American Couple Reacts: Must Eat German Foods! The Ultimate German Food Tour! FIRST TIME REACTION!
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- āđāļāļĒāđāļāļĢāđāđāļĄāļ·āđāļ 15 āļ.āļĒ. 2024
- American Couple Reacts: Must Eat German Foods! The Ultimate German Food Tour! FIRST TIME REACTION! Germany, we are drooling over here! This video is not just very tasty, it's very funny and informative! German food, what is it? What's the most popular German food? Let's talk German chocolate, German pretzels, German bread...wait, what were we doing? Oh sorry, got stuck thinking about food...this video is so much fun and we are craving any & all German food! So much so that we have new-to-us German snacks to try for you on next week's Germany episode. If you watch this video with an empty stomach, don't get mad at us. Every German food we have seen and tried so far has been AMAZING! If you haven't tried any, what are you waiting for? Thank you SO much for watching! If you enjoy our content, please consider subscribing to our channel, it is the BEST way to support our channel and it's FREE! Also, please click the Like button. Thank you for your support! *More Links below.
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Germany, we are drooling over here! This video is not just very tasty, it's very funny and informative! German food, what is it? What's the most popular German food? Let's talk German chocolate, German pretzels, German bread...wait, what were we doing? Oh sorry, got stuck thinking about food...this video is so much fun and we are craving any & all German food! So much so that we have new-to-us German snacks to try for you on next week's Germany episode. If you watch this video with an empty stomach, don't get mad at us. Every German food we have seen and tried so far has been AMAZING! If you haven't tried any, what are you waiting for? Thank you SO much for watching! If you enjoy our content, please consider subscribing to our channel, it is the BEST way to support our channel and it's FREE! Also, please click the Like button. Thank you for your support!
*There's no such thing as general German cuisine/food.....except for foods manufactured by brands, that can be bought everywhere in Germany. Dishes can/will vary, the cuisine in Germany is very regional.....dishes can taste very different, because in one region they use some other ingredients/seasonings/spices than in another. The cuisine in Bavaria is very different to the Northern states, even inside Bavaria you will find dishes that taste different from town to town, city to city.....a MÞnchner Brezn (Munich pretzel) taste different to a Bretzel from Swabia. The "German mac and cheese" are called Kasspatzln (in Tyrol (Austria)) or KÃĪsspÃĪtzle/KÃĪsspatzn ( in Swabia) and are mixed in hot condition with grated hard cheese like Emmental cheese and covered with fried onions. Mostly they will be served with dressed leaf salads or regional potato salad.* ðĨĻð§ðĨððĨðĨĢð―ïļ
*Normally it's more likely to eat something richer, before you drink beer, so that the alcohol don't affect you too much, but I'm from Bavaria and we also have the stronger beer.....* ðððš
If you need recipes or someone to explain to you how to make German food yourself, please let me know! I live in Bavaria, so I've known since birth how to make proper schnitzel, potato salad, roulades, etc.! Feel free to contact me! I also have family in the USA.
âŦðīðĄMein Deutschen Lieblingsgerichte,... Auf Platz Eins: Sauerbraten,... gefolgt von Rinderrouladen und Bronze bekommen Krautwickel
Im Biergarten bevorzuge ich je nach Tageszeit: Bayrischer Wurstsalat,... natÞrlich WeiÃwÞrste und als Geheimtipp,... Saure Zipfel (allein die Ãbersetzung in Englisch wird euch amÞsieren)
Vegane Speisen gibt es bei uns an der UNI oder drausen auf der Wiese!
GrÞÃe aus Bamberg, Bayern
When it comes to "Schnitzel": A "Wiener Schnitzel" MUST be made of calf meat. "Schnitzel" or "Schnitzel Wiener Art" is made of pork.
Mett is subject to very strict and high quality and hygiene regulations in Germany. No meat-altering additives may be used or contained.
Mett rolls are very popular in Germany and can be eaten without any concerns.
Prepared with just salt, pepper and raw onions on top, they are simply delicious.
and a Beer ð
@@Gr8Buccaneer sorry my friend the americans found a way to scam the german laws.Hop vs Hop Extract is a big diffrent in taste.
we are 80 million eating that, if it werenÂīt that deadly, we would 2 billion Germans
@@jurgenpeth9826 True, although it is worth noting that since Germans eat it since childhood their digestive and immune systems are adapted to eating raw meat. People from countries that don't eat raw meat may have issues despite the high safety standards. It's a similar issue to populations who lose the ability to process lactose post-childhood.
@@cmlemmus494 I've never heard of this before, I mean everyone eats beef tartare. The only problem with raw pork is Trichinella spiralis and our pork is specially checked
German food is completely underrated in the world. So funny. Just like many aspects in Germany people only think of cars, beer, engines and war time nightmares.
They miss great food, a great holiday desrination, beautiful landscapes, a history that goes back thousands of years.
I am glad you guys look "behind the stage"! Enjoy! Mahlzeit! ð
It is prejudice because I have seen a number of TV chefs slag off German food while praising Alsace when basically Alsace food is just made up of typical German dishes.
@@MuckMusic840 You forgot to mention Sauerkraut, Cuckoo clocks and Lederhosen.
@@GeschichtenUndGedanken Sorry, you are so right!
Just as French engineering is always underrated.
@@MuckMusic840 ð
its like a knife to the heart when people say kÃĪse spÃĪtzle is like mac n cheese ðĩ
Why? It's true if you look at it from a holistic perspective. A long-ish noodely product coated in cheese with maybe a bit of onions. Might not be the same, but closer than not
@@JonaxII spÃĪtzle sind keine nudeln. man vergleicht ja auch nicht lasagne mit spaghetti bolognese nur weil beides pasta mit tomatisierter hackfleischsauce ist
@@Dreaded-Flower naja, der hauptunterschied ist die flÞssigkeit vom teig, der spÃĪtzle teig ist flÞssiger, als der normale nudelteig. ich kenne aber auch nudeln wo der teig ÃĪhnliche konsistenz aufweist wie der spÃĪtzle teig und die werden auch als nudeln bezeichnet
also je nach definitionslage, sincd nudeln=spÃĪtzle
@@timk8869 subjektiv kann man auch sagen dass spÃĪtzle = lakritze sind aber faktisch sind spÃĪtzle â nudeln
@@Dreaded-Flower da fÞhlt sich wohl jmd in seinem heimat stolz verletzt
oder gibt es andere differenzen zwischen nudeln und spÃĪtzle, auÃer der flÞssigkeit des teigs? anstatt hier den hyperbolischen hammer rauszuholen, kannste auch weitere unterschiede aufzÃĪhlen und weniger dumme vergleiche zu rate ziehen
- the Wiener schnitzel is made from veal, the classic German schnitzel is made from pork. The name is also legally protected. A "Wiener-style" schnitzel is not a real Wiener schnitzel, it is just similar. - Mett is subject to the strictest regulations, like every food in Germany. You won't find Mett anywhere that isn't fresh. We have "Mettwoch" here, derived from Mittwoch (Wednesday). The Mett roll is sacred to us and is also the perfect snack when you're out and about in the city on a stressful day. - Mustard goes with pork knuckle - We usually only eat potato pancakes with apple sauce. - The Holstein schnitzel with egg is actually available in Germany :) - Wasps exist, it depends on the time of year and whether we had a cold or mild winter. Bakeries naturally attract wasps. The most important thing is to keep calm, they don't sting for no reason. And be careful, killing a "pollinator" can result in a fine of up to 50,000 euros in Germany. This year, for example, I hardly saw any wasps. When we have a barbecue, we set up a wasp buffet at a safe distance. An hour earlier. This attracts wasps and they concentrate on them, so that later on you have much more peace and quiet at your own table.
