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Sources differ and list 25-26 cases of German submarines serviced in Spanish ports documented, [9] taking place between January 1940 and February 1944: 5 in 1940, 16 in 1941, 3 (2) in 1942, none in 1943 and 1 (0) in 1944. [10] Most were scheduled operations and 3 were emergency cases.
East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer.
German Selters, a typical German carbonated mineral water. Johann Jacob Schweppe was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture bottled carbonated mineral water and began selling the world's first soft drink [80] [81] under his company Schweppes.
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
Magenbrot (German: [ˈmaːɡn̩ˌbʁoːt] ⓘ) is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. The name of the dish directly translates to "stomach-bread" as it is believed to help improve digestion. This recipe first appeared in Swiss cooking books in the late 18 century.
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
The following is an incomplete list of notable submarine sandwich restaurants.. A submarine sandwich, also known as a sub, wedge, hoagie, hero, gyro, grinder, baguette, or one of many regional naming variations, is a sandwich that consists of a long roll of Italian or French bread, split widthwise either into two pieces or opened in a "V" on one side, and filled with a variety of meats ...