Chef Frank just makes me happy. Seems like a extremely friendly person. In some way I feel honored he made a recipe from my country but I'll have to say there are people living in munich who don't like the Oktoberfest because the whole city is loud and smells like pee for this time of the year. But obazda is one of the things everyone likes. Viele Grüße!
I never heard the name until I saw it served on a German food truck in San Diego. And I've been around German food for decades. Years ago my buddy's dad started making soft pretzels for his country store. They were the best fresh pretzels I ever had
Great recipe! I love Obatzde, I have fond memories of eating it in Füssen when I was last in Bavaria. I've seen several other native Germans chime in, but as a native English speaker who learned German as an L2 I thought I'd give a shot at explaining it to other native English speakers. The thing that's gonna trip most English speakers is the z. In German, z doesn't make the sound it does in English. Instead, z is prounounced ts. So it's O-bats-duh or O-bats-da, with the emphasis on the O. So the only minor issue with the way Frank pronounces it is that he puts the stress on the wrong syllable, which really isn't that big a deal here.
You had me at cheese, Chef!!! 💜💜💜 Can't wait to get back into the kitchen and bake up some big, soft pretzels for dipping into this delicious looking cheese sauce. What a wonderful way to celebrate the new fall season!
Looks delicious Frank! When I make mine, I use brie since its the best I have available. Also, I like to grate my onion and drain the liquid out of it with a strainer or cheese cloth, way less harsh, and incorporates really well.
Hey Frank! You say it quite niceley, a little more weight on the O would be cool. But usually it is written Obatzter. The Wirtshaus I help uses it to stuff it into a Cordon Bleu along with Schwarzwälder Schinken instead of the regular - quite tasty! Greetings from Lower Bavaria (near Altötting).
I'm wondering how this would taste if you put it under a broiler for a couple of minutes to get the top a little browned, the cheese a little bubbly, and take the bite out of the raw onion. That sounds really good.
It's also a great budget dish in a Beergarden: ordering one serving of Obazda between friends and a sharing a big Brezel (we have huge versions the equivalent for 1, 3, 5 and even 10 brezles).
One recipe my cousin showed me: Burger with red cabbage, sweet mustard and obazda. It tastes different than the classic burger, but really good nonetheless
Been making approximations of this for a few years, experimenting with ingredients. You can mess it up, but it takes a bit of effort to make it come out bad
You knocked it out of the park, again, Chef Frank. Yummy! I'm seeing that made w 1/4 the butter, in a saucepan and served warm with sliced/diced green onions on top... spread on a slice of sourdough or French/garlic bread... toasted baguettes sliced at a long angle, topped on French toast, served w a side of fresh berry compote, brushing the meat at the last minute on grilled steak, chicken, pork, wild game or plated under, served on the side, fill in a twice-baked potato mix, topped on baked potatoes Endless possibilities. 👏 Well done, Chef Frank... Well done, again. Shhh, It's ok... Momma's not watching now... Play w your food, people, right? 🤣 ⚘🙏❤🙏⚘
@@ProtoCookswithChefFrank Truly, my pleasure, kind Sir. Love, love, love your YT channel, recipes, humility, always encouraging alternatives, options, to personal tastes, etc. Watched the vid twice. Was it 21 or 23 cranks of pepper, lol. The difference between an amateur and a professional is attention to detail, right? You are such an amazing Teacher of the culinary arts. Your students must be under constant pressure to learn, the tests, pop quizzes, final exams... the final grades...? There's a good reason why ICE hired you. Momma's not looking now. Play w your food, people, right? My story, sticking to it! Just hope that you get the chance to play w your food, enlist the kids for some variations and try to explore some of my options some day. Yum... Love and prayers always to you and yours from your eternal sister in Christ somewhere near Seattle and around the World. Stay safe, ok? ⚘🙏❤🙏⚘
This stuff is one of the most amazing inventions from Bavaria. Highly underrated comfort food that should conquer the world IMHO. Omitting caraway is not seen often, but there are many recipe variants. I personally prefer not caraway heavy versions. Cayenne should be fine, the "hot paprika" typically used just comes from a different region but it's all capsicum annuum so who cares?
Delicious! I personally think the rind is very pungent and strong, because of the mold on it, so I'd dose on that "to taste". But it's a delicious recipe! BTW, they call it "Bretzel" here....Yes, with a "B", which is freaking weird but... "that's the original one"
0:59 and 4:17 Is this color considered "dark" in the US? In Europe I would say most would call this amber or something like that? Dark makes me think more of a brown/blackish colored beer.
