What I love about strudel is exactly what the interviewer said, it's not a rich, overly sweet dessert. Its crisp and has an uplifting flavor that doesnt make you feel terrible after a few bites or an entire serving. I recently tried eating a donut from Dunkin and felt like utter garbage. But I just ate a serving of strudel and feel refreshed. Love it
I'm from Napoli, but the Strudel is my favorite cake/sweet, my grandmother was from Wien, Austria so she made me Strudel sometimes on Sunday when we reunited as a family for lunch 😍😍😍
I grew up on strudel.....thank God I know how to make it....never have used a recipe as I learned from my grandmother and mother by just watching. Think I'll make some apple this weekend!
Apfelstrudel is such a lovely memory of my childhood. my mother in southtyrol was doing it every second sunday..alternating with apple pie 😹..indeed we had an apples production. i love Apfelstrudel with Golden Delicious apples
when he started with the ingredients I was like damn I got all imma do it, then he starts doing the dough in the air thing and I am just like damn, no way
They really do the most objective research and it’s where as an American I get my news… quite weird, but the Germans are certainly efficient with the news points they share and it’s not always negative, today I get to learn about Strudels and how the Austrians just smoke them with their breakfast. Have a wonderful day and summer!
My mother used to make this all the time for the holidays, along with the various apricot, nut, and lekvar rolls, pies, and a cottage cheese and raisin pastry. I don't remember all the names, but I remember how wonderful they were. I never realized until much later in life what a world class baker she was. I just thought everyone's mother could stretch out pastry on top of the table so thin you could read a newspaper. There's been times, especially around the holidays, when I could kick myself for not learning how to bake from her.
Strudel is very popular in North Italy, especially the North-East, which is heavily influenced by Central European culture. I remember in my region of Friuli Venezia-Giulia Gulasch and Strudel being a classic dinner at restaurants
Any luxury restaurant in North America: So how long have you been baking Strudel? Rudolf : Since I was 6 years old. Any luxury restaurant in North America: Sorry, but you don't have enough experience Rudolf : 😨😨😮😮
My mother was Austrian, and she made the most delicious strudel! I have been wanted to replicate her recipe, she is gone now and I never thought to ask her for it. This video gives me hope to do that, only we never put icing sugar on it, too much sugar takes away from the beautiful apple flavour.
Two kinds were made when I was young --apple and poppy seed. I liked a slice of each for alternate bites. Much later on I used phyllo dough to make spanakopita in the strudel shape, allowing me to bypass all the time consuming triangular little pieces. Tasted very good anyway.
@@DWFood .....I would say the poppy seed, for its complexity and somewhat reduced sweetness. Strong flavor, too, preventing overconsumption--a small portion went a long way.
Love making it when the apples are ripe, but I buy my puff pastry from the store, it is my families favourite dessert especially warm from the oven with a scoop of vanilla ice cream
Family on the dolomiti have this recipe was told by family that has visited. Trying to turn gf dairy free since sadly post surgery left me unsble to consume both....would love to catry over the tradiion in December! I alwaus make a cake on my birthday swiss roll or french chiffon layer, yet this is very close to our roots and looks divine.
Thanks for revealing the secrets, but can we also get the most important "secret" which is the recipes? It would be good to know the ratios of everything going into the pastry making as well as the filling.
@@DWFood thank you,I've been making a pretty decent strudel for years and,of course,tart apples are definitely one of the secrets,the other being a flakey pastry!I really believe a nice strudel is something to behold!
Dear Karina, here is the receipe. Maybe you find something to replace eggs and butter. Good luck! *** Dough:• 210 g plain flour • 42,5 g table oil • 95 g lukewarm water • 2 g salt • one small egg Filling • 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes • 25 g lemon juice • 65 g cinnamon sugar • 35 g chopped walnuts • 35 g rum raisins • 65 g granulated sugar • a pinch of cinnamon • some melted butter Butter crumbs • 100 g breadcrumbs • 50 g butter • 50 g granulated sugar • 5 g vanilla sugar PreparationTo make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour. In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs. For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin. Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.) Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins. With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.
Sadly in the USA stores and bakeries no longer make the filling, nor the pastry dough itself (depending on the place).....you buy buckets of 5 gallon filling (same filling used with donuts)....pull out the puff pastry that's been made at a factory, roll it out and scoop out some of the filling that is safe at room temperature for 8 months....roll it and bake it....then call it your own. Those white 5 gallon buckets can be spotted if you look for them (or your making a delivery and they are in the back hallway out of sight). Buckets upon buckets of fillings, anything from boston cream to jelly to cheese fillings....all there on google if you know how to look. Every day a jelly donut injected from a 5 gallon bucket....how long until you've consumed an entire bucket of that stuff?
