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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
History and Records
HISTORY AND RECORDS YEAR -BY-YEAR CHAMPIONS DIVISIONAL CHAMPIONS (SINCE 1997) Mid-American Conference Champions West Division Champions 2015 NIU/Toledo/WMU/CMU (6-2) 2015 Bowling Green (7-1) ! 1967 Toledo (5-1) 2014 Northern Illinois (7-1) 2013 Northern Illinois (8-0) 2014 Northern Illinois (7-1) ! 1966 Miami (5-1) 2012 Northern Illinois (8-0) 2013 Bowling Green (7-1) ! 1965 Bowling Green/Miami (5-1) 2011 Northern Illinois/Toledo (7-1) 2010 Northern Illinois (8-0) 2012 Northern Illinois (8-0) ! 1964 Bowling Green (5-1) 2009 Central Michigan (8-0) 2008 Ball State (8-0) 2011 Northern Illinois (7-1) ! 1963 Ohio (5-1) 2007 C. Michigan/Ball State (4-1) 2010 Miami (7-1) ! 1962 Bowling Green (5-0-1) 2006 Central Michigan (7-1) 2005 NIU/UT (6-2) 2009 Central Michigan (8-0) ! 1961 Bowling Green (5-1) 2004 Toledo/NIU (7-1) 2008 Buffalo (5-3) ! 2003 Bowling Green (7-1) 1960 Ohio (6-0) 2002 Toledo/NIU (7-1) 2007 Central Michigan (7-1) ! 1959 Bowling Green (6-0) 2001 UT/NIU/BSU (4-1) 2000 WMU/Toledo (4-1) 2006 Central Michigan (7-1) ! 1958 Miami (5-0) 1999 WMU (6-2) 2005 Akron (5-3) ! 1957 Miami (5-0) 1998 Toledo (6-2) 1997 Toledo (7-1) 2004 Toledo (7-1) ! 1956 Bowling Green (5-0-1) East Division Champions 2003 Miami (8-0) ! 1955 Miami (5-0) 2015 Bowling Green (7-1) 2014 Bowling Green (5-3) 2002 Marshall (7-1) ! 1954 Miami (4-0) 2013 Bowling Green (7-1) 2001 Toledo (5-2) ! 1953 Ohio (5-0-1) 2012 Kent State (8-0) 2011 Ohio (6-2) 2000 Marshall (5-3) ! 1952 Cincinnati (3-0) 2010 Miami (7-1) 2009 Ohio/Temple (7-1) 1999 Marshall (8-0) ! 1951 Cincinnati -
Hollerbach's Willow Tree Cafe Menu
Das Menu Hours Issue No. 7 Willow Tree Café Sun-Thu 11 am - 9 pm German Beer! 2-3 Fri & Sat 11 am - 10 pm Wine, Spirits & Schnapps 3 Appetizers 4 Magnolia Square Market Sausages und Mehr 5 A True German Deli Gasthaus Specialties 6 Sun - Thu 10 am - 7 pm Schnitzels und Sides 7 Fri & Sat 10 am - 8 pm German Map /Springfest 8-9 Salads und Soups 10 Hollerbach's Outfitters Trachten and Jewelry Sandwiches 11 Wed,Thu, Sun 12 pm - 5 pm Magnolia Square Market 12 Fri & Sat 12 pm - 7 pm Kinder Korner (Kids) 13 Hollerbach's Outfitters 14 Entertainment Jimmy & Eckhard 15 A True German Schunkelabend Desserts 16 with Jimmy & Eckhard German Beer Festival Thurs & Sun 6 pm-9 pm Fri & Sat 7 pm-10 pm Selection on Pages 2 -3 Folk Music on the Patio March 30-31 with Nash Rambler Sat & Sun 1 pm - 4 pm hanks to you, our dreams have come true. We have been striving for over 16 years to bring you, our Guest, a high-quality meal with a lot of Gemütlichkeit. We pride ourselves on having an attentive and well-trained staff who prepare, sell, and serve our high-quality products. Our Tspecialty is German cuisine featuring sausages, cold cuts, Schnitzels, breads and desserts based on Hollerbach family recipes. Back in 1981, Linda and I first started thinking about opening our own restaurant. We opened the Willow Tree Café in August 2001 and thanks to our loyal guests and our great staff, we have been growing ever since. -
24Th Infantry Division Association
24th Infantry Division . • 2 ECH) . l \C iO RY'O/ V ~T ~ ISIOty - - - ~ .- ,;;..'-'-' .. \;-.,. ~ Welcome to the 24th InfanCfll, Division, soldier. now a menib~\2u9h) combat-ready unit- with a -..Lor through two majo"4!~rs. Inltlally,~guestlQJIs ari~rdin!il your newlml,l or the country'-"""which you are SlaliO~iS booklet, cQn1IQe!"oraling the division's 26th anniversary; may gIve you some answers .- 2 ,~ , ......... ,.. '" .... ' ~, ~ <.... , "" ---.. ~ ........ ~--_., ..;:,"" --. ~-.., - - T1>t....,G.. _ d ,I>< Uth W....u-1 n""f"'" ~1"(" ....... 0\ .... ,1'",.• ........ 11k.I, to !orV'. Ttl. V!":" ..""" ......, ...~ ",,,b tIl<R'--~'" 0., ..... l.c>yto. ~ I/IdoO<O. lJ.o ,,,,,. CO"''';-' MInd''''"' Ta'l"'" ,td ~ .."" ... .... <0 ....... ,Iv"'. ""''''~ ..... ~. So "..,m>< y I><"'"~'' ' " ......00 ",... ,ItO pr'<tl<;:o: d «",,'\0.'" ,b< " "t~'1 L-""I>k>o ,...a.) ,B tit • .,.'" CO" "".