I am shocked, Phil answered the question if there were different types of potatos with "I don't know". Every German I know, would have said "Of course, there are 'mehlig kochende' and 'fest kochende'". :D
@@Msarlybest maybe, but although i never did the cooking myself i often had to buy big sacks of potatoes and therefore i learned the differences, "mehlig" for "Salzkartoffeln" and "vorwiegend festkochend" for those meals which required them to be more robust and not crumble, like "Pellkartoffeln". and if the proper kind of potatoes was not available or accidentally the wrong type was used, it was not hard to miss when we also got such "Kartoffelsalat" which looked more like "Kartoffelpuree" :-)
Lesen kann er auch nicht denn da stand bestimmt etwas von Zwiebeln und eventuell saure Gurkenrädchen und Speckwürfel. Setzen sechs und die Freundin kann viel besser Kartoffeln zubereiten wie das Muttersöhnchen.
Hi guys, I am from Holland. My oma was from Germany, Giessen, and she came to this country in 1931. This video is so like a day at oma's! With the meatballs and the potato salad she used to put some shredded onions in it. We called the meatballs "bouletten" I believe. For kuchen she used to bake Streuselkuchen herself. And of course the fish on Fridays! I am 67 now but this video brings so many sweet memories and some tears as well, as I miss her. Thank you so much for this!
@@DeanaandPhil Depending on our age, our grand parents lived a good part of their life in the WW II and immediate post-war times. Which simply means: shortage of food, hunger, people even dieing from malnutrition. My grandmother tried to find food, e. g. potatoes, on trips to the country side riding overfilled trains, just to survive. You can imagine that eating out was less common ...
in fact my grandma was a good at cooking till she got into her 60's then she kinda forgot how to cook verry well and my dad (have no mom) he is 51 by now but he also starts to unlern cooking or maybe he never was good at it and since i know how to cook i noticed
@@YukiTheOkami That's a good point. My grandma was good to let me watch and help cook. Turns out that she was actually teaching me her recipes. Now I love to make those foods. She's been gone now for many years and I'm getting older, and I was excited when my granddaughter wanted some of "my" recipes.
When my parents moved to Canada we did the standard North American breakfast, lunch, dinner. Weekends was traditional German, brotchen, rye bread, hot meal mid-day, aufschnitten in the evening, kaffee und kuchen. My mom worked at the local German butcher/deli so we always had fresh cuts, never packaged. Basically I ate like Phil (and I learned how to cook all the German foods)...and I still use bread boards instead of plates and my kids even prefer them too.
Reminded me a lot of my Oma. I think Potato salad and "Frikadellen" is so common around Germany, there are more recipe variations than people watching this video.
@@jenniferhenrich2852 no...not salsisbury steak....there's no gravy but adding onions and moist bread to the meat and after it's cooked, pouring the oniony grease from the pan over your potatoes is the way to go....maybe not so healthy but very tasty
@@ruth6883 absolutely true. My Oma's was Mayo based, but heavy on the vinegar and very liquidy. Heavy with grated onion, black pepper and fresh minced parsley. It was cubed finely and served chilled.
My inlaws are from Germany. He is from Bargstedt, she is from Berlin. They moved to the US in the 60s. They are upper 80s. My husband grew up with that bread and other bricks of bread and hates it, LOL. (It's delicious) They do still have the big breakfast with butter, jams, meats, cheeses and they do dijon as well. I love it :)
@@LythaWausW Not so bad idea. 😊 I braise the the onions first (no colour!). A soaked old!) breadroll, some mustard and marjoram is mandatory as well. Did you guys put pepper and salt in there at all...?
@@petereggers7603 yeah 😉 the big dispute should the onions be raw or braised lol I grow up with this recipe to but I never really liked it,. Now i make them with soaked bread, raw grated onions and Parmisan and love them
So funny: My grandma is living in Bavaria and she's eating totally the same as Phil's grandma did. So same breakfast, same diner, same Kaffee and Kuchen and "Fleischpfanzerl", as we're calling it, is also very common lunch in Bavaria! Great video btw!
My Ex's mum is in Nuernberg, they have 'Fleischkucherl' and when I was in Berlin and Hamberg they had 'Bulleten' ( excuse my spelling, I'm not a native German speaker )
My Oma and my father were born in Hamburg, but my Ur Oma und Ur Opa were from Bavaria so pretty much everything we ate was Bavarian except my Oma's potato salad which was vinegar and mayonnaise based with a lot of onion, black pepper and parsley and serve cold. But I grew up eating the same things as Phil. I even have the same egg cups and piercer.❤️
Love this! I visited Germany a couple of times when my family where stationed there. Each time, I was there for maybe 5-6 weeks. It changed my life. My great grandmother and family was from Germany. My dream is to go back and live for 5-6 months at a time. I absolutely love the countryside and people. The German way of life is so much more fulfilling.
OMG, your 'Kartoffelsalat' is so pure. My mother prepared the salad in Poland, which also consists of fried bacon, fried onion, spring onion and mayo, and you really couldn't stop eating it.
@@tabea741 i´m from germany and we made both salads.i don't tolerate mayonnaise with 80% fat (its to much fat for my stomach) that's why my german grandma always made me vinegar and oil with vegetable or beef stock
The trick to potatoes not falling apart & getting mushy is letting them cool before peeling and cutting them. Good way to speed up the process is to run them under cold water:)
This is not true for all types of pototaoe salads. What they made is the southern type of potatoesalad like we make it in Bayern, or Baden-Württemberg. Made with a vinaigrette instead of Mayonnaise. This type of potatoe salad is made with freshly cooked warm potatoes, warm not hot ;-)) and a slightly warm sauce. Their problem was, they had the wrong type of potatoes. To have nice slices you need 'festkochende Kartoffeln'.
My grandparents were Latvian. Every morning my grandmother would have a bowl of plain oatmeal and my grandfather would have a piece of rye bread with butter and a slice of ham or cheese, and a boiled egg on the side.
For your potato salad, you need broth,oil, wine vinegar, sauted onions, mustard, salt, pepper and a dash of sugar. For meat balls, parsley, mustard, garlic, sauted onions, salt, pepper, old bread and thyme. Meat has to be half and half minced pork a d beef,.
My Oma was the BEST cook in the world. She always made Königsberger Klopse, WHICH I loved and my favourite: Kassler, very salty! She also always cut my bread slices in tiny parts so that I would not choke. Sadly she's been dead these 16 years and I never got her recipes 😭
This is my East Prussian mother's recipe for Konigsberger Klops since you don't have the recipe from your Oma. 1/2 lbs ground beef, salt, pepper, bay leaf, 1 onion, 1 egg + 1 egg yellow, 1 small roll (soaked in water & squeezed dry), mustard, sour cream, flour, milk. Boil water (enough to cover the meatballs) add onion & bay leaf. Strain. Form meatballs with meat, roll, egg, salt & pepper. Add to broth & simmer without lid until done (note she didn't state when they would be done, but I guess to make sure they are cooked through). When ready, remove. Mix sour or sweet cream with mustard & flour & slowly add to broth. Add salt, sugar & vinegar to taste. Finally, add 1 egg yellow mixed with a little milk. The sauce should not be too thin. Add meatballs.
One Addition to the "Mittagessen", in my Youth a "Nachtisch" (Dessert) was sometimes added like a sweet Pudding (Dr. Oetker), Fruit out of a Tin Can / Jar (Einmach-Glas) or Ice Cream in the Summer. Also the "Kaffee und Kuchen" was mostly reserved for special Days like Sundays or a religious Holiday (Feiertag).
Meine beiden Omas habe ich nie kennengelernt, aber ich hatte eine Großtante väterlicherseits, die noch auf einem alten Feuerherd mit Holz gekocht hat. Ich träume heute noch von ihrer Bratente mit Honig auf der knusprigen Haut mit Kartoffeln und Gemüse aus ihrem eigenen Garten. Leider verstarb sie 1989 mit 93 Jahren und ich werde nie wieder so etwas essen dürfen, aber nur die Erinnerung daran, läßt mir das Wasser im Mund zusammenlaufen. ;)
I lived half the time with my grandparents for two years when I was a kid. My grandpa always ate cereal ("Müsli") with baking cocoa and whole milk. In winter, a dash of hot water was added so that it warmed. I liked it a lot, too. My grandma only ate brown bread ("Schwarzbrot) and I got the exact sausage or cheese variation shown here and a slice of Schwarzbrot on top and a slice of wheat bread on the bottom for lunch at school. We called it "magic bread." On weekends, we had rolls and eggs. Unfortunately, my gran wasn't a very good cook. There were in season always for lunch vegetables from the garden (in winter almost always stew) and almost always with potatoes and often something about meat, but everything drowned in fat and overcooked. However, her salads were always very tasty. As is typical in northern Germany, there was tea with Kluntje (rock sugar) and cream several times a day and in the afternoon there were often cookies and on weekends sometimes cake. Unfortunately, my grandmother could not bake well, only a sheet cake she got quite right. You could break windows with her cookies - I lost two baby teeth on their cookies, no kidding! In the evening there were again one or two slices of bread. Often with Leberwurst or Sülze, I hated it 😂
We *always* have *ONIONS* in the *Frikadellen and Kartoffelsalat* and my mom made the Kartoffelsalat always with *Vinegar, Oil, Salt, Pepper and Gemüsebrühe*! And the potatoes "Kartoffeln" sind *fest kochend* für die Pellkartoffeln 👍👍👍!!!
I'm from the Netherlands and my grandparents' food was pretty similar. Only ever having 1 warm meal in the day, which was always the lunch. Breakfast and dinner was bread just like Phil's grandparents, pretty similar toppings too.
