The milk is (close to) sterilized by bubbling hot steam through it and then sealed. That makes it shelf stable for months and years without refrigeration (unless you open it and new germs can get inside). About the eggs: No, it is not just the coating (which is destroyed by the washing step in the US). The eggs are also kept dry (germs need water to thrive). That is achieved (again) by not washing them, but also by avoiding condensation. How do you avoid condensation? Never cool the eggs down in the first place. It is also a requirenment to keep the eggs less germy in the first place, ideally by clean production, in reality rather by vaccination of the chickens against salmonella (the pathogen which causes most of the problems with chicken products).
@@Witchaven Yes, the procedure changes the taste of the milk and I also like the fresh variant better. However, I very rarely drink milk pure anyways, no matter how good it might taste And for cooking, it does not really make a difference. And as far as grocery stores go, they usually also have non-UHT milk. But I can imagine, that many german hotels are not the best places for people who enyoy fresh milk.
The reason this specific milk shown in the video doesn't need to be in the fridge is because it is haltbare Milch, meaning it will spoil a lot slower. Basically: In production it is heated to a really high temperature for a short duration, resulting in the milk being sterilized. We also have regular milk in fridges here. Hope this helps
@@WookieWarriorz yeah we do. There you'll also find low fat and oat milk, things like almond milk and coconut milk are found in the regular shelves, at least in my local store
Paprika is a powder made from dried and ground bell peppers. Mostly just red bell peppers, but sometimes also mixed with dried/ground chili pepper powder. Used as a spice. Was very popular in Hungary and diffused from there to Germany. Which is why the chips are also often labeled "Ungarisch" (hungarian) when spiced with paprika. Back in the 1980s, the market was pretty much monopolized by paprika flavored chips, but since then a multitude of other flavors, even ones common in the US, have become available. Spaghetti ice is vanilla ice cream extruded through a mesh (like a potato ricer) so it looks like spaghetti. Typically has a core of frozen whipped cream. Topped with strawberry syrup so it looks like tomato sauce. Coconut, almond flakes or white chocolate sprinkles are often added to simulate parmesan cheese. There are also some other sauces and sprinkles to simulate other pasta dishes. Again, in the past it was almost exclusively available in Italian ice cream shops (it was invented by an Italian ice shop owner in Msnnheim) and restaurants. The industrialized version found in supermarkets is a very modern novelty.
Paprika is bell pepper to break it down simple. And yes, you can drie bell peppers and ground it down into a powder. They say bell pepper, we say Paprika, as simple as that.
You have to refrigerate your eggs in the US because yours are washed and brushed and polished and whatever else the food industry does to them. Due to this cleaning process the protective, insulating layers of the shells are destroyed and pathogenic germs can enter the eggs without hindrance. In order to at least slow down the contamination your eggs are refrigerated. By the way, jars are the most convenient way to preserve pickled herrings. 🙂
The protective layer on the egg is applied by the hen while laying the egg. It is called the cuticle. It is applied because a laid egg needs to be hatched and that takes time, completely unrefrigerated. To the contrary, the hen sits on the eggs to keep them at the same elevated temperature. During the roughly three weeks the eggs have to be protected from germs. That's the job of the cuticle. However these being birds that defecate and lay their eggs through the exact same opening there is a chance that both feathers and feces gets stuck to the outside of the egg. This was perceived as a source of germs in the USA so the eggs were mandated to be washed in a chlorine bath, afterwards air-dried without raising the temperature, then coated in a chemical sealant, then again dried, afterwards packaged in low humidity areas, finally refrigerated. To ensure that the now protection-less eggs don't attract and grow germs they have to be kept at the same temperature throughout their storage time, until used. However, most people don't store them safely when they take them from the shelf, so the eggs attract the moisture by condensation from the grocery store's air. Which is the perfect breeding ground for germs. Usually it takes between 30 minutes and one hour to return eggs to a fridge, allowing them to rise in temperature a few but significant degrees. This allows the eggs to expand a tiny but measurable amount. Once they are placed back into one of the super-cold US fridges, they contract again, drawing any moisture on the outside through the porous surface into the inside of the egg that has no more cuticle to protect the egg. With all the germs that were deposited on the egg from airborne bacteria. The USA has a significantly higher number of cases per year per 100 000 sold eggs than the EU where washing of the eggs is prohibited before sale. The EU has mandated that chickens be vaccinated against salmonella, and the production process has to be much cleaner as well, reducing the cases of base eggs being infected with salmonella.
there is also a controversy between the usa and europe about chicken meat. most often the discussion is shortened to "because the american meat is chlorine washed", which wouldn't be harmful by itself. but chlorine washing the meat as a replacement of better and safer production methods is seen as only "covering up" the bad practises of production, not really helping the inside of the meat and only cleaning the surface, and thus those chlorine washed meats and their import are prohibited in (most of) europe.
