@@cooking-the-world I took 3 years in High School....Which was a very long time ago! Went on vacation to Germany in 1990 and everyone spoke English - I was sooo impressed - My favorite in Munich and Mittenwald was the Schweinehaxe - Very good! I did a Sauerbraten Video on my channel - I would like to hear if this is somewhat close to the real deal!!! I grew up in a german household and always enjoyed the cooking!!!
Love these recipes :) One type I have learned that when you want to score/cut the rind of pork use a stanley knife. It's sharp and you have good control with it.
I live in Eschborn MTK for 25 years Ich Liebe Deutschland Essen is so Really LEKER Danke Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales
These all look so good! And they take me back to the six years I lived in Augsburg. I really miss the Bavarian cuisine I experienced there. (I would always order the spaetzle on the side with plenty of sauce!)
Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales Ich Liebe Germany food so Really LEKER 😋🤤 yummy I was live in Germany in Eschborn MTK I love it your Food Danke
Hahahahahaha! 🤣 thats true - I don’t hear any complaints regarding the food 😉 He is actually a great hobby cook himself. I still learn a lot from him. Thanks for watching, Kimi!:)
Oh that looked absolutely scrumptious! I would particularly love to try the first one, and the sauce looked delicious, too! In Brittany, our traditional way to prepare it is to roast the meat after inserting small pieces of garlic in incisions all over the piece of meat, and baking it surrounded with peeled potatoes with pieces of butter here and there. The pork and potatoes cook in a mix of butter and meat juices and garlic, and although it is very simple, it is also difficult to resist.
Your back , Wah Hoo !! Oh boy all those pork roasts looked sooooo good . We braze our roast then place it in the oven. Then serve it with mashed potatoes and sauerkraut. Yum.
I do a fresh ham roast, with marinating it with garlic chives, parsley, n green onions, with apple cider vinegar, olive oil, bit of balsamic vinegar too, lots of salt, pepper, garlic powder, onion powder, bit of chili powder, and what ever seasonings u like, but I do make holes n stuff marinate along with garlic cloves into the meat, and let that set over night, also add a bit of beer to the marinate too. Cook in a roasting bag, so yummy, 💖💖💖
The Bavarian pork roast looks fantastic! Heck, ALL of the recipes look great.... I love pork roast. I'm going to try the Bavarian pork roast - as soon as I get a stove in my house. The hot plate has limited uses in the culinary world!
Oh yeah Joseph, stove/oven is a must for making Schweinebraten:) I would suggest trying the one with beer sauce, the beer really, really makes a difference. Good luck with it 😉
Marta, these look so delicious! My Dad was of German ancestry and I remember my Mom making wonderful pork roast, smothered in fresh sauerkraut and seasoned with brown sugar and onions which we 🥰 loved! Maybe my grandmother made it like that or it’s American style….love your videos and they make me crave German food!
Normally make pork tenderloin with either a mushroom gravy or hunters sauce. Leftovers of tenderloin go to a sandwich called Cubano with pork slices. Ham slices, mustard Swiss cheese and dill pickles served inside a crusty roll that is pressed like a panini. Delicious
Oh yes! Tenderloin needs a nice and creamy sauce! That’s for sure! How long and what temperature you use to roast it? I am always so afraid that it will be dry in the oven.
@@cooking-the-world depends on size of tenderloin. That is where a good meet thermometer is needed. Normally roast at 400f for 30 to 45 minutes and try and get internal temp of 155f. Once 155f, take out of oven and cover with tinfoil and the roast will rise to 165f which will kill any food issues. By letting the roast rest for 10 to 15 mins, the roast will absorbe the juices and be very moist. Do not eat undercooked pork or chicken. Dangerous.
Soo nice to see you Marta 😊!! We prepare pork roast-crackle almost the same steps like you do, except we boil the meat instead of frying it before it gets in the oven
In the States, I first roast a pork butt at 450*F on a bed of onions, leeks, carrots, potatoes & celery root for 30 minutes. (I also pour in several cups of wine or stock.) The high temperature gives a good sear to the fat cap. I then drop the oven to 350*F and continue roasting until done, about 90 to 120 minutes. I like it very tender, so I’m looking for around 190*F internal.