Because of the beer market in the USA, when Chef Frank says "dark" he isn't so much describing the color as much as saying "not light." Despite the rise of many microbreweries who do some great beer, the American beer market is still dominated by beers like Bud Light, and if you just told someone to use a beer they might go and use one of those which wouldn't add anything to the flavor. This is just saying "use an actual beer."
Just as I saw the pretzel heading back after the first bite I spoke aloud "Please don't double dip" and then you flipped the pretzel. You're welcome. :)
Funfact: Obatzda comes from the bavarian Word "Obatzn", which means smushing stuff together, which is exactly the traditional way of making this. Your pronounciation is pretty off, but honestly, 80% of germans also fuck that word up, so who cares. It would be much shorter, similar to o-bud-star (leave out the "r" at the end) Nice recipe.
Sorry, Chef Frank, but this comment "got my griddle", lol. Smh... 😪 C O M E S; Enunciation or pronunciation; Anyone can teach a 3-year-old child how to enunciate the F Bomb and/or other vulgar language. It is called offensive and/or FOUL language for a reason, having nothing to do with birds or feathers, which is spelled fowl. Water fowl, like ducks, geese, pheasant, etc. If you actually read the Community Comment Guidelines, it states that using profanity in any way, shape or form is NOT ALLOWED. "Profanity is the effort of a feeble brain to express itself forcibly"... Spencer W. Kimball. Yes, there are more than 3-letter words, like ass, a donkey... So says Shrek. 🙃 Four-letter words like the F bomb, feces... S***, the C word for female genitalia, or the D word for male genitalia. Five-lettet words, the B one, another name for a female dog. Six-letter words like jackass, aka a mule. These and many other profane words are oftentimes used for shock value. We get it. Yes, there are other alternative words in the Dictionary, whether it's Oxford, Webster's or Wiki. There may be young children watching Chef Frank's vids and reading the comments... future Global Chefs? Very likely so, so... knock off the profanity, ok? Love you, but really? 😴 You degrade this channel, Chef Frank, his viewers and the millions of minions who sub to Chef Frank - but; most importantly, you denigrate yourself. Sad. Sorry, Chef Frank and to all who had to read that other commenter's comment. Ugh. 😖 I'll get off my soapbox, for now... Well... maybe, lol. 🤣 Love, hugs and prayers, everyone, from this Major Old Lady, aka Mom (to all) somewhere near Seattle. Stay safe and well, ok? Love y'all... ⚘🙏❤🙏⚘
I love your channel. I love you Frank. I love watching your cooking episodes and I learn a lot. However, I have to speak up. I am very disappointed. You should have MANY more likes and subscribes. It's ok if you don't speak the language. It's ok if you use different ingredients. The point is to celebrate this cultural holiday and bring attention to it with a lovely recipe.
Hi Frank, I appreciate your take on traditional Bavarian food! Try to emphasize the beginning of the word, it's O- batzda and not obAtzda. Thank you for your videos (:
aww-buds-duh - derived from 'hosch di obatzd?' |hush dee aww-buds'd| - (have you aww-buds'd yourself), the bavarian granny equivalent of 'have you spilled some of your food on your shirt?' - An 'Obatzda' is somebody or something stained (obatzd) with food (imo)
yummy, yummy, yummy!!!!! a camembert that is a bit aged and flavorful is even better with that tang. its not pronounced o-BA-zda its O-bazda (a long 1st syllable and 2 short 2nd and 3rd)
nice do you pick them yourself? You could make a video of what your favorite dish is with porcini. At the moment I often cook porcini because I collect them myself and the season is just beginning. Love your Videos 👍🏼great personality
@@ProtoCookswithChefFrank Let me put it this way: A German comedian (from Bavaria) likened the bavarian dialect to the howling of wookies... Exaggerated jokes aside: Germany has two large dialect families (Lower German in the North and Upper German in the South), and while all Germans understand and speak (though often with discint accents) standard "High" German, local dialects that evolved pre-standardization are still widely spoken locally, and to someone from say Hamburg, full-on local Bavarian might as well be a foreign language. Southerner have a somewhat easier time understanding local dialects from the North, because standard German is based on Lower German, so they're not as different from Standard German as the Southern dialects are. And to make matters even more confusing, there is considerable dialectal variation even within Bavaria, in Franconia (the northern part of Bavaria) this preparation is not called "Obatzda" but "Gerupfter". It's a miracle we got ourselves organized to the point we posed a threat to the entire world twice in 20th century despite those language barriers...