You should definitely watch a video about Spaghetti-Eis. It's pure bliss, especially from a local Gelateria. You have a layer of whipped cream at the bottom and then the vanilla ice cream pressed through a spaghetti press on top. That freezes the whipped cream and makes it chunky goodness. To simulate a tomato sauce, strawberry sauce is added on top (sometimes with fresh strawberries as well). And last but not least shaved white chocolate is added to represent the Parmesan cheese. It's really really good
i once had it, but since it tastes just like normal vanilla icecream with strawberry sauce and white chocolate, i prefer the non-spaghetti version which is less work to make and thus also cheaper.
Lidl is the second big German discounter chain besides Aldi - about the some concept (by the number of stores it is the biggest such chain worldwide, but Aldi is probably more well-known). It belongs like Kaufland to the Schwarz group, founded by Dieter Schwarz who inherited the regional foodstuffs wholesaler Lidl & Schwarz from his father in 1963. The coin to unlock the shopping cart helped to solve the problems of hijacked and abused shopping carts all over the place, and the stores which use this system don't have to pay people to collect carts from the parking lot any more - the customers bring them back themselves to the designated assembly points. Paprika spice is made from dried-up red bell peppers. (The world derives from the Serbian word for pepper.) In former times paprika was rarely cultivated in Germany, because the climate was to rough, but there were large paprika fields in Hungary. It was however difficult to get fresh bell peppers to Germany due to slow transport. So they dried and grinded their peppers and sold it as spice in two main flavors: sweet or hot (depending on the peppers used). Quark is a kind of fresh cheese (similar to curd, but smoother) or in some cases used as an intermediate product for making hard cheese. It can be used for desserts, for savory meals (spiced with herbs, onions, garlic and/or sometimes paprika) or to bake the famous German cheese cakes. It can also be used medically (in poultices for sprains or inflammations). "Stinky cheese" describes actually a wide variety of cheeses. What they show is mostly the Harz cheese (from the Harz region), a low fat high protein cheese made from sour milk curd. A similar cheese is the "Handkäse" (hand cheese) from Hesse and the Mainz region, which is mostly served as "Handkäs mit Musik" (sliced and marinated in onions, vinegar and oil, seasoned with pepper and salt). Other stinky cheeses are Limburger or Backsteinkäse (brick cheese), Romadur (similar to Limburger, but containing more fat, originating from Belgium) and Munster cheese (originally from the Alsace region). The not refrigerated kind of milk is so called H-Milch - the H stands for "(ultra)hocherhitzt" - by ultra-high-temperature processing it is made shelf stable for months (as long as not opened). In nearly all supermarkets you can however also get refrigerated "fresh milk" (which is "only" pasteurized), because many people don't like the taste of H-Milch. US regulations require eggs to be washed before selling them. That destroys however the natural coating which protects the egg's contents against infections like salmonella, so they have to be refrigerated after the washing process. EU law forbids the industrial washing of eggs exactly because it destroys the natural protection. Additionally the EU introduced compulsory vaccination for chickens against salmonella in 2008. Normally you would not buy spaghetti ice cream in a supermarket. You get it however in every Italian ice parlor (called mostly "ice café"), and some brands try to make more money by offering something similar looking in supermarkets. But it is not the same!
4:39 Our milk is also available in the fridge. Some people just want it already chilled. The milk you see is so-called UHT milk, an ultra-high temperature milk. (At approx. 135 - 150°c). It can be kept sealed for 8 weeks to 3 months or even longer. This causes the bacteria to die and you can store it like this for a while. However, you should put it in the fridge when you open it, otherwise it will also go bad.
In Germany you get 2 versions of milk: 1. fresh milk without any additives, which has to be cooled as everywhere and can be found in the refridgerated area. This is not not shown in the video. 2. H-milk (H stands for "haltbar" (durable/long-lasting) which has been heated shortly and homogenized and sealed. This provides a long shelf life of multiple weeks without any additives here as well. So both versions are available!
until a few (maybe 1-2) decades ago, we had really "fresh milk" that had to be kept refrigerated and yet was only durable for less than a week. then they introduced "longer durable" milk that was heated but not as extreme as the H-milk, and which mostly has replaced the "fresh milk". thus it still has to be kept refrigerated, but is durable for roughly three weeks, while the H-milk is durable for up to 6+ months without refrigeration. of course, all milk has to be consumed in a few days after once being opened.
Returning bottles to get some money back from when you bought it is genius. It creates an economic incentive to not litter and not throw your bottle away. We have the same system in Denmark, Norway and Sweden. And more countries I'm sure.
All these things are also available and similar to UK supermarkets.. It's ONLY in the US of A do I find fresh food so much more expensive, less healthy and full of weird or odd ingredients. I'm a Brit, but have travelled all over America for about 45+ years on holidays. The people are GREAT (as soon as you speak they love you!). Love YOU GUYS... And if you EVER come to London, I have a spare room and will take you out everywhere... 😊
You can get fresh milk in the fridge also, but normal milk is sold ultrahighheated. for this the milk will be a heated up to 150 degrees celsius, and instantly cooled down to 5 degrees. after this the milk get homogenize. Means the milk is absolutely sterile, and make some changes in the proteines, what make the milk let watery and more creamy and easier to digest. Milk can be stored uncooled for months then, if not opened of course. same with the eggs. as it is illegal in most europe countrys to wash the eggs before selling, the natural protection every egg has stays intact, so the egg can be stored uncooled for months also.