Everything produced in mass and not by hand as shown in this vid, is prone to have recess from machinery which is used to slice up the apples, mix all together. Not to speak of the chemicals used to make these gallons last for 8 months as you mention at room temperature. I wonder more how many gallons one has to eat to gain noticably health issues because of these factors. Diabetes may kill one sooner one may argue, still if our eating habbits majorly include such convenience foods, even with doing sports, i doubt it would pass without effect on our systems.
And then the Americans cover it with sugar GLAZE! Yuck! They drown Swedish cinnamon rolls with the same barbaric technique. Avoid America franchise bakeries at all costs!
For me this is the best cake for me: I ADD GRATED I x LEMON TO MAKE IT MORE SOUR AND Another way to add MORE FLAVOUR... just grate the outside of the lemon, your choice. PS: I buy store bought leave sheets of Phyllo Pastry, or Yufka pastry (Arabic) sheets and wrap the apple in them, when l haven't the time : SORRY, l cheat:
@@mike365fly: No, Austria is Austria and Germany is Germany. Canada and the USA are also not the same thing just because they lie next to each other and they speak English in both countries.
My strudel using this recipe turned out very well, and was delicious, but the written recipe does not correlate with the video, and small adjustments are necessary. You may need to add flour, and there is far too much cinnamon sugar. Amount of rum was not specified, but do not forget to warm the raisins in it, as it is indeed a secret ingredient. Personally, would cut back on the sugar, and did not need to use as much lemon juice as indicated.
Niemand entschied die Rechte Farbe von den Apfel zu benutzen... ich habe jetzt schon gemacht meinen Striegel... Ich besorgt auch ich schmeckt dir aus die Bessern, andere, ich immer benutzen Walnuts Honey und Maple Syrup auch🇺🇸🇦🇹
@@DWFood well, it has similar preparation way. Plus, we got many European settlers who brings their baking expertise and adapting it with local produce. Anyway.
No a pie is a pie and a strudel is a strudel it's completely different. It's like comparing Italian Chiabatta to german Schwarzbrot. This comparison does not make sense at all
@@LWeber-yw6zb Sorry to offend German Strudel. I live in a place that is mix race. Every nationality and culture that I know of come to these place. As an Immigrant, I begin to appreciate the origin of many things that I experience and enjoy in this new land. Such as German Strudel. The Strudels I know are made by a company called Svenhart, it said that it's Swedish. Learning this documentary made me wonder the origin of Strudel itself and its variations that are enjoy outside the original place. Like Gumbo from Louisiana, it's like goulash, it is not, but looks like red curry, yet it is not. Another example, American Chinese food. Chinese people don't say that it is authentic Chinese cuisine.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
What's your favorite type of strudel?
Definitely apple strudel, sometimes with vanilla ice cream and custard :)
Apple strudel. But I'm willing to try other variaties of strudel.
I have only had Apple Strudel.
Apple.
Apple Strudel (Apfelstrudel), of course. Greetings from Mexico City
What I love about strudel is exactly what the interviewer said, it's not a rich, overly sweet dessert. Its crisp and has an uplifting flavor that doesnt make you feel terrible after a few bites or an entire serving.
I recently tried eating a donut from Dunkin and felt like utter garbage. But I just ate a serving of strudel and feel refreshed. Love it
Yes exactly
Loved your comment..... l feel like that after eating ŠTRUDEL..
Colonel Landa's favorite
With cream!
Lol Germans might get offended 😉
@@laughtersweptoverthetable1259 Luckily he was an Austrian then.
Attendez la crème! Pas si mauvais.
Não tem como não lembrar dele kkkkk
He looks so cute and humble tasting that strudel at the end!❤ Bless him and his beautiful hands who fed so many people😊
I'm from Napoli, but the Strudel is my favorite cake/sweet, my grandmother was from Wien, Austria so she made me Strudel sometimes on Sunday when we reunited as a family for lunch 😍😍😍
Lovely memory :)
A true Gentleman,
Learns & masters
At least ONE pastry dish.
100%
I like that these vids actually include the recipe and instructions.
Ever since I watched inglorious basterds, I order Apple strudel whenever it’s on the menu. Must include cream!
After that you automatically start speaking in french
@@alvinjohnchandra2509 Pas si mauvais!
Standartenführer Landa would agree with you.
MeTo :)
And a cigarette as a garnish
Mr: Rudolf magnificent workmanship, throwing the pastry in the air.
Never have l seen this before....