You can easily tell if Mett isnt fresh anymore from the colour, which is pink-reddish and if the clump gets "cut" you can see the actual fresh colour.
Even a "Viennese style" Schnitzel made of turkey or pork is NEVER eaten with sauce or gravy applied. Pouring anything over a breaded Schnitzel making it soggy is a taboo in Austria to the point people mock German tourists for it.
you know the age difference between veal and the normal slaughter age. There are just 4 month in between ðĪĢ
@@Alias_Anybody smartass here: First recipe of a Schnitzel was a breaded and baked piece of chicken back in 1719. Austrians need to get off their high horse. Wiener Schnitzel tastes worse than pork or chicken Schnitzel period. Veal is the most boring meat out there. Come at me now!
@@bomber9912
Viennese style is just as common as the default option. Nobody complained about the meat, it's the sauce that's the issue.
6:27 : It hurts, as she said KÃĪsespÃĪtzle are like Mac and cheese. Real KÃĪsespÃĪtzle are handmade pasta with minimum 7 sorts of cheese. And even here you canât use every cheese. It is way more difficult to make and taste completely different. You have to try this. But try it in the AllgÃĪu, the south of Germany. They developed it and they make it the best.
11:28 : It is common here with apple sauce.
19:45 : Flammkuchen you should also try. It is NOT like a pizza, it just looks like it.
Over all, they didnât eat the healthy meals. ð But the eat really tasty meals.
SpÃĪtzle are not noodles or pasta!
@@Sc4v3r, technically, this is exactly the same dough as pasta from southern Italy. Only the northern Italians make pasta without eggs and with durum wheat semolina.
Only spaetzle are scraped while the pasta is rolled or pressed.
So so, what do you say is probably discussable
KÃĪsespÃĪtzle more likely are from Schwaben (Stuttgart region) and made their way to AllgÃĪu, but its only the most likely assumption. But the origin of SpÃĪtzle is Schwaben.
@@mindscraper1978, I didnât say that from the AllgÃĪu, I said they should taste the KÃĪsespÃĪtzle from there. I know Schwab are very proud of everything they developed so Iâm not going crazy on this line.
KÃĪsspÃĪtzle are not a German Version of Mac&Cheese. SpÃĪtzle are no noodles. Not at all. SpÃĪtze are a suebian spaciality. Noodles are made of Durum wheat semolina and Water. And you can dry them to keep them as a stock. SpÃĪtzle are made of wheat flour, eggs, Water and salt. And you can't dry them. They are scraped fresh into the boiling water or pressed with a spaetzle press. There is absolutely nothing comparable in American cuisine. Spaetzle can be eaten fresh from the boiling water with sauce to a roast. Leftover spaetzle can be fried in a pan the next day. Or you can make KÃĪsspÃĪtzle out of it. Spaetzle and cheese are alternately layered into a casserole dish. The last layer is cheese and the whole thing then goes into the oven. When serving, roasted onion and fresh chives are added.
We eat our schnitzel with fresh lemon juice squeezed over it and a side of spaetzle and potato salad.
ðð
Das ist ein JÃĪgerschnirzel das wird mit einer pilzsosse gemacht ! Wiener schnitzel is with ham ...schnitzel Wiener Art ist ein ð ...
Spaetzle and potato salad is a regional thing.
In our region Schnitzel is eaten with fries and a side salad (green, not potato).
â@@blackangel9594Veal not ham. ð
Why would you eat it with SpÃĪtzle AND potato salad? BS... That's like eating fries with riceð
To your second question:
As a German my favourite food is Rinderrouladen with KnÃķdel and Rotkraut.
Da bin ich aber komplett bei Dir Sternenfee. Musste grad ertmal Þberlegen was denn eigentlich mein deutsches Lieblingsgericht ist. Ich liebe Schnitzel, steht aber nicht auf Platz 1. Grobe Bratwurst mit Sauerkraut und Kartoffelstampf mit Bautzner Senf, auch geil. Haxe sowieso, aber Rouladen, das isses, eindeutig der Gewinner :o)
Kohlrouladen von Oma sind meine nr. 1
@@tol4095 Definitiv auch ein Kracher! Die deutsche KÞche ist auch echt weit gefÃĪchert und da auf Anhieb ein Lieblingsessen zu benennen ist auch schon echt schwierig. Labskaus, Scholle , Schweinebraten, Currywurst, Sauerbraten, ne gute Frikadelle, ein guter Eintopf, da bin ich gleich Þberall am Einspeicheln :D
Ersetze Rouladen durch Sauerbraten und das ist dann meins :)
SchÃĪufele geht auch aber Sauerbraten dann bitte mit Lebkuchensauce
As a Brit that moved to Germany 13 years ago I can confirm that the food is good. The grated potato cake she minced the name of I believe is called ReibekÞchen (Ryber Kooken). popular snack, especially in the Xmas markets. I live 70km from KÃķln (Cologne) so know those places well. If you visit KÃķln and like chocolate then you should visit the "Choclate Museum". Its not far from the centre and next to the Rhein (Rhine). When I moved here I started working for a German company, my boss took me out to lunch at an Imbiss (lunch restaurant). He claimed it had a 100 different types of Schnitzel. That turned out to be 1 type of Schnitzel with 100 different sauces......
Finally, I live in a small village with a good social life. We were invited to join the village at the grill hut (a log grill cabin on the edge of a forest) When we arrived one of the guys doing the cooking greeted me by taking a Grillwurst in some tongs, and waving it about and asked if i would like a "Fcuking German Sausage".............
This video was SO MUCH FUN! I want to try ALL German food! Everything looks so good!
