Scottish Reaction To German Food
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- German Food & What You Should Eat in Germany (Scottish Reaction)
This is my reaction to German Food & What You Should Eat in Germany
Original Video - • German Food & What You...
Subtitles are available in German (and English)
"Spätzle" are NOT potato-based. Just flour and egg (1 per 100g flour).
What he's talking about was German "Gnocchi" aka "Schupfnudeln"
dankedankedanke, ich war schon getriggert...
As an Englishman living in Germany for nigh on forty years, it is always interesting to see how others view German cuisine. While I generally appreciate Wolters excellent videos, I feel here he is playing to the American market, with his view of southern Germany. Germany has few really national culinary specialities. Yes, of course, you will find "Wiener Schnitzel", "Currywurst" or "Bockwurst with Potato Salad" in every motorway service station.
What Germany has to offer is an astounding amount of regional dishes. And not only regional, many towns or cities have their own recipies. I have lived mainly in North Germany and Berlin, but have visited southern Germany many times, I live now in Lower Saxony, for example, here we have a range of dishes from the fish caught fresh on the North Sea coast, through the flat farmlands with cow and sheep herds to the Harz Mountains with deer and Highland cattle. From these meats come the most astounding recipies.
A word about Sausages: Throughout Germany there are sausages to fry, to boil, to slice, to slit open, to spread. Just about every region or even city has its own sort. With or without garlic!
Seasonal dishes: Before I came to Germany I had never seen white asparagus. This is maybe my favourite dish in May/June, served with ham and new potatoes and melted butter, with a glass of Riesling Spätlese. Yummy!
Beer is also a very regional thing. I prefer the north German beers, they are drier, best drunk in a smaller glass, - the beer stays cooler and fresher than in a big mug (we don't have to worry about closing times!). We also have Artisan beers, distilleries for Gin, Rum and - you may not believe it - an excellent Whiskey from the Harz Mountains (I was presented with a bottle of it when I retired from work).
Absolutely correct.
Auf den Punkt gebracht, besser kann man es nicht sagen.
Bloodsausage and liver wurst boiled or fried with fried potatoes it's heaven not for people with high blood pressure and bloodsugar
Most of these foods come from the south of germany and sadly again most of it was just the stereotype german food that are mostly shown, but just eaten in that certain region. Germany also has a lot of fish dishes including smoked fish. Typical german northern-german dishes like panfish, herring-salads, crab-soup, eel-soup, kale-stew, plum-cake, buckwheat pancakes and so on are really underrated and delicous. Would be great if you check out also this regions - from food to landscapes !!! One of my favorite food is lentil-soup with slices of sausage or Mettwurst (smoked sausage) in it. In the north-west it's eaten with a little bit of vinegar.
Don't forget the fish-roll or Fischbrötchen! You can get them almost everywhere in the north. The popular versions always include some sort of salted herring and onions and sometimes a cream sauce and then it all gets put into a bread roll. It's a really good snack
us coastal northeners should get together and produce our own food video to get some representation and recognition 😅 the dishes shown in this video are almost as foreign to me as they are to Mert 🐟🦀
I agree. Although I would say that Sauerbraten is a dish rather from northern Germany than from the south - but I'm no expert I have to say.
And I love Bismarckhering and Rollmops.
The lentil soup here in the south is rather a stew and as a Swabian I love to have it with Spätzle and Saitenwürstle (kind of Wiener sausage) - I would dare to say that it's the inofficial national dish of Swabia or even Baden-Württemberg.
Stereotypen vielleicht, aber trotzdem GUUUT! 😃
I come from Lower Saxony, but some dishes from southern Germany I would like to get here somewhere in reasonable form. I love Käsespätzle and Schäufela (slow cooked pork shoulder), but for the latter you can't even get the right piece of meat here to make it yourself.
But it's no different the other way around, in Franconia you rarely get brown cabbage to make it yourself, let alone in a pub.
A few corrections are due:
- Wiener Schnitzel is always made from veal; made with pork or chicken the dish should be called prepared in Wiener kind; its often served with fries and a small salad; however in summer I'd recommend having it with potato salad and green or mixed salad
- Sauerbraten is usually made with beef; I've never heard of it being made with pork; it's very delicious with Sauerkraut and mashed potatoes; also very delicious would be red cabage instead of Sauerkraut.