~ .,Uo P''''''' Tot- T>r~ V" ... bo.l~" ~ ..Il""''''''' fPl"ltioc. " . ,,<or" ... ""'".,.,.. 01 ••n~ .""."".,,..! I'.••• , .... ""'01 .",:l <0""",,0«. AJJ Uo' ~ ~ 'b 1tlI;u>1'~ Ih<l"''' c~"...,~, .... ,t; lEI. fur .. .. r""" '0 ....... ,10>.. I ()::,~''''. ,II< dU"" ..,.d ".""n' ..... ' ,~- .. ", be ""'.... ,. , ..04.. rt~ ..., ~ '<<I" n,y ....... ,...... lOr M~'~ >~« ... ,n the ,n<I" ioO" thO \'''''''f 1)<""0<\. "' ... ...u .f to. .m.. '" .... ... " .f .... 1<11.1,"" , .. "...".o"."..,o! • ...,... .... 1 ....... _","'0"- ......." ",.".0 .. -" .. , .. ",,,, I"'''''''' .. .-1"_" "'" ....'" ~ f ..... ,-'>''''1><.0 AMI .... ..,.· ....... .,.u.'" ..... .... ,,"" -
Grünkohl Mit Pinkel (Kale with Sausage)
#EnjoyGermanFood Grünkohl mit Pinkel Fotos mit Geschmack Fotos / (Kale with Sausage) LOWER SAXONY © StockFood Ingredients Method For 4 persons Wash the kale and shake dry. Cut the leaves from the coarse stems and pluck them smaller if necessary. Bring water to the boil in a large saucepan and season with salt. Let the kale leaves soak for about 10 minutes over low 2.20 lbs. of kale heat. 2 onions Pour into a sieve, drain, and chop. Peel the onions and finely dice them. Heat 2 tbsp of goose fat the lard in a large saucepan and sauté the onions until translucent; add the 10 oz. of vegetable broth kale and add 5 oz. of stock. 2 potatoes Mix in the peeled potatoes and the pork belly and pour in the remaining 0.50 lbs. of pork belly broth. Cover and stew the dish over low heat for about 1 hour. Then add the bacon and cook for another hour. 0.50 lbs. of smoked bacon Pierce the sausages with a needle so that they release fat and flavor. Add to 2 regular sausages the kale with the sausages, let simmer for about 20 minutes, and season 4 smoked sausages with salt. Serve the dish with boiled potatoes and mustard. Salt, pepper, mustard Bon appétit! Wine Recommendation A dry Silvaner from the Palatinate, followed by a Pinot Blanc from the Saale-Unstrut region, or a Grüner Veltiner and Riesling are recommended. However, the combination of kale with beer is prevalent.. -
US Army, Berlin, 1961-1994
COLD WARRIORS, GOOD NEIGHBORS, SMART POWER: U.S. ARMY, BERLIN, 1961-1994 Rex A. Childers A Dissertation Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY August 2015 Committee: Beth A. Griech-Polelle, Advisor Marc V. Simon Graduate Faculty Representative Bill Allison Michael E. Brooks © 2015 Rex Childers All Rights Reserved iii ABSTRACT Beth Griech-Polelle, Advisor The end of the Cold War and the manner in which it was “won” by the Allied nations ignited debate over the utility of military power as a source of American leadership in the new unipolar world. A popular theme arose, that a new form of state power, soft power, had the capacity to achieve America’s interests as it prepared to enter the 21st century. The idea that expensive and dangerous technologies could be replaced by investments in peaceful means of influence, wielded by America’s foreign policy professionals to foster a new cooperative spirit in the world, was naturally attractive. The United States could be relieved of much of its global military presence and reduce its military’s intrusions upon foreign people and their cultures. This dissertation challenges the assumption that the impact of military stationing in the Cold War was limited to hard power. In the case of the U.S. Army in Berlin, the unit and its members practiced civic, social, cultural, and political behaviors that meet the criteria of the post-Cold War branded term, soft power. In their daily interactions with Berliners, they exercised the full spectrum of foreign policy smart power tools, as Cold Warrior defenders of West Berlin and in compliance with U.S. -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
Kale! the Winter Vegetable Is Av
