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US Vereinigte Staaten von Amerika, les États-Unis d'Amérique, The United States of America (USA)
Essen, Nourriture, Food

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10.000 recettes - Rezept-Glossary

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bartleby - The Boston Cooking-School Cook Book - Fannie Farmer

bluewine - The wine and spirits portal

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chocolocate - Chocolate-Search-Engine - Schokoladen-Suchmaschine

chocoland - Chocoland

coxtec - Cox Technologies - Fish-Tester

culinari

D

duni - Napkin foldings

E

F

foodhistorynews

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foodreference

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geocities - Recipes

gfra - Rezepte aus Amerika

gourmetworld - Gourmet World - Cooking Glossaries

governorsrecipes - The A&W American Recipe Collection

gti - Food Timeline - Food History

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haagendazs - Haagen Dazs

thehottruck - Hot Truck Dictionary

howstuffworks - Food Science - How Bread Works

howstuffworks - Refrigerator

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internationalrecipesonline

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marz - Database of Corn Products

milkbottleoftheweek - Milkbottle of the Week

mineralwaters - Mineral-Waters - Myths and Stories

msu - Michigan State University

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newscientist - New Scientist - Everyday Scientific Phenomena
Food and Drink Phenomena

• "Warum fallen schlafende Vögel nicht vom Baum?" und
• "Was macht die Mücke beim Wolkenbruch?"