- Spätzle aren't made with potatoes; the dough for Spätzle is made with weat, egg and milk. Traditionally some dough is put on a wet wooden plate and one Spätzle noodle after another is being pushed with eg a knive from the plate into hot boiling water. After a couple of minutes the Spätzle can be gathered with a sive spoon from the boiling water. Then the same procedure is repeated with a new portion of dough. The Spätzle can be used as such for eg. Kässpätzle (cheese Spätzle) or the can be fried in butter to offer them as a side dish for example.
- there's a different dish in Baden-Württemberg called Schupfnudeln or Bubaspitzle (well, don't ask...) which are a kind of noodles made from potatoes. They can be served with Sauerkraut and fried bacon or sausages. But they're tasting delicious with mashed apples too. They're offered on fairs and christmas markets in Baden-Württemberg too.
- if you're interested in tasting wine I would recommend the region of Baden and in Württemberg the regions of the Neckar valley and the region around the Lake of Constance. Particularly the south of Baden is a very warm area which allows to produce very good red wine too.
Originally Sauerbraten was made from horse. Today this ist not more common.
Schupfnudeln are actually fried potato dumplings. It's the same dough as one of the at least 5 very different dough types for potato dumplings, and they are first cooked and then fried. And, of course, they're rolled into a "snake that ate a rabbit" shape, not round.
Agree just wanted to add that the traditional Ripuarian Sauerbraten is made with horse meat. While in decline and not common anymore you can still find the occasional horse butcher in this region (mostly serving specifically bred Belgian meat horses nowadays, though the origins are of course when horses were still the main means of transportation and power, providing the poor people's "beef" after they passed their prime (traditional Sauerbraten is stewed for a whole day if not longer)
@@hmvollbanane1259 Dishes with horse meat are offered in some restaurants in Wallis/Vallais in Switzerland. I've been curious enough to order one some time ago. It was really good.
Sauerbraten is made with false Filet of beef or horse meat not pork
Here are some (less touristy) dishes from a german you should try if you can find it in restaurants:
Königsberger Klopse (meat dumplings in caper sauce)
Gulasch (meat stew)
Hühnerfrikassee (chicken pot stew?)
Blutwurst mit Sauerkraut (blood sausage)
Käsekuchen (german cheesecake is different than the american one)
Kohlrouladen (minced meat wrapped in cabbage)
Flammkuchen (very thin pizza style thing)
Flammkuchen ist ein französisches Gericht xD
@@sockosophie3132 ich verstehe den Einwand aber im süd-westen der Republik bekommt man es doch immer wieder.
Gulasch ist aber eindeutig aus Österreich-Ungarn ;)
In many restaurants in Germany the main course contains 3 things:
1. Meat / Poultry / Fish / Seafood (depending on the type of dish you order)
2. Filling side dish (potato dumplings, rice, fries, boiled potatoes, potato salad, bread...)
3. small side salad.
This is not only generally the case for German cuisine, but also for the many restaurants serving Greek cuisine in Germany. Greek cuisine is also very popular in Germany and definitely recommended. Very tasty, filling, relatively healthy and at a fair price.
I would say it was like that in the 90s, but not anymore, at least not in Restaurants in bigger towns and cities. Restaurants here in Germany have also developed, vegetables are for sure an integral part of many dishes now, so you don`t get it only as a side salad anymore.
@@Tosse901 mh nicht immer wenn ich an so altmodische Gaststätten oder esturants denke ist das da teilweise immernoch so zu guter hausmannkost aber gut das hängt bei mir wohl damit zusammen das ich diese art von küche liebe und für grichisch kann ich mich auch immer begeistrn.
My favorite sausage...
"das ist mir Wurst"
(english "that's sausage to me", it means "I don't care")
All the sausage are good 😅
So its decided: I'm going to make Jägerschnitzel today.
If you look for some information about the original Wiener Schnitzel, you better ask an Austrian (sorry, dear German mates!).
The original one is from veal and is served with a lemon slice or wedge and a little dipping bowl with lingonberry jam.
No mushroom sauce or any other stuff that turns the delicate coat of breadcrumbs into a soggy mess! A Schnitzel enjoys being gently dipped but hates to be unlovingly drowned.😁
The traditional side dishes would be parsley potatoes, potato salad or cucumber salad. Also mixed salads are an option.
