GERMAN FOODS YOU HAVE TO TRY
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- เผยแพร่เมื่อ 13 ต.ค. 2024
- ⤹Everything you want to know is here!⤵︎
Yummy, delicious, amazing, tasty, flavorful, and so many more. These are the words I use to describe German food. It's funny to me because growing up I was always told that German people did not know how to cook and that the German kitchen was very "plain".
Coming from a place like the USA where preservatives, sugar, and whatever else is used in our food, it's quite interesting to see how different but similar the cooking/food styles can be. I have learned in Germany that less is more in regard to food.
Käsespätzle
Butter Pretzel
Leberkäse
Fleischpflanzerl/Klopse
Saumagen
Maultaschen
Dürüm
Obazda
Flädle Suppe
Krapfen/Berliner
Grünkohl Eintopf
Pick Up
Zwetschgendatschi
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Yummy, delicious, amazing, tasty, flavorful, and so many more. These are the words I use to describe German food. I tried to give you guys a mixture of different German foods that I love. I tried my best to eliminate the stereotypical foods and give my personal list of not so common German foods that taste amazing to me! If you have never had any of these foods let me know :)
It's funny to see all the food we have here in Baden-Württemberg but named differently ;)
the secret of Käsespätzle is simply the delicous cheese besides of the Spätzle
But Spätzle are done sooo easy just try it to make it by your own there are tons of different Spätzle recipes online...but I do it this way with 500g of flour - 4eggs - 1 teaspoon salt - 250 ml water (or milk) all mixed together to a dough
Then you need salted boiling water ...put the dough in a coarse sieve (while you hold it over the boiling water) and let the dough drop through the sieve into the boiling water (you have to put a little bit of pressure on it as well)...in the moment they are starting to swim they are done...the whole procedure = making the dough and boiling the spätzle is in 15 minutes done...and the amount is for 4-6 portions and what you don´t need can be frozen in the freezer for the next time..
The easiest dish is to put the Spätzle in a hot pan with a little bit of hot oil and add some eggs salt and pepper = "Eiernockerl" and on the plate add some fresh chopped chives..that is done in 3-5 minutes
For Käsespätzle you just have to fry those Spätzle a little bit in a very small amount of clarified butter (Butterschmalz) and you have to add the grated mountain cheese (Bergkäse) of your choice ..a bit of salt and pepper and just a very small pinch of grated nutmeg and on the plate add fresh chopped chives and done...that is done in 5 - 8 minutes
If you like you can fry some chopped onions as well...Therefore you cut onion rings and cover it with flour /but not too much just that they are covered/ I like to season them with a bit of paprika-powder but that´s not a must and fry it in hot oil till they have the golden-brown colour you like.
Those are all done very easy peasy.
Zwetschgenkuchen oder Zwetschgenkrapfen!
About Leberkäse...the word Leber is here just a transformation of pronuncation during the time of the word "Laib" (loaf) and has no connection to "Leber" (liver)..and in earlier times the form of the loaf was typical for a loaf of cheese so it was originally called Laiberkäse which transformed into Leberkäse..in the North they often call it "Fleischkäse" also because the form of the loaf was as I said before typical for a loaf of cheese.
Hayley Alexis
Moin Hayley, wenn ich dich so höre denke ich, du bist selbst ein 'Fleischpflanzerl'.
In Norddeutschland heißen sie Frikadellen..
Krapfen heißen bei uns 'Berliner'. Sie sind Pflicht am Jahreswechsel und werden oft erst nach Mitternacht gegessen.
Und wir hier lieben Grünkohl mit Kohlwurst , Kaßler und glasierten Kartoffeln.
Und jetzt hab ich HUNGER!! un
"Go eat your rice and beans and leave me alone." I love your attitude 😂
I really don't get people on the internet...
The best thing about oncoming winter time in Germany is the first nights with frosty temperatures; then it is that you can get your first Grünkohl (kale) of the year.
- Just take one or two onions and cut 'em very fine, lots of garlic (Yaarrr) and let them lose their texture in a large pot set to medium heat.
- Have a bit of vegetable-based bouillon ready.
Add some slices of Kassler-Meat, Westphalian cabbage-sausage (Kohlwurst or 'Pinkel' in Westphalia, has nothing to do with urine, just sounds a bit like it), some bits of Cabanossi sausage adds even more spice to it .
