa used to add two thin slices of pork fat per Kartoffelpuffer. Helps with the frying and adds a nice slatiness that mixes well with the applesauce
Hi Natasha and Debbie, I think that was one of the funniest video of yours that I've ever seen. Especially Natasha with her sausage. I laughed so much. You're brilliant, wonderful. Thank you so much. ♥ Reibekuchen - Potato pancakes - are usually eaten with apple sauce. You can eat Schnitzel in all imaginable variations. Just as you like. I love Flammkuchen with the thin base - I usually eat two of them 🤣. And yes, you can eat three times a day, everything tastes so good. And don't be afraid of the wasps. It's not that bad. The wasps shouldn't stop you from visiting Germany. My favorite food is Königsberger Klopse - veal meatballs - with creamy sauce, potatoes and classicly with beetroot salad (prepared according to the recipe of my great-grandma, who came from Königsberg/East Prussia). Then comes beef roulades with red cabbage and potatoes I also like goulash with bread dumplings and pea-carrot vegetables, Wiener Schnitzel with fries and cucumber salad, cabbage rolls, meatballs with mashed potatoes and pea-carrot vegetables, all kinds of fried fish fillet with remoulade, mashed potatoes or fries oder potatoe salad, chicken fricassee, braised beef, with potatoes and vegetables, meatloaf - Falscher Hase - with mashed potatoes and pea-carrot vegetables, Bratwurst with mashed potatoes and pea-kohlrabi vegetables, roast goose with potato dumplings or bread dumplings and red cabbage, Pork roulades with carrot, onion, Sauerkraut and bacon filling, all kinds of stews. I love cooking just as much as Debbie and would cook Königsberger Klopse and beef roulades for you if you visit me. And I would definitely bake you a Black Forest cake and Frankfurt crown cake. Greetings Gereon
20:06 "Flammkuchen" is actually from Alsace (France), but also very popular is the southwest of Germany, e.g. the upper Rhine valley (bordering France) and the Black Forest. And a tip for Natasha: I don't know if you can get it in the USA, but you might like pizza bianca (white pizza) which is made without tomato sauce. It's a thing is some areas in Italy - and you can also get it in some pizzerias in Germany. Apart from that I am confused about pasta sauce on pizza because pizza sauce and pasta sauce are or should be different.
12:00 I prefer Kartoffelpuffer - or how we say in Bavaria: Reiberdatschi - with Apfelmus. You might call this apple sauce but it is more like mush or squish what is the meaning of the German word "Mus". When I was a child my Mom cooked both the Reiberdatschi and the Apfelmus herself - a 100% homemade!
You should definitly try 'bergisches Krüstchen' Filet of Porc in 5 cm, fry them on the base not the side, only seasoning with salt and pepper Fry mushrooms till they don't sip anymore, season with creme fraiche, bit of heavy cream, salt, pepper and dill Fry an egg (salt+pepper seasoned) How to serve: Toast on the plate(of course toasted, would get to sluggy too soon😅) fried egg on the toast, then the meat filets and cover it with your mushroom sauce Hope you enjoy and try, cause that's still favourit of my family here in Germany 🎉❤ have a good time 😊
Hello Natasha & Debbie, you should try the Reibekuchen (potato pancakes ) with salmon. They are also very tasty. The Grillhaxe (grilled knuckle) is only available cooked and then it is called Eisbein (pork knuckle).
It’s so funny. They are in Cologne in Westgermany/Rhineland and eat mostly southern german food 😂 Kartoffelpuffer are typical for the Rhineland. And Schnitzel Holstein is really a german dish. Schnitzel with fried egg and kind of fish or caper.
14:20 German „wasp terror season“ goes from mid July to early October, and actually correlates with the lack of „proper“ nourishment for the wasps (e.g., blooming flowers etc). When their normal food sources become scarce, they get aggressive. (I mean… you would probably as well, if all you can get is some hyper-sugar or proteine-heavy stuff instead of the flower nectar you’re used to…)
Wasps don't suck nectar from flowers but from the bees... To feed their maggots they need proteine, and for hunting flies and other insects they "patrol" the flowers. Or they gnaw from human dishes. For their own diet they need sugar. They are attracted by the smell of rotten fruit and/or honey. I think they were not very clean in this bakery, or on that day they had a lot of fruit waste.
I'm in the UK. If I make mac and cheese, I do it from scratch, making my own cheese sauce. Most people in the UK if they think mac and cheese, they think of something that comes out of a box or a cheese sauce made from granules. But that stuff has always tasted like plastic to me. It doesn't take much to make a basic white sauce and add real cheese to it, just a bit of oil, a spoon of flour, salt, milk, pepper, done.
Sort to disagree but I think most Brits either make their own Mac and cheese or buy a frozen or chilled ready meal. I'm 63 and have never eaten or p been served the box kind..not sure if I've even seen one in the shops..to me they are a very American item. 😊✌🇬🇧
Flammkuchen is something you can easily make from scratch at home, if your oven heats to very high temperatures. Make small ones and keep making them while sharing the ones just out of the oven, they are best piping hot. Enjoy!
Reiberdatschi is what we call Kartoffelpuffer here in Bavaria. I love it, comfort food for me. 😂 Never had it with sour cream and cranberry sauce (even seen that combo offered in a restaurant). Sounds good. Usually I have it sprinkled with cinnamonsugar and applesauce. Savoury version often comes with sauerkraut. Or it's also popular with marinated salmon and (herbal) sour cream.
the ground pork must be fresh and ground the same day you eat it. preferably you buy it from the butcher and eat it when you get home. I prefer my pork snitzel with fries, a thick red wine sauce and chopped capers, a little squeezed lemon on the snitzel. a pork snitzel is probably a cheaper variant of the Wiener schnitzel, which is made with veal.
My favorite german dishes: Königsberger Klopse - boiled meatballs wirh caper sauce and potatoes Grünkohl mit Kassler und Pinkel - Kale with smoked pork and smoked, hearty pork sausage Schäufele mit Knödeln und Rahmwirsing - roasted pork shoulder with dumblings and creamed savoy cabbage
Spätzle is an Alemannic dish that is eaten in Switzerland as well as in Baden-Würtemberg, especially in Swabia, a part of Baden-Würtemberg. And in Swabia they eat it with lentils. In Switzerland, Spätzle is called Chnöpfli. Mett or we also say Hackepeter is very, very tasty and when I was still working in construction, we always ate it during our breakfast break, add a delicious cucumber and life was good. And raw minced meat is very easy to eat here in Germany - I've never had a problem in all these years. Greetings from Schleswig-Holstein
Germany, we are drooling over here! This video is not just very tasty, it's very funny and informative! German food, what is it? What's the most popular German food? Let's talk German chocolate, German pretzels, German bread...wait, what were we doing? Oh sorry, got stuck thinking about food...this video is so much fun and we are craving any & all German food! So much so that we have new-to-us German snacks to try for you on next week's Germany episode. If you watch this video with an empty stomach, don't get mad at us. Every German food we have seen and tried so far has been AMAZING! If you haven't tried any, what are you waiting for? Thank you SO much for watching! If you enjoy our content, please consider subscribing to our channel, it is the BEST way to support our channel and it's FREE! Also, please click the Like button. Thank you for your support!
