Danke, dass ihr den beiden Gerichten ein ganzes Video gewidmet habt :)! Ich hab beim gucken festgestellt, dass das ein oder andere klarer formuliert hätte sein können. Z.b. Die Kartoffeln im Grünkohl. Aber das kann vermutlich davon, dass ich ja weiß wie es geht und da hab ich es vergessen. :´D UND: das ˋon mmˋ im Linsineintopfrezept....ein Schreibfehler! Sorry für die Verwirrung xD! Und für die Konsistenz von LinsenEINTOPF gilt für mich immer: wenn es aussieht, als würde es an der Wand kleben bleiben, wenn man es dagegenwirft , DANN ist es gut :p Ich fände es toll, wenn ihr eine ´German Receipies ˋ Videoreihe macht.
Genau, die Linsen sollen matschig sein! Viele alte deutsche Eintöpfe sehen etwas matschig, und vielleicht nicht ganz so schön aus, schmecken aber lecker!
@@auraluna7679 ebenso für die Kartoffeln, zie hatten festkochende Kartoffeln gekauft, hätte besser mit mehlige Kartoffeln gewesen. Trotzdem, ziemlich gut gelungen.
Me German too, I stopped the video for laughing (no offense, it was just funny). Is there no celery in Oklahoma? I thought celery is available everywhere like corn and carrots.
I mean yes.. you hardly find celery root in the usa... even though kroger or Meijers have it. it just smells the same as the green stuff... so it should not be to hard to identify
Agreed that weighing most items is so much easier, I was in the process of converting my recipes to weighing before coming to Europa. I would weigh the individual ingredients measured in the "cups" and note it down for the next time I prepared the recipe. to make something just put a bowl on the scale, zero the scale and add your first ingredient (say 200gr) then add 150gr of the second ingredient for a weight of 350gr, etc. So much easier. Sometimes you can even combine dry and wet ingredients at a stage and then add more weighed ingredients later in the process, all in the same bowl. I watched too many cooking videos and I noticed the bakers in the US would weigh most all the ingredients.
4 роки тому+4
What Aine said. Also get a measuring cup for liquids. Yes, *one*. You don't need a set of cups, you just need one. I'm always trying to do good PR for the metric system. When I'm not just bashing Americans for being backwards ;-)
I'd say get both items if you like to cook so much. I think I saw a 'Meßbecher' anyway (?). A Meßbecher might cost about 3-4 Euros, a scale should be available for 8-10 Euros. I say this because I think that you can't measure everything with a Meßbecher, it's just not accurate enough. Ansonsten bewunder' ich Euren Mut, so zu kochen 😀! Mein Tipp noch für den Linseneintopf: Kräftig würzen und dann noch einen kleinen Schuss Essig dazu 👌! Gerne mehr Kochvideos......
I can on!y second that. Seriously, get a scale. You want one. All around the world with the exception of anglo-saxon land, people specify amounts in weight, not volume, like you do in the US...
Another thing I learned today: You apparently don't cover your pots usually ._. Why? Covering your pots saves energy and your apartment wouldn't get all steamy, which would inhibit mold growth.
most of the steam would stay in the pot and turn back into water. thus not only saves energy and keeps the kitchen less humid, but also saves you from adding more (cold) water all the time, which would make the whole process take more time. after the food starts boiling, you can turn the heat down to just keep the temperature. no need to produce big bubbles all the time, create too much steam, and let water/steam escape. that's the difference between "kochen" (boiling) and "köcheln" (simmering?).
What you bought was "Suppengrün": a bundle of celery root, leek, carrots, and parsley, that goes into any kind of stew or broth dish. The celery root ought to be peeled and diced, though.
One note: Stews in general are fairly easy. There is a reason why we call it "Eintopf" - you literally just throw everything into one pot ("ein Topf") and cook it in broth until it's done. Yes, it's that simple :-D
I am hungry now. I was laughing so hard when you didnt peel the potatoes, didnt boil them, fried them and tried to smash them with the fork. Or put the Sellerie as a whole to the lentils. But the result is still yummy. That was really entertaining.
There are two words in German for "peel", both the noun and the verb. A peel might be called a "Pelle (f)", and removing it "pellen". Usually, this is reserved for boiled potatoes and other things where the peel comes of in strips. The more general words are "Schale (f)" and "schälen". These would be applicable both to raw potatoes and fruit like apples. A way to remember this is that "Pelle" (like peel) is derived from the French word for "skin". In German, we just use it a bit more narrowly than in English. But keep in mind this is not a conscious distinction and you might see the words used interchangeably as well. We also use "Pelle" literally for "skin", but usually in fixed expressions. "Jemandem auf die Pelle rücken" means getting uncomfortably close or invading someone's personal space. "Schale" on the other hand is related to "shell". However, it does not have the additional meaning of "artillery shell". So "schälen" is always a "peeling" and never a "shelling". But in the context of skin care, we actually use the English word "Peeling" for exfoliating creams and such. I am not sure why I led you down this rabbit hole but in any case, you'll have to find your own way out now.
Knollensellerie ist ein natürlicher Geschmacksverstärker und typischer Anteil eines Gemüsefonds bzw. -bunds, wie ihr es gekauft habt. Man schneidet ihn in kleine Würfelchen.
Passport Two I’m happy that it tasted good. Will you do more videos like this? ^^ btw my comfort foods are: Pfannkuchen mit Schinken, and Selbstgemachte Rindersuppe ;-)
I like your cooking show! 🙂 It's not so easy to cook a recipe in a foreign language and still doing that well! Those two dishes are traditionaly served in winter time.
Google "Salzkartoffeln". Also learn about "festkochende Kartoffeln", "weichkochende Kartoffeln" and the term "mehlig" describing the consistency. Hard potatoes are needed for Bratkartoffeln for example, and soft ones for making mashed potatoes and other dishes.
April is to late for Grünkohl. And you would need Bremer Pinkel anyway. Grünkohl is traditionaly eaten in the winter after the first below zero (Celsius).
Wenn Euch der Grünkohl geschmeckt hat, dann solltet Ihr im Herbst oder Winter nach Norddeutschland kommen. In Bremen und Oldenburg gibt es das traditionelle Gericht mit allem, was dazugehört: Grünkohl (oder auch "Braunkohl"), Pinkel (don't be alarmed), Kassler, Kochwurst (in southern Germany called Bregenwurst) und (Salz-)Kartoffeln. Meldet Euch, wenn wir Euch vor Ort (in Bremen) helfen sollen.
@@michaelwilken439 Das finde ich aber nicht nett, das Du Niedersachsen den Süden Deutschlands nennst. Sorry, aber hier in der Hannoveraner Gegend heißt sie Bregenwurst und nicht Kochwurst ( den Begriff habe ich noch nie gehört - muß aber nichts heißen, man lernt ja nie aus ). Zitat aus dem offiziellen Hannover Portal ".....In und rund um Hannover wird Grünkohl traditionell mit Salzkartoffeln, Kassler und Bregenwurst gegessen. Die leicht geräucherte Mettwurst ist eine weitere niedersächsische Spezialität aus magerem Schweinefleisch, Schweinebauch, Zwiebeln, Salz und Pfeffer, die vielerorts speziell für dieses beliebte Wintergericht hergestellt wird und bei keinem Grünkohlessen fehlen darf....." Schöne Grüße aus dem Umland von Hannover !
Super Video! Ich hab die Übersetzungen die ganze Zeit gegen meinen Laptop geschrien XD Dass ihr die Sellerie ganz reingeschmissen habt, war suuuuper witzig! Danke für diese wunderbare Unterhaltung. Sellerie, Lauch und Möhren ergeben das Bündel Suppengrün (Soup vegetables), um eine gute Brühe zu erzeugen :) Der Lauch und die Sellerie werden fein geschnitten. Learning by Doing! Weiter so und gerne mehr davon (wenn eure Mägen es aushalten hahaha)
Hahaha, wir konnten du von hier aus schreien hören 😉 Ja! Unsere bevorzugte Art des Lernens neben UA-cam-Kommentaren, die uns sagen, was wir falsch gemacht haben 😂
@@PassportTwo i use regular coffee cups for simple dough some times 2 cups of flour 1 cup of milk/water a bit of yeast and some salt sugar give a regtangular baking sheet of dough .....when rolled out for a pizza or something and sometimes packages of stuff like rice have a scale on the side of the packet that meassurement thing is pretty good for anything usually they have grams (for flour or shuggar) and liquid scales on them
@@PassportTwo I totally understand... Being a German, I had to order myself a set of measuring cups and spoons to make some American and British recipes :D But the others are right, a kitchen scale will make cooking and baking German recipes so much easier! And they're really not expensive, I think even Rossmann has them, and for around 8-10€. And usually they come with a Tara button so you can put a container on the scales, press the Tara button, and the weight will reset to zero so you can measure only what you put in that container (without you having to subtract the weight of the container).
i usually translate my german recepies into cups(Mc-caffee Tassen) if possible, as its faster and easier to handle and cooking isn't that a precise of a science anyway. I am From Bavaria Baking is an other thing though.
I hab noch nie ein Rezept oder eine küchenwaage nehmen müssen.. irgendwie kenne ich die rezepte alle von meiner Mutter und kann das meiste aus dem Kopf raus kochen... und ich hasse kochen XD Aber die Leute lieben es also muss ich da durch.
I found your channel just yesterday and I absolutely love it! your cooking video is hilarious and If I didn’t know what the dish had to look like I would’ve made many mistakes as well. Some instructions weren’t very clear :) As long as it tasted good you did everything right and created your own version of the dish. Like Picasso said: If there were only one truth, you couldn’t paint a hundred canvases on the same theme. Same goes for cooking! Many ways to prepare a dish. And you German is perfect by the way! Thank you for your entertaining videos, you gained a new subscriber!
Jupp hab ich jetzt im Nachhinein auch gemerkt. Klassischer Fall von "ich weiß ja was ich meine" beim aufschreiben xD z. B. Der Teil mit den Kartoffeln beim Grünkohl P.S.: Die Rezepte kamen von mir :D
@@PassportTwo while reading comments and writing my own, i see the final picture all the time (pan with potatoes). and thus i am very hungry now because i love "Bratkartoffeln" (fried potatoes), although we usually peel them before frying, or alternatively even first boil, then peel (now they are "Pellkartoffeln", used also to make "Pellkartoffelsalat"), and finally cut slices and fry them. btw: now you even have seen how long words in german form by themselves ... Kartoffeln, Pellkartoffeln, Pellkartoffelsalat, and as Pellkartoffelsalatsauce you can use (selfmade!) mayonnaise or joghurt.
@@PassportTwo Really enjoyed the way you edited in the corrections. Nice comedic timing, and shows you aren't idiots that just assumed you were right despite clearly not knowing what you were doing. Genuinely good video!
@@PassportTwo Well, at least in Austrian German you wouldn't be that wrong. the green Celery (which kinda looks like leek) is called "Sellerie", but the celery root would be called "Zeller" in my region. (Sellerie (Celery) is different from Lauch (Leek)) (Lauch (in AT) = Porree (in DE))
Really enjoyed this format! Would love to see another video like this. Especially seeing you struggle in a most entertaining way 😊. So funny as a German doing fine cooking himself.
By the way: Aubrey's table manners are way more German than Donnie's. At a German table, you keep both hands up. Usually you keep the knife in you right hand and the fork in your left hand all the time (or the other way round when you're left-handed), and you want to use the knife not only to cut your food but also to assist yourself putting food on your fork. You also don't lean on the table with the full arm or set up your elbows.
