4 Large potatoes boiled in skins and peeled while hot.
6 strip bacon fried crisp
1 medium onion
1 teaspoons salt
2 tablespoons sugar
1 teaspoon celery salt or ½c diced celery
1/3 cup Cider vinegar or Heinz white vinegar
2 tablespoons cornstarch
1 cup water
After potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.
This recipe come to us from "GermanMia" in the Open Original Shared Link.
Ingredients/Items Needed:
Cabbage.
Salt (No pickling salt. We found that either sea salt, Himalayan salt or raw stone salt works best).
Sauerkraut crock: a ceramic jar the rim of which has a water trough to fit the lid in ceramic or stone weights.
Clean cloth.
Sharp knife.
Cabbage shredder, if you have, otherwise just shred with sharp knife.
Wooden paddle or any other device suited for stomping the cabbage (we did it with our fists the first time, it just works all right.
All items have to be really, really clean - you don’t want to grow something orange or green-blue in your cabbage...I’m not sure about the availability of sauerkraut crocks in the US, Canada, Australia or England. Thi...
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The research team included W. Kratzer, M. Kibele, A. Akinli, M. Porzner, B.O. Boehm, W. Koenig, S. Oeztuerk, R.A. Mason, R. Mao, and M.H. Haenle. They are affiliated with the Department of Internal Medicine I at the University Hospital Ulm in Ulm, Germany.
For their population-based cross-sectional study, the team conducted laboratory testing for tissue transglutaminase and antibodies to immunoglobulin A, endomysium and antigliadin in a total of 2157 subjects (1036 males; 1121 females).
Next, the team used a questionnaire, that included celiac-specific questions, to survey all subjects...
Celiac.com 06/09/2015 - The Germans are picky about their beer. They're picky about what goes into their beer. They're picky about what's even allowed to be called beer.
They have been since 1487, when Albert IV, Duke of Bavaria enacted the Reinheitsgebot, which means literally "purity order," but if often called the "German Beer Purity Law" in English.
The Reinheitsgebot specified that the only ingredients that could be used in the production of beer were water, barley and hops. According to that standard, many gluten-free beers on the market today could not be sold as beer in Germany. They would be some kind of malt beverage.
The law has changed over the years, and now permits wheat, for example, but beers brewed in Germany must still meet stringent regulations, including on...
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