@@HayleyAlexis 3:00 min Why does the world think, in Germany only Bavarians can make good sausage? When you come next to Germany, you should travel to the beautiful Harz-region (in Lower Saxony with lovely towns like Goslar or Wernigerode), go hiking in the forests and try their fantastic sausage-specialities: Harzer Schmorwurst, Harzer Mettwurst, Harzer Schwartenwurst, Harzer Wildhexe etc.! And by the way their hunted game baked with cheese in the oven, I love the food there!
@@maxbarko8717 @maxbarko8717 - it is simply a remedy for modern homogenised and too lean cream. You can't make a lasting foamy cream out of the stuff and the stabiliser somewhat equals the field again.
@@maxbarko8717 in meiner einzigen Schwarzwälder Kirsch bisher hab ich einfach nur Sahne verwendet. Aber - ein bisschen Sahnesteif nach Anleitung kann nicht schaden, dann fließt die Torte nicht weg, wenn die Sonne drauffällt oder meine Familie die Torte nicht im ersten Anlauf ganz schafft. Ich mein jetzt keine Gelatine oder Chemo-Zeug, Sahnesteif ist eine Prise Stärke, die aber nicht klumpt. Das ist eigentlich immer in echter Schlagsahne drin, die man zu Kuchen oder Eis bekommt, wenn sie keine schnöde Sprühsahne nehmen. Aber was ist das amerikanische Äquivalent von "Sahnesteif"? Ach ja, Sahnesteif hat auch den Vorteil, dass die Sahne keine Butter wird, wenn du sie ordentlich schlägst.
Cream-stabilizer? Gelatine is what's classically used. Works well but can be a bit fiddly. Get it wrong and you end with a giant gummi bear in the cream. Happened to me, too when I tried for the first time. Cream, lots of cream. So much of it your weight watchers app is committing suicide. When I made my first Black Forest Gateau the recipe said 400ml of cream. I ended up using 1.3l. I asked an uncle who is a a retired, fanatically quality-oriented confectioner and he just said "yes". Fun fact - the Black Forest Cake was not invented in the Black Forest. Various stories about the location of the creation exist but the name goes back to the use of sour cherries. All attempts at Black Forest gateaus outside of Germany (and yes, Switzerland and Austria) seem to be missing the kirschwasser. That's a culinary FAIL. The worst I think I had in Pune, India. The cream had been replaced by something similar to meringue, the cherries were dead sweet, no kirschwasser. The second worst I had in the airport in Abu Dhabi. I didn't dare to complain about the missing kirschwasser. A honorary 3rd place goes to some place in Tokyo for a truly suspect looking Black Forest Gateau. I tried something else and yes, the Japanese excel at doing Japanese sweet stuff 🙂 Oh and a surprisingly good one (still lacking the kirschwasser) I had in a place named Bar do Alemão (Bar of the Germans) or Schwarzwald in Curitiba, Paraná, Brazil. As a native of the Black Forest I see it my duty to try a Black Forest Gateau wherever I go.
Schwarzwälder Kirschtorte: you missed to mention the alcohol! Its mainly called like that bc of the signature ingredient „Schwarzwälder Kirschwasser“ which is schnapps (spirit) made from cherries…. Afaik in Germany its even forbidden to call a cake „Schwarzwälder Kirschtorte“ which does not include this special kind of spirit
I doubt that the Blackforrest cake in the US have Schwarzwälder Kirsch, Blackforrest Cherry brandy in it. Without it it is not a real Schwarzwälder Kirschtorte.
"Estragon" (tarragon) is a very special herb, you got to use it absolutely fresh. Any way of conservation would bring its flavour down to zero. Some people describe it peppery, slightly bitter, but this doesn't meet its unique taste. In classic french cooking Estragon is used for Sauce Béarnaise: prepare a Beurre Blanc (reduction of white wine and onions, sift through, mount up the reduction with butter until it gets creamy), and then add chopped leaves of Estragon. This is the old school sauce to come along with a roast Chateaubriand.
EStragon im Senf ist eigentlich österreichisch (ich mag diesen geschmack auch nicht im Senf). In Bayern ist dieses Gewürz meistens nicht enthalten. Was aber ganz wichtig ist , ist der Zucker! Dadurch wird die Säure gemildert und abgerundet.
