The Hamburg Edeka Group, with more than 2,000 fresh fish counters one of the most important fish dealers in Germany, makes it possible for their new tuna product to the consumer to trace the origin of the fish directly from the fishing vessel. This is every can of Edeka brand with a tracking code is provided, said the supermarket chain on Friday. The code can be entered under www.edeka.de / Tuna: The customer then receives extensive information from the date of catch on fishing area and method to the name of the bulk tuna for sale fishing vessel and the place and date of processing of the fish.
An independent observer recorded on each fishing vessel, the data on fishing operations, catch and catch any. For the new product only of adult yellowfin tuna, which has already propagated these fish. This protects the young and thus the stock. The catch would be kept by measures such as the waiver Lock-buoys, the use of nets with escape options and trained crews as small as possible, which contributes to protecting the environment.
The Edeka group with 42 billion euros, 12 000 markets and 290 000 employees of the leading food retailer in Germany. The group tuna for sale is organized on a cooperative and is worn from 4500 independent retailers. Edeka core business of which is led by entrepreneurs full range of business. With its subsidiary Netto Marken-Discount, the Hamburg group is also present in the highly competitive discount store.
Tuesday, March 1, 2011
Afghanistan at the Green Week saffron from the Hindu Kush
Tasty. Many questions have visitors who visit the state of Afghanistan at the Green Week. - was raised for the first time at the Green Week. The country urgently needs a trade partner for its goods. In the 1970s, Afghanistan was one of the leading exporters of dry fruits.
It is the spice of "1001", smells strong and sweet: saffron, the dried stamens of a crocus. For centuries, it is considered a flavor of the Kings, as a remedy. Even the Chinese promised saffron for sale to them more energy, long before Christ's birth. The saffron is also the most expensive spice in the world. The small three-gram box at the booth in Hall 7.2a Afghanistan at the Green Week is 15 €. Who his nose in the large glass vase beside it keeps sniffing at the smell of several thousand euros. Most visitors leave it then, even when testing olfaction.
The two saffron traders and eleven other exporters of saffron powder for sale from the war-torn country to present this year for the first time at the fair.
You want to convey a different image of their country, away from terror, Taliban and opium. And they want to again play in the global economy. In the 1970s, Afghanistan was one of the leading exporters of dry fruits. "But the war the economy was destroyed, broken off all markets," tell the dealer. One of the saffron dealer could already conclude a lucrative contract with a U.S. company. In Afghanistan, the plant is to displace the opium poppies from the fields with which the country was unwilling to the world's leading exporter of heroin. A similar role for nine years, also rose, said Mohammad Akbar Mohmand. He stands on a black table, and sold roses and rose oil. Derived from the project "Roses for Nangarhar, which he in the same province in the east, near the border with Pakistan, heads the World Hunger Relief. Meanwhile, build 720 farmers on 101 hectares, said the 58-year-old Mohmand. He speaks slowly and softly, German he learned while studying in Leipzig.
Some people look skeptical over to the bearded Mohmand in his traditional clothing. You walk past the stands, which are a replica of the minaret of the mosque set up in Herat. On the wall behind bulk saffron for sale to them hangs a large poster of a landscape and a village next to the oversized image of Afghans. Most fairgoers to stop but to try the green raisins, dried apricots and mulberries. Buy colorful silk scarves and blue glass and ceramics from Herat Istalif. "The country has enormous potential," says a staff officer of the Bundeswehr, who was six months stationed there. At the stands, he tried the purple pomegranate - which had not existed in the military camps. The 17-year-old Ahmad from Neukölln is proud to present how the land of his father.
Michael Brenncke from Neukölln knows the state only heard about his son, a soldier. Now he wants to gain an impression. The Afghan seller observe what the show is rarely the case: the visitors are really interested in the country.
It is the spice of "1001", smells strong and sweet: saffron, the dried stamens of a crocus. For centuries, it is considered a flavor of the Kings, as a remedy. Even the Chinese promised saffron for sale to them more energy, long before Christ's birth. The saffron is also the most expensive spice in the world. The small three-gram box at the booth in Hall 7.2a Afghanistan at the Green Week is 15 €. Who his nose in the large glass vase beside it keeps sniffing at the smell of several thousand euros. Most visitors leave it then, even when testing olfaction.
The two saffron traders and eleven other exporters of saffron powder for sale from the war-torn country to present this year for the first time at the fair.
You want to convey a different image of their country, away from terror, Taliban and opium. And they want to again play in the global economy. In the 1970s, Afghanistan was one of the leading exporters of dry fruits. "But the war the economy was destroyed, broken off all markets," tell the dealer. One of the saffron dealer could already conclude a lucrative contract with a U.S. company. In Afghanistan, the plant is to displace the opium poppies from the fields with which the country was unwilling to the world's leading exporter of heroin. A similar role for nine years, also rose, said Mohammad Akbar Mohmand. He stands on a black table, and sold roses and rose oil. Derived from the project "Roses for Nangarhar, which he in the same province in the east, near the border with Pakistan, heads the World Hunger Relief. Meanwhile, build 720 farmers on 101 hectares, said the 58-year-old Mohmand. He speaks slowly and softly, German he learned while studying in Leipzig.