"Paprika" or "Paprikaschoten" is a vegetable, but is also used as a spice, like for "Bratkartoffeln" (fried potatoes) or "Spiegeleier" (fried eggs). There is also a dish called "Gefüllte Paprikaschoten" (Stuffed Peppers) with boiled potatoes and sauce. Absolutely great.
Spaghetti ice is great, i think its a part that it has a special kind of texture when its cut into all these thin parts. Also there is normally a bit of cream underneath it, which also always tastes great to me when its frozen. And of course strawberry sauce (not bolognese) on vanilla ice is also always nice.
The milk thing... First of all: We Germans and the majority of Europeans don't drink nearly as much milk as Americans. That's why it's not worth offering milk in large containers. Nobody would buy it! Then there's the big difference between long-life milk (this has already been discussed ad nauseam in the comments) and fresh milk. Unfortunately, the essential details were not discussed at all in the "comment discussion". Our fresh milk has to be refrigerated just like American milk (shelf life about 5 days). The long-life, ultra-heated milk can be stored for several months and only needs to be put in the fridge after opening. What's the difference? Well... The long-life milk (at least for me) doesn't have the right milk taste. But it's wonderful for cooking, baking and in coffee. It makes no difference (for me). But if I actually want to drink milk, or eat cornflakes, for example, then I get fresh milk... And we haven't even talked about canned milk yet...
maybe 1 or 2 decades ago, the "fresh milk" (shelf life less than a week even when refrigerated) was mostly replaced by treated milk that was heated but not to the extremes of H-milk. it still has to be refrigerated, but with a shelf life of roughly three weeks. thus its taste is a bit different than fresh milk, but not quite as bad as the H-milk. the taste of heated milk changes somewhat to be like a bit "caramelized". and of course, there are people who are used to H-milk and prefer that taste instead of fresh or medium durable milk.
Americans must refrigerate eggs because you wash the natural coating OFF, unlike Europe, where the natural coating, which is a natural protection, is left on the eggs…
Funny thing about liters vs gallons: By now, even US beverage containers are, indeed, mostly liter based, but just labeled in fl.oz/gal and sized to approximate a round number. All the US units are defined and reduced back to metric units, and industrial machines are just calibrated in metric. Doesn't make sense to calibrate them in imperial units.
As others have said milk that is Ultra Heat Treated will keep for months,the heat treatment kills the bacteria that cause the milk to turn sour , I've had some UHT milk since January,it's still ok opened a carton yesterday ,the most delicious milk I've ever had was bought from the farm we were staying at ,loved it, ❤ ❤
"Paprika" is the Hungarian name for "bell pepper" /Hungary has multiple types of bell peppers from sweet to very chili-like hot in different forms and shapes, sizes and colours and was in the past the original exporter of bell peppers + bell pepper spice in Europe)....and Paprika powder ("the spice" also originated in Hungary) is just dried grinded bell peppers (also in different flavours (at least when shopping in Hungary while the "casual Paprika spice" which you get everywhere else in the world and which is nowadays not produced in Hungary is a bit lame in flavour in direct comparision) from sweet to hot + smoked or not smoked) The milk what was shown is just a special heat treated milk which therefore is durable for months without cooling unless you are opening the package then it has to be fridged as well. But there is also "fresh milk" in the fridge section as well. The difference though is that the heat treated milk is way easier to digest if you have digest problems with digesting milk = but not meaning for lactose intolerance that´s a different thing..the heat treated milk has just way less milk bacterias then "fresh milk" but still has some which lactose free milk doesn´t have The eggs are not refrigerated because they still have a natural protection shell because we don´t have battery chicken farming (= European animal wellfare protection)where the eggs due to the battery method have then chicken feces on top therefore those have to be chemical washed clean with chlor (which the slaughtered US battery chickens have to be as well = chlorinate chickens by the way while European slaughtered chickens don´t need to be chlorinated) also destroys the natural protection shell of the eggs which is the reason why US eggs have to be fridged simply due to battery chicken farming.
I assume the fish in the jar shown was what you would probably call pickled fish. It's very common here in the Netherlands as well. For me it doesn't look strange at all, and the taste is OK.
Specifically, red bell peppers, dried and ground into a powder. Depending on if they grind the seeds into the powder or not, you get get either a bit more spicy paprika called Rosenpaprika/rose paprika (with seeds and the white parts of the bell peppers), or mildes Paprika (mild) or edelsüßes Paprika (sweet ) without seeds and the white parts.
Let's start with the fish first, it's all a matter of taste, I would definitely prefer it to the raw fish from Japan rolled in rice. To the spaghetti ice cream, I already ate it in the 1970s. It's just vanilla ris pressed through a press and only looks like spaghetti. The red sauce is nothing more than strawberry sauce that imitates ketchup. The Parmesan is represented by grated white chocolate. Compared to the normal vanilla ice cream portion, the spaghetti ice cream is a bit more airy. But it's all a matter of taste. For me personally, the packaging of the burger roasters is also tastier than the content.
