@@f.g.8072 die vollwertige Mahlzeit ist eigentlich der Döner-Teller. Demnach könnte man ihn schon als Snack bezeichnen 😄 auch wenn es meist nur bei einem bleibt.
Well Spätzle are not potatoe based noodles, those are called "Schupfnudeln" (which btw. are pretty good as well). I would like to add that this Gentleman has a pretty much Bavarian based view of food 😉 We eat pork here but not that much, as he asume. Btw. those liver dumpling soups are indeed pretty good. In Southern Germany there is also liver spätzle soup. And except for the Bretzel, there is ni picture on this homepage of the American German restaurant which looks like typical German food tbh 😂
Just wanted to comment that Spätzle aren't from potatoe but obviously this was already corrected :D Also want to add it's a Swabian noodle dish, there are more types of German pasta than that. ^^
"Sauerbraten" is NOT from Pork, original it is from horse meat, and today more from beef but it is never made from pork. An original "Wiener-Schnitzel" is made from veal. Btw.: The kind of food he's talking about is typical Bavaria/South Germany-related. ;-) Bratwurst, Döner, and Currywurst you will find everywhere in Germany of course. :-)
@@tsbaltar sauerbraten from the Rheinland is traditionally made from horse. Though nowadays people are sensitive about eating horse meat so often you’ll find it’s made from beef. But restaurants here having it listed as traditional sauerbraten it’ll be horse meat
@@baramuth71 Rheinischer Sauerbraten: Traditionell wurde beim Rheinischen Sauerbraten Pferdefleisch verwendet. Da das Fleisch alter Pferde zäh war, musste es durch die Beize weich gemacht werden. Da jedoch in den letzten Jahrzehnten Angebot und Konsum von Pferdefleisch stark zurückgegangen sind, wird er heutzutage meist aus Rindfleisch zubereitet.
hi there, i am a dutchie, living in Germany..... i lived in the USA as well, before i moved back to Europe. the problem is that you will get no original German meat in the USA, because most of the restaurants in the USA dont import German meat, because it would be too expensive, meat in the USA is very different because of all the unhealthy additives that are banned in Europe, same goes for bread products, beer, milk, thats used in various recipes, ..... f.i. pork and beef tastes so much different when the cattle grows at a normal speed, grts. from a dutch chef, now living in Germany....
As a German Chef,,, now I'm excited. // The yellow balls in the beginning are called: Knödel. There are two types of them, one made with potato ( Like in the Video ) or with old bred what Is combined with Milk , Egg , mustard, onions. Wich is lowly boild in water. The Brown Dip to the White sausage is sweet mustard. And , yea half of the Germany Love mustard, the other half Like Ketchup to there sausages . So If you are Not a Fan of mustard try IT with Ketchup ^^ . "Just" Schnitzel is mostly from pork hip. You slice a big piece from the hip, and Cut this Piece again halfway down. This peace of meat Looks now like a " Butterfly " if It lay down. The you grab a hammer and punsh the meat that it gonna be smaller. At least you Put it first in flour, then in crushed Mixed Egg and then in bread breading. Now you gonna fry the Schnitzel in a big pan. After a view minutes you add a Bit butter to it. ( Sorry for my terrible english )
You add butter to the oil while frying the schnitzel? Any other special tricks? I am Czech, so...schnitzel is something traditional here, too. Sometimes I add carrots to fry those with the schnitzel, my Mum says it helps the process. Don´t khow what it does exactly :D.
@@caroline4323 i've never heard about the carrot Trick and Had No Idea what it makes spezial. But i'll give it a try . Hmm otherways the 3 Stations of flour , Egg and bread breading are awalys with a Bit Salt and pepper. Maybe you could give to the finished Schnitzel a slice of a Lemon. But otherways there are not many Tricks . It isnt that magical ^^
@@caroline4323 i use clarified butter for my schnitzel.. no oil, no normal butter, just clarified butter. sure,clarified butter is a bit more expensive but its worth it. It gives the schnitzel a better taste. also the schnitzel has to "swim" in the clarified butter..like you would deep fry it. i never heard of first frying it and then add a bit butter.. when done, tap it with a paper towel to remove all the oil/grease and add the juice of a small slice of lemon on top of the schnitzel ( or you can use pure lemonjuice ) no carrots needed :) If you want to make it extra crunchy, you can add a second layer of bread breading... first layer, as usual, first dip it in flour, then dip it in stirred up eggs, then the breading.. now you go back and dip it again in the egg and again in the breading, and then fry it.
@@ClaudiaG.1979 Thanks for the tips. I might not include the butter as common practice as long as the crisis is in place :D but I will occasionally treat myself. Yeh, lemon is common here as well. One slice of lemon doesn´t suffice though, I usually squeeze half the lemon on top of it :D
@@caroline4323 Use Butterschmalz instead of butter.... ypu need a lot of Schmalz and whirl the Shcnitzel while frying, so the crust is fluffy and light
Instead of going to the restaurant to eat Bavarian-style food, I would recommend that you look at recipes from internet platforms such as "Chefkoch", "Kochbar", "das Kochrezept", "lecker" or "GuteKueche". You can translate the recipes with the help of translation programmes and then cook them 1:1, provided the basic ingredients are available in the United States. You can also use search terms such as "Deutsche Küche", "deutsche Traditionsgerichte", "typisch deutsche Küche", "deutsche Spezialitäten", "deutsche Traditionsgerichte", "traditionelle deutsche Küche" or "deutsche Hausmannskost" to find great dishes from Germany that you can cook.
Dont forget germany has enormous different cultures inside. most of the shown things i have never eaten and some in different variants. So if someone tryes to know german food, i think he has a lot to travel and a lot to try. there are many food habits that are influenced by our country neighbors. here it n the north we eat more things that are known in danmark or skandinavia as in the rest of germany.
