Germany 1: Immigration in the 1700s | A Taste of Louisiana with Chef John Folse & Company (2007)

major underwriting for a taste of louisiana with chef john foles was provided by the baton rouge convention and visitors bureau in baton rouge our past is your present baton rouge authentic louisiana at every turn and people's drug stores serving south louisiana for generations george and shirley piku are proud supporters of a taste of louisiana with chef john foles and by the foundation for excellence in louisiana public broadcasting our mission is to tell louisiana's story to the world and by the louisiana department of culture recreation and tourism where you have this architecture history music and the bittersweet cry of the blue especially the blues there you go how about a dozen red beans on the right we rolling y'all [Music] we're a nation of immigrants of country with roots in other soils nowhere is that more true than in the country of louisiana i'm chef john false inviting you to tune in to a taste of louisiana and a new series dedicated to our food heritage louisianians are descendants of seven primary nations that have influenced every dish we cook today welcome to a taste of louisiana all right how y'all doing guys y'all wonderful wonderful how y'all doing hey my man good to see you good to see you oh i tell you what a great day what a great day huh hey julie i'll tell you when julie council when julie council brings out that that accordion over there you drive me crazy baby y'all it's so wonderful to have all of you in the kitchen today i'll tell you it's a great day for cooking uh and today i'm doing one of my favorite absolute favorite styles of cooking cooking of the germans of the river road of louisiana and uh you know we're focused here on trying in my kitchen to bring a little taste of all of the seven great nations that uh that came together to create creole cuisine and all of their contributions to the louisiana pot and we're focusing on the wonderful cultures that establish themselves here and i'll tell you what today is one of the absolute best one of the most committed to our culture the germans of louisiana so we're going to be doing a lot of great and i know we have i know we have germans here we have germans from mendon we have germans from destroying we have germans from new orleans and some of us just germans just came out from under a rock like me and like me and glenn anyway y'all thanks so much for being here and oh you just relax have a good time because i'm feeding you after and it's going to be great great food y'all i'm a little partial to the topic of today's show the germans i love the story of the scottish financier john law who lured the germans to louisiana i love that the german farmers saved the city of new orleans from famine not once but twice but most of all i love the german story because my ancestors came aboard one of the first ships of the germans coming to louisiana le der fraz my good friend glenn fogue shares the story of our german ancestors the story of the germans in louisiana begins with a man named john law law was a scottish financier a banker a speculator and perhaps more importantly a gambler a rogue and an outlaw law happened to be a good friend of philippe duke darling who was then serving as regent of france law became president of the company of the indians and obtained a 25-year charter to develop the agriculture of the louisiana colony and to populate the territory some people would say john law was an opportunist john law for the sake of history was probably an unfortunate character because history has painted him now as somewhat of a fugitive and a rogue and a gambler but if history had gone a little bit his way he would have been considered maybe the donald trump of his day john law would have gone down as a great man at that time france restricted overseas colonization to french catholics only law instituted an intensive campaign to lure settlers to louisiana but only a small number responded they tried to populate louisiana with the derelicts of france the mission was that they needed no foreigners in louisiana and they must must have catholics and so they populated louisiana with about 1200 criminals and prostitutes and vagrants and of course they found out that didn't work very well most of them died or were killing each other in in poor louisiana thankfully the regent relented and allowed foreigners to populate the colony law developed a massive propaganda campaign to attract german and swiss settlers to the region in a document entitled the magnificent country of louisiana law proclaimed louisiana to be a semi-tropical paradise a land of gold and silver a land of herbs and plants for apothecaries a land of healing remedies and infallible cures for the fruits of love they came out in mass they had been persecuted for years living under harsh regimes war high taxes and they wanted to be able to live free in all 520 families or about 4 000 individuals signed up as indentured servants under contract to the company in spring 1720 these germans started a 60-day 1000 mile journey to la orient france uh a newspaper of the day near orleans france reported of the journey that we see 70 families of germans passing through here on their way to oleon and the atlantic seaport and on their way to louisiana but when they arrived the ships were not yet ready to sail sheltering provisions were scarce conditions were unsanitary diseases claimed hundreds months passed many would-be immigrants returned to germany ultimately about 1 000 germans sailed for the new world but only 700 actually arrived they were dumped on the beaches at biloxi and mostly left to fend for themselves as they were in the ports of france and had it not been for the pascagoula the alabama and the biloxi native tribes which were very friendly they probably would have all died the the tribes brought them corn and vegetables and that favorite meal called