What do you Think German People Order at a German Restaurant?
ฝัง
- เผยแพร่เมื่อ 13 มิ.ย. 2024
- This video is sponsored by BetterHelp. Click here for 10% off your first month - betterhelp.com/beryl
Thank you so much to Annika, Andreas, and Gloria for all your amazing help with my order!
Menu for the restaurant I ordered from, Heidelberg: www.heidelberg-nyc.com/menu
Everything I ordered is here on my website: www.beryl.nyc/index.php/2024/...
OTHER RECS:
Gebackener Camembert (Baked Camembert Cheese)
Leberknödelsuppe (Liver Dumplings in Soup)
Rote-Beete-Salat (Red Beet Salad)
Kassler Rippchen (Brined & Smoked Pork Chops)
Beef Gulasch (Beef Braised in Paprika Sauce)
When I made Käsespätzle in my Mac & Cheese episode: • 5 Mac & Cheese Recipes...
Watch me try (and slightly fail at) eating Weisswurst for the first time in a Breakfast episode: • What the World Had for...
CHAPTERS:
00:00 Intro
01:50 Käsespätzle (Oven-Baked German Pasta)
03:45 Kartoffelpuffer (Potato Pancakes)
05:38 Marinierter Herring (Marinated Herring)
07:57 Weisswurst & Pretzel (White Sausages)
11:43 Sauerbraten (Beef in Sweet & Sour Gravy)
14:44 Apfelstrudel (German Apple Strudel)
#germanfood #germany #aroundtheworld #delivery #restaurantfood #deutschland
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
![4BANG - NOT LIKE US (REMIX) [Official Music Video]](http://i.ytimg.com/vi/HO22cYkha1s/mqdefault.jpg)
Not me screaming at the screen when Beryl tries to eat Weisswurst with a wooden spoon!! haha
Same here. Even when he said cut she digs in with a wooden spoon.
And she's like "this food won't cooperate!" but really it's the wooden spoon that's the problem. Not just in this video either. 😅
Jah!
The Weisswurscht looks weirdly pinkish too, for some reason.
Yes, what is this fetish with a wooden spoon? I don't see it when it comes to the asian dishes (noodles). Each food should be eaten with the right utensils and a knife is a proper utensil.
Germany is located bot at the northern sea and the baltic sea and has a lot of islands, so fish and marinated fish is quite usual in the northern part :)
I was gonna write the same thing 😄
NORDSEE
The Hanse was built on trading herring? Not on herring alone of course but it was important.
This is Andreas, thank you for having me! If you ever come to Munich, I will walk you through eating an original white sausage (they come from Munich), I think I didn't describe it too well for someone who isn't already used to it. But I am glad you liked it anyway 😅
Hi, I think the original Weisswurst is also a lot softer. I have not been able to find any authentic Weisswurst in the USA. It just does not travel well I guess. I had some when I was a child. Loved the sweet mustard.
I think you did a great job describing it - Beryl just ignored your advice for most of the time 😄 (But I missed the Obazda to make the meal complete)
@@f.k.5548 Well, she did follow the advice, sort of. She did CUT into the sausage, but then switched back to the wooden spoon for some reason.
There is a German deli near my parents, so I've had the pleasure of eating Weisswurst. It is so delicious. I had it with good sharfe mustard and red cabbage and lovely crusty bread. It was so yummy! Vielen Danke!
American Wahlniederbayerin here. I think you did a good job of describing it! :) I think it's impossible to do without a good knife, though. I have seen people suck the sausage out of the casing, but I'm also sure you know all of the stereotypes about Niederbayern... ;)
Beryl I love your commitment to the wooden spoon, but it’s making weisswurst look unnecessarily difficult and just generally being a hindrance to deliciousness with some of these foods 😂
Truly, he told you to use a knife and you used its opposite. Playing German food on hard-mode!
I'm not sure if her spoon thing is pretentious or infantile but either way it's long past being annoying.
@@teamjay2837 Or she just likes using them? Or they don't make nearly as much noise for the video and that's something she especially appreciates when editing videos?
ow finally, I thought it was just me. Beryl, I think we really don’t want to be rude. But the wooden spoon irks me a lot. 🫣 It is like your stuffing your face with a serving spoon 😅 This comes from a loving place
I don´t know why US German Restaurants always serve Weisswurst with Sauerkraut, smashed potatos or potato salad. No Restaurant in Germany/Munich would ever serve it with this side dishes. We only eat Weisswurst with sweet mustard and a Pretzl. The white saugage is mild spiced, so sour side dishes are too over powering for the delicade taste.
I think many foreigners mix up Weisswurst with some other kind of sausages which are served with Kraut.
And honestly with this wooden spoon you will kill every sausage, even American hot dogs... ;)
What is important to note - and what Beryl hasn't done in the video - is that this type of sausage gets served in a broth and only taken out of it immediately prior to eating it. It loses flavor very quickly once it dries out.
Probably because these restaurant owners know nothing of the German food culture
@@olenickel6013 It´s served in hot water not in broth. It´s just hot water to keep the sausage warm. Some tourist think it´s broth and drink the water but it´s just water with some taste of sausage. Don´t drink this "broth" ;)
@@jujubeesthere are soooo many different types of cuisines here in LA. The last one we want is German 😂 sorry but it’s true!!