My table manners are different when sitting at home, casually, just the two of us or when we have guests around. I guess I could have looked at the video like having guests over. 😂 Nonetheless, elbows on the table are also bad manners in the US and I will tell Aubrey she is better integrating than I am 😅
Well, at home, many people use their elbows, even if it is not fine. Problem: You are at home and in public at the same time... Btw. I guess that every German knows, that Americans during the meals "always keep one hand with the revolver" ;-) i.e. under the table. You'll be fine doing so as Americans.
Good question! Comfort foods are foods that usually have nostalgia to them. Foods that remind you of home cooking or childhood. Foods that make you feel good when eating them because of some emotional connection to it. Normally are high-calorie, high-carb meals, but they don’t necessarily have to be if they are meals that have good meals associated to them for you 😊
Thick spicy chicken soup. Lots of recipies out there. Just make a hearty chicken soup with noodles and add peppers ... Easiest way to clear your sinusses when having a cold. EDIT: Also Bratkartoffeln which is pretty basic but a hearty way of using up leftover meats...
I think you are both amazing! Very few Americans would try a true German recipe without knowing what it is. Kudos! I almost fell from my chair laughing when you put the whole celery root, without peeling it or dicing it, into the pot. Mettwurst is a smoked pork sausage and I love to eat them right from the butcher. Just bite right in. Yummy. If you go to a pub in Cologne, they offer Griebenschmalz on bread with salt to go with your Koelsch beer. Making me homesick here.
OMG - that was fun to watch, especially since I tried to make American Cole-Slaw only yesterday. It didn’t taste bad at all but it wasn’t the kind of Cole-Slaw I had in the States. 1) Griebenschmalz. Absolutely tasty on bread. You HAVE to try that. It’s just lard, put in a pot and boiled. The whole turns into a liquid and what stays back from the lard is just these small, brown, really crunchy crumbs called “Grieben”. You can either take them out and then eat them separately from the Schmalz or leave them in and then you’ve got “Griebenschmalz”. Yummy. 2) This “bundle of vegetables” is called “Suppen-Gemüse” or “soup vegetables”. You clean them, put them into water with spices and - eg - a chicken and boom - soup. You can also buy a whole bag of carrots, celery etc… and make your own “bundles” and freeze them. 3) The vegetable you were looking far was, in fact, celery. Why did you insert a “nope” picture? You could have cleaned it, cut it and cooked in with the lentils.
You _disgust_ me. (Seriously: I really don't like vinegar in soup or anything of the like. I don't actually resent people that eat it that way though, I was just playing that up for silliness.)
@@nikomangelmann6054 Yeah, well, vinegar in barley soup is also common, and I find that absolutely revolting. Just because it's common, doesn't mean I have to like it.
Great Video 👍🏼 But you are in Ramstein (Rheinland-Pfalz) so you have to try „Saumagen“ with Sauerkraut and mashed potatoes 🥔. It’s the one an only national dish in Ramstein 👌🏼
Favourite food of German chancelor Helmut Kohl, and a really savoury dish. Takes some getting used to, though. (The name translates to "sow's stomach", and that's what it is.)
This is so cool! In my opinion, the idea of some people here, to make a cooking series is awesome! Many foreigners think german cuisine is only meat but its far more than that!
Wow... I'm screaming while watching you cook hahah It's not even that it's German, but why would you cut up all veggies BUT the celeriac? Haha Also: who showed you to cut in a pan? It destroys the pan hahaha 😂
As a swede in germany I'm an outsider recognizing things. I now have a scale to complement my IKEA Küchenmaß "cup"-set. A german food I like is "Rinderrouladen" .
Yes, Grünkohl mit Mettenden delicous typical German dish.I think you cooked it right.It looks good.GGf means gegenenenfalls(if necessary).But yes you have to peel (schälen) the potatoes.The Linseneintopf is very healthy but t seems to be not liquid enaugh.Karotten und Möhren are almost the same.The main thing is that it tastes good.
Hi. Nice try. You seem to have settled in pretty well. Some remarks (if I may): both dishes are main dishes. So you would not eat them together. For Grünkohl, you do not need Schmalz if you use frozen or canned kahle. There is (enough) fat from the Mettwurst (kind of Salami) or other traditional sausages like Pinkel, Kohlwurst, Bregenwurst and Kassler (also something special German, you might not know -> ask your butcher). There are hundreds of (mostly regional) Grünkohl (or as we say in my home region Braunkohl) recipes. Some even add oath flakes or cook a peach with the kahle. The lentil soup is either a soup or a stew. A soup is lighter/easier to cook and you would rather use wiener sausages. If your local butcher offers lunch, you should be able to find both Grünkohl and Linseneintopf from time-to-time on offer. Give it a try. It is cheap and good quality food there. If you are looking for other unique german food (except white asparagus -> we are in the middle of the asparagus season, which most Germans love) experiences then there is Kohlrabi (which you may remember from a DW video), Bärlauch (a herb found in Forrests which you could pick while hiking) which is excellent for pesto or salat. The Bärlauch season will soon end, but than you can start looking for Waldmeister which is herb perfect for bowle or ice cream. And best of all, strawberry season is coming. Maybe there is a farmer near your town where you can collect your own strawberries. It fun, because while collecting, you can eat as much as you like. I think American and German taste is similar, so you should like our German strawberries. They are sweet and juicy.
Fun video 😁 Thank you! My favorite German dish is Quarkklöße. Try it! İt's very easy to make. A sweet dish which is served with stewed apple, melted butter, cinnamon and sugar.
You need a little more preparation - on the previous day already, as some stuff needs to be prepared, like lentacles - they soak up the water and it needs time. Same for marinated meat etc. - Sauerbraten meet takes DAYS if you don't want the taste to be gone in seconds.
20 g grease is about a tablespoon. I would recommend to buy Dr Oetker's book of German baking. It has an abricot cake on the cover and is written in English, too. The cakes are great, and the first pages have a big conversion map of common German, British and US weight units. Conversion map is the wrong word but I don't know it better.
Love this! But as a Schleswig-Holsteiner, I’d really love to see you two make Labskaus! It’s a very northern dish. Not much to look at, but quite unusual and delicious. And I’m sure it’ll count as a curiosity of German cuisine. ;)
Green cabbage is typically in North Germany, Lower Saxony. All kinds of groups, political parties etc. had Grünkohlessen as event. And this means Grünkohl mit Pinkel, the sausages are made from brain and not available everywhere.
It was fun watching you both figuring out German recipes. I'm amazed how well Donnie speaks German. May I ask how you learned so fast? I'm been studying German on Duolingo and although I can understand some of it, it is so difficult to put things in the right order sometimes. Also many of the words are difficult. I love watching you both. I'm hoping some day I can visit Germany since I have German roots.
I (Donnie) am in an Integration Course here in Germany. Basically, it is a class set up for people that are trying to become citizens of Germany and need to do so quickly (although I am not trying to become a citizen and I can still participate along side with those people). It is an intensive course meaning I go to class 4 hours a day, every single day and the class is taught 100% strictly in German from day 1. Along with that, living in the country gives me tons of opportunity to practice speaking in everyday life, I can easily listen to German radio, or watch TV, etc to practice beyond the 4 hours in class. Aubrey is also learning and she is using a less intensive but great site called Lingoda. She signs up for classes when it fits her schedule and it is basically a Skype or Zoom call where she has one teacher and 5-7 other students in a class. You should really look into that!
I´m impressed you tried to cook such -for us germans- ordinary food. I know how hard to cook them if you don´t have a good description or less experience with the ingredients ^^ But congratulation for your success. If you have a good cooking Book you find the definition of Terms like "würfeln" or "anschwitzen" in the Index. Even me have to look sometimes ^^ I hope you bring another cooking Video Greetings from Stuttgart
I grew up in Berlin dad being military I’m back in Indy. Mom is from Berlin also. With that being said.. one my favorite dishes is linsen eintopf ( i make it super simple let the linsen soak in water overnight or for a couple hours , throw em in a pot with veggie broth , cut potatoes in small cubes , I don’t add carrots but you can .. & sausage or ham works also lol ( hot dogs ) and I use bacon here but get some speck to throw in there makes it taste better. Salt pepper / season salt or they got vegita season in Germany that’s good. ( muskat ) oh parsley. The stew looked too dry so you guys need to use more veggie broth or less linsen.
You both never cease to amaze me. I love how you both just jump on in and work together getting the task done. Your creation turned out very well and it looked yummy. Ich war total fertig, als du gesagt hast, dass das Fett wie ein geknalltes Zit lol aussieht. Ich folgte mit, ohne auch meine übersetzte zu benutzen lol. Wie heißt die App, die Sie verwendet haben, wo Sie scannen mussten, und die für Sie übersetzt wurde? Das sah ziemlich cool aus. Machen Sie in Deutschland weiter. Ich habe viel Spaß beim Anschauen unserer Videos. :) :)
Have you ever tried making Nudelauflauf (Nudelgratin) or Kartoffelauflauf (Kartoffelgratin)? Its quite easy and very tasty. Most people use a prepackaged spicemix for it from Maggi
BTW carrots are a very confusing vegetable in Germany. We have so many different words for them. Möhren, Mohrrüben, Karotten, Wurzeln. Confuses the hell out of Germans, too. :) My mother-in-law for example is from Hamburg and says "Wurzeln" (which literally means "roots") and at first that really confused me because I usually call them Möhren. Same with "Brötchen". In the South they sometimes call them "Wecken" and up north Schrippen (Berlin) and some old people in Hamburg (my hubby's grandma) say "Rundstück" (though Brötchen is more commonly used there now). On November 10th in some regions of Germany we celebrate St Martin's Day. Kids make colourful lanterns and carry them through the streets. It's a strong tradition in the Rhine area where my mother was born and raised. Another St Martin's Day tradition is to eat a sweet bread shaped like a man (looks like a gingerbread man). It's made from a soft dough a bit like a soft roll, slightly sweet. That is called "Weckmann" in the part of Germany my mother is originally from. So when she moved here to the Ruhrgebiet come St. Martin's Day she went to the baker's and wanted to buy a "Weckmann". They just stared at her blankly and she was very embarrassed. Later she found out that the tradition actually does exist here but a "Weckmann" is called "Stutenkerl" here. :) So long story short, German can be pretty confusing even for Germans because of regional variations. So don't be disheartened. You're doing great.
Putting vinegar in lentil soup or stew is more a thing from southern Germany. Up in the north I have never heard of anyone doing that And with lentils, there are kinds you need to soak, and some you don't. Mettwurst is not raw, but smoked. And Grünkohl is more a thing up in the north of Germany. Schmalz (especcially griebenschmalz)is typically put on a very hearty bread (like rye or Bauernbrot). And then usually topped, with salt and 'Röstzwiebeln ' so like the fried onions for hot dogs. You guys would have done yourself a big favor, if you had cut the sausage in small pieces and sauteed them beforehand. Plus, you usually need yellow mustard with the grünkohl. And some wiener or frankfurter with the lentils (and more of a thick stew consistency ;-) )
I like your videos. And what did Aubrey say "the recipe is a loose guideline" - this is 100% correct. And trying to cook only based on a recipe written in German is really hard but you both did a wonderful job with it. Basically when the cooked meal taste great it is all fine. And about the "Linsen" (lentils) I can assure you depending on what part of Germany you try them they always will taste differently. Sometimes they are cooked a tiny bit sweet and in other parts they come with a lot of vinegar in it. So my suggestion is keep doing the way you like it.