sagamite which is basically grits my german ancestors arrived in louisiana in march 1721 on board the first ship to set sail le der freia the german surname vols falls today originated in the ramstein and kaiserslautern areas of germany the 1724 louisiana census records of jean jacob falls living in the german villages at les aleman in present-day saint charles parish he was 26 years old and a native of ramstein and the palatinate he was a roman catholic a shoemaker with a wife and a one-year-old child antoine false the grandson of johann jacob founded vascularly false he was born on the german coast between 1755 and 1760 at present day edgar around 1796 he and his family moved to his cattle ranch or vashari on the ridges bordering the west side of lake desaliem many falses as well as descendants of the wago spikes shek snyder's trossglares zorangs oobs webers highdells lesches stahls and email still live in viceroy today and here along the original german coast in saint charles saint james and saint john the baptist parishes [Applause] i'll tell you what what a great history that many people even in louisiana don't know when we look at all of these different cultures coming to settle this land how much don't we know or how much has been forgotten over the years and here's a great example of the plight that the germans uh uh took to get to this land to save the city of new orleans as i mentioned y'all have a couple of great guests on the show you've already met glenn falgo in that piece glenn great job up there really really fantastic and i notice everybody has a can of beer in front of them huh uh henrik orlick right here from hannah brower brewery henrik welcome thank you nice to have you thanks for giving the beer out today it was a pleasure i'll see everybody nobody's complaining yep sounds good that's good and then of course uh andrew capone from the ford butler foundation nice to have you good to be here john and uh and uh julie i need you to introduce all of the band members again to everybody yes joe messina from trumpet and robert tasso onto it from the jubilee german band and it's so nice to have you all y'all i have a couple of special germans in the audience too we'll we'll talk about in a little bit but welcome to all of you and yes that's good a little you can make any kind of noise you want with that squeeze box over there uh y'all one of the things that i you know when you talk about cooking the germans as we say saved the city of new orleans twice from starvation so we know that they were great beer makers naturally we knew they were great dairy men we knew they were great uh farmers they they were five dollars at that tiles performing and of course the whole family with their work ethic guaranteed a great production every year in fact i was looking back in some of the early records where my my ancestors who came here first uh they didn't have too good of a crop their first year the fault the fosters had a bad crop the first year but we did all right the second and third year you know what i mean so just in case people didn't think we pull our lord you know so what am i going to cook i'm going to cook a great potato dish potatoes were not in favor in germany back in the 16 1700s or when the germans came to louisiana and in fact it took a frederick the great to sit on a balcony and eat a big bowl of potatoes to entice the peasants to eat these potatoes to keep them alive and well and of course they refer to them after that as earth apples or ground pears and in louisiana they really ended up being part of the salvation of this of our early colonies because we had potatoes look at my board here a couple of different potatoes we have of course the nice big gigantic baking potato the red i just love these red skinned potatoes doug you like these huh i'll go ahead and take one of those then the the the white potatoes the purple and look the germans lived on the river so of course river shrimp the mississippi river gave us a lot of wonderful shrimp and uh and river shrimp would have been the shrimp shrimp of choice here and uh then the smoked meats there's great controversy did the germans bring the undoist sausage did the french bring on to a sausage who knows well in german louisiana today in laplace you can buy all on doing smoked sausage so i guess that tells the real the real story about that each these had their hand in it but good smoked sausage from the germans good preservation method of meat so uh the germans ate potatoes boiled and stuffed and mashed and baked and fried in them and soups and everything else i'm gonna make one of my favorite dishes as a young boy growing up in louisiana the potato and shrimp stew the fricassee of potatoes and shrimp so i had my brown rouge on now the germans wouldn't have brought the brown roux they would have borrowed that from their other good friends in the neighborhood smoked sausage would have gone into it glenn while i'm sauteing this right uh right here uh the germans really had uh those first two years were really tough for them i mean a lot of storms and destruction i mean the the path over here was probably the easiest part of the trip once they arrived absolutely the suffering that they underwent staggers the mind by today's people but they were disciplined enough a strong belief in god and and fought to be here for freedom well can y'all smell that smoke sausage i bet now into into this onions celery this is just a typical fricassa of the french really i mean to have a stick to your ribs type dish with potatoes uh with a shrimp with all with the dark brown root of put over rice because germans were great rice eaters here in fact this ripe rice was one of their big crops rice was one of their fine crops so y'all oh the smell what about garlic did the germans eat a lot of garlic yeah i'd say so [Laughter] yes indeed germans love garlic let me tell you we still love garlic huh now into this y'all i'm going to go ahead