@@user-ip2bw8hf2q Honestly I don't care, I'm not German 😆
Oh how I wish someone would have chosen rouladen for you to try, Beryl. It has one of your favourite ingredients in it...dill pickle. It's thinly cut strips of a more dense stewing type of steak that is seasoned with salt and pepper, then we would mix both Dijon & good old French's Hotdog mustard and put that on the meat followed by diced white onion, the pickles cut in spears and strips of bacon in between, then roll it all up like a swiss roll, secure the ends with skewers or toothpicks if necessary, sear to brown the outsides and then roast in the oven for about an hour. And when they are finished roasting, the gravy is made from the delicious mustardy, pickly, beefy juices and some sour cream to make it smooth and rich. We always ate it with mashed potatoes and red cabbage. DELICIOUS!!
You described it perfectly. It's a fantastic dish, we usually served it with potato dumplings and the red cabbage.
For sure... that's like maybe the most common cooked meal all over in Germany. You should really give it a try, Beryl! 👍👍👍👍👍
German beef roulades is a delicous German dish. Leider ist das nicht auf der Speisekarte in dem sie bestellt hat.
As an American I would eat this
Rouladen Are indeed DELICIOUS. The sauce is sooooooo yummy with red cabbage and potatoes. And the meat is so soft and tasty… you described it very well ! My mouth is watering now 😂😂😊
During asparagus season, which really starts in about 2 weeks, everyone all across Germany eats a lot of asparagus with ham and / or Schinken, sauce hollandaise or just (brown) butter, in the East beurre polonaise is common (also great on broccoli, brussles sprouts and so on). Asparagus soup is really good too and additionally we add it to everything, pizza, pasta, doesn't matter, you will find Spargel on and in every dish.
I love asparagus baked in the oven with some butter, bit salt and pepper and a little bit sugar.
This is one of those things I miss the MOST from living in Germany
I like to eat it with savory Pancakes since my Stepmom did It once years ago
I wonder if Beryl would have been able to get white asparagus though- it's not really common in the United States at all. But maybe since she is in NYC she could find it.
In parts of southern Germany, the Asparagus, Ham and Sause Hollondaise are typically wrapped in thin, crèpe-like pancakes. In my family, we used to have it with potatoes, chives and a splash of lemon - and lots of Hollondaise of course.
Andreas: "...and then you scoop it out with your knife."
Beryl: *while trying to hack it out with a tiny wooden spoon* "This sausage just does not want to get into me."
As much as I adore you, Beryl, I have to say that your sausage problems were a clear case of user error.
Marinated hering is a VERY German thing! But mostly in the notherwest and northeast part of Germany where we have access to the atlantic and baltic ocean..
Yes, I remember lots of fish dishes. I miss all the smoked fishes as well. And each New Years Eve my mom had Brathering.
I guess you mean the North Sea? The Atlantic is a bit far away from us. But true - I even got Matjes in my fridge at the moment. :D Will enjoy it tomorrow on Karfreitag.
@@KitsuneHB of course Northsea!😉
@@KitsuneHB the North Sea is part of the Atlantic ;)
Andreas specifying using a knife and Beryl using her wooden spoon and noting its not working well............
Yeah ❤s her spoon. It's cute so I get it.
@@zzizahacallar or its Just a gimmick
Oh God Asha being your co-host is the only thing that could have made this show any better 🥹🥹 she is so freaking precious and such a good girl !!!! ❤❤❤
Cute indeed, but I was a bit concerned that Beryl kept giving her bites of food that had onions in it, as that is poisonous to dogs and cats
@@reesiezanga5232 Came here to say any vegetable in the allium family (onions, garlic, wild garlic, ramps, scallions, shallots, leeks and chives) is toxic to dogs and cats.
German food is highly regional. The whole white sausage thing is strictly in the south. The Sauerbraten also varies immensly, for example the Rhenish variant is not sour but sweet and sour
It’s only in the far South East really (Altbayern).
@@AChildressABrightIn the South tere is even the saying that someone is from "North of the Weißwurstequator".
Isn't Weisswurst just a Southern Bavarian thing? It is not common in the South West and even in Northern Bavaria I think they prefer grilled sausages.
Exactly, I grew up in Lower Saxony and my mom soaked Sauerbraten in buttermilk over night instead of vinegar and the sauce from the meat juice and veggies got a little hint of red current and raspberry jelly, mustard and red wine
In the Eichsfeld area in Northern Thuringia I also encountered a kind of Weißwurst - BUT it is very, very different from its Bavarian brother. They only sell it around Christmas, not all year. It's also much thinner, fried instead of boiled, and it is seasoned with lemon peel, which is quite unusual, but not bad.
I think people often forget how different the culture in germany from north to south is. So I can‘t blame anyone who thinks, marinated hering is a food, that germans eat, because they are influenced by skandinavian countries around them. But germany has a coast and has therefore seafood dishes (as it‘s neighbouring countries do). The food in the north is different to the food in the south, because of climate and geography - as it is aswell between its west and its east. I really appreciated, that the dish was suggested!
