the story about the "halve Han" is easy and simple ... in Rhineland dialect it simply means "can I have a half? the word have changed to Han in the Rhineland-Area we don't have it with the letter B so the " B " becomes a " V " "HALBE" -> HALVE -> " half" "HABEN" -> HAN -> "become" "HAHN" -> Rooster -> for comparison and in Rhineland dialect "Han" sounds like the word "HAHN" in German... by the way, the real "halve Han" can be found in düsseldorf, because it has to be smelly cheese with caraway and not "dutch cheese" !!! But the people of Cologne don't live so close to the border and when they brought that with them from my hometown they thought "that sounds like Dutch, there has to be Gouda cheese on it ?!" ps. this is the tiresome city war between düsseldorf and cologne ;))) , since 1288AD
He asked for some info on the subject, and you delivered to perfection!!! Thanks for sharing this Axel, I aways find these little food-stories interesting.
Wow, what a response Axel. Thank you for assisting & I really appreciate the time / effort you’ve made to answer my question. Glad to have someone so historically knowledgeable viewing my videos.
I feel exactly the same, it’s such a shame I had a limited timeframe to enjoy / explore. That said, it’s on my agenda for 2021 😉. Do you have any recommendations ?
@@hungrybellys4864 Schokolodenmuseum, Römisch-Germanisches Museum, Domschatzkammer (under the Cathedral) are some of the most popular Places here.And definately the Brewhouses, especially on Weekends.It´s full,loud and i love it.
Hey David, thank you for such a kind compliment ! I had worked in the states for some time but I didn’t realise my accent was still Americanised 😂. I have been to Düsseldorf & really liked it. This would make a great destination when travel is permitted, thank you for the reminder 😁
There´s another Früh in Cologne, "Früh em Veedel". The Früh am Dom is in my Taste to big and to loud. The Früh im Veedel is much smaller and if you want to meet Locals it´s definately the better Choice.
Hey Claudia, thank you for such a fantastic insight recommendation. I really appreciate you reaching out to let me know & I will absolutely investigate on my return to Germany. Do you have any further recommendations on restaurants that provide such culinary wonders ?
@@hungrybellys4864 I wish I could, I live in AU currently stranded in my old home country and all restaurants are closed, so no option to make any informed suggestions. Max Stark in Cologne seems to offer the original recipe. I never went out to eat Sauerbraten, it was a family dish, but it gets harder and harder to find butchers who offer the prepared meat (we usually use beef but the original recipe required horse).
Well that is a shame but all our current situation won’t be forever & I truly look forward to when we can enjoy what we took for granted. Thank you for the information it so very appreciated !
In Germany it is considered uneducated to hold a fork in your right hand and a knife in your left hand. Although it is seen as stuffy among the younger generation.
Hey Max, thank you for communicating such cultural differences - I do always enjoy learning such things. Traditional English dinning etiquette would agree & those values are important to remember. Currently, Uk trend & generations are very relaxed on the matter. This etiquette is remarked for formal dinners at best. Thank you once again for taking the time to watch my video & commenting your thoughts.
As a German (not from Cologne) I don't know why someone would order this boring "Halve Hahn"? Maybe if you actually out for drinking beers and just need a small bite. The Mettwurst looked like a rather not so yummy smoked, boiled sausage - where other regions have better fried or grilled sausages for this dish. I wonder why there was no mustard with the sausage?! The Schweinshaxe is usually grilled and more a Southern German dish. While the northern version would be a boiled "Eisbein" - sometimes served with sauerkaut and mashed peas.
Hi Henning, thank you so much for taking the time to watch this veo so diligently & sharing your thoughts on the menu items. I will look out for your sentiments on my next German menu opportunities.
I second that opinion about the bread and cheese being nothing special worth ordering. Furthermore, I expected to see raw meat when he ordered Mett, not a usual sausage.