@@melaniebrueggemann5637I’m from north of the „Weißwurstäquator“ and this idea sounds disgusting to me. I can’t imagine how it feels like for a Bavarian…
Wobei die aus Disneyland ja garnicht mal sooo schlecht aussah. Wobei für mich als Norddeutscher nicht unbedingt verständlich ist was so toll an Brezeln sein soll ^^ XD Aber jedem das seine ^^
@@Merotina1 naja in Norddeutschland gibts halt leider auch keine guten Brezen. Man kann hier im süden ja auch keine guten Franzbrötchen finden ... Wieso auch immer
Händlmaier definitely is the best sweet mustard! For me the only acceptable yellow mustard is the strong Löwensenf, plus the French original Dijon mustard. Everything else ist just yellow color 😉.
Watch out: you need to buy the all red label „(bayerisch süßer) *Hausmachersenf* “, not - surprisingly - the especially as such labelled „Weißwurst-Senf“. That is a newer version of lower quality (probably also cheaper to make) and Imo mainly aimed at people which don’t know a lot about Weißwürste und Weißwurstsenf and are now catching up on the trend. They probably didn’t buy Händlmaiers OG mustard bc it didn’t explicitly say „*Weißwurst*senf“ 🤦🏼♂️ my next door discounter Penny only has the wrong version so I need to go to Lidl for that
Personally, I use the green Löwensenf because the red one (while it tastes great) can be a bit too much and drown out rather than support the taste of some foods.
Interesting video. What I think is difficult: comparing „traditional“ (artisan) products or recipes with industrially processed products. Industrial products have to be easy to produce, long to store and cheap with a moderate level of quality - so they address the mass market. Artisan products are more expensive, have better ingredients and have to be consumed quickly. In general there are not too many artisan American products which are known in Germany. Hence, American products are not bought for quality reasons, more because people like the American lifestyle. PS: The best Black Forrest Cake I ever had was in the Black Forrest region and there was quite some Cherry brandy (Kirschwasser) in it.
Bretzel Recipe Pre-dough 100 g wheat flour (Type 550) 1 g fresh baker's yeast 60 ml water (approx. 10 °C) Main dough 400 g wheat flour (Type 550) 15 g baking malt 10 g salt 10 g fresh baker's yeast 15 g soft butter (or lard) 200 ml water (10 °C) flour to work with Besides that 750 to 1,000 ml caustic soda (20 g baking soda to 1,000 ml water) coarse salt Aids cling film Baker's linen baking tray Eye protection Protective gloves Knife/grid To make the pre-dough, mix the flour, yeast and water in a bowl at the lowest setting and then knead at the highest setting for 3 minutes. Cover the pre-dough with cling film and let it ripen at room temperature for 1 hour, then let it rise for 12 to 14 hours. On the day of baking, put the flour, baking malt, salt, yeast, butter and water in a bowl, add the pre-dough, mix everything on a low level for 4 minutes and then knead on the highest level for 5 minutes (dough temperature around 24 °C). Cover the finished dough and let it rest in the bowl for about 20 minutes. Divide the dough into twelve equally sized portions (approx. 65 g) and roll them out on a floured work surface into strands about 60 cm long, which are thick in the middle and thin towards the outside. The end of the rod should remain rounded and not pointed. Loop each strand of dough into a pretzel, place the dough pieces on a baking tray lined with baker's linen (alternatively: tea towel), cover with cling film and let rise at room temperature for 1 to 2 hours until they have doubled in volume. Remove the cling film and let the dough rest in the refrigerator for 45 minutes to 1 hour. Preheat the oven to 230 °C top and bottom heat. Provide pretzel lye and put on eye protection and gloves. Dip the dough pieces into the lye by hand for about 5 seconds (be sure to wear protective gloves!), remove them and place them on baking trays lined with baking paper. Cut the dough pieces into the belly and sprinkle with a little salt. Place the trays one after the other in the oven (middle) and bake the pretzels for 12 to 14 minutes until golden brown. Mahlzeit.
I just came back from my first trip to Germany and fell in love with that sweet mustard!! Just ordered same brand off Amazon. $10 but hey it’s SO worth it.
Der Punkt mit den Brezeln ist: Das ist alles Supermarktware, die länger haltbar sein MUSS als frische Brezeln aus der Bäckerei. Die Bäcker-Brezel sollst du frisch essen und deshalb ist sie am nächsten Tag hart. Die Supermarktbrezel kommt erst Tage nach dem Backen überhaupt in den Vekauf. Deshalb benutzen sie einen anderen Teig und nutzen Stabilisatoren, damit sie auch nach ner Woche noch essbar ist. Daher fühlt sich der Teig beim Essen anders an und schmeckt auch anders.
