Tab water in Germany is more controlled and more trinkable than bottled water.

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 and we love rich sauces with everything. 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. In fact, Germans love and eat a lot of cabbage, but there's a lot more to it than just fermenting white cabbage into sauerkraut. Delicious German cabbage varieties include wild cabbage/cliff cabbage (mainly a specialty on the island of Heligoland), white cabbage and pointed cabbage, red cabbage, savoy cabbage, cauliflower, broccoli, kale, Brussels sprouts and also kohlrabi. There are also foreign varieties such as Chinese cabbage / Pak Choi or Romanesco. They are boiled, steamed, served with sauces or even baked with cheese. Other common vegetables include peas, green beans, broad beans, white beans, leeks, carrots, turnips, parsnips, chard, pumpkin, rhubarb, celery and fennel, spinach, asparagus and tomatoes. From the neighboring countries there are zucchini, peppers and eggplants. The side dishes mainly include potatoes in various forms, be it boiled, fried, deep-fried, mashed, mashed and deep-fried as croquettes or simply as dumplings; new varieties such as sweet potatoes are also becoming more and more popular. Furthermore, pasta products such as noodles and spaetzle or dumplings are particularly common. Rice has been around for a while now and is also found in classic dishes like chicken fricasses.

Why does no video about German food ever mention Kasseler? It's brined and smoked pork, often either the lean cut of the back, or the (in my opinion better) fatty part of the neck, and it's usually cooked on Sauerkraut and eaten with some potato mash with caramelised onion rings on top. It. is. so. good. Or Krustenbraten. Pork shoulder with the skin on, roasted until the skin crackles and pops and the whole dish is so juicy and crunchy at the same time.

"Schäufele" is pork shoulder (the name originates from the shoulder blade, Schaufel meaning shovel or blade, of which "Schäufele" is the Alemannic and South Franconian diminutive), and there are two main recipes: Franconian Schäufele is roasted like "Schweinshaxe", Baden Schäufele is first hot smoked and then boiled in Sauerkraut (or Suurchrut, like it is called in Alsace and Switzerland). Both are fine, if different.

Toll, jetzt hab ich Hunger!😊

i'm from northrhine westfalia state in germany and you get curry-wurst on olmost every corner. it's a staple here. very popular :)

Guten Morgen aus Deutschland

German cuisine is not only extremely diverse, but also rich in history. Many dishes even have an origin legend/story. My favorite is the one from Maultaschen. Maultaschen are filled pasta, comparable to ravioli. According to legend, they were invented by monks during Lent. Because the monks were not allowed to eat meat, they mixed the meat with spices and pureed it so that it no longer looked like meat. Then they used it as a filling for pasta. To hide the fact that they eat the meat forbidden during Lent. That's why they're called "Herrgottsbescheißerle", which roughly translates to "to cheat God" or "to fool God". How monks thought they could so easily fool their all-knowing Lord is beyond me.

I come from an area where we absolutely love sour roast. Its made from beef which gets marinated in a mix of redwine, vinegar, specific vegetables and spices for 2 days in a fridge until its already tender and soaked with all the goodness of the marinade. Then we dry up the meatloaf and roast it from all sides for a nice crust until we braise it slowly. The finished meat is very tender and sour so the sauce needs to be sweet. Therefore the sauce is made from the marinade itself and sweeteners that divert from city to city. We here use dark gingerbread and caramelized sugar but you can also use applesauce for dipping the meat into it.

In the east of Germany the Frikadelle is called Bollette. and the Saxon bratwurst is different than the bratwurst here in the video. The Saxon bratwurst is made from lean pork and bacon and is usually seasoned with pepper, ginger and cloves. They are filled into small pig intestines in specialist shops, are usually offered raw and are eaten raw or fried at home.

It's kind of funny how everyone tries to portray German cuisine, but German cuisine is simply a mixture of everything, especially from neighboring countries, with a few regional, traditional specialties that are then always sold as "German cuisine". When it comes to food, the map of the Holy Roman Empire is still a better way to classify it. 😂

A Thüringer Rostbratwurst has spices that would never make it fly as a Hot Dog. For that you need Wiener Würstchen. In a village nearby they make excellent Schweinshaxen. The crunch when biting into it is so satisfying. Also, when you get there and feel hungry: Not really anymore xD

Alcohol (Jägermeister etc.) doesn't really help after a fatty meal - that's a fallacy. What has been proven to help is a coffee, preferably an espresso. The bitter substances contained in coffee help the stomach as they stimulate the secretion of gastric juice

The difference between the Dutch and the Germans. The Dutch are crazy and the Germans are nice *Wink tongue out Smiley

IMO that's still the best food tour video - glad you got around to watching it!

Sounds crazy but the best ketchup and pretty good sausages for currywurst are from Volkswagen :)

It usually pays to look up what is in season and what are local specialities. You can follow food vloggers but generally only to know what to avoid. Asking locals for recommendations is a good idea or just follow your nose.

