Good morning party people! I am editing the chapters right now and then jumping into to the bed expeditiously! I will see you guys when I wake up 💕
@maxbarko87172 ай бұрын
Good night 😴
@HayleyAlexis2 ай бұрын
@@maxbarko8717
@tasminoben6862 ай бұрын
Guten Morgen meine Liebe! Habt eine schöne Woche! Ben❤
@janpracht66622 ай бұрын
@@HayleyAlexis 3:00 min Why does the world think, in Germany only Bavarians can make good sausage? When you come next to Germany, you should travel to the beautiful Harz-region (in Lower Saxony with lovely towns like Goslar or Wernigerode), go hiking in the forests and try their fantastic sausage-specialities: Harzer Schmorwurst, Harzer Mettwurst, Harzer Schwartenwurst, Harzer Wildhexe etc.! And by the way their hunted game baked with cheese in the oven, I love the food there!
@HayleyAlexis2 ай бұрын
@@janpracht6662 I have traveled through that area before ;) I think it is very beautiful there!! Very peaceful and away from the hustle and bustle!!
@himmel-erdeundzuruck56822 ай бұрын
A real Black-Forest-Cake has to have mere fluffy whipped cream, just with some cream-stabilizer. No buttercream or any other thick fat cream.
@maxbarko87172 ай бұрын
Please no cream stabilizer. Make sure the cream and bowl are cold.
@Hortifox_the_gardener2 ай бұрын
@@maxbarko8717 @maxbarko8717 - it is simply a remedy for modern homogenised and too lean cream. You can't make a lasting foamy cream out of the stuff and the stabiliser somewhat equals the field again.
@himmel-erdeundzuruck56822 ай бұрын
@@maxbarko8717 in meiner einzigen Schwarzwälder Kirsch bisher hab ich einfach nur Sahne verwendet. Aber - ein bisschen Sahnesteif nach Anleitung kann nicht schaden, dann fließt die Torte nicht weg, wenn die Sonne drauffällt oder meine Familie die Torte nicht im ersten Anlauf ganz schafft. Ich mein jetzt keine Gelatine oder Chemo-Zeug, Sahnesteif ist eine Prise Stärke, die aber nicht klumpt. Das ist eigentlich immer in echter Schlagsahne drin, die man zu Kuchen oder Eis bekommt, wenn sie keine schnöde Sprühsahne nehmen. Aber was ist das amerikanische Äquivalent von "Sahnesteif"? Ach ja, Sahnesteif hat auch den Vorteil, dass die Sahne keine Butter wird, wenn du sie ordentlich schlägst.
@linibellini2 ай бұрын
@@maxbarko8717there’s no good reason not to use it, it’s just starch
@ralfbaechle2 ай бұрын
Cream-stabilizer? Gelatine is what's classically used. Works well but can be a bit fiddly. Get it wrong and you end with a giant gummi bear in the cream. Happened to me, too when I tried for the first time. Cream, lots of cream. So much of it your weight watchers app is committing suicide. When I made my first Black Forest Gateau the recipe said 400ml of cream. I ended up using 1.3l. I asked an uncle who is a a retired, fanatically quality-oriented confectioner and he just said "yes". Fun fact - the Black Forest Cake was not invented in the Black Forest. Various stories about the location of the creation exist but the name goes back to the use of sour cherries. All attempts at Black Forest gateaus outside of Germany (and yes, Switzerland and Austria) seem to be missing the kirschwasser. That's a culinary FAIL. The worst I think I had in Pune, India. The cream had been replaced by something similar to meringue, the cherries were dead sweet, no kirschwasser. The second worst I had in the airport in Abu Dhabi. I didn't dare to complain about the missing kirschwasser. A honorary 3rd place goes to some place in Tokyo for a truly suspect looking Black Forest Gateau. I tried something else and yes, the Japanese excel at doing Japanese sweet stuff 🙂 Oh and a surprisingly good one (still lacking the kirschwasser) I had in a place named Bar do Alemão (Bar of the Germans) or Schwarzwald in Curitiba, Paraná, Brazil. As a native of the Black Forest I see it my duty to try a Black Forest Gateau wherever I go.
@caccioman2 ай бұрын
Schwarzwälder Kirschtorte: you missed to mention the alcohol! Its mainly called like that bc of the signature ingredient „Schwarzwälder Kirschwasser“ which is schnapps (spirit) made from cherries…. Afaik in Germany its even forbidden to call a cake „Schwarzwälder Kirschtorte“ which does not include this special kind of spirit
@lukas-grischagottwald40212 ай бұрын
And There is a lot of Kirschwasser, you get one piece of cake, you might got 1-2 shots of Schnaps
@mischmaZOOO2 ай бұрын
That's true. Without Kirsch it have to named "Schwarzwälder Art".
@stefanb92232 ай бұрын
To say it in English: It's all about the spirit...😂
@caccioman2 ай бұрын
@@lukas-grischagottwald4021 i believe there is some wiggle room 😅
@lukas-grischagottwald40212 ай бұрын
@@caccioman 250 ml of 45% Kirschwasser for each cake 😅 but shure, homemade you might wiggle a little more
@helloweener20072 ай бұрын
I doubt that the Blackforrest cake in the US have Schwarzwälder Kirsch, Blackforrest Cherry brandy in it. Without it it is not a real Schwarzwälder Kirschtorte.
@caccioman2 ай бұрын
🤝
@jankrusat21502 ай бұрын
I noticed the same with the "Black Forest Cherry Tart" sold by Goldilocks bakery chain in the Philippines.
@HayleyAlexis2 ай бұрын
Actually some do. Maybe not the Schwazwald kind but they have alcohol in it :)
@FredrikGranlundkayaker2 ай бұрын
They usually don't make it properly in Sweden either. I usually give them some proper feedback on that. 😊
@caccioman2 ай бұрын
@@FredrikGranlundkayaker vad synd! 😄
@klausschneider10452 ай бұрын
"Estragon" (tarragon) is a very special herb, you got to use it absolutely fresh. Any way of conservation would bring its flavour down to zero. Some people describe it peppery, slightly bitter, but this doesn't meet its unique taste. In classic french cooking Estragon is used for Sauce Béarnaise: prepare a Beurre Blanc (reduction of white wine and onions, sift through, mount up the reduction with butter until it gets creamy), and then add chopped leaves of Estragon. This is the old school sauce to come along with a roast Chateaubriand.
@HayleyAlexis2 ай бұрын
YOU ARE MAKING MY MOUTH WATER
@solaccursio2 ай бұрын
@@HayleyAlexis same here
@gutemine42562 ай бұрын
EStragon im Senf ist eigentlich österreichisch (ich mag diesen geschmack auch nicht im Senf). In Bayern ist dieses Gewürz meistens nicht enthalten. Was aber ganz wichtig ist , ist der Zucker! Dadurch wird die Säure gemildert und abgerundet.
