Comments by "Henning Bartels" (@henningbartels6245) on "Tasting History with Max Miller" channel.

  1. The Latkes look very much like the German "Kartoffelpuffer", though you would get rid with some liquid, but not squeeze the potatoes totally dry. "Kartoffelpuffer" are usually eaten with some sugar sprinkle on top and apple sauce on the side.
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  2. contemperary "Labskaus" which is a regional dish in coastal Germany has a similar base, but also includes beetroot and gherkins and is served with pickled hering and an egg sunny side up. ... all things which can be easily taken on a ship trip.
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  3.  @Gustavlanderholm  Max's pronunciation was far from being German ... so I thought it must be some special Swedish accent?!
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  4. Gustav, the pronuciation of Herman Schützercrantz sounded butchered ... or was this really the way Swedes would say this name?
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  5. interesting. In German "schmalzig" (greasy) - or therefore "schmaltzy" is when a song or a scene is over the top kitschy.
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  6. I can't judge his German as in whole sentences or in a conversation, but is pronucation seems flawless - considering he is an English native speaker.
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  7. Though the Torun of today is part of Poland, the medieval city Thorn Max is refering to was part of Prussia and the state of the Teutonic Order. It was a wealthy hanseatic city and apparently the oldest in Prussia. In end of the Middle Ages this part of Prussia came under the rule of the Polish kings (but not part of Poland as they retained some sort of autonomy). If and when it became part of Poland I might not say, since from 18th to the 20th century it was part of Prussia again. It was not until the aftermath of WWI when it became part of the 2nd Polish Repuplic in 1920.
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  8. If it get's too cold and rainy in Hungary / Budapest in winter time go to a thermal bath for an afternoon.
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  9. it is excellent indeed.
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  10. where do you live? In Central Europe it is in every Supermarket, probably in several variation: made from porc; from geese; already with onions or apples...
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  11.  @bigDbigDbigD  here it is basically left-overs. For example when you roast a goose there is so much grease coming out: That is basically schmaltz and people keep it in a mug for later use. The same goes for bacon. If you fry it, the fat which is left is porc schmaltz.
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  12. I does exist and sometimes you will find it on the menu of restaurants which serve local dishes ... but I wouldn't call "popular".
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  13. I also noticed that the German term "Kombüse" for ship's kitchen probably derived from these stoves. Thanks.
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  14. * the Bavarian equivalent in other region you would rather find a Kräuter-Quark mit Knoblauch (herb curd cheese with garlic)
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  15. I doubt that Tova helped with the butchered pronuciation of Herman Schützercrantz, who was probably also imported from German lands, because his family name means 'shooter's wreath' (or ' ... garland) in it.
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  16. I'm convinced Hildegard was on drugs from her medicine cabinet when she had visions.
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  17. I'm surpriced that fresh rue is unknown in the United States. Here in Germany, if you have a small herb corner in your garden you often have rue as well - it's fairly common.
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  18. I appreciate that Max weares a new apron in every video.
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  19. Rice pudding with overcooked fish doesn't sound very jummy. Though in my region of Germany a dish exists where a slightly sweet rice pudding is combined with a pan seared, spicy sausage - which is interesting because of the contrast in texture and flavor.
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  20. what about New York Cafe?
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  21. "Schwarzsauer" came out of fashion in Germany. But I remember my Mum telling stories that it was much more standard when she was young. They combined it with slices of boiled pears - which I guess, give another dimension of sweet to this rather sour and savoury soup.
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  22. Sometimes interesting, that the historical world or univers is just composed out of England the US.
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  23. milk soup brought back long forgotten memories of the food made by my grandma in Germany.
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  24. I wonder why someone should use a bitter green for the recipe since sorrel is rather sour. Funny to hear that it hard to get in the States since it is a weed in Central Europe and can be found on nearly every meadow.
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  25. Fun fact: the most common version of these eggs in Germany today are called "Russian Eggs".
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  26. Only Brits can come up with cucumber ice cream. And poor German Carl Wilhelm Scheele to have his name butchered in the video.
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