A recipe is only a loose guideline if you know what you are doing. When you cook something the first time, or have yet to gain more experience in what goes well together, you should stick to the recipes. And baking is a different story altogether. NEVER deviate from the recipe when baking.
You did a great job! Damn. That recipe was really german. Even as a native german speaking person (coming from Austria) i have problems with many of the ingredients (Although i know we sometimes use different terms, but not soo many)..... I still have no idea what "Grünkohl" or "Mettwurst" is, luckily i could translate "Möhren", "Kartoffeln", "Sellerieknolle", "Porree","Brühe" into the corresponding terms...("Karotten", "Erdäpfel", "Zeller", "Lauch", "Suppe")
So funny - I think to follow the recipies one needs to know how the result has to look and taste like. What amazed me the most was, that you have never seen leeks (Porree / Lauch). Coming from Northern Germany (Ostfriesland), I grew up with "Grünkohl und Pinkel" in winter, (like the one you made but with "Pinkelwurst", "Kassler" and bacon.) "Snirtjebraten mit Kohlrabi" (for celebrations, special days or sundays) and as "everyday food": Kartoffelsuppe (never got it to taste like my grandmas soup, she used potatos from her own garden) and "Heringssalat mit Pellkartoffeln" both dishes we had at least once a week and are easy to make. Our favorite dessert was "Griespudding mit Beeren" and "Rote Grütze". Have fun looking this recipies up - maybe you like what you see and try to cook some of them. You wont be able to make snitje as I was never able to get the meat outside of ostfriesland. But when you are there and have the opportunity to eat at a German restaurant, just try it. It tastes amazing.
Very funny video, thanks for that! :) The vegetable bundles are called "Suppengrün" - "soup greens", they are intended as basic vegetable ingredients for soups and stews - so you were correct about that! Btw. in Austria where I am from "Möhren" are called "Karotten", so you were right, but not for that part of the German speaking world... ;-)
@@PassportTwo yes but everyone will know Möhren and Karotten I think. They are interchangable. Where I grew up in the north we often just call them Wurzeln - so just "roots" basically
Every vegtable in "Suppengrün" you cut and rost it bevor you make a soup. Use the same pot as for the soup so you have a better taste. Parsely for decoration right bevor serving
This was hilarious, I laughed so hard at your predicament with the "Suppengrün"...I'm so sorry, but it looks like you deliberately didn't look up the stuff until after you went through all of it. It was great xD . And I'm actually hungy now : ) .
Great video...like that cooking German dishes with only using German instructions. Maybe try to cook "Königsberger Klopse" in a future video...a traditional and delicious meal.
I've also thought of Königsberger Klopse as a recommendation! My recipe: For the Klopse (dumplings) you need: 300g mixed minced meat (pork and beef) 2 Kaiserwecken that needs must be old and dry 1 egg 2 anchovy fillets 2 - 3 teaspoons of capers Parsley, salt, pepper, lemon peel to taste Soak the bread rolls in warm water and squeeze them until no more water comes out. Put meat, soaked rolls, egg, anchovies, herbs and spices in a blender but hold the capres. Blend. Add capres. You want the mass to be coherent enough so you can roll dumplings a little bit bigger than a golfball. Cook the dumplings in Gemüsebrühe. The liquid may simmer but not actually boil. The dumplings are good when they come up to the surface. For the sauce you need about 50g of butter 1 tblsp of wheat flour about 250ml from the dumpling broth fresh estragon, capres, salt and pepper to taste Melt butter in a small pot, add flour, mix (you want to take care that there are no lumps). Add the dumpling broth. The sauce should be smooth, white, shiney and not too thick. Add capres, estragon and salt and pepper to taste. Serve with boiled peeled potatoes.
general hint: most recipes assume that the ingredients already have normal (room) temperature, eg fresh ingredients, or at least frozen ingredients had enough time to melt. else you mess up the effects on other ingredients that you started cooking or frying/roasting. if you bought the meat one or more days in advance (eg shopping on or before friday and cooking on sunday when shops are closed) and kept it in the freezer, let it melt on a plate in the fridge and pour away any "red water" that is on the plate. with frozen meat you'll literally have a hard time to mix and merge (btw: we always used our hands instead of a blender and it would be "well mixed" when the mixture loses its stickyness; in a blender the mixture would lose its texture and be really fine) alternatively, you can make the dumplings immediately (to not have raw meat lieing around) and on the next day only need to warm/heat them up and make the sauce while potatoes are boiling (now you know to peel them first, then cut the big ones, before boiling them !?:-)
Carrots have multiple names in German. Karotten, Möhren and Gelberüben are the most common ones. Older words like those for food can be quite different depending on the region and dialect. And then there is Austria. For many vegtables they use names most of us Germans don't even know.
I would have cooked these dishes differently - but it could depent on the region I'm from. The lentil stew I would make with more liquid. Because you skipped the soaking of the lentils prior to boiling, they soaked up all the water later on. I only know lentil stew in combination with a mild sausage like Frankfurter (Wiener). There could have been some potatoes pieces in soup as well. I would add a dash of (balsamico) vinigar as well to give it a hint of a sour flavour. The Mettwurst is good for the kale - it adds flavour. The same with the Schmalz (lard). I would have taken more of it. I would have been more careful with the nutmeg and taken less since it has a very special intense flavour. But definitly salt and pepper, too. If the kale is to harsh or tangy a pinch of sugar helps. This dish even gets better if you reheat it next day. I would not have mixed the potatoes within. Instead peel and boil them, than slice them and fry with butter in a pan and serve it as a side dish.
Alle Variationen die du Vorschlägst sind mir so auch geläufig und ich hab mich gewundert, wo die Kartoffeln im Eintopf waren... Da kommen normalerweise auch welche rein und stehen auch auf der Zutatenliste aber nun gut xP Bei uns gab es immer eine Differenz zwischen LinsenEINTOPF und LinsenSUPPE. Suppe mit mehr Flüssigkeit. Für den Eintopf galt immer: Klebt er am Löffel wenn man ihn umdreht isser gut. Und bzgl den Kartoffeln am Grünkohl, ja, esse ich auch mal gestampft und rein mal daneben. Aber gelernt habe ich bei Rezepte von meiner Mama so wie sie hier gemacht wurden....außer die Sache mit sem Sellerie xDDDD musste ich ein bisschen lachen!
Something that always works, can be done quickly and surprisingly not only fills you up for a long time, but also tastes good is a "farmer's breakfast - Make fried potatoes from fresh potatoes (pre-cooked potatoes work too, but make it a little "sticky"). Cut the potatoes into thin slices and slowly fry them in oil until golden. - Add bacon or alternatively smoked "red sausage" (do not confuse with red sausage!!!) cut into small slices and fry until translucent. - Whisk the eggs and add them as a scrambled egg mixture. Once the eggs have the consistency you like, you can serve. For this purpose put a big pickled cucumber (pickled gherkin) cold (!). Eat it by putting a thin slice of the cold cucumber together with the Hot Peasant Breakfast in your mouth. A surprising taste experience that also plays with hot and cold. You have to try it! +++++++ Etwas das immer geht, schnell zu machen ist und ertaunlicherweise nicht nur lange Satt macht, sondern auch noch schmeckt ist ein "Bauernfrühstück" - Bratkartoffeln aus frischen Kartoffeln machen (vorgekochte Kartoffeln gehen auch, machen es aber etwas "pappig"). Kartoffeln in dünne Scheiben schneiden und in Öl langsam goldfarbig anbraten. - Speck oder alternativ auch geräucherte "rote Wurst" (nicht verwechseln mit rotwurst!!!) klein geschnitten dazugeben und glasig anbraten. - Eier quirlen und als Rühreimasse hinzu geben. Sobald die Eier die Konsistenz haben die ihr mögt, könnt ihr Servieren. Dazu eine große eingelegte Gurke (Essiggurken) kalt (!) legen. Gegessen wird dies indem ihr eine dünne Scheibe der kalten Gurke zusammen mit dem Heißen Bauernfrühstück in den Mund befördert. Ein überraschendes Geschmackserlebniss das zudem mit Heiß und kalt spielt. Müsst ihr unbedingt probieren!
Loved watching this Video. The "Linsensuppe" wasn't that bad. The consistensy wasn't off. Though its called soup, ist is actually more a stew. Thickness is required to be ideal. Looking foreward for your next german cooking adventure. Thumbs up!
There are three types of potatos: Festkochend, vorwiegend festkochend and mehlig kochend. Festkochend - the ones that you had - means they will still be quite solid after cooking, so they're ideal for Bratkartoffeln because you can still slice them up afterwards. Mehlig kochend means they will be very soft after cooking and almost fall apart by themselves. Those are the ones you'd want to use for mashed potatoes or any recipe where you are supposed to mash them. Vorwiegend festkochend is between the two other types and ideal for Salzkartoffeln, Petersilienkartoffeln, etc. So dishes where you have whole potatoes on the plate. If you don't eat enough potatoes to buy all kinds, you should fall back to vorwiegend festkochend. They're not ideal but still decent for Bratkartoffeln or mashed potatoes. Using festkochend for mashed potatoes or mehlig kochend for Bratkartoffeln does not really work all that well though. :)
Mal wieder ein ausgezeichnetes Video! Das hat viel Mut gekostet, und euer Ergebnis ist hervorragend! - Für einfache Rezepte empfehle ich "Das Blaue Kochbuch". Es enthält jede Menge Grundrezepte, erklärt verschiedene Kochtechniken und hat eine große Auswahl typisch deutscher Gerichte und Zutaten. - Once again an amazing video! It took some courage to do this and you were rewarded with great results! - I recommend "Das Blaue Kochbuch" (available online and in local stores) as a good German cookbook. It contains lots of basic recipes, explains different cooking techniques and provides a big range of typical German dishes and ingredients.
Have you tried to cook such great German dishes as: Griessnockerlsuppe, Weißwurst, Reiberdatschi, Schweinbraten mit Kartoffelnknödeln und Rotkohl, with Zwetschgendatschi for pudding (dessert)? For a snack, make your own Obatzde to put on bread or Kaiserschmarrn with lingonberry compote.
You are lucky that you got Mettwurst...since Mettwurst can be put in storage pretty well for a while at least, it has become kind of a lottery if you find some or not. I recently had to replace it with bacon because it was sold out in the supermarket (granted, if I had gone to a different one I would most likely got some, but I am currently limiting my supermarket visits as much as possible and just improvise when I don't get something specific).
Funny idea to cook something for the first time without even knowing what the german names for the ingredients are or what the instructions mean . But you stated it tastes really well so you created your own delecious recipe - awesome 😂😂 I would replace the sausages with plenty of fried bacon cubes in the Linseneintopf and you can add a dash of vinegar that takes away the somewhat musty taste from the lentils.
@@PassportTwo we always had vinegar and sugar on the table so that everybody could chose the degree of "sweet-sourness" for his plate of Linseneintopf.
Not to bad considering the circumstances. To pimp your meals next time, mix some vinegar into the Linseneintopf and some mustard into the Grünkohl. Both after they are are done cooking 👌🏻
I skimmed the comments and i couldn't find anyone telling you that you dont need to precook the lentils. So that is why your lentils became so mushy. Everything else looked ok 😉 i love winterfoods, lentil soup, green cale, Sauerkraut... Amazing foods! Maybe now a year later you can do an update video?