@OceanWalk72 ай бұрын
Pretzels are science! There are very few bakeries even in Germany that can make perfect pretzels, and they only stay good for a couple of hours.
@melaniebrueggemann56372 ай бұрын
Weisswurst & ketchup, seriously? I would never have imagined that anybody could come up with that idea. It sounds horrendous.
@melaniebrueggemann56372 ай бұрын
As a Bavarian, I agree that this is definitely a crime against humanity!
@arnodobler10962 ай бұрын
The USA has also not ratified the Human Rights Convention. So? 😂
@jennyh40252 ай бұрын
@@melaniebrueggemann5637I’m from north of the „Weißwurstäquator“ and this idea sounds disgusting to me. I can’t imagine how it feels like for a Bavarian…
@thiloreichelt41992 ай бұрын
I have naturally never tried it. I aways thought the Weißwurst would propell itself from the plate on contact with ketchup.
@gehtdichnixan32002 ай бұрын
i could not imagine weisswurst at all i mean suck saussage out of its cassing COOKED saussage GRILL IT with a decent casing
@jupiter26682 ай бұрын
Ich denke mal, dass den "deutschen" Brezeln in Amerika die Lauge fehlt. Könnte mir vorstellen, dass es wahrscheinlich kein Laugengebäck ist...
@КристиянВМюллер2 ай бұрын
Richtig erkannt!
@Merotina12 ай бұрын
Wobei die aus Disneyland ja garnicht mal sooo schlecht aussah. Wobei für mich als Norddeutscher nicht unbedingt verständlich ist was so toll an Brezeln sein soll ^^ XD Aber jedem das seine ^^
@BischKing2 ай бұрын
@@Merotina1 naja in Norddeutschland gibts halt leider auch keine guten Brezen. Man kann hier im süden ja auch keine guten Franzbrötchen finden ... Wieso auch immer
@Merotina12 ай бұрын
@@BischKing Oder ein super leckeres Baguettbrötchen mit VIEL Matjes und Zwiebeln ^^ XD Lecker Fischbrötchen XD
@jokoole54552 ай бұрын
..ist kein Laugengebäck
@Jochen.Lutz-Germany2 ай бұрын
Mittelscharfen Senf I eat with Leberkäse or of course a Bratwurst.. That tastes really good, but a Weisswurst needs sweet mustard !
@lolphdundgren43282 ай бұрын
> _a Weisswurst needs sweet mustard !_ ...and genuine german pretzel and a wheat beer!
@grinsikleinpo72 ай бұрын
Ich hoffe mal du nutz nicht den Preussenschnitt. :)
@Jochen.Lutz-Germany19 күн бұрын
@@grinsikleinpo7 zutzeln ? 😃
@grinsikleinpo719 күн бұрын
@@Jochen.Lutz-Germany Die einzig wahre Art eine Weisswurst zu essen. Alles andere haben die Preussen erfunden.
@knudvoecking2 ай бұрын
Händlmaier definitely is the best sweet mustard! For me the only acceptable yellow mustard is the strong Löwensenf, plus the French original Dijon mustard. Everything else ist just yellow color 😉.
@caccioman2 ай бұрын
Watch out: you need to buy the all red label „(bayerisch süßer) *Hausmachersenf* “, not - surprisingly - the especially as such labelled „Weißwurst-Senf“. That is a newer version of lower quality (probably also cheaper to make) and Imo mainly aimed at people which don’t know a lot about Weißwürste und Weißwurstsenf and are now catching up on the trend. They probably didn’t buy Händlmaiers OG mustard bc it didn’t explicitly say „*Weißwurst*senf“ 🤦🏼♂️ my next door discounter Penny only has the wrong version so I need to go to Lidl for that
@VoodooMcVee2 ай бұрын
Yes, for me its like this: Sweet mustard - Händlmaier; medium mustard - Bautzner; hot mustard - Löwensenf.
@mythe66692 ай бұрын
Personally, I use the green Löwensenf because the red one (while it tastes great) can be a bit too much and drown out rather than support the taste of some foods.
@caccioman2 ай бұрын
@@mythe6669 🤝 grüner Löwensenf (bio) war sogar gerade wieder im Angebot bei Aldi für 99 Cent. Der rote scharfe ist noch in Massen übrig 😅
@PotsdamSenior2 ай бұрын
@@VoodooMcVeeBautzner also has a nice Senf, between sweet and medium.
@Jochen.Lutz-Germany2 ай бұрын
I love when you say "Schwarzwälder Kirschtorte". 🤣🤣🤣You have got a lovely accent ! ❤
@HayleyAlexis2 ай бұрын
😊 thank you! That is such a tongue twister!!
@joerg_koeln2 ай бұрын
Interesting video. What I think is difficult: comparing „traditional“ (artisan) products or recipes with industrially processed products. Industrial products have to be easy to produce, long to store and cheap with a moderate level of quality - so they address the mass market. Artisan products are more expensive, have better ingredients and have to be consumed quickly. In general there are not too many artisan American products which are known in Germany. Hence, American products are not bought for quality reasons, more because people like the American lifestyle. PS: The best Black Forrest Cake I ever had was in the Black Forrest region and there was quite some Cherry brandy (Kirschwasser) in it.
@Apophis19662 ай бұрын
Bretzel Recipe Pre-dough 100 g wheat flour (Type 550) 1 g fresh baker's yeast 60 ml water (approx. 10 °C) Main dough 400 g wheat flour (Type 550) 15 g baking malt 10 g salt 10 g fresh baker's yeast 15 g soft butter (or lard) 200 ml water (10 °C) flour to work with Besides that 750 to 1,000 ml caustic soda (20 g baking soda to 1,000 ml water) coarse salt Aids cling film Baker's linen baking tray Eye protection Protective gloves Knife/grid To make the pre-dough, mix the flour, yeast and water in a bowl at the lowest setting and then knead at the highest setting for 3 minutes. Cover the pre-dough with cling film and let it ripen at room temperature for 1 hour, then let it rise for 12 to 14 hours. On the day of baking, put the flour, baking malt, salt, yeast, butter and water in a bowl, add the pre-dough, mix everything on a low level for 4 minutes and then knead on the highest level for 5 minutes (dough temperature around 24 °C). Cover the finished dough and let it rest in the bowl for about 20 minutes. Divide the dough into twelve equally sized portions (approx. 65 g) and roll them out on a floured work surface into strands about 60 cm long, which are thick in the middle and thin towards the outside. The end of the rod should remain rounded and not pointed. Loop each strand of dough into a pretzel, place the dough pieces on a baking tray lined with baker's linen (alternatively: tea towel), cover with cling film and let rise at room temperature for 1 to 2 hours until they have doubled in volume. Remove the cling film and let the dough rest in the refrigerator for 45 minutes to 1 hour. Preheat the oven to 230 °C top and bottom heat. Provide pretzel lye and put on eye protection and gloves. Dip the dough pieces into the lye by hand for about 5 seconds (be sure to wear protective gloves!), remove them and place them on baking trays lined with baking paper. Cut the dough pieces into the belly and sprinkle with a little salt. Place the trays one after the other in the oven (middle) and bake the pretzels for 12 to 14 minutes until golden brown. Mahlzeit.
