Yes, don't eat just any raw ground pork. German butchers have regular ground pork and they have Mett. Mett is the ground pork that is supposed to be eaten raw, so the butcher makes sure it is fresh enough to be eaten raw. It usually is already seasoned and grinded more finely than the regular ground pork. Don't eat regular ground pork raw. It might not be safe.
US friends: DO NOT CONSUME RAW PORK unless you have a hook up with a great butcher who you know you can trust, then of course proceed at your own risk. I have no problem eating the safe things raw sometimes (high quality+clean beef+fish) but pork is not a gamble I consider worth it.
My family literally made these with beef called Porcupines, but we cooked them (though dad and I would nip bits off while still raw and eat with a touch of salt lol)
Usually the consumption of blood in Viet food in my experience is coagulated. It's not so processed as a sausage, I think? It's extremely iron-tasting. It's very soft compared to raw meat. I'd say visually it's less raw than raw meat. So it's a reasonably interesting difference
The herring in the jar is not exactly raw. It is pickled with vinegar. For the herring salad, you usually use Matjes, which is also herring but is not pickled and doesn't come in a jar. Matjes is salted and slightly fermented. It tastes quite different, it's more salty and not sour. I have never used so much sugar for the herring salad. Actually I'm not sure if I ever used a recipe that had any sugar.
And almost all salads (except of course lettuce etc) should be left to marinate for at least (!) overnight, and not just 10 minutes or a few hours. They completely change their consistency and become so much tastier if they marinate for 8 hours or more.
Precisely! Matias are in brine, not in vinegar. Then you have to rinse it and put in fresh water for some time to reduce saltiness. This herring in the jar is ready to eat, but in the salad would taste strange (to me). Here in Poland Matias herrings are sold in brine in different containers or from bulk bins by weight. Herring salads are very popular and besides this basic recipe with cream dill and onion, there are many new ideas eg. sundried tomatoes and olive oil dressing (my favourite), chilli dressing and even kimchi with herring salad (sounds like culinary atrocities but is really tasty).
@@HotelPapa100Well I've been to Vietnam last month and the food was amazing! Probs one of the best food I've ever tried. Way much better than Thai food.
I was thinking that it would have been much easier having a tiny bit on bread than a spoonful for a first time. I'm okay with steak tartare and I recently tried lamb crudo, but both had more flavouring and a good amount of toasted bread, but even having eaten those plenty, pork would be a challenge because it's generally considered unsafe to eat raw pork here. And I feel like I've had a tiny bit of uncooked pork accidentally (not cooking dumplings enough) and it had an unpleasant taste.
@@SquidandCatAdventures Uncooked pork is NOT safe unless it's well inspected for trichinae. Germany is very peculiar about that, because pork is eaten raw. Don't try this at home, kids.
I think it's very funny that you try to make these things yourself instead of going out to a restaurant to try them. It certainly adds an element of chaos
Wrong Sausage for the Tote Oma. You need Grützwurst not Rotwurst... Tote Oma has a consistency that is smooth not chunky like yours. You eat this without bacon. All you need is Grützwurst, Sauerkraut, Pellkartoffeln and Bautzner mittelscharfer Senf. Maybe with pickled cucumbers.... you have to be able to masch the potatoes with the Tote Oma and the mustard. greetings from the Harz...
@@HotelPapa100 Since it comes from Alsace, it makes sense to call it German. Just like Bavarian dishes or Low German dishes are just German dishes. But if you want to be on the safe side, you can certainly say German-French DIsh to it. But most people agree that this is a Southwest German specialty.
@@kiterkun1606 You have a point. I make a nasty joke: The Alsatians are the luckiest people in Europe: after the war they always are with the victorious...
