Best🙏🏻

As a Dane, I find your cheese bread interesting, I think it is good. Cheese is often made on white bread, one of the few exceptions.

That has nothing to do with Danish smørrebrød. You can't just throw random things together, there are rules to follow.

aargh... The pronounciation kills my ears!! Listen to google translate a lot more pls, that was horrible!

Aw too bad the audio is so bad, can't watch

This only now came up in my feed. You did great, thanks!

The moment you get a massive piece of Hering is where you drink a schnapps.

Thank you for your effort trying to replicate Danish Smørrebrød, please dont do that again :)

Danish open sandwich with Smørrebrød and butter: Surbrød, which, in English, translates to sour bread (but is made with yeast, instead of sour dough. 1 tbsp bread yeast, 1 tsp sugar, 200 ml buttermilk or yoghourt, 400 ml warm water, 2 tbsp honey (or malt syrup), 2 tbsp coarse salt, 1 tbsp cracked caraway seed, 300 g rye flour, 700 g unbleached wheat flour Summer in Denmark with a picnic on Topless beaches & topless sandwiches Herring Smørrebrød Recipes Traditional Pickled Herring Danish-style pickled herring (known as Marinerede Sild). For the marinade: 3 Shallots, 600 ml vinegar, 400 ml sugar, 1 tsp whole Allspice, ½ tsp Mustard seed, Half inch piece of ginger, sliced, 1 tsp Peppercorn, ½ tsp Dill seeds, 1 tsp coriander seeds, 4 sprigs of Thyme, 2 chilis, crushed Smoked Herring (Sol Over Gudhjem) Sol over Gudhjem, Danish open sandwich with rugbrød, butter, smoked herring, chives and a raw egg yolk on top. Fish and Seafood Smørrebrød Recipes Cured Salmon (Gravad Laks) Meat Smørrebrød Recipes Roast Beef with Pickles, Horseradish and Fried Onions Roast Beef with Remoulade and Crispy Onions Remoulade is a condiment: 1/4 cup Mayonnaise, 1 TBSP Dijon Mustard, 3 TBSP Diced Pickles, 1 TBSP Chopped Capers, 1 TBSP Chopped Taragon, 1/4 tsp powdered tumeric (to give a yellow color), Salt and pepper to taste Rullepølse with Asier (Spiced Pork Roll with Pickled Cucumbers) Rullepølse is a traditional Danish cold cut. A piece of pork belly-variants use beef flank or lamb-is flattened out and is spread with herbs and seasoning, chopped onions, and in some variants, parsley. 1 ½ kg pork belly 1tbsp coarse salt, 1 large onion, minced 1 clove garlic, minced, 5 tbsp ground black pepper 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 2 bay leafs 4 springs of thyme 2 tbsp oregano Chicken Salad (Hønsesalat) Cheese Smørrebrød Recipes Smoked Cheese and Radish (A.K.A Sommersalat) 300 g rygeost (smoked cheese), 3 heaping tbsp mayonnaise, 250 ml (1 cup) thinly sliced radish, 250 ml (1 cup) chopped seedless cucumber, 1 bunch chives, choppedsalt and pepper, to taste. A few slices of frizzy lettuce slices of buttered Danish rye bread. Chocolate Smørrebrød (fairy bread) 1 loaf square brioche, sliced, various kinds of chocolate, small block dark chocolate, hazelnut-chocolate spread, smooth peanut butter, softened fresh fruits, such as strawberries, kiwifruit, banana, raspberries and blueberries

Oops! Top shot of the first sandwich YOU COULD DEFINITELY SEE THE BREAD IN ALL IT'S GLORY!!😲😲😄

Actually they’re most popular and traditional is their veggies because they can get very sick from any selection of the meat monos

Beautiful video I subscribed thanks from Bangladesh

Love your videos man! They have definitely expanded my cooking repertoire

Homemade leverpostej for your next sample of smoerrebroed.., you can serve it warm with sliced sauteed mushrooms, or cold with remoulade and roasted onions, or pickled beetroot. Don't forget a leaf of iceberg lettuce, and butter on the bread of course! :)

Nice clip! Your ryebread looked great! You can easily add more seeds - think course and healthy! You can also add a generous amount of sesame seeds or poppy seeds to the top of it just before putting it in the oven. The darker your ryebread dough is before baking, the tastier.... Re the curry-herring... Cut the herring into 3/4"-1" slices and add it to the sauce _after_ you've made it. Re the roastbeef...your crispy onions looked great...try chopping the onion slices into ~1/2" pieces then going through the frying process (this is how we buy them in the supermarkets) Grated/julienned horseradish is also most commonly used...

