Jörg’s Bulettenschmiede in Hannover!! Schutzpatron der deutschen Imbisskultur

Jörg’s Bulettenschmiede in Hannover!! Schutzpatron der deutschen Imbisskultur

The one who's here at 5 a.m. was busy late last night. Just add some cabbage. So, goulash with fried potatoes. Here you go. We're making pea soup. And for a proper pea soup, we need a proper piece of smoked pork loin with the bone in. Very tasty. It was worth it for me. Did you want mayo on it? No. No, no, or yes? No, no. Enjoy your meal. And this one? Holy cow, I'm telling you honestly, this one needs a bit more. Here you go. And we'll go this way. Then you take that piece and put it nicely in the corner. As a kind of support. Fried potatoes or mashed potatoes? Mashed potatoes . Nice plate. Pepper, cream, onions, loads. Here you go. Looks good. Enjoy your meal. Thank you. Well , then you're probably right that they put a huge amount of… Yes, yes, yes. Leave them out. We were cycling all day yesterday, weren't we? I haven't put any in yet? What do you say? You don't have a baguette? No, I'll make the next one. How long has it been since we saw each other? A year? I think almost exactly a year. Yes, a year. Still lots to do, but haven't really made much progress either. We're fighting every single day. Yes, I have a big problem. The lady who came every morning at this time for years, right from the start, she's left, she's gotten old, like all of us. And seriously, she was sick for a while, so I almost thought it was over. And then it was, she started again, but couldn't manage it. And now it's incredibly difficult, seemingly impossible, to find someone who's here at 5 a.m. And I have to do my preparations in the afternoon. Tomorrow. Tomorrow. You're early. What's for you? Six Schröders. Half an hour at least. Do you have a way? Do you have a way to pick them up? It's not going to happen quickly now. I said, it won't happen that quickly. That's okay. Good. Six Schröder and? Two scrambled eggs. Yes, Augustin, I was busy late last night. Christmas parties. Yesterday? Yes. And of course, I left some preparations undone because you're not supposed to see them. Then I was busy again this morning. It's going to be a tough day today. So, you want one too? I don't want you starving here again. And calling from Hamburg to say you couldn't get anything to eat. Thank you very much. Thank you. Okay, we'll make these fancy Schröder for the guys as quickly as possible. But it'll take a few minutes because if I cut into them right away, they'll break. So, if you open another shop in Thailand, I'll come there. You can fly ahead and wait for me. It's already open. Yes? Yes, yes. Is one of them open yet? No, not open. I don't have much to do with it. It belongs to my girlfriend. And well, I want to go there sometime. And then I want my ideas to be incorporated. I see. It doesn't make sense for me to interfere from here without actually being there. Then people will just keep asking, "Where is he?" I do want to go there sometime, yes. But first, we still have some things to do here. A bit. But you'll get hungry eventually, won't you? Yes, eventually. Sometime, okay. Then let's take care of the guys first. Exactly, let's do things one at a time. Okay, I'll give you some eggs. Eggs are important in the morning. Always important in the morning, meat rolls, egg rolls. There's no getting around that. And that's also a bit of a secret favorite here, pollock eggs. I don't really like the stuff, but it's popular, and it doesn't matter to me. It's become very, very expensive, I wasn't used to it. When I started, people explained it to me. So, I bought regular salmon, but they didn't want it. I remember the packages cost around 7 or 8 euros back then, but they were bigger. And then I moved from the city center to Hanover, and now they cost 15 or 16 euros a kilo. A few things have gotten cheaper again, but overall, food prices have risen dramatically. Yes, that's true. Butter and such, thankfully that's gotten cheaper again now. But all in all, it's quite a lot. We don't need to season it any further, nothing else goes on it because it's not salty yet. It's very popular. So, let's take a look. We've found a good Krakauer sausage, of course. Overall, the dishes haven't changed that much compared to last year. I looked at it again last night, didn't change that much because we didn't really have that much time to develop it much. Always been busy, actually. And yet, some things do have flavor, sometimes it's quite chilly, I have to say. Good morning. Morning. 5 euros, please. So, now we'll shape it. Well, that doesn't quite fit, does it? Not in shape, or what? It fits. What isn't, gets made to fit. Scrambled egg roll, was that just scrambled eggs, or what? Yes. Yes, it is indeed a bit big this morning. You don't have to go far, do you? Cut it open. Sauce in it, or just scrambled eggs? Just scrambled eggs. Meatball. There you go. Yes, did you bring that with you back then, or did you read about it here? No. It's hanging back there. A nice scrambled egg roll, isn't it? Yes, that folds over once. There you go. We also want to make a chicken fricassee, that's already cooked chicken. I actually wanted to start last night, but I didn't want you to see. These are the carcasses, so wings, bones. We saved the cooking liquid, of course; we'll cook them in that later. Then we have something else here, I can't find it right now because things are always a bit messy around here. What's new in Hamburg? In Hamburg? Yes, what's new there? Yes, everything's happening before