*There's no such thing as general German cuisine/food.....except for foods manufactured by brands, that can be bought everywhere in Germany. Dishes can/will vary, the cuisine in Germany is very regional.....dishes can taste very different, because in one region they use some other ingredients/seasonings/spices than in another. The cuisine in Bavaria is very different to the Northern states, even inside Bavaria you will find dishes that taste different from town to town, city to city.....a Münchner Brezn (Munich pretzel) taste different to a Bretzel from Swabia. The "German mac and cheese" are called Kasspatzln (in Tyrol (Austria)) or Kässpätzle/Kässpatzn ( in Swabia) and are mixed in hot condition with grated hard cheese like Emmental cheese and covered with fried onions. Mostly they will be served with dressed leaf salads or regional potato salad.* 🥨🧀🥗🍖🥘🥣🍽️
*Normally it's more likely to eat something richer, before you drink beer, so that the alcohol don't affect you too much, but I'm from Bavaria and we also have the stronger beer.....* 🍖😈🍺
If you need recipes or someone to explain to you how to make German food yourself, please let me know! I live in Bavaria, so I've known since birth how to make proper schnitzel, potato salad, roulades, etc.! Feel free to contact me! I also have family in the USA.
⚫🔴🟡Mein Deutschen Lieblingsgerichte,... Auf Platz Eins: Sauerbraten,... gefolgt von Rinderrouladen und Bronze bekommen Krautwickel
Im Biergarten bevorzuge ich je nach Tageszeit: Bayrischer Wurstsalat,... natürlich Weißwürste und als Geheimtipp,... Saure Zipfel (allein die Übersetzung in Englisch wird euch amüsieren)
Vegane Speisen gibt es bei uns an der UNI oder drausen auf der Wiese!
Grüße aus Bamberg, Bayern
When it comes to "Schnitzel": A "Wiener Schnitzel" MUST be made of calf meat. "Schnitzel" or "Schnitzel Wiener Art" is made of pork.
Mett is subject to very strict and high quality and hygiene regulations in Germany. No meat-altering additives may be used or contained.
Mett rolls are very popular in Germany and can be eaten without any concerns.
Prepared with just salt, pepper and raw onions on top, they are simply delicious.
and a Beer 🙂
@@Gr8Buccaneer sorry my friend the americans found a way to scam the german laws.Hop vs Hop Extract is a big diffrent in taste.
we are 80 million eating that, if it weren´t that deadly, we would 2 billion Germans
@@jurgenpeth9826 True, although it is worth noting that since Germans eat it since childhood their digestive and immune systems are adapted to eating raw meat. People from countries that don't eat raw meat may have issues despite the high safety standards. It's a similar issue to populations who lose the ability to process lactose post-childhood.
@@cmlemmus494 I've never heard of this before, I mean everyone eats beef tartare. The only problem with raw pork is Trichinella spiralis and our pork is specially checked
German food is completely underrated in the world. So funny. Just like many aspects in Germany people only think of cars, beer, engines and war time nightmares.
They miss great food, a great holiday desrination, beautiful landscapes, a history that goes back thousands of years.
I am glad you guys look "behind the stage"! Enjoy! Mahlzeit! 😊
It is prejudice because I have seen a number of TV chefs slag off German food while praising Alsace when basically Alsace food is just made up of typical German dishes.
@@MuckMusic840 You forgot to mention Sauerkraut, Cuckoo clocks and Lederhosen.
@@GeschichtenUndGedanken Sorry, you are so right!
Just as French engineering is always underrated.
@@MuckMusic840 😂
its like a knife to the heart when people say käse spätzle is like mac n cheese 😵
Why? It's true if you look at it from a holistic perspective. A long-ish noodely product coated in cheese with maybe a bit of onions. Might not be the same, but closer than not
@@JonaxII spätzle sind keine nudeln. man vergleicht ja auch nicht lasagne mit spaghetti bolognese nur weil beides pasta mit tomatisierter hackfleischsauce ist
@@Dreaded-Flower naja, der hauptunterschied ist die flüssigkeit vom teig, der spätzle teig ist flüssiger, als der normale nudelteig. ich kenne aber auch nudeln wo der teig ähnliche konsistenz aufweist wie der spätzle teig und die werden auch als nudeln bezeichnet
also je nach definitionslage, sincd nudeln=spätzle
@@timk8869 subjektiv kann man auch sagen dass spätzle = lakritze sind aber faktisch sind spätzle ≠ nudeln
@@Dreaded-Flower da fühlt sich wohl jmd in seinem heimat stolz verletzt
oder gibt es andere differenzen zwischen nudeln und spätzle, außer der flüssigkeit des teigs? anstatt hier den hyperbolischen hammer rauszuholen, kannste auch weitere unterschiede aufzählen und weniger dumme vergleiche zu rate ziehen
We eat our schnitzel with fresh lemon juice squeezed over it and a side of spaetzle and potato salad.
😋😋
Das ist ein Jägerschnirzel das wird mit einer pilzsosse gemacht ! Wiener schnitzel is with ham ...schnitzel Wiener Art ist ein 🐖 ...
Spaetzle and potato salad is a regional thing.
In our region Schnitzel is eaten with fries and a side salad (green, not potato).
@@blackangel9594Veal not ham. 😉
Why would you eat it with Spätzle AND potato salad? BS... That's like eating fries with rice😂
To your second question:
As a German my favourite food is Rinderrouladen with Knödel and Rotkraut.
Kohlrouladen von Oma sind meine nr. 1
Ersetze Rouladen durch Sauerbraten und das ist dann meins :)
Schäufele geht auch aber Sauerbraten dann bitte mit Lebkuchensauce
@@GretchenMuller-uw9sl Honigkuchen, denke ich mal.
Rouladen funktionieren auch gut ohne Gurke, aber nie wenn nicht dunkel genug.
6:27 : It hurts, as she said Käsespätzle are like Mac and cheese. Real Käsespätzle are handmade pasta with minimum 7 sorts of cheese. And even here you can‘t use every cheese. It is way more difficult to make and taste completely different. You have to try this. But try it in the Allgäu, the south of Germany. They developed it and they make it the best.
11:28 : It is common here with apple sauce.
19:45 : Flammkuchen you should also try. It is NOT like a pizza, it just looks like it.