@@HotelPapa100 To be a ittle bit more specific "Flammkueche" belongs to the northern Alasce AND (as "Flammkuche") the the south of the "Pfalz"- region. Like North- and South-Vietnamese cuisine, the cuisine differs in detail as well.🙂
For some strange reason in my last company mett was something you would get as a breakfast in the company every time someone had birthday, you arrive in the office and you smell the onions and think "oh someone has birthday!" and then you go to the kitchen and find 4kg of mett and a huge pile of bread rolls, butter, salt and pepper :) it took me a while to get used to the idea but after I finally tasted (only butter in the bread roll, some salt in the mett and a indecent amount of black pepper, no onions!) it is quite tasty :D
Never had it for a celebration but when go for breakfast at friends house yes. (It’s common German thing to breakfast with a friend like an early dinner party)
I don´t understand how people have no problem with raw beef (Tartar) or raw fish (Sashimi) but get cold feet at raw pork. Apart from that, Mettigel is not eaten “pure”, as far as I know. It is only a "nice" way to arrange the Mett. It normally is eaten like a normal Mettbröchen.
@@alihordaWell, beef Tatar and even more so raw fish can also be dangerous. I never had a problem with the raw pork but had a really bad experience after eating beef tatar at a restaurant. Of cause you shouldn't eat just any raw ground pork, only Mett which is supposed to be eaten raw. The butchers check the meat and make sure it is safe to eat it raw.
She never have eaten and never made those dishes and then she even alternates the recipe lol It's like making a miso soup and then .. oh I have no miso here ... anyway, it won't matter. 🤷♂
@@ursulascheufens-white740 Your racism isn't wanted. Do you even realise that the reason people learning languages as adults usually won't properly be able to shake their accent, is because as babies, humans lose the ability to pronounce sounds they don't need? The vietnamese language doesn't have the same sounds as English, that's why she has an accent and as you so crudely put it, "struggles" with some words (she's not struggling with the words - she hasn't grown up with the same sounds). You would never be able to pronounce some sounds that are in the Vietnamese language but not in English, so get off your high horse.
Growing up in a german family Mett was not unusual to us. My grandfather's favorite lunch was mett on white bread with onion and mustard. He would make a big smile when he ate it. My mother thought it was terrible, though, and never made it for us. We always just bought the herring that was already creamed in the jar. I don't think i've had the homemade Heringssalat since maybe when i was a kid and my grandmother made it. My spouse is Vietnamese and the two of us are adventurous eaters, but have very different ideas of what is tasty. She enjoys Pho with chewy tendon and such bits, and i LOVE Blutwurst and Mett. More videos like this one, please! Keep up the good work!
After doing a deep dive on mettigel, it's not what people in the US are thinking it is, at least as far as safety. The pork it ground fresh from a singular cut of meat on sanitized equipment and you then take it home and use it immediately, 2nd day eating isn't recommended and 2nd day selling of the ground is against Germany law. If I could find a butcher to do that for me state side, I would try it in a heartbeat.
@@JTUnhold XD Das war nur ein Gag. Musst mal bei YT Switch Reloaded und Mettigel Hawaii suchen. Wobei die da eher Fruchtcocktail drübergekippt haben, zum Nachtisch. 🤣
In Sweden we also eat pickled herring salad. We use more potatoes and onions and only sour creme and mayonnaise, no yoghurt. Dill is a necessity! You can also put boiled eggs in, it compliments the fish well
I don't know why she did make cold soup. You can buy Heringsalat in every supermarket. Ready for consumption it would have turned out better. We also eat this with a peace of bread. I think people should be aware that a lot of these recipes are made for storage short lived groceries like fish and meat. Salt or acid preserves fish. Oil and Herbs preserved raw meats. Wursting and smoking preserved fish and meat as well. Germany doesn't use as many herbs in cooking, because normally one ingredient is already spiced (smoked wurst, fermented fish, sauerkraut, ...)and traditional they use a ton of herbs.
Do Reibekuchen. They go with applesauce or lingonberries and lots of berry preserves or jams like that. Or even with Rübenkraut, which is basically liquid molasses made from sweet turnips. It is not just one of the best Rhenish dishes but one of the best _things_ from the Rhineland, period.
Reibekuchen isn't exactly a Rhineland dish, it's just a Rhineland name for a very widespread German dish. Other people just call it more often "Kartoffelpuffer", potatoe pancake.
The Hand Käse mit Musik should be served with bread and butter and you eat it with a knife, never a fork. I think the Kummel seeds are pretty much a must for this dish. Try Frankfurt Grüne Soße or Sachsenhausen Schneegestäuber.