(By the way - I‘m from the southwest and we always have a variation of this dish for the first day of the new year. So, as I think of it, it even isn‘t such a northern dish at all 😅😂).
No way. Bisrmarckhering (de.wikipedia.org/wiki/Bismarckhering) was a staple food even over 100 years ago ... named after Bismarck, who liked it.
... and my parents are from East Prussia (no ocean within 300 km or so) and marinated herring was the dish served almost every friday in our family. (Just my feeling ;) maybe it was only every second or third friday)
@@hajotge12 No part of east prussia was more than 200km away from the Sea. All of east Prussia was located around the Baltic Sea.
@@Mulmgott My point is: Bismarckhering was a staple food Germans for a long time, and still is. It was named after Bismarck, who allegedly liked the sour marinated herring.
Bismarckhering is a food that you get in every supermarket in Germany. So no niche thing but really a typical German food, regardless of how far you live from the sea. That is my point..
I wish you had a Northern or Eastern German in there, too. Our cuisine really changes largely within the country as we are so many tribes pressed into the same borders.
Would you tell me a bit about Northern/Eastern German food? I have always been so curious about the cuisine of these regions! ❤
The German North is culinarily much more of a Scandinavian/Slavic hybrid than related to the southern stuff, so... Yes. Herring. Lots of it. Sour marinated things, mayonnaise.
And Weißwurst is a weird foreign food from a strange land in the South.
True. I once heard some tourists talking in my hometown (Bremen) and I wasn't able to understand them in the first moments. But then I realised - they were from Bavaria.
Amen
Omg amen
Yes. But non-Germans think state of Bavaria (18 mio inhabitans) would be Germany (84 mio inhabitants).
And - I have to stress this - the worst Sauerkraut you will ever get in Germany is in Bavaria. Somehow they did not understand the sour note and make it an abominable sweet to bland thing in Bavaria.
I'm so glad that you found some dishes you liked!! Thanks for having me!
Vielen Danke for your input! ❤
The herring absolutely requires a thick slice of oven warm farm bread (crusty sourdough bread made with whole wheat and rye) and cultured butter.
I missed bread, too.
Mmmmmmmm
The Northern part of Germany has a North Sea Shore and Baltic Sea Shore and a long history of sea food. Many different variations of Herring dishes, the Northwest has a style of soused Herring, Matjes, which is also prepared in parts of the Netherlands.
Small north sea shrimp, smoked and pickled fishes of all types are popular, including the aforementioned herring, and mackerel, sea haddock, halibut and some more.
Unsurprisingly, there is some overlap with Dutch and Scandinavian sea food.
My Grandma and Mom used to make sauerbraten all the time and I never knew the name!! They both past away a couple of years ago and I missed this dish SO MUCH. I'm so excited to make this again now that I finally know what its called!!!
Growing up in a Jewish household in the Midwest, all of these dishes were so familiar to me. Especially the potato pancakes and apple strudel. I remember both my grandma's making these dishes every weekend to entice us kids to stop by for a "nosh". In fact, I always thought my family was German and it was only decades later, I found out we were from Lithuania.
Thank you so much for the German episode! However, I have to say that the food was very Southern and a bit cliché. People often mention Brezel, Sausage or Apfelstrudel when they think of Germany and the funny thing is: I haven't hardly eaten any of it in my life as it is very South-German. I'd rather suggest Frikadellen (the prototype for the American burger which is from Hamburg) or Currywurst, Jägerschnitzel, fried potatos with eggs, Gulash (which has a Hungarian influence but there's a German version of it), Döner (which has Turkish influences but is very popular here) or a German "Abendbrot" with different German breads, different cold cuts (stuff like Leberwurst and Teewurst), cheese and spreads. For dessert maybe a jello or ice-cream that is Waldmeister (woodruff) flavoured because apparently this isn't a common flavour in other countries and it's quite German. But I enjoyed the video nonetheless and greetings go out to Asha! Love her.
In fairness, the menu was quite limited to the more cliché/ well-known dishes
I always get upset when i see videos with titles like "trying german dishes" or "visiting germany" and all they do is eat or visit bavaria or their dishes. North Germany is very diffrent from the south. I find the lack of grünkohl very disturbing. And what about Kassler? Labskaus? Seezunge? Kohlroladen? Krakauer? but what can you do... I don't want discriminate or anything but for me, bavaria is not really germany and i heard lot's of bavarian people don't think themself as part of germany. Thanks for your comment, no offense to anyone.
@@RunyaAtHogwarts I just wanted to say, Cafe Heidelberg serves the cliche of Americans about Germany. I'm not judging. They are in the business so long - why would they give the customer would he/she wants. We don't have to forget, there is not that much recent migration to States compare with other centuries or decades. German-Americans how fancy going to this restaurant for sentimental reason are 2nd or 3rd generation at it best and the dishes reflect how their grandma cooked and not what are recent food trends and dishes in today's Germany.
There also used to be a place on Manhattan's Westside called Berlin Currywurst (Idk if it still exist) which served more contemperary German street food - much to Denise's taste.