New Year's Eve, Christmas markets, nothing at all. Basically nothing new. Oh, right. Prices are rising. Prices are rising and… We've already talked about it, we're all sick of hearing about it. Nobody needs it, unless they're going out themselves. Exactly, but otherwise anything new? Nope. I can't say. Hamburg is the most beautiful city in the world, but there has to be something new. In any case, very beautiful. Here, head cheese. Do you want to try it? Thank you very much, later. Yes, yes, that's always relative. There's always a better job, you know that. But, you have to do a bit of cleaning first, a bit of drumming. So, I always like to pick up cold cuts and things like that at the supermarkets, especially when this company here has their special weeks. This ham here is really, really good. And you can always vary things a bit. Niki, when she's on duty, always brings some nice rolls from the bakery—fancy ones, let's say, with seeds and such. And then, I don't even prepare the fillings beforehand. We just put them out here and hope that people will choose something. And sometimes we make salmon rolls, something a bit fancy. And that actually works quite well. You should handle them as little as possible at first. Wait a few minutes, otherwise they'll break immediately. We still bake the meatballs in the oven, but unlike last year, we've changed the shape a bit; they're a little flatter. Good morning, excuse me, do you know where the German Red Cross is? 500 meters further on, small intersection, left, first street, left again, there's the German Red Cross. Good morning. Morning. Thank you, thank you. You're welcome. Morning. Morning. One salmon with egg, please. Morning. And a meatball with cocktail sauce. How are you? Great, great. Thank goodness, right? Thank goodness you're here, everything's fine. For now, for now. Why? No, sometime in the future. When you retire, you have to prepare a successor. I've been trying to find one for quite a while now, because I really do always want to go to Thailand. It's not looking good, actually. Whether I'll actually get someone here. But that's still a while away, two, three years. Two, three years? Four, five, I don't know, I don't have a firm plan. Somehow I always end up with a bad outcome here anyway. I'll probably just be sitting around here for quite a while. Sitting around isn't really an option. Baking bread rolls, baking meatballs. We made it a bit flatter; it looks nicer in the bun, and it's quicker to bake too. It just sort of happened, and then we all liked it, so we've been making it a bit flatter ever since. When the others had it before, like you remember from last year, it was quite a lot in your mouth, pretty thick things, as someone once said. And since then, we've been making it a bit flatter too. A bit more like a burger, but anyway. What can I do for you? Egg with salmon. Egg with salmon? Of course. Here you are. Thank you. How long did that actually go on? Yes, yes. Yes? Until we lost our body language, or what? Wolle drove off again. And you, photo shoot? You see. Again and again. Yes, I don't know what they were doing there that day? There was catering here and catering there. Yes, I didn't really know either. It wasn't Holzmann's company, but an employee who had asked if he could use the cafeteria for a private party. Yes. And there were quite a few guests from here, and an acquaintance of mine, and I ended up staying there for quite a while. They have such a lovely canteen there, and he'd, well, rented space in it, let's say. Oh, it turned into a nice evening. So, what do you want? Minced pork and head cheese. Yeah, I've got it ready. Okay, that'll be €8.50 for you. Augustin, could you have brought us a Franzbrötchen from Hamburg? Yes? They're not available everywhere here, or at least not often. Really? Yes, only a few bakeries have them. And I can't eat them every day, but every now and then I still crave one. And then it's actually rare to find one. There's a baker in Bekedorf, which is in Ennin, who has such great rolls, Franzbrötchen. Whenever I happen to be passing by there, which is rare these days, I always buy one. It's a Hamburg tradition, isn't it? And, do you like them? Definitely Franzbrötchen. Yes, not every day, but now and then. You can, yes, of course. I prefer Franzbrötchen with raisins. It's a matter of taste. Not the original kind, right? No, not the original, no, no. There are chocolate ones, there are raisin ones, with, I don't know, with almonds. Yes, no, here, if… well, he only has the regular ones with cinnamon, right? Yes. And I always somehow can't resist them. So, there's a very, very good baker in Bekedorf. I think he only has one branch, not everywhere. And a huge shop, always a full parking lot. Always. Yes. What can we do for you? I need something to eat. You need something to eat? Here, look. Yes, at least not completely wrong. And one with ham, please. I have some really fresh, homemade Braunschweiger sausages here. Ah, no, thank you. Oh, breakfast meat? That's head cheese. Oh, right, then we'll make one with ham and… And then another with minced pork. Yes, indeed. You have a press here. Pardon? You have a press here. Ah yes, you can't just press them, you can't. They take forever to arrive. Here you are. Yes, we can spread the butter a bit thicker again. It was €2.50, now it's cheaper again. But that's when things were really bad. And strangely enough, two weeks later it costs almost half as much. You always wonder how that happens. But all in all, everything has really become