9 of The Most DANISH FOODS You Can Eat

[@RobeTrotting]

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[@bobbah676]

Have you learned about the Cocio mystery yet `? No matter the size of the bottle, a sip takes out like 30% of the bottle.

[@freyjasvansdottir9904]

It’s not pronounced co-C-O it’s pronounced cock-E-O

[@jonaslarsen4002]

Please please please don't put cheese on top of the pålægschokolade! It's usually eaten on slightly roasted toastbread or franskbrød. Not melted and definitely NO cheese on top. Great video guys!

[@RobeTrotting]

Thanks for watching Jonas! Now Mike needs you in the breakfast canteen from now on 😂

[@AnetteEllegaardprofil]

Exactly! I almost fell of my chair when I heard the thing about cheese on top of the pålægschokolade!!! Never! And we don't melt it, most people just put it on top of the bread (maybe with butter underneath). It's a nice feeling when you bite and the chocolate cracks ;-)

[@drdewott9154]

@@RobeTrotting Yeah the only way that "melted" association could've appeared is likely because it sometimes melts slightly when put on freshly toasted bread but even then its not by much. As for the types of bread its really up to you. Most just use a slice of Franskbrød, a slice of toast, a Rundstykke, or a classic bun. Heck a lot even eat them on rye bread and put that in their kid's lunch boxes. I reccomend you guys it sometime if you haven't already its not exactly expensive. I should probably also mention that there are 2 kinds of Pålægschokolade. One which is made of milk chocolate thats usually in red packaging, and one of dark chocolate (often around 40-55%) which is usually in blue packaging. And yeah please don't put cheese on top of it, thats almost as bad as putting it in a danish, and thats coming from a guy that likes cheese

[@tobimobiv1]

On toasted bread the the pålægschokolade needs to be put on as soon as possible so that it melts.

[@lonniaabye5745]

@@tobimobiv1 I have to respectfully disagree. The whole point with pålægschokolade is that it’s crispy, which totally disappears if it melts. 🙁

[@Ernoskij]

4:30 Your text got it right, but you said it wrong, it's not "Flæskesteg" it's "Stegt Flæsk" flæskesteg is something completely different where you roast a whole pork back with the skin on it :) EDIT: Flæskestegssandwich has nothing to do with Stegt Flæsk either ;)

[@RobeTrotting]

Opps 🙈

[@ThePsychophant]

@@RobeTrotting🙂 Btw. Stegt flæsk is same part as you use to make bacon (belly). Flæskesteg comes from the loin. 🙂

[@TheGammelfjols]

@@RobeTrotting sorry but Big mistake... ;)

[@Temptation666]

hehe i thought about saying something about that too. Stegt flæsk sandwich.. just NO. Reminds me of the awful pølsevogne who deep fry slices of Flæskesteg. Blasphemy

[@NannaAshleyxD]

It seems like you guys use "flæskesteg" and "stegt flæsk" interchangebly - but they are actually two different (though very similar) dishes made from different cuts of meat from the pig. But yeah both can be served the same way with potatoes, although you will mostly find stegt flæsk served with the white persille sauce, while flæskesteg is mostly served with brown sauce (like with frikadeller) or in sanwiches like you mentioned :) But otherwise a great video, I enjoy you guys take on danish culture as americans living abroad

[@RobeTrotting]

Yeah, I guess we were unaware of the differences. We always learn a lot by making these mistakes though 😃 so this actually helps us integrate a lot.

[@martinpoulsen6564]

@@RobeTrotting The traditional garnish is the giveaway. Flæskesteg is usually served with brown sauce, plain white potatoes, and if in a bit more festive mood, as for instance for Xmas, with caramelized potatoes, warm shredded red cabbage, potato chips and something a bit acidic, like pickles... Unless of course it's made into a sandwich or a piece of smørrebrød. Stegt flæsk, on the other hand, is exactly as your picture shows, though some may want a dash of jam along with it. The roast is the autumn/winter comfort food, or sunday dinner, whereas season for fresh parsley is mostly in the summer. At least for those who grow their own. So stegt flæsk is a bit more of a "lighter" summer dish. ...as for the hotdogs, the first one depicted is the traditional danish hotdog (hotdog in DK only becomes one once assembled, otherwise it's just a sausage and bun - ask for a hotdog, that's what you get) ...the french (hot)dog is the 2nd one depicted, usually found everywhere on gas stations, 7/11s and what not, for those who neither have the time nor the skill to build a proper danish hotdog. One of the oldest documentations I know of, is in the last of the original 13 Olsen banden movies, where the gang has a very similar creation at a street vendor, though the lady at the hotdog stand simply dips the sausage in a jar of dijon mustard before putting it to rest in a baguette. When in Paris... Should you feel like taking a dive into the ins and outs of danish pølsevogns culture and history, I'd advise you to have a closer look at a small book called "Skinke lingo" - if it's still to be found of course. Maybe the library?

[@YesMF]

@@RobeTrotting just on a side note, there is also ribben steg, which I personally like more. Ribben steg is part of the pork belly, and it has flæskesvær on too. So stegt flæsk, flæskesteg and ribben steg can often be mistaken for each other.

[@KiwiCatherine]

Yes flæskesteg is also cooked differently to stegt flæsk usually. Flæskesteg or roast pork is roasted in oven whole and then sliced. Stegt flæsk is very different as it is sliced before cooking like very thick slices of bacon. It is usually fried but it can be roasted in slices in oven and traditionally served with white boiled potatoes and parsley sauce

[@biostud666]

Stegt flæsk og ribbenssteg er samme udskæring, og for mange danskere er ribbenssteg og flæskesteg det samme.

[@sebastianbagergaardrasmuss3918]

Pålægschokolade: Enjoy on franskbrød with butter. Feel and hear the chokolade cracking and the sinful taste of calories :) No melting is necessary.

