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.
Specifically, to count as a legitimate view, a user must intentionally initiate the playback of the video and play at least 30 seconds of the video (or the entire video for shorter videos). Additionally, while replays count as views, there is a limit of 4 or 5 views per IP address during a 24-hour period, after which point, no further views ...
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 ...
A simple vegetable soup; small meat balls are optional but common in it. Fliederbeersuppe Dessert A dessert soup made from elderberry, served with semolina dumplings French onion soup [1] Soup A very common soup in German cuisine. [1] Fruit soup [3] Soup Cherry soup (pictured) has been described as a seemingly popular soup in Germany. [3 ...
Play free online Canasta. Meld or go out early. Play four player Canasta with a friend or with the computer.
The most popular vegetable is the carrot (mehren tzimes), which is sliced. Turnips are also used for tzimmes , particularly in Lithuania. In southern Russia, Galicia and Romania tzimmes are made with pears, apples, figs, prunes or plums ( floymn tzimes ).
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.