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Einstieg Dänisch, ISBN 978-3-19-005417-6, © Hueber Verlag En Kop Kaffe 4
4 Pause mit Smörrebröd varme drikke Sandra und Bo konnten noch einen der Tische draußen ergattern. (warme Getränke) Fast wie Amsterdam, denkt Sandra mit Blick auf den Kanal. Doch en cappuccino die maritime Atmosphäre muss noch etwas warten. Zunächst stu- (ein Cappuccino) en espresso diert Sandra die Karte. (ein Espresso) Bei den Getränken fällt ihr die Entscheidung leicht: Jeg skal have en kop kakao en kop kaffe (Ich nehme eine Tasse Kaffee). Mit dem Essen ist San- (eine Tasse Kakao) dra noch unentschieden: Måske et stykke kage (Vielleicht ein en kop te Stück Kuchen). Bo schlägt et stykke smørrebrød (ein Stück Smör- (eine Tasse Tee) rebröd) vor. Diese kunstvoll belegten Brote sind für Dänemark-Be- kolde drikke sucher ein Muss, meint er. Sandra lässt sich gerne überzeugen: Det (kalte Getränke) lyder godt (Das klingt gut). Dazu passt dann aber der Kaffee nicht en danskvand mehr recht: Så tager jeg hellere en øl (Dann nehme ich lieber ein (ein Mineralwasser) Bier). en sodavand (eine Limonade) Wie in den meisten dänischen Cafés gilt auch hier Selbstbedie- en cola nung. Am Tresen kommt Sandra Bo zuvor. Sie lässt sich keine Ge- (eine Cola) legenheit entgehen, ihr Dänisch zu praktizieren. Vi vil gerne have en appelsinjuice to stykker smørrebrød med leverpostej og bacon (Wir hätten gern (ein Orangensaft) zwei Stücke Smörrebröd mit Leberpastete und Bacon). Und sogar en fadøl (ein Fassbier) die unerwartete Gegenfrage nach der Biermarke meistert sie mit et glas vin links. Ganz besonders freut sie sich, dass sie auch noch den Preis (ein Glas Wein) versteht: Det bliver hundrede og fjorten kroner (Das macht 114 Kronen). -
World Series Family Dinners
WORLD SERIES FAMILY DINNERS Table of Contents Country Family Dinner Recipes Page Brazil Churrasco with Fresh Salsa 4 Fresh Salsa 5 Crispy Kale 5 Coconut Cilantro Rice 5 France Nicosia Salad 7 Classic French Vinaigrette 8 Germany Weiner Schnitzel 10 Spätzel 11 Steamed White & Green Asparagus 11 Perfect Applesauce (apfelmus) 11 Ireland Corned Beef with Clove-Spiced Sweet Mustard 13 Irish Lamb Stew 14 Roasted Cabbage and Potatoes 15 Italy Lemon Caper Baked Salmon 18 Garlic Parmesan Potatoes 18 Asparagus 19 Berries N' Banana Cream 19 Japan Grilled Salmon with Red Miso Sauce 21 Steamed Edamame 22 Yakisoba (stir-fried noodles) 22 Mexico Broccoli Enchiladas 24 Calabecitas 25 Aztec Oranges 25 Thailand Sweet Pork (moo-wan) 27 Coconut Rice 28 © 2012 Fresh Baby LLC Page | 2 Introduction to Brazilian Food The people of Brazil consider food one of the simple pleasures of life. Meals are social occasions where good food and good company come together in celebration. Brazilians love to sample a variety of foods at a meal - making bite-sized appetizers and small plates popular menu items. Robust stews & casseroles infused with coconut milk and cowboy-style grilled meats called “churrasco” are national treasures. Brazilians also have a sweet tooth. Recipes for sweet breads and puddings are plentiful, and ripe, juicy tropical fruits grace many dishes. Ingredients found in the Brazilian pantry: Beans - Brazilians grow and eat more beans than any other country in the world! This healthy, affordable legume is a staple in the Brazilian pantry. Cassava - Cassava is a starchy-root vegetable that is used much like potato. -
English Accessbile
