German Food: From Schnitzel To Black Forest Gateau - Mahlzeit! | Meet The Germans
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- เผยแพร่เมื่อ 9 ก.พ. 2021
- What do the Germans like to eat, what do traditional German dishes look like and how can you give the classic pork schnitzel a crunchy modern twist? Join Rachel for a delicious German feast, rounded off with the classic "Kaffee und Kuchen."
Rachel moved from the UK to Germany in 2016. As a relative newcomer she casts a fresh eye over German clichés and shares her experiences of settling into German life. Every two weeks she explores a new topic - from unusual bans to meaty cuisine or haunted castles. This week: what's on the menu in Germany?
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#MeettheGermans #RacheStewart04 #GermanFood
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How does this compare to your country?
No we don't have a better host than Rachel
döner
German meat, potato and veg is very similar to our carvery in Ireland: several meat options, a few different types of potato and veg and then some gravy. Mahlzeit :-)
@@dousabeng May be not better,but at least equal! Like Cherry Healey,Alice Roberts or Kate Humble!
As indonesian, our meal always include rice other than that we jokingly call it as snacks :)
My cousin told our German granny he’s a vegan and she stopped talking to him. I told her I’m gay and she’s fabulous with it.
That sounds authentic
I am 64 years old and I have known quite a couple of aunts and grannies who would most likely have reacted in exactly the same way.
@@tiffany3652 The reality is, unlike in the States it's still pretty common to eat at least one time a Week (often two or even four times) vegetarian anyway.
But if you invite your Grandchildren over, you do something "special" - Grandparents either directly expierenced the war as yound Childs or grew up right afterwards, times in which meat wasn't really a thing for most people. In addition to that, between the 1900 and the '50s a change occured; Before that, Children of working Class Families often got only the leftovers of their Parents (First the working Member (Mostly the Father) ate, then the Mother, then you) or at least the best parts were reserved for the Father. As that changed, it got also kinda "installed" in people that that's good because they themself were pretty happy about not only gettin' half a Schnitzel, Rollade, Sausage whatsoever but their own. Their Parents cared so much about them that they maybe even ate less themself just that they could get an equal share.
So in short, if your Grandma cooks something, it's a gift and she puts alot of effort in.
To reject a Gift is bad behaviour and basically a "Fuck you.". [Edit: Futhermore, maybe her food just isn't tasty enough but you aren't brave enough to adress that and maybe kinda try to find a way to avoid her in general?]
If you just state "Grandma, I'm really, really sorry - I just can't digest it right now, I've this troubles with my stomach right now. You know, I should've heard and didn't ate all that proceed food at work. It kinda made it all whacky, you know?", your Grandma probaly would even would cook you something vegeterian or vegan.
It's about respect, not about your personal political agenda.
Ich mag deine Oma
Now THAT is funny!!!
"Angrillen" happens on January 01st. While "Abgrillen" usually takes place on December 31st.
I had a colleague like that. 😁
Yes we do that, me an my flatmate grilled last saturday for example. we usually do that once or twice a month, no matter the season and/or weather.
And "Anbraten" means , you talk very drunken to a fat girl in a Bar.
Exactly! And no room forward or backward.
@@d.a.3902 I literaly stood outside while it was snowing and grilled some pattys yesterday lol
I'm almost heartbroken that "Roulade mit Klößen und Rotkohl" (red cabbage and dumplings) wasn't mentioned.
Alle schmecken auch lecker 😋
Hell yeah although I prefer Kartoffelbrei "mashed potatoes" as a side this is by far my favourite German dish, even if it's not exclusively German 😍
Since I moved out thats what we eat when I visit my parents
Mmh Rinderroulade mit Blaukraut und Spätzle
Karl-Heinz, your comment immediately tells me that you come from south of the "Knoedel Grenze" the Donau River. In Bavaria you get knoedel, in the Stuttgart area you get spaetzle, in the Rhineland you get potatoes. Every State in Germany has their own specialties. In Koeln you get Reibeplaetzchen. As you go north you get into roll mops, pickled herring, and Koenigsberger klops.
Ich denke, Roulade ist am besten deutschen essen.
did you know: In rural Germany, the main meal was always supper. The Abendbrot tradition started because factories started feeding their workers - and if you were getting a full meal for free at lunch, then you could skimp on food costs for supper. So eating the larger meal at supper is actually going back to their roots!
Ah interesting!!
