Ingredients
Cover bacon strips with boiling water; set aside. Cut pork into 1 inch chunks. Slice knackwurst and sausages in half. Combine pork, knackwurst, and sausages and set aside. Drain sauerkraut, rinse in cold water and squeeze dry. Drain bacon and pat dry. Chop bacon.
Mix into sauerkraut and add crushed juniper berries and gin. Add half of sauerkraut mixture to crockpot, then add mixed meats and remaining sauerkraut, sprinkling with pepper as you go. Pour wine over all and cover. Cook about 2 hours on High.
Turn into warmed serving bowl. Sprinkle with parsley. Serve with boiled potatoes. Pass around mustard or horseradish, if you wish.
If you ordered rognons and choucroute in a French restaurant, you would typically be served sautéed kidneys (usually from lamb or veal) prepared in a rich sauce, alongside choucroute garnie, which is fermented cabbage often served with various meats like sausages and pork. The dish highlights the savory flavors of the kidneys complemented by the tangy, hearty choucroute. This combination is particularly popular in Alsace cuisine, showcasing traditional French flavors.
Garnie W. McGinty died in 1984-04.
Choucroute, also known as choucroute garnie, ideally needs to be paired with an aromatic and crisp white wine.Alsace Riesling will pair beautifully with this meal. Otherwise a Pinot Blanc is also a good bet.
Garnie W. McGinty was born on 1900-04-05.
Both. Depending on what you put on your crêpe, you'll get either a dessert or a main course. The classic crêpe is butter and sugar, for dessert, or ham, cheese and egg, as a main course.
Pork belly is a boneless cut of fatty meat[1] from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte. In the United States, bacon is most often made from pork bellies.
The botanical name for green apple is Malus domestica.
The cast of The Moral Sinner - 1924 includes: Dorothy Dalton as Leah Kleschna Alphonse Ethier as Anton Kleschna, aka Garnie Florence Fair as Claire Berton Paul McAllister as General Berton Walter Percival as Raoul Berton James Rennie as Paul Sylvain
l'andouillette, la gaufre au citron, tarte a la fromage et tarte a gros bordsThe French are known for snails (escargot) and pancakes (crepes), and bread (baguettes) of course.
BaguetteListed in order by size from thinnest to thickest loaf- * Ficelle * Baguette * Flûte * Pain * Pain Poilane (large thick crusted circular loaf) [1] Pot au feu* Steak frites (steak and fries) * Poulet frites(chicken and fries) * Blanquette de veau (blanquette of veal) * Coq au vin (chicken in red wine) * Pot au feu(beef stew with mixed vegetables) * Bouillabaisse (fish soup) * Endives (Belgian endive) * Boudin blanc(Delicate flavored sausage similar to bockwurst) * Foie de veau (calf's liver) * Andouillette (chitterling sausage) * Foie gras (fatty duck or goose liver) [2] A mille-feuille pastry* Mousse au chocolat * Crème Brûlée * Mille-feuilles * Choux à la Crème (cream puffs, see choux pastry) * Tartes aux fruits (fruit tarts) * Religieuse (chocolate éclair shaped to resemble a nun) * Madeleine (a small cake-like cookie) * Tarte Tatin(caramelized apple tart) * Gâteaux (cake) * Éclairs * Profiteroles (baked puff pastries (choux) filled with cream or ice cream) [3] Canned cassoulet and duck confitMany dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets. These products are sometimes endorsed by famous chefs. Below is a list of some of these canned items which are unique to France. * Cassoulet * Choucroute garnie * Duck confit * ** Quiche Lorraine** Potée Lorraine ** Pâté Lorrain A typical choucroute garnie* ** Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) ** Spätzle ** Baeckeoffe ** Kouglof ** Bredela ** Beerawecka ** Mannala ** Tarte flambée ** Baba au rhum * ** Andouillette of Cambrai ** Carbonnade (meat stewed in beer) ** Potjevlesch (four-meat terrine) ** Waterzoï(sweet water fish stew) ** Escavêche (cold terrine of sweet water fish in wine and vinegar) ** Hochepot (four meats stewed with vegetables) ** Flamiche * ** Tripes à la mode de Caen (tripe cooked in cider and calvados) ** Matelote(fish stewed in cider) ** Moules à la crème Normande(mussels cooked with white wine, garlic and cream)[4] ** Tarte Normande (apple tart)[4] ** Terrinée (a baked rice dessert) A sweet crêpe* ** Crêpes ** Far Breton (flan with prunes) ** Kik ar Fars (boiled pork dinner with a kind of dumpling) ** Kouign amann (galette made flaky with high proportion of butter) * ** Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté) ** Andouillettes (sausage made with chitterlings) Gruyère Cheese Gougères.