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- เผยแพร่เมื่อ 18 ต.ค. 2024
- #Goetta, pronounced "get-uh," is an oatmeal sausage patty eaten in the Cincinnati, Ohio area, and is a classic example of stretching your meats to make tasty eats during lean times. Shaped into a loaf, then sliced and fried-up crisp, goetta is the perfect accompaniment to a fried egg and toast. Let's do this! #doubleyourmeat
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'Somewhat Happy,' 'A Taste of Ragtime,' & 'Falling Down' courtesy of epidemicsound.com, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Vogue."
My grandmother would make burgers with crushed cornflakes to extend ground beef. I still make them every now and then.
Recipe for anyone curious:
1/4 ground beef
2 cups crushed cornflakes
1 egg
Salt & pepper
1/2 tbsp worcestershire sauce
1 tsp each garlic & onion powder
Mix, oil your pan and cook over medium heat until golden brown
Sounds great! I’ll try it sometime
My mother grew up during the Depression and could take a small bit of any food and stretch it to feed a family of 5!
1/4th of a pound?
My aunt used to do this but with stale crackers 👏
Sounds like my mother's free-form electric skillet meatloaf. (with no danged tomato sauce or ketchup on top!!(
You have chickens?!? Maybe a little farm?? We’d LOVE a little tour for a future video. 🙌🏻
I think it's on her second channel along with her bees?
She's already done little tours here and there lol
She's done a tour of the chicken area in a few food videos. The MRE in her backyard, I think. & a chicken guest appearance in her watermelon flower. Others, I believe, but can't remember.
@@morningivy He doesn't care, confirmed accounts are posting for attention.
@@SmithyPL lol
I had no idea this was a hard times recipe, people eat it all the time where i live. It's really good!
Generally this recipes get incorporated into local culture. Here in Brazil, especially north and northeast, many recipes that adapt african cooking with what they had avaliable as slaves are a fundamental and adored part of our culture, even tho they were created out of the absolut need for food.
Do you mind saying where you live? I've lived near Cincy all my life and I've never even heard of this
@@chicky28799 I live sort of on the eastern side, there's a lot of good goetta at camp washington btw
May I know how long can you keep the frozen goetta in the freezer? Seems like you're familiar with it
@@chicky28799 It is sold in grocery stores all around the Cincy area. Kroger sells it. Frisch's also has it on their breakfast bar. This stuff is everywhere here, especially at Breakfast time. It is near the sausage and comes in a log like sausage.
I grew up in Kentucky eating Goetta for breakfast at my friends house. Their family would bring down to them from Cincinnati. It got so popular in our town that you can now buy it at the grocery store. Needless to say when I saw you were making this, Emmy, I IMMEDIATELY clicked on the video! I’m down in Memphis now and will definitely be giving this a try soon! Such a comforting flavor that reminds me of such a special time. Lots of love!
We all knew it wouldn't come out of the loaf tin without a fight.
For reals, right? 😅
emmymadeinjapan snack it! Smack it hard!
Butter the pan, then line it with parchment paper. Ta da! 😁
Getting things out of things is expected to be difficult. 😁
Butter the pan, then put in a foil or parchment sling (butter that, too)..
My grandma grew up being affected from the Great Depression and rationing during the war, so she makes her hamburgers with instant oats, chopped onion, egg, and seasoning mixed in while making the patties. It tastes the same but it stretches the meat! She uses leftover bacon fat or butter cooked in an antique cast iron skillet on her old GE range she’s had since the 60s. She makes some of the best burgers I’ve ever had! 😋
My mother was an adult during the Great Depression and WWII. She made this and called it " poor man's steak " or " victory steak "
Well, that’s the basic recipe for a German "Frikadelle/Bulette/Fleischpflanzerl". Instead of instant oats we use panko (Semmelbrösel/Paniermehl). The main reason for that is to bond the meat. Of course, cheating that way bc of a limited amount of meat isn’t unknown.
Fun fact, the number of nicknames once too much bread has been used…
- **Semmeltörtchen**
- **Bäckerbraten**
- **Eternitplätzchen**
- **Hundepuffer**
- **Bulli**
- **Prachtschinken** …
I’m from Cincinnati and I LOVE goetta! My favorite way to have it is as a sandwich with swiss cheese and some mustard on rye or whole grain toast. So good. Goetta eggs benedict is also deicious.
