12 DELICIOUS Austrian dishes you MUST try in VIENNA 🇦🇹 - DIY FOOD TOUR
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- เผยแพร่เมื่อ 15 พ.ค. 2024
- In this week's travel vlog we went on a DIY food tour in Vienna and tried 12 of the most delicious Austrian dishes.
We start our Vienna food tour at Bitzinger Sausage Stand where we eat a Käsekrainer sausage which is an absolute must when you come to Vienna. We then continue to Leberkäs-Pepi for a refreshing beer and a couple of delicious slices of Leberkäse which is a meatloaf that tastes similar to baloney. At Gasthaus Adlerbräu we eat Fritattensuppe or Pancakesoup and Käsespätzle (Austrian Mac and Cheese) followed by some yummy sweet and savory potato dumplings at Knödelmanufaktur. Afterwards we eat a slice of cake paired with Viennese coffee at Caffehaus. The next stop of our food tour in Vienna is Schnitzel Fan where we devour a Schnitzel Sandwich, Cheese Sandwich and a plate of crispy bakes mushrooms. We end our tour at the iconic ice-cream parlor Tichy where we try their famous Eismarillenknödel and their Viennese ice coffee.
Filmed on 26-28th of March 2023.
Locations visited in this video:
1. Bitzinger Sausage Stand: goo.gl/maps/qXTYaQ5vCcbNZg9t8
2. Leberkäs-Pepi: goo.gl/maps/oCo4QPtmrVHatfmo6
3. Gasthaus Adlerbräu "Zum Weinviertler": goo.gl/maps/oEvy6qRjVvsoDN8t5
4. Knödelmanufaktur: goo.gl/maps/NDH444Exw75CHJKS6
5. Caffehaus: goo.gl/maps/zJUzsESzEsDEpm3g8
6. Ströck bakery: goo.gl/maps/1uukvTCAKWrr4S6D9
7. Schnitzel Fan: goo.gl/maps/4bdLM8xHdp8ehJ7p7
8. Eissalon Tichy: goo.gl/maps/pPakArbRSX777uay5
WATCH NEXT: Our other vlogs in Vienna
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Chapters:
00:00 - Intro
00:35 - We eat Käsekrainer at Bitzinger Sausage Stand in Vienna
01:45 - We eat Leberkäse at Leberkäs-Pepi in Vienna
03:38 - We are at Gasthaus Adlerbräu where we eat Fritattensuppe and Käsespätzle
04:32 - Sweet and savory Kartoffelknödel at Knödelmanufaktur in Vienna
08:45 - We try Viennese coffee and cake at Caffehaus
10:50 - We eat a freshly baked pastry at Ströck bakery in Vienna
11:25 - We are at Schnitzel Fan where we eat a Schnitzel Sandwich, a Cheese Sandwich and Baked mushrooms
14:42 - We visit Tichy a famous ice-cream parlor in Vienna
19:07 - End
== About Us ==
We're Brandon and Anja, an international couple (from Canada and Germany) traveling the world together as digital nomads on a budget. We want to explore as many countries as possible and eat all the amazing local foods every place has to offer. We hope our travel vlogs can inspire others to do the same.
Thanks for watching this week's video! We hope you enjoyed our food tour in Vienna! Austrian food is delicious but quite heavy so we had to film this one over a few days 😆. We loved every bite though and we can't wait to come back and eat more yummy Austrian food. We always love making food videos. We can't wait to make one in the next destination! ☺ - Brandon & Anja
All the food looks incredible! My mouth was watering watching you try all these goodies! Well done! ❤️❤️
Austria is filled with delicious food! You'll have to try one day.
In Vienna right now, thanks for the great advice, you guys crack me and my wife up
Glad you enjoyed! Haha. Vienna is such a beautiful city. Hope you guys are enjoying yourselves (and the food). Did you try anything from the video?? 🍻
Wow. You guys made us drool:) Amazing food tour of Vienna! We wish this video existed before we went to Vienna in January lol ! Now we have to go again, and try all those places you suggested! One of them though, we already tried: Pepi Leberkäse ! What an AWESOME place that was! We immediately subscribed, kudos for your wonderful video and the amazing job!
Thanks for watching! Vienna is such a beautiful place, it's definitely worth a second visit. We luckily had the chance to spend a month there, so we had plenty of time to experience the amazing food.