@@gattaca1968 Na dann kuck doch mal auf die abgebildeten Packungen, was da Schönes an Inhaltsstoffen angegeben ist. 🙂 Industrieware IST anders als Handwerksware.
@@gattaca1968 Oh, das ist interessant, dass bei den Brezeln (auch bei anderen Laugenwaren?) keine Stabilisatoren und anderes Zeug drin ist, dass die Haltbarkeit, Geschmack und Haptik verbessert. Hätte ich nicht gedacht. Ich habe vor Jaaahren Berichte über die großen Bäckereien gesehen, wie da die Lebensmittelchemiker herum wirken. Da war eine Menge "Chemie" drin. Erinnere mich nicht an Laugengebäck. Und wenn ich das sagen darf. Ich liebe das "Zeug" im Teig. Die Qualität, der Geschmack, die Haptik und die Haltbarkeit wurden in den letzten Jahrzehnten enorm verbessert. Das ist MEINE Meinung und MEIN Geschmack.
😂😂😂 Oh that is a very good point.... It is very common to use mustard on pretzels here and get a side of mustard (sometimes honey or hot mustard) when eating a pretzel.
Yeah, Weißwurst is much less German than Bavarian. But thanks to the American occupation taking place in Bavaria after WWII, most Americans tend to think they're the same
Weißwurst die außerhalb von Bayern hergestellt und verkauft wird, hat auch eine ganz andere Konsistenz. Hier in Berlin bekommt man keine richtige Weißwurst.
@@JonaxII Vorsicht! Schlesische Weißwurst ist nich bayrisch. :-) I come from a town near Hannover and as a result of many Silesian refugees after WW2 some Silesian dishes are now quite popular, one is Schlesische Weißwurst (zu Weihnachten), another one is Kartoffeln mit Quark und Leinöl....
Not each German mustard brand tastes the same either, regardless of yello or sweet. Händlmeier is not Develey is not Thomy is not Löwensenf by any means. Everyone's got their own preferences, and most of them are local(ly) spread.
I am missing German bakeries and butchers. I made Brezeln and Laugenwecken myself. Tip for quark lovers. Buy buttermilk, put it over night in the oven (if the room is cooler, turn oven lights on). Next morning strain it with cheese cloth and you have cheap Quark. Very simple to make.
Unfortunately, German bakeries no longer live up to their reputation. There are hardly any traditional bakeries left. Most of the baked goods sold in Germany are purely industrialised. Even smaller bakeries that still bake their own products use ready-made baking mixes for the most part and barely allow their doughs to mature. Seen in this light, the good reputation of German bread is a myth. Although there are a few organic bakers in Germany who use organic ingredients, they usually skimp on the essentials: Time. After all, in addition to first-class ingredients, good bread needs a lot of time. There are now a few bakeries that have returned to original traditions and make their bread with first-class ingredients, a lot of time and love for the product. However, their breads are very expensive compared to breads from ‘normal’ bakeries or industrial bakeries. Unfortunately, the average earner (especially if they have a family with children) can hardly afford this bread. Most people in Germany don't even know what good, traditionally made bread tastes like (unless they are very old and can still remember the good old days). Nevertheless, a small, but fine home baking scene has developed, of which I am a part.
The secret ingredient that makes German pretzels so inimitable is Lauge = sodium hydroxide lye. It males the pretzel crunchy, imparts the brown colour and gives that distinctive taste.
I'm pretty sure you can buy Leberkäsesemmeln in Hannover main station. An I'd be surprised if you can't find them in the Markthalle. But yeah, pretzels. white sausages, sweet mustard, and black forest cake are southern German cuisine. And green asparagus is served in Germany as well, but then it is usually mentioned on the menu that it is green.
Yes, you can get good Leberkas in Hannover, even with thew correct mustard. And Austrians also produce very good stuff. 🙂 Grüße aus Graz von einem Exilnorddeutschen.
Please let Alicia know that you can get Laberkaassemmeln in Hannover and also Händlmaier mustard. In the Markthalle as well as in the A2 Shopping Mall ;) On the other Hand - i hope she brought some Schmalzkuchen with her, because i do not know if they have them in München.
