German Food: From Schnitzel To Black Forest Gateau - Mahlzeit! | Meet The Germans 

No we don't have a better host than Rachel

döner

German meat, potato and veg is very similar to our carvery in Ireland: several meat options, a few different types of potato and veg and then some gravy. Mahlzeit :-)

@@dousabeng May be not better,but at least equal! Like Cherry Healey,Alice Roberts or Kate Humble!

As indonesian, our meal always include rice other than that we jokingly call it as snacks :)

That sounds authentic

I am 64 years old and I have known quite a couple of aunts and grannies who would most likely have reacted in exactly the same way.

@@tiffany3652 The reality is, unlike in the States it's still pretty common to eat at least one time a Week (often two or even four times) vegetarian anyway. But if you invite your Grandchildren over, you do something "special" - Grandparents either directly expierenced the war as yound Childs or grew up right afterwards, times in which meat wasn't really a thing for most people. In addition to that, between the 1900 and the '50s a change occured; Before that, Children of working Class Families often got only the leftovers of their Parents (First the working Member (Mostly the Father) ate, then the Mother, then you) or at least the best parts were reserved for the Father. As that changed, it got also kinda "installed" in people that that's good because they themself were pretty happy about not only gettin' half a Schnitzel, Rollade, Sausage whatsoever but their own. Their Parents cared so much about them that they maybe even ate less themself just that they could get an equal share. So in short, if your Grandma cooks something, it's a gift and she puts alot of effort in. To reject a Gift is bad behaviour and basically a "Fuck you.". [Edit: Futhermore, maybe her food just isn't tasty enough but you aren't brave enough to adress that and maybe kinda try to find a way to avoid her in general?] If you just state "Grandma, I'm really, really sorry - I just can't digest it right now, I've this troubles with my stomach right now. You know, I should've heard and didn't ate all that proceed food at work. It kinda made it all whacky, you know?", your Grandma probaly would even would cook you something vegeterian or vegan. It's about respect, not about your personal political agenda.

Ich mag deine Oma

Now THAT is funny!!!

I had a colleague like that. 😁

Yes we do that, me an my flatmate grilled last saturday for example. we usually do that once or twice a month, no matter the season and/or weather.

And "Anbraten" means , you talk very drunken to a fat girl in a Bar.

Exactly! And no room forward or backward.

@@d.a.3902 I literaly stood outside while it was snowing and grilled some pattys yesterday lol

Alle schmecken auch lecker 😋

Hell yeah although I prefer Kartoffelbrei "mashed potatoes" as a side this is by far my favourite German dish, even if it's not exclusively German 😍 Since I moved out thats what we eat when I visit my parents

Mmh Rinderroulade mit Blaukraut und Spätzle

Karl-Heinz, your comment immediately tells me that you come from south of the "Knoedel Grenze" the Donau River. In Bavaria you get knoedel, in the Stuttgart area you get spaetzle, in the Rhineland you get potatoes. Every State in Germany has their own specialties. In Koeln you get Reibeplaetzchen. As you go north you get into roll mops, pickled herring, and Koenigsberger klops.

Ich denke, Roulade ist am besten deutschen essen.

Ah interesting!!

Funny in Holland it is the other way around. Lunch used to be the main meal, but when people started to work at factories they took sandwiches with them for lunch and dinner became the main meal to enjoy with the family.

I guess that must be like so many other things a regional thing, as i from a region that is as rural as it gets and probably among the least industrialized (borderregion between Eifel and Rhineland) and here everybody eats a warm lunch, especially the farmers, usually followed by a 30-60min nap

I'd say whether you eat a warm lunch or warm dinner depends on your personal life and work schedule. My grandparents always eat warm lunch and only eat Brotzeit for supper, while at home supper is the main meal of the day, since both my parents work till at least 4 in the afternoon.

Im not so sure about that. I mean there are church bells where im from to signal the farmers when to get back to eat and i would usually see people eat warm for lunch. And there is the word brot in abendbrot meaning evening bread.

Except I REALLY don't.

Should I do a Kohl episode?!