Understanding your recipe before you start cooking is the first thing in cooking. I dont use kitchen scales either...when I have a package of 500 grams of lentils, I can largely guess what I need to pour out to have e.g. 200 grams....
Ihr seit super mutig, gleich zwei neue Gerichte zu probieren! Linseneintopf koche und esse ich selber sehr gerne. Gruenkohl auch, allerdings wird es in meiner Region separat als Beilage gegessen und meist nur im Winter. Ich koche Linseneintopf nach dem Rezept meiner Oma, allerdings gebe manchmal eine getrocknete oder - wenn ich sie habe - frische rote Chili dazu, wenn ich am Anfang die Zwiebeln und den Speck (oder Wurst) in Oel anbrate. Danach kommt das kleingeschnittene Suppengruen mit dazu und wird kurz angeduenstet. Dann die eingeweichten Linsen, Wasser, und Salz. Wenn man die Linsen einweicht hat es den Vorteil das die Linsen schneller gar werden und das Suppengruen noch Farbe und Biss haben wenn der Eintopf fertig ist. Meine Oma und Mutter haben Linseneintopf auch gerne mit Kassler kombiniert. Kassler ist gepoekeltes (cured/ injected with salt) und leicht geraeuchertes (lightly smoked) Schweinefleisch. I have never seen it outside of Germany, but I may be wrong and our European neighbors have it as well. It's very flavorful and therefore goes pretty well with hearty "Eintopf" one-pot dishes. I also add a tablespoon of vinegar to my plate, but many people don't.
You get fresh Grünkohl in fall/winter after the frosty first days. :) Favorite meal in childhood? Pfannkuchen, Reibekuchen, Kartoffelbrei mit Sauerkraut und Kassler and some more 😁 And if you will try more german recipies you need absolutly a scale 🤣
Haha, we have learned we will probably need to buy one 😂 Thanks for all of those comfort foods you enjoy! Some we have tried and some we haven’t, we will look those up and give them a shot 😊
@@PassportTwo buy a kitchen scale with an adjustable scale. then it will be easy to put any pot or other container on it and turn the scale on the scale to zero, add an ingredient according to the recipe, zero the scale again, add the next ingredient, repeat, ...
First off, You two are so cute! I really love you and your clips. Second, It's very sweet of you to cook "German" but the next time, ask for some help in advance ... :-)
How to gauge the lentils by weight. A kitchen in Germany must have a scale and a measuring cup. But in a pinch the weight of the package is given so you can figure out the proportion of the pack you would need - or scale the other ingredient amounts up appropriately. Germans love their abbreviations. I know ggf. Gegebenenfalls. But on mm I’ve got no idea about.
Anfangs war ich noch ein wenig skeptisch, aber am Ende sah das ja echt gut aus was ihr da gekocht habt :P. Btw: Die Begriffe Möhre oder Karotte sind wohl den verschiedenen Dialekten in Deutschland geschuldet. Ich schätze mal, je nach Region würde man eher Karotte oder eben Möhre sagen. In der Region in der ihr lebt würde man z.B. Gellerieb (Gelbe Rübe) sagen. Das ist allerdings tiefstes Pfälzisch und man würde das so nicht in einem Rezept lesen. In Bayern klänge das eher wie Geibe Ruam. I hope that wasn't to confusing. Guten Appetit!!;)
Dieses Video war sehr unterhaltsam, lustig und interessant. Insgesamt ist das Ergebnis doch wirklich gut geworden, auch wenn ihr einige Dinge anders gemacht habt als im Rezept beschrieben (ok, die Sellerieknolle komplett als Ganzes mitzukochen war vielleicht ein wenig seltsam ;) ). Mehr davon. Have a nice weekend.
You could try some traditional regional specialties, for example Teerdisch ("Trierer Nationalgericht") or Himmel un Ääd. Also highly recommended if you're into BBQ: Idar-Obersteiner Spießbraten.
Grünkohl ist ein Gericht für den Winter weil der Grünkohl Frost gesehen haben muss. Er wird nach dem ersten Frost geerntet. Deswegen auch besser eingefroren kaufen, als welchen aus Gläsern. Und auch die anderen Zutaten eher aus Schlachtungen stammen, welche auch Ende das Jahres stattfanden. Bei uns gehört Wurstesuppe mit in den Grünkohl, Rotwurst / Blutwurst und / oder Bauchfleisch. Also im Grunde fettige Wurst und Fleisch für den Geschmack, welches schön zerkocht. Griebenschmalz ist sicher eine Alternative, wenn man nicht an Wurstesuppe dran kommt. Mettwurst kann regional sehr unterschiedlich sein. Vermutlich ist eher eine weichere Mettwurst gemeint. Wir kochen die Kartoffeln auch ganz normal extra, wie zu anderen Gerichten auch. Aber besonders auf Märkten, wo man Grünkohl als Mahlzeit kaufen kann, ist es auch üblich alles in einem zu kochen. Für Linsensuppe gibt es auch regional unterschiedliche Rezepte. Für mich gehört da definitv Kassler mit rein. Und ja, richtig erkannt, sie ist zu dick. Eintopf ist zwar in der regel eine dickere Suppe, aber das ist zu viel. Aus Poree kann man auch lecker Gemüse machen. Ok, es mögen nicht alle, aber ich esse es gerne. Kartoffeln schält man normalerweise. Bei den neuen Kartoffeln, also den ganz früh geernteten lässt man sie auch schon mal dran. Und ganz großer Fehler. Mit der Gabel und dem Messer in die Teflonpfanne. Das ist der einfachste und schnellste Weg die Beschichtung kaputt zu machen. Teflon ist nur Kunststoff und kann leicht mit einem Metallgegenstand abgekratzt werden.
Now I have appetite on Grünkohl! Our family loves to eat Reibekuchen: 12 big potatoes 3 onions 8 tbsp flour or breadcrumbs (we prefer breadcrumbs, because it gets more crunchy) 2 Eggs Salt and pepper Oil Grate the peeled potatoes on a large grater, season with (a lot of) salt and a little pepper. Add eggs and diced onions. Dust with enough flour/breadcrumbs to cover the potato mass (can be more or less than 8 tbsp). Mix everything together properly. Bake grated cakes in portions, they must float in oil, then drain on kitchen paper. We usually eat them with apple compote :)
i love them with salt, pepper and onions, and i love them with sugar or Apfelmus, but please not at the same time (i can't stand the mix of salt+sweet/sugar). thus we did them with few salt, and everybody could later add more salt/pepper/onions, or sugar, or Apfelmus, to his own Kartoffelpuffer ("Pommes a la Bordell" :-)
I would recommend this, too. This dish ist imprinted nationwide into peoples memories. I guess EVERYBODY has eaten this in his or her childhood, no matter from wich Region you are from.
bei deutschen rezepten ist es notwendig das ihr eine kückenwaage (kitchen scales) habt, denn wir messen in gramm... danke für das video hat spaß gemacht euch zu zusehen. tipp ggf ist gegebenenfalls
This reminds me of a famous child's play called "Stille Post". Rules are: the first person whispers something into another persons ear, and that persons whispers what it heared (or thought it heared) to another person, and so on. Unfamiliar words or phrases works best. The last person speaks out loud, what he understood. And all are having a laugh, 'cause what's been originally said and what's been received are usually quite different. The more participants, the weirder the result. While this is true for anyone trying to recreate recipies from other persons, I think we can add some extra hops in the whisper chain for general language and specific ingredient name translation (mis)interpretations ;) This could be a great idea for a really funny cooking show! ;)
Danke, dass ihr den beiden Gerichten ein ganzes Video gewidmet habt :)! Ich hab beim gucken festgestellt, dass das ein oder andere klarer formuliert hätte sein können. Z.b. Die Kartoffeln im Grünkohl. Aber das kann vermutlich davon, dass ich ja weiß wie es geht und da hab ich es vergessen. :´D UND: das ˋon mmˋ im Linsineintopfrezept....ein Schreibfehler! Sorry für die Verwirrung xD!
Und für die Konsistenz von LinsenEINTOPF gilt für mich immer: wenn es aussieht, als würde es an der Wand kleben bleiben, wenn man es dagegenwirft , DANN ist es gut :p
Ich fände es toll, wenn ihr eine ´German Receipies ˋ Videoreihe macht.
ja, das Corona-Kochstudio
Du meinst, du hast uns von Anfang an sabotiert, indem Du Schreibfehler in das Rezept eingebaut hast??? 😂
@@PassportTwo jap mit VOLLER Absicht!
Genau, die Linsen sollen matschig sein! Viele alte deutsche Eintöpfe sehen etwas matschig, und vielleicht nicht ganz so schön aus, schmecken aber lecker!
@@auraluna7679 ebenso für die Kartoffeln, zie hatten festkochende Kartoffeln gekauft, hätte besser mit mehlige Kartoffeln gewesen. Trotzdem, ziemlich gut gelungen.
You just throwing in the whole Sellerie had me laughing on the floor
haha, glad you enjoyed 😂
@@YukiTheOkami also ich habe von mein Mutter gelehrt wie man Suppen (u.s.w.) auche ohne Lauch und Zwiebeln und Sellerie die lecker kocht.
Me German too, I stopped the video for laughing (no offense, it was just funny). Is there no celery in Oklahoma? I thought celery is available everywhere like corn and carrots.
@@Pewtah It exist two types of celery. (leave celery and in germany more common the root celery)
I mean yes.. you hardly find celery root in the usa... even though kroger or Meijers have it. it just smells the same as the green stuff... so it should not be to hard to identify
Get a kitchen scale. You don't need a fancy one - any cheap one will do -, but it will make cooking German recipes so much easier!
Thanks for the tip! 😊
Agreed that weighing most items is so much easier, I was in the process of converting my recipes to weighing before coming to Europa. I would weigh the individual ingredients measured in the "cups" and note it down for the next time I prepared the recipe. to make something just put a bowl on the scale, zero the scale and add your first ingredient (say 200gr) then add 150gr of the second ingredient for a weight of 350gr, etc. So much easier. Sometimes you can even combine dry and wet ingredients at a stage and then add more weighed ingredients later in the process, all in the same bowl. I watched too many cooking videos and I noticed the bakers in the US would weigh most all the ingredients.
What Aine said. Also get a measuring cup for liquids. Yes, *one*. You don't need a set of cups, you just need one.
I'm always trying to do good PR for the metric system. When I'm not just bashing Americans for being backwards ;-)
I'd say get both items if you like to cook so much. I think I saw a 'Meßbecher' anyway (?). A Meßbecher might cost about 3-4 Euros, a scale should be available for 8-10 Euros. I say this because I think that you can't measure everything with a Meßbecher, it's just not accurate enough.
Ansonsten bewunder' ich Euren Mut, so zu kochen 😀! Mein Tipp noch für den Linseneintopf: Kräftig würzen und dann noch einen kleinen Schuss Essig dazu 👌!
Gerne mehr Kochvideos......
I can on!y second that. Seriously, get a scale. You want one. All around the world with the exception of anglo-saxon land, people specify amounts in weight, not volume, like you do in the US...
Another thing I learned today: You apparently don't cover your pots usually ._. Why? Covering your pots saves energy and your apartment wouldn't get all steamy, which would inhibit mold growth.
most of the steam would stay in the pot and turn back into water. thus not only saves energy and keeps the kitchen less humid, but also saves you from adding more (cold) water all the time, which would make the whole process take more time.
after the food starts boiling, you can turn the heat down to just keep the temperature. no need to produce big bubbles all the time, create too much steam, and let water/steam escape. that's the difference between "kochen" (boiling) and "köcheln" (simmering?).
