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Episode 72 | #america #germany #americaningermany #expatlife | Filmed August 24, 2022
👉Quick Jump to Your Favorite Topic:
00:00 Intro
02:30 American Misconceptions about Germany
05:13 What our Family Thinks about Us on Youtube
08:50 Opportunities for Young Families in Germany vs. USA
12:15 Where is it better to grow old? Germany vs America?
15:12 Will Jack be "American" enough?
18:09 How Germanized have we become since moving?
22:00 Send in your suggestions!
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Originally from the Midwest of the USA, we moved to the #blackforest in 2013 and quickly embraced #expatlife. As American expats living in #Germany, things weren't always easy, but we've grown to love our life in Germany. We started this #travelvlog to share our experiences with friends and family, and to help those who are interested in moving overseas! Whether you are interested in moving abroad, working abroad, studying abroad, raising a family abroad, or just want to #traveleurope, we're here to give you a first person look at what lies ahead
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YouTube Comments - 1,176 Comments
Top Comments of this video!! :3
I am German and I have not mustered up the courage to try any of these foods. Hats off to you for trying them all.
97 |
Just a quick note, the salad you had was Fleischsalat not Wurstsalat. Fleischsalat is more often eaten as a spread on bread and has Mayonnaise. Wurstsalat is eaten as a salad and is marinated with oil and vinegar. Both are made with Wurst ;-). It might however be that these names are used differently in your region of Germany. That wouldn’t be the first time this happened.
83 |
This was fun to watch, but I would say tasting of the different types of sausage was some kind of unfair. On the one hand, if you learn before tasting, from which ingredients something was made, possibly even before tasting "pictures in the head" are formed, possibly aversion or even disgust. And on the other hand, if someone else next to you is about to throw up, this also leads to the same negative prejudice. It would be the same if I had to eat fried insects or worms - they might taste good, but just the thought of it would trigger a gag reflex in me. So my greatest respect to your mother for taking on this challenge.
103 |
For your question, there's merely one answer: Mett, fresh from the Butcher. With onions, pepper and maybe some salt
33 |
About your final question: as your ancestors had lived in the northwest of Germay (and parts of your families still do) you should definetly try Labskaus and a Oldenburger Kohl and Pinkel Tour in winter (because bothe meals are traditional winter meals)…
(I have to mention: „Pinkel“ is a special sausage which does not relate to anything which could the translated word mean). Trying it blindfolded at first (or ignoring how it looks like) could be wise, but it tastes great but looks quite odd. The Oldenburger Kohl tour could be combined with „Bosseln“ which is a regional ‚sport‘ which us done in the area your ancestor relate to. It is fun, please take the time and try! Take a few people from the region and let you show how this works and how „Kohl & Pinkel“ is eaten and how a Kohl tour is celebrated…
And a small comment: german traditional food comes usually from times where family were poor and had to use and turn from animals into food everything that is eatable. So it looks (and tastes) often quite gross. And it had to be treated that it stays as long in a eatable condition even while the people in this time did not have a refrigerator. That is why stuff like Blutwurst and Sülze was invented. In this rich time almost every german will react as you did in the video.
19 |
What you really should try next: Zwiebelkuchen (onion cake) with Federweißer (a step between grape juice and wine). The season ist starting right now and it is delicious.
EDIT: If you buy Federweißer in the grocery store, be aware to NOT lay down the bottle when you are taking it home. Federweißer is in a process of fermentation. So the closure of the bottle is build in a way, that it is not fully closed, for gas can leave the bottle. So if you lay it down the federweißer will slowly leave the bottle too.
34 |
Jonathan's Mom is adorable! And the special sound effects of you swallowing water quickly, made me LOL! I'm German, and I refused to eat some of those things when growing up there. There are so many different varieties of Liverwurst, and you probably picked up the worst kind. Try a true Thueringer Leberwurst.
69 |
This is hilarious! Jonathan‘s poor mom really did a great job! I‘m German and hate all of these or have never even tried them except Leberwurst (of which I only eat one specific brand)!
192 |
A warm and welcoming "Willkommen in Deutschland!" to lovely Suzie! ❤
Next time I suggest trying the same foods, but the way they are eaten in Germany...
Most of them are to be eaten on buttered slices of bread.
The BloodSausage you had is the one with a quite thick crust - in the RhinelandRegion it is eaten fried in a Pan until the crust bursts, then served warm with mashed potatos and apple sauce. The dish is called "Himmel un Ääd" (heaven and earth).
It's also the way "the French" (who brought it to Germany) use to eat it, yet they sometimes add a bit more cinnamon. Fried, warm, with a bit of mustard on a buttered slice of bread can be also very nice. In other regions of Germany this kind of blood sausage is indeed eaten cold on bread, but usually it's recommended to remove the outer layer (crust) first - otherwise it's way too chewy.
The Aspik, and also Sülze, are eaten either with a side dish (warm Bratkartoffeln and, maybe, roasted onions or Kartoffelsalat) or very thin on bread with Tartar sauce (Remoulade). There are many variations of "Sülze" - and usually there are thick slices to be eaten with a side dish and VERY thin slices to be eaten on bread (with tartar sauce).
Fleischsalat, which you had, is quite different from Bavarian Wurstsalat. (Fleischsalat: white sauce, Wurstsalat: usually grated cheese, sausage and pickles with an oil & vinegar dressing) - Fleischsalat, again, is to be eaten in a thin layer on a buttered slice of bread or in bread rolls. OR: it's also ideal as a sandwich filling with American bread.
