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How To make Bramberger Meat and Cabbage
1 lb Cabbage, Head, Small
1 tb Vegetable Oil
2 Onions, Medium, Chopped
1/2 lb Pork, Lean, Cubed
1 lb Ground Beef, Lean
1 ts Caraway Seeds
1/2 ts Salt
1/2 ts Pepper
1/2 c White Wine, Dry
1 ts Vegetable Oil
3 Bacon, Strips, Thick Sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350?F oven; bake for approximately 45 minutes.
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Getaway Budapest to Amsterdam with Anna Gare Full Episode
Join Getaway Presenter Anna Gare for a foodie adventure as she cruises from Budapest to Amsterdam as part of Scenic’s luxury 15 day Jewels of Europe river cruise.
Cruising in 5-star all-inclusive luxury, Anna Gare explores the local delicacies and markets and samples some of the best local produce along the way. From Budapest to Vienna, Salzburg, Cologne and Amsterdam, watch Anna’s full foodie journey here.
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Living Land - Episode 19
‘African Marmalade’ is the quirky name of Siphiwe Sithole’s farm in Hekpoort, just outside Mogale City in Gauteng. Here we find out more about fascinating indigenous African food produce as well as the remarkable nutritional and other benefits of these plants.
We also discuss agriculture’s role in nation-building and social upliftment with the national Minister of Social Development, Lindiwe Sisulu. Her department oversees critically important organisations like the National Development Agency, the South African Social Security Agency and the Small Business Development Corporation.
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The Best Japanese Potato Salad (Recipe) | OCHIKERON | Create Eat Happy :)
This is a typical basic Japanese potato salad which everyone likes ????It is usually made with mashed potatoes and colorful vegetables.
Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!
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Japanese Potato Salad
Difficulty: Easy
Time: 30min
Number of servings: 4
Ingredients:
300g (10.5oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 slices of cooked ham
1/2 cup whole kernel corn (canned)
4 tbsp. mayonnaise
1/2 tbsp. vinegar (rice or grain)
salt and pepper
Directions:
1. Slice the onion, sprinkle with a bit of salt, and leave for 2~3 minutes until limp. Wash and drain well. Use a paper towel to squeeze out any excess water. *This removes the bitter taste and strong smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from becoming wet.
3. Cut sliced ham into 1/2 inch (1cm) square pieces. Slice the potato into 1/2 inch (1cm) half rounds. Place the potato slices in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. of salt, and put on high heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. 4. Check the potatoes with a skewer. When they are done, drain well, transfer to a bowl and mash with a fork while they are still hot. Season with 1/2 tbsp. of vinegar, salt and pepper. *The seasonings will make the potato tasty.
5. Slice the carrot into 0.1 inch (3mm) quarter rounds. Boil for 3 minutes and drain well.
6. When the potatoes and carrots are cool enough, combine all the ingredients in one bowl and season with 4 tbsp. of mayonnaise, salt and pepper.
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Historical Craft Beers: Unpacking the Unique Taste of Bamberg Rauchbiers
● Schlenkerlais only one of two breweries in the world still brewing smoked beer the same way for over five centuries.
● During our discussion, Mattias shares his fascinating stories of medieval Germany through WWII
● We discuss how his brewery is part of the Ark of Food and the challenges of brewing using ancient methods
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00:00 Intro
2:45 Historic Schlenkerla Brewery
10:30 Blue Lion?
22:00 Bamberg Rauchbier Recipe
26:51 Why Traditional Smoked Malt Disappeared
29:00 Why Schlenkerla Remains Traditional
31:45 Doesn't Sell Smoked Malt
37:25 Smoked Malt is Labor Intensive
47:49 Brewer Describes Smoked Marzen Flavors
50:45 Host's first impression of Smoked Beer
54:14 Why there's a bacon flavor, not roasted
56:19 Pronounce schlenkerla