Ah, what a lovely video Marta, makes me feel very nostalgic. I've eaten most of these, but the one that really made me happy was the Schweine rollbraten. Meine uroma(geatgrandma) who lived in Hamburg-Altona used to cook that on Sunday's, the whole family would trek there from all over Hamburg, my great uncles and aunts and all the rest of us. I was about seven when she died and I remember how sad the whole of my family were. I absolutely love your channel Marta, somehow it brings my childhood back to me that the other German channels don't. -Jim
I am so happy to hear that you enjoy the channel 😍 I know it’s probably a while ago but do you still remember if she used any filling for the rollbraten?
@@cooking-the-world it was something made with horseradish, Meerettich? I think, or maybe mustard, I know I thought it was scharf. It was over 70 years ago though so I could be mis remembering 🙂
Love a good pork roast with a dark meaty gravy and lots of potato or bread dumplings to soak up all that gravy. Dumplings and gravy is the best part of the meal.
@@cooking-the-world Yea, that's close. My mother would cook the pork and shred it and then add the kraut. When the kraut is good and hot then add the dumpling mix and cook it on the pork and kraut. :)
Love! Your recipes Marta, I was stationed a couple of years in Germany and had various great dining experiences in Munich, Frankfurt and the Mosel river area,keep up the good work, thx! A pilot from: Lake Havasu City, Arizona, USA. JOE.
I do enjoy the pork loin stuffed with herbs and tied up and roasted in the oven. My mom made the pot roast (it was beef) in a cast iron Dutch oven with potatoes and carrots. She cooked it with with a small can of tomato sauce, or a cup of beef broth, low and slow. The cut of meat was cheap but had great flavor and would be falling apart it was so tender. Do you celebrate St. Patrick’s day? We have corned beef, potatoes, carrots and cabbage. Mustard on the meat is a must when serving. When is your baby due? You look good, like you are feeling well. 👍
The pot roast sounds delicious! And no, St. Patrick’s Day is not celebrated by the Germans. But I am sure that Irish who live in Germany celebrate it :) The baby is due in 5 weeks. It's very exciting, but also challenging at the same time!
My family makes pork roast with a creamy mushroom gravy served with fried apples (w/cinnamon & sugar) and sour kraut. These dishes look devine and I look forward to making (AND EATING) them! I think I will start with making Semmelknoedel, since I have never seen that before (but I have never been successful making potato dumplings, so am apprehensive).
Good that the bread and potato dumplings are two different things so you might be successful when making the bread once. Can you describe the problem that you have with potato dumplings?
@@cooking-the-world According to my family, Great Grandma Hedwig's were so light and fluffy they would float. Mine are always very dense and have no flavor. I have tried many types of potatoes, adding additional seasonings, and more liquid to the batter (then they melt into the simmering water). I have tried many different simmering temperatures and water and chicken stock. I do make a very fluffy and flavorful chicken and dumplings dumpling, so using a flour based dumpling makes me think it is worth a try.
Pennsilfaanisch Deitsch USA; we roast with sauerkraut. It's a New Years Day tradition for good luck in the new year...though I have it for dinner every week...gutes essen
I like to make a beer braised pork roast in the slow cooker. Season a pork shoulder with salt, pepper, paprika, sear it off in a frying pan. Then throw carrots, celery, onion, and waxy potatoes (Yukon gold or red) in the bottom of the slow cooker and season them with a bit of salt and pepper. Add a good dark beer, place the pork on top of the veggies and turn the slow cooker on at low heat for 3-4 hours.
What an amazing series of videos!! Mine zeit in Deutschland von 1975 to 1979 was a positive life changing experience. All time spent in Frankfurt working at the Main Officer's Club im hinten de IG Farben Hockhaus. Ish haupt forgessen ganz mine Deutch aber nicht mine schöne erinnerungen.
Meine Oma war Sud Deutsch, Ich habe alles schon vergissen :( Glad to see you are back with more recipes, and I hope you and your family are all healthy. Fasching video soon?
