Mett (or "Hack", "Hackepeter") and Black Pudding are two different things. Mett is like minced meat you use for a patty, just raw. And it's totally safe to eat it raw, because it's freshly made. Black pudding is more related to a German "Blutwurst" (blood sausage, mostly eaten cold as slices) or Tiegelwurst/Grützwurst (finely minced meat, oats and spices added, eaten warm with side dishes). The latter has a consistency more like Haggis (nod to your trip to Scotland 😉) after frying and has different funny/sarcastic names in different regions here in Germany - in my family we call it "Tote Oma" 🤭 and it's my to-go dish when I visit my parents.
If you ever come to northern Germany, be sure to try the fish restaurants in Hamburg. Or watch the Black Forrest family's video Trying Northern Germany's MOST POPULAR FOODS. There are great fish dishes here in Northern Germany. Greetings from Schleswig-Holstein the happiest state in Germany☺
The worst thing was, when I was in Bremen in an Coffee shop and I asked for a good cake. The waitress told me, she has a good 'Schwarzwälder Kirschtorte'. I told her, sorry, I live in the black forest and nowhere the taste of a 'Schwarzwälder Kirschtorte' is better than in the black forest. Greetings from a beautiful forest area in Germany.
@@jogie63 Well, Bremen is, so to speak, its own federal state. And what does that have to do with Schleswig-Holstein? Northern Germany is not the same as Northern Germany. Schleswig-Holsteiners are different from Lower Saxony or Bremeners. But southern Germans are known for their ignorance and arrogance no matter what beautiful grove they come from.😃😆😆😆😆🤣🤣☺Nee, keen Angst dat is bloot Spaaß nimm dat nich to eernst. Liebe Grüße ut Sleswig-Holsteen.
@@michaelkuschnefsky362 I know this all. I am a Schwabe and I live in Baden. Both areas belong to 'Baden Württemberg', but they don't fit together. We have so many beautiful areas in Germany and everybody should be proud on it (but I don't like Sächsisch dialect...) :-) :-)
@@jogie63 That is Holsteiner Platt and not Saxon, you still have to learn a lot about us Schleswig-Holsteiners, we are multilingual here. Many still speak Low German and also Danish and North Frisian. And Low German is not a dialect, but a language of its own. Man, oh man, oh and anyone who lives in Baden comes from Baden and not from Swabia. It's called Baden-Württemberg, but a man from Baden told me he wasn't Swabian. Since then I've been careful.☺😘
There is so much more. German food is not as "noble" as French food, or as "light" as Italian food. German cuisine is hearty, that's because of the weather in Germany. On the one hand you can't grow many plants because it's too cold/too wet, on the other hand you're really hungry for exactly that reason. I would like to invite you to our dinner in Germany. It was easy to see that you had an appetite. Joel, you are so sweet. I love your videos.
These prejudices are so stupid. Italian food is light? French food is noble? Hogwash. Pasta isn't light and pizza gets heavy easily. And Risotto is certainly not light. And there are so many down-to-earth french dishes, just like German Hausmanskost, just different. And the climate argument isn't true, either. That would be to say that french cuisine is dominated by stuff that only grows on the Cote d'Azur. And even if that were the case, there isn't much that grows there (or in Italy) but doesn't grow in Germany, I don't know of anything off the top of my head.
I spent some time in France, and I can tell you, everyday French cuisine is not "noble" at all. They have different everyday dishes than we have in Germany, and one thing the French really know about is cheese and pastries. Forget Switzerland, forget the Netherlands, if you really love cheese, visit France! And if you love spicy dishes and are vegetarian, there's no better place to go than southern India. I'd once like to try genuine Mexican food, and my plans were almost ready, then along came the pandemic which dug deeply into my bank account, so the flight has to wait.
Cheese! You also can visit the deep south, bc there's the best cheese 😉. And I have tried a lot of French cheese as well! My husband is a cheesemaker! I have no clue how this is called in english 😅!
@@SoneaT "Fromagier", maybe? Just a suggestion. You could open a high-class restaurant with imported red wine from France and home made cheese. Are you good at baking? Serving sliced fresh baguette along would be perfect!