Thanks for the sub as well! There will be plenty more food content coming up, from all around the world. 😁
@@wherearewe-yt we can't wait! Love from Greece , Mirella and Panos :)
Super
Leberkaese mmh!👍I have not eaten that for years.with mashed potatoes and a good mustard and a BEER,👍👍👍👏👏😁
The perfect combo! The garlic and spinach version was particularly good. 👌🤤
You did a great job with your food reviews. Good luck with your Channel! 🙏🏻👍🏻✌🏻
Thank you so much 😁
"Verlängert" means elongated. It simply is an espresso diluted with water. Traditionally, coffee houses were the place where you could meet friends or read the newspapers, or... As it is not opportune to stay for hours with only one consumption, the "elongated" coffee by its volume spread that time. There are numerous other curious examples, e.g: The "Einspänner" - a black espresso with sugar and a cream top - also has traditional roots: It was the first coffe-to-go, and created for the horse cart drivers. Horse carts - and their drivers - were the predecessor of delivery vans, and most of them with only one horse. The drivers took the coffee out in the cold, where the cream top prevented it from cooling down. The "Kapuziner". It is an espresso with a few drops of milk, which yields the exact color of the frocks of the Kapuziner (Capuchins in en) monks. The Italian word cappuccino stems from this. And so on.
Coffee in Vienna is traditionally espresso based, though not as strong as the Itaiian ristretto. A special coffee blend is the "Wiener Mischung", a balanced mixture of dark and more light roasted beans. In Vienna, there are small roasting shops, where you can select from a variety of creations and buy or enjoy them right there. As you could have guessed, I am a Viennese, so let my finish with a clue: The first one or two coffees produced by such an espresso machine after warm up taste for me like ... "dishwater" may be too strong. Although a reputable restaurant would not serve this, I consider it to be potentially safer in a hotel for example, not to be among the first at breakfast - if they do not serve filter coffee at all.
@zembalu...do you not find it ironic diluting an espresso with water? I think that's hysterical.
@@morgancalvi6675 No. BTW: It is hot water, of course.
@@zembalu I'm not sure you were thinking the same as I. So let me explain better. I was thinking espresso is to make stronger than coffee...in this respect, I would think diluting something that is normally to be made stronger...is ironic.
@@morgancalvi6675 An "Espresso" is not made to be extra strong, but just fast: Espresso simply means "fast" in Italian. So, the machines to create that use high pressure to extract the coffee fast, in about 30 seconds. These machines, used in all coffee houses, therefore are called Espresso machines. In language use, this coffee becomes an "Espresso". It is more concentrated and tasty than a filter coffee, but not necessarily extra strong regarding the caffeine content. The difference is, that the extract is richer. If made perfectly, the fat of the coffee is also extracted, giving a "crema" on top. What you mean, is the Italian Ristretto ("restricted") with very few water, but you do not get this in Viennese coffee shops in general. An Espresso neither, but the term is well understood. The term "Mokka", which originally relates to Turkish/Greek/Arabian coffee is also sometimes misleadingly used: It then simply means coffee without milk.To compare, a "Verlängerter" would be even stronger than the typical American coffee.
@@zembaluin America...an espresso is thought to be much stronger than a regular coffee...but your explanation makes so much sense.
Hi guys, I just wanted to say a big thank you to you both for all your tips and information on visiting Vienna. We have just returned from a 4 day visit and have had a great time
No problem! Glad you guys had a good time. Did you check out any of the restaurants or dishes from the video? It's truly a magical city. So beautiful!
Yes, we loved the cheese and bacon long bread. We had currywurst. Sat in quite a few cafes. Ate strudel and walked for miles. Beautiful place
@@wherearewe-yt
Ohhh the knodal (mite of spelt wrong) 😊😊 looked so yummy. We will for sure try when we go. Well done for trying so many new foods ! Chelsea and Mike
They're so good! You definitely need to try them if you visit either Austria or Germany. The place we went to is the perfect spot if you want to try a bunch of unique versions, as well as the classics..😋
It's "Knödel". Unlike in English there are no silent "k"s in the German language so the "k" is audible and the "ö" is pronounced like the "e" in "mercy", the "u" in "turtle" or the "i" in "Sir". 🙂
Love you guys! We’re heading to Vienna and Budapest for the first time in a few weeks. I swear I’ve watched yall eat at least 50 things lol. Safe Travels, thanks for all the great info!