Oh James, Fasching Video is on my list, but for next year, so I can film how we actually celebrate it 🙂 with the pandemic the only thing what we will do is to eat the doughnuts. Oh well, better this than nothing :)
Love anything with crackle with sauerkraut as a side. (wonder if you have a good recipe for sauerkraut (Bavarian style). Hope the pregnancy is going well.
Unfortunately I am the only sauerkraut lover in my family so I don’t cook it that much and I eat plenty of it during the tours. But when you will be looking for some recipes make sure there are caraway seeds in the ingredients list! Pregnancy is going well, thanks for asking. Most of the time I am tired, but also excited 😉
Looks delicious. I live in canada and the pork are not free running. When you cooked they smell something. I have to marinate night before. I miss the pork back home. 😂
Inject the dark beer into the meat and let it sit for a few hours before cooking. In Alsace they add some fresh beer at the end of making the sauce to enhance the beer flavour.
Thanks Jim, all good here! The last renovations are done, birthing course completed, so I feel ready. Apart from that I am pretty tired and cannot concentrate like I used to, so everything takes way longer. But I accepted that and I know that I will have more energy eventually.
My dream is to retire somewhere in Bavaria. My favourite is Roast pork with crispy skin, beer sauce, cabbage salad and knodel. Plus+ a tall glass of wheat beer.😋🍺 The only dish for me that is a rival is The Bavarian Roast Duck.🦆 Also, i see a Koala. Guten Morgen from Australia.
We have got the same dreams and taste in this case 😉 Bavaria and wheat beer are just the best, you are so right! The koala on the picture was the first koala we have seen in Australia and I remember exactly that it was on the way from Melbourne to Barossa Valley somewhere, 6 years ago. I really wanted to go back and see the North of Australia, shame it’s so far from Europe.
@@cooking-the-world Google the Island named "Raymond", its a part of Victoria, 4 hours from Melbourne, quite the drive but you can follow the coastline and perfect if you love Koalas. Here you can see them every where u turn. They can be very noisy but look completely cuddly. This is the worst for me as a lover of German beer, first of all the length of the flight(its so far) but secondly to see how cheap your beer is in Germany. .99c per bottle/can? I am crying to be back home now!😄 We are stuck here, no travel for now but once we can fly again i will go back to Bavaria, my favourite restaurant and to see my friends of course. I wont want to come back(again)! 😅
Oh sure. The truth is that the Germans eat actually everything, just not everything is traditional. I would say that the most tradition of chicken dishes would be the chicken soup und Frikassee, that every grandmother made 😉
@@cooking-the-world Every Volksfest I ever went to there was plenty of rotisserie roasted chicken. Also where I lived, Bamberg, there was a chain restaurant, Weiner Wald, that specialized in roast chicken. That was 30 years ago, I understand they went out of business.
English way! Pre heat oven to max - this gets great crackling! Use leg or shoulder. When oven at max put meat in for 20 mins then reduce heat to about 200% don't overcook - 1 and a half to 2 hours is more than enough. The quality of crackling depends on your butcher - It needs proper scouring!
Schwerin-uh huh? I have me a pork roast and a jar of sauerkraut. I shall call it dinner. If I try calling it what you did, lady, I’ll end up biting my tongue off and straining my vocal cords. But I shall remain faithful to your recipe. I appreciate you.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
*I love your videos!! SEHR GUT!!!!* BTW - your english is very good!!! I wish my german was half good as your english!!!
Thanks ☺️ we learn English at school. The question is where did you learn your German?:)
@@cooking-the-world I took 3 years in High School....Which was a very long time ago! Went on vacation to Germany in 1990 and everyone spoke English - I was sooo impressed - My favorite in Munich and Mittenwald was the Schweinehaxe - Very good! I did a Sauerbraten Video on my channel - I would like to hear if this is somewhat close to the real deal!!! I grew up in a german household and always enjoyed the cooking!!!
@@cooking-the-world I have tried for years to learn German from my wife who is from Switzerland. I have no talent for languages.