side dishes salad & soup buffet 120 Small salad from our buffet € 3,00 124 Egg (additional) C € 0,50 125 Onions € 1,00 126 Fried potatoes 9 € 3,00 With a menu 127 Country Potatoes 4,A € 3,00 over 128 Homemade mushroom-sauce 9,14,A,I € 2,00 bacon, onions and mushrooms € 7,00 melted in butter and cream you are free to 130 Ham-cream-sauce 9,C,G,A,1,2,14,I,J € 2,00 take a soup or salad from our 6,G,C,I 131 Peppersauce € 2,00 buffet. 132 „Piri-Piri“ sauce 6,A,C,I,G,14 € 2,00 zesty-hot creamy sauce 133 Sauce Hollandaise 6,A,C,I,G € 2,00 134 1 pc bread or 1 pc bun A,C,E,K € 0,50 Changes of sides dishes are possible and free. You can find our complete menu and breakfest menu, as well as our weekly offers on our website for download or follow us on our facebook page. Menu The „Berg Hütte“ is barrier-free English accessbile. Ingredients 1 with preservatives 2 with antioxidant (ascorbic acid) 3 with flavour enhancers 4 with phosphate (E338, E450, E452, E904) 5 with colouring 6 with acidifier 7 barley malt HOW TO FIND US 8 caffeinated 9 with nitrate 10 sulphurated 11 wheat Berg Hütte 12 with quinine 14 with sweetener 15 with liquid seasoning Hofer Str. 46 Allergens 95180 Berg / Germany A glutenous cereal B crustacea C eggs www.facebook. D fish info@berg- E peanuts com/bergbest- F soybean huette.bayern G milk, lactose food H edible nuts I celeriac J mustard K sesame L sulfur dioxide, sulfites www.berg- Phone-Number: M lupines N molluscs huette.bayern +49 9293/947-40 All our dishes are prepared with iodised salt. -
Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany
Laura Einhorn Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany Studies on the Social and Political Constitution of the Economy Laura Einhorn Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany © Laura Einhorn 2020 Published by IMPRS-SPCE International Max Planck Research School on the Social and Political Constitution of the Economy, Cologne imprs.mpifg.de ISBN: 978-3-946416-20-3 DOI: 10.17617/2.3256843 Studies on the Social and Political Constitution of the Economy are published online on imprs.mpifg.de. Go to Dissertation Series. Studies on the Social and Political Constitution of the Economy Abstract Based on a complementary mixed-methods design, the dissertation sheds light on the relationship between meat consumption practices and consumers’ socioeconomic po- sition. In a first step, two large-scale data sets, the German Einkommens- und Ver- brauchsstichprobe (EVS) 2013 and the Socioeconomic Panel (GSOEP) 2016, are used to establish empirical relationships between meat consumption practices and consumers’ socioeconomic position. Education and income do not show the same effects across social groups. Income most strongly affects the meat consumption patterns of low-in- come consumers, and income effects diminish as income increases. Furthermore, in- come does not make much of a difference for consumers with low levels of education. Meat-reduced and meat-free diets are also more common among students and among self-employed persons, even after controlling for income and education. Income does not necessarily influence the amount of meat that is consumed but the type and price of the meat purchased. -
Code-Switching in Bilinguals: Impacts of Mental Processes and Language Awareness
Code-switching in Bilinguals: Impacts of Mental Processes and Language Awareness Claudia Maria Riehl University of Freiburg, Germany 1. Introduction: types of code-switching Code-switching is a widespread phenomenon in bilingual speech, and it is therefore not surprising that a great proportion of research on bilingualism focuses on this topic. Most researchers, who have paid attention to code-switching, have however been concerned with the sociological interpretation and discourse functions, i.e. the socio-pragmatic aspect, of code-switching. For this reason, linguists who do not specialize in bilingualism often automatically assume that research in code-switching means sociolinguistic research. It is certainly an interesting