But he forgot to say that Döner Kebap is actually not german or so. Its very famous in Turkey and other middle east reagions. So it came to Europe but its not an typical European dish.
and of course then there is also the food in northern Germany with a lot more of fish. Also I would highly recommend the Reibekuchen with Applesauce!!!!! It's amazing
You should watch food videos from different german regions. Weißwurst isn't a typical german dish. It is a munich specialty were I'm from. Weißwurst breakfast is a common dish here in munich. A Weißwurst has to be eaten before 12 am. And yes, we have beer to our Weißwurst breakfast. Some of the photos didn't fit to what he said. It was a little bit confusing. We don't eat only cabbage. We have a lot of different tasty vegetables. And I have to mention that german food tastes better than it looks.
Cabbage is the typical winter vegetable in the past as there are ways to preserve it - like e.g. with Sauerkraut. But that is more a traditional food - like e.g. the consumption of potatoes declined the recent decades so did the consumption of cabbage.
Even though it is from Munich, it is at least KNOWN in all of Germany and occasionally eaten too. Though the whole breakfast thing got lost in translation.
Yes we do leave Tipps. For example: if you had to pay 17,50€ you would just give 20 and say "stimmt so". The waiter knows the rest of the sum is a tip Edit: yes we totally love Döner. It's cheap, healthy and tastes so good. Number one pick when you're out drinking
As a woman that lives in lower saxony (north West of Germany) i need to disagree with the description of what a Currywurst is. The sausage is Not just a chopped up Bratwurst, it is a whole different Kind of Wurst. The "Currywurst" you get in Berlin is called a "Brat-Currywurst" here, so you know its a different Thing from the Real Thing xD
@@jefferyoetter6884 are you german? Do you live here and know about All the regional differences? Because if you claim it is just chopped up Bratwurst in curry sauce, you clearly Do Not know that there is a completely different Kind of sausage that is considered Currywurst in the north of Germany
@@queenofnoobies2412 Thats not true Not only in the southern part are the sausages different to a bratwurst its also the same here in Berlin a real Currywurst isn’t just a Bratwurst covered in curry ketchup The ingredient’s are different to a bratwurst and the meat is way more smoother grinded as for a standard Bratwurst and much lesser fat is used (a Currywurst is consistence wise exactly between a bratwurst and a wiener you can even see the color difference between a bratwurst which is more grey, a curry bratwurst being a little bit pinker and a wiener being fully pinkish/pig meat colored) and here there are usually two Versions of curry sausages you can choose from, The traditional one with the meat pushed in to a pork colon and then boiled and the other different one which was popular in east germany which not boiled in a pork colon but in a plastic sleeve because of the scarcity (Mangelwirtschaft) and planned economy (Planwirtschaft) that prevailed in the GDR, resulting in too the problem that there was not enough pig intestines available in the GDR and they had to find a other way to produce the sausages but keeping the process as far as possible in the traditional way
Don't confuse the man that loves Germany and very interested in the culture and food being explained by another English speaking person. It's a basic explanation because it is more or less like a Bratwurst with a cutting machine that cuts it up. I watch them do it. All I know everything better than the next person
Pretty much, the biggest differences is the kind of meat. Döner obviously is without pork (usually from lamb, but chicken is also popular), while Gyros tends to be pork. Shawarma is usually lamb or mutton. Another difference is the side dishes and spices, but in general the idea is the same.
- Sauerbraten is beef, "Mr Wolter", not pork. Originally it was horse meat, marinated in such a way as to alleviate the harsh taste of horse meat. - The brown sauce is sweet mustard, Ryan. Btw the mustard capital is located in the westernmost part of Germany, a beautiful little place called Monschau. - "Mr Wolter", pretzel is written in German = Brezel - not Bretzl - The döner kebab, first sold in Berlin by a Turkish expat, is now as popular in Germany as Mexican food is in the US.
Nope, Sauerbraten is originally Horse meat atleast in the rhine/cologne area. The rheinische Sauerbraten is horse meat if alled Rheinischer Sauerbraten. If it's not, it's calles rheinischer Art. :-)
@@nettcologne9186 I did. The "nope" was related to the beef. ;-) There is beef out there but also the pork ones. Most of the swabian dudes do it from pork (Maybe beef is too expensive)
@@Heike-r2o no pork... Der Badische Sauerbraten unterscheidet sich im Wesentlichen vom Rheinischen Sauerbraten durch die nahezu ausschließliche Verwendung von Rindfleisch und das Fehlen von Süßungsmitteln. Außerdem werden beim Badischen Sauerbraten keine Rosinen zugesetzt...
@@nettcologne9186 In Hessen ess ich keinen Badischen Sauerbraten und auch keinen Rheinischen, sondern schlicht Sauerbraten und der wird mit Rindfleisch gemacht und ohne Rosinen! Und tut jetzt nicht so, als gebe es in jeder Metzgerei Kölns Pferdefleisch. Wer isst das denn heute noch? Das ist genauso als würde man behaupten Salami müsste prinzipiell aus Esel bestehn. Seit wann wird einfach so vorausgesetzt, dass Sauerbraten nur Rheinischer Sauerbraten sein soll. Denkt ihr, das Rheinland habe das Patent? Mit Essig gebeiztes Fleisch hat man überall in Deutschland gegessen. Jesses, dieser kleinstaatliche Regionalpatriotismus ist sowas von von vorvorgestern...
Careful, some of the things he says are incorrect! 1. Sauerbraten is not made of pork meat. Originally it was made of horse meat, but because that is scarce and many people dont want to eat horse, it is usually made from beef nowadays. 2. Leberklösse (Liver Dumplings) are not related to potato or steamed dumplings and are not a side dish. Leberklösse are a variety of meat balls with liver in them, usually served with a white caper sauce. 3. Wirsing (stew) is not just mashed white cabbage, its a different plant from the cabbage family, savoy cabbage. It tasts much diffent to white cabbage too. 4. Real Schnitzel is made from pork. Hähnchenschnitzel is made from chicken, and also tasts very differnt. Wiener Schnitzel is originally made of veal, but often its getting substituted with pork because its cheaper. You could say thats cheating. Generally, its once more biased on the souther (mainly Bavarian) kitchen. Trust me, also in the north of Germany they have very tasty meals.