incredibly expensive. It's no fun going shopping anymore. I'll get my usual, but double the rolls today. So, I'll take an egg and a ham. You can have one ham right away. I'll make the rest for you. Here you are. I'd like a minced pork roll. With fish? Whatever, we'll do that. Oh, never mind. Here you go. Good morning. Morning. Guys, what can I get you? Salmon with egg. Salmon with egg? Yes. I have some cooked ham and cheese here. I also have some whole-grain rolls. Whole-grain rolls? You can also have them with salmon or cream cheese and tomato and stuff like that. I'll have one of these minced meat rolls. Yes. Did you want a coffee? No. Good. Here you go. All right, that's enough for one plate. Enjoy your meal . Thank you. Otto , what's new? Oh, not much. Not much? That's not much at all. We could get a sheet pan roll going then. Yes. Morning. So, then we have 7 and 3 and 2 for 12.50 euros, please. There . Here you go . I showed you the pig's head earlier. And this is the sauce from it. The trotters and tails and tubes, there's an incredible amount of gelatin in there. And of course we'll use that; we're going to make a nice gravy with it. Someone could just eat it on a roll. Not everyone should see it, though, it's fat. We usually skim off as much as possible, but a little is okay. I'd like to show you and explain how to make bigos. It's a Polish dish. Bigos is a Polish dish with cabbage. So, I've had an awful lot of kale lately, but unfortunately, it all ran out yesterday. I would have liked to sell some more for you today. And these are leftover Kassler roast drippings, and we're adding sauerkraut to them. And there are potatoes with it; it tastes incredibly good, it's a great way to use up leftovers. We don't want to throw anything away, and it's always a hit. We're just adding sauerkraut to it now. And then we'll season it a bit, add a little more meat, let's see what it looks like. You can't really throw anything away anymore. In the old days, you'd just throw away a few things. That 's not possible anymore. It just goes in with the cabbage. This isn't exactly gourmet food, but it's incredibly popular. Down-to-earth, meaty, flavorful. Umami from the sauerkraut and smoked pork loin, the salty bits. It just needs to be stirred well afterward. And then you can easily justify spending €8.50 on a lunch special. Good price. Great price. Yeah, you're right, I know. You have to do that, otherwise people will eventually stop coming. I mean, when fans come here, they're happy to spend money, of course. But a regular truck driver or a tradesman can't spend €10, €12, €15, €20 every day of the week. And unfortunately, I don't know, in the city—I'm rarely there because I'm always here— but I don't know if you can still find a lunch special for €10 anywhere in the city? Bad, huh? Yeah. So, something like this, things that aren't too difficult, maybe we'll have. But a schnitzel with cauliflower and fried potatoes, I think we're the last people to charge ten euros for that. So, it's inherently cheap because it's basically leftovers. Tastes good too. So, there's a boiled potato or mashed potato with it, and then, like I said, it's a cheap meal. Okay, this is where it goes. For? Yeah, for the chicken fricassee. It's better if you can cook it a little softer. We need a ton of onions for that, and I'm going to get the liver now; I think we had it last year. I even think it was the same day, it must have been exactly a year ago because we had Christmas decorations. I have to fry the liver now. I think it's been exactly a year since you were here. Yeah. That works out. So, the liver, I have the butcher slice it nicely, thin slices, and season them with pepper and salt. Then they go on the griddle very briefly, but really only very briefly, and then back into the container, lid on, and then they're basically cooked. Around lunchtime, à la minute, I put them on the griddle briefly because they get a nice color right away. Everyone's happy with the liver; we still have it every Wednesday. It goes down well, so we'll just keep doing it this way. You see? People write, "I can't do it myself," because the butcher has completely different knives, something really special. And many people are always disgusted by the shape. Like Heike, who sadly isn't with us anymore, she was always very disgusted by it; she had to get used to it first. I'd say, when the griddle is full, you can turn the front over again; it's pretty good now. But if you press it down afterward and put the lid on, it cooks through from its own heat. Some people use flour and all sorts of other things, which I don't think is necessary at all. Because it has a wonderful color afterward, which it's practically done already. And then it sits longer, and with its own heat, it cooks through and is ready. There are a few who don't like it that way, but they know this and say beforehand, please cook it a little longer, but actually, most people like it pink. I'll steal a few onions. Now for a pork roast, the classic kind, with red cabbage, and if we manage it— there are always priorities, so if everything is more or less ready by 11:30, then we'll also make some dumplings, but if we have other things to do, then we'll skip the dumplings. So you have to be a bit careful about when you have time for what. And look, it's only been on the grill for five minutes, not even that, and then it's already coming off. Pretty fast. There'll be trouble if you absolutely don't do that. So, it's not quite cooked through yet; some would just eat it like that, but since