Beste Berliner Imbisskultur ist zurück | Street Food Berlin Germany

„Berlins beste Imbisskultur ist zurück“ mit guter deutscher Hausmannskost, wie wir sie überall immer mehr vermissen und die wir euch in dieser „Street Food Berlin Deutschland“-Folge vorstellen möchten.
Neben täglich frisch zubereiteten Frikadellen, Schnitzeln und Currywurst gibt es jeden Freitag hausgemachte Rinderrouladen. Ihren unnachahmlich intensiven Geschmack erhält das Gericht vor allem durch die Sauce, die sich aus den Röstaromen der angebratenen Rinderrouladen und dem anschließenden Schmoren im eigenen Saft entwickelt.
All das und mehr zeigt euch Carsten Lange, den ihr bereits aus Teil 1 kennt. Als gelernter Metzger und Koch betreibt er diesen über 40 Jahre alten Imbiss in zweiter Generation mit einer Leidenschaft für Berliner Streetfood. Und wir können einmal mehr bestätigen: „Imbiss Lange“ ist definitiv mehr als nur ein Imbiss! “Haut rein!”

➡️LANGE’S IMBISS
➡️Berliner Straße 61 (U-Bahnhof Holzhauser Straße, U6)
13507 Berlin

➡️Mo – Fr von 5:30 bis 19:00 Uhr

➡️Instagram: https://www.instagram.com/langes_imbiss
➡️Website: http://www.langes-imbiss.de

00:00 – Einführung
02:15 – Zubereitung der Rinderroulade
29:20 – Rinderrouladen, Frikadellen und Schnitzel zubereiten
1:23:00 – Verkaufen
1:35:09 – Outro