Also "Spätzle" is not necessarily made from potatoes. There is a variant of it which includes potato (Kartoffelspätzle), but the basic version doesn't.
A typical sunday breakfast in Germany contains a cooked egg, a bread Bun (Brötchen/Semmeln), different jams and honey, Nutella/similar hazle nut creams, ham, cheese, cold cuts or paté-sausage (e.g. Teewurst, Kalbsleberwurst), sometimes müsli or cereals, sometimes tomato or other raw vegetables, fruits or a glass of orange juice, cocoa-milk, coffee or tea. A typical sunday evening dinner is a Abendbrot with sliced bread (rye or wheat ord rye-wheat), cheese, ham, salami, cold cut or traditional sausages like Leberwurst and Blutwurst, with pickles or radish (differnt types), fruit tea, peppermint tea, beer, a glass of wine, watered down juice/wine (Schorle) or soda. The breakfast can be sweet or hearty, the Abendbrot is mostly hearty. A typical sunday lunch in very traditional families (my parents, who are +70) is a bouillon with noodles or tiny dumplings as entré (e.g. Markkößchensuppe, Eierstichsuppe), then a roast with sauce, dumplings (Klöße) and red cabbage, brussel sprouts, or Kaisergemüse (mix of peas, carrots and cauliflower, sometimes broccoli) and compote as dessert.
Hahaha ALLES wirklich original wie ich es kenne von Oma unr Opa und auch noch von meinen Eltern, dein Kommentar hat mir grade ein wohliges Gefühl von Heimat und Zuhause verschafft. Was bei uns auch noch üblich war das es Samstags abends ,immer irgendwas FastFood Artiges gab ,Pizza oder Hähnchen manchmal Gekochte Fleischwurst mit Kartoffelsalat( obwohl der von meinem Vater alles andere als Fast Food ist mit Brühe und ziehen lassen), Nudelsalat mit Bratwurst usw. Ach ja ,die gute alte Zeit was vermisse ich die unbeschwerte Kindheit ❤
That is what I call a REAL (german) breakfast ( if I have time enough). As when I am in a rush I take a french one ( café au lait + croissant) and on sunday a british ( tea + curled or crumbled egg, little sausages, fish). What makes a good so called continental breakfast is the variety of bread and spreads and meat cuts. Or with friends all together in big brunch meetings.
Well, he is mainly talking about the souther part of germany (Bavarria & Baden-Würtemberg). There is so much more, esp. from the northern and eastern part.
I only ate it drunken as snack, too. If I want to eat a full meat (with soup and desert) I go in a real restaurant (german or french, also spanish, italian or from balcan, even asia. Döner kebab is more like a big turkish sandvich you eat on the street.
2:25 yellow balls: Kartoffelklöße or Kartoffelknödel (potato dumplings) other names are also common regionally. Dumplings made from boiled potatoes or a mixture of raw and boiled potatoes (Thuringia dumplings) or a mixture of raw potatoes and semolina oatmeal (so-called Vogtland dumplings).
Spatzle is absolutely incredible. You can usually get it at ALDI. If you’re a fan of both chocolate cake and cherries, the Black Forest Cake is fantastic! It’s like one of the best cakes you might ever eat.
Americans do not eat „mustard“, they eat Americanized industrial mustard without taste. You should try home made mustard, sweet or spicy or hot as you like. We sometimes cook beef soup in winter, with much roots, carrots etc. And eat the meat with spicy and sweet mustard and spicy horseradish, the young ones even with wasabi. In a very big pot, very slow, hours long. Then we have soup for days and the meat usually lasts 2-3 days and can always be heated up in the pot. Don‘t forget the mustard!
About wasabi, keep in mind that it doesn't really exist. At least, in Europe, it's not wasabi. We call it like that, but it's horseradish. Real wasabi is rare and costs alot. And when I say alot, I mean ALOT
East German here. Jägerschnitzel is an invention of necessity from the timed of the DDR, the eastern block. Back then, lots of preserved and canned foods were used to make old recipes in any way they could. Real Jägerschnitzel is a slice of Jagdwurst (a sort of German doctor's sausage, "my name is andong" made a great video about it) breaded and fried and served with a tomato sauce made with ketchup plus spiral noodles. I love it because I grew up with it. Even after the wall came down (I was born in 1996), it's still a very popular local dish.
Oh... erm... Mark is in *Bamberg* upper Franconia for this - so naturally most things in here *are* pretty much south of the "weißwurst equator" which is south the line of the River Main😁😆. Things are substantially different locally - we have things like a fresh herbal sauce that can be pretty much eaten with everything (and is) called "Grüne Sauce" or just "green sauce", made from seven specific herbs, otherwise it's *false* (!!!) 😆 served with a glass of exceedingly sour cider. And that's just Frankfurt which is just over the Bavarian border in Hassia. things get more and more different the further north, south, east or west you go. Might be weird to a US citizen but Germany is exceedingly diverse in pretty much everything, including dialect, region by region and sometimes district by district since historically these regions where often-times their own nation states, principalities, city-states and whatnot. Best regards Raoul G. Kunz
Hello, 2 mistakes, "Sauerbraten" is not pork, it is beef. And a huge mistake that is made over and over again. Schnitzel Wiener Style is Schnitzel from pork or chicken, but real Wiener Schnitzel is made of veal and is much better than the one with pork.