Over all, they didn‘t eat the healthy meals. 😁 But the eat really tasty meals.
Spätzle are not noodles or pasta!
@@Sc4v3r, technically, this is exactly the same dough as pasta from southern Italy. Only the northern Italians make pasta without eggs and with durum wheat semolina.
Only spaetzle are scraped while the pasta is rolled or pressed.
So so, what do you say is probably discussable
Käsespätzle more likely are from Schwaben (Stuttgart region) and made their way to Allgäu, but its only the most likely assumption. But the origin of Spätzle is Schwaben.
@@mindscraper1978, I didn’t say that from the Allgäu, I said they should taste the Käsespätzle from there. I know Schwab are very proud of everything they developed so I’m not going crazy on this line.
- the Wiener schnitzel is made from veal, the classic German schnitzel is made from pork. The name is also legally protected. A "Wiener-style" schnitzel is not a real Wiener schnitzel, it is just similar. - Mett is subject to the strictest regulations, like every food in Germany. You won't find Mett anywhere that isn't fresh. We have "Mettwoch" here, derived from Mittwoch (Wednesday). The Mett roll is sacred to us and is also the perfect snack when you're out and about in the city on a stressful day. - Mustard goes with pork knuckle - We usually only eat potato pancakes with apple sauce. - The Holstein schnitzel with egg is actually available in Germany :) - Wasps exist, it depends on the time of year and whether we had a cold or mild winter. Bakeries naturally attract wasps. The most important thing is to keep calm, they don't sting for no reason. And be careful, killing a "pollinator" can result in a fine of up to 50,000 euros in Germany. This year, for example, I hardly saw any wasps. When we have a barbecue, we set up a wasp buffet at a safe distance. An hour earlier. This attracts wasps and they concentrate on them, so that later on you have much more peace and quiet at your own table.
You can easily tell if Mett isnt fresh anymore from the colour, which is pink-reddish and if the clump gets "cut" you can see the actual fresh colour.
Even a "Viennese style" Schnitzel made of turkey or pork is NEVER eaten with sauce or gravy applied. Pouring anything over a breaded Schnitzel making it soggy is a taboo in Austria to the point people mock German tourists for it.
you know the age difference between veal and the normal slaughter age. There are just 4 month in between 🤣
@@Alias_Anybody smartass here: First recipe of a Schnitzel was a breaded and baked piece of chicken back in 1719. Austrians need to get off their high horse. Wiener Schnitzel tastes worse than pork or chicken Schnitzel period. Veal is the most boring meat out there. Come at me now!
@@bomber9912
Viennese style is just as common as the default option. Nobody complained about the meat, it's the sauce that's the issue.
As a Brit that moved to Germany 13 years ago I can confirm that the food is good. The grated potato cake she minced the name of I believe is called Reibeküchen (Ryber Kooken). popular snack, especially in the Xmas markets. I live 70km from Köln (Cologne) so know those places well. If you visit Köln and like chocolate then you should visit the "Choclate Museum". Its not far from the centre and next to the Rhein (Rhine). When I moved here I started working for a German company, my boss took me out to lunch at an Imbiss (lunch restaurant). He claimed it had a 100 different types of Schnitzel. That turned out to be 1 type of Schnitzel with 100 different sauces......
Finally, I live in a small village with a good social life. We were invited to join the village at the grill hut (a log grill cabin on the edge of a forest) When we arrived one of the guys doing the cooking greeted me by taking a Grillwurst in some tongs, and waving it about and asked if i would like a "Fcuking German Sausage".............
This video was SO MUCH FUN! I want to try ALL German food! Everything looks so good!
Kässpätzle are not a German Version of Mac&Cheese. Spätzle are no noodles. Not at all. Spätze are a suebian spaciality. Noodles are made of Durum wheat semolina and Water. And you can dry them to keep them as a stock. Spätzle are made of wheat flour, eggs, Water and salt. And you can't dry them. They are scraped fresh into the boiling water or pressed with a spaetzle press. There is absolutely nothing comparable in American cuisine. Spaetzle can be eaten fresh from the boiling water with sauce to a roast. Leftover spaetzle can be fried in a pan the next day. Or you can make Kässpätzle out of it. Spaetzle and cheese are alternately layered into a casserole dish. The last layer is cheese and the whole thing then goes into the oven. When serving, roasted onion and fresh chives are added.
The typical german dish is (in my german eyes) Rinderrouladen with red cabbage and Knödel . That's a german food, you can get all over germany. also you can eat Kohlrouladen. That is meat in cabbage. "Rote Grütze" with vannilla icecream. Rote Grütze is made out of cherrys or mixed fruits. a delicious dessert. That are dishes you should try! from my perspective🤤
Spent over 7 years of my life in Germany whilst serving in the 🇬🇧 Army. My favourite are is the Moselle valley. Beautiful scenery, vineyards wherever you look. They have wine shops where you can taste your wine before buying. Have at look at Bernkastel. Cream cakes to die for. Pallet strudel with cream heaven. 4:57
That is APPLE STRUDEL. Virtually wherever you buy it it tastes different. Austrian Strudel is to die for. 8:48
Don't be too afraid of german wasps, they are normally not aggressiv (but persistent to munch sweet or meat depending on season). As long you don't panic and slap after them of course, they don't 'defend' themselfs.
Also almost wesp-time in August and September.
If this is a thing then rather avoid second half of July till first half of September. May and June or secold half of September for Oktoberfest..
Every single American (or Brit) that I watched reacting to Mettbrötchen had the same reaction like you, but everyone of them loved it, when they actually tried it. Yes, you have to eat it while it is fresh, I wouldnt eat 3 days old Mett myself, but damn.... now I want some!
Favourite food is hard to tell... of the foods shown in this video definitely Flammkuchen or Schweinshaxe.... Whenever I have a Schnitzel, I tend to go with pepper sauce.
Dear Debbie I moved here from America over 40 years ago and am also allergic to bee and wasp stings and in the 40 plus years I have been here I have not been stung a single time.
@gregclark5084 thank you
Wasps are annoing, but not aggressive like mosquitos for excample. Wasps hunt smaller insects and eat perished animals so what they are interested ist your food! Later in summer they prefer sweet things like the sugary fruit in or on the cake.
Wasps sting big animals (and humans) only to protect themselves, so make sure you don't trap one: Put a lid on your beverages and look at what you are about to put in your mouth and your should be fine.
When I was young and worked in a factory, we had breakfast in the company canteen. Every morning, the first thing that sold out was the minced meat (mett) roll. And the selection of rolls with different toppings was huge. Every week when I do my weekly shopping, I get 200 or 300 grams of fresh minced meat (mett) from the butcher and fresh rolls from the baker.