- Fry all of this meat-overkill for a bit in that cooking pot. Then add your first bag of kale to it and close the lid - wait till it has reduced down a bit (add bullion as needed), depending on for how many hungry mouths you're coking, you can always add more kale to it. Don't forget a good dose of whole pepper grains and of course a healthy handful of laurel leafs, but be sparing on additional salt yet, as the sausages usually have lots of it 'on board', especially if you got them smoked - which yet again boosts up spiciness significantly (is that even possible? Oh, yes).
- Once all ingredients are in the pot, keep all this on upper medium temperature, much longer than anybody advocating "healthy cooking" would advise you to - Grünkohl is about the joy of eating, of life, of taste and maybe even decadent pleasure ! Let 'them' nag on their corn and tofu instead; you feast your senses with the most addictive stuff you'll ever find (on this planet) !
*Note: Once you're done stuffing your stomachs to the rim with this sheer magic and you realize, there's a lot left over in the pot - don't worry; whatever remains even GETS BETTER ONCE WARMED UP (!!!) on the next day - or the day after that - the magic continues !
**WARNING: Well-prepared Grünkohl is highly addictive - prepare and consume responsibly !
Jetzt sitze ich hier abends um halb elf und will käsespätzle. Ja toll :D
I was born and raised in Germany but moved to France 10 years ago, and god these all awaken so many nice memories ! Maultaschen are one of my favorite things to eat, Leberkäse reminds me of grocery shopping with my dad and getting a Leberkäsebrötchen there, and Flädlesuppe was one of my favorite things at my grandparent's place ! Thank you so much for these sweet memories ♥
I'm from Germany and I love how you pronounce German words like for example "Dürum" :) Keep going on being soo nice :)
you remind me of the Croatian girl an American friend here in Austria finally married. He dated a lot of girls here, took them out for dinner or cooked for them. When I asked him afterwards how these dates were going, he usually complained like: naaah. she won´t eat this, she won´t eat that, she only had a salad and left half of it on the plate, she was so picky that watching her ruined my appetite etc etc. But when I asked him after his first date with the Croatian girl, he gave me a delighted look and just said: She can eat! (they´ve been married for about 20 years now...) Liebe geht durch den Magen, they say.
It's very true!! I have also learned that real men do not care if a girl gains or loses 10lbs here or there.... and enjoy if a woman eats.
@@HayleyAlexis If a girl shows no restraint showing you how she enjoys good food, she will also have the self confidence of showing you the joy she finds in other physical pleasures (nudge-nudge, wink-wink - know what I mean? ;) )
In my opinion, the Pflaumenkuchen does not need "a little bit of whipped cream on the side", but a _lot_ of it... A layer on top of the piece, covering it, almost as thick as the piece itself. Then it's delicious.
I love "herrgott-b'scheisserle" (Maultaschen)!
Best why to make them: Cut them in strips, fry them with pepper and salt, then put eggs inside the pan and make kind of scrambled eggs and then add some kind of strong cheese and melt everything together. Sooooo good!
Sorry for the many comments I'm writing while still watching ...
You know you're German when ... you can make such a list of your favourite food.
furzkram 😂🤣😂👍🏾👍🏾
Rosenkohl eintopf, Steckruben eintopf, Pichelsteiner eintopf, Erbsen eintopf, Kohlrouladen, Kasseler, Senfbraten and I love some swiebel mettwurst spread on my bread :) The German kitchen is not about creating art for your eyes but art for your tongue. I don't know if I am German (yet) but people in the West of the Netherlands are calling us 'spare- germans' so I guess I'm very close :) Back in the day my dad worked in Germany, and brought his love for Germany and the German kitchen at home and I'm passing it thru to my kids.
fater Hayley = more Hayley to love :)
😆😆😆😆 BEST COMMENT!!!
Aaand bigger mountains for the thundergoat. 😂
@@HayleyAlexis Did you ever hear "das ist kein Fett, das ist erotische Nutzfläche"? SCNR.
In our family we have a family cookbook that's been passed down from my great-great-grandma through every generation. I think my grandma had to copy the entire book by hand once like a monk in the middle ages because it got wet once and the ink got runny...every generation adds their favourite recepies and honestly it's the best thing, I've made so many meals from all different time periods before...my favorite is my great grandmothers almond cake.
Man am I hungry now.
No fair.
Watching this video is a TORTURE.
I have to watch it again.
Königsberger Klopse live from the sauce and the spices used - a traditional meal from Eastern Prussia.
and capers! very important
@furz: not surprising if you know where the town Königsberg is :-)
and @pork: yes, never forget to have them in the sauce and a few spoonfull extra too :-)
You're absolutely right. But Königsberger Klopse, a traditional German food, isn't very common besides better restaurants. Königsberg, the hometown of Immanuel Kant, is now called Kaliningrad, and this region near the Baltic Sea is a Russian exclave today.