issue to investigate when and why a speaker chooses one linguistic variety rather than another: this can be explained by stylistic or metaphorical motivation, where factors such as the interlocutor, social role, domain, topic, venue, medium, and type of interaction play an important role. In this case, language alternation can also serve as a conversational cue, expressing attitudes towards language or marking linguistic identity (cf. Tabouret- Keller 1995, Auer (ed.) 1998). Only in recent years has research on the patterns of code-switching, i.e. its grammatical structure, become increasingly focused on in bilingualism research (s. Myers-Scotton 2002: 10ff). Researchers in this field discuss the types of code-switching structures that are possible within a given data set. It is possible to offer interesting indications about the underlying structure of language systems by analyzing code-switching constraints, i.e. the points within a sentence at which the transition from one language to the other is possible. -
Feeding the Volk: Food, Culture, and the Politics of Nazi Consumption, 1933-1945
FEEDING THE VOLK: FOOD, CULTURE, AND THE POLITICS OF NAZI CONSUMPTION, 1933-1945 By MARK B. COLE A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Mark B. Cole 2 In memory of my mother 3 ACKNOWLEDGMENTS Researching and writing a dissertation is largely a solitary endeavor, but my experience has been greatly enriched by people and institutions on both sides of the Atlantic. First and foremost I must wholeheartedly thank my Doktorvater, Geoffrey J. Giles, not simply because he had the good sense to take on a graduate student with admittedly peculiar interests (food and Nazis), but because he has been a model advisor and has always unflinchingly “mounted the barricades” on my behalf. His support has been unwavering, his advice always spot on, and his criticisms insightful. While he will always remain a mentor, I am happy to say that over the years he has also become a dear friend. I should also like to thank two other scholars. At the University of Toledo, Larry Wilcox was the first to spark my interest in German history by doing what he does best, being a fabulous teacher. And, from my very first semester as master’s student at the University of Akron to the present day, Shelley Baranowski has been a constant source of support and inspiration. It is a great personal and intellectual debt that I owe her. The University of Florida in general and the Department of History in particular provided an excellent intellectual environment for me to grow as a historian. -
63520568 NPDHV Menukaarten Engels/Duits.Indd
HOT BEVERAGES HEISSE GETRÄNKE Coffee 2.35 Kaffee 2.35 Cappuccino 2.60 Cappuccino 2.60 Espresso 2.35 Espresso 2.35 Double espresso 4.00 Doppelter Espresso 4.00 Latte 3.00 Milchkaffee 3.00 Latte macchiato 3.00 Latte macchiato 3.00 Irish Coffee 5.50 Irish Coffee 5.50 Tea 2.35 Tee 2.35 Fresh mint tea 3.00 Frischer Minztee 3.00 Fresh ginger tea 3.00 Frischer Ingwertee 3.00 Hot chocolate 3.25 Heiße Chocomel 3.25 Whipped cream 0.75 Schlagsahne 0.75 HOT BEVERAGES / HEISE GETRÄNKE SWEET TREATS DER KUCHEN ZUM KAFFEE Apple pie baked by Vlaams Broodhuys 3.75 Apfelkuchen von Vlaams Broodhuys 3.75 Cheesecake 4.00 Käsekuchen 4.00 Red fruit pie 3.25 Waldbeerentorte 3.25 Hazelnut tartelette (gluten free) 4.00 Haselnusstörtchen (glutenfrei) 4.00 Toffee/banana muffin 2.50 Toffee/Banane Muffin 2.50 Chocolate muffin 2.50 Schokoladenmuffin 2.50 Chocolate cookie 2.00 Schokoladenkeks 2.00 Sausage roll 3.25 Würstchen in Blätterteig 3.25 Croissant, butter, marmelade 2.25 Croissant, Butter, Marmelade 2.25 RICH SANDWICHES BELEGTE BUTTERBROT Salmon, cream cheese, radish and cucumber 8.00 Lachs, Butterkäse, Radieschen und Gurke 8.00 Brie, rocket, pecans and honey 7.50 Brie, Rucola, Pekannüssen und Honig 7.50 Mediterranean tuna salad, tomato and Thunfischsalat, Tomate und roter Zwiebel 7.50 red onion 7.50 Bauern Käse, Tomate und Gurke 4.75 Farm cheese, tomato and cucumber 4.75 Hinterschinken, Tomate und Gurke 4.75 Leg ham, tomato and cucumber 4.75 Carpaccio, Pesto, Parmesankäse, Rucola Carpaccio, pesto, Parmesan cheese, und Pinienkerne 8.00 rucola and pine nuts 8.00 -