Germany Bite by Bite: Kale Germany Bite by Bite today introduces you to a North German staple: Kale! The winter vegetable is a very, very hearty dish, and depending on the region it comes with sausage, smoked pork, bacon or in Bremen with pinkel - a smoked Kaszanka (German: Grützwurst), which is a special type of pork sausage. Because it is so very specific, we have left it out of our recipe (sorry Bremen people). Bring some time with you when you decide to do this recipe. Kale demands your attention and patience. For that it rewards you, because it likes to be warmed up - which saves time later on :-) Ingredients to serve 4 people (though two people have been known to manage to eat this amount!) 800 g kale (fresh or frozen) 1 onion 1 thick slice of (Kassler) smoked pork loin (400 g) 1 thick slice of bacon 2 smoked sausages 500 ml vegetable stock 2 tablespoons goose fat some salt 1 tablespoon of mustard 3 tablespoons oat flakes 1 tablespoon cane sugar 2-3 medium-sized potatoes (precooked and peeled) Method: Wash the kale and pluck the leaves from the stalks. The leaves are quite tough, so blanch them first. Put them in plenty of boiling salted water and boil them briefly. In the meantime, pour cold water into a large bowl, add ice cubes and salt the water. Strain the leaves and put them in the ice water. This makes the kale more digestible - and it tastes less bitter. Cut the onion into thin slices and sauté in goose fat until translucent. -
Washington Update
WASHINGTON UPDATE A MONTHLY NEWSLETIER Vol 6 No 7 Published by the AUSA Institute of Land Warfare August 1994 National security strategy statement signed by Readiness Task Force submits report. The find President Clinton. Titled "AN ational Security Strategy ings and recommendations of the Defense Science Board of Engagement and Enlargement, July 1994," this paper Task Force on Readiness, chaired by Gen. Edward C. outlines the administration's goals and guidelines under ·Meyer, former Army Chief of Staff, were released by three broad headings: security, economics and democ OSD on July 22. Based on preliminary releases, there racy. It is, therefore, considerably broader than national were no surprises in the final report. It found that the defense. readiness of forces today was generally acceptable for missions as currently defined. It did, however, note Such a statement has been long awaited, but it adds pockets of unreadiness and raised red flags for the future. nothing new with respect to national military strategy. Rather, it confirms the DoD Bottom-Up Review along The report strongly emphasized the need to keep readi with the adjusted five-year budget as basic defense ness as a top priority concern and the need to guard against the negative pressures (force reductions, fre guidelines. It endorses the need for capability to handle quent mission deployments, budget cuts, turbulence, two nearly simultaneous regional conflicts as the basis etc.) which could push forces into a "hollow state." for planning, and stresses the need to draw the line against further cuts that would undermine the force Special note was made of the need to address joint structure or erode U.S. -
Salami WURST, FLEISCH, KONSERVEN UND WEITERE
METZGEREI HEININGER – IM HERZEN FRANKFURTS – Feinste Fleisch- & Wurstspezialitäten aus eigener Produktion, seit 1901. METZGEREI – PARTYSERVICE – FEINKOST WURST, FLEISCH, KONSERVEN UND WEITERE LECKERE ANGEBOTE Wir bieten eine große Auswahl an Produkten aus eigener Herstellung an, kombiniert mit Waren ausgesuchter und geprüfter Zulieferer. Zudem bieten wir täglich einen frischen, umfangreichen Mittagstisch an. Informationen dazu finden Sie auf unserer Webseite. Nutzen Sie für Ihre Feierlichkeiten auch unseren Party- und Cateringservice - wir beraten Sie gern. So wird bestellt: Bitte bestellen Sie telefonisch · nach Gewicht (Ausnahmen finden Sie beim jeweiligen Produkt) oder per E-Mail! · nach Stückzahl