[@kurtw3503]

And no! Not cheese with pålægschokolade :D

[@oakstrong1]

The chocolate was a must when we visited our relatives. Never heard anyone melting it! It must be something that came along with a microwave. So quick and easy!

[@thedanishcatgirl3205]

I mean when it’s on a toast bread or a bun and it melts a bit because it’s hot is also great

[@rb6808]

Rigtig godt på rugbrød med smør

[@kimf.wendel9113]

It was actually created to skip the spreading part of a nutcream like Nutella. Also makes it easier for kids to enjoy

[@hassegreiner9675]

Pålægschokolade can be eaten on any kind of bread, but never! with cheese ;-)

[@RobeTrotting]

Haha yeah - don’t leave Mike alone in the breakfast canteen.

[@larsjensen9852]

I eat it with cheese and it is good🙏

[@hantra17]

You can also just put it on bread with butter and eat it cold.

[@thorguldhammer7642]

Hey guys, just to let you know! Cocio is pronounced like "Kokio." In Danish we say it like Cockio 😂 you can of course say it however you want tho! 😊

[@RobeTrotting]

Oh, good to know. we definitely want to say it like “cock” 😂

[@havenisse2009]

I actually thought they did that on purpose to avoid being flagged on KZbin algorithms as adult content. Kousio is somewhat different :)

[@lhpl]

@@RobeTrotting a reasonably exact way to say it would be: "cock yo!" :-)

[@argantyr5154]

Its prononced just like you would say Tokyo, but with a "K" sound instead.

[@toyotahavehorspower4003]

Also I just wonna say that on danish d make a wired sound that’s hard for Americans to say

[@iwolfdk]

As a true Fynbo, you pronounce brunsviger Perfect 10 out of 10

[@RobeTrotting]

YES!!!! 🙌🏼 Tak

[@fnuggi68kurt]

@@RobeTrotting But you have to try the perfect way, to eat a Brunsviger. You can buy a "runner med brunner", that is one of the buns you also can buy in the bakery. The buns is called "rundstykke".. And then there come butter on, and then you put a brunsviger in the top of the buns.. That is so delicius..

[@marionhansen3627]

Koldskål is absolutely not just for old people who lost their taste! You make it yourself, with eggs beaten with sugar and some vanilla and 1 liter of buttemilk. The ones you buy don’t taste nice. We have it in the summer when it’s hot outside and you don’t really feel hungry and you can’t be bothered about cooking dinner 😁

[@elfmonster1476]

Ærgerligt de ikke talte om kammerjunker. Der er ikke meget der er mere ikonisk at putte i.

[@choddle8427]

And a little lemon too, right? Which probably would also help with the too sweet part

[@elfmonster1476]

@@choddle8427 Oh yeah, definitely lemon!

[@metteandersen3564]

The weird thing is, the “round bread” hotdog is called a French Hotdog in Denmark.

[@mathiasknsgaardkristensen3396]

Svensk pølseret (swedish sausage dish) as well. From what I remember that is danish in origin too.

[@beersmurff]

@@mathiasknsgaardkristensen3396 yes, because it tastes utterly awful andit's a reminder dish of the conflicts Danes had with the Swedes. Passive aggressive way of saying, this dish sucks like the Swedes. tbf. We love our Neighbours and taste is individual ;-)

[@captaincosmodrome]

My grandmother used to make us aebleskiver and my brother inherited her pan when she passed. She and my great grandmother would make a huge spread of Danish treats for every holiday that put the little blue tin of cookies to shame. We also still serve open face sandwiches (smoresbrod) at every family event, and my grandfather drinks Danish glogg every year at christmas. It's fun to see that even though we have been in the US for several generations we never quite let go of some of our Danish traditions.

[@ebbhead20]

Well somewhere the translation must have gotten lost, its æbleskiver.. 😏

[@andersjjensen]

@@ebbhead20 Which contains a letter not on the US keyboard. And it's a letter that is literally a contraction of a and e. We just use it so often that someone at some point decided it would be a good idea to contract it to one vowel.

[@ebbhead20]

@@andersjjensen i know, i was referring to the missing K. 😏

[@theflyinggasmask]

@@ebbhead20 Could just simply be a typo, or sometimes you just miss a letter or hit the wrong key without noticing.

[@ebbhead20]

@@theflyinggasmask whatever, its fixed now..

[@SimonSarka1]

I got drømmekage yesterday You don’t have to melt pålægschokolade - It’s usually enjoyed on wheat bread

[@RobeTrotting]

Good to know! Thanks for the help 😃

[@rdklkje13]

Or rye bread 🙃

[@SimonSarka1]

I personally don’t like that but I also hate leverpostej and licorice

[@Sigart]

@@SimonSarka1 .. How positively scandalous!

[@noobgamerbo2773]

@@SimonSarka1 :o

[@CarolineHoumller]

Im sorry, but WHO ON EARTH puts cheese on top of Pålægschokolade?!! I prefer pålægschokolade not melted on a piece of bread, the crunch is EVERYTHING😍🤤

[@RobeTrotting]

Mike swears he does 😂

[@CarolineHoumller]

@@RobeTrotting Well, now I get why he isn't that big of a fan😂😯

[@kirstendrost]

Hahaha was looking for this comment. Funniest combination ever 🤣🤣

[@drdewott9154]

@@RobeTrotting Dangit Mike XD. It seems almost too American to put cheese in places where they don't belong. Like with Danish pastries.

[@gpslibra]

Hilarious opening guys! We will return to try more of these Danish delights hopefully, next year. We loved all the great meals we had in Copenhagen this summer.

