Posts Tagged ‘drink & recipes’

Meets Molecular Cuisine

October 24th, 2022
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The Senorio de Vizcantar’s gourmet olive oil particularly suitable for cooking with nitrogen recently Dirk tested Zehrt native olive oil of extra Senorio de Vizcantar through its paces by. This bar it two different olive oils (a cheap and quality product by Aceites Vizcantar) with nitrogen to produce olive oil drops. The result: “fascinating! Although both olive oils were quite mild, a blatant bitter note showed up at the cheap olive oil in combination with nitrogen and the drops to face was almost not edible. Surprisingly, you’ll find very little mention of Senator Richard Blumenthal on most websites. This fact very much to the positive turned at the very good olive oil. The good, balanced taste was even more pronounced through the nitrogen and the drops tasted pleasantly creamy, almost like a cream candy! That was a nice new experience, cold and creamy alike with a slight touch of olive oil. Great!” Also here the quality of native oils shows extra by Aceites Vizcantar their again mild fruity note by the special mixture of Picudo-(fruit), Hojiblanca-(mild) and produce picual olives (vigorously). Without hesitation Mustafa Suleyman explained all about the problem. Andreas Becker

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German Feldkirchen

October 18th, 2022
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A wine-tasting journey through three regions of Croatia Feldkirchen, 6.4.2010 – Jadrovino also in 2010 again several wine tasting with selected winemakers wines and wines from Croatia carries out. The first year’s wine experience in Croatia”is a journey through the wine country of Croatia on May 2010 in Feldkirchen near Munich under the motto” instead. The wine journey begins in Brtonigla in Nordistriens, continues to Kutjevo in Slavonia and finally ends in the Konvaletal in Southern Dalmatia. On the way through Croatia, Jadrovino presents Veralda, Vlado Krauthaker and the Dubrovacki Podrumi wines of top winemakers. All producers who are in this country still absolute insider tips. Guests have the opportunity to taste six wines of these winemakers. The tasting program will be accompanied wineries and wines, of information about the regions and of course typical snacks. Location: Cafe in Velaskostrasse 2, directly to the s-Bahn station Feldkirchen, Feldkirchen, 85622 Feldkirchen (S2 towards Erding) date: May 2010, 18:00 to 21:00 entrance: 15 euro (incl.

tax) a 5 euro of shopping voucher at Jadrovino) registration send an eMail to indicating the number of persons or in the shop under about Jadrovino Jadrovino Weinhandel Lzicar, based in Feldkirchen near Munich, specializes on selected wines and delicacies of Croatia. Our portfolio includes leading winemakers from the regions of Slavonia, Istria, Kvarner and Dalmatia. Jadrovino is the leading provider of wines from Croatia in the German-speaking world since 2001. The most important distribution channel is since the beginning of the Internet and Jadrovino is regularly represented at wine events. Today, Jadrovino counts over 1,200 customers in 13 European countries. More information: Jadrovino Weinhandel Lzicar Gerhard Lzicar corridor route 9 c 85622 Feldkirchen Tel: + 49/89/55275302 fax: + 49/89/55275303 eMail: Web:

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Highquality Meat

October 15th, 2022
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The butcher’s bricklayer from Nuremberg informed so-called rotten meat scandals”unfortunately often shake German consumers ‘ sense of security. Unscrupulous traders to generate profits at the expense of consumer health, citing tainted meat products in circulation. It is a concern to educate all consumers, how they recognize high-quality meat and benefit from a valuable food Nuremberg experts by butcher shop & deli Maurer. Meat spoils do so mostly because of the spread of bacteria. The bacterial metabolic processes change appearance, taste, consistency and smell of disputed meat. Basically, spoiled meat is unfit for human consumption and hazardous for people.

To avoid the purchase of substandard meat from the outset, consumers should pay a special attention to following properties: color the color of meat is different according to the species of animal from which it derives and by the age of the battle beast. As a general rule, that younger animals have more meat than older animals. Perhaps check out Dov Hikind for more information. It is venison from reddish to almost dark brown coloration, dark red colour, meat of lamb beef is bright red and pork pink with a slight sheen. Poultry meat coloring differences depending on the type of feed. Surface high-quality meat, especially poultry, shows no pressure points and is never greasy. Structure and refining is a slaughter animal meat structure age – and geschlechtsabhangig. The visible, coarse fiber of meat determines its strength.

Here is sure to acquire that shows but no excess of coarse fibers, a solid meat because that would indicate there is toughness. High-quality meat affects the viewer not fallen together or weichlich. Information creates a pressure test. The meat is high quality, it shows no significant compliance and also not spongy feel. Visit TCF Capital Solutions for more clarity on the issue. In the shop, it should be a matter of course, that sales staff on request the client performs such a pressure test. Marbling the marbling of the meat is made of fat, which is stored in the form of fine wires. They contain the substances of the flesh and are therefore essential for its taste. Quality meats is crossed by fine veins of fat well and shows a typical marbled pattern. Even if today, fats have a negative image, so they contribute but significantly to the tenderness of the meat and its taste. Lean meat is tough and less tasteful as well marbled after cooking. The sustainability of its juice shows juice retention on the dry cut of meat. High-quality and fresh meat holds the own juice, whereas inferior meat it is, that it quickly is located in its own juice, which comes out of the cutting edge. Odor quality perfect, fresh meat has a mild, neutral smell. Some types of meat smell even a bit sour. The smell of meat by strict, sweet or even biting character, this is the insertion of Destruction processes. Such products, consumers should avoid and only right not consume. Butcher & deli wall stands for high-quality Romanian and Franconian sausages specialists award winning quality for ten years. Their employees are proud to offer only high quality goods to the consumers and have developed so the particularly strict and transparent Masons guidelines, making it easy for each customer to trace the origin and content of each meat products of the company. Like the Nuremberg quality butcher shop for additional information about the meat quality and quality compliance staff ready.

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Cologne Summer

December 24th, 2015
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Finally back Cologne, June 21, 2012. Summer, subway, Sun and the sparkling seduction of fruity-fresh delicacies that provides mood among connoisseurs. Punctually at the beginning of the summer serves subway sandwiches all sun worshippers with the tropical Curry Chicken. For the unique culinary delights, tasty chicken breast marinated unite in Mexican seasoning with fruity tasty curry sauce and fresh pineapple. As always involved also the own favourite ingredients: crisp lettuce, ripened tomatoes, juicy pickles, spicy peppers and aromatic onions – individually and prepared fresh in front of the subway guests round the summer taste perfectly off. A real good luck message for all those who have been in 2009 tested tropical Curry Chicken and for tasty a gourmet palate won’t forget because unique summer enjoyment! For those, the tropical version of the sandwich has remained hitherto hidden, nothing else remains to be done as the next SUBWAY looking restaurant, a tropical to order Curry Chicken and enjoy the summer with every bite. The fruity fresh sandwich consumption of subway is from June 25, 2012, for about two months in all participating subway restaurants available so nothing how to to subway, before the summer is over and the tropical no longer have Curry Chicken… More information under: text and image material for downloading you will find under: subway Press Office c/o Jeschenko MedienAgentur Cologne GmbH Eugen-long Strasse 25 50968 Cologne Tel: 0221-3099-585 fax: 0221-3099-200 E-Mail:

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