Funny in Holland it is the other way around. Lunch used to be the main meal, but when people started to work at factories they took sandwiches with them for lunch and dinner became the main meal to enjoy with the family.
I guess that must be like so many other things a regional thing, as i from a region that is as rural as it gets and probably among the least industrialized (borderregion between Eifel and Rhineland) and here everybody eats a warm lunch, especially the farmers, usually followed by a 30-60min nap
I'd say whether you eat a warm lunch or warm dinner depends on your personal life and work schedule. My grandparents always eat warm lunch and only eat Brotzeit for supper, while at home supper is the main meal of the day, since both my parents work till at least 4 in the afternoon.
Im not so sure about that. I mean there are church bells where im from to signal the farmers when to get back to eat and i would usually see people eat warm for lunch. And there is the word brot in abendbrot meaning evening bread.
What was letf out is that germans like to eat every kind of Kohl imaginable: Weißkohl (white cabbage), Rotkohl (red cabbage), Blumenkohl (caulliflower), Rosenkohl (Brussels sprouts), Grünkohl (kale), Sauerkraut (
sauerkraut), Chinakohl (
chinese cabbage), Spitzkohl (pointed cabbage), Steckrübe (Rutabaga), Wirsing (savoy cabbage), Kohlrabi (cabbage turnip), Brokkoli(broccoli)...
Except I REALLY don't.
Should I do a Kohl episode?!
@@RachelStewart04 About the chancellor? Sure! ;)
@@christiankollross7652 😅
I'm German and I love each single one of these! :D
So Rachel dislikes “Paprika chips” and I despise these gross vinegar ones my Scottish BF so adores. This ensures though that we don’t steal each other’s chips.
While this is true, I still consider it a serious flaw in character to like vinegar crisps. And maybe it is not even a flaw but indicates a serious mental illness.
@@Kref3 Well, then I have a confession to make. Not that I eat them always but I prefer them over the dull paprika ones. Best however are really hot chili tortillas...or just an evening schnitzel, that works too :)
Hey get the ones with only true vinegar and without lemon acid, the difference is immense
Paprika, Vinegar, Salt, Honey/Mustard... I'll take them all! (And no, I'm rather under weight)
Salt and vinegar = best ever. Us Scottish are just trying to educate you on proper flavour combinations in crisps ;)
My husband is German, and when I see an interesting authentic German recipe online I often ask if he used to eat it growing up, and if he would like me to try and make it. Multiple times he's explained to me that German food is VERY regional, so what foreigners may see as "classic" or "typical" German foods, he didn't grow up with at all. His grandmother definitely made potato recipes though, and fresh white asparagus was the only acceptable asparagus. He thinks the American green asparagus is weird 😂.
True story. You can even tell where somebody grew up in Germany by asking him about his favorite childhood-dishes. Even when this dish is common in different regions there are still differences in the name for it, the preparation or the side-dishes.
Weird!? May be we eat a fake one!😁
Likewise, I suffered in Edinburgh that I couldn't get paprika flavoured Pringles! And I am from Russia. My friend had to bring it to me from home, and now I moved to Germany and I am just head over hills with all this abundance of paprika flavour :D
Paprika heaven!!
Wow, must be like heaven for you ;)
Totally agree! Heaven ❤️❤️❤️
I, a German, live in Edinburgh. I understand way too well.
@Keith _EDH large supermarkets maybe, but I was a student living basically at George Square, so I never went to big ones, there just weren't any in close vicinity. Like it wasn't a number 1 priority, so I didn't go out of my way to get paprika Pringles 😁
Always look forward to a new meet the Germans video. Rachel is top notch!
but camera quality this time was not
Oberste Kerbe! 😉
She's so much fun to watch.
I'm from Germany and, apart from a few things, I think it's super boring here. 🙈
Is Germany really that exciting for you?🤔😂
The culture shocks are genuinely quite funny for us foreigners 😅
The obsession with spargelzeit in Germany is incomprehensible. People go nuts over white asparagus.
@@MrsMaryMassacre It's just asparagus. Honestly.