Some people look skeptical over to the bearded Mohmand in his traditional clothing. You walk past the stands, which are a replica of the minaret of the mosque set up in Herat. On the wall behind bulk saffron for sale to them hangs a large poster of a landscape and a village next to the oversized image of Afghans. Most fairgoers to stop but to try the green raisins, dried apricots and mulberries. Buy colorful silk scarves and blue glass and ceramics from Herat Istalif. "The country has enormous potential," says a staff officer of the Bundeswehr, who was six months stationed there. At the stands, he tried the purple pomegranate - which had not existed in the military camps. The 17-year-old Ahmad from Neukölln is proud to present how the land of his father.
Michael Brenncke from Neukölln knows the state only heard about his son, a soldier. Now he wants to gain an impression. The Afghan seller observe what the show is rarely the case: the visitors are really interested in the country.
State bankruptcy in Greece
Buy feta cheese and olive oil!
The Greek budget hole to bring the countries of the euro zone in distress. Germany has guilt. BY BEAT WILLMS
Closed Business: In Athens, making the crisis even noticeable. Photo: dpa
The huge public debt of Greece, the other countries of the euro area and the European Central Bank (ECB) put on alert. Because of the reduced credit rating agencies now have three of the member country also radiates to the common currency. In particular olive oil for sale German officials as Chancellor Angela Merkel and Finance Minister Wolfgang Schäuble (CDU both) demand as far back sanctions. Representatives of the EU Commission and the ECB have in the past week in Athens rummaged through the budgets and demand stronger savings efforts of Greece.
The problem can not be dismissed out of hand: Greece has a budget deficit of officially 12.7, but possibly up to 14.5 percent of its economic output. And governments should have the numbers expected beautiful for years to meet the stability criteria for the euro, allowing only a deficit of 3 percent. Worse than the negative balance state alone but the combination with a similar deficit in the current account. Greece produces significantly less than it consumes, and it must import more than it can export.
Ad
Normally a country would have such a twin deficit devalue its currency and reduce the cost so that its exports and attract foreign direct investment. Because of the single currency, Greece is blocking this solution.
The Commerzbank analysts have noted in a recent study three possible future scenarios. As "very unlikely" case, they refer to a breakdown of the European Monetary System. These interests are too strong to hold together the Union. The second option would be "orderly exit" from the Greek € composite. But the rules may look not include a procedure, but there the authors find "remarkable" that the ECB has recently published a study on this very topic, "The Third -. And in the opinion of most experts, most likely - scenario is that the better-off euro-zone countries support Greece.
Officially stand out so far, however, both the Member States and the ECB. Ultimately, however, could the leaders "extraordinary event" notice in a country and help decide, subject to conditions. Examples could direct loans or loan include a joint €.
Economists such as the UNCTAD chief economist Heiner Flassbeck or the head of the German Institute for Macroeconomic Research, Gustav Horn go beyond that: They keep Germany in particular for the guilt for the misery in Greece or extra virgin olive oil for sale and Co - and thus in a street '. Current account deficits as the Greek were only possible because countries like Germany have significant current account surpluses and Flassbeck. "Germany has increased the competitiveness of its export industry in that it more than ten years were practically a non-wage increase policy." According to the ECB's inflation target unit labor costs should rise by around 2 percent, so in ten years by about 22 percent. In Germany, they climbed in the last ten years, but just 8 percent in Greece, however, by 28 "Greece is so much closer to the norm than Germany," said Flassbeck. Germany will be but taken by anyone to justice.
And the solution? Flassbeck would prefer if the EU were to agree on a basic plan for the approximation of the wage gains - even if the result of collective bargaining is difficult. In addition IMK chief calls Horn a strategic change of the German economy. This would also bring it to the Import world champion, so other countries can sell more goods to Germany. "We now need not buy all the feta cheese and olive oil," said Horn. If German domestic demand increase, either at the "the dense plexus in the euro area," a sensible impulse and for Greece.
As relief Flassbeck is also a European bond not averse to this would constitute a subsidy mediated Greece and other deficit countries: The countries of the euro zone would take together in the money markets money. The interest thereon would be significantly lower than that which would have to pay for Greek bonds, but significantly higher than for German government bonds.
The Greek budget hole to bring the countries of the euro zone in distress. Germany has guilt. BY BEAT WILLMS
Closed Business: In Athens, making the crisis even noticeable. Photo: dpa
The huge public debt of Greece, the other countries of the euro area and the European Central Bank (ECB) put on alert. Because of the reduced credit rating agencies now have three of the member country also radiates to the common currency. In particular olive oil for sale German officials as Chancellor Angela Merkel and Finance Minister Wolfgang Schäuble (CDU both) demand as far back sanctions. Representatives of the EU Commission and the ECB have in the past week in Athens rummaged through the budgets and demand stronger savings efforts of Greece.
The problem can not be dismissed out of hand: Greece has a budget deficit of officially 12.7, but possibly up to 14.5 percent of its economic output. And governments should have the numbers expected beautiful for years to meet the stability criteria for the euro, allowing only a deficit of 3 percent. Worse than the negative balance state alone but the combination with a similar deficit in the current account. Greece produces significantly less than it consumes, and it must import more than it can export.