Every region in Germany has its own specialties. It depends where you are and what time of year you are there. In Germany, a lot of cooking is seasonal.
For example, potato salad. In northern and eastern Germany it is made with mayonnaise, in Baden-Württemberg with beef broth and in Bavaria with vinegar and oil.
As a Dane, I LOVE THE PORKNUCKLE with mustard, fried onions, sauerkraut, rotkohl and potatoes. No question.
I am born and raised in this Town .:) So I would eat all of this and many more .
My Favorite Food is "Himmel und Erd" , it means "Heaven and Earth" , a real traditional dish fron Cologne .
I'm half Brit, half German so its like you made your channel for me :) And I love this food!
Try the "Mettbröchten" ... it's not raw pork, it's minced raw pork! :) My favourite german breakfast dish since I was a kid (< 40 years ago) ... extremly tasty and I never got any problems eating it! :) I just ate some like 2 hours ago for breakfast, as it is morning in Germany. You uploaded this video 1 hour ago - in german time -> 8:30 am.
It is very tasty, we love it 🇬🇧
Mett (the raw pork) is quite popular in Germany. It is also known as "Brick layer jam/marmalade"
To make Spätzle require special skills. Formerly it was usual in some areas that the mother-in-law checked the brides skills to make Spätzle before she allowed to marry her son.
yes, those were the old times ...🤣
True😂
I checked my to-be-husband's skill in making Spätzle. He is very good in chopping them from the board into the boiling water.
Potato buffer, you can eat with everyone, my favorite is salmon with curd cheese with herbs, or with apple sauce (there was a reception in a restaurant), for me was unknown but delicious. ) For Mett there is a very strict food regulation, only people who have a certificate for this may do. That is why, after the slaughter, there is a flesich inspection, because of the slaughter, because of the trechins in the pigs (a parasite) who can also harm people. Therefore, you can eat every meat raw in Germany (if you like it) tarte flambee is a German/French dish, comes from Alsace/Lorraine (belonging to Germany or France in history.
for most german/european dishes cranberry sauce is actually wrong, its lingonberry sauce - cranberries do not exist in europe, only "preiselbeeren" and the closest translation to those are lingonberries, not - the far more bitter - cranberries.
I always thought cranberries are preiselbeeren and bought fresh cranberries at penny recently for my müsli. The face I made when I bit into the first one was unfortunately wasted on an empty kitchen 😂 needless to say I did not finish the package of cranberries 😅
But it is raw. It's raw minced pork...
@@zessonateacloud yeah its raw, but so is beef tartare, and so is sushi.
In Germany and around Germany (austria, switzerland, etc.) this is no problem. The laws and rules around food are so strict that you can eat raw pork without any risks - as long as you too follow the rules (eat on the same day as bought, keep it cool, etc.).
(But i would never ever do this in america!)
23:45 my fav is "Grühnkohl mit Pinkel" (Kale with Pinkel sausage), with some potatoes.
You can eat this in the winter time (november to march).
My favourite German foods:
Herrencreme: Vanilla pudding with cream, a bit of rum (or rum aroma), and chocolate chunks mixed in. Typically served at events like weddings or alike
Schnibbelbohneneintopf: it's a childhood dish for me. Cut common beans served in a stew with potato, ham or bacon. It can be either chunky with liquid, or mushy. As a child I loved to eat it with apple sauce.
Pfefferpotthast - slow and long roasted beef in a kind of stew that gets pulled before serving. It's basically a pulled beef type of dish. Served with salt potatoes.
And last but not least: Knödel (dumplings). Knödel everything. Dumplings German style, dumplings Czech style. Potato dumplings, bread dumplings, Carlsbad dumplings, "napkin dumplings" (bread dumplings rolled and cooked in a napkin or other type of cloth.
German breakfast with cheese, meat slices and those delicious bread roles.
Regarding the wasps, you don't have to be anxious. It isn't as bad, mostly. And our wasps aren't in any way aggressive, either. As long as you don't hit them, they don't sting anyone. Just have a look in your glass or bottle, before you take a sip, when there are wasps around.
You always get a deckel with your drink, just close your glass with it.
I’m an American woman who has lived in Europe for 35 years, the first nine in Northern Germany. Keep in mind that I have now lived in Sweden for the last 26 years, so my comments regarding customs may be outdated. BUT German food truly is fantastic! What they passed over in the video are the typical German breakfasts of their fabulous bread rolls, topped with various things like ham or beef or cheese and vegetables. Generally eggs were soft boiled and only served on Sunday. They also failed to mention one of my favorite foods, Knödel, basically a huge savory dumpling of various kinds, often served as a side with, you guessed it, pork. Plus, in Northern Germany they have marvelous fish. And DO NOT fail to try German fried potatoes. They are fried in butter with bits of bacon and onions. Oh my!
And now that you've lived in Sweden for so long, which Swedish dish do you think people should definitely try?
@@Denara1 Without any question, smörgåsbord” (think “grand buffet”) where roasts of various meats, such as wild boar, deer, ham and beef are served along with various kinds of potatoes, including a sort blended with anchovies and, of course potato salad, masses of different sorts of pickled herring (DON’T say “ugh” until you have tried it!), various sorts of salmon, various sorts of vegetables, breads and crackers, and (sigh) desserts such as “Gris à la Malta”, in other words “rice pudding with fruit”, plus so much more. AND, also the “smörgåstårta” - or “bread cake”, which generally features three levels. First a layer of bread is placed on a serving platter, then a layer of, for instance, a creamy blending of mayonnaise, shrimp, relish and capers is spread over the bread and a next layer of bread is put on top. This layer may be a sour cream based blending of crab, dill, and caviar. Finally the top layer and the sides of the “cake” are slathered in “frosting”, consisting of some sort of Philadelphia Cream cheese and sour cream to make it easier to spread. The top of the cake is then decorated with different kinds of salmon, hard boiled eggs, and vegetables such as cherry tomatoes, cucumber and avocado and the sides of the cake may be decorated with stalks of asparagus, thinly sliced carrots and a variety of fresh herbs. Sound good?
Another perfect way to eat Kortiffelpuffer/Potatopancakes, if you like it more salty, is with sour creme and smoked salmon slices. Absolutely delicious
Kartoffelpuffer = Potatopancakes
I wood give these Karroffelpuffer(s) a try with a creamy mushroom sauce ! 😊
@@Harzer-Roller so where is your point? I wrote the german word and set directly the english translation behind. So why do you have to translate it again?
@@asgard6968
Hab mich auch darüber gewundert aber dann hab ich gemerkt dass du einen winzigen Tippfehler drin hattest.
Wir essen die Kartoffelpuffer mit Stippmilch [QUARK MIT MILCH UND MEHR ODER WENIGER ZUCKER (JE NACH GESCHMACK) VERRÜHRT.