Lunch - Mittags Served Until 17.00 Pm Serviert Bis Um 17.00 Uhr
Danish open bread Dänische Butterbrot 1. Marinated herring with 2 pieces of bread – 41,50 Marinierter Hering mit 2 stück Brot 2. Spiced pickled herring with 2 pieces of bread 41,50 Eingelegte Hering mit Brot 3. Portuquese sardines in oil with bread 41,50 Purtugiesische Sardine in Ôel mit brot 4. Fillet of plaice m/lemon and remoulade 55,00 Filet von Scholle mit Zitrone und remoulade 5. Smoked eel with scrambled egg 86,00 Geräucherte Aale mit Rührei 6. Smoked salmon – Geräucherte Lachs 84,00 7. Shrimps w/mayonnaise 79,50 Krabben mit mayonnaise 8. Egg Schrimps and mayonnaise 57,00 Ei Krabben und mayonnaise 9. Lever pate w/bacon and muschrooms 39,50 Leberpastete m/bacon und champignon 10. Open sandwich af salted meat and leverpaté 56,00 Leberpastete und gesalzenes fleisch 11. Salted, smoked loin of pork w/mayonnaise of peas 45,00 Kassler m/gemüsesalat m/mayonnaise 12. Rolled meat sausage w/jellied gravy onions 45,00 Presswurst m/jus und zwiebeln 13. Ham w/schrambled egg 48,00 Schinken m/rührei 14. Roast beef m/onions, remoulade and pickled pumpkins 61,00 Roastbeef m/zwiebeln, remoulade und senfgurken 15. Brisket of beef w/horseradish salad 54,00 Ochsenbrust m/meerrettichsalat 16. Roast of pork w/pickled pumpkins 53,00 Schweinebraten m/senfgurken 17. Minced beed w/onions and fried egg 65,00 Hachbraten m/zwiebeln und spiegelei 18. Small steak and onions w/picled pumpkins 97,00 Kleiner wienerbraten m/senfgurken 56. Loin of pork with mushromms a la creme og with onions 79,00 Lenndenstück mit champ.a la creme oder mit zwiebeln 19. -
Burger KOMMANDØRGÅRDENS BRASSERIE & RESTAURANT
[1] Burger KOMMANDØRGÅRDENS BRASSERIE & RESTAURANT Frokost menu – Mittag menu carte - Lunch menu Kl. 12.00-14.30 1) Nachos m. cheddar, creme fraiche, jalapenos & salsa DKK 125,-/ € 17,30 Nachos mit Cheddar, Creme Fraiche, Jalapenos und Salsa Nachos with cheddar cheese, crème fraiche and salsa 2) Kartoffel rösti med gammeldags røget laks fra Hanstholm, aioli og cocktail dressing & salat DKK 155,-/ € 21,50 Kartoffelrösti mit geräuchertem Lachs, Aioli, Cocktaildressing & Salat Hash browns with smoked salmon, aioli, cocktail dressing & side salad 3) Græsk salat med feta og oliven DKK 95,-/ € 13,10 Griechischer Salat mit Feta und Oliven Greek salad with feta and olives 4) Sandwich med skinke, goudaost, salat, tomat og agurk DKK 89,-/ € 12,30 Sandwich mit Schinken, Gouda, Salat, Tomaten und Gurken Sandwich with ham, gouda cheese, lettuce, tomatoes and cucumber 5) To rødspættefileter med remoulade og rugbrød DKK 130,-/ € 18 2 Schollenfilets mit Remoulade und Schwarzbrot 2 plaice fish fillets with tartar sauce and rye bread 6) Omelet med skinke og ost eller champignon og ost DKK 135,-/ € 18,70 Omelett mit Schinken und Käse oder mit Champignons und Käse Omelette with ham and cheese or with champignons and cheese [2] 10) Gammeldags æggekage med bacon & tomater DKK 165,-/ € 22,80 Omelett mit Bacon und Tomate Omelette with bacon and tomato 11) Biksemad med spejlæg og rødbeder, ketchup & HP sovs DKK 165,-/ € 21 Bratkartoffeln mit Spiegelei, Roter Beete, Fleisch und Ketchup & HP Soße Fried potatoes with fried egg, beetroot, meat, and ketchup & HP sauce -
Upgrade Your Sortiment - Part One Savoury Snacks!
