I love your channel, so thank you! I will have to try this. I was born in the US to German immigrant parents.......they were supposed to go back but my mother didn’t like München! My mother also never took the time to teach me her amazing cooking skills even so I begged. She is now fading with Alzheimer’s. I’m sure my Oma who apparently was an even better cook than my Mom would have made this. My Oma was born in Husum, my Opa was from Rostock, they were married and raised their family in Lübeck. Actually my poor Oma made it through the bombing of Lübeck in WWII with four kids! While Opa was off in the war. My father, who was 15 at the end of the war was from the Sudetenland, and of course was expelled to München. So now whenever I try new recipes, I always go for the German/Hungarian and Czech traditional stuff. If I ever make it back to the Schiffergesellschaft Restaurant in Lübeck, I will check for this on the menu😉 Hopefully we will be able to travel internationally again soon!
What an interesting family story! They definitely know this meal in Lübeck. But what‘s there not to like about Munich? Admitted, the people there can be intense but the town is wonderful. I‘m sorry that your mum has Alzheimer, my mom has it too. If My recipes can bring back some culinary memories to you and your family, I‘m very happy.
This is where the name "Scouser" comes from yes 🙂 a recipe adopted from Nordic sailors to pass through our city, but refined by us. Our version consists of potatoes, carrots, swede , prime cut braising steak , in a gravy like base. Cooked low and slow for many hours. The thicker the better. Served with crusty buttered bread and beetroot 👌
Very interesting recipe. Especially the similarities and differences with Lobscouse from the north west of England. Are your pickles and beets pickled in brine or vinegar? I will try this but I will cut or roughly mash the ingredients rather than liquidise them. I can't imagine that liquidisers were common on sailing ships. Thank you for sharing and thank you for your channel.
Yes, they are both pickled in vinegar. You will have to chop the pickles finely if you don't use a blender. They are difficult to mush. I hope you like the result.
Hi, I'm from Brazil and got a little bit confused about beads. I didn't find a translation for the word, so I still don't know what are beads... Please, Help Me!!! 😉😉😉
I am pretty sure there are some local Russian stores that almost always have different varieties of herring. Also, our Whole Foods sells herring as well, I am just not a big fan of marinade it is in. Thank you for your recipes, I do enjoy watching your channel, as I am originally from Lithuania and there are some similarities in our cuisines.
Are those picked beets? Not that it would really matter to me, I think I would have to be extremely hungry to try this. 😁 But isn't that the beauty of food? Seeing and trying new things? Thanks for sharing. Even though I may not try to make it, it is interesting!!
I like all of those ingredients, but I’m not sure I’d like all of those things together. I believe it’s the color that doesn’t appeal to me. My Mother was a Naturalized American Citizen from Munich Bavaria and she would do something similar, but quick and fast. She’d fry a a 15oz can of homestyle corned beef hash (w/potatoes) included with fried eggs and ketchup.
You should make a new channel....and put these recipes there and just edit the title by putting ASMR ahead...its so aesthetic to watch you make that...😄
I’m not sure about the recipe. The labskaus does not look like something I would try. I don’t eat beets and I know that the beets are the most off putting to me. The color of the mixture reminds me of raw meatloaf. I am sure there must be traditional American food that gets a similar reaction to non-Americans. I’ll still give the recipe a thumbs up because I want to support your channel and you did a good job of explaining and illustrating the recipe.
I totally understand and I also mentioned it in the blog post, that this is probably not for everyone. But I still wanted to complete my series of Hamburg related specialties and someone even asked for this video. And to be totally honest, it's not my favorite thing to eat either and that is probably one reason why I decided to publish it during the week and then publish a video on Saturday that I promise IS TO DIE FOR! :-) Thanks for being fair and giving me a thumbs up anyway, I appreciate it ❤
@@kellyprice1024 I didn’t mention the herring because I felt I was already being too negative. And it’s not a question of how it tastes-it’s a question of how my American eyes see it. At the same time, I live in a part of the United States where the school serves peanut butter sandwiches with the chili. And the kids dip their sandwiches in the chili.
@@MyGermanRecipes I look forward to all your recipes. I have made several. I’ve had two German exchange students live with our family for a year, and my daughter went on exchange to Passau for a year. I love being able to experience a little of their lives.
It's such an delicious North-German dish. Perfect for a rainy sunday in the fall. :)
I had labskaus in Norway, when I lived there. It was make with dried cod...delicious!
Thank you so much for sharing! I'll have to try Hamburg style!
I love your channel, so thank you! I will have to try this. I was born in the US to German immigrant parents.......they were supposed to go back but my mother didn’t like München! My mother also never took the time to teach me her amazing cooking skills even so I begged. She is now fading with Alzheimer’s. I’m sure my Oma who apparently was an even better cook than my Mom would have made this. My Oma was born in Husum, my Opa was from Rostock, they were married and raised their family in Lübeck. Actually my poor Oma made it through the bombing of Lübeck in WWII with four kids! While Opa was off in the war.
My father, who was 15 at the end of the war was from the Sudetenland, and of course was expelled to München.
So now whenever I try new recipes, I always go for the German/Hungarian and Czech traditional stuff.
If I ever make it back to the Schiffergesellschaft Restaurant in Lübeck, I will check for this on the menu😉
Hopefully we will be able to travel internationally again soon!