Very on point description on German food. I‘m from Munich and must say you have good knowledge about which food stems from which part of Germany. Even Döner fit‘s in there, as it was invented by a Turkish Immigrant in Berlin...
I went to Hamburg when I was 21 yrs old... had these bread rolls that were toasted on top of a toaster with the best butter or Nutella sooo good!!! And had some awesome sausage too. Love your videos 👍🏻
I am loving being back. The food is great. Especially the Backieri at Netto and other places
Hi Hayley, I love the video and it's great information for me. I'm also currently living in Florida and planning to move to Germany next year, your channel has been really helpful for getting prepared for the big move and change in my life! I can't wait to see more videos~
Spicy udon. Ohh my how exciting. You will have so much fun!!! I’m sending a lot of good luck ❤️❤️
@@HayleyAlexis Thank you so much! Keep up the great videos~
Saumagen is a dish specific to the Pfalz region of germany
It's AMAZING
The Pennsylvania Dutch have it as well....most of them were immigrants from the Pfalz....
Actually hungarians (veres hurka) and polish (kasanka) are also making it but stuffing it with meat and rice. They would also claim as one of their national dish, too.
Hey Hayley, thank you for your lovely and refreshing content! I am actually german and moved recently to Australia to study and really appreciate and enjoy watching your awesome stuff to overcome "Heimweh"! :D Thanks heaps!
Obazda is brie or camembert mixed with butter and onion (all of same volume) and lots of powdered paprika, which turns it dark orange.
leberkäs 🤤🤤🤤🤤 if you never tried you never really lived 😂😂😂
It's really delicious with potato salad and a nice warm pretzel 🤯
@@HayleyAlexis if you fry it in a pan 🤤🤤 now i get the munchies 😂😂
@@derpeter Generally in Austria there are variations: Käseleberkäse, "Pizzaleberkäse", Pferdeleberkäse... And might i add: when visiting Austria there is a need to try "Käsekrainer"!
Grünkohl ist ein north german dish, majorly in Ostfriesland, Grünkohl mit Pinkel (sausage) . And a Döner is from türkey, but Döner in bread is from Germany, developed in Berlin in the seventies :-)
Döner eine türkische "Neuauflage" des griechischen Gyros! ;-)
The sausage you were looking for is called Pinkel and the dish itself is called „Grünkohl mit Pinkel“ and is indeed a dish from Northern Germany.
Wo sagt man Pinkel? Ich kenne nur Mettwurst bzw. Mettenden o.O Man, das ist doch alles zu kompliziert :D
Grünkohl is def a german dish. Northern Germany especially
Interestingly it's also a staple dish in northern Croatia. I practically grew up on it!
It's called in kale in English....a staple of health-oriented Americans as well....a better source of vitamin c than citrus fruits.
its a northern german dish - also eaten in Netherlands, Denmark, England - maybe also Croatia and Czech Republik or Poland
@@erictrumpler9652 ..."health-oriented Americans"...???? Who is that? must be a pretty overseeable minority... ;-)
@@m.marienfeld6778 ....how much do you think you know about Americans?
Saumagen came from the Pfalz. It was the favorite meal of former Kanzler Helmut Kohl.
Maultaschen was also called "Herrgottsbscheißerle" because you can eat meat without seeing it.
"Flammkuchen" is a very thin dough with cream, online and bacon
We have the Berliner (locally cald a donut) only for a few weeks around December. Traditionally served with powdered sugar and filled with jam.
Oh Hayley, your denglish is the cutest. Can't stop listening to you!
so sweet how you describe Butterbretzel. love your food videos!
Important hint for everyone: never eat German food if you want to lose weight! Germans usually combine yummy taste with decent portions, so there is not only the wish to eat more, but also a chance to do so. ;-)
There are also vegetarian dishes in the German kitchen.
Steven Siegert doesn't mean that its healthy, lol.
@@loopydo Well, are vegetables unhealthy? You maybe just think of things like Knödel, Rösti, etc. (basically all the potato dishes). But you have to know that there is more than that. We also have light soups for example.
Königsberger Klopse are boiled, Fleischpflanzerl are fried.
and Fleischküchle sind auch flacher, but yea its ground meat ^^
Buletten, es heißt Buletten!
Pflanzerl, herrschaft, Pflanzerl!
Frikadellen ist korrekt 😄
Ich bin für Hackbällchen oder Fleischklopse, aber die Hayley nannte sie nunmal Fleischpflanzerl, was ich nachvollziehen kann, da ich im gleichen Ort wohne.
