What kind of food did your grandparents/parents make for you when you were a kid?

I am shocked, Phil answered the question if there were different types of potatos with "I don't know". Every German I know, would have said "Of course, there are 'mehlig kochende' and 'fest kochende'". :D

Hi guys, I am from Holland. My oma was from Germany, Giessen, and she came to this country in 1931. This video is so like a day at oma's! With the meatballs and the potato salad she used to put some shredded onions in it. We called the meatballs "bouletten" I believe. For kuchen she used to bake Streuselkuchen herself. And of course the fish on Fridays! I am 67 now but this video brings so many sweet memories and some tears as well, as I miss her. Thank you so much for this!

My Grandma used to cut onions in the meatballs .

Every time time Phil says "And a little bit of salt" I think to myself - "That's not a little bit"

Grandma's are always the best cook. Probably because they have practiced for so long and adjusted everything to the taste of the spoiled kids.

Reminded me a lot of my Oma. I think Potato salad and "Frikadellen" is so common around Germany, there are more recipe variations than people watching this video.

The trick to potatoes not falling apart & getting mushy is letting them cool before peeling and cutting them. Good way to speed up the process is to run them under cold water:)

For the Frikadellen, there is missing parsely and fried onions (and we sometimes also add mustard). Or that's the way we cook it. :)

Also Linsen- or Erbsensuppe is for me a typical granny-made food.

My Oma was the BEST cook in the world. She always made Königsberger Klopse, WHICH I loved and my favourite: Kassler, very salty! She also always cut my bread slices in tiny parts so that I would not choke. Sadly she's been dead these 16 years and I never got her recipes 😭

Keiner bekommt Essen so gut hin wie die Oma 😍

When my parents moved to Canada we did the standard North American breakfast, lunch, dinner. Weekends was traditional German, brotchen, rye bread, hot meal mid-day, aufschnitten in the evening, kaffee und kuchen. My mom worked at the local German butcher/deli so we always had fresh cuts, never packaged. Basically I ate like Phil (and I learned how to cook all the German foods)...and I still use bread boards instead of plates and my kids even prefer them too.

OMG, your 'Kartoffelsalat' is so pure. My mother prepared the salad in Poland, which also consists of fried bacon, fried onion, spring onion and mayo, and you really couldn't stop eating it.

So funny: My grandma is living in Bavaria and she's eating totally the same as Phil's grandma did. So same breakfast, same diner, same Kaffee and Kuchen and "Fleischpfanzerl", as we're calling it, is also very common lunch in Bavaria! Great video btw!

My inlaws are from Germany. He is from Bargstedt, she is from Berlin. They moved to the US in the 60s. They are upper 80s. My husband grew up with that bread and other bricks of bread and hates it, LOL. (It's delicious) They do still have the big breakfast with butter, jams, meats, cheeses and they do dijon as well. I love it :)

Deana and Phil : about to show their cooking abilities* Potatos: I'm about to ruin these guy's whole career.

Breakfast for me was often corn flakes when I was young, we didn't have fancy cereals - they were far too expensive. After I got married it was sometimes porridge, sometimes cereal but often toast with jam, marmalade or honey. When we had children we would often have the same food as them for breakfast but when they grew up and left home it was back to toast! When I worked on Saturday mornings before I took retirement I would have toast and coffee before I left home and when I returned I would cook a "full English" for myself for lunch. Now it's just toast with margarine and black coffee now, every day. Gloom, how I wish for an egg! Nick (UK)

One Addition to the "Mittagessen", in my Youth a "Nachtisch" (Dessert) was sometimes added like a sweet Pudding (Dr. Oetker), Fruit out of a Tin Can / Jar (Einmach-Glas) or Ice Cream in the Summer. Also the "Kaffee und Kuchen" was mostly reserved for special Days like Sundays or a religious Holiday (Feiertag).

My grandma would hardly ever buy cake for Kaffee und Kuchen. She'd usually either make a "Boden", i.e. Buiskuitboden with fruit from the garden and Tortenguss, or some Blootz (yeast dough with apples or plums and or sweet crumble on top).