[@RobeTrotting]

Please do! We’ll see you then! 😃

[@luffegasen7711]

If ANY of your american viewers lives near Iowa, then they can visit the little town of Elk Horn. The inhabitants are of Danish descent and still hold (some) Danish traditions and dishes. I.e. you can get æbleskiver (or apleskivers, as they call them! ^^ ) with blueberry jam(?) and medisterpølse at the local diner! Just one note: æbleskiver and medisterpølse does NOT go together in Denmark! ^^ Elk Horn was made international famous (in Denmark) when there was made a documentary and was broadcast in Danish Television. Later the two amateur cooks and brothers, Adam and James Price, made another documentary (two episodes), where they focused on Elk Horn's "Danish" cuisine and tried to get them "back on track" ... I.e. The mayor in Elk Horn was trying to make leverpostej, but only had help for Google Translate, so his leverpostej ... Was ... a disaster to put mildly. Not even his DOG would eat it!!! And dogs generally LOVE leverpostej! XD

[@tuelindgren6465]

Calling koldskål for just buttermilk is close to heresy! Saying that stegt flæsk and flæskesteg are the same is definitely heresy! To put cheese on top of pålægschokolade. Yep, that's right heresy! Burn the heathen yankees! ...Jokes aside I like the vids, often interesting perspectives and well made.

[@RobeTrotting]

😂 thanks, we are still learning I guess haha

[@madst7521]

Also, saying that pålægschokolade is good choccolate is also not correct. (sure there are a few luxury brands that might actually be good choccolate, but most of it is pretty poor quality)

[@gitteharbo]

I am a Dane, but an expat since 86. Last year on holliday in Copenhagen. Off cause I had a hotdog on Rådhuspladsen. Then you know you are in Denmark!

[@RobeTrotting]

I hope it tasted like “home”. We find that with a few foods back in the States, even if they’re readily available in Danish restaurants and street food stands :)

[@sebastianbagergaardrasmuss3918]

Mikey, you talk more and more danish and seem more confident. And Derek is coming along too. Are we going to have a small conversation in danish soon?

[@mariushaakonssen]

I wouldnt say you should mest your pålægschokolade, just put it on top when the bread is a bit cooled down. When I crunches its so much better! And don't forget the kammerjunkere on koldskålen! I don't think anyone puts berries on top to be honest

[@Temptation666]

i do. But i am a sucker for fruit as a rule.

[@ebbhead20]

Must be had on cold normal white bread.. Nothing toasted or warm at all..

[@LiLBitsDK]

oh strawberries or banana is great in koldskål ;-)

[@doltBmB]

Yeah I always put strawberries in.

[@argantyr5154]

@@LiLBitsDK I agree with the Bananas

[@Krsnalila8]

Hi, Mike and Darek...I was born in Denmark and lived there until 19 years old and we never melted the "Pålægsshokolade" but enjoyed it on fresh soft franskbrød med smør (White bread with butter)r so that it was cracking while eating it....jum!

[@Zeromint]

About æbleskiver there actually use to be apple pieces in there in the old days (before my time obviously)I'v also had this a few times in my life, its actually makes them even better in my personal opinion

[@RobeTrotting]

It would be really good to try it that way!

[@marionhansen3627]

In Sonderborg where I come from, you put little teaspoons of cooked prune inside the æbleskiver as you bake them. Powder sugar and strawberry jam on the side! Have you ever tried sønderjysk kaffebord? Now THAT’S cake for you 😁 You can look the old tradition up and read about it. It’s absolutely scrummy. I was taught by my Granny and great gran how to make it and so were a lot of girls from Sønderjylland, but we don’t make them much anymore. It’s far to expensive and we don’t have as many guests coming over, as we used to. Times have changed I guess 😊

[@Zeromint]

@@marionhansen3627 Both my grandparents lived in slesvig/holsteen for a long time, where the tradition is originally from i'v had my fair share of that tradition, personally i find it way too much damn cake in one place at one time, you simply cannot taste everything. I'v however never tried æbleskiver with prunes. Powdered suger and somekind of jam/jelly is common with æbleskiver everywhere in denmark tho.

[@williamjones4716]

An easy way to achieve the taste without the apple dicing is to put some apple sauce in the batter.

[@LiLBitsDK]

@@marionhansen3627 Sønderjysk Kaffebord is amazing just expect to come away with like Type 15 diabetes... it's soooo goood :D

[@milla_5028]

I must say I absolutely loved watching Mike's facial expressions while Derek spoke of lakrids. :D

[@lhpl]

Most "Danish" food is of course to some degree of foreign or common European origin. The Dutch and German also have the "frikadelle", and "brunsviger" is the Danish word for someone or something from Braunschweig. There is a hypothesis that someone from that German city working on Fyn, introduced the cake there. Hot dogs with a hole were introduced in the 80'es by DSB, in two variants. At that time A DSB subsidiary operated almost all the fast food places at train and bus stations, and the newsstands/kiosks. This ended when everything was privatised, and many of these places either closed or became 7-11s. Anyway, the two variants were the "hapsdog", with a baguette-like crisp crust bread into which a hole was punched using a metal rod, and a sweetish mustard dressing, and the "chilidog", which differed only in the dressing, which was a - for the Danish palate at the time - hot-sweet chili sauce. In the beginning you could also get a small piri piri chili on a cocktail stick as an extra "garnish", but that stopped soon. The bread, and the method of inserting the sausage, is why they are also called French hotdogs. It wouldn't surprise me if this was really originally French. The pan-fried bacon slices are probably not that Danish either, and the sauce of course is just a basic béchamel, as defined in Escoffier's _Le guide culinaire_ , with chopped parsley.