it 's going into the container pretty hot and can rest nicely, it'll be done in ten minutes. If we cut into another one, you'll believe it's already cooked through. At lunchtime, just a quick blast on the plate with mashed potatoes and onions, and then we'll have a wonderful pan-fried liver. As we're all physicists and know, heat rises, so they'll be done in ten minutes. Morning! We ordered 10 meatballs and potato salad today. Potatoes, yes. Salad and meatballs. But not for now? No, no. Tonight? Yes. Yes. Half past five, ten meatballs, ten portions of potato salad. That's fine. So, shall we fry meatballs again tonight? And I often have the same amount, the same mixture, for meatloaf. It all goes in one dish. This time I briefly added a leek to give it a slightly different flavor than the meatball. So, into a dish tonight. So, loosen it a little and then just loosen it. It comes out of the pan much more easily. Otherwise, you'll never get it clean again. And into the oven it goes. Meatloaf is always a good idea. Okay . Perfect. Lunch. Meatloaf, roast pork, liver, chicken fricassee, chili con carne, leeks, ground beef, cheese, cream soup. Yes. Well, and whatever else we have on hand. Yes, and sauces and such, we always have our classics. I try to prepare those in the evening, of course. This is our humble curry sauce. The famous sambal sauce, I think you could package that one. Hunter's sauce. I make all of that in the evening because we simply don't have the time or the space to reheat it the next day. We do have a small one for keeping something warm, right? Yes. Oh, no, we don't anymore. That's where the onions and apples go. I remember someone asked how sambal sauce is made? Well, it's a mix of two or three sauces. Yes? Exactly. But it's the combination that makes it special. Do you want the recipe or not? You don't need to, but anyway, I remember some people were interested in how it's ultimately made. It's really not rocket science. There are also quite a few, really quite a few, restaurateurs who, strangely enough, after being here, also have it on their menus. And then they have Hagenburg sauce, or whatever you want to call it. It's not rocket science. It's a good hollandaise. And a dash of this and a dash of that, warmed up. That's all there is to it. Just a dash of this and a dash of that. The name pretty much says it all, and I won't reveal the other one. That's actually the favorite; everyone wants it with everything. Some eat it as a sauce for fries, some eat it as a curry sauce. The samba sauce, that's absolutely essential. If it's ever missing, I'm in trouble. You're wearing a nice hat. You know it, don't you? I haven't seen it before. How long have you been here now? It'll be 10 years in February. I haven't seen that hat yet, I would know. A traditional jacket wears that. It usually has a scarf too. Have you finished your meatballs yet? I'll quickly drive to the sausage market for the meatballs. You can have meatballs. Like this in a roll or with potato salad? No, no, I'll try one like this first. Right, I need to get that one again. Take three to go. We can manage that. The only question is, what mustard and sauce to serve with it? Mustard, just mustard. The meatball mustard, our homemade one? Exactly, exactly. And I'd like a raw minced pork roll. The only question is whether you want to eat it tonight or take it with you later. We'll take it to Linden and then we'll eat it right away. Right away, so hot. If you're having it tonight, then I would have said, take a cold one and put it back in the oven tonight. Exactly. So, would you like a whole-grain roll or a white one? Normal. Showed our potato peel, which used to be a pizza tray. Look, liver makes the pan. Trying to fry a slightly different burger on it, that's it. And the best way to clean it is with a wallpaper scraper. From the hardware store, take a look. Now we open it wide. We have to peel it after the liver, otherwise it'll always have that liver taste on it. No matter what, if I fry an egg on it or something, everything will taste like liver. Now we'll clean it really well. Evenings like always, but it has to taste like liver. Guys, do you like it? Like always. That's how it should be. What time is it? Ten, you see? Here we go again, having to make fried potatoes. We have to start with that, there's no other way. What do you say? Well, after you bragged so much about your fried potatoes, last time we all asked about the sugar and so on. Now we have a young lady here. She wanted to try and sell our spice. We tried it back and forth countless times, but I never really liked anything about it, and we had her change it a few times, and somehow I think she lost patience. I'll have to call her again. She actually wants to produce it and sell it in her shop and her online store, but I think we overwhelmed her a bit. I said a few times, "This isn't working," and "You have to try again, you have to try again," and then I flew off on vacation and said I'd get back to her after my vacation. I told a lot of other people that too, and they still ask about it, actually. It's your fault for that, because you were so insistent on knowing what all goes into it. So, I have a small piece of butter here. I'll melt it first. Once the butter has melted, flour, in a minute, I'll add flour. I didn't measure anything, but it usually works. Okay, flour in, and let's get it all mixed up again. Chicken water? Chicken water, yes. That's where the chickens were cooked. And that's the starting point. What's it for? For the chicken