Chips with ketchup and/or mayo as a side order are generally frowned upon but accepted when it comes to children insisting on it or incurable lowbrows.
I personally have always preferred the classic combination even when I was a kid. 🙂
You are wrong. Schnitzel looks completely lost on a plate without a nice sauce to swim in. My favorite is Paprika-Rahmschnitzel, but Jäger is good too.
@@Psi-Storm nope hun, you are wrong. A Schnitzel swimming in a sauce is just gross. A "naked" Schnitzel swimming in some sauce is totally ok, but good Lord, dont ever bath your breadcrumb coated Schnitzel in sauce! 😂😂
Favourite sausage is Blutwurst (black pudding) - in a dish called Himmel un Ääd - sky and earth relating to apple and “earth apple” = potato.
hmmmmm. grüsse aus muc.
I come from closer to the wine regions. Around here Sauerbraten is huge as well as Zwiebelkuchen (Onion cake) or Flammkuchen (Flame cake), especially during the grape harvest season. Those are savory "cakes", which are more like pizza.
Great Mert! and Shout out to Wolter too. Love his way of presenting whatever he is talking about. You two rock!
Initial image looked like Fränkisches Schäufele (franconian schäufele
I’m in England and my hubby is of German heritage , he makes the most amazing jagerschnitzel (pork in mushroom and white wine sauce). He also makes a fantastic kartoffelsalat (made with baby potatoes, onion, bacon lardons, gherkins, a chopped boiled egg ,dill and a little Mayo. German food is amazing we eat it often along with frigadellas, sauerkraut, red cabbage and apple , fried potatoes (a bit like bubble and squeak)
Mayo in the potatosalad is a nothern german thing, in the south its potatoes, a bit of oil, a good spicy vinegar, chopped onions and garlic AND most impotant, TIME. You have to let it sit for like 25 hours in the cold. Thats way better than put, uarks mayonaise in it.
Bretzel, Weißwurst, Klöße are more in an special Region. There is a Border called Weißwurstaquator you can see it when you come to a plate and read - willkommen in Bayern -. For me a typical German dish are Franzbötchen and Labskaus. But i m pretti shure that these are unknown in the Weißwurststate Bayern. So you can see, there is no typical German Food, Bread might be it but we have tousends of Typs so... *wave friendly to the mountains from the north
Hackse you also get cooked, called Eisbein. There are many kinds of sausage here in Germany. Thüringer is great, one of the best in Germany. There is a snack bar in Kassel, where i live, you get Berliner sausage with beef and pork, delicious, especially nice as Currywurst. These round things are Klöße (dumplings), made from potatos or yeast, they are always cooked, you get them with spices like majoram or filled with bacon. Yeast Klöße you also get with sweet filling, mostly plums. You get Schnitzel in different variations, with sauce and other toppings, normally it is made from veal but mostly it's pork. Grünkohl (green cabbage) is also great as side dish. Strudel you also get with vanilla ice or sauce. Cakes are a huge thing in Germany, you get all types, i specially recommend sour cream cake wit cinnamon. Döner is nice but it's better with fresh grilled lamb, it's a little more expensive but worth the money. In the north you get Labskaus, it's a creme with meat and fish, served with potatos. Best you visit germany and try it all, because different regions have different foods and they are all great. Look for more recommendations in your last video, there i told you my favourite food already. Take care.
The first dish (Scheinshaxe) was served with potato dumplings.
Haxe/Eisbein is sooo good.
Some Frankfurt (where you are pretty likely to arrive anyway) local Things:
Beef sausages, a rather substantial one, invented for the substantial Jewish community in Frankfurt (even today once more fairly big but nowhere near then) though ironically neither full kosher nor truly halal.😂
Drink a local super sour cider in its (best drunk with 50% mineral water called a "Sauer Gespritzter" or "Sour springkled one") distinctly local glass with ribbing (historically so as not to drop it with greasy hands...).
For desert eat a "Frankfurter Kranz" ("Frankfurt Wreath") - *super* heavy creme gateau with layers of marmelade and springkles of brittle.
Best regards
Raoul G. Kunz
You have about 1000 different sausages, 2000 types of bread and 1200 different beers.....so you can make over a billion combinations,,,ergo ,Germany has a lot of different meal combinations ,add the 100 styles of potatoes and 100 types of Mehlspeisen, nudels, dumplings etc....
