Original German bread usually consists only of flour, water, yeast and/or sourdough, salt, a little sugar and sometimes baker's malt and a wide variety of grains. The darker the bread, the more rye and wholegrain flour was used instead of light wheat flour. Dark breads usually consist of sourdough and have a higher fiber content, which is why they are healthier and more digestible. The beautiful crust in white bread comes from the enzyme-active malt and not from sugar.

Bread here in germany normally only has a knifes tip full of sugar in it (just enough for the yeast to get to work)

There is no such thing as a 'German potatoe salad'. There are thousands if not million kinds of potatoe salad here in Germany, since every grandmother has her own recipe and hands it down in the family. Although three kinds could be defined as the most popular: with mayo, with oil and vinegar, with broth. But these variants can differ immensly: with bacon, with pickles, with bacon and pickles, with eggs, with eggs and bacon but without pickles, with radishes and bacon but without egg...see where im going with this?😂😂🍻

Potatoes in Europe are in general more yellowish. Light yellow potato usually do not taste as good as the yellow ones. I guess that might be because of the species and the type of earth they have been grow up. Döner isn't that heavy. Ask James Bray when he got the first time to Germany and got a real German Döner. For the Mettbrötchen. I suggest, if you want to try it, to follow the tip of Deena, but start of with a small amount of minced meat. You can add more minced meat later on. I've seen a lot of foreigners struggling because of the texture or because they started off with way to much minced meat. Speaking of fish. I recommend Rollmops Brötchen. Rolled Hering, fermented, sweet sour, with a pickle and some onion rings in a bun. Old hangover dish in the morning.

No matter what you eat in Germany, it's a million times healthier than the best food in the US. Nothing in the USA comes close to the quality of German/EU food. What's the point of offering German dishes in the U.S. if they've been cooked with contaminated American food? There is a good reason why so many American foods are banned in the EU!

I only eat the Mettrötchen (raw minced meat) from the butcher. This is the only place where I am pretty sure it is fresh. I would never eat it from a bakery.

The last one is NOT steak tartare, it is Labskaus, which is cooked cured beef, cured fish, pickles and red beet roots - all finely minced and than cooked together for a long time. Finally, mashed potatoes are mixed in and then the dish is served. It is a traditional maritime dish, at home in the northern regions of Germany (obviously, as that is the main maritime region). As you can see from the ingredients, they are all long-shelf-life ingredients, as this dish was eaten by sailors during long ship voyages.

There are a lot of potato variations. Some are nearly white, some dark yellow, some violet or blue inside. Some are waxy for salad, some are floury to mash, some are in between. In the grocery you find usually at least three variations, on the market you find dozens. Depending on the time of the year you find early or late growing variation.

We have a whole range of more dishes to offer in our kitchen than just the ones mentioned. But I'm glad that there were far more dishes mentioned here than schnitzel, sausages and pork knuckle than is the case in most videos. There are many different types of roasts, sliced meats in various variations, meatloaf and meatballs missing, including, for example, the well-known Königsberger Klopse. Especially in northern Germany there are numerous fish dishes, and in central and southern Germany there are also poultry and game dishes. Various soups and stews are also usually completely missing. German cuisine is also very diverse due to its history, the former division into numerous individual countries, counties and cities with their own very regional cuisine. This broad division, each with its own legislation and requirements, taxes and customs duties, etc., ensured the variety of different types of beer, bread and sausage that Germany is known for today. It was not until 1871 that these many regions became a true nation-state under one legislature. Nevertheless, much of German cuisine has remained within the framework of regional traditions.