@@h.b.7104 Actually, it's more. Asparagus must only be consumed between end of April and end of June. Otherwise you are a barbarian without any culture to speak of 😉
So you can eat it when spring arrives, sitting outside in the sun with a good beer. _This_ is what people are looking for, the asparagus is the seasonal dish which accompanies this
@@babelhuber3449 My apologies if I offended you as an apparent lover of Spargelzeit. I realize many are very attached to this notion that white asparagus brings with it associations of spring. However, as a non-German married to a German, I will say that there are other springtime foods that Germans could be more excited about as heralding the end of winter. I am also from a culture where the food is more flavorful and interesting, and hence my inability to understand or appreciate how white asparagus, prepared in the most boring and bland ways possible, could elicit such excitement.
@@h.b.7104 😂👍
I love Schnitzel with asparagus and molten butter, but to each its own. I guess you'll have to order something different, then...
@@h.b.7104 not everything needs a lot of spices or bold flavors to be good. Don't get me wrong, I love spicy and bold food, there are a few things where the ingredients just need to shine on their own - white asparagus is one of them. The delicate flavor is what the entire laborious process of keeping it white is all about. It would be a shame to heavily season it. Personally I already find a hollandaise offensive. A sprinkle of salt, a nub of butter is all it takes to make this great. It's like a single malt whiskey: you enjoy it neat.
It may be an acquired taste - so is most food around the world. There are a lot of things people go nuts for that elicit a rather muted response from me, but hey, to each their own.
If you work in a company with a cafetria, you have to say 1000 times "Mahlzeit" before you can even start to eat
no, you just say it to them at your table or around you. The company I worked for for a couple of years had a smaller lunch room (30-50 people) and we just shouted "Mahlzeit" when we entered the room. Nobody was really responding.
In kleinen Firmen vielleicht.
@@lejanljet6128 war Gardena/Hosqvarna also eher groß
@@Apfelprofigaming mein Kommentar bezog sich auf meinen Vorredner. Arbeite auch in ner großen Firma
I can make an app for the phone, so you will eat with one hand, and with the other you will click on the touch button when someone passes by you, and the app will say Mahlzeit.😁
Morgens wie ein Kaiser, mittags wie ein König, abends wie ein Bettler.
Mir fehlt da irgendwie der Führer.
@@ryanlunzen9794 Der ist natürlich überall und nirgends
@@ryanlunzen9794 Der war bekanntlich Vegetarier. Aber ich will immer Fleisch.
@@ryanlunzen9794 ist irgendwie nicht witzig
@@MrStream01 Vielen Dank für diese Rückmeldung.
Meinungen im Internet sind mir immer besonders wichtig :)
I'm german and when comparing the traditional german food my mom makes (or my grandma made when I was a kid) to the stuff I cook myself while studying (Noodles and pesto for the win...), I have to say the german food is almost stereotypical comfort-/soul-food. It's this warm, hugging, cozy feeling you get when you think of your grandma cooking a hearty stew all day or baking a pie or making Braten, that's the essence of german food to me.
My father was German and an amazing cook, so I always associate German food with excellent cooking. Christmas goose, cucumber salad, apple cake- he made it all. I also found it interesting that pancakes were never a breakfast food with him in Germany, always lunch or dinner. (He was very much a breads and spreads breakfast person)
Rachel speaks German so well I thought she is German in the beginning.
basically any cake goes at coffee time, possibly a selection of Blechkuchen types if say for a family gathering, such as Pflaumenkuchen or Butterkuchen or a Bienenstich or Mohnkuchen .. Schnitzel is the not-protected name and can be pork or chicken/turkey, whereas the Wiener Schnitzel has to be veal .. there used to be a thing for coffee creamer and the go-to home coffee is mainly the drip-filter type .. Sauerkraut might be pimped with caraway seeds (spitzkümmel) and even pineapple .. restaurant food is generally quite affordable .. it’s quite normal to make a table reservation in advance too
My heritage is not German but Czech. Lots of similarities, but the distinguishing factor is Czech dumplings. Out of this world.
Here in Swabia we literally would die for "Linsen mit Spätzle und Saitenwürstchen" and of course the famous "Zwiebelrostbraten"
Laischdongsdrägerässa👍
@@axelbaumann8182 Uff ell fell ;-)
Und paar schöne Brägele 😋
Add "Gaisburger Marsch" to that short list, and I wholeheartedly agree. :)
For the „Laisa“ you may not forget to add the „Schweinebauch“.
I loved the food when I was in germany. Loved the breakfast and I like the bread and cheese side not the porridge side of breakfast. My parents came to visit and my Mom and Dad made me stop every afternoon for coffee and cake. I was a little irritated by it, but it was a grand time. We toured Bavaria, it was just the best. Really miss the bread in Germany. I will never forget that afternoon somewhere in Garmisch when we stopped for lunch. Sunny, outdoor cafe, mountains for a backdrop, most beautiful place I have ever been.
