Magis Global –

Estimated 8 million vegetarians in Germany during restaurant visits seeking meatless alternatives the info portal for vegetarian delivia provides since July 2007 addresses of restaurants in Germany together with vegetarian dishes are offered. In the analysis of websites of German guest facilities, the same, sad picture emerges again and again: come absent the meatless alternatives or boring standards that all offering from the freezer or the box. Chefs in Germany can conjure up while everything on the plate of the eel to the kids, what harmless vegetables but the arts of the chef in 99% of the restaurants of that fail the slaughter before the blade comes,”claim the makers of delivia. Monday misery, repeatedly falling over also the restaurant Tester Rach seems unfortunately widespread in Germany’s cooking shops. LOHAS target group, with organic or maybe even with vegetarian claims? Germany’s dining card makers surrender and muster prefer sliced the table.

The analysis of restaurant menus shows a bleak picture: potato gratin, omelet or Rosti are the preferred, however dubious the average German chef vegetarian alternatives. Seasonal vegetables? It is as rare as Eskimo on the Ko. “Looking for alternatives is delivia again creative exceptions: such as the Frankfurt star chef Mirkon Reeh and his in the November 2008 opened Reehstaurant” in the city of Frankfurt. Explained in an interview with delivia Reeh, who has toured with VOX in the cooking arena, the lack of commitment by his colleagues at vegetarian alternatives: many cooks just nix on the hat with the vegetarian cuisine, also therefore don’t worry, as you can cook vegetarian refined themselves, and put thus also no vegetarian dishes on the menu. What I do in the Reehstaurant: small subtleties to search, where to make something interesting, appealing on the table as a chef for the vegetarians. I am now very specifically, developing these dishes so the dishes really special.” How varied a pro takes vegetarian dishes on the map, Reeh and his team show in the restaurant and cooking school. Four to six cooking classes per year devoted to the topics of meatless cooking, the restaurant offers a vegetarian option with each course actually a nice example of how it could be anywhere. Feel good food”instead of supplements frustration: find delivia really professionally and in Germany’s kitchen worth emulating. With Mirko Reeh and recipes for extraordinary vegetarian creations, you can find the complete interview at Thomas Leif

Jameson s pub in Leer (Ostfriesland) informs a good whiskey is undoubtedly one of the Rolls Royce of the spirits. Not wrongly, because only its ripening process takes at least three years, some whisky store up to 25 years, until he has developed its full flavor. Heinrich Kroger knows very well with this and many other Irish traditions, because he maintains them for many years and thus inspires guests of almost every age in Jameson’s Pub in empty. The distillery craft operated by the Irish monks since the 6th century. Thus, the world has to owe them also the Whiskey. The distillation and the corresponding production of alcohol were but originally not intended to produce beverages. Burned was primarily with herbs to produce medicine or perfumes.

In General, the products for external application were intended. The single components of the Whiskey, malted barley, yeast and water are traditional. The variations begin already at the point that the barley in Scotland is dried over a peat fire. Closed fire used in Ireland for this purpose. Like just the mild taste of whiskey comes about, even science can’t explain. It has searched for the cause to artificially shorten the maturity process and so the final product to sell cheaper. This however is not successful.

As a distillate may call themselves according to European standards only whiskey, if it is matured for at least 3 years in barrels. Some particularly fine whiskeys store even decades. A peculiarity of whiskey is the fact that you can produce no two barrels, which taste exactly the same. The taste of the spirit drink varies with water quality, the wood, as is the manufactured the barrel and prepared the way the barrel. In addition to the commercial Distillery, a certain culture of illicit distilling has evolved. And even though the black-burnt whiskey shows substantial quality deficiencies the “real” compared to, he is still very popular and is even sold in a legalized form. The local illicit distilling is however not entirely harmless from a health perspective, as when burning toxic by-products, which can be fatal sometimes. Heinrich Kroger has brought with his Jameson’s more than 20 years ago a small piece of Ireland in the East Frisian empty Pub. With authentic, high-quality live musicians and traditional Irish drinks, Jameson’s pub is the epitome of Irish hospitality far from the Emerald Isle. Heinrich Kroger gladly answered queries about the program of its economy.