Hi buddy. *Bread:* > Like everything, X has a *function* to be X or else it can not be X. > Bread is a *Mainfood,* just like rice, noodle or potatoes. > Breads *function is to "still hunger" by itself.* > _US Toast-bread_ can't be a *bread* bc it misses totaly the function of it, and is *in need* to make the topping still the hunger. *US-Toast-Bread* can only *fake* to be bread, by creating a *"crust"* normal bread already has, over toasting it. > with that, creating a texture kind of a bread and *adds a crust flavoure* to it, since it is solo *blant & a bit sweet.* > *Bread* comes out of the oven with a thick crust, *the crust of a bread GIVES the bread MOST of its flavour!* > Toast trys to fake it but can not make it. That's why we call it Toast-Bread, 1st it is "Toast" ment to be toasted, and afterwards is *"bread-like"* but still no bread. You can not call it bread. *Why we can not call US-Toast-Bread ... Bread?* > It is the exact same like with the *"US Buns"* which were original german *"Brötchen"* which have a veeery thin crust making them shiny. US buns,..only shine, no crust and *do not still hunger at all,* once again,... the topping is all what is left to do the job,..sooo you need a lot of "US-Hamburger-Buns" with toppings, to still your hunger,..which is like shoving empyt mass into your body which it can not make use of it very much but water and fat & sugar. US Toast & Buns try to Bread & *"Brötchen"* (Broetchen), but fail bc they can not reproduce it without the function of it. US Toast origin is from the *"Milchbrot"* > Which has _Milk_ upfront & Bread (Brot) again behind it. > It is a *"sweet bread similar taste"* which same *soft texture!* > It is NOT ment to fill hunger, but to be used as holder for most over *"sweet toopings"* like jam etc. at *"Kaffee & Kuchen"* time in late afternoon, as a *"inbetween meal"* It can not be a "bread" bc it is already *by function" a *"(sweet) yeast pastries"* > And here it comes,.. US buns are *also* switched with a *brioche Bun* which comes from _France._ > *Brioche* is a *"yeast pastries"* > US Toast can not be bread, without the function of a bread, which is to be by itself a mainfood & to still hunger by itself. > It is a *"yeast pastries"* that needs to be _toasted,_ to fake a breadcrust and get smt alike crust-taste onto it. /// Bread has no sugar normaly within. > Sugar is generated BY THE yeast bacteria transforming within the dough. *> Yeast can break down sugar from the starch of the flour (so-called polysaccharides) - this only takes a little time!!* > The dough needs to rest, smt for very long time, which also gives different flavours according to how long you give it time to rest break down starch of the flour. I hope this adds a bit context to this related point ;) Cheers buddy

Mett (Minced raw meat) is also called "construction worker's marmelade" sometimes

Bratwurst: The shortest ones are the Nurembergers, the longest ones are the Thuringians, but both are very similar regarding the content (white bratwurst with herbs; the exact mixture of herbs does slightly differ not only between Franconia and Thuringia, but also from place to place - nearly every good butcher has their own house recipes).

3:08 this is one kind of potato salad, every region has its own recipe.

We have far fewer problems with diabetes than in the US, the main reason being that we use real sugar and not corn syrup. There are 2 main types of potato salad. The one in the video is made with essis and oil and is more commonly eaten in the south. The most popular potato salad is with mayonnaise and is eaten everywhere.

Diabetis Germany vs Amerika statistik 2021 from age 20 to 79 with Diabetis typ 1 and typ 2 in the US 10,7%, Germany 6,9% The US use way more sugar in the food than the european countries. Funfact: in 2020 a court in Irland ruled that the Subway Sandwich because of the high sugar in the bread can be considered as a cake.

Bread is often colorized by using malt or sugar so you can't tell by looking at it, if it is healthy or not. You have to trust your baker(y) - the less wheat it contains, the heathier it is.

3:08 is a *"swabian potato salad"* made with: Vinegar, Oil, Onions, (some add small cutted vinegar pickles), salt (a bit pepper),.. *BUT* the secret _sauce,_ is the *"vegetable broth"* wtich needs to be realy warm,...and is step by step, put over bit for bit, over *STILL HOT* potoate slices, which then soak up this broth. Giving them a very great extra flavoure at every slice and with the *"sugar"* you round up the high point of the vinegar down,...it creates a sticky texture souce, which holds all "water based" things all at one place similar like a egg you crunch in to keep certain sauces more together than running flat down ;) > Swabian potatoe salad is more "fine-sliced" than other german regions salad typ. Not so big but like 3-4 milimeter max thick. And not so BIG slices but like arround a 2cm x 2/3cm wide/high. There is *special sort of potaoes* used called: mainly waxy potatoes _"Salad potatoe"_ and *NOT* waxy potatoes!

No colors in potatoe salad. No sugar (or just a little bit for the yeast to grow) in bread.

1. A Nussecke would be an american breakfast. In Germany is seen as a cake, one or two times a week. 2. Yes, we have a diabees prpböem, but not cause of the bread, it's more the fat and salt in saussages. 3. White bread doesn't comes sugary, for there's no sugar added.

Pork knuckle is neither expensive nor hard to cook, you can get 1kg for somewhat around 10€ and cooking you only need to boil them in salt water for like 60-90min and an hour in the oven by 390f maybe some beer, honey glaze thats it.