The main things I miss:
1. The bread ... consistency and taste. We are getting better in the USA, but we need to offer an alternative to the squidhy stuff we offer here.
2. The pastry: Here is the USA, pastries are considered “sweets”, and their taste reflects this ... too much focus on sugar. The German pastry is less sweet, and focuses more on what I would call “rich”.
3. Sausages: we have them here, but they tend to be overly salty, and we have less variety. This is likely due to our seafaring English heritage in the USA. Food was preserved for sea voyages by salting.
I know what you mean. The area is magical and has a peace and beauty that you can not put into words.
Waiting on meet the Germans: the railways
You'll have to wait a veeeery long time for it to be 100% authentic.
Hopefully not, the Deutsche Bahn is a national disgrase :(
I don’t know of my stress levels can take that...
Maybe you'll have to wait for that kind of video as long as you usually have to wait for German railways: way too long.
@@tibbsnlp6407 Your english too
"Suppe" and "Eintopf" would be a good topic. Pretty common here. Erbsensuppe, Linsensuppe, Kartoffelsuppe ...
Erbsensuppe is godly
"Spargelsuppe" in the spring
In my experience, sheetpan dinners have become another popular form of cooking. What I mean is baking an entire meal on a wide cookie sheet, usually with potatoes as a base, of course
Streuselkuchen fehlt noch, besonders mit Pudding. Oder Apfelstreuselkuchen :-)
👌
Und Donauwelle fehlt auch noch.
I like the doner kebap there. In dortmund.
Den Käsekuchen würde ich aber auch mit auf die Liste nehmen 🙂
Erdbeerkuchen mit Vanillepudding, Frankfurter Kranz, Käsesahne, Zitronenkuchen, Zitronentorte, Zwetschgenkuchen,
Fun fact: the early lunches at work are usually due to the cantines being virtually picked clean (leergefressen) if you arrive too late :-)
I’ve become addicted to this series. Keep it going!
Glad you enjoy it!
My family lived in Germany when I was a kid (1950's), I remember the fantastic German bakeries and a candy we loved. The candy was hard/fruit flavor made into animal/human shapes. They were suckers sold on the street. I wish I could find them here in the states.
I was lucky enough to marry into an American family with strong German roots. They taught me to love schnitzel and German pastry especially stollen.
@Fender Player are you okay????
@@tronixfix He's definitely not ok.
@@RioMuc What did he comment?
@@sqpa923 I'm sorry, but I can't remember what he wrote. I think it was some really nonsense with nothing to do with the topic.
@@RioMuc No problem
I spent 3 months in Germany back in the year 2000, and I absolutely loved every meal. All the German food staples became my favorite foods from then on. I can’t say the same about my Brazilian roommates then, they missed rice and beans everyday...
Why didn't they cook their rice and beans😂
German food with potatoes: Sorry, how can you forget Reibekuchen! One of my favorites. There's going to be the dog in the pan crazy.
Riiwekooche!
Having grown up eating German/Austrian foods, I see it as hearty food for farmers. Yes, it is heavy and doughy but these men and women working out in the fields needed meals of substance in order to be able to do all that heavy labor. Machinery wasn't available or even affordable until relatively recently. A favorite of mine is the beet. I recently found a large jar at the store nobody wanted and so I got it clearance -priced. Really good when properly prepared plus the tall jar will be used for leftover soup or refrigerator pickling. I also enjoy a well-mellowed sauerkraut, slow-braised in the oven under a pork roast.
When we went to Austria and Germany on holiday when I was a kid, I used to order a schnitzel every single night! Even as an adult I have to make sure I have at least one on each holiday - it really isn't the same when I make it at home
Why isn't it the same? Schnitzel is easy to make, basically everyone of us Germans knows how to do them (and knows someone who does it wrong or is known to do it wrong) :)
But it is super easy: get your favorite meat cut and slice it up to roughly finger thick pieces. Get yourself something broad (e. g. a pan) and hit the raw schnitzel until its surface area increases about one and a half times the size it had before hammering the living shit out of it. A pinch of salt, pepper and if you're fancy paprika and chili on each side and your schnitzel is prepared to get its snuggy. Drag it from both sides through some flour until it is covered completely. Then submerge it in beaten egg, make sure that it is moist all around. From here on there are two options, from my POV they are both really delicious: cover your schnitzel up in breadcrumbs (the classical way) or in crushed cornflakes to give it a more crunchy approach.