I grew up on strudel.....thank God I know how to make it....never have used a recipe as I learned from my grandmother and mother by just watching. Think I'll make some apple this weekend!
Apfelstrudel is such a lovely memory of my childhood. my mother in southtyrol was doing it every second sunday..alternating with apple pie 😹..indeed we had an apples production. i love Apfelstrudel with Golden Delicious apples
It'll be on my Austria bucket list. Looks excellent to serve with tea or coffee.
If you ever go to Vienna. Make a stop in Hawelka. Best Strudel I ever have in my life.
when he started with the ingredients I was like damn I got all imma do it, then he starts doing the dough in the air thing and I am just like damn, no way
Impressive, isn't it 😜
Christoph Waltz,what a scene eating the Apple Strudel.
Wait for la creme.
More reasons to love this channel!!!
They really do the most objective research and it’s where as an American I get my news… quite weird, but the Germans are certainly efficient with the news points they share and it’s not always negative, today I get to learn about Strudels and how the Austrians just smoke them with their breakfast. Have a wonderful day and summer!
I never will forget the Apfelstrudel from Viena with whipping cream and vanilla ice-cream.
My mother used to make this all the time for the holidays, along with the various apricot, nut, and lekvar rolls, pies, and a cottage cheese and raisin pastry. I don't remember all the names, but I remember how wonderful they were. I never realized until much later in life what a world class baker she was. I just thought everyone's mother could stretch out pastry on top of the table so thin you could read a newspaper. There's been times, especially around the holidays, when I could kick myself for not learning how to bake from her.
Great video! I love all things food, culture and history and this hits the sweet spot so to speak :)
Strudel is very popular in North Italy, especially the North-East, which is heavily influenced by Central European culture. I remember in my region of Friuli Venezia-Giulia Gulasch and Strudel being a classic dinner at restaurants
@Davide Gobbicchi Yes the Strudel is quite common in European countries that once belonged to the Austro-Hungarian Empire!
"Wait for the creme".
-Col. Hans Landa
I am going to Austria and I will have one of those! Cheers!!!
Love Vienna cafe & cakes!😋
Insane! How does that dough not break! Master!
Gluten
Well it did break a bit in 5:59 but no one's gonna taste the difference :)
Good that Mrs Rudolf eats his own bake😊
Great Austrian food
look so delicious i have a thing for german winekraut and strudel they look so delicious and comforting
I just can't have enough!❤❤❤❤
DEMEL - the best place for cake in Vienna! Especially their Mille-feuille!!
I must go there next time i be in Vienna ,i hope i will go to Vienna sometime again
Any luxury restaurant in North America: So how long have you been baking Strudel?
Rudolf : Since I was 6 years old.
Any luxury restaurant in North America: Sorry, but you don't have enough experience
Rudolf : 😨😨😮😮
I just found that Arsene wenger also as strudel maker, ☺️☺️
he forgot about cream! :)
@Ilya VIG Well, he at least put it on the table. 😊
2:30 what is he pouring, is it browned butter?
My mother was Austrian, and she made the most delicious strudel! I have been wanted to replicate her recipe, she is gone now and I never thought to ask her for it. This video gives me hope to do that, only we never put icing sugar on it, too much sugar takes away from the beautiful apple flavour.
Wonderful! Thanks for sharing the memory of your mama :)
You are right, my Mother also served it without "Staubzucker". I like it more that way.
Two kinds were made when I was young --apple and poppy seed. I liked a slice of each for alternate bites. Much later on I used phyllo dough to make spanakopita in the strudel shape, allowing me to bypass all the time consuming triangular little pieces. Tasted very good anyway.
Yummy. Which type was your ultimate favourite? 🍏
@@DWFood .....I would say the poppy seed, for its complexity and somewhat reduced sweetness. Strong flavor, too, preventing overconsumption--a small portion went a long way.
It's like a big, Austrian dessert burrito
Love making it when the apples are ripe, but I buy my puff pastry from the store, it is my families favourite dessert especially warm from the oven with a scoop of vanilla ice cream
Can you make a video of Dutch appelflappen? I loved them when i visited there but the recipes on the internet don't make it as tasty
I love strudel!
Woohoo!
thank you we were there we saw and even boughta little book with all the receipies
Great 👍
Family on the dolomiti have this recipe was told by family that has visited. Trying to turn gf dairy free since sadly post surgery left me unsble to consume both....would love to catry over the tradiion in December! I alwaus make a cake on my birthday swiss roll or french chiffon layer, yet this is very close to our roots and looks divine.