What you bought was "Suppengrün": a bundle of celery root, leek, carrots, and parsley, that goes into any kind of stew or broth dish. The celery root ought to be peeled and diced, though.
I did see some with parsley but our didn’t come with parsley. Maybe I got one that sometime had taken just the parsley out of and I didn’t realize it😂
@@PassportTwo Wikipedia explains Suppengrün well: de.wikipedia.org/wiki/Suppengr%C3%BCn
how can you not smell the celery? it smells so strong...
I use dried Suppengrün.
One note: Stews in general are fairly easy. There is a reason why we call it "Eintopf" - you literally just throw everything into one pot ("ein Topf") and cook it in broth until it's done. Yes, it's that simple :-D
I am hungry now.
I was laughing so hard when you didnt peel the potatoes, didnt boil them, fried them and tried to smash them with the fork. Or put the Sellerie as a whole to the lentils. But the result is still yummy.
That was really entertaining.
haha, glad you enjoyed our struggle 😂 😂
There are two words in German for "peel", both the noun and the verb. A peel might be called a "Pelle (f)", and removing it "pellen". Usually, this is reserved for boiled potatoes and other things where the peel comes of in strips. The more general words are "Schale (f)" and "schälen". These would be applicable both to raw potatoes and fruit like apples.
A way to remember this is that "Pelle" (like peel) is derived from the French word for "skin". In German, we just use it a bit more narrowly than in English. But keep in mind this is not a conscious distinction and you might see the words used interchangeably as well.
We also use "Pelle" literally for "skin", but usually in fixed expressions. "Jemandem auf die Pelle rücken" means getting uncomfortably close or invading someone's personal space.
"Schale" on the other hand is related to "shell". However, it does not have the additional meaning of "artillery shell". So "schälen" is always a "peeling" and never a "shelling". But in the context of skin care, we actually use the English word "Peeling" for exfoliating creams and such.
I am not sure why I led you down this rabbit hole but in any case, you'll have to find your own way out now.
Tobias G. You do a good job of explaining, I think I could learn from you.
Knollensellerie ist ein natürlicher Geschmacksverstärker und typischer Anteil eines Gemüsefonds bzw. -bunds, wie ihr es gekauft habt. Man schneidet ihn in kleine Würfelchen.
Honestly? As a German, this video made me feel uncomfortable, but entertained. 😁
Well, I’m glad at least entertained! 😄
Passport Two I’m happy that it tasted good. Will you do more videos like this? ^^ btw my comfort foods are: Pfannkuchen mit Schinken, and Selbstgemachte Rindersuppe ;-)
We think we will 😊 Love flammkuchen as well, haven’t tried Rundsuppe yet!
Passport Two Pfannkuchen, not Flammkuchen. Haha It’s a really easy recipe, but so different from the American counterpart.
I’m sorry! I know the difference and read it wrong 😅 I love Pfannkuchen and Flammkuchen though 😂
I like your cooking show! 🙂 It's not so easy to cook a recipe in a foreign language and still doing that well!
Those two dishes are traditionaly served in winter time.
Hey! Thanks so much! 😊 We will definitely remember these when Winter rolls back around 😃
Google "Salzkartoffeln". Also learn about "festkochende Kartoffeln", "weichkochende Kartoffeln" and the term "mehlig" describing the consistency. Hard potatoes are needed for Bratkartoffeln for example, and soft ones for making mashed potatoes and other dishes.
April is to late for Grünkohl. And you would need Bremer Pinkel anyway. Grünkohl is traditionaly eaten in the winter after the first below zero (Celsius).
Well, we were able to practice how to cook it now so we will be ready for the cold temps 😊
Or come to bremen and eat some grünkohl in the winter at a restaurant. Its often served with thick bacon stripes and kassler and its just delicious 😋
Wenn Euch der Grünkohl geschmeckt hat, dann solltet Ihr im Herbst oder Winter nach Norddeutschland kommen. In Bremen und Oldenburg gibt es das traditionelle Gericht mit allem, was dazugehört: Grünkohl (oder auch "Braunkohl"), Pinkel (don't be alarmed), Kassler, Kochwurst (in southern Germany called Bregenwurst) und (Salz-)Kartoffeln. Meldet Euch, wenn wir Euch vor Ort (in Bremen) helfen sollen.
@@Theunitedlowshater Yay for Bremer Grünkohl :D Und schöne Grüße aus Bremen!
@@michaelwilken439 Das finde ich aber nicht nett, das Du Niedersachsen den Süden Deutschlands nennst. Sorry, aber hier in der Hannoveraner Gegend heißt sie Bregenwurst
und nicht Kochwurst ( den Begriff habe ich noch nie gehört - muß aber nichts heißen, man lernt ja nie aus ). Zitat aus dem offiziellen Hannover Portal ".....In und rund um Hannover wird Grünkohl traditionell mit Salzkartoffeln, Kassler und Bregenwurst gegessen. Die leicht geräucherte Mettwurst ist eine weitere niedersächsische Spezialität aus magerem Schweinefleisch, Schweinebauch, Zwiebeln, Salz und Pfeffer, die vielerorts speziell für dieses beliebte Wintergericht hergestellt wird und bei keinem Grünkohlessen fehlen darf....." Schöne Grüße aus dem Umland von Hannover !
Super Video! Ich hab die Übersetzungen die ganze Zeit gegen meinen Laptop geschrien XD Dass ihr die Sellerie ganz reingeschmissen habt, war suuuuper witzig! Danke für diese wunderbare Unterhaltung.
Sellerie, Lauch und Möhren ergeben das Bündel Suppengrün (Soup vegetables), um eine gute Brühe zu erzeugen :) Der Lauch und die Sellerie werden fein geschnitten.
Learning by Doing! Weiter so und gerne mehr davon (wenn eure Mägen es aushalten hahaha)
Hahaha, wir konnten du von hier aus schreien hören 😉
Ja! Unsere bevorzugte Art des Lernens neben UA-cam-Kommentaren, die uns sagen, was wir falsch gemacht haben 😂
Eating a stew with a fork and calling it a big success-priceless! 😊
I loved thiis vid, I think im going to watch it again because it made me laugh so many times. Please make some more cooking videos!
6:01 Sellerie fein würfeln (chop fine sellery) . 9:54 "It didn't say, chop it, or anything?", "No"
🤦🏻♂️ 😂 our cooking (or German skills) definitely got a reality check! 😂😂
You will alwas need a scale for german cooking and baking
Now we know! We are used to measuring cups and measuring spoons 😊
@@PassportTwo i use regular coffee cups for simple dough some times 2 cups of flour 1 cup of milk/water a bit of yeast and some salt sugar give a regtangular baking sheet of dough .....when rolled out for a pizza or something and sometimes packages of stuff like rice have a scale on the side of the packet that meassurement thing is pretty good for anything usually they have grams (for flour or shuggar) and liquid scales on them
@@PassportTwo I totally understand... Being a German, I had to order myself a set of measuring cups and spoons to make some American and British recipes :D But the others are right, a kitchen scale will make cooking and baking German recipes so much easier! And they're really not expensive, I think even Rossmann has them, and for around 8-10€. And usually they come with a Tara button so you can put a container on the scales, press the Tara button, and the weight will reset to zero so you can measure only what you put in that container (without you having to subtract the weight of the container).
i usually translate my german recepies into cups(Mc-caffee Tassen) if possible, as its faster and easier to handle and cooking isn't that a precise of a science anyway. I am From Bavaria
Baking is an other thing though.
I hab noch nie ein Rezept oder eine küchenwaage nehmen müssen.. irgendwie kenne ich die rezepte alle von meiner Mutter und kann das meiste aus dem Kopf raus kochen... und ich hasse kochen XD
Aber die Leute lieben es also muss ich da durch.
I found your channel just yesterday and I absolutely love it! your cooking video is hilarious and If I didn’t know what the dish had to look like I would’ve made many mistakes as well. Some instructions weren’t very clear :) As long as it tasted good you did everything right and created your own version of the dish. Like Picasso said: If there were only one truth, you couldn’t paint a hundred canvases on the same theme. Same goes for cooking! Many ways to prepare a dish. And you German is perfect by the way! Thank you for your entertaining videos, you gained a new subscriber!
Jupp hab ich jetzt im Nachhinein auch gemerkt. Klassischer Fall von "ich weiß ja was ich meine" beim aufschreiben xD z. B. Der Teil mit den Kartoffeln beim Grünkohl
P.S.: Die Rezepte kamen von mir :D
Awesome! So glad you found us too and you enjoy our videos 😃
haha, that's the approach we take to a lot of things. "May not be right, but it works" 😂
@@PassportTwo while reading comments and writing my own, i see the final picture all the time (pan with potatoes). and thus i am very hungry now because i love "Bratkartoffeln" (fried potatoes), although we usually peel them before frying, or alternatively even first boil, then peel (now they are "Pellkartoffeln", used also to make "Pellkartoffelsalat"), and finally cut slices and fry them.
btw: now you even have seen how long words in german form by themselves ... Kartoffeln, Pellkartoffeln, Pellkartoffelsalat, and as Pellkartoffelsalatsauce you can use (selfmade!) mayonnaise or joghurt.
"The celery... is this one." points at a leek
NOOOOOOOOO
😂 😂
@@PassportTwo
Really enjoyed the way you edited in the corrections. Nice comedic timing, and shows you aren't idiots that just assumed you were right despite clearly not knowing what you were doing.
Genuinely good video!
@@PassportTwo Well, at least in Austrian German you wouldn't be that wrong. the green Celery (which kinda looks like leek) is called "Sellerie", but the celery root would be called "Zeller" in my region. (Sellerie (Celery) is different from Lauch (Leek)) (Lauch (in AT) = Porree (in DE))
I like your content very much, entertaining!
So glad! Thanks! 😊
Really enjoyed this format! Would love to see another video like this. Especially seeing you struggle in a most entertaining way 😊. So funny as a German doing fine cooking himself.
You did great. Cooking comes with so much specialized vocabulary in most languages, it's almost like alchemy 😊
you could try making Käsespätzle next. Like making your own Spätzle from scratch and all, because they're super delicious!
6:59 Suppengemüse (soup vegetables)!
By the way: Aubrey's table manners are way more German than Donnie's. At a German table, you keep both hands up. Usually you keep the knife in you right hand and the fork in your left hand all the time (or the other way round when you're left-handed), and you want to use the knife not only to cut your food but also to assist yourself putting food on your fork. You also don't lean on the table with the full arm or set up your elbows.
My table manners are different when sitting at home, casually, just the two of us or when we have guests around. I guess I could have looked at the video like having guests over. 😂 Nonetheless, elbows on the table are also bad manners in the US and I will tell Aubrey she is better integrating than I am 😅
Well, at home, many people use their elbows, even if it is not fine. Problem: You are at home and in public at the same time... Btw. I guess that every German knows, that Americans during the meals "always keep one hand with the revolver" ;-) i.e. under the table. You'll be fine doing so as Americans.
What “comfort foods” did you grow up on?? Share your recipes! 😃
What is a comfort food?
Good question! Comfort foods are foods that usually have nostalgia to them. Foods that remind you of home cooking or childhood. Foods that make you feel good when eating them because of some emotional connection to it. Normally are high-calorie, high-carb meals, but they don’t necessarily have to be if they are meals that have good meals associated to them for you 😊
Grießnockerlsuppe. In my Family a dish when one is Sick. And I just love ut.