@@cooking-the-world my wife makes incredible pork roast. She likes to cover the roast in mustard before cooking. Amazing flavors.
Oh my goodness!!! I can’t decide which one I like best!!! They all look amazing and I will surely try them!!
Good luck with it! Thanks for watching 🥰
Love the options. Haxen is my favorite in Frankfurt & Munich.
Schweinshaxe, my all time favorite German dish served with potato dumplings. It is so good :)
It’s good to see you again! These roasts look amazing!
Thanks Sally. And thanks for watching ☺️
Looks Delicious, and nice to see you back.
Thanks Tim for being patient with me. There is a lot of going on for the moment 😉
Thanks Marta. The dark beer sauce looks pretty good. Thanks for sharing.
It was! Thanks for watching!
Wow i love your recipes they look so delicious, yes im USA, but my ancestors from Switzerland and Germany, i love watching your videos and learning 👍🙂
Thanks Elizabeth, I am doing my best here :)
This looks great. Great video
Thanks for watching and commenting Claudia :)
I would make the first way, although they all looked yummy
Thank you for a great video. You have a lovely smile and a nice personality. I look forward to your other videos
One of the best recipes I have tried. It goes well with any fatty meat.
Wowow! So delicious! Authentic German cooking at home!
Love these recipes :) One type I have learned that when you want to score/cut the rind of pork use a stanley knife. It's sharp and you have good control with it.
Oh this is great idea! Thanks 🤩
I live in Eschborn MTK for 25 years Ich Liebe Deutschland Essen is so Really LEKER Danke Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales
Our pleasure!
Great series!
Thanks
OMG! You have me drooling!
Very nice, will give it a try 👍
Hope you enjoy it :)
These all look so good! And they take me back to the six years I lived in Augsburg. I really miss the Bavarian cuisine I experienced there. (I would always order the spaetzle on the side with plenty of sauce!)
Why this doesn’t surprise me :) thanks for watching!
Everything looked delicious. Thank you
Thanks for watching 😊
Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales Ich Liebe Germany food so Really LEKER 😋🤤 yummy I was live in Germany in Eschborn MTK I love it your Food Danke
Your husband so fortunate to have a woman that cooks well. That looks so beautifully delicious 😋
I am. Trank you
Hahahahahaha! 🤣 thats true - I don’t hear any complaints regarding the food 😉 He is actually a great hobby cook himself. I still learn a lot from him. Thanks for watching, Kimi!:)
Loved your pork show. I’m from the southern USA and we love pork. Also the Mexicans eat it just about daily! Thank you for new ideas!
Thanks for watching. The goal was to show the many regional variations that are available in Germany.
Thank you or I should say danke for this very informative video 😊
You are welcome So nice of you! Glad I could help
Oh that looked absolutely scrumptious! I would particularly love to try the first one, and the sauce looked delicious, too!
In Brittany, our traditional way to prepare it is to roast the meat after inserting small pieces of garlic in incisions all over the piece of meat, and baking it surrounded with peeled potatoes with pieces of butter here and there. The pork and potatoes cook in a mix of butter and meat juices and garlic, and although it is very simple, it is also difficult to resist.
They look amazing!! Ganz lecker, vielen Dank!!
My pleasure:) thanks for watching
Welcome back Marta, hope all is well with you. Delicious pork roast thank you.
All good here, I am ready and still able to cook :) thanks for waiting for me and watching of course!
Great recipes for Schweinbraten ! 🐖
Thanks Charlie
Your back , Wah Hoo !! Oh boy all those pork roasts looked sooooo good .
We braze our roast then place it in the oven. Then serve it with mashed potatoes and sauerkraut. Yum.
🤩
Vielen dank
My mother, from Regensburg used to make the Schweinerbraten in a red wine sauce, have you done this?
Thanks it was good
Thanks :)
Found it! 😊
I'm going to give that dark beer style a go, although I'll probably make a mess of it.
Yummy.