There is coastal food, too, and it's been totally omitted in this enumeration. Labskaus, Krabbenbrötchen, Matjes - he never even bothered to mention Königsberger Klopse or tote Oma...
you say you like bratwurst but i think its worth considering that most meat from the usa is actually banned from export to germany due to general health regulations. so its probably not comparable and you should definitely taste real bratwurst if you visit us :)
I want to suggest the Channel "Big fun in America". He's testing a LOT of german food. He even tested the famous Mettbrötchen (Pork tatar). He is located in Baden-Württemberg so you see some differences in the food than showed in the video
Mettbrötchen must taste similar to „beef tartare“. In my youth it was the ultimate speciality „Mark auf Knoblauchbrot“. Cooked marrow out of beef bones on a very dark burned rye bread smeared deliberately with garlic. Or Grammeln auf Schmalzbrot mit Bratlfett. Greaves on a rye bread smeared with pig grease - also deliberately. Why? Because they all contain pure fat, which was to most sought for energy source in WWII… Frankly i can not stand any of those anymore…
@@wolfgangpreier9160 Nope. Beef Tartare is different seasoned. A real Mettbrötchen has a THICK part of the Mett on it with many many raw sliced onions. And Butter - that's important. Real german butter. And you should it eat it quick. Due to the high quality food regulations on the raw pork and especially Mett, you can eat it without any fear of getting sick after it.
@@Heike-r2o I get sick reading about it... I rarely eat butter because i do not stand fat... 😂🤣 I know it tastes good, but i hurts my body for days after.
@@Heike-r2o I don't eat fat, any, if i can avoid it. The only i eat regularly is pumpkin seed oil - echtes steirisches Kürbiskernöl. Even one egg is sometimes too much. But tasty! I much rather eat a bit of good fresh butter locally made on the Alm without going through the dairy industrial production process than Margarine. Or good cheese. Hard to get, all of them...
Whenever i see an American talking about a "typical german pretzel" i think maybe i should try it some time. Because outside of southern germany pretzels are not really a thing. The only pretzels i have ever eaten are the sweet ones, that kids get at St Martin. And maybe thats a regional thing too. There are not many dishes, that i would consider typical german. Most are typical for their states or regions. So if you want to get that food from the german restaurant you mentioned, you maybe should ask if their German food contains dishes from all over germany or from a specific region. A bavarian "Schweinshaxe" is a totaly different experince than "Grünkohl mit Pinkel" in Bremen or "Pfefferpotthast" in the Ruhr area.
Same, im a Berliner and never had a Brezel 🥨 in my whole life and i actually could even tell where here in Berlin you can actually buy one But to be fair because i don’t like „Laugengebäck“ (for non germans same kind of dough dipped in a watered down salt lye/brine bevor being backed which gives the pastry a shiny crunchy crust and a distinct taste, being shaped in different forms and without the salt sprinkles) so i never have searched and watched out for a Brezel in the first place
@@PPfilmemacher how can one not like Laugengebäck? It's so fun, when the soda lye tickels the tongue 🤣 But I wonder, thought Brezeln are a thing Germany whide nowadays. I'm from Bavaria, so I'm used to see Brezel-Stalls everywhere, but I used to live in NRW and there you can buy Laugengebäck at every bakery or even at Aldi 🤔
The "yellow balls" are Knödel or Klöße. They are made from potatoes. There are some made from boiled potatoes and some made from raw potatoes. Some are also half-half. There are also yeast dumplings - preferably with plum jam and vanilla sauce for dessert. Bread dumplings (made from dried white bread) also go well with pork.
Liver on Berlin way is a roasted liver slice with a slice of roasted apple on it. I live in Baden. A typical dish in Baden is cooked beef with potatoes, horseradishsauce and some cranberryjam. We had also "Flädlesuppe" it is beef broth with small stripes of thin pancakes in it. We also had Schäufele, but it is smoked porkshoulder. (In my family we had this with potatosalad at christmas)
And there are not only beer festivals like the Octoberfest almost all over Germany but we have also all sort of vine festivals, too in the summer. Last week I saw the preparation for one of those 10 days long vine festival in Wiesbaden „Rheingauer Weinwoche“ which is located in the Rheingau area, an area which is well know for it‘s vine. And there are many vineyards you can visit for vine tasting at their location or at their booth at the vine festival. A nice dessert for cold weather is a „Bratapfel“, a baked apple filled with different fillings and served with different sauces depending on the recipe.
11:12 even the german mcDonalds selling at the asparagus season (from the first warmer spring days in April (13 to 16°C or for Americans 55 to 60°F) till end of June) a special Burger 🍔 with white asparagus cuts and sauce hollandaise added to the salad ingredients of a quarter pounder
1) The yellow balls are potato dumplings filled with roasted pieces of whitebread and they are called Klöße. Definitely also try „Knödel“ if you have the chance. They are mostly served with Gulasch which tends to have influences from eastern european cooking. (Czech Republic) 2) The brown sauce next to the Weisswurst ist the sweet mustard 3) Mustard in the EU in most cases (if good quality) doesn‘t have this almost neon-yellow color. Only the cheaper versions are extremely yellow. 4) The bottle of applejuice was actually Applejuice+carbonated water and tastes extremely refreshing. It‘s called Apfelschorle. You can have probably any juice with carbonated water in a restaurant by adding the „Schorle“ at the end. 5) Red cabbage has it‘s regional differences. In the south of Germany they tend to cook it a bit longer so it gets mushy while in the central and northern part of Germany they prefer bigger pieces cooked for a lesser amount of time and therefore retaining some crunch and texture on the plate. 6) With Döner it was different for me when I was younger but nowadays one Döner is definitely a meal for me and will fill me up. When I was younger and drunker I‘d eat about 2 of them at 4 a.m. in the morning when leaving the club.
Germany has so many ways of naming things, dishes, etc. as well as recipes for all kinds of dishes. Potato dumplings are called Kartoffelknödel here in the south of Germany. Klöße is only a common word further up north. And what sort of "Knödel" are the ones you combine Gulasch? My family derives from German WWII fugitives from eastern Europe but we tradionally have rice with Gulasch. We have "böhmische" Knödel (we call them Semmelknödel not to be confused with the Bavarian type of the same name) with Sauerbraten (made of beef). Though I prefer Spätzle with Sauerbraten as they are faster to make.
Gulasch is gulyás and Hungarian, not Czech. It is a traditional pastors soup and not the stuff you get served in Germany which is called pörkölt in Hungary and the base for the soup.