My favorite German dish is “Sauerbraten”, which is sour marinated and then braised beef (sometimes horse meat). There are several variations of it, the pure form, then one with gingerbread dissolved in the sauce and my absolute favorite with raisins in the sauce, which is the Rhenish version. Sauerbraten is served with potato dumplings, boiled potatoes, noodles or spaetzle, accompanied by apple and red cabbage.
Another of my favorites is “Tafelspitz”, which is a cooked piece of beef from the tail. This is served with potatoes or roast potatoes and (very importantly) with a fine horseradish sauce. Unfortunately, you will hardly find any pubs or restaurants serving this dish nowadays.
:-9 - but not really gingerbread (Lebkuchen), but something called Honigkuchen.
@@Astrofrank In Aachen it is gingerbread (Aachener Printen).
@@deniskramer3562 I should try that Sauerbraten, too, as I know of the Niederrheinischer Sauerbraten (from Cologne and Kleve, for example) with Honigkuchen and the Westfälischer Sauerbraten (South Westphalia is my home region) without anything sweet. Aachener Printen would be interesting.
@@kirahund6711 Of course it is. Sorry, I didn't see the mistake, the translation app did. I fixed it. Thank you.
OMG the Beans looked so different back then and the video is not even that old... My favorite used to be "Kohlrouladen" (stuffed cabbage) and "Koenigsberger Klopse" (meatballs in a creamy sauce with capers and dill potatoes on the side) as a kid. Now I don't eat the meat anymore, but sometimes I do get a craving. My aunt made the best Kohlrouladen.
Kartofelpuffer (potato pancakes) are traditional with apple sauce and/or brown sugar + cinnamon for full sweet. Jam and curd cheese topping for a sweet and tard experience. Or sourcream with herbs and garlic for a savoury taste
Zucker und Zimt...kenn ich so nicht auf Kartoffelpuffer. Komme aus dem Bergischen Land und hier gibt es traditionell Rübenkraut dazu😊. Aber ich mag sie am liebsten ohne alles😂
I only know them with apple sauce, so it seems (one more time) to depend on the region. :)
I only know them sweet (applesauce or sugar) not savory but I bet it would taste good.
Well, Kartoffelpuffer for me always are a savory dish. Applesauce is barely accepted. I eat them with Curryketchup, smoked Salmon, Matjes (a fermented raw young Herring), or simply with a Schwarzbrot (dark bread) and Grated cheese on top. But that's only me, my family is a whole lot more to the sweeter side like with homemade Strawberry marmalade. So you see, this dish can be what you want it to be and you are always right if it tastes good to you.
i know them with apple sauce , sour cream and Zuckerrübensirup (sugar beets syrup).
Hi Natasha and Debbie, try the dishes in the area of Germany where their home is. There are they the best version of it. Like the nuckle, Eisbein, in Baveria, the cheese noodles/ Käse Spätzle in Swabia, the Labskaus in the North, the Sauerbraten in the West, Cologne, and so on.
It's German Wednesday!!! 😀 Mettbrötchen is soooooooo delicious!
Mettwoch
Girls never change your sense of humour
Right!
We are said to be a bit more relaxed with that in europe..
they were in cologne and did not try 'Sauerbraten'? that's a mistake. schnitzel and flammkuchen and pretzel are available nearly everywhere in germany, rhineland has more to offer
10:56 the good old bricklayer jam. Best of the best at 9:00AM 👍🏻
The sausage triggered you...but you handled it 😄....you are great...keep it real and just go on...best greetings from Bensheim ( Germany) 🙃
"Mettbrötchen" is sooo delicious. "Wiener Schnitzel" is from Austria and made with veal. It's very popular in Germany, but often made from pork here.
Good Morning from the sunny beaches of northern germany.👋
My checklist for a good start in the day:
1. Looking awesome Video Content✅
2. Seeing two beautiful ladys talking about delicious food✅
3. Having fun with Natasha & Debbie✅
Thank you for this awesome Video! 👍
@claasengelbart2268 aw, thank you so much ♥️
Guten tag Germany Food! 😍
Now I'm jealous of you Germany.
Mettbrötchen is gorgeous. Just like Käsespätzle. The pronunciation is of course all over the place but we have great food here.
Wiener Schnitzel, made from Veal, is from Vienna the Capital from Austria. But Schnitzel is also very popular in Germany like german dishes in Austria. Theres no strict edge of this is german and this is austrian. We got the same language, same culture and history and lived together in an Empire for over 800 years.
The Schnitzel culture is different, though. Different varieties of Schnitzel, such as "Rahmschnitzel" or "Jägerschnitzel" would be frowned upon in Austria. They insist there that putting gravy on Schnitzel is an abomination.
Of note, a proper "Wiener Schnitzel" is made of veal not pork, but you often get the pork variety. In Germany, the pork variety would be called "Schnitzel Wiener Art" as "Wiener Schnitzel" is strictly reserved for veal. Strangely enough, in Austria this is not the case, there the menu might read "Wiener Schnitzel vom Schwein" (Wiener Schnitzel from pork).
@@arthur_p_dent the "Schnitzel-Culture" is not different. I'm german and i hate breaded Schnitzels with gravy. Breaded Schnitzel with gravy has no culture. Period.
All austrian dishes which are served in Germany are near the border to Austria still the best Version. So try them in Baveria 😊
@@asgard6968
Can you please write that on a sign and walk through your town ringing a bell in each hand so German tourists will stop drowning their Schnitzel Wiener Art? As people have already mentioned, unbreaded Schnitzel can come with gravy or pre-applied sauce, breaded ones should NEVER.
@@arthur_p_dent
There's nothing wrong with a Rahmschnitzel, they just don't come with breading! That's the critical difference any Austrian (and halfway decent German) cook is very precise about.
as for the potato pancakes - usually it's applesauce (or Rübensirup) or with salmon XD
We sadly do not get a lot of cranberry here - I love them, though.
Paused image about 7:40... if I'm not mistaken, that is by the riverside in Cologne. I was there a few weeks ago and ate at at restaurant slightly to the right of the buildings in that image. I had a their Flammkuchen ( 19:36) with black (blood) sausage, fried onions and potato topping. So good, I made it at home within days of returning. Beautiful new dish to add to my repertoire. I was there in late June and no problems with wasps.
I too had dry, unimpressive schnitzel, (but that was in Munich), with really quite nasty sauerkraut at a street market. The pretzels in Munich were really nice though.
Tip: Don't ask for Frankfurters in Frankfurt!
Try it out, it is very popular in the Münsterland: a slice of gray bread. Thickly spread with real, good butter. Then a thin layer of sour cherry jam. Then a cold potato pancake and sugar beet puree, preferably Grafschafter Goldsaft. You certainly can't get it in the States, but maple syrup would be an alternative. It is important to use real butter and real gray bread.