Despite some "complications" in the past, I will say as a German that the Dutch and German people have many similarites, and fewer differences. I lived in Amsterdam for quite some time, and I really enjoyed it. Dutch coffee is almost identical to what we have in Hannover (rich and strong and hopefully bitter). Oh yes, and mint tea in Amsterdam is the best! I do speak some Dutch, although because I mostly worked in Rotterdam, my accent is considered odd in certain regions, which if you are Dutch will make perfect sense I think.
What my grandma made? I lived in the UK and went over to Germany to visit both grandparents twice a year. My father's mother always treated us to cured north-german ham, carrots and peas and fresh young potatoes. My maternal grandmother made "Sauerbraten", Frikadellen, lots of fish (we lived near Hamburg) and, for breakfast "Sauermilch" - fresh milk that was left outside to curdle or a kind of porridge or - because we were there - rolls, butter, honey (!) and different meat cuts fresh from the butcher (no processed meats like German mortadella for me)
My Memaw was from Missouri and served typical Southern fare. Breakfast: biscuits and gravy, soft scrambled eggs, bacon and sausage. Lunch: sandwiches with assorted meats and cheeses. Dinner: fried chicken or smothered pork chops, mashed potatoes and gravy, green beans with bacon, salad and dinner rolls. It's a good thing I was on the swim team when I lived with my grandparents in college, or I would've been 300 pounds, lol.
das schönste für mich, als kind, war ein frisches graubrot mit butter...oma hat graubrot immer eingefroren...selbst danach war es, in der erinnerung, immer noch lecker
My grandma would hardly ever buy cake for Kaffee und Kuchen. She'd usually either make a "Boden", i.e. Buiskuitboden with fruit from the garden and Tortenguss, or some Blootz (yeast dough with apples or plums and or sweet crumble on top).
Breakfast for me was often corn flakes when I was young, we didn't have fancy cereals - they were far too expensive. After I got married it was sometimes porridge, sometimes cereal but often toast with jam, marmalade or honey. When we had children we would often have the same food as them for breakfast but when they grew up and left home it was back to toast! When I worked on Saturday mornings before I took retirement I would have toast and coffee before I left home and when I returned I would cook a "full English" for myself for lunch. Now it's just toast with margarine and black coffee now, every day. Gloom, how I wish for an egg! Nick (UK)
A little tip for boiling eggs. If you put them in cold water and then heat it, if the shell crack, the egg won't leak out. That is because the outer egg-white will be hard very soon and prevent the rest of it from leaking.That also is something I learned long ago from my Grandma. Every year at easter I remember this, when cooking a lot of eggs for coloring. ;)
I'm your Oma's generation and grew up in Berlin , that breakfast we usually had on Sundays, Mittag was simple like pancakes with applesauce, we had either hot or cold potato salad, the hot was sorta like you were trying to make ,except we added chopped onion and pickles oil and vinegar. The cold had mayo a little oil pickles onions. Yes Sunday was the big day for eating and only day for coffee and cake in the afternoon. I have been in the states for over 50 years and I enjoyed seeing the changes. Thank you for another great video!
and a little bit of fine dijon mustard in both. Fine chopped parsley is also good for the Meatballs and for the salad a little bit of mild curry powder, not much. ***star chef trick.
The meal I remember from my maternal grandmother was "ham loaf"... Sort of like like meatloaf but with ground ham, raw pork, and veal made into mini loaves. They did it for their church as a fundraiser, thank god I got the recipe before she passed. From my paternal grandmother we would make "mountain pies" around a camp fire with the old iron pans. God, what good memories!
My grandma: *Breakfast* bread with sefldmade Johannisbeergele or Erdbeergele, *lunch* pasta with tomato sauce, rice with vegetables and minced meat, meatballs in mustard-sauce with potatos, potatos with vegtables and different types of meat like Kotlett or Geschnitzeltes, Fries with sausage, different types of bean soup,... *Dinner* bread with corned beef, gouda cheeseor Sevelatwurst. Her go-to snacks were mostly salted peanuts, salted chips or raw vegetables like Kohlrabi or Radischchen. She also loved to drink black coffee, cappucchino and cola
Watching this video has brought back a lot of memories. As an Australian with German Ancestry, ( my last name being Rosenzweig, and my grandmother's last name being Herrmann,) I can remember her cooking and giving us grandchildren many of these foods. My grandmother is still alive, but sadly in aged care now. Thanks for the memories. Keep up the good work Deana and Phil
Yes I have my Grand Mothers recipes which my Mothers added to they are both gone but cooking meals using their recipes the smell taste bring back so many nice memories.
i am german, my Oma used to make Rouladen with Rosenkohl or , as a solodish, a whole Blumenkohl out of the oven with many in Butter roasted Breadcrumbs (yummy!) spread over the top, than the homemade Püree or Kartoffelstampf (not so fine and with still a little chunks of potatoe left in it) with Karotten and Erbsen and a sliced Kassler Meat with Bratensauce or Nürnberger Bratwürstchen with Sauerkraut cooked in Brühe. and for sure a Kartoffelsalat with Cornichons and Egg in it made with a sauce of Brühe and some liquid of the cornichon water from the glass Frikadellen anytime (she had always frozen minced meat in her deepfreezer...) So - i will go now and make a Kartoffelsalat 🤓🤗👨🏼🍳👨🏼🍳
This video blew my mind. I am a American but of German decent on my father side. I had no clue so many of my families food traditions come from my German side until I saw this video especially the vinegar potato salad, fish on Friday and big dinners on Sunday. Great video! I am now a big fan!
If you plunge the hot potatoes in ice water until potatoes are cooled, you can easily pull the skins off with your (clean) hands. That was a constant admonishment: "Are your hands clean?" Which meant you had to go wash your hands. When us kids stayed at our grandparents, breakfast was tons of bacon, biscuits dredged in the bacon grease, scrambled eggs fried in the bacon grease and lots of jams, jellies, honey, molasses and maple syrup. We ate every bit of it. For lunch (dinner) they'd give us as many sandwiches as we could eat: Soft white bread, German Bologna, Miracle Whip, tomatoes from their garden, cheese curls, and ice cream. Sometimes homemade ice cream. Phil; you gotta try that. They always made a roast for supper (because we were visiting), with fresh green beans from their garden, cooked in bacon grease, homemade potato salad, with potatoes from their garden (my grandmother always whipped her potatoes). My grandfather grew several different types of melon and greens, so in the summer we'd have alot of those with supper. Baked cream corn from their garden if it was winter. They would freeze a lot of their produce so at times we'd also have okra, field peas (my favorite) and jars of home canned tomatoes. Then dessert my grandmother made the best cakes, pies and cookies. She didn't use bacon grease in her baking, but lots of butter and Crisco. And we'd drink glasses and glasses of whole milk with meals. We must've burned it all off. We were skinny kids. Probably no one will read this, but I enjoyed writing it.
There is an ingredient, that belongs in both, salad and Frikadellen. Onions. Cut them into cubes (not too small, or they will burn while frying). The Frikadellen-dough can use one spoon (Eßlöffel) of mustard too. Breadcrumbs are okay. I prefer soaked breadroll. It can be one from the day before. Put it in some water and let it soak completely. Take it out and press most of the water out, with bare hands. Use the mass istead of breadcrumbs.
Very interesting to see and hear about your grandmother. My great Grandmother lived next door to me growing up and she babysat me during the day when I was too young for school. She always made us (my sister and myself) American pancakes or hot cinnamon rolls for breakfast. Lunch she had a cast iron skillet filled with lard she kept in her oven. She would pull it out and make us fresh cut french fries. She never made me dinner but she would make meatballs and spaghetti sauce for my family that my mom froze and used as she needed. I am from Pennsylvania and my great grandmothers family had German origins but she was born here in Pennsylvania. My grandfather used to dig up dandelions and cook them they were for him though, I didn't eat those.
We always use the red new potatoes they have a waxy texture and they don’t crumble up like that. But our dressing always included bacon so you didn’t really have to add oil it was the fat from the bacon a tiny bit of flour to thicken it and then you add your vinegar and your onions, yes onions too
My grandma didn't do this but great grandma used to eat breakfast like that. She was born in Germany and she came to the United States when she was 15 years old after World War II.
"This is for you Grandma". Well said bro. My grandma had like 3 handwritten recipe books and a card catalog of recipes. They are all on my dads fridge now. They two are the best cooks of my life and I have never in 56 yrs seen either one of them so much as crack any one of those troves of knowledge ! They both also never used measuring spoons for spices but they both would have every measuring cup in the Küche dirty ! My kingdom for a pint of grandmas applesauce.
Now I want to make meatballs & potato salad. When I was recreating my Omas potato salad,Mine was missing something. Time to ask Mom. Sometimes I had to be specific with the questions. I had my mom tell me slowly don’t skip anything,oil,ok;olive,corn,rape seed? Pickles,ok Mom sweet,dill,etc? I’m the only person in the family that can make it and it taste just like Omas! A cold sausage and bread for breakfast,bread butter and jams. As we had more money,we than had Fried eggs,fried potatoes w onions. Bacon or Ham. Our lunch was more like your breakfast. Dinner was always a feast. I really enjoyed this video. Make more Similar,please.
Ahhh WOW!! You've perfected Oma's recipe! We hope to get to that level after a few more attempts. Deana tried again once after filming this video and it's still not there yet. We are on a mission! Breakfast with fried eggs, bacon and potatoes sounds delicious! 😍👌
My four German grandparents immigrated to the US in the 1920’s. Your day of meals is VERY similar to how my parents ate growing up. It is how my relatives still eat when we visit. They call the evening meal Butterbrot. Our potato salad is the same except we add very thinly sliced (paper thin) onions. I just made that potato salad for Easter - my kids love it!
this video did remind me of all the times I spent time in Germany with my grandparents, near to the end of my Oma life, I was the one who cooked for her, I have a lot of her recipe books and I still cook the meals I grew up with.