Thanks so much for such a nice comment! We seriously appreciate it. And we're glad you could get some use out of our videos.
When are you heading there? We will have a Budapest AND a Vienna Christmas Market video coming out in the first and second week of December. But you'll be able to check those out in a few weeks yourself. 😉
Both cities are absolutely beautiful, and equally amazing. We're sure you'll have an absolute blast. 🍻
Thanks for sharing these places. We definitely want to visit Tichy and Knödelmanufakture next time we visit Vienna. Stay Fluffy (Eric)
Those were probably our two favorites from the list! Highly recommend!
Though keep in mind, Tichy is not open year round. We were in Vienna a week or so ago, and it was already closed for "winter". It appears to only be open from March to early September. 🥺
@@wherearewe-ytthanks for letting us know that they are closed in winter. We will keep that in mind. Stay Fluffy! (Eric)
Great video
Thanks for watching!
• I prefer Wiener Kalbsschnitzel, and what I liked about the version at Meissl & Schadn was getting that seasoned piece deep-fried in lard; the other two fry-choices are vegetable oil or butter.
• Pferdeleberkäse from Gumprecht (a long standing local company), at Karmelitermarkt (2.), Viktor Adler Markt (10.), Meidlinger Markt (12.). Because also, neighbourhood- & farmers' markets.
• To go budget, simply walk into a Billa or Spar, as these grocery chains are found everywhere in Vienna. Wander over to their deli counter and see what's available. Depending on cut/thickness and weight, a Leberkäsesemmel and a bottled drink should cost about €5 (including Pfand/deposit).
• A couple of key locations that aren't in train stations *are* open on Sunday: e.g., Billa Neuer Markt, Spar (near the) MQ.
I think Kalbschnitzel is definitely the best, but it's usually the most expensive as well. Fried in lard sounds yummy. We've had Pferdeleberkäse before but I think we didn't taste too much of a difference to the normal one. When we don't film we tend to eat a lot more budget friendly and we go to Billa, Spar and other grocery stores often. We love checking out foreign groceries 😊😁
These meat counters in supermarkets, how is that going to work for the tourist? We don't have cooking facilities. It's limiting. Are you suggesting consuming some of the sausages raw?
A "Verlängerter" is a tiny strong espresso, but with more hot water in a larger cup. You geht it with cream.
A Verlängerter (= lit. "elongated one") is a milder coffee with more water, as opposed to the "short" Espresso/Mokka :)
We figured that out a bit later 😅. It's weird because abroad "Viennese coffee" is is quite famous but I feel like nobody actually knows what it is and that there's many different versions. Next time we'll try a different one. Which one is the best? Franziskaner and Einspänner sounds good 😊
@ownageDan An "Espresso" is not made to be extra strong, but just fast. Espresso simply means "fast" in Italian. So, the machines to create that use high pressure to extract the coffee fast, in about 30 seconds. These machines, used in all coffee houses, therefore are called Espresso machines. In language use, this coffee becomes an "Espresso". It is more concentrated than a filter coffee, but not necessarily extra strong regarding the caffeine content. The difference is, that the extract is richer. If made perfectly, the fat of the coffee is also extracted, giving a "crema" on top. What you mean, is the Italian Ristretto ("restricted") with very few water, but you do not get this in Viennese coffee shops in general. An Espresso neither, but it is well understood. The term "Mokka", which originally relates to Turkish/Greek/Arabian coffee is also sometimes misleadingly used: It simply means coffee without milk.To compare, a "Verlängerter" would be even stronger than the typical American coffee.
Leberkäs mit Knoblauch und Spinat habe ich leider bei uns noch nicht gesehen, schmeckt sicher seeehr lecker😂.Einige leckere Sachen treiben einen ja das Wasser im Munde zusammen, wie auch die Käsespätzle mmh.
Ja, es gab auch noch andere Geschmacksorten, wie PIlze mit Trüffel und Pizza, Chili usw. Die Knoblauch und Spinat Variante war viel besser als das normale. Käsespätzle ist auch immer gut. Das sollte es auch im Norden von Deutschlands öfters geben :).
the topping of the last Eismarillenknödel is poppy seeds (if I remember it correctly from the last time I was there)
It didn't taste like poppy seed! Poppy seed is a pretty strong and identifiable flavor, usually. Either way, it was SO GOOD. We would love to re-visit, next time we're in Vienna.