fricassee. Then the asparagus goes in, followed by the peas and the chicken. And then the water. There. Was everything okay? Did you enjoy it? Perfect. Good, then we'll do it next time. Yes. I don't have time to write the bill now. I'll send it to you. All right. Call you again if I need anything. Yes. The important thing is that everyone enjoyed it. Is everyone alright? Everything's fine. What are you going to do now? Eat it yourself. Of course. Take care. Bye. We had leek soup yesterday. Leek, minced garlic soup, and bread rolls. We're usually happy with that every year. We won't see each other again before Christmas. Merry Christmas. Bye. I'd normally like to take some time off too. But the thing is, hardly anyone has to work. Whenever they're not working, they come to you. I might even be here over Christmas. But I wasn't. Take care. These are the kind of people who come around this time because it gets crowded later, and they want to chat a bit, be looked after a little. It all just doesn't work out, and that's why they don't come at lunchtime. Are they regulars? Yes. He's the type who wears a different hat every day. Or very often several different ones. I like that. I'd like to wear hats too, but I don't have a hat face. I actually haven't had a cap made from any of them. You can wear them around like this and wear them around like that and wear them around like that. I don't have a hat face. You were wearing an apron the other day. Yes, I haven't actually worn it yet, but sometimes, always, definitely at lunchtime, it's just a bit of a nuisance when I'm spreading butter on the rolls in the morning. The lovely fresh asparagus I picked this morning, that goes in too. A few peas. Okay, the sauce's thickened nicely now, and now I'm adding the asparagus. I used too much of that. And the chicken. And then I'll let it simmer a little longer on low heat. I still need to shred the remaining meat. How long, about 30 minutes? Longer? Yes, 30 minutes, good enough, so everything smells nice again. Chicken stock, mashed potatoes. They can cool down now, and then I'll shred them and add them in too. There, now the chickens are finally shredded, all soft and tender, and that's it. Nope. I'm fed up. Yes, I know him. Yes, I remember her talking about it explicitly back then, but look, she really was worth her weight in gold. A proper apron is a must, and it's hardly ever available to buy, it's all just not really my cup of tea. During my apprenticeship as a helicopter blacksmith, you get an apron, a proper leather apron. I remember, my master wore one that, I think, had already been worn by his father since the First World War. It was a really sturdy thing; you could stand it up, and it would have these burn marks. Then I got one of those imitation leather things. You'd only have to get near a fire, and it would start to stink and warp and curl. So, an apron, if you really need it for work, is something sensible to have, and it's great. Yes, photos are often taken, and that's okay. Yes, definitely. So, those are the onions for the liver. They still need a bit of browning, but opinions differ on how I like them. Some people say I like them more like melted onions, not crispy brown. I like them a bit gooey. Add an apple peel, and then it's Berlin style. But potatoes have to be fried properly, right? Fried potatoes? Fried potatoes, yes. Sometimes there are people who say we only have two pans, and then we have fried potatoes. I say, look at them, they're not quite ready yet. Ah, they look good. Yes, and then half of them come back. I can understand that some people want them, but if they're all gone, and we all say they need more time, then I either have to wait 10 minutes. How long? Two or three minutes is nonsense; if they look like they do now, they need another 10 minutes, a quarter of an hour. But they really want them, and they do look good, and then half of them come back. Fried potatoes have to be crispy. Enjoy your meal. What would you like? Good morning from Hamburg. No, it's not that far. Meatball sandwiches. Meatball sandwiches, I'll let you know right away. We have guests. We have guests. Yes, I hope so. I'm already one. A hard rock fan? A hard rock fan? So, a heavy metal fan? No. Hey, can you make me three meatball sandwiches? Meatballs are okay too? Yeah, I don't really care what you call them. That always works. Yeah, in Lower Saxony they just say meatball sandwiches. I always have to make a joke then. Cocktail? Yes, a cocktail, please. What kind of music do you listen to? What about music? Yeah, what kind of music do you like? If you really want to know, I actually have very good taste in music. My favorites are definitely Udo Lindberg, Marius Müller-Westernhagen, U2, I'm a huge Dire Straits fan, but I also like people who aren't so well-known, singer-songwriters, they call themselves. Like, my phone is also Lilli Marleen or Hans Albers, I can sing all of that well, German pop music too, but I can't do that really modern and trendy stuff, like Mallorca music and all that. You know Motörhead, right? Yeah, that's a bit too much for me. I mean, I'm also going to the AC/DC concert in Hanover, but it's not like that, I mean. It's really a bit too much for me. We had AC/DC here in Hanover twice recently, and it started on Monday and went on until the weekend, all of Europe was playing AC/DC at seven in the morning. It's often like that. We saw it on YouTube once, but we weren't there in person. And whenever there's something on in Hanover, a trade fair or Wacken starts, everything that