The recipes the grandma cooks always taste better than if you cook them yourself. It is also said that the grandmother always omits an ingredient in the recipe so that her always tasted best 😝😂
I'm Austrian. We used to have either bread with butter and honey or jam for breakfast, or muesli. Lunch was the only hot meal we had, and we did the Fish-Friday thing too. Dinner was bread with Wurst (those slices of sausage you had in the video) and cheese, with mayonnaise on top or mustard. Every family had a bread slice machine. My grandmother pretty much had the same meals as us. For coffee & cake in the afternoon my grandmother usually gave us one of those cakes you had in the video - mostly it was Ribiselkuchen (tray bake with redcurrants on top & egg whites and sugar).
This brought me back home because my Mom was born in Berlin but raised in Stuttgart.. she would make the same breakfast with the German Farmers Brot but with a couple of different cheeses, sometimes the stinkadorous she called it (like Limburger) metwurst, on bread & butter & also the ham & honey..Her potato salad was the bomb! Warm with beef broth added to the hot potatoes & lots of chopped onion & the vinegar mustard, oil & 1/2 tsp sugar.. salt & pepper in dressing.. poured over the potatoes YUM.. Also Amazing her Celery Root salad.. Favorite dinner pork roast (or bratwurst & brattkartoffel) with spetzle & gravy, rotkohl or sauerkraut.. sometimes tomato & cucumber salad with onions.. ❤️❤️❤️❤️ 🌹❤️you both gruse from Washington State near Tacoma
You know germany is split in half about the Kartoffelsalat? Whith majonaise or vingar and oil. I love it the way my mom did it whith majonaise. But the majonaise was always handmade. In it she put boiled eggs, chopped onions and pickeld cucumbers. If it was for festive days, like christmas eve, she added apples and Fleischwurst.
I'm always kinda astonished the way my grandma used to make Kartoffelsalat/potato salad seems to be kinda unique. Instead of making it with majonaise or vinegar and oil, she used to make it with (sweet) cream (to be precise: Pellkartoffeln, hard boiled eggs, pickles/gherkins, onions, (sweet) cream, a little bit of vinegar and a little bit of the pickle juice). Completely ruined me for every other kind of potato salad! The ones made with majonaise are to heavy for my taste and the ones made with vinegar and oil too sour... I remember being at a friend's home and being totaly excited because her mom made potato salad... Oh, the disappoinment when I didn't like it at all! Until that day it never occured to me that most people doesn't make their potato salad like my family... Anybody here who knows this variation as well?
We used to get together at Grandma's every Sunday for lunch after church. She cooked for about a dozen people when I was little and 20-30 once great grandkids came along. Roast beef and mash potatoes with gravy was what we usually had. It's such a nostalgic meal for me still when I cook those things. ❤️
Wish they had "Aufschnitt" here in the US , its a variety of cold cuts in one pack, I remember ordering 250 gr of it . The look on her face was priceless
I remember in the 80s there was a multi pack of cold cuts available. Of course, not German quality; it might have been Oscar Meyer. This was in Cincinnati.
My grandmother was Serbian. She passed away several years ago. When I was growing up I loved watching her cook. She would wake me up really early in the morning to start. Everything was home made. Some of my favorite main dishes were her chicken and dumplings (the noodles were homemade) and sarma (stuffed cabbage). My favorite desserts she made were her cookies and they were delicious. She called them birds nest. I have alot of good memories from then.
I remember as a child we lived in the country. Breakfast was cold cereal or warm oatmeal for breakfast during the week. On weekends we had eggs, bacon, and toast. Lunch was dependent upon the season. Rain or snowy out was a cold cut sandwich. Spring and summer was whatever was ripe outside. Mulberries, raspberries, plums, even gooseberries (they gave a bad reaction the next day). Supper was usually crappy during the week but was great on the weekends. My father was gone during the week and mom only made big meals when he was home. After having been to Germany I have fallen in love with liverwurst. Hard to find here but, braunschweiger makes a decent substitute.
Liverwurst and braunscheiger are about the same thing. Braunschweiger may have some bacon in it, but I don't think the definitions are very strict. With a German mother I grew up with it and am surprised it actually appears in supermarkets today. Aldi had it but not lately, oddly. Sadly Russian supermarkets (Brooklyn) don't have it but have about 20 versions of whatever they think "Bologna" is.
My dad was a sailor. It was only to me, beeing 13 or so, when I came to know that people eat hard boiled eggs with salt. We always had it with "Maggi". We still do, sometimes. (Soy sauce works well, too.) Traditional german recipes can be found here when you look for : CALLEkocht. This guy is great! About the potatoes: there is a DIFFERENCE between: "mehlig kochend" und "festkochend". Haha! And I can only second Deana: if it does not come out as perfect as you remember it: go refine it! If this is anything worth, doing it: just go an working on it! (One day, YOU might be the grandparents to pass this on to another genaration. In my US family, my nickname is "Opa Frank". And they love the things that I'm cooking.) My grandma (born in 1898) made sweet peas with a white sauce and added sugar to that. A surely ancient way to cook these. But I'll never forget. Cooking more "asian style", today. Fragt mich nach Rezepten. Ich hab' da vielleicht was ;-) Ich esse immer auch abends warm. Ich koche hier. Mittags bin ich auf der Arbeit. Abends geht es los! Mein tolles Rezept für nun: "Zwiebelringe, mit Käse gefüllt." Gruß aus dem hohen Norden Deutschlands!
Your grandma was 2 years older than mine!!! I learned so much history from mine... in her little town there was no electricity and only 1 car when she was growing up. There was limited gas lighting in the downtown area... Of course radio and television came much much later.
I am from the U.S. and born and raised in Texas, however, my great grands on my father side were from England and the great grands on my mother's side were from Ireland so alot of their traditions/culture were passed down and I never even realized it until I got older and started researching my ancestral lines. It is fascinating to me to say the least. My grandmother raised me for the majority of my life and she was the best cook, hands down, that I knew. She made most meals from scratch. None of us were very big breakfast eaters, mainly because both of my grandparents were night owls (as was I) and retired so they slept in until later in the mornings and ate "brunch". I would go to school and not eat my first meal until lunch time either. But at home, lunch on the weekends would be an assortment of things usually thrown together. I have always had a fondness of "appetizer" type meals with a little of everything like a handful of olives, maraschino cherries, wedges of cheese, crackers, pepperoni (basically charcuterie style) was my FAVORITE lunch at home. Also, french loaf sub sandwiches with turkey, cheese, vegetables, and tons of mayo! lol But for dinner was when my grandparents really went all out and cooked a from scratch meal every evening. We rarely went out to restaurants unless it was a special occasion and I'm still that way to this day as an adult. Some of my favorite dishes she made were: spaghetti bolognese, spaghetti "pie", baked ham and potato salad, roast with potato and carrot, baked mac and cheese, beef stroganoff, corned beef hash and vegetables, and the list goes on forever. Thanksgiving and Christmas were my fav holidays because she would cook for 3 days straight each time to make the most outrageous feasts fit for kings and everything was so delicious. Luckily, I learned quite a bit of her recipes by heart and got her skills with seasoning food the right way to make the most basic dish taste amazing! Love videos like this. so nostalgic. thanks for sharing!
Breakfast was bread with honey or jelly Dinner we had bread with sausage and cheese. For the big pause in school my mother gave me a "Klappstulle" bread with cheese or sausage and an apple. Sometimes a black and white bread on slice gray bread an one slice whole grain bread together with cheese or sausage inbetween
This is amazing because I am half German by blood (grew up in Canada) on a hobby farm shared with my oma and opa in the house beside ours. The whole thing about a piece of bread with one topping, opa's fresh honey on bread, the egg in the stand, I never knew that was a German thing, I always thought that's how everyone had breakfast. I only moved away from that farm in my late teens and by then was eating differently. This is nostalgia overload!
In Canada...first generation Canadian with German parents and was brought up here with very traditional foods and ways of living...your videos are like home for me.
I spent the best part of my child hood in Augsburg, Germany. My Oma and Opa lived with us. She used to make these very thin pancakes and spread jelly/jam on them an roll them up then coat them with powdered sugar. So good!
The Kaffee and Kuchen bit killed me. Phil had lunch like a "Ameisenbär" and is "voll". And Deana insists on "Kaffee und Kuchen". Ihr seid schon zwei "Honeycake Horses". Frohe Ostern.
On the potato salad: My Grandma on my mothers side also made an amazing Potato Salad. Gladly my mum can reproduce it perfectly. Grandmas really knew how to cook and bake, because usually the only cared about the famliy and did not have to go to work.
bei uns hat nicht die Omma sondern die Omi (Uroma gekocht). Da sie ursprünglich aus Stettin kam, gab es von ihr Norddeutsche Gerichte.. Fisch in weißer Sauce, Eier in Senfsauce, Kartoffelpuffer, alles mit Kartoffeln rauf und runter. Gerne mal auch nur Pellkartoffeln mit Salz und Butter... lecker.... und abends gab es, genau Abendbrot. Brot. Meine Mum hat höchstens mal Bratkartoffeln zum Abendbrot dazu gemacht. Resteverwertung vom Mittagessen. Klassische Gerichte als Kind ( 1970 - 1980) also wie von Euerer Oma waren Spinat und Ei mit Kartoffeln, Fischstäbchen, Gefüllte Paprika mit Reis, alle Sorten Eintopf mit Rindfleisch (richtig mit Beinscheibe abkochen), Kopfsalat mit norddeutschem Milch-Zucker-Essig-Dressing als Beilage, Hühnerfriskassee im Blätterteig, Kohlroulade, Hühnchen aus dem Römertopf, Toast-Hawaii. Feiertags: Rindsrouladen mit Klößen und Rothkohl, Kassler mit Sauerkraut oder Tafelspitz mit Meerettich und in den 70er kam natürlich auch die schnelle Küche auf: Ravioli aus der Dose, Bordelaise Schlemmerfilet, etc. Milchreise mit Zucker und Zimt und Apfelmus gab es auch regelmäßig... Der Kartoffelsalat war wieder schwäbisch: mit Essig und Öl und Gürkchen und Zwiebelchen.. keine Mayo !!! bah pfui :-)) Frohe Ostern
When I went to hospital in Germany 8 years ago the menu was very very "Oma" style I remember arriving at 14:00 and so had missed Mittagessen then being presented with two slices of Graubrot and cheese (I am vegetarian) at 17:30 I normally have my bigger meal in the evening so my blood sugar was LOW I had to go and beg the nurses for some extra food around 21:00 because I was hungry and going into hypoglycemia as I am also a diabetic. I learnt my lesson and the second trip into hospital to check on my status and alter the medication I had food ready to take with me.