@@RachelStewart04 About the chancellor? Sure! ;)

@@christiankollross7652 😅

I'm German and I love each single one of these! :D

While this is true, I still consider it a serious flaw in character to like vinegar crisps. And maybe it is not even a flaw but indicates a serious mental illness.

@@Kref3 Well, then I have a confession to make. Not that I eat them always but I prefer them over the dull paprika ones. Best however are really hot chili tortillas...or just an evening schnitzel, that works too :)

Hey get the ones with only true vinegar and without lemon acid, the difference is immense

Paprika, Vinegar, Salt, Honey/Mustard... I'll take them all! (And no, I'm rather under weight)

Salt and vinegar = best ever. Us Scottish are just trying to educate you on proper flavour combinations in crisps ;)

True story. You can even tell where somebody grew up in Germany by asking him about his favorite childhood-dishes. Even when this dish is common in different regions there are still differences in the name for it, the preparation or the side-dishes.

Weird!? May be we eat a fake one!😁

Paprika heaven!!

Wow, must be like heaven for you ;)

Totally agree! Heaven ❤️❤️❤️

I, a German, live in Edinburgh. I understand way too well.

@Keith _EDH large supermarkets maybe, but I was a student living basically at George Square, so I never went to big ones, there just weren't any in close vicinity. Like it wasn't a number 1 priority, so I didn't go out of my way to get paprika Pringles 😁

but camera quality this time was not

Oberste Kerbe! 😉

She's so much fun to watch.

I'm from Germany and, apart from a few things, I think it's super boring here. 🙈 Is Germany really that exciting for you?🤔😂

The culture shocks are genuinely quite funny for us foreigners 😅

@@MrsMaryMassacre It's just asparagus. Honestly.

@@h.b.7104 Actually, it's more. Asparagus must only be consumed between end of April and end of June. Otherwise you are a barbarian without any culture to speak of 😉 So you can eat it when spring arrives, sitting outside in the sun with a good beer. _This_ is what people are looking for, the asparagus is the seasonal dish which accompanies this

@@babelhuber3449 My apologies if I offended you as an apparent lover of Spargelzeit. I realize many are very attached to this notion that white asparagus brings with it associations of spring. However, as a non-German married to a German, I will say that there are other springtime foods that Germans could be more excited about as heralding the end of winter. I am also from a culture where the food is more flavorful and interesting, and hence my inability to understand or appreciate how white asparagus, prepared in the most boring and bland ways possible, could elicit such excitement.

@@h.b.7104 😂👍 I love Schnitzel with asparagus and molten butter, but to each its own. I guess you'll have to order something different, then...

@@h.b.7104 not everything needs a lot of spices or bold flavors to be good. Don't get me wrong, I love spicy and bold food, there are a few things where the ingredients just need to shine on their own - white asparagus is one of them. The delicate flavor is what the entire laborious process of keeping it white is all about. It would be a shame to heavily season it. Personally I already find a hollandaise offensive. A sprinkle of salt, a nub of butter is all it takes to make this great. It's like a single malt whiskey: you enjoy it neat. It may be an acquired taste - so is most food around the world. There are a lot of things people go nuts for that elicit a rather muted response from me, but hey, to each their own.

no, you just say it to them at your table or around you. The company I worked for for a couple of years had a smaller lunch room (30-50 people) and we just shouted "Mahlzeit" when we entered the room. Nobody was really responding.

In kleinen Firmen vielleicht.

@@lejanljet6128 war Gardena/Hosqvarna also eher groß

@@Apfelprofigaming mein Kommentar bezog sich auf meinen Vorredner. Arbeite auch in ner großen Firma

I can make an app for the phone, so you will eat with one hand, and with the other you will click on the touch button when someone passes by you, and the app will say Mahlzeit.😁

Mir fehlt da irgendwie der Führer.

@@ryanlunzen9794 Der ist natürlich überall und nirgends

@@ryanlunzen9794 Der war bekanntlich Vegetarier. Aber ich will immer Fleisch.

