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)
@@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.🙂
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...
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.
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...
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
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
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
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.
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😅
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. 😂
you were in my suggestions! Awesome! I'm from Frankfurt/Main, Handkäse mit Musik is our regional specialty. It's generally eaten as Abendbrot or Brotzeit (for lunch or dinner), so slice the cheese in thin slices, lay them on the bread, add onions and sprinkle the oil over it. Pro tip: Handkäse is best eaten very ripe, it still stinks to high heaven but the taste will mellow out and become less sharp. As a suggestion for other weird food: Kalter Hund (Cold Dog) or Sülze.
Haven't seen Mettigel for a while. Even Germans laugh about it these days. It was common food at parties in the 70s and 80s. Younger generations wouldn't serve it anymore. But we still love Hackepeter (how we call it in northern germany) on our bread or brötchen at breakfast or dinner.
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
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
Popular swabian dish is "Maultaschen mit Kartoffelsalat" It is basically potato Salad with vinegar dressing and a filled dumpling. You can eat the maultasche in a broth or you can fry them in a pan. Both is really good👍🏻 Pro tipp: for the real swabian expirience you have to put some potato Salad into the broth ;)
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.
I don't know if this counts as weird food or just a weird name, but have you ever had "Strammer Max"? It's basically bread with a bit of butter, lettuce and ham and then you put a fried egg on top. It is a very fast and easy dish to make, which makes it quite popular.
It's so true that you like what you're used to. You didn't like the German blood sausage because it had too many herbs/seasonings. When I've had Korean & Vietnamese blood sausage, I'm always saying, "Did they forget the seasoning, these are so bland." 😂
You kidding me? Vietnamese sausage has lots of herbs in it, which is what makes it delicious (maybe you're talking about the blood cakes?). Vietnamese food in general uses more herbs than most other country in the world. Korean blood sausage is totally bland. But Koreans aren't known for using herbs.
@doodahgurlie , I found both huyet & Doi huyet bland. Normally, I'd agree that SE Asian food (Thai & Vietnamese specifically) has more seasoning & flavor than most Western foods; however, not in this instance (with Korean sundae, and Vietnamese Doi Huyet & huyet). It could have been that I ate it pretty fresh, and the spice/seasoning didn't have a chance to infiltrate the food.
@@syrena911 I grew up eating Vietnamese homemade blood sausage and it's the only blood product I'd eat because it's so delicious (blood cakes are bland as heck). I love tasting the fresh herbs in the blood sausage. We were at a Korean restaurant last year and were so disappointed in their blood sausage and were talking about how bland it was compared to Vietnamese blood sausage. Maybe it depends on who's making it, but I've had it from different sources and it's been delicious every time. Sometimes the casing (pig intestine) can be a bit too thick and chewy, but the stuffing itself is delicious.
I knew every dish, but personaly i only tried the Heringssalat. And i Like IT very much, but my Family never do IT ourselves, WE Always buy IT at the Supermarket. Maybe you should try that to.
To be fair, German winters are long and the summers are short, so a lot of traditional German foods are based on preserved ingredients. Even the fresh ingredients like apples and potatoes can be stored for months.
Pickled herring is chemically cooked by the vinegar and salt. It is delicious. The "dead grandma" name is not very appetizing. In the US we have a recipe that we call "dog food" sandwich. It is raw hamburger, salt, pepper, diced onion and shredded cheese mixed together, spread on rye bread, then cooked under the broiler.
In France we have tartare (raw meat served with condiments) and boudin (pig blood sausage sometimes eaten with cooked apples). It’s funny to see how we can share some weird « traditions » !
@@emrndt Raw pork is pretty safe in Germany, just buy it from a good source like your local butcher. I've been eating it all my life and never had a problem, actually I had it just yesterday 😋
I am visiting Germany next week. I am not sure how many strange dishes I will have the chance to try. I am traveling for work to Hildesheim, but these are some interesting ideas.
My German American grandparents make herring salad for New Year's! Includes at least half beef, and a little bit of beet juice to make it pink (1950s innovation??)
Noooo not the Mettigel without bread or Brötchen You should try it on white bread/toast with only a bit of Metta but lots of onions, not like it's a cake
I LOVE Harzer Käse. We call it Quargel in Austria. I don't know a single person who shares my love for this _extremely_ smelly cheese though. It's probably the smelliest cheese in the world (well, at least when you keep in your backpack in the summer and open it in the university library during a study session... oops).
Ja, tatsächlich auf Parties meiner Eltern ( ich bin 60!) In den 70ern! Hier im Norden ( nördlich von Hamburg) steht man eher auf Zwiebelmettbrötchen!!! (und am liebsten zum Frühstück!😋)
I have the feeling they both don't like raw meat or food which contains a lot of blood... Also, you should have eaten the Mett on a bun, topped with some onions... Personally, I don't have much issue with raw fish, raw pork or raw beef. Like, once I was so in a hurry, I took a raw pork steak along the way and just chewed it down...
