Search results
Results from the WOW.Com Content Network
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]
A German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol. Radler: Beverage A beer mixed with citrus lemonade Kartoffelkäse: Side dish A spread from the regions of Bavaria and Austria that literally means "Potato cheese". Münchener Bier: Beer
Bread rolls, known in Germany as Brötchen, [71] which is a diminutive of Brot, with regional linguistic varieties being Semmel (in South Germany), Schrippe (especially in Berlin), Rundstück (in the North and Hamburg) or Wecken, Weck, Weckle, Weckli and Weckla (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria ...
In Dutch, the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'. [ 5 ] In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika .
Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Weißwurstäquator (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.
The onion pattern was designed as a white ware decorated with cobalt blue underglaze pattern. Sometimes dishes have gold leaf accents on them. Some rare dishes have a green, red, pink, or black pattern instead of the cobalt blue. A very rare type is called red bud because there are red accents on the blue-and-white dishes. [1]
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 ...
The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed.