❤❤

Watching this as a Dutchy while eating some black licorice myself :) Yes I actually do love it, but it doesn't taste like other candy. I can see why this would be an unexpected flavor if you're not used to it

I prefer south than north, Costa Adeje is my favourite part.

what about prizes?!?!?

Home sweet home, it's nice to see our town from a turist perspective 😉😍

❤❤❤❤

thanks!

For the love of God, eat it on or above a plate. It's too precious to waste any amount

You can get a hooker there to anything you want for 20 bucks US lol They will even let you stick it up their arseholes or nut dick snot all over their faces for just 20 US

very testy

I worked for a famous French company and the French executives would come to the USA and show up 2 hours late for the appointments I set up for them and what is worse, is that they did not care that they were pissing off their clients and potential clients big time. it was really embarrassing and the French would not grasp that they appeared disrespectful, unprofessional and impolite.

Wish ❤

OMG, licorish sprinkles?? That sounds great!

Hi Tim and Dennis. I love to drink coffee as long as it has some creamer in the coffee. My husband likes to drink his just black. I would love to try the egg coffee and the white coffee. The coffee there looks amazing and I am like you Dennis, I don't drink coffee much but when I do, I love trying different flavors in my coffee. I hope that makes sense. Thank you for the video. Take care and enjoy. 🙂💜💜

Hi Tim and Dennis. Wow, it is so completely different (the culture) and the transportation of motorbikes everywhere is crazy. I have never seen so many motorbikes in one area in my life. I would feel scared to cross the street with all those motorbikes and cars driving by. The place looks amazing to visit and I love how the people there seem nice and respectful. I love your content and I always look forward to your videos of the different places you travel to and the different types of food you show us. Safe travels and take care. 😊💜💜

Reasons why i lovr Stufr 1. Dennis and Tim are so hardworking to push out new content regularly. 2. They experiment with different styles often. Depends on preference but keeps things interesting. 3. Because I get to see Nala sometimes. ❤ u both! Riz from 🇸🇬

thanks for your first impressions and for the nice setting. I do like this 'concept' with the both of you sitting and talking in Saigon and the film snippets in between. It's something different and I think it's refreshing to have something different every now and then 🤩👍🏼

here we go jet another food video.......... guys what happened to your eurovision channel

Thank you for your review man, really enjoyed it :)

Only a schnitzel containing veal may be called a Wlener Schnitzel anything else and the 'Wiener' cannot be used.

Yes

I'm going to Hamburg in June for the first time, but from what I've read online people say it's pretty expensive. I've been to Berlin 4 times and for food and drink it's pretty cheap, I live in Glasgow Scotland, probably the cheapest big city in the UK, Berlin was cheaper for alcohol and some food. A beer or wine is like £3-4 in a normal pub, cocktail is around £8-9.50. Casual sit down food is £12-20, coffee is £2.50-3.50. Is Hamburg more expensive? There are obviously more expensive places here, but those are day to day average prices a local would pay here.

Riz here again! I was just thinking it would be great if my three fave vloggers met in Korea or Japan for a series of videos! Tim & Dennis, Satoshi & Shinichi, Mina & her mum. Ah i can only dream. And rewatch ur series with Tabieats!

Hallo Tim, Dennis, and Nala! Saigon was clearly a wonderful place to visit. The food looks spectacular, along with the architecture of so many interesting buildings. Thanks for showing so many temples and places of worship along with the post office, which is not only beautiful, but admirable! I love the desks where people can sit to write postcards. I hope you two and Nala are enjoying the weekend. Hugs!♥♥♥

I just can't get over how colorful Saigon is! All the sights, sounds, smells, and throngs of people must be a wonderful sensory overload. Hope you're having a great weekend. 💙💙🖤

I ❤ LONDON Thanks for sharing

Ive never been there but NYC looks like an unpleasant place to visit.

I will be visting Hamburg soon. Any coffee ☕ recomendations ? With the city's history of coffee trading, I am expecting a high coffee standard.

Great video one sub for you 😊

That's a very different take on a "drømmekage". Normally it's very airy and light, with a thick layer of coconut and brown sugar icing on top. Definately never seen it with chocolate either.

Just found your channel, and had to watch since we were in Bologna last year. We had some of the best food ever in the city, and even did a food tour that was fantastic. I am subscribing to your channel and going to check out your other videos too.

Loving all of your Vietnam videos guys but as a lifelong coffee lover this one was extra special. Everything looks so tasty

Not to be that guy but only a few of the things you ate are actually danish…

Lekker man!

Food heaven

Where did you book tickets

I'm not a coffee drinker generally, but all of these sweet and creamy coffees could change my mind! I think I'd love them all, although I'd have to avoid the salted varieties. Thanks for the great (caffeinated) video. 😋 Love to you both and to Nala. 💙💙🖤

Hi Tim & Dennis! Riz from Singapore 🇸🇬 here again. I watch all ur old videos while waiting for the new ones to be published. Im a huge fan! And i always love seeing Nala as ive said in many conments before. I absolutely love this video. Secret: i dont love coffee but somehow i love this video on coffee. You guys are the best. Waiting for more SE Asia and Nala content ❤

Great video and good tips. I was wondering for the small secluded spas like Hrunalaug where do you shower? I heard they are very serious about showering when in Iceland before bathing in the Hot Springs.