passes through Hanover ends up here. And if you don't realize what it is, because everyone hates it, it tastes wonderful. I made a bag and wrote "vegetable salt" on it. There's probably something artificial in it, but I don't care, it tastes good. They all cook with it, they just don't admit it. And so you think that's enough here too. Or do you want to make it darker? Look here, carefully. Yes, wonderful. Nice roast, isn't it? Yes. I'd love to use my Tupperware scraper here, but it's way back at work. Sometimes you just have to improvise. That's quite a big pan. They do make even bigger ones, but then the girls wouldn't be able to get them moving. I've got a really awesome coal-burning stove down there. I can't quite remember the word. I smell a nice steel grill. You can fry things up in it, it's amazing. When it's hot, it's really hot. But it's also incredibly heavy. That's why I sometimes only use it for searing beef or something, when I buy chocolates, and then I lift it up. And when it's hot, it's really hot. Cast iron? No, not cast iron, but green material, steel. Okay. We make that fresh every day. Every morning we cook a big bucket of potatoes and then it gets mashed, pressed, seasoned, and then it goes fresh and hot into the display case for the lunch rush. And we do that every morning, that's why we're so strong. Very good. So, now to finish up, a liter of milk and then we're done. I don't do everything at once; I make half first, then I mix it all together, then I taste it, and then I see if it all tastes good. So, it's gotten nice and hot now, and now it's a Polish national dish, and I say , that's only 8.50, which is quite different from 10.50, and it actually tastes good. I'll add a little gravy and a potato, then it'll be something substantial. And there's plenty of meat in it; I mean, you can't say it's nothing. There's salad, there's meat, everything's there. It's basically a stew. And then you have a nice ladleful of the mash she's making with butter and everything, and gravy—it's a really great meal. So, goulash with fried potatoes and red cabbage. Careful , please. There you go. Great. That's protein; it comes out when it's done. You could theoretically eat it, but it doesn't taste good and has to be removed. That's a sign when you're working with minced meat, the protein comes out, that's when it starts to cry. So, now we put it on to rest, nice and hot, and then afterwards we use a spatula that fits perfectly and we can peel off slice after slice. We have a very, very good friend of the family, I really have to say, who has a little pub around the corner in the woods, quaint, the most beautiful pub in the world, right in the middle of the woods, a little wooden house, and we've kind of teamed up, and yeah, when he has some kind of party there, and there are lots of cyclists in the summer and such, then I often go there on the weekend and help him out, and make him something to eat, and this year we're having Christmas carol singing for the first time. He has a choir, a men's choir, I think even two, and we'll be there on Saturday, St. Nicholas Day, and we'll make pea soup, and for a proper pea soup we need a good piece of smoked pork loin with the bone in. You saw the pig's head back there, I boiled it yesterday, that's the broth from that, we'll cook the Kassler in it now, then we'll peel off the bones and the meat, and the head goes in there, along with the peas. I'm just sometimes at the end of it, I still have to break it up. And then that's for the Christmas carol singing? That's the garnish for the pea soup, and for the Christmas carol singing we're hoping about 100 people will come, and they'll get a nice pea soup. Yes, great. And it has to be ready by Saturday, today's Thursday, so we'll start it now, they can cook in the meantime. I'll cut the Kassler off the bone first, it's usually served as a lunch item, and I'll peel off the bones nicely, they'll go in the sauce, along with the pig's head. And that can sit here in the meantime. Nice pea soup, you can always use it. Minced meat, leeks, cream sauce, soup, or something like that. Do we still have any chili? Nope. This is the bigos with lots of meat. Would you like it as a stew, or with some mashed potatoes, a little brown gravy, and another piece of smoked pork loin? That's enough for me. A little gravy, perhaps? We'll take that. Ah, it's still simmering, so it's a bit thin. So, like I said, you get a nice shine from the starch. So, take a look at this. The potatoes are done, they need to come out, and then we'll finish the peas. With mash? Yes. Yes indeed. Bye . So, and the second liver, enjoy your meal. Thank you. Just like Grandma's, right? Yes. So, the schnitzel. Should I put mayo on it? Yes, please. That's what makes it Berlin style. Thank you. Roast pork? Yes. With ground meat? Mashed potatoes, red cabbage? What other vegetables do you have? Kohlrabi. Meat potatoes? Do you have any? No, I'll mash them. Bye. Bye. Where would you like the chicken fricassee? Good question. I'll think about it. So, since this one isn't quite so big, I've added a little bit of smoked pork loin. Here you go. Enjoy your meal. Time. What can I do? Something with a meatball. Anything with a meatball? Mashed potatoes or in a roll? Or potato salad? Mashed potatoes. With red cabbage or kohlrabi? Both. Both? Oh, I just need to figure out how to serve this. He wants to make mashed potatoes with cinnamon and apple. Go ahead then. I'll eat mashed potatoes with sugar on top. Yes, but not with mashed potatoes. Yes, mashed potatoes