Mmm...
I eat it on a hoagie bun with grilled onion and pepper. We call it a goetta grinder!
I’m a Dayton transplant and had Goetta for the first time last year, I absolutely love it.
Camp Washington sells it on holidays, then you can have chili with a side of geotta!
Sounds so good!!!
Emmy our family has been making something very similar to this for over a hundred years. We always call it German Grits but in Germany it’s called Stippgrütze and it’s native to Westphalia. My moms grandmother taught her to make it and now I have taken over. We boil pork and then strain it out of the water into a bowl and add spices (I use spices even though my mom swears her grandmother never did) Then I cook the barley in the same water I used for the pork and add salt and cook it until it’s thick and tender. When the waters almost boiled out I add the pork back in and cook them together till thick and add any extra salt it may need but I usually use a fair amount to boil the barley so it doesn’t need it at the end. Once it’s done we either warm it in a skillet or in the microwave and we eat it on toast with some jelly. So glad to see you make this because it’s not a dish that’s known or remembered by a lot of people. And I’m sure it’s roots come from harvest and hog butchering season when the hogs were slaughtered and they used every part of the animal and would make large batches of this kind of thing and freeze it to eat over winter. Also I love that you said you made a lot because it’s impossible to make a small about of this lol 😂 we only know how to make it in mass quantities lol
You had the wheels in my brain turning, until you put it on toast with jelly. I can only imagine it sliced and fried like scrapple or goetta... but, a barley-based product like that sounds really good! You got me wanting to try it!
Emmy, your peaceful and friendly nature are such a welcome relief to the chaos on the world and on TH-cam. I know I can always count on you for a laugh, a learning, and a wonderful community. You’re the best and I hope you know you are appreciated. Happy Monday!
It's so nice to 'spend time' with such a genuine person, isn't it? :)
She is isn't she. I am a horrible cook or so my brothers tell me so maybe one day I'll learn.
This!
I've never had scrapple, but I learned about it when I moved to PA. All I was really told was that it was this gross meat mush thing that people ate in the middle of the state (very rural areas), but seeing this recipe makes it more clear what the purpose of it was originally before it became a regional staple. I think it's interesting to think about the possible classism that is infused in the way we talk about foods like this.
People that say Scrapple is "gross" have either never tried it, or they didn't fry it until it's nice and crispy. WIthout that crispy "shell", the texture isn't the greatest. DO try Scrapple! And, I agree, that there is an element of "classism" in certain foods.
Scrapple/liver mush is from offal, and of course rich people don't eat organs.
Husband likes liver mush either fried for breakfast like sausage, or just cut on a sandwich. I tried it once, fried, and never again. It was the nastiest thing I'd ever ate.
@@WintrBorn lol Some people are grossed out by certain organs, while others aren't. I've tried liver with white rice. It was meh. I do love cow tongue tacos though. Tastes just like meat with a slightly chewy, bouncy texture.
I always tease my cousin that is disgusted by it and send him pictures of the tacos lol
Branden Nunez you misunderstand my comment. When I referred to rich people, I was less talking about 2020, more historical. But not too far, as the further you go the more likely meats weren't common for the great unwashed.
I'm wiring to try anything once - fried chicken liver is good, tongue is meh. I think the bounce is too alien a texture, there.
While few admit to eating it, you can find multiple brands of scrapple in every supermarket in the greater southeastern PA region. They would not stock it if it could not be sold! The similar western NC livermush may have not survived as well. Both use pork liver, which is not very much on most people's like list these days. The smell alone during cooking would make most people gag. Seen pork liver in your meat department lately? It's highly regional.
Grew up eating goetta! Family is from the Cincinnati area. It's a hard sell to the non-initiated, though. I was so excited to see this video pop up in my feed, thank you!
I tried it while visiting Cincinnati. I loved it! I'm honestly surprised it never gained wider popularity.
I’m also from Cincinnati and I love the spicy version ;)
I slice it up and throw it in the air fryer;) add ketchup! Yum
i grew up in the philly area, and we used to push scrapple on visitors to see if they'd bite! ;)
Cincinnatian here, living in Canada. My husband loves this stuff, and Skyline.