• Results 1 to 15 of 188
• Kava on the brain: Odd effects from a drink based on kava roots...
• In a pickle: If pickling in vinegar preserves food without refrigeration, why does it say on my pickled onions: "Refrigerate after opening and consume within six weeks"?
• Cream on: Why cream forms 'doughnuts' in Tia Maria?
• Changing tastes: How does monosodium glutamate enhance the flavour of food?
• Honey, I'm bendy: Why does a slice of bread spread with honey gradually become concave?
• Juice joust: How is concentrated orange juice made?
• Ancestral vinegar: What is the jelly-like substance known as "mother-of-vinegar"?
• Bottle battle: Why do bottles in a sink float towards the running water rather than drift away?
• Tea or coffee?: Does tea have more caffiene than coffee?
• Canned eat: Given the difficulty of peeling grapefruit, how are the perfect segments in cans produced?
• Settling the problem: What's happened to the "top of the milk"?
• Acid test: How can vinegar prevent boiled eggs cracking?
• Clove cove: Besides the smell, is there any difference between regular and odourless garlic?
• Fruit ID: Why are pieces of fruit individually bar-coded?
• Results 16 to 30 of 188
• Double trouble: How can manufacturers guarantee that eggs have two yolks?
• Pasta puzzle: Why does spaghetti always break into three pieces?
• Green ham common: What causes the green sheen often found on ham?
• Cracked it: How do people manage to remove Brazil nuts from the shell, keeping them whole?
• Yellow fever: How does custard get a skin on the top?
• Wax lyrical: Why are some fruits treated with a waxy coating--and does it do any harm?
• Strings attached: Why does grilled cheese go stringy?
• Bottled up: How do they get the pear into the bottle with Poire William liqueur?
• Big bang: Why is custard powder explosive?
• Cooking salt: Is it better to add salt at the beginning or end of cooking?
• Pop the question: What makes sweetcorn and popping corn so different?
• Open secret: how can things like Coca-colas "secret" formula really stay secret?
• Eggsactly: Why are most eggs egg-shaped?
• Floaters: Why do breakfast cereal float to the side of the bowl?
• Stale tale: Why do baked goods that are left out sometimes get hard and sometimes get soft
• Results 31 to 45 of 188
• Banana armour: Why do bananas brown faster in the fridge?
• Tea-souper: Why does tea stay hotter than soup in a flask
• Water authority: How can I get rid of the chlorine taste in water?
• The hole truth: Why do some cheeses have holes?
• Shake 'n' pack: Why cornflakes pack down so much
• Troublesome tin: Why is a corned beef tin such an odd shape?
• Oh crumbs!: Why toast crumbs stick more than bread crumbs
• Sugar, sugar: Can sugar be used as a preservative?
• Spreading trouble: Why you cant cook with low fat spreads
• Meltdown: Why the chocolate chips in cookies dont melt
• Lemon twist: Why lemon juice lightens tea
• Milky, milky: Why skimmed milk goes off quickly
• Strange spuds: Why do leftover boiled potatoes taste bad?
• Leave stones unturned: Why does the half of an avocado with the stone left not go brown as quickly as the half with no stone?
• Sweet heat: What are the chemical and physical properties that change in the sugar when its heated up?
• Results 46 to 60 of 188
• The black stuff?: In a pint of Guinness the liquid is black, yet the bubbles that settle on top, which are made of the same stuff, are white. Why?
• Mellow mallow: If you puffed up marshmallows with helium, could you make them so light that they would float out of the bag?
• Light bite: Why don't the bubbles rise to the surface of an Aero chocolate bar as the molten chocolate solidifies?
• Gurgle time: Does liquid pouring from an inverted bottle flow faster at the beginning and end of its expulsion or when it reaches the "glug-glug" point somewhere in the middle?
• Gurgle time: Does liquid pouring from an inverted bottle flow faster at the beginning and end of its expulsion or when it reaches the "glug-glug" point somewhere in the middle?
• Vicious fruit: Why did pineapples evolve a fearsome array of spiny leaves?
• Dairy dilemma: Why does pasteurised and UHT milk last and taste almost the same?
• Hail the ale: What are the properties of hops that help them to preserve beer?
• Smoke Stacks: What is smoke?
• Curious cuppa: Why does a cup of black tea lighten considerably when you add a few drops of lemon juice?
• Indestructible wine: Why should bottles of Madeira wine be stored upright?
• Bottle battle: Will squeezing some air from a soft drink bottle make the soda go flat faster?
• Fungal frolics: Why do Briton know so little about mushrooms compared to other Europeans?
• Low gravity lager: Can you brew beer in space?
• Sticky solution: How can a molasses solution make rusty objects shiny?
• Results 61 to 75 of 188
• Bee lines 1: How do bees make honey?
• Soggy pud: Why does a steamed pudding immersed in boiling water stay dry?
• Icy shake: Why does a frozen layer form on shaken milk shake?
• Blooming fruit: What is the bloom on the skins of fruit such as plums and grapes?
• Copper conundrum: Do egg whites really whip better in copper bowls?