Ja, Rübenkraut paßt sehr gut!
Hash Browns are basically Kartoffelpuffer. Germans brought it with them to the US but at some point, like with many recipes, americans got rid of some ingredients at some point. i just looked up a recipe for hash browns and all you need to add is some flour, eggs and onion and you got your authentic german Kartoffelpuffer. If thats how you ate them im the german restaurant, they are absolutely authentic. also its tradinionally eaten with apple sauce, but cranberries are just fine aswell. me persionally have never eaten them with sour cream tho.
About the Schnitzel Hollsteiner Art: yes, you are correct about that one, but originally it is also served with anchovies and capers on top aswell. but since a lot of germans dont like those nowadays it is in fact often served just with a fried egg on top. so thats 100% authentic.
Also if you put the schnitzel with the egg on top of a slice of toasted or roasted bread you got one variation of "Strammer Max". A VERY popular german dish. Other variations are replacing the schnitzel with ham, bacon or salami. its in fact one of the most popular dishes to have after you come home after a night of heavy drinking. also pretty popular amongst stoners.
For the 2 years that I lived in Germany it was the best food that I've ever eaten the very best top quality and always fresh favourite food was bratwurst and apple strudel thanks for an awesome vid girls.
The food looked great , not had German food except sausage but l will definitely try some when l get chance. I liked the couple and how excited you are to learn about and try more German food . Looking forward to more snack tastings next week 🇩🇪
The Wiener Schnitzel (Vienna Schnitzel) is a totally thin Calf meat Schnitzel with a very crunchy breading. In Germany we love to eat that. But in Germany, we take pork meat most of the time.
The Mett-Brötchen is a very popular snack! It's so so delicious 🤤 Sounds weird, but it's very fine minced pork seasoned with salt, pepper and some fresh raw onions. Very very delicious, but a kind of strange texture. You have to taste it, but never ever think of the raw meat while eating it 😅
The Kartoffelpuffer (Potatorusty) is normally served with apple sauce. In Germany, it's called Apfelmus :) But some people (including me) eat it with some mustard. So delicious 😋
Thanx a lot for exactly writing my answer! 👍😉
My wife is German, from Bonn, and she loves eating Metka (raw pork or beef) - i was not sure about this, but it is really tasty and tender, so I'm a fan now. We live in the South of England, but luckily we have a local Polish supermarket which has a superb deli counter, and they get pre-packed metka in fresh every week from Poland
My favourite German snack, which you can often find in mobile vans at markets, music festivals etc is currywurst - it's a sausage dish, so wasn't covered by this video. Basically a huge bratwurst, sliced up and served with curried tomato ketchup, and sprinkled with extra curry powder
We have a German style bar here in Southampton, near the medieval South Gate by the docks, and they offer schnitzels, sauages, currywurst and a few other dishes, and with a good selection of German beers - and they have half a BMW embedded in the wall above the bar for some reason - badly parked if you ask me
I always enjoy your reactions - lovely to see you two back online again !
Hey! Mett is always made of pork, though.
Raw, minced beef is French dish and generally known as „steak tartare“.
The Schnitzel with an egg on top is called a Hamburger Schnitzel and made of pork. The Schnitzel with the mushroom gravy is called Jägerschnitzel (hunter's schnitzel), but only in west Germany. In Esat Germany a Jägerschnitzel is a slice of cooked pork saussage that is covered in bread and then fried. Wiener Schnitzel or austrian Schnitzel variants in general are usually made of veal.
Das Ostdeutsche Jägerschnitzel wird paniert und gebraten. Erst mit Mehl bestäuben, dann durch Ei ziehen und zum Schluss in Semmelbrösel wälzen. 😊 Dann in heißer Butter knusprig braten 😊
@@andreawu9963 Das ist so ziemlich genau, was ich beschrieben habe 🙂
@@dschoene57 sorry in der Übersetzung hieß es mir Brot ummantelt 🙈
@@andreawu9963 Das ist der Begriff, der im Englischen für's Panieren verwendet wird.
Raw Pork = Mettbrötchen
We called it also "Feuerwehr Marmelade" (Fire brigade jam), because on every fire brigade celebration can you find this bread roll.
It is fast to create, and very substantial.
I don´t know what we germans eat more: "Schnitzel" or "Mettbrötchen".
Schnitzel, definitely! It’s sooo versatile.
P.S.: I know Mett as „Metzgermarmelade“.
Greetz from Germany. 👋
You two are grateful to watch reacting to our country.
Please continue your content … love to watch you.
The Dutch sometimes eat the schnitzel with an egg on top, but I don't know that from Germany!My favorite German dish is actually several, such as: Döner , german Frikadelle with fried potatoes, kale, potato salad with Bockwurst, German stews, beef roulade, roast chicken, Thuringian bratwurst in a bun with mustard, Leberkäss in a bun with ketchup or mustard , red cabbage with roast pork and dumplings, etc. .....
This type of schnitzel also exists in Germany, it is called "Schnitzel Holstein" and is usually a veal schnitzel with a garnish of fried egg, smoked salmon, oil sardines, capers, anchovy fillets and toasted white bread. Roast potatoes, beetroot and pickled gherkins are common side dishes
@@Demoscene0x0801 That sounds more North German.
@@nordwestbeiwest1899 I quote Wikipedia:
There is a legend circulating about Privy Councillor Fritz von Holstein (1837-1909), who had a reputation for always being in a hurry and therefore always ordered "starter and my schnitzel, quickly, quickly" at his favourite Berlin restaurant Borchardt, which is why the chef prepared everything together. However, this is an invented legend. Veal schnitzel à la Holstein or schnitzel Holsteiner style appeared in German cookery books at the end of the 19th century; they were breaded and topped with a fried egg, with other side dishes varying. The name has nothing to do with the privy councillor, but refers to the region of Holstein, analogous to similar schnitzel names such as "rheinische Art".
Well "Holstein" I guess comes from the region "Schleswig Holstein" which indeed is the north of Germany but I'm in the west of Germany and it's no big deal to get it and its well known.
A Schnitzel with fried egg and a slice of bread is called "Krüstchen" in NRW
@@ChrisAiva Thats true well, for parts of NRW and not for NRW as a whole. Btw. Krüstchen is also known as bread edge in parts of NRW.
Morning everyone!
🤣🤣🤣 Alex is the KING of double entendres. Believe me, taking every inch of sausage is nothing (together with the Japanese bean paste, it's how Alex and Emma are now parents).
Where the guy at 4:40 comes from, fish and chips are very sophisticated. GB!
So much for this gentleman.😂Info: Pork knuckle (Schweinshaxe), also known as knöchla,
is the lower part of the pork leg, which includes both the tibia and fibula.