It's called Pellkartoffel. Steamed in only a little water with salt sprinkled on top. Quite different from potatoes boiled submerged in salt water. As for fish not being popular in Germany: Remember that you are in Ba-Wü. it's quite different at the Waterkant. Add beetroot and potatoes to the heringssalat for a Czech salad. Have you had Matjes yet? Best form of herring I know. As for Blutwurst: The heavily seasoned and cured blutwurst you had is also called "Schwarzwurst"; it's very similar to English black pudding. You may like the fresh Blutwurst better that is served together with Leberwurst in a Schlachtplatte, a typical meal served when pigs are freshly slaughtered in the countryside to use up the quickly perishable bits. It is more alike to the congealed blood pudding that is eaten in east asia. Not something you can buy any time of the year in any supermarket. It is often offered as "Schlachtplatte" (Potatoes and Kraut or dry beans with fresh bits and sausages of Pig) in restaurants, or butchers that do still slaughter themselves will announce it, mainly in the fall. you may also get Eisbein then, another very German dish (pig's foot). Speaking of weird old fashioned German dishes with curious names: Look up "Kalter Hund"
Forelle (trout) is pretty popular in BaWü and fresh water fish are served a lot all along the Bodensee (Lake Constance). I absolutely love Hering in Sahnesoße mit Pellkartoffeln. My mom has a really nice recipe with apples and onions. She also goes light on the cream and uses joghurt instead. Heringsalat with beetroot is also very nice. That's the traditional New Year's Eve dish in my family (originally from NRW).
I don't find the taste of Pellkartoffel so different from normal steamed potatoes, it's just much more convenient to prepare. The perceived difference in taste is probably mostly from what you eat it with. Potatoes are served as sidedish with some kind of sauce that fits the main dish,, while Pellkartoffeln are without a sauce, just salt, butter (or plant fat) and either cheese or some sort of pickled fish, or with a variation of sour cream.
@@stefanb6539 I find it's mostly a difference in texture. And, yes, the dishes you use them in. I'm from Switzerland, some recipes use "Gschwellti" as a base for the Rösti. In some regions that's a sacrilege and you're supposed to fry it from raw...
Seafood is very popular in Northern Germany (i.e. close to the coast). It's a typical case of traditional foods reflecting locally available ingredients. Pre-refrigeration it was not practical to transport seafood inland (unless it was preserved like pickled herring), so it never really caught on in popular cooking in the non-coastal areas of Germany.
Someone suggested Reibekuchen with Apple sauce and I second that! Reibekuchen also tastes really good with cream cheese or salmon for savory toppings. As for something regional, Bergische Waffeln. It's very simple. And I think Kaiserschmarrn, though Austrian, is a really cool dish.
Handkäs mit Musik has to ferment in the Apple cider for 2 to 3 days, not hours or minutes. The cheese expands to about twice it's size when it's ready to eat
Hey Uyen I have three normalish recepies for you: Brennnesselsuppe: Stinging nettle soup. It's not really known that it tastes great. Stinging nettles, onions and cream, then blend it. Yummy and very healthy. Bärlauchpesto: Wild garlic pesto. Make it like basil pesto, but use wild garlic. Otherwise a Swiss curry dish: Riz Casimir, it's a germanized curry dish with fruits in the curry sauce and fried bananas. I'm sure German boyfriend would like it.😊
Attention about Bärlauch. It's classified as endangered species, so you should read up on how and when you are allowed to pick it, or you can end up paying hefty fines.
