Hans, I need an explanation, immediately. What is this abomination?
September 22, 2024
Hans, I need an explanation, immediately. What is this abomination?
by DmanPT1
31 comments
How dare you call a godlike snack like the Matjesbrötchen an abomination
Probably one of the best dishes Germany has ever produced.
That of course isn’t that impressive, but it is nice.
Would (eat)
The RB Leipzig Promo is the most disgusting shit in this post
Brötchen. Mit fisch. Fischbrötchen.
Genius. How does Hans come up with these linguistic marvels, these neologisms, time and time again?
I’d eat that, doesn’t look bad
It’s so funny when you guys try to shit on german cuisine but then post stuff like Fischbrötchen or Leberkäswecken lol. We have terrible things in our cuisine, but you somehow always end up choosing the objectively best stuff
It’s a fish in bread.
Have you never seen a fish in your life?
Isn’t this just a sandwich with pickled herring? I don’t see a problem….
Incredibe, João of all people doesn’t know what fish is.
depending on the fish these Fischbrötchen have the potential to slap hard
It’s fish. It’s bread. It’s a bit of greens.
What the fuck is there to complain about? Looks tasty
RB Leipzig is one of the biggest and most historical teams in Germania.
Bismark herring is one of the best things that ever came from Germany. I may not like the guy they are name after (it was cult of personality light, but with Otto von Bismark instead), but they are fucking delicious! 😍🤤🤤🤤
seems to be a sillmacka, but less advanced. pickled fish is delicious.
It’s actually really good stuff, most of the time it’s made with a kind of brined/pickled fish that has a somewhat light taste, coupled with onions and pickles. Tasty and healthy snack, but OP should tell his wife to wash her beard after trying it, since it can smell a bit strong.
Damn now I want one but everything’s closed on a Sunday
How is this bad? It’s good fish with pickles.
Gross! The fish is not even rotten!! 🤢🤮🤮🇳🇴🇳🇴
Explain? There’s nothing to explain about this masterpiece
Yeah, can’t shit on the Germans for this one. That’s good food.
Obviously not haute cuisine, but it’s good fast food that is tasty and not unhealthy
Shut up it‘s delicious
2we4u when raw fish, Germany: 😐
2we4u when raw fish, Japan: :O
Fischbrötchen looks great and tasty. I will not accept this slander against the germans.
Feels like this post was made by a yank who’s never seen a fish in their life.
I need to defend him on this one, its suprisingly delicious
It’s pickled herring in a bun. Surströmming’s less pungent cousin, served on bread. (Sorry, I’m rather new to this sub, what’s Sweden’s name again? Educated guess:) Abdullah, I’m sorry, but I’ve had your fermented herring, served by a local, and it broke my heart that people would abuse herring that way, especially when better preservation methods are available in an allied country only a few hundred kilometers away. All the tasty stuff you serve with it would go so much better with *our* herring, the kind that doesn’t kill the flies attracted by the smell when they come within a ten meter radius. We should talk.
Back on topic: pickled herring is what we Dutch do with our lesser herring, the ones that aren’t good enough to make maatjesharing, which is the undisputed one true way to enjoy herring. Unlike the Swedish horror herring, which is canned in its entirety, we remove the gills and all the guts except for the pancreas. The fish is then frozen to kill parasites, lightly brined, and then packed in barrels, where the enzymes from the pancreas help it ripen and bring out the flavor. The result is a delicious, flavorful, fatty fish fillet, instead of something that scares cats away screaming and is potentially lethal to the elderly and infirm.
Pro tip from a native if you ever visit the Netherlands around June and have the chance to enjoy some: maatjesharing, or “Hollandse Nieuwe” is eaten “aan de staart”, by the tail. Onions and pickles are traditionally used to mask the taste of herring that has gone off, and should be avoided until the last months before the year’s catch, i.e. April-May. A good, fresh, “nieuwe haring” (new herring) does not need these additions, and is better enjoyed on its own. If you want bonus “I’m not a tourist, I know what I’m doing” points, make a point of waiting a few minutes to eat, so as to let the fish come back up to room temperature. Food safety laws and regulations require fishmongers to serve the herring at max 7 degrees, but it tastes a lot better at room temperature. So wait a moment, let the springtime sun do its job until it starts to glisten with exuded fat before you tilt your head back and take a bite. Just mind the feral seagulls.
Additional tourist info: the fishmongers in Amsterdam and surrounding areas will serve your maatjesharing cut into pieces, and often with a slice of pickle and/or onions, unless you instruct them otherwise. This is both a bit of a tourist trap kind of thing and a historical throwback; the (rather large) Jewish community in Amsterdam was historically discriminated against in all kinds of ways, which left them with little money to spend on luxuries like good fish. When they *did* have the money to afford a herring or two, often by the time of year when it wasn’t at its best anymore, it would be cut up to share, by necessity. The single slice of pickle served would be passed around, with each of them taking a bite of it along with their piece of the herring.
This has unfortunately become the default way to serve herring in our capital city, inadvertently reminding us of a darker page in our national history, and spoiling the culinary experience of thousands of tourists each year. Ask for a “harinkje aan de staart, zonder uitjes, zonder zuur”. (Herring by the tail, without onions, and without ‘sour’ (pickles))
(Sorry for the wall of text, I just love herring 🙂 )
idk, it looks tasty af. Hans W
Shits genuinely good tho
Belgium and the Netherlands have the same, though.
