I have to share this will you... My mom and dad were both from Munich... Moved to Canada in 1967. my mom made dumplings every Sunday with chicken of course.. My moms were so different than any other german dumpling.. hers was a runny dough then she would add white fresh bread cubs mixed till very thick, then formed balls and boiled. (Flour eggs milk) She got this recipe from my dads mom, I googled the heck out of where these dumpling were from, took me a long time. (BOHEMIAN BREAD DUMPLINGS) crazy... My maiden name is Auburger, I search high and low for Auburgers in Munich have yet to find one that's my cousin... great videos thanks for sharing and keep them coming. :)
The black mushrooms are called Judas Ear mushrooms or Black Wood Ear mushrooms, if I am not mistaken... At any rate thank you for your videos Buddy. You make cooking look fun and manageable. Learned about you when I needed to make currywurst really bad and now I started watching your videos often. Takes me back to my Garmisch-Partenkirchen days. Thanks So Much.
Lecker as always Klas!! I love jägarsås (Jägersauße), not only with knödel but also with schnitzel! Here in Sweden we have chantarelles all over the place this time of year! They grow like an infestation! In sweden we call them Trumpetkantarell. If you want to swedeify the sauce; add some ground juniperberries, some chopped thyme and a dollop of lingonberry jam (Preiselbeermarmelad) :) Thanks for another great and instructive video! You always deliver! Servus! :)
I find the "canned" shouting, cheering and applause very jarring. I set my volume low, and all of a sudden there is this great cacophonous noise. Very annoying!!!