It's still our favourite breakfast. K brot, veal sausages, Leberkäse and various cold cuts, home made jams and jellies and, of course, butter. My husband loves sauerkraut with the smoked pork chops and all the sausages, Rinderschmorbraten. The kid's favourite is Spätzle with onion and cheese. I love rotkhol cooked with apple slices and onion. My husband's Oma also put cooked onions and bacon in her Kartoffelsalat.
I was raised by my grandma. In the USA. She was a excellent homemaker Homeade waffles with warm syrup. Hamburger gravy over mashed potatoes. Homeade Salisbury steak. The most delicious strawberry rhubarb pie, and her crust was THE BEST!
@@patrickmckinley6679 the weather here in Ohio, USA was good Monday. We actually got up to 63* farinheight. I don't know how to convert it to Celsius. It's wintertime. We've had lots of snow this winter, more than usual. That's a good thing bc my husband works for the state of Ohio plowing snow in the winter time and hes got a lot of overtime hours but he's really tired. Tell me some about yourself if you don't mind. City, married, Working or retired?
@@sherribennington8812 Am originally from Ireland but currently living in Jacksonville. Well, I am a widowed. I lost my wife 6 years ago, I have just one daughter. Am still working. How about you, tell me more about yourself, are you married, work?
You should let the potatoes cool for about 5 minutes before peeling and slicing. They don't need to be hot, only warm. And use a regular cutting board to chop them! The slices will be far nicer. I prefer "festkochende" (waxy) potatoes for potato salad (especially with a sauce like yours), but there also recipes out there for "mehlige" (floury) potatoes. Sliced gherkins or cucumbers mixed are a nice touch.
In Germany there are 2 different types of potatoes: floury potatoes (= mehlige Kartoffeln) and waxy potatoes (=festkochende Kartoffeln). I think you used the floury ones with your OMA recipe
Breakfast: porridge of oatmeal or cream of wheat - with sugar butter n milk. I had a favourite green glass bowl. On weekends, bacon or country ham eggs, fresh sliced tomatoes, fried corn, n gravy with eggs biscuits and my favourite gravies were tomato gravy and red eye. Lunch: vegetable beef soup with pimento cheese sandwiches- mashed potatoes in bottom of the bowl before putting soup in so each bite you get some creamy potatoes from the bottom, cornbread Dinner: country style garden veggies like fried corn, sliced tomatoes, Shelley peas, white beans, turnip greens, fried okra, tomato macaroni, biscuits Meat could be a couple times a week- roast or maybe fried fish, or chicken dumplings Rural northern TN- outskirts of Nashville Tennessee USA 46, - both my sets of grandparents has large families of 11 kiddos ea side. One side was German. Both were excellent cooks, but I will picked favs from each side.
My grandma made pretty much the same thing when I was a kid. The Potato-salad needs "festkochende" potatos they don't fall apart that much with them. She also added fried cubed bacon and their fat to the potato-salad, it added small crispy surprises I really liked.
I lived in Romania until I was 12, but I notice that German cuisine is very similar. At Grandma's we also have bread with sausage, jam or honey for breakfast. Plus milk from the neighbour's cows. Often there was also lard (also made by Grandma) on the bread, with salt and paprika from the garden. At lunchtime there was always chicken soup, then schnitzel with mashed potatoes. Or instead of schnitzel, cabbage rolls or meatballs. As a dessert, pancake or donut. In the evening there was poor knight with cocoa milk. Often also scrambled eggs with bread. I have to say that there was almost nothing to buy in Romania in the 80s. You could almost only buy bread, flour, butter and sometimes sheep's cheese, everything else came from Grandma's garden. Everything is still organic and not industrialized food. The taste was accordingly very intense and original and cannot be compared with western supermarket products. Another tip, cover the meatballs with breadcrumbs before frying them and mix more spices and also onion and garlic into the meat.
My Oma used to make Damf knodel with a warm vanilla sauce for breakfast. We would go to the local market each day and get fresh produce, meat and bread. Her food was lecher!
This made me happy and sad all at the same time. My mom was German and we’d fly to Germany in the summer to visit my Oma and other family and this is exactly what meals looked like. Except as a kid I’d do the Nutella for breakfast. Frikadellen were one of my favorites. She had a list in the kitchen of all the foods I liked and I’d get to pick lunch. For cake she always had a marble cake made. Those summers were everything to me.
Kartoffelsalat! In austria we say speckige (festkochende) Kartoffel for Potatoesalad. You used mehlige (weichkochende) Kartoffel. Those you need for Kartoffelbrei. mfg :)
My granny on my mother’s side is the best baker and she taught us how to bake everything. Her baking skills are amazing! Her cheesecake is better than all of the bakery cheesecakes I’ve tasted so far. (I now can bake the cheesecake like she can too. She was so proud and I love her so much)
What kind of food did your grandparents/parents make for you when you were a kid?
Baniza and pancakes XD
@Galaxy Cat Studio YUMMM!!
My grandpa always made pancakes and eggs with his secret ingredient: lemon juice in the batter ☺️
@@Ashley-jp4nn hehe yeah a lot of people add something :3 and it's so interesting to learn all those recepies.
Eintopf und Maultaschensuppe
I am shocked, Phil answered the question if there were different types of potatos with "I don't know". Every German I know, would have said "Of course, there are 'mehlig kochende' and 'fest kochende'". :D
😂
But he's a "guy" He just ate Mutti's and Omi's essen!
@@Msarlybest maybe, but although i never did the cooking myself i often had to buy big sacks of potatoes and therefore i learned the differences, "mehlig" for "Salzkartoffeln" and "vorwiegend festkochend" for those meals which required them to be more robust and not crumble, like "Pellkartoffeln". and if the proper kind of potatoes was not available or accidentally the wrong type was used, it was not hard to miss when we also got such "Kartoffelsalat" which looked more like "Kartoffelpuree" :-)
Vorwiegend festkochende Kartoffeln
Lesen kann er auch nicht denn da stand bestimmt etwas von Zwiebeln und eventuell saure Gurkenrädchen und Speckwürfel. Setzen sechs und die Freundin kann viel besser Kartoffeln zubereiten wie das Muttersöhnchen.
Hi guys, I am from Holland. My oma was from Germany, Giessen, and she came to this country in 1931. This video is so like a day at oma's! With the meatballs and the potato salad she used to put some shredded onions in it. We called the meatballs "bouletten" I believe. For kuchen she used to bake Streuselkuchen herself. And of course the fish on Fridays! I am 67 now but this video brings so many sweet memories and some tears as well, as I miss her.
Thank you so much for this!
It has got to have onion in it or you are doing it wrong.
😍
Interesting, that your grandma call it Buletten, cause this is how we call it here in Berlin. I guess, in Giessen their have another word for it.
Every time time Phil says "And a little bit of salt" I think to myself - "That's not a little bit"
For potatoes totally normal amount hahaha
wayyy tooo much salt :P
When he added the salt to the potatoes , I was thinking "Why is he adding an extra large spoonful of salt?"
Grandma's are always the best cook. Probably because they have practiced for so long and adjusted everything to the taste of the spoiled kids.
Yesss, they know what they are doing! :) Also I guess eating out was just not as common?!
@@DeanaandPhil Depending on our age, our grand parents lived a good part of their life in the WW II and immediate post-war times. Which simply means: shortage of food, hunger, people even dieing from malnutrition. My grandmother tried to find food, e. g. potatoes, on trips to the country side riding overfilled trains, just to survive.
You can imagine that eating out was less common ...
in fact my grandma was a good at cooking till she got into her 60's then she kinda forgot how to cook verry well
and my dad (have no mom) he is 51 by now but he also starts to unlern cooking or maybe he never was good at it and since i know how to cook i noticed
@@YukiTheOkami That's a good point. My grandma was good to let me watch and help cook. Turns out that she was actually teaching me her recipes. Now I love to make those foods. She's been gone now for many years and I'm getting older, and I was excited when my granddaughter wanted some of "my" recipes.
True
When my parents moved to Canada we did the standard North American breakfast, lunch, dinner. Weekends was traditional German, brotchen, rye bread, hot meal mid-day, aufschnitten in the evening, kaffee und kuchen. My mom worked at the local German butcher/deli so we always had fresh cuts, never packaged. Basically I ate like Phil (and I learned how to cook all the German foods)...and I still use bread boards instead of plates and my kids even prefer them too.
Keiner bekommt Essen so gut hin wie die Oma 😍
Reminded me a lot of my Oma. I think Potato salad and "Frikadellen" is so common around Germany, there are more recipe variations than people watching this video.
Just for potato salad there may be more variations then people in Germany.
Here its Salisbury steak. Not even close eh?
@@jenniferhenrich2852 no...not salsisbury steak....there's no gravy but adding onions and moist bread to the meat and after it's cooked, pouring the oniony grease from the pan over your potatoes is the way to go....maybe not so healthy but very tasty
My youngest son is the one who is learning to cook. His Opi (Swiss grandfather) is the cook in my wife's family back Switzerland.