I think one of the main differences between the US kale and the german Grünkohl is the time of harvest, I made Grünkohleintopf with US kale and it tasted quite different, with the difference that german kale is harvest late (often after the first frost) and therefore most of the starch has been converted into sugar) which makes it sweeter than US kale
Sid Etienne Staubach that could be the reason. It honestly taste so different to me. I don’t understand how people eat kale in the US it taste really bad. At least kale in Germany isn’t so bitter.
@@HayleyAlexis Die Bitterstoffe im Grünkohl zerfallen bei Temperaturen unter 0°C. Deshalb wurde Grünkohl in Deutschland üblicherweise erst nach dem ersten Frost geerntet. Mittlerweile gibt es aber auch Züchtungen, die diese Bitterstoffe gar nicht erst bilden und deshalb früher geerntet werden können.
The bitter substances in the kale decay at Temperatures below 0°C. That's the reason why kale was usually not harvested until the first frost. Nowadays there are also breeds that do not produce these bitter substances, so they can be harvested earlier.
I know what you mean about the kale! My husband, ho was from the north, would go on and on about Braunkohl und Pinkelwurst. I thought it sounded disgusting, and when I saw it for the first time, I almost yakked. But, being a good daughter-in-law, I tried it. I fell in love immediately! I also love Erdnussflips.
I actually dislike erdnuss flips BUT my mother LOVES them and asks me to bring back a big bag for her
@@HayleyAlexis my mother won't try them.
If I can find my recipe, a local butcher will make Pinkelwurst for me!
Grünkohl is a northern Germany national meal, with potatoes and Pinkel (
a type of sausage in which groats are a major ingredient), sometimes with Kasseler (Cured smoked pork) and Mettenden (a smoked tatar sausage)
>The main time to eat this is between november and february
I have tried Leberkäse with eggs two days ago in lower Franconia, Wunderbar !!!
The Döner Kebap was actually invented in Berlin. But the inventer Kadir Nurman has Turkish routes, thats why its often associated with Turkey.
Zwetschgenkuchen ist das beste Essen auf der ganzen Welt 😛🔥
I prepare Königsberger Klopse and Boulette/Fleischpflanzerl the same way. One is then fried, the other is cooked and has this special sauce to it. So you are right, both are basically the same, i.e. meatballs!
Frikadelle - almost "hochdeutsch" - minced meat, breadcrumbs, egg yolk, and some spices.
delicious!
Klops!
@@karind7513
Klopse sind in meiner Definition aber gekocht, nicht gebraten 🤷♀️.
and onions, and mustard. german meatballs
The roll must dipped in milk. That technic make it more soft. 😍
Black Mettklöpse we call it breakblocks. 😀😀😀 Bremsklötze.
In Niedersachsen, I regularily had Kale with Gruetzwurst. Gruenkohl with Kohlwurst, Kassler, Gruetzwurst, and a special version of Gruetzwurst called Pinkel. It was traditional to have Kohl and Pinkel Tours which is like hiking and after hiking you eat the Gruenkohl with Gruetzwurst. Here in Texas, there is a French restaurant and they serve kale as well. They mix kale with quinoa.
The title has to be changed to Deutsches Essen, das Sie probieren müssen
I have no idea how to change it in the first place!! I will be on the case searching :D
It should be changed :D
@@HayleyAlexis yes, but you have to cancel one "s" of dass, then it ist perfect ("das", because you could replace it with "welches") ;-)
Had this also under an other video 😂 was confused when they were talking english but the title was german. Makes the TH-cam game even harder 😫
"Deutsches Essen, das Sie probieren müssen" - the "Sie" has to be written with a capital letter S since it's a form of address ;-) The personal pronouns are "ich - du - er/sie/es; wir - ihr (informal) or Sie (formal) - sie"
Weil grade die Zeit ist probier mal Zwiebelkuchen und Federweißer
gabs letzten Donnerstag, frohes gepupse wünsche ich :)))
josch0103 geil Federweißer 😍❤️
Das ist aus Frankreich, Elsass
@@peterchristianmanstein1106 stimmt nicht
Arno Dobler Und was stimmt?
I agree on the PickUp and I'm swiss! The chocolate in it is snappy and not too sweet.
I agree and soooo smooth!!! It’s just a wonderful snack!!
@@HayleyAlexis now I want one D;
A mistake: Leberkäse means: Leber = Laib, like Brotlaib. It describes the form. And Käse means only a pâte.
