eier_hock

Endstufe In die Eier Lyrics

Neulich in der Kneipe, da macht mich einer an mindestens 2.20, da kam ich gar nicht ran. Er sagt er wär' Boxer und er hieße Meier. Ich dreh' mich um und ich tret' ihm in die Eier.

Immer in die Eier, immer in die Eier, immer in die Eier, in die Eier, in die Eier, immer, immer, immer, immer wieder in die Eier, in die Eier, in die Eier.

Danach muß ich flüchten und ich renne auf die Straße, einer will mich halten und ich hau ihm auf die Nase. Das haut ihn um, und er klatscht auf den Boden, er will nochmal aufsteh'n und ich tret' ihm in den Hoden.

Immer in die Eier, immer in die Eier, immer in die Eier, in die Eier, in die Eier, immer, immer, immer, immer wieder in die Eier, in die Eier, in die Eier.

Wenn Dir Einer zu stark ist und Du kriegst ihn nicht zu Boden. Dann dreh' Dich einfach um und dann tret' ihm in den Hoden.

Immer in die Eier, immer in die Eier, immer in die Eier, in die Eier, in die Eier, immer, immer, immer, immer wieder in die Eier, in die Eier, in die Eier.

Danach kommen die Bull'n und zerr'n mich auf die Wache, hau'n mir in die Schnauze, bis ich leise lache. Dann ist noch nicht Schluß, sie treten bis ich reier' immer wieder, immer wieder, immer wieder in die Eier.

Immer in die Eier, immer in die Eier, immer in die Eier, in die Eier, in die Eier, immer, immer, immer, immer, immer wieder in die Eier, in die Eier, in die Eier.

Danach dann zu Hause hab ich Hunger und will was braten. Vor den Augen noch nen Schleier, nehme ich zwei Eier. Hau sie in die Pfanne, zum Würzen Salz und Pfeffer. Aus dem Streuer hau ich immer wieder, immer in Eier.

Immer in die Eier, immer in die Eier, immer in die Eier, in die Eier, in die Eier, immer, immer, immer, immer, immer wieder in die Eier, in die Eier, in die Eier. Immer in die Eier, immer in die Eier, immer in die Eier. Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier, Eier.

Welcome to Hockmeyer Equipment Corporation

Hockmeyer Equipment Corporation has been providing process solutions for over 70 years. It is a leader in the wet grinding and dispersion industry and offers custom designed process equipment for mixing, blending, dispersing and particle size reduction as fine as 25 nano-meters. The Hockmeyer Team is dedicated to building and designing processing equipment that is the highest quality available. Our goal is to increase the profitability of our customers through continuous innovations in process technology. We are committed to learning our customer’s process so that we can provide the best possible equipment for the application. We will build equipment that is as efficient as possible to reduce the energy requirements, and therefore, the environmental impact of the industries we serve. Hockmeyer offers a state of the art customer service laboratory for product testing and process development.

“We don’t sell machines, we sell solutions." Herman Hockmeyer.

Super eggs Benedict

With homemade hollandaise sauce

Nutrition per serving

Of an adult's reference intake

Jamie's Comfort Food

Ingredients

• 4 spring onions
• olive oil
• 400 g baby spinach
• 1 whole nutmeg , for grating
• 1 lemon
• 4 English muffins
• 8 small free-range eggs
• 100 g wafer-thin smoked ham
• For the hollandaise:
• 100 g unsalted butter
• 2 large free-range egg yolks
• 1 teaspoon Dijon mustard
• white wine vinegar

Jamie's Comfort Food

Share this Recipe

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

My top chef’s tip here is that the best way to keep hollandaise in a stable, warm condition is to put it into a preheated Thermos flask. Then, if you’ve got mates coming round, you can just knock out Benedicts in batches, pouring the sauce straight from the flask – it makes life a lot easier and prevents it from splitting.

German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)

Written on 29 December, 2014

“Pea soup” is the literal translation of this dish but that doesn’t even begin to do it justice. There is a TON going on here flavor-wise. With the flavor of caramelized onions and bacon combined with savory leek, carrots, celeriac, potatoes, peas and dumplings, this is a hearty, satisfying, healthy and thoroughly delicious soup that captures the very best of German cooking.