I am not sure why people like green asparagus, it's just dried out white asparagus with a lot of sunburn. Green is cheaper to farm and harvest, because you don't grow it below ground, but it's also significantly worse.
The problem I have with white Spargel: it's gone so quickly 🤔 I don't really know how to phrase this. You put it in your mouth, chew it 1x since it's soft, you then swallow. Weg is a. Wenn er nicht holzig ist, that is
@@ankebosing1968 Also wenn Du mir die Wahl zwischen Spargel und Schwarzwurzeln geben würdest, würde ich Schwarzwurzeln nehmen. Spargel hat halt kaum Eigengeschmack. Eigentlich jedes andere Gemüse außer Rosenkohl. Und Du kannst davon ausgehen, dass ich schon richtig zubereiteten hatte. Oma macht sogar seit einigen Jahren nur noch Spargelspitzen, weil der normale ihr zu strähnig geworden ist. Und sag jetzt bitte nicht, das liegt an der Sauce. Die Hollandaise kann man ja auch über Schwarzwurzeln machen. Und wenn man die Sauce braucht, kann nicht so viel damit her sein. Spargel ist einfach überbewertet.
You need to come to Wisconsin Milwaukee or Ozaukee CO where you can find all sorts of butcher shops and local grocery stores selling all the German sausages and a massive selection of mustard all the kinds you can think of that you might want; mustard and horseradish as well. There are still many bakeries that offer pastries with a lot of almond paste, Bavarian hard rolls, dark rye bread, and rye salt buns but yes they are disappearing in favor of American donuts. People drink morning coffee with a hard roll and butter instead of a coffee cake. Onions are fried and put on burgers or in spätzle. Cabbage is fried with onions and sometimes beer is added for extra flavor. Oh yes they still eat raw ground beef on rye bread especially on holidays.
About Weisswurst: They are eaten not only with the sweet mustard, but you also need the - guess what? - the Bretzels! The real ones, made with brine and salt. No Bavarian would eat the wurst with some other bread.
At the bakery, the finished dough pieces Prezel are dipped in less than four percent caustic soda (sodium hydroxide, NaOH). This gives them the typical herbal taste, a nice crust and dark brown color. This is because the lye accelerates the browning reaction (Maillard reaction).
Talking mustard: you should try and make your own. There is a recipe by Yasilicious: Senf selber machen - schnell und einfach=) and a recipe by chef John (Food Wishes) for Dijon mustard. From that, you can start experimenting. (Yellow or brown mustard seeds? Ratios. Vinegars..etc.) Tarragon has a slight sweetness to it. It is a perfect match for fish, shrimp, squid...so many things. Very potent in fresh form. For making mustard powder, I have a tiny german coffee grinder from the 6ties. It's important to fill it up real good, to achieve a fine powder. Else the blades will only push things around, without beeing able to cut it. But this way, you can also have different textures in your mustard. I like sharing recipes and even ingredients with neighbours. Joking about us, to become the "culinaric center of competence" here in Tangstedt, Schleswig-Holstein. It's fun!
There was this potato salad I had in München that was made with dill and who knows what else but it was just such a novel taste. My husband and I still rave about it to this day!
Haha, I can’t imagine an oily Brezel! Good news though, Ditsch are the best German pretzels imho and they also have them in the US now! Similar to Cheetos we have „Käsebällchen“, but Erdnussflips are delicious too! Green Asparagus tastes totally different and is usually grilled or fried with garlic, no sauce. And you‘re right, our cakes and creams aren’t as sweet as American icing. It’s a slightly, barely sweetened whipped cream and the cake needs alcohol, like Tiramisu. After baking it’s added to the cake layer.
If you see asparagus in Germany you run to nearest station that takes you out of the country before someone starts to force feed you asparagus until your urine smells like spring.
Or you hear the Comedian Harmonists' "Veronika, der Lenz ist da" Veronika, der Lenz ist da Die Mädchen singen tralala Die ganze Welt ist wie verhext Veronika, der Spargel wächst Ach du, Veronika, die Welt ist grün D'rum lasst uns in die Wälder ziehen Lenz is an old word for March or spring, Spargel does NOT grow in March, therefore, the guys are describing an .....
<a href="#" class="seekto" data-time="342">5:42</a> it isn't "peanut butter flavored" it is made out of peanuts! This is where the flavor comes from! And yes i know it isn't 100% made of peanuts, it is a mix out of peanut and maisgries.