2:59 😮What? You never had one? And it is never eaten just without anything to my knowledge. I just had it 3 weeks ago when I visited my uncle and aunt in Thüringen. They got the best butchers and the GOOD Mett! The spices are KEY here. And I love me some roll or brown bread with Mett. It's so good, other than the parts that get stuck between your teeth. But totally worth it. Homemade? I doubt it's gonna be good. Sorry Uyen, but that's not your fault at all. It's the instructions you got😅
Guess you made my dead grandmother cry, the chunks of onion and bacon are way too big for the "tote Oma", although the result looks pretty ok. I hope you try more DDR dishes like "bunte Katze" or "Beamtenstippe" which goes perfect along with drinks like "Grüne Wiese" or "Bierbowle mit Himbeeren". Vorwärts immer, Rückwärts nimmer
I think that handkase is actually harzkase. My grandmother used to have it. It is incredibly strong and almost translucent. Not everybodys taste but i loved it
Seafood is more common in the northern parts along the coast. I live in Ostfriesland, which has ocean all around 3 sides and we have a lot of fish and seafood here :D Lots of stores that sell fresh seafood from the same day/nightly fangs. Its less common the further south you go. Regions like Schleswig-Holstein, Hamburg and Ostfriesland are very seafood heavy. We love our fish and crabs here. 🦀 🐟
Eating Mett without a nice, fresh roll seems sacrilegious to me. Put some butter on it as well as a solid layer of Mett and some thinly sliced onions and you have a great meal.
Mettbrötchen have been one of my favorite foods since I was a child and to this day. Germans, who like "Mett" and "Mettbrötchen", definitely never ever use a fork to eat "Mett" without a "Brötchen", and that's why it's called that.
In the UK we call blood sausage black pudding and it's mostly served with an English Breakfast (sausage, bacon, fried eggs, beans, grilled tomato, mushrooms and toast)
Black pudding is popular here in Australia too. We usually eat it imported from the UK as British brands just do it better than our brands - the same goes for bacon.
Something really interesting to keep in mind is that some foods were made for survival with what you got, and others were made for celebration. You can tell a lot about a regional culture by what foods you get at celebrations, or which foods are more staple regular ones, like the ones in the video
Germay is very diverse. I lived in a lot of regions. Try some dishes from North Sea. 1.) Schnippelbohnen. I think you should be able to buy the fermented beans on the internet. 2.) Miesmuscheln Rheinische Art . And if you survived that 3.) Labskaus. This will be fun to see. I like cooking and good food and I love all three dishes but I grew up at the coast.
Meat hedgehog is amazing! In Poland we don't shape it and we chop the onion in way smaller pieces. Another thing is we eat it with raw egg yolk. When making it you need to be sure that pork and eggs are as fresh as possible.
You need to buy fresh mett from a butcher and eat it with Brötchen and one Slice of onion on top of it. You dont eat it without Brötchen. Without Brötchen its like eating sushi without the rice :O
the Mett is the best thing. What. But I would put it on a breadroll. Maybe just buy a Mettbrötchen next time so it's already "correctly" seasoned and ready to eat. It always confuses me why people don't like Mett, but I guess I learned early that it tastes good. 😂
I feel like trying to cook original german food is a very ungrateful task, since most of these are done extremely different depending on the region, or sometimes even from one family to another. So good job, facing this impossible task! 👍🏻✨♥️
@@MrJueKaso there's a single homogamous way to serve German food? Wow, sometimes I forgot that German culture isn't as as heterogamous as Sean, because we here have so many variety of making the same food. There is no "original traditional way" to cook nasi goreng, because every other area also have their thing😂
@@valhatan3907 Sorry, then I didn't describe it well enough because in Germany there are also traditional dishes and recipes that may be prepared slightly differently in different regions, but the basic recipe remains the same and the way in which special dishes are served and eaten.
😊❤ I would loooove for you to try and make some Senfsoße mit Ei!!! It's one of my favourite dishes as a child and I hadn't had it in 10years or so. I never got to cook it at home. I tried once soon after moving out...but back then I was a terrible cook. Cos very insecure. You gotta have balls to cook new things. 😅 And it's an east Germany thing too
I am from Ireland, and I love blood sausage when it is done right. We call it Black Pudding and it is one of the ingredients in a traditional Full Irish Breakfast. There is also White Pudding, which is a similar sausage without the blood.
In Poland we have something similar. Its called Tatar - raw cow meat, raw egg, onion, pickle, salt and pepper and magi (that one u used with eggs), we eat with bread and its delicious 😅
My father’s family is German. We lived On a hog farm in Michigan. In the fall at butchering time the family would assemble to make sausages and headcheese. I remember the meat grinder set up in the kitchen and the fresh blood being mixed into the meat. I’m Sue I ate it but can’t remember. It was a huge treat for my Dads family.