@@MadWyrmMusic "I find the lack of Grünkohl very disturbing" - I love that phrase! :D And you are right!
What about grüne Soße, Kartoffelsuppe, Linseneintopf, Maultaschen, Hefeklöße mit Gulasch and Krustenbraten?
Apfelstrudel a version of the American apple pie? I believe it is the other way around! A lot of “classic” American dishes take their influence from traditional recipes European settlers and immigrants brought to America, no?
Yes, the first recorded mention of Apfelstudel was in 1696, so before the US became a sovereign country.
@@GGysarBut “American” apple pie is actually a combination of English, Dutch, French and Swedish influences, and those apple pie traditions go back at least as far as the 14th century, so apple pie almost certainly predates Apfelstrudel.
@@markhamstra1083 but American apple pie doesn't
@@GGysar You missed the point that “American” apple pie doesn’t have a clearly defined independent existence or history. The many different kinds of apple pie made in America are all part of very old traditions that significantly predate both the country and Apfelstrudel.
I have to pause at the herring to say a fish Brotchen is what I consider to be quintessential German food! Basically, the herring and sauce and some of the garnishes you had on a crusty white roll. But then, I lived near Hamburg. I myself never ate one, first because I was a vegetarian, then because after I started eating meat and fish I was diagnosed with celiac. But if you ever find yourself at the Hamburg fish market you should totally get one,I think you’d love it.
Got to the end, I’m glad you had red cabbage! The thing about German desserts is they are much less sweet and rich than American desserts. You could legit have a piece every day and be ok.
pickled herring is wide spready at least in the norther half of Germany. You can have with creamy sause and boiled potatoes as a main course or even with pan fried potatoes.
There is another German dish that combines potatoes and apples and it actually features mashed potatoes. It's called Himmel und Ääd or Heaven and Earth
What a great name - is this served hot?
My mum is dutch and she makes a cold potato salad with mashed potatoes, onion, apple and mayonnaise. Topped with silver onions, boiled eggs and gherkins, it's one of my favourite things to eat! Of course Germans would know how well potatoes and apple taste together - your food is delicious! 😊
In some german dialects, potatoes are called "Erdäpfel", earth or soil apples. Served with fried blood sausage/black pudding. The mashed potatoes and the sausage ist warm, the applesauce is cold (at least, my mom did it like this)
@@kilsestoffel3690 My German grandma (Oma) serves it like that as well. It was my childhood favorite and I love it to this day. She's from Köln
Haha, you can really see in this video that people associate Bavarian food with Germany. Everything but the fish (and maybe the potato pancakes and apple Strudel) was south German coded. It is so interesting to see this format for your own country!
Hey Beryl, interesting episode as a german :)
I agree with what you hinted at while talking about Kartoffelpuffer and Hering, we take inspiration from our neighbors. I would even say there is no typical **german** food, there are dishes, with slight variations, know all over northern Europe and there are local specialties like Weißwurst & Brezel, Sauerbraten, Grünkohl und Pinkel,...
I would even say Weißwurst is as foreign to me (living in Hessen) as say a Thai curry and I'm sure some Bavarians would feel the same about Grie Soß or Handkäs mit Musik.
I disagree and would agrue about it. Germany has many distinct regions and therefore various regional dishes. This makes it difficult to say what is "typical German food"?! What is typical in region might not be in another one. So what would be typical German? A dish you will find in all regions?
In this case it would be difficult to call any of the dishes in the video "typical German" exept Kartoffelpuffer and pickled herring. American tourist will find Kartoffelpuffer probably at every German Christmas market and pickled herring can be found in nearly every German supermarket.
Though I have to admit to find both as a starter on a restaurant menu might be not that common, but not impossible.
I was a bit annoyed with the “takes inspiration from other countries” I’d argue it’s more of regional things, in Europe historically regions, foods, cultures cross boarders and cuisines spread across countries. The south of Germany is food wise much closer related to Austria and Eastern European countries (lots of potatoes, meat with sauce, sausages, sauerkraut etc) while the north is more related to Scandinavia (marinated fish, dark bread etc) what unites us all: potato! But depending on region and culture we serve it differently. Easiest to see in how potato salad is made. Bavarian potato salad is VERY different than East German potato salad for example
@@henningbartels6245 That's kind of my point, I think there simply is no "typical German food" in the sense it is common in most of Germany but not common or at least directly associated with Germany in other neighboring countries. We don't even have the same bread in all of Germany, every region has their own regional type(s) of bread.
I think typical >country< dishes are very sparse, at least in Europe. Even the well known Italian pizza is hard to find in northern Italy outside tourist hot spots where it's sold since tourists want pizza when they are in Italy.
Your problem with the Weißwurst is that; yours has been emulsified too much. it looks to be a Weißwurst in color and spices. But in emulsification, it's a Kochwurst, like a Frankfurter, or a Knackwurst. _(It's been baloney'fied.)_ A Weißwurst is a Schlachtwurst. It cannot be allowed to age, or set. That's why it is solely eaten before noon, of the same day it is made.