@Paradise-on-Earth2 ай бұрын
Awesome!!! THANK YOU!!!!
@Apophis19662 ай бұрын
@@Paradise-on-Earth NP AND ENJOY IT greetings from Germany
@stephanierivera11952 ай бұрын
I just came back from my first trip to Germany and fell in love with that sweet mustard!! Just ordered same brand off Amazon. $10 but hey it’s SO worth it.
@Damich-g2m2 ай бұрын
Tip: you can use it in Vinaigrette Sauce as an emulsifier. Very tasty.
@Waechter_im_All2 ай бұрын
Der Punkt mit den Brezeln ist: Das ist alles Supermarktware, die länger haltbar sein MUSS als frische Brezeln aus der Bäckerei. Die Bäcker-Brezel sollst du frisch essen und deshalb ist sie am nächsten Tag hart. Die Supermarktbrezel kommt erst Tage nach dem Backen überhaupt in den Vekauf. Deshalb benutzen sie einen anderen Teig und nutzen Stabilisatoren, damit sie auch nach ner Woche noch essbar ist. Daher fühlt sich der Teig beim Essen anders an und schmeckt auch anders.
@Waechter_im_All2 ай бұрын
@@gattaca1968 Na dann kuck doch mal auf die abgebildeten Packungen, was da Schönes an Inhaltsstoffen angegeben ist. 🙂 Industrieware IST anders als Handwerksware.
@user-bv1wt7zx4s2 ай бұрын
@@gattaca1968 Oh, das ist interessant, dass bei den Brezeln (auch bei anderen Laugenwaren?) keine Stabilisatoren und anderes Zeug drin ist, dass die Haltbarkeit, Geschmack und Haptik verbessert. Hätte ich nicht gedacht. Ich habe vor Jaaahren Berichte über die großen Bäckereien gesehen, wie da die Lebensmittelchemiker herum wirken. Da war eine Menge "Chemie" drin. Erinnere mich nicht an Laugengebäck. Und wenn ich das sagen darf. Ich liebe das "Zeug" im Teig. Die Qualität, der Geschmack, die Haptik und die Haltbarkeit wurden in den letzten Jahrzehnten enorm verbessert. Das ist MEINE Meinung und MEIN Geschmack.
@achimdemus-holzhaeuser123322 күн бұрын
Ich hatte ja gehofft, dass zumindest Aldi die authentischsten Deutschen Brezeln hinkriegt.
@mindscraper19782 ай бұрын
The most USAmerican mustard ever, there is a p(b)retzel on its sticker, nothing a german would ever do.
@HayleyAlexis2 ай бұрын
😂😂😂 Oh that is a very good point.... It is very common to use mustard on pretzels here and get a side of mustard (sometimes honey or hot mustard) when eating a pretzel.
@loswochos91762 ай бұрын
@@HayleyAlexisi like snyders honey pretzel bites but they arent like real brezeln
@marenhuwald14452 ай бұрын
Am a German 85 year woman and have never eaten a Weisswurst. Live in the North though.
@JonaxII2 ай бұрын
Yeah, Weißwurst is much less German than Bavarian. But thanks to the American occupation taking place in Bavaria after WWII, most Americans tend to think they're the same
@berti23112 ай бұрын
Weißwurst die außerhalb von Bayern hergestellt und verkauft wird, hat auch eine ganz andere Konsistenz. Hier in Berlin bekommt man keine richtige Weißwurst.
@olafkunert37142 ай бұрын
@@JonaxII Vorsicht! Schlesische Weißwurst ist nich bayrisch. :-) I come from a town near Hannover and as a result of many Silesian refugees after WW2 some Silesian dishes are now quite popular, one is Schlesische Weißwurst (zu Weihnachten), another one is Kartoffeln mit Quark und Leinöl....
@weilwegenisso792 ай бұрын
Believe me, it's not made for non-bayern-people. I am from NRW and I don't know anything tasting as bad as a white sausage
@EricB2562 ай бұрын
Not each German mustard brand tastes the same either, regardless of yello or sweet. Händlmeier is not Develey is not Thomy is not Löwensenf by any means. Everyone's got their own preferences, and most of them are local(ly) spread.
@wolfganglemke63122 ай бұрын
Bienenstich - das ist perfekte Integration! 100 Punkte.
@HayleyAlexis2 ай бұрын
😂😂😂😂 I am doing my *BIenestich* dance for you!!
@wolfganglemke63122 ай бұрын
❤@@HayleyAlexis
@na.ki.7422 ай бұрын
Ooohja! Würde ich jederzeit bevorzugen statt Schwarzwälder Kirsch!
@wolfganglemke63122 ай бұрын
@@na.ki.742Bienenstich oder Bienenstich-Dance?
@na.ki.7422 ай бұрын
@@wolfganglemke6312Ich rede vom Kuchen🙈
@maxbarko87172 ай бұрын
I am missing German bakeries and butchers. I made Brezeln and Laugenwecken myself. Tip for quark lovers. Buy buttermilk, put it over night in the oven (if the room is cooler, turn oven lights on). Next morning strain it with cheese cloth and you have cheap Quark. Very simple to make.
@Sergedanilow2 ай бұрын
Unfortunately, German bakeries no longer live up to their reputation. There are hardly any traditional bakeries left. Most of the baked goods sold in Germany are purely industrialised. Even smaller bakeries that still bake their own products use ready-made baking mixes for the most part and barely allow their doughs to mature. Seen in this light, the good reputation of German bread is a myth. Although there are a few organic bakers in Germany who use organic ingredients, they usually skimp on the essentials: Time. After all, in addition to first-class ingredients, good bread needs a lot of time. There are now a few bakeries that have returned to original traditions and make their bread with first-class ingredients, a lot of time and love for the product. However, their breads are very expensive compared to breads from ‘normal’ bakeries or industrial bakeries. Unfortunately, the average earner (especially if they have a family with children) can hardly afford this bread. Most people in Germany don't even know what good, traditionally made bread tastes like (unless they are very old and can still remember the good old days). Nevertheless, a small, but fine home baking scene has developed, of which I am a part.