Don't be too afraid of german wasps, they are normally not aggressiv (but persistent to munch sweet or meat depending on season). As long you don't panic and slap after them of course, they don't 'defend' themselfs.
Also almost wesp-time in August and September.
If this is a thing then rather avoid second half of July till first half of September. May and June or secold half of September for Oktoberfest..
Dear Debbie I moved here from America over 40 years ago and am also allergic to bee and wasp stings and in the 40 plus years I have been here I have not been stung a single time.
@gregclark5084 thank you
Wasps are annoing, but not aggressive like mosquitos for excample. Wasps hunt smaller insects and eat perished animals so what they are interested ist your food! Later in summer they prefer sweet things like the sugary fruit in or on the cake.
Wasps sting big animals (and humans) only to protect themselves, so make sure you don't trap one: Put a lid on your beverages and look at what you are about to put in your mouth and your should be fine.
To make SpÃĪtzle require special skills. Formerly it was usual in some areas that the mother-in-law checked the brides skills to make SpÃĪtzle before she allowed to marry her son.
yes, those were the old times ...ðĪĢ
Trueð
I checked my to-be-husband's skill in making SpÃĪtzle. He is very good in chopping them from the board into the boiling water.
for most german/european dishes cranberry sauce is actually wrong, its lingonberry sauce - cranberries do not exist in europe, only "preiselbeeren" and the closest translation to those are lingonberries, not - the far more bitter - cranberries.
I always thought cranberries are preiselbeeren and bought fresh cranberries at penny recently for my mÞsli. The face I made when I bit into the first one was unfortunately wasted on an empty kitchen ð needless to say I did not finish the package of cranberries ð
But it is raw. It's raw minced pork...
@@zessonateacloud yeah its raw, but so is beef tartare, and so is sushi.
In Germany and around Germany (austria, switzerland, etc.) this is no problem. The laws and rules around food are so strict that you can eat raw pork without any risks - as long as you too follow the rules (eat on the same day as bought, keep it cool, etc.).
(But i would never ever do this in america!)
Iâm an American woman who has lived in Europe for 35 years, the first nine in Northern Germany. Keep in mind that I have now lived in Sweden for the last 26 years, so my comments regarding customs may be outdated. BUT German food truly is fantastic! What they passed over in the video are the typical German breakfasts of their fabulous bread rolls, topped with various things like ham or beef or cheese and vegetables. Generally eggs were soft boiled and only served on Sunday. They also failed to mention one of my favorite foods, KnÃķdel, basically a huge savory dumpling of various kinds, often served as a side with, you guessed it, pork. Plus, in Northern Germany they have marvelous fish. And DO NOT fail to try German fried potatoes. They are fried in butter with bits of bacon and onions. Oh my!
And now that you've lived in Sweden for so long, which Swedish dish do you think people should definitely try?
@@Denara1 Without any question, smÃķrgÃĨsbordâ (think âgrand buffetâ) where roasts of various meats, such as wild boar, deer, ham and beef are served along with various kinds of potatoes, including a sort blended with anchovies and, of course potato salad, masses of different sorts of pickled herring (DONâT say âughâ until you have tried it!), various sorts of salmon, various sorts of vegetables, breads and crackers, and (sigh) desserts such as âGris à la Maltaâ, in other words ârice pudding with fruitâ, plus so much more. AND, also the âsmÃķrgÃĨstÃĨrtaâ - or âbread cakeâ, which generally features three levels. First a layer of bread is placed on a serving platter, then a layer of, for instance, a creamy blending of mayonnaise, shrimp, relish and capers is spread over the bread and a next layer of bread is put on top. This layer may be a sour cream based blending of crab, dill, and caviar. Finally the top layer and the sides of the âcakeâ are slathered in âfrostingâ, consisting of some sort of Philadelphia Cream cheese and sour cream to make it easier to spread. The top of the cake is then decorated with different kinds of salmon, hard boiled eggs, and vegetables such as cherry tomatoes, cucumber and avocado and the sides of the cake may be decorated with stalks of asparagus, thinly sliced carrots and a variety of fresh herbs. Sound good?
As a Dane, I LOVE THE PORKNUCKLE with mustard, fried onions, sauerkraut, rotkohl and potatoes. No question.
When I was young and worked in a factory, we had breakfast in the company canteen. Every morning, the first thing that sold out was the minced meat (mett) roll. And the selection of rolls with different toppings was huge. Every week when I do my weekly shopping, I get 200 or 300 grams of fresh minced meat (mett) from the butcher and fresh rolls from the baker.
Every region in Germany has its own specialties. It depends where you are and what time of year you are there. In Germany, a lot of cooking is seasonal.
For example, potato salad. In northern and eastern Germany it is made with mayonnaise, in Baden-WÞrttemberg with beef broth and in Bavaria with vinegar and oil.
Try the "MettbrÃķchten" ... it's not raw pork, it's minced raw pork! :) My favourite german breakfast dish since I was a kid (< 40 years ago) ... extremly tasty and I never got any problems eating it! :) I just ate some like 2 hours ago for breakfast, as it is morning in Germany. You uploaded this video 1 hour ago - in german time -> 8:30 am.
It is very tasty, we love it ðŽð§
I'm half Brit, half German so its like you made your channel for me :) And I love this food!
Every single American (or Brit) that I watched reacting to MettbrÃķtchen had the same reaction like you, but everyone of them loved it, when they actually tried it. Yes, you have to eat it while it is fresh, I wouldnt eat 3 days old Mett myself, but damn.... now I want some!
Favourite food is hard to tell... of the foods shown in this video definitely Flammkuchen or Schweinshaxe.... Whenever I have a Schnitzel, I tend to go with pepper sauce.
It's German Wednesday!!! ð MettbrÃķtchen is soooooooo delicious!
Mettwoch
Mett (the raw pork) is quite popular in Germany. It is also known as "Brick layer jam/marmalade"
Spent over 7 years of my life in Germany whilst serving in the ðŽð§ Army. My favourite are is the Moselle valley. Beautiful scenery, vineyards wherever you look. They have wine shops where you can taste your wine before buying. Have at look at Bernkastel. Cream cakes to die for. Pallet strudel with cream heaven. 4:57
That is APPLE STRUDEL. Virtually wherever you buy it it tastes different. Austrian Strudel is to die for. 8:48
Girls never change your sense of humour
Right!
We are said to be a bit more relaxed with that in europe..
Girls please never change your sense of humour
Good Morning from the sunny beaches of northern germany.ð
My checklist for a good start in the day:
1. Looking awesome Video Contentâ
2. Seeing two beautiful ladys talking about delicious foodâ
3. Having fun with Natasha & Debbieâ
Thank you for this awesome Video! ð
@claasengelbart2268 aw, thank you so much âĨïļ
Never miss the opportunity for an innuendo whenever "sausages" come up. You guys are my favorite twelve-year olds.