And on a side-note; Yes, you can eat the skin; *if* they have been fried... like Kartoffelwurst and Blutwurst can be also. _(Frying is more commonly done; after the Schlachtwurst is more than a day old.)_ Fresh and boiled; all Schlachtwursts should be *_slightly_* on the slurpy side. Fried; the texture becomes more grainy.
So your Weißwurst I see as;
1) Emulsified too much.
2) Aged _(Which can mean just a day old.)_
Beryl, I think you really need to do a Cajun/Creole episode! Fried alligator, boudin balls, crawfish etoufee, maque choux, pecan pralines, dirty rice, gumbo, grillades and grits... the list goes on!
Indeed Berryl, it’s not meat dat you eat with a wooden spoon (white sausage) 😁😁😁
In Poland we eat the white sausage during Easter and we love it with “ćwikła” which is horse reddish and beetroot paste. Happy Easter everyone 🐣
Asha deserves an episode of her own ❤
Yesss please
❤🎉😂 yes Asha chooses cheese 🧀
Yes! Maybe an episode of what people feed their dogs around d the world 😂
@@kittlen I second this!
Oh yes please she’s so so cute !! 🥰🥰
As a native northern German it seems that itdepends on geography what you come in contact with. While I eat fish and especially herring, sometimes multiple times a week, the only other thing from this list that I have ever eaten, is Kartoffelpuffer as a child.
In the Netherlands French fries are also eaten with apple sauce! A lot of kids really love it! I had it as well as a kid at parties and such!
Latkes (Reibekuchen/Rösti) with applesauce is a yiddish classic, at least in my experience. And yes, cream cheese (schmerkäs) is another regular option.
Well, there is a long Jewish German history, so it makes sense that the cuisines are so alike
My mom made saurbraten and I always was amazed that she thickened with ginger snaps. Loved it!
i wish someone would have chosen labskaus... maybe one day there will be an episode on food that looks weird, but tastes great!?
Indeed - some of the most delicious dishes look like puke on a plate.
On the other side, some really fancy looking stuff was absolutely disappointing. But people are quick to judge books by their cover.
I'm from Germany too, and Mashed Potato's with fried sausage and apple sauce is one of my main childhood meals. It's not very typical here, but everyone that tried it so far really enjoyed it
When I was sick the sausage got replaced by scrambled eggs. Quite the beige combination but really tasty 🤓
In my family we also eat apple sauce with Goulash and also with liver with gravy, mashed potatoes and onions. Most people from outside the region find it weird or even disgusting especially the liver dish but oddly I always find that it goes well with apple sauce. So yes I think my family would also like the sausage version 👍
As a child applesauce was nearly every day on the table. I grew up eating apple sauce with Hühnerfrikassee.
@@LavenderSunDownYes! We do that too!
A lot of German desserts are on the less sweet side compared to typical American desserts. Many traditional ones are fruit forward, with apple cakes of all shapes and sizes being the most common. A really typical German cake is the Blechkuchen, a sheet cake with either a yeasted dough base or a firmer cake base that is topped with seasonal fruits (often apple, plum, or cherry) and streusel made out of butter, flour, and cinnamon. This kind of cake is sold by the square piece in bakeries and is popular for large, informal gatherings as it is fairly easy to make and transport.
In our northern region (Niedersachsen) i would think of “Grünkohl mit Mettwurst/ Bregenwurst” first. Absolutely typical.
Second choice would be “Spargel mit Schinken und Kartoffeln” (white asparagus with ham and potatoes). If you want to summon a german-discussion: Ask if “Sauce Hollondaise” or “butter and grated cheese” goes better with Asparagus.
In neighbouring Saxony-Anhalt you can also have kale with roasted duck. The standard to combine with white asparagus would brown butter and a schnitzel.
Ich hab noch nie Spargel mit geriebenem Käse probiert😮
Nur Sauce Hollandaise oder Butter. Wird mal getestet:)
5:05 The acidity of apple sauce is great to cut through more fatty dishes. In Switzerland, we have a dish called Älplermagronen, which is half macaroni and half boiled potatoes with cheese, bacon and crispy onions. In a way, it’s very similar to Käsespätzle or mac and cheese. Traditionally, we eat it with a side of applesauce. At the risk of angering the Germans, I personally wouldn’t mind some applesauce next to the Käsespätzle either.
And if you live in apple country, you pretty much eat apple sauce with EVERYTHING! haha
I'm Bavarian and even though I'd have never thought of that combination I think I'd really enjoy it.
There is no one to anger . I know Germans who eat Käsespätzle with apple sauce. And I totally agree with the acidity that complements fatty dishes. For me Käsespätzle have to be served with green salad with a vinegary and slightly sweet dressing.
Additionally in the Rhine area we have a dish that's called "heaven and earth" if you translate it it is mashed potatoes together with apple sauce and normally some fried type of blood pudding. Sounds really weird but it's so delicious!
there were Röstzwiebel missing. Käsespätzle needs to be covered in Röstzwiebel
I love your channel and Asha's a wonderful co-host. I wanted to pass along something I just recently found out. Onions and garlic are toxic for dogs. I want to see Asha next to you for a long time, please be careful with the treats. Keep making wonderful content, I've learned so much from your videos!
fun fact: in the Rhineland area in western germany, Sauerbraten traditionally used to me made with horse meat, altough you don't find that too much anymore nowadays.