Just as butter, nuts and lemon zest are integral ingredients in German baking, there are several ingredients that combine to give savory dishes that classic “German” taste we know and love. Those include onions, bacon, leek and celery root (aka, celeriac). The first two we are are very familiar with in the U.S. The third one most everyone has heard of but sadly very few cook with it, and the fourth, celery root, is virtually unknown here though you can find it in most grocery stores. And that’s an unfortunate thing, because there is nothing that elevates a soup from good to great like these two ingredients. So if it’s been a while since you’ve eaten leek, and if you’ve never tried celeriac before, this is the perfect place to start.

Coupled with dumplings made of dough similar to Spätzle but scooped into small mounds, this is a wonderful, filling, soul-satisfying soup for any time of the year.

Let’s get started!

Just another quick note on celery root. It’s simply marvelous. Appearance-wise it looks like a big round, tan-colored root vegetable on the outside. The inside is a firm, whitish flesh. The flavor resembles celery stalks but not quite. It’s sweeter in flavor with a very different texture, more potato-like. It goes great in soups and there are some fantastic creamy celery root salads (recipe to come).

Okay, let’s get to that soup. Fry the bacon in a stock pot over medium-high heat until done. Add the onions and butter.

Cook the onions until soft and beginning to lightly brown.

While the onions are cooking, chop the veggies.

Add the veggies, peas, broth, ham hock, and spices to the pot and give it a stir. Bring it to a boil, reduce the heat to medium, cover and simmer for 30 minutes.

*This recipe uses dried marjoram, another common ingredient in German cooking but a somewhat lesser known herb here in the U.S..

While the soup is cooking, prepare the dumplings. Place all ingredients in a stand mixer.

Use the paddle attachment on “2” (bread setting) and mix until it comes together in a dough mass.

Continue to “knead” the dough with the paddle attachment for about 8-10 minutes.

Use a small spoon to scoop off small pieces of dough (about 2 teaspoon’s worth).

Drop the pieces of dough into a pot of lightly salted simmering water. They will float to the bottom.

Once the dumplings float to the top, cover and lightly simmer for another 5 minutes.

Scoop out the dumplings with a slotted spoon and add them to the soup. Let them simmer in the soup for a few more minutes to soak up the flavors. Add salt and pepper to taste. Serve sprinkled with a little chopped fresh parsley.

Enjoy! (P.S. This soup tastes fabulous the next day as well!)

• 6 oz bacon, diced
• 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 10 cups beef broth
• 14 oz frozen peas
• 1 smoked ham hock
• 2 large carrots, peeled and sliced
• 1 large leek, sliced, rinsed and drained
• 1 small celery root (ie, celeriac), peeled and diced
• 2 medium potatoes, diced
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• Some chopped fresh parsley for garnish
• For the Dumplings:
• ¼ cup butter, melted and at room temperature
• 1 cup all-purpose flour
• 3 large eggs
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg

1. In a large soup pot over medium-high heat, fry the bacon until done. Add the butter and onions and cook until soft and translucent, 5-7 minutes. Add all remaining ingredients and bring to a boil. Reduce the heat to medium-low, cover and simmer for 90 minutes.
2. Before the soup is done, making the dumplings: Bring a pot of lightly salted water to a boil. Combine all the ingredients in a stand mixer fitted with the paddle attachment. Beat on "2" (bread setting) for 8-10 minutes. Use a small spoon to scoop about 2 teaspoon's worth of dough at a time and drop the dumplings into the the boiling water. The dumplings will float to the bottom. Once the dumplings have floated to the top let them simmer another 5 minutes and then use a slotted spoon to remove them and add them to the soup. Let the dumplings simmer in the soup for another 5 minutes before serving. Add salt and pepper to the soup according to taste.
3. Serve sprinkled with a little chopped fresh parsley.

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11 Responses

Katherine Thorne says

This looks WONDERFUL. Will be making this for sure, thank you!

Kimberly @ The Daring Gourmet says

Thanks, Katherine, you’ll love this soup!

Mmmm, I’m loving everything about this soup!