@@ruth6883 absolutely true. My Oma's was Mayo based, but heavy on the vinegar and very liquidy. Heavy with grated onion, black pepper and fresh minced parsley. It was cubed finely and served chilled.
My inlaws are from Germany. He is from Bargstedt, she is from Berlin. They moved to the US in the 60s. They are upper 80s. My husband grew up with that bread and other bricks of bread and hates it, LOL. (It's delicious) They do still have the big breakfast with butter, jams, meats, cheeses and they do dijon as well. I love it :)
My Grandma used to cut onions in the meatballs .
Also great! I guess most recipes have onions in there. Ours didn't, I don't know why 😬
Genau. Muskat raus, Zwiebeln rein. Nur nicht zuviel davon. Ganz kleine Stückchen!
@@furzkram More work but even better: grate the onions with a cheese grater.
@@LythaWausW Not so bad idea. 😊 I braise the the onions first (no colour!). A soaked old!) breadroll, some mustard and marjoram is mandatory as well. Did you guys put pepper and salt in there at all...?
@@petereggers7603 yeah 😉 the big dispute should the onions be raw or braised lol
I grow up with this recipe to but I never really liked it,. Now i make them with soaked bread, raw grated onions and Parmisan and love them
So funny: My grandma is living in Bavaria and she's eating totally the same as Phil's grandma did. So same breakfast, same diner, same Kaffee and Kuchen and "Fleischpfanzerl", as we're calling it, is also very common lunch in Bavaria!
Great video btw!
My Ex's mum is in Nuernberg, they have 'Fleischkucherl' and when I was in Berlin and Hamberg they had 'Bulleten' ( excuse my spelling, I'm not a native German speaker )
My Oma and my father were born in Hamburg, but my Ur Oma und Ur Opa were from Bavaria so pretty much everything we ate was Bavarian except my Oma's potato salad which was vinegar and mayonnaise based with a lot of onion, black pepper and parsley and serve cold. But I grew up eating the same things as Phil. I even have the same egg cups and piercer.❤️
Love this! I visited Germany a couple of times when my family where stationed there. Each time, I was there for maybe 5-6 weeks. It changed my life. My great grandmother and family was from Germany. My dream is to go back and live for 5-6 months at a time. I absolutely love the countryside and people. The German way of life is so much more fulfilling.
Also Linsen- or Erbsensuppe is for me a typical granny-made food.
OMG, your 'Kartoffelsalat' is so pure. My mother prepared the salad in Poland, which also consists of fried bacon, fried onion, spring onion and mayo, and you really couldn't stop eating it.
The version with mayo is also more common in the Rhein area
I live in eastern Germany and we also do it with Mayo. I think it’s more common in eastern Germany than in west Germany
@@tabea741 i´m from germany and we made both salads.i don't tolerate mayonnaise with 80% fat (its to much fat for my stomach) that's why my german grandma always made me vinegar and oil with vegetable or beef stock
@@ravanpee1325 no , I am from Rheinland Pfalz and we use vinegar
It's with mayo everywhere but the south.
The trick to potatoes not falling apart & getting mushy is letting them cool before peeling and cutting them. Good way to speed up the process is to run them under cold water:)
Also; use festkochende.
This is not true for all types of pototaoe salads. What they made is the southern type of potatoesalad like we make it in Bayern, or Baden-Württemberg. Made with a vinaigrette instead of Mayonnaise. This type of potatoe salad is made with freshly cooked warm potatoes, warm not hot ;-)) and a slightly warm sauce. Their problem was, they had the wrong type of potatoes. To have nice slices you need 'festkochende Kartoffeln'.
My grandparents were Latvian. Every morning my grandmother would have a bowl of plain oatmeal and my grandfather would have a piece of rye bread with butter and a slice of ham or cheese, and a boiled egg on the side.
For your potato salad, you need broth,oil, wine vinegar, sauted onions, mustard, salt, pepper and a dash of sugar. For meat balls, parsley, mustard, garlic, sauted onions, salt, pepper, old bread and thyme. Meat has to be half and half minced pork a d beef,.
My Oma was the BEST cook in the world. She always made Königsberger Klopse, WHICH I loved and my favourite: Kassler, very salty! She also always cut my bread slices in tiny parts so that I would not choke. Sadly she's been dead these 16 years and I never got her recipes 😭
Ich glaub unsere Omas waren ähnlich😍👍
This is my East Prussian mother's recipe for Konigsberger Klops since you don't have the recipe from your Oma. 1/2 lbs ground beef, salt, pepper, bay leaf, 1 onion, 1 egg + 1 egg yellow, 1 small roll (soaked in water & squeezed dry), mustard, sour cream, flour, milk. Boil water (enough to cover the meatballs) add onion & bay leaf. Strain. Form meatballs with meat, roll, egg, salt & pepper. Add to broth & simmer without lid until done (note she didn't state when they would be done, but I guess to make sure they are cooked through). When ready, remove. Mix sour or sweet cream with mustard & flour & slowly add to broth. Add salt, sugar & vinegar to taste. Finally, add 1 egg yellow mixed with a little milk. The sauce should not be too thin. Add meatballs.
Danke Ihr beiden Lieben. Das hat so manche Erinnerung aus der Kindheit geweckt. Schön, Deana, dass Du das alles mitmachst.
One Addition to the "Mittagessen", in my Youth a "Nachtisch" (Dessert) was sometimes added like a sweet Pudding (Dr. Oetker), Fruit out of a Tin Can / Jar (Einmach-Glas) or Ice Cream in the Summer. Also the "Kaffee und Kuchen" was mostly reserved for special Days like Sundays or a religious Holiday (Feiertag).
Kompott zum Nachtisch, fand ich immer schrecklich. Die gute Zeit fing an, als die Quarkspeise in Mode kam !
My mom and dad had kaffee und kuchen everyday. I miss that.
For the Frikadellen, there is missing parsely and fried onions (and we sometimes also add mustard). Or that's the way we cook it. :)
... also nice to mix in some pine nuts.
I was thinking the same thing my Oma always put parsley and fresh onions in hers.
What type of mince is used?
Same 😅 no matter the version but the onions are essential
Meine beiden Omas habe ich nie kennengelernt, aber ich hatte eine Großtante väterlicherseits, die noch auf einem alten Feuerherd mit Holz gekocht hat.
Ich träume heute noch von ihrer Bratente mit Honig auf der knusprigen Haut mit Kartoffeln und Gemüse aus ihrem eigenen Garten.
Leider verstarb sie 1989 mit 93 Jahren und ich werde nie wieder so etwas essen dürfen, aber nur die Erinnerung daran, läßt mir das Wasser im Mund zusammenlaufen. ;)
I lived half the time with my grandparents for two years when I was a kid. My grandpa always ate cereal ("Müsli") with baking cocoa and whole milk. In winter, a dash of hot water was added so that it warmed. I liked it a lot, too. My grandma only ate brown bread ("Schwarzbrot) and I got the exact sausage or cheese variation shown here and a slice of Schwarzbrot on top and a slice of wheat bread on the bottom for lunch at school. We called it "magic bread." On weekends, we had rolls and eggs.
Unfortunately, my gran wasn't a very good cook. There were in season always for lunch vegetables from the garden (in winter almost always stew) and almost always with potatoes and often something about meat, but everything drowned in fat and overcooked. However, her salads were always very tasty.
As is typical in northern Germany, there was tea with Kluntje (rock sugar) and cream several times a day and in the afternoon there were often cookies and on weekends sometimes cake. Unfortunately, my grandmother could not bake well, only a sheet cake she got quite right. You could break windows with her cookies - I lost two baby teeth on their cookies, no kidding!
In the evening there were again one or two slices of bread. Often with Leberwurst or Sülze, I hated it 😂
me: trying to do homework
phone: Deana and Phil have uploaded
me: thinks about the important things and clicks on for my day to be brightened
Ahhh Thanks for coming over and watching our video so quickly!! 😍 We hope you have a wonderful Friday! Don't forget to finish your homework. 😋👍
We *always* have *ONIONS* in the *Frikadellen and Kartoffelsalat* and my mom made the Kartoffelsalat always with *Vinegar, Oil, Salt, Pepper and Gemüsebrühe*! And the potatoes "Kartoffeln" sind *fest kochend* für die Pellkartoffeln 👍👍👍!!!
I'm from the Netherlands and my grandparents' food was pretty similar. Only ever having 1 warm meal in the day, which was always the lunch. Breakfast and dinner was bread just like Phil's grandparents, pretty similar toppings too.
Despite some "complications" in the past, I will say as a German that the Dutch and German people have many similarites, and fewer differences. I lived in Amsterdam for quite some time, and I really enjoyed it. Dutch coffee is almost identical to what we have in Hannover (rich and strong and hopefully bitter). Oh yes, and mint tea in Amsterdam is the best! I do speak some Dutch, although because I mostly worked in Rotterdam, my accent is considered odd in certain regions, which if you are Dutch will make perfect sense I think.
What my grandma made? I lived in the UK and went over to Germany to visit both grandparents twice a year. My father's mother always treated us to cured north-german ham, carrots and peas and fresh young potatoes. My maternal grandmother made "Sauerbraten", Frikadellen, lots of fish (we lived near Hamburg) and, for breakfast "Sauermilch" - fresh milk that was left outside to curdle or a kind of porridge or - because we were there - rolls, butter, honey (!) and different meat cuts fresh from the butcher (no processed meats like German mortadella for me)
My Memaw was from Missouri and served typical Southern fare. Breakfast: biscuits and gravy, soft scrambled eggs, bacon and sausage.
Lunch: sandwiches with assorted meats and cheeses.
Dinner: fried chicken or smothered pork chops, mashed potatoes and gravy, green beans with bacon, salad and dinner rolls.