My grandma always said, the most important step, when making herring salad is leaving out the herring. She hated fish but loved everything else about the salad. Only our regional variant has beet root in it and gets a hot pink colour, when everything is mixed.
German here. It's been at least 10, maybe 15 years since I've eaten any of these dishes. Maybe it's too much to call them niche but they are def not everyday food for most people.
The moment I saw the tumbnail, I knew Uyen wouldn't eat the Mettigel. Btw ... you still eat it on bread or potatos. You don't just eat a forkful of it like that. Think of it the same way you'd make a pretty fruit or cheese platter. It's just to make it look cute for events.
How about something called "Himmel und Erde"? My mom said it's a German dish. (She was German.) I liked it. The only dish you served that I eat a few times each year... is herring salad, which I make myself. (Yes, it's pickled fish.) I loved your video. You sound like a cute couple!
LOL uyen, new video idea based on this one: a cooking challenge where uyen must follow a german recipe exactly to the gram and bf must cook a viet recipe with the most loose instructions like "cut and cook to liking"
Don't blame you not eating the first one as its raw meat don't think I could. And the blood sausage is amazing we have it in the UK but we call it black pudding
The "Tote Oma" recipe is not entirely correct. There is actually no bacon in it and the black pudding is not correct either. Instead, "Grützwurst" is actually used. It has a higher blood content and much less fat. btw. raw meat is not only a German thing. In parts of Thailand and Laos it is also sometimes eaten raw. It is called Laab Moo, although the cooked version is much more well-known and widespread.
Gericht aus Frankfurt Hessen.😄 Versuch Grüne Soße mit Kartoffeln und Eiern. ❤❤❤ (Niemals mit Mayonnaise)😡 Handkäse mit Musik und Apfelwein zum trinken im heißen Sommer der Hit.😋
OK, Germany does have some extremely tasty food... I´m german but the "Mettigel" or the simple version "Mettbrötchen" was never something I would enter into that catagory.... but WHY OH WHY ... did GB want you to try it without some fresh german Bread or a Brötchen?? Oh yeah ... Dead Grandma is better... I´m not sure about that...Hey, granny just died, anyone hungry? 😱😅 You should always have some Pellkartoffeln with Heringssalat 😉😊 Handkäs mit Musik ... My grandpa loved it... it was never to my taste... to heavy on the onions 🤢
German food astonishes me; gotta sit back and relax with pfefferpotthast in the scorching heat haha! And I'm concerned why Tote Oma translates to "dead grandma"💀💀
"Sometimes when you go trekking, and you're on a hut, and you can eat this and you have extra engine, and you fart all the way down the hill" German Fiance 2024
The animals we create are morally equivalent to our own children and are owed the same unconditional protection and love. The experiences of animals are real and matter. Their suffering is identical in nature to your own. It harms us when we take pleasure in cruelty and violence. STOP PARTICIPATING IN ATROCITY!
@@norbertgabler8267 This kind of humour is a psychological defense mechanism. It's not about making people laugh, or even about making me feel bad. It's about distracting yourself from thoughts and emotions that you are unwilling to process. Because you know where they would lead you. And being morally consistent would just be so inconvenient. So you prefer not to think about it. Another tool people use is enforcing out groups. Making compassion and empathy for animals something that the "other" group does and your group does not short-circuits your rational mind, because it's more important for social creatures to do what their social group demands than to be absolutely correct all the time. It's "normal." It's "tradition." It's just "what we've always done." Those things can be true but they must not serve as a distraction from the fact that it's cruel, violent, unnecessary, and universally harmful to human health.
If German bf lived by the sea he'd probably be eating pickled herring all the time :P I love a jar of rollmops, me :) Cuxhavener zwiebelfisch :) My Dad told me years ago that when he was in the Belgian Navy they used rollmops as a hangover cure :P
Ok, I am telling you a secret now. How to keep Dienstbesprechungen short. You arrange a buffet with Schnittchen and Mettigels (for AFTER the Dienstbesprechung) and after the talking points you ask: "Do you have any suggestions?" Like you normally would, but you add "Oh, I hope, the Mettigels don't get warm in the meantime..." I tell you, no suggestions, no remarks, no questions after this! Mettigel saves the Dienstbesprechung every time!
@@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.
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
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.
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
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.
Jesus, please stop buying just the absolutely cheapest version of foods at your local Kaufland and then just randomly replace ingredients you don't have with stuff you find in your drawer. Would you treat Vietnamese cuisine the same way? And they are not "weird" German dishes, they are just local German dishes. By the way, if you want to try real "Kochkäse mit Musik", travel like 45 minutes by train from Mannheim to Fürth in the Odenwald and go to a local restaurant there. I really liked your channel, but this is getting ridiculous.
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
