WHY DANISH PASTRIES ARE THE BEST IN THE WORLD - MY ROAD
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- Опубліковано 20 жов 2024
- Actor Tino Struckmann is jumping a quick flight to clearly show you all where the best pastries in the world are found. And how they are made and a short walk through Aalborg, a great old historic town, Former Viking trading grounds - more about that later if you insist.
Thank you for presenting my hometown in this flattering manner :) There is a lot of history and especially military history in this town. From wiking age to ww2. Btw. the locals take the bakeries for granted, but i have fresh rye bread from the bakery every day in the danish open faced sandwich tradition 👍
And this is why Danes are Happy!
And some of us fat! Haha
Great Stuff Tino. My mother is German, and her family was very pro German, as they raised me. So I lean3d towards KomissBrot for sandwiches. Loved the German Metzgereis and the Confections...I agree on the Italian bread. The only way its any good is if its FERY fresh, and then Id rather toast it. I lived in Tampa and used to have my breakfast at the Farmers Mkt where I drove a truck...ALl of the big shots were Cuban, so breakfast was Cuban toast and cuban coffee. Great culture. Keep them coming Tino.Did that guy say MARZIPAN!!get away from me...I can feel ten pounds coming on. I like it with Dark choc tho. Ritter Sport.
I love danish baking, I lived in Denmark for 10 years
There’s a wonderful bakery / cafe on Main Street in Santa Barbara…..I believe it was called Anderson Bakery, the owner was a Danish woman……
Thanks for praizing the Danish pastry and bread tradition.
Actually - Danish pastry is called "wienerbrød" in Danish. = "wiennabread".
Because some centuries ago Danish bakers learned how to make it from bakers from Wienna, Austria.
That's the only really the dry pastries the layer cakes and pies and gåsebryst, jordbærkager etc completely different category of its own :-) and when will Americans learn to appreciate marzipan
And now all the Danish bakeries are slowly closing their doors in favor of big fast bake grocery stores very sad same in Germany all the small shops are closing including those wonderful individual bakeries I don't think I could find a handful in America if I tried
@@tinostruckmann So start buying your bread at the individual bakeries again. I do.
That's how you keep them alive.
@@tinostruckmann .. Not quite, I live in the outskirts of the 2nd largest city in Denmark, and our local Supermarket (SuperBrugsen) have their own master baker, making fresh bread, Danish pastries and cakes of vastly better quality than that of Lagkagehuset (which is of rather low quality) and most of the luxury bakeries.
@@tinostruckmann True and very sad.
Solution: always buy your bread in bakeries, who make their own - delicious - bread.
I came by your video by accident after just returning home from Aalborg.
As a dane I would never whip the cream so hard that you can turn the bowl upside down then it is close to butter......that's whipped eggwhites you do that to.
You whip it until small soft peaks peaks are shown.
Liqourice is nice even on pork with cilli and garlic...
Usually whipped cream is the foundation when I make ice cream and I like it high and tight so it will keep its texture when I start mixing in the interests of the ingredients licorice ice cream might be an interesting idea Licorice and pork that is something we may have to talk about
The main reason why many people hate marzipan is because they have only tasted bad marzipan.
I did not know there was such a thing LOL you could be right of course
Marzipan is a mixture of almond paste and sugar. Most available brands have way too much sugar (to make it cheaper) and are not very good because of it
I am Danish and did not know that rye and wheat is an old mix. I do it all the time. I have rye for ryebread and it gives the whithe bread a nice flavour.
Thanks for walking tour - your thoughts on fresh pastries are tied to just Denmark though - we have found that to be true in SW Germany also. Fresh breads, meats, cheeses... Can't wait to get back to the Saarland....
Oh I quite agree there are some wonderful pastries and Europe sadly it's one of those things that did not translate well Coming to America :-)
Just subbed and thumbs up love this.
Outstanding I'm hoping to start doing more food and travel shows:-) welcome to the party
If you are on Vacation in San Francisco, Please try the Boudin Bakery !
I will absolutely do that :-) thank you for the tip
Whole wheat bread and Real Whipped Cream, from cows 🐮 Right on!
I love Danish pastry omg omg
Sorry to say but that bakery is now closed :( it was the best one in Nørresundby
Tino...my man. That just sounds SOOO wrong..." So here they use Odense Marcipan. Odense makes the oldest marcipan in the land..." 😳😳🤭🤭🤭😁😁😁😁😁 I know what ya'll mean, it...just...sounds...sooo...wrong 😁😁 BTW, the Othello cake is my own favourite too 😋😋
Thank you for a really great share!! 👍👍
Og nu er bageriet lukker:-(....
@@tinostruckmann what a sad day... yes it is no more its closed for good
About the non-cute..We have, as most women, been a subject to men for a looooong time so we have some reservations:) You can win us over but cute is, as you said, not going to cut it. But then, women are people and we are all different.
You have to be wary of any food that has a shelf life beyond a week.
YES VERY....SEE MOST AMERICAN FOOD!!!!!! lol
Yes it is sørrer simple. I love danglish. Rumballs are not existing they are called truffles.
now that he willnot tell what they are really called , i will they are called snails
I did not deliberately not tell lol but the saddest part is like so many other small bakeries it is has closed since...
@@tinostruckmann Did you try "bagerens dårlige øje"? (It means "the baker's sick eye")
It is a round pastry with yellow stuff ( remonce) in the middle........
I trust you get the point ........
@@Maridun50 det har jeg da aldrig hørt dem kaldt i nordjylland lol
@@tinostruckmann Ha ha.
Prøv at spørge dem.
Sikker på, Nordjyderne også kender "bagerens dårlige øje".
Danish ryebread is very fine for keeping your stomach functioning fine! If not used to eating it, you may soon look for a toilet!!
Actually, you can get REAL Danish pastry in USA. There are bakeries in USA started and run by Danish bakers where you can get the real deal. You just have to find them.
It may be surprising to hear but American wheat is one of the best, if not the best, quality wheat in the world.
The difference in Denmark compared to most of the baker products in USA is the passion and adherence to old trade traditions you find in virtually all bakeries in Denmark.
To make the real deal requires passion, knowledge and hard work. If you are not willing to do that, you will fail.
To become a full baker in Denmark covering both the field of breads and pastry actually takes quite a long time. It's not a trade you just learn in a year or two.
In California, I would imagine that Solvang would be the place to go to be sure to get real Danish pastry and bread.
You clearly have not seen my episode from Solvang the Danish Village that forgot to be Danish? :-) I was born out there amongst the best pastries in the world most of the ones they attempt to make here in the states do not come anywhere near the real thing the mix is just different words made slightly different even the Danish Baker I know here in La who is Danish they're still only 90% now I love my country America but when it comes to pastry and Dairy I just have not found any comparison to what I grew up with and the saddest story is the bakery and the video is now closed like so many other small bakeries in Denmark soon all the great stuff will be all but memories.
Sad we lose most of these skilled bakers due to half shitty bake-off
I AGREE!!!! I hate mass produced food or pastries and bread - why are we accepting this and the crap we tolerate in our foods???
So true Tino. But as an American I still have to disagree. Any of the French patisseries in Paris are simply beyond imaginable.
Hey I am an American too I say this must come to a test
A high snail.