6:16 For a moment I imagined he was making a ridiculously long burrito x3
Would also be insanely delicious 😋
So interesting ! This is looking delicious ❣️
Thank You for the reci pe i like appelstrudel
I absolutely must try this strudel
Ah ah! Wait for la crème
Landa: “Wait for the cream”
Also serve it with espresso… ☕️ or milk 🥛
We eat it with 2 scoops of vanilla ice cream on the side. Sound weird but it's absolutely great.
@@ric84 How is that weird? Absolutely sounds delicious
@@vgxr29 Try it some time. The warm strudel and cold ice cream is a really weird but nice sensation. Especially it you eat both in one bite.
Excellent video. Learn a lot. Thank you
You're very welcome 🥰
Landa liked the video.
Wonderful! I actually like, Peach, Apricot or Blackberry.
Thank goodness the Turks left Austria with pastry and coffee :)
What are butter crumbs?
@7:03 wait for the cream!
In Bavaria we often say that a girl only can marry if she masters the process of making Strudel
let me guess, you're over 60 :D
@@maximlamoureux4129 25 ;P
sel isch richtig!
Thanks,
"Wait For The Cream".....
Thanks for revealing the secrets, but can we also get the most important "secret" which is the recipes? It would be good to know the ratios of everything going into the pastry making as well as the filling.
Hey @selfintuition2 we've added a recipe in the video's description, you should find all the information you need there! 🍎🥧
@@DWFood drools😂😂😂😂
The secret so far, let the dough rest after mixing so it will roll out
I love this channel, although my Deutsche Sprache isn't so good. Best regards to everyone who struggles to make these perfect videos. 🙏🍷
Thank you very much! I'm sure your German is improving each time you watch😜
Delicious 😋
In India we make Kerala porotta ina similar manner.. By swirling the dough into the air to stretch it and expand it... How similiar...
Cool 😁🤓
The best i eat it was in Vienna Austria
They should try Toaster Strudel
While watching this video remembered scene from Tarantino movie 🎥
When they use the word "sour" I believe they mean "tart" as anyone who has come across sour milk or sour grapes can testify...
@Gianni Rosco Simply use a tart Apple Variety for your next Strudel.. 😉😘
@@DWFood thank you,I've been making a pretty decent strudel for years and,of course,tart apples are definitely one of the secrets,the other being a flakey pastry!I really believe a nice strudel is something to behold!
❤❤❤❤❤
You can find apple strudel also at Malang City, Indonesia as present of Malang culinary.
How is it different to the Viennese strudel?😋
What is the table oil
i miss Apple Strudel of Gronau n Bad Bentheim
They have a paternoster NOICE
So is the apple filling precooked or not?
No it isn't. 30 minutes of baking the strudel at 200C will cook the thin apple slices properly. The recipe is in the description box above.
What msr111 said ^^ :)
Wait for the cream
Saludos desde Peru ..tengo una pregunta hay opcion vegena o vegetariana de este postre para personas diabeticas ? Blessings to all You
Dear Karina, here is the receipe. Maybe you find something to replace eggs and butter. Good luck! *** Dough:• 210 g plain flour • 42,5 g table oil • 95 g lukewarm water • 2 g salt • one small egg Filling • 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes • 25 g lemon juice • 65 g cinnamon sugar • 35 g chopped walnuts • 35 g rum raisins • 65 g granulated sugar • a pinch of cinnamon • some melted butter Butter crumbs • 100 g breadcrumbs • 50 g butter • 50 g granulated sugar • 5 g vanilla sugar PreparationTo make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour. In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs. For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin. Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.) Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins. With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.
Apfelstrudel: meine zweit Lieblings Mehlspeise. Warum? Weil ich Topfengolatsche heisse :-D
🙄🤣🤍🧡🌼
Kaiserschmarren für mich bitte :)
As an Austrian i want to say just few words to the World.
You dont need to thank us for Our cusine just enjoy it and dont call it german
Haha - an important and justified distinction!
🤣
Attendez la creme
Very nice video,but that damn elevetor makes me anxious 2:57
Sadly in the USA stores and bakeries no longer make the filling, nor the pastry dough itself (depending on the place).....you buy buckets of 5 gallon filling (same filling used with donuts)....pull out the puff pastry that's been made at a factory, roll it out and scoop out some of the filling that is safe at room temperature for 8 months....roll it and bake it....then call it your own. Those white 5 gallon buckets can be spotted if you look for them (or your making a delivery and they are in the back hallway out of sight). Buckets upon buckets of fillings, anything from boston cream to jelly to cheese fillings....all there on google if you know how to look. Every day a jelly donut injected from a 5 gallon bucket....how long until you've consumed an entire bucket of that stuff?