@@eisikater1584 never heard of fromagier... But I guess it's French? I meant Käser... Google translate it to cheesemaker so I wasn't that wrong. For the baking no I'm not good at it 😂😅. So no cheese and French wine high class restaurant with me 🤣😆. But the wine I will certainly drink because frech wine is awsome! And my husband will make his German Bergkäse!
During the period my family lived in the US, the meats we missed most were veal and spring lamb - both enjoyed widely across Europe. Pork knuckle, the Bavarian dish featured here, in my opinion is best served with rösti, the Swiss grated potato dish. Real Viennese schnitzle must be made with breaded veal. 😋
bedankt :-* I as a german love the high quality of cuisine overall in the cities in the netherlands. No matter your budget, you can always find something nice. I agree on us having the best bread but for us its also nice to experience your more "fluffy" stuff, which we dont have. Love ma Krentebollens Joooonge
And we have to thank the dutchies for Kipkorn. I swear whenever i am in holland i have to get some. Even the worst Kipkorn tastes good and the good ones make your knees weak. Also Dutch and belgian fries are superior to our fries. Especially with Tartar sauce ontop. Fk. I need to find some food xD Edit: I forgot kaassoufflé, that always burns my mouth but its always worth it.
If you want to try Labskaus for yourself, just combine mashed potatoes, minced corned beef, butter, fried onions together and a little beef stock to loosen the mixture. Serve with fried eggs, herring (a must) pickled cucumber and pickled beetroot (if available). pickled pumpkin works well, too. Enjoy with lots of beer and Schnaps.
I am from Munich, but Labskaus is still one of my favourite dishes ever! It looks ... let's say "gewöhnungsbedürftig", but tastes absolutely delicious!
I am nordish by nature, but my way of cooking Labskaus must kept secret. Just potatoes, corned beef, cucumber. All mixed. Fried eggs, done. No herring, no beetroot.
It was a very comprehensive video, but it still only scratched the surface of the many varieties of German food. About the currywurst. You can easily make your own currysauce. You only need regular tomatoe ketchup, a lot of currypowder, a dash of chayene pepper, some paprika and maybe a little sriracha sauce. That's it, you only need to find the right balance with the spices until you find it to your liking.
If you use ketchup it is not a currywurst. Real currywurst is made with a real coked(!) currysauce! The othe thing is just a wurst with ketchup and spices!
@@Sc4v3r The basis of every currysauce for the Currywurst is either Ketchup (of course it is heated up and cooked with the spices) or you make it really from scratch with tomatoes or tomatoe paste and I do not know many who are really making it from scratch. I learned to make the sauce both ways.
Up here in northern Germany there are also so many delicious specialties to eat. North German butter cake filled with vanilla pudding and a sugar crust on top, fresh from baker a pleasure. At the North Sea eat fresh fish with lemon, fried potatoes and salad or fish rolls and crab soup. In winter when it`s really cold ,kale with salted pork , pee and boiled sausage, serve with potatoes and mustard tastes delicious.😍
Flammkuchen is actually a dish from alsace, which is actually a part of France. But it's more possible to find an acceptable Flammkuchen in Northern Germany than in southern France. In France they call it Tarte Flambé.
Alsace-Lorraine switched so often in ownership, it has both cultures as background. And Flammkuchen is not only from Alsace. I think France and Germany can claim both ownership. Wikipedia about the History of Flammkuchen. "The dish was created by Germanic farmers from Alsace, Baden and the Palatinate who used to bake bread once a week. The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s."
Alsace is the French name for Elsaß. Elsaß was for centuries a Germanic Duchy within the Holy Roman Empire. The local dialect is Germanic. France annexed Elsaß and Lothringen in the 17th century as part of the 1648 peace settlement of Westphalia at the end of the Thirty Years War. Elsaß/Alsace and Lothringen/Lorraine changed hands between France and Germany several times over the next few centuries. Elsaß has been French since 1945 again, but the region is definitely aware of its Germanic origins and children are taught German right from primary school onwards. As for Flammkuchen, it is not just an Elsaß dish. You can find it in the Saarland and Baden as well.