#germanfood #beef #snackbar #streetfoodberlin #streetfood

So, enjoy your meal. Well, dig in. Thank you very much. Yes, your food always tastes good. A long time is more than just a snack. Friday is roulade day. Good morning. Here you are again. Today we’re having beef roulades. And off we go. Then I’ll get my ingredients. First, a little bit of sanding. The actual sanding mechanism on this antiquated slicer part is unfortunately missing. I had to improvise, but it’s going pretty well. I already cleaned the machine when I was an apprentice 43 years ago or so. The trade association is probably throwing up their hands right now at what I’m doing here. Well, actually, there are parts that are clamped in place. Then you turn them, switch them on, and walk away, and the thing sands itself. There, that should be enough. Cut up another piece of cardboard. Now we quickly need a piece of cardboard. This is to get rid of the burr I just caused. Has anything changed or happened after the first video shoot? Yes, a lot of people came up and told me they’d seen me. Some people were here from Australia; he came here from Berlin-Mitte by bike, then a family from New Zealand who told me that, and recently a family from Latvia was here and they wanted to take photos with me straight away, which we did. Then I was on vacation, standing on the beach in the middle of the water, when someone came up to me: Hey Mr. Lange, I saw you. I know you from vacation. I know you! On vacation, yes. Mallorca. Yes, I thought, oh dear. The other day I drove into a gas station in Birkenwerder and someone came up and said: Hey, I know you! Yes, it’s funny. A nice bull’s topside. That knife there. And that. Now the lid comes off. You can see that the fat here is a bit yellowish. That shows that the cattle had been in the pasture. Normally in winter the fat is white, but if it’s yellow, then there’s carotene in the fat. That means the cattle have been eating grass. Fresh grass. Put that aside for now. Now I’ll turn to the tartare. So here goes the tartare, the really lean one. And here the slightly fattier part becomes Bolognese. Hello. Yes. Weekly menu. Dishes change daily. A little spicy. Friday: beef roulade & lentil stew. It always gets a little fiddly with the topside when the piece gets smaller. So the weight is right. So, we can’t get any more out of the topside. The rest here becomes tartare. I already cut off my fingertip because I wanted to cut out the very last slice, but I’ve become a bit more careful. Hot. Hmm, a little sugar. Yes, that’s it for roulades. Is there still a little tartare. Can I get another roulade out of here? No, it’s all too small. And how many roulades are there then? I haven’t counted them yet. I’ll count them later when I’m wrapping them. I always make sure I have around 60 roulades. If there are any left over, I freeze them. That goes in the fridge for now. Now I need to get some cucumbers and some onions. The filling for the roulades. Hi. Hi. This is my wife. I still need to cut up some bacon. Good heavens. Yes. Yes. There are potatoes in there too. Well, I’m afraid I won’t have enough bacon today. But then I’ll have to cut up some more. Friday: Beef Roulade Yes, normally I always make roulade wraps with someone else, but today I don’t have one, so I have to do it alone. Is anyone absent? Yes, my kitchen helper has the day off today. You had another story last year, about the video. Yes, when the video was really taking off, the rapper Sido suddenly showed up at our door and ate with us, and he actually invited us all to his Christmas concert. And thank you again, Sido, we all had a great day, and if I’m ever a bit short on staff and I’m wrapping roulades— I’ve heard you’re the hottest roulade maker— I’ll let you know so you can help me wrap them. Takeaway? Yes, takeaway please. Does anyone need fries? No. I haven’t been able to teach anyone how to tie the knot yet. So special? Yes. I start to explain, and then I say: oh no, I prefer to do it the normal way. It’s just not as tight if you don’t have a running loop; it moves. You can tighten it with this. Do you have a favorite dish from the weekly specials? Personally, I like Königsberger Klopse the most , followed by cabbage rolls. But, as I said, I cook everything the way I like it. I also like my roulades and my goulash, but I still have to eat a portion of meatballs every week. 1 2 3 4 5 6 1 2 3 4 5 Yes. We have 5 6 53. It might be a bit tight, maybe. We’ll see. Are they doing that well? Yes, they’re actually doing quite well. But you can’t limit yourself. One day you only sell 30, the next week I could sell 70, but I only have 50. So, it really varies. So, now I have to do a bit of clearing up. You always prepare that the day before. So tomorrow the finishing touches will be put on, so to speak? Exactly. Tomorrow the roulades will be braised, gravy will be made. Yes, and then hopefully they’ll all be sold. Okay, see you tomorrow. Okay, see you tomorrow. I’m looking forward to it. Yes, me too. Bye, see you tomorrow. Good morning. Morning. See you soon. Now I have to put on an apron. So, let’s get started. Question: You don’t use the lentils from a can, but? No, they’re, uh, that’s what they look like. Dry. That’s why I soaked them last night. Otherwise they’ll take forever to cook. What is that? That’s pork knuckle broth. I left that on