The best thing in Germany as far as food is concerned is that you can get all kinds of delicacies or wines or spirits from all over Europe. Wine from Spain ? No problem. Cheeses from France ? good and cheap . Fish from the North Sea or the Mediterranean ? Everything to have .Whisky from Ireland or Scotland Beer from the Czech Republic Chocolate from Belgium etc etc . and all in high EU quality. If you are a foodie, Europe and Germany is a paradise. Good champagne is even available at Aldi. You don't have to be rich for that. Vegetables and fruit are of course also available from all over Europe.😀
Initially used Aldi quite often whilst stationed in Germany in the Eighties. Much of what is availalable in Aldi and Lidl in Germany is/was 'Long life'. Don't know about Aldi or Trader Joe's etc.... in the US but products from these supermarkets in the UK tend to be predominantly fresh. Good cheap booze sections too, especially the wine, in UK Aldi or Lidl's.
The discount supermarkets like Aldi and Lidl have indeed started with long shelf life items to save on packaging and refrigeration costs. Back in the day, Aldi was (in)famous for not even shelving things like flour. Just dropped the pallettes off the truck in the stores, and customers could rip open the shipping paper wrap and grab out the flour bags. I believe they started adding refrigerators and freezers in the late 1980s.
@@MartinBeerbom I would agree, however in my more recent experience both variations of Aldi still stock less fresh produce than Aldi (SÜD) does in the UK shops. Our friends have a relatively new Aldi (SÜD) next to them in Düsseldorf and my In-laws have an Aldi (Nord) close by in Repelen near Duisburg.
First of all getting a deposit refund on bottles, cans etc is not typical German, nor is using coins to get cart. (Though it is usually either a 50 cents, 1 or 2 Euro coin.) This is common throughout Europe. Paprika is known to you as bellpepper. The milk one is also only half true, it only applies to shelf-stable milk, the rest is found in a fridge. (Did some shopping in Germany about a week ago. Living close by.)
The deposit on plastic bottles is very common here in Germany. I'm not quite sure why you say it isn't. If you mean that it's not only common in Germany.. yes you're correct but that doesn't change the fact that it is common here.
Don't you listen to what they say in the clip?????? Deanna clearly said: Spaghetti-Ice is a good way to enjoy vanilla ice cream (spaghetti shaped) with strawberry cream!!!!!
(h) milk is not refrigerated because it got a special heating treatment. the fresh milk must be refrigerated too. the eggs are not washed like in the usa, so the natural coating protect the egg and dont have to refrigerated. the usa wash and desinfect eggs for the same reason why german eggs are not washed
In the USA, people make the big mistake of washing the eggs, thus depriving them of their natural protection. In Europe, eggs are put on the shelves unwashed and therefore do not need to be refrigerated. Our own skin itself has a natural protection that protects us from everything, if we were to treat it with any chemicals, we would notice this through redness or inflammation of the skin. It is the same with eggs. Spaghetti ice cream is nothing more than vanilla ice cream which is pressed through fine nozzles and then looks like spaghetti, the red sauce is strawberry sauce and on top is white chocolate.
Fresh Eggs will be Ok for 3 weeks if they aren't washed with chorine, the egg has membrane to protect it , washing with chorine removes the membrane so it has to be refrigerated , the opinion in the UK is that chorine washing hides poor,/unhygienic farming practices,the same with chorinated chicken it allows poor hygiene practices in chicken production,❤❤.
hatbare milch is utra high heaten, to 81 degrees celicus, so in that whole for abot 3-6 month normal milk is heatet lower i think 40-50 deegres celicus
You have to go to Spain or Germany for the everlasting milk. None of that in Scandi, unless it's flavoured :) Also, the pant (ot as Germans say it, Pfand ) I also found in LA :) One single store, mind you :)
The milk is (close to) sterilized by bubbling hot steam through it and then sealed. That makes it shelf stable for months and years without refrigeration (unless you open it and new germs can get inside).
About the eggs: No, it is not just the coating (which is destroyed by the washing step in the US). The eggs are also kept dry (germs need water to thrive). That is achieved (again) by not washing them, but also by avoiding condensation. How do you avoid condensation? Never cool the eggs down in the first place. It is also a requirenment to keep the eggs less germy in the first place, ideally by clean production, in reality rather by vaccination of the chickens against salmonella (the pathogen which causes most of the problems with chicken products).
Appropriate name for this topic.
H-Milch is super gross
It's Ultra Heat Treated (UHT) and utterly destroys the taste of the milk. I dread any time I stay in a hotel and it's the only milk they have.
@@Witchaven Yes, the procedure changes the taste of the milk and I also like the fresh variant better. However, I very rarely drink milk pure anyways, no matter how good it might taste And for cooking, it does not really make a difference. And as far as grocery stores go, they usually also have non-UHT milk.