That's how I knew he was the one. 😂❤️
GreystoneMom - Must be even better with sweet BBQ sauce... Would caramelize beautifully in the airfryer! ☺️
There is a something very similar in Scotland: mealy puddings. A looser version of white pudding but it is still in a casing unlike this. It is often cooked in the gravy when making mince and tatties (ground beef in an onion gravy with potatoes)
That sounds delish!
Oh wow! I did not realize the “Hard time” series started 2years ago with so many videos. I went to the playlist and I’ve seen them all but did not realize there were so many. Love this series and all your videos
Also it looks similar to scrapple
I was thinking about scrapple too!
Emmy teaches me so much stuff I didn't even know existed. It's a great series, right? She's so respectful too.
Emmy says it's similar to scrapple. I *think* she also says she's linked the scrapple video to this one, or maybe I am imagining things & need more tea?
I had a big pork roast given to me this spring .. skin and all, we were really low on food and less money. I sure as hell could not afford steel cut oats (they are THE MOST expensive oats made) ... but I did have a couple pounds of whole wheat flour in the cupboard.
I put the grinding attachment on my old mixer, and ground all the meat fat and skin up ... then added the flour spices and some other stuff that was in the fridge (some pickles, beans and left over pasta and sauce) and ground it again.
Made it into patties like this and I never ate one .. saved it for the kids (I can go without meat for weeks) ... They LOVED it! :) ... made the pork roast last three weeks!
I'm a single Dad with three kids at home, since my wife passed away, and my only problem is no money :)
Mr. Baxter, if your only problem is lack of money, you're doing good. You appear to be rich in many other ways that money can't buy. 😊 👍🏼 👏🏼
You are doing good papa. Take care of those babies.
Emmy is so good at describing that she's eating. I feel like I'm there!
🙌🏼
Me too. That is why I am salivating right now.
I was 35 years old before I learned that the whole world didn't know what Goetta was. Growing up in the Cincinnati area, it was always a staple in our homes. The advent of the internet is how I learned that Goetta was a regional food. And, I only learned then because I was in a forum talking about Goetta when I got flooded with comments asking, "What the heck is Goetta?" I'm so glad you liked it, Emmy.
Everybody say thank you to Emmy for teaching us both history and keeping us entertained during quarantine ❤
Your voice is so relaxing 😌
And I just love your channel tooo!!
My mom used to do a themed breakfast every christmas day. One year we had a german theme and she made Goetta for us 😍😍 i was SUCH a picky eater but I fell in love with it!! i always ask her to make it again but it is quite a lot of work, so THANK YOU for posting this! I’ll see if this is a similar recipe to the one she made!
As far as I know this is not a german recipe (source: I am german)
It‘s definitely not german ( I‘m german, too). Never heard of it and if it was german I guess it’d be spelled Götta 😁
(Auch deutsche hehe) she said it was made by German immigrants so I think they just used what they knew from home which was meat & oatmeal
It's definitely not German, but it was made by German immigrants who lived in Cincinnati. Source: I'm from Cincinnati.
If you imagine it formed as a sausage it quickly becomes German. 😄 For example Pinkel sausage that is eaten regularly with kale and potatoes.
We need more creators like Emmy! She’s so sweet and wholesome. ❤️☺️
I'm in Pennsylvania and I love Scrapple. Goetta sounds similar except that Scrapple uses corn meal instead of oats. Your description of the texture, etc.. is similar.
Scrapple is usually served for breakfast, often with eggs, toast, and hashbrowns. Like a lot of people, I like it with ketchup.
It was brought here by German immigrants and people associate it with the Amish in Lancaster. The most well known brand is Habbersett.
Edit: I should add that Scrapple uses pork offal and there's no beef. Habbersett also now makes turkey scrapple, which is quite tasty.
As someone who has eaten her fair share of both, it's quite similar. The texture is obviously different, more like the texture of haggis.
I beg to differ! We are a Rapa scrapple family. The only best!
@@hippymama100 that's the faux Delaware stuff.
Scrapple uses offal. That makes it way better tasting than a lot of other stretched meat products. It's so good.
The taste is almost identical, though goetta might be a little stronger. The texture couldn't be further apart, though.