Man,, I must get your attention, to one of the greatest foods ever,
the KLOß!
A giant, plain, snowball 🥔 dumpling.
An everyday german acompaniement, equal or superiorj to potatoes.
Genius!
In Freiburg im Breisgau you had to try a „Münsterplatzwurst“ a red long sausage with onions in a breadbun you can get on the Minsterplacemarket which is every day from monday to saturday.
3:29 I would go with the Türinger Rostbratwurst.
They are tasty and I like the spices.
My favourite is a "grobe Thüringerrostbratwurst". Grob means that the meat is not fine grounded so it has a lot of texture
There are two kinds of Jägerschnitzel. East-German Jägerschnitzel is a slice of breaded Jagdwurst (a type of boiled sausage).
th-cam.com/video/YiOCdZwPT4k/w-d-xo.html
Semmelknödel (bread dumplings) sorry, no English.
Basically: 1 day old Brötchen = buns cut in decently large dices, thick slices, which you did the day before, not they day you use them.
You need smoked cured bacon, onions, parsley, nutmeg, milk, eggs, s&p.
Do the bacon as in the video, the onions as well.
Let that cool down.
Milk needs to be cooled down as well. Salt the milk, so it gets evenly salty everywhere.
Big bowl: put all together and mix that gently-with your hands is the best kitchen tool here.
Form spheres as big as snowballs in a winter snow fight.
Simmer them in hot water. If it boils the dumplings simply will dissolve. Do that gently!
When they swim up, they're done.
Eat like that with some gravy or cut in thumb thick slices and pan fry them in good butter, top it with some fresh black pepper from the mill.
Gravy and meat...yummy.
Sauerbraten actually lays i vinegar for 7+ days (with various spices) which makes it tender and a bit sour.
The it depends on the region what you do and what you add.
Living near Cologne Sauerbraten would originally have been horse
(but you can use beef - or even wildboar)
Nowadays you will see turkey sausage in almost all supermarkets. And right now it's asparagus season and I eat that in different variations about once a week.
Typical traditional Food in Northern Germany exspecially in lower saxony in Winter season is "Grünkohl mit Bregenwurst"
There are 1500 different kinds of sausage in Germany.
There are roughly 1500 breweries in Germany,But more than 5000 different kinds of beer.
The most famous Wurst in Germany is the Bratwurst/Currywurst.
We got more than 300 kinds of bread.
Germanies most popular wine ist the Riesling.
Schnitzel ist served in ten to fifteen different dieses.
I prefer my Schweins Hax'n (Pork Knuckle) without anything else. Just pure meat. The crust/skin is usually salty and super crunchy and the meat is super juicy.
there are to much different food styles in germany that you cant have a favorite. what i always do if i go out eating in a restaurant on a vacation is to order the local specialities. you cant go wrong with this choice. other than that, since i am a chef by myself, i have some favorite foods that i cook only for my family or friends. most of them are seasonal dishes . every season has its own specialitys.
greetings
Spätzle are not from potatoes, they are noodles made of flour and eggs, which you hat to schaben/scrapped in to boiling saltwater.
Hi, what he is talking about is probably not chicken, its turkey. I go low on carbs, so one Schnitzel I make is Rahmschnitzel, it is just the turkey with spices like paprika, salt and pepper, onions- then the cream and some Curcuma. Left overs are great cold. Like you mentioned, a still regularly eaten Sunday dish is a Pork roast. In the south they love sauces, so that is definitly a thing. Seasonal woul also be venicinm geese and our favorite goose cooked at low temperatures in the oven with onions and chicken carcasses (bones and rest pieces of meat an skin left over from the butcher) cooking into the sauce, no aditives, just salt and pepper. Places like Hungaria enjoy duck, but it is usually grilled. Standard fast food used to be grilled chicken.
Sauerbraten is Beef actually
it is called curry sauce, whats on top of a currywurst. If you see them put curry ketchup on the wurst, you are at a bad spot. good places make their own sauce.
Currywurst is the archetypical German fast food and you can get it everywhere in Germany, certainly not just Berlin. Berlin has a special kind of Currywurst, one without skin (I think it's a remnant from the GDR, but not sure).
If you order Jägerschnitzel in the East of Germany, you will get a different kind of Schnitzel... it's a kind of fried sausage slices.