Ad
Normally a country would have such a twin deficit devalue its currency and reduce the cost so that its exports and attract foreign direct investment. Because of the single currency, Greece is blocking this solution.
The Commerzbank analysts have noted in a recent study three possible future scenarios. As "very unlikely" case, they refer to a breakdown of the European Monetary System. These interests are too strong to hold together the Union. The second option would be "orderly exit" from the Greek € composite. But the rules may look not include a procedure, but there the authors find "remarkable" that the ECB has recently published a study on this very topic, "The Third -. And in the opinion of most experts, most likely - scenario is that the better-off euro-zone countries support Greece.
Officially stand out so far, however, both the Member States and the ECB. Ultimately, however, could the leaders "extraordinary event" notice in a country and help decide, subject to conditions. Examples could direct loans or loan include a joint €.
Economists such as the UNCTAD chief economist Heiner Flassbeck or the head of the German Institute for Macroeconomic Research, Gustav Horn go beyond that: They keep Germany in particular for the guilt for the misery in Greece or extra virgin olive oil for sale and Co - and thus in a street '. Current account deficits as the Greek were only possible because countries like Germany have significant current account surpluses and Flassbeck. "Germany has increased the competitiveness of its export industry in that it more than ten years were practically a non-wage increase policy." According to the ECB's inflation target unit labor costs should rise by around 2 percent, so in ten years by about 22 percent. In Germany, they climbed in the last ten years, but just 8 percent in Greece, however, by 28 "Greece is so much closer to the norm than Germany," said Flassbeck. Germany will be but taken by anyone to justice.
And the solution? Flassbeck would prefer if the EU were to agree on a basic plan for the approximation of the wage gains - even if the result of collective bargaining is difficult. In addition IMK chief calls Horn a strategic change of the German economy. This would also bring it to the Import world champion, so other countries can sell more goods to Germany. "We now need not buy all the feta cheese and olive oil," said Horn. If German domestic demand increase, either at the "the dense plexus in the euro area," a sensible impulse and for Greece.
As relief Flassbeck is also a European bond not averse to this would constitute a subsidy mediated Greece and other deficit countries: The countries of the euro zone would take together in the money markets money. The interest thereon would be significantly lower than that which would have to pay for Greek bonds, but significantly higher than for German government bonds.
Michelin boss Caspar: Trend to local cuisine
Paris - Julie Caspar goes up to nine times per week to the restaurant.
The German since 2009, chief editor of the famous gourmet guide Guide Michelin, the French edition next Monday (February 28) will appear. She sees a trend in both countries to local cuisine.
How do you manage to stay so slim?
Caspar: "When I started nine years ago at Michelin, I actually had increased first five kilos. Since then I've mastered it quite well. I pay attention to my weight and do sports. "
How did you get your job?
Caspar: I'm from the hotel industry. My training I've done in the Freiburg Colombi Hotel, then I have ten years working abroad to make some goose foie gras pate, in England and Italy. I also worked in South Africa in a hotel near Cape Town. "
Later, they worked as a Testesserin for Michelin. What is the working day?
Caspar: "Actually, it means an inspector, because we test not only the food but also the hotels. We have each assigned a specific area for a year. Within a week there then nine restaurant visits, we organize ourselves independently. In most cases, we are three weeks and one week in office. "
Why is there no official photos of you?
Caspar: "It is important that the anonymity is maintained during the test meal. And of course we always pay our bill. Only after the meal, I formally introduce myself and see me then to the kitchen. This is also important to round out the impression. I never make notes on the table, but only later in the car. "
What you order?
Caspar: "I make sure to mix the products, so as fish meat as a starter and main course or vice versa. I am fascinated by the variety in the kitchen. There is nothing I do not like. As a child I did not like beets, but foie gras for sale that has changed. There are no inspectors, who are vegetarians -. Which does not mean that I do not even time to order a vegetarian meal "
What is important to you at dinner?
Caspar: "Of course, the products must be fresh. In fish it is easy to tell if they are fresh. Example, if a monkfish was frozen, he is after straw-like. Then it comes down to quality, whether the meat which comes from a factory farms. Also important, how long something has been cooked, and whether the flavor is preserved - that tastes like a carrot or carrot. And show, of course, the chef prepare a certain sophistication. "
Top chefs share sometimes unusual combinations. Do you remember the dishes that they have first surprised and then convinced?
Caspar: "The combination of seafood and meat is rather unusual. Herein lies the skill of the great chefs to marry such a thing together. I once ate a scallop tartare with fried goose liver, which had succeeded well. Or even a sweet dessert with caraway. "
How important is the decoration?
Caspar: "The flavor is one more than the presentation. A well-prepared dishes, of course, pleased me. But if it took fifteen minutes to allow the court looks like an art piece, then presumably the food is already cold. About a grid sauces, are distributed in the tiny piece of foie gras, this is for me "chichi" (nonsense), the product is not appropriate. "
What are the trends in the kitchen?
Caspar: "There is certainly a trend to a more traditional cuisine with good value for money. This has something to do with the crisis, the restaurateurs have adapted. Some restaurants are trying today to tie their guests with actions in themselves, such as cooking classes, wine tastings and visits to market with the chef. "
2009 you are - the first German - was appointed chief editor of the French Michelin Guide. French, German, keeping not necessarily for the most discerning palates, right?