Meine beiden Omas habe ich nie kennengelernt, aber ich hatte eine Großtante väterlicherseits, die noch auf einem alten Feuerherd mit Holz gekocht hat. Ich träume heute noch von ihrer Bratente mit Honig auf der knusprigen Haut mit Kartoffeln und Gemüse aus ihrem eigenen Garten. Leider verstarb sie 1989 mit 93 Jahren und ich werde nie wieder so etwas essen dürfen, aber nur die Erinnerung daran, läßt mir das Wasser im Mund zusammenlaufen. ;)

Its so cute when Deana speaks German😂🥰

Bread, butter and cherry jam was my everyday snack when I went to kindergarten :))

My grandparents were Latvian. Every morning my grandmother would have a bowl of plain oatmeal and my grandfather would have a piece of rye bread with butter and a slice of ham or cheese, and a boiled egg on the side.

I am from the U.S. and born and raised in Texas, however, my great grands on my father side were from England and the great grands on my mother's side were from Ireland so alot of their traditions/culture were passed down and I never even realized it until I got older and started researching my ancestral lines. It is fascinating to me to say the least. My grandmother raised me for the majority of my life and she was the best cook, hands down, that I knew. She made most meals from scratch. None of us were very big breakfast eaters, mainly because both of my grandparents were night owls (as was I) and retired so they slept in until later in the mornings and ate "brunch". I would go to school and not eat my first meal until lunch time either. But at home, lunch on the weekends would be an assortment of things usually thrown together. I have always had a fondness of "appetizer" type meals with a little of everything like a handful of olives, maraschino cherries, wedges of cheese, crackers, pepperoni (basically charcuterie style) was my FAVORITE lunch at home. Also, french loaf sub sandwiches with turkey, cheese, vegetables, and tons of mayo! lol But for dinner was when my grandparents really went all out and cooked a from scratch meal every evening. We rarely went out to restaurants unless it was a special occasion and I'm still that way to this day as an adult. Some of my favorite dishes she made were: spaghetti bolognese, spaghetti "pie", baked ham and potato salad, roast with potato and carrot, baked mac and cheese, beef stroganoff, corned beef hash and vegetables, and the list goes on forever. Thanksgiving and Christmas were my fav holidays because she would cook for 3 days straight each time to make the most outrageous feasts fit for kings and everything was so delicious. Luckily, I learned quite a bit of her recipes by heart and got her skills with seasoning food the right way to make the most basic dish taste amazing! Love videos like this. so nostalgic. thanks for sharing!

I'm from the Netherlands and my grandparents' food was pretty similar. Only ever having 1 warm meal in the day, which was always the lunch. Breakfast and dinner was bread just like Phil's grandparents, pretty similar toppings too.

My grandma made every Sunday "Nudelsuppe" and "Wiener Schnitzel", so typical for Austria 😊

I lived half the time with my grandparents for two years when I was a kid. My grandpa always ate cereal ("Müsli") with baking cocoa and whole milk. In winter, a dash of hot water was added so that it warmed. I liked it a lot, too. My grandma only ate brown bread ("Schwarzbrot) and I got the exact sausage or cheese variation shown here and a slice of Schwarzbrot on top and a slice of wheat bread on the bottom for lunch at school. We called it "magic bread." On weekends, we had rolls and eggs. Unfortunately, my gran wasn't a very good cook. There were in season always for lunch vegetables from the garden (in winter almost always stew) and almost always with potatoes and often something about meat, but everything drowned in fat and overcooked. However, her salads were always very tasty. As is typical in northern Germany, there was tea with Kluntje (rock sugar) and cream several times a day and in the afternoon there were often cookies and on weekends sometimes cake. Unfortunately, my grandmother could not bake well, only a sheet cake she got quite right. You could break windows with her cookies - I lost two baby teeth on their cookies, no kidding! In the evening there were again one or two slices of bread. Often with Leberwurst or Sülze, I hated it 😂

I add sautéed onions in the meat. I also add raw egg yolks and beef bouillon in 1/4 cup water in the potato salad, makes it creamy

My Memaw was from Missouri and served typical Southern fare. Breakfast: biscuits and gravy, soft scrambled eggs, bacon and sausage. Lunch: sandwiches with assorted meats and cheeses. Dinner: fried chicken or smothered pork chops, mashed potatoes and gravy, green beans with bacon, salad and dinner rolls. It's a good thing I was on the swim team when I lived with my grandparents in college, or I would've been 300 pounds, lol.