In Bavaria you get Schinkennudeln bavarian style. Give this a try.
Moin ut noorddüütschland 👍
Wi hepp hier in noorddüütschland lecker" Fischbrötchen", traditionell met Matjes Hering, Backfisch, Krabben, Seelachs.
Un Grünkohl met Pinkel sausage un Kassler meat.
Dat is lecker 👍
In Hamburg wi hepp " Labskaus"
Allerbest ut noorddüütschland vun de waterkant Bremerhaven 👍
Hool di wuchtig mien keerl 👍
You really need to check out the TH-cam channel "My German Recipes". On this channel a German lady who lives in Texas shows how to prepare many different German dishes. She presents the preparation of the dishes in English. You will find some dishes and desserts on her channel that you surely didn't know yet.
Greetings from Wuppertal, North Rhinewestphalia, Germany.
Hmm..my favorit german food.. First from Northrhinewestphalia: Rheinischer Sauerbraten (some different to the south German one), from Niedersachsen: Grünkohl and Currywurst, from Hamburg: Labskaus, from Schleswig Holstein: Matjesbrötchen, from Berlin? Nothing, from Thürigen: the Bratwurst, from Rheinland Pfalz: Leberwurst, from Baden-Würtemberg: Spätzle and from Bavaria: Weißwurst. But the best of all is bread! The Döner isn`t a really german food. It based on the tuerkey Kebab. In Germany you will find a lot of different food from outside Germany: Italien, Tuerkey, Greece, Libanon, France
best "Wurst" in germany by my taste, is Thüringer Rostbratwurst...fresh from the grill. grilled a bit more dark as normal with a hot mustard in a Brötchen... :)
I'm from Germany.... a real good baked (or roastet) Pork Nugle with Gravie and Potato-Dumplings is a really taste dish. Sometimes it comes with red gabbege(?) (you know what in mean) 😉
The Balls was potato-dumplings
It's quite easy to get chicken and/or turkey sausages at grocery stores or Turkish-run restaurants.
Also one of my favorite sausages are merguez, which aren't German but actually Maghrebi (very popular in Algeria and Morocco especially, also big in France for understandable reasons). Lovely minced lamb sausage, oftentimes it's mixed beef and lamb here because it's cheaper to make that way. Fantastic with mashed potatoes (Germans love their mashed potatoes)
Also for schnitzel, a thing I love with it is sauce hollandaise, which, if you like it SPICY, can easily be improved by mixing a bit of sambal oelek into the sauce. Fantastic! Shout-out to everyone who has good memories about the Schnitzelflatrate at Cafe del Sol!
Talking about "Döner Kebab", i personally tend to prefer the "Lahmacun", which is also known as 'turkish Pizza'. And that's basically it... you get a pizza-like round prebaked Dough with a Herb Spread on it, topped with the Döner Meat (which can most likely be Cow, Lamb or Chicken Meat) and possibly Krautsalad, Tomatoes, Goat Cheese, Cucumber, etc. how you like it and as you also can get in a Döner Kebab, then you can add a Sauce like Spicy Hot Sauce or Powder, Tzatziki, Yoghurt, ... and then this turkish Pizza gets just rolled up like a Wrap. Really tasty!
Love Schnitzel so much. Could eat it every day with a diffrent side dish😂 best one is Schnitzel with potatoes, green asparagus and hollandaise😊
Its not actually german but swiss -> Berner Würstel, its basically a cheesefilled Wiener wrapped with bacon. Also the french Merguez is amazing, tradinationally made with lamb meat. Itßs a very spicy and fatty sausage, but pure delight.
Spätzle are not made from potatoes but from flour, eggs, salt and water.
Typical dumplings (Klöse) in Franconia are made from potatoes. Typical with half raw grated potatoes and half smashed cooked potatoes, potatoe starch an in the middle of the dumplings 3 or 4 Croûtons.
Imo a Schnitzel must be from veal, milk veal to be exact. So veal from a calf that hasn't eaten grass and such yet.
You pair it with a demi-glace sauce. So, it's a dark gravy.
Either french fries, Spätzle or Bratkartoffeln (thick potato slices pan fried with a brown crisp shell) or a warm Swabian potato salad.
The latter is my favourite side dish for Schnitzel.
The ketchup/mayonnaise with fries and Schnitzel people should go and think about their life choices iyam. ^^
Sausages outside pork - you can get everything. Actually, i prefer chicken sausage to pork, it's less fatty.