1."Kartoffelpupper"! I've loved them.
2."Eierpfannkuchen"! One can encounter different names.
Have fun in Germany!
Your videos are a lot of fun!
Thick spicy chicken soup. Lots of recipies out there. Just make a hearty chicken soup with noodles and add peppers ... Easiest way to clear your sinusses when having a cold. EDIT: Also Bratkartoffeln which is pretty basic but a hearty way of using up leftover meats...
I think you are both amazing! Very few Americans would try a true German recipe without knowing what it is. Kudos! I almost fell from my chair laughing when you put the whole celery root, without peeling it or dicing it, into the pot. Mettwurst is a smoked pork sausage and I love to eat them right from the butcher. Just bite right in. Yummy. If you go to a pub in Cologne, they offer Griebenschmalz on bread with salt to go with your Koelsch beer. Making me homesick here.
How about enjoying a VHS-Kurs cooking just for fun and meet new germans?
Nice video ! :D you could also try making your own spätzle or kartoffelsalat :D
OMG - that was fun to watch, especially since I tried to make American Cole-Slaw only yesterday. It didn’t taste bad at all but it wasn’t the kind of Cole-Slaw I had in the States.
1) Griebenschmalz. Absolutely tasty on bread. You HAVE to try that. It’s just lard, put in a pot and boiled. The whole turns into a liquid and what stays back from the lard is just these small, brown, really crunchy crumbs called “Grieben”. You can either take them out and then eat them separately from the Schmalz or leave them in and then you’ve got “Griebenschmalz”. Yummy.
2) This “bundle of vegetables” is called “Suppen-Gemüse” or “soup vegetables”. You clean them, put them into water with spices and - eg - a chicken and boom - soup. You can also buy a whole bag of carrots, celery etc… and make your own “bundles” and freeze them.
3) The vegetable you were looking far was, in fact, celery. Why did you insert a “nope” picture? You could have cleaned it, cut it and cooked in with the lentils.
The only true way to eat Linsensuppe is to add vinegar at the end 😋
Ahhhh...hadn't heard about that! We'll give it a try next time 😊
You _disgust_ me.
(Seriously: I really don't like vinegar in soup or anything of the like. I don't actually resent people that eat it that way though, I was just playing that up for silliness.)
@@theuncalledfor vinegar in lentil stew (linsen und spätzle) is very comon in southwest (swabian region)
@@nikomangelmann6054
Yeah, well, vinegar in barley soup is also common, and I find that absolutely revolting. Just because it's common, doesn't mean I have to like it.
@@PassportTwo but you have to be very, VERY, *VERY* careful with the vinegar!
Great Video 👍🏼 But you are in Ramstein (Rheinland-Pfalz) so you have to try „Saumagen“ with Sauerkraut and mashed potatoes 🥔. It’s the one an only national dish in Ramstein 👌🏼
Honestly haven’t heard of this yet! We will seek it out now 😊
Favourite food of German chancelor Helmut Kohl, and a really savoury dish. Takes some getting used to, though. (The name translates to "sow's stomach", and that's what it is.)
I love it :) Fingers crossed for you! You are brave and have the right spirit!
This is so cool! In my opinion, the idea of some people here, to make a cooking series is awesome! Many foreigners think german cuisine is only meat but its far more than that!
Wow... I'm screaming while watching you cook hahah
It's not even that it's German, but why would you cut up all veggies BUT the celeriac? Haha Also: who showed you to cut in a pan? It destroys the pan hahaha 😂
As a swede in germany I'm an outsider recognizing things. I now have a scale to complement my IKEA Küchenmaß "cup"-set.
A german food I like is "Rinderrouladen" .
Yes, Grünkohl mit Mettenden delicous typical German dish.I think you cooked it right.It looks good.GGf means gegenenenfalls(if necessary).But yes you have to peel (schälen) the potatoes.The Linseneintopf is very healthy but t seems to be not liquid enaugh.Karotten und Möhren are almost the same.The main thing is that it tastes good.
Griebenschmalz is lard what is spiced with onions and apples and can be used to spread on bread.
Hi. Nice try. You seem to have settled in pretty well. Some remarks (if I may): both dishes are main dishes. So you would not eat them together. For Grünkohl, you do not need Schmalz if you use frozen or canned kahle. There is (enough) fat from the Mettwurst (kind of Salami) or other traditional sausages like Pinkel, Kohlwurst, Bregenwurst and Kassler (also something special German, you might not know -> ask your butcher). There are hundreds of (mostly regional) Grünkohl (or as we say in my home region Braunkohl) recipes. Some even add oath flakes or cook a peach with the kahle. The lentil soup is either a soup or a stew. A soup is lighter/easier to cook and you would rather use wiener sausages. If your local butcher offers lunch, you should be able to find both Grünkohl and Linseneintopf from time-to-time on offer. Give it a try. It is cheap and good quality food there. If you are looking for other unique german food (except white asparagus -> we are in the middle of the asparagus season, which most Germans love) experiences then there is Kohlrabi (which you may remember from a DW video), Bärlauch (a herb found in Forrests which you could pick while hiking) which is excellent for pesto or salat. The Bärlauch season will soon end, but than you can start looking for Waldmeister which is herb perfect for bowle or ice cream. And best of all, strawberry season is coming. Maybe there is a farmer near your town where you can collect your own strawberries. It fun, because while collecting, you can eat as much as you like. I think American and German taste is similar, so you should like our German strawberries. They are sweet and juicy.
There is only one recipe for real Grünkohl and is not the one they used. :-D
www.kohltourhauptstadt.de/oldenburg/gruenkohl-rezept
Das Endergebnis sieht bei beiden Gerichten so lecker aus, dass ich _eure_ Rezepte unbedingt mal ausprobieren werde.
Fun video 😁 Thank you!
My favorite German dish is Quarkklöße. Try it! İt's very easy to make. A sweet dish which is served with stewed apple, melted butter, cinnamon and sugar.
You need a little more preparation - on the previous day already, as some stuff needs to be prepared, like lentacles - they soak up the water and it needs time. Same for marinated meat etc. - Sauerbraten meet takes DAYS if you don't want the taste to be gone in seconds.
Sauerbraten braucht Wochen, mindestens 2!
20 g grease is about a tablespoon. I would recommend to buy Dr Oetker's book of German baking. It has an abricot cake on the cover and is written in English, too. The cakes are great, and the first pages have a big conversion map of common German, British and US weight units. Conversion map is the wrong word but I don't know it better.
We would say, "conversion table" or "conversion chart" 😊 Thanks for the tips, btw! We will look it up 😃
@@PassportTwo thank you. I sent that book to an US and to a Britsh friend and both are happy.
Thank you so much. This video is hilarious. It is kind of hard to believe that this is not scripted....
Love this! But as a Schleswig-Holsteiner, I’d really love to see you two make Labskaus! It’s a very northern dish. Not much to look at, but quite unusual and delicious. And I’m sure it’ll count as a curiosity of German cuisine. ;)
Green cabbage is typically in North Germany, Lower Saxony.
All kinds of groups, political parties etc. had Grünkohlessen as event. And this means Grünkohl mit Pinkel, the sausages are made from brain and not available everywhere.
It was fun watching you both figuring out German recipes. I'm amazed how well Donnie speaks German. May I ask how you learned so fast? I'm been studying German on Duolingo and although I can understand some of it, it is so difficult to put things in the right order sometimes. Also many of the words are difficult. I love watching you both. I'm hoping some day I can visit Germany since I have German roots.
I (Donnie) am in an Integration Course here in Germany. Basically, it is a class set up for people that are trying to become citizens of Germany and need to do so quickly (although I am not trying to become a citizen and I can still participate along side with those people). It is an intensive course meaning I go to class 4 hours a day, every single day and the class is taught 100% strictly in German from day 1. Along with that, living in the country gives me tons of opportunity to practice speaking in everyday life, I can easily listen to German radio, or watch TV, etc to practice beyond the 4 hours in class.
Aubrey is also learning and she is using a less intensive but great site called Lingoda. She signs up for classes when it fits her schedule and it is basically a Skype or Zoom call where she has one teacher and 5-7 other students in a class. You should really look into that!
Hi Aubrey and Donno, sorry guys but i never had so much laugh on one of your videos before. especielly the hole piece of sellerie was unbelievable. :)
I´m impressed you tried to cook such -for us germans- ordinary food. I know how hard to cook them if you don´t have a good description or less experience with the ingredients ^^
But congratulation for your success.
If you have a good cooking Book you find the definition of Terms like "würfeln" or "anschwitzen" in the Index. Even me have to look sometimes ^^
I hope you bring another cooking Video
Greetings from Stuttgart
I grew up in Berlin dad being military I’m back in Indy. Mom is from Berlin also. With that being said.. one my favorite dishes is linsen eintopf ( i make it super simple let the linsen soak in water overnight or for a couple hours , throw em in a pot with veggie broth , cut potatoes in small cubes , I don’t add carrots but you can .. & sausage or ham works also lol ( hot dogs ) and I use bacon here but get some speck to throw in there makes it taste better. Salt pepper / season salt or they got vegita season in Germany that’s good. ( muskat ) oh parsley. The stew looked too dry so you guys need to use more veggie broth or less linsen.
You both never cease to amaze me. I love how you both just jump on in and work together getting the task done. Your creation turned out very well and it looked yummy. Ich war total fertig, als du gesagt hast, dass das Fett wie ein geknalltes Zit lol aussieht. Ich folgte mit, ohne auch meine übersetzte zu benutzen lol. Wie heißt die App, die Sie verwendet haben, wo Sie scannen mussten, und die für Sie übersetzt wurde? Das sah ziemlich cool aus. Machen Sie in Deutschland weiter. Ich habe viel Spaß beim Anschauen unserer Videos. :) :)
Es heißt einfach - Google Translate 😊
Have you ever tried making Nudelauflauf (Nudelgratin) or Kartoffelauflauf (Kartoffelgratin)?
Its quite easy and very tasty. Most people use a prepackaged spicemix for it from Maggi
BTW carrots are a very confusing vegetable in Germany. We have so many different words for them. Möhren, Mohrrüben, Karotten, Wurzeln. Confuses the hell out of Germans, too. :) My mother-in-law for example is from Hamburg and says "Wurzeln" (which literally means "roots") and at first that really confused me because I usually call them Möhren. Same with "Brötchen". In the South they sometimes call them "Wecken" and up north Schrippen (Berlin) and some old people in Hamburg (my hubby's grandma) say "Rundstück" (though Brötchen is more commonly used there now). On November 10th in some regions of Germany we celebrate St Martin's Day. Kids make colourful lanterns and carry them through the streets. It's a strong tradition in the Rhine area where my mother was born and raised. Another St Martin's Day tradition is to eat a sweet bread shaped like a man (looks like a gingerbread man). It's made from a soft dough a bit like a soft roll, slightly sweet. That is called "Weckmann" in the part of Germany my mother is originally from. So when she moved here to the Ruhrgebiet come St. Martin's Day she went to the baker's and wanted to buy a "Weckmann". They just stared at her blankly and she was very embarrassed. Later she found out that the tradition actually does exist here but a "Weckmann" is called "Stutenkerl" here. :) So long story short, German can be pretty confusing even for Germans because of regional variations. So don't be disheartened. You're doing great.
Griebenschmalz aufs frische Brot mit Salz und rotem Pfeffer. Dazu eine Spreewaldgurke. Herrlich!