But I can imagine, that many german hotels are not the best places for people who enyoy fresh milk.
The reason this specific milk shown in the video doesn't need to be in the fridge is because it is haltbare Milch, meaning it will spoil a lot slower. Basically: In production it is heated to a really high temperature for a short duration, resulting in the milk being sterilized. We also have regular milk in fridges here.
Hope this helps
we have that in the uk too its called UHT milk and is way creamier than fresh milk, i assume you guys also have a fridge with fresh milk too ?
@@WookieWarriorz yeah we do. There you'll also find low fat and oat milk, things like almond milk and coconut milk are found in the regular shelves, at least in my local store
Paprika is a powder made from dried and ground bell peppers. Mostly just red bell peppers, but sometimes also mixed with dried/ground chili pepper powder. Used as a spice. Was very popular in Hungary and diffused from there to Germany. Which is why the chips are also often labeled "Ungarisch" (hungarian) when spiced with paprika. Back in the 1980s, the market was pretty much monopolized by paprika flavored chips, but since then a multitude of other flavors, even ones common in the US, have become available.
Spaghetti ice is vanilla ice cream extruded through a mesh (like a potato ricer) so it looks like spaghetti. Typically has a core of frozen whipped cream. Topped with strawberry syrup so it looks like tomato sauce. Coconut, almond flakes or white chocolate sprinkles are often added to simulate parmesan cheese. There are also some other sauces and sprinkles to simulate other pasta dishes. Again, in the past it was almost exclusively available in Italian ice cream shops (it was invented by an Italian ice shop owner in Msnnheim) and restaurants. The industrialized version found in supermarkets is a very modern novelty.
Paprika is bell pepper to break it down simple. And yes, you can drie bell peppers and ground it down into a powder. They say bell pepper, we say Paprika, as simple as that.
You have to refrigerate your eggs in the US because yours are washed and brushed and polished and whatever else the food industry does to them.
Due to this cleaning process the protective, insulating layers of the shells are destroyed and pathogenic germs can enter the eggs without hindrance.
In order to at least slow down the contamination your eggs are refrigerated.
By the way, jars are the most convenient way to preserve pickled herrings. 🙂
Washed by chlorine .
The protective layer on the egg is applied by the hen while laying the egg. It is called the cuticle. It is applied because a laid egg needs to be hatched and that takes time, completely unrefrigerated. To the contrary, the hen sits on the eggs to keep them at the same elevated temperature. During the roughly three weeks the eggs have to be protected from germs. That's the job of the cuticle.
However these being birds that defecate and lay their eggs through the exact same opening there is a chance that both feathers and feces gets stuck to the outside of the egg. This was perceived as a source of germs in the USA so the eggs were mandated to be washed in a chlorine bath, afterwards air-dried without raising the temperature, then coated in a chemical sealant, then again dried, afterwards packaged in low humidity areas, finally refrigerated. To ensure that the now protection-less eggs don't attract and grow germs they have to be kept at the same temperature throughout their storage time, until used. However, most people don't store them safely when they take them from the shelf, so the eggs attract the moisture by condensation from the grocery store's air. Which is the perfect breeding ground for germs. Usually it takes between 30 minutes and one hour to return eggs to a fridge, allowing them to rise in temperature a few but significant degrees. This allows the eggs to expand a tiny but measurable amount. Once they are placed back into one of the super-cold US fridges, they contract again, drawing any moisture on the outside through the porous surface into the inside of the egg that has no more cuticle to protect the egg. With all the germs that were deposited on the egg from airborne bacteria.
The USA has a significantly higher number of cases per year per 100 000 sold eggs than the EU where washing of the eggs is prohibited before sale. The EU has mandated that chickens be vaccinated against salmonella, and the production process has to be much cleaner as well, reducing the cases of base eggs being infected with salmonella.
@@RustyDust101 Thank you very much for the profound information!
@@RustyDust101 Exhausting answer👍
there is also a controversy between the usa and europe about chicken meat. most often the discussion is shortened to "because the american meat is chlorine washed", which wouldn't be harmful by itself. but chlorine washing the meat as a replacement of better and safer production methods is seen as only "covering up" the bad practises of production, not really helping the inside of the meat and only cleaning the surface, and thus those chlorine washed meats and their import are prohibited in (most of) europe.
You should definitely watch a video about Spaghetti-Eis. It's pure bliss, especially from a local Gelateria.
You have a layer of whipped cream at the bottom and then the vanilla ice cream pressed through a spaghetti press on top. That freezes the whipped cream and makes it chunky goodness. To simulate a tomato sauce, strawberry sauce is added on top (sometimes with fresh strawberries as well). And last but not least shaved white chocolate is added to represent the Parmesan cheese. It's really really good
I am american and live in Mannheim. Born in 69 and living in Germany since 71, all the things in that video are pretty normal to me. Love your videos.
For you it is normal, because Spaghetti Eis was invented in Mannheim!