Detailed Guide from a local for any "Käsespätzle" enthusiast out there: One thing I notice with "Käsespätzle" because I absolutely love this dish cook it many times myself (or have been cooking it/ I am german and now not living in germany anymore so I want to cook it there as well but havent yet, I give aternative recipe for japan supermarket if if find a way). So what I found out in some restaurants its taste very "monotonous" but still not bad. I like my recipe over most restaurants I tried it first time in austria (at that time I was not until melted cheese), one of the best was when I was in austria it started a journey (tI did fall in love with the dish). It can depend on the restaurant but it never tastes bad just here and there better or very much only cheese taste with onions which dont get me wrong I am still not mad to eat and I would eat it all day if it would be more of an healthy dish. I recommend try making it yourself when ever you come to germany, its very cheap especially if you already have a few spices (salt, pepper etc.) it really gets so much better with spices but in german restaurants they are extremly careful trying not to make it too salty when its always more of a salty kind of dish in the first place. Expect for the spices I use: (in best case I use the brand: Bürger Schwäbische Spätzle) as spaetzle base (dont buy Ja spaetzle they are cheap yes but thin in taste), a few small red onions (I like them its not traditional but they taste good, especially with the spices I use which are also not traditional), and normal white onions. Then you buy cheese usually I go for "Emmentaler" but also very delicous a bit more expensive tho is "Bergkäse" which sadly is not cut to pieces so this is the main reason I am actually choosing the "Emmentaler" Chesse, so next option I present is Gauda Cheese which works too, but I found it to be the least favorable option of these 3, there are more options but that would make it too complicated (usually everything I mentioned can be found in a supermarket probably the supermarket called REWE might be the best one because of his selection and a bit higher product standard (it feels like then other discounter supermarkets). Toppings can be different so roasted onions can be made by yourself (time consuming but easy to make) or just buying them less tasty but easy and less time consuming obviously. Also as toppings chives or parsley (not together one or another is better) works amazing on the dish really love both but are very different. Ah yeah and of course you need butter, pick a good one its very important for the taste, I tasted vegan "butter" as well its OK but if I go for taste I like to choose Irish or Butter from Island I think the brands are good in taste and are also sold as halve normal halve vegetarian/vegan butter. So now the spice options: I usually use like 4 to 5 spices, which expect salt can all be optional. salt have to be used. So I use pepper as well but you have to add it as the least spice. You start with salt, then next I add nutmeg (not too much of it this spice needs to be careful because it should not overshadow the other spices) thats also why its added earlier (so it gets lost in the "sauce") if you added these 2 salt and nutmeg the third and optional one comes in its actually kind of a spice mix you can buy its called "Vegeta" yeah funny name I know (blue package) its like a salt mix with vegetables sadly there are also some taste enhancer in it (thats why I stopped using it everytime and to test out) its optional but I still have to admit it taste good with it. Next one and the third or fourth (depending on Vegeta yes or no) you add sweet paprika (roasted paprika spice works too (but in this case use less spice) (Brand recommendation Ostmann, cheap spices taste like nothing this is medium pricy with very good taste for its money imo). After adding this the final and right bevor serving spice is pepper. The cooking is also very easy ( I explain using a pan frying its faster and this is what I usually do hot water boiling is also optional and more traditional but it makes a difference if you do the dough yourself) , I you just bring the butter to a decent amount of heat so it melts, throw in the onions first white, wait a little then red onions (cut in pieces of course) it doesnt have to be in to cubes form, next when they are shinny are close to getting brown I add the spaetzle in best case there is still a little butter left in the pan. Important is that you try to stir it regularly this is very important for the taste. Overall they taste better with taking your time so that the spices can and the butter can enter the spaetzle 15-20 Min are enough. At the end after adding the spices step for step you up the heat and add the cheese , now be careful dont get it too burned but it should melt for sure. Overall the biggest challenge is the management of heat and good spice ratio for good Käsespätzle. When everything slightly brown in some areas and it smells amazing pull it out of the heat on a plate ( a curved one so it doesnt loose heat) and then add the topping of your choice. And finish is your special "selfmade" spätzle dish very easy can be made in 15-20 min but you can take your time and do it even slower 30 min for best taste (preparation not included but there is hardly any time consuming thing you have to prepare for) The beauty of the dish, it taste like 100x better if you really hungry like the salt and the flavor full filling feeling in the belly. Its by far my fav dish in these occasions of desperate hunger and a never ending hunger for salty and delicious food.