Caspar: "I've been very warmly received and did not have the impression that there had been national reservations. But it is true that the German food in France has a bad reputation. The main reason is that many French people know the little German food or goose foie gras pate for sale . There is a prejudice that German food is not fine and not telling. "
How do you see the German cuisine?
Caspar: "I was previously responsible for the German edition of the Guide Michelin and I know the German cuisine so well. There is in fact less national pride than in France, most likely still in southern Germany. In Germany, the trend towards regional products later than in France enforced. But that is not a fad that will disappear in a few years back, but rather a real change. In Germany today there are many young, well-trained chefs. The food there is always better. "
Dare your friends to still cook for you?
Caspar: I'm an unsophisticated private guest. My friends know that I do not expect haute cuisine, if I am invited to dinner. I then society more important than the food. "
The German since 2009, chief editor of the famous gourmet guide Guide Michelin, the French edition next Monday (February 28) will appear. She sees a trend in both countries to local cuisine.
How do you manage to stay so slim?
Caspar: "When I started nine years ago at Michelin, I actually had increased first five kilos. Since then I've mastered it quite well. I pay attention to my weight and do sports. "
How did you get your job?
Caspar: I'm from the hotel industry. My training I've done in the Freiburg Colombi Hotel, then I have ten years working abroad to make some goose foie gras pate, in England and Italy. I also worked in South Africa in a hotel near Cape Town. "
Later, they worked as a Testesserin for Michelin. What is the working day?
Caspar: "Actually, it means an inspector, because we test not only the food but also the hotels. We have each assigned a specific area for a year. Within a week there then nine restaurant visits, we organize ourselves independently. In most cases, we are three weeks and one week in office. "
Why is there no official photos of you?
Caspar: "It is important that the anonymity is maintained during the test meal. And of course we always pay our bill. Only after the meal, I formally introduce myself and see me then to the kitchen. This is also important to round out the impression. I never make notes on the table, but only later in the car. "
What you order?
Caspar: "I make sure to mix the products, so as fish meat as a starter and main course or vice versa. I am fascinated by the variety in the kitchen. There is nothing I do not like. As a child I did not like beets, but foie gras for sale that has changed. There are no inspectors, who are vegetarians -. Which does not mean that I do not even time to order a vegetarian meal "
What is important to you at dinner?
Caspar: "Of course, the products must be fresh. In fish it is easy to tell if they are fresh. Example, if a monkfish was frozen, he is after straw-like. Then it comes down to quality, whether the meat which comes from a factory farms. Also important, how long something has been cooked, and whether the flavor is preserved - that tastes like a carrot or carrot. And show, of course, the chef prepare a certain sophistication. "
Top chefs share sometimes unusual combinations. Do you remember the dishes that they have first surprised and then convinced?
Caspar: "The combination of seafood and meat is rather unusual. Herein lies the skill of the great chefs to marry such a thing together. I once ate a scallop tartare with fried goose liver, which had succeeded well. Or even a sweet dessert with caraway. "
How important is the decoration?
Caspar: "The flavor is one more than the presentation. A well-prepared dishes, of course, pleased me. But if it took fifteen minutes to allow the court looks like an art piece, then presumably the food is already cold. About a grid sauces, are distributed in the tiny piece of foie gras, this is for me "chichi" (nonsense), the product is not appropriate. "
What are the trends in the kitchen?
Caspar: "There is certainly a trend to a more traditional cuisine with good value for money. This has something to do with the crisis, the restaurateurs have adapted. Some restaurants are trying today to tie their guests with actions in themselves, such as cooking classes, wine tastings and visits to market with the chef. "
2009 you are - the first German - was appointed chief editor of the French Michelin Guide. French, German, keeping not necessarily for the most discerning palates, right?
Caspar: "I've been very warmly received and did not have the impression that there had been national reservations. But it is true that the German food in France has a bad reputation. The main reason is that many French people know the little German food or goose foie gras pate for sale . There is a prejudice that German food is not fine and not telling. "
How do you see the German cuisine?
Caspar: "I was previously responsible for the German edition of the Guide Michelin and I know the German cuisine so well. There is in fact less national pride than in France, most likely still in southern Germany. In Germany, the trend towards regional products later than in France enforced. But that is not a fad that will disappear in a few years back, but rather a real change. In Germany today there are many young, well-trained chefs. The food there is always better. "
Dare your friends to still cook for you?
Caspar: I'm an unsophisticated private guest. My friends know that I do not expect haute cuisine, if I am invited to dinner. I then society more important than the food. "
Caviar on a mouse click
How to buy food online, a
Wine or caviar, wine via the World Wide Web: Who ordered food online searches, rather than high-quality everyday. Experts say, what to consider when buying online.
Actually sounds like a fine thing: can select goods on the screen of a button on the shopping cart, pay electronically and delivered to your home. Just run from not only the online purchase of books or washing machines, but also of food. Who here, however, discount prices expected, is wrong: many vendors specialize in and also packaging and delivery charge. The product range is wide - the transition to the supermarket, not replaced.