[@RobeTrotting]

Wow, you know your good history!!! Thank you for watching and adding some of this fantastic knowledge to the discussion 🤩

[@lhpl]

@@RobeTrotting I like food, grew up in the 70es-80es, spent a lot of time at train and bus stations, and have a good memory. :-)

[@Francosteiner]

The thing is, Ive tried NY style "hotdogs" and they are absolutely disgusting, but apparently not to New Yorkers, so with that in mind, even a gas station hotdog in Denmark is gourmet. Edit: Oh yea sidenote.. Ask a dane if they are down for some bbq (not that we actually say bbq, we grill), but you're gonna have a hard time not hearing someone asking, if we should put the sausages on now, or is it too early.. Its a very common thing, and all the toppings for a classic danish hotdog are usually present :d (Ketchup, remoulade, mustard, diced yellow onion, pickled cucumber, roasted onion (or whatever its called?!)) Edit 2: Its buttermilk mixed with eggyokes, sugar and vanilla, and often lemon aswell. Edit 3: I know.. ;D - But you left out ALL the brown sauce dishes.. Ask a dane.. Flæskesteg - med brun sovs, Medister - med brun sovs, Bøf med bløde løg - OG BRUN SOVS... It goes on and on and on :d

[@Ernoskij]

Originally there were slices of apple in Æbleskiver, but that has been lost to time

[@RobeTrotting]

Ah, okay. So in name only haha

[@JensPilemandOttesen]

It is not lost. It is just the store bought æbleskiver that never has apple. I always put apple in. And if you get them homemade (costs more) at julemarked or restaurants they sometimes have apple in them.

[@rb6808]

Once l would bake a brunsviger to a girl from Poland, who stayed with us. She looked into the oven and said: "Ahh, pizza". 😅.

[@RobeTrotting]

😂 when it’s in the oven I definitely see how it could be mistaken as a pizza crust haha

[@madsotzenandreasen7145]

no need to melt the choclet, and have never heard of people to put chees on top, doesn't sound that great to me.

[@RobeTrotting]

Haha, Mike is easily confused by cheese as well as chocolate

[@ChristianW1975]

We have a tradition where we eat frikadeller on rye bread with pickled beets and mustard, you should try it 🙂

[@JJ-fromDK]

That intro is gold, had me in stitches

[@RobeTrotting]

So glad you liked it haha - best $10 on fiver we ever spent on an animation haha

[@SigneKristineHermind]

I would like you to make a series of videos about recycling in Denmark. You can cover second hand shops and repair centers, the "pant" system and how to recycle cans and bottles in the supermarkets, how to recycle your household waste in the different bins, how to use the drive-in recycling centres, the national waste prevention strategy and the Danish food waste projects. I think you could inspire more people to recycle and that would be great.

[@jakobborre7365]

Hi 2 things. 1. the pictuere of "flæskesteg" thats "stegt flæsk med persillesovs". 2. "Pålægschokolade" you put on "franskbrød" or "rundstykker" but not with chees. But you do great 👍🙂

[@RobeTrotting]

😂 the cheese would be wrong, but at least we would get it on bread this time haha

[@jakobborre7365]

@@RobeTrotting vell kids tende to "take care" of the broken parts😆

[@Sigart]

@@jakobborre7365 ... kids? How do we define this? >

[@jakobborre7365]

@@Sigart if you like LEGO and pålægschokolade - you can concider you self a kid (my dag turnd 70, hi got LEGO)👍

[@Sigart]

@@jakobborre7365 Ah, good, glad we got that established :P

[@shanencribbs6431]

Love watching your videos ❤️ I’m an American expat living in Denmark for nearly 2 years now 🇩🇰 This was a very enjoyable episode, however, I was wondering why smørrebrød was not mentioned? Seems like that is very popular here and very Danish 😊

[@AshesOfEther]

I will never be able to eat a French hot dog again without getting that image. Thanks for that 😛

[@RobeTrotting]

😂 hahaha sorry to ruin it 🙈

[@calcareadk]

Originally, æbleskiver was slices of apple dipped in a doug, and then deepfried hence the name. As a child when baking them ourselves, we still put a piece of apple or pear in the center before flipping them over in the pan.

[@spyro257]

u guys killed it, with this list! #1 brunsviger cake and dream cake is just... mmmmm... i buy dream cake, maybe 2 times a month... #2 Danish hotdog, yes plz! in the winter, they put the Cocio, on a heater, so u get it, nice and warm... PS: using the round bread, is called a French hotdog 🙂 #3 roast pork, with parsley sauce and potatoes, is a MUST to try, in Denmark! PS: we dont use, the belly part, of the pig, but the back part, as it's a much better, piece of meat! #4 Danish meatballs, yes plz, again... i buy them, from time to time, when they are just made, from a propper place, to eat them, with nothing else... #5 leverpostej... it's very good, but tell a tourist, what it's made from, they likely wont try it... it has A-vitamin, B2-, B3- and B12-vitamin + selenium, zinc, iron, folate and potassium, in it... #6 pålægschokolade is just an excuse, to eat more chocolate, lol... it's good, on warm rundstykker, in the morning... just dont eat it, on all the rundstykker... look up "rundstykke morgen bord" #7 koldskål is good, on hot summer days, but it has to be the one, made with eggs and vanilla! it's different, than just the "borring" one... #8 licorice... yeah sry... if u didnt grow up with it, u most likely, wont like it... that's why, giving someone a Super Piratos, is funny, coz of the face, they will make! 🤣 #9 æbleskiver, with some powdered sugar and what ever jam u like, is TOO good, to pass up, around Christmas, in Denmark... i buy them, when they hit the shelves, in December...

[@Barl3000]

Pålægs chokolade and cheese? Nani?! I haver never heard of anyone doing that before. Also you don't necessarily have to melt it, it is more a side effect of eating it on freshly toasted bread. A favorite way to eat it from my childhood was on (non toasted) rugbrød with butter, the earthy pungent flavor of rugbrød goes surprisingly well with the sweetness of the chocolate.

[@boduholm8463]

I brought birthday cake today, because it is... drum roll please... My birthday. What you called "flæskesteg" was actually "stegt flæsk", however both are amazing. You eat Pålægschokolade on roundpices with touth butter. No melting no cheese. Some healthfreaks eat it on rugbrød, because they think they will live longer, but, it will only feel like that ;). Koldskål, is a mix of buttermilk as you say pasturerized egg yokes, vanilla, sougar and if you want it extra creamy tyk mælk. It is so good.