@@ryanlunzen9794 ist irgendwie nicht witzig

@@MrStream01 Vielen Dank für diese Rückmeldung. Meinungen im Internet sind mir immer besonders wichtig :)

Laischdongsdrägerässa👍

@@axelbaumann8182 Uff ell fell ;-)

Und paar schöne Brägele 😋

Add "Gaisburger Marsch" to that short list, and I wholeheartedly agree. :)

For the „Laisa“ you may not forget to add the „Schweinebauch“.

The main things I miss: 1. The bread ... consistency and taste. We are getting better in the USA, but we need to offer an alternative to the squidhy stuff we offer here. 2. The pastry: Here is the USA, pastries are considered “sweets”, and their taste reflects this ... too much focus on sugar. The German pastry is less sweet, and focuses more on what I would call “rich”. 3. Sausages: we have them here, but they tend to be overly salty, and we have less variety. This is likely due to our seafaring English heritage in the USA. Food was preserved for sea voyages by salting.

I know what you mean. The area is magical and has a peace and beauty that you can not put into words.

You'll have to wait a veeeery long time for it to be 100% authentic.

Hopefully not, the Deutsche Bahn is a national disgrase :(

I don’t know of my stress levels can take that...

Maybe you'll have to wait for that kind of video as long as you usually have to wait for German railways: way too long.

@@tibbsnlp6407 Your english too

Erbsensuppe is godly

"Spargelsuppe" in the spring

In my experience, sheetpan dinners have become another popular form of cooking. What I mean is baking an entire meal on a wide cookie sheet, usually with potatoes as a base, of course

👌

Und Donauwelle fehlt auch noch.

I like the doner kebap there. In dortmund.

Den Käsekuchen würde ich aber auch mit auf die Liste nehmen 🙂

Erdbeerkuchen mit Vanillepudding, Frankfurter Kranz, Käsesahne, Zitronenkuchen, Zitronentorte, Zwetschgenkuchen,

Glad you enjoy it!

@Fender Player are you okay????

@@tronixfix He's definitely not ok.

@@RioMuc What did he comment?

@@sqpa923 I'm sorry, but I can't remember what he wrote. I think it was some really nonsense with nothing to do with the topic.

@@RioMuc No problem

Why didn't they cook their rice and beans😂

Riiwekooche!

Why isn't it the same? Schnitzel is easy to make, basically everyone of us Germans knows how to do them (and knows someone who does it wrong or is known to do it wrong) :) But it is super easy: get your favorite meat cut and slice it up to roughly finger thick pieces. Get yourself something broad (e. g. a pan) and hit the raw schnitzel until its surface area increases about one and a half times the size it had before hammering the living shit out of it. A pinch of salt, pepper and if you're fancy paprika and chili on each side and your schnitzel is prepared to get its snuggy. Drag it from both sides through some flour until it is covered completely. Then submerge it in beaten egg, make sure that it is moist all around. From here on there are two options, from my POV they are both really delicious: cover your schnitzel up in breadcrumbs (the classical way) or in crushed cornflakes to give it a more crunchy approach. I think the frying is the most difficult part tho: You need to find the right point in time on when to flip the schnitzel without breaking the crunchy hull, but that's what the medium heat is for (I like the setting at roughly 3/4 of the maximum possible heat, depending on the first one or two pieces and the stove I'm cooking on even 5/6). I think you'll need a few tries, but you'll make your own german schnitzel in no time! :) Pro tip: if you decide to take a chance on chicken, give the schnitzel a tiny splash of citric acid right before taking a bite - it is a wonderful flavor!

@@shaft2112 Thanks, we’ve given it a go before using pretty much that exact recipe but it never tastes quite the same. I guess it’s a combination of being on holiday (so things taste different and you remember them differently) and the subtle differences between the ingredients in Germany vs the UK. Also, your fries are way better than I can ever make at home..! But I will always squeeze a slice of lemon over my schnitzel, I agree it tastes really good

Tofu schnitzel is much tastier, you should try that!

@@shaft2112 Nearly perfect description of the process. Only thing to add is to use (clarified) butter for the frying and to make sure there's enough fat in there so the Schnitzel can swim in it. Also try to make sure the Schnitzel goes directly into the hot fat right after breading. Ideally you don't give the egg time to soak into the breadcrumbs. Or else the crunchy hull turns mushy.