Servus aus Regensburg
That's authentic Obatzda.
Seasoning can still vary.
Don't worry, we Germans are working on a norm for that.
Prost, greetings from Schwandorf. Can only second that 👍
Everything needs a norm 😁👍
servus from Minga!
As a bavarian
I am impressed and got real hungry watching
Thank you
Chef Frank just makes me happy. Seems like a extremely friendly person.
In some way I feel honored he made a recipe from my country but I'll have to say there are people living in munich who don't like the Oktoberfest because the whole city is loud and smells like pee for this time of the year.
But obazda is one of the things everyone likes.
Viele Grüße!
Mmmmm... Cheese and beer
I asked for cooking with beer. I got cooking with beer.
The rind is the best part of those soft-rind bloomy cheeses!
I never heard the name until I saw it served on a German food truck in San Diego. And I've been around German food for decades. Years ago my buddy's dad started making soft pretzels for his country store. They were the best fresh pretzels I ever had
Great Recipe, greetings from Germany! 🇩🇪
Thank you
Great recipe! I love Obatzde, I have fond memories of eating it in Füssen when I was last in Bavaria. I've seen several other native Germans chime in, but as a native English speaker who learned German as an L2 I thought I'd give a shot at explaining it to other native English speakers. The thing that's gonna trip most English speakers is the z. In German, z doesn't make the sound it does in English. Instead, z is prounounced ts. So it's O-bats-duh or O-bats-da, with the emphasis on the O. So the only minor issue with the way Frank pronounces it is that he puts the stress on the wrong syllable, which really isn't that big a deal here.
You know it's German food when there's a metric shit-ton of raw onion. Love to see this stuff!
We have a special variety called Stuttgarter Riesen, to make extra large raw onion rings, and use a handful to cover it :-)
You had me at cheese, Chef!!! 💜💜💜 Can't wait to get back into the kitchen and bake up some big, soft pretzels for dipping into this delicious looking cheese sauce. What a wonderful way to celebrate the new fall season!
As a Wisconsinite, I approve of cheese dip for Oktoberfest.
Bavarian beer garden and Oktoberfest speciality.
I was just looking at recipes for this last night to make it for the first time! Thanks for reading my mind!
Hope you like it
Looks delicious Frank! When I make mine, I use brie since its the best I have available. Also, I like to grate my onion and drain the liquid out of it with a strainer or cheese cloth, way less harsh, and incorporates really well.
Hey Frank!
You say it quite niceley, a little more weight on the O would be cool.
But usually it is written Obatzter.
The Wirtshaus I help uses it to stuff it into a Cordon Bleu along with Schwarzwälder Schinken instead of the regular - quite tasty!
Greetings from Lower Bavaria (near Altötting).
mmmm cheese
Love these videos 😊
Looks delicious!! I've made the pretzels you made with Penny a few times now!! Thanks for making all this content!
Oooo I can't wait to try this recipe.
I'm wondering how this would taste if you put it under a broiler for a couple of minutes to get the top a little browned, the cheese a little bubbly, and take the bite out of the raw onion. That sounds really good.
That sounds like it would be amazing
Thanks for sharing this, gonna try this one soon!
It's also a great budget dish in a Beergarden: ordering one serving of Obazda between friends and a sharing a big Brezel (we have huge versions the equivalent for 1, 3, 5 and even 10 brezles).
As a Munichian i approve the recipe, i miss October Fest this year 🍺🍺🥨😭
Never seen this before but Germany sure do know how to make food, that looked incredible.
I am German but not from Bavaria. I love that stuff. Luckily supermarkets all throughout Germany sell it nowadays.
One recipe my cousin showed me: Burger with red cabbage, sweet mustard and obazda. It tastes different than the classic burger, but really good nonetheless
As a bavarian i say perfect mate 😁 if you like try to sprinkle it with some cut chives at the end. Gives a nice twist 😁 maybe you like it 🙂
Been making approximations of this for a few years, experimenting with ingredients. You can mess it up, but it takes a bit of effort to make it come out bad
You knocked it out of the park, again, Chef Frank. Yummy!
I'm seeing that made w 1/4 the butter, in a saucepan and served warm with sliced/diced green onions on top... spread on a slice of sourdough or French/garlic bread... toasted baguettes sliced at a long angle, topped on French toast, served w a side of fresh berry compote, brushing the meat at the last minute on grilled steak, chicken, pork, wild game or plated under, served on the side, fill in a twice-baked potato mix, topped on baked potatoes
Endless possibilities. 👏
Well done, Chef Frank...