Now I want to make meatballs & potato salad. When I was recreating my Omas potato salad,Mine was missing something. Time to ask Mom. Sometimes I had to be specific with the questions. I had my mom tell me slowly don’t skip anything,oil,ok;olive,corn,rape seed? Pickles,ok Mom sweet,dill,etc? I’m the only person in the family that can make it and it taste just like Omas! A cold sausage and bread for breakfast,bread butter and jams. As we had more money,we than had Fried eggs,fried potatoes w onions. Bacon or Ham. Our lunch was more like your breakfast. Dinner was always a feast. I really enjoyed this video. Make more Similar,please.

What my grandma made? I lived in the UK and went over to Germany to visit both grandparents twice a year. My father's mother always treated us to cured north-german ham, carrots and peas and fresh young potatoes. My maternal grandmother made "Sauerbraten", Frikadellen, lots of fish (we lived near Hamburg) and, for breakfast "Sauermilch" - fresh milk that was left outside to curdle or a kind of porridge or - because we were there - rolls, butter, honey (!) and different meat cuts fresh from the butcher (no processed meats like German mortadella for me)

The recipes the grandma cooks always taste better than if you cook them yourself. It is also said that the grandmother always omits an ingredient in the recipe so that her always tasted best 😝😂

me: trying to do homework phone: Deana and Phil have uploaded me: thinks about the important things and clicks on for my day to be brightened

You know germany is split in half about the Kartoffelsalat? Whith majonaise or vingar and oil. I love it the way my mom did it whith majonaise. But the majonaise was always handmade. In it she put boiled eggs, chopped onions and pickeld cucumbers. If it was for festive days, like christmas eve, she added apples and Fleischwurst.

There is an ingredient, that belongs in both, salad and Frikadellen. Onions. Cut them into cubes (not too small, or they will burn while frying). The Frikadellen-dough can use one spoon (Eßlöffel) of mustard too. Breadcrumbs are okay. I prefer soaked breadroll. It can be one from the day before. Put it in some water and let it soak completely. Take it out and press most of the water out, with bare hands. Use the mass istead of breadcrumbs.

Breakfast: porridge of oatmeal or cream of wheat - with sugar butter n milk. I had a favourite green glass bowl. On weekends, bacon or country ham eggs, fresh sliced tomatoes, fried corn, n gravy with eggs biscuits and my favourite gravies were tomato gravy and red eye. Lunch: vegetable beef soup with pimento cheese sandwiches- mashed potatoes in bottom of the bowl before putting soup in so each bite you get some creamy potatoes from the bottom, cornbread Dinner: country style garden veggies like fried corn, sliced tomatoes, Shelley peas, white beans, turnip greens, fried okra, tomato macaroni, biscuits Meat could be a couple times a week- roast or maybe fried fish, or chicken dumplings Rural northern TN- outskirts of Nashville Tennessee USA 46, - both my sets of grandparents has large families of 11 kiddos ea side. One side was German. Both were excellent cooks, but I will picked favs from each side.

BTW: Salzkartoffeln are potatoes that have been peeled BEFORE boiling.

You can never go wrong with potatos.. Love from India❤️

I absolutely love German bread and miss it in the US! German meats tasted so much better because they don’t have the preservatives like the US. Yeah, the egg thing was so foreign to me but I adapted. Sorry, I will always peal potatoes before boiling. Loved being invited to coffee. I love German cakes - not as sweet as American cakes with their pure sugar frosting. Loved the cheese sold in Germany and fabulous bread for Abendbrot.

Love this! I visited Germany a couple of times when my family where stationed there. Each time, I was there for maybe 5-6 weeks. It changed my life. My great grandmother and family was from Germany. My dream is to go back and live for 5-6 months at a time. I absolutely love the countryside and people. The German way of life is so much more fulfilling.

I am from Romania but I have been living in Germany for 14 years. And grandparents make the best organic food, there were different dishes every day.

“That’s a dirty potato “🥔...had me dying D

I remember as a child we lived in the country. Breakfast was cold cereal or warm oatmeal for breakfast during the week. On weekends we had eggs, bacon, and toast. Lunch was dependent upon the season. Rain or snowy out was a cold cut sandwich. Spring and summer was whatever was ripe outside. Mulberries, raspberries, plums, even gooseberries (they gave a bad reaction the next day). Supper was usually crappy during the week but was great on the weekends. My father was gone during the week and mom only made big meals when he was home. After having been to Germany I have fallen in love with liverwurst. Hard to find here but, braunschweiger makes a decent substitute.