The title of the original food video should say what is the best food in Bavaria. hehe I'm from the north (East Friesland) near the Dutch border and except for schnitzel of all kinds, we have different food and drink culture.
Tipping in Germany is quite easy, just round up the bill’s total to the next 5€ or 10€ threshold and pay that. The waiter/waitress will do the rest. Example: If the bill says €32,50, then round up to €35,00. If it says €46,30 then round up to €50,00. That‘s what we Germans normally do. Tipping around 10% of the total is considered normal. If you really feel that the waiter deserves a generous tip for their service then augment to 20% and tell the waiter that you really enjoyed their service. Also, always ask if paying by card is possible when entering the restaurant (or alternatively look out for the corresponding icons) and take into account that AMEX is rather rarely accepted in Germany. VISA and Maestro are far more common.
So what he did was a "what do tourists eat in the south of Germany". When i was in Germany (Hamburg, a port city in the north) .. it was nothing like that. No huge love for pork, no gallon of beer, no fatty dripping whatever part of an animal. It was mainly lean fish, raw, boiled, fried with potatoes, fries, vegetables. The food was rather "light" .. very similar to what i eat at home here - often with rye bread or dark bread. - Also no where near those comical portion sizes that he showed - but normal persons sizes. (that is usually half or less than half of what he displayed in his video) Also, the vegetables are usually lighly fried or cooked, not the mushy .. whatever it was in his video (looks like baby food) Other than that .. brezels are French, from what i know (Elsass), Doner Kebab (which does exist everywhere it seems) is Turkish? Its usually turks that sell it. Schnitzel is flattened pork in a breading .. fried - and is Austrian. And the yellow balls are - i think - made of bread crumbs and potatoes and kind of a side dish like potatoes or fries - very filling. I had them a few times, they are nice, but i could only ever eat one of those - because they feel like stones in your stomach and fill you up in no time.
-The pretzel: its beginnings lie in the Middle Ages in German-speaking countries (Germany, Austria, Switzerland, South Tyrol and Alsace). -The Döner Kebab, first sold in Berlin by a Turkish expat.
Sorry to burst your bubble but the origins of Bretzel and Schnitzel go back before 1871, so Austrians and Elsaßer are just as German as a Bavarian of the time.
The first Döner in its modern form was sold by a Turkish immigrant in Germany, so that's debatable. Kebab (the meat) itself is ancient in the northeastern Mediterranean though
The yellow balls are potato dumplings (Kartoffelknödel) and the brown sauce besides the white sausage is sweet mustard. Schnitzel is a cut piece of meat (veal, pork, chicken, or turkey) turned in flour, egg, and breadcrumbs, fried in a pan or deep-fried - originally it's an Italian dish (Piccata Milanese) that came to Germany over Vienna and that's why we call it Wiener Schnitzel (veal) or Schnitzel Wiener Art (pork, chicken, and turkey). Sauerbraten is made from beef or horsemeat (Rheinischer Sauerbraten). Spätzle are not potato based but potatoes are eaten in any shape and form you can imagine - steamed )Pellkartoffeln), boiled (Salzkartoffeln), as a salad (Kartoffelsalat - with different recipes in different regions - with bacon or eggs or vinegar or...), raw fried (Gebrätelte), steamed fried (Bratkartoffeln), mash (Kartoffelbrei), dumplings from raw and/or steamed potatoes (Kartoffelknödel von rohen oder gekochten Kartoffeln oder halb und halb), Fries (Pommes Frites), mash deepfried (Kroketten), as a pancake (Kartoffelpfannkuchen), as Rösti (special Swiss type of pancake) or as a soup (Kartoffelsuppe). Did I forget something? Ah yes - you can also make bread and noodles from potatoes.
I might add that we never ever dip our soft pretzels into a "beer sauce" - That sauce was rather tasty when I tried it in the US but it's an American invention, unknown in Germany. Plus, you don't dip your pretzel into anything at all (sweet mustard is only a condiment for meat!), you eat such a pretzel just like that or along with a beer. We don't dip pretzels. I even had to ask the waitress in one of those American "German" restaurants what that little bowl of sauce was for ... And she was surprised to learn that we don't eat "beer sauce" with pretzels at all in Germany.
@@mikoborn4352 That's right, when you cut it in half, put some butter in each side and sometimes jives. But in Germany there is no "Biersoße" and we don't dip the pretzel in it or sweet mustard ...
@@Kapfe97 No, in the US, you'll find what they call "beer sauce", unknown in Germany. They serve it with pretztels as a dip. Obatzda is unknown in the US, also because of the fact that they don#t have Quark ... but only cream cheese.
I come from Bavaria but have been living in Switzerland directly on the border to southern Germany for 12 years. In Germany, the favourite dishes vary greatly depending on the region. The most popular southern German / northern Swiss main dishes here are: "Käsespätzle", "Bayrischer Krustenbraten", "Rösti", "Geschnetzeltes", "Wiener Schnitzel", "Schupfnudeln", "Maultaschen", "Weißwurst", "Jägerschnitzel", "Zigeunerschnitzel", "Wurstsalat" and many variations of stews. Side dishes are available here: "Potato salad", "cucumber salad", "noodle salad", "leaf salad", in Bavaria also very popular "radish salad". But there are also a lot of international dishes here. Italian pastas, Hungarian stews, Asian dishes. The most popular non-German dishes are probably pizza, doner kebab, hamburgers, chicken nuggets, pulled beef, pulled pork and spaghetti bolognese.
Yes, we're tipping, but more out of courtesy than out of necessity. The waiters/waitresses earn a living wage and the tip just adds to that. It is considered being nice, but if you're a poor guy or student or something you just tip less. Personally i would feel bad if i were not tipping, although I'm a student. Edit: Definitely try out the Leberklöße/Liverdumplings, they are really different from the other dumplings. They have a more hefty taste, so be prepared ;) Döner/Kebap is not a snack, you will get your stomach filled with one of those. I personally don't like Döner very often, like once a year is enough for me, but that's probably from extremely overeating once.