We had an american Platoon Leader at the german "Naval Academy Mürwik". At one morning we decided to have "Mettfrühstück", so Mettbrötchen for breakfast. We really tried everything to make hime have a taste, but he refused and said that nothing in the world could make him try raw meat. It seemed so unusual for him, that he wouldn't try it. This made me feel a little sad ^^
What you should definitely eat as a visitor in Germany is the regional home cooking of the region you are in and not always this stereotypical industry-made stuff that you get in beer gardens and such. Home cooking can be truly unique - so much so that other states don't have anything quite like it. Don't be afraid to sit down in a starred restaurant. Especially in the regions of Saarland, Rhineland-Palatinate and Badenwürttemberg, every regional restaurant has at least one star.
The woman mentioned lobscouse from Hamburg at the end of the video, this was the Norse/Viking dish that became popular in Liverpool, giving rise to the name Scouser for people from the ancient port city.
@@ThePapaja1996 I thought I might find it across the Scandinavian region of northern Europe, with so much contact across the north sea I was hoping other trading and fishing ports in the UK would have similar connections but I have not hear of any, perhaps it was the Viking connection with Dublin and Ireland and Liverpool When the Celtic Kings expelled the Vikings from Ireland they settled in the Wirral and Liverpool area and were assimilated into England by the Mercian and Saxon rulers and are still here today. I would be interested to know if Nordic culinary dishes exist in the York area, it too was settled by Viking decadents.
Haha, Weisswurst, my traditional welcome meal whenever I arrive for my one month food and beer paradise vacation of July in Germany. Can't wait this year.Traditionally it should be eaten before noon, and I never heard of anybody eating it with the skin. It's kind of an art form, to remove the skin. It's usually being eaten with sweet 'Weisswurst mustard. 😋
Yep, Käsespätzle are better than Mac'n'Cheese. 😄It is a poor man's food, but delicious! And watching food videos while being hungry is considered torture under the Geneva Convention. So you could sue yourself. ^^
In Germany, there are two types of "Currywurst". The Berliner Type and the Bochumer Type. The joke is, both citys say that they have create the dish first. The diffrent between both is the saucage. In Bochum and North Rhine Westfalia in special in "Ruhrgebiet " a Area between Rhine, "Ruhr" and "Lippe" the sauce is more like a cream fluid. I hope its the right word.
All that things are best in the region they belong to. Thuringian sausages are made now all over Germany (except the Nuremberg region, where they prefer the Nürnberger which are very simillar, but far smaller - you eat 3 or 4 for one Thuringian), but best in Thuringia. Curry sausage was invented in Berlin, and you still get there the most variety of curry sauce - but in other region you get sometimes more choice regarding the sausages used to make it. In Upper Swabia e.g. you can get it "from the Geschlagene" (from the beaten, a skinless white fried sausage, sometimes also called "Oberländer", roughly "Highlander", in Munich also known as "Wollwurst", wool sausage) or "from the red" (a slighty pre-smoked fried sausage). The Munich Weisswurst is best south of the "Weisswurst equator" (which is roughly the valley of river Main); it is white because the recipe avoids using nitrate salting, which also lowers its shelf life. Traditionally it was prepared in the early morning and was not allowed "to hear the twelve o'clock chime" before fridges became a thing. "Frankfurter" are also known as "Wiener" or "Saiten" - the recipe came from Frankfurt to Vienna (Wien in German) where the recipe was slightly changed (adding some beef, while the Frankfurt recipe contains only pork). The South German name "Saiten" refers to the small intestines of sheep used for the skin; the same word is used for (violin or guitar) strings, which were originally made from the same intestines. The Bockwurst shown in 2:20 is not the same; the filling is similar, but the sausage is thicker and it was smoked for around one hour. It got its name from the Bockbier, a strong beer originally brewed since the 13th century in Einbeck (Lower Saxony) for export, since 1614 in Munich as Ainpöckisch Bier; the Bockwurst was since the 19th century served with the beer during the Bockbier season. Kässpätzle are at home in Württemberg, Upper Swabia and the Allgäu region. if you go west to Baden and the Upper Rhine Valley, they become "Knöpfle" (Knopf = Button), which are somewhat shorter and thicker, but otherwise much the same. To me the ones in 4:33 don't look very good, not handmade at least. I would not eat them - I'm too spoiled for them. Flammkuchen comes from the Alsace, but many adjacent regions had and have their own variations, often with a somewhat thicker crust. Baden and Swabia e.g. have the Dinnete (in some regions also known as Deie, Wähe, Blooz or Scherrkuchen), made from bread dough (traditionally in a preheated wood-burning oven, when it is still too hot to put the bread loafs in). 11:44 In Swabia also popular: Krautspätzle - fried Sauerkraut mixed with Spätzle (no cheese!) or Schupfnudla with Sauerkraut (Schupfnudla are thick hand-rolled noodles made from a potato-based dough like gnocchi; the Sauerkraut is fried in butter together with the noodles and then served with applesauce - especially popular at fairs). Swabian potato salad is neither mayonnaise nor vinegar based, but gets a dressing of warm (meat or vegetable) bouillon, onions, a bit of vinegar and oil and is served lukewarm, sometimes with sliced pickles in it. Recommendations for more food: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z9ByDNLnY5Q.html (local dishes in Stuttgart and Lower Swabia), ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4MFuA-xcS90.html (Nuremberg and Franconia), ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tbx5oyyI4js.html (Munich and Upper Bavaria)
Due to Germany's history and federal structure, most of these dishes vary greatly, depending on the region or family. E.g. in the North/East German part of my family, we eat neither potatoe salad and go for home-made "Kartoffelstampf" (mashed potatoes) instead.