Spaghetti Eis is one of the most popular ice creams in Germany
i once had it, but since it tastes just like normal vanilla icecream with strawberry sauce and white chocolate,
i prefer the non-spaghetti version which is less work to make and thus also cheaper.
Lidl is the second big German discounter chain besides Aldi - about the some concept (by the number of stores it is the biggest such chain worldwide, but Aldi is probably more well-known). It belongs like Kaufland to the Schwarz group, founded by Dieter Schwarz who inherited the regional foodstuffs wholesaler Lidl & Schwarz from his father in 1963.
The coin to unlock the shopping cart helped to solve the problems of hijacked and abused shopping carts all over the place, and the stores which use this system don't have to pay people to collect carts from the parking lot any more - the customers bring them back themselves to the designated assembly points.
Paprika spice is made from dried-up red bell peppers. (The world derives from the Serbian word for pepper.) In former times paprika was rarely cultivated in Germany, because the climate was to rough, but there were large paprika fields in Hungary. It was however difficult to get fresh bell peppers to Germany due to slow transport. So they dried and grinded their peppers and sold it as spice in two main flavors: sweet or hot (depending on the peppers used).
Quark is a kind of fresh cheese (similar to curd, but smoother) or in some cases used as an intermediate product for making hard cheese. It can be used for desserts, for savory meals (spiced with herbs, onions, garlic and/or sometimes paprika) or to bake the famous German cheese cakes. It can also be used medically (in poultices for sprains or inflammations).
"Stinky cheese" describes actually a wide variety of cheeses. What they show is mostly the Harz cheese (from the Harz region), a low fat high protein cheese made from sour milk curd. A similar cheese is the "Handkäse" (hand cheese) from Hesse and the Mainz region, which is mostly served as "Handkäs mit Musik" (sliced and marinated in onions, vinegar and oil, seasoned with pepper and salt). Other stinky cheeses are Limburger or Backsteinkäse (brick cheese), Romadur (similar to Limburger, but containing more fat, originating from Belgium) and Munster cheese (originally from the Alsace region).
The not refrigerated kind of milk is so called H-Milch - the H stands for "(ultra)hocherhitzt" - by ultra-high-temperature processing it is made shelf stable for months (as long as not opened). In nearly all supermarkets you can however also get refrigerated "fresh milk" (which is "only" pasteurized), because many people don't like the taste of H-Milch.
US regulations require eggs to be washed before selling them. That destroys however the natural coating which protects the egg's contents against infections like salmonella, so they have to be refrigerated after the washing process. EU law forbids the industrial washing of eggs exactly because it destroys the natural protection. Additionally the EU introduced compulsory vaccination for chickens against salmonella in 2008.
Normally you would not buy spaghetti ice cream in a supermarket. You get it however in every Italian ice parlor (called mostly "ice café"), and some brands try to make more money by offering something similar looking in supermarkets. But it is not the same!
4:39 Our milk is also available in the fridge. Some people just want it already chilled. The milk you see is so-called UHT milk, an ultra-high temperature milk. (At approx. 135 - 150°c). It can be kept sealed for 8 weeks to 3 months or even longer.
This causes the bacteria to die and you can store it like this for a while. However, you should put it in the fridge when you open it, otherwise it will also go bad.
In Germany you get 2 versions of milk: 1. fresh milk without any additives, which has to be cooled as everywhere and can be found in the refridgerated area. This is not not shown in the video.
2. H-milk (H stands for "haltbar" (durable/long-lasting) which has been heated shortly and homogenized and sealed. This provides a long shelf life of multiple weeks without any additives here as well. So both versions are available!
until a few (maybe 1-2) decades ago, we had really "fresh milk" that had to be kept refrigerated and yet was only durable for less than a week.
then they introduced "longer durable" milk that was heated but not as extreme as the H-milk, and which mostly has replaced the "fresh milk".
thus it still has to be kept refrigerated, but is durable for roughly three weeks, while the H-milk is durable for up to 6+ months without refrigeration.
of course, all milk has to be consumed in a few days after once being opened.
Returning bottles to get some money back from when you bought it is genius. It creates an economic incentive to not litter and not throw your bottle away.
We have the same system in Denmark, Norway and Sweden. And more countries I'm sure.
All these things are also available and similar to UK supermarkets.. It's ONLY in the US of A do I find fresh food so much more expensive, less healthy and full of weird or odd ingredients. I'm a Brit, but have travelled all over America for about 45+ years on holidays. The people are GREAT (as soon as you speak they love you!). Love YOU GUYS... And if you EVER come to London, I have a spare room and will take you out everywhere... 😊
You can get fresh milk in the fridge also, but normal milk is sold ultrahighheated. for this the milk will be a heated up to 150 degrees celsius, and instantly cooled down to 5 degrees. after this the milk get homogenize. Means the milk is absolutely sterile, and make some changes in the proteines, what make the milk let watery and more creamy and easier to digest. Milk can be stored uncooled for months then, if not opened of course. same with the eggs. as it is illegal in most europe countrys to wash the eggs before selling, the natural protection every egg has stays intact, so the egg can be stored uncooled for months also.