More about
Butter, cream, cottage caviar - Aldi raises milk prices significantly
"Öko-Test" - "Ostprodukte" speak for themselves
Greenpeace warns - spices contaminated with pesticides
Six million Germans now, according to market researchers TNS in Bielefeld Food on the Internet. Especially for professionals, the provider generate interest: one in three would theoretically give up waiting in line and stress and find ordering appealing.
But not fruit or caviar are in demand. Rather more delicate moves like caviar or special spices and spirits and wines in the shopping carts, says Peter Sonneck by TNS. Providers such as gourmondo.de gourmantis.de or have specialized. "The Internet makes niche products widely accessible," Berg says of the Christian Haller BITKOM.
However, online supermarkets such as doit24.de, purple-se.de or edeka24.de food supply nationwide, but additional charges. Edeka asked about the DHL shipping, which claims to take an average of three days from receipt of order, a flat rate of 3.95 €. It is not applicable until an order of 75 €. When paying cash costs incurred in the amount of 6.50 €. For express delivery of chilled foods fall to 15 euros.
Discounters often without online shop
Such a service could also offer the market around the corner. But have "real" Supermarkets an online store, there is mainly promotional merchandise such as clothing or electrical appliances, or get some russian caviar for sale on the net. Aline Eckstein explained by the Institute for Business Research at the University of Cologne. Just keep discount stores out yet as far as possible. Are basic to increased transport and logistics processes, but also the customer: "The confidence that customers over the years have built up in a supermarket, has yet to be transferred to the online environment."
So, just fresh produce or frozen foods are necessary because of the cold chain system is difficult to obtain by delivery. "This is a part, the supply is scarce, but the big hurdle for consumers to order something," as the researcher has determined with the Department of E-commerce.
Comfortable, but not cheaper
The situation is different when it is delivered within a city. Then it goes fast and sometimes cheaper. Who orders using the online shop of the emperor's food chain before 9:00 clock in the Munich area, will pay five euros shipping costs and will also get fresh or frozen osetra caviar for sale within four to eight hours. The provider juice factory (saftfabrik.de) shipped free of charge within Berlin, but only from 24 € value of goods.
Bottom line shopping on the Internet is convenient, but not cheaper than the supermarket. "At least ten percent additional cost, customers must take into account in addition to shipping because of the picking," says Thomas Hitzler se.de purple from the manufacturer. Moreover, the goods must not be blindly trusted, Isabelle Mühleisen discourages the consumer center of North Rhine-Westphalia: caution applies to food products and those with best before date.
Wine or caviar, wine via the World Wide Web: Who ordered food online searches, rather than high-quality everyday. Experts say, what to consider when buying online.
Actually sounds like a fine thing: can select goods on the screen of a button on the shopping cart, pay electronically and delivered to your home. Just run from not only the online purchase of books or washing machines, but also of food. Who here, however, discount prices expected, is wrong: many vendors specialize in and also packaging and delivery charge. The product range is wide - the transition to the supermarket, not replaced.
More about
Butter, cream, cottage caviar - Aldi raises milk prices significantly
"Öko-Test" - "Ostprodukte" speak for themselves
Greenpeace warns - spices contaminated with pesticides
Six million Germans now, according to market researchers TNS in Bielefeld Food on the Internet. Especially for professionals, the provider generate interest: one in three would theoretically give up waiting in line and stress and find ordering appealing.
But not fruit or caviar are in demand. Rather more delicate moves like caviar or special spices and spirits and wines in the shopping carts, says Peter Sonneck by TNS. Providers such as gourmondo.de gourmantis.de or have specialized. "The Internet makes niche products widely accessible," Berg says of the Christian Haller BITKOM.
However, online supermarkets such as doit24.de, purple-se.de or edeka24.de food supply nationwide, but additional charges. Edeka asked about the DHL shipping, which claims to take an average of three days from receipt of order, a flat rate of 3.95 €. It is not applicable until an order of 75 €. When paying cash costs incurred in the amount of 6.50 €. For express delivery of chilled foods fall to 15 euros.
Discounters often without online shop
Such a service could also offer the market around the corner. But have "real" Supermarkets an online store, there is mainly promotional merchandise such as clothing or electrical appliances, or get some russian caviar for sale on the net. Aline Eckstein explained by the Institute for Business Research at the University of Cologne. Just keep discount stores out yet as far as possible. Are basic to increased transport and logistics processes, but also the customer: "The confidence that customers over the years have built up in a supermarket, has yet to be transferred to the online environment."
So, just fresh produce or frozen foods are necessary because of the cold chain system is difficult to obtain by delivery. "This is a part, the supply is scarce, but the big hurdle for consumers to order something," as the researcher has determined with the Department of E-commerce.
Comfortable, but not cheaper
The situation is different when it is delivered within a city. Then it goes fast and sometimes cheaper. Who orders using the online shop of the emperor's food chain before 9:00 clock in the Munich area, will pay five euros shipping costs and will also get fresh or frozen osetra caviar for sale within four to eight hours. The provider juice factory (saftfabrik.de) shipped free of charge within Berlin, but only from 24 € value of goods.
Bottom line shopping on the Internet is convenient, but not cheaper than the supermarket. "At least ten percent additional cost, customers must take into account in addition to shipping because of the picking," says Thomas Hitzler se.de purple from the manufacturer. Moreover, the goods must not be blindly trusted, Isabelle Mühleisen discourages the consumer center of North Rhine-Westphalia: caution applies to food products and those with best before date.