That was so cool, I was laughing all the time again (watched the vid already!) And enjoying the sight of the food, which I miss a lot when I'm not in Germany for a while. Everything tastes super good and the only thing I'm missing in the video are the famous Bratkartoffeln!!
You can easy make your own Curry-Ketchup, take for example some Heinz Ketchup or any other Ketchup you like, ad some chilly and Curry powder and If you like some tomato paste and heat it up...
Wonderful video Joel! We love making and eating German food. The best part when travelling in Germany is that you'll never leave a German restaurant still feeling hungry!! John in Canada
Ahh, I remember the mette brochen, looked weird when I first came across them but I soon developed a real liking for them. The range of German breads is stunning. Book yourself in for some serious gym work and dieting for when you get home from a visit to Germany Joel. Another classic video choice from you 👍👍
Döner Kebab is kind of the Balcans-Turkish-Oriental-German version of the Greek Gyros-Pita (with pork meat) which I found 1984 as streetfood at the beach of Santa Cruz, Ca.
... and a side dish, wich Americans love, is Red-Cabbage. On my trip to LA, we went to a German Style Restaurant. We had Beef-Roulade with Red-Cabbage and Potato Dumplings they love it sooo much. Thanks for the Video.
Recipe Currysauce 1 tsp paprika powder, sweet 3 tsp curry powder 1 tsp chilli powder 2 teaspoons broth, grained 1 tbsp tomato paste 250 ml of coke 250 ml orange juice 1 apple 400 ml tomato ketchup 100ml of water First put the butter in the pan, add the diced onions and sauté until translucent. Add the paprika powder and curry. Fry briefly, then add the remaining ingredients to the pan and simmer for 10 minutes. Greetings from Germany
I would add Rheinischer Sauerbraten, Hühnerfrikasse and Königsberger Klopse. Sauerbraten is marinated horse meat or, more common nowadays, beef, and the Rhineland version adds Honigkuchen (a bit like gingerbread) and raisins to the sauce to make it sweet-sour. Hühnerfrikassee contains small parts of chicken meat, asparagus and mushrooms. Königsberger Klopse are dumplings made of minced pork and beef, onions and anchovy, served with a sauce with capers.
I think that's a big ask - gotta remember Jps is still just learning to cook baked beans and English big breakfast Maybe if there is a German restaurant or German pub in his american city he could try them there
Just a short note about Currywurst. You can get it all over Germany, not just Berlin. Even the ready-made Currywurst from the Supermarket is delicious. You can buy two variants. One is with Bratwurst (which I prefer), the other is with Bockwurst.
Totally agree with all of these.... and now I am really hungry. Food is so international now. One of the best doner kebabs I have had was from a street van near Central Park, NYC
If you are in Germany, pls visit the Rhineland-Palatinate area and try the "grobe Pfälzer Bratwurst" (one of the most delicious sausage), "Saumagen" and "Pfälzer Leberknödel", all of these with "Sauerkraut" and "Kartoffelbrei" ...you won`t regret :)
I'm from Berlin but my favorite sausage is still the Thüringer Rostbratwurst. It's so damn good.😊 Damn I haven't eaten anything today and watching this was a big mistake.
