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Did you know there ist a difference in Potatosalad made in the northern parts of germany and the southern ones? The noth of germany adds mayonnaise and here in the south we add like a proper dressing with vinegar, oil and some broth as well.
10:02 homemade Kartoffelsalat with Bacon 🥓 ... I guess LifeInGermany, you should take a look into ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QDuSmmuk1lY.html
Your pronunciarion of German is amazing. I've never met somebody from North America who was able to pronounce German Umlauts like "ö", "ä" or "ü". You have even mastered both ways to pronounce "ch". This is really great, phenomenal! And your videos are fun to watch, too. Informative and entertaining! Thanks for sharing your experience with us! 😀
About the potatoe pancakes: While it is true that some people prepare them in the deep fryer, I'd strongly recommend frying them in a pan. The ready made ones from the supermarktet you showed in the video already have enough fat in them that you don't even need to put any additional fat into the pan at all. They get crispier that way and don't soak up more fat that doesn't add to the flavor.
As a child, my grandmother always said when I liked a cake: "There's "good butter" on it!" It taught me that if you want it to taste good, it has to have "good butter" on it. No margarine on the cakes! Never! Never, never, never! Always butter! Good butter! :-)
You should try „Matjes“ ( Fish) and „Stremellachs“ (fish) ideally in Nothern Germany. Furthermore, Weißwürstchen mit süssem Senf, is worth trying in Bavaria i. e. in a German Biergarten - tasty even if you were not a meat lover. Last, but not least, Look out for „Spreewald-Gurken“ (cucumbers)offered with different tastes. Best when visiting the beautiful Spreewald on one of the famous boats. Enjoy 😎
I'm from Germany and if I was on Holiday in another county the First Thing i miss was German bread. It is so nice, esspecialy Made of "Sauerteig" or "Zwiebel Speck Brot"
I'm a second generation German/American. Both of my grandparents were from Germany. I grew up on Lentil stew and Spaetzl. The stew had chunks of ham in it. Yum. I also grew accustomed to Rouladen, or rolled beef. It's very thin beef rolled around a dill pickle slice, with bacon and onion slices. I could eat 8 of them in one sitting. And Sauerbraten (seasonal) with red cabbage and and spaetzle. I love Kartoffelpuffers. But my diabetes won't let me eat them any more.
Suggestions: 1. Serve potato dumplings with the Sauerbraten instead of Spätzle. 2. Leave out the pickle when making Rouladen, use a mixture of medium-hot and extra-hot mustard for covering, brown the Rouladen until almost black, and dilute not too much when making the sauce.
Adding bacon to Rotkohl sounds sketchy to me. What Rotkohl needs is pieces of apple, a stick of cinnamon and a few cloves. Then it becomes delicious :)
@@kingozymandias2988 Herrgott! Jeder weiterer Atemzug aus deinem abscheulichen Kadaver ist ein schreiendes Argument, welches für eine Lockerung der Abtreibungsgesetze spricht!
Aaaaaah, my Swabian heart aches! 😂 Spätzle aren't rolled, the dough is scraped off of a cutting board into boiling water - at least if they're done traditionally 😀
Haha ahh how neat!! I’ve seen it rolled on a cutting board, never scraped! But sounds creative - I’ll have to find a video of how to prepare it the traditional way so I can try it myself 😍
@@MHG1023 😂😂😂they sometimes have difficulties to understand people from the next village themselves, but the food is great! I have lived there for few years and learned how to make Spätzle the classic way and ever since I have to cook Spätzle mit Linsen und Saitewürschtle (Spätzle, lentils and Frankfurter, which can be considered as equivalent sausage) . Actually I love also the classic lettuce with 4TS cream, 1TS Lemonjuice, a pitch sugar, salt, paprika and herbs. As I am from Hamburg, it’s such a delight to have fried fish with it!
The butter has a higher fat content there, that's why it's colored differently and tastes so much better! I don't live there, but have family so I cherish so much of the foods when I'm there.
the edge of the bread with massive top of butter and salt. In familys there are sometimes huge arguments about that piece of bread or sometimes calling dibs help.
