 We're going to Germany and our mayor is taking us there mayor Ryan Sorensen. I'll just talk I don't know what name I'll use today. I use mayor. I use Ryan. Oh, whatever It's his idea. He said Marilyn. I can do schnitzel and spate salt, okay may arrived and we're doing schnitzel which is chicken and spate so which is noodles and Also, he came up with the idea of having little bratwurst pieces with curry sauce and for dessert he He bought some cookies. It's just the cookies in front of you. Yeah He worked all night. She said no to the the the black forest cake, so We made a lot of schnitzel yesterday we started at 1 30 and we got home about six six Okay, all right, what would you like to say mayor? Well, I'll say some opening introductions So sit back No first first of I want to say thank you everyone for being here today and being involved in Uptown Social It's really great that we have these services here just for folks to get involved in their community and The point of why why Marilyn cornered me and said why we should do Germany? I said I want this to be educational as well Obviously a lot of folks know sheboygan has a lot of German heritage as well But this year specifically sheboygan is celebrating our 55 year anniversary with being sister cities with Estling in Germany in Germany so So I wanted I wanted folks to really kind of understand what role our sister cities play in the importance of it today And I think just with what's all going on in the world today It's it's very important that we recognize that no matter where we live in the world and our neck of the woods We should do what we can to promote peace and cooperation So sheboygan has two sister cities Estling in Germany We've been sister cities for 55 years this year and then in subame Japan, which last year was our 25th year anniversary This year is our 26th year So we're proud to have Estling in is one of our sister cities here. So today we're going to celebrate our sister city partnership by making some German food so Just because I'm the mayor doesn't mean I'm a great chef, but My my family ancestry is German so these are some recipes that have been passed down Through through my family's generations as well. So that's all I have to say right now We'll keep this very entertaining for everybody. So no sleeping back there. We got some great food. I love German food It's just it's good. It's hearty. There's the recipes in front of you Just a quick overview of what they are, but has anyone ever been to Germany before? All right for those that haven't if this is not good then, you know, then I have nothing to worry about Maryland okay, take it away. What are we starting with first start with making the batter for the Schnitzel no no schnitzel the spate so the so we'll Make some batter we'll let it rest We'll go over to the chicken and then we will do the noodles at the end So we need a couple of eggs. In fact, what is what does your recipe say about the? Spitzel oh And we got And we've got these brown eggs that I don't like He didn't know that the whole class knew that they're rubber, but the mayor did not know that But I need the rubber eggs back I don't know she was gonna do that And I'm any heart attack When you find the other rubber egg, I'll take it back where well we did find the other rubber egg last the last cooking class The volunteers knew but the class did not know so next can alright, I'll This is for the Okay I'll let you whip it up. All right, so we need all right with enough the eggs and then you need some water I think a cup of water, right? A cup of water, okay? Or so Whoops, this is warm. We definitely do not want warm. We will get quick glue Milk or water. Yeah So and you know when you make noodles it is flour eggs Liquid and some salt and remember when we did the pasta class that was the same thing flower eggs Liquid and we made it into linguine and we made it into lasagna noodles It's just the same sort of idea, but we're going to boil it in some water Whoops, we got to put the flour in first. Okay. Is this for this that's for that. All right, and a little bit of nutmeg a little nutmegs Beats the heck out of Taking your fingernails on the raspera about cheese grater You know put the water in yep Yes Your mic does not work for the crowd. It's not for the crowd for the TV. Yeah, so you have to speak okay I'll talk can you hear me in the back? All right, I'll keep talking this loud and the people in the front put your hands over your ears. All right, okay, and if I tend to fade just say louder Marilyn Now if I have put in too much liquid We're up that creek It's all getting clogged in here. How about This just a spoon. There we go. There you go Well, you know when it comes to cooking if you've made an error, it's too