• Ice chiller: How can a normal bottle of mineral water at room temperature turn into ice?
• Drinkers' legs: Why do rivulets or 'legs' of whisky form on a glass after sipping?
• Burnt offerings: Why does brown bread or wholewheat bread char more quickly than white bread when you toast it?
• Feel the heat: When lobsters are boiled alive, do they feel it?
• Tonic blues: Why does tonic water have a bluish colour?
• Green eggs: Why does the edge of a hard-boiled egg yolk turn greenish?
• Something fishy: Why does fish usually smell fishy? Is it because it is going off?
• No froth: When making cappuccino why does some milk froth and other milk not?
• Flea market: How do fleas so easily find creatures to feed on?
• Results 76 to 90 of 188
• Quality control: How is a food's "best before end" date determined?
• Leftovers: Why don't scavenging animals get food poisoning?
• Sluggish and drunk: The mystery of a small slug living in a bottle of wine...
• Broth bother: Why do starchy liquids revolve after stirring?
• Aim and pour: Why do liquids stick to the carton when poured slowly?
• Hot bite: Beef bones that glow in the dark
• Eggstrapolate please: How to determine the optimal egg cooking times
• Pepper pot: The strange gas that fills up the space inside a pepper
• Cider bender: My Bramley apple tree and my Coxs Orange Pippin are side by side. Why has my Bramley started producing Cox apples?
• Lucky mark: Birds eat little black insects. So why are their droppings white?
• Berry worry: Why do adjacent blackberries on the same bush ripen at different times?
• Rotten hoarders: When squirrels bury nuts--do they go mouldy?
• Milking the issue: Lush grass or dried feed. What are the effects of a cows diet on the milk we drink?
• Red or white?: Whats the difference between red and white meat?
• It's frothy man: What causes the froth on a good cup of espresso?
• Results 91 to 105 of 188
• What's up doc?: Why are carrots orange?
• Peel appeal: Why do dry apples stay yellow and fresh apples dont?
• Spray can: Why do cans of drink not spray if you tap them first?
• A tinny please: Why canned beer has a metallic taste
• Twister: Why a corkscrew effect happens when some liquids are poured
• One or two?: Is it really better to make coffee and tea with fresh, cold water?
• Mushroom fanciers: Do any other animals beside humans eat fungi?
• Hot palates: Are some animals more tolerant of spicy foods than others?
• Diet mossies: What do mosquitoes eat when there are no mammals around?
• Carbonised: How does an old-fashioned soda syphon work
• Sour cream: Can a thunderstorm curdle milk?
• Creepy crawlies: Do woodlice have any natural predators?
• Smell from hell: Why do all dustbins smell the same?
• Fruits of the C: Does vitamin C benefit plants?
• In the dumps: Why do cooked dumplings float
• Results 106 to 120 of 188
• Use your nut: How do squirrels find buried nuts?
• Transparent rocks: How do you get clear ice cubes?
• Frying problem: What are the patterns in cooking oil?
• Light ale: Why some beer cans float and some don't
• Not mush room: How can mushrooms push through concrete?
• Question of class: Does leaving wine to breathe make any difference?
• Sucked in: Strange behaviour of the lid of a jar of spirits
• Souperbowls: Using rice grains in porcelain bowls
• Fizz ice: Why beer cans can freeze when opened
• All shook up: How long to leave soda after shaking the can
• Over the top: Why when pouring into a wet glass, sparkling wine or beer don't froth up ?
• Eggstraordinary: Why fresh eggs take longer to cook
• Trunk drunk: How do elephants drink?
• Watery grave: Are there useful and healthy minerals in non-distilled water?
• It's a gas: Why do some people's beer heads vanish when they drink?
• Results 121 to 135 of 188
• Stirring stuff: Is there a real difference between "shaken" and "stirred" martinis?
• A long meal: How long does it take to digest food?
• Pearly whites: Why does black coffee and red wine stain my teeth?
• Citric secret: Why does lemon juice stop cut apples and pears from browning?
• Can do: How are non-alcoholic fizzy drinks sealed in a can?
• Honey monster: How can an unopened jar of runny, clear honey suddenly begin to turn into a hardened block of sugar with no obvious external stimulus?
• Vodka on the rocks: Why does frozen vodka contain rhombic ice crystals that float vertically?
• The Blob: What is the origin of a 2-centimetre-high blob of colourless, transparent gel in our fridge?
• Manic mould: What's the best way to grow interesting mould?
• What goes in: Is there a formula for working out how much excrement is produced from a certain amount of food?
• Thirsty work: How does alcohol dehydrate you and how much water is needed to compensate?
• Beer buoys: Why do my cans of beer, randomly distributed in ice, float on their ends when the ice melts?
• Heated hop: Why does beer go flat when it gets warm?
• Tongue torture?: Why do fizzy drinks produce a mild pain sensation on the tongue?
• Results 136 to 150 of 188
• Carrot brains: A strange brain teaser about numbers and carrots
