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When was Aigo created?
Aigo was created in 1993.
I want a winnie-the-pooh aigo but it's 224 dollars. How can I make that much money considering I am only 12?
You can go around your neighborhood and collect recyling cans and tell them what you are trying to save up for. Simple chores like raking leaves or taking out the trash for an elderly neighbor. You can have a garage sale. You could have a lemonade stand. Maybe walk your neighbors pets....good luck and have fun!
Food in French beginning with A?
Abricot Aigo Boulido Aioli Ananas
Who is the best Chinese company?
There are many great companies in China. Some of them are: Aigo Lenovo e Chinese Learning
How do you say oh my god in Korean?
오 마이 갓 it pronounces the same... there's not really a specific "word" in Korea that means oh my god some Koreans sons they just say oh my god =오 마이 갓
What is the mallorquin language?
Mallorquin is a dialect of the Catalan language spoken in the Balearic Islands, specifically Mallorca. It shares many similarities with Catalan, but also has its own unique features and vocabulary influenced by local history and culture. Mallorquin is recognized as an official language in the Balearic Islands alongside Spanish.
What are some different foods associated with French religious festivals?
Provencal cuisine is very much like Italian cuisine, it uses a bounty of summer plants such as tomatoes, basil (pistou), green squash, squash flowers, eggplant, bell pepper, extra fresh vegetables such as young (purple) artichoke, but also garlic (in the aioli mayonnaise,) olive and olive oil, rocket.Being on the Mediterranean Sea, all the local fish are used, for instance in the bouillabaisse dish, or barbecued fresh sardines.Tuna is also used in the pain bagnat (pan bagnat, literally wet bread, wet with olive oil, of course), a sandwich which comes straight from the Italian pane bagnato and is now popular all over France.Up until last century, local hunt and gather resources such as snails, small birds such as bunting or thrush were also very popular.The saffron in the bouillabaisse probably comes from Spain, although saffron was cultivated as high north as Germany in the Middle Ages.Provencal cuisine is almost vegetarian in nature, and has almost none of dishes in heavy sauce that are prominent in traditional French cuisine. One of the few exceptions (the only one I know) is the daube, of dish of beef slowly cooked in red wine the day before eating it.The ratatouille, an iconic stew of summer vegetables has become world famous since the eponymous movie, and is an example of such a vegetarian dish.The simplest soup, the purgative aigo boulido (literally boiled water) uses only garlic and fresh sage leaves. It is usually served over stale bread slices brushed with garlic and olive oil.Local spices such as thyme, creeping thyme, summer savory (pèbre d'ai, donkey pepper), marjoram, oregano, rosemary, sage, tarragon, chervil, lovage, fennel, bay laurel are frequently used and most of them are ingredients to the herbes de Provence mix. In the United States, it sometimes includes lavender for a more Provencal touch.Provence has many desserts and sweets inspired by the local fruits, such as almond, fig, melon. The nougat de Montélimaris for instance similar to the Spanish turrón, but most recipes seem original to Provence.Provence is also famous for its anise alcoholic drinks such as Pastis, Pernod and Ricard, its wines from the Rhone valley or the rosé of Provence.The sea salt from Salins du Midi present in your Safeway enjoys less fame, even though it is the only salt used all over France. No real influence on Provencal cuisine though. Growing rice such as the naturally red rice grown in Camargue certainly takes its origin from Italy, the largest rice producer in Europe, but no Provencal recipe uses it, not even the salade niçoise or stuffed vegetables such as tomato, eggplant and zucchini that use mostly sausage meat, bread and milk. One traditional Provencal recipe of stuffed cabbage (lou fassum) uses rice, with sausage meat and green peas.More than cultures, it is probably the terroir and climate that influences Provencal cuisine most. The Alps isolate Provence from pretty much all of Italy and most of France, so it could develop its internationally recognized unique cuisine over the centuries.The Italian influence probably came as much by sea as by land, the pan bagnat sandwich was for instance the cheap lunch of the Italian fishermen at sea, when it used to be made up of anchovies instead of the more expensive tuna that is in its modern recipe.
What movie and television projects has Francis Lederer been in?