Wieder was gelernt und schon so viel davon gegessen 🐵
wobei nach sinnlosem EU recht der ohne Leber entweder Fleischkäse oder aber bayrischer Leberkäs heissen muss, weil es sonst eine irreführung wäre.. obwohl da eigentlich nie leber drin war muss sie nun sonst rein... danke EU
If you want to take your Zwetschgenkuchen to the next level and make it sweeter, try sprinkling a mixture of cinnamon and sugar on top. I love it.
I love Frikadeller (meat cakes in US) w/ eggs. German delis make them about once a week. Leberkase is available in most "authentic" NY German delis too. I grew up eating Bavaria influenced food. Grandma worked in hotel kitchen before emigrating to US. Mom oldest girl learned everything from her.
Fleischpflanzerl: The general name is "Frikadelle", which may be easiest to pronounce. (Remember not to drop the last e in German, it ends with "-le")
The name ist Bulette.
@@christianpiko9703 Net wo isch herkomm. Hier versteht des keiner.
great thing about Germany... some idiots introduced Hochdeutsch ( standard German), but when you go to the butcher's or bakery, no one will understand you even in the next village... 😂😅
My personal top10 food (cooked) you have to try if you ever want to say „i have been to germany“ is:
1. Rinderrouladen mit Kartoffelklößen und Rotkohl (mittel/süddeutsch)
2. Käsespätzle (süddeutsch)
3. Gefüllte Paprika mit Reis (kommt eigentlich aus Ungarn aber in Ostdeutschland sehr beliebt)
4. Grünkohl (schön mit Speck und so) mit Bratkartoffeln und dazu entweder Mettwurst/Kassler/Spiegelei (norddeutsch)
5. Kohlrouladen mit Salzkartoffeln
6. Königsberger Klopse mit Stampf- oder Salzkartoffeln (norddeutsch)
7. Kartoffelsalat entweder norddeutsch mit mayo oder süddeutsch mit öl
8. Senf-Eier
9. Hühnerfrikassee
10. Linsensuppe
You should also try german cabbage recipes like „Sauerkraut“ , roasted meat like „Krustenbraten“ or „Rollbraten“ and all the different kinds of garnishes like „Mandelbällchen“ or „Semmelknödel“ or „Mehlklöße“.
Great list! I like all those things too. Except for Saumagen, which I have not tried yet... but I'm sure tastes also very good, just like the rest of the foods on your list.
Käsespätzle is a typical meal of southern Germany and is made of spätzle, bacon and cheese prepared in a pan. Spätzle is a special kind of noodle.
Leberkäs‘ is a special food of Bavaria and Baden-Württemberg. This food exist in a lot of German regions, but only in Bavaria it is allowed to call it Leberkäs‘. In the other regions it is called Fleischkäse, because there is no liver inside. E.g.: In Saarland exist real Leberkäse, because it is liver inside.
Meatballs in Germany has a bunch of different names from region to region. Also the recipe can change a bit, but the main ingredient are hacked meat, kind of bread and they are roasted in a pan.
All you‘ve to know read here:
de.m.wikipedia.org/wiki/Frikadelle
The original Königsberger Klopse are meatballs too. The meat is hacked veal and no bread and it’s cooked.
Saumagen is a typical meal of Rheinland-Pfalz mostly at the south.
Grünkohl is a traditional meal of northern Germany. And the famous meal is Grünkohl mit Pinkel. In this case is Pinkel a special sausage
images.app.goo.gl/qQWb1eG81NbbRqhT8
watching a video about food at midnight wasn't the greatest idea I could have. I feel like I can hear the fridge whispering to me from the kitchen. Need to resist...
Oh.... i am lucky in the sense that my fridge was 2 stories below me so I have no motivation to walk down 2 flights of stairs 😂😂😂
@@HayleyAlexis depends on what is in it :-) and walking DOWN shouldn't be a problem anyway. only walking back UP afterwards with the former fridge contents now in the stomach will be ....
Ehhhh I hate walking down...it hurts my knees 😆I would much rather walk up
You need to try Flammenkuchen (especially the Elsässer Type of Flammenkuchen)
Jakob Bu but Elsässer Flammkuchen with cheese - it's way better that way (in the original way they don't use cheese)
4:38 "Frikadelle" is the most common word for them around Germany. In Berlin they say "Bulette". :)
9:40 Outside Bavaria they are called "Berliner". Just for your information. Around new year's eve you get them filled with an egg liqueur cream. You GOTTA try that! :D
BTW "Zwetschgendat..." whatever is Bavarian slang. In all other parts of Germany it's simply Pflaumenkuchen. :)
In all of southern Germany west of Bavaria it's called "Zwetschgenkuchen", and I believe the term is not unknown to Germans further north either.