@@vommIt's so good for that, I'd destroy 2 or 3 planets and wouldn't feel guilty. And if you do have a guilty conscience, you should simply stand up for environmental protection on other issues. There are plenty of them.
In Germany we have more than 300 different kinds of bread, in combination with rolls, it´s possibel to eat every day of the year a different typ of bread and/or rolls.
Schweinshacke is also famous in Berlin specific. Very different than in the south. Its only cooked and eaten with pea mush, boiled potato doused in liquid butter and minced parsley as well as sauerkraut and middle intensity mustard
Amazing how many of these I have had in Australia -- doner kebab is everywhere, schnitzels in just about every pub or club, and even rouladen and pork knuckles in the many German/Austrian/Swiss restaurants.
Be careful, Jägerschnitzel is different in certain areas of Germany. In the western part more like seen in the video, but in the eastern part it might be a slice of fried wurst.
@@Deliciousfoodofficer Auch in Deutschland ist das Jägerschnitzel traditionell ohne Panade. Man kriegt es halt häufig mit, weil man da Fertigschnitzel verwenden kann. Pro-Tip: Keine Panade, wenn Soße involviert ist.
@@Schlachti10 okay ich hab hier auch im Osten mal die Version gegessen und es war halt paniert soweit ich mich entsinnen kann..deswegen war ich grad so verwirrt
There are a lot more dishes in Germany they are verry special to the area of the Land. Try what you can try in Germany it's great and Sometimes special where you are here. 👍🏼💯🇩🇪 I'm German and I Love to taste good from other country's
You can now pay in many shops with Google or Apple Pay, this works in many large grocery stores and also in bars or discotheques and restaurants in Germany, so backwards we don't trust traditional credit cards.
yeah😃 finally you got to the good stuff, but remember they didn't mentioned the side dishes like grenn or red cabbage. That should be a Must as well, they are traditional winter foods.
Currywurst in Berlin? Currywurst you can eat everwhere here, the best Currywurst I have eaten, when I was for a visit in the Ruhrgebiet. Edit: saw a statistic from 2022...Currywurst is the most eaten Fastfood in Germany
You need to listen. Currywurst originated in Berlin. Almost all of the meals in the video you can find all over Germany and Austria. But they still originated in a specific area and are most of the time best made in those areas.
That's funny because 2022 was the year Döner finally left Currywurst in the dust. AFAIR, in 2022 Currywurst even lost the first place among the most eaten cantina foods. I myself was always surprised that people would think that Currywurst is anywhere near Döner, because in southwest Germany Döner has to be eaten ten times as much as Currywurst. There seem to be about 1 or 2 places that offer Currywurst for every 10 Döner shops. Currywurst is eaten, sure. But that is true of KFC, too. Döner is a whole other league.
@@cutlers3618 Schwachsinn!!!! Du hast doch keine Ahnung! Hab ich gerade hier mal in Deutscher Runde vorgelesen, wir haben herzlich gelacht. Vor allem im Süden meiner Heimat? Was bist du denn für ein Vogel?
@@beageler wronger geht nicht. Erzähl mal, ab wann gab es denn die Currywurst? Wer hat's erfunden? Meine Güte, jetzt muss man sich mit Uslännern rumschlagen, die mir etwas über unser Essen erzählen wollen. Lächerlich!
About Schnitzel: I think there are two more versions of Schnitzel that should be mentioned: - the "Zigeunerschnitzel" translates to Gipsy's Schnitzel which is a Schnitzel with a sweet pepper sauce and small pieces of pepper - the "Cordon Bleu", which is a Schnitzel filled with cheese and ham There are three more dishes I'd like to mention: - Schwäbischer Zwiebelrostbraten: A dish you can get in restaurants all over Germany, it originated in Schwaben (Swabia) and it is roasted beef with several roasted unions-slices on top and is usually served with fried potatoes, but in most restaurants, it can also be ordered with French fries. - Kaiserschmarren is a dish popular in Austria and Bavaria, which can be taken as a main dish or dessert. If you order it as a dessert you should share it with a friend. Though I can easily eat two portions, a portion might be too much for one person as a dessert. It consists of flour, Eggs, milk, sugar, and raisins. It is prepared in a pan and parted into small pieces served with powdered sugar on top and classically comes with compote, though I prefer apple puree instead. - The Germknödel, also popular in Austria and Bavaria. en.wikipedia.org/wiki/Germkn%C3%B6del It's either served with melted butter and a topping of crushed poppy seeds and sugar or vanilla sauce only. I prefer the vanilla sauce version.