Shouldn't there also dried fruits like raisins in the gravy?!
@@henningbartels6245yes, there should
When the horse was to old to do it's work anymore, it was turned into it's last determination, a meal. And because it was an old, working horse, the meat is really hard. To make it "chewable", it's marinated in vinegar for several days. The acid softens the meat.
Beryl putting sauerkraut in every other dish 😂 I’ve never seen it combined with herring or Weißwurst. We don’t even eat sauerkraut that often.
I am looking forward to the next country specific episodes. These are so interesting !
Dad’s from Steinheim. Sunday dinner sauerbraten, spaetzle, red cabbage. I miss this stuff.
White sausage is really not common in the rest of germany, rather in Bavaria. I know plenty of people, me included, that have never had a white sausage with sauerkraut and mustard and are German 😅
Nicht mal Bayern essen Weisswurst mit Sauerkraut XD. Die wird nur mit süßem Senf und einer Breze gegessen. Die Wurst die hier serviert wurde, schaut auch nicht wie eine Weißwurst aus. Es scheint eher eine Bratwurst zu sein, die in Wasser erhitzt wurde.
Better Health as a sponsor, I expect better from you Beryl.
Wanted to write the same thing. Really disappointed
Don't blame the Weisswurst. Eating it with a wooden spoon is just as smart as eating soup with a fork.
Yeah blame the weisswurst. I've had it, ate it with regular cutlery and I nearly cried 😅 weisswurst is not it, respectfully ❤
That Weißwurst also looked dry as heck. I've spent the last 15 years in Germany, living in four Bundesländer. In my opinion, a lot of the food didn't look right.
I don’t get it. Granted, I’ve only ever tried weisswurst from one source, Karl Ehmer in Ridgewood, Queens, but it was delicious! And the skin was fine.. no problem to eat.
@@lindyjelphie There are lots of types of Bratwurst that are light/ white in color. However, if you were able to eat the skin of a Weißwurst, it sounds like you were probably eating some other light-colored Bratwurst instead. Here in Germany, a Weißwurst uses a thick, natural casing that theoretically can be eaten, but is extremely difficult to bite through. I saw on one of the Karl Ehmer websites that they were selling a light-colored Bratwurst as well as a product called "Bockwurst (Weißwurst)." In Germany, Bockwurst and Weißwurst are two completely different, separate types of sausage eaten in completely different situations.
Well said!
Beryl’s commitment to her wooden spoon is next level!
But WHY??
This was German food for sure but you missed out on sooooo many other lovely dishes like Rouladen, Kohlrouladen and Erbsensuppe! So there is always an option for another episode with lovely German dishes 🥳
Asha at the end was adorable "loved the food, but your wrapping up and I am full . . . so time for a nap" She was an adorable addition
Good to see Asha promoted to co-host. Every channel needs a little more Asha. 🐶
Asha wanted that roast beef so bad and beryl just gave her potato😂
There are two more potato dishes where you can add apple sauce. People already mentioned Himmel und Ääd where the apple sauce is a must.
Especially popular in Eastern Germany, however, are Quarkkäulchen.
They're a (usually) sweet dish made from finely mashed potatoes, mixed with cream cheese (Quark), egg and some flour. The dough can be seasoned with sugar, cinnamon, raisins, lemon peel...
You shape it into patties and fry them. When they're nice and golden, you dust them with powdered sugar or cinnamon and sugar and eat them with apple sauce, fruit preserves of your liking or vanilla sauce.
You're missing out on some of the typical everyday dishes that are a staple in most German households: Pellkartoffeln mit Quark (boiled potatoes and either plain quark or quark with herbs such as chives, dill and parsley, sometimes topped with raw onions - very quick and easy, very healthy, vegetarian) and of course, as adopted from our Italian friends: Nudeln mit Tomatensoße 😊
When I lived in Rhineland Palatinate (Rhineland Phaltz to the locals) I found that "German" food is very regional. Just as my neighbors still spoke "Phaltzish", not Hoch Deutsch' their food was local and seasonal. Saumagen was the local sausage. Weiss wurst was just not available except in the Munich area. Saurbraten, rott kohl and kartoffeln was a common Christmas Eve meal at midnight. Delicious!!!
I have never seen such a well-behaved, polite dog. Doesn't beg, but just looks at the food with keen interest hoping she will get a morsel. What a beautiful puppy.
My boy does the same, but I have to shoo him away regardless because I am easy to guilt and he has a purebred's stomach 😂
Kartoffelklöße with croutons inside topped with brown butter, beef rouladen, and a bit of karrotensalat for veg.
I know a Hessian (middle German) restaurant the specialty of which is baskets of fried chicken, fires and apple sauce. The apple sauce works fantastically with the fries and chicken, as well….