In the past horse sausages have been a thing too. I remember working in a company where the blue-collar colleagues did send someone to a horse butcher to get 40 or 50 sausages each Thursday, and they would cook it for breakfast and everybody who wanted some paid something like a Euro, I joint in a few times. Ok, but nothing special.
The best sausages i ever had in Germany were Thüringer Bratwurst in Thuringia in the midst of a small wood at a simple food stand where they were grilled over an open fire! I could eat some of them right now 🤣🤣
Restaurants, Biergärten, and bars/pubs will usually have local beers on tap, and if you just ask the waiter what the local beer speciality is they will usually recommend some good ones to try.
If you order "a beer" you will get by default the local beer. Most restaurants and also bars / pubs have a deal with one brewery to serve only their beer.
By the way, beer is often quite sweet in Bavaria and also in the very west (Rhine area), in the north it is usually bitter from hop, in the east similar to lager.
When I lived in Hannover, we always had Herrenhäuser beer, just f*cking delicious. 😋🍻
of course you drink the local beers. Your homebrew or one of the main brands which are available everywhere, can be drunk at home. If you're elsewhere, you try the local beers.
Favorite sausage?
Man, I love them all.
But my favorite sausage is definitely the Thuringian bratwurst.
Just take it off the grill and put it in a bun, top it with mustard and you're done!
It's damn tasty and the reason why I could never become a vegetarian. I can't do without Thuringian bratwurst. :-)
Many Bavarian specialties are shown in the video. As I don't live in Bavaria, many of them play a subordinate role in my life. We Germans don't eat "Schweinshaxe" or "Weißwurst" all day long just because the Bavarians do it all the time.
But Bavarian food is delicious. Very hearty and very rich. So it's not something you should eat regularly if you want to stay fit. ;-)
But every now and then it simply belongs on the table. Even outside of Bavaria.
If you want to find the mother of all Schnitzels, visit Vienna, enter one of the Figlmüller restaurants, and enter heaven. Forget all other Schnitzel, there are none better.
"Original Thüringer Rostbratwurst" is the best sausage and the best Bratwurst.
"Wiener Schnitzel" is always veal, by law. Otherwise it is called "Schnitzel Wiener Art", means "Schnitzel (made) like Wiener".
"Knödel" are not Dumplings. They are cooked, not steamed and mostly not filled.
"Spätzle" are not potato based. If you want potatonoodles, you need to get "Schupfnudeln".
Pureed "Wirsing" is very seldom, mostly for the old once.
Döner Kebap is allover Germany.
Its originated in Berlin and there you will find the best.
13:40 Late night foods in germany.
The Döner is an all time Favourite but there are also a lot of other turkish inspired options at the döner restaurant.
Normaly they serve also Burgers, Fries, Pizza and Currywurst.
McD, BK, KFC and Subway are common.
Five Guys,Pizza Hut and Dominos are present in the bigger citys.
We have A LOT of Grill, Döner and Pizza Places for the late hunger.
There is one big disclaimer: Outside of the big cities food becomes scarce after 23:00, at that point nearly all good options are closed.
After midnight you have gas stations with some mikrowave snacks, if you are lucky...
don't eat currywurst from a döner stand, it's disgusting and a contradiction
Yes! Definitly try Schnitzel. I have two in the frying pan right now and can´t wait until they´re done :D Goes great with fries
He is always talking about Germany, but actually it's only Bavaria he is referring to. I'm born in Northern Germany and we don't know these dishes. I haven't eaten none (except Schnitzel and
Bratwurst) of those.
so the frankonian thic bratwurst, ist important its a thick one from a rural area, not that nürnberger small ones, these are the best bratwursts, and also, one thing wrong in this video: a good bratwurst doesnt need mustard on it!! the taste alone should be enough!
Jawoll! Drei in an Weggla!
I can only speak for the people around me but as a Millennial, I'm familiar with the more traditional foods from my childhood but haven't eaten most of them since then. Near me in the city, there are tons of places with different international foods but Italian places have been very popular forever, there is a Döner place at every corner, you'll get different Asian restaurants, burger joints and for some reason, there are now poke bowls everywhere (saw them first a couple years ago).
And when it comes to what I'm eating daily, there's nothing specifically German about it. Except maybe the bread. Bread is awesome.