Rugbrød tip: The Rugbrød can be sliced and put in the freezer. This way it can last a long time and you can take out what you need. If left to defrost in the fridge, it will be as good as new. It can also be toasted. It would work well with your cheese for example.

Some extra tips, if anyone cares: * Put a salad-leaf on top of the butter, before you build the smørrebrød. It serves several purposes and adds both crunch and colour. * More toppings. More chives. More diced onions, just more toppings. For flavour and presentation. * The curried herring would improve if left overnight. The curry develops more flavour. * For the roastbeef, it should be quite red. Again flavour and colour. And for the toppings you could add shredded horseradish (classic) and sliced tomato. You can make your own Danish remoulade by mixing curry-pickled vegetables (try the Piccalilli brand) and mayo. Sprinkle salt and pepper on the meat right before eating. The meat needs more salt and pepper. * When you build the smørrebrød, fold the meat. You would need a couple of extra slices to cover the bread, but again: more flavour and better presentation. I am super impressed by how you makes everything from scratch! Even the roasted onions.

Whoa! That looks like some serious Rugbrød. Great stuff.

So smørrebrød actually requires a 3 year education, then you can call yourself an "smørrebrødsjomfru". The stuff he makes in this video proves my point,. Nobody would buy that ;)

As a Dane, I can only congratulate you with your effort. The most impressive is actually that you baked your own bread. While more and more Danes do this in Denmark, it is easy to get good rye bread in Denmark, and baking your own bread does take a bit of effort and time so well done.

Great attempt! Love the bread, but my mom always said “you have to see the impression of your teeth in the butter”, meaning lay it on thick. Lol Ps, I go light on the butter too...

Hey man, Love the channel! I actually featured you in my newest video! Just wanted to let you know, Hope you like it!

You are a very good. There are tutorials on how to make Vietnamese mayo and Vietnamese style of liver pate. Banh mi will taste much better than the may and pate used in this video.

Join me i joined you

this was great!! might make this for halloween 😍

Nice 👍

The Brezen recipe you used was probably for giant festival Brezen, that's why they're so plump without holes. Probably could have turned out 12 regular sized Brezen with that amount of dough, or roll the string out longer to make giant Brezen. I'm sure they were delicious though :)

Nice! German pretzels, with no Germans needed!

Wow

Nice

Chocolate balls recipe kzbin.info/www/bejne/jKu3YqiqYrZ1l6c

This is a good channel. You got me to subscribe buddy. Keep up the good work! I wish I had KZbinrs like you on my cooking discord.

We want more videos on momo/dumplings

Ow so yummy 🥰🥰🥰😋😋😋

Get a large tray, we usually have a really large bamboo tray called nanglo (it has loads of holes in it, so the dough does not stick to it either) where we can put the wrappers separate from each other. Then to wrap it, just have a bowl with some water in it and you can dip your finger in the water from time to time to wrap the momos, this is because the dough might not close if it dries up. This way, you can roll out the dough in one go and wrap in one go.

Wow.....yummy....will definitely try the recipe....i just subscribed your channel hoping you would also join my channel...thanks.

Shoutout to r/Nepal Community

मिठो छ, कोनोर दाई !

you have my sub

Here from r/nepal . You did great job though it's the first time I saw a transparent momo dumpling.

Wau, you're good. The momos look delicious. What does Bison taste like? Is it similar to water buffalo?

Here from r/nepal . You did great job though it's the first time I saw a transparent momo dumpling.👍

These look amazing, Connor! Well done! I'd love to try some the next time I see you. Also, great momo wrapping skills :)

Bavarian Pretzels with Obatzda (Cheese Dip) from Germany are up next!

Love how culinarily adventurous you are, willing to jump in and try any recipe, undaunted by ingredients or process. :)

nooooooo without Yogurt its not called iskender kebab :D as a Turkish i feel bad when seen iskender kebab without Turkish yogurt :( btw gj looks good almost same with our iskender kebab i add your channel

Your videos are super great! I wish you would get more recognition because you definitely deserve it 😁

be careful with onion juice too much onion juice ruins the meat....

What a great quality video! Definitely following your channel for more interesting dishes from around the world :) I am from Moldova and I would really recommend you to make Mămăligă with brinza and pieces of meat and fried onions :D It´s super delicious!

And an advice: eat it whit yogurt