Butterbretzeln, süßer Senf, Feigensenf, hausgemachter Kartoffelsalat (die süddeutsche Variante ohne Mayo mit Brühe und Essig und Öl) oh Gott krieg ich Hunger
Potato salad in the south is mostly made of vinegar and oil, but not with mayonnaise. I like that without mayonnaise much more, because it's lighter as sidedish for bbq.
Nice video, dear Jenna. Some typical traditional dishes: Eintopf (one pot): Erbsensuppe, Westfälischer Linseneintopf, Dicke Grüne Bohnen (bitter) with Speck (Hamburg Style) , Rheinischer Sauerbraten (seasoned beef in vinegar), Niedersachsen: Grünkohl with Bregenwurst or Rauchendchen (smoked sausage), Kohlrouladen, Wiener Schnitzel, Bismarck Hering, Münchner Weißwurst with Brezel und Radi, Gurkensalat, I should another list with cakes and bread. Cheers
Since you love Quarkbällchen and Reibekuchen so much, you definitely should give Quarkkeulchen a try. This sweet dish comes from Saxony and is a pan-fried dough in the shape of a burger patty, but more oval. Quarkkeulchen are made from mashed potatoes, curd (Quark), eggs, flour, some grated lemon zest, (optional) raisins, vanilla sugar and a pint of salt. They are traditionally eaten with (cinnamon) sugar and apple purée (Apfelmus). Homemade they are unbeatable (and irrestable as well ;-) )
@@MonkeyDRuffy82 Kraeppelchen are delicious, true, and indeed worth a try. But they are definitely not the same receipe like Quarkkeulchen or Quarkbaellchen. The receipes are not even similar. There a loads of different types of German sweets made of deep-fried dough (like Quarkbaellchen, Krapfen, Mutzen, Mäuse, Berliner [names for "Berliner" are different depending on the geographic region] and many more.) The receipes differ a lot. Btw., Quarkeulchen are usually not deep-fried, but panfried. ;-)
As a north german I have to recommend Oldenburger Grünkohl or Bremer Grünkohl. Did you ever try Matjes? Yeah, thats not for beginners, but really important food at the coast. And Nordseekrabben, not comparable to any other kind of shrimps.
I would recommend "Pickert", this is typical for the eastern part of NRW in Lippe and "Grünkohl mit Bratkartoffeln und Pinkel" (or the sausage you prefer).
10:00 You really should try potato salad without mayonnaise. Dice onions, cut up pickles, peel hot(!) potatoes (the 'hard' cooking ones) and cut them, mix them together with some freshly ground pepper, then add some warm vegetable stock. 10 minutes of resting is enough. Serve warm! Sooooooo good. Oh, and I am German. 😊
Put the asparagus peel in with the cooking water, when boiling the asparagus. And save the water to make asparagus creme soup ;) And I was kind of missing the German all time favourite: Mettbrötchen! Edit: Dang, I overlooked the fact that you avoid meat.
Ovomaltine is actually from switzerland. They just also sell it here as it is pretty much liked. Also did you ever try Maultachen? Judging by your list of other food items you should like them very much as well. You can cook them and serve them as something to put in a soup or - which is my recommendation cut them in slices and bake them with onions and bacon.
Obatzda is a camembert cheese mixed with butter, finely diced onion, caraway seeds and sometimes pieces of boiled egg. I prefer without the egg. Easy to make at home. I ate tons of it in Bavaria. It's addictive with their wonderful bread.
I´ve been living in Bavaria for 30 years now (Born in the USA ). I really love Leberkäs, Brezen, Nürnberg Bratwurst. Some here really are addicted to Weisswurst (not a fan), which you might like with Süsser Senf.
Grandma used to make Kartoffelpuffer (potato Pancakes) not deep frying - but in the pan. Yes, you use a lot of oil, but they do not swim in it. For potato salad there are a lot of different recipes, the main direction is - in the North of Germany we prefer the mayo Version, in the South they make it with a little bit of broth, vinegar and oil (very tasty!) I have come to make a Variety with baked pumpkin, a Vinaigrette and lamb's lettuce. Has a nicer, fresher crunch to it from the salad and is not as sour - because of the sweet pumpkin flesh. There are more potato salad recipes around than just the two main varieties. And I have come to make mayo myself, when I use it at all (rarely) - quickly done with a stick blender. Potato salad is a staple on Christmas Eve. Most people eat that and some Wiener, I like meat balls (Frikadellen) or fishcakes (Fischfrikadellen) with mine.