What an interesting family story! They definitely know this meal in Lübeck. But what‘s there not to like about Munich? Admitted, the people there can be intense but the town is wonderful. I‘m sorry that your mum has Alzheimer, my mom has it too. If My recipes can bring back some culinary memories to you and your family, I‘m very happy.
My German Recipes Bless you. I’m sorry your Mom has it too, it is brutal.
Moin. Yes, ate a lot of Labskaus. Never knew how it was made. Now I know.
This seems so familiar. If it happens to be what I’m thinking of it tastes amazing even for a person who hates beats. Thank you for this.
I was looking for different ways to use my pantry stock of corned beef...this is different, Thank You.
Is this the same as Liverpudlian Lob Scouse?
I‘m not sure if it‘s the same but it definitely is related. Read more about it in my blog post. It‘s quite interesting.
This is where the name "Scouser" comes from yes 🙂 a recipe adopted from Nordic sailors to pass through our city, but refined by us. Our version consists of potatoes, carrots, swede , prime cut braising steak , in a gravy like base. Cooked low and slow for many hours. The thicker the better. Served with crusty buttered bread and beetroot 👌
Very interesting recipe. Especially the similarities and differences with Lobscouse from the north west of England.
Are your pickles and beets pickled in brine or vinegar?
I will try this but I will cut or roughly mash the ingredients rather than liquidise them. I can't imagine that liquidisers were common on sailing ships.
Thank you for sharing and thank you for your channel.
Yes, they are both pickled in vinegar. You will have to chop the pickles finely if you don't use a blender. They are difficult to mush.
I hope you like the result.
@@MyGermanRecipes thank you. I will experiment with knife, grater and mincer (that may be grinder for you).
as aiways brilliant progtamme. In England the herring is known as a Rollmop. Danke
We call it Rollmops :)
Hi, I'm from Brazil and got a little bit confused about beads. I didn't find a translation for the word, so I still don't know what are beads... Please, Help Me!!! 😉😉😉
Beets also known as beetroot
@@MyGermanRecipes 😘😘😘
Hambuich :)) I love their dialect!
😆🤣😁👍
Interesting 🤔
Looks “lecker”, but are the beets pickled (in vinegar)?
Yes, but not as sour as pickles.
I am pretty sure there are some local Russian stores that almost always have different varieties of herring. Also, our Whole Foods sells herring as well, I am just not a big fan of marinade it is in. Thank you for your recipes, I do enjoy watching your channel, as I am originally from Lithuania and there are some similarities in our cuisines.
Are those picked beets? Not that it would really matter to me, I think I would have to be extremely hungry to try this. 😁 But isn't that the beauty of food? Seeing and trying new things?
Thanks for sharing. Even though I may not try to make it, it is interesting!!
Yes, they are pickled. Definitely not a recipe for everyone but some really love it.
The recipes looks interesting. Do people ever use other meats besides corned canned beef? I not a fan of corned beef.
I‘ve learned that some make it with fresh berg or also with cooked ground beef, so that seems to be an option.
My mum makes it with minced beef. I also like it much better that way, since I'm also no fan of corned beef.
❤❤❤
I like all of those ingredients, but I’m not sure I’d like all of those things together. I believe it’s the color that doesn’t appeal to me. My Mother was a Naturalized American Citizen from Munich Bavaria and she would do something similar, but quick and fast. She’d fry a a 15oz can of homestyle corned beef hash (w/potatoes) included with fried eggs and ketchup.
That's ok, this is probably not for everyone.
You should make a new channel....and put these recipes there and just edit the title by putting ASMR ahead...its so aesthetic to watch you make that...😄
I Lived in Hamburg, tried a Labskaus, but I didn’t realize it contains corned beef. I thought it was a raw beef. With herring. 🤦♂️
Well, it’s hard to figure out what’s in it and it’s not like raw meat wouldn’t be a German thing (Mettwurst) 😄
I’m not sure about the recipe. The labskaus does not look like something I would try. I don’t eat beets and I know that the beets are the most off putting to me. The color of the mixture reminds me of raw meatloaf. I am sure there must be traditional American food that gets a similar reaction to non-Americans. I’ll still give the recipe a thumbs up because I want to support your channel and you did a good job of explaining and illustrating the recipe.
I sort of thought the same. I’m also not fond of herring. 😀
I totally understand and I also mentioned it in the blog post, that this is probably not for everyone. But I still wanted to complete my series of Hamburg related specialties and someone even asked for this video. And to be totally honest, it's not my favorite thing to eat either and that is probably one reason why I decided to publish it during the week and then publish a video on Saturday that I promise IS TO DIE FOR! :-)
Thanks for being fair and giving me a thumbs up anyway, I appreciate it ❤
@@kellyprice1024 I didn’t mention the herring because I felt I was already being too negative. And it’s not a question of how it tastes-it’s a question of how my American eyes see it. At the same time, I live in a part of the United States where the school serves peanut butter sandwiches with the chili. And the kids dip their sandwiches in the chili.
@@MyGermanRecipes I look forward to all your recipes. I have made several. I’ve had two German exchange students live with our family for a year, and my daughter went on exchange to Passau for a year. I love being able to experience a little of their lives.