_"I'm gonna add three bay leaves"_
LifeOfBoris : *Happy cheeki breeki noises*
Another gopnik!
ThA bAaAy LeEeAaf
y e s
We need Boris & Emmy to collab
Add the ✨bay leaf✨
Greetings from Cincy. The trick about goetta is the consistency. Gotta have a crisp exterior and a pudding like interior. I've made homemade before, but it's tough to match the commercial versions (hello Glier's) that are able to push the loaf to MAXIMUM DENSITY. Density helps in the final product. I recommend frying it up in bacon grease.
Yes I was noticing how super soft her loaf came out because it hasn’t been stuffed into the casing the way the storebought kind is. Not that it’s a bad thing per se, I definitely still think this would be good, but I also love to do thin slice where the whole thing is crispy.. like a meat cracker! 😆
OHHHHHH WOWOWOOWOWOWOWOWWWW I AM FROM CINCINNATI, OHIO & THIS DISH IS EVERY WHERE! I LOOOOOOVE YOUR CHANNEL & NEVER EXPECTED YOU TO COVER OUR REGIONAL DISH! HAVE MOVED TO GEORGIA & NEVER ATE THIS AS A CHILD BUTTTTTTT WAS THINKING OF HOMW & WANTED TO MAKE MY OWN GROUND TURKEY & TURKEY SAUSAGE VERSION OF THIS. A VERSION OF THIS TO MYYYY LIKING. SO...I LOOKED UP THE RECIPE & FOUND ONE OF MY FAVORITE GURU FOODIE TH-camRS!!!! WOW! WHAT A GIFT! BLESSING & CLARITY & PRODUCTIVITY TO YOUUUUU! THANKS A MILLLLLION FOR THIS!
Love your cooking videos, they are always so relaxing to watch and your voice is so soothing 💖
Thank you!
I've been waiting for this one 😁 love Goetta. My great grandpa would always make it and give it to family as gifts for Christmas. I have his recipe now that he has passed on.
Cincinnati has some wonderful food
I am someone who loves watching people test food and see their immediate reaction after they eat it but i hate hearing people eat/swallow/ lips smacking and I'm so greatfull Emmy leaves that part out. The only time she includes eating sounds is for crunch which is the only eating sound that doesn't bother me at all so her videos are literally perfect to me. Everything i love, nothing i don't.❤❤❤
Anyone else love how she lets her kids help and is just so calming to watch? Definitely one of my top if not favorite channels by far!
Here’s a tip to cook steel cut or whole oats/groats 🦄🦄
-use whatever recipe you like
-the night before, bring your oats to a boil and boil for 1 to 5 minutes, cover and turn off heat
-let it sit overnight, it will cook and fully absorb the liquid
- in the am you can reheat the entire pot or dish out a serving and put the rest in the fridge
This is how my new age Stevie Nicks fairy witch hippey mom made oats in the 80s and 90s during my childhood. I was eating groats and drinking kombucha, soaking beans and grains before cooking and eating homemade sauerkraut and Kimchi waaaay before it became popular and cool on IG!! Of course, as a kid I thought it was all gross 🤮🤮
🤣🤣🤣🤣🤣🤣
Thank you for the tip on the oats. That will save a bunch of time. Stevie Nicks? Really?
Your mom sounds awesome 😎 and I’m definitely trying this recipe!
I love the way you describe your mom, lol! Perfectly descriptive, I can totally picture this.
I wish there were a way to share this to myself! I've cooked steel cut oats before, but I did it the long way lol
I have a friend whose family is from Russia, and her family does a similar thing where they extend the beef, but just with buckwheat instead of oats. I’m a vegetarian and haven’t tried it, but everyone that has tried it says it’s almost indistinguishable from ground beef patties without the buckwheat.
Make a patty with just buckwheat then
Always nice to see Cincinnati represented! I live in a different state and thanks to this video, I now have a craving for goetta. Thanks for trying this, Emmy!
I'm so excited for this, there's a whole festival in Cinci for this!
Headliner: David Goetta?
Also! Here in Cincinnati, its just as competitive with goetta as it is chili. Everyone has their favorite goetta place
Sugar n’ Spice in Bond Hill :) Super crispy!
Ben Griffin you’re right and you SHOULD say it.
Same here!