@elisabethdorrer48312 ай бұрын
The secret ingredient that makes German pretzels so inimitable is Lauge = sodium hydroxide lye. It males the pretzel crunchy, imparts the brown colour and gives that distinctive taste.
@fionam65532 ай бұрын
I'm pretty sure you can buy Leberkäsesemmeln in Hannover main station. An I'd be surprised if you can't find them in the Markthalle. But yeah, pretzels. white sausages, sweet mustard, and black forest cake are southern German cuisine. And green asparagus is served in Germany as well, but then it is usually mentioned on the menu that it is green.
@ExchangeKnight2 ай бұрын
A2 Center shopping mall as well
@olafkunert37142 ай бұрын
Yes, you can get good Leberkas in Hannover, even with thew correct mustard. And Austrians also produce very good stuff. 🙂 Grüße aus Graz von einem Exilnorddeutschen.
@ExchangeKnight2 ай бұрын
Please let Alicia know that you can get Laberkaassemmeln in Hannover and also Händlmaier mustard. In the Markthalle as well as in the A2 Shopping Mall ;) On the other Hand - i hope she brought some Schmalzkuchen with her, because i do not know if they have them in München.
@GermanAIKabal2 ай бұрын
Die Kommentarfunktion ist nun Eigentum der Bundesrepublik Deutschland XD
@mischmaZOOO2 ай бұрын
😂😂😂❤
@helloweener20072 ай бұрын
I don't mind Spargel. It does not taste bad. It is just not worth the money.
@HayleyAlexis2 ай бұрын
I agree... Some places in Munich would charge 30€ for a Spargel meal and I find that to be a lot of money.
@Psi-Storm2 ай бұрын
I am not sure why people like green asparagus, it's just dried out white asparagus with a lot of sunburn. Green is cheaper to farm and harvest, because you don't grow it below ground, but it's also significantly worse.
@lismi91782 ай бұрын
The problem I have with white Spargel: it's gone so quickly 🤔 I don't really know how to phrase this. You put it in your mouth, chew it 1x since it's soft, you then swallow. Weg is a. Wenn er nicht holzig ist, that is
@ankebosing19682 ай бұрын
Blasphemie! 😁 Nee, ernsthaft, frischer deutscher Spargel, richtig zubereitet, ist einfach sau lecker!
@helloweener20072 ай бұрын
@@ankebosing1968 Also wenn Du mir die Wahl zwischen Spargel und Schwarzwurzeln geben würdest, würde ich Schwarzwurzeln nehmen. Spargel hat halt kaum Eigengeschmack. Eigentlich jedes andere Gemüse außer Rosenkohl. Und Du kannst davon ausgehen, dass ich schon richtig zubereiteten hatte. Oma macht sogar seit einigen Jahren nur noch Spargelspitzen, weil der normale ihr zu strähnig geworden ist. Und sag jetzt bitte nicht, das liegt an der Sauce. Die Hollandaise kann man ja auch über Schwarzwurzeln machen. Und wenn man die Sauce braucht, kann nicht so viel damit her sein. Spargel ist einfach überbewertet.
@heidihubbell350421 күн бұрын
You need to come to Wisconsin Milwaukee or Ozaukee CO where you can find all sorts of butcher shops and local grocery stores selling all the German sausages and a massive selection of mustard all the kinds you can think of that you might want; mustard and horseradish as well. There are still many bakeries that offer pastries with a lot of almond paste, Bavarian hard rolls, dark rye bread, and rye salt buns but yes they are disappearing in favor of American donuts. People drink morning coffee with a hard roll and butter instead of a coffee cake. Onions are fried and put on burgers or in spätzle. Cabbage is fried with onions and sometimes beer is added for extra flavor. Oh yes they still eat raw ground beef on rye bread especially on holidays.
@themattschulz39842 ай бұрын
Team Bienenstich ... ahuu! Cheers from germany
@TrillianaEM28 күн бұрын
About Weisswurst: They are eaten not only with the sweet mustard, but you also need the - guess what? - the Bretzels! The real ones, made with brine and salt. No Bavarian would eat the wurst with some other bread.
@Tiwi812 ай бұрын
At the bakery, the finished dough pieces Prezel are dipped in less than four percent caustic soda (sodium hydroxide, NaOH). This gives them the typical herbal taste, a nice crust and dark brown color. This is because the lye accelerates the browning reaction (Maillard reaction).
@peterdoe26172 ай бұрын
Talking mustard: you should try and make your own. There is a recipe by Yasilicious: Senf selber machen - schnell und einfach=) and a recipe by chef John (Food Wishes) for Dijon mustard. From that, you can start experimenting. (Yellow or brown mustard seeds? Ratios. Vinegars..etc.) Tarragon has a slight sweetness to it. It is a perfect match for fish, shrimp, squid...so many things. Very potent in fresh form. For making mustard powder, I have a tiny german coffee grinder from the 6ties. It's important to fill it up real good, to achieve a fine powder. Else the blades will only push things around, without beeing able to cut it. But this way, you can also have different textures in your mustard. I like sharing recipes and even ingredients with neighbours. Joking about us, to become the "culinaric center of competence" here in Tangstedt, Schleswig-Holstein. It's fun!
@julesvern709828 күн бұрын
There was this potato salad I had in München that was made with dill and who knows what else but it was just such a novel taste. My husband and I still rave about it to this day!
@HayleyAlexis27 күн бұрын
I know the feeling..... there are so many things I miss about simple foods in Munich!
@Karl-HeinzHaas2 ай бұрын
Wer gerne isst , genießt das Leben. Das merkt man dir an. Weiter so !
@RustyDust1012 ай бұрын
Das unterscheibe ich sofort. Unsere Hayley liebt das Leben mit Genuss.👍
@queenbuzybee40742 ай бұрын
Haha, I can’t imagine an oily Brezel! Good news though, Ditsch are the best German pretzels imho and they also have them in the US now! Similar to Cheetos we have „Käsebällchen“, but Erdnussflips are delicious too! Green Asparagus tastes totally different and is usually grilled or fried with garlic, no sauce. And you‘re right, our cakes and creams aren’t as sweet as American icing. It’s a slightly, barely sweetened whipped cream and the cake needs alcohol, like Tiramisu. After baking it’s added to the cake layer.
@HayleyAlexis2 ай бұрын
Some of my favorite pretzels in Munich are from Riedmair!! SO DELICIOUS!
@Jay_Kay6662 ай бұрын
If you see asparagus in Germany you run to nearest station that takes you out of the country before someone starts to force feed you asparagus until your urine smells like spring.
@HayleyAlexis2 ай бұрын
L M A O 😂 thank you for the chuckle!!