[@ebbhead20]

Koldskål.. Memories of being with your mormor. I love it. But you should give a good Koldskål a try. But the brands differ. I have 2 liters of it here and it doesn't go down like it used to. And i know there's better kammerjunker as well. So brand definitely matters i would say. 😎

[@knus1959]

Hi :) I have an acc. on My Heritage, and i have found a lot of my family from back i time, and by now, i have been abel to find members on my family tree back to 1751. And i have found some who did immigrate to the US. It's so amazing and exited. :)

[@RobeTrotting]

That is so cool! Derek has found a lot of cool stuff on both sides of his family and been able to trace their exit points in Europe even back to the early 1700s too.

[@knus1959]

@@RobeTrotting Nice :) Yes, it's so exiting.... and i did even have a lot of help from my parents, when they were alive. Both my mothers and fathers family did make a lot of photos then, and my father did write a book with his live story for us 3 siblings. :)

[@tw418]

If you don´t like hotdogs, get a “kradser” at the pølsevogn. That´s the bun without the dog. With mustard and ristet løg

[@TheLizzerazu]

Nahh.. Its with raw onions. Fried onios are for the kids.

[@WolfieSilveira]

My favorite Christmas meal is Risengrød. Its the pre runner for risalamande, its just served hot, without whipped cream and almonds, then served with cinnamon sugar and a butter

[@lindaoffenberg1218]

I would love you to make a video about the Fransk hotdog 😜🤪 So funny to watch your faces 😂 If you wanna go all in with a Chokolademad, then take a slice of white bread with Nutella and then put pålægscholade on top. It's fantastic 🙌

[@RobeTrotting]

We are realizing that we really could make an entire video on the hotdog culture and it would be really interesting food history! So we just might haha

[@boyechristensen3073]

Exactly. There is this classic Danish hot-dog and then the "cheeky" French hot-dog! You also often eat the French one, with "French dressing". Just to emphasize, that there is this difference and it actually is 2 different kind of dogs 😊

[@ulie1960]

You are great. I just came home yesterday from a weekend on Fyn for a 60th birthday party. Besides having a patte gris for dinner you also almost perfectly showed our shopping list of foods to bring back home from Denmark: Lever Postej (grovhakket in this case, and besides... lever postej tastes even better if served warm: lun lever postej! Pålægs chokolade brunsviger cage lakrids (for me with ginger) æbleskiver does my wife herself. We bought a cast iron baking form years back. the same goes for the frikadeller and the first stop when we passed the border to Denmark is always for a hot dog.

[@martinbb68]

Æbleskiver is not a dessert. It's something you get with gløgg in the afternoon or evening.

[@RobeTrotting]

Okay, but it’s a snack then

[@martinbb68]

@@RobeTrotting yes, and you can also have it with coffee instead of cake.

[@LiLBitsDK]

and morning and lunch and and and...

[@SethTheProphet]

I will never look at a Fransk Hotdog the same way again lol.

[@RobeTrotting]

Haha 😆 sorry 🙈

[@jeannecordua2616]

Pålægschokolade is usually eaten cold, just a slice of it on white bread - yum! And of course, one might put an extra piece on - or straight into your mouth...

[@kbhprinsesse]

A little tip for leverpostej: There's a third option which is buying it at a butcher. It may not taste as good as your mother's or grandmother's, but it will be much more delicious and much better quality than the one in the supermarket.

[@wfireboy5686]

About the hotdogs, in Denmark a hotdog is like in the USA with an open bun. The other kind is in danish called a fransk hotdog (french hotdog in english). P.s. you dont have to melt pålægschokolade on bread u can just put a piece on bread Like the vids. Not many youtubers makes vids about Denmark.

[@merrypippins2808]

Pålægschokolade is the best, melted or not. But cheese on top? That is just wrong 😄🙈 Thanks for a fun video 😊🇩🇰

[@RobeTrotting]

Yeah, don’t leave Mike alone in the breakfast buffet 😂

[@Ebonmane]

Im from the countryside, and ofcourse we know æbleskiver at christmas, but we always got them at summer after a harvest, and then instead of gløgg it would just be saftevand to drink.

[@exFirejumper]

As a danish transplant to SoCal it´s refreshing to see your videos. One get´s to be a little homesick - keep up the good word, guys......

[@anjabressig9944]

Thanks for another great video😊. My mood always get better when I see your videos😃 One thing was wrong today after seeing your video…. Now I crave Drømmekage!!!😅😋

[@RobeTrotting]

I always mildly crave drømmekage 😂

[@anjabressig9944]

I understand why, it’s delicious😋.

[@micca9559]

Pålægschokolade dont have to be melted. It can be and its good. My favorite is standard white bread with butter and pålægschokolade, not melted. Its amazing :D

[@henrikpetersen7282]

You said flæskesteg but wrote stegt flæsk, that's NOT the same, the picture showing is at you wrote stegt flæsk so that part is correct. But the sandwich you mention is a flæskesteg sandwich so 2 different pieces of meat. But where is rugbrød?

[@Purplefishish]

I love how well researched you are

[@Nina1966dk]

You dont melt pålægschokolade, you just put it on your bread and eat it 😊

[@asgerthusgaard9247]

the funny thing about liquirice in denmark is that about 50 procent of the population loves it and the other half hate it

[@grethejohansen6989]

Have you ever tried making Frikadeller at home, it's super easy. We eat them often. And the leftovers are cut out and placed on a piece of rye bread for the packed lunch. Some have red cabbage on others have Remoulade and pickled cucumber on it. And we agree on Koldskål/Buttermilk. Can't stand it.

[@mumimor]

What are leftovers? Seriously, regardless of how many frikadeller I make, hoping to have some leftovers, it never happens.