I drive by there sometimes. Now I have to stop in. 👍🏼
The pepper goetta from Eckerlin's at Findlay Market! ❤
I love the hard time series. Its entertaining, informative, and humbling. Sometimes we take things for granted and these ground me and remind me to be thankful for what I have
So great to see you make one of my favorite Cincinnati staples! Been a fan of your channel for a while and never expected goetta to show up. Great job. Try frying it a second time inside a grilled cheese sandwich, quite enjoyable.
I know I'm coming in late since this is a month old. My grandma made loafs alot like this with breakfast sausage but she would add an egg or two ( sorry can't remember exactly) to the hot goopy goop then pour it in a pan and bake it till firm. Cut it into patties and freeze them to be pan fried as needed for breakfast. The additional egg and baking step made it all hold together real nice for patties so they didn't break up like the one that fell apart on you. Also watching your hard times series... I think we were always broke when I was growing up but we were always happy n taken care of so me n my cousins never noticed. Good family makes all the difference.
Love your channel ❤️
This really sounds like a healthy alternative to breakfast sausage. I'm going to try this!
It is awesome my mom made this all the time as a kid
I had the same thought! Hard times or not, less meat, more fiber sounds like a good recipe.
Please let me know what you think. 😄
I swear... Emmy is the most wholesome person I've seen on TH-cam. Thanks for keeping us entertained and educated during quarantine ♥️
That Emmy is a real go goetta
😂🤣😂🤣😂🤣
Brilliant 😂😂🙌🙌🙌 literally deserves a round of applause 😂😂
i've been fighting the urge to say, "scrapple sounds truly offal." (i'll show myself out.)
I love seeing your kiddos (well their lil hands) helping you with the recipes 😊😊
This is like the European sausage stuffing without the intestine casing.
👀
The flavor is very reminiscent of sausage. 😋
Yeah it's still somewhat close to Grützwurst
@@emmymade and haggis.
@@emmymade Can I ask,would this be okay if I took out the coriander?
I don't care for the taste.
Thanks for any answer ❤
I would be so thrilled if Emmy wrote a book about all the history she’s learned about the foods she’s made! Or really a book about any aspect of the food she’s makes- she’s so lovely!
what this reminds me of is when i make vegetarian chili, part of what i do to get a more "meaty" texture to it is to use some bulgar wheat that i let cook in the chili liquid, it has a bit of chew and gives a little resemblance to finely ground meat.. I am thinking that this guetta may be better with a little less water in the initial cooking, i'd imagine you want the oats to be pretty sticky so they bind the mixture more. It looks really good, i might want to try this!
Hi Emmy, my mom grew up during the depression & one of the recipes she grew up with (then made for us) is bologna gravy. It's served over either white bread or buttered toast but some people eat it over biscuits. Start with a chunk of bologna from the deli (get them to slice an inch wide piece for you) then cut it into 1/2 in cubes. Fry the cubes in a cast iron skillet in 2 Tbs of bacon grease (frugal people save bacon grease, its liquid GOLD, makes everything taste better, especially fried potatoes) when the cubes are golden take them out of the pan & set aside while you make the gravy. Add 2 rounded Tbs of flour to the pan & cook until it starts to get golden. Slowly whisk in a cup of milk (if it looks too thick you can add some water til its gravy consistency) add a pinch of paprika & garlic powder and some salt & pepper to taste. Add the bologna back into to pan to re-warm then plate up over bread. It's still my "go-to" comfort meal.
I may have to try this. My mother fed us creamed potatoes and ring bologna or hot dogs, and that is one of MY go-to comfort meals. You boil potatoes cubed into bite-sized pieces, or cut up left-over cooked boiled potatoes, make a white sauce just like your gravy is made--equal parts fat and flour, with 2 Tbls each to 1 c of milk. Make as much as you need for how many potatoes you have. Add chopped ring bologna or hotdogs and the potatoes to the white sauce and heat through. Add salt and pepper to taste. It's so good! I can easily see it over bread or biscuits instead of with potatoes.
You know I’ll be clicking on a video instantly when it says how to double your meat
OMG LOL!
i knew someone would have beaten me to it. (__!__)
*Doctors hate this video*
Lol
@@Ridhotoni Doctors hate him! This man doubled his meat with this one weird trick!