and put in my potatoes because the potatoes are actually going to be this is a storage too right just really um really nice uh it's going to thicken the stew even more and i'm going to put the potatoes in the ruin uh actually it was rice the first census records are the germans in louisiana show that the falses johan jacob false's rice crop failed he only made like a half a bushel well you know we weren't great at farming but we're good at cooking it all right y'all now into that the shrimp right here i'm gonna put the shrimp into it now this looks good huh i mean just think of something this simple a little bit shrimp a little bit uh potatoes all of that now i actually made a stock you can see why this would stick to your ribs now take a look at this huh would that stick to your ribs or what now i'm going to add a little shrimp stock into it and i'm going to let this come to a rolling ball the roux will thicken this into just a really nice wonderful thick stew and the germans would actually eat this over another big plate of starch white rice or they could actually believe it or not take this and serve it over mashed potatoes potatoes over potatoes now y'all i'm gonna let this simmer for a little while everybody has that can of a heiner brow right everybody's got it uh look he didn't he didn't bring that here just for uh a little bit in there that's going to make this only better y'all let's take a look at the finished product right here season that with salt and pepper a little green onions and parsley take a look at what the shrimp and potato stew looks like see it just thickens more you put it right on top of white rice it's absolutely fantastic it's a great great dish and and again you can imagine the combinations here a little bit more undo it a little bit more tassel a little bit more ham in there it would have been absolute a little bit more water you had a potato soup you get the idea well y'all what can i say a few things come to mind when i think of the germans cabbage sauerkraut brats and of course beer not surprisingly louisiana is home to a fabulous german beer maker who introduced me to his art meet master brewer uh henry orlick at his fabulous hannah brower brewery in covington where i went to get my first lesson hey this is it in the can right here y'all i'm here in the little town of covington louisiana today with a master brewer here uh heinrich orlik and he's just opened this wonderful micro brewery here the heine brown and now you have a really great background in brewing you come from germany i started with 16 to learn the trade of brewing in germany 25 i got to college did my degree and i be one of the people we can say for 30 years i'm enjoying what i'm doing yes i go up in the morning happy and go home happy well i mean a brewer being happy i guess so this is a you bring a lot of good uh good fun to a lot of people's lives how did you get to louisiana one of the things was the mighty bee industry and i always enjoy america i was here a couple years i was in family and i decided to come over and i got a job here in my degree in louisiana i love it i'm here for 10 years it's great and now louisiana has a great german history of brewing beer anyway right yeah the first brewers here in louisiana in new orleans one germans and one of the oldest one is the falberjas yeah and i think it's a lot of tradition and i really like to bring back the old way of brewing beer to uh louisiana now was reading somewhere that you followed the german laws of purity what exactly does that mean it means that the laws from 1516 and you mean can you use only barley water yeast and hops nothing else very pure now when i think of making beer i think of a brewery i think of a microbrewery i look at at all of this great equipment and i think to myself could i really make that myself i see that we have this set up here is this for home brewing this is for home brewing uh this is from a friend of mine who is a home brewer is homemade yeah what you use you use some old uh kegs or broken and recon structures in in the brew system and it's the same as they here so this would make about five gallons of beer right here now if i didn't want to get this serious in making a beer i could go to one of the stores and buy one of the kits right yeah i would say before you're starting getting this kind of system buy a small kit try it out when you have success and you show it to your friends every day wow this is great and go on the next level well great let's take a look at some of the ingredients that go into making beer because i know i don't know a whole lot about it so what are these the five major ingredients this is really the basic uh ingredients is different kind of malt right what makes the flavor this is hops yeah and then you need on the end yeast so so five basic ingredients that the hops the the mouth the the yeast right here yeah and these two are this is different kind of barley this is a pilsner malt this is a carter pills color pills is more roasted has a little bit more sweetness right now now you're gonna add this to a recipe now see you have a recipe here is this the recipe for the one you're gonna teach me to make yeah this is those we're making today uh this is a simple basic uh german style culture from the town of cologne and interesting parties are about new orleans and mardi gras this is the number one beer for mardi gras in germany all right so this is it right here nice light uh very simple because let me take a sip of it [Music] ah i think this is it let's go make beer you're right we're gonna go make beer and y'all you're gonna get a chance to taste the results of my brewing in just a minute let's go back in mix it up okay yep sure [Music] all right all right i i tell you i don't know if i want to cook any i have to listen to all that great music and uh and of course a little hannah brown uh i don't know i might want to cook more before the day is over with anyway y'all