Have a good meal! 🐖🐷
My favorite German dish? Roast pork with potato dumplings and red cabbage.
Never miss the opportunity for an innuendo whenever "sausages" come up. You guys are my favorite twelve-year olds.
@@sirkovski3404 😉
@@TheNatashaDebbieShow 19:30 min Flammkuchen are delicious, but they are no German speciality. They come from Elsass-area in France (near the German border), a typical finger-food at the fairground or the Christmas market.
@ 11:55 cranberries are not really that much of a thing in germany. Very niche. I don't even think we have real cranberries here. Just a slightly different local variant we call Preiselbeere. As far as I know they taste a little different.
Schnitzel "Wiener Art" means it's like Wiener Schnitzel, but pork. Wiener Schnitzel "Schnitzel from Wien" (Wien = Vienna, capitol of Austria) is made from calf. If a Schnitzel is prepared like a Wiener Schnitzel, but made with pork, it's "Wiener Art" (In Style of Vienna Schnitzel). If it's made of calf, it's a Wiener Schnitzel.
Ok, that is SUPER HELPFUL!! Thank you so much!!
The word Schnitzel is kind of broad, if youre being pedantic a Schnitzel is only a cutlet, while a Schnitzel Wiener Art has breading. But then again, Jägerschnitzel f.e. is a Schnitzel with breading and a mushroom sauce. The word Schnitzel is a little bit chaotic.
And the meat of a calf is called "veal" in English.
@@bamdebambambamwhat you say is wrong. You confuse the dish and the meat cut. The dish is always a breaded Schnitzel. What you mean ist the meat cut that's called like that.
@@pandora2go nope, youre the one that is indeed wrong and seems to be confused. Any Schnitzel dish is named Schnitzel because of the cut of meat, not because meat has breading. Theres a variety of dishes called Schnitzel and not all of them have meat that is breaded. I already elaborated on how the word is the name of different dishes as well as the meat cut. You havnt made an argument whatsoever on why Schnitzel is the word for a specific dish. Care to remind yourself that all Schnitzel dishes arent actually simply called Schnitzel. Theyre called Wiener Schnitzel, Schnitzel Wiener Art, Schnitzel Holstein, Frankfurter Schnitzel and oh, they dont even have to be austrian or german because Saltimbocca alla romana, Piccata, Piccata Milanese are also Schnitzel dishes. And when youre having Schnitzel without breading, its still called Schnitzel and not anything else. Also, any dish you claim to be simply called Schnitzel as the Schnitzel Wiener Art, is refering to how it is served. The Schnitzel Wiener Art with lemon, the Frankfurter Schnitzel with a green sauce and so on. I dont know what youre misunderstanding about what i wrote before. The word is broad, but its origin is the actual cut of meat. Theres no doubt about that. Let me point out one more time, when you simply sear the cut of meat called Schnitzel without any breading, the outcoming dish is still called Schnitzel with ... A dish, that is simply called Schnitzel, doesnt exist.
morning will watch later just caught the end i got up late. Love you both so much hope you had a nice anniversary. Once again love you. Scott.
In Austria it is a, sin to eat Schnitzel with any sauce only with a slice ot lemon and potato salad no fries
One of my favorite channel for years - the Travel Beans - being featured on a channel that is well on its way to become one of my favorite channels is the content I didn't know I needed.
„Mettbrötchen“ = AWESOME 😘
Man "Mettbrötchen" is nearly one of the favorite Snacks you can get in germany. Were just eating "That" nearly Everyday and thats not a joke thats for real.
The Potatorosty is best with mayoness and a thin cut of smoked Salmon!!!!
Yummyummyumm!!!!!!!!!!😂😊😊
You are both very funny. :)
Thanks for the nice video.
My favorite food is Krautkrapfen.
Fried onions, smoked and cooked bacon and sauerkraut are rolled in homemade pasta dough and fried in a pan with clarified butter.
This is a specialty from the mountains in southern Germany.
Greetings from southern Germany.
Wolf
@Schnitzel: The egg/yoke is under/in the crisp outside. But there is one with an egg baked over the outside 'Gut buergerlich'.
Pork knuckle with rosti .
For the schnitzel can either be plain gravy , mushroom gravy or just a good squeeze of lemon and salt all over .
18:57 There is a difference between "Wiener Schnitzel" and "Schnitzel Viennese Style".
While “Wiener Schnitzel” uses veal, “Schnitzel Viennese Style” usually uses pork or even poultry meat.
The original "Wiener Schnitzel" is a thin breaded veal schnitzel fried in fat
Favorite here in central Hesse around the towns of Alsfeld and Lauterbach is "Salzekuchen", literally "salty cake". It is based on a heavy rye bread dough spread on a baking tray, covered with a mixture of mashed potatoes, onions, eggs, fat bacon, and caraway seed. Sprinkled with rapeseed or sunflower oil and baked until golden brown - scrumptious and wholesome. One piece the size of your hand will keep you going for half a day.
Kartoffelpuffer always with apple sauce. Or with salted butter melted over them. As a child we ate the Kartoffelpuffer with melted butter and a bit sugar.
Oh I would say sauerbraten mit Klößen. This is a roast beef. The roast is marinated in a vinegar and white wine base for 2 to four weeks and then slowly braised until the meat is very tender. The fried sauce is made from the vinegar and wine base. my favorite food. Its la little bit sour but so flavorfull and we ear it a lot at winter and on Christmas
23:51 my favorite German food would be „ungefüllte Kreppel“, a pastry similar to doughnuts, but you can get those only in the weeks before carnival / Mardi Gras and only in particular regions. (You can get „Berliner“ pretty much all year round, which are basically the same thing, but filled with jam, which in my opinion though ruins the whole texture.)
23:50 Favorite German food:
Rinderroulade, Pellkartoffeln mit Quark und etwas Leinöl, Bauernfrühstück; am besten mit Spreewälder Gurken (All these are main dishes for lunch or dinner)
cold cuts and bread are used for dinner and breakfast (at least for me, I'm not that interested in sweet food, as long as it's not dessert. [And/or alcohol])
my Bohemian grandpa used to add two thin slices of pork fat per Kartoffelpuffer. Helps with the frying and adds a nice slatiness that mixes well with the applesauce
Hi Natasha and Debbie, I think that was one of the funniest video of yours that I've ever seen. Especially Natasha with her sausage. I laughed so much. You're brilliant, wonderful. Thank you so much. ♥
Reibekuchen - Potato pancakes - are usually eaten with apple sauce. You can eat Schnitzel in all imaginable variations. Just as you like. I love Flammkuchen with the thin base - I usually eat two of them 🤣. And yes, you can eat three times a day, everything tastes so good. And don't be afraid of the wasps. It's not that bad. The wasps shouldn't stop you from visiting Germany.