This recipe looks and sounds delicious!! I'm gonna have to give this one a try, I love the idea that the oats have a bite to them? I love that texture in foods. Thanks Emmy for sharing. Looks like a great way to get that sausage flavor without all the grease.❤️🌹
I'm so excited to try this. My great grandma used to make this, livermush, hog head cheese. But this is the only one I liked as a kid. But when she passed away so did the recipe. Also I've been trying to find a recipe for towel dumplings. It's like the boiled baby recipe but it was savory and we had it with schnitzel.
maybe try searching for german "serviettenknödel" and auto-translate the recipe? That might be what you're looking for.
Thank you for featuring Cincinnati Goetta! I've been eathing Gliers Goetta for 50 yrs! Thanks for bringing it to a national level! Luv you!
It remembered me a middle eastern meat loaf called kibbeh
Love kibbeh!
Except that Kebbeh is the total opposite of a hard times recipe since it's basically ground groats ( I think that's what they're called in English) that use meat and egg as a binder which are then formed and stuffed with more ground meat and nuts and then baked or deep fried depending on the type you're making.
It is a lot of work and it can get quite expensive since we prefer to use lamb meat in the middle east, so when we eat it be assured that there is a very special occasion or a very special guest.
My uncle's mother was from Lebanon and she made the best kibbeh
@@madpetrolhead1 my Syrian friends and their families here do think of this as a way to expand the amount of meat being used. It's still fairly indulgent because of the labor, but a great many traditional dishes are labor intensive. It's often done with beef here since lamb is so overpriced in the states. Lamb, goat and mutton are much less expensive in many other places. Just a few thought... I absolutely love it, but the outer portion has never contained meat in any I've had... You might eat 3 portions of kibbe and be quite full, but have only eaten 2 ounces of meat.
@@madpetrolhead1 Do you know of a good recipe I can access for baked Kibbeh? It's my favorite but you can't find it where I'm at. Seems most recipes online are for friend kibbeh balls.
Congratulations for the 2Million subs, Emmy! ❤️❤️ I discovered your channel when you just had 1.3M subs. Since then, I become a fan. So happy for you!
This is still my favorite of your series. It's culturally and historically important AND it's fascinating! Many of the recipes you've done were foods I grew up eating. Even in times my family was not struggling, their tastes and habits were formed by difficult pasts.
No
I've been watching your videos for a while now and I want to tell you that you are an absolut delight to watch! Thank you for bringing a smile to my face everytime!
Seems very similar to meat loaf, just a higher ratio of “filler” to meat.
Wow i thought that too.😏
It taste way different then Meat loaf it's really good
Yay! You got to 2 million subscribers! I've been watching and waiting for it. You absolutely deserve it and more. You are so sweet and funny and not afraid to show your mistakes and make fun of yourself. I've been rewatching all of your videos, so it's cool to see your videos evolve into what they are now. Congrats! ❤
"Eat the lucky moss". I'm not ever gonna loose the thrill of phone captions.
You asked if we've ever had any of those foods with additives and my answer is a resounding YES TO ALL. Greetings from North Carolina.
👋🏼North Carolina!
@@emmymade
I'm glad you and your family are staying safe. Bless you for the videos. They keep this old woman going sometimes.
2 MILLION SUBSCRIBERS FINALLY. CONGRATULATIONS EMMY!! you deserve way more but we’re so proud of you 🥳
There's always a little treasure at the end 😂❤️
yes! i love how playful our emmy is!
I'm not feeling well. Lots of nausea. And for some reason, seeing this video has helped calm it down. I think it must be just you, how happy and bubbly you are. Thank you ❤
I feel like this would be fun even in a vegetarian version with the plant based ground “meat”! Might give it a try because I love anything sausagey flavored.
Should work great, but remember that vegetarian or vegan ground meat in itself is softer, so I would cut down a bit on the oats and I would add a spoon or two of methylcellulose (Methocel), since that makes the texture harder, which often is helpful in getting vegan meats delicious and with a meat like texture. 😊
There are lots of homemade veggie patties using steel cut oats. They give a good chewy texture.
Ive seen this in stores, though i have the advantage of living in Cincinnati
Kroger sells Jumpin Joe Grotta.