Everything produced in mass and not by hand as shown in this vid, is prone to have recess from machinery which is used to slice up the apples, mix all together. Not to speak of the chemicals used to make these gallons last for 8 months as you mention at room temperature. I wonder more how many gallons one has to eat to gain noticably health issues because of these factors. Diabetes may kill one sooner one may argue, still if our eating habbits majorly include such convenience foods, even with doing sports, i doubt it would pass without effect on our systems.
All thanks to stores like Walmart producing semi-palatable garbage that’s good and cheap enough while severely undercutting the local bakery.
And then the Americans cover it with sugar GLAZE! Yuck! They drown Swedish cinnamon rolls with the same barbaric technique. Avoid America franchise bakeries at all costs!
Where is the cream?
@sun tzu He could take something from the cup in front of him, if he wanted.😉 Vanilla ice cream also goes very well with it!
@@DWFood 🤣HaHa! Sure thing
ahahaha inglorious bastards reference 😸
@@DWFood Na, that is American...they always have ice cream.
For me this is the best cake for me:
I ADD GRATED I x LEMON TO MAKE IT MORE SOUR
AND
Another way to add MORE FLAVOUR... just grate the outside of the lemon, your choice.
PS: I buy store bought leave sheets of Phyllo Pastry, or Yufka pastry (Arabic) sheets and wrap the apple in them, when l haven't the time :
SORRY, l cheat:
Reminds me of inglorious bastards
"Viennese"! Oh yes, dear Americans: It's an austrian dish. Not a german one.
Same thing
@@mike365fly: No, Austria is Austria and Germany is Germany. Canada and the USA are also not the same thing just because they lie next to each other and they speak English in both countries.
I'm waiting for the cream.
@Pankay Nath Sits right in front of him on the table.. 😉
@@DWFood Yes! Sahne oder Schlagobers.
Danke und LG from a Bavarian in Canada. How I miss all that in this Donut Country. ;-)
👏👏👏👏👌
Apfelstrudel und Topfenstrudel
Attendez la crème ;)
My strudel using this recipe turned out very well, and was delicious, but the written recipe does not correlate with the video, and small adjustments are necessary. You may need to add flour, and there is far too much cinnamon sugar. Amount of rum was not specified, but do not forget to warm the raisins in it, as it is indeed a secret ingredient. Personally, would cut back on the sugar, and did not need to use as much lemon juice as indicated.
Thanks for your tips! Glad it turned out well 😁
That's a bingo
Can you make it without egg just curious I came here from inglorious bastard's scene
@shubham diwdi 😁 www.bingingwithbabish.com/recipes/2017/8/22/ingloriousbasterds
Which type flour 0 Manitoba or 00. .Thank you
00 flour 😇 enjoy!
You didn't wait cream 😮
Does anyone know what type of oil is "table oil" (in the written recipe)?
Probably any neutral vegetable oil would work
neutral oil. but don't use this recipe. the ratios are BAD
Really nice video. The subtitles are terrible. I had to rewind the video multiple times to understand.
ALWAYS, ALWAYS USE SOUR APPLES !
where is the 'crème' and milk??
Attandez la creme
Seriously there is so many various strudels?
I thought strudel is only apple !?😅
Niemand entschied die Rechte Farbe von den Apfel zu benutzen... ich habe jetzt schon gemacht meinen Striegel...
Ich besorgt auch ich schmeckt dir aus die Bessern, andere, ich immer benutzen Walnuts Honey und Maple Syrup auch🇺🇸🇦🇹
So, strudel is Apple pie for us in the States?
I'm sure studel makers would be incredibly upset by that statement.😅
@@DWFood well, it has similar preparation way. Plus, we got many European settlers who brings their baking expertise and adapting it with local produce. Anyway.
No a pie is a pie and a strudel is a strudel it's completely different. It's like comparing Italian Chiabatta to german Schwarzbrot. This comparison does not make sense at all
@@LWeber-yw6zb Sorry to offend German Strudel. I live in a place that is mix race. Every nationality and culture that I know of come to these place. As an Immigrant, I begin to appreciate the origin of many things that I experience and enjoy in this new land. Such as German Strudel. The Strudels I know are made by a company called Svenhart, it said that it's Swedish. Learning this documentary made me wonder the origin of Strudel itself and its variations that are enjoy outside the original place. Like Gumbo from Louisiana, it's like goulash, it is not, but looks like red curry, yet it is not. Another example, American Chinese food. Chinese people don't say that it is authentic Chinese cuisine.
Why does he make the Strudel without the „Strudel“? He just piles the apples on and rolls the dough around. Is that the Viennese way to do it?
Yes!
Sorry, sir, your brother is correct. No raisins, please.