Danke für dein Tipp! Wir werden es probieren! 😀
@@PassportTwo only a very thin layer of Schmalz on slice of a really fresh rye bread and sprinkled with salt and the gherkin.
Putting vinegar in lentil soup or stew is more a thing from southern Germany.
Up in the north I have never heard of anyone doing that
And with lentils, there are kinds you need to soak, and some you don't.
Mettwurst is not raw, but smoked.
And Grünkohl is more a thing up in the north of Germany.
Schmalz (especcially griebenschmalz)is typically put on a very hearty bread (like rye or Bauernbrot). And then usually topped, with salt and 'Röstzwiebeln ' so like the fried onions for hot dogs.
You guys would have done yourself a big favor, if you had cut the sausage in small pieces and sauteed them beforehand. Plus, you usually need yellow mustard with the grünkohl.
And some wiener or frankfurter with the lentils (and more of a thick stew consistency ;-) )
Seriously. Get a kitchen scale. It's a game changer, especially for baking. But opens up a whole world for recipes.
There are special prepared lentils, called Tempo Linsen, these doesn't need soaking before.
I like your videos. And what did Aubrey say "the recipe is a loose guideline" - this is 100% correct. And trying to cook only based on a recipe written in German is really hard but you both did a wonderful job with it. Basically when the cooked meal taste great it is all fine. And about the "Linsen" (lentils) I can assure you depending on what part of Germany you try them they always will taste differently. Sometimes they are cooked a tiny bit sweet and in other parts they come with a lot of vinegar in it. So my suggestion is keep doing the way you like it.
A recipe is only a loose guideline if you know what you are doing. When you cook something the first time, or have yet to gain more experience in what goes well together, you should stick to the recipes.
And baking is a different story altogether. NEVER deviate from the recipe when baking.
You did a great job!
Damn. That recipe was really german. Even as a native german speaking person (coming from Austria) i have problems with many of the ingredients (Although i know we sometimes use different terms, but not soo many).....
I still have no idea what "Grünkohl" or "Mettwurst" is, luckily i could translate "Möhren", "Kartoffeln", "Sellerieknolle", "Porree","Brühe" into the corresponding terms...("Karotten", "Erdäpfel", "Zeller", "Lauch", "Suppe")
Hello Passport Two, you can also eat Griebenschmlaz on fresh bread with a little salt on top. Tastes great.
You truly are language heroes, but watching you cooking just made me shake my head in disbelief sometimes. :D
So funny - I think to follow the recipies one needs to know how the result has to look and taste like.
What amazed me the most was, that you have never seen leeks (Porree / Lauch).
Coming from Northern Germany (Ostfriesland), I grew up with
"Grünkohl und Pinkel" in winter, (like the one you made but with "Pinkelwurst", "Kassler" and bacon.)
"Snirtjebraten mit Kohlrabi" (for celebrations, special days or sundays)
and as "everyday food":
Kartoffelsuppe (never got it to taste like my grandmas soup, she used potatos from her own garden) and
"Heringssalat mit Pellkartoffeln"
both dishes we had at least once a week and are easy to make.
Our favorite dessert was "Griespudding mit Beeren" and "Rote Grütze".
Have fun looking this recipies up - maybe you like what you see and try to cook some of them. You wont be able to make snitje as I was never able to get the meat outside of ostfriesland. But when you are there and have the opportunity to eat at a German restaurant, just try it. It tastes amazing.
Very funny video, thanks for that! :)
The vegetable bundles are called "Suppengrün" - "soup greens", they are intended as basic vegetable ingredients for soups and stews - so you were correct about that!
Btw. in Austria where I am from "Möhren" are called "Karotten", so you were right, but not for that part of the German speaking world... ;-)
Karotten! That’s the word I thought they were called. 😂 I guess that’s dialect maybe?
@@PassportTwo yes but everyone will know Möhren and Karotten I think. They are interchangable. Where I grew up in the north we often just call them Wurzeln - so just "roots" basically
And Gelberüben is an other interchangable word for Karotten im sothern Germany. Very traditonal vegetable.
Every vegtable in "Suppengrün" you cut and rost it bevor you make a soup. Use the same pot as for the soup so you have a better taste.
Parsely for decoration right bevor serving
@@PassportTwo See here for Möhre/Mohrrübe/Wurzel/Karotte: www.atlas-alltagssprache.de/mohre/
This was hilarious, I laughed so hard at your predicament with the "Suppengrün"...I'm so sorry, but it looks like you deliberately didn't look up the stuff until after you went through all of it. It was great xD . And I'm actually hungy now : ) .
And you would be exactly right! We thought for entertainment purposes that would be more fun 😊
Great video...like that cooking German dishes with only using German instructions. Maybe try to cook "Königsberger Klopse" in a future video...a traditional and delicious meal.
Never even heard of it, thanks for the recommendation! We will look it up and give it a try 😃
I've also thought of Königsberger Klopse as a recommendation!
My recipe:
For the Klopse (dumplings) you need:
300g mixed minced meat (pork and beef)
2 Kaiserwecken that needs must be old and dry
1 egg
2 anchovy fillets
2 - 3 teaspoons of capers
Parsley, salt, pepper, lemon peel to taste
Soak the bread rolls in warm water and squeeze them until no more water comes out.
Put meat, soaked rolls, egg, anchovies, herbs and spices in a blender but hold the capres.
Blend. Add capres. You want the mass to be coherent enough so you can roll dumplings a little bit bigger than a golfball.
Cook the dumplings in Gemüsebrühe. The liquid may simmer but not actually boil. The dumplings are good when they come up to the surface.
For the sauce you need
about 50g of butter
1 tblsp of wheat flour
about 250ml from the dumpling broth
fresh estragon, capres, salt and pepper to taste
Melt butter in a small pot, add flour, mix (you want to take care that there are no lumps). Add the dumpling broth. The sauce should be smooth, white, shiney and not too thick. Add capres, estragon and salt and pepper to taste.
Serve with boiled peeled potatoes.
@@Baccatube79 noooo....they are supposed to use German instructions only!!!!!
@@sandygranitza1152 my bad. Still, I'd love to see the two of them cook this super traditional German food.
general hint: most recipes assume that the ingredients already have normal (room) temperature, eg fresh ingredients, or at least frozen ingredients had enough time to melt. else you mess up the effects on other ingredients that you started cooking or frying/roasting.
if you bought the meat one or more days in advance (eg shopping on or before friday and cooking on sunday when shops are closed) and kept it in the freezer, let it melt on a plate in the fridge and pour away any "red water" that is on the plate. with frozen meat you'll literally have a hard time to mix and merge (btw: we always used our hands instead of a blender and it would be "well mixed" when the mixture loses its stickyness; in a blender the mixture would lose its texture and be really fine)
alternatively, you can make the dumplings immediately (to not have raw meat lieing around) and on the next day only need to warm/heat them up and make the sauce while potatoes are boiling (now you know to peel them first, then cut the big ones, before boiling them !?:-)
Carrots have multiple names in German. Karotten, Möhren and Gelberüben are the most common ones. Older words like those for food can be quite different depending on the region and dialect. And then there is Austria. For many vegtables they use names most of us Germans don't even know.
I would have cooked these dishes differently - but it could depent on the region I'm from.
The lentil stew I would make with more liquid. Because you skipped the soaking of the lentils prior to boiling, they soaked up all the water later on. I only know lentil stew in combination with a mild sausage like Frankfurter (Wiener). There could have been some potatoes pieces in soup as well. I would add a dash of (balsamico) vinigar as well to give it a hint of a sour flavour.
The Mettwurst is good for the kale - it adds flavour. The same with the Schmalz (lard). I would have taken more of it. I would have been more careful with the nutmeg and taken less since it has a very special intense flavour. But definitly salt and pepper, too. If the kale is to harsh or tangy a pinch of sugar helps. This dish even gets better if you reheat it next day.
I would not have mixed the potatoes within. Instead peel and boil them, than slice them and fry with butter in a pan and serve it as a side dish.
Alle Variationen die du Vorschlägst sind mir so auch geläufig und ich hab mich gewundert, wo die Kartoffeln im Eintopf waren... Da kommen normalerweise auch welche rein und stehen auch auf der Zutatenliste aber nun gut xP Bei uns gab es immer eine Differenz zwischen LinsenEINTOPF und LinsenSUPPE. Suppe mit mehr Flüssigkeit. Für den Eintopf galt immer: Klebt er am Löffel wenn man ihn umdreht isser gut. Und bzgl den Kartoffeln am Grünkohl, ja, esse ich auch mal gestampft und rein mal daneben. Aber gelernt habe ich bei Rezepte von meiner Mama so wie sie hier gemacht wurden....außer die Sache mit sem Sellerie xDDDD musste ich ein bisschen lachen!
Something that always works, can be done quickly and surprisingly not only fills you up for a long time, but also tastes good is a "farmer's breakfast
- Make fried potatoes from fresh potatoes (pre-cooked potatoes work too, but make it a little "sticky"). Cut the potatoes into thin slices and slowly fry them in oil until golden.
- Add bacon or alternatively smoked "red sausage" (do not confuse with red sausage!!!) cut into small slices and fry until translucent.
- Whisk the eggs and add them as a scrambled egg mixture.
Once the eggs have the consistency you like, you can serve. For this purpose put a big pickled cucumber (pickled gherkin) cold (!).
Eat it by putting a thin slice of the cold cucumber together with the Hot Peasant Breakfast in your mouth. A surprising taste experience that also plays with hot and cold. You have to try it!
+++++++
Etwas das immer geht, schnell zu machen ist und ertaunlicherweise nicht nur lange Satt macht, sondern auch noch schmeckt ist ein "Bauernfrühstück"
- Bratkartoffeln aus frischen Kartoffeln machen (vorgekochte Kartoffeln gehen auch, machen es aber etwas "pappig"). Kartoffeln in dünne Scheiben schneiden und in Öl langsam goldfarbig anbraten.
- Speck oder alternativ auch geräucherte "rote Wurst" (nicht verwechseln mit rotwurst!!!) klein geschnitten dazugeben und glasig anbraten.
- Eier quirlen und als Rühreimasse hinzu geben.
Sobald die Eier die Konsistenz haben die ihr mögt, könnt ihr Servieren. Dazu eine große eingelegte Gurke (Essiggurken) kalt (!) legen.
Gegessen wird dies indem ihr eine dünne Scheibe der kalten Gurke zusammen mit dem Heißen Bauernfrühstück in den Mund befördert. Ein überraschendes Geschmackserlebniss das zudem mit Heiß und kalt spielt. Müsst ihr unbedingt probieren!
Loved watching this Video. The "Linsensuppe" wasn't that bad. The consistensy wasn't off. Though its called soup, ist is actually more a stew. Thickness is required to be ideal. Looking foreward for your next german cooking adventure. Thumbs up!
There are three types of potatos: Festkochend, vorwiegend festkochend and mehlig kochend. Festkochend - the ones that you had - means they will still be quite solid after cooking, so they're ideal for Bratkartoffeln because you can still slice them up afterwards. Mehlig kochend means they will be very soft after cooking and almost fall apart by themselves. Those are the ones you'd want to use for mashed potatoes or any recipe where you are supposed to mash them. Vorwiegend festkochend is between the two other types and ideal for Salzkartoffeln, Petersilienkartoffeln, etc. So dishes where you have whole potatoes on the plate. If you don't eat enough potatoes to buy all kinds, you should fall back to vorwiegend festkochend. They're not ideal but still decent for Bratkartoffeln or mashed potatoes. Using festkochend for mashed potatoes or mehlig kochend for Bratkartoffeln does not really work all that well though. :)
Gerne mehr Kochvideos. Very interesting video and also very funny
Schälen comes from Schale (skin, shell, the outside cover) and means removing it.