Mett does have nothing in common with black pudding. black pudding is called Grützwurst or Tote Oma (dead grandma) in germany. Mett is just minced raw pork, nothing more. Döner Kebap ist also a very healthy fast food. if you dont put sauce on it which has more than 50% of the entire calories, it is a balanced and and well rounded, healthy dish. in that case you can easily eat döner kebap every single day for lunch without getting any health issues.
I distinctly remember some Autobahnraststätten from the 90ties. What they tried to sell there wasn't bad, it was worse! Much worse than the school lunches they tried to push on me in highschool! In recent years I've had much better luck .. but I am also nolonger on a student budget, that helps!
Please come and visit schleswig. We are a very old City and we have viking roots like hedeby for example. Just more than 1.000 years ago. We also celebrate Our so called "viking days" every year in the summer.
If you look for some information about the original Wiener Schnitzel, you better ask an Austrian (sorry, dear German mates!). The original one is from veal and is served with a lemon slice or wedge and a little dipping bowl with lingonberry jam. No mushroom sauce or any other stuff that turns the delicate coat of breadcrumbs into a soggy mess! A Schnitzel enjoys being gently dipped but hates to be unlovingly drowned.😁 The traditional side dishes would be parsley potatoes, potato salad or cucumber salad. Also mixed salads are an option. Chips with ketchup and/or mayo as a side order are generally frowned upon but accepted when it comes to children insisting on it or incurable lowbrows. I personally have always preferred the classic combination even when I was a kid. 🙂
I'm from Bavaria and when I ordered a Jägerschnitzel in Hessen a few years ago, I first thought they have served me the wrong dish, since the Schnitzel was in breadcrumbs and doused with the mushroom sauce. It was disgusting. Why go through all the work to make a tasty crunchy crust only to make it soak up all that sauce. Since then I've never ordered any Schnitzel with a sauce outside of Bavaria, I've learned my lesson that day.
@@althelas Oje, die Enttäuschung kann ich mir richtig gut vorstellen. Die Idee hinter so einer Kreation ist für mich einfach nicht nachvollziehbar. Ich kippe ja auch nicht das, was als Beerenspiegel gedacht ist, über ein perfekt aufgegangenes Soufflé. 🙂
Everyone should know this about Wiener Schnitzel. I know that and I am from the northwest of Germany. Real Wiener Schnitzel is pretty much the only Schnitzel I eat (I can’t stand sauce on a Schnitzel).
Goldich, die Österreicher, das "Schnitzel" wurde in Italien erfunden 😁! Was letztendlich auch Wurscht ist, denn es ist ne prima Idee. Selbst die Japaner ham ne eigene Version davon, das Tonkatsu.
German living in Ireland here. Apart from my parents and siblings I miss the German food the most when thinking of Germany..... some dishes might look or sound weird for foreigners, but give them a chance - I promise you won't regret it. And now I want some Mettbrötchen ...3 months to go until I'll be in Germany again 😅
we germans are very proud of the local products like sausages and beer. and of course the best beer and bratwurst is everytime the local. :) The typical difference between "Wiener" and "Frankfurter" is the used meat. Wiener is only pork and Frankfurter are only beef (like the american hotdog).
With all the many videos about German food and what you have to eat, I would be interested to know what a video would look like the other way around: 10 foods that you must have eaten in the USA!?
