File:2003-09-20 Biedenkopf Brott schwitzende Kartoffeln.jpg

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  • Deutsch: Deutschland, Hessen, Biedenkopf/Lahn: Glut (aus Buchenholzfeuer entstanden) dient zum "schwitzen" der Kartoffeln beim traditionellen Biedenkopfer Kartoffelbraten (vor Ort Brott genannt). Nach kurzer Zeit des Trocknens werden die Knollen komplett mit Glut bedeckt und garen anschliessend darin.
  • English: Germany, Hesse, Biedenkopf/Lahn: Embers (beech wood fire originated) is used to "sweat" of the potatoes during the traditional Biedenkop "Kartoffelbraten" (roast potatoe-party). After a short period of drying, the tubers completely covered with ember and cook it
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Date/TimeThumbnailDimensionsUserComment
current21:08, 8 March 2013Thumbnail for version as of 21:08, 8 March 20131,448 × 997 (1.34 MB)Hasenläufer (talk | contribs)Reverted to version as of 15:27, 14 June 2011
19:59, 6 March 2013Thumbnail for version as of 19:59, 6 March 2013900 × 600 (294 KB)Hasenläufer (talk | contribs)Etwas üppiger ...
15:27, 14 June 2011Thumbnail for version as of 15:27, 14 June 20111,448 × 997 (1.34 MB)Sir James (talk | contribs)== {{int:filedesc}} == {{Information |Description= * {{De|Deutschland, Hessen, Biedenkopf/Lahn: Glut (aus Buchenholzfeuer entstanden) dient zum "schwitzen" der Kartoffeln beim traditionellen Kartoffelbraten. Nach kurzer Zeit des Trocknens werden die Knoll

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