Well done, again.
Shhh, It's ok... Momma's not watching now... Play w your food, people, right? 🤣
⚘🙏❤🙏⚘
Thank you
@@ProtoCookswithChefFrank
Truly, my pleasure, kind Sir. Love, love, love your YT channel, recipes, humility, always encouraging alternatives, options, to personal tastes, etc.
Watched the vid twice. Was it 21 or 23 cranks of pepper, lol.
The difference between an amateur and a professional is attention to detail, right?
You are such an amazing Teacher of the culinary arts. Your students must be under constant pressure to learn, the tests, pop quizzes, final exams... the final grades...?
There's a good reason why ICE hired you.
Momma's not looking now.
Play w your food, people, right? My story, sticking to it!
Just hope that you get the chance to play w your food, enlist the kids for some variations and try to explore some of my options some day.
Yum... Love and prayers always to you and yours from your eternal sister in Christ somewhere near Seattle and around the World.
Stay safe, ok?
⚘🙏❤🙏⚘
Just saw the thumbnail and opened a beer by reflex.
The recipe will be tried out
Enjoy
Fortunately, Germans are usually pretty forgiving when it comes to our attempts to speak German or cook German cuisine.
This stuff is one of the most amazing inventions from Bavaria. Highly underrated comfort food that should conquer the world IMHO. Omitting caraway is not seen often, but there are many recipe variants. I personally prefer not caraway heavy versions. Cayenne should be fine, the "hot paprika" typically used just comes from a different region but it's all capsicum annuum so who cares?
Looks like perfection to me!!
Delicious! I personally think the rind is very pungent and strong, because of the mold on it, so I'd dose on that "to taste". But it's a delicious recipe! BTW, they call it "Bretzel" here....Yes, with a "B", which is freaking weird but... "that's the original one"
I want some, Chef! 🤤
Yummy 😋
always need a " big sip a of beer"
One time I bought a Jewish rye bread from the store. I thought the bread was expired but it turned out it was just the taste of caraway seeds...
0:59 and 4:17 Is this color considered "dark" in the US? In Europe I would say most would call this amber or something like that? Dark makes me think more of a brown/blackish colored beer.
Because of the beer market in the USA, when Chef Frank says "dark" he isn't so much describing the color as much as saying "not light." Despite the rise of many microbreweries who do some great beer, the American beer market is still dominated by beers like Bud Light, and if you just told someone to use a beer they might go and use one of those which wouldn't add anything to the flavor. This is just saying "use an actual beer."
Looks good!
Should have used an Anakin Skywalker spoon. He also likes to kick back and kill some Yuenglings
😂
I don't have a Star Wars tasting spoon. Can I still make this recipe?
Yes
I am a big fan of cheese and I have to try it😋
Just as I saw the pretzel heading back after the first bite I spoke aloud "Please don't double dip" and then you flipped the pretzel. You're welcome. :)
Will a star trek tasting spoon do the job too?
Im asking for a friend
I think it would. 😀
You should team up for a video with Saul Montiel, it would be hillarious.
Kinda looks like deviled egg filling, but it's cheesy and oniony and buttery and alcohol and yes. Cool :)
First time i hear ppl do not like the rind of the cheese :O Isn`t that the best part?
Can I use mascarpone instead of cream cheese?
Yes
I can hear every Bavaria scream reading this. 😅
To me a traditional Obatzda has to be made with caraway. It just adds so much flavor to the dish
Don't get carawaied away with the absolute statements.
Funfact: Obatzda comes from the bavarian Word "Obatzn", which means smushing stuff together, which is exactly the traditional way of making this. Your pronounciation is pretty off, but honestly, 80% of germans also fuck that word up, so who cares.
It would be much shorter, similar to o-bud-star (leave out the "r" at the end)
Nice recipe.
Sorry, Chef Frank, but this comment "got my griddle", lol. Smh... 😪
C O M E S;
Enunciation or pronunciation;
Anyone can teach a 3-year-old child how to enunciate the F Bomb and/or other vulgar language.
It is called offensive and/or FOUL language for a reason, having nothing to do with birds or feathers, which is spelled fowl. Water fowl, like ducks, geese, pheasant, etc.
If you actually read the Community Comment Guidelines, it states that using profanity in any way, shape or form is NOT ALLOWED.