I think the frying is the most difficult part tho: You need to find the right point in time on when to flip the schnitzel without breaking the crunchy hull, but that's what the medium heat is for (I like the setting at roughly 3/4 of the maximum possible heat, depending on the first one or two pieces and the stove I'm cooking on even 5/6). I think you'll need a few tries, but you'll make your own german schnitzel in no time! :)
Pro tip: if you decide to take a chance on chicken, give the schnitzel a tiny splash of citric acid right before taking a bite - it is a wonderful flavor!
@@shaft2112 Thanks, we’ve given it a go before using pretty much that exact recipe but it never tastes quite the same. I guess it’s a combination of being on holiday (so things taste different and you remember them differently) and the subtle differences between the ingredients in Germany vs the UK. Also, your fries are way better than I can ever make at home..! But I will always squeeze a slice of lemon over my schnitzel, I agree it tastes really good
Tofu schnitzel is much tastier, you should try that!
@@shaft2112 Nearly perfect description of the process. Only thing to add is to use (clarified) butter for the frying and to make sure there's enough fat in there so the Schnitzel can swim in it. Also try to make sure the Schnitzel goes directly into the hot fat right after breading. Ideally you don't give the egg time to soak into the breadcrumbs. Or else the crunchy hull turns mushy.
@@michaelcolin9887 I thought lard was the traditional frying fat for Schnitzel.
As a,German living abroad, I am homesick now. Great video. You have captured everything so very well Dankeschön
As a german canadian i feed all my canuck boyfriends some rouladen mit semmelknödel.. might be more of a austrian/czech background but thats what my fam always makes for christmas, desert ist immer Pflaumenknödel mit zimmtzucker und geschmolzer butter...
Which generation of immigrant are you?
@@AndDiracisHisProphet I am born in Canada and grew up in Germany, my fam comes from Austria and Bohemia.
@@gophersgirl do u speak English, German and French?
After visiting the Mosel region, my experience of German cuisine was absolutely like soul food.
Very hearty, lots of flavours. Fantastic for a cold night when you're hungry.
I could hear her talking all day long. i love her voice and accent
We also love "Eintöpfe" (stews)
They can be made out of peas, rutabaga/turnips or savoy. And don't forget to add some meat ♥️
What, no potato soup in which you can stick the spoon and it stands? Heathen!
I love how well researched these videos always are!
Germans brought to Chile in the XIXth century their traditional pastries and desserts, which they adapted to the local ingredients. So today, it is quite normal to find "berlines" filled with cream, jam or milk caramel in the bakeries of Santiago. Also, we can prepare "kuchen de manzana" (Apfelkuchen) to accompany the "once" meal, our version of the British "five o'clock tea", specially if we have visitors at home. And for Christmas season we make a kind of bread filled with raisins and other candied fruits, related to the Christstollen and the Italian Panettone.
"Germans are split into two camps"
Not the best choice of words
neiter the split nore the camaps
@@_boney nor* du törichter kleiner Junge musst deine Deutsche Identität hier geheim halten. Nochmal zurück ans Englisch lernen SOFORT
Lol
I'm from Frankonia and my favourites are Grillhax'n and Sauerbraten with Semmelkloß, made traditionally in a kitchen towel.
I missed living in DE. Was there twice between 2000-2006. Food was great, unless you are in hospital. Loved the culture, even visiting many small villages and castles. Driving on the A7 was nice, when you get enough courage to drive over over 210 KPH. Only thing I did not like was the cost of petrol. Where I lived it got a little crazy in 2006 when Italy won the world cup. Found a friend of mine walking around drunk and drove her home.
This series is absolute gold. Greetings from France!
Merci :D
I am from Germany and I grew up in Germany and we always eat a cold lunch and warm dinner. That's because my mother worked the hole day and came back in the evening and my father cooked a bit more time consuming in the evening so we could all share a nice and warm meal together
It is so interesting to see my homecountry through the eyes of a tourist or new resident🙂
I cant get over the "mmmmh Lecker" at 3:53
I love it
"Mahlzeit" is simply short for "gesgnete Mahlzeit", so it´s actually a blessing!