It's a good thing I was on the swim team when I lived with my grandparents in college, or I would've been 300 pounds, lol.
das schönste für mich, als kind, war ein frisches graubrot mit butter...oma hat graubrot immer eingefroren...selbst danach war es, in der erinnerung, immer noch lecker
I am from Romania but I have been living in Germany for 14 years. And grandparents make the best organic food, there were different dishes every day.
My grandma would hardly ever buy cake for Kaffee und Kuchen. She'd usually either make a "Boden", i.e. Buiskuitboden with fruit from the garden and Tortenguss, or some Blootz (yeast dough with apples or plums and or sweet crumble on top).
My grandma made every Sunday "Nudelsuppe" and "Wiener Schnitzel", so typical for Austria 😊
That sounds so good! We're hoping to have some real Wiener Schnitzel this year. :)
That's also a Tradition in hungary
Breakfast for me was often corn flakes when I was young, we didn't have fancy cereals - they were far too expensive. After I got married it was sometimes porridge, sometimes cereal but often toast with jam, marmalade or honey. When we had children we would often have the same food as them for breakfast but when they grew up and left home it was back to toast! When I worked on Saturday mornings before I took retirement I would have toast and coffee before I left home and when I returned I would cook a "full English" for myself for lunch. Now it's just toast with margarine and black coffee now, every day. Gloom, how I wish for an egg! Nick (UK)
Eggs work out to 11-15p apiece at Sainsbury's. Knock yourself out.
Deine Antwort hat mich total traurig gemacht !
Wnn ich etwas jünger wäre, würe ich dich gern noch einmal verwöhnen 😢
A little tip for boiling eggs.
If you put them in cold water and then heat it, if the shell crack, the egg won't leak out. That is because the outer egg-white will be hard very soon and prevent the rest of it from leaking.That also is something I learned long ago from my Grandma.
Every year at easter I remember this, when cooking a lot of eggs for coloring. ;)
I'm your Oma's generation and grew up in Berlin , that breakfast we usually had on Sundays, Mittag was simple like pancakes with applesauce, we had either hot or cold potato salad, the hot was sorta like you were trying to make ,except we added chopped onion and pickles oil and vinegar. The cold had mayo a little oil pickles onions. Yes Sunday was the big day for eating and only day for coffee and cake in the afternoon. I have been in the states for over 50 years and I enjoyed seeing the changes. Thank you for another great video!
Was the applesauce used in the pancake recipe or was the applesauce used as a side or topping for the pancake?
I add sautéed onions in the meat. I also add raw egg yolks and beef bouillon in 1/4 cup water in the potato salad, makes it creamy
and a little bit of fine dijon mustard in both. Fine chopped parsley is also good for the Meatballs and for the salad a little bit of mild curry powder, not much. ***star chef trick.
The meal I remember from my maternal grandmother was "ham loaf"... Sort of like like meatloaf but with ground ham, raw pork, and veal made into mini loaves. They did it for their church as a fundraiser, thank god I got the recipe before she passed. From my paternal grandmother we would make "mountain pies" around a camp fire with the old iron pans. God, what good memories!
My grandma: *Breakfast* bread with sefldmade Johannisbeergele or Erdbeergele, *lunch* pasta with tomato sauce, rice with vegetables and minced meat, meatballs in mustard-sauce with potatos, potatos with vegtables and different types of meat like Kotlett or Geschnitzeltes, Fries with sausage, different types of bean soup,... *Dinner* bread with corned beef, gouda cheeseor Sevelatwurst. Her go-to snacks were mostly salted peanuts, salted chips or raw vegetables like Kohlrabi or Radischchen. She also loved to drink black coffee, cappucchino and cola
Watching this video has brought back a lot of memories. As an Australian with German Ancestry, ( my last name being Rosenzweig, and my grandmother's last name being Herrmann,) I can remember her cooking and giving us grandchildren many of these foods. My grandmother is still alive, but sadly in aged care now. Thanks for the memories. Keep up the good work Deana and Phil
Bread, butter and cherry jam was my everyday snack when I went to kindergarten :))
same! :D
That sounds delicious !!!!!
Yes I have my Grand Mothers recipes which my Mothers added to they are both gone but cooking meals using their recipes the smell taste bring back so many nice memories.
i am german, my Oma used to make Rouladen with Rosenkohl or , as a solodish, a whole Blumenkohl out of the oven with many in Butter roasted Breadcrumbs (yummy!) spread over the top, than the homemade Püree or Kartoffelstampf (not so fine and with still a little chunks of potatoe left in it) with Karotten and Erbsen and a sliced Kassler Meat with Bratensauce or Nürnberger Bratwürstchen with Sauerkraut cooked in Brühe.
and for sure a Kartoffelsalat with Cornichons and Egg in it made with a sauce of Brühe and some liquid of the cornichon water from the glass
Frikadellen anytime (she had always frozen minced meat in her deepfreezer...)
So - i will go now and make a Kartoffelsalat 🤓🤗👨🏼🍳👨🏼🍳
This video blew my mind. I am a American but of German decent on my father side. I had no clue so many of my families food traditions come from my German side until I saw this video especially the vinegar potato salad, fish on Friday and big dinners on Sunday. Great video! I am now a big fan!
Deana and Phil : about to show their cooking abilities*
Potatos: I'm about to ruin these guy's whole career.
😂 Exactly!!
@@DeanaandPhil that's me with separating yolk from the protein ( or however you call it. Sorry I'm dump :
@@bulgariancat4547 I think you mean separating the egg yolk from the egg white.
@@annaluciaschmitz Yeah. Sorry my English isn't that good :(
@@bulgariancat4547 No, it’s ok. Learning by doing. I just wanted to help you. 😊
If you plunge the hot potatoes in ice water until potatoes are cooled, you can easily pull the skins off with your (clean) hands.
That was a constant admonishment: "Are your hands clean?" Which meant you had to go wash your hands.
When us kids stayed at our grandparents, breakfast was tons of bacon, biscuits dredged in the bacon grease, scrambled eggs fried in the bacon grease and lots of jams, jellies, honey, molasses and maple syrup. We ate every bit of it.
For lunch (dinner) they'd give us as many sandwiches as we could eat: Soft white bread, German Bologna, Miracle Whip, tomatoes from their garden, cheese curls, and ice cream. Sometimes homemade ice cream. Phil; you gotta try that.
They always made a roast for supper (because we were visiting), with fresh green beans from their garden, cooked in bacon grease, homemade potato salad, with potatoes from their garden (my grandmother always whipped her potatoes). My grandfather grew several different types of melon and greens, so in the summer we'd have alot of those with supper. Baked cream corn from their garden if it was winter. They would freeze a lot of their produce so at times we'd also have okra, field peas (my favorite) and jars of home canned tomatoes.
Then dessert my grandmother made the best cakes, pies and cookies. She didn't use bacon grease in her baking, but lots of butter and Crisco. And we'd drink glasses and glasses of whole milk with meals.
We must've burned it all off. We were skinny kids.
Probably no one will read this, but I enjoyed writing it.
Hi 👋 Cindy, how are you doing?.
Its so cute when Deana speaks German😂🥰
"Oh nein! Oh nein!" 9:03
She doesn't talk very much German in the videos, but when she does, she says it extremely well!
There is an ingredient, that belongs in both, salad and Frikadellen. Onions. Cut them into cubes (not too small, or they will burn while frying).
The Frikadellen-dough can use one spoon (Eßlöffel) of mustard too. Breadcrumbs are okay. I prefer soaked breadroll. It can be one from the day before. Put it in some water and let it soak completely. Take it out and press most of the water out, with bare hands. Use the mass istead of breadcrumbs.
Very interesting to see and hear about your grandmother. My great Grandmother lived next door to me growing up and she babysat me during the day when I was too young for school. She always made us (my sister and myself) American pancakes or hot cinnamon rolls for breakfast. Lunch she had a cast iron skillet filled with lard she kept in her oven. She would pull it out and make us fresh cut french fries. She never made me dinner but she would make meatballs and spaghetti sauce for my family that my mom froze and used as she needed. I am from Pennsylvania and my great grandmothers family had German origins but she was born here in Pennsylvania. My grandfather used to dig up dandelions and cook them they were for him though, I didn't eat those.
We always use the red new potatoes they have a waxy texture and they don’t crumble up like that. But our dressing always included bacon so you didn’t really have to add oil it was the fat from the bacon a tiny bit of flour to thicken it and then you add your vinegar and your onions, yes onions too
My grandma didn't do this but great grandma used to eat breakfast like that. She was born in Germany and she came to the United States when she was 15 years old after World War II.
"This is for you Grandma". Well said bro. My grandma had like 3 handwritten recipe books and a card catalog of recipes. They are all on my dads fridge now. They two are the best cooks of my life and I have never in 56 yrs seen either one of them so much as crack any one of those troves of knowledge ! They both also never used measuring spoons for spices but they both would have every measuring cup in the Küche dirty ! My kingdom for a pint of grandmas applesauce.
Now I want to make meatballs & potato salad. When I was recreating my Omas potato salad,Mine was missing something. Time to ask Mom. Sometimes I had to be specific with the questions. I had my mom tell me slowly don’t skip anything,oil,ok;olive,corn,rape seed? Pickles,ok Mom sweet,dill,etc? I’m the only person in the family that can make it and it taste just like Omas!
A cold sausage and bread for breakfast,bread butter and jams. As we had more money,we than had Fried eggs,fried potatoes w onions. Bacon or Ham. Our lunch was more like your breakfast. Dinner was always a feast. I really enjoyed this video. Make more Similar,please.
Ahhh WOW!! You've perfected Oma's recipe! We hope to get to that level after a few more attempts. Deana tried again once after filming this video and it's still not there yet. We are on a mission! Breakfast with fried eggs, bacon and potatoes sounds delicious! 😍👌
My four German grandparents immigrated to the US in the 1920’s. Your day of meals is VERY similar to how my parents ate growing up. It is how my relatives still eat when we visit. They call the evening meal Butterbrot. Our potato salad is the same except we add very thinly sliced (paper thin) onions. I just made that potato salad for Easter - my kids love it!