The Zungenwurst: never fold it - because the spices (mainly cinnamon and thyme - it's related to the blood sausage) make it way too intense to be eaten in a "double layer" - but a thin slice on bread with a bit of mustard on top can be quite delicious.
Leberwurst: as already mentioned in the comments, you have to have a thin spread of (ideally Kalbs-)Leberwurst on bread.
But it was funny to watch, even though I got a bit distracted from the answers to the questions ;-D
Thank you!
20 |
please treat your mother to the delicious good things to eat too :) Currywurst - typically German, sauerkraut - it couldn't be healthier, white sausage and co. - you have to have pork, roast - a classic Sunday meal, roulades - rolled or wrapped, kale - the king of cabbage varieties, Maultaschen - Swabian for beginners, panfish and Labskaus - on the leftovers matter, Black Forest gateau – counting calories is forbidden
28 |
You picked the really traditional harty sausages. I would also recommend the "feine" leberwurst made from veal. I like Sülze with Bratkartoffeln and a Tatar sauce. Blutwurst goes fine with a little bit of mustard.
I liked the video. Had some pretty good laughs. But also suzie gave some good perspectives. Props to her!
22 |
Ha, you missed the "Mettbrötchen", a bun with minced raw pork, fresh onions and salt/pepper. A classic to shock foreigners 🤣
38 |
About "Wurstsalat": The "version" you have in your bowl is actually used as a spread on bread. The "Wurstsalat" you get for eating in a restaurant would not contain as much mayonnaise - It would indeed be more salad-like, made with vinegar.
10 |
Fleischsalat is not eaten the way you do either... It goes on top of a roll or a piece of great German bread. 😀
My recommendation is to have a German prepare the food you like to taste. For example Leberwurst you don't spread as thick as you did. 😅
50 |
Blutwurst is a challenge...because the taste depends highly on the making...meaning I encountered sorts of Blutwurst which were truely delicate but also types which were extremly dreadful in taste.
But never ever I would try one sold in groceries = industrialized product...it has to be made by a local butcher
The same is valid for what you called "Aspik" but we in Austria call it "Presswurst" (chunks of meat "pressed in gelantine")...
When the gelantine is too tense like being rubber so that you have to bite it then I can´t eat it and the groceries just sell those kind = industrialized product.
Having a quality Presswurst the Gelantine will melt in your mouth and you won´t "feel it at all" so to say.
Wurstsalat...I like it when it is made with oil and vinegar dressing and mixed with stripes of paprika and chunks of tomatoes (cheese can also be an extra ingrediant)...I hate it when it´s made with Mayo. And also here I never would buy an industrialized product at the grocery.
Sulz...As like the Blutwurst it highly depends on how it is made anf what ingrediants are used..and as like the Presswurst how the texture of the gelantine is...I encountered delicious ones and extremely dreadful ones...And as you already can imagine I never would buy one at the grocery.
Leberwurst...there are many different styles...some I like (those having herbs and garlic and onions in it) but a pure plain one as like yours seemed to be I don´t like.
According to your food suggestion question ..Try out to make Kaiserschmarrn..Here I can provide you the recipe explained by Wolfgang Puck (Austrian chef who emigrated to the US) so it is all in English. https://www.youtube.com/watch?v=eFZpwsVCqHI&t=34s
He made it the fancy Viennese way by making it as like as a soufflee in the oven instead on the stove so it is a bit different then what you will usually get when ordered at a German restaurant(those a usually pre-made convenience stuff anyway and not "fresh made") or at an alpine mountain hut (done on the stove).
I´ll guarantee you will love it and it is done in round about 25 minutes (having routine then in 15-20 minutes)
10 |
Suzie: retches out some unique German spread
also Suzie: I'm SO HAPPY TO BE HERE!
This cracked me up, ngl xD
16 |
This video looked more like jungle camp than black forest family tbh. I loved how Ashton and Susy kept hiding their food behind the bowl and Jonathan only noticed with the last one. What I was missing from that list of meat products was Mettwurst.
Different fried sausages might also be a topic. You could even include some other European ones and compare those, as they differ quite a lot. In Switzerland Olmabratwurst/Kalbsbratwurst or Cervelat (which can be eaten as is or fried) are good candidates.
11 |
🤣🤣🤣 Jonatan's mom is a real trooper. I would not think for a second to make my mom try those German treats, but then she know most of those. In general you will find variations of them through all north west Europe and I'm from the Netherlands. As I live the last 20 year in Denmark I would advise to try smørrebrød, it will be less crude to you pallet.
Did you ever asked your neighbors if they liked those culinary specialties?
4 |
Was ihr als "Aspik" bezeichnet habt ist "Sülze". Das durchsichtige zwischen dem Fleisch ist Aspik.
Es gibt auch gewürztes, dunkles Aspik, welches z. B. zu Schweinebraten als Aufschnitt gegessen wird.
2 |
@TypeAshton
1 year ago
Hi guys! We hope you are having some fun and laughing along with us on this light hearted video. Just a quick note for those who aren't familiar with the platform of "hot ones" - the idea is to make yourself try foods that are intentionally outside of your comfort zone and culinary familiarity to provide a comical platform for an interview. Whereas the online show does this with hot sauce, we intentionally chose a few German foods that are definitely "unique" to the American palette and foods that challenged our comfort zone from the get-go. We hope you had some fun and look forward to seeing you all next Sunday. Cheers!
19 |