Tuesday. And what is it used for? It goes in the lentil soup. Mr. Lange, do we have any egg salad left? Pork lard. If anyone has any questions, that’s “Hackepeter,” which means everything goes raw on sandwiches . That’s unusual for, let’s say, people who aren’t from Germany. Yes. Fresh and homemade every day. But it’s really delicious, folks. Really delicious. Now I add bacon to my lentils. And the pork knuckle broth, where does that come from? On Tuesdays, I cook pork knuckles , and the pork knuckles are cooked in that broth, and I save that. And with the pork knuckle broth, is that something special you make? I don’t know if other people make it, but I just think it’s delicious. It adds a good flavor. Bay leaves. Allspice berries. I prepared those yesterday. Let’s get the ingredients. Someone was clever in putting this stuff here. You were the clever one. Breadcrumbs. Grinded bread. I need to check my pots. Yes, it’s working here. Spices. No one will understand, but that’s phosphate, without it it doesn’t work. What does that do? It binds the Bulletten together, because if I don’t use it they could crumble apart. Now a little marjoram. That’s enough. 4 6 9 10 12 13 20 23 I also need a little water. I think I need a little salt too. If you add salt with your fingers you get a better sense of the amount. I certainly do. Do people buy Bulletten so early? Yes. Yes, actually from 6:30 a.m. you could say. Yes. Craftsmen. That’s the craftsman’s breakfast, so to speak. Yes, exactly. Bullette in a roll. Yes. And another container. Mr. Lange? Yes. I need two crates. Yes. The pan still needs a little bit more, doesn’t it? I think it’s already hot. Can you bring something? Okay. As soon as I have six I’ll bring it to you. Aren’t you making rice pudding today? Yes. It’s already cooking. You can stir it if you like. So, first I’ll bring the schnitzel to the front and then I’ll do 1 2 3 4 oh that’s too big, it won’t fit 6 Good morning. Moin. I’ve already turned it down. It was a bit too hot. I’ve turned it down first. 4 5 Yes. Yes. Good morning. Different sandwiches. Good morning. Coffee with? Yes, with sugar. Good morning. What do you have in the bain-marie? Would you like some bread rolls with that? No. Yes, good morning. Mr Lange? Yes. My husband is just collecting the rolls. Yes, good morning. I have money in my in my in there. I would now take the lentils out and throw the vegetables for the roulades into the pot. Onion bits that are left over from peeling, put everything in. Or rather, from chopping. I put everything in here too. Adds a lot of flavor and will be fished out again later anyway. Water. Enough. Yes. Despite soaking, they take longer than expected. Well, since that’s not ready yet, I’ll start with the meatballs. Soak them first. Yes. We’ll finish them. Yes. Now I’m going to get some more potatoes. I still have some. Thank you. Good morning. The one in a roll to go. Yes, I’ll leave it like that. Good morning. Hey, you gave me a fiver. Will the bucket come with it? Moin. Good morning. You’re welcome. Now I’m going to get the roulades. What happened to the garbage man today? They didn’t take the stick out. I don’t think he was here today, was he? Yes. Lard. In the meantime, before that’s ready, I’ll start on my meatballs. Please take the meatballs that are on top off. And we’ll carry on with the meatballs. Good morning. I’m coming. Well, we’ll add more later. That’s the base of the sauce; I need it in the pot. It gives the roulades their flavor. That’s what it should look like. Well, thank you very much. Thank you. With less sugar. Can they actually get too black? Yes, they can, but they’re not yet. But then the sauce tastes bitter. Yes. And that’s fine. That’s exactly right. I actually turned them too early, and they were perfect. Why do you fry them beforehand? It closes the pores. I assume not. Then it stays juicier on the inside and, above all, I want the taste of fried food. If I just throw it in the pot, I don’t get the taste of seared food. That’s the main reason. That’s what I want. Aromas. Lots of roasted aromas. That goes into the sauce too. There’s flavor in there too. Then I add spices. I still have to, then salt comes next, then allspice comes next, caraway comes next, bay leaves come next, a bit of tomato paste. Yes, all that goes in. Are you a regular customer here? Yes, when we work here in Tegel, we sometimes come by. But we have to, we have to. Have a nice weekend. We have appointments. Do you have any other requests? No. Thank you. Have a nice weekend. Thank you too. You too, thank you very much. Thank you. They have to go down now too. There are wonderful roasted aromas in here. A bit of tomato paste. Caraway. Smoked paprika. Allspice. Garlic. My pot is pretty full. A lid. Braise until soft. Soft enough, not too soft, but not too firm either. And how long, approximately? An hour and a half, I guess. It always depends on how quickly my pot heats up. Sometimes it’s faster, sometimes it takes a bit longer. I don’t know, it doesn’t always work the same. After 20 years, I still haven’t figured out why. Sometimes I feel like I have more power, sometimes less. It’s weird. Are you coming back today? Yes. Hello, good morning. To eat here, please. Minced meat. How much? One. Two scrambled eggs and one salami. To eat here? Yes. Scrambled eggs. Yes. A Krakauer sausage on top. Is that all you have? Yes. I’ll have a “Knacker” with a roll, please, and half a roll with cheese. And cheese, they said, right? Exactly. Camembert or mountain cheese? Camembert, please. 