It is loaded ... with cheese
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more more headlines d. days ago TVCommunityBlick-apps-weather view eBalance Blick.ch »News» Switzerland »The new Swiss Cheese: The new Swiss cheese:
Bissegg TG - nor only bulk cheese for sale from Switzerland- but a delicacy with happy ending: The Tilsit in Switzerland receive a new home.
Tilsit: Now a Swiss cheese. Here you surf Tilsit "A cheese Introducing
The dairy lumberyard in Thurgau Bissegg has recently been the stronghold of Tilsit in Switzerland. And to make a cheese-story comes to its happy ending.
As early as 1893 brought home the Thurgau Chee Otto Wartmann the recipe for the Tilsit from a trip to Russia. After the town called Tilsit with Russia later times, sometimes with Germany was, it was renamed by the Communists finally in Sowjetsk. So that the cheese for sale had no home anymore.
More than 100 years later, wants the great-grandnephew of the cheese, he also fill an Otto Wartmann, this gap. The Thurgau Bissegg village will be the new home of the cheese.
The national holiday on Wednesday is now the occasion for the official founding of "Tilsit". (SDA / SNX)
Switzerland Regional economic policy, foreign weather pictures of the day Curious Lotto and Toto sports sports people people entertainment entertainment life life love love auto auto
more more headlines d. days ago TVCommunityBlick-apps-weather view eBalance Blick.ch »News» Switzerland »The new Swiss Cheese: The new Swiss cheese:
Bissegg TG - nor only bulk cheese for sale from Switzerland- but a delicacy with happy ending: The Tilsit in Switzerland receive a new home.
Tilsit: Now a Swiss cheese. Here you surf Tilsit "A cheese Introducing
The dairy lumberyard in Thurgau Bissegg has recently been the stronghold of Tilsit in Switzerland. And to make a cheese-story comes to its happy ending.
As early as 1893 brought home the Thurgau Chee Otto Wartmann the recipe for the Tilsit from a trip to Russia. After the town called Tilsit with Russia later times, sometimes with Germany was, it was renamed by the Communists finally in Sowjetsk. So that the cheese for sale had no home anymore.
More than 100 years later, wants the great-grandnephew of the cheese, he also fill an Otto Wartmann, this gap. The Thurgau Bissegg village will be the new home of the cheese.
The national holiday on Wednesday is now the occasion for the official founding of "Tilsit". (SDA / SNX)
"Anuga 2009": butter cream lollipops and chili-Cola
Saturday, 10/10/2009, 13:02
dpa Anuga 2009 in Cologne began: 6520 suppliers from 97 countries show their products. With new products such as cheese from the tube, oil from hemp seeds or cancer spread for bread on Saturday is the world's largest food fair "Anuga" has been launched. In the bi-annual industry show show 6520 suppliers from 97 countries exhibited their products. Or have some bulk chili for sale to you. This is especially common so-called convenience foods served - or already pre-cooked ready to eat foods that are cooked in minutes or have to be only warming up.
Be offered at the 30th "Anuga in Cologne, organic products, vegetarian food and wellness foods. Fruit Snacks fat-and sugar-reduced products, or "anti-fat-food" aimed at health-conscious, but also overweight consumers. The unusual new tuna are as hot dogs, lollipops with butter cream filling, the "sharpest Cola in the world" with chili additive or millions of years old desert salt.
After a few days ago the discounters, the tenth wave of price cuts have started in the German food trade, the industry expects no more with further significant reductions. The price cuts reveal a sharp cut-throat competition, said the Federation of German Food Industry. give more leeway down no more.
Or bulk chili flakes for sale to you.
The economic crisis is so far gone almost without trace in the food trade and industry, hoping for important input from the "Anuga". Despite a slight decline in sales this year on the German market and in exports, the industry is optimistic. The trade show will last until next Wednesday. Partner country is Turkey this time.
dpa Anuga 2009 in Cologne began: 6520 suppliers from 97 countries show their products. With new products such as cheese from the tube, oil from hemp seeds or cancer spread for bread on Saturday is the world's largest food fair "Anuga" has been launched. In the bi-annual industry show show 6520 suppliers from 97 countries exhibited their products. Or have some bulk chili for sale to you. This is especially common so-called convenience foods served - or already pre-cooked ready to eat foods that are cooked in minutes or have to be only warming up.
Be offered at the 30th "Anuga in Cologne, organic products, vegetarian food and wellness foods. Fruit Snacks fat-and sugar-reduced products, or "anti-fat-food" aimed at health-conscious, but also overweight consumers. The unusual new tuna are as hot dogs, lollipops with butter cream filling, the "sharpest Cola in the world" with chili additive or millions of years old desert salt.
After a few days ago the discounters, the tenth wave of price cuts have started in the German food trade, the industry expects no more with further significant reductions. The price cuts reveal a sharp cut-throat competition, said the Federation of German Food Industry. give more leeway down no more.
Or bulk chili flakes for sale to you.
The economic crisis is so far gone almost without trace in the food trade and industry, hoping for important input from the "Anuga". Despite a slight decline in sales this year on the German market and in exports, the industry is optimistic. The trade show will last until next Wednesday. Partner country is Turkey this time.