You can never go wrong with potatos.. Love from India❤️
Well said! :)
this video did remind me of all the times I spent time in Germany with my grandparents, near to the end of my Oma life, I was the one who cooked for her, I have a lot of her recipe books and I still cook the meals I grew up with.
The recipes the grandma cooks always taste better than if you cook them yourself. It is also said that the grandmother always omits an ingredient in the recipe so that her always tasted best 😝😂
I'm Austrian. We used to have either bread with butter and honey or jam for breakfast, or muesli. Lunch was the only hot meal we had, and we did the Fish-Friday thing too. Dinner was bread with Wurst (those slices of sausage you had in the video) and cheese, with mayonnaise on top or mustard. Every family had a bread slice machine. My grandmother pretty much had the same meals as us. For coffee & cake in the afternoon my grandmother usually gave us one of those cakes you had in the video - mostly it was Ribiselkuchen (tray bake with redcurrants on top & egg whites and sugar).
Hi, greetings from Slovenia. I realised we had the same culture of meals here. Go figure. :) Can`t wait for more videos.
Hi 👋 Natalija, how are you?
Hello 👋
This brought me back home because my Mom was born in Berlin but raised in Stuttgart.. she would make the same breakfast with the German Farmers Brot but with a couple of different cheeses, sometimes the stinkadorous she called it (like Limburger) metwurst, on bread & butter & also the ham & honey..Her potato salad was the bomb!
Warm with beef broth added to the hot potatoes & lots of chopped onion & the vinegar mustard, oil & 1/2 tsp sugar.. salt & pepper in dressing.. poured over the potatoes YUM.. Also Amazing her Celery Root salad.. Favorite dinner pork roast (or bratwurst & brattkartoffel) with spetzle & gravy, rotkohl or sauerkraut.. sometimes tomato & cucumber salad with onions.. ❤️❤️❤️❤️
🌹❤️you both gruse from Washington State near Tacoma
You know germany is split in half about the Kartoffelsalat? Whith majonaise or vingar and oil. I love it the way my mom did it whith majonaise. But the majonaise was always handmade. In it she put boiled eggs, chopped onions and pickeld cucumbers. If it was for festive days, like christmas eve, she added apples and Fleischwurst.
My Grandma made one without mayonnaise. Just Potatoes, Vinegar, Oil and Cucumber
I'm always kinda astonished the way my grandma used to make Kartoffelsalat/potato salad seems to be kinda unique.
Instead of making it with majonaise or vinegar and oil, she used to make it with (sweet) cream (to be precise: Pellkartoffeln, hard boiled eggs, pickles/gherkins, onions, (sweet) cream, a little bit of vinegar and a little bit of the pickle juice).
Completely ruined me for every other kind of potato salad!
The ones made with majonaise are to heavy for my taste and the ones made with vinegar and oil too sour...
I remember being at a friend's home and being totaly excited because her mom made potato salad... Oh, the disappoinment when I didn't like it at all! Until that day it never occured to me that most people doesn't make their potato salad like my family...
Anybody here who knows this variation as well?
We used to get together at Grandma's every Sunday for lunch after church. She cooked for about a dozen people when I was little and 20-30 once great grandkids came along. Roast beef and mash potatoes with gravy was what we usually had. It's such a nostalgic meal for me still when I cook those things. ❤️
Wish they had "Aufschnitt" here in the US , its a variety of cold cuts in one pack, I remember ordering 250 gr of it . The look on her face was priceless
I remember in the 80s there was a multi pack of cold cuts available. Of course, not German quality; it might have been Oscar Meyer. This was in Cincinnati.
My grandmother was Serbian. She passed away several years ago. When I was growing up I loved watching her cook. She would wake me up really early in the morning to start. Everything was home made. Some of my favorite main dishes were her chicken and dumplings (the noodles were homemade) and sarma (stuffed cabbage). My favorite desserts she made were her cookies and they were delicious. She called them birds nest. I have alot of good memories from then.
Same, here in Australia we still have fish on Friday for dinner and a roast for Sunday lunch. So Germany and Australia are very similar. 💕🇩🇪🇦🇺
Of course, it is more or less the same country (same culture, language etc)
@@svensoderbom3795 australia or austria?
@@Soozely666 Sorry, I misunderstood. I thought Joanne ment Austria.
I remember as a child we lived in the country. Breakfast was cold cereal or warm oatmeal for breakfast during the week. On weekends we had eggs, bacon, and toast. Lunch was dependent upon the season. Rain or snowy out was a cold cut sandwich. Spring and summer was whatever was ripe outside. Mulberries, raspberries, plums, even gooseberries (they gave a bad reaction the next day). Supper was usually crappy during the week but was great on the weekends. My father was gone during the week and mom only made big meals when he was home.
After having been to Germany I have fallen in love with liverwurst. Hard to find here but, braunschweiger makes a decent substitute.
Liverwurst and braunscheiger are about the same thing. Braunschweiger may have some bacon in it, but I don't think the definitions are very strict. With a German mother I grew up with it and am surprised it actually appears in supermarkets today. Aldi had it but not lately, oddly. Sadly Russian supermarkets (Brooklyn) don't have it but have about 20 versions of whatever they think "Bologna" is.
My dad was a sailor. It was only to me, beeing 13 or so, when I came to know that people eat hard boiled eggs with salt. We always had it with "Maggi". We still do, sometimes. (Soy sauce works well, too.)
Traditional german recipes can be found here when you look for : CALLEkocht. This guy is great!
About the potatoes: there is a DIFFERENCE between: "mehlig kochend" und "festkochend". Haha!
And I can only second Deana: if it does not come out as perfect as you remember it: go refine it! If this is anything worth, doing it:
just go an working on it! (One day, YOU might be the grandparents to pass this on to another genaration. In my US family, my nickname is "Opa Frank". And they love the things that I'm cooking.)
My grandma (born in 1898) made sweet peas with a white sauce and added sugar to that. A surely ancient way to cook these. But I'll never forget. Cooking more "asian style", today.
Fragt mich nach Rezepten. Ich hab' da vielleicht was ;-)
Ich esse immer auch abends warm. Ich koche hier. Mittags bin ich auf der Arbeit. Abends geht es los!
Mein tolles Rezept für nun: "Zwiebelringe, mit Käse gefüllt."
Gruß aus dem hohen Norden Deutschlands!
Your grandma was 2 years older than mine!!! I learned so much history from mine... in her little town there was no electricity and only 1 car when she was growing up. There was limited gas lighting in the downtown area... Of course radio and television came much much later.
14:01 .. or Hefeklöße, Milchreis oder Greißbrei. Einmal die Woche ein süßes, warmes Mittagessen.
BTW: Salzkartoffeln are potatoes that have been peeled BEFORE boiling.
I am from the U.S. and born and raised in Texas, however, my great grands on my father side were from England and the great grands on my mother's side were from Ireland so alot of their traditions/culture were passed down and I never even realized it until I got older and started researching my ancestral lines. It is fascinating to me to say the least. My grandmother raised me for the majority of my life and she was the best cook, hands down, that I knew. She made most meals from scratch. None of us were very big breakfast eaters, mainly because both of my grandparents were night owls (as was I) and retired so they slept in until later in the mornings and ate "brunch". I would go to school and not eat my first meal until lunch time either. But at home, lunch on the weekends would be an assortment of things usually thrown together. I have always had a fondness of "appetizer" type meals with a little of everything like a handful of olives, maraschino cherries, wedges of cheese, crackers, pepperoni (basically charcuterie style) was my FAVORITE lunch at home. Also, french loaf sub sandwiches with turkey, cheese, vegetables, and tons of mayo! lol But for dinner was when my grandparents really went all out and cooked a from scratch meal every evening. We rarely went out to restaurants unless it was a special occasion and I'm still that way to this day as an adult. Some of my favorite dishes she made were: spaghetti bolognese, spaghetti "pie", baked ham and potato salad, roast with potato and carrot, baked mac and cheese, beef stroganoff, corned beef hash and vegetables, and the list goes on forever. Thanksgiving and Christmas were my fav holidays because she would cook for 3 days straight each time to make the most outrageous feasts fit for kings and everything was so delicious. Luckily, I learned quite a bit of her recipes by heart and got her skills with seasoning food the right way to make the most basic dish taste amazing! Love videos like this. so nostalgic. thanks for sharing!
Hello
Breakfast was bread with honey or jelly
Dinner we had bread with sausage and cheese.
For the big pause in school my mother gave me a "Klappstulle" bread with cheese or sausage and an apple.
Sometimes a black and white bread on slice gray bread an one slice whole grain bread together with cheese or sausage inbetween
This is amazing because I am half German by blood (grew up in Canada) on a hobby farm shared with my oma and opa in the house beside ours. The whole thing about a piece of bread with one topping, opa's fresh honey on bread, the egg in the stand, I never knew that was a German thing, I always thought that's how everyone had breakfast. I only moved away from that farm in my late teens and by then was eating differently. This is nostalgia overload!
“That’s a dirty potato “🥔...had me dying D
Next to the OMA challange!
In Canada...first generation Canadian with German parents and was brought up here with very traditional foods and ways of living...your videos are like home for me.
Wasn't there always like an old Nutella jar that she always "forgot" to share except on special occasions? 🙄😁
Back in oma’s day they didn’t have Nutella
@@ahimmeroder5817 yes they did. it came to german market in 1965
@@Soozely666 but that’s not that far long ago
I spent the best part of my child hood in Augsburg, Germany. My Oma and Opa lived with us. She used to make these very thin pancakes and spread jelly/jam on them an roll them up then coat them with powdered sugar. So good!