Hahahaha! I am keeping my fingers crossed so it worked out just fine ;)
Hey Eintracht Frankfurt! Shalalalalaa 🎶 😊
I do a fresh ham roast, with marinating it with garlic chives, parsley, n green onions, with apple cider vinegar, olive oil, bit of balsamic vinegar too, lots of salt, pepper, garlic powder, onion powder, bit of chili powder, and what ever seasonings u like, but I do make holes n stuff marinate along with garlic cloves into the meat, and let that set over night, also add a bit of beer to the marinate too. Cook in a roasting bag, so yummy, 💖💖💖
The Bavarian pork roast looks fantastic! Heck, ALL of the recipes look great.... I love pork roast. I'm going to try the Bavarian pork roast - as soon as I get a stove in my house. The hot plate has limited uses in the culinary world!
Oh yeah Joseph, stove/oven is a must for making Schweinebraten:) I would suggest trying the one with beer sauce, the beer really, really makes a difference. Good luck with it 😉
Marta, these look so delicious! My Dad was of German ancestry and I remember my Mom making wonderful pork roast, smothered in fresh sauerkraut and seasoned with brown sugar and onions which we 🥰 loved! Maybe my grandmother made it like that or it’s American style….love your videos and they make me crave German food!
Normally make pork tenderloin with either a mushroom gravy or hunters sauce. Leftovers of tenderloin go to a sandwich called Cubano with pork slices. Ham slices, mustard Swiss cheese and dill pickles served inside a crusty roll that is pressed like a panini. Delicious
Oh yes! Tenderloin needs a nice and creamy sauce! That’s for sure! How long and what temperature you use to roast it? I am always so afraid that it will be dry in the oven.
@@cooking-the-world depends on size of tenderloin. That is where a good meet thermometer is needed. Normally roast at 400f for 30 to 45 minutes and try and get internal temp of 155f. Once 155f, take out of oven and cover with tinfoil and the roast will rise to 165f which will kill any food issues. By letting the roast rest for 10 to 15 mins, the roast will absorbe the juices and be very moist. Do not eat undercooked pork or chicken. Dangerous.
How can I choose they all look wonderful
Oh well, you can have them all ☺️
Soo nice to see you Marta 😊!! We prepare pork roast-crackle almost the same steps like you do, except we boil the meat instead of frying it before it gets in the oven
Ohhh, sounds great! I wonder if boiling it changes the texture of the crust. Does the crust puff in the oven after boiling?
@@cooking-the-world it does too :)
In the States, I first roast a pork butt at 450*F on a bed of onions, leeks, carrots, potatoes & celery root for 30 minutes. (I also pour in several cups of wine or stock.) The high temperature gives a good sear to the fat cap. I then drop the oven to 350*F and continue roasting until done, about 90 to 120 minutes. I like it very tender, so I’m looking for around 190*F internal.
Ah, what a lovely video Marta, makes me feel very nostalgic. I've eaten most of these, but the one that really made me happy was the Schweine rollbraten. Meine uroma(geatgrandma) who lived in Hamburg-Altona used to cook that on Sunday's, the whole family would trek there from all over Hamburg, my great uncles and aunts and all the rest of us. I was about seven when she died and I remember how sad the whole of my family were. I absolutely love your channel Marta, somehow it brings my childhood back to me that the other German channels don't. -Jim
I am so happy to hear that you enjoy the channel 😍 I know it’s probably a while ago but do you still remember if she used any filling for the rollbraten?
@@cooking-the-world it was something made with horseradish, Meerettich? I think, or maybe mustard, I know I thought it was scharf. It was over 70 years ago though so I could be mis remembering 🙂
Eisbein is my fav 😋
Love a good pork roast with a dark meaty gravy and lots of potato or bread dumplings to soak up all that gravy. Dumplings and gravy is the best part of the meal.
Got a 3.4 Kilo pork roast on sale. Excellent ideas found here. I am subscribing.