This is so great. Come on TH-cam algorithm, others should enjoy 2
Tell us about it! 😂
Unfortunately, although we had a blast making the Vienna series, it didn't get "pushed" like other series did. Hopefully one day they'll get a few more views.
Thanks for saying that, and thanks for watching (again)!
@@wherearewe-yt of course they are always so much fun. There is a also another Travel Channel called the ways of the world and they also said the same thing at the beginning of the year TH-cam started pushing their videos they're at 12,000 now I've watched people at a very low number for a long time then all the sudden go 50,000 people so it will happen eventually and I will be here for the ride
@@JustinBrehm All it takes is a couple successful videos to give a channel the push it needs. Hopefully we can continue to do what we're doing, improve and we'll have that one series again that does really well! Morocco went well early and helped us get monetized in just three months. We need a few more like that. Fingers crossed! Haha.🍻
Nice video! I´ve basically tried everything you mentioned (been living in Vienna for eight years). In the beginning, you are definitely at the most famous Würstelstand in Vienna. But there are many more, really good ones. One Würstelversion is a "Bosna", it is really nice too. Also, try out the Vienna version of a burger - a Fleischlaibchensemmerl. It can be found in most Supermarkets, where the delicacies are sold. It is a patty with a traditional Austrian bun, and you can often order it with some different "zubehöre". A lot better than McDonalds (served faster, cheaper and much better tasting).
Also, for a quick refiller, don´t forget all the pizzaschnitte and all the versions of kebab. Many are truly good and worth a try. Especially just a little outside the city center - some of those folks really make an effort to serve you nice food. No, there are no Michelin stars there, but it is truly loved by many locals. Again, fast, cheap and a lot better than McDonalds.
Thanks. We'll definitely get a Fleischlaibchensemmerl next time when we are there. We are going back at the end of the year for the Christmas markets so we'll be able to try some more food :)
@@wherearewe-yt you HAVE to get Vanillekipferl and Linzer Augen if you're here during christmas season, If you have even the tiniest sweet tooth I promise you won't regret it! :)
@@wherearewe-ytFor Christmas markets I would suggest Altes AKH and Spittelberg besides the obvious ones (Rathaus, Schoenbrunn)
@@ownageDan Thanks for the recommendations! We'll definitely try them. i (Anja) am from Germany so I know Vanillekipferl but I'll have Brandon try them :). Never had Linzer Augen. I'm looking forward to it.
@@TheCdacdacdacda Awesome, we've never been to a Christmas market in Austria. We are planning on going to a Krampus walk as well because that seems quite crazy and cool, haha
Grammeln is not really speck, but pork greaves.
For the real Knödel experiance you have to come to Upper Austria, as they are not so popular east of the Enns river, what seperates Upper and Lower Austria.
There you will find 2 styles of preparation: Boiled south of the Danube, and baked north of the Danube. We call it the Knödel-Equator. As for stuffings, you can have all types boiled or baked: Most popular savory ones are: Grammeln (pork greaves), Haschee (hashed meat), Speck (bacon)
as for sweet ones, I advise to go for the classics: plum, marille (special austrian apricot variety), strawberry or Nutella
Interesting! Thanks for all of the information. We would love to visit Upper Austria and try more regional food. Baked sounds super delicious- especially hashchee. Would love to try that version.
I don't think this restaurant had basic sweet versions like plum, apricot or strawberry. They had Nutella and a lot of crazy other ones. We would be interested in trying something more traditional though. 😄
@2:10 The "Leber" in Leberkäse actually originates from the word "Laib" (loaf) or the old germanic "laiba" (leftover). And the "Käse" part comes from the word "kas" in old bavarian-german dialects, which just means some kind of edible mixture.
@10:22 "Verlängerter" is made by diluting a strong black mocha with the same amount of hot water. This process of diluting food is sometimes referred to as 'verlängern' (extend, lengthen). It is similar to an 'americano', where the cup is brewed using more water (making the coffee less strong), but preserves more of the aromatic 'kick' of the mocha.
Well, that certainly makes a lot more sense! 😅
The gebackene mushrooms are deep fried. It's confusing, I know, but they are fried. I see you like Speck: You should try some Specklinsen.
Yeah, someone else told us you say "gebacken" in Austria, although it is fried. You learn something new every day 😅. Specklinsen sound yummy. We'll try that next time.
😊😊😊😊😊
Don´t eat Käsekrainer in a bun like a hot dog, trust me it is simply not advisable...