and sugar. Yes, you can do that. You can do that, right? Everyone has their quirks. Yes, liverwurst with raspberry jam. Meat salad. And no strawberries, just a meatball. One, two? There's pea soup on Saturday evening, right? There's pea soup on Saturday evening, yes. Yes, yes. I think I really need to buy smaller bowls for the Christmas carol singing. Here you are. I'd like one for the place setting, too. The same? With both vegetables as well? Yes, without kohlrabi. Without kohlrabi, just red cabbage? Red cabbage. Yes, bye, take care. Bye. And gravy, too. What's the alternative? Samba sauce, hunter's sauce, curry sauce. For the hunter, too. That'll be an extra euro. But it's got plenty of mushrooms in it. Yes, very good. So, this is our hunter's sauce. Fresh mushrooms. Peppercorns, cream, onions, loads of them. Here you go . Looks good. Enjoy your meal. Thank you very much. And what about goulash? Or fricassee, yes? I think I'd like two meatballs with red cabbage and mashed potatoes. We can manage that. We'll definitely make red cabbage and mashed potatoes. Maybe we could throw in some dumplings too. So. Today we have liver with onions and apple slices. And I actually need more mashed potatoes than usual. And now I can already tell that today is the kind of weather for mashed potatoes. Here you go. So, and what sauce? What do you have? Hunter's sauce, samba sauce? Yes indeed. That's actually the main classic. Samba sauce, meatballs with fried potatoes. Actually, what we've sold the most of over the years. Here you go. You can have that too. It doesn't get any better than that, does it? Hardly . If we put this on the hot onions now, it'll turn a nice blue color later. We 're all out of red cabbage for now. We have an alternative today, something colorful. And as soon as the kohlrabi is gone, we'll have red cabbage again. It's a bit strange around here sometimes. The vegetable bus in Empel runs in a rather odd way. Did you understand? We usually have three kinds of vegetables, but today we have the onions because of the liver. And then there are only two kinds of vegetables. Although we'll probably get in trouble for not having any red cabbage. Because red cabbage is a must. It's always there, right? Red cabbage, fried potatoes, mashed potatoes. And since it's liver day today, we suspect we'll need a lot of mashed potatoes. And if things need to be quick, we can heat up the small portion much faster than the large one. We'd also have a bit of a logistics role. We really need dispatchers. So, what can we do? I only have one conclusion. You have to ask first. I'd like us to have this mashed potato with liver, but a double portion of mashed potatoes. Yes, but liver again. To go. Then I'll make the mashed potatoes a little bigger in the corner and the liver a little smaller. That's how we'll do it. We'll do it. What can we do for you? You're still looking. The daily specials here are a bit random. There's also chicken fricassee with rice. And the kale isn't for that. Is that enough? Or more? Less. That's a double portion. There. A little gravy with the mashed potatoes. You have to pay. Absolutely. What did you have? Mashed potatoes, red cabbage, roast pork, and a Coke. 10.50, please. Uh, no, 13. There. Here you go. There. Yes, looks good. That's why we just discussed this topic for him this morning. The portion is too much. Here you go. Then we'll make a large senior portion, that's 10. What I've noticed, we mentioned, is that you've done this before. Yes. You all read through the comments a bit, right? What everyone noticed is that we have a very nice way of presenting things, a kind of "language of the plate." You often said, "Wow, great, the way you arrange things. " Many people said, "Yeah, basically, quick, quick, done." They sometimes have different opinions, too. I put the potato in the middle, vegetables, meat on the right, left. She puts it on the right, left, but there's no rule. That 's what I've been told. Do you have any other comments you can remember, off the top of your head? What surprised me, I'd never heard of it, and I never figured it out. It's called, I've forgotten the name, I've forgotten the first name, Bagera. He looks like, zack, zack, Bagera. I had absolutely no idea who that was. Okay. And there was something else where I thought, you're completely nuts. Hello, what can we do for you? Uh, yeah, I'm still looking. What do you have, uh, bread rolls? These are like what it says on the label. Yeah, then you give me one of those. We will. Wait a minute, you're eating here? And we'll put mayo on the fries? Then I'll yell as soon as it's ready. You can sit down, or if necessary, go through the door into the tent. We've got coffee brewed here. Yeah, bye. That's the one. But he doesn't look like me. That's the one. You have to show me how he looks like me. Yeah, that's the one. He looks just like me. Do I have tattoos on my face? A little bit around my eyes, yes. Just once, and only once. Yeah, I don't know, what's up, what does he do? Why do you think it's me? He's in several TV shows, and he's also a former skateboarder. But I'd noticed, I think it was two or three times, that people had recognized me. So, schnitzel with fried potatoes and sambal gravy. I'll start again from the beginning. My brother, who lives in Hamburg, in the lovely Hamburg-Bergedorf district, was in England. He's into that sort of thing. I think it's awesome. And he met me there. Wait, wait, wait. He looks just like me, doesn't he? Twenty years ago. That's my doppelganger. How's that