@phantomflunder2 ай бұрын
Kale and asparagus are serious business 😎
@olafkunert37142 ай бұрын
Or you hear the Comedian Harmonists' "Veronika, der Lenz ist da" Veronika, der Lenz ist da Die Mädchen singen tralala Die ganze Welt ist wie verhext Veronika, der Spargel wächst Ach du, Veronika, die Welt ist grün D'rum lasst uns in die Wälder ziehen Lenz is an old word for March or spring, Spargel does NOT grow in March, therefore, the guys are describing an .....
@andrebrodbeck38832 ай бұрын
5:42 it isn't "peanut butter flavored" it is made out of peanuts! This is where the flavor comes from! And yes i know it isn't 100% made of peanuts, it is a mix out of peanut and maisgries.
@HayleyAlexis2 ай бұрын
Since you want to be a smart ass ☺️☺️🤗🤗 Zutaten for Erdnuss Flips: Maisgrieß, geröstete Erdnusskerne (28 %), pflanzliche Öle (Sonnenblume, Raps in veränderlichen Gewichtsanteilen), Speisesalz, Süßmolkenpulver, Paprikapulver, Zwiebelpulver, Chilipulver, Aroma (enthält Milcherzeugnisse), Hefeextrakt, Antioxidationsmittel: stark tocopherolhaltige Peanut butter = peanuts with oil which is what 2 of the top 3 ingredients are. So it is basically peanut butter Also- I found a wonderful video from Funny Frisch (a Hersteller for erdnussflips): kzbin.info/www/bejne/r3uylJ6rm653gMUsi=gefn7QgjjPuNDuWD Where you can clearly see that the peanuts are made into a butter/creme/sauce- ich bitte dich 🫠
@andrebrodbeck38832 ай бұрын
@@HayleyAlexis dass ist ja merkwürdig, habe mir gerade eine Packung "Erdnuss Flippies" von funny-frisch gekauft um es zu vergleichen. Bei mir steht drauf: Maisgries (58%), Erdnusskerne (32%), Sonnenblumenöl, Speisesalz, Zucker, natürliches Aroma Gibt es da etwa 16 verschiedene Rezepte für 16 verschiedene BL? Oder ist es abhängig davon in welchem Laden ich einkaufe? 🤔🤔
@martinschramm47562 ай бұрын
It's called Laugengebäck. This means firstly the dough. There are some forms like the Brezel, Laugenstange etc. It has always big peaces of salt on it.
@nriamond80102 ай бұрын
Schwarzwälder Kirschtorte in Germany usually is not very sweet at all - at least none that I ever tasted in Germany (including the Black Forest area) was. I don't like it much anyway because I don't drink alcohol and there is LOTS of that in it. My husband is from the Black Forest and his sister (who does not drink alcohol like me) makes the cake with cherry juice. I prefer that by far! :D
@kadykasey891124 күн бұрын
Attended a cooking class in Germany and one of the dishes was green asparagus! It was considered "gourmet" and the Germans loved it! A fav dish from our time in southwest Germany that we still prepare in the US is steamed asparagus and small boiled potatoes doused with a generous portion of Hollandaise sauce and liberally topped with crumbled bacon. Yum!
@a.s.67482 ай бұрын
As a strait forward german i state, that you always look fenomenal, but looked so much healthier and vivid when you lived here in Germany.
@HayleyAlexis2 ай бұрын
cool story.... No one really asked you at all about how I look.... Which is very weird to comment about a random woman's looks that you do not know nor have never met... Weirdo
@ziali2 ай бұрын
This angry comment section is something on its own :D thank you for mentioning it in your insta Hayley i just came a second time back again to the Video because of it 😂
@HayleyAlexis2 ай бұрын
😤
@ralfbaechle2 ай бұрын
German sausages in the USA ... Many years ago a coworker took me and his girl friend to a supposedly German restaurant in San Jose, CA. I was supposed to tell them how authentic it was. I don't recall the main coarse but the appetizer was sausage. Not whole sausages but a few slices from various sausages draped like in a 3 star Michelin restaurant. The sausages were ok - but the exaggerated way the sausages were presented made me laugh. In Germany sausages are not high-end cuisine. They're more something for every opportunity and accordingly the presentation not of importance.
@sonyphotoguy66012 ай бұрын
If you are back in the US and you come around a "Rock&Brews" try the Brezel there. The Burgers are also good there. Really great Restaurants.
@HayleyAlexis2 ай бұрын
Let me write it down on my restaurant list.
@vonsauerkraut2 ай бұрын
Americans believe that McDonald's is a restaurant🤡😆
@Gryzzeline2 ай бұрын
More videos about food, please 🤪
@HayleyAlexis2 ай бұрын
😂😂😂 It's everyones favorite topic!
@Snailing_Suika2 ай бұрын
you forgot the Kirschwasser Schnapps in the Kirschtorte.
@HayleyAlexis2 ай бұрын
did I not say liquor??? OOpsii!!
@Snailing_Suika2 ай бұрын
@@HayleyAlexis I think you didnt specify it. But its fine to say liquor I guess :)
@HayleyAlexis2 ай бұрын
I might have honestly forgot... I thought it was "minimal" ingredients until I actually had to list them 😂😂
@joannunemaker63322 ай бұрын
You are making me miss German food. Yum. I haven't been there since the pandemic. I don't know but foods from Germany often taste different and is so good! I enjoyed this video. 😊❤
@alexamurawski45242 ай бұрын
don't judge your fellow americans for modifying some recipes for their tastebuds. At least if you go to 100 restaurants in Germany you will get 100 varietys of makingfor example red cabbage and non of em wil taste like your own home version. So there is a basic recipe and 8 billion varietys of everything - but eating "Weißwurst" with ketchup sounds really horrible to me. greetings from Stade, Niedersachsen 😘
@theresa51142 ай бұрын
Yeah, Estragon is a herb. It is not often used in dishes or the kitchen in generel. As it happens, I don't know any German dish with it 🤔. There may be some herb mixes with Estragon though (?)
@christianebenak20992 ай бұрын
Hi Hayley. I live in Langenhagen ( Near Hanover) and we have our edeka with a leberkäs semmel. I know it from my holidays in austria. Nice channel ❤
@OAKHILLSDRIVE33442 ай бұрын
Schöne Grüß aus dem Weserbergland 😊
@elab.14132 ай бұрын
And we have it in the very north, Lübeck! ❤
@mischmaZOOO2 ай бұрын
I'm from Switzerland and live in Germany and there's no reason at all to make fun of your German pronunciation. It's perfect! The way you say Weißwürscht and Weißwürschtel sounds absolutely authentic, there's no accent to be heard. That's exactly how the word is pronounced.
@carina_loves_cats2 ай бұрын
The yellow mustard thing is interesting... Here in Germany, American style yellow mustard is much less tangy and kind of sweet.