You should watch Rachel from Deutsche Welle Euromaxx Meet the Germans in 4 parts. THATS really interesting and Rachel is the best when it comes to realistic views on Germany 🙂
Nuremberg sausages are the best in the world! 😍
If you are a tourist, no one’s gonna feel weird if u ask what the local beer is. In general, after a few days you’ll realise what the generic beers are that you can get everywhere and what the specialised local ones are that you can only get at a specific place. Also always go for draft rather than bottled beer.
... if you already know before the video that you will get hungry!
well the first schnitzel should be just breadet with potatoe salat or roasted potatoes
as a very slow beer drinker i prefer the small 0.2L kölsch beers, because they empty quick and are always fresh and cold.
The only vegetarian dish in a Bavarian Restaurant: "Kloß mit Soß".
My favorite Wurst is knacker
the yellow ball...potato dumplings , kartoffel knödel
Hardly anybody orders and drinks 1 liter mugs, except Brits and Italians on the Munich Oktoberfest. The usual serving is 1/2 liter.
I would argue that half litres is already too big - maybe as a first drink in summer when I am really thirsty but after that and in winter I really prefer 0,3.
The size (and type of glass you drink it from) of the beer is matched with the kind of beer you are drinking. Obviously you dont want to let your beer go stale and warm, but for different beers it is different, how much time you have until it doesn't taste good anymore. For example the Kölsch you want to pretty much drink as fast as possible. Thats why they come in tiny glasses, so you can pretty much drink it when it is fresh out of the barrel and nice and cold. For the Maß the big 1 Liter beers it is different, because you have a lot more time to drink it until it goes stale and it is not so imortant that it is as cold, as with the Kölsch.
My favorite sausage is not a sausage. It is Rollmops, a pickled herring with a pickle on a crusty roll.
I would distinguish between an "Imbiss" (takeaway) kind of restaurant and a restaurant or bar where you actually sit down and enjoy your food / drink. The latter often have bartenders or waiters who know their bit around the food and drink served, so they will gladly answer all your questions. You can ask them for a local beer (or wine), seasonal food or which dish is the best that day. Oh, and by the way: don't expect the waiter to actually wait on you. They won't come along every two minutes to put food on your plate or ask if you need something. You have to signal to them if you want another drink or order a dessert (if you didn't right from the start). It's not neglect on their behalf, it's just a cultural difference. Germans don't like to be bothered all the time. 🙂
A "Schweinshaxe" (pork knuckle) tastes (if its a good one) at first very very crispy because of the grilled fatty skin. The taste of the meat is delicious, not dry at all. I eat something like this maybe once a year - even though I live in Bavaria and this kind of food is very common here - because its to fat for my taste. I prefer chicken to be honest 🙂 But once in a while I just have to eat it. My eyes wants it, my stomach and my tongue wants it. After having a pork knuckle you probably feel lazy and "full" and its def a good idea to have a little shot of Jägermeister after the fat meal. A Schnaps will make it easier for the stomach to feel better soon.
When it comes to dumplings, it depends on the actual meal you are eating. I prefer potato dumplings when eating pork and bread dumplings when eating turkey, goose or even lamb. Bread dumplings are fantastic with a mushroom cream sauce it doesnt matter if you eat it with or without meat. After all, I like potato dumplings a bit more. Greetings!
The temperature of the Beer is irrelevant after your first liter :) Schnitzel is eaten mostly by itself you can of course add some cucumbersalad fries dumplings fries and so on but the Schnitzel is the main attraction
If you're trying the schnitzel, don't make the unforgivable mistake and let somebody pour the sauce over it - nein! It is an art to make a good, crunchy Schnitzel,so always the sauce ( sauces) on the side. Guten Appetit!
I totally agree: never drown a paniertes schnitzel in sauce🥺
@Cooking the World is a great Channel for German Food
6:13 The one liter mug is for tourists and festivals. Even in Bavaria you get 0,5L or 0,33L mugs at the beergardens.
The one liter (or more) mugs are also not drunk to the last sip. Wasteful, I know but the last sip is usually not worth drinking.
1:57 During festivals and only if i am very hungry and pretty drunk.
Pigknuckle is a once a year thing for me.
Real Sauerbraten is done with horse meat, but good look finding any not made for people reading horse magazines...