@@sirkovski3404 ð
@@TheNatashaDebbieShow 19:30 min Flammkuchen are delicious, but they are no German speciality. They come from Elsass-area in France (near the German border), a typical finger-food at the fairground or the Christmas market.
Guten tag Germany Food! ð
Now I'm jealous of you Germany.
German breakfast with cheese, meat slices and those delicious bread roles.
I am born and raised in this Town .:) So I would eat all of this and many more .
My Favorite Food is "Himmel und Erd" , it means "Heaven and Earth" , a real traditional dish fron Cologne .
Potato buffer, you can eat with everyone, my favorite is salmon with curd cheese with herbs, or with apple sauce (there was a reception in a restaurant), for me was unknown but delicious. ) For Mett there is a very strict food regulation, only people who have a certificate for this may do. That is why, after the slaughter, there is a flesich inspection, because of the slaughter, because of the trechins in the pigs (a parasite) who can also harm people. Therefore, you can eat every meat raw in Germany (if you like it) tarte flambee is a German/French dish, comes from Alsace/Lorraine (belonging to Germany or France in history.
The Wiener Schnitzel (Vienna Schnitzel) is a totally thin Calf meat Schnitzel with a very crunchy breading. In Germany we love to eat that. But in Germany, we take pork meat most of the time.
The Mett-BrÃķtchen is a very popular snack! It's so so delicious ðĪĪ Sounds weird, but it's very fine minced pork seasoned with salt, pepper and some fresh raw onions. Very very delicious, but a kind of strange texture. You have to taste it, but never ever think of the raw meat while eating it ð
The Kartoffelpuffer (Potatorusty) is normally served with apple sauce. In Germany, it's called Apfelmus :) But some people (including me) eat it with some mustard. So delicious ð
Thanx a lot for exactly writing my answer! ðð
ðĪĢðĪĢðĪĢ Alex is the KING of double entendres. Believe me, taking every inch of sausage is nothing (together with the Japanese bean paste, it's how Alex and Emma are now parents).
Greetz from Germany. ð
You two are grateful to watch reacting to our country.
Please continue your content âĶ love to watch you.
Regarding the wasps, you don't have to be anxious. It isn't as bad, mostly. And our wasps aren't in any way aggressive, either. As long as you don't hit them, they don't sting anyone. Just have a look in your glass or bottle, before you take a sip, when there are wasps around.
You always get a deckel with your drink, just close your glass with it.
My favorite German dish is âSauerbratenâ, which is sour marinated and then braised beef (sometimes horse meat). There are several variations of it, the pure form, then one with gingerbread dissolved in the sauce and my absolute favorite with raisins in the sauce, which is the Rhenish version. Sauerbraten is served with potato dumplings, boiled potatoes, noodles or spaetzle, accompanied by apple and red cabbage.
Another of my favorites is âTafelspitzâ, which is a cooked piece of beef from the tail. This is served with potatoes or roast potatoes and (very importantly) with a fine horseradish sauce. Unfortunately, you will hardly find any pubs or restaurants serving this dish nowadays.
:-9 - but not really gingerbread (Lebkuchen), but something called Honigkuchen.
@@Astrofrank In Aachen it is gingerbread (Aachener Printen).
@@deniskramer3562 I should try that Sauerbraten, too, as I know of the Niederrheinischer Sauerbraten (from Cologne and Kleve, for example) with Honigkuchen and the WestfÃĪlischer Sauerbraten (South Westphalia is my home region) without anything sweet. Aachener Printen would be interesting.
Tafelspitz isn't pork, it's beef!
@@kirahund6711 Of course it is. Sorry, I didn't see the mistake, the translation app did. I fixed it. Thank you.
Wiener Schnitzel, made from Veal, is from Vienna the Capital from Austria. But Schnitzel is also very popular in Germany like german dishes in Austria. Theres no strict edge of this is german and this is austrian. We got the same language, same culture and history and lived together in an Empire for over 800 years.
The Schnitzel culture is different, though. Different varieties of Schnitzel, such as "Rahmschnitzel" or "JÃĪgerschnitzel" would be frowned upon in Austria. They insist there that putting gravy on Schnitzel is an abomination.
Of note, a proper "Wiener Schnitzel" is made of veal not pork, but you often get the pork variety. In Germany, the pork variety would be called "Schnitzel Wiener Art" as "Wiener Schnitzel" is strictly reserved for veal. Strangely enough, in Austria this is not the case, there the menu might read "Wiener Schnitzel vom Schwein" (Wiener Schnitzel from pork).
@@arthur_p_dent the "Schnitzel-Culture" is not different. I'm german and i hate breaded Schnitzels with gravy. Breaded Schnitzel with gravy has no culture. Period.
All austrian dishes which are served in Germany are near the border to Austria still the best Version. So try them in Baveria ð
@@asgard6968
Can you please write that on a sign and walk through your town ringing a bell in each hand so German tourists will stop drowning their Schnitzel Wiener Art? As people have already mentioned, unbreaded Schnitzel can come with gravy or pre-applied sauce, breaded ones should NEVER.
@@arthur_p_dent
There's nothing wrong with a Rahmschnitzel, they just don't come with breading! That's the critical difference any Austrian (and halfway decent German) cook is very precise about.
Kartofelpuffer (potato pancakes) are traditional with apple sauce and/or brown sugar + cinnamon for full sweet. Jam and curd cheese topping for a sweet and tard experience. Or sourcream with herbs and garlic for a savoury taste
Zucker und Zimt...kenn ich so nicht auf Kartoffelpuffer. Komme aus dem Bergischen Land und hier gibt es traditionell RÞbenkraut dazuð. Aber ich mag sie am liebsten ohne allesð
I only know them with apple sauce, so it seems (one more time) to depend on the region. :)
I only know them sweet (applesauce or sugar) not savory but I bet it would taste good.
Well, Kartoffelpuffer for me always are a savory dish. Applesauce is barely accepted. I eat them with Curryketchup, smoked Salmon, Matjes (a fermented raw young Herring), or simply with a Schwarzbrot (dark bread) and Grated cheese on top. But that's only me, my family is a whole lot more to the sweeter side like with homemade Strawberry marmalade. So you see, this dish can be what you want it to be and you are always right if it tastes good to you.
i know them with apple sauce , sour cream and ZuckerrÞbensirup (sugar beets syrup).