That is 100% correct. How much you tip is not of concern. Some have it (€'s) and some don't. But not tipping at all, e.g on a 1.9€ beer, is a no go and considered rude no matter how much money you have in your pocket. You give 2€.
In Europe you CAN leave tips, you don't HAVE to. Because, you know they're tips, not a cost. The prices in the menu are the prices you have to pay for your order. (Weird concept for Americans, I hear).
Rotkohl looks scary? It is really awesome when made with fresh apples and red cabbage. It is sweet for a cabbage and can be used as a sauce and side dish at the same time. It's simply amayzing.
The pretzel from Gasthaus looks pretty accurate overall (compared to most american pretzels). It's a bit puffy in places, usually the "arms" are noticably thinner and the salt usually isn't evenly distributed but rather concentrated around the bottom but still looks good! It looks like the pretzel comes with some kind of Obazda, a Bavarian cheese spread, which would be accurate (to the region of Bavaria). Otherwise, pretzels are often eaten with butter or with sweet mustard when as part of the Weißwurst/White Sausage dish. Pretzels are never eaten with regular mustard though. (btw, "Gasthaus: is a German word for an Inn in case you were curious)
Like @LOOpTroop already said, Spätzle is not a potato based dish, with one exception... Kartoffelspätzle (potato Spätzle)... He probably had them once and thought that specific variety was the standard... even though... SPÄTZLE SIND GEIL!!! Ryan, you were a bit surprised that Germans leave tips too. This is true, but German waiters and waitresses are not so dependent from their tips, so we give less than in the USA. Usually we round up or something, like when the check was 28 € for example, we would give 30 €, or 25 € instead of 23,30 € or something like that.
Some people tip, some people don't, I usually round up to a round number. But tips are not necessary for the waiter/waitress to make a decent living wage.
Those "Yellow balls" are potatoe dumplings and are very tasty. German mustard is nothing like American mustard so try and get some German it is way better then the American. The brown sauce was sweet mustard. You will often see mothers buying kids a bretzel while they go shopping ity keeps the kids happy and is healthyer than candy. SPATZLE are not potatoe based nuddeln they are made with flour and eggs. I have been in Germany for 40 years and love the food here. If you have questions just ask. The guy in the video did not do a good job explaining German food and showed alot of stuff and named them wrong(spatzle do not look like fries). You are correct German food is extreemly tasty.
the yellow balls are "kartoffelknödel" - potato dumpling - it is done of mashed potatos with flour and egg - formed to balles and cooked in salt water - it is delicious as garnish for most roast meat
Ryan, Mustard in Europe isn't the yellow stuff served in fast food joints in the USA. There are probably at least 50 different types and flavors of mustard that are used for cooking and eating in Europe. Mustards also vary in taste by local area preferences. Mustards can vary in taste from very mild; to sweet; to hot flavored. They can be finely ground like American yellow mustard, or with various sizes of ground mustard seeds. A Rindsroulade (thin sliced beef layered with mustard, onions and a pickle) can greatly vary in flavor depending on what type of mustard, and what type of pickle you use to spread on the meat, and what kind of stock you used for cooking them. Potato dumplings / bread dumplings vary greatly in flavors depending on how they are seasoned. In Bavaria, potato dumplings are made from either grated raw potatoes / boiled (yesterday's) left-overs / or half and half potato dumplings - made with half raw and half cooked potatoes. Your left over - yesterday's breakfast rolls - are the basis for bread dumplings; or grind up some liver and add it to your dumpling mixture, cook it in your simmering soup and then add a delicious liver dumpling to your consomme. As you go north from Bavaria in Germany dumplings are no longer served when you pass the Donau River. Then you are in the State of Wurtemberg, and they serve spaetzle. When you get to Koeln (North Rhine-Westfalia) they serve reibeplatzchen (potato pancakes). In Bavaria you have to eat a Weisswurst. This is a freshly made veal sausage, and is eaten with a sweet mustard. On a scale of 1 to 10, the American hot dog with yellow mustard is a 1; a Weisswurst - that has to be eaten from sun-up to 12 noon, with sweet mustard, is a 10
The Bretzel is oversized. Yes, we have those in Germany too, but... Nah. That's no normal German size Bretzel. So, I'm looking at the restaurants menu now. Aaaand... Nope. We don't have Mac'n Cheese. We don't normally have breaded fried chicken burgers. We also don't have fried oysters. And we don't typically use Cheddar cheese, as cheese in Germany / Europe is way cheaper than in the US. Let alone the varieties. So I think they had to use what they could get. We don't have Buffalo wings... Rösti is a Swiss thing. The German variant would be Kartoffelpuffer. And yes, the recipes differ. Fried pickles?! What the actual... And that's just the starters. To be clear: those are no traditional German foods. Yes, some restaurants offer Buffalo wings, fried chicken burgers, etc. But it's not traditional. -------------------------- Weißwurst (white sausage) is a more Bavarian dish with "strict rules" how and with what to eat it. The yellow balls are potato dumplings called Knödel. The brown sauce was sweet mustard. You also have to try Butterbretzel (butter pretzel). You'll looove it! The Schnitzel was a Wiener Schnitzel (Vienna Schnitzel, made with pork). Black Forest Cake - GET THAT!!! It's.... It's... Well, try it. :D
We leave tips, but they're not mandatory since the waitresses get paid by the restaurant owner. If you feel like you had good service, just leave a small tip, that's it.
If you want to be a good and polite guest at a restaurant in Germany you tip 10% of your final bill. More, if you really enjoyed everything. You only tip less or nothing if the service person was really intentionally rude or ruining your meal otherwise. Yes, there are quite a few Germans who tip less or nothing and it's rude behaviour. Picture the wealthy but stingy, entitled old farmer who brings his old lady to that fancy place next town for their birthday, puts the tip on the table in dollar bills and takes one bill away each time his beer is not cold enough, anything takes longer than 5 minutes and people at the next tables get something earlier than him. THAT rude.