[@grethejohansen6989]

@@mumimor Ok see the problem. But I solved it by making 2 portions. and possibly with a bit of luck. 3 pieces left

[@jessicarudholm7663]

Hey guys æbleskiver used to be filled with real pieces of apples hence the name æbleskiver

[@BoynamedMagnus183]

I`m Norwegian an When i danced swing at Ærøskøbing i was extremely suprised to se these hot dogs in this kinda baguette type of bread because i`ve never seen a single hot dog in Norway that was of that type baguette-ish type of bread,not even before the swing dance trip i`ve went to Denmark and not afterwards!

[@RobeTrotting]

Yes, it’s usually much softer bread in the rolls in the States too.

[@BoynamedMagnus183]

@@RobeTrotting Denmark have so much extremely great things that both don`t exist in Norway and the Great US!❤🇩🇰❤

[@yarra352]

You guys gotta take a trip to the south of Jutland for a southern jutlanese coffeetable session and make a video about it. You will love it! You'll probably end up in a total carb coma, but you will love it.

[@bjornh4664]

Licorice is a big thing in Sweden and Finland as well.

[@RobeTrotting]

Yes 🙌🏼 I think it’s a Nordic taste that we just can’t seem to develop

[@paulsehstedt6275]

Pålægschokolade is a nice topping on rundstykker (rolls) with butter. The dark one is my favourite. Fransk Hot Dog means French Hot Dog and it's not Danish at all. It's served in Denmark, but originate from France. I got my first French Hot Dog in former Yugoslavia and was really amused how it was put together. Some years later it was on the menu at many Pølsevogne and Grillbar. Keep on rolling and stay cool!

[@andersjjensen]

Oh boy did you make a hilarious mashup between flæskesteg (pork roast with crackling) and stægt flæsk (fried pork belly). Pork roast is served with brown gravy, boiled potatoes, caramelised potatoes and pickled red cabbage (and possibly potato chips)... and is the same meat used in the sandwiches. Fried pork belly is the one we get with boiled potatoes and parsly sauce. The reason they can look alike is because is because they re-fry slices of the roast before putting them in a sandwich, which makes them look rather like fried pork belly, which is sliced first and fried after (and for much longer).

[@andersjjensen]

Bwahaha.. I shouldn't have posted before watching the to the end: 1) Pålægschokolade is not for melting. You just butter the bread and put it on top. Now granted if the bread is freshly toasted it will melt.. but so will the butter. Aaand I don't think many will agree that it goes with cheese. In fact I don't think that many will agree that it goes with anything but the butter. 2) Koldskål has butter milk in it. But It isn't buttermilk. Buttermilk is sour as tatters on it's own, but when you mix it with sugar, egg yoke, high fat yogurt and vanilla you get koldskål. 3) Licorice vs anis: anis is the cheap substitute that tastes kinda-like-licorice-but-not-quite. It is typically used in cheap candy. Some like it fine... but most real licorice lovers abhor it to say the least. Real licorice is extracted from licorice root and has a much fuller, rounder and bitter taste than anis which tastes more like fennel.

[@SneakyNinjaDog]

Ooh guys, love your vids and usually you are spot on... but I have to correct two things here: "Stegt flæsk" and "flæskesteg" two very different things... I mean they are both pork but different. And both are classic very danish dishes. Pålægschokolade: I think most people just pust it on a piece of buttered white bread. You can use toasted bread, which will result in slight melting but generally you do not melt the chocolate. And cheese on top? That sounds like a purely american thing, I have never heard of anyone doing that in Denmark. Sounds gross 🙂

[@RobeTrotting]

We get it by now 😊🙌🏼

[@herdisweins943]

I'm from Jylland and has been in exile on Fyn since 1993 - and I love living here. Except for 1 thing - brunsviger. They impose you to eat that here, there and everywhere. And may god forgive you, if you dare to say, you don't like it. Brunsviger is not a cake - it's a recipe gone wrong. But beside that - Fyn er fin 😊

[@JeDindk]

😂🤣😂

[@Miksarxe]

You don't really melt pålægschokolade unless you eat it upon a freshly baked bread where the heat from the bread melts it. You just eat it on any kind of bread even rye bread (if you're trying to convince yourself that you're not eating essentially candy). My favourite is on a halved room temp soft bun, a generous layer of cold butter and then whole pieces of pålægschokolade on top. Then you get feel of the chocolate snapping mixed with the softness of the bun. Also I don't know a single Dane who doesn't love our at least like koldskål. I'm guessing that you have only tried the store bought version. You have to go for the homemade version. Egg yolks and sugar, half and half on kærnemælk and a fatty yogurt like tykmælk or ymer, vanilla, lemon juice and lemon zest. Then you serve it with some crunch like Kammerjunker or it could be some kind of granola and if you are extra fancy you add some fresh berries, traditionally strawberries

[@_-martin-_]

Ha ha yeah, Danes mostly get a bit disappointed when presented with the American classic hot dog and its very few condiments: ketchup, mustard, maybe onion.

[@RobeTrotting]

Right! So simple once you’ve had any of the various Danish variations.

[@Cindys-bc1dp]

I love Danish hotdogs but we have a wide variety of dogs in the US-many are regional specialties. I think Danes might enjoy a good Chicago dog (except for the hot sport peppers). In Arizona we have the Sonoran dog invented in Hermosillo, Mexico.