And Rachel, I asked my mum regularly to send me "Dinkelgries" to the UK, so I can make Griesbrei (semolina pudding from spelt) and I hope it´s still possible now that Brexit realities dawn on us.
Fingers crossed your Dinkelgrieß supply chain isn’t disrupted!!
"Dinkelgries"??? Noch nie gehört,klingt aber interessant! (Ist der besser als normaler Gries????)
@@pebo8306 well, "besser"? Ich vetrag ihn einfach besser und finde den leicht nussigen Dinkelgeschmack lecker.
@@SusanneBreul Ein äuserst interessanter Hinweis;muß ich demnächst gleich probieren!Danke!
dinkelgries gibts unter anderem beim netto
Austrian here and I ate Himmel and Ääd in Cologne some years ago. Totally became a staple of my cooking back home. It's awesome ❤
I left Cologne in 1984, but I still love “Reibekuchen” and “Hering in saurer Sahne mit Pellkartoffeln”.
Hering that style is "Hausfrauen Art" and the cream is flavoured with onion and apple.
@@franktechmaniac7488 Yes! Delicious!
@@franktechmaniac7488 Whenever there is apples and onion combined in a dish, I taste hering, no matter if there is some in it or not.
By the way, Germany was never influenced by the Netherlands in case of the behavier of having a meal. Netherlands Employees packed out at 12 o'clock their whitebread and they will have a warm meal always in the evening. Things Germans like from them is Vanille Fla, Bitterballen, Frikandell and De Ruijter.
What I really miss, now that I'm back in England, is Mohnkuchen. It was also really cheap in Germany. It's not that readily available in the UK, and expensive when you can find it.
Ostfriesland probably have one of the best tea culture in whole Germany. It comes with kluntje (rock sugar) and heavy cream. And they drink it with probably the cutest and tiniest porcelain cup ever and a tiny spoon that you're not allow to use. Un daarbi wird up Platt gesnackt.
Drinking tea in Ostfriesland is absolutely on my bucket list ❤️
@@RachelStewart04
The East Frisians have the highest tea consumption per capita in the world (2016). They are world champions in tea drinking. They even once wanted to terminate the friendship of their king (Prussia) when he could not provide them with tea :-).
I love your show :-)
@@RachelStewart04 I'd recommend Lütje Teehus. It's a small tea house on the island of Juist ;)
Kaesespaetzle! I lived in Bonn as a kid and never had that spectacularly tasty dish until we returned 30 years later, probably in Oberammergau.
'Mahlzeit' 😎...almost Rachel captured everything of the German food culture ❤️
He said "carbs on carbs on carbs" and I thought Germany might just feel like home.
"Mahlzeit!" became widely popular in the late 19th century as a working class greeting that accompanied the strikes and campaigns for a guaranteed lunch break
@discordiancommunism Not to forget "Prost Mahlzeit" 😉 Thanks for your comment.
@@dweuromaxx more in the context of how working class struggles created cultural phenomena would be the beautiful term and greeting "Feierabend" for the end of the working day
@@discordiancommunism I didn't know this!
Sehr interessant
You had me at "Spaetzle." Mmmmm, so good.
Worked for a short time in a Hungarian restaurant, of all places in North Miami, Fla. Owner was Hungarian, and made a schnitzel and goulash to die for. Has been over 40 years and I still think about it.
Hungarian gulasch is a little diffent and often very spicy. i love it when we took vaction in Hungary was so yummy this old woman could cook 🥰 she showed us some traditional Hungarian food was amazing . Was funny exchanged a recipe she got a cake recipe from me and I got one from her 😅
I came across my first MTG 2 days ago and I'm hooked. The editing style and Rachel's moderation reminds me of great shows like "Die Sendung mit der Maus". Also I'm actually discovering that some of my ways I deemed to be universal are german af :D
When I first moved to Germany (Berlin) in 1995 I left the UK at the time of "Peak Crisp." We had Gary Lineker on all the TV adverts and competitions for the most outrageous flavours. In most respects Berlin was the most amazing place I had ever been to, until I got to the crisps aisle: salted or paprika. It was the most incongruous culture shock imaginable.
Ah yes the Lineker golden years 👌 and have you grown accustomed to paprika?!