Hi Martin, thank you for watching my videos & commenting. In essence I’d completely agree with you & all the places that were visited had such fantastic reviews. It’s so difficult to ignore them even if tourist hot spots 😃
As Viennese I cringe heavily when Viennese Schnitzel is considered as "traditional german food". It simply isn´t, it´s Austrian and the Viennese trademark dish so to say. And from how the breading looks like it was definitively fried in a fritter/coherer which is for us Viennese a sacrileg. The right way is to fry it in the pan either in clarified butter or lard...the piece has to swim in the butter/lard and the pan has to be pivoted the whole time in order to soufflé the breading but your breading was flat...and such a thing we call then "Bröselteppich" meaning "crumb-carpet" as an insult. By the way a "traditional Viennese Schnitzel" is by far not as thick as yours was.... and the meat has to be veal. When other kinds of meat is used for a breaded Schnitzel it isn´t a "traditional Viennese Schnitzel" and should be labeled "Schnitzel Wiener Art" meaning something like "Schnitzel in Viennese manner". In Austria restaurants get charged with a fine when they don´t label the Schnitzel the right way, because the label "Wiener Schnitzel" is here protected...just saying to give you an inside view of how serious we take the topic "Viennese Schnitzel" And the "Viennese traditional sidedish" is either just an oil/vinegar potatoe salad or boiled potatoes with parsley and a green salad...and never ever "french fries" although you will get fries if you order those explicit..or when you are in a tourist trap with lots of Germans and there I have to admit it is very likely that you will get a coherer crumb carpet Schnitzel as well..that´s why locals don´t visit such places. Sorry I don´t want to appear as like a dick, but the topic "Viennese Schnitzel" is for us Viennese a very emotional topic...as like as for Italians their Pasta.
Hi Michael, thank you for such in-depth comment. It’s always super welcome to receive ‘in the know’ local references that I can learn & take away with me on further travels. I can completely see / feel that pride & honour. It’s inspiring even. Thank you for sharing & I really appreciate the time you have taken to watch my video & comment. Thank you for such effort.
As far as I remember he didn’t mention ‚Wiener‘ Schnitzel, so I don’t know why you should cringe at all. A Schnitzel can be made of pork or veal meat. So he is absolutely correct.
The answer to that is : With pleasure!! It is huge I give you that, but if a Schnitzel is done properly (meaning not dripppiing oil with every piece you cut) it is not really that heavy - at least not in your stomach : ). I have tried one in pub in Vienna, similar size amd it was just the perfect amount. I felt full in the last couple of bites.
the story about the "halve Han" is easy and simple ... in Rhineland dialect it simply means "can I have a half? the word have changed to Han
in the Rhineland-Area we don't have it with the letter B so the " B " becomes a " V "
"HALBE" -> HALVE -> " half"
"HABEN" -> HAN
-> "become"
"HAHN" -> Rooster ->
for comparison
and in Rhineland dialect "Han" sounds like the word "HAHN" in German...
by the way, the real "halve Han" can be found in düsseldorf, because it has to be smelly cheese with caraway and not "dutch cheese" !!!
But the people of Cologne don't live so close to the border and when they brought that with them from my hometown they thought "that sounds like Dutch, there has to be Gouda cheese on it ?!"
ps. this is the tiresome city war between düsseldorf and cologne ;))) , since 1288AD
He asked for some info on the subject, and you delivered to perfection!!!
Thanks for sharing this Axel, I aways find these little food-stories interesting.
Wow, what a response Axel. Thank you for assisting & I really appreciate the time / effort you’ve made to answer my question. Glad to have someone so historically knowledgeable viewing my videos.
But at least Cologne is on the correct side of the Rhein
Did you eat all of that at 1 setting? I wish my appetite was like that!!! Himmel und Erde und Schweinhaxen are wonderful!!! Glad you enjoyed it.
Die Gerichte sehen alle super lecker aus! Kann es kaum erwarten wieder traditionelles deutsches Essen zu genießen!!