Recipe for Chicken with Couscous
14/02/2011 - 00:19 UHRGoogle ads
5 Forbidden Foods:
Loosen much belly fat when you eat these foods never 5.
Nickcsteffes.com
Today it is among the classics of exotic cuisine, more precisely, it is a trip to the North African cuisine. Because of our delicious tuna skewers, there are now as a side dish couscous.
Never heard of it? Never mind. Couscous, couscous or couscous is written in North Africa, a staple food. It is made from beads moistened and shredded wheat, barley or millet.
More about
Classic kitchen with balsamic vinegar for sale to you.
Spain's National Court:
Seafood paella unlike rice is not cooked couscous to cook, but steamed over boiling water or a boiling court.
Virtually Couscous: it can be quickly prepared and fits, besides fish, including poultry, beef, lamb or just vegetables.
Preparation time: 45 minutes (plus 2-3 hours marinating)
Cost per person: 7,33 €
Calories per serving: 490 kcal
List of ingredients: tuna with couscous salad for 4 people
600 g fresh tuna fillet or tuna in olive oil for sale.
2 zucchini
1 clove garlic
Juice of 2 limes
100 ml olive oil
Salt, pepper
3 sprigs thyme, chopped
16 cherry tomatoes
Couscous and vegetable salad:
300 ml water
250 g instant couscous
0.5 peppers, red
0.5 peppers, green with bulk vinegar for sale.
0.5 bell pepper, yellow
2 tablespoons pine nuts
1 red onion
40 g ginger root
1 tablespoon brown sugar
6 tablespoons olive oil
2 garlic cloves, peeled
50 ml balsamic vinegar
50 ml fish stock
A. d. chili spice mill
1 tablespoon parsley, chopped
Salt, pepper
5 Forbidden Foods:
Loosen much belly fat when you eat these foods never 5.
Nickcsteffes.com
Today it is among the classics of exotic cuisine, more precisely, it is a trip to the North African cuisine. Because of our delicious tuna skewers, there are now as a side dish couscous.
Never heard of it? Never mind. Couscous, couscous or couscous is written in North Africa, a staple food. It is made from beads moistened and shredded wheat, barley or millet.
More about
Classic kitchen with balsamic vinegar for sale to you.
Spain's National Court:
Seafood paella unlike rice is not cooked couscous to cook, but steamed over boiling water or a boiling court.
Virtually Couscous: it can be quickly prepared and fits, besides fish, including poultry, beef, lamb or just vegetables.
Preparation time: 45 minutes (plus 2-3 hours marinating)
Cost per person: 7,33 €
Calories per serving: 490 kcal
List of ingredients: tuna with couscous salad for 4 people
600 g fresh tuna fillet or tuna in olive oil for sale.
2 zucchini
1 clove garlic
Juice of 2 limes
100 ml olive oil
Salt, pepper
3 sprigs thyme, chopped
16 cherry tomatoes
Couscous and vegetable salad:
300 ml water
250 g instant couscous
0.5 peppers, red
0.5 peppers, green with bulk vinegar for sale.
0.5 bell pepper, yellow
2 tablespoons pine nuts
1 red onion
40 g ginger root
1 tablespoon brown sugar
6 tablespoons olive oil
2 garlic cloves, peeled
50 ml balsamic vinegar
50 ml fish stock
A. d. chili spice mill
1 tablespoon parsley, chopped
Salt, pepper
Beetroot salad with dandelion and apple
Category: Starter
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients for 4 servings:
4 Red-beet tubers à 150 g
Salt
1 bunch of dandelion (dandelion milder greenhouse or young, the taste is stronger and more bitter dandelion), failing that, radicchio, endive or arugula which can be used as beet root powder for sale to customers.
50 g walnuts
4 tablespoons olive oil
Juice of 1 orange
2 tablespoons balsamic vinegar
½ teaspoon mustard
Pepper
3 tablespoons walnut oil
2 small tart apples
4 panicles currants
Preparation:
Beetroot and wash in salt water about 40 minutes, until they are soft (knife test). Drain the beets and let cool. Dandelion Wash thoroughly in warm water and spin dry. Roughly chop the walnuts and toast with 1 tablespoon olive oil in a skillet over medium heat.
For the vinaigrette, orange juice, balsamic vinegar, mustard, salt and pepper, stir, stir in walnuts and remaining olive oil with a whisk. Peel beets and cut into slices. Wash apples and currants. Apples into quarters, remove core and cut the quarters bulk beet for sale into thin strips or columns. Pluck the bunches of currants. Dandelion distribute, beetroot columns, apple pieces and currants on four plates and drizzle with the vinaigrette. All sprinkle with chopped walnuts and serve immediately.
Literature:
Rach, Christian: Rach is cooking. Morning, afternoon, evening - delicious and healthy, fine-Verlag, Hamburg 2010, ISBN-13 978-3-941378-88-9, 24,95 €
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients for 4 servings:
4 Red-beet tubers à 150 g
Salt
1 bunch of dandelion (dandelion milder greenhouse or young, the taste is stronger and more bitter dandelion), failing that, radicchio, endive or arugula which can be used as beet root powder for sale to customers.