9:50 the puree of the Wirsing is chiefly a BAMBERGian thing, in any of the major cities of the same region (Franken) which are all only 50km away on average they will have the leaves just cut into pieces and find it highly suspicious that we in bamberg grind down our wirsing cabbage into a green paste
a bit of background for the last thing mentioned the "döner kebab" or often just called döner it was invented by turkish people in germany (germany has many turkish people cause economy polotics) and it basicly developed into something like the "german fastfood" a döner is actually a filling meal and its really really good you can find small kebab places pretty much everywhere and each got several other turkish german hybrid foods and a lot of things in their own style (for example my favourite local kebab place also makes pizza with döner meat and the sauce its amazing) generally these kebab places are just that one shop its kinda rare for them to expand beyond that and they rend to pass down their style to the next generation another thing is while there is the normal default döner with peta bread cabbage tomatoe onions meat and garlic cream sauce (but as i said each place has its own style) since most of these kebab places are so small and individualistic you can always ask for only specific ingredients (like i usually order only meat and sauce in the bread) which is possible cause a döner is always made right after the after and usually visible right behind the counter now for the meat since the origin of this dish is partially turkish who are mostly muslims there is no pork option the original meat is veal or lamb but thats quite expensive so most stores offer beef and more and more offer chicken for a much cheaper version but keep in mind most places only offer 1 type of meat regarding the way the meat is prepared there is a thing called "döner spieß" which as described in the video is a pole on which very thin layers of meat with seasoning is layered and compressed and in the shop its put on a standing grill and the pole constantly turns and theres a person cutting off the meat layers that are done off the main meat as for reference i recommend looking up some images on the kebab meat and such to get a better impression from my own experience i gotta say that outside of germany the döner you can get are significantly worse and you have to be lucky to find a good place to get them from while in germany pretty much every jebab place is at least good but if youre lucky you might find an amazing one
8:40 Wait a minute! Spätzle are not made out of potato! Sometimes even Germans do it wronf, but Spätzle are NOT made out of potato! They are made out of eggs, flour, salt and a little bit of water (portion for 2-4 people=5 eggs (if they are small 6 eggs) 500g flour, a little bit salt, and a little bit water). 8:51 if you can read, this aren't Spätzle, the ones in the picture are fries with mayo, if you can read, you can talk!
Recipe for Sauerbraten: For the meat: 1 kg roast beef For the marinade: ¾ liter red wine, stronger ½ liter raspberry vinegar, preferably homemade 2 onions, roughly chopped 1 carrot(s), roughly chopped 10 juniper berry(s) 5 grains of allspice 5 clove(s) 2 bay leaves 1 tbsp salt 1 tablespoon of sugar For the sauce: 7 herbal Printen, approx. 140 g (It is like spicy Gingerbread) 2 tbsp beet syrup 6 tbsp sultanas salt and pepper 2 onions) 3 tablespoons fat, neutral, for frying possibly flour Bring all the ingredients for the marinade to the boil, simmer for 5 minutes and then allow to cool completely. Place the roast beef so that the meat is completely covered. Cover carefully, put in the fridge and just forget about it for the next 3 weeks. After 3 weeks, remove the roast from the marinade, strain it into a container and keep it. Drain the roast and brown on all sides in the fat. Chop the onions and add them. Season with salt and pepper and brown well. Roughly chop the herbal prints and place them around the roast with 3 tablespoons of sultanas. Add the sugar beet syrup and fry everything together for a little longer. Deglaze with a good half of the marinade. Cover the pot and simmer for about 2 hours until the roast is tender. Attention, after 3 weeks of marinating it goes faster than usual! Add a little marinade from time to time until it's all gone. When the roast is tender, remove from the pot, keep warm and puree the sauce. The sauce is usually the right consistency by now. If not, mix some flour with cold water and add it. Now add the remaining 3 tablespoons of sultanas and simmer for another 15 minutes. Season with salt and pepper. Of course, red cabbage and dumplings taste best with this. This is my favourite Sauerbraten but it´s not my recipe. 😉
10:45 since he chiefly talks about things from the city of bamberg --- this are not Krapfen. even in other parts of the country where people use the term Krapfen, its not whats shown in the video. small to medium sized balls of fried quark/junket/curd (however it may be called in english) are simply called that, Quarkbällchen, curd balls. Krapfen are fried balls too, but bigger and its more of a donut-like dough and they are mostly filled with jam/jelly (AE vs BE, i never know...), traditionally rosehip
also, groce looking foods - for my region (Cologne) would be "Himmel und Ääd" (Heaven and earth) it's based on "Blutwurst" (blood sausage); Leverwurst (Liver again) - mashed potatos and apples - the apples obviously are the "heaven" part. Bothsausage types are roasted and served in slices along with the mashed potatos and the apples (sometimes also in mashed form) and for the norther region the yuck or groce looking food would be "Labskaus" - which oconsist of fish, mashed potatos and some red cabbage (and actually looks like it has been eaten before) But when you cm to germany - as said, try local/seasonal things and we have a lot more to offer then pork.... *sigh* and bavarian food
Tip for the white sausage. It is veal and the dark particles are parsley. It has to be so fresh that it is normally eaten before noon. Better you only order it in Bavaria. Together with Händelmeier Senf (sweet mustard and there is a recent video about that mustard) and a fresh brezel. And, do not eat the skin! I did not like it before I came to Bavaria and we used to scare some foreign guests at our research lab with inviting them to a white sausage breakfast, complete with a wheat beer. But now when I am back in Munich, I love to see them in some hotels at the breakfast bufet.
If it's fresh and high quality, eating the skin is perfectly fine. Lower quality has chewy, hard to digest skin, which is why you then suck it out of it.
Schnitzel is a cut of meat, crumbed and fried, served with fries and vegies or salad. Pork, veal or chicken versions, depending on the particular restaurant.
Sauerbraten is a westfalian dish, where horse meat is left in vinegar and spices for a week and when done properly is EPIC! The yellow things are potato dumpling, I prefer bread dumplings^^ Red cabage is the BOMB!!!