Best "Schweinshaxe" in Karlsruhe / Germany you can get at "Braustüble" (by Hatz-Moninger Brewery). Costs around 12 € and you can have it with extra side dish (Sauerkraut and two dumplings... so, so good... costs extra around 5 €, but it's worth it!). One of the beste "Schweinshaxe" we have in Karlsruhe. My girlfriend lives in NRW and she get "Schweinshaxe" in Colone. She says, there it is the best with a dark beer sauce to go with it, which is very, very tasty.

Our potato salad is yellow because of the potato sort.

Potatoes here ARE yellow, Ive never seen another coloured potatoes, except sweet potatoes of course! But there are other potato varieties in other countries for sure!

I was like "What? Your potatoes are not yellow? What is wrong with your potatoes over there???"

The south German potatoe salad is with vinegar and oil.(and maybe added some clear broth..So it has to be schlotzig....which means greasy or slimy - but in a good sense....

Rouladen or sauerbraten with spiced red cabbage and potato dumplings is 🤤

if we put sugar in dough we call it cake or biscuit after baking there is no sugar in true german bread

Less problems in Germany with diabetes because we use real sugar, not corn syrup. Another thing is that the amount of sugar used in products is less. The average amount of sugar in German bread is around 2%, the amount of sugar in US 'bread' is 10-20%. Then the other difference is with bread that German bread is made out of different types of grain (wheat, oats, rye, barley etc.) while the US use in 99.9% of the bread only wheat. For example dark bread in Germany is made with rye, while in the US it is white bread colored with sugar. Another problem after using HFCS instead of sugar is the big amount of artificial ingredients added.(Just google) I think the main problem is that the US goes for cheap and keeps you alive, while Germany goes for healthy and quality. I lived in the US for work and eating healthy is expensive.

haha the question why it is yellow. potatoes are yellow, except for sweetpotaoes of course. and not only here in germany but i thought it is the same elsewhere. is it ifferent in the US? it might depend on where they come from maybe. and someone mentioned it before, the diabetes thing. i also heard that in the US the rate is much higher , because of the ingredients like corn syrup or the use of not real sugar i guess. and the döner kebab looks like alot, haha you right about that, but it´s such good food when you finished going out after lot of drinks. when you come to germany one day. just try as much as you can and not only the dishes that were mentioned here.

Most kinds of bread do not contain sugar, only (different varieties of) floor, water, yeast or sour dough, often a pinch of salt, sometimes some cereals, sometimes some milk. Only sweet breads like plaited loafs contain sugar. You have only to wait a bit longer for the dough ripening without sugar. The German Bread Registry by the German Baker's Association counts more than 3,000 varieties of bread sold currently in Germany. The bread shown in 14:00 is a "mixed bread" (Mischbrot) with at least a third rye floor mixed into the wheat-dominated dough. You could get a North Sea prawns bread roll a bit cheaper if you don't buy it at the more touristy places (I think they bought it near Hamburg harbor). 14:50 It looks like the South German version of potato salad, made from slices of cooked potatoes and a dressing of warm bouillon or broth with a shot of vinegar and a shot of oil. It is best served lukewarm.

Potatoes aren't usually white here 😂. Ofc there are sorts more pale than others, but usually Potatoes are yellow. There are may sorts of potatoes.😅

11:15 Actually, a döner kebab is a very good meal. It looks heavy and in the first moment it feels a bit heavy, but as soon as you go back to work (i worked on a lot of foundation and construction sites), that goes away really fast and you get a really good amount of energy for the rest of the day.... IMHO the trick is the mix of really nice grilled good moist meat.. a good amount (at least a about a third) of fresh vegetables .. some sauces (just a little to get the salad wet) and the bread it comes in.... Believe me, going on the day with really heavy work (like moving tons of concrete by hand over the day) ... if you don't start with at least a useful breakfast, you will really lose power till lunch ... but then having a döner and some 10 to 20 minutes for digestion and you can easily go on until 8 pm or even til 9..... And all you need afterwards might be a light sandwich and a good beer.. ;)

11:14 A visit to the kebab shop is particularly special: a kebab contains 780 kcal, the vegetarian alternative with falafel doesn't come off much better at 760 kcal. A lahmacun (526 kcal) can also be equated to a whole bar of chocolate.08/11/2022

The change from a more vegetarian foodculture to meat in europe was caused by the "Magdalenen floods" back in 1342 ! The harvest was destroyed and washed away, and the people were starving.