I spent the best part of my child hood in Augsburg, Germany. My Oma and Opa lived with us. She used to make these very thin pancakes and spread jelly/jam on them an roll them up then coat them with powdered sugar. So good!

A little tip for boiling eggs. If you put them in cold water and then heat it, if the shell crack, the egg won't leak out. That is because the outer egg-white will be hard very soon and prevent the rest of it from leaking.That also is something I learned long ago from my Grandma. Every year at easter I remember this, when cooking a lot of eggs for coloring. ;)

i am german, my Oma used to make Rouladen with Rosenkohl or , as a solodish, a whole Blumenkohl out of the oven with many in Butter roasted Breadcrumbs (yummy!) spread over the top, than the homemade Püree or Kartoffelstampf (not so fine and with still a little chunks of potatoe left in it) with Karotten and Erbsen and a sliced Kassler Meat with Bratensauce or Nürnberger Bratwürstchen with Sauerkraut cooked in Brühe. and for sure a Kartoffelsalat with Cornichons and Egg in it made with a sauce of Brühe and some liquid of the cornichon water from the glass Frikadellen anytime (she had always frozen minced meat in her deepfreezer...) So - i will go now and make a Kartoffelsalat 🤓🤗👨🏼‍🍳👨🏼‍🍳

another thing for abendbrot - with salt n pepper seasoned tomato slices.

For your potato salad, you need broth,oil, wine vinegar, sauted onions, mustard, salt, pepper and a dash of sugar. For meat balls, parsley, mustard, garlic, sauted onions, salt, pepper, old bread and thyme. Meat has to be half and half minced pork a d beef,.

Hi, greetings from Slovenia. I realised we had the same culture of meals here. Go figure. :) Can`t wait for more videos.

My grandma: *Breakfast* bread with sefldmade Johannisbeergele or Erdbeergele, *lunch* pasta with tomato sauce, rice with vegetables and minced meat, meatballs in mustard-sauce with potatos, potatos with vegtables and different types of meat like Kotlett or Geschnitzeltes, Fries with sausage, different types of bean soup,... *Dinner* bread with corned beef, gouda cheeseor Sevelatwurst. Her go-to snacks were mostly salted peanuts, salted chips or raw vegetables like Kohlrabi or Radischchen. She also loved to drink black coffee, cappucchino and cola

This brought me back home because my Mom was born in Berlin but raised in Stuttgart.. she would make the same breakfast with the German Farmers Brot but with a couple of different cheeses, sometimes the stinkadorous she called it (like Limburger) metwurst, on bread & butter & also the ham & honey..Her potato salad was the bomb! Warm with beef broth added to the hot potatoes & lots of chopped onion & the vinegar mustard, oil & 1/2 tsp sugar.. salt & pepper in dressing.. poured over the potatoes YUM.. Also Amazing her Celery Root salad.. Favorite dinner pork roast (or bratwurst & brattkartoffel) with spetzle & gravy, rotkohl or sauerkraut.. sometimes tomato & cucumber salad with onions.. ❤️❤️❤️❤️ 🌹❤️you both gruse from Washington State near Tacoma

Hi. Did your grandma add a little soup cube and chopped onion to the oil, vinegar, water, salt and pepper for the potato salad? The potato salad needs to sit for a bit before you eat it, so the flavours unfold. Make it in the morning to eat for lunch, or the night before. Learned this from my grandma and mother, born 1912 and 1939 respectively. Love this video 😍❤️

Same, here in Australia we still have fish on Friday for dinner and a roast for Sunday lunch. So Germany and Australia are very similar. 💕🇩🇪🇦🇺

Wish they had "Aufschnitt" here in the US , its a variety of cold cuts in one pack, I remember ordering 250 gr of it . The look on her face was priceless

We always use the red new potatoes they have a waxy texture and they don’t crumble up like that. But our dressing always included bacon so you didn’t really have to add oil it was the fat from the bacon a tiny bit of flour to thicken it and then you add your vinegar and your onions, yes onions too

We *always* have *ONIONS* in the *Frikadellen and Kartoffelsalat* and my mom made the Kartoffelsalat always with *Vinegar, Oil, Salt, Pepper and Gemüsebrühe*! And the potatoes "Kartoffeln" sind *fest kochend* für die Pellkartoffeln 👍👍👍!!!