🤣😂🤣 a Bad Germán Version of Dominicans Yaniqueques 🤣😂🤣✌🏿🤠

Im Volksmund heißt der Laden 'Schmalznudel'. Du isst eine Auszogne. Ich glaube, es heißt so, weil der Teig gezogen wird. Schmeckt frisch ausgebacken seeeehr lecker!

Copenhagen's polser hot dogs are amazing! Crunchy/snappy emulsified sausages in a casing. I think bratwursts in Germany are great, but Danish Polsers are world champions of the Hot dog genre. 😋🌭⭐⭐⭐⭐⭐

Regulating selling of weed. But we still did not regulate the commervial growing of weed and thereby not recheiving tax from it. 🤔🤔 Stupid.

Being direct saves time. Not talking around the bush.

Great video. Unfortunately the funky llama is now closed 😢

Food looks amazing! ❤

Hi Dennis and Tim! München is a beautiful city. It looks like there is so much to enjoy there. Hugs!

I have translated the recipe I got from my mother and added steps and hints. Drømmekage fra Brovst: (Dreamcake from Brovst) Ingredients: For a baking tray about 42cm x 42cm (~ 16.5 x 16.5 inches). If your baking tray is slightly smaller or bigger it just means your cake will be slightly thinner or thicker and you might want to adjust your baking time to fit that - experiment with it. Note: best to measure out every ingredient for both the sponge and topping first but making sure to keep them separate to not accidentally mixing them together. Also, a good idea to read the whole recipe and make sure all the needed utensils are at hand and ready to be used. The same pot for melting ingredients, can be used for both the sponge and the topping. For easy cleaning you can line your baking tray with baking paper, otherwise you will need extra butter to grease your baking tray, before pouring in the mixture for the sponge. Sponge: 6 Eggs (experiment to figure out which size eggs suits you best) 600 grams Sugar 500 grams Wheat flour 6 teaspoons Baking powder 2 teaspoons Vanilla sugar 4 decilitres Milk (3.5% fat or as close as you can get) 100 grams Butter Extra Butter (if you decide to grease your baking tray) Topping: 250 grams Butter 200 grams Coconut flour (this is supposed to be quite course, so not finely grounded like regular flour) 500 grams Muscovado sugar 1 decilitre Milk (3.5% fat or as close as you can get) Step 1: Either line your baking tray with baking paper or grease it with butter. For the sponge part of the cake: Use large bowl that can hold all the ingredients for the sponge. Set oven to preheat to 200 C (392 F - you might use 400 F) Step 2: (Sponge) Eggs (without the eggshells) Sugar Whip these 2 ingredients together at least until the mixture gets foamy. Step 3: (Sponge) Wheat flour Baking powder Vanilla sugar Fold the 3 above ingredients carefully into the egg and sugar mixture from above. The reason for folding it carefully is to retain the air that was whipped into the mixture. Step 4: (Sponge) Milk (just the amount for the sponge) Butter (just the amount for the sponge) These 2 ingredients are first slowly melted together in a pot (don't get it boiling - just melted) and then also folded into the above mixture. Step 5: (Sponge) The mixture is poured into a baking tray and the baking tray (with the mixture in it) is put as close as it can to the middle part of the oven and baked for about 20 minutes (experiment with timing) For the topping part of the cake: Do this quite soon after step 5, since it is best for the topping to cool down a bit before spreading it on the sponge. Step 6: (Topping) Butter Muscovado sugar Milk These 3 ingredients are melted together in a pot. Step 7: (Topping) Coconut flour This 1 ingredient is added to the pot and mixed in well. Let it sit and cool a bit while the sponge finish baking. Step 8: (Sponge) Take the baking tray out of the oven after the 20 minutes (or what time you have found to be best) Set the oven to 220 C (428 F) Step 9: (Sponge & Topping) Spread the topping on the sponge and prepare to get it back in the oven. When ready put it back in the oven for about 5 minutes. Step 10: (Sponge & Topping) Take the baking tray out of the oven after the 5 minutes and fight the urge not to cut and eat the cake right then and there - remember it is very hot right out of the oven.

Parsil sauce... Melt butter (real, not margarine) in a pot, once melted add wheat flour. Ratio I use, are when the result are as thick as cement. Or some one to two eating/table spoon of flour for each 25 gram butter. Basically a rouge. When it begins to bubble or slightly roast, then wisp in whole fatt milk, after you turn down the heat to 1/4 of full. Wisp in a tiny bit each time, but not too much. Make sure it does not stick and make sure it does not lump. Once you have a thick sauce, were the flour taste have recided. Take it off the stove. And mix in chopped parsil. Use fresh parsil. I prefer the ratio, half parsil and half white sauce. Finish off by seasoning with salt and black pepper. Some danes even use nutmeg, but that is a required taste. Not all like that. Meat is just roasted half centimeter thick pig belly. The exact same cut that are used for bacon. Buy it raw, and to save time, some roast it in the oven. Just add plenty of salt and black pepper. Potatoes are just, well, boiled. Nothing more to say about that.

In the North, there are nice beaches too?