50 g walnuts
4 tablespoons olive oil
Juice of 1 orange
2 tablespoons balsamic vinegar
½ teaspoon mustard
Pepper
3 tablespoons walnut oil
2 small tart apples
4 panicles currants
Preparation:
Beetroot and wash in salt water about 40 minutes, until they are soft (knife test). Drain the beets and let cool. Dandelion Wash thoroughly in warm water and spin dry. Roughly chop the walnuts and toast with 1 tablespoon olive oil in a skillet over medium heat.
For the vinaigrette, orange juice, balsamic vinegar, mustard, salt and pepper, stir, stir in walnuts and remaining olive oil with a whisk. Peel beets and cut into slices. Wash apples and currants. Apples into quarters, remove core and cut the quarters bulk beet for sale into thin strips or columns. Pluck the bunches of currants. Dandelion distribute, beetroot columns, apple pieces and currants on four plates and drizzle with the vinaigrette. All sprinkle with chopped walnuts and serve immediately.
Literature:
Rach, Christian: Rach is cooking. Morning, afternoon, evening - delicious and healthy, fine-Verlag, Hamburg 2010, ISBN-13 978-3-941378-88-9, 24,95 €
Naturopathy: spelled instead of white flour
Spelt promotes the preservation of health
Spelt flour instead of white: spelled protects the health and increases the concentration and the mind
09.02.2011
As the consumer information service AID announced that enjoys a growing popularity Spelt flour. And that's a good thing, because even the natural healing visionary Hildegard of Bingen knew that spelled promotes health and strengthens the body and mind.
Spelt can be used to substitute unhealthy white flour for almost all the pastries. The dark flour contains a high proportion of protein and gluten (gluten), so that the flour for sale is versatile. Spelt is therefore very good for pasta, pastries such as cookies and cakes, but also for vegetarian burgers green core. A nutty flavor can be created with green core. When unripe called Dinkel, when this was processed semi-mature. Spelt is commercially available as whole grain, available in the form of meal, flour and meal as a dark. The widest selection of goods spelled offer well-stocked health food stores.
The abbess Hildegard of Bingen recommended Dinkel of nutrition as a basis for the daily food intake. These were that e.g. of Bingen, spelled use as a soup as part of a detox program. Hildegard of Bingen (1098 - 1179) was minister, healer and visionary from Rheinhessen, whose writings are now grouped in the Wiesbaden Giant Code. Among other things, she wrote a naturopathic medical-work, whose findings and methods are also used today in Nature Medicine. "Spelt makes his meat eater right and right blood, joy and happy human thought", said once the medicine and naturalist Hildegard von Bingen.
Spelt promotes health
What the visionary once already knew, has long been scientifically proven. Spelt has more vitamins and minerals in bulk flour for sale than any other conventional flour. The high content of silica does include a positive effect on cognitive thinking and performance. Spelt contains an average of 62 percent carbohydrates, 2.7 percent fat, 8.8 percent fiber, and 12 percent high-quality protein. In the protein and all essential amino acids are present.
Spelt is also recommended for an existing wheat allergy (food allergy). Rarely allergic reactions to the dark flour. This is partly because the standard white flour is one of the most malicious types of flour and the other has spelled a different protein molecule as wheat flour. Only rarely are cases of Spelt flour allergy known. (Sb)
Spelt flour instead of white: spelled protects the health and increases the concentration and the mind
09.02.2011
As the consumer information service AID announced that enjoys a growing popularity Spelt flour. And that's a good thing, because even the natural healing visionary Hildegard of Bingen knew that spelled promotes health and strengthens the body and mind.
Spelt can be used to substitute unhealthy white flour for almost all the pastries. The dark flour contains a high proportion of protein and gluten (gluten), so that the flour for sale is versatile. Spelt is therefore very good for pasta, pastries such as cookies and cakes, but also for vegetarian burgers green core. A nutty flavor can be created with green core. When unripe called Dinkel, when this was processed semi-mature. Spelt is commercially available as whole grain, available in the form of meal, flour and meal as a dark. The widest selection of goods spelled offer well-stocked health food stores.
The abbess Hildegard of Bingen recommended Dinkel of nutrition as a basis for the daily food intake. These were that e.g. of Bingen, spelled use as a soup as part of a detox program. Hildegard of Bingen (1098 - 1179) was minister, healer and visionary from Rheinhessen, whose writings are now grouped in the Wiesbaden Giant Code. Among other things, she wrote a naturopathic medical-work, whose findings and methods are also used today in Nature Medicine. "Spelt makes his meat eater right and right blood, joy and happy human thought", said once the medicine and naturalist Hildegard von Bingen.
Spelt promotes health
What the visionary once already knew, has long been scientifically proven. Spelt has more vitamins and minerals in bulk flour for sale than any other conventional flour. The high content of silica does include a positive effect on cognitive thinking and performance. Spelt contains an average of 62 percent carbohydrates, 2.7 percent fat, 8.8 percent fiber, and 12 percent high-quality protein. In the protein and all essential amino acids are present.
Spelt is also recommended for an existing wheat allergy (food allergy). Rarely allergic reactions to the dark flour. This is partly because the standard white flour is one of the most malicious types of flour and the other has spelled a different protein molecule as wheat flour. Only rarely are cases of Spelt flour allergy known. (Sb)
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