Bakers' breads and bun´s have don't sugar. Sugar is in toast, but no baker sells that. Doner kebab not hard, it's a whole meal, for little money.

The Beer and Bread are enough Reasons to visit Germany ... talking about Food (especially if You are from Chemical America) , You should visit , maybe You never leave 🤫

In Germany almost all potatoes are yellowish - like the Yukon Gold potato you guys have. When I was in the US for the first time I was wondering, why the mashed poatoes were so white. Then I learned it was made from Russets, which are white inside.

The potatoes in Germany are yellow because that is the natural color of the potato. In countries where they have a different color you should think about what they were treated with.

13:23 When you are in a german bakery, you have to try Nussecken😋

German bread usually contains way less sugar than American bread. But it varies depending on which kind of bread you bake. There are hundreds of different kinds of bread here, so it realy depends und which flour, with yeast or a sourdough, some are filled/topped with different seeds, some contain Butter/olive oil/other oils like pumpkin seed oil and so on. Diabetes does not seem to be a bigger problem than in the U.S. or at least we got general health care over here so it's not a big issue.

Wir haben im Durchschnitt eher ein geringes Diabetes-Problem. Im Gegensatz zu vielen anderen Ländern werden hier strenge Vorschriften durchgesetzt. Auch ist der größte Teil der Bevölkerung relativ gesundheitsbewusst. Es ist ja nicht so, das man bei dem riesigen Angebot auch jeden Tag einen ganzen Kuchen isst.

Leider wird immer nur der Döner so gelobt aber von den Griechen die Gyros Tasche ist genauso gut😮❤❤❤❤

We got diabetes in Germany but mostly in the elderly community 60+, many people wonder how because of all the pastries, but usually our pastries are not to sweet, even regular chocolate is not as sweet as in the US, because many things (chemicals) the US puts in its sweets or food in general, is forbidden in Europe.

depending on the respective estimate, at least 7.2 percent (11.3 percent U.S.) of the population in Germany have diabetes, most of them type 2 diabetes

9:58 Also available in a plastic case! (Zwiebelmettwurst)

Its like Ice T has a german obsession

12:13 As a German I don't like doner kebab because of the mess when I eat it. I prefer to eat the Greek gyros with cutlery from a plate. So I also don't like burgers.

The german potato salad is divided in 2 versions: one with mayonnaise and the other one with fried onions, vinegar and meat-broth. The liquid is soaked by the potatoes. May not the the most beautiful thing, but its cheap and delicious. And yes, we don't do sugar in our breads, just in "Stuten" which is similar to sandwhichbread, but used to eat sweet things on top - Marmelade for example. The shrimp one is the most expensive one - 1 thing around 10€ ☠ And yes that is bad, since the others cost you 3-6€. And yes, every of our potato is yellow. Maybe the reason lies in the type. Or because we mastered them...we and the baltic states in europe eat so many of them XD Potatoes are our LIFE !

Average US brad has 6 x the amount of sugar in it than European bread, in fact it borders on being classed as cake. Diabetes is a problem in Europe but an even bigger one in the US.

Looking forward for the day that you make it to Germany and have a big taste test..I have a feeling that you would fall in love with every dish.. (btw: another great video..glad you were recommended to me..❤)

^^ hm, well it is not so, that we dont have diabetes here...but it is less than in Amerika. And there exist not only one reason, there're multiple ones. But one of them is the amount of sugar as an ingredient in the meals and so on. If you buy your meal and only need to heat it up, then you dunno what they throw all into it. When you cook by yourself, you know how much sugar, fat, salt and so on goes into your meal. And for the German Snacks and Sweets they are also not stuffed with sugar, salt and fat like in the US Ok, i've to admit, that you need sugar and butter for the dough, but there are also other things that sweetens and bring out the flavour. You can also use honey instead of sugar. And one major reason that also can cause diabetes is, when you're obese, it dont have, but it can...another reason would be the portion size in the US because tell me, who he heck eats a triple pounder burger 🤔 Well not so easy, because my native tongue is german... XD 😅 but i tried my best XD 😉

US problem with diabetes is driven by many things one of them being corn syrup that is much cheaper than sugar that's with it's so heavily subsidized by in your country.