There are two distinct forms of plums, the round, reddish ones that are related to nectarines, which I think all Germans call "Pflaumen", and the egg-shaped blue-skinned ones with yellow flesh which most Germans call "Zwetschgen".
10:40 Grünkohl mit Pinkel (that's the name of the sausage) comes from the north-western part of Germany. Usually served with potatoes and sometimes other meats like bacon and/or Kassler.
I have only had it with the sausage :) I will have to see if I can find someone that can make it with bacon.
Love your top. Where did you get it?
And Spätzle are the best with cheese. Or if you put into the Spätzleteig Spinat and and add some champingion and überback it. Sooooooo good! ❤️
Lena Sab 9.99€ at h&m ☺️
@@HayleyAlexis what 👀👀 I'm going shopping tomorrow. 👍😁🛍️
Mmmh ? 8-P Spätzle mit Spinat & Champignons ? ^__^ DAS klingt enorm lecker ! 8-P ....Endlich wird´s hier mal vegetarisch !!! ^__^ And then you überback the whole Thing ? =D Schmackofatz !
Das wichtigste fehlt, die Currywurst 🤩
hey hayley nice video....but I missed the Zwiebelkuchen, the Rostbraten, and the Sauerbraten....best wihes for the year 2020
Hahaha, you are the first one who loves Grünkohl.
as I remember originally the sausage is called "Pinkel" because when hanged up after production the fat drops out of the sausage
Grünkohl is a typical meal in the northern part of Germany, that's absolutely true.
And I love it ;)
My favourite is the German version of potato mash, preferable with bratwurst and onions, but I also like it as "Himmel und Erde", meaning with (preferable self-made) apple sauce.
Also Rote Grütze.
And soups. There are so many tasty soups in Germany.
Ich weiß nicht, ob Dir das schon mal jemand gesagt hat: aber Du passt ganz hervorragend nach Deutschland. Bist Du sicher, dass Du in den USA geboren wurdest?
Königsberger Klopse are cooked, Frikadellen or "Fleischpflanzerl", as they are called in Bavaria, are roasted.
Du meinst wohl Fleischpflanzerl oder "Frikadellen" wie es die Preußen nennen xD
Du musst dringend mal Linsensuppe probieren!! 😍😍👌
Schnitzel ah suppe doch net... da send die linsa doch viel zu schade für... Linsa mit Spätzle ond Saidawurschd... a Himmelreich...
Grünkohleintopf ist einer meine favoriten gerichte für die winterzeit, es wärmt von innen, und mit ausgebackene speck streifen und wurst dazu, und
das speckfett mixed man durch die gestampfte Kartoffel und Grünkohl masse. You can ad a few drops of vinegar in the mash when it's on the plate and or some real mustard
on the side of your plate.
I lmag meine Kartoffeln für Grünkohl ganz und leicht karmelisiert und Kasseler statt Speck.
You should really try to make your own Obazd'n. It's so easy... The Supermarkt-Obazda has a lot of chemical crap in it.
I used to make my own when I worked in a kindergarten because we would make it for the kids :)
Grünkohl is definitely northern food,my sister usually buys the sausages here before she returns to bavaria when she visits..
Sweet stuff you absolutely have to try: Dresdner Weihnachtsstollen or Butterstollen and original Nürnberger Lebkuchen (around Christmas), Kaiserschmarrn with Icecream and Apfelmus and.....Gewittertorte 😋😋😋
ok now im craving a Dürüm so bad. I have to agree with you, i like it much more than a döner :)
I just hate having poofy bread that is way too big to eat :)
I just wonder why it is so much more expensive. 🤨
In Baden we Calle the Dürüm "yufka". The First time i went to a Dönershop elsewhere in Germany and asked for yufka they looked at me Like i was a dump Person
BTW: ¡This topic apparently is a Honey Pot! (i. e. a lot of regional differences/dishes/names not generally known well)
Na toll, liebe Hayley! Es ist 01.00 Uhr here in Tyrol and now I want a Butter-Breze! And surprise, I habe ohne at home!😂😂😂😘
Ich hab eine zu Hause...
Ach Hayley, du würdest auch mit 30kg mehr noch fantastisch aussehen! Wenn dir Grünkohl so gefällt kann ich dir Wirsing empfehlen. Den gibt's auch in Bayern überall und ich finde er schmeckt ähnlich wie Grünkohl. Winterzeit ist Kohlzeit!