My favourite German foods:
Herrencreme: Vanilla pudding with cream, a bit of rum (or rum aroma), and chocolate chunks mixed in. Typically served at events like weddings or alike
Schnibbelbohneneintopf: it's a childhood dish for me. Cut common beans served in a stew with potato, ham or bacon. It can be either chunky with liquid, or mushy. As a child I loved to eat it with apple sauce.
Pfefferpotthast - slow and long roasted beef in a kind of stew that gets pulled before serving. It's basically a pulled beef type of dish. Served with salt potatoes.
And last but not least: KnÃķdel (dumplings). KnÃķdel everything. Dumplings German style, dumplings Czech style. Potato dumplings, bread dumplings, Carlsbad dumplings, "napkin dumplings" (bread dumplings rolled and cooked in a napkin or other type of cloth.
Ooooh Debbie & Natasha reacting to the big German sausage bratwurst & bockwurst ð ðĪĢðð
Hi Natasha and Debbie, try the dishes in the area of Germany where their home is. There are they the best version of it. Like the nuckle, Eisbein, in Baveria, the cheese noodles/ KÃĪse SpÃĪtzle in Swabia, the Labskaus in the North, the Sauerbraten in the West, Cologne, and so on.
Schnitzel "Wiener Art" means it's like Wiener Schnitzel, but pork. Wiener Schnitzel "Schnitzel from Wien" (Wien = Vienna, capitol of Austria) is made from calf. If a Schnitzel is prepared like a Wiener Schnitzel, but made with pork, it's "Wiener Art" (In Style of Vienna Schnitzel). If it's made of calf, it's a Wiener Schnitzel.
Ok, that is SUPER HELPFUL!! Thank you so much!!
The word Schnitzel is kind of broad, if youre being pedantic a Schnitzel is only a cutlet, while a Schnitzel Wiener Art has breading. But then again, JÃĪgerschnitzel f.e. is a Schnitzel with breading and a mushroom sauce. The word Schnitzel is a little bit chaotic.
And the meat of a calf is called "veal" in English.
â@@bamdebambambamwhat you say is wrong. You confuse the dish and the meat cut. The dish is always a breaded Schnitzel. What you mean ist the meat cut that's called like that.
@@pandora2go nope, youre the one that is indeed wrong and seems to be confused. Any Schnitzel dish is named Schnitzel because of the cut of meat, not because meat has breading. Theres a variety of dishes called Schnitzel and not all of them have meat that is breaded. I already elaborated on how the word is the name of different dishes as well as the meat cut. You havnt made an argument whatsoever on why Schnitzel is the word for a specific dish. Care to remind yourself that all Schnitzel dishes arent actually simply called Schnitzel. Theyre called Wiener Schnitzel, Schnitzel Wiener Art, Schnitzel Holstein, Frankfurter Schnitzel and oh, they dont even have to be austrian or german because Saltimbocca alla romana, Piccata, Piccata Milanese are also Schnitzel dishes. And when youre having Schnitzel without breading, its still called Schnitzel and not anything else. Also, any dish you claim to be simply called Schnitzel as the Schnitzel Wiener Art, is refering to how it is served. The Schnitzel Wiener Art with lemon, the Frankfurter Schnitzel with a green sauce and so on. I dont know what youre misunderstanding about what i wrote before. The word is broad, but its origin is the actual cut of meat. Theres no doubt about that. Let me point out one more time, when you simply sear the cut of meat called Schnitzel without any breading, the outcoming dish is still called Schnitzel with ... A dish, that is simply called Schnitzel, doesnt exist.
"MettbrÃķtchen" is sooo delicious. "Wiener Schnitzel" is from Austria and made with veal. It's very popular in Germany, but often made from pork here.
morning will watch later just caught the end i got up late. Love you both so much hope you had a nice anniversary. Once again love you. Scott.
My wife is German, from Bonn, and she loves eating Metka (raw pork or beef) - i was not sure about this, but it is really tasty and tender, so I'm a fan now. We live in the South of England, but luckily we have a local Polish supermarket which has a superb deli counter, and they get pre-packed metka in fresh every week from Poland
My favourite German snack, which you can often find in mobile vans at markets, music festivals etc is currywurst - it's a sausage dish, so wasn't covered by this video. Basically a huge bratwurst, sliced up and served with curried tomato ketchup, and sprinkled with extra curry powder
We have a German style bar here in Southampton, near the medieval South Gate by the docks, and they offer schnitzels, sauages, currywurst and a few other dishes, and with a good selection of German beers - and they have half a BMW embedded in the wall above the bar for some reason - badly parked if you ask me
I always enjoy your reactions - lovely to see you two back online again !
Hey! Mett is always made of pork, though.
Raw, minced beef is French dish and generally known as âsteak tartareâ.
OMG the Beans looked so different back then and the video is not even that old... My favorite used to be "Kohlrouladen" (stuffed cabbage) and "Koenigsberger Klopse" (meatballs in a creamy sauce with capers and dill potatoes on the side) as a kid. Now I don't eat the meat anymore, but sometimes I do get a craving. My aunt made the best Kohlrouladen.
23:45 my fav is "GrÞhnkohl mit Pinkel" (Kale with Pinkel sausage), with some potatoes.
You can eat this in the winter time (november to march).
I'm in the UK. If I make mac and cheese, I do it from scratch, making my own cheese sauce. Most people in the UK if they think mac and cheese, they think of something that comes out of a box or a cheese sauce made from granules. But that stuff has always tasted like plastic to me. It doesn't take much to make a basic white sauce and add real cheese to it, just a bit of oil, a spoon of flour, salt, milk, pepper, done.
Sort to disagree but I think most Brits either make their own Mac and cheese or buy a frozen or chilled ready meal. I'm 63 and have never eaten or p been served the box kind..not sure if I've even seen one in the shops..to me they are a very American item. ðâðŽð§
Iâm from the US and I also made my own cheese sauce for baked Mac and cheese
The food looked great , not had German food except sausage but l will definitely try some when l get chance. I liked the couple and how excited you are to learn about and try more German food . Looking forward to more snack tastings next week ðĐðŠ
âMettbrÃķtchenâ = AWESOME ð
The Potatorosty is best with mayoness and a thin cut of smoked Salmon!!!!
Yummyummyumm!!!!!!!!!!ððð
Another perfect way to eat Kortiffelpuffer/Potatopancakes, if you like it more salty, is with sour creme and smoked salmon slices. Absolutely delicious
Kartoffelpuffer = Potatopancakes
I wood give these Karroffelpuffer(s) a try with a creamy mushroom sauce ! ð
@@Harzer-Nedersasse so where is your point? I wrote the german word and set directly the english translation behind. So why do you have to translate it again?
@@asgard6968
Hab mich auch darÞber gewundert aber dann hab ich gemerkt dass du einen winzigen Tippfehler drin hattest.