(at least don´t do it when the Käsekrainer wasn´t carved before roasting, which some sellers do in order to let the cheese out during roasting which then becomes a crusty cheesy surface on the sausage which some consumers prefer, but some sellers simply don´t do that because some consumers simply prefer the Käsekrainer with the cheese inside the sausage which is done without carving )
Because when you make a bite the hot cheese will squirt out with an energetic blast because every cheese has a little bit of liquid content which vaporises in the sausage when heated up which generates a little overpressure in the sausage ..and believe me when I say that hot melty cheese is very painful when it splashes into your face or into the face, or hair, or clothes of the unlucky person standing randomly next to you (= That´s a classic scenario happened uncountable often when Käsekrainer is eaten like a hot dog) ...Therefore - always - consume Käsekrainer pre-cutted on the paper plate in order to avoid a potential accident
By the way "Leberkäse" has nothing to do with "liver", it is so to say kinda "a linguistic false friend"...and actually derived from the German term for "loaf" = "Laib" and not from the German term for "liver" = "Leber"...round 150 years ago it was originally written "Laiberkäse"..the spelling just changed during the time because of the similar pronunciation and the term "Leber" in "Leberkäse" is now actually just a classic "linguistic eggcorn"
"Verlängerter" is an Espresso (or Mocca) done with a little bit more water in order to make the coffee taste a little bit lighter + a bit of cold milk....you mentioned that there was no milk then it is actually a "Verlngerter Schwarzer"
In Austria "deep frying" is called "in Fett ausbacken" that´s why it is called "gebacken"
Thanks for all the information! I (Anja) am German and did not know why Leberkäse was called that. Also, now it makes a lot more sense that the mushrooms were "gebacken" although they were fried. :)
@@wherearewe-yt
Not "although they were fried" but "because they were fried" ....just taking the piss ;-D
What us Austrian divids us from you German was always foremost the shared language.
In that particular case we simply don´t use the "germanized French loan word = frittieren" but we stick to the old German traditional way to express that culinaric technique which always was with the German term "ausbacken/herausbacken" ever since even also in Germany (just read some old German cookbooks from the 19th century and early 20th century) until the Germans decided at some point in time (actually just after the invention of the "Fritteuse") to go along with the French loan word.
For instance "a fried chicken with a bread coat" is called in Austria "Backhendl" and "fried bread coated vegetables" are called "Gebackenes Gemüse"...and you got in the vlog a "Gebackenen Emmentaler" in a bread roll.
The term "backen" is basically just expressing a cooking process in a closed enviroment under extreme high temperature way over 100 degrees Celsius = like putting something in an oven or something is dumped/drowned with its entirety in hot frying oil where the oil is then "the closed inviroment"
I never even thought about the "Backhendl" and why it was called this. You learn new things every day. Thanks for all the info! :) Should have looked this info up before making the video, haha! I definitely cannot wait to eat more Gebackene Champignons and Emmentaler. Those were really tasty indeed!
There are no good Käsepätzle in Vienna. You have to go to Vorarlberg for that. Then its Käsknöpfle. the clasic austrian (and best) knödel are: marilnenknödel und zwetschgenknödel.
It tasted pretty good to us! We've had it in Salzburg as well. Also in Köln and Munich. It always tasted delicious. What's the difference between the käsepätzle in Vorarlberg?
We will have to try it there as well, if we find ourselves there.
@@wherearewe-yt In Vorarlberg the Spätzle are smaller (Knöpfle) and they use very strong Cheese. (Rässkäse). It is the national Dish of this State. They are very popular Meal for Locals an Tourists. Thats how its made: th-cam.com/video/PnBgf0q7M-c/w-d-xo.html
Take a train south to Gumpoldkirchen, Pfaffstätten, Sooss, or Bad Vöslau and go to a Heurigen. Much cheaper Austrian food, more authentic and visited by locals at all ages.
We would love to see more of Austria. We love smaller towns and more walkable cities. You really get a more authentic experience that reflects the majority of the country. Our Austria experience is limited to only Vienna and Salzburg so far! We will have to check out some of these places. Thanks for the recommendations!
Pistachio is North American. The United States is the biggest grower of pistachios. I live in the United States and I never eat Oreos but I do eat pistachios from california.
Anja is obsessed with anything pistachio or walnut flavoured..haha.