50. Thank you. The Viennese wants to come. And two half rolls. Then I’d like a Knacker with a roll to go. Cutlery? No, it’s okay. Thank you. And another coffee with lots of milk, please. Thank you. Great. Thank you very much. Have a nice weekend. Lange is more than just a snack. Ah, it’s already simmering here. That’s good. My pot is somehow so full. Otherwise they’re hard on top and overcooked on the bottom. From the very bottom up. I’ve lost the handle, but a fork will do. Currywurst with and without casing. Today: beef roulade. Yes. Now it’s nice. Now I’m taking it out. 4 7 10 11 12 13 14 1 2 3 4 5 12 13 There’s still more water missing. I need two roulades. I don’t have any sauce yet. I’ll make that now. How long? 10 minutes. It’ll be ready in 10 minutes. 9:30 a.m. Well, I’m a bit late today. What time is lunch served? Normally at 10 a.m., but sometimes I’ve actually been finished by 9 a.m. But sometimes, well, actually 10 o’clock. Lunch at 10 o’clock is okay, too, I think. Someone ever came in at 6:30 in the morning and wanted roulades. “Yes,” I said, “when should I start then?” I haven’t even started frying them yet. What’s Sabine supposed to do with the 33 rolls now?” Oh, right. Yes, she should make 1.15. What do you say to that? Yes, yes. I need a spoon. How many times have I burned my face doing that? Then you start shaking and then all the boiling stuff runs down your chin. Ouch. Or not shaking, but wobbling. Tastes good. Now I need to mix it a bit. I’m making the sauce. Potatoes too? The potatoes are ready. Just a minute, okay. I like it? Can I have a beef roulade too? Yes, they’re out. You have to take the sauce out of the pot here. It’s already paid, Sabine, and say thank you, you got a tip. Yes, I will. Roll. Roll. Red cabbage? I’ll have a small coffee with that. I’ll take the string off, okay? Young lady? Like that? A little more sauce? Okay. Now a little more sauce. Do you have 10 cents for me? Unfortunately not. So, now we’ve got everything. Have a nice weekend, okay. Thank you very much. Goodbye. Bye . So, potatoes? Yes, wait. I need a spoon now. Now comes the big ladle. There, one more time. 22, please. Looks delicious. Thank you, enjoy. Thank you. Enjoy your meal. Yes, thank you. I’d like a black coffee. But it will cost double from now on, okay? Just kidding. They’re finished now. Thank you. Bye. Bye. Thank you. There’s always something to do here. Two here. House ketchup and chili seeds? Yes, please. A roll with that? No thanks. Hello. 6.20, please. Make 7. Thank you. Are you a regular customer? Yes. Always meatballs? Most of the time, not always. Most of the time, yes. And why are you a regular customer? Because the food tastes good here. Always. The service is friendly. What more could you want? Everything’s fine. Great. Have a nice day. Thank you, likewise. Bye. Have a nice weekend. Thank you, likewise. A roulade, please. To eat here? Yes. Hi. Two currywursts with casings for here and one currywurst with and without casings to take to the hospital. Exactly. Finally something proper to eat. Dad will be happy about that. Each one has its own house ketchup. Oh, yes. Is there a roll coming somewhere? Of course. Should I wait a moment for Dad? Yes, I think that would be great. Then the sausages will be warm for a minute longer. Exactly. Can I ask you something quickly? Yes. Are you a regular customer here? I’m from Reinigungsdorf. But do you come here often? Why? Because the food is good. Simply because it is. 13 please. 15. Thank you. And for longer? For 43 years. So as old as I am. Since I was little. I don’t know how long the snack bar has been open, but I’ve been here as a child. With her father? With her father. Cool. Thank you. Then just a moment. Perfect. Want a fork? No, he had one himself. Thank you . You ‘re welcome. Apart from that? That’s all, thank you. Thank you very much. Thank you. Who’ll have? A currywurst, please. So, one without the casing with fries, and one for €8.90, please. Red and white. Thank you. That was two with fries. It’s up there, I’ve got everything ready. Ketchup? Exactly. And another roll, okay? Thank you. €12. Mayo , yes, and ketchup. Yes. Is that enough? That’s enough, that’s enough. Didn’t you pack it up? But you did pack it up. Yes. Yes. No. Once with the three of them, right? Exactly, great. Everything’s included. Everything’s included. Thank you very much. Bye. Please. Thank you. Can I ask you something? Can I ask you a quick question? Are you regulars here? Yes, more or less. Because our business is located here on Holzhauser Straße. Okay. We quite like coming here. Yes, because? Because the food is always good and the prices are right and, of course, because of the staff. Have a nice day. Bye. Thank you . Thank you very much. Takeaway? Yes, takeaway please. Does anyone need fries? No. It’s very hot. Just a moment , please. That’s so much work you have every day. Yes. 5 days a week. How much longer do you want to do this? I quite enjoy doing it, but I’m simply exhausted when I get home. When I get home now, I’ll lie down immediately and be in a coma. So, enjoy your meal. Well, then go ahead and dig in. Thank you very much. Yes, their food always tastes good.