4:03 "I had it in my head": "Mom, what's a vacuum?" "I have it in my head, but..."
Great video - love it! :)
My top 5 German foods
1. Bratkartoffeln
2. Remoulade (not a dish but still makes the list)
3. Deutsches Brot. In jeder Form
4. Quark. (What a multifunctional food this is)
5. Teewurst
I still have not fallen in love with quark.... I honestly can NOT stand the smell of it ...... no no
@@HayleyAlexis 😂😂😂 I guess it's not for everyone. But there will always be some type of German food that will somehow gross you out. For me, that's Metbrötchen😂
Teewurst beschde
You know, as a cheese lover, you should really pop over the southern border to switzerland and enjoy a weekend of deliciousness!! (raclette, fondues, älplermacrone, cordon bleu and so on and so forth.. :))
The problem is that I would want to go with Mike and he can’t eat cheese ☺️ and I have no friend that loves cheese as much as I do
@@HayleyAlexis well raclette is easy, you have the meat on top, and the potors for non cheese lovers.. The fondue would be harder (there are one person ones for the microwave) and no one shares a cordon bleu :)
"Saumagen" is indeed a filled and boiled pig stomage. Has it's origin more in the south western corner of Germany named "Pfalz". "Grünkohl" ,often combined with sausage comes from northern Germany. That's why you didn't seen it offered in Bavaria very often.
I have never seen it offered in Bavaria ever.... I don't even here people talking about it here
@@HayleyAlexis You need to explore more of Germany ( and it´s regional foods ) .Bavaria is beautiful but the rest of Germany also is.
XLargeEric how do you think I’ve eaten grünkohl or saumagen?
The Zwetschkendatschi is a Pflaumenkuchen in Hochdeutsch. In the Lower Rhine Area we call it "Prummetaat". The Dutch name must be similar or the same.
If you ever get the chance, try Kartoffelpuffer (we say Reibekuchen) with or without Apfelmus or on Graubrot.
Hi Hayley! Can you list the foods that you mentioned?
If you don’t mind. It’s hard to search not knowing how to spell it. 😅
Thank you xoxo
They should be there :D
@@HayleyAlexis Yay! Thank you so much :)m
Grünkohl ist Hamburg(Schleswig Holstein)da oben aber auch in Köln/ also NRW
You find "Grünkohleintopf" not that much in the south, because it is a traditional northern german meal. I would suggest you to eat some "Grünkohl" in the north, because there it belongs and the most delicious "Grünkohl" is made there, the southern one is good, but not compareable to the traditional northern one. By the way, eat it in winter, because then you can be shure that it is fresh, it's been harvest after the first nights with tempretures under 0 C. Everything else you get has to be frozen for some time and "Grünkohl" looses a lot of taste while being frozen.
Your pronunciation of bavarian words ("Fleischpflanzerl", "Obatzda", "Zwetschgendatschi") is so much better than of most native north Germans. It's probably because you never had a Prussian accent to get rid of.
Hayley du musst für deine Amerikanischen Zuschauer bedenken das das was wir in Deutschland auch als Fleischplanzerl, Fleischküchle oder Bolette kennen ist im Prinzip das Hamburger Steak. Und das hat es zusammen mit deutschen Auswanderern nach Amerika geschafft. Zusammen mit Salat Tomate und Ketchup wurde daraus der Amerikanische Hamburger.
Hayley you have to consider for your American audience that what we know in Germany as Fleischplanzerl, Fleischküchle or Bolette is in principle the hamburger steak
And that has made it together with German emigrants to America. Together with salad tomato and katchup in a hamburger bun would be the American hamburger
Sorry, aber heißt es nicht "Bulette"?
@@derschalk kann schon sein. Ist mir auch egal wie das die Preußen schreiben 😂🥳
When I was little my mother made Zwetschgenkuchen from time to time but we always had potato soup with Rindswürste as starter 😁
I feel like Grünkohleintopf should be a german dish, but you’re right it’s more of a northern german thing so maybe that’s why you don’t really find it in Munich:)
Bouletten are fried and Kloppse are boiled, both are delicious
Durum means Wheat. "Krapfen" ist krapfen mit marmelade, aprikose (marillen) typisch. Es ist Classic, original Krapfen.