My dad was a sailor. It was only to me, beeing 13 or so, when I came to know that people eat hard boiled eggs with salt. We always had it with "Maggi". We still do, sometimes. (Soy sauce works well, too.) Traditional german recipes can be found here when you look for : CALLEkocht. This guy is great! About the potatoes: there is a DIFFERENCE between: "mehlig kochend" und "festkochend". Haha! And I can only second Deana: if it does not come out as perfect as you remember it: go refine it! If this is anything worth, doing it: just go an working on it! (One day, YOU might be the grandparents to pass this on to another genaration. In my US family, my nickname is "Opa Frank". And they love the things that I'm cooking.) My grandma (born in 1898) made sweet peas with a white sauce and added sugar to that. A surely ancient way to cook these. But I'll never forget. Cooking more "asian style", today. Fragt mich nach Rezepten. Ich hab' da vielleicht was ;-) Ich esse immer auch abends warm. Ich koche hier. Mittags bin ich auf der Arbeit. Abends geht es los! Mein tolles Rezept für nun: "Zwiebelringe, mit Käse gefüllt." Gruß aus dem hohen Norden Deutschlands!

My grandma didn't do this but great grandma used to eat breakfast like that. She was born in Germany and she came to the United States when she was 15 years old after World War II.

Cakes - my Grandmother made "Apfeltaschen" aus Quarkblätterteig (a very cheap varity of puff pastry made with curd filled with small pieces of apples and raisins, a little bit cinamon and then covered with cugar icing.

A very common breakfast in Iran is bread feta cheese and jam ( sour cherry jam or carrot jam 0r orange blossom jam or strawberry jam ) on top of it with a bit of butter and a cup of black tea or jam and butter on bread with black tea.

Zitronenrolle! Soooooo gut!

Am besten schmeckt der Kartoffelsalat, wenn man ihn 1 Tag vorher macht. Dann kann er schön durchziehen.

German born girl here who has been living in the UK since age 9 but visited her german home frequently. So my Oma always welcomed us weary travellers with her own Kartoffelsalat mit wùrstchen...usually bockwurst and I'm telling you, at 2am after an 8hr drive through the Netherlands it was the best tasting meal ever! My Oma also used vinegar, onions, ghurkins and schinken in her potato salad. I love Graubrot and Schwarzbrot, and we used to eat Hackepeter a lot which I really miss. Lots of cheeses too. Our Christmas eve meal was often Kàsefondue as my grandparents holidayed in Switzerland and Austria where this was very popular. Frikadellen with potatoes and gravy, Kartoffelpuffer mit apfelmus, eggs and Jàgerschnitzel were also among our favourites. I still try to incorporate a lot of German food into our diet even though I've now lived in the UK for a very long time. You can take the girl out of Germany but never Germany out of the girl!!!!

I lived in Romania until I was 12, but I notice that German cuisine is very similar. At Grandma's we also have bread with sausage, jam or honey for breakfast. Plus milk from the neighbour's cows. Often there was also lard (also made by Grandma) on the bread, with salt and paprika from the garden. At lunchtime there was always chicken soup, then schnitzel with mashed potatoes. Or instead of schnitzel, cabbage rolls or meatballs. As a dessert, pancake or donut. In the evening there was poor knight with cocoa milk. Often also scrambled eggs with bread. I have to say that there was almost nothing to buy in Romania in the 80s. You could almost only buy bread, flour, butter and sometimes sheep's cheese, everything else came from Grandma's garden. Everything is still organic and not industrialized food. The taste was accordingly very intense and original and cannot be compared with western supermarket products. Another tip, cover the meatballs with breadcrumbs before frying them and mix more spices and also onion and garlic into the meat.

The Kaffee and Kuchen bit killed me. Phil had lunch like a "Ameisenbär" and is "voll". And Deana insists on "Kaffee und Kuchen". Ihr seid schon zwei "Honeycake Horses". Frohe Ostern.