@@wherearewe-yt A few years back we ate at a restaurant in Rehoboth Beach Delaware, and they had pistachio cheesecake which was out of this world incredible!
For the American viewers, like myself,who are familiar with something called a 'hot dog', would someone be able to explain how this uniquely Austrian tradition, the Kasekrainer, presents a stark contrast to our own beloved tradition of fine, good quality meats?
Hahaha. I mean, you can get delicious sausages in America as well.
Think less "mysterious pink paste" and more "finely ground, identifiable meat, much more fatty, super cheesy and with a satisfying snap". 😂
For the record, we love hotdogs 🌭
@@wherearewe-yt You're not still over there, are you? I see your video was from a year ago. Well, even meat eaters are going to want healthier options, though watching all these videos about sausages and liverworst and schnitzel has made me consider becoming a vegetarian, again.
I'm an American. In my country, unhealthy food options, like meat, dairy and eggs are subsidized, while if you want produce, you have to pay for it all, yourself. In Europe, they subsidize produce. I would imagine that there are some good deals for things like apples, pears, oranges, etc. In America, if you want to eat a piece of fruit, and you don't want to spend a lot of money, you are limited to just eating bananas, all the time. I don't even like bananas. I live in North Dakota. When you get an apple, it is trucked from so far, that it is unlikely to be good and even it is, you have to eat it, immediately, or else it will go bad. That is during the warmer months. In the colder months, it probably comes from NZ, and in which case it comes from the other side of the planet.
I heard they have some good varieties of potato salad, in Austria. I'm not sure how that would work for a TH-cam video. If it would get a lot of views. Maybe, the meat is going to be more popular. Even the bakeries in Austria sound like a challenge. I looked them up and they mostly seem like cafes. I don't mean to be a selfish jerk who just drops a problem in your lap and walks away. I'm 51 and at some point, I need to take steps to protect my health and to refine my eating habits, a little bit. It's a sign of maturity. If I can't do it, now, I can't imagine there being an age when I will do so.
I looked up 'austria potato salad.' Videos did come up, but they were all cooking videos, not videos on what the different varieties are and where to go to eat them, while on vacation.
I like your videos! You both have pleasant voices and the editing is easy on the eyes. Also, I have a video from Europe on sausages. You might enjoy it.
th-cam.com/video/OzeDZtx3wUw/w-d-xo.html
As a Viennese it hurts to see you eating Schnitzel at that awful Schnitzelplace. The best Wiener Schnitzel you get at Meissl und Schaden. The Knödel the guy ate at Tichy was rolled in poppy seeds not chocolate.
Hahaha. I'm sure it does! We had lots of other schnitzel while we were there for the month, of various quality and price ranges. Since we featured Leopoldauer Alm in a previous video, we wanted to show something more "budget friendly option" this time around.
Someone else mentioned the poppyseed as well. That's what I thought it was at first, but it really didn't taste strong of poppyseed, so I was confused. Either way, it was freakin' delicious!
Take a train to Gumpoldkirchen, Pfaffstätten, Sooss, or Bad Vöslau and go to a Heurigen. Much cheaper Austrian food, more authentic and visited by locals at all ages.
The loaf of pork looks like a terrine
True, the spinach one looked like that a bit but it's definitely somewhat different because Leberkäse doesn't have any jelly like a Terrine does. We do have a similar dish to Terrine in Germany and Austria, though, called Sülze or Sulz. Maybe we'll try that next time :)
Is the 'wurst' cow meat or pork meat? Balogne actually is mainly cow...you were comparing it to pork. I don't understand how ANYONE could eat a baby cow...one not even allowed to nurse its mom even once. Try being a mom and having your baby ripped away from you and killed. Yet many don't understand why veal is so unpopular.
Bologna is made of pork, as is Mortadella, which it comes from.
Whether the animal is a few weeks old or a few months old, it's still equally as terrible - though most of the world still eats meat anyway.
Unless you're vegetarian or vegan, it really doesn't make you any better than those who eat veal, lamb or suckling pig. You're still actively choosing your happiness over the life of an animal.
We highly respect anyone who can happily lead a vegetarian or vegan life, but it would be quite difficult for us to do so - given that we make videos about local food around the world.
@@wherearewe-yt it's difficult...oh please, what a sissy reply.
@@morgancalvi6675oh bitte, ihr Veganer... Vegetarier nervt! 😮
@@tinawalter9898 so are you!