Since you want to be a smart ass ☺️☺️🤗🤗 Zutaten for Erdnuss Flips: Maisgrieß, geröstete Erdnusskerne (28 %), pflanzliche Öle (Sonnenblume, Raps in veränderlichen Gewichtsanteilen), Speisesalz, Süßmolkenpulver, Paprikapulver, Zwiebelpulver, Chilipulver, Aroma (enthält Milcherzeugnisse), Hefeextrakt, Antioxidationsmittel: stark tocopherolhaltige Peanut butter = peanuts with oil which is what 2 of the top 3 ingredients are. So it is basically peanut butter Also- I found a wonderful video from Funny Frisch (a Hersteller for erdnussflips): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yJOckufIDJc.htmlsi=gefn7QgjjPuNDuWD Where you can clearly see that the peanuts are made into a butter/creme/sauce- ich bitte dich 🫠
@@HayleyAlexis dass ist ja merkwürdig, habe mir gerade eine Packung "Erdnuss Flippies" von funny-frisch gekauft um es zu vergleichen. Bei mir steht drauf: Maisgries (58%), Erdnusskerne (32%), Sonnenblumenöl, Speisesalz, Zucker, natürliches Aroma Gibt es da etwa 16 verschiedene Rezepte für 16 verschiedene BL? Oder ist es abhängig davon in welchem Laden ich einkaufe? 🤔🤔
It's called Laugengebäck. This means firstly the dough. There are some forms like the Brezel, Laugenstange etc. It has always big peaces of salt on it.
Schwarzwälder Kirschtorte in Germany usually is not very sweet at all - at least none that I ever tasted in Germany (including the Black Forest area) was. I don't like it much anyway because I don't drink alcohol and there is LOTS of that in it. My husband is from the Black Forest and his sister (who does not drink alcohol like me) makes the cake with cherry juice. I prefer that by far! :D
Attended a cooking class in Germany and one of the dishes was green asparagus! It was considered "gourmet" and the Germans loved it! A fav dish from our time in southwest Germany that we still prepare in the US is steamed asparagus and small boiled potatoes doused with a generous portion of Hollandaise sauce and liberally topped with crumbled bacon. Yum!
cool story.... No one really asked you at all about how I look.... Which is very weird to comment about a random woman's looks that you do not know nor have never met... Weirdo
This angry comment section is something on its own :D thank you for mentioning it in your insta Hayley i just came a second time back again to the Video because of it 😂
German sausages in the USA ... Many years ago a coworker took me and his girl friend to a supposedly German restaurant in San Jose, CA. I was supposed to tell them how authentic it was. I don't recall the main coarse but the appetizer was sausage. Not whole sausages but a few slices from various sausages draped like in a 3 star Michelin restaurant. The sausages were ok - but the exaggerated way the sausages were presented made me laugh. In Germany sausages are not high-end cuisine. They're more something for every opportunity and accordingly the presentation not of importance.
You are making me miss German food. Yum. I haven't been there since the pandemic. I don't know but foods from Germany often taste different and is so good! I enjoyed this video. 😊❤
don't judge your fellow americans for modifying some recipes for their tastebuds. At least if you go to 100 restaurants in Germany you will get 100 varietys of makingfor example red cabbage and non of em wil taste like your own home version. So there is a basic recipe and 8 billion varietys of everything - but eating "Weißwurst" with ketchup sounds really horrible to me. greetings from Stade, Niedersachsen 😘
Yeah, Estragon is a herb. It is not often used in dishes or the kitchen in generel. As it happens, I don't know any German dish with it 🤔. There may be some herb mixes with Estragon though (?)
I'm from Switzerland and live in Germany and there's no reason at all to make fun of your German pronunciation. It's perfect! The way you say Weißwürscht and Weißwürschtel sounds absolutely authentic, there's no accent to be heard. That's exactly how the word is pronounced.
A "Brezel" is always made with lye. There are also two different kind of Brezel in Germany. The swabian and the bavarian version. The difference is small but major (!). It's the thickness of the thinner Loop. In Swabia they are thin and crunchy. In Bavaria they are thicker and not crunchy.