Wir essen die Kartoffelpuffer mit Stippmilch [QUARK MIT MILCH UND MEHR ODER WENIGER ZUCKER (JE NACH GESCHMACK) VERRÃHRT.
MettbrÃķtchen is gorgeous. Just like KÃĪsespÃĪtzle. The pronunciation is of course all over the place but we have great food here.
Don't be too afraid of our wasps. They're quite harmless. Never got stung in 50+ years. They live close to us and are familiar with human hands. Just protect your open cans and bottles and you're fine. Wasps are protected by law, you're not allowed to kill one or remove a nest. Some years you have many of them. This year I haven't seen a single wasp yet.
Yes, they are very few this year. It was too rainy and cold in spring, and too hot and dry now. For themselves they need sugary stuff, but to feed their maggots they hunt insects (or steal meat from dishes), but there were not many flies this year. I think they are not interested in mosquitos, we have a lot of those now. In my nestbox for birds I have a very very small hornets' nest, poor girls. I feed them with cat food and honey water to make sure there are some next year and to distract them from our food.
Try it out, it is very popular in the MÞnsterland: a slice of gray bread. Thickly spread with real, good butter. Then a thin layer of sour cherry jam. Then a cold potato pancake and sugar beet puree, preferably Grafschafter Goldsaft. You certainly can't get it in the States, but maple syrup would be an alternative. It is important to use real butter and real gray bread.
Ja, RÞbenkraut paÃt sehr gut!
I'm off in search of Flammkuchen, having had the thought of it bring back memories of discovering it in Bremen many years ago.
I may have to look at flights and a little tour ðĨļ
Pick us up!!
Raw Pork = MettbrÃķtchen
We called it also "Feuerwehr Marmelade" (Fire brigade jam), because on every fire brigade celebration can you find this bread roll.
It is fast to create, and very substantial.
I donÂīt know what we germans eat more: "Schnitzel" or "MettbrÃķtchen".
Schnitzel, definitely! Itâs sooo versatile.
P.S.: I know Mett as âMetzgermarmeladeâ.
Favorite here in central Hesse around the towns of Alsfeld and Lauterbach is "Salzekuchen", literally "salty cake". It is based on a heavy rye bread dough spread on a baking tray, covered with a mixture of mashed potatoes, onions, eggs, fat bacon, and caraway seed. Sprinkled with rapeseed or sunflower oil and baked until golden brown - scrumptious and wholesome. One piece the size of your hand will keep you going for half a day.
Good morning from Germany. âĪ
Morning! ððŧ
10:56 the good old bricklayer jam. Best of the best at 9:00AM ððŧ
Man "MettbrÃķtchen" is nearly one of the favorite Snacks you can get in germany. Were just eating "That" nearly Everyday and thats not a joke thats for real.
Hi, German here, I really love ZwetschgenknÃķdel. It is a sweet and fruity dish which you can do with different types of doughs and toppings.
For the 2 years that I lived in Germany it was the best food that I've ever eaten the very best top quality and always fresh favourite food was bratwurst and apple strudel thanks for an awesome vid girls.
You are both very funny. :)
Thanks for the nice video.
My favorite food is Krautkrapfen.
Fried onions, smoked and cooked bacon and sauerkraut are rolled in homemade pasta dough and fried in a pan with clarified butter.
This is a specialty from the mountains in southern Germany.
Greetings from southern Germany.
Wolf
Hash Browns are basically Kartoffelpuffer. Germans brought it with them to the US but at some point, like with many recipes, americans got rid of some ingredients at some point. i just looked up a recipe for hash browns and all you need to add is some flour, eggs and onion and you got your authentic german Kartoffelpuffer. If thats how you ate them im the german restaurant, they are absolutely authentic. also its tradinionally eaten with apple sauce, but cranberries are just fine aswell. me persionally have never eaten them with sour cream tho.
About the Schnitzel Hollsteiner Art: yes, you are correct about that one, but originally it is also served with anchovies and capers on top aswell. but since a lot of germans dont like those nowadays it is in fact often served just with a fried egg on top. so thats 100% authentic.
Also if you put the schnitzel with the egg on top of a slice of toasted or roasted bread you got one variation of "Strammer Max". A VERY popular german dish. Other variations are replacing the schnitzel with ham, bacon or salami. its in fact one of the most popular dishes to have after you come home after a night of heavy drinking. also pretty popular amongst stoners.
Let me tell you, that wasps arent that big of a problem. Yes they are here and there, but that video showed at the bakery was a rare extreme. Even as a German i would have my concerns about the hygiene at that specific shop and would not buy there.
The Dutch sometimes eat the schnitzel with an egg on top, but I don't know that from Germany!My favorite German dish is actually several, such as: DÃķner , german Frikadelle with fried potatoes, kale, potato salad with Bockwurst, German stews, beef roulade, roast chicken, Thuringian bratwurst in a bun with mustard, LeberkÃĪss in a bun with ketchup or mustard , red cabbage with roast pork and dumplings, etc. .....
This type of schnitzel also exists in Germany, it is called "Schnitzel Holstein" and is usually a veal schnitzel with a garnish of fried egg, smoked salmon, oil sardines, capers, anchovy fillets and toasted white bread. Roast potatoes, beetroot and pickled gherkins are common side dishes
@@Demoscene0x0801 That sounds more North German.
â@@nordwestbeiwest1899 I quote Wikipedia:
There is a legend circulating about Privy Councillor Fritz von Holstein (1837-1909), who had a reputation for always being in a hurry and therefore always ordered "starter and my schnitzel, quickly, quickly" at his favourite Berlin restaurant Borchardt, which is why the chef prepared everything together. However, this is an invented legend. Veal schnitzel à la Holstein or schnitzel Holsteiner style appeared in German cookery books at the end of the 19th century; they were breaded and topped with a fried egg, with other side dishes varying. The name has nothing to do with the privy councillor, but refers to the region of Holstein, analogous to similar schnitzel names such as "rheinische Art".
Well "Holstein" I guess comes from the region "Schleswig Holstein" which indeed is the north of Germany but I'm in the west of Germany and it's no big deal to get it and its well known.
A Schnitzel with fried egg and a slice of bread is called "KrÞstchen" in NRW
@@user-ws6vd5ed3l Thats true well, for parts of NRW and not for NRW as a whole. Btw. KrÞstchen is also known as bread edge in parts of NRW.
Morning everyone!
Hi, i like your reactions, big greetings from germany, bavaria in Ingolstadt, Audi City ð
18:57 There is a difference between "Wiener Schnitzel" and "Schnitzel Viennese Style".
