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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Fürstenberg China: Fürstenberg: Germany: Lower Saxony: 1747: Nymphenburg Porcelain Manufactory: Schloss Nymphenburg: Germany: Bavaria: 1750: Royal Crown Derby: Derby: England: Year of establishment disputed with 1757 1750: Real Fábrica de Alcora: Alcora: Spain: Also called Real Fábrica de Loza y Porcelana; founded 1727 but porcelain ...
Bayrisch Kraut (Bavarian cabbage) [1] is a traditional Bavarian dish. It is made of shredded cabbage cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork. [2] [3] In German cuisine it is an alternative to sauerkraut.
The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
The name Kaiserschmarrn is a compound of the words Kaiser (' emperor ') and Schmarren (a scrambled or shredded dish). Schmarren is also a colloquialism used in Austrian and Bavarian to mean ' trifle, mishmash, mess, rubbish, nonsense '. The word Schmarren may be related to scharren (' to scrape ') and schmieren (' to smear ' [see schmear ...
A vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns. Quarkkeulchen: Main course or dessert A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing ...
Hunting down vintage Pyrex dishes at garage sales, flea markets, estate sales, thrift shops, antique shops, and on Facebook Marketplace is a thrill like no other—especially if you have a soft ...
The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. [2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
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