@Tinyten2 ай бұрын
"Der gute Händlmaier" Haha perfect. :)
@PWRobinson19762 ай бұрын
A "Brezel" is always made with lye. There are also two different kind of Brezel in Germany. The swabian and the bavarian version. The difference is small but major (!). It's the thickness of the thinner Loop. In Swabia they are thin and crunchy. In Bavaria they are thicker and not crunchy.
@berti23112 ай бұрын
Weißer Spargel hat kaum Eigengeschmack. Er wird direkt aus den Erdhügeln gestochen und ist deshalb nur sehr kurz frisch erhältlich. Bekommt er Sonnenlicht wird der Spargel grün und bekommt auch mehr Geschmack. Bei meiner Familie ist Sauce Hollandaise unüblich, bei uns gab es immer nur zerlassene Butter, Kartoffeln und Schnitzel oder Spiegelei zum Spargel.
@botalm18782 ай бұрын
Another food item that USA got totally wrong is Black Forest ham. the US version has nothing to do with Schwarzwaldschinken, which rather is cousin with prosciutto and sibling with Tiroler Speck which I sometimes find at US Aldi. I dont know how that happened.
@Lucysmom262 ай бұрын
I LOVE black forest cake. LOVE. But the only kind I can get in Canada is the supermarket kind (or the kind from a bakery that isn't German and is just basically copying the supermarket version) and I wish I had a reliable, authentic recipe to make at home. The supermarket bfcs never have enough of the cherry filling or taste, some I've had didn't seem to have any at all.
@jensen78752 ай бұрын
That Rewe ready bake frozen pretzels are really good for not handmade. Do you get "Kirschwasser" (some like cherry brandy i guess) in the USA? Without it is not a Schwarzwälder-Kirsch-Torte!!!!!
@Anthony_Soleri2 ай бұрын
I think the only thing that tastes just as good as "Bienenstich" is a "Frankfurter Kranz".
@stonecoldmary42362 ай бұрын
Leberkäs-Semmeln gibt es in Hannover am Hauptbahnhof bei Wurstbasar :) Sehr gut übrigens!
@RustyDust1012 ай бұрын
For German Brez'n you need a 4 to 4.5% lye solution to dip it into right before baking. Sorry to say it but the FDA considers American bakers to be too dumb to understand that you don't breathe in the lye powder or you grab the dough from the lye bath with your bare hands. That's why the FDA has limited the maximum percentage to a 2.5 to 3% solution. The lye however is what causes the fast Maillard reaction that gives the crunch of the crust, the glossiness of the outside. To achieve the same browning reaction the pretzels in the USA have to be baked either hotter or longer. Both doesn't help the consistency. I'd wager almost any bet that's what you are noticing and missing. Edit 1: I'm a 54 year old German and I am totally on your side for asparagus, white or green. I have no problem leaving that to the asparagus lovers. For me I'd rather have the potatoes and ham instead. So more power to you.
@liosscip2 ай бұрын
aspargus is not for everyone and i totally get the black forest cake "dislike" .. i also think that this cake is very overrated and i also always pick something different if i can choose (i also like the bee sting cake, but its often too sweet for me, so i personally choose more fruit cakes)
@ilonapatschurek45102 ай бұрын
Hi Hayley, don'nt forget the " Kirschwasser " on the chocolate sponch. Very important issue 😂
@alexanderkupke9202 ай бұрын
Of the US yellow mustard has more vinegar, I think it may actually compare better to French Dijon mustard, that also is more vinegary compared to "regular" German mustard.
@airlag2 ай бұрын
I think I know the secret of the German Bretzel. This time it's us who accidently added some more sugar, and we didn't even knew for a long time. Bretzel was like Laugenbrötchen originally coated with caustic soda, what turns in combination with dough into a thin layer of caramelized sugar during the baking. To the disadvantage of the delicious taste, the use of caustic soda got banned because it is a little dangerous if some remains during the process.
@AnnetteLudke-je5ll2 ай бұрын
Your explanation of the taste of Schwarzwälder Kirschtorte wavreally really amazing. Perhapd one or two American bakers listened to you...hopefully...one day they will learn to do it right.👍
@swyntopia2 ай бұрын
You forgot the MAIN ingredient of real Schwarzwälder Kirschtorte: KIRSCHWASSER ! Whatwhat ? Water ? Yes water, like fire water ( ??? ). Kirschwasser lirterally means cherry water, but it´s a liquor. No, it´s a Schnaps ! Destilled from cherries. And it´s THE MUST !!! 🙂 Weißwurstsenf ( Weißwurschtmostrich ) is not only sweet, but coarse, too, and mild.
@Sven_Okas19672 ай бұрын
Na toll, danke Hayley, wegen deinem Video habe ich jetzt Hunger auf Spargel, Salzkartoffeln und Sauce Hollondaise bekommen........
@PolarbearKA2 ай бұрын
Und ne Schwarzwälder Kirsch zum Nachtisch nicht vergessen 😉
@Sven_Okas19672 ай бұрын
@@PolarbearKA Boaaaaaaaaaaaaaa, mach ma nicht schwach......det gibt wieder Hüftgold......
@lismi91782 ай бұрын
Erdnussflips??
@HayleyAlexis2 ай бұрын
😆🤣 und es ist noch nicht Spargelsaison 🥲
@Sven_Okas19672 ай бұрын
@@HayleyAlexis Neeeeee, die ist erst nächstes Jahr wieder
@fbb-bh5vp2 ай бұрын
hello, german guy here. i think the most important thing americans get wrong about german food or german culture is that germany is a regionally diverse country. when americans refer to german food/culture they usually mean bavarian food/culture. just because bavaria is marketing their stuff aggressively. germany is way more than just bavaria! just imagine evry european would talk about america as if texas would be the only noteworthy region in the us. btw: most of your german pronounciation are really good! just one thing i want to correct: its Weisswurst is singular (without the umlaut) and Weisswürste is plural (with the umlaut)
@mynonmignon11 күн бұрын
Yet the one thing the whole world seems to get right is Germans be like - you 😂
@christiankastorf48362 ай бұрын
If you do not fancy Sauce Hollandaise, try simple butter. The butter may be in its firm, chilled structure and allowed to melt when it comes into contact with the vegetable and potatoes, or you melt it in a saucepan before serving if you like that taste better. Chopped parsley may get added.
@320iSTWEdition2 ай бұрын
I like the american mustard but because of the simple fact that it doesn't matter which mustard you buy in Germany they ALL taste the exact same and i don't mean sweet or normal mustard, i'm referring to the normal medium mustard. I tried all of them.......... the french one is different and i like that taste above them all but it would be nice to have a bit more choice in that regard because there are different tasting mustards in the US.....