Vielen Dank! Ja, traditionelles deutsches Essen ist sehr gut. Ich mag es auch sehr. 👌🏻😀
Cologne looks beautiful. Food is variety. 👌 thanks for showing those traditional German food.
Hey Zuhail, your most welcome ! I hope you enjoyed the video & look out for more to come to tempt you when we’re all ready to travel again.
Germany has thee absolutely best brotchen. Cannot get anything like them anywhere
Hey Heidi, your absolutely right & I can’t wait to come back ! Thank you for watching my video 😄
Another fab and informative video!
Thank you so much 😊 !
Such a beautiful city, miss travelling after watching your videos :/
It is such a delight ! I hope you enjoyed the video & in the short time I was there that I did it justice enough.
I have been to cologne 30 years ago :) Beautiful city and beautiful food culture.
You are so right & I look forward to my next visit 😁
Cologne is one of my favourite city :) so much to explore
I feel exactly the same, it’s such a shame I had a limited timeframe to enjoy / explore. That said, it’s on my agenda for 2021 😉. Do you have any recommendations ?
@@hungrybellys4864 Schokolodenmuseum, Römisch-Germanisches Museum, Domschatzkammer (under the Cathedral) are some of the most popular Places here.And definately the Brewhouses, especially on Weekends.It´s full,loud and i love it.
That’s fantastic ! Thank you so much. I’ve noted them down on the ‘wish to travel list’ !
Now beeing german growing up in Düsseldorf i love u as an american to discover my homeworld
Hey David, thank you for such a kind compliment ! I had worked in the states for some time but I didn’t realise my accent was still Americanised 😂. I have been to Düsseldorf & really liked it. This would make a great destination when travel is permitted, thank you for the reminder 😁
Gute Info über Köln und die Essenskultur😀
Vielen Dank, Ihr Kommentar freut mich sehr! 😃
I can't wait to visit cologne and have that Schnitzel from Bei Oma Kleinmann and Schweinshackse from Früh am Dom !!!!
Honestly, I super enjoyed mine ! The property, team, service & history really bring a fantastic depth to your dinning experience. Great added value !
There´s another Früh in Cologne, "Früh em Veedel". The Früh am Dom is in my Taste to big and to loud. The Früh im Veedel is much smaller and if you want to meet Locals it´s definately the better Choice.
Most important dish after Himmel an Äd would have been Rheinischer Sauerbraten
Hey Claudia, thank you for such a fantastic insight recommendation. I really appreciate you reaching out to let me know & I will absolutely investigate on my return to Germany. Do you have any further recommendations on restaurants that provide such culinary wonders ?
@@hungrybellys4864 I wish I could, I live in AU currently stranded in my old home country and all restaurants are closed, so no option to make any informed suggestions. Max Stark in Cologne seems to offer the original recipe. I never went out to eat Sauerbraten, it was a family dish, but it gets harder and harder to find butchers who offer the prepared meat (we usually use beef but the original recipe required horse).
Well that is a shame but all our current situation won’t be forever & I truly look forward to when we can enjoy what we took for granted. Thank you for the information it so very appreciated !
13:50 A real vienna "Wiener Schnitzel" is ALWAYS veal and a Schnitzel "vienna style" is pork.
Hi Pai, thank you for watching & commenting, it’s always great to receive such a response so that further local knowledge can be obtained.
Where is he mentioning a Wiener Schnitzel at 13:50?
No a Original Schnitzel is from Kalb
How much weight did you put on??! :))) I am very fond of traditional food.
Hey Oberbaumbruecke, I can assure there was a weight increase but I’d gladly accept it with such amazing food !
In Germany it is considered uneducated to hold a fork in your right hand and a knife in your left hand. Although it is seen as stuffy among the younger generation.
Hey Max, thank you for communicating such cultural differences - I do always enjoy learning such things. Traditional English dinning etiquette would agree & those values are important to remember. Currently, Uk trend & generations are very relaxed on the matter. This etiquette is remarked for formal dinners at best. Thank you once again for taking the time to watch my video & commenting your thoughts.
the himmel and ääd isn´t pork,it´s blood sausage.