Try this:
croatia.hr/en-GB/experiences/gastronomy-and-enology/slavonia/kulen-and-kulenova-seka
Apfelküchlein is the best german Nachtisch
Es ist frischgeschnittene Apfelringe, eingetaucht in Pfannenkuchen-Teig, und dann in die Fritöse
Merkwürdig bei diesem Gericht
Obwohl es deepfried ist, schmeckt es irgendwie gesund
Oder gesünder als ein Donut
bei uns heisst das "Apfel im Schlafrock" ("Apple in a nightgown") und während ein einzelner vielleicht ein Nachtisch ist, hatten wir immer ein (oder zwei oder drei) Teller voll als Hauptgericht :-)
Pflaumenkuchen \ Zwetschgendaatschi dough is made with yeast
Here in Texas, I buy Leberkäse, Hausmacher Leberwurst, and I love Rouladen.
Have missed Krautwickerl and Schäuferle.
The sausage for Grünkohl is called Pinkel.
Yeah, I agree. Most Eintöpfe look and smell.... special. But once you get over it and try, it's the best!
old rule: never go into a kitchen and watch how something is cooked, but wait until it is done and served and then enjoy the taste :-)
Very good cross-section with a slight southern influence. It is always the simple local dishes that convince me - no matter which country you are in.
Whereby it became clear to me what funny names we Germans give our dishes - which is irritating for every visitor.
I tried my best to mix it up. A lot of people get tired of my SOUTHERN based videos...So I decided to include different regional dishes that I have tried and love!! The names are always so hard for me but it's ok with practice comes perfection or...at least decent speaking 😂
Largely! southern influence, be it the dish itself or the name of the dish... with few exceptions (namely , ).
@@HayleyAlexis
When it comes to food and their names, this country is so diverse that even we native speakers stand no chance! You can speak as much accentless high german as possible. Once you talk about food, your origin is instantly reveald 😅.
(Krapfen being a very good example, just like pancakes they have a thousand names 🤷♀️.)
It's not really "funny names" most of the time it is just the local dialect. Which is why more or less the same food has different names in different parts of Germany.
Another lovely video, must try some more german food
Grünkohl is northern-german (also eaten in Netherlands and Denmark)
the "red sausage" is "Knacker"
i prefer it this way:
2-3x cook/boil the Grünkohl (add lard (first cooking) + pieces of onions (last cooking) + small pieces of potato (last cooking))
heat the "Knacker" (i prefer the more firm/hard "Schinkenknacker") - if the water starts to boil remove it from the stove/heat (otherwise the "Knacker" explodes)
(for supermarket bought dry "Semmelklöße") sip "Semmelklöße" in cold salted water for 5-10min - boil them in same water for 5-10min (until they float and are hard-ish)
put it nicely on a plate - bon appetit
Haha, ich hab auch diese Pfannkuchensuppensucht.Wenn ich die haben muss, muss ich die haben, und zwar sofort.
Dann wird gegessen, bis keine Flädle mehr da sind.Am besten, mit wenig Brühe, und vielen Flädle.Die schmeckt so ein bisschen matschig am besten.
Ich hatte immer "angst" es zu probieren...Aber JETZT!!! Kann ich nie genug davon haben!!
Im Video liebevoll "Flammkuchensuppe" genannt...
"Flädle" = Swabian Word for cut up Pfannkuchen. ^__^ No Need to have Fear of "Flädlessuppe", Hayley ! =D YOU´re the one who BITES ;-) ...not the Soup ! 8-P
Hi, mal eine Frage, isst man in den US and A auch Milchreis?
Danke und weiter so.
Frikadelle is what the "functional equivalent" is where I am from in germany and it is about half and half meat and breadcrumbs .. (and the königsberger klopse are poached not fried up)
BTW the "krapfen" is not always filled, in Berlin they are called Pfannkuchen and in Köln a Krapfen ist always unfilled but the filled kind is call a "berliner" ;)
The fleischküchle is not just meat. Its also consisting of egg ?petersilie? Bread and onions with meat
Zwetschgenkuchen ist dasselbe wie Zwetschgendatschi. Datschi ist die bayerische Bezeichnung 👍🏻
I’m going to butcher the spelling- but Jagerschnitzel mit spaetzle and the mushroom gravy is my life force 😆❤️ But always with the amazing salad which I have NO clue what it called but it’s always served with German potato salad and a bean mixture both under fresh spring mix of salad and served with a yogurt dressing- that salad also gives me life 😆❤️❤️ My daughter misses the “banana juice” I thought that was so funny because in the States we have every juice but no banana juice but it was her favorite.
I have actually noticed that in the USA (Florida) we also do not have a bunch of juices... and what we have as juice is basically sugar water with artificial flavoring. I miss a delicious/strong blood orange juice!!!
Krautsalat? 🤔