As a born and raised "Hesse" (what's the English expression for that, I wonder?) I strongly recommend you try "Franfurter grüne Soße mit Kartoffeln und Eiern" that's potatos and eggs with a sauce made of a dairy product mixed with seven specific urbs. But I must advise you to avoid the sauces you'd be able to get at a supermarket. Those can't hold a candle to the original you'd get in Frankfurt in a restaurant. So should you travel somewhere near Frankfurt treat yourself to that dish - I would imagine you'd like it right away.
Maybe it's to late, but you have to try "Dampfnudel". I prefer the ones filled with blueberries. Than just warm it up in a pan with some milk and Vanilla in it. You can eat them with vanilla sauce (warm or cold) and it's amazing!
Maybe the dark bread is the reason why you now eat more butter. The heavy, dark rye bread contrasts with the butter (which tastes a little bit sweet), making it a very pleasant combination (especially on freshly baked bread). And once your palate is used to it, you start to like it on its own.
if you like mustard you should go to the Senfmühle in cochem...as a child i had a really bad habit of sucking my thumb and to train me out of it my uncle tried to put mustard on it...and I LOVED it...since that day I put mustard on everything, my first internet passwords were mustard-related and I ate it by the spoon! and boy this Senfmühle for sure has cost me a bunch xD
In former East Germany the most favorite mustard is Bautz'ner Medium. I also like it. I'm from Berlin. Born in the east of berlin. Because you asked. It's not a sweet mustard but it's also not to hot. Just spicey. You can detect it by it's blue cover. I don't like the dumplings(Klösse) they sell in the supermarket. But i love my self made "Grüne Klösse" and sometimes also "Thüringer Klösse". Döner yeah! Here in berlin you have nearly every 5 steps a döner shop and i always get hungry seeing it. It's so yummy!
Meine Grossmutter sagte immer: “friss das, was auf den Tisch kommt!” Opa nickte und traute sich kein Wort zu sagen! Und hatte keine weiteren Fragen, hatte schließlich noch nie viel was zu sagen...🤩
When you like Reibekuchen but not the apple sauce, you could try it with smoked salmon instead. There are also different types of Potato Knödel in germany, so as example you can eat them with Sauerkraut and bacon-cream-sauce called Hoorische or Grumbeer-Spatze or Gefüllte (which means filled potato Knödel with chopped meat and herbs, also with the good old bacon-cream-sauce and Sauerkraut) in Saarland and in parts of Rheinland-Pfalz. In general I would say Knödel are quite popular in middle and eastern Europe and they come in all different kind of flavors and fillings and even sweet ones you normally eat as a dessert.
Mettbrötchen - because of the concept of putting raw meet on a bun. And by the way, try Mettwurst, raw meat that is conserved and tastes fresh even after several days. Pickled sausages - you find them in the supermarket in glasses, you can eat them raw with some mustard, or boil them, and put them on a bun like a hot dog. Mohnkuchen - everything with poppy seed, it is quite common in germany, and nearly unknown on the other side of the atlantic. Laugenstange - sourdough bread, but in lye before baking Pumpernickel - the story says, its the fart of a demon, but here it is an appetizer. Underberg - a digestive liquor
Ovomaltine is from Switzerland. Please try schwäbischer warmer Kartoffelsalat. No mayo. Don't buy store food one, go to a butcher or better a traditional restaurant. Also, Maultaschen in different variations such as soup, fried with eggs and onions... Linsen&Spätzle&Saitenwürstchen...with Mustard for the sausages and red wine vinegar for the Linsen. Schwäbische Brezel from a family owned bakery in Swabia. Still warm and of course with loads of butter on it...->Butterbrezel.
