Saxon Cuisine

	Saxon Cuisine Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe. The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished as exemplified by crab as an ingredient in Leipziger Allerlei. Other regions where the people had to work really hard to yield some harvest and were really poor like in the Erzgebirge peasant dishes play a major role and famous dishes originating there are e.g. potatoes with quark, potato soup or potato with bread and linseed oil. Also in the region Vogtland there were many peasants but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Saxony Saxony (german: Sachsen ; Upper Saxon: ''Saggsn''; hsb, Sakska), officially the Free State of Saxony (german: Freistaat Sachsen, links=no ; Upper Saxon: ''Freischdaad Saggsn''; hsb, Swobodny stat Sakska, links=no), is a landlocked state of Germany, bordering the states of Brandenburg, Saxony-Anhalt, Thuringia, Bavaria, as well as the countries of Poland and the Czech Republic. Its capital is Dresden, and its largest city is Leipzig. Saxony is the tenth largest of Germany's sixteen states, with an area of , and the sixth most populous, with more than 4 million inhabitants. The term Saxony has been in use for more than a millennium. It was used for the medieval Duchy of Saxony, the Electorate of Saxony of the Holy Roman Empire, the Kingdom of Saxony, and twice for a republic. The first Free State of Saxony was established in 1918 as a constituent state of the Weimar Republic. After World War II, it was under Soviet occupation before it became part of the communist East Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Quark (dairy Product) Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian language, Russian for cottage cheese is "зернёный тво� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Upper Saxon Dialect Upper Saxon (german: Obersächsisch, ; ) is an East Central German language spoken in much of the modern German state of Saxony and in adjacent parts of southeastern Saxony-Anhalt and eastern Thuringia. As of the early 21st century, it's mostly extinct and a new regiolect (also known as ) has emerged instead. Though colloquially called "Saxon" (), it is not to be confused with the Low Saxon dialect group in Northern Germany. Upper Saxon is closely linked to the Thuringian dialect spoken in the adjacent areas to the west. Standard German has been heavily based on Upper Saxon, especially in its lexicon and grammar. This is due to it being used as the basis for early developments in the standardization of German during the early 1500s, including the translation of the Bible by Martin Luther. History Upper Saxon evolved as a new variety in the course of the medieval German ''Ostsiedlung'' (eastern colonisation) from about 1100 onwards. Settlers descending from the stem duchies of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Kaffee Und Kuchen Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of the ''Coffea'' plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often used to mask the bitter taste or enhance the flavor. Though coffee is now a global commodity, it has a long history tied closely to food traditions around the Red Sea. The earliest credible evidence of coffee drinking in the form of the modern beverage ap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Wernesgrüner The Wernesgrüner Brewery or Wernesgrüner Brauerei GmbH is a brewery in Steinberg-Wernesgrün, Saxony, Germany. The brewery was founded in 1436 when the brothers Schorer acquired the rights to brew and open a tavern. After establishing property for bottling they soon began brewing on what would become the foundations of the "Wernesgrüner Pils Legend". It is known as the aforementioned "Pils Legend," because it was a bitter specialty during the communist period in the DDR. Throughout the company's history it has undergone numerous changes of ownership. In 1762 the Günnel family bought the Schorer brewery. In 1774 the Männel family took over the bottling properties. Even though at the end of the 19th century the label had five independent breweries, the families were still competing with each other. By 1910 the company had established itself throughout Germany and the Netherlands, and was even served on the renowned Hapag-Lloyd ships that ran from Hamburg to America. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Radeberger Radeberger started in 1872 when the brewery was founded as ''Zum Bergkeller'', in Radeberg, a town in the vicinity of Dresden. Radeberger ranks No. 9 among Germany's best selling beers. History This beer was also brewed for a period for the King of Saxony. It was the first brewery in Germany to brew beer exclusively in the Pilsner style that still exists today. Radeberger elected to change its name to the present name of Radeberger Exportbierbrauerei. This change came in 1885 when they began shipping across borders. By the late 1880s, the brewer's numbers had risen to 300,000 cases per year. The first German chancellor, Otto von Bismarck elevated Radeberger Pilsner to "Kanzler-Bräu" (chancellor brew) in 1887. The brewery takes pride in the fact that in 1905, Radeberger Pilsner became the favourite drink of king Frederick Augustus III of Saxony. Also that same year, Radeberger began to export to the USA and Canada. In 1946, the communist East German government took control ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Freiberger Brauhaus Freiberger Brauhaus is a brewery in Freiberg, and the oldest brewery in Saxony, Germany. The first written record of its existence is a document from 1266 in which Margrave Heinrich gave Freiberg the sole right to supply beer for the Saxon mining region. 2006 the company was sold to German company Radeberger Group, which is part of German company Dr. Oetker. Products The recent brewery products include: Freiberger Edelkeller Longneck Freiberger Alkoholfrei Longneck Freibergisch 1863 Jubiläums-Pils Longneck Freibergisch Bockbier Longneck Freibergisch Schankbier Longneck Freibergisch Exportbier Longneck Freibergisch Festbier Longneck Freibergisch Radler Longneck Freibergisch Schwarzbier Longneck Meisterbräu Pilsner NRW Meisterbräu Export NRW Meisterbräu Cola-Bier NRW Meisterbräu Zitrone (Radler) NRW See also List of oldest companies This list of the oldest companies in the world includes brands and companies, excluding associations and educ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Brewery A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Sunday Roast A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment. The Sunday roast's prominence in British culture is such that in a UK poll in 2012 it was ranked second in a list of things people love about Britain. Other names for this meal include ''Sunday lunch'', ''Sunday dinner'', ''roast dinner,'' and ''full roast''. The meal is often comparable to a less grand version of a traditional Christmas dinner. Besides being ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]