While âWiener Schnitzelâ uses veal, âSchnitzel Viennese Styleâ usually uses pork or even poultry meat.
The original "Wiener Schnitzel" is a thin breaded veal schnitzel fried in fat
Scott from "bigfun âĶ American in Germany" is from Chicago and lives in Germany. He tried MettbrÃķtchen once and is now a big fan of them.
@Schnitzel: The egg/yoke is under/in the crisp outside. But there is one with an egg baked over the outside 'Gut buergerlich'.
my Bohemian grandpa used to add two thin slices of pork fat per Kartoffelpuffer. Helps with the frying and adds a nice slatiness that mixes well with the applesauce
My favorite german dishes:
KÃķnigsberger Klopse - boiled meatballs wirh caper sauce and potatoes
GrÞnkohl mit Kassler und Pinkel - Kale with smoked pork and smoked, hearty pork sausage
SchÃĪufele mit KnÃķdeln und Rahmwirsing - roasted pork shoulder with dumblings and creamed savoy cabbage
Pork knuckle with rosti .
For the schnitzel can either be plain gravy , mushroom gravy or just a good squeeze of lemon and salt all over .
the ground pork must be fresh and ground the same day you eat it. preferably you buy it from the butcher and eat it when you get home. I prefer my pork snitzel with fries, a thick red wine sauce and chopped capers, a little squeezed lemon on the snitzel. a pork snitzel is probably a cheaper variant of the Wiener schnitzel, which is made with veal.
I live for Kartoffelpuffer in the winter âĪ In Austria I've never seen anyone eat Kartoffelpuffer with apple sauce. We usually eat them just as is with salt, especially since for us they're a "eat as you go" type of dish. You can get them at the market stalls they put up everywhere during the winter months or order them to go from the Schweizerhaus (our most famous beer garden, right in the middle of the amusement park)
The Austrian Wiener Schnitzel is made from calf meat. In germany the Schnitzel is most made from pork meat. And the Mett BrÃķtchen, we called it really Ruhrpott (Ruhr-Area) sushi.
Flammkuchen is something you can easily make from scratch at home, if your oven heats to very high temperatures. Make small ones and keep making them while sharing the ones just out of the oven, they are best piping hot. Enjoy!
OMG...my lovely US Girls...greetings from Frankfurt am Main in Germany...ððð
Haxe, KÃĪsspÃĪtzle,... my mouth is watering. After eating that you definetly need a digestion walk or nap. ð
The Mett-/HackbrÃķtchen (raw meat on bread) i personally find disgusting ð. And I grew up with that in the former GDR.
Kartoffelpuffer with Apfelmus I could die for and my granny made the world's best. With Sour Cream/Cranberry sauce that's not German! It's all about the contrast of the sweet Apfelmus and the salty potato/onion mix. Some Germans only eat them with sugar spread/springeld on top.
That Schnitzel version you have seen with the mushroom sauce is called "JÃĪgerschnitzel", right, a compound word again of JÃĪger (Hunter) and Schnitzel ð. The fried egg on top version over the Schnitzel is called "Hamburger Schnitzel" not "Holstein". And right, we have to call the Wiener Schnitzel in a menue in Germany "Schnitzel nach Wiener Art" (Viennese style Schnitzel) because a saying says only in Wien/Austria it is allowed to call it "Wiener Schnitzel". But we all just say/call that version Wiener Schnitzel...ð But the truth is, it has something to do with the meat. Wiener Schnitzel has to be beef! Schnitzel Wiener Art means it is pork meat. Original version is made with beef!!!
The Flammkuchen is a regional thing in Germany (Saarland, Pfalz, Baden) and you won't find it on menues in all over Germany. Flammkuchen please never call it a Pizza...ððð because you can't compare it with Pizza. It is more like a reeeaaallly thin Tarte. That's why we call it a snack and not a meal ð
You have to try: Schnitzel with "Bratkartoffeln", the German "Sauerbraten", the "WestpfÃĪlischer Biergulasch", the German "Kartoffelsuppe" in the clear and mixed version or German soups in general. Mashed potatoes with carrots and meat loafs. The German "Bratwurst" with Sauerkraut and mashed potatoes in general or just as a snack in a "BrÃķtchen", but definetly the German "Currywurst"!!!
The "Rouladen" in the meat or cabbage (Kohlroulade) versions are awesome, too!
Honestly, there are even more great German things to try, because within the 16 German states you are having 16 completely different "cooking" areas. And even within the single states you are having many different regional/cultural influences.
Can I get Tote Oma in Frankfurt? Would like to try...
Wiener Schnitzel is made with veal.
Been to Germany many times, my aunt lived 20km from Koln and still have my cousin and family there. As well as visiting that area - cant remember the wasps being a big issue but did occasionally get a mosquito bite. Schnitzel was so good and also the amazing salads we use to have. Also use to go to Bavaria quite often in winter. the food i found a bit fatty - had some mutton at a traditional beer house once - lovely experience but bad side effects. However you cant go wrong with some wurst and a pilsner. Danke Deutschland for some happy and the one unhappy memories.
Hello Natasha & Debbie, you should try the Reibekuchen (potato pancakes ) with salmon. They are also very tasty.
The Grillhaxe (grilled knuckle) is only available cooked and then it is called Eisbein (pork knuckle).
Minute 21 these are tarte flambÃĐes from Alsace Lorraine with cream freshe, onions and bacon, this is a specialty between the border of Germany and France (it belonged to Germany back then, now it belongs to France but most of the residents still see themselves as German)
Some information about the schnitzel.
If you stay south of Germany, you will find more ânormalâ or traditional schnitzel eaters. With egg for example. Or the wiener style, schnitzel with just a bit of lemon juice on it.
But there are so many other variations of it. In the middle of Germany, people like to put sauce on their schnitzel. And it can variate.
âRahmschnitzelâ is a schnitzel with a light, cream based sauce.
âChampion Rahm Schnitzelâ will put that idea even further and put these mushrooms in there. Like in your video. Then you have a sauce based of cream and mushrooms.
Then there is the famous âZigeunerâ style. The âZigeuner Schnitzelâ or âBalkan schnitzelâ (same thing) gives you a more fruity taste. The sauce is made of paprika, onions and so on. Itâs taste a bit more lighter and sweeter.
So you can say Germany varies their schnitzel tastes pretty good and people should really go to different places to taste it. Many people who do their vacations here, are only interested in southern Germany, because lederhosen is everything they think about it. But our country is veeeery diverse and many dishes are changes under their region where they get cooked.