[@theflyinggasmask]

Pålægschokolade can be eaten pretty much how you want. Its basically a solid nutella. You can eat it on a cold piece of ryebread or hot toast, I've even put it in a croissant :D

[@RobeTrotting]

Oh that’s brilliant to add it to a croissant 🥐

[@Solskin60Tina]

If you would like to make your own koldskål not as sweet. You can mix tykmælk and orange juice and then a little bit vanilla sugar, my mom use to make that for me because I thought the brought one was to sweet as well 😊 When I was little this was often the dinner at summertime 😊 Next time try to open up your æbleskiver and put nutella ind it is really good ☺️

[@RobeTrotting]

Sounds great! Ohhh and we have had the Nutella filled æbleskiver and it’s delicious! I’m loving this summer but that’s one thing I always look forward to in the Christmas part of winter 🤤

[@brittajensen1479]

It is not "stegt flæsk" that is used for "flæskestegs sandwich". It is slices from a cooked pork roast. Traditional there were apple slices in "æbleskiver". In december the past summers harvest of apples would be much less delicious. So in order not to waste food, some people got creative. And one way to use the not so nice looking apples was to bake them into a pancake dough. Another is "æbleflæsk", which you might have try at the "julefrokost". Basically it is fried apple wedges cooked with butter and sugar, so the apple wedges are kind of caramelised and fried salted slices of "flæsk" or thick fried slices of bacon. The combination of the sweet caramelised apple and the salted fried pork on a slice of freshly baked rye sourdough bread is just like a piece of heaven.

[@anita4609]

Hej from Odense, where I'm watching this while eating koldskål😄

[@aHousewifecom]

Please don't put cheese on top on the Pålægschokolade - put it on fresh Franskbrød - butter - and then pålægschokolade - Yummy

[@runestardragon3595]

Actually, Flæskesteg is with a brown sauce, white potatoes, brown potatoes (small sugar covered potatoes), red cabbage and French potatoes. parsley sauce and white potatoes is for stegt flæsk. Pålægs chokolade is most used on white bred with butter on it but can also be used on rugbrød with butter on it but never with cheese on

[@stinekn1]

Regarding frikadeller: There's a bit more to them than meat and seasoning. The meat (one part pork and one part beef) is mixed with egg, milk, chopped onions and a little bit of flour. Then you add seasoning (it's usually just salt and pepper) and cook them. Personally I like to add quite a bit of chopped parsley 😊 A little fun note: The reason you see packs of meat with the label 'hakket kalv og flæsk' (ground beef and pork) I believe is because of the frikadeller. The is no other dish I make where I use the mix of ground beef and pork. There might be places in Denmark where they have other dishes which use this mix of meats, but I don't know of any. Thank you so much for your very enjoyable and informative content 😊

[@roguebanshee]

Krebinetter (crebinettes) can be made with the kalv/flæsk mix as well, but the primary reason is indeed frikadeller.

[@Escviitash]

"Hakket kalv og flæsk" = "Ground veil and pork". Traditional frikadeller is made with veil and pork, but there is also a variant where you use beef and pork, and they are then called "oksekødsfrikadeller" lit: "beef frikadeller". As beef is more firm than veil you have to add a little more milk and flour, and extra herbs such as thyme, oregano og basil are added too. Many like to add beer when making the traditional frikadeller.

[@williamjones4716]

Beyond dillweed, Danes can't seem to season to save their lives. The Vendelbo mother-in-law's frikadeller was flavorable, but then I discovered it was because she never cleaned her frying pan and it had a wide variety of grease in it. I make frikadeller with herbs du Provence, a clove of garlic, a bit of soy sauce, and some bullion of beef and pork. I often make it for a Christmas party along with a dill sauce and it is well-received.

[@vampitwine]

fab video :) what about a red hot dog? that is so danish to me.... did you know that frikadeller is the boiled ones in sweden and the other way around in denmark... köttbulle in swedish is the fried meatballs you see in ikea :)

[@RobeTrotting]

Yeah, I can’t believe we forgot to mention the red hot dogs as well. We could probably do an entire hot dog video… 🤔

[@Bate1983]

Hey guys. Have fun at pride. You had a little error that bothers me. So ill let you know. The danish national dish is (stegt flæsk og persillesovs.) Fried pork (Flæskesteg) is a roast. It another Meat, same animal. But you do get that in most sandwitch. Again thanks for you happy spirit about us danes. .

[@tw418]

You don´t have to melt pålægschokolade 😀 you just put it on a piece of white bread or rugbrød or maybe on half a bun

[@ejensen1050]

The hotdog you showed, is a little more modern, then you seem to known. This i the French hotdog. The traditional one is made i a sliced bun, and has a string of ketchup, mustand, remoulade, sliced pickles and chopped onions, fresh or fried.

[@LouiseLillith]

I don’t know who convinced you koldskål is just buttermilk, but it’s wrong. ;-). Traditional koldskål is a whipped mix of buttermilk, “ymer” or “tykmælk” (I don’t know the English words for those), eggyolks, sugar and vanilla. And if you’re naughty, whipped cream folded in. Eaten very chilled with “kammerjunkere”, and also fresh fruits and berries (strawberrries and bananas always my favorite). It’s sooo nice on hot summer days when the thought of hot food is just a turn-off.

[@peter2344sfvd]

My dad and family came to the States when he was 10. We had aebleskiver periodically growing up. My wife and I have our own pan and our daughters each got one for Christmas from us. All the Americans who’ve eaten them LOVE them. Also - no pickled herring? Maybe it’s not a Danish thing. 🤷🏼 And also my family is big on licorice and frikadeller. Guess family traditions carry on in the new home. And excellent video. You guys are getting quite professional!

[@mumimor]

Pickled herring is absolutely essential! And Danish, though they have their own variations in Germany and Sweden.

[@madeleine5313]

Your video made me want cake now 😂 Fab footage! You guys are too cute. Great content! Greetings from Norway 🇳🇴

[@RobeTrotting]

Glad you enjoyed it! Enjoy your weekend, Liv - and get some cake this weekend 😀 Thanks for watching!

[@TheLizzerazu]

There used to be apple slice in æbleskiver, and some places you still get it. Ris a'la mande have lots of chopped almonds in them. Its part of the taste. Some finely chop all the almonds, others, like my family, like to cut them in different sizes, where some are almoust whole. just to mess with people trying to find the whole almond. Leverpostej has a unique history. It was first made by a french guy called François Louis Beauvais. Yes.. The guy who founded company Beauvais. Also, its not made the same way as a paté. It used to be gourmet food. He used goose liver, truffles, venison meat, and it had to be pressed through a sieve. Meat grinder wasn't made yet. Also only Denmark makes Leverpostej by baking it. Koldskål.. Its not just buttermilk. Its also egg yolk, vanilla, lemon and sukker. Some even use curdled milk. And you forgot all about kammerjunker. Those sweet small biscuits that helps with the lemon taste of the koldskål.