My favorite food is Königsberger Klopse - veal meatballs - with creamy sauce, potatoes and classicly with beetroot salad (prepared according to the recipe of my great-grandma, who came from Königsberg/East Prussia). Then comes beef roulades with red cabbage and potatoes
I also like
goulash with bread dumplings and pea-carrot vegetables,
Wiener Schnitzel with fries and cucumber salad,
cabbage rolls,
meatballs with mashed potatoes and pea-carrot vegetables,
all kinds of fried fish fillet with remoulade, mashed potatoes or fries oder potatoe salad,
chicken fricassee,
braised beef, with potatoes and vegetables,
meatloaf - Falscher Hase - with mashed potatoes and pea-carrot vegetables,
Bratwurst with mashed potatoes and pea-kohlrabi vegetables,
roast goose with potato dumplings or bread dumplings and red cabbage,
Pork roulades with carrot, onion, Sauerkraut and bacon filling,
all kinds of stews.
I love cooking just as much as Debbie and would cook Königsberger Klopse and beef roulades for you if you visit me. And I would definitely bake you a Black Forest cake and Frankfurt crown cake.
Greetings Gereon
20:06 "Flammkuchen" is actually from Alsace (France), but also very popular is the southwest of Germany, e.g. the upper Rhine valley (bordering France) and the Black Forest. And a tip for Natasha: I don't know if you can get it in the USA, but you might like pizza bianca (white pizza) which is made without tomato sauce. It's a thing is some areas in Italy - and you can also get it in some pizzerias in Germany. Apart from that I am confused about pasta sauce on pizza because pizza sauce and pasta sauce are or should be different.
12:00 I prefer Kartoffelpuffer - or how we say in Bavaria: Reiberdatschi - with Apfelmus. You might call this apple sauce but it is more like mush or squish what is the meaning of the German word "Mus". When I was a child my Mom cooked both the Reiberdatschi and the Apfelmus herself - a 100% homemade!
Hi, German here, I really love Zwetschgenknödel. It is a sweet and fruity dish which you can do with different types of doughs and toppings.
You should definitly try 'bergisches Krüstchen'
Filet of Porc in 5 cm, fry them on the base not the side, only seasoning with salt and pepper
Fry mushrooms till they don't sip anymore, season with creme fraiche, bit of heavy cream, salt, pepper and dill
Fry an egg (salt+pepper seasoned)
How to serve:
Toast on the plate(of course toasted, would get to sluggy too soon😅) fried egg on the toast, then the meat filets and cover it with your mushroom sauce
Hope you enjoy and try, cause that's still favourit of my family here in Germany 🎉❤ have a good time 😊
Girls please never change your sense of humour
Good morning from Germany. ❤
Morning! 👋🏻
Hello Natasha & Debbie, you should try the Reibekuchen (potato pancakes ) with salmon. They are also very tasty.
The Grillhaxe (grilled knuckle) is only available cooked and then it is called Eisbein (pork knuckle).
Agree about pizza. I make white pizza, with bacon and onion or cabbage.It's so cheap,simple and the best pizza...even my picky dad loved it !
The Viennesse Schnitzel from Austria is the most prominent, but yes, here in Germany we love it as well
It’s so funny. They are in Cologne in Westgermany/Rhineland and eat mostly southern german food 😂
Kartoffelpuffer are typical for the Rhineland.
And Schnitzel Holstein is really a german dish. Schnitzel with fried egg and kind of fish or caper.
14:20 German „wasp terror season“ goes from mid July to early October, and actually correlates with the lack of „proper“ nourishment for the wasps (e.g., blooming flowers etc). When their normal food sources become scarce, they get aggressive. (I mean… you would probably as well, if all you can get is some hyper-sugar or proteine-heavy stuff instead of the flower nectar you’re used to…)
Wasps don't suck nectar from flowers but from the bees... To feed their maggots they need proteine, and for hunting flies and other insects they "patrol" the flowers. Or they gnaw from human dishes.
For their own diet they need sugar. They are attracted by the smell of rotten fruit and/or honey. I think they were not very clean in this bakery, or on that day they had a lot of fruit waste.
Ooooh Debbie & Natasha reacting to the big German sausage bratwurst & bockwurst 😂 🤣🌭🌭
I'm in the UK. If I make mac and cheese, I do it from scratch, making my own cheese sauce. Most people in the UK if they think mac and cheese, they think of something that comes out of a box or a cheese sauce made from granules. But that stuff has always tasted like plastic to me. It doesn't take much to make a basic white sauce and add real cheese to it, just a bit of oil, a spoon of flour, salt, milk, pepper, done.
Sort to disagree but I think most Brits either make their own Mac and cheese or buy a frozen or chilled ready meal. I'm 63 and have never eaten or p been served the box kind..not sure if I've even seen one in the shops..to me they are a very American item. 😊✌🇬🇧
I’m from the US and I also made my own cheese sauce for baked Mac and cheese
Flammkuchen is something you can easily make from scratch at home, if your oven heats to very high temperatures. Make small ones and keep making them while sharing the ones just out of the oven, they are best piping hot. Enjoy!
Reiberdatschi is what we call Kartoffelpuffer here in Bavaria. I love it, comfort food for me. 😂
Never had it with sour cream and cranberry sauce (even seen that combo offered in a restaurant). Sounds good.
Usually I have it sprinkled with cinnamonsugar and applesauce. Savoury version often comes with sauerkraut. Or it's also popular with marinated salmon and (herbal) sour cream.
Oat flakes are used in real German potato pancakes. And some also make them with diced bacon.
the ground pork must be fresh and ground the same day you eat it. preferably you buy it from the butcher and eat it when you get home. I prefer my pork snitzel with fries, a thick red wine sauce and chopped capers, a little squeezed lemon on the snitzel. a pork snitzel is probably a cheaper variant of the Wiener schnitzel, which is made with veal.
My favorite german dishes:
Königsberger Klopse - boiled meatballs wirh caper sauce and potatoes
Grünkohl mit Kassler und Pinkel - Kale with smoked pork and smoked, hearty pork sausage
Schäufele mit Knödeln und Rahmwirsing - roasted pork shoulder with dumblings and creamed savoy cabbage
Spätzle is an Alemannic dish that is eaten in Switzerland as well as in Baden-Würtemberg, especially in Swabia, a part of Baden-Würtemberg. And in Swabia they eat it with lentils. In Switzerland, Spätzle is called Chnöpfli.
Mett or we also say Hackepeter is very, very tasty and when I was still working in construction, we always ate it during our breakfast break, add a delicious cucumber and life was good. And raw minced meat is very easy to eat here in Germany - I've never had a problem in all these years.
Greetings from Schleswig-Holstein