The Kaffee and Kuchen bit killed me. Phil had lunch like a "Ameisenbär" and is "voll". And Deana insists on "Kaffee und Kuchen". Ihr seid schon zwei "Honeycake Horses". Frohe Ostern.
On the potato salad: My Grandma on my mothers side also made an amazing Potato Salad. Gladly my mum can reproduce it perfectly. Grandmas really knew how to cook and bake, because usually the only cared about the famliy and did not have to go to work.
bei uns hat nicht die Omma sondern die Omi (Uroma gekocht). Da sie ursprünglich aus Stettin kam, gab es von ihr Norddeutsche Gerichte.. Fisch in weißer Sauce, Eier in Senfsauce, Kartoffelpuffer, alles mit Kartoffeln rauf und runter. Gerne mal auch nur Pellkartoffeln mit Salz und Butter... lecker.... und abends gab es, genau Abendbrot. Brot. Meine Mum hat höchstens mal Bratkartoffeln zum Abendbrot dazu gemacht. Resteverwertung vom Mittagessen. Klassische Gerichte als Kind ( 1970 - 1980) also wie von Euerer Oma waren Spinat und Ei mit Kartoffeln, Fischstäbchen, Gefüllte Paprika mit Reis, alle Sorten Eintopf mit Rindfleisch (richtig mit Beinscheibe abkochen), Kopfsalat mit norddeutschem Milch-Zucker-Essig-Dressing als Beilage, Hühnerfriskassee im Blätterteig, Kohlroulade, Hühnchen aus dem Römertopf, Toast-Hawaii. Feiertags: Rindsrouladen mit Klößen und Rothkohl, Kassler mit Sauerkraut oder Tafelspitz mit Meerettich und in den 70er kam natürlich auch die schnelle Küche auf: Ravioli aus der Dose, Bordelaise Schlemmerfilet, etc. Milchreise mit Zucker und Zimt und Apfelmus gab es auch regelmäßig... Der Kartoffelsalat war wieder schwäbisch: mit Essig und Öl und Gürkchen und Zwiebelchen.. keine Mayo !!! bah pfui :-)) Frohe Ostern
Klingt ziemlich genau wie dass, was meine Oma gekocht hat. Nur hat sie oft Koteletts gemacht und wenn wir ganz ganz viel Glück hatten Hefeklösse!
When I went to hospital in Germany 8 years ago
the menu was very very "Oma" style
I remember arriving at 14:00 and so had missed Mittagessen
then being presented with two slices of Graubrot and cheese
(I am vegetarian) at 17:30
I normally have my bigger meal in the evening so my blood sugar was LOW
I had to go and beg the nurses for some extra food around 21:00
because I was hungry and going into hypoglycemia as I am also a diabetic.
I learnt my lesson and the second trip into hospital
to check on my status and alter the medication
I had food ready to take with me.
I can totally see that happening still. The hospital menu is very old school ;). Glad you made it through it! :)
Me too, wanted soup and got a grey liquid.
It's still our favourite breakfast. K brot, veal sausages, Leberkäse and various cold cuts, home made jams and jellies and, of course, butter. My husband loves sauerkraut with the smoked pork chops and all the sausages, Rinderschmorbraten. The kid's favourite is Spätzle with onion and cheese. I love rotkhol cooked with apple slices and onion. My husband's Oma also put cooked onions and bacon in her Kartoffelsalat.
Also, do you have her recipes posted anywhere? I'd love to try them!
I'm going to immigrate to Germany or USA from Russia, so I'm lucky to find your channel, it's so useful for me, thanks guys^)
Am besten schmeckt der
Kartoffelsalat, wenn man ihn
1 Tag vorher macht. Dann
kann er schön durchziehen.
I was raised by my grandma. In the USA.
She was a excellent homemaker
Homeade waffles with warm syrup.
Hamburger gravy over mashed potatoes.
Homeade Salisbury steak.
The most delicious strawberry rhubarb pie, and her crust was THE BEST!
Hi 👋 Sherri, how are you?
@@patrickmckinley6679 hello George,
I'm fine 😊 thanks. I hope this evening finds you well. Where do you live?
I'm in the upper Ohio Valley.
@@sherribennington8812 Am from Ireland, it rained like hell last night. How is the weather condition over there?
@@patrickmckinley6679 the weather here in Ohio, USA was good Monday.
We actually got up to 63* farinheight.
I don't know how to convert it to Celsius.
It's wintertime. We've had lots of snow this winter, more than usual. That's a good thing bc my husband works for the state of Ohio plowing snow in the winter time and hes got a lot of overtime hours but he's really tired. Tell me some about yourself if you don't mind. City, married,
Working or retired?
@@sherribennington8812 Am originally from Ireland but currently living in Jacksonville. Well, I am a widowed. I lost my wife 6 years ago, I have just one daughter. Am still working. How about you, tell me more about yourself, are you married, work?
Zitronenrolle! Soooooo gut!
I thought this was your best video of all of them. Enjoyed, thanks for posting it.
On saturdays we have "Eintopf" and on sundays a "Braten"
Saturdays my mother made a Applecake for the koffeetime on sundaxs
thats the same we did it
You should let the potatoes cool for about 5 minutes before peeling and slicing. They don't need to be hot, only warm. And use a regular cutting board to chop them! The slices will be far nicer. I prefer "festkochende" (waxy) potatoes for potato salad (especially with a sauce like yours), but there also recipes out there for "mehlige" (floury) potatoes. Sliced gherkins or cucumbers mixed are a nice touch.
Wir hatten heute erst Pellkartoffeln. War richtig geil, mit Butter und Salz.
My Dad was in the British army based in Germany when I was a child, I remember the lovely crusty brochen and caffe and kuchen.....yum
In Germany there are 2 different types of potatoes: floury potatoes (= mehlige Kartoffeln) and waxy potatoes (=festkochende Kartoffeln). I think you used the floury ones with your OMA recipe
There are also the "vorwiegend festkochend" for those who can't decide :)
Breakfast: porridge of oatmeal or cream of wheat - with sugar butter n milk. I had a favourite green glass bowl. On weekends, bacon or country ham eggs, fresh sliced tomatoes, fried corn, n gravy with eggs biscuits and my favourite gravies were tomato gravy and red eye.
Lunch: vegetable beef soup with pimento cheese sandwiches- mashed potatoes in bottom of the bowl before putting soup in so each bite you get some creamy potatoes from the bottom, cornbread
Dinner: country style garden veggies like fried corn, sliced tomatoes, Shelley peas, white beans, turnip greens, fried okra, tomato macaroni, biscuits
Meat could be a couple times a week- roast or maybe fried fish, or chicken dumplings
Rural northern TN- outskirts of Nashville Tennessee USA 46, - both my sets of grandparents has large families of 11 kiddos ea side. One side was German. Both were excellent cooks, but I will picked favs from each side.
Für Kartoffelsalat nur festkochende Kartoffeln. Diese sind für Kartoffelpüree.
My grandma made pretty much the same thing when I was a kid.
The Potato-salad needs "festkochende" potatos they don't fall apart that much with them.
She also added fried cubed bacon and their fat to the potato-salad, it added small crispy surprises I really liked.
I lived in Romania until I was 12, but I notice that German cuisine is very similar. At Grandma's we also have bread with sausage, jam or honey for breakfast. Plus milk from the neighbour's cows. Often there was also lard (also made by Grandma) on the bread, with salt and paprika from the garden.
At lunchtime there was always chicken soup, then schnitzel with mashed potatoes. Or instead of schnitzel, cabbage rolls or meatballs. As a dessert, pancake or donut.
In the evening there was poor knight with cocoa milk. Often also scrambled eggs with bread.
I have to say that there was almost nothing to buy in Romania in the 80s. You could almost only buy bread, flour, butter and sometimes sheep's cheese, everything else came from Grandma's garden. Everything is still organic and not industrialized food. The taste was accordingly very intense and original and cannot be compared with western supermarket products.
Another tip, cover the meatballs with breadcrumbs before frying them and mix more spices and also onion and garlic into the meat.
Meine Oma hat immer die besten Spätzle und schwäbischen Kartoffelsalat gemacht 🤤😋
Lecker!! 😍
perfekt, noch einer der die klischees benutzt..
My Oma used to make Damf knodel with a warm vanilla sauce for breakfast. We would go to the local market each day and get fresh produce, meat and bread. Her food was lecher!
Hi 👋 Vicky, how are you doing?
@@patrickmckinley6679 Ich bin gut.
@@vickyburton2434 It's nice meeting you Vicky, where are you commenting from?
Ihr hättet FESTkochende Kartoffeln gebraucht, was ihr da habt sind MEHLIGE.
ja sieht so aus.
Und Speckwürfel müssen rein und auch etwas Zwiebel . Aber natürlich Geschmackssache .
@@ullacockambrink9101 Nein, die kalten Kartoffeln saugen weniger Soße auf. Man wartet einen Tag und lässt die Kartoffeln ziehen. Dann würzt man nach.
Es ist eigentlich eine Katastrophe, dass ein Deutscher das nicht kennt.
@@sturmschutzprasident6113 heutzutage leider normal.
This made me happy and sad all at the same time. My mom was German and we’d fly to Germany in the summer to visit my Oma and other family and this is exactly what meals looked like. Except as a kid I’d do the Nutella for breakfast. Frikadellen were one of my favorites. She had a list in the kitchen of all the foods I liked and I’d get to pick lunch. For cake she always had a marble cake made. Those summers were everything to me.
Kartoffelsalat! In austria we say speckige (festkochende) Kartoffel for Potatoesalad. You used mehlige (weichkochende) Kartoffel. Those you need for Kartoffelbrei. mfg :)
My granny on my mother’s side is the best baker and she taught us how to bake everything. Her baking skills are amazing! Her cheesecake is better than all of the bakery cheesecakes I’ve tasted so far. (I now can bake the cheesecake like she can too. She was so proud and I love her so much)