Ad
related to: hengstenberg sauerkraut
Search results
Results From The WOW.Com Content Network
Ernst Wilhelm Hengstenberg. Ernst Wilhelm Theodor Herrmann Hengstenberg (20 October 1802 in Fröndenberg – 28 May 1869 in Berlin), was a German Lutheran churchman and neo-Lutheran theologian from an old and important Dortmund family.
[1] [2] Afterwards, he studied theology in Berlin, where he was a disciple of Ernst Wilhelm Hengstenberg. He then taught classes in Geneva, and later relocated to the University of Rostock, where in 1837, he became an associate professor of theology. Four years later, he gained a full professorship at the University of Königsberg. [3]
Choucroute garnie, with Montbéliard, Strasbourg, Toulouse, Vienna sausages and potatoes. There is no fixed recipe for this dish [citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others.
The Dutch sauerkraut industry found that combining a new batch of sauerkraut with an old batch resulted in an exceedingly sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed.
Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany Roasted Austrian-style Stelze Schweinshaxe served with Bratkartoffeln (fried potatoes) and Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Help; Learn to edit; Community portal; Recent changes; Upload file
It was recorded as a colloquial term for Germans by the mid-19th century. During World War I, Kraut came to be used in English as an ethnic slur for a German. However, during World War I, it was mainly used by British Soldiers; during World War II, it became used mainly by American soldiers and less so by British soldiers, who preferred the terms Jerry or Fritz.
Sauerkraut: Rome: Finely cut raw cabbage that has been fermented by lactic acid bacteria. It is eaten in Germany and France, variously as Soljanka in Eastern Europe and Russia, Rakott kaposzta in Hungary, Bigos in Poland and Kimchi in Korea. [61] Smørrebrød: Denmark: A type of hors d'oeuvre served in Danish style on buttered bread. Sushi: Japan