much Glue in the whisk then we clean out the whisk. That's the part of cooking called winging it That's every day And we don't have to worry about Mixing it too much. We need the egg Water and flour mixed enough so it is smooth kind of thick but smooth Well, I don't think we can you can look I'll do it like I'll do the van a white kind of thing And it tends to be lumpy it's a little lumpy so keep on going keep on going Yesterday we did like a big five gallon bowl and I it was oh my gosh. It was a workout And he did it to work like Still lumpy it's still lumpy. It's going though. It's going But that gives you an idea how much you are going to have to stir or whisk it or put it in your mixer Yeah, why don't we put it in our mixer, Marilyn? Yeah, oh, yeah, I'm the mixer And the noodles, spetzel we're making fresh you'll get them but of course at the grocery store they also have Spetzel stuff you can throw in the microwave, right? I don't know. I think you boil that. I think we boil this right It looks for all the whirling egg noodles, which it is. Yeah Oh, that looks nice perfect. All right So then we're gonna let that sit for about 30 ish minutes. It'll be less than that today. Yeah All right, what are we doing next Marilyn? All right, let's go to the chicky We need to the chicken breast In a plastic bag with a little bit of water so it doesn't Stick and then we can pound it with this Or use a mallet. This is this is where we get out our aggression Yeah So you just got to kind of flatten the oh, did you do this already? Well, we want to do it more We want a super thin one today for the demo. Yeah, so it cooks quickly. So we're just thinning out the meat Even if it shreds What these seniors in the audience. Yeah, no And of course you can use anything you want at home your rolling pin A hammer except use the side of it. It's just the head of it would be too As thin as can be even if it starts to shred How does that look a little more? Yeah pretty good for the demo. Yes. Cool. There we go An egg. Okay. This is for the schnitzel now. So we're making the egg wash. Do I got to stir this? Yep We first we'll flour the chicken to make it dry Then we dip it in the egg to make it wet and gluey. This is what a cracked egg looks like Just don't want to forget that out. And then We after the flour to make it dry The egg to make it wet then it goes into the crumbs Panko bread crumbs are super duper crispy That's not a way to use up your leftover bread, but They are super duper crispy. Do we want to do this one? Yeah, well, let's do the uh, let's get some oil in there. Yeah, and then uh All right, so then a little bit of oil about a half an inch in the frying pan Half an inch quarter inch And we're doing only one in front of you And I think it's the other one No, he was right. I was wrong again Okay, so we'll heat that up. I need a little more Yep, schnitzel and schnitzel you can do pork schnitzel vener schnitzel veal schnitzel Pork oh the thin pork um Probably I don't think you'd want the lean tenderloin Some the piece like a boneless pork chop A boneless pork chop and then pound the crap out of it We're doing chicken today because it's cheaper Exactly, exactly Okay, I'm going to I'm going to use my hands And we were both covered in flour yesterday So chicken pounded first flour Egg and then put it in the egg wash to make it sticky And then the bread crumbs. Yep And you can see it's kind of coming apart here But that's the way I like it And if one person is doing it your fingers are very very fat at the end And I promise to wash my hands carefully in the kitchen So all of this chicken stuff is off of my hands And I'm just spilling over here, but you can't see it so And of course you could use milk or something Um in here instead of the egg but the egg is super nice and sticky when I do Chicken Parmesan at home. I do flour mayonnaise And flavored panko crumbs And that mayonnaise works nicely also Okay, I'm leaving with this and I will return with clean hands All right, thanks folks for coming. All right, we're back from our commercial break All right So once once you put your your meat in the frying pan You're gonna want it you're gonna wait about anywhere between Three to five minutes you're gonna want one side golden brown You'll you'll see it kind of start coming up, but golden brown. It's kind of the color you want A really key trick is you don't want to keep flipping it too many times Ideally you just want to frying it on one side get that side done And then after it's golden brown on the bottom then flip it onto the other side until it's done So this one might take a little longer because it just we just put it in so we'll give it a minute But in the meantime, we should start our curry verse sauce. Yes while