Very interesting to see and hear about your grandmother. My great Grandmother lived next door to me growing up and she babysat me during the day when I was too young for school. She always made us (my sister and myself) American pancakes or hot cinnamon rolls for breakfast. Lunch she had a cast iron skillet filled with lard she kept in her oven. She would pull it out and make us fresh cut french fries. She never made me dinner but she would make meatballs and spaghetti sauce for my family that my mom froze and used as she needed. I am from Pennsylvania and my great grandmothers family had German origins but she was born here in Pennsylvania. My grandfather used to dig up dandelions and cook them they were for him though, I didn't eat those.

You should let the potatoes cool for about 5 minutes before peeling and slicing. They don't need to be hot, only warm. And use a regular cutting board to chop them! The slices will be far nicer. I prefer "festkochende" (waxy) potatoes for potato salad (especially with a sauce like yours), but there also recipes out there for "mehlige" (floury) potatoes. Sliced gherkins or cucumbers mixed are a nice touch.

In Canada...first generation Canadian with German parents and was brought up here with very traditional foods and ways of living...your videos are like home for me.

Wasn't there always like an old Nutella jar that she always "forgot" to share except on special occasions? 🙄😁

When I went to hospital in Germany 8 years ago the menu was very very "Oma" style I remember arriving at 14:00 and so had missed Mittagessen then being presented with two slices of Graubrot and cheese (I am vegetarian) at 17:30 I normally have my bigger meal in the evening so my blood sugar was LOW I had to go and beg the nurses for some extra food around 21:00 because I was hungry and going into hypoglycemia as I am also a diabetic. I learnt my lesson and the second trip into hospital to check on my status and alter the medication I had food ready to take with me.

My grandma made pretty much the same thing when I was a kid. The Potato-salad needs "festkochende" potatos they don't fall apart that much with them. She also added fried cubed bacon and their fat to the potato-salad, it added small crispy surprises I really liked.

this video did remind me of all the times I spent time in Germany with my grandparents, near to the end of my Oma life, I was the one who cooked for her, I have a lot of her recipe books and I still cook the meals I grew up with.

On saturdays we have "Eintopf" and on sundays a "Braten" Saturdays my mother made a Applecake for the koffeetime on sundaxs

Meine Oma hat immer die besten Spätzle und schwäbischen Kartoffelsalat gemacht 🤤😋

Bei uns gibts den Kartoffelsalat genau so, mit warmer Brühe, Essig und Öl und Maggi. Aber GANZ WICHTIG festkochende Kartoffeln. Und dazu diese Frikadellen, ich bekomm Hunger

ground nutmeg - in our household nutmeg was freshly ground to ensure that you could taste it in the finished meal.

Breakfast was bread with honey or jelly Dinner we had bread with sausage and cheese. For the big pause in school my mother gave me a "Klappstulle" bread with cheese or sausage and an apple. Sometimes a black and white bread on slice gray bread an one slice whole grain bread together with cheese or sausage inbetween

Wir hatten heute erst Pellkartoffeln. War richtig geil, mit Butter und Salz.

I am from Pennsylvania, and we would have meats for lunch that look identical to your breakfast and dinner meats. But we never bought the ones in a plastic package! They were available in the grocery stores but we didn’t buy them. Instead we would go to the Deli Counter in the back of the store where you could order the same meats freshly sliced to order and wrapped in wax paper. So much better tasting than the prepackaged ones. We at one point moved to North Carolina and we couldn’t get the freshly sliced meats there. The ones you had looked like what we called Lebanon Bologna (named after Lebanon, PA where it was made) and Pimento Loaf. You called the Pimento Loaf “mortadella” but here in PA mortadella is a much more gelatinous looking meat. We called that entire category of meats “lunch meats” or “cold cuts” but never sausages (although of course they are a type of sausage). All those things are still popular in PA but I try to stay away from them because: nitrates!

My four German grandparents immigrated to the US in the 1920’s. Your day of meals is VERY similar to how my parents ate growing up. It is how my relatives still eat when we visit. They call the evening meal Butterbrot. Our potato salad is the same except we add very thinly sliced (paper thin) onions. I just made that potato salad for Easter - my kids love it!