31 comments
How dare you call a godlike snack like the Matjesbrötchen an abomination
Probably one of the best dishes Germany has ever produced.
That of course isn’t that impressive, but it is nice.
Would (eat)
The RB Leipzig Promo is the most disgusting shit in this post
Brötchen. Mit fisch. Fischbrötchen.
Genius. How does Hans come up with these linguistic marvels, these neologisms, time and time again?
I’d eat that, doesn’t look bad
It’s so funny when you guys try to shit on german cuisine but then post stuff like Fischbrötchen or Leberkäswecken lol. We have terrible things in our cuisine, but you somehow always end up choosing the objectively best stuff
It’s a fish in bread.
Have you never seen a fish in your life?
Isn’t this just a sandwich with pickled herring? I don’t see a problem….
https://preview.redd.it/9w07lvl0ddqd1.jpeg?width=1163&format=pjpg&auto=webp&s=4b879de3c34ea152dc11283c04d18cbf9b88961d
Incredibe, João of all people doesn’t know what fish is.
depending on the fish these Fischbrötchen have the potential to slap hard
It’s fish. It’s bread. It’s a bit of greens.
What the fuck is there to complain about? Looks tasty
RB Leipzig is one of the biggest and most historical teams in Germania.
Bismark herring is one of the best things that ever came from Germany. I may not like the guy they are name after (it was cult of personality light, but with Otto von Bismark instead), but they are fucking delicious! 😍🤤🤤🤤
seems to be a sillmacka, but less advanced. pickled fish is delicious.
It’s actually really good stuff, most of the time it’s made with a kind of brined/pickled fish that has a somewhat light taste, coupled with onions and pickles. Tasty and healthy snack, but OP should tell his wife to wash her beard after trying it, since it can smell a bit strong.
Damn now I want one but everything’s closed on a Sunday
How is this bad? It’s good fish with pickles.
Gross! The fish is not even rotten!! 🤢🤮🤮🇳🇴🇳🇴
Explain? There’s nothing to explain about this masterpiece
Yeah, can’t shit on the Germans for this one. That’s good food.
Obviously not haute cuisine, but it’s good fast food that is tasty and not unhealthy
Shut up it‘s delicious
2we4u when raw fish, Germany: 😐
2we4u when raw fish, Japan: :O
Fischbrötchen looks great and tasty. I will not accept this slander against the germans.
Feels like this post was made by a yank who’s never seen a fish in their life.
I need to defend him on this one, its suprisingly delicious
It’s pickled herring in a bun. Surströmming’s less pungent cousin, served on bread. (Sorry, I’m rather new to this sub, what’s Sweden’s name again? Educated guess:) Abdullah, I’m sorry, but I’ve had your fermented herring, served by a local, and it broke my heart that people would abuse herring that way, especially when better preservation methods are available in an allied country only a few hundred kilometers away. All the tasty stuff you serve with it would go so much better with *our* herring, the kind that doesn’t kill the flies attracted by the smell when they come within a ten meter radius. We should talk.
Back on topic: pickled herring is what we Dutch do with our lesser herring, the ones that aren’t good enough to make maatjesharing, which is the undisputed one true way to enjoy herring. Unlike the Swedish horror herring, which is canned in its entirety, we remove the gills and all the guts except for the pancreas. The fish is then frozen to kill parasites, lightly brined, and then packed in barrels, where the enzymes from the pancreas help it ripen and bring out the flavor. The result is a delicious, flavorful, fatty fish fillet, instead of something that scares cats away screaming and is potentially lethal to the elderly and infirm.
Pro tip from a native if you ever visit the Netherlands around June and have the chance to enjoy some: maatjesharing, or “Hollandse Nieuwe” is eaten “aan de staart”, by the tail. Onions and pickles are traditionally used to mask the taste of herring that has gone off, and should be avoided until the last months before the year’s catch, i.e. April-May. A good, fresh, “nieuwe haring” (new herring) does not need these additions, and is better enjoyed on its own. If you want bonus “I’m not a tourist, I know what I’m doing” points, make a point of waiting a few minutes to eat, so as to let the fish come back up to room temperature. Food safety laws and regulations require fishmongers to serve the herring at max 7 degrees, but it tastes a lot better at room temperature. So wait a moment, let the springtime sun do its job until it starts to glisten with exuded fat before you tilt your head back and take a bite. Just mind the feral seagulls.
Additional tourist info: the fishmongers in Amsterdam and surrounding areas will serve your maatjesharing cut into pieces, and often with a slice of pickle and/or onions, unless you instruct them otherwise. This is both a bit of a tourist trap kind of thing and a historical throwback; the (rather large) Jewish community in Amsterdam was historically discriminated against in all kinds of ways, which left them with little money to spend on luxuries like good fish. When they *did* have the money to afford a herring or two, often by the time of year when it wasn’t at its best anymore, it would be cut up to share, by necessity. The single slice of pickle served would be passed around, with each of them taking a bite of it along with their piece of the herring.
This has unfortunately become the default way to serve herring in our capital city, inadvertently reminding us of a darker page in our national history, and spoiling the culinary experience of thousands of tourists each year. Ask for a “harinkje aan de staart, zonder uitjes, zonder zuur”. (Herring by the tail, without onions, and without ‘sour’ (pickles))
(Sorry for the wall of text, I just love herring 🙂 )
idk, it looks tasty af. Hans W
Shits genuinely good tho
Belgium and the Netherlands have the same, though.