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Pichelsteiner
Pichelsteiner is a German stew that contains several kinds of meat and vegetables. Preparation In the first step, beef, pork and mutton are seared. Then the vegetables are added, which are usually potatoes, diced carrots and parsley roots, cut cabbage and leek. Subsequently meat broth is poured over the mixture and everything is cooked together (some recipes also add diced onions and garlic). In Swabia, it is common to serve the marrow of the bones with which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare, ''Pichelsteiner'' is often prepared in large-scale catering kitchens. Its consistency is normally quite thick. Etymology The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the annual Büchelsteiner Fest h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cuisine
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine. A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Büchelstein
The Büchelstein is a mountain, high, in the southern Bavarian Forest near the higher peak of the Brotjacklriegel. Its forested slopes rise above the bowl of the Lallinger Winkel in the east and the village of Grattersdorf to the north. Just below the highest point is a lookout rock with a large summit cross and wide panoramas over parts of Lower Bavaria. In föhn conditions in autumn even the northern chain of the Alps may be seen from the Dachstein to the Zugspitze. In addition there is a starting point here for hang gliders, that take off in suitable right thermal conditions. Several very short paths lead to the Büchelstein from Grattersdorf, Kerschbaum or Langfurth and the E8 European long distance path The E8 European long distance path or E8 path is one of the European long-distance paths, leading 4,700 km (2,920 miles) across Europe, from Cork in Ireland to Bulgaria. Route After Ireland it crosses the Irish Sea into Wales and the ... passes close to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nikujaga
is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in ''izakayas''. History Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. One story is that in 1895 Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy. Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland. History Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland with ovens being practically unknown to the ancient Gaels. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regen
Regen (Northern Bavarian: ''Reng'') is a town in Bavaria, Germany, and the district town of the district of Regen. Geography Regen is situated on the great Regen River, located in the Bavarian Forest. Divisions Originally the town consisted of 4 districts: Bürgerholz, Grubhügel, Riedham and St. Johann. After a governmental reform the villages of: * Aden * Augrub * Bärndorf * Bettmannsäge * Dreieck * Ebenhof * Ecklend * Edhof * Eggenried * Finkenried * Frauenmühle * Großseiboldsried * Huberhof * Kagerhof * Kattersdorf * Kerschlhöh * Kleinseiboldsried * Kreuzerhof * Kühhof * March * Maschenberg * Matzelsried * Metten * Neigerhöhe * Neigermühle * Neusohl * Obermitterdorf * Oberneumais * Oleumhütte * Pfistermühle * Pometsau * Poschetsried * Reinhartsmais * Richtplatz * Rinchnachmündt * Rohrbach * Sallitz * Schauerhof * Schlossau * Schochert * Schollenried * Schönhöh * Schützenhof * Schwaighof * Schweinhütt * Spitalh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated between the Baltic and North seas to the north, and the Alps to the south; it covers an area of , with a population of almost 84 million within its 16 constituent states. Germany borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The nation's capital and most populous city is Berlin and its financial centre is Frankfurt; the largest urban area is the Ruhr. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity. A region named Germania was documented before AD 100. In 962, the Kingdom of Germany formed the bulk of the Holy Roman Empire. During the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Dishes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Stews
German(s) may refer to: * Germany (of or related to) ** Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Germanic peoples (Roman times) * German language **any of the Germanic languages * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (other) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirchweih
Kirchweih is literally the dedication of a church in German. More generally it also names the celebration of the anniversary of a dedication both at church and in local customs. The festivity is often on the day celebrating a church's patron saint or the day of laying the foundation stone, now often celebrated the following weekend. Customs vary locally in German-speaking countries, also local names such as ''Kirtag'', ''Kärwa'', ''Kirmes'' and Kilbi. In Bavaria, all Kirchweih celebrations have been fixed by royal order from the mid-19th century to the third Sunday in October (originally in order to roll back extensive local Kirchweih tourism having gotten out of hand in the government's eyes). In the liturgy of the Catholic church, the Latin gradual, part of the proper of the mass for the feast day, is Locus iste, set to music for example as a motet by Anton Bruckner. References See also * Kermesse (festival) External links Das Kirwa-Portal im Internetkirwa.net ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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