Upgrade your Sortiment - Part One Savoury Snacks! Snacks are vital for modern bakeries: they’re considered a revenue guarantee and attract different target groups. Other take-away snack providers have also recognised the lucrative snack plus accompanying hot drink business. Gas stations, independent snack vendors and now even supermarkets are jumping on the wagon. So how can a bakery position itself with its core competence in this highly competitive market? Which snacks do you definitely need and which supposed trends can be confidently left behind? Here are the most important tips for an appealing snack selection. Relaunching the Half-Rolls. Some snack providers may see the half-roll as a nightmare product: it could mean more work, less available space in the counter and potentially fewer sales. Up to now, only the ground pork variety of half-roll, the “Mettbrötchen”, has been readily available (for example in bakeries) but other variations are now making a comeback. The creative presentation of ingredients is the unique selling point for the new generation of half- rolls, which distinguishes them from those traditional half-rolls served before 1970. On the whole, this trend makes the counters of snack providers appear much more colourful. Bear in mind that it’s important to use cardboard and wax paper to serve the take-away varieties. So far it was observed, however, that most were eaten in-house and a serviette was placed directly on the plate next to the half-roll. Another alternative is to serve a variety of half-rolls on a stand to have as a shared breakfast. -
Kommandørgårdens Brasserie & Restaurant
[1] KOMMANDØRGÅRDENS BRASSERIE & RESTAURANT FROKOST MITTAGSESSEN / LUNCH KAN OGSÅ SERVERES TIL AFTEN / AUCH MÖGLICH FÜR ABENDESSEN / ALSO POSSIBLE FOR DINNER 1) Nachos m. cheddar, creme fraiche, jalapenos & salsa DKK 125,-/ € 17,30 Nachos mit Cheddar, Creme fraiche, Jalapenos und Salsa Nachos with cheddar cheese, crème fraiche and salsa 2) Kartoffel rösti med koldrøget laks, aioli og salat DKK 155,-/ € 24,20 Hausgemachte Kartoffelrösti mit Geräuchert Lachs, salate & aioli Hash browns with smoked salmon aioli & salad 3) Græsk salat med feta og oliven DKK 95,-/ € 13,10 Griechischer Salat mit Feta und Oliven Greek salad with feta cheese and olives 4) Sandwich med skinke, goudaost, salat, tomat og agurk DKK 89,-/ € 12,30 Sandwich mit Schinken und Gouda dazu Salat, Tomaten und Gurken Sandwich with ham and gouda cheese served with salad, tomatoes and cucumber [2] 5) To Sønderjyske grillpølser med pommes frites eller hjemmelavet kartoffelsalat, ketchup, sennep og remoulade DKK 125,-/ € 17,30 2 Süd Jütländische Grill Würstchen von Schlachter mit Pommes oder hausgemachtem Kartoffelsalat und Ketchup, Senf und Remoulade Real south Jutlandic local grill sausages with French fries or homemade potato salad and ketchup, mustard and remoulade 6) Kommandørgårdens Burger med tyndt skåret dansk oksefilet, ost, bacon, agurk, tomat, syltede agurker salat, rå løg, pommes frites & salat DKK 165,-/ € 22,75 Kommandørgårdens Burger, Dänishe Rindfleisch, Gurken, Tomaten, Salat, Zwiebeln, Pommes Frites und Salat Kommandørgårdens Burger with Danish slim-cut beef -
Matters of Taste: the Politics of Food and Hunger in Divided Germany 1945-1971
Matters of Taste: The Politics of Food and Hunger in Divided Germany 1945-1971 by Alice Autumn Weinreb A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy (History) in the University of Michigan 2009 Doctoral Committee: Professor Kathleen M. Canning, Co-Chair Associate Professor Scott D. Spector, Co-Chair Professor Geoff Eley Associate Professor Alaina M. Lemon Acknowledgements The fact that I would become a German historian had never crossed my mind ten years ago – that the past decade has made me one is entirely due to the remarkable number of people who have helped me in ways that even now I cannot fully grasp. Nonetheless, I suppose that these acknowledgements are as good a place as any to start a lifetime's worth of thanking. It all began at Columbia, where Professor Lisa Tiersten suggested that I go abroad, a suggestion that sent me for the first time to Germany. Five years later, when I first considered going to graduate school, she was the person I turned to for advice; her advice, as always, was excellent – and resulted in my becoming a German historian. During my first chaotic and bizarre years in Berlin, Professors Christina von Braun and Renate Brosch went out of their way to help a confused and hapless young American integrate herself into Humboldt University and get a job to pay the admittedly ridiculously low rent of my coal-heated Kreuzberg apartment. Looking back, it still amazes me how their generosity and willingness to help completely transformed my future.