🇩🇪 Checking out GERMAN Grocery Store LIDL (as AMERICANS) for the first time!

#germany #lidl #americansingermany

We're back! And this time we are going to be trying LIDL for the FIRST time as Americans living in Germany. This German Grocery store is one of the big ones here and we wanted to see how it compared to stores back in the states. Tag along with us as we have some fun exploring the store (and ACTUALLY shopping for a few things)

Let us know where you'd like us to go next!
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00:00 Intro
00:54 Shopping at German Lidl
13:46 Outro

[CompassChronicleTravels]

What's do you think the BEST German Grocery store is? Let us know in the comments!

[Saki_Yukawa]

i work at Lidl, and often things like the gardening stuff (it's called Non-Food-Products) are sold out after hours, sometimes you can still get it after a week or two, but after that, they change the products again, because its only seasonal and they want people to go to the store more often. They change from gardening stuff to room decorations to toys for children to clothes and so on

[thomasschuster]

Haha. When you took the bread you should not open the glass. You push the bread to the side into the opening with that shovel kind of tool. Those metal barrs on the side will move to the side so the bread can be moved out of the area where you can grab it, but they only move to one side so you could not move the bread back inside.
The system is done in that kind so that you can be sure the bread you pushed out was not touched by other customers. Think about the it, the bread is not packed or wraped in a packed so you can first slice it if you want. After that you bag it yourself, so preventing customer from touching the breads is intended.

[MegaBorusse]

Btw: She was right with the bread machine. You are supposed to put the bread on the little tray and then you can easily slide the bag over it. Sure you can do it your way also.

[jasonnicholasschwarz]

The crazy alarm is one of the ovens sounding the end of a baking cycle. The fact that it keeps going means, that they're short on staff (probably, but also very likely, one of Lidl's flaws:)) The other alarm was the checkout alarm, mostly caused by some tags in clothes, not an actual thief. It happens when people enter the store too. The cause is still unknown (and nobody of management is really bothered to find out:::))))

[Humpelstilzchen]

4:22 No they shouldn't be frozen but cold. These two bars (Pingui and Milchschnitte) are cooled down snacks best taste right out of the fridge. 😉

[martinstubs]

The non-food extras are mostly seasonal. So you would expect to find gardening stuff mainly in springtime. And Lidl and Aldi are quite similar, the two large low price store chains based in Germany.

[Tyra-]

My brother and his family live in the USA, California.
And every time when they come to visit us here in Germany, his daughter wants to go to the Edeka supermarket with me. She likes good cheese, so she was especially fascinated by the cheese bar, where you can ask the shop clerks if you have a question, and even can try to eat an unknown peace of cheese....
She even wrote it in her Christmas Card, that she is looking forward to see us in summer and go to Edeka with me.

[godofthunder]

"just do, what the machine tells you to do" - my favourite part

[misterslegend]

Please note that Lidl, Penny, Aldi etc. are discount markets with low prices but also limited product range. If you need more special products or wider range you usually visit a supermarket in germany (edeka, rewe, kaufland etc...)

[michaelgrabner]

Knödel is a quite big round dumpling in shape of a handformed ball like a snowball ...predominantely used as side dish for meals with lots of gravy or lots of sauce...although there are Knödel variants who are a meal for themselves as well..when they are filled with something like meat or cheese for instance . There are also sweet Knödel desserts as well, filled with fresh fruits of any kind or chocolate or nougat.
Basically the term "Knödel" describes the shape/the look and not how it is actually made, that is described with the name the Knödel is called like "Semmelknödel" = "bread dumpling", "Kartoffelknödel"= potatoe dumpling, "Spinatknödel" = bread dumpling mixed with spinach which gives the dumpling a green colour, the same colour has a "Bärlauchknödel" = breaddumpling mixed with ramsom/bear´s garlic . There are simply many different types of Knödel made out of different types of dough.

Gnocci are kinda like little worm shaped potatoe dough "kinda noodles" and italian..and that´s the difference.

[christiankastorf]

HErmann LAue (Hela) in Arensburg near Hamburg has been a trader in spices for ages. They mix and pack a lot of different spices and herbs and put them in small sachets for butchers to flavour that varous cold meats, patés and sausages. Their spiced or curry ketchup is the market leader in Germany. I had the chance of talking to the management once. What they told me was quite interesting. Curry ketchup is used a lot for BBQs in Germany and it is the basis for currywurst sauces. But it is only one branch of their business. Curry kethup is no product that is sold worldwide and that means that the giants lime Heinz or Nestlé simply ignore them. With their financial power they could easily blow them out of the market, but why should they?

[Torbian_Linz]

It's so much fun to watch you guys have an experience like this. I'd be stupid lost in an american supermarket, but you discovering things I take for granted reminds me, we can all still learn a lot :D

[jochenlutz]

You never had white asparagus ? Well, you missed a lot ! The one in a glas can be used for a salad. But I recommend the fresh one in the asparagus-season (April - June). Together with cooked potatos, Sauce Hollandaise and black forest ham (row smoked ham) it is sooo delicious !

[berlindude]

The Google Translate app has a feature to translate on the fly via camera. Just point your phone camera at a label or sign and it will show the translation. Might help as long as you're still unsure what you're looking at in the supermarket and elsewhere.

[christiankastorf]

"Knödel" are dumplings. Before potatoes came to Europe people ate them a lot, made from whatever they had from starch, flour, grits, bread that had got hard and dry. When the potatoe was introduced they would not only simply boil and eat them but use them in their traditional recipes. So you have dumplings that are made from ground potatoes or pancakes made from shredded potatoes.

[laceysloftco]

Omg curry ketchup!! Soooo good with sweet potato fries!

[joelex]

I regularly shop at Lidl. The bakery is very good for a grocery store and I always pick up the farmers bread and soft pretzels. The produce section is very good too. It is a good idea to look for specials on meat.

[McGhinch]

If you want to make Knödel from scratch, Semmelknödel is the one to try first. They are the most forgiving.
Take bread rolls from yesterday (!) -- fresh ones won't do. They have to be at least one day old. One bread roll yields about one Knödel.
Cut them in small cubes or thin slices. Mix these with some hot milk and let it soak,
Add one egg and season with salt, pepper and fresh, chopped parsley.
Add an onion to your taste, either raw or translucent or even beyond that.
Form balls with about 1 1/2 to 2 inch diameter, let them dry for a couple of minutes.
Put them in hot, mildly salted water that is nor more boiling -- around 200°F should do. They take about 20 minutes.
Try with one dumpling first. If it falls apart: 1. the dough is too dry, 2. the dough is too moist, 3. the water is still boiling too much. Rising bubbles cause the falling apart.
Fix: Don't worry, If you have cling foil that is ok for 100°C = 212°F, just make a roll similar to a sausage with the dough that fits horizontally in your pot and it probably will still come out good. After all, there is nothing in there that tastes bad from the very beginning.
There is plethora of videos out there to make these -- on YouTube, Chefkoch dot de, gutekueche dot at and many more. There are even some in English, just search for authentic or German, or Bavarian, or Austrian bread dumplings. The differences are geneally neglectable for your first tries.

Some recipes are generous with eggs. The more eggs you add the less fluffy they become.

[MegaBorusse]

And also: Knödel and Klöße are potato-milk-flour dumplings, quite famous in central europe. You can get some with bread added to them (Semmelknödel) or just with potato (Klöße). There are also other varieties like with Liver added (Leberknödel) or as a sweet version with plums baked in. You mostly eat them with e.g. a nice sunday roast, some brown sauce and red cabbage.