@@RachelStewart04 I actually have... Rewe carry some Paprika flavour Linsenchips, which are totally addictive! :-D
@@PaulJWells Oh yes I like those too! Much better than standard paprika crisps :D
i love your style of filming/editing, you should have your own tv show
Going to visit my grandmother in Germany as a kid is something I remember foundly. Abendsbrot really stuck in my memory. All the meats, cheeses, delicious breads, exotic marmalades and of course; Nutella! But I also fell in love with currywurst. It probably took 20 years before decent curry ketchup showed up in my country,. Today I can eat currywurst whenever I feel nostalgic.
Sascha seems like a really jolly german.
He is great! And the schnitzel was delicious 😊
Well ... it may not seem so, but in general we are a jolly little tribe!
@@RachelStewart04 It certainly looked good! When you're ready to enlighten us again about Germany, would you, could you, make a video about the wine culture there? Rhenish wines were most coveted in Europe in the recent past. In Britain it was called Hoch wine, I believe. Perhaps make one in Elsas. German is still spoken there...it is a mish mash of German and French culture.
I'm surprised you didn't mention currywurst. There's a whole fascinating backstory to this which started with British soldiers, and curry powder immediately after WWII. Oh, and it tastes great too!
One aspect of early lunchtime is, that Kaffe und Kuchen is usually served around 3 p.m. (instead of "tea time" at 5 p.m.).
As an Indian having to travel Germany quite often,I really appreciate the "Quality, Simplicity and filling nature" of German food .
Mangiapatate - "potato eater" - is an Italian slur for a German. Eating a heavy meal at lunch as opposed to dinner is smart, as you hardly need a high caloric intake in advance of sleep.
@RenShiWu 🥔🥔🥔💪😉
😅 I think thats great, because Germans sometimes call italians "Spaghettifresser" - > so mangia patate but with spaghettis
Gotta love Rachel. She seems to be a genuinely great person. I enjoy watching her a lot. :)
Very kind, thanks! ❤️
I think she comes from my home town of Hereford.
My husband is German. We were fortunate to live in Germany a couple of years. It's where I first tried mushrooms. My husband convinced me I had to try jagerschnitzel. So glad he did ! I love it !! When we lived there, we went to a schnell imbiss every once in awhile in our little town....my favorite to get there was the mettwurst. Love the brotchen & miss it so much ! We make & enjoy spatzle. Love plum kuchen ....that is so delicious w/some whipped cream on top. German bakeries....oh my goodness !! Yum !
Live this series ❤️. I like it how there is a dedicated playlist regarding German culture and heritage. Good for a traveller to do some homework before visiting the Deutschland 😉. Love from India 🇮🇳
There is German bakery in Goa Maria hall, I tasted German bread, it was really fantastic ❤️🇮🇳 Goa 👍🏼
In Bavaria, instead of "Mahlzeit" or "Guten Appetit" people say "An guadn". 😉
Auch in Österreich. Es bedeutet "ein guten Appetit!'
In the region I live in people often just say "Guten!" or "Gutn!"
Woran merkt man, dass jemand aus Bayern kommt? Er wirds dir sagen und aufzeigen, was sie denn wie anders machen in ihrem Freistaat...
In Berlin some people even say " 'N juten"
@@evaundele123 Sounds like Hessen
Super Video. Rachel macht's immer Perfekt
I really enjoy watching the series 😂 from the Philippines here
For me, it has to be Pfifferlinge. Have to be in season of course. I also really like a particular brand of müsli in which the flavour is Apfel-Zimt. You can get it at Edeka and it's totally delicious. If only I could remember the brand name!
I love the Paprika crisps, German salami and sausage and lots of other foods 🇬🇧❤️🇩🇪
Love the rythm of this episode.
Just love your videos Rachel.
They remind me of lost traditions we had in Swizterland growing up & this was no exception.
One of my favs is Rösti mit bratwurst swiss style.
don't get me going on the bread & kuchen.
I really struggle when i come to Germany, Austria & home of course to the Graubunden.
Vielen liebe danke und bleib geborgen.Tschuss.
This series is the besssst
In Thuringia „Angrillen“ is on January 1st and the grill season last then till Dezember 31st.
😁
Erpelschlot, Rotkohl, Sauerkraut, Bergische Kaffeetafel, Mettbrötchen, Fortunabrötchen, Sauerbraten, Armer Ritter, Strammer Max, Eier in Senfsauce, Königsberger Klopse, Radiessalat, Himmel und Äd, Möhrenunternander, Stamppot, Flönz, Erbsensuppe, Allerlei, Handkäs, Haxe, Dampfnudel, Kirchi...