Hello Patti! It makes me remember the writer Laura Ingalls Wilder, who tells how her Family lived! And I had almost the experience ( my ancestors are from the Pomerania now Polen and came to South America).
In Chile they have this dish called “bistek Alemán” which translates to German beef. It’s basically ceviche but made with raw beef. 😁 it’s my favorite ❤. You put it on buttered toast. My family does it alittle different so here is the recipe. Ingredients: - 1 lb 95% lean beef (the leaner the better) - 2-3 tablespoons of olive oil - 2-3 cloves of garlic smashed or chopped minced - 1/2 a large white onion minced - 1/2 cup of chopped cilantro - salt and pepper to your taste - enough lemon juice that it will cover all of the meat. You want to use a shallow dish to spread it out. I like to use a pie dish. And you want to mix the ingredients very well so that the meat cooks throughly with the lemon juice. It’ll turn grey and there should be no pink left. The meat absorbed the lemon juice a lot so you might have to put more lemon juice after mixing it. And then set it in the fridge for 20-30 min and it should be eaten cold on some buttered toast. 😁
You are a brave soul! I had to eat new foods while living in Spain. I tried to hide my horror when the whole fish was on my plate, but was rightfully teased often. Didn’t take long to get used to it. Great job!
You should make Labskaus next. It honestly looks like someone just threw up, but with fried eggs it is actually really nice. It's traditionally a north German dish made by sailor's as it only uses ingredients that they would have on board and that are good for a while.
actually, raw meat can be very tasty) recently I had a dish in a Lebanese restaurant - raw lamb tartare with spices, very tender! also love raw beef carpaccio
In case you´re still interested in the taste of the Mettigel but can´t be bothered to eat raw meat I recommend trying the vegan alternative you can buy in most supermarkets. It does taste pretty much like real mett but maybe it doesn´t give you the ick?
@@SolarCookingGermany I'm not going to argue over veganism with you. The point is obviously the taste and feeling of eating mett while not wanting to consume real meat.
We in the south-west of Germany have a different understanding of "Tote Oma": you make jelly, but instead of water you use vodka. This is filled into small glasses and eaten once it has set.
I am German living in Canada.All my life we used to eat and it was one of my favorite things is when we would have pork sausage and my mom and I especially loved this treat and before we cooked it we ate a little bit and we dip it in vinegar Or pickle juice, but I love the vinegar most. Mama always said when it's dipped in the vinegar.It's sanitizes it so it's clean to eat
How about "Brathering mit Kartoffeln"? You can by canned Brathering in any supermarket. For me it is such a childhood-food 😊 ...and if you want to reach thr next Mett-Level, another recipe for you with "Mett" (raw pork) would be "Mett-Torte" ("Cake") with different layers: slices of bread, Mett, onion, mustard, pickles.... and covered with another huge portion of raw pork, decorated with "flowers" made from salami, more pickles, ... 😋
In my hometown in Brandenburg every good bakery had "Mettbrötchen". It's a bread roll with "Mett" and onions and usually eaten by handymens on the way to work. I actually liked it every day. I also found Mettbrötchen in Niedersachsen and MeckPom. So pretty normal at least in north germany I would say.
lol your hatred of parsley is so funny, it’s so unoffensive to so many here in the US. 😂 I totally respect it to be clear, it’s just also funny because many people in American react that way to cilantro/coriander.
My mom does the lid butter knife clicking thing too, 😂. She's been told so many times, "don't do that, you'll get glass chips in your food!!!" She still keeps doing it. No one's died, yet 🤨😂. It's just cute to see it's your way as well to open jars 😁😉🫶.
my mother-in-law has ruined a good set of steak knives that way. I just turn the jars over smack it hard on the bottom, then unscrew and done. physics.
We eat pickled herring in different kinds of sauces (resembling your salad sauce) all the time here in Sweden, esp for christmas, easter and midsummer, but we eat it with potatoes and schnapps.