Yeah. Thats actually a thing called grotta. Its amazing
Grew up in Springfield, which was about 70 miles from Cincy, where a lot of the clan was stationed. Always remember grandma's Goetta at Christmastime. She made the best. Great memory of so many years ago. The family still is making it for special occasions. Thanks for giving some respect to Goetta, Emmy.
Whenever i make my family oatmeal for breakfast, I brown up breakfast sausage then add the oatmeal and water. Season with black pepper and brown sugar.
I like mine with mixed berries, my wife doesn't
Thats sounds good and now I want to try it
Loved seeing those lil hands helping you cook! Love your videos; they’re so fun to watch! 😍
I use Hemp seep to extend protein. Tastes like walnuts to me. I just used hemp, Sesame and Furikake in my popcorn balls I did. Worked out great.
As a Cincinnatian, I was so excited to see you make it! It’s a staple in our house. Can’t get enough!
I think we need an Emmy Super Cut of her just trying to un-mould things. It's practically a theme unto itself by now. lol
The way you talk is very ASMR-y. I don't know if it's the slightly breathy accent or the pacing of how you explain stuff but I love it. It's very relaxing.
We're allergic to gluten (including gluten free oats) & corn but I'm to experiment with other grains.
Hint: use less water when cooking the oats & it will set up firmer & be easier to slice & fry.
If it's the same allergy I have, it's not gluten but another protein. I have reacted to all grains but rice. Corn is the worst, but my reaction is more intense during a Lupus flare when I basically need to be grain free except for rice.
Joan Trotter I’m sorry to hear about your condition. However, I think you could absolutely make a version with rice instead of corn or oats.
@@indianasquatchunters, I haven't tried it with rice, but make two similar recipes with potatoes.
Joan Trotter have you tried Serrapeptase?
Gluten is only from wheat...so all oats are gluten free. If oats bother you, then it’s not gluten you’re allergic to. By the way real gluten allergy is called celiac disease. Being sensitive to gluten is usually only due to eating too much of it....as people tend to do since discovering agriculture.
I love that you included one of your kiddos ! There is so much love in there !❤️
"ITADAKIMASU!"
_SQUELCH_
EDIT OH SNAP CONGRATS ON 2MIL!! 🙌
2 MILLION SUBSCRIBERS!! CONGRATULATIONS!! The world needs more Emmy's.
“Oops-siee” 🤭 haha Emmy’s son is so cute!
I'm delighted you made this! My cousin is from that area, and she brought us some goetta to try. We all enjoyed it! The trick was to make it crispy, as you said. And I am glad you mentioned the toothiness of the oatmeal texture, it adds something to the goetta that makes it really satisfying.
I love your channel!
*YAY!! We are 2 MILLION STRONG!* 🙏🏼❤️
❤️✊🏽✊✊🏻✊🏿✊🏽✊🏾❤️
2 MILLION SUBSCRIBERS!!!! IM SOOOO HAPPY FOR YOU EMMY!!!!❤️❤️❤️❤️❤️
Now I want you to remake something from Great Depression Cooking. That 90 year old woman had some of the most interesting recipes, and had such a calm tone just like you.
I've made a couple of Clara's recipes: th-cam.com/video/ugTDJCdwlTg/w-d-xo.html, th-cam.com/video/E6QRNSCH9JU/w-d-xo.html.
@@emmymade Oh wow, thanks! I've watched you for several years but definitely miss some. Super excited to watch!
Clara!!
I absolutely adore that yellow pot. It's beautiful.
The initial "stew" is rather reminiscent of the meals in Lithuanian MREs, which are exceptionally delicious... :D
Emmy! I'm from Cincinnati and have been watching your videos since 2011. I'm so glad you made goetta, it's a Cincinnati favorite! I just made it for the first time myself the other week. Cheers!
My mother added oatmeal to her meatloaf or she added bread crumbs.
I always add rolled oats to my meatloaf rather than breadcrumbs. I think it adds more moisture and acts as a fantastic binder, since I don't use eggs (allergic).
My dad was stingy with his money so my mom made her grocery budget stretch to cover toys an clothes from the base thrift shop.
oatmeal makes the best meatloaf. I use my grandmother's recipe and I've never found one I like better.