I wish it would have been pointed out that a lot of the dishes are very regional. I am from near Cologne (so I am familiar with the Sauerbraten and the Reibekuchen) BUT I would never have eaten a Weisswurst in my life because that is not something you have there. It is a very Bavarian thing and most stereotypes Americans have are Bavarian- Lederhosen, pretzels, Oktoberfest, etc. So I wish even the Germans that showed up here were not just 2 people from the South and one from the middle of Germany. It would have been so interesting to see dishes from the East or even the former GDR. I am glad there were also some Nordic elements here but it would have been good to mention that the North is well, close to the sea so there are more fish dishes.
Watching Beryl eating raw pork in the USA was terrifying...you can only eat Mett in Germany...
My Oma made the most amazing gurkensalat ( cucumber salad), with onions, dill, oil, vinegar, and many dashes of Maggi! Man I miss that 😢
Yes!! I was so excited for this episode! Thanks so much for this video; I'm so happy to have expanded my knowledge of German cuisine! I'm excited to venture out and try these dishes for myself!
Silver or metal utensils are Better at spooning sausage out than a hipster wooden stiring spoon😅
Yeah the point of Sauerbraten is to make "uneatable" tough meat palatable. So it used to be the poor man's roast and here in it's region of origin, the Rheinland, traditionally made with horse meat - as back in the day old work horses were slaughtered for their meat which was cheap enough for poor people to buy for their sunday roast, however since horse meat is lean and tough by itself and coming from old work animals people needed a way to break it down, hence the marinating for days in acid.
While nowadays horse meat is still available in the region, it has become an increasingly rare delicacy and is made from special horses from Belgium who were bred for their meat
I couldn‘t eat the Hering just like that. In my part of Germany, we usually eat it with boiled potatoes (Ganze Kartoffeln). I think the sweetness of the potatoes goes very well with hering.
Use a metal spoon or knife like he said. Sausage is air dried for a bit of time to get the casing to cling to the filling.
Beryl you really need to try Pflaumenkuchen. It is so good and a special kind of dough! Served with whipped cream and cinnamon 😛
Some of the best meals I've had was in Stuttgart, Oberammergau & Frankfurt 🇩🇪
What a wonderful co-host and very patient to get the next bite.
I loved Asha as the cohost! Very cute addition…and so well-behaved. Her speech bubbles were a great touch. 🙂🐾
🇬🇪 Georgian food… now 🇩🇪 German food… be still my heart! Both halves of my heritage being represented in a row. Like you Beryl, I too enjoy Pelamushi and Apfelstrudel. Two lovely desserts that feature nature’s sugar… fruits. (Nothing worse than ruining the experience of a perfectly lovely meal than following it with a cloyingly sweet dessert. 😑) My mom would make Sauerbraten for special occasions, but she always served it with Spatzle. Thanks for another wonderful episode Beryl❣️
I'm shouting at the screen "take some of the pickled herring and put it on the potato cake!" LOL 😂
Beryl, I always end up on your chanel, it can actually save my day. I recommend it for breakfast or dinner 😄 Thank you and please keep being productive 🙂
So informative, thank you as always. And Asha is the cutest lil thing!
Great video Beryl. Most German food just seems like the epitome of comfort food. Asha is just so darn cute. We need her in more videos!
I've been exploring more German foods recently, getting in touch with what turns out to be a lot more German heritage in my bloodline than I ever thought I had! I always knew there was a little bit, but it's far more than that! Anywho, I recently made königsberger klopse with spätzle and omg, it was so delicious! Not difficult to make, either....They're just a meatball with a cramy, tangy sauce. I let it cook in the crockpot, because I'm a huge fan of crockpot cooking. I also handmade spätzle, which was so easy, just take some time without a spätzle maker, but doable! Highly recommend!
The classic side dish for königsberger klopse are boiled potatos. Königsberger klopse is a dish from the north east of Germany (Berlin). Spätzle is a a dish from south west of Germany (Baden Wurtemmberg) and Königsberger Klopse is rarly served in this area.
Königsberger Klopse is one of my favorite dishes. We always served it with Salzkartoffeln (boiled salted potatos) and pickled beets. And I love the capers in the dish.
Yes, I did see that potatoes were commonly served with it, but the German woman I watched for the recipe served it with spatzle, so I went with that. 🤷 I don't know what region she's from.
@@MrsBrit1I guess she is Swabian and she eats everything with spätzle even herring XD
@@katikeller1120 Currywurst with Spätzle. XD
Can't believe you never heard of sauerbraten. I make it every other year for Christmas dinner, and I'm entirely American. I use a recipe in my 1970-something edition of Joy of Cooking, which I've cross-referenced with my German cookbook & confirmed it's the same.
Your potato dumpling looked like the type made entirely from mashed potato; we prefer the 'half-and-half' type, part mashed and part finely grated raw potato. We like the texture better.
Best co-host ever😂
From the UK and (sadly) only visited Germany twice. Had a wonderful time and loved the food! It's just good honest stuff. Both of our countries have a bad reputation and I just don't get it. Maybe it's because I love meat, cabbage, vinegar, spuds etc; but German food is just delicious in my opinion 💛
OMG yes, finally Sauerbraten! Best dish here in Germany! My family eats this every Christmas on Holy Night.
This is famlily for me, I love it very much and it is the most german dish, I know, I'd say.