Ein kleiner Tipp zum Kartoffelsalat: Man muss ihn ein paar Stunden ziehen lassen, dann schmeckt er erst richtig gut.😉

In Germany there are 2 different types of potatoes: floury potatoes (= mehlige Kartoffeln) and waxy potatoes (=festkochende Kartoffeln). I think you used the floury ones with your OMA recipe

"This is for you Grandma". Well said bro. My grandma had like 3 handwritten recipe books and a card catalog of recipes. They are all on my dads fridge now. They two are the best cooks of my life and I have never in 56 yrs seen either one of them so much as crack any one of those troves of knowledge ! They both also never used measuring spoons for spices but they both would have every measuring cup in the Küche dirty ! My kingdom for a pint of grandmas applesauce.

The meal I remember from my maternal grandmother was "ham loaf"... Sort of like like meatloaf but with ground ham, raw pork, and veal made into mini loaves. They did it for their church as a fundraiser, thank god I got the recipe before she passed. From my paternal grandmother we would make "mountain pies" around a camp fire with the old iron pans. God, what good memories!

Also, do you have her recipes posted anywhere? I'd love to try them!

Kartoffelsalat! In austria we say speckige (festkochende) Kartoffel for Potatoesalad. You used mehlige (weichkochende) Kartoffel. Those you need for Kartoffelbrei. mfg :)

das schönste für mich, als kind, war ein frisches graubrot mit butter...oma hat graubrot immer eingefroren...selbst danach war es, in der erinnerung, immer noch lecker

My grandma is famous for her potato salad. Every time we had a barbecue she made a huuuge bowl of her delicious salad🤤 and she made those yummy plum dumplings (Zwetschgenklöße). Guys you need to eat those! It’s a tastegasm😍

YES METT! I always get shamed for using Mett instead of minced meat for cooking. But it is such a different experience. My favorite dish from my grandmother were also her Frikadellen. But she just made boiled potatoes with it and then either Cauliflower or Kohlrabi in white sauce. Often both cause my brother preferred Kohlrabi and I preferred Cauliflower. When she died many years ago I was already not on good terms with my family so I didn't have the chance to safe her old handwritten recipes. So I'm still trying to recreate her dishes. Some I feel like I'm extremely close to by now. But that might just be my imagination cause it has been so long since I last tasted her dishes. Especially for regional dishes that aren't known a lot nowadays like 'Buttermilk-Bean-Soup' it is quiet hard to find enough information on the recipes that exists on the internet and then trying to recreate her flavors.

Haha, I so feel that love and hate relationship with German bread!

My grandmother was born in Pausa in Saxony and my father in Hanover. My grandmother would make that exact breakfast for my grandfather except she used black bread topped with Smucker's strawberry marmalade. She made her potato salad the same way but used red potatoes and added onion. She didn't heat the oil and vinegar because it would get warm enough from the potatoes. I think the one thing I wish I had tried when she was alive was her Beef Rouladen with dumplings. I wasn't adventurous then. She's been gone for 16 years but I still remember how to make her red cabbage recipe.

My favorite was and is rouladen mit kartoffel and Frankfurter Kranz. My mother was from Zinten, East Prussia. I miss her presence and her cooking..., especially for holidays and special occasions. And yes, we would often have coffee and cake outside on the patio or indoors if the weather was bad. I miss those times.

Ihr hättet FESTkochende Kartoffeln gebraucht, was ihr da habt sind MEHLIGE.

Phil and I might be related, I think we might have had the same grandma. Oma, what weren't you telling us?

Yes, there are many traditions. When I first lived in Germany I was so surprised about "abendbrot" it was breakfast all over again. I said to my friends, "fruhstuck schon wieder???" but it was always good and tasty. I love German food.

Kartoffelsalat should last over night in the fridge to soak in the spices. 😀

Für Kartoffelsalat nur festkochende Kartoffeln. Diese sind für Kartoffelpüree.

You should try and boil the meatballs first in slightly salted water. That way when you fry them in a pan they just need to be colored and not be in the pan that long, with less risk of burning. Also, try one of them frehly boiled warm meatballs. It's the best! The potato salad looks great.

I love it! Frühstück!!! Yes weekends brotseit! Mom was a chef from Germany. We grew up in a totally German tradition in Huntington Beach California. Spent several summers in Germany with our Oma, Tanten, Onkel und Cusans. My favorite bread and still is...... Komis brot with some tea wurst!!