Milk in jars is just soo unsettling
"Paprika" or "Paprikaschoten" is a vegetable, but is also used as a spice, like for "Bratkartoffeln" (fried potatoes) or "Spiegeleier" (fried eggs). There is also a dish called "Gefüllte Paprikaschoten" (Stuffed Peppers) with boiled potatoes and sauce. Absolutely great.
Cool shirt! I liked the Smiths' music so much back in the 1980s!
Spaghetti ice is great, i think its a part that it has a special kind of texture when its cut into all these thin parts. Also there is normally a bit of cream underneath it, which also always tastes great to me when its frozen. And of course strawberry sauce (not bolognese) on vanilla ice is also always nice.
The milk thing... First of all: We Germans and the majority of Europeans don't drink nearly as much milk as Americans. That's why it's not worth offering milk in large containers. Nobody would buy it! Then there's the big difference between long-life milk (this has already been discussed ad nauseam in the comments) and fresh milk. Unfortunately, the essential details were not discussed at all in the "comment discussion". Our fresh milk has to be refrigerated just like American milk (shelf life about 5 days). The long-life, ultra-heated milk can be stored for several months and only needs to be put in the fridge after opening. What's the difference? Well... The long-life milk (at least for me) doesn't have the right milk taste. But it's wonderful for cooking, baking and in coffee. It makes no difference (for me). But if I actually want to drink milk, or eat cornflakes, for example, then I get fresh milk...
And we haven't even talked about canned milk yet...
maybe 1 or 2 decades ago, the "fresh milk" (shelf life less than a week even when refrigerated) was mostly replaced by treated milk that was heated but not to the extremes of H-milk. it still has to be refrigerated, but with a shelf life of roughly three weeks. thus its taste is a bit different than fresh milk, but not quite as bad as the H-milk. the taste of heated milk changes somewhat to be like a bit "caramelized". and of course, there are people who are used to H-milk and prefer that taste instead of fresh or medium durable milk.
Super 👍 greetings from Germany 🇩🇪
Americans must refrigerate eggs because you wash the natural coating OFF, unlike Europe, where the natural coating, which is a natural protection, is left on the eggs…
"whats paprika" blew my mind....
Funny thing about liters vs gallons: By now, even US beverage containers are, indeed, mostly liter based, but just labeled in fl.oz/gal and sized to approximate a round number. All the US units are defined and reduced back to metric units, and industrial machines are just calibrated in metric. Doesn't make sense to calibrate them in imperial units.
As others have said milk that is Ultra Heat Treated will keep for months,the heat treatment kills the bacteria that cause the milk to turn sour , I've had some UHT milk since January,it's still ok opened a carton yesterday ,the most delicious milk I've ever had was bought from the farm we were staying at ,loved it, ❤ ❤
"Paprika" is the Hungarian name for "bell pepper" /Hungary has multiple types of bell peppers from sweet to very chili-like hot in different forms and shapes, sizes and colours and was in the past the original exporter of bell peppers + bell pepper spice in Europe)....and Paprika powder ("the spice" also originated in Hungary) is just dried grinded bell peppers (also in different flavours (at least when shopping in Hungary while the "casual Paprika spice" which you get everywhere else in the world and which is nowadays not produced in Hungary is a bit lame in flavour in direct comparision) from sweet to hot + smoked or not smoked)
The milk what was shown is just a special heat treated milk which therefore is durable for months without cooling unless you are opening the package then it has to be fridged as well. But there is also "fresh milk" in the fridge section as well. The difference though is that the heat treated milk is way easier to digest if you have digest problems with digesting milk = but not meaning for lactose intolerance that´s a different thing..the heat treated milk has just way less milk bacterias then "fresh milk" but still has some which lactose free milk doesn´t have
The eggs are not refrigerated because they still have a natural protection shell because we don´t have battery chicken farming (= European animal wellfare protection)where the eggs due to the battery method have then chicken feces on top therefore those have to be chemical washed clean with chlor (which the slaughtered US battery chickens have to be as well = chlorinate chickens by the way while European slaughtered chickens don´t need to be chlorinated) also destroys the natural protection shell of the eggs which is the reason why US eggs have to be fridged simply due to battery chicken farming.
I assume the fish in the jar shown was what you would probably call pickled fish. It's very common here in the Netherlands as well. For me it doesn't look strange at all, and the taste is OK.
Paprika = bell peppers
The english (american) language, no idea why the call every second spice or vegtable pepper.
Specifically, red bell peppers, dried and ground into a powder. Depending on if they grind the seeds into the powder or not, you get get either a bit more spicy paprika called Rosenpaprika/rose paprika (with seeds and the white parts of the bell peppers), or mildes Paprika (mild) or edelsüßes Paprika (sweet ) without seeds and the white parts.
