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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.
Kraut is a German word recorded in English from 1918 onwards as an ethnic slur for a German, particularly a German soldier during World War I and World War II. [ 1 ] [ 2 ] Its earlier meaning in English was as a synonym for sauerkraut , a traditional Central and Eastern European food.
This chart provides audio examples for phonetic vowel symbols. The symbols shown include those in the International Phonetic Alphabet (IPA) and added material. The chart is based on the official IPA vowel chart.
A First World War Canadian electoral campaign poster. Hun (or The Hun) is a term that originally refers to the nomadic Huns of the Migration Period.Beginning in World War I it became an often used pejorative seen on war posters by Western Allied powers and the basis for a criminal characterization of the Germans as barbarians with no respect for civilization and humanitarian values having ...
(British) an American, sarcastic reference to the North American pronunciation of the word 'American'. Spelling is variable but internet use tends to use the former when being "polite" and the latter when deemed appropriate (as a merkin, a pubic wig, is something "very close to a prick").
Sauerkraut (also Kraut, which in German would mean cabbage in general)—fermented cabbage. Schnapps (German spelling: Schnaps)—a distilled alcoholic drink (hard liquor, booze). Schwarzbier—a dark lager beer. Seltzer—carbonated water, a genericized trademark that derives from the German town Selters, which is renowned for its mineral springs.
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Kapusta with mushrooms Pronunciation of the word "kapusta" in Polish. Zasmażana kapusta, [1] known to many Polish people simply as kapusta [kah-POOS-tah] (which is the Polish word for "cabbage"), [2] is a Polish dish of braised [3] or stewed sauerkraut [1] or cabbage, with bacon, mushroom and onion or garlic.