Bitte mehr Videos zum Thema
Thanks, that was very enjoyable!
In Österreich gibt es susse Hauptspeisen zb Marillenknödel und Kaiserschmarrn die köstlich sind.
Mmmm Kaiserschmarrn 🤤
"Mahlzeit" ist short for "gesegnete Mahlzeit". That means: "God bless your meal"
Perfect overview, @Rachel!
There is nothing to add really.
The thing about Kale, particularly the practice of Grünkohlessen, is that it is a local or regional thing to do, afaik a bit more to the north. At least where I am from in Hesse, I haven't come across this tradition in person.
Speaking of which, I think it would be interesting if you ventured deeper into the realms of regional cuisines. Even as a German born and raised I find it quite fascinating that channels such as these can still give me a lot of new insight to explore.
Jägerschnitzel with a variety of mushrooms. Mushroom picking with family is a favorite memory.
Jägerschnitzel bestes Schnitzel
Interestingly in Eastern Germany, "Jägerschnitzel" means something completely different :D
For a very deep dive into that, see th-cam.com/video/AcxQBkdughc/w-d-xo.html
I love paprika crisps/chips - I always stock up when I’m in Germany! Also sauerkraut (which I make myself these days) - don’t knock it until you’ve tried it! :)
I'm from Germany and I can't really stand Sauerkraut.
Love it!! Thank you for the fine video.
Our pleasure!
We have a delicious desert called Rote Grütze. A fruity mousse serverd with creme or vanilla sauce. Rivals every more famous desert without problem! I am not a big fan of Peppers flavoured chips ,too!
That's what came to my mind as well, Rote Grütze with custard for desert. Or even any kind of Kompott (picklet fruits). We have desert in Germany :).
I've never been so early on meet the germans!
(Btw: your german is great!)
Ich war noch nie so früh bei meet the germans!
🥳
I loveee Käsespätzle, schnitzel xmas food! ❤️❤️❤️
What I really like is the ember meat with onions in a aluminium package put into the glowing ember, and putting potatoes into this, too. It is amazing. We did this a lot when I was a kid in Bavarian Franconia when we had an outgoing Lagerfeuer. ❤️
Our "national dish" here in southern Brandenburg is Pellkartoffeln und Quark mit Leinöl - jacked potatos with Quark and linseed oil. It is the complete opposite to the meaty and heavy german cuisine and has its roots in the so called "arme Küche" (poor cuisine), because the region was always economically weak and focused on agriculture. We even have an old tradition in producing linseed oil in oil mills. This old tradition and further ingredients like onions and chive makes it a perfect regional dish for the summer. Hot potatos, cold quark, the linseed oil
I'm belgian, but I live in Germany since 2008 with my husband and I love all the different kinds of bread or rolls 💖🤩 What I totally love since the beginning is "Streuselbrötchen" 💕👌 All the meat over here is not really my cup of tea as a vegetarian, but it's ok, but I get a lot of surprised looks on barbecues 😅 I think the Germans are eating massive amounts of meat and sausages and only the minimum in vegetables 🤷🏻♀️ My mom always had salad or vegetables to EVERY warm meal, over here the parents of my husband often have only "Braten" with potatoes or fries 🙈
Hello Sarah
When we northerners get excited it must be "Grünkohl-Zeit" usually around Christmas
i'm probably gonna be going to germany for my 16th birthday and i've gotta say, i think one of the things i'm most excited for besides being able to actually put my german lessons to use is the food
I used to have business that took me to Savannah, Georgia. In the Rincon area, there is a German-Thai fusion restaurant called the Schnitzel Shack. The owners include a Thai woman who supervises the kitchen and a German man who manages the bar. They have some amazing hybrid dishes, my favourite is schnitzel with red curry sauce. Their hybrid German sausage and Thai sausage mix is pretty good, too.
Meine Großmutter sagte immer: “pups nicht in den Salad, sonst wächst zu schnell dein Bart” Opa verduftete danach schnell, denn die Tat war bereits getan!! Und von seinem langen Bart fiel danach noch so einiges in die Suppe!
Mahlzeit, die Herrschaften!!🤩🤮🧐😱🤓☹️😌🤣
Just one word: Eintopf (stew).
Baurenfrühstück. I am French Canadian but lived in Germany for awhile...loved this dish.