Weißer Spargel hat kaum Eigengeschmack. Er wird direkt aus den Erdhügeln gestochen und ist deshalb nur sehr kurz frisch erhältlich. Bekommt er Sonnenlicht wird der Spargel grün und bekommt auch mehr Geschmack. Bei meiner Familie ist Sauce Hollandaise unüblich, bei uns gab es immer nur zerlassene Butter, Kartoffeln und Schnitzel oder Spiegelei zum Spargel.
Another food item that USA got totally wrong is Black Forest ham. the US version has nothing to do with Schwarzwaldschinken, which rather is cousin with prosciutto and sibling with Tiroler Speck which I sometimes find at US Aldi. I dont know how that happened.
I LOVE black forest cake. LOVE. But the only kind I can get in Canada is the supermarket kind (or the kind from a bakery that isn't German and is just basically copying the supermarket version) and I wish I had a reliable, authentic recipe to make at home. The supermarket bfcs never have enough of the cherry filling or taste, some I've had didn't seem to have any at all.
That Rewe ready bake frozen pretzels are really good for not handmade. Do you get "Kirschwasser" (some like cherry brandy i guess) in the USA? Without it is not a Schwarzwälder-Kirsch-Torte!!!!!
For German Brez'n you need a 4 to 4.5% lye solution to dip it into right before baking. Sorry to say it but the FDA considers American bakers to be too dumb to understand that you don't breathe in the lye powder or you grab the dough from the lye bath with your bare hands. That's why the FDA has limited the maximum percentage to a 2.5 to 3% solution. The lye however is what causes the fast Maillard reaction that gives the crunch of the crust, the glossiness of the outside. To achieve the same browning reaction the pretzels in the USA have to be baked either hotter or longer. Both doesn't help the consistency. I'd wager almost any bet that's what you are noticing and missing. Edit 1: I'm a 54 year old German and I am totally on your side for asparagus, white or green. I have no problem leaving that to the asparagus lovers. For me I'd rather have the potatoes and ham instead. So more power to you.
aspargus is not for everyone and i totally get the black forest cake "dislike" .. i also think that this cake is very overrated and i also always pick something different if i can choose (i also like the bee sting cake, but its often too sweet for me, so i personally choose more fruit cakes)
Of the US yellow mustard has more vinegar, I think it may actually compare better to French Dijon mustard, that also is more vinegary compared to "regular" German mustard.
I think I know the secret of the German Bretzel. This time it's us who accidently added some more sugar, and we didn't even knew for a long time. Bretzel was like Laugenbrötchen originally coated with caustic soda, what turns in combination with dough into a thin layer of caramelized sugar during the baking. To the disadvantage of the delicious taste, the use of caustic soda got banned because it is a little dangerous if some remains during the process.
Your explanation of the taste of Schwarzwälder Kirschtorte wavreally really amazing. Perhapd one or two American bakers listened to you...hopefully...one day they will learn to do it right.👍
You forgot the MAIN ingredient of real Schwarzwälder Kirschtorte: KIRSCHWASSER ! Whatwhat ? Water ? Yes water, like fire water ( ??? ). Kirschwasser lirterally means cherry water, but it´s a liquor. No, it´s a Schnaps ! Destilled from cherries. And it´s THE MUST !!! 🙂 Weißwurstsenf ( Weißwurschtmostrich ) is not only sweet, but coarse, too, and mild.
hello, german guy here. i think the most important thing americans get wrong about german food or german culture is that germany is a regionally diverse country. when americans refer to german food/culture they usually mean bavarian food/culture. just because bavaria is marketing their stuff aggressively. germany is way more than just bavaria! just imagine evry european would talk about america as if texas would be the only noteworthy region in the us. btw: most of your german pronounciation are really good! just one thing i want to correct: its Weisswurst is singular (without the umlaut) and Weisswürste is plural (with the umlaut)
If you do not fancy Sauce Hollandaise, try simple butter. The butter may be in its firm, chilled structure and allowed to melt when it comes into contact with the vegetable and potatoes, or you melt it in a saucepan before serving if you like that taste better. Chopped parsley may get added.
I like the american mustard but because of the simple fact that it doesn't matter which mustard you buy in Germany they ALL taste the exact same and i don't mean sweet or normal mustard, i'm referring to the normal medium mustard. I tried all of them.......... the french one is different and i like that taste above them all but it would be nice to have a bit more choice in that regard because there are different tasting mustards in the US.....
i been forced to eat in a German restaurant in Philly, i still believe, the cook came from Mexico... the waitress came every 2 mins to ask if i need something.... after the 10th time, my inner German went out and i told her to go away and dont come back for 2 hours! after i paid my bill, she ask me how the food was... i ask her back, if she ever met a real German.....because she wouldnt like my opinion! its been terrible, they really kill the most easiest German food... i dont believe you could get a glass of water like in Germany!