"Profanity is the effort of a feeble brain to express itself forcibly"... Spencer W. Kimball.
Yes, there are more than 3-letter words, like ass, a donkey... So says Shrek. 🙃
Four-letter words like the F bomb, feces... S***, the C word for female genitalia, or the D word for male genitalia.
Five-lettet words, the B one, another name for a female dog.
Six-letter words like jackass, aka a mule.
These and many other profane words are oftentimes used for shock value. We get it.
Yes, there are other alternative words in the Dictionary, whether it's Oxford, Webster's or Wiki.
There may be young children watching Chef Frank's vids and reading the comments... future Global Chefs? Very likely so, so... knock off the profanity, ok? Love you, but really? 😴
You degrade this channel, Chef Frank, his viewers and the millions of minions who sub to Chef Frank - but; most importantly, you denigrate yourself. Sad.
Sorry, Chef Frank and to all who had to read that other commenter's comment.
Ugh. 😖
I'll get off my soapbox, for now... Well... maybe, lol. 🤣
Love, hugs and prayers, everyone, from this Major Old Lady, aka Mom (to all) somewhere near Seattle.
Stay safe and well, ok?
Love y'all...
⚘🙏❤🙏⚘
Don't listen to the Karen.
@@majoroldladyakamom6948 Can we please turn this into a copypasta?
nooooooo i edited the typo and now my heart from chef frank is gone 😭
@@leonhardable Told ya.
Dont worry about the pronounciation, Frank. Its bavarian, nobody here knows how to pronounce it either.
Once you know how to pronunce "jetzt" obatzda becomes simple :D
😂
I found you on Epicurious. you're good
Nobody asked for it but I feel it's very important to say:
We Germans don't put beer into everything.
I love your channel. I love you Frank. I love watching your cooking episodes and I learn a lot. However, I have to speak up. I am very disappointed. You should have MANY more likes and subscribes. It's ok if you don't speak the language. It's ok if you use different ingredients. The point is to celebrate this cultural holiday and bring attention to it with a lovely recipe.
Hi Frank, I appreciate your take on traditional Bavarian food! Try to emphasize the beginning of the word, it's O- batzda and not obAtzda.
Thank you for your videos (:
Please - show to make Knöpfle or Spätzle, especially Käsespätzle :-) . With a knife.... .
And a pinch of salt... .
Yuengling. How Pennsylvania.
Most Germans don't speak THAT language 😄 Also I was literally just talking about this and then it pops up!
Chef make idly
aww-buds-duh
- derived from 'hosch di obatzd?' |hush dee aww-buds'd| - (have you aww-buds'd yourself), the bavarian granny equivalent of 'have you spilled some of your food on your shirt?'
- An 'Obatzda' is somebody or something stained (obatzd) with food
(imo)
Thanks for that
yummy, yummy, yummy!!!!!
a camembert that is a bit aged and flavorful is even better with that tang.
its not pronounced o-BA-zda
its O-bazda
(a long 1st syllable and 2 short 2nd and 3rd)
Do you like to Cook with porcini?
Yes
nice do you pick them yourself? You could make a video of what your favorite dish is with porcini. At the moment I often cook porcini because I collect them myself and the season is just beginning. Love your Videos 👍🏼great personality
Needs beer.
Has that P always been there???
Yes
It's _O_batzda not Ob_A_tzda. ;P
Thank you.
@@ProtoCookswithChefFrank You're most welcome.
Don't worry, that's Bavarian, not German. Germans don't always know what the Bavarians are saying either. 😅😅
Since Obatzda is a bavarian dish, speaking German wouldn't help with the pronuncation that much.
Is the dialect that different?
@@ProtoCookswithChefFrank Let me put it this way: A German comedian (from Bavaria) likened the bavarian dialect to the howling of wookies...
Exaggerated jokes aside: Germany has two large dialect families (Lower German in the North and Upper German in the South), and while all Germans understand and speak (though often with discint accents) standard "High" German, local dialects that evolved pre-standardization are still widely spoken locally, and to someone from say Hamburg, full-on local Bavarian might as well be a foreign language. Southerner have a somewhat easier time understanding local dialects from the North, because standard German is based on Lower German, so they're not as different from Standard German as the Southern dialects are.
And to make matters even more confusing, there is considerable dialectal variation even within Bavaria, in Franconia (the northern part of Bavaria) this preparation is not called "Obatzda" but "Gerupfter". It's a miracle we got ourselves organized to the point we posed a threat to the entire world twice in 20th century despite those language barriers...