And the coolest thing ablout it is that you can veganize it, too.
I think for the following videos of this series, it would be great if you had people on the show that are from different parts of the country. In this video, exept for the fish, everything was from bavaria (I think). A few days ago, I found out that even in the 16th century, the food from the north of Germany was completely different to the food in the south and I am sure that the people who grew up in the GDR eat very differently, too.
If you like to do a second video if German food it would be a pleasure to be part of it. Germany has in its regions a lot of different foods, that makes it really special. For example in Hessia we have Grüne Soße (Green Sauce) and Handkäs (Hand Cheese). Or in Baden Wurttemberg we have Kartoffelschnitz mit Spätzle ( Potato soup with Spätzle) or Linsen mit Spätzle (Lentils with Spätzle). And very important: The Schwarzwälderkirsch Torte (Blackforest cake)
Yes ! Hessians Unite !
Great idea. For a second episode, there could also be more northern and Eastern dishes. More fish dishes or food like Labskaus. There could be Quarkkeulchen or Eierschegge from the East. Or even Dresdner Christstollen.
The Apple strudel sounds so appealing. I’m a huge fan of cinnamon, apples, and things that are not ridiculously sweet.
but together with vanilla ice cream it is even better.
Thank you also for holding the Brezel in front of your face, I was soo waiting and hoping for you to do it 😂❤
Asha is about to take over the hosting of this show, Beryl. And it'll be YOU, my dear, with the comic-strip balloons above YOUR head! hahahah! Asha really made this episode! She's so adorable and such a good little sweetheart, too!
Wonderful work, as always, Beryl! Sending love from Phoenix.
Me: laughing at Beryl trying to use the wooden spoon and failing.
Me: tearing my hair out in exasperation as Beryl kept trying to use the wooden spoon and failing.
Not me looking for a new beryl video last night, and then I wake up and I see a post from beryl 2 mins ago , great start to my day!
Our neighbouring countries draw from us, it's a to and fro.
Potato fritters are also served with sugarbeet syrup and Schwarzbrot, i.e. a very dark, grainy bread.
And sauerbraten used to be horse meat in the Rhine region, but today it's served with beef.
If you can, please also try Kasseler (smoked cooked pork) with sauerkraut and mashed potatoes. ❤
hi Beryl i love your use of the spoon its my favorite way to eat soft or small things.
Have you ever had Rinderrouladen? That's beef roll ups
knudel and goulash is good, but I really love rouladen and celeriac salad, so good, mmmm
Oh I finally found an international market where I live that has the jar of celeriac salad. I was enjoying every morsel of it.
I’m rewatching this and just watching Beryl’s dog. 😂 It’s too adorable!
5:07 There actually exists a German dish that combines mashed potatoes with apple sauce, as well as fried blood saussage and caramelized onions. It's found in the Rhineland area of Germany and is called "Himmel un Ääd" in the local dialect .The name is a bit of a pun: "Himmel" is German for both sky and heaven, "Ääd" (or "Erde" in High German) is the earth. An old German word for potatoes is "Erdäpfel" - earth apples, cp. the French "pommes de terre", and this dish combines the apples that grow in the sky and the apples that grow in the earth. And it's very delicious!
Remember when giving treats to our dogs and cats onions, garlic, and leeks are toxic to them. I realize your pooch is getting very small doses, but it does not change the fact that we all need to be careful with our furry wards.
I was coming to say the same thing! 😬
Totally agree!
Love your new co-host 😀 I live in Germany since 6 years now and was interesting to see the german dishes mentioned.
Oh I wish you would try Labskaus, my favorite German dish from northern Germany :) Its like mashed potatos with beetroot in it and is typically eaten with Hering and fried eggs. Please try it :)
2 more ones (some have been mentioned, already) would be roulades (chef John (Food wishes) once posted a good one). Plus a HUGE thing is right around the corner: asparagus season! Talking white asparagus. Most white asparagus I've seen in the US is far too thin to use it, 'cause it needs to be peeled. Anyone of you: do you have a local farmer, growing proper white asparagus? Pls name them! Support your local farmers!
I'm german. Located in Germany. But some 800 thousand subscribers should be able to name some.
Sauces are a huge thing: hollandaise and it's variants. Light sauce, dark sauce.... I found sauces to be a much bigger thing in Europe than in the US.
Might make up for another topic? Beryl: in the book Indian curries by Camellia Panjabi I read that "curry" is just a word for "sauce"?
My Oma cooked a pork roast with sauerkraut and dumplings.
Asha was being the best test taster. Having an excellent sense of smell, I think she was giving each dish a very thoughtful sniffing before eating. Most dogs would just snarf that food, so Asha gets an A+ for careful tasting. Good girl! 🥰 (That sauerbraten looked divine…nom, nom, nom.)
Asha is such a good puppy! Just waiting her turn! 😍🥰
Some great food on display here - with the herring winning by a whisker - but Asha is so lovely and gentle. She has a lucky owner!
Beryl! Lose the wooden spoon! Eat with CUTLERY! The world doesn't eat using a wooden spoon!!
I don’t get it either.
Why do you care ?.