"Wiener Schnitzel/Viennese cutlet/escalope" is not German it´s Austrian..."Wien" is the German name for "Vienna" the capital of Austria.
the term "Schnitzel" just means "thin cutlet of a raw piece of meat" in English, and the term "escalope" means the same in French and in Italian..
the term used to describe/name a "Schnitzel" (like here the term "Wiener") actually is the information about the way how it is prepared. = "prepared in Viennese manner/style" = Schnitzel having a bread coat.
And the mentioned "Spätzle"(he also called it German "noodle", which isn´t correct either, those are no noodles) are not potatoe based at all, those are just made out of flour, eggs and either water or milk and a bit salt and no potatoes are involved..The italian "Gnocci" which may look quite a bit similar are potatoe based, I think that´s why he wrongly assummed "Spätzle" are potatoe based as well.
And by the way millions of Germans visit Austria for their food although they share a lot of the same meals/dishes, especially with the German South, wonder why? Think about it...a tip/clarifying info "Austrians don´t visit Germany for their food, rather the hell will freeze first". Austrians visit Germany for what ever reasons but definitively not because of their food, actually eating in Germany is for Austrians truely always a chore, because Germany´s versions of the same meals simply can´t compete.
If you ever visit Bavaria, you dont have to drink a Maß (you call it "Stein" i believe). You can also try Radler (Beer mixed with Lemonsoda). Or try a Weizen (Weissbier in German), it always comes in a half litre glass and personally its one of my favorite types of beer. And if you visit other states, i would recommed trying the local beers. For me personally i cannot drink Pils, but there is always some other type you can drink.
"Stein" nennen es, glaube ich, nur die Amis.
0:48
Moin!
Its great to highlight german food and drinks, but not everything is for everyone. The mentioned Rauchbier (smoked beer) realy tastes to me like an liquid ashtray. I know... thats the point, right... I just wanted to say: Just because its made well, its not great for everyone. I like Jever, which is to herby for most people... so I know people like funny things.
Obviously good tasting food or drinks depent on personal taste. Try everything, but its ok not to like some kinds of german beer.
Greetings from north germany!
Haxn is incredible, it's tender and falls off the bone like southern bbq ribs, the crust is amazing and the gravy usually made with beer is rounding it up to perfection.
Favorite sausage is Nürberger Rostbratwürst, the tiny bratwurst, and the Weißwurst.
Regarding the beer question, usually restaurants and bars only have one beer on tap, breweries "sponsor" gastronomic enterprises, meaning you can only serve their beer but you often pay cheap rent for the locality etc. so you almost always only get the local beer anyways.
Spätzle, btw. is not potato based, that's Schupfnudeln or Baunzerl, they're bigger and usually served to Sauerkraut and the Nürnberger Bratwurst, Spätzle are true pasta, just flour and water (sometimes eggs).
The strawberry cake that was shown wasn't an Ertdbeer-Torte, it was an Erdbeer-Kuchen. A Kuchen is baked and then maybe has some fresh topping, a Torte is constructed from cream layers and so on.
But why is it called Linzer Torte and not Linzer Kuchen?
@@michaelkores6860 Because that name started as a translation using a cognate. Also, it's either very old or was coined by someone who didn't care about using the right word.
Why don't you share about Scottish food? I would be very interested in it as well as Scottish culture from your perspective.
Behind Wolter you see the old townhall of Bamberg (Franconia) in the middle of the river Regnitz. 77.000 inhabitants / 10 ! breweries. There you can get fantastic franconian cuisine and beer.
black forest cake is only real with Kirsch-Schnaps in it ..
Yes we have different sausages. Not just pork. :)
Yeah, Mostly Very southern German food here. Like saying " I spent a month in Texas and this is American food". Love Wolters content but he does tend to push the stereotypes a bit much.
Defining "Schweinshaxe" (pork knuckle) as a typical and regular German food is such an odd stereotype, like assuming the Scots are eating haggash for breakfast, lunch and dinner.
That was a very nice video and reaction, but very meaty. lol. As a vegetarian who doesn't like beer, my favourite foods are e.g. pumpkin soup, cauliflower salad (made of boiled cauliflower, eggs and chives) and black forest gateau, which is also nice with blueberries. :) But it's not name after the black forest, but after black forest liqueur with a very high alcohol content, that makes the cherries dance in your stomach!