Katherine Sproull do u add them raw or cook it first? I always add breadcrumbs or stuffing
I think almost all meatloaf recipes call for either oats, crackers, or breadcrumbs. They all serve the same purpose, which is i believe less for bulking up the end product and more so to absorb the juices/ wet ingredients and bind it all together. I do find it really interesting that everyone has their own recipe/ version of meat loaf that they stick to though! I mostly use crackers, typically Ritz but to play around a bit i've used cheeze it's or flavored crackers too!
Emmy, your channel is so consistent and you always try the most interesting recipes. And your attitude towards food is so wonderful and I love how excited you get every time you cook. You are such a breath of fresh air on this platform. Hope you’re doing well!
No but for real with how much beef is right now I think I’m going to have to start doing this
I can't even find gb! Haven't been able to for almost 4 months! I'm down to my last few lbs from the 10 I bought.
@@lilith1979 Do you mind if I ask where abouts you are? We still have it here, but that's not to say we wont be next.
@@rosemali3022 Lansing, Michigan
@Mawmaw Sue thinking about getting a grinder attachment for my kitchenaid.
@@lilith1979 weird, I live by flint and definitely no shortage of meat.
Congrats on 2M subscribers Emmy!!🎉🎉 been watching you since wayyy back and have always loved your videos🥰
I had an enormous grin on my face right before clicking this video. (I’m such a grown up child.) 😂
Haha aren't we all?
As a Cincinnati girl living In Rhode Island this is an especially loved video by me!!! 🥰🥰🥰 Thanks so much for introducing everyone to this Cincinnati gem!!
You're missing sage from the herb list for sausage.
We always had sage in our pork sausage.
The bay leaf will be bringing a similar flavour
I could watch emmy all day! I especially like all the educational bits, whether it be the history of the food or science behind a recipe. I thoroughly enjoy it.
Reminds me of haggis, but without the offal. I love me some haggis. There's something you could make.
I love your hard times segments. My favorite! 💕
6:07 that snort has me rolling lmao
It was so animalistic 😂🙌💖
I live here in Cincinnati and haven’t had it. Lol! Grew up here my whole life. Your recipe looks better than the Goetta we have here in the grocery stores. The ones here have all kinds of meat “bits” like chicken liver and hearts and I just don’t want any of that. I may try your recipe and see if I like it.
Your gotta is softer in texture than the store bought stuff or what they serve in restaurants here in Cincinnati. That has more of a tender meatloaf texture. I've never had it homemade, though, and the flavors you used so d wonderful!
My grandparents and uncles always make us goetta every morning when we visit Cincinnati. Cool to see you do something from my childhood/something I’ve been eating my whole life
I'm not sure if it's a thing, but I recently tried stretching my scrambled eggs by adding about 1 to 1.5 tablespoons of pancake mix to 3 whisked eggs before cooking them. They're a lot fluffier, and it feels like there's more egg!
Hmm now I have to buy pancake mix so I can try that lol (You add the mix *after whisking eggs?)
So cute hearing you cook with your kids!
I'm from Cincinnati, we Love Glier Goetta. And my grandmother use to make hers homemade it was so good.
i bet it was good
My dad was from Altoona, PA so he introduced me to scrapple at a young age. I still get it whenever I can. Love the stuff.
Ayeeee goetta Greater Cincinnati area represent!
Zada Jackson yep, in Lexington but we get it here .
@@patty1247 I had no idea y'all got it down in Lexington!
I live in downtown Cincy!!!
513!! 🤲🏻🤲🏻🤲🏻
Batum tssssssss 🥁
My mom makes this all the time, here we calle it "asado de mote" ,that oatmeal here in Chile is called "mote" and we use it for a lot of things. We make a dessert called "mote con huesillo" is a dessert made with dehydrated peaches soaked until they got puffy and then put juice, mote and the "huesillo", we also make cookies , stews and more. 💕 Greetings from chile i love your videos and i watch you since i was 13, now im almost 20!♥
So fast! Emmy, I'm here!! :)
I love goetta. A true Cincinnati delicacy. Wouldn’t be home without it. Try it on a corned beef sandwich with sauerkraut, Swiss cheese, thousand island dressing, crisp dill pickle slices on marbled rye bread. We have a local chain called “izzys” Thats famous for those sandwiches. We even have a whole goetta festival every year built around goetta.