Kimberly @ The Daring Gourmet says

It’s delicious, Sandra, and perhaps even better the next day!

yummy! I love dumplings!!

I want to try this

Kimberly @ The Daring Gourmet says

Candace Nielson says

I made this for our family last night and the compliments just kept coming. This is honestly one of the most flavorful soups I’ve ever eaten, it’s delicious! Thank you so much for sharing this wonderful recipe.

Kimberly @ The Daring Gourmet says

That’s wonderful, Candace, I’m so happy to hear that – thank you!

I made this tonight, it was amazing! I’ve got a ton left over so i’ll Be eating it for the next few days.

I used 7 cups of beef broth, and 3 cups of water, forgot the bay leaf, and my dumplings didn’t look as pretty as yours, but everything tasted delicious.

I had never heard of celeriac before I saw this recipe, so I was a little nervous about how it would taste…. I loved it. It’s like a sweet celery potato.

I think I’m going to try this recipe again, but put everything in the slow cooker after I finish the onions. I would still cook the dumplings separate of course.

I’m so glad I found this website! Thank you for these recipes! I’m going to make Schwäbische Käsespätzle next. Cheers!

Kimberly @ The Daring Gourmet says

I’m so happy you enjoyed this, Sean, thank you! I’m equally glad you found our site and hope you continue to enjoy the recipes. Happy cooking! Kind regards, Kimberly

Add your Response Cancel reply

Hi, I’m Kimberly. Wife of one, mother of two, cook of many. Come tour the world through your taste buds! Delicious originals, revitalized classics, and simply downright good eats!

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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Super eggs Benedict

With homemade hollandaise sauce

Nutrition per serving

Of an adult's reference intake

Jamie's Comfort Food

Ingredients

• 4 spring onions
• olive oil
• 400 g baby spinach
• 1 whole nutmeg , for grating
• 1 lemon
• 4 English muffins
• 8 small free-range eggs
• 100 g wafer-thin smoked ham
• For the hollandaise:
• 100 g unsalted butter
• 2 large free-range egg yolks
• 1 teaspoon Dijon mustard
• white wine vinegar

Jamie's Comfort Food

Share this Recipe

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

My top chef’s tip here is that the best way to keep hollandaise in a stable, warm condition is to put it into a preheated Thermos flask. Then, if you’ve got mates coming round, you can just knock out Benedicts in batches, pouring the sauce straight from the flask – it makes life a lot easier and prevents it from splitting.

Chicken Lyrics

Stiller Has

What does this song mean to you?

Popular Right Now

Writers & Publishers

from the album Walliselle, 2000 В· Lyrics Terms of Use

Was born on a chicken farm near Nashville, Tennessee

7 billion chicken and me

One day I say hey hey, let's drop a little LSD

And I set my chicken free

And I set them free, and I set them free

And I set them free, and I set them free

Chicken in the caulyflower, chicken in the corn

Chicken in the kitchen, chicken in the barn

Chicken driving Cadillacs to Washington, D. C.

When I set my chicken free

And I set them free, yipee, and I set them free

And I set them free, and I set them free

HГјener am Bode u HГјener i der Luft

Hüener fahre Motorrad u Hüener sy schlächt druff

Hüener choufe vo der Stange, Hüener wärde grupft

U we sie Fädere hei gla när sy si völlig blutt

Hüener flüge bis zum Mars u chöme nie meh hei

U sie pluschtere sich uuf wäg jedem gleiten Ei

Es Huen bättet zum Omelett will's nid zum McDonald's wett

Wär weiss wo Gott deheimen isch: im Huen oder im Ei?

And I set them free, and I set them free

And I set them free, and I set them free

Eier wärde gstämplet, Hüener näh's genau

Es bsoffnigs Huen isch Coq au vin, Hüener stöh im Stou

U Hüener hüenere dasume u gäh enang ufs Dach

U wenn e Chare dürefahrt när si die Hüener flach

HГјener mГјesse scharre, der ganz Tag sy si dranne

Sie rysse sich der Arsch uuf u lande glych ir Pfanne

I ha myni HГјener usegla, will hie nid use cha

Itz hock i hie elei, aber d HГјener, die sy frei

And I set them free, and I set them free

And I set them free, and I set them free

I want chicken curry but there's no chicken in the shack

I want chicken curry but the chicken they are weg

I love chicken curry, I want the chicken back

I love chicken curry but there's only Schnaps and Späck

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Eier hock

We have a new event island in Dragon City called the Magic Forest Part 1/2 meaning that after we finish part one we will be transferred to another world.