The sugar in bread (white bread) is 1% in Germany and 4% in the USA. It may be because, among other things, we Germans love our bread so much. It just tastes better 🤔😉

If you can get your hands on proper flour to create sourdough n stuff in the US then you can bake bread easily at home at least the base versions which we learned in school in hauswirtschaft class :). Just make sure you use bottledwater without additives and don't use your tap water, cause I've read they put stuff in there in the states ;).

Diabetes is indeed a major problem here because of too much sugar in our products. But its usually not in our bread except for some sorts of white bread/yeast cakes like Brioches. The food industry created cheaper versions of traditional craftman breads which contain caramel sugar to give it a darker colour as well. A good traditional bread comes from a real bakery and not from our widespreading baking shops. These are selfservice shops where they just finish prebaked deepfrozen stuff which is still delicious but its from a factory so im not sure whats inside.

The more color the potato has the more starch ist naturally in it.

^^ if i am not wrong, then in one roll (Brötchen) are around 5 grams of sugar and in the US it could be 3 times, so that would make around 15 grams of sugar 🤔 if anyone knows exactly then it's no problem to correct me... 👍

13:07 I think there are people with diabetes in almost every country....I come from neighboring Netherlands and as far as I know there are more than 10 thousand people here with diabetes, including me, but fortunately it is manageable I keep it under control with less sugar and taking pills

We don’t have much lobsters in German so go for „Nordsee Krabben“ like in the vid

First of all , the diabetes is at a normal level , not high not low either. Once you have tried the bread and sweet things from the German backeries and fly back home , you will miss it !

8:13 Not bad 10 €? The last time I bought one it cost less than €5 if I remember correctly, but that was over 8 years ago!

There are so many different recipes of potatoe salad...

I)f you ever got an Döner Kebap in Berlin or somewere else in Germany ( NAZAR Kebap Imbiss are best ) you will dream of and miss it for the rest of your life.

Potato Salad must have mustard in it.

Dont eat shrimp brötchen at the wagons cause the peeled shrimps are already 2 weeks old! Yes, they got caught, send to Moroco, got peeled there and then send back to the shops in Germany. If you want fresh shrimps you have to peel them by yourself!

Sauerkraut=german kimchi😊

No or very little sugar in bread!

Döner is heavy but tastes like a sin. So good. BUT 600-800 calories. Around.

BBQ Sauce on a Currywurst? Yak! dont ruin perfect food

^^ there exist a ton of different potatoe varieties over 5000 and there are also red potatoes, so it depends on the potatoes you choose which colour the salad gets. For the potatoe salad the dressing is normall a vinaigrette with oil, mustard and vinegar. But not much is used... The same with carrots, the variety is there also from red to yellow to bright-orange and normal-orange and also dark-orange carrots are very common here in Germany 🤔😉👍🤷

What you just suggested to add to a Currywurst is just blasphemy.... Currywurst sauce is all a Currywurst needs! What´s next? Pretzels and mustard? Oh wait... that´s another thing Americans do, waht we germans would never do! ^^

a potato is yellow!!!!

I'm German and I will never understand why Currywurst is so famous but whatever floats your boat 😉

For me, seeing a Thuringian Rostbratwurst on a plate with fries is an insult to my Thuringian culture. A Thuringian bratwurst is traditionally usually eaten in a bun. If you have a Thuringian bratwurst on a plate, it is often accompanied by potato salad. If you eat the bratwurst in a bun then on the bratwurst, if you eat it on a plate then next to the bratwurst on the plate, there is always regional mustard. If you, as a grown man, put ketchup on your bratwurst, you have to be careful that you don't get booed and whistled at! Bratwurst and Rostbrätel are like a religion for us in Thuringia.

German bread is bread, not pastry as in the US...🤓

Only the last two dishes came without animal products. Please prefer, if you want to try German food, the vegan options. For the animals.

A good german potateosalad doesn't look amazing! But, don't judge a book by its cover!!!!

There is not sugar in german bread sorry!

^^ 10 € (Euro) are 10,52 $

We’re not that fat and not heavy into diabetes cause we know how to life health and how to stop eating

Wo Grünkohl?🤨

1:28 THERE IS NO BARBECUE SAUCE ON A CURRY WURST!! NEVER EVER!!! BLASPHEMY!!!11! 😂

U puting stuff in all ur food LUL USA USA

No or very litle Sugar be used in Germany !!