Thanks, hope you won’t regret watching the rest of the videos 😅
My favorite is Pennsylvania Dutch pork, sauerkraut , and dumplings. :) Thanks
Oh 😮 i was just looking up what that is. Is that the one that you cover with sauerkraut when roasting?☺️
@@cooking-the-world Yea, that's close. My mother would cook the pork and shred it and then add the kraut. When the kraut is good and hot then add the dumpling mix and cook it on the pork and kraut. :)
Love! Your recipes Marta, I was stationed a couple of years in Germany and had various great dining experiences in Munich, Frankfurt and the Mosel river area,keep up the good work, thx! A pilot from: Lake Havasu City, Arizona, USA. JOE.
Thanks. Glad you enjoyed Germany and the food, especially Frankfurt ☺️
Wow everything looks delicious. Where can we get the recipe?
I am sorry to infrom you but those are still in my head and didnt make online yet!😂
In the US, the "neck" cut you refer to is called "Boston butt" or a "shoulder roast". Thanks for the great video!
Thanks for info and watching of course!☺️
I do enjoy the pork loin stuffed with herbs and tied up and roasted in the oven. My mom made the pot roast (it was beef) in a cast iron Dutch oven with potatoes and carrots. She cooked it with with a small can of tomato sauce, or a cup of beef broth, low and slow. The cut of meat was cheap but had great flavor and would be falling apart it was so tender. Do you celebrate St. Patrick’s day? We have corned beef, potatoes, carrots and cabbage. Mustard on the meat is a must when serving. When is your baby due? You look good, like you are feeling well. 👍
The pot roast sounds delicious! And no, St. Patrick’s Day is not celebrated by the Germans. But I am sure that Irish who live in Germany celebrate it :) The baby is due in 5 weeks. It's very exciting, but also challenging at the same time!
My family makes pork roast with a creamy mushroom gravy served with fried apples (w/cinnamon & sugar) and sour kraut. These dishes look devine and I look forward to making (AND EATING) them! I think I will start with making Semmelknoedel, since I have never seen that before (but I have never been successful making potato dumplings, so am apprehensive).
Good that the bread and potato dumplings are two different things so you might be successful when making the bread once. Can you describe the problem that you have with potato dumplings?
@@cooking-the-world According to my family, Great Grandma Hedwig's were so light and fluffy they would float. Mine are always very dense and have no flavor. I have tried many types of potatoes, adding additional seasonings, and more liquid to the batter (then they melt into the simmering water). I have tried many different simmering temperatures and water and chicken stock. I do make a very fluffy and flavorful chicken and dumplings dumpling, so using a flour based dumpling makes me think it is worth a try.
Pennsilfaanisch Deitsch USA; we roast with sauerkraut. It's a New Years Day tradition for good luck in the new year...though I have it for dinner every week...gutes essen
I like to make a beer braised pork roast in the slow cooker. Season a pork shoulder with salt, pepper, paprika, sear it off in a frying pan. Then throw carrots, celery, onion, and waxy potatoes (Yukon gold or red) in the bottom of the slow cooker and season them with a bit of salt and pepper. Add a good dark beer, place the pork on top of the veggies and turn the slow cooker on at low heat for 3-4 hours.
What an amazing series of videos!! Mine zeit in Deutschland von 1975 to 1979 was a positive life changing experience. All time spent in Frankfurt working at the Main Officer's Club im hinten de IG Farben Hockhaus. Ish haupt forgessen ganz mine Deutch aber nicht mine schöne erinnerungen.
Das ist das Wichtigste! Ich freue mich dass du die Zeit hier so genossen hast!
How l love pork , oh ma God
Meine Oma war Sud Deutsch, Ich habe alles schon vergissen :( Glad to see you are back with more recipes, and I hope you and your family are all healthy. Fasching video soon?
Oh James, Fasching Video is on my list, but for next year, so I can film how we actually celebrate it 🙂 with the pandemic the only thing what we will do is to eat the doughnuts. Oh well, better this than nothing :)
Love anything with crackle with sauerkraut as a side. (wonder if you have a good recipe for sauerkraut (Bavarian style). Hope the pregnancy is going well.
Unfortunately I am the only sauerkraut lover in my family so I don’t cook it that much and I eat plenty of it during the tours. But when you will be looking for some recipes make sure there are caraway seeds in the ingredients list! Pregnancy is going well, thanks for asking. Most of the time I am tired, but also excited 😉
Looks delicious. I live in canada and the pork are not free running. When you cooked they smell something. I have to marinate night before. I miss the pork back home. 😂
Oh, smelling sounds not good.