The Döner(we drop the Kebap at the end usually, but in other countries it's nessessary to say) is a great example of the value of immigration. Invented by the son of turkish immigrants who built germany back up after WWII. That dude just wanted to sell turkish food but noticed how busy german ppl are. So he put everything in a flat bread. Turkish meal2go if you will. It's incredible.
I stumbled across your channel and enjoy watching your videos. Find it interesting to see Germany with foreign eyes. And now I am hungry ... thank you ...
I'm guessing this would be like trying to make a video about Spanish food. You probably need a series of documentaries, because every 100 km we eat totally different things. XD
Make your dreams come true! Come to Germany finally! I can imagine that you'll love our bakeries and a lot of stuff you actually find weird. Especially here in Bavaria it's a must to once try the Weißwurst (white sausage) with sweet mustard. Either you like it or you hate it. And NEVER ever Brezn with sweet mustard. That's definetly NOT a common german snack. Either Brezn with butter oder just plain to beer. yeah, you also should try all the different types of beer we have in Germany. Which one you like most is absolutely up to you. Ryan, it's time to visit Germany now as most of the Volksfeste are starting right now... Hope to see you in Germany soon ;-)
My sister lives in Texas and we have visited her there. What is offered as German food in America usually has nothing to do with Germany. Just because the restaurant calls itself German doesn't mean that a German chef is cooking there. You can also bake pretzels or pretzels yourself, it's not that difficult, I make them myself and with a little knowledge you can also bake them in America.
White sausages are a specialty in Bavaria. They are eaten as breakfast or second breakfast. There is a saying:" White sausages are not supposed to hear the church bells ring for 12 pm midday". That means they have to be eaten before midday.
Schnitzel is just any flat big piece (sadly most often an animal corpse) fried in some type of dough and bread crumbs. Traditionally its salt+pepper -> flour -> egg -> breadcrumbs -> pan
Bavaria is especially lifted into the sky by Bavarians and by Americans. There are many regions in Germany that are just as beautiful and interesting in terms of cities, culture, landscape, food and drink, history, etc. Germany is so diverse!
Currywurst is usually not made with curry ketchup, but with a sauce made of ketchup, tomato paste, curry spices and sometimes a little bit of apple sauce or orange juice to add sweetness to it.
Tomato salad in Germany usually means: tomatoes, finely chopped onions and a Vinaigrette (vinegar, oil, salt, pepper, herbs) - that's it. If you find a particularly bold chef, you might get some cucumber dice or croutons.
In Bavaria, there is a little "10am break snack" called the Leberkassemmel. You can't really translate Leberkas literally, because Livercheese sounds too disgusting. Leberkas is made of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crispy brown crust. From this, cut a neat thick slice and pinch it between two halves of a bakery bun. Add a dab of sweet mustard on top. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RSD8dMwVA98.html Don't worry if you don't understand that guy, nor do 99% of the rest of Germany for sure, because he speaks very coarse Lower Bavarian.
"Schnitzel" just means "cut" - so you can have a "cut" of pork or veal or chicken, depending on where you are and what you order. The classical "Wiener Schnitzel" in Vienna is a breaded and fried veal cut. Here in North Germany, the "Schnitzel" is usually a pork cut. A chicken Schnitzel is more of a specialty and would be something on offer and mentioned in the menu extra. For meat eaters, they are all usually delicious (A place that can wreck a Schnitzel is to be avoided like the plague).
Funnily he says that Jägerschnitzel is a Schnitzel with a cream-mushroom sauce (which is true...). As he is living in Berlin i expected him to say something else. Especially in ex-East Germany if you order a Jägerschnitzel you will get a sausage (Jagdwurst) breaded and fried usually with a somewhat plain, slightly sweet tomato sauce. Even in Germany some people dont know about that and will be surprised getting not that type of Jägerschnitzel that they did expect. There are so many types of food called different in other regions of Germany. One advice if you ever go to Germany: Don't ever talk about Pfannkuchen, Eierkuchen, Krapfen and Berliner - You will get in trouble. 🤭
Greetings from Northern Germany. I personal eat Pretzel only one to two times in a whole year. Pork is in Germany a big thing, but mostly in die south of Germany. We eat mostly chicken and beef with rice, potatoes or pasta. When you are in Germany i recommend bread or salat.
Here is a Fact about Jaegerschnizttzel in Germany: In west germany a Jaegerschnitzel is pork, thats coated with breadcrumps and served with a mushroom sauce. In east germany a Jaegerschnitzel is a saussage thats coated with breadcrumps and served with noodles.
Yes, we give tip. But only, if we are satisfied with the service. As the service staff gets a much better payment than their colleagues in the US, it's not mandatory. We'd usually give around 10% (remember: tax is already included in the price) and round up to the next full Euro. Sometimes more, sometimes less - also depending on your personal budget.
You really should come and stay in Germany, try out the food. What was forgotten in the video you were watching is something called 'Kaffee und Kuchen' - translated coffee and cake. It happens between lunch and dinner, around 4pm. The cakes and gateau in Germany are out of this world. OMG watching all this German food makes my mouth water (I am German by the way, living in the UK) 😄😄😄
Those yellow balls are Knödel or Klöße. They are potato based soft and bouncy balls. Tastes pretty neutral-potatoey. You often eat them with a good roast with dark sauce and often also with red cabbage (it is SO good, I promise😂). So you can pretty much replace potatoes with them.
pro tip: make way too much, slice up the leftovers (like 0,5-1 cm thick) and fry them in butter until crispy. Works best if you let them firm up in the fridge overnight :)
A Weisswurst consists of veal and pork fat. Mixed with herbs and spices. It is eaten hot with a pretzel and sweet mustard. You drink a Weissbier with it. Radish salad and Obazta are also served.
Sauerbraten is not sour pork but it is sour beef, Spaetzles are not made with potatoes but with either wheat or rye flour. There is a speciality called Schupfnudel which is made with potatoe, wheat flour, egg and spices and simmered in salt water until they are done.