Favorite Food? There are a bunch, lets limit to one per category:
Meat eater: Rinderrouladen (beef roulade => very thin sliced beef, brushed with yellow mustard, covered in diced pickles and sometimes bacon slices or cubes, then rolled up and braised)
Veggie: KÃĪsespÃĪtzle (traditional noodles of southern Germany, fried or baked with cheese and onions)
Cold/Salad: Kartoffelsalat (potato salad, there are about as many versions, as there are German dialects and regions, but basically there is north with mayo as dressing and south with broth as dressing, both are excellent)
Sweet or savory: Dampfnudeln/GermknÃķdel (same thing, GermknÃķdel is the southern name. Basically a big yeast dumpling, that is covered either in a sweet or savory sauce - like vanilla sauce or gravy - depending on whether it is the main meal or the dessert.
The "Flammkuchen" - The difference to pizza is not only the toppings or the sauce; for a "Flammkuchen" no "pizza dough" is used, but the dough is more like the dough you would use for bread. If this dough is then rolled out very thinly, the result is practically like a crispy bread crust.
"KÃķnigsberger Klopse mit Salzkartoffeln in KapersoÃe und Rote Beete" - I write that in German, because i have the feeling, that Google Translate translate that not very well to English.
Where the guy at 4:40 comes from, fish and chips are very sophisticated. GB!
So much for this gentleman.ðInfo: Pork knuckle (Schweinshaxe), also known as knÃķchla,
is the lower part of the pork leg, which includes both the tibia and fibula.
Have a good meal! ðð·
My favorite German dish? Roast pork with potato dumplings and red cabbage.
14:20 German âwasp terror seasonâ goes from mid July to early October, and actually correlates with the lack of âproperâ nourishment for the wasps (e.g., blooming flowers etc). When their normal food sources become scarce, they get aggressive. (I meanâĶ you would probably as well, if all you can get is some hyper-sugar or proteine-heavy stuff instead of the flower nectar youâre used toâĶ)
Wasps don't suck nectar from flowers but from the bees... To feed their maggots they need proteine, and for hunting flies and other insects they "patrol" the flowers. Or they gnaw from human dishes.
For their own diet they need sugar. They are attracted by the smell of rotten fruit and/or honey. I think they were not very clean in this bakery, or on that day they had a lot of fruit waste.
A good late morning to all, just catching up.ðĒ I wish I saw the live one. I will defo put the notify on that.
Paused image about 7:40... if I'm not mistaken, that is by the riverside in Cologne. I was there a few weeks ago and ate at at restaurant slightly to the right of the buildings in that image. I had a their Flammkuchen ( 19:36) with black (blood) sausage, fried onions and potato topping. So good, I made it at home within days of returning. Beautiful new dish to add to my repertoire. I was there in late June and no problems with wasps.
I too had dry, unimpressive schnitzel, (but that was in Munich), with really quite nasty sauerkraut at a street market. The pretzels in Munich were really nice though.
Tip: Don't ask for Frankfurters in Frankfurt!
Kartoffelpuffer always with apple sauce. Or with salted butter melted over them. As a child we ate the Kartoffelpuffer with melted butter and a bit sugar.
There are a variety of schnitzels, and though there are "vienna" styles, the schnitzels mor or less are originated from Italy. The originals are made of veal, but the copies are made of porc or turkey. Others than the vienna style are the "piccatta milanese" with an egg-cheese pannade or the famous "saltimbocca alla romana" with ham and salvia.
as for the potato pancakes - usually it's applesauce (or RÞbensirup) or with salmon XD
We sadly do not get a lot of cranberry here - I love them, though.
Kartoffelpuffer is eaten mostly with applesauce, it's the most traditional composition, recently restaurants made some variations as you said with sour cream, cranberry or even only salted. they're all good,
But: Never do it the easy way with frosted ready to go stuff, it really sucks. To have really good ones, you actually have to go the hard way with grating the potatoes yourself.
Itâs so funny. They are in Cologne in Westgermany/Rhineland and eat mostly southern german food ð
Kartoffelpuffer are typical for the Rhineland.
And Schnitzel Holstein is really a german dish. Schnitzel with fried egg and kind of fish or caper.
The Schnitzel with an egg on top is called a Hamburger Schnitzel and made of pork. The Schnitzel with the mushroom gravy is called JÃĪgerschnitzel (hunter's schnitzel), but only in west Germany. In Esat Germany a JÃĪgerschnitzel is a slice of cooked pork saussage that is covered in bread and then fried. Wiener Schnitzel or austrian Schnitzel variants in general are usually made of veal.
Das Ostdeutsche JÃĪgerschnitzel wird paniert und gebraten. Erst mit Mehl bestÃĪuben, dann durch Ei ziehen und zum Schluss in SemmelbrÃķsel wÃĪlzen. ð Dann in heiÃer Butter knusprig braten ð
@@andreawu9963 Das ist so ziemlich genau, was ich beschrieben habe ð
@@dschoene57 sorry in der Ãbersetzung hieà es mir Brot ummantelt ð
@@andreawu9963 Das ist der Begriff, der im Englischen fÞr's Panieren verwendet wird.
Hi Natasha and Debbie, I think that was one of the funniest video of yours that I've ever seen. Especially Natasha with her sausage. I laughed so much. You're brilliant, wonderful. Thank you so much. âĨ
Reibekuchen - Potato pancakes - are usually eaten with apple sauce. You can eat Schnitzel in all imaginable variations. Just as you like. I love Flammkuchen with the thin base - I usually eat two of them ðĪĢ. And yes, you can eat three times a day, everything tastes so good. And don't be afraid of the wasps. It's not that bad. The wasps shouldn't stop you from visiting Germany.
My favorite food is KÃķnigsberger Klopse - veal meatballs - with creamy sauce, potatoes and classicly with beetroot salad (prepared according to the recipe of my great-grandma, who came from KÃķnigsberg/East Prussia). Then comes beef roulades with red cabbage and potatoes
I also like
goulash with bread dumplings and pea-carrot vegetables,
Wiener Schnitzel with fries and cucumber salad,
cabbage rolls,
meatballs with mashed potatoes and pea-carrot vegetables,
all kinds of fried fish fillet with remoulade, mashed potatoes or fries oder potatoe salad,
chicken fricassee,
braised beef, with potatoes and vegetables,
meatloaf - Falscher Hase - with mashed potatoes and pea-carrot vegetables,
Bratwurst with mashed potatoes and pea-kohlrabi vegetables,
roast goose with potato dumplings or bread dumplings and red cabbage,
Pork roulades with carrot, onion, Sauerkraut and bacon filling,
all kinds of stews.
I love cooking just as much as Debbie and would cook KÃķnigsberger Klopse and beef roulades for you if you visit me. And I would definitely bake you a Black Forest cake and Frankfurt crown cake.
Greetings Gereon