Bitte nennen Sie uns auf jeden Fall Ihren · oder nach Anzahl an Scheiben Namen, Adresse und Telefon nummer für Hinweis: Wir versuchen stets die gewünschte Grammzahl zu erreichen und nur Rückfragen sowie Ihre Zahlungsart (Bar geringstmöglich zu überschreiten, dies ist jedoch produktbedingt nicht immer möglich. oder EC). Auf Wunsch liefern wir unsere Waren vakuumiert zum sofortigen Einfrieren oder längerem Aufbewahren. Salami Leberwurst/Blutwurst Mailänder Art Geflügelleberwurst Pfeffer Salami Trüffelleberwurst Reinert Sommerwurst Kasseler Leberwurst Franz. Putensalami Kalbfleisch Leberwurst Orig. Ung. Kolbasz Hausmacher Breite Leberwurst Reine Rindersalami Kräuter-Zwiebel-Leberwurst Original Mailänder Salami Kalbfleisch-Leberwurst mit Cranberries Echte ung. Salami Pfälzer Leberwurst Stracke Pfälzer Leberwurst im Ring Aahle Rote Oberhessische -
German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY
CHRISTINE BURGMER let's talk business German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY What happens if you had to take a foreign business partner or colleague out to lunch and s/he looks at the German menu and can’t understand a word? Would you be able to translate or explain the word in English? I’ve collected a long list of German words related to food and dishes which you might find difficult to explain when talking about food. I hope they can help you in the future. Abendbrot supper Abendessen dinner, supper Absacker final drink after which you are drunk, after-dinner drink Akazienhonig acacia honey alkoholfrei non-alcoholic Ananas pineapple Anis anise Anrichten arrange on a serving dish, dish up, (dress) salad, serve, prepare Apfeldicksaft concentrated apple juice (non-refrigerated, sometimes used as a sweetener Apfelessig apple cider vinegar Apfelkompott stewed apples, apple compote Apfelkorn Apfelkorn (apple schnapps) Apfelkraut apple butter Apfelmost apple juice, hard cider Apfelmus apple purée, apple sauce Apfel(saft)schorle apple juice and sparkling mineral water Apfeltasche pastry filled with stewed apples; apple-turnover Apfelwein apple wine, hard cider Aprikosengeist apricot brandy Arme-Leute-Essen poor-man’s meal Artischockenherzen artichoke hearts Aspik fish or meat jelly Auflauf soufflé, casserole Aufschnitt (assorted) sliced cold meat or sliced cheeses; cold cuts, cold meats Aufstrich spread; anything that can be spread on bread Ausbackteig batter Auslese choice wine, superior wine, high-quality wine made from -
The Divided City - Berlin 1965-67
THE DIVIDED CITY - BERLIN 1965-67 The Battalion (Bn) went off to Berlin in September 1965, leaving me behind to complete the Regimental Signal Officers’ Course in Hythe. Their destination was Brooke Barracks, Spandau, where they had already been stationed in the mid-fifties. The whole Bn went in a standard move taking families, children and pets with them. In those days, few soldiers had cars and only some officers, so most of them went by air, and others by ferry and train. I arrived in Berlin in late November, to a cold and icy city. As my first time stationed in Germany, in its old capital, it was going to be quite a special experience. I knew about ‘The Wall’ and the divided nation, and the Four Power Agreement, and that it was a very old, very grand, very proud capital city. I spoke no German at that time, and had a jaundiced view about Berlin, acquired from my Mother who came from Hamburg. However, I realised it would be useful to know some German phrases, so she taught me enough to get going. One gem I remember especially is not exactly vital but is amusing: ‘Ich muss mal auf clo gehen!’ which means ‘I must go to the loo’! On arrival at Tempelhof Airport in the centre of Berlin, from Gatwick, I was most impressed with the modern art-nouveau design. The airport was very clean and spacious. There seemed to be many cleaners about to keep the place going. Tempelhof Airport was very avant-garde and shiny.