we do that So I know we're kind of popping around all over the place. So pay attention. We started the spezzel sauce We're frying the schnitzel right now If you like worry, what's one? Okay back one We're gonna heat up a frying pan here. Just kind of low. So curry verse. This is kind of um This is a german street food It's very popular if you go to burla if you've ever been to berlin before I always kind of say this is the The equivalent to like the new york hotdog stand, you know in new york There's hotdog stands all over the place curry verse is very similar to that There's it's kind of the street grab and go food. I love it. I absolutely love it. It's traditionally served um alongside uh crispy french fries with mayo So, um, it's a weird combination, but it's so darn good and once you do it you don't go back What in canada they serve french fries with that's um, uh Poutine yes with gravy. Yeah, right, but no french fries do not come with ketchup in in in canada. They come with something else. Yeah gravy Yeah, it's gravy. I don't know. Clap if you agree with the mayor. No, you're talking about You're talking about poutine. I'm talking about french fries. Oh, we're talking about different things I used to work at a camp in northern wisconsin at a jewish camp when I was in high school And I knew nothing about kosher, but I learned a lot that summer And there were a number of kids from canada and we served not ketchup Yes, yep vinegar. Yep Malt vinegar. Yeah, that's right. Yep, actually malt vinegar is good. That is good. I agree. I agree Okay, so you saw the mayor with his ketchup So we're putting it in a pan Um, so you just put a ton of ketchup in there This is this is how I ate in college just ketchup and pizza and Nothing good then just put some spices in that that you prefer. So this is this is garlic. I like to put a little garlic in there Um, a lot of garlic if you're me, but no, we're just a little and then obviously a little bit of curry Um for the for the blend I'll get some tasting spoons for you. Perfect And I need a stirring spoon. Okay Thank you Then just kind of stir it up Yes, you can do onion or garlic pop. Yeah Or both you could you pepper paprika Anything you want. Yeah horseradish Uh Worcestershire sauce too Uh, sometimes I do that. Usually it's one of these things whenever you got in the kitchen They're trying to use up just throw in there So we're gonna let the last teaspoon of horseradish that's been sitting there for six months. Yeah Um Okay, so we're gonna let that sit for about a minute more and then we're gonna add some beef beef broth once that's a little warmer How's the schnitzel looking Marilyn? Well, let's see No, it's it's a little longer. It's still pale And of course the first side always takes the longest just like a hamburger or a pork chop or a steak What else will we going to tell you about german food? and with the uh Brotwurst that's heating in the oven because we cooked those yesterday with some Onion and then we put it in a pan with some bavarian style sauerkraut So it'll be tasty little chunks of bratwurst with the curry sauce. This needs a little more ketchup. I'm just going to use this Yeah, right, correct And the the germans don't use misfields bratwurst either, but Okay, can you see this? Oh Question in the back you grill them on a grill Well, we did a bit of frying we did them in a frying pan. Yes, you see just prepare the brats like normal brats Yeah With beer and onions We didn't use beer this time But we're going to have beer If you want it now before you think well great You're only going to get half of one of these Maryland didn't let me get a keg so Well, I think we would have to have had license Yeah, well, you know shabuigan mares relation, you know I think i'll get a plate on which to put this rather than just writing the degree sound of floor Uh, what does it say on the the the recipe for how much beef broth perfect for the I think a teaspoon, right? Tablespoons or teaspoons This is this is where I I don't want to screw it up You can also just eye it. Yeah, no I'm gonna put a little more Just to give it that extra little You know flavor so it doesn't taste too much like ketchup Next month in june June Natasha tori Who is our city? What what's your city judge city judge elected by us at Natasha tori Is going to do the cooking class on is it the 15 or the 17 of june 17 the last that friday that friday in june the 17 and she's going to do Soul food in honor of june teeth And then in july Our emily and her husband And june will be here and in july will be here also are going to do peru So they promise they'll do something besides the raw fish And I'll wait for the water to boil And what is the saying a cook no watch pot never boils. Yes, okay a