No, that is called Paprika in English my friends 😉😎🤜🏻🤛🏻🤘🏻👍🏻🍺🍺🍺🍻🍻🍻
Paprika spice 😊😊😊
Let's start with the fish first, it's all a matter of taste, I would definitely prefer it to the raw fish from Japan rolled in rice. To the spaghetti ice cream, I already ate it in the 1970s. It's just vanilla ris pressed through a press and only looks like spaghetti. The red sauce is nothing more than strawberry sauce that imitates ketchup. The Parmesan is represented by grated white chocolate. Compared to the normal vanilla ice cream portion, the spaghetti ice cream is a bit more airy. But it's all a matter of taste. For me personally, the packaging of the burger roasters is also tastier than the content.
Oh the Lidl at Düsseldorf Main Station 😂 the celebrities of the nearby Worringer Square go there too... 💉💊
The best thing in Germany as far as food is concerned is that you can get all kinds of delicacies or wines or spirits from all over Europe. Wine from Spain ? No problem. Cheeses from France ? good and cheap . Fish from the North Sea or the Mediterranean ? Everything to have .Whisky from Ireland or Scotland Beer from the Czech Republic Chocolate from Belgium etc etc . and all in high EU quality. If you are a foodie, Europe and Germany is a paradise. Good champagne is even available at Aldi. You don't have to be rich for that. Vegetables and fruit are of course also available from all over Europe.😀
The bread from Lidl is not good. Get your bread from the bakery!
i guess you have to watch a video about Spaghetti Eis now :)
Initially used Aldi quite often whilst stationed in Germany in the Eighties. Much of what is availalable in Aldi and Lidl in Germany is/was 'Long life'. Don't know about Aldi or Trader Joe's etc.... in the US but products from these supermarkets in the UK tend to be predominantly fresh. Good cheap booze sections too, especially the wine, in UK Aldi or Lidl's.
The discount supermarkets like Aldi and Lidl have indeed started with long shelf life items to save on packaging and refrigeration costs. Back in the day, Aldi was (in)famous for not even shelving things like flour. Just dropped the pallettes off the truck in the stores, and customers could rip open the shipping paper wrap and grab out the flour bags. I believe they started adding refrigerators and freezers in the late 1980s.
@@MartinBeerbom I would agree, however in my more recent experience both variations of Aldi still stock less fresh produce than Aldi (SÜD) does in the UK shops. Our friends have a relatively new Aldi (SÜD) next to them in Düsseldorf and my In-laws have an Aldi (Nord) close by in Repelen near Duisburg.
First of all getting a deposit refund on bottles, cans etc is not typical German, nor is using coins to get cart. (Though it is usually either a 50 cents, 1 or 2 Euro coin.) This is common throughout Europe. Paprika is known to you as bellpepper.
The milk one is also only half true, it only applies to shelf-stable milk, the rest is found in a fridge. (Did some shopping in Germany about a week ago. Living close by.)
The deposit on plastic bottles is very common here in Germany. I'm not quite sure why you say it isn't.
If you mean that it's not only common in Germany.. yes you're correct but that doesn't change the fact that it is common here.
@@fzoid3534 Seemingly you missed the point, it is comon in Germany, but it is NOT typical German, it is typical European.
Don't you listen to what they say in the clip?????? Deanna clearly said: Spaghetti-Ice is a good way to enjoy vanilla ice cream (spaghetti shaped) with strawberry cream!!!!!
(h) milk is not refrigerated because it got a special heating treatment. the fresh milk must be refrigerated too. the eggs are not washed like in the usa, so the natural coating protect the egg and dont have to refrigerated. the usa wash and desinfect eggs for the same reason why german eggs are not washed
In the USA, people make the big mistake of washing the eggs, thus depriving them of their natural protection. In Europe, eggs are put on the shelves unwashed and therefore do not need to be refrigerated.
Our own skin itself has a natural protection that protects us from everything, if we were to treat it with any chemicals, we would notice this through redness or inflammation of the skin. It is the same with eggs.
Spaghetti ice cream is nothing more than vanilla ice cream which is pressed through fine nozzles and then looks like spaghetti, the red sauce is strawberry sauce and on top is white chocolate.
its not true that milk is not fridged. you have in almost every supermarket both, fridge and 'sterilized' one.
Fresh Eggs will be Ok for 3 weeks if they aren't washed with chorine, the egg has membrane to protect it , washing with chorine removes the membrane so it has to be refrigerated , the opinion in the UK is that chorine washing hides poor,/unhygienic farming practices,the same with chorinated chicken it allows poor hygiene practices in chicken production,❤❤.
according to my math - thats actually episode 200. you forgot 186 but labeled 188 twice. and you labeled 195 twice ;)
hatbare milch is utra high heaten, to 81 degrees celicus, so in that whole for abot 3-6 month normal milk is heatet lower i think 40-50 deegres celicus
How can it be that you guys in the US do not know sterilized milk?
your eggs get a clorine wash so the normel defenfe is gone thats why you need to cool them, clorine besause you chicken pens are gross
You have to go to Spain or Germany for the everlasting milk. None of that in Scandi, unless it's flavoured :) Also, the pant (ot as Germans say it, Pfand ) I also found in LA :) One single store, mind you :)
the only weird things is the video is the murricans
it does not tasen like normal milk