How do I like my Schweinbraten ? Alles !😃
Than have it all 🤩
Where can I get a sweater like that? I like it.
The one on the picture?:)
@@cooking-the-world The white one at the end. 😊
Inject the dark beer into the meat and let it sit for a few hours before cooking. In Alsace they add some fresh beer at the end of making the sauce to enhance the beer flavour.
Marta, you're back. So nice, I'm happy now. I'll go and watch the video now. I hope everything's OK with you and the ?baby?
Thanks Jim, all good here! The last renovations are done, birthing course completed, so I feel ready. Apart from that I am pretty tired and cannot concentrate like I used to, so everything takes way longer. But I accepted that and I know that I will have more energy eventually.
My dream is to retire somewhere in Bavaria. My favourite is Roast pork with crispy skin, beer sauce, cabbage salad and knodel.
Plus+ a tall glass of wheat beer.😋🍺
The only dish for me that is a rival is The Bavarian Roast Duck.🦆
Also, i see a Koala. Guten Morgen from Australia.
We have got the same dreams and taste in this case 😉 Bavaria and wheat beer are just the best, you are so right!
The koala on the picture was the first koala we have seen in Australia and I remember exactly that it was on the way from Melbourne to Barossa Valley somewhere, 6 years ago. I really wanted to go back and see the North of Australia, shame it’s so far from Europe.
@@cooking-the-world Google the Island named "Raymond", its a part of Victoria, 4 hours from Melbourne, quite the drive but you can follow the coastline and perfect if you love Koalas. Here you can see them every where u turn. They can be very noisy but look completely cuddly.
This is the worst for me as a lover of German beer, first of all the length of the flight(its so far) but secondly to see how cheap your beer is in Germany.
.99c per bottle/can? I am crying to be back home now!😄
We are stuck here, no travel for now but once we can fly again i will go back to Bavaria, my favourite restaurant and to see my friends of course.
I wont want to come back(again)! 😅
Just moved to Germany and I am needing to know what to say when asking for a Boston butt to make pulled pork. Can anyone tell me what I would say?
I am pretty sure that the word you looking for is Schweinenacken. That’s what we use in Germany for pulled pork at least ;)
One question. do Germans eat Chicken?? love all the roast!
Oh sure. The truth is that the Germans eat actually everything, just not everything is traditional. I would say that the most tradition of chicken dishes would be the chicken soup und Frikassee, that every grandmother made 😉
@@cooking-the-world Every Volksfest I ever went to there was plenty of rotisserie roasted chicken. Also where I lived, Bamberg, there was a chain restaurant, Weiner Wald, that specialized in roast chicken. That was 30 years ago, I understand they went out of business.
English way! Pre heat oven to max - this gets great crackling! Use leg or shoulder. When oven at max put meat in for 20 mins then reduce heat to about 200% don't overcook - 1 and a half to 2 hours is more than enough. The quality of crackling depends on your butcher - It needs proper scouring!
Oh that sounds delicious! Thanks!
Why didn’t u roast the roast in a roast cradle, just FYI 💖🎄💖🎄💖🎄💖🎄
Schwerin-uh huh?
I have me a pork roast and a jar of sauerkraut. I shall call it dinner. If I try calling it what you did, lady, I’ll end up biting my tongue off and straining my vocal cords.
But I shall remain faithful to your recipe.
I appreciate you.
Thanks chrish!
@@cooking-the-world lol, you bet.
This will blow your mind - in America they have never heard of Crackiling!
Like never?🤣
I never see our German drop potatoes in these videos.
You're making want to move in.
Hahahahaha 🤣🤣🤣
schweinshaxe, with beer and caroway seeds
🤩
Please keep in mind the proper pronounciation of "butcher": [ bootcha ] Not [ batcha ]
Thanks 😘
Can't get past add's?
kasslernacken mit gestoften bohnen und kartoffel...püüü
🤩