Germany has hundreds of different kinds of bread and they are protected by that world heritage thingy. And the color of your bread is according to the topping... black bread goes well with Schinken, liver sausage, grey bread is more for ham, white is purely for lazy people or fruit jam lovers
OMG, I'm from the south of Germany and think potato salad is neither good with mayonaise nor with vinnegar... we do a soup based sauce in our Region and I'm always happy to find that version at a butchers, cause making potato salad for one person is just too much :)
German bakers have a 3 year education to call themself a baker journeyman. After reaching this level they need to work at least 3 years as a baker journeyman to start their education as a master baker. For a long time, only master bakers where allowed to run a bakery and to educate new bakers. Bakery tradition in Germany is long and German bakers create more then 300 different types of bread every day, plus the bread rolls and sweets and patisserie stuff. Often German bakers also educate with another 2 years of learning as a confectioner, creating the finest cakes, sweets and ice cream and chocolates. That sums up to a 5 years education (depending on your school level and your skills) plus two master (master baker and master confectioner). Basically the reaching master in any craft profession is treated as the lowest possible academic level. But if you visit Germany and want to check German bakery craftsman skills, be sure to go outside big citys to the country side and look for small bakerys with only one shop. The😂 cities often big bakery companies with one large bakery hall and many shops that get the products delivered early in the morning. Many of this big companies lack of real traditional quality that you will find in small bakerys run by one family. How do I know this? Well, I was raised in such a small bakery and was a baker for more then 20 years working in a lot of different bakerys. Sadly got ill from my job and was reedicated. Have fun if you visit Germany
If you ever try Fischbrötchen: Try Bismarck-Hering Brötchen. Bismarck-Hering is pickled herring. And on the Brötchen there should be nothing else than herring and onions
If you order Jägerschnitzel in the eastern part of Germany (esp. Saxony) you might get a piece of sausage inside instead of chicken or pork meat! But still tasty 😊!
@@beaucerongirlsjunaundgia563 They said in the video. The Kebap in the Bread was invented by a turkish immigrant in Berlin. It was for the workers who had no time to have a sit down meal.
Like ive posted on ur vid: American Reacts to German Food, get the real Brat/currywurst, Mettbrötchen (Gehacktesbrötchen) in Kassel/near of it :P (The Mettbrötchen in the vid, looked awfull) And its not "the" Currysauce or Ketchup you can get. In Berlin and Frankfurt (Best Wörscht in Town f.e.) u can get very tasty Curry"sauce" variantions. But at home, mostly the "Curry Ketchup" is used, by heating it and spice it up with Currypowder over it. Schnitzel: Wiener Schnitzel is rare made of pork! Its Wiener "like" mentioned in the menucard, cause originaly its made of calve an not pork. Wiener-Art (like) is meant, that it comes pure with a lemonslice and without sauce (like Jägerschnitzel)! Hint - > the more "bubbly" and crunchy the outside of the Schnitzel is, the better it´ll taste :D those in the video looked very good. Döner: Get the Döner in cologne at Poldies. Good quality. Franzbrötchen: Only near Hamburg :D Bread: Please dont get it in a Discounter!!!! In a good Bakery u can try some slices of Bread. Be aware in the south of the middle in germany, they like to put caraway in (bah :P)
1:40 If you are caught here in Bavaria eating a white sausage (Weißwurst) this way and not with sweet mustard, you will end up in the pillory on the market square and people will throw rotten vegetables at you.
The Wiener Schnitzel actually has its origins in what is nowaday called Italy. It does not matter much, because of course the Austrians are the only ones that can cook it right. And if you go for Käsespätzle, take time for a nap afterwards. That is food "for the old farmers", that actually needed those calories. For any modern human... it is hard to finish a portion. BUT it tastes great! For sausages in Germany, you will find yourself in heaven. I´d say no other country has the variation as in Germany (perhaps Austria, but I wont participate in the talks between Germans and Austrians :D) If you find it, go for a Bosna. And last but not least - you have not been out drinking if you don´t smell of Döner the day afterwards! It IS very messy, but sent from Heaven to all folks that has had a good night out!
It took me twenty minutes to watch this video because I kept pausing to Google recipes. I think I'm going to be trying a few of these in the near future.
The way they ate the Bavarian Weißwurst could be considered a sacrilege by Bavarian hardliners :P Jokes aside, the traditional way of eating Weißwurst is called "zuzeln" (literally "to suck"). You don't cut it, instead you only cut or bite open the skin on one side and then proceed to eat it by sucking it out of the skin. Sounds gross when you think about it, but it's a thing. The noises old Bavarian men make doing it definitely aren't appetising lol It's not as much of a thing nowadays, since Weißwurst used to have a softer consistency. Nowadays it usually has a lower fat content, which makes it more firm and less easy to "zuzel".
Curry Wurst ist the regional meal of the Ruhr Area!! There is a little fight between Berlin and the Ruhr Area wich is located in NRW. Were it originally come from