Bretzeln have to made with ley, of course. The whole name in German is Laugenbrezel, which is ley-pretzel. If you don't use ley, you don't get a Bretzel. You get something looking pretzely, but lack all crisp and flavour.
Cheetos and peanut bows, (erdnuss or earthnut.) In Germany you can find both peanut bows and cheese bows, which rather should be compared with American cheese puffs.
Visited the US a few years ago. Found a small Bakery in Santa Fe which sold Black Forest Cake: Buttercream, Strawberry’s, chocolate chips and If I remember correctly, a normal sponge cake. It was further away from the original than humanly possible. Especially for someone how grew up in the Black Forest, in a city where multiple bakerys claim that they invented that cake. (I know, it’s not just our city who claims it for them self) Had to try it anyways. Was it close? Nope. Was it delicious? Yes.
Aldi sometimes has Erdnussflips. When they do, I buy half a dozen bags. You can find Loewensenf at World Market, and sometimes Publix. Publix also has Alstertor mustard. I do miss the white mustard. Especially with Holsteiner Katenschinken and that good German Landbutter. The Black Forest Cherry Cake must have Kirschwasser in it. And no, You are not picky or particular. You just have good taste.
an authentic "Schwarzwälder Kirschtorte" has one special ingredient: Kirsch-Schnaps. That´s where the name comes from, not becaus of the black forest but because of the "Schwarzwälder Kirschwasser". at least one of the layers has to be drenched in this liquor overnight 😉🥃
When it's asparagus season, I like to eat it once or twice and then it's good for me. But I can definitely understand if it's not for everyone. There are things that I don't like and don't have to be convinced by other people to like them.
I like to eat 1-2 times as well, i would eat it more often, but its to much work peeling it. the maschines out there Peeling it for you, do not do a good enough job. 😅
During asparagus season I have to eat it at least twice or thrice a week: boiled, fried, with potatoes and sauce hollandaise or with yoghurt, together with pasta, as salad. There are so many recipes!
Bienenstich is just an ordinary "Blechkuchen". You haven't tried my Family recipe for a cheese cake yet. A woman from NZ, ones called it a cheesecake to die for. Ok, living in Scotland doesn't provide me with much competition. Brits do "cheese cake" with Philadelphia and some crushed biscuits.
vegane Weißwurst im Rewe in NRW ? Oo .. okay ^^ is das n Rewe Eigenprodukt oder gibts noch alternative Bezugsquellen ? glaube zwar nicht das die "genau wie die normale" schmeckt, aber würds gern mal testen. Ich mein ich hab noch nidmal ne "nicht vegane" weisswurst in einem Supermarkt gefunden wie "genau wie die normale" schmeckt *g
@@oliverburk856 Informier dich mal, woraus normale Weißwürste zum großen Teil bestehen… Es ist wie immer lustig zu beobachten, wie sich Vegan-Hasser von Ersatzprodukten angegriffen oder fast schon bedroht fühlen und sich deshalb total lächerlich machen mit ihrem „das schmeckt GAAAR NICHT wie echte wurst und ist bestimmt voll eklig wääh wääh” (die Emojis auch-bist du 12?)
@@liosscip Greenforce heißt die Marke und ich war wirklich überrascht! Ich habe Verwandte in Niederbayern/Oberösterreich und habe dort vor Jahren, als ich noch nicht vegan gelebt habe, öfter Weißwurst gegessen und diese schmeckt wirklich genauso. Ist keine Übertreibung. Besonders mit süßem Senf kommen die echt gut, dazu noch Brezeln, vielleicht noch ein Weizen…👌🏻👌🏻 Hatten wir jetzt im Sommer schon mal öfter zum Abendbrot.
Weisswurst (white sausage) is not German...😁 It's regional to the south. It's so much regional that we speak of a "Weisswurstäquator" (white sausage equator), north of which the Weisswurst is not even considered edible... If you come to Germany and get a Weisswurst north of the "equator"... yeah, don't bother. It will not be good, it's a tourist trap thing. Get it where it comes from, in Bavaria. (Yes, don't bother answering that in this modern day and age you could get good regional foods outside of the area, and that there are restaurants and store that carry good Weisswurst. It's a joke, folks, exaggerated for funny.)