You need to try a real German Currywurst or Bratwurst. Schnitzel is also a must have tried. And Flammkuchen. Also have you ever tried Stockbrot? At Camping trips, festivals, longer schooltrips and so on you usually do it. Basically dough, put in a cleaned Stick and backed over an open fire. I personally love it. Is that common in other countries?
Ahhhh yes! I haven’t had Stockbrot since I lived in Freiburg! We’d do it on our longer hikes in the Black Forest 🥰 bringing back great memories! I don’t think it’s so popular in other countries! It seems like such a cool tradition to bring to Canada though!!
no, you can't eat butter on it's own, it tastes decent, but not that great.. on a hot fresh Brötchen or Brezel it's a treat.. but butter in itself ?! weird.. ..oh and the container with potato salad, that's also nothing against home made.. you cannot eat it.. but very entertaining video and sentiments.. thanks for sharing.
Try some Sauerbraten in a good Brauhaus. If you come to Köln, I would say Malzmühle. In Düsseldorf, they surely have good ones too. Anyway, you will have to wait until corona stuff is ....
I am born and raised in Germany (Ruhr Valley) and have been living for nearly 40 years in Canada (Alberta). The one thing i always have several times when I visit is a Currywurst with Fries and Mayo.
Hahah I always find it so interesting what people crave when they go back home!! Mine is definitely a classic diner breakfast 🥞 with home fries, waffles 🧇, French toast, pancakes, eggs, the works! 🤩🤩
Try poppy seed crumble cake (but must be homemade) and try Reibekuchen with smoked salomon (or just with salt) or try smoked trout with Sahnemeerrettich on toast, also try Matjesheringe in Sahnesauce (with onions, apple and pickled cucumber and it must be homemade and with cream or sour cream or Schmand and not with mayonaise) mit Pellkartoffeln or very simple: strawberries with condensed milk. Or try "Bergische Kaffeetafel".
Hi, nice that you enjoy German Food. You should try Reibekuchen with Rübenkraut, a syrup made from Zuckerrüben, Sugar Beet. This was really Common after the war, because Honey, Kakao or Apples where rather expensive. Give it a try.
Oh yeah, Rübenkraut (or as it is called here, Fenner Harz) that's also something she should try simply on bread (Mischbrot is best imho for it) with butter. Looks like molasses but has a very nice caramely taste.
I am still smiling while typing this! I used to live in VA in the late 80ties and 90ties (I know thts not Canada....but 4 most of us Euros we dont see a big difference). Anyway....back then I loved a steak sauce called *Bull's Eye* fm Oklahoma, I think. I liked it so much that I even bought it fm expensive online stores where the bottle costs me €25. Now (25 years later)...Bulls Eye Sauce is available in every german Supermarkt. Cool huh?
Hahaha funny enough, I worked for Bulls Eye years ago in Canada and also started noticing it pop up in Germany 😂 couldn’t believe it! But so glad! BBQ sauce is a great thing to have in any fridge!
my favorite food that i grew up with are schupfnudeln with sauerkraut. But nowadays i also eat them with other things than sauerkraut. So i love Schupfnudeln very much!
Das mit der Saftschorle hat mich ziemlich überrascht. Ich hatte irgendwie gedacht, man würde Sprudel und Saft weltweit mixen. :D Vielleicht würde dir auch Weinschorle gefallen...
You have to eat westphalian kale and savoy cabbage. It is also a fall dish and comparable to red cabbage. Not the taste of it, more the fall-dish-feeling.
Moin Jenna, heut gibt es bei uns Hackauflauf mit Kartoffelknödel, mit Käse überbacken. Reibekuchen nennen wir in HH übrigens Kartoffelpuffer. Oma hat sie früher bei uns immer gemacht, wenn sie zu Besuch kam. Mit der Hand gerieben. Wir essen sie mit Apfelmus, oder schlicht mit Zucker bestreut. LG Ben, interessantes Video, danke
fun fact: "Alles in Butter" means "everything is fine" on origin was from a guy who dont want his plates to break during travel so you pured meltet buter over it and as it got hard his plates were save. BUT this was also a advertising slogan from Berliner barkeeper to say "we dont use cheap fat, we use the good stuff BUTTER". everything tastes better with butter. (but yes, to much is unhealthy. eat responsible)
Spicing up take-out food with stuff at home, I do all the time. The asparagus growers actually eat their asparagus blue. That means the sprouts do not grow covered over with soil. Instead, they are exposed to daylight and turn blue. You get a more intensive taste, and the blue pigments (anthocyanins) act as antioxidants. Much better, however, the white asparagus does look better after cooking. Therefore, you can get green but no blue asparagus on the market, a long-running fad in Germany, no more. Actually, you can use olive oil for many things, too. Yes, the best potato salad has no mayonnaise! If you are homesick for Canada or Britain and miss a British breakfast, try fried Nuernberg sausages with fried potatoes and the usual accessories. Thank you for the info. Je Suis Samuel.