• Sharp fruit: If the point is to attract animals, why are some fruits so sour?
• Irrational breakdown: Why can't humans break down things like cellulose?
• Spot luck: Does eating sweet things really cause spots?
• Stomach bugs: Everything you ever wanted to know about food poisoning...
• Micro madness: Heating a mug of water in a microwave--why does a violent bubbling often start after the mug has been removed?
• Budding flavours: How do we "acquire" taste?
• Wine into water: No matter what colour of drink one consumes, urine is always the same colour? Why?
• Ivory poaching: Why does egg white make my fillings tingle?
• Icy sparks: Frozen carrots produce sparks during cooking in a microwave. Why is this?
• Mighty moths: Having cleared the prickly pear cactus from so much land, what is the moth Cactoblastis living on now?
• Food scare: Why are you not supposed to refreeze meat which has defrosted?
• Sweaty cheese: Why do I sweat when I eat Cheddar cheese?
• Paws for thought: Why do cats (not naturally marine creatures) like fish so much?
• Nutty mints: Why eating mints can make your mouth feel cold
• Results 151 to 165 of 188
• Cracking codes: How is it decided which bar code to use for which product?
• Snappy food: Why do breakfast cereals make crackling sounds when you add milk?
• Milk and alcohol: Can you live on milk and Guinness alone?
• Frozen food: How can the Inuit stay so healthy on a high-fat diet?
• Zapped chow: Does microwave cooking remove nutrients or have any other health consequences?
• Tuneful tea: Why does the pitch of a liquid being stirred, change?
• Water everywhere: What do marine mammals drink?
• Closing time: Why you get hungry when you're drunk
• Nutty water: Why water in a used peanut butter jar turned blue
• Party spirit: Why do we get more drunk when mixing spirits?
• Mix and match: How to mix powder and water with getting lumps ?
• Cleaning up: Why cola removes corrosion
• Popping the question: Why does popcorn pop?
• Widget history: How does a beer can widget work?
• Cubed route: The patterns of bubbles in ice cubes
• Results 166 to 180 of 188
• Bouncing rice: Why a grain of rice which is dropped into a carbonated liquid bounces up and down
• Brush mush: Why OJ tastes terrible after brushing teeth
• White water drinking: Why ouzo turns white in water
• Aromatic pees: What is the aromatic compound excreted in urine after eating asparagus?
• Head cold: Why cold foods cause headaches
• Groovy Breakfast: Why vision is disturbed by crunchy food?
• Suck it and see: Do you become intoxicated more quickly if drinking beer through a straw?
• Saucy stuff: What's the best way of getting ketchup out of a bottle?
• Clotty spice: How does turmeric help heal wounds?
• Space hop: What would happen to a pint of beer in space?
• Nature's gourmets: Why do humans cook food? Do any other animals do anything like this?
• Speaker's throat: Why does my throat go dry when I'm nervous
• Those crying eyes: Why onions make your eyes water
• Fried potato: How do potato powered clocks work?
• Hitting the bottle: How is it possible to uncork a bottle by hitting the bottom?
• Results 181 to 188 of 188
• Deadly delights: If fruit is meant to be eaten, why is some of it poisonous?
• Burning question: Why do hot peppers burn your mouth?
• Slice crisis: How to keep onions from making you cry
• Brick it up: Does it save energy to fill your freezer?
• Salt removal: Is it true that it's possible to obtain fresh water from blocks of saltwater ice?
• Stand-up conundrums: The strange behaviour of spinning almonds and Smarties, explained
• Doh tee la so fah me: Why does a night of heavy drinking leave me with a lower voice the morning after?
• Barely audible: Is it true that noise levels in busy minimalist restaurants sometimes exceeds industrial safety levels?

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recipesource - RecipeSource

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saltinstitute

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stanford - Rezeptsuche

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thespacestore - SpaceFood - originelle Menues - Speisekarte im Weltall

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usa-kulinarisch - Recipes - Food-Lexikon - Rezepte aus USA

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vegetariantimes - Ernährungs-Glossary

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watermelon - Watermelon

where-to-dine - Dining-Art

winecountry

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Buecher zur Kategorie:

Link List Labor
US Vereinigte Staaten von Amerika, les États-Unis d'Amérique, The United States of America (USA)
Essen, Nourriture, Food

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Davidis, Henriette (Autor) / Pitschmann, Louis A. (Künstler)
Pickled Herring and Pumpkin Pie
A Nineteenth-Century Cookbook for German Immigrants to America

• 06.07.2001 - Klassisches Kochbuch der Henriette Davidis erscheint (06.07.1844)
• 03.04.2002 - Das Kochbuch der Henriette Davidis (03.04.1876)
• 06.07.2004 - Kochbuch der Henriette Davidis (06.07.1844)

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