hey welcome back to the kitchen here i have a a nice um nice pot of ground beef going here wait till you see what i'm cooking here one of those very early german dishes and it just makes sense if you think about it this is a soup and it would have been any combination of vegetables because remember the germans are farmers on the river they're dairy man they have meat they have pork so they could do a combination of these things beans we're gonna make a soup of cabbage and ground beef and pork and we're gonna put all of this together in the pot the beans become a thickening agent the meat gives us its flavor it's also a way of getting rid of product once you kill the calf you had to hurry up and try to do something with it there was no refrigeration so you had to make all of these multitudes of dishes so in my pot here and keith you might want to get down in the pot i have my ground beef going right here really uh nice and brown look how nice and golden brown that is this is beef and pork and the beef is for texture and the pork is for flavor so i'm gonna just stir that around a little bit and into the pot onions celery bell pepper you notice that in our dishes we keep putting the same grouping of flavorings here the red green yellow bell peppers all of them into the pot it just makes the pot that much prettier more garlic i know you'll love it i know you love it i'm going to put it down in there henrik i wanted to ask a question about why beer making most of the germans came from the wine making region of germany but yet they all made wine almost beer when they got here why was that yeah most of the time beer to make beer was much easier because you need only really a starch pot as it means you have barley you can use potatoes or rice in this process and so you have not like wine you have to grow the wine here this was much easier you have dry ingredients you can brew from one day to the next day and three weeks later you have a finished product right so y'all i'm gonna put in here a little bit tomatoes i've already sauteed the onion celery bell pepper i'm gonna come in here with more of the tomatoes and of course not too much spice in german cooking uh german cooking was uh uh was very light in flavor a little salt a little pepper but as far as for the heavy spices not a whole lot the french adopted naturally the hot spices from mexico into the cooking and eventually it made its way into some of our german dishes as well so now the base of the soup is made it's really uh really coming together uh nicely here and we're gonna uh just continue to saute this really really good until it boils and it starts to tenderize and all of those great things i'm also cooking in cast iron even though it's pretty color this is cast iron and the cast iron really carries the heat through the dishes uh wonderfully here so with that now i'm going to add a little bit stock to it because the stock i'm making a beef stock you can make a chicken stock any type of stock would be really uh really good with this because after all it's just a nice vegetable soup basically so i'm going to put the stock in here again not a lot of salt and pepper i want all of these things to come together quickly so y'all i have all of this going my meat my stock look this looks like a great beautiful vegetable soup now the cabbage huh now the cabbage all of that down into the pot and now the cabbage is going to cook very quickly there's a lot of great dishes in louisiana like the moxie that is corn and cabbage and i'm gonna not now i have a couple sitting in the front row right here gerard and debbie montz and i have a label from a canning company that your grandfather opened many years ago it just goes to show that there was a whole multitude of vegetables being grown and bringing great louisiana german vegetables all over the united states so thanks for bringing me that label too over there from one of the early early cans and then y'all so this is going to cook away let me show you what it looks like right here it's all nice and my beer pot you see all the beans the cabbage just wonderful a nice hearty dish glenn you see the beer bread right here cinder beer bread made with uh henrik's nice hannah brown beer just go ahead and put a little cream cheese on it y'all that's going to be fantastic but please don't eat it all at once save some for the rest of our our friends here cream cheese is another great gift of the germans by the way because they brought all of the dairy industry to louisiana so soup potato stew and shrimp beer beer bread oh good friends great music oh unbelievable i love the germans y'all time flies when you're having good fun and enjoying great food and conversation with friends in the kitchen thanks for stopping by as we continue to explore our unique food heritage and cook up another great taste of louisiana i want to hear more of that music [Music] [Applause] to purchase the encyclopedia of cajun and creole cuisine by chef john foles featuring more than 750 traditional recipes a cd-rom of the book or a copy of the program featuring all three episodes of today's culture call the number on your screen [Music] major underwriting for a taste of louisiana with chef john foles was provided by the baton rouge convention and visitors bureau in baton rouge our past is your present baton rouge authentic louisiana at every turn and people's drug stores serving south louisiana for generations george and shirley piku are proud supporters of a taste of louisiana with chef john foles and by the foundation for excellence in louisiana public broadcasting our mission is to tell louisiana's story to the world and by the louisiana department of culture recreation and tourism where you have this architecture history music and the bittersweet cry of the blue especially the blues there you go how about a dozen red beans in the right we rolling y'all

2021-04-23 09:17

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