* ** Boeuf Bourguignon (beef stewed in red wine) ** Escargots de Bourgogne (snails baked in their shells with parsley butter) ** Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked) ** Gougère (cheese in choux pastry) ** Pochouse (fish stewed in red wine) tartiflette with ham* ** Raclette (the cheese is melted and served with potatoes, ham and often dried beef) ** Fondue savoyarde(fondue made with cheese and white wine into which cubes of bread are dipped) ** Gratin dauphinois ** Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork) Tomme cheese* ** Tripoux (tripe 'parcels' in a savoury sauce) ** Truffade (potatoes sautéed with garlic and young Tomme cheese) ** Aligot (mashed potatoes blended with young Tomme cheese) ** Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese) ** Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts) * ** Cassoulet (a dish made with beans, sausages and preserved duck or goose) * ** Brandade de morue (puréed salt cod) ** Cargolade (Catalan style of escargot) ** Trinxat (Catalan cabbage and potatoes) ** Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli) ** Rouille de seiche (Similar preparation of squid) ** Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs) Soupe au Pistou* ** Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) ** Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) ** Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce) ** Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) ** Salade Niçoise (varied ingredients, but always black olives, tuna) ** Socca ** Panisses ** Quince cheese ** Pissaladière (an antecedent of the much more popular pizza) An entire foie gras (partly prepared for a terrine).Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)Black Périgord TruffleFrench regional cuisines use locally grown vegetables, such as: * potatoes * haricot verts (A type of French green bean) * carrots * leeks * turnips * aubergine (eggplant) * courgette(zucchini) * Mushrooms, oyster mushrooms, cèpes (porcini) * Truffles (Tuber (genus)) * shallots Common fruits include: * oranges * tomatoes * tangerines * peaches * apricots * apples * pears * plums * cherry * strawberry * raspberry * redcurrant * blackberry * grape * blackcurrant Meats consumed include: * chicken * squab * turkey * duck * goose * foie gras * beef * veal * pork * mutton and lamb * rabbit * quail * horse Eggs are fine quality and often eaten as: * omelette * hard-boiled with mayonnaise * Scrambled plain or haute cuisine preparation Fish and seafood commonly consumed include: * cod * sardines, canned and fresh * tuna, canned and fresh * salmon * trout * mussels * herring * escargot (snails) * oysters * shrimp * calamari * frog's legs Herbs and Seasonings vary by region and include: * fleur de sel * herbes de Provence * tarragon * rosemary * marjoram * lavender * thyme * fennel * sage
There is a variety of ways...... For Bella in the book........ After shampoo and conditioning hair use a wide-tooth comb and lightly run it through. When hair drys (air dry) use Dove heat thearopy hairspray and mist it lightly along the tips and roots. Use a hot flat iron and "quickly" flatten you're hair. Section you're hair half up and make sure to flatten the hair underneath for a more slim cut look. Afterwards mist all around again. And Viola ! For Bella's hair in the movie..... Option 1: After hairspraying and conditioning hair braid you're hair and twist it around into a bun. Then sleep in it. Option 2: Take a pencil and roll up each section for 40 sec. then run fingers through then hairspray. Option 3: After showering section off about 6 parts of you're hair then roll up with you're finger and tie with hair band. Option 4: After showering, brush with comb-brush wait to air-dry twist up hair and add a few mists of hairspray to keep it in then sleep in it. Option 5: After showering and air-drying brush through hair (comb or brush) select a 1-inch wide hair curler and lightly roll up the tips of you're hair count to 30 then pull it lightly straight down. Tossle with a comb and hairspray in. Honestly it's what ever works best for you're hair.... Some shampoo's and tools to help. Always use a shampoo with either heat protection or volumized or humidty sleek. Garnie: Sleek & Smooth Herbal escenses: for long hair Dove: Heat theorpy Tresseme: Volumizing Garnie: Volumizing Suave: aloe & water lilly (moisture) Hair spray? Control freak hairspray Aussie hairspray extreme + volume Dove: Heat protection Treseme: tight-hold hairspray Hair coloring? Try a deep brown, chest nut, almond color. Consider deep red highlights. But keep it light and natural. Her hair is parted down the middle
The cast of Captain Future - 1978 includes: Philipp Brammer as Ken Scott (1979) Michael Chevalier as Ezella Garnie (1978-1979) Otto Czarski as John Waldon (1978-1979) Silvie Feit as Joan Landor (1978-1979) Kazuhiko Inoue as Ken Scott Claus Jurichs as Cunnick (1978-1979) Kiyoshi Kawakubo as Professor Simon Wright Joachim Kerzel as Vul Kuolun (1978-1979) Helmut Krauss as Narrator (1978-1979) Anita Kupsch as Joan Landor (1978-1979) Eiko Masuyama as Joan Randall Klaus Miedel as Emperor of Megara (1978-1979) Hans Nitschke as Otto as Megara-Creature (1978-1979) Sven Plate as Ken Scott (1978) Christine Schnell as Atta (1978-1979) Friedrich Schoenfelder as Halk Anderson (1978-1979) Herbert Stass as Dr. Zaro (1978-1979) Hubert Suschka as Kim Ivan (1978-1979) Heinz Theo Branding as Bulwar (1978-1979)