Mal wieder ein ausgezeichnetes Video! Das hat viel Mut gekostet, und euer Ergebnis ist hervorragend! - Für einfache Rezepte empfehle ich "Das Blaue Kochbuch". Es enthält jede Menge Grundrezepte, erklärt verschiedene Kochtechniken und hat eine große Auswahl typisch deutscher Gerichte und Zutaten. - Once again an amazing video! It took some courage to do this and you were rewarded with great results! - I recommend "Das Blaue Kochbuch" (available online and in local stores) as a good German cookbook. It contains lots of basic recipes, explains different cooking techniques and provides a big range of typical German dishes and ingredients.
Have you tried to cook such great German dishes as: Griessnockerlsuppe, Weißwurst, Reiberdatschi, Schweinbraten mit Kartoffelnknödeln und Rotkohl, with Zwetschgendatschi for pudding (dessert)? For a snack, make your own Obatzde to put on bread or Kaiserschmarrn with lingonberry compote.
You are lucky that you got Mettwurst...since Mettwurst can be put in storage pretty well for a while at least, it has become kind of a lottery if you find some or not. I recently had to replace it with bacon because it was sold out in the supermarket (granted, if I had gone to a different one I would most likely got some, but I am currently limiting my supermarket visits as much as possible and just improvise when I don't get something specific).
Funny idea to cook something for the first time without even knowing what the german names for the ingredients are or what the instructions mean . But you stated it tastes really well so you created your own delecious recipe - awesome 😂😂
I would replace the sausages with plenty of fried bacon cubes in the Linseneintopf and you can add a dash of vinegar that takes away the somewhat musty taste from the lentils.
Ah, nice! Thanks for the tips 😊 We can give that a try next time 😃
@@PassportTwo we always had vinegar and sugar on the table so that everybody could chose the degree of "sweet-sourness" for his plate of Linseneintopf.
Not to bad considering the circumstances. To pimp your meals next time, mix some vinegar into the Linseneintopf and some mustard into the Grünkohl. Both after they are are done cooking 👌🏻
There are tons of different lentils/kale recipes. None is right or wrong. Everyone does it in their own way...just like you... 👍🏻😄
Mettwurst ist geräuchert und gepökelt ( smoked and cured) , also kann man sie auch kalt essen. Schmeckt aber auch sehr gut vom Grill.
I skimmed the comments and i couldn't find anyone telling you that you dont need to precook the lentils. So that is why your lentils became so mushy. Everything else looked ok 😉 i love winterfoods, lentil soup, green cale, Sauerkraut... Amazing foods!
Maybe now a year later you can do an update video?
Es macht Spaß Euch zuzuschauen ...
Understanding your recipe before you start cooking is the first thing in cooking.
I dont use kitchen scales either...when I have a package of 500 grams of lentils, I can largely guess what I need to pour out to have e.g. 200 grams....
for the first try, it looks realy great, nice job
Ihr seit super mutig, gleich zwei neue Gerichte zu probieren! Linseneintopf koche und esse ich selber sehr gerne. Gruenkohl auch, allerdings wird es in meiner Region separat als Beilage gegessen und meist nur im Winter. Ich koche Linseneintopf nach dem Rezept meiner Oma, allerdings gebe manchmal eine getrocknete oder - wenn ich sie habe - frische rote Chili dazu, wenn ich am Anfang die Zwiebeln und den Speck (oder Wurst) in Oel anbrate. Danach kommt das kleingeschnittene Suppengruen mit dazu und wird kurz angeduenstet. Dann die eingeweichten Linsen, Wasser, und Salz. Wenn man die Linsen einweicht hat es den Vorteil das die Linsen schneller gar werden und das Suppengruen noch Farbe und Biss haben wenn der Eintopf fertig ist. Meine Oma und Mutter haben Linseneintopf auch gerne mit Kassler kombiniert. Kassler ist gepoekeltes (cured/ injected with salt) und leicht geraeuchertes (lightly smoked) Schweinefleisch. I have never seen it outside of Germany, but I may be wrong and our European neighbors have it as well. It's very flavorful and therefore goes pretty well with hearty "Eintopf" one-pot dishes. I also add a tablespoon of vinegar to my plate, but many people don't.
You get fresh Grünkohl in fall/winter after the frosty first days. :) Favorite meal in childhood? Pfannkuchen, Reibekuchen, Kartoffelbrei mit Sauerkraut und Kassler and some more 😁
And if you will try more german recipies you need absolutly a scale 🤣
Haha, we have learned we will probably need to buy one 😂
Thanks for all of those comfort foods you enjoy! Some we have tried and some we haven’t, we will look those up and give them a shot 😊
@@PassportTwo Grünkohl is kinda a winter dish. At least up here in northern germany. One of those hearty out-of-the-cold-warm-up dishes i guess...
@@PassportTwo buy a kitchen scale with an adjustable scale. then it will be easy to put any pot or other container on it and turn the scale on the scale to zero, add an ingredient according to the recipe, zero the scale again, add the next ingredient, repeat, ...
First off, You two are so cute! I really love you and your clips. Second, It's very sweet of you to cook "German" but the next time, ask for some help in advance ... :-)
Then that would have removed the whole purpose of the video 😊 Glad you are enjoying!
Grünkohl is typical Northern German! From the region where I live! ;)
How to gauge the lentils by weight. A kitchen in Germany must have a scale and a measuring cup. But in a pinch the weight of the package is given so you can figure out the proportion of the pack you would need - or scale the other ingredient amounts up appropriately.
Germans love their abbreviations. I know ggf. Gegebenenfalls. But on mm I’ve got no idea about.
Anfangs war ich noch ein wenig skeptisch, aber am Ende sah das ja echt gut aus was ihr da gekocht habt :P. Btw: Die Begriffe Möhre oder Karotte sind wohl den verschiedenen Dialekten in Deutschland geschuldet. Ich schätze mal, je nach Region würde man eher Karotte oder eben Möhre sagen. In der Region in der ihr lebt würde man z.B. Gellerieb (Gelbe Rübe) sagen. Das ist allerdings tiefstes Pfälzisch und man würde das so nicht in einem Rezept lesen. In Bayern klänge das eher wie Geibe Ruam. I hope that wasn't to confusing. Guten Appetit!!;)
Dieses Video war sehr unterhaltsam, lustig und interessant. Insgesamt ist das Ergebnis doch wirklich gut geworden, auch wenn ihr einige Dinge anders gemacht habt als im Rezept beschrieben (ok, die Sellerieknolle komplett als Ganzes mitzukochen war vielleicht ein wenig seltsam ;) ). Mehr davon. Have a nice weekend.
Hahaha, sehr seltsam*
Vielen Dank wie immer, Andi! 😃
The funny part is that you two cooked two dishes that are traditional fall/winter food AND are a full meal each of themselves.
Haha, we will perfect these by the time temps start cooling down and will separate them in the future 😂
If you ever can watch the Hairy Bikers make Scotch broth it is a real lesson on when to cook covered vs. uncovered with liquids.
Like from my side - I liked your video very much! 😊 Probably the first time I saw someone eating soup with a fork 😂
You could try some traditional regional specialties, for example Teerdisch ("Trierer Nationalgericht") or Himmel un Ääd. Also highly recommended if you're into BBQ: Idar-Obersteiner Spießbraten.
That does kind of look like something that would be BBQ! We'll look into those 😃 Thanks!!
Grünkohl ist ein Gericht für den Winter weil der Grünkohl Frost gesehen haben muss. Er wird nach dem ersten Frost geerntet. Deswegen auch besser eingefroren kaufen, als welchen aus Gläsern.
Und auch die anderen Zutaten eher aus Schlachtungen stammen, welche auch Ende das Jahres stattfanden.
Bei uns gehört Wurstesuppe mit in den Grünkohl, Rotwurst / Blutwurst und / oder Bauchfleisch. Also im Grunde fettige Wurst und Fleisch für den Geschmack, welches schön zerkocht.
Griebenschmalz ist sicher eine Alternative, wenn man nicht an Wurstesuppe dran kommt.
Mettwurst kann regional sehr unterschiedlich sein. Vermutlich ist eher eine weichere Mettwurst gemeint.
Wir kochen die Kartoffeln auch ganz normal extra, wie zu anderen Gerichten auch. Aber besonders auf Märkten, wo man Grünkohl als Mahlzeit kaufen kann, ist es auch üblich alles in einem zu kochen.
Für Linsensuppe gibt es auch regional unterschiedliche Rezepte.
Für mich gehört da definitv Kassler mit rein. Und ja, richtig erkannt, sie ist zu dick. Eintopf ist zwar in der regel eine dickere Suppe, aber das ist zu viel.
Aus Poree kann man auch lecker Gemüse machen. Ok, es mögen nicht alle, aber ich esse es gerne.
Kartoffeln schält man normalerweise. Bei den neuen Kartoffeln, also den ganz früh geernteten lässt man sie auch schon mal dran.
Und ganz großer Fehler. Mit der Gabel und dem Messer in die Teflonpfanne. Das ist der einfachste und schnellste Weg die Beschichtung kaputt zu machen. Teflon ist nur Kunststoff und kann leicht mit einem Metallgegenstand abgekratzt werden.
Now I have appetite on Grünkohl!
Our family loves to eat Reibekuchen:
12 big potatoes
3 onions
8 tbsp flour or breadcrumbs (we prefer breadcrumbs, because it gets more crunchy)
2 Eggs
Salt and pepper
Oil
Grate the peeled potatoes on a large grater, season with (a lot of) salt and a little pepper. Add eggs and diced onions. Dust with enough flour/breadcrumbs to cover the potato mass (can be more or less than 8 tbsp). Mix everything together properly.
Bake grated cakes in portions, they must float in oil, then drain on kitchen paper. We usually eat them with apple compote :)
I think I may have tried these at a Christmas market last year but I can’t remember...I have screenshotted this so we can try it 😊
at home we ate them with 'Apfelmuss' aka apple sauce
i love them with salt, pepper and onions, and i love them with sugar or Apfelmus, but please not at the same time (i can't stand the mix of salt+sweet/sugar). thus we did them with few salt, and everybody could later add more salt/pepper/onions, or sugar, or Apfelmus, to his own Kartoffelpuffer ("Pommes a la Bordell" :-)
I would recommend this, too. This dish ist imprinted nationwide into peoples memories. I guess EVERYBODY has eaten this in his or her childhood, no matter from wich Region you are from.
bei deutschen rezepten ist es notwendig das ihr eine kückenwaage (kitchen scales) habt, denn wir messen in gramm... danke für das video hat spaß gemacht euch zu zusehen. tipp ggf ist gegebenenfalls
This reminds me of a famous child's play called "Stille Post". Rules are: the first person whispers something into another persons ear, and that persons whispers what it heared (or thought it heared) to another person, and so on. Unfamiliar words or phrases works best. The last person speaks out loud, what he understood. And all are having a laugh, 'cause what's been originally said and what's been received are usually quite different. The more participants, the weirder the result.
While this is true for anyone trying to recreate recipies from other persons, I think we can add some extra hops in the whisper chain for general language and specific ingredient name translation (mis)interpretations ;)
This could be a great idea for a really funny cooking show! ;)
My inner german started sweating after you guys mistook Porree for Selerie. Like, pretty violently.