@Arltratlo2 ай бұрын
i been forced to eat in a German restaurant in Philly, i still believe, the cook came from Mexico... the waitress came every 2 mins to ask if i need something.... after the 10th time, my inner German went out and i told her to go away and dont come back for 2 hours! after i paid my bill, she ask me how the food was... i ask her back, if she ever met a real German.....because she wouldnt like my opinion! its been terrible, they really kill the most easiest German food... i dont believe you could get a glass of water like in Germany!
@timlandscheidt2 ай бұрын
There is another channel with H & M content and it is only mentioned in passing?! :-) Subscribed.
@HayleyAlexis2 ай бұрын
Because we haven’t posted too much on it yet 🫠🫠🫠 but we are slowly going to start
@DeshanHoward2 ай бұрын
Thank you Hayley. I'm planning my trip to Germany next summer. Do you have any advice for vegans?
@HayleyAlexis2 ай бұрын
There are actually a lot of vergan options and restaurants in the major cities ☺️☺️☺️
@giordani642 ай бұрын
Bretzeln have to made with ley, of course. The whole name in German is Laugenbrezel, which is ley-pretzel. If you don't use ley, you don't get a Bretzel. You get something looking pretzely, but lack all crisp and flavour.
@botalm18782 ай бұрын
Cheetos and peanut bows, (erdnuss or earthnut.) In Germany you can find both peanut bows and cheese bows, which rather should be compared with American cheese puffs.
@M.Holland2 ай бұрын
Visited the US a few years ago. Found a small Bakery in Santa Fe which sold Black Forest Cake: Buttercream, Strawberry’s, chocolate chips and If I remember correctly, a normal sponge cake. It was further away from the original than humanly possible. Especially for someone how grew up in the Black Forest, in a city where multiple bakerys claim that they invented that cake. (I know, it’s not just our city who claims it for them self) Had to try it anyways. Was it close? Nope. Was it delicious? Yes.
@kathrinlancelle33042 ай бұрын
Aldi sometimes has Erdnussflips. When they do, I buy half a dozen bags. You can find Loewensenf at World Market, and sometimes Publix. Publix also has Alstertor mustard. I do miss the white mustard. Especially with Holsteiner Katenschinken and that good German Landbutter. The Black Forest Cherry Cake must have Kirschwasser in it. And no, You are not picky or particular. You just have good taste.
@PotatoMatch2 ай бұрын
an authentic "Schwarzwälder Kirschtorte" has one special ingredient: Kirsch-Schnaps. That´s where the name comes from, not becaus of the black forest but because of the "Schwarzwälder Kirschwasser". at least one of the layers has to be drenched in this liquor overnight 😉🥃
@ilonaglaunsinger2 ай бұрын
Heidelberg Pastry Shoppe in Arlington. Over 20 years German owned.
@RobertZander-yz3bg2 ай бұрын
When it's asparagus season, I like to eat it once or twice and then it's good for me. But I can definitely understand if it's not for everyone. There are things that I don't like and don't have to be convinced by other people to like them.
@pinkhope842 ай бұрын
I like to eat 1-2 times as well, i would eat it more often, but its to much work peeling it. the maschines out there Peeling it for you, do not do a good enough job. 😅
@wolfganglemke63122 ай бұрын
During asparagus season I have to eat it at least twice or thrice a week: boiled, fried, with potatoes and sauce hollandaise or with yoghurt, together with pasta, as salad. There are so many recipes!
@rairei2 ай бұрын
American body, but deep inside (South-)Germany/(Upper-)Bavarian/Munich girl ...Asperagus.. Hautpsache Händlmaier Senf 👍
@NicholasCorvin2 ай бұрын
*Absolutely correct. Greetings from Munich-Schwabing.* 👏🏼👍🏼😎
@rubyjohnson668328 күн бұрын
Bienenstich is just an ordinary "Blechkuchen". You haven't tried my Family recipe for a cheese cake yet. A woman from NZ, ones called it a cheesecake to die for. Ok, living in Scotland doesn't provide me with much competition. Brits do "cheese cake" with Philadelphia and some crushed biscuits.
@solanum60392 ай бұрын
Vegane Weißwurst und süßer Senf!👌🏻 Ich lebe in NRW und es kamen dieses Jahr die ersten in den Rewe. Sie schmecken genau wie normale Weißwürste.
@liosscip2 ай бұрын
vegane Weißwurst im Rewe in NRW ? Oo .. okay ^^ is das n Rewe Eigenprodukt oder gibts noch alternative Bezugsquellen ? glaube zwar nicht das die "genau wie die normale" schmeckt, aber würds gern mal testen. Ich mein ich hab noch nidmal ne "nicht vegane" weisswurst in einem Supermarkt gefunden wie "genau wie die normale" schmeckt *g
@oliverburk8562 ай бұрын
Das glaubst Du doch selber nicht..😂 und wenn doch, dann haben die was reingemischt...🤢☠️☠️☠️
@solanum60392 ай бұрын
@@oliverburk856 Informier dich mal, woraus normale Weißwürste zum großen Teil bestehen… Es ist wie immer lustig zu beobachten, wie sich Vegan-Hasser von Ersatzprodukten angegriffen oder fast schon bedroht fühlen und sich deshalb total lächerlich machen mit ihrem „das schmeckt GAAAR NICHT wie echte wurst und ist bestimmt voll eklig wääh wääh” (die Emojis auch-bist du 12?)
@solanum60392 ай бұрын
@@liosscip Greenforce heißt die Marke und ich war wirklich überrascht! Ich habe Verwandte in Niederbayern/Oberösterreich und habe dort vor Jahren, als ich noch nicht vegan gelebt habe, öfter Weißwurst gegessen und diese schmeckt wirklich genauso. Ist keine Übertreibung. Besonders mit süßem Senf kommen die echt gut, dazu noch Brezeln, vielleicht noch ein Weizen…👌🏻👌🏻 Hatten wir jetzt im Sommer schon mal öfter zum Abendbrot.
@Thomas-wx7uf2 ай бұрын
I always eat "Weisswurst mit Pelle und Curryketchup" - now judge me please ;)
@NicholasCorvin2 ай бұрын
*You eat the Pelle too..? Don't do that, it's not to eat. "Weißwurst mit Curryketchup" ? Are you from Berlin...?* 😱
@arnodobler10962 ай бұрын
Barbar
@HayleyAlexis2 ай бұрын
EXCUSE ME?!?!?! So you enjoy tragedy and despair?
@moc68972 ай бұрын
@Thomas Poor guy ... bless your heart ... hahaha 🤣
@MartinBeerbom2 ай бұрын
Weisswurst (white sausage) is not German...😁 It's regional to the south. It's so much regional that we speak of a "Weisswurstäquator" (white sausage equator), north of which the Weisswurst is not even considered edible... If you come to Germany and get a Weisswurst north of the "equator"... yeah, don't bother. It will not be good, it's a tourist trap thing. Get it where it comes from, in Bavaria. (Yes, don't bother answering that in this modern day and age you could get good regional foods outside of the area, and that there are restaurants and store that carry good Weisswurst. It's a joke, folks, exaggerated for funny.)