@@michaelcolin9887 I thought lard was the traditional frying fat for Schnitzel.

Which generation of immigrant are you?

@@AndDiracisHisProphet I am born in Canada and grew up in Germany, my fam comes from Austria and Bohemia.

@@gophersgirl do u speak English, German and French?

What, no potato soup in which you can stick the spoon and it stands? Heathen!

neiter the split nore the camaps

@@_boney nor* du törichter kleiner Junge musst deine Deutsche Identität hier geheim halten. Nochmal zurück ans Englisch lernen SOFORT

Lol

Merci :D

Fingers crossed your Dinkelgrieß supply chain isn’t disrupted!!

"Dinkelgries"??? Noch nie gehört,klingt aber interessant! (Ist der besser als normaler Gries????)

@@pebo8306 well, "besser"? Ich vetrag ihn einfach besser und finde den leicht nussigen Dinkelgeschmack lecker.

@@SusanneBreul Ein äuserst interessanter Hinweis;muß ich demnächst gleich probieren!Danke!

dinkelgries gibts unter anderem beim netto

Hering that style is "Hausfrauen Art" and the cream is flavoured with onion and apple.

@@franktechmaniac7488 Yes! Delicious!

@@franktechmaniac7488 Whenever there is apples and onion combined in a dish, I taste hering, no matter if there is some in it or not.

Drinking tea in Ostfriesland is absolutely on my bucket list ❤️

@@RachelStewart04 The East Frisians have the highest tea consumption per capita in the world (2016). They are world champions in tea drinking. They even once wanted to terminate the friendship of their king (Prussia) when he could not provide them with tea :-). I love your show :-)

@@RachelStewart04 I'd recommend Lütje Teehus. It's a small tea house on the island of Juist ;)

@discordiancommunism Not to forget "Prost Mahlzeit" 😉 Thanks for your comment.

@@dweuromaxx more in the context of how working class struggles created cultural phenomena would be the beautiful term and greeting "Feierabend" for the end of the working day

@@discordiancommunism I didn't know this! Sehr interessant

Hungarian gulasch is a little diffent and often very spicy. i love it when we took vaction in Hungary was so yummy this old woman could cook 🥰 she showed us some traditional Hungarian food was amazing . Was funny exchanged a recipe she got a cake recipe from me and I got one from her 😅

Ah yes the Lineker golden years 👌 and have you grown accustomed to paprika?!

@@RachelStewart04 I actually have... Rewe carry some Paprika flavour Linsenchips, which are totally addictive! :-D

@@PaulJWells Oh yes I like those too! Much better than standard paprika crisps :D

He is great! And the schnitzel was delicious 😊

Well ... it may not seem so, but in general we are a jolly little tribe!

@@RachelStewart04 It certainly looked good! When you're ready to enlighten us again about Germany, would you, could you, make a video about the wine culture there? Rhenish wines were most coveted in Europe in the recent past. In Britain it was called Hoch wine, I believe. Perhaps make one in Elsas. German is still spoken there...it is a mish mash of German and French culture.

@RenShiWu 🥔🥔🥔💪😉

😅 I think thats great, because Germans sometimes call italians "Spaghettifresser" - > so mangia patate but with spaghettis

Very kind, thanks! ❤️

I think she comes from my home town of Hereford.

Auch in Österreich. Es bedeutet "ein guten Appetit!'

In the region I live in people often just say "Guten!" or "Gutn!"

Woran merkt man, dass jemand aus Bayern kommt? Er wirds dir sagen und aufzeigen, was sie denn wie anders machen in ihrem Freistaat...

In Berlin some people even say " 'N juten"

@@evaundele123 Sounds like Hessen

😁

Mmmm Kaiserschmarrn 🤤

Jägerschnitzel bestes Schnitzel

Interestingly in Eastern Germany, "Jägerschnitzel" means something completely different :D For a very deep dive into that, see ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AcxQBkdughc.html

I'm from Germany and I can't really stand Sauerkraut.

Our pleasure!

That's what came to my mind as well, Rote Grütze with custard for desert. Or even any kind of Kompott (picklet fruits). We have desert in Germany :).

🥳

Hello Sarah