German Food

Welcome to the 'German Food' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'German Food'.

Latest blogosphere posts tagged “German Food”

• Philadelphia’s Top Restaurant – 1910

  
  Foobooz — Authority: 511
  On Fridays we often step back in time and look at Philadelphia’s restaurant past. Today we look at one of the most popular restaurants in 1910 according to Rand, McNally & Co.’s handy guide to Philadelphia and environs, Soula’s Raths Kellar.Sou fa’s Raths Kellar was the in the basement of the Betz ...
  1 day ago

• Fondue

  
  The Greasy Spoon — Authority: 117
  Back in the late 1960s, our Swiss au pair brought back a funky fondue set. I remember it well: a beaten copper affair, raised on a nifty wrought iron stand. In my opinion, the best fondues use the authentic cheese recipes; but a bad, mad, and dangerous tendency has crept in for sickly, over rich chocolate fondues ...
  1 week ago

• Food dodgeball

  
  Fyrebug Make Your Own Game! — Authority: 477
  Move the panner to guide the globe into the food
  1 week ago

• Miss Piggy

  
  Stomachs on legs are proud to present — Authority: 124
  Pork products are big in Germany - all the way from iconic pork-snout-gelatine-infused gummy bears (and mango monkeys), to knackig (snappable) wieners preserved in glass jars, down to the rendered fat infused with roasted onion that is lovingly smeared on good fresh bread. For our part, we have found frequent use ...
  1 week ago

• Gourd Almighty

  
  Stomachs on legs are proud to present — Authority: 124
  Usually were away in autumn, for work. So I have come to associate this season with the twilight gusts of wind, rivers of shoppers and twinkling nightlife of larger cities. But this year, for the first time, weve spent most of Autumn (minus a couple of weekends away) at home in Cologne. Here are a few of the ...
  2 weeks ago

• The Perfect Coffee Cup

  
  Neatorama — Authority: 772
  Using a new, high-tech material, German scientists Klaus Sedlbauer and Herbert Sinnesbichler have developed a coffee cup that will keep your drink at the optimum temperature for drinking. Phase change material (PCM) was already in use as a building and clothing material because of its temperature-regulating ...
  3 weeks ago

• CAFE HEIDELBERG Is Open For Business (as usual)

  
  Eating Las Vegas — Authority: 427
  [Show as slideshow] The Flash Player and a browser with Javascript support are needed.. In response to a comment on this site questioning its degree of subsistence,* Owner Tanya Ferris would like everyone to know that Cafe Heidelberg is open and going strong….although, like every other ...
  3 weeks ago

• HOFBRAUHAUS

  
  Eating Las Vegas — Authority: 427
  [Show as slideshow] Did you hear the one about the bad German restaurant? The wiener schnitzel was tough, the spaetzle inedible…and the wurst was yet to come! (Yup, that’s the second time we’ve used that joke on this site.) ELV and ...
  3 weeks ago

• When bananas brought down the Berlin Wall

  
  Thaindian News — Authority: 724
  By Ernest GillHamburg, Nov 8 (DPA) On Thursday evening, Nov 9, 1989, West German public TV stations signed off the air at about midnight, as usual. Residents of Hamburg, a mere 50 km from the East German border, went to bed, dreaming of little than the next workday and the following weekend. Little did they [...]
  4 weeks ago

• Around the World in 80 Books: the sixth leg

  
  The Penguin Blog — Authority: 92
  Last night, my visiting mother raised a perfect French brow and asked me, "Zo... you ave not put up a blerg* since June, non?"** I realised, with horror, that she was right, and set out immediately to rectify this terrible fact. Since theres only fifty-six-ish days left to complete my journey around ...
  4 weeks ago

• Heresy in the Haute Cuisine Scene?

  
  FriendsEAT.com — Authority: 433
  Is his food really safe to eat? Last April, French chef Pierre Gagnaire claimed to have created the world’s first entirely synthetic gourmet dish with molecular cooking made from ascorbic acid, glucose, citric acid and a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute known as maltitol. Gagnaire ...
  5 weeks ago

• Recipe: Bacon and Pecorino Quiche

  
  Fearless Kitchen — Authority: 129
  Recipe Source: Staib, Walter.  Black Forest Cuisine .  Running Press, Philadelphia, 2006 p. 87 For those of you who have not yet experimented with this for yourselves, allow me to save you the trouble: beef bacon smokes up much, much faster than pork bacon.  Were talking some serious smoke here.  This ...
  5 weeks ago

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