@@kyokoneko8336 There are as many different potatoe salads as there are germans. Everyone makes it different, some i liked, some i didn't. But that stuff that you can buy at the supermarket i never would eat. But i would say the main difference is if it's with or without mayo. Bacon is common, but you won't find it in every potatoe salad.
I hope you get to try potato salad without mayonnaise. Boil the potatoes in vegetable broth, then add a vinaigrette, pickles, bacon, onion (depends on the region) - TDF !
Dann schreibe mal, wie es dir geschmeckt hat, wenn du mal im Norden bist. Aber nicht vom Aussehen abhalten lassen. Du weißt doch, es kommt auf die inneren Werte an. 😉
Im also from Germany, but our family recipe for Rotkohl is adding aprox 10% small slices of Apple and round about 10oz of red wine. And you have TO try the Ahle Worscht, which is a Hand crafted air-dryed and smoked pork-sausage. Oke of the best mustards for Bratwurst will be Bärlauch Mustard from Bautzen which is spiced with wild garlic. ...sorry, nur german word correction sucks when youre typing in englisch!
Try putting Butter in dark brand and then just a sprinkle of salt in top. Oh my god i love it so much!!!! Oh and try schöpfnudeln just fried in a pan with a little bit of applesauce! And there is so much more. Kartoffelsuppe with zwetschgenkuchen aaaaaah so many glawours and now i am hungry
You should really try "Reibekuchen" with "Apfelkompott". Possibly made from fresh apples. Kompott is a "lumpy"" version applesauce often made fresh without heating. Where I live the Reibekuchen are often served with "Apfelkompott" , "Schwarzbrot" and butter as a combination. You put the butter on your bread take a bite and combine this with Reibekuchen with applesauce in your mouth. The fat in the butter and the reibekuchen activates the different spices and aromas of the dish as one great taste. By the way we live about 40km from Düsseldorf, but our local dishes are similar to the "rheinische Küche" served in Düsseldorf but are often differ in combinations.
In another video you said that you cannot even put Mett in your mouth. I understand that -- well, "I" like Mettbrötchen. But on the other hand I never had the indoctrination that raw meet (except some poultry) is unhealthy. Over here there are some things different. Eggs don't need refrigeration, and raw meet is in the group of delikatessen. Well not all meet, but some are: beef tartare of mett for instance. My personal opinion: If others can eat it and survive, I may at least try it -- no matter what prejudices. Maybe one day... Side note: Many North-Americans have that "problem", and in this group there're more females than males. if you look for culture shocks and Mett you will find many videos and funny faces of Americans who try that for the first time -- and their reaction and verdict.
The disgusted looks in the Stuttgart company I used to work for, when it was my birthday and I had spent the weekend home in the north and turned up with 30 Brötchen and 6lbs of Thüringer Mett on monday... I love Mett-Brötchen and I wasn´t aware, it´s not exactly a Baden-Würtemberg-custom... :(
Omg so awesome how you celebrate the food. Especially your speech on butter :D I am from Germany and also like butter but seems like you really found sth here :D I guess you also like Butterbrezel. Thats where i also put loads of butter on :)
And thankfully we are sooo close to Switzerland! 🥰🤗 I think a number of the things I mention in the video aren’t necessarily from Germany, but you can often find it in Germany (and not in Canada) 🤩. I’ve tried Löwensenf! Not red, but the one in the red tube - is it different?!