@SatieSatie2 ай бұрын
Lots of the foods and dishes (if not the majority) known to be "German" are actually Austro-Bavarian, including Laugenbrezel, Leberkäse, Dampfnudel, Steckerlfisch, Spätzle... Not necessarily the Weißwurst, though. Bavaria and Austria are cultural, culinary, and linguistic siblings.
@SatieSatie2 ай бұрын
Oh, and fun fact: Sauerkraut isn't even German, it's actually from China and ancient Rome.
@robojokes22742 ай бұрын
Spätzle kommen aus Bayern. Interessant.
@gehtdichnixan32002 ай бұрын
@@SatieSatie NEVER NEVER CALL DAMPFNUDELN BAVARIAN they dont know how to make good ones if you whant good real and authentic dampfnudeln you have to get them from a grandma in the palatinates
@brennsuppa2 ай бұрын
I have a confession to make, I don't like the sweet mustard. Never did. I eat it occasionally with Weißwurst and a Pretzel, but I prefer the "regular" scharfer Senf, even to my Weißwurst. Erdnussflips ... my grandmum called them "Nonnafirzla" which would translate to nun farts. About the asparagus, it comes in green and white, goes great with sauce hollondaise and is equally enjoyed by me. Schwarzwälderkirsch Torte is my favourite, all I need for my birthday.
@HayleyAlexis2 ай бұрын
Really??? I think you are the first person I know that has said this about weisswurst... but very interesting!!!
@brennsuppa2 ай бұрын
@@HayleyAlexis I am weird in many ways I guess :)
@Stein00012 ай бұрын
Estragon is tarragon. There is plenty of it in the green goddess salad
@berndbaasner74452 ай бұрын
If you want to Taste the best german cake...go to Ashley North Dakota....they kept the very old best way make cake.
@LythaWausW2 ай бұрын
What I find really strange - I watch a cooking show every day on ZDF and they cook with asparagus regularly. And it's NEVER been white asparagus. It's always green. And they peel the ends as they would white asparagus (not necessary with green, just break off the hard ends). Hoerzu magazine had an article recently about how green asparagus is healthier than white. (duh, just look at it) However if I got green asparagus in a German American restaurant I'd have to laugh.
@joergf62 ай бұрын
You can get Leberkäse-Semmeln with sweet mustard at Hannover mainstation.
@peterh.27632 ай бұрын
Lieber Jörg, als Münchner kann ich dir versichern, dass jeglicher Leberkäs, der außerhalb von Bayern (natürlich in einer Metzgerei, nicht in einer Fabrik) produziert wird, nicht mit einem bayrischen Leberkäs vergleichbar ist. Im Stuttgarter Raum gibt es auch einge Metzger, die dessen Produktion verstehen, aber ein guter Leberkäs oder eine gute Weisswurscht kann praktisch fast nur aus Bayern kommen. Und vom Metzger muss er sein.
@aquirillia2 ай бұрын
Im from switzerland and i could say nothing above our chocolate 😅 And the cheetos we have Flips they are just erdnuss/peanut
@christinehorsley2 ай бұрын
There’s no „icing“ in or on Schwarzwälder Kirschtorte. Only whipped cream with very little sugar in it. I don’t even use stabilizer when I make it. It’s my family’s favorite cake, easy and fast to make, especially when i use pre-baked „Biscuit Boden“ sliced into 3 equal parts. But you need to refrigerate it and it does take a lot of space in a tiny German fridge. And yes, the different tastes and haptics of the various layers, plus the touch of Kirschwasser make for the deliciousness.
@HayleyAlexis2 ай бұрын
Icing is used as a word to describe anything that covers a baked good. So the whipped cream topping is considered icing in the USA.
@christinehorsley2 ай бұрын
@@HayleyAlexis Thanks for clarifying that. I always thought icing was the rather firm stuff decorating American cakes, main ingredient being sugar, also called frosting, and a bit softer and creamier when used in the cake layers (filling). The whipped cream in the Schwarzwälder Kirschtorte is the main ingredient, in the ones I make I use about 1 liter (about a quart) of whipped cream for the layers and an additional 200 milliliters to decorate the side (circumference) and (on top of the dark chocolate shavings) make & place the little swirls and circles on which I place the decoration cherries.
@rebel44662 ай бұрын
Don't know if I got a real US version of the yellow mustard, but it's a completely different product basically. There was only a hint of mustard flavor in the yellow mustard. But I like spicy mustard anyway. Nothing better than the Wasabi effect when eating. Up the nostrils, feels like the brain is on fire. Amazing lol
@achimdemus-holzhaeuser123322 күн бұрын
Thank you Hayley, I have the same oppinion on Asperagus than you do. Eat it as you like, just don't bother me with the stuff.
@benjaminlamey35912 ай бұрын
I am from the other of the river (elsass in france) but live in germany. Regarding the Spargel, in my area, we do not do it with the hollandaise sauce but with home made mayo. maybe that fits your taste better. I do not like it with hollandaise sauce. Oh, and regarding Mustard, nothing beats the french one, even my german friends ask me to bring some when I come back from france.
@wanneske19692 ай бұрын
Pretzels should be huge. Crispy outside, soft on the inside and covered in sea salt flakes. Goes great with cream cheese.
@catharinaf.87932 ай бұрын
Or just Butter
@bettinahall77582 ай бұрын
Kalbsleberwurst!
@olafkunert37142 ай бұрын
Bier!
@aquirillia2 ай бұрын
Its "b"retzel :). Your weiss würstchen was soo good!
@Arltratlo2 ай бұрын
Bienenstich is my top cake!
@manfredlemke46712 ай бұрын
I know asparagus isn't your thing, but maybe there's a chance... I dont't particulafly like boiled asparagus either unless it's in.a salad but young green asparagus (where the stems are 1/4" in diameter tops) can be quite nice. Don't peel them, just wash them to get the sand off, then fry them in a bit of butter on low heat with a pinch of salt until they grow soft, then slightly crispy. Use them as a side dish for a steak.
@spfisterer36512 ай бұрын
Yess! I usually don't like asparagus. But green asparagus crispy out of a frying pan... Delicious.
@christiankastorf48362 ай бұрын
You do not get any really good "Bretzel" north of the "Main Equator". Our bakers here in the north have made a big progress with their "Laugenbebäck", but have not fully achieved it.
@Jess.schulz872 ай бұрын
I have a lot of English-speaking customers who ask me if we have mustard with the pretzel. I recently told a lady that we don't have that and she asked me if that was wrong and if that's not how you eat it. 😂