As a german who loves good old "grandma´s food" im always dissapointed that in these "german food videos" no one speaks about the many, many kinds of german soup. It´s perhaps because the soups were always more the meal of the poorer part´s of the population, or perhaps because grandma´s cook it always far better than the famous chef´s in the restaurants - but german soups are extremly underestimated! (And most of them even tast better when they are re-heated the next day) Try "Erbsensuppe mit Speck", "schwäbische Hochzeitssuppe", "Brühbohnensuppe" or the good old "Ochsenschwanzsuppe" or - damn i must stop, I get hungry....

He's wrong around the bacon part Could you imagine us pork lovers denying bacon?😂 Also: Speck... The closest we have to bacon, but it exists in different cuts like Bauchspeck..up to that log of almost all fat... Its glorious.. basically a good dish starts with sauteed onions and speck😂😂😂

Water with gas is usually called Mineralwasser. A water without gas is called stilles Wasser (silent water).

According to English the Netherlands speak Dutch, but Deutschland speaks German. Dutch is based on varieties of "Niederdeutsch" or Low German, especially Low Franconian and West Frisian (which is often considered to be its own Germanic language, but sometimes also classified as Low German), while the Low German spoken in Germany is mostly based on Low or Old Saxonian and Frisian dialects. So to confuse "Dutch" and "Deutsch" is actually easy - both words mean the same: People's or colloquial language (in contrast to Latin, the medieval language of scholars and the church as well as the officialese of the high nobility).

Greetings from Germany

Last time a had a good Döner was 1995 in Bochum. Today the "meat" is just horrible

Pork is just cheaper than Beef. A "Rostbraten" (beef) with fried potatoes and a strong, thick, dark sauce is of course very tasty. Where I come from, Swabia (Stuttgart area), the Maultaschen come from. Pasta with filling, whether as a soup or sliced ​​after cooking, fried, with onions and eggs (definitely try it), I have also enjoyed eating it with cheese and gravy. However, it has a lot of calories and is heavy on the stomach. Because you can't stop eating early, you tend to overestimate yourself. You can get them packaged in the supermarket and then have to cook them completely or better of course if you get them from the butcher, better quality and taste. Nowadays hardly anyone makes them themselves, just as few people make Spaetzle with their own dough. There are also variations in the style. Whether dough with the machine, or with a spatula and board, where the dough is scraped very thinly and quickly by hand, directly into the boiling water or instead of an elongated shape, short and more of a ball shape. It was sold packaged in versions sometimes with spinach, green in color, sometimes a little reddish, the color also being achieved by a vegetable. The cheaper ones often have lower egg content, Potato salad or pasta salad... In Swabian the potatoes are cut into slices, prepared with a meat broth, vinegar, oil, salt, pepper, just about. when the potatoes are still a little warm, but the sauce has already absorbed into the potatoes a little and the meat broth was of course not powder back then, but also homemade, always the best, the way my grandmother used to make it, that was the tastiest. Avoid the meat broth from the supermarket (vegetable or chicken broth would probably work as well). In other regions, mayoness etc. is used more. worked, potatoes sometimes in pieces rather than slices. Or sausage salad. In the Bavarian version the sausage is cut into slices, in our case it is cut into strips. You can use different types of sausage, usually a cheap one is used. In the past, Swabian people also liked black pudding, black pudding, brawn sausage (in german: Blutwurst (Blut=Blood), Schwarzwurst (Schwarz=Black), I don't like it at all, you can use beer ham or even additional ham. Usually there is Lyoner and ham sausage or Jägerwurst, in the supermarket it is usually just cheap Lyoner, but liver cheese could also go well with it, dressed in a similar way to a green salad. With additional pickles, you can add some of the vinegar water, pepper, salt of course, raw thin slices of onion. Hungarian style is with peppers or Swiss style is with cheese. Of course you can put it together yourself.

Dont worry about that dutch/german thing for a brazilian you did well enough

Great Video 👍👍👍

Beck's is called stoner beer in Germany, because when you open a fresh bottle for the first few seconds it smells like weed.

Nucles needs a perfect grilled crunchy skin. 👌 to die for - And yes, Bread is love. The only thing i missed in Japan was our Bread. After 5 days i had a cold turkey. xD j/k

Sausages does not play the role the youtubers emphasize. The many sausage videos tell more about the focus of the KZfaqrs that the habits of the Germans

Sorry, but I disagree a bit regarding the best german Bratwurst. To my mind it is the coarse Bratwurst from North Hesse, because it is made without caraway. But this is of cause a question of personal taste.

