Search results
Results From The WOW.Com Content Network
Germany's climate has historically favored production of hardy vegetables (like turnips, cabbage and onions), as well as barley, which is reflected in German cuisine. Germany imported about a third of its food supplies in 1914. These imports were targeted from the start of the First World War.
The most common accompaniment is potato, which is prepared in a variety of ways, especially as Salzkartoffel or boiled potatoes. A popular vegetable, very typical of the area, is kale or Grünkohl, known regionally, especially in Bremen and Brunswick Land as Braunkohl. Asparagus is eaten as a great delicacy in the state of Lower Saxony.
Since Lady Gaga's "Bad Romance" in 2009, every video that has reached the top of the "most-viewed YouTube videos" list has been a music video. In November 2005, a Nike advertisement featuring Brazilian football player Ronaldinho became the first video to reach 1,000,000 views. [ 1 ]
Döner kebab, a dish consisting of seasoned meat cooked on a vertical rotisserie and popularized by Turkish immigrants, is one of the most popular fast food items in Germany with sales reaching more than 3.5 billion euros each year. The döner meat is typically served as a plate with rice or chips and a salad, or for a quick snack or meal it ...
The AOL.com video experience serves up the best video content from AOL and around the web, ... USA TODAY. 4 unexpected ways you can use your smart speaker. USA TODAY. Bad Bunny, Jimmy Fallon ...
Another famous dish is the baeckeoffe, a dish made from potatoes, vegetables, as well as three different meat (pork, lamb and beef). Everything is cooked together in the oven in a terrine with Alsace white wine and herbs during several hours. The flammekueche (tarte flambée) is also very popular in Alsace. It is sometimes called the Alsatian ...
Eva Longoria is enjoying some R&R with her family over the holidays.. On Friday, Dec. 27, the actress, 49, shared a carousel of photos on Instagram from a recent trip alongside her husband José ...
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 978-1-931498-23-4; Kaufmann, Klaus (2001). Making Sauerkraut and Pickled Vegetables at Home. Book Publishing Company. ISBN 978-1-55312-037-7. Archived from the original on 28 June 2009.