okay? Everything's okay. That was probably my doppelganger, wasn't it? And this one here? That's the London police chief. He gave a speech, and my brother took his picture. And this one? Good grief, I'm telling you, he's even bigger. This one's even bigger. Could one be mine? He doesn't look anything like me. Good grief. He's a real statue. Plenty of room for tattoos. But if a tattoo, a Popeye on the arm and an anchor on the chest. So, the two schnitzels. What are these ones at the table? What sauce? Are these ours already? With sambal and mayo, please. Good, it's on both of them now. Then everything's fine. Sure. Chicken fricassee is ready. This is bigos. Mashed potatoes, gravy, cabbage with meat, and another piece of smoked pork loin. Goulash, meatloaf. Chicken fricassee, I said. Eat more sausage rolls here. Chili con carne. Eat here too. There's something else, I forgot. Liver with onions is still on Wednesday. Can we have two schnitzels? Yes, we can go to the heads, so five minutes. So, two schnitzels. Two schnitzels, what's with them? Fried potatoes, smoked pork mash. Two schnitzels, fried potatoes. Sitting, waiting, being forgotten. No red cabbage today, mixed vegetables or kohlrabi. And bratwurst. Yes. Kohlrabi too? And? Good. I should have used a white plate. You can't see it on the black one. Here you go. Yes. Two schnitzels, one currywurst. It'll all take a moment. All good. There you go. Yes. Red cabbage too? Yes. You can also go through the glass door. I've put two small pieces of smoked pork out for you. Give one to one of your friends. Which sauce? One hunter's sauce. I've got two for now. Thank you . Now on we go. Here you go. There you go. Yes, thank you. So, and we'll go this way. Now we should have a proper roast pork, shouldn't we? Yes. Let's see if it's cooked through. And then you always take the shoulder and lay it nicely in the corner. Kind of like a support. And always lean it against something, at a slight angle. So it doesn't get too juicy. Like I said, we'll set it aside for now. So it's a bit easier to slice. But the main reason is, meat needs to rest a bit. If you slice it right away, first of all, you can't slice it smoothly. And then the juices run out immediately. So, now it's rested a bit. Now we just let it sit and warm for a little while. Then we have a beautiful roast pork. Yes, wonderful. So, and now, we have some Kassler (smoked pork loin) here with lots of gravy and everything. We'll add another ladleful of gravy. It steams a bit. Every now and then. At least once a week. There you go. Perfect, thank you, bye. Take care. There you go, one more time, please. I'd like a meatball with mustard as a starter, and then goulash with noodles. So, who's having that? There you go. You're welcome. Yes, for example. Boss, the three guys would like to take another picture with you. Yeah, I'll be right there, I have to go over there anyway. It's best if we do it outside. Where would you like to take a picture? Could you maybe take one with my phone too? Of course. After eight months, I finally saw the documentary here today. Yeah, and it's been two years since it aired. Yeah, we had to wait for my driver's license, that's why. Oh, where are you from? Burgdorf. Burgdorf? Wow, I used to live there. Where in Burgdorf? In that pub, is it still there, on the corner, opposite the hospital? Yes, then I'd like a portion of head cheese. Yes, that too. One doesn't exclude the other. There. Remoulade, onions, tomatoes. Exactly. Lots of sauce? If you serve it wherever you come in, then… Here you go. That looks delicious. Yes, I'm hungry. Yes, where can we eat? There, nice plate. Very tasty. It was worth it for me. Yes, I'm hungry. Thank you . That tastes good too. Bye. Hello. Look. Here you are. Enjoy your meal. Thank you. Morning. There . Enjoy your meal. Thank you . Enjoy your meal. What's this? A minced meat and leek cream soup. Minced meat, leeks, cream, and cheese. Did you want mayo on it? No, no. No, no, or Si si? No , no. Enjoy your meal. One order of rice with chicken fricassee. Looks delicious. Tastes delicious too. My colleague is quite a good cook. Here you go. Morning. Good afternoon. Hello. Just a small bowl to start with, and then something else. That's what we planned. Here's a small one to start with. You're welcome. Thank you very much. I'll have a small one to start with too. That's all for now. Tell me about it. A handful of diced bologna. Potato salad. You see, since it's almost gone, we have to make another one right now. Hungry City. Hungry City. The city isn't hungry. Hungry, that's what it's called on YouTube. So, which sauce? Sambal too? Vegetables? That's a golden principle. We'll stir it and take it. Let's make a gravy out of it. Yes. Thank you, see you soon. See you soon.

Jörg’s Bulettenschmiede – eine echte Institution für den deutschen Mittagstisch. Seit Jahren steht der Name „Buletten-Jörg“ für ehrliche, handwerkliche Hausmannskost und deftige Klassiker. Hier gibt es keine moderne Spielerei, sondern bodenständiges Essen mit Charakter. Auf den Teller kommen Klassiker wie knuspriges Schnitzel, Currywurst, saftige Buletten, Kassler, Schweinebraten, und vieles mehr. Dazu klassische Beilagen wie Kartoffelstampf, Bratkartoffeln oder Gemüse – so, wie man es kennt und liebt. Auch hervorzuheben sind die selbstgemachten Soßen, die vielen Gerichten ihren unverwechselbaren Charakter geben – kräftig, ehrlich und perfekt abgestimmt.
Eine echte Imbiss-Tradition, die schon früh am Morgen beginnt. Guten Hunger😋

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