Don‘t drink Ganter. If you are in Südbaden (Schwarzwald) drink Fürstenberg or Rothaus

Aren't you from NY? I have seen a guy like that at 1:50 in NYC too. It's not that common though, neither there nor over here in germany. Mostly, you these movable stand on wheels. He explained that all wrong, when it comes to Currywurst - the ORIGINAL Currywurst is NOT made of Bratwurst, but of Bockwurst (there is no word for that in english) and it does NOT get deep fried, only idiots do and only tourists would buy that. It is fried on a platter, sometimes on a cooking grate with spinning rods. Then ball pepper and curry powder are poured over it, followed by, hopefully, handmade ketchup. Everything else is NOT Currywurst, but should be and very often it already is called "nach Art Currywurst", meaning that is made in style of .... Especially that Curry36 he was showing is a complete rip-off and I know, cause I grew up in that hood and I know how they mock their customers and if it wasn't for the fact, they they are open all day and night, it would not be that popular, but if you want REAL currywurst, you got to go elsewhere. And don't let some people tell you that the "Curry ohne" is the original, cause it is NOT and this claim always comes from former GDR-morons, denying this part of History, since Konopke was just the second one to sell those and most people I know find them disgusting, dry and more like fried pieces of cardbox. A Frankfurter again is not a Bockwurst, even though it looks similar, but it is longer, while a REAL Bockwurst looks like that one shown in the Currywurst Part. The difference lies in the recipe, cause a Frankfurter usually holds more and different spices and back in the day, the intestines came from different animal. He also is wrong about Schnitzel - ONLY the "Wiener Schnitzel" is made of veal. The common Schnitzel was always made of pork and it is usually thicker as well. Frikadelle was used only for minced fish balls earlier, then used for other meat too, but only in the northern and western part of germany, the rest calles it Boulette and the southeners don't count, cause they are stupid, with all their babbling. The best Haxe you can get is in Berlin, even though I once had a good one in Thuringia and in Frankfurt as well, but mostly, you need to come to Berlin to get the best. If you are more into a cooked version, which isn't my favourite though, you have to look for "Eisbein", which is made of the same part, but smoked and then cooked and the sides are a little different too. Comes to Berlin again and since your eyes went wide seeing all these rolls and bread pieces, look for traditional "Schusterjunge mit Griebenschmalz". It is hard to translate without sounding bad, but it is a darker roll (Brötchen) cause it has more rye than wheat and Schmalz is lard and the Grieben are tiny roasted pieces of pork.

Greetz😊😊😊

Yes - Jäger! Try it but be carefull. xD Wild. (Jägermeister)

Ppl often think that German food is, boring, strange or just kraut and sausages, really not true. ´But you need to try it, really good "engineered". 😅

Currywurst ❤

Man, eine Bratwurst ist doch kein Hot Dog.😋😊 Übrigens, die beste Bratwurst ist die Thüringer Bratwurst.😉

If you want, I can give you the recipe for a super delicious currywurst sauce.

An original schnitzel is made from veal. Only this schnitzel can bear the name “Wiener Schnitzel”. Pork schnitzel can only be called “Vienna-style schnitzel”!

nope 3 dumplings no onion

10:31 no, those all are potato dumplings, neither onion nor potatoes. basically grated up potatoes reconstituted into a dumpling dough, traditionally smoked with sulfur to keep the unnatural yellow.

it is a onion , don't drink becks or warsteiner in bavaria, we have real good beer, after heavy food you have to dring a fruit snaps,

Most foods he presented are typical (south german) standard restaurant dishes. The traditional german cuisine looks cheap and ugly is not really spiced (We didn't have Colonies for long, therefore spices where so expensive that most people could only use salt, local herbs and maybe black pepper to spice their food - and even salt was expensive). Additional (because of the many wars and territorial changes e.g. the Saarland that was German, French, indipendent, French, German, french, german, French, indipendent and now German again) the cuisine is regional heavy influenced by the cuisine of the neightbouring Countries. The nrth is close to Oceans and therefore more "fish", the ast is hevy influenced by slavic cuisine, the south partly by Northen Italy, France and the west was a long time one of the poorest regions (Eifel, Westerwald) of Germany (that's why so much people from this region migrated to the USA) and therefore the food is simple, heavy (has to fill the stomach) and nobody cares how shiny it looks when you close to starvation. The often used even food that would be waste in other regions to make something eatable.

Can you drink the water in germany? One of the most stupid things at all, cause WHO drinks water from the pipe in the US? NOBODY, cause it is dirty, it often smells, it is pested and that's why fridges have additional filters, if you can make ice cubes with them and I had an additional filter installed to my pool in Los Angeles, cause the normal one wasn't enough and kids came out with reddish bruises ... in germany, we have laws about water quality and sure, there are differences about how much chalk it holds, but usually, you can drink water directly from the pipe. And it is not "water with gas" - don't know where he is from, but it is "carbonated water", that is the correct term. It's a modern myth, to believe that alcohol helps digest or process food, cause it doesn't, unless you'd drink industrial alcohol of 90 percent or more ... the reason why you feel like it is helping, it that it relaxes the stomach a little bit, but that's all. The rest comes from the simple fact, that your stomach has already passed some of the food down to your intestines. Also, many people won't have a Jägermeister, Underberg or whatever, cause there are a lot of other types, like Teequila, Obstler, Grappa, Ouzo and things like that, depending on where you will sit and eat.

Nothing is eatable like in Sweden or GB. Disgusting!.

Currywurst is the worst of the wursts ...