[@ardbug9577]

When I was a kid I used to eat pålægschocolade on rye bread with butter, I would put mayonaise and roasted onions on top, yeah it doesnt sound delicious, and I have not really felt a need to try it again now that Im a grown up :D

[@elfmonster1476]

I have a ris-a-la-mande horror story. Our family had some friends over for christmas. Dinner had just finished, so now it was time for ris-a-la-mande. We all ate one portion. The almond didn't show up. Then we ate a second. The almond didn't show up. A lot of us tapped out, but two of us kept going. It wasn't until I took the last spoonful in the bowl (around the EIGHTH portion) that the almond showed up. And my prize? A marzipan pig. I was so extremely overstuffed just the sight of it made me gag! To the various Americans who may read this comment, and need context for why this is a horror story: Danes have huge christmas feasts just like most other Western countries, and as soon as it's done and dishes are washed, we start the ris-a-la-mande challenge. Ris-a-la-mande is very heavy and filling for a dessert. And I basically ended up eating like... A third of a punchbowl full.

[@sommernar]

I understand your confusion about the æbleskiver, it means apple slices, in the old day you peeled the apple and cut it into middle thick slices, cut out the middle part, covered the slices in a sweet batter and fried it. Then the round ones were invented where they just put apple bits in, much easier but still too much work for some so they skipped the apple and a new kind took over. In my kitchen we still make the real ones with apples in slices.

[@Raztiana]

NO cheese with your pålægschokolade! It goes on white bread and butter. If you are brave, you can put it on rugbrød. Technically it's a fransk hotdog, and yes....it's going to look weird no matter what you do. You forgot the smørrebrød. It's a wonderful dish, where you try to put as much stuff on rugbrød as possible. It's mostly a lot of fish, but the leverpostej is also essential here. And it's eaten with either cucumber, rødbede or bacon on top....or a combination thereof.

[@mvoetmann1]

Fruit porridge should be on the list. This time of year everybody is eating it for dessert. I don't think you will ever get the liquirice thing. I think it is most likely genetic.

[@Temptation666]

Drømmekage is my favorit too. Brunsviger is not my cup of tea, I won't be able to view a Fransk Hotdog the same ever again I have never heard anyone melting pålægschokolade on the bread. I just add it on the buttered bread In the old days there used to be a piece of apple inside the Æbleskiver. Therefor the name BTW your pronunciations has become a lot better than in the beginning. Thumps up

[@mariamysager2789]

Hey...i'm from Brovst where the Drømmekage comes from.....40 minut drive northwest from Aalborg. Big fan of yours.

[@matiasthered]

Sweet Koldskål?? Maybe the store bought version. You should try homemade. 😋

[@RobeTrotting]

Good idea!! We may try our hand at making it ourselves now.

[@KennethsTeknik]

The Chocolate Milk was called 'Congo Bajer' in my youth, you put pålægschokolade on both white bread and rugbrød, and if you toast the white bread, it will melt, but it's not a must :-)

[@donkeyconekong2925]

apple slices are called that sinse when it just was a thing they putted apple into them

[@HardStyle-Soul]

Æbleskiver means Apple slices. Originally they used to put a slice of apple inside Æbleskiver but it's not common to do that anymore :)

[@FrontEnded]

Hello ive been following this channel for a while tho, so i finally got accepted in a bussines academy esbjerg, thank for all your videos ill keep watching from there haha

[@RobeTrotting]

Nicola that is fantastic news!!!! TILLYKKE 🇩🇰😃🙌🏼

[@janlindtner305]

A now-forgotten cake is "Formkrans" incredibly delicious something like a "Brunsviger Donut" popularly called an asshole. The picture you showed 3:49 is actually a French hot dog. A man ordered 1 sausage and 1 bread at the sausage cart, the "Pølsemand" took the bread under the armpit, the customer asked why did he do that? My toaster is broken. Thank God i didn't order a French hot dog!

[@illus1ve]

Rundstykker (Håndværkere or spanish type), butter and then dark pålægschokolade (not melted - but cracked. Just push it down with your finger :P). It's the way to go!

[@MelodicMaria]

I loved that intro, you guys are so funny and seem like such a good time. Are you going to Copenhagen pride?

[@RobeTrotting]

Yes 🙌🏼 we will be there - cannot wait! One of our favorite weekends of the year 🤩🇩🇰🏳️‍🌈 🏳️‍⚧️

[@MelodicMaria]

@@RobeTrotting That sounds great, I'm going too! I hope you have a great time 🏳‍🌈

[@arieheinrich3457]

In Copenhagen, every 300 meters, there's a coffee house, a bakery, a cake shop. How are danes so slim and healthy ? :) BTW for the milk mention is spelled "Kokio" if i remember correctly and is also consumed after eating and has a merit, as after eating, the amount of acid in the stomach increases, and milk based drinks are considered a Base, so overall reducing stomach acid. Awesome list !

[@JensPilemandOttesen]

You dont melt pålægschokolade. If the bread is toasted and warm of fresh from the oven ... it melts. But otherwise you just eat it as is. It is an awfull design. They always break and pieces fall of. I prefer dark pålægschokolade on ryebread with butter.

[@LiLBitsDK]

on ryebread? omg weirdo! :-P

[@JensPilemandOttesen]

@@LiLBitsDK Yeah. Not the usual way. My grandmother always served it like that. Maybe it just my taste. Try it you might love it. Butter is important.

[@LiLBitsDK]

@@JensPilemandOttesen I have tried it, prefer it on fresh white bread (rundstykker, gerne grove) from the baker :D