Lots of the foods and dishes (if not the majority) known to be "German" are actually Austro-Bavarian, including Laugenbrezel, Leberkäse, Dampfnudel, Steckerlfisch, Spätzle... Not necessarily the Weißwurst, though. Bavaria and Austria are cultural, culinary, and linguistic siblings.
@@SatieSatie NEVER NEVER CALL DAMPFNUDELN BAVARIAN they dont know how to make good ones if you whant good real and authentic dampfnudeln you have to get them from a grandma in the palatinates
I have a confession to make, I don't like the sweet mustard. Never did. I eat it occasionally with Weißwurst and a Pretzel, but I prefer the "regular" scharfer Senf, even to my Weißwurst. Erdnussflips ... my grandmum called them "Nonnafirzla" which would translate to nun farts. About the asparagus, it comes in green and white, goes great with sauce hollondaise and is equally enjoyed by me. Schwarzwälderkirsch Torte is my favourite, all I need for my birthday.
What I find really strange - I watch a cooking show every day on ZDF and they cook with asparagus regularly. And it's NEVER been white asparagus. It's always green. And they peel the ends as they would white asparagus (not necessary with green, just break off the hard ends). Hoerzu magazine had an article recently about how green asparagus is healthier than white. (duh, just look at it) However if I got green asparagus in a German American restaurant I'd have to laugh.
Lieber Jörg, als Münchner kann ich dir versichern, dass jeglicher Leberkäs, der außerhalb von Bayern (natürlich in einer Metzgerei, nicht in einer Fabrik) produziert wird, nicht mit einem bayrischen Leberkäs vergleichbar ist. Im Stuttgarter Raum gibt es auch einge Metzger, die dessen Produktion verstehen, aber ein guter Leberkäs oder eine gute Weisswurscht kann praktisch fast nur aus Bayern kommen. Und vom Metzger muss er sein.
There’s no „icing“ in or on Schwarzwälder Kirschtorte. Only whipped cream with very little sugar in it. I don’t even use stabilizer when I make it. It’s my family’s favorite cake, easy and fast to make, especially when i use pre-baked „Biscuit Boden“ sliced into 3 equal parts. But you need to refrigerate it and it does take a lot of space in a tiny German fridge. And yes, the different tastes and haptics of the various layers, plus the touch of Kirschwasser make for the deliciousness.
@@HayleyAlexis Thanks for clarifying that. I always thought icing was the rather firm stuff decorating American cakes, main ingredient being sugar, also called frosting, and a bit softer and creamier when used in the cake layers (filling). The whipped cream in the Schwarzwälder Kirschtorte is the main ingredient, in the ones I make I use about 1 liter (about a quart) of whipped cream for the layers and an additional 200 milliliters to decorate the side (circumference) and (on top of the dark chocolate shavings) make & place the little swirls and circles on which I place the decoration cherries.
Don't know if I got a real US version of the yellow mustard, but it's a completely different product basically. There was only a hint of mustard flavor in the yellow mustard. But I like spicy mustard anyway. Nothing better than the Wasabi effect when eating. Up the nostrils, feels like the brain is on fire. Amazing lol
I am from the other of the river (elsass in france) but live in germany. Regarding the Spargel, in my area, we do not do it with the hollandaise sauce but with home made mayo. maybe that fits your taste better. I do not like it with hollandaise sauce. Oh, and regarding Mustard, nothing beats the french one, even my german friends ask me to bring some when I come back from france.
I know asparagus isn't your thing, but maybe there's a chance... I dont't particulafly like boiled asparagus either unless it's in.a salad but young green asparagus (where the stems are 1/4" in diameter tops) can be quite nice. Don't peel them, just wash them to get the sand off, then fry them in a bit of butter on low heat with a pinch of salt until they grow soft, then slightly crispy. Use them as a side dish for a steak.
You do not get any really good "Bretzel" north of the "Main Equator". Our bakers here in the north have made a big progress with their "Laugenbebäck", but have not fully achieved it.
I have a lot of English-speaking customers who ask me if we have mustard with the pretzel. I recently told a lady that we don't have that and she asked me if that was wrong and if that's not how you eat it. 😂
