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Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka , '(little shin)' or golonko and the Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; other similar dishes include the Swiss Wädli and the Austrian Stelze .
Bratwursts of beef were especially popular. [3] In the 19th century, potatoes were also accepted as part of Bavarian cuisine, but they could still not replace the popularity of Dampfnudel . A main reason for the preference for veal in Munich was the striking lack of space in town, allowing for smaller animals only.
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
Cook, stirring occasionally, until tender and browned, 3 to 5 minutes. Add the rosemary, if using, and cook until fragrant, about 30 seconds. Add the olive brine, scrape up any browned bits, and ...
The Giants (2-13) have lost a franchise-record 10 straight games. "We still have an opportunity, with some help from other people," Richardson said. "But we just taking it one game at a time ...
In 1989, he charged the hospice he had founded $2.3 million in management fees, up from $140,000 five years before, according to the Miami New Times. Push For Profit As the industry has grown, the number of for-profit hospice providers has increased at nearly twice the rate of nonprofit providers.
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