Hey Andre, thanks for taking the time to watch my video & respond in kind. I really appreciate it & your insightful comments.
Blood Sausage including Pork to be specific.
Isn’t it pork blood?
As a German (not from Cologne) I don't know why someone would order this boring "Halve Hahn"? Maybe if you actually out for drinking beers and just need a small bite.
The Mettwurst looked like a rather not so yummy smoked, boiled sausage - where other regions have better fried or grilled sausages for this dish. I wonder why there was no mustard with the sausage?!
The Schweinshaxe is usually grilled and more a Southern German dish. While the northern version would be a boiled "Eisbein" - sometimes served with sauerkaut and mashed peas.
Hi Henning, thank you so much for taking the time to watch this veo so diligently & sharing your thoughts on the menu items. I will look out for your sentiments on my next German menu opportunities.
I second that opinion about the bread and cheese being nothing special worth ordering. Furthermore, I expected to see raw meat when he ordered Mett, not a usual sausage.
If you are going to the most touristy places you will probably never find a good place to eat..
Hi Martin, thank you for watching my videos & commenting. In essence I’d completely agree with you & all the places that were visited had such fantastic reviews. It’s so difficult to ignore them even if tourist hot spots 😃
As Viennese I cringe heavily when Viennese Schnitzel is considered as "traditional german food".
It simply isn´t, it´s Austrian and the Viennese trademark dish so to say. And from how the breading looks like it was definitively fried in a fritter/coherer which is for us Viennese a sacrileg.
The right way is to fry it in the pan either in clarified butter or lard...the piece has to swim in the butter/lard and the pan has to be pivoted the whole time in order to soufflé the breading but your breading was flat...and such a thing we call then "Bröselteppich" meaning "crumb-carpet" as an insult.
By the way a "traditional Viennese Schnitzel" is by far not as thick as yours was.... and the meat has to be veal. When other kinds of meat is used for a breaded Schnitzel it isn´t a "traditional Viennese Schnitzel" and should be labeled "Schnitzel Wiener Art" meaning something like "Schnitzel in Viennese manner".
In Austria restaurants get charged with a fine when they don´t label the Schnitzel the right way, because the label "Wiener Schnitzel" is here protected...just saying to give you an inside view of how serious we take the topic "Viennese Schnitzel"
And the "Viennese traditional sidedish" is either just an oil/vinegar potatoe salad or boiled potatoes with parsley and a green salad...and never ever "french fries" although you will get fries if you order those explicit..or when you are in a tourist trap with lots of Germans and there I have to admit it is very likely that you will get a coherer crumb carpet Schnitzel as well..that´s why locals don´t visit such places.
Sorry I don´t want to appear as like a dick, but the topic "Viennese Schnitzel" is for us Viennese a very emotional topic...as like as for Italians their Pasta.
Hi Michael, thank you for such in-depth comment. It’s always super welcome to receive ‘in the know’ local references that I can learn & take away with me on further travels. I can completely see / feel that pride & honour. It’s inspiring even. Thank you for sharing & I really appreciate the time you have taken to watch my video & comment. Thank you for such effort.
As far as I remember he didn’t mention ‚Wiener‘ Schnitzel, so I don’t know why you should cringe at all. A Schnitzel can be made of pork or veal meat. So he is absolutely correct.
that´s no Schnitzel, this is a half pork.How can 1 person eat so much?
The answer to that is : With pleasure!! It is huge I give you that, but if a Schnitzel is done properly (meaning not dripppiing oil with every piece you cut) it is not really that heavy - at least not in your stomach : ).
I have tried one in pub in Vienna, similar size amd it was just the perfect amount. I felt full in the last couple of bites.
When you love food I suppose it’s easy no ?
Agreed ! 🤣