Francis Lederer has: Played Martin in "Zuflucht" in 1928. Played Werner Hilsoe in "Die seltsame Nacht der Helga Wangen" in 1928. Played Georges de Chambry in "Maman Colibri" in 1929. Played Peter, young married couple in "Atlantik" in 1929. Played Dr. Wolfgang Crusius in "Der Detektiv des Kaisers" in 1930. Performed in "Fundvogel" in 1930. Played Robert in "Susanne macht Ordnung" in 1930. Played Leutnant Boris Borrisoff - German version in "Der Weg zur Schande" in 1930. Played Gerd in "Das Schicksal der Renate Langen" in 1931. Played Aigo in "Man of Two Worlds" in 1934. Played Max Christmann in "The Pursuit of Happiness" in 1934. Played Sandro in "The Gay Deception" in 1935. Played himself in "Starlit Days at the Lido" in 1935. Played Karel Novak in "Romance in Manhattan" in 1935. Played Philippe Martin in "One Rainy Afternoon" in 1936. Played Count Ferdinand von und zu Reidenach in "My American Wife" in 1936. Played himself in "Screen Snapshots Series 16, No. 12" in 1937. Played Michael Lanyard in "The Lone Wolf in Paris" in 1938. Played Schneider in "Confessions of a Nazi Spy" in 1939. Played Jacques Picot in "Midnight" in 1939. Played Eric Hoffman in "The Man I Married" in 1940. Played himself in "Screen Snapshots Series 19, No. 5: Art and Artists" in 1940. Played Jan Volny in "Voice in the Wind" in 1944. Played Joseph in "The Diary of a Chambermaid" in 1946. Performed in "The Philco Television Playhouse" in 1948. Played Alan Marker in "Million Dollar Weekend" in 1948. Played Henry Vaan in "Surrender" in 1950. Played Charles in "Lux Video Theatre" in 1950. Performed in "Somerset Maugham TV Theatre" in 1950. Played Baron Rocco de Greffi in "Captain Carey, U.S.A." in 1950. Played Prof. Paul Simone in "A Woman of Distinction" in 1950. Played Baron in "Robert Montgomery Presents" in 1950. Performed in "Schlitz Playhouse of Stars" in 1951. Played Claude Manelli in "Abenteuer in Wien" in 1952. Played Claude Manelli in "Stolen Identity" in 1953. Played Ferrante in "The Elgin Hour" in 1954. Performed in "Matinee Theatre" in 1955. Played Seraphim in "Lisbon" in 1956. Performed in "The DuPont Show of the Month" in 1957. Performed in "Sally" in 1957. Played himself in "Tonight Starring Jack Paar" in 1957. Played Brauer in "Behind Closed Doors" in 1958. Played Count Dracula, posing as Bellac Gordal in "The Return of Dracula" in 1958. Played Miguel Orlando in "Maracaibo" in 1958. Played Mario Morgan in "Sunday Showcase" in 1959. Played Dr. Charles Girard in "Terror Is a Man" in 1959. Played Walter Messlinger in "The Untouchables" in 1959. Played Siegfrid in "The Best of the Post" in 1960. Played Otto Mueller in "Ben Casey" in 1961. Played Dr. Alfred Littauer in "Ben Casey" in 1961. Played Dr. Jeremias Lipp in "Kraft Suspense Theatre" in 1963. Played Senko Brobin in "Mission: Impossible" in 1966. Played Kurt Hausman in "Blue Light" in 1966. Played Vittorio Barrini in "That Girl" in 1966. Played Hoffman in "It Takes a Thief" in 1968. Played The Count (segment "The Devil Is Not Mocked") in "Night Gallery" in 1969. Played Interviewee in "Memories of Berlin: The Twilight of Weimar Culture" in 1976. Played himself in "Der andere Blick" in 1991. Played himself in "100 Years of Horror: The Monster Makers" in 1996. Played himself in "100 Years of Horror: The Count and Company" in 1996. Played himself in "100 Years of Horror: Mad Doctors" in 1996. Played himself in "Louise Brooks: Looking for Lulu" in 1998.