handful Okay, there's so the water that is boiling is salt. We I mean There's there's some salt in the water My mom always said if you're making noodles or You know when you're when you're making water if the water doesn't taste like the ocean then you're not doing it Right. That's right. Yeah, and a kettle is usually a small handful of salt Yeah, not a teaspoon. I tried the schnitzel. So it's oh my gosh, it's so good Okay, water boil water boil All right, so the we let this simmer so this this should be good And so usually so this is When you come up for the curry verse you can just take a you don't put a whole lot on it unless you're really really really like curry flavor Um And I didn't make it too spicy But it's mostly like a savory spicy kind of thing So just when you get your part of your broth just take a scoop put it on top If you want to add a little more curry usually they sprinkle some curry on top of it as well So I think mirror we're instead of this little spoon. Yeah, we'll do a different one. That that's just my stirring. Yeah Because this one's the only one long enough, right Right Oh, it's starting to bubble I think maybe while we're waiting for that. We could turn on the milwauki poka. Okay Now it's time for the entertainment portion of this evening Clap along everyone We should go in front. Okay. Yeah Of course I get I get dizzy And of course when you when you dancing with somebody put your hand on their muscle back They're not their shoulder, but their muscle then you can feel what they're doing And of course you look at your partner the whole time Good. Well, thanks Good Is the water done boiling or yes Now you can put well, I'll let the mayor explain. Okay. So the water is boiling now All right, so now we got what do we call this? It's not necessarily a grater. It's a special maker a special maker Um, but if you don't if you don't have a handy dandy special maker around your house, you can also just use um Like like a like a sieve or you know a drainer a colander colander, whatever you have, uh, just uh anything with holes in it Basically Jim Yep, that works too. She's very patient. So this is what we have today So all we do is set it above uh the The boiling pot and your batter that's been sitting then you just drop it in you just kind of sit it on top and let it Rain in Do we have a Closest thing is a rubber scraper Terry will get a rubber scraper so we get every bit to batter And then two or three minutes and it's done. I saw one recipe that said 10 to 15. Holy moly. No Oh, they look beautiful. Thank you And when you're at home alone, you do not have a second person to hold on to this Yeah, it's difficult doing this by yourself and sometimes it falls in the pot You just pick it out and keep going. Well, you know, that's what cooking is Okay, bring the that back so I can put this into it There we go Then I can't show you this part. No, you can't But you give it literally a minute or two. I'll get the bowl of cold water. Yes, perfect. And I'll turn this down So but what it does it it kind of just creates these noodle like this And it literally it's it's done. So I'm just going to take it off the heat Because you don't want to overcook it We forgot a portion. So what we're what you're supposed to do is kind of rinse it You're supposed to put it in a cold cold water drain it with cold water Maryland's getting it. Yeah Okay, a bowl of cold water And that rinses off the starch Otherwise it would be So you don't follow the italians would never rinse you follow the german always rinse And even even if you do make spaghetti for a large crowd like we did at some church suppers Of course when the spaghetti is rinsed the sauce does not adhere as well. That is true But you have to be able to get the spaghetti out of the pot onto somebody's plate A colander. Yes Another bowl is what you need. Yeah Colander and can you do This oh, yeah Do you want me to just no I was gonna you could scoop it out. Oh now we're just getting it out of the water. That's all Well, however you want to do it It works easier when you dump it through a colander Yes Lukewarm and then you can pour hot brown butter on it Everything is off off off. All right All right, okay Cool I'll walk around with this. So this is what the spetzel looks like. Thank you cherry. Thank you once it's done And then you put parsley on it or you can put cheese or Maryland said pesto butter I'll I'll come around We'll come around on that side Spetula I I just use a colander at home Just kind of you you don't want You want to make sure it has good size holes though in the colander. You want them kind of bigger than smaller If it's smaller than it's It just doesn't work Voila It looks like We have enough serving for 40 people Dinner is served