This week on Heimy's House we learn how to make Eric's Mom's German Rouladen recipe. This is a featured recipe in his new cookbook FOODHEIM. Grab your copy here: www.penguinrandomhouse.com/bo...
I don't know who these guys are but everyone's got to get a start somewhere. I remember when I was a kid the Galloping Gourmet was kind of rough too. I remember him dancing around the room with a little pastry leaf he's made stuck to his forehead.
as a german guy who ate Rouladen made by Mutti in his childhood, I am thrilled that this was an actual straight forward recipe for this delicious traditional dish (we just had them without the egg and more pickles instead). Somehow they never taste as well when I get them in a restaurant, you have to make them yourself at home.
@@j.w.1079 My mom makes it with pickles instead of eggs too! I agree, I think restaurants miss the love that it's in it when made at home, as cheesy as that sounds.
low key i've been kinda thinking "who does eric think he is trying to be a CHEF now" but like..... this food looks amazing and i'm so down for more now, and am super interested in the rest of his new book
Right, but to be fair though this is something that someone might not actually catch, so a little more merit to it, I know I didn't at first! Funny bit and I have this comment to thank for pointing it out.
@@nathanreiber6819 Yeah I know. Sickening how people have to analyze everything like this. They were obviously just being themselves at the end and still laughing and making jokes. Do people think they have absolutely no sense of humor when they're not in character?
I’m a professionally trained chef and former culinary instructor, and the cooking elements of this are so surprisingly incredible. He used all the traditional ingredients, he explained everything perfectly - like making sure to fry the tomato paste on the bottom of the pot, meat and vegetables were beautifully browned, sauce looked phenomenal, knife cuts on the vegetables looked ridiculously consistent. Even when he said he was cutting the beef into 3”x7” pieces, I thought to myself “Yeah, those do look right about 3x7.” It was so great to watch on a technical level. Awesome show, Eric. Great job!
When you two were enjoying some rouladen and some laughs at the end, it was so genuine. I cherish your friendship and I honor your love., just beautiful. (Also, I’m glad Tim stayed away from the red wine, I know that it’s the worst kind for his sores).
Watching this new Tim and Eric content is so refreshing. Instead of tuning into that silly-willy and just going full blown gags, they're being themselves. Just their natural funny selves. I love you two like my own Peppers. Please be my dad's... 🥺
It reminds me of when my brother experimented with cheese water Best results came from slow boiling cheese in water for an hour and then letting it cool off
??? Tim & Eric art Tim and Eric. It's nothing new, especially when it's something old! Every now and then, they just………y'know…get together, and…have a littl' versatio: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--fNiIrs45Qs.html
At this point, they're genuinely just hanging out and cooking food for each other, and thinking on the fly about how they can make it a "comedy" sketch. Which is honestly fine. They work just fine as Jacques and Julia.
I’m literally making this right now using this video. My family is German and I’ve already wanted to make this for my husband. Thank you, Eric, for the delicious beef babies.
These guys are talented in so many ways. It goes beyond just being funny. That’s why I have loved them for 15+ years. They have an amazing knack for capturing and recreating the essence of practically ANY kind of presentation they are exposed to, and then spinning it just enough to make it weird/creepy/funny. 90% of this video felt just like a Food Network Show, then the other 10% is T&E being idiots together (my favorite part, obviously). Keep the good sh*t coming guys (yes I edited my own sh*t so that my comment wouldn’t be hidden).
That's such a great way to describe their approach. It always starts off with something that feels familiar to the audience, even if only a little bit, to give us some ground to stand on before that ground starts to shake and crumble lmao
I saw this and was like "Oh neat, just some unironic Eric content" then Tim came in with the mustard, and I was like "Oh, nevermind it's a bit" and then it went back to normal and I was happy. I'm just starting to learn how to cook myself, but when I feel comfortable I'll give this a try. Looking forward to watching more :)
I like that they were out of character at the end. You rarely get to see how they really interact outside of Tim's podcast occasionally and a few interviews (but even most of those, they are playing characters).
I love this whole concept. You had Tim come back referencing his old show and doing the same bullshit, always classic but, you also taught us how to make a genuinely delicious looking meal. I actually want to try that! Then at the end, you have a wholesome moment with Tim while enjoying your meal. This episode had a little bit of everything and I want more! I'm sure you do put a lot of work into this and it shows. You and Eric always come out with original shit that cracks me up every time. Please, don't stop making these. First episode was great, looking forward to the next.
It really is a great meal to make. Over here in Belgium we have a very similar dish called "a Birds Nest" which is an hardboiled egg inside minced meat ball with cabbage. Red cabbage is also really delicious when properly made. It was my favourite vegetable when growing up. With a nice pile of mashed potatoes and a big sausage right next to it.
Love that Tim blames Eric for his cooking show being cancelled, but if you watch the show Tim was essentially holding the entire production hostage for his Sauces. He even would go so far as to make every be ready to film at 8 am, only to shoot like at 5pm for Sauces. Tim and Eric are absolute legends.
I’ve got the book on preorder from Amazon. I can’t wait to see more videos like this. I love cooking shows but they are pretty much devoid of humor but this show seems to deliver it nicely.
Eric: I'm gonna promote my new book with a little youtube cooking thing Tim: happy for ya bud Eric: I'm gonna need you to stop by on episode one and address the pitzman's gag so not every single goddamn comment on this miserable platform is a pitzman's reference
@@ethanalspencer7294 I know! I watched "Us" with Tim Heidecker and I couldn't get around the fact that he was acting like a normal person...very odd to behold!
This was so good, I did not expect so much genuine cooking and conversation, the comedy bits really shined through. Thank Christ you dropped the mustard bit after a couple minutes lol, I really enjoyed the awkwardness and discomfort, but the normal cooking and eating was so unexpected and refreshing. Awesome show, great job.
@@lindseytaylor4460 Imagine if this show really takes off, and a bunch of folks are like, "What a great cooking show. I wonder what their other shows are like." And then they see the other shows.
I love that you and Tim have both chosen to make this your last video either of you ever make. A fade out of the two of you being genuine friends just bullshitting, a rare glimps into your natural selves, is the perfect note to end on. Thanks for your years of comedy, we'll all miss you! Bye pep pep!
My buddy and I ran a kitchen which everything was house made. This was his for our spaetzle. It was added to our house-made rabbit stew. Fantastic stuff. If you use fresh grated nutmeg, it goes the extra distance. Have fun Spaetzle: 1.5 c flour 1/4 t salt 1/4 t nutmeg 2 egg .5 c milk 1 t chopped herbs Combine, rest 15 minutes. Should be stringy. Prepare salted water, on a simmer in a pan, with a second cold water bath as well. take Spaetzle dough and grate into boiling water. Strain out with spatula, and place into cold bath to shock them. When adding to dish, pan sear spaetzle pieces and add to stews or whatever.
I absolutely LOVE when thy sit down and actually eat the meal. They are cracking jokes as if the cameras were off. Erics' laugh when Tim asks if there is a shell on the egg, that seemed very genuine.
Whenever Tim & Eric are interacting with each other I NEVER know what's a goof and what's genuine. I love that, and I love the food. Gonna pick up the book asap! Thanks Eric!
I made this exact recipe following Eric's directions, step by step, and lo and behold... it was absolutely awful. I was so confused.. I even had the Spaetzle because Eric's Mutti replied to my email requesting the recipe. Turns out he did not specify that the eggs were de-shelled until they were eating the meal much later in the video, and I failed to watch the entire video prior to making the meal because I was so excited to share this classic bavarian dish with my family. If I can somehow regain their trust I will try again, less the eggshells.