The dragons available for this event are: Clover, Petal, Lightbeam, Amazone, Loki and Sap Dragon. The Sap dragon is a new legendary dragon in the game.

In order to unlock these dragons you have to complete quests in this event like collecting gold to get potions, feeding your dragons to get suns and fighting other dragons in order to get mushrooms

This event is fun so i will play it and i hope i will unlock a lot of the dragons.

Here is the first video i made on this island shortly after the island was released.

Farm Island Event

The Farm Island event is now live on mobile platforms. It is the same format as Throne island.

In this event we have to collect cookies by collecting gold (5 cookies max), collecting food (25 cookies max), feeding your dragons (60 cookies max), winning pvp battles (75 cookies max), breeding dragons (150 cookies max), hatching a 2 element dragon (250 cookies max), hatching a 3 element dragon (375 cookies max) and hatching a legend dragon (500 cookies max).

You can win prizes in the chests and also you can unlock special dragons like: Cat Dragon, Rabbit Dragon, Black Swan Dragon, Chiken Dragon, Sheep Dragon, Hansel & Gretel Dragon, Chocolate Dragon, Caw Dragon, Felidae Dragon and Pig Dragon.

Check out the video review below:

Update: Box cost (cookies):1st=30, 2nd=40, 3rd=110, 4th=50, 5th=60, 6th=70, 7th=80, 8th=160(skip), 9thCAT=600, 10th=40, 11th=50, 12th?=40/70 up/left. 12th=70 path will lead to 1st encounter

Ancient World Portal Tutorial

We have a new building in town called The Ancient Portal World. Here you can summon unique dragons that produce a new material called platinum. There are 6 mines in the island that will produce Ruby, Sapphire, Topaz, Emerald, Onyx and Diamond.

There are also 6 mini islands on the map. The first dragon you will be able to summon is the Guardangel dragon. Like the other dragons he will produce 10 platinum per hour at level 1.

The second dragon will be the Gorgoneia dragon and you will be able to place it in to the Magic habitat. Getting Gorgoneia will give you +9 Platinum per hour. Gorgoneia Since their costs are close to the same, definitely get Gorgoneia first! It will pay off fast!

Here is the first video i made about this world:

Mirage Dragon

Elements:

Incubation Time: 75h

Hatching time: 100h

Gem Cost: 5.500

Experience: 320.000

Sell Value: 7.700.000

Weakness:

Description: The most delusive of all four-elements-dragons. For years, Mirage Dragon was considered a myth – a fabrication of a few crazed Dragon Masters. Today we know he is real, but that doesn’t mean he’s easy to breed!

This dragon is good in combat because he has 4 elements, so you can critical hit a lot of other dragons. Here are the attacks for this dragon:

and here is the video in witch i show you how i got this dragon in the Breeding Sanctuary:

Detective Dragon

Elements:

Incubation Time: 16h

Gem Cost: 1.500

Experience: 60.000

Sell Value: 1.200.000

Weakness:

Description: When night falls and darkness descends upon the weak, the dragon detective will get to the bottom of things. He’s the best at solving mysteries!

Immune:

Check out the video where i show you how this dragon looks like: have fun guys!

Eier hock

Es Neinuhr Schtick

Zwee vun unsre Kasins hen scheene Grischtdaagslieder gsunge un des hot so schee gelaut. Die Zeit iss kumme fer heemgeh. ‘Ei,” hot die Groossmammi gsaat, ‘bleibt ihr net fer Nachtesse?” awwer nimmand waar hungrich un hett aa ken Blatz finne kenne fer noch meh Esse hieduh.

Der Alt Professer

When we got there, we boys and Mom went right into the house where it was warm and smelled so good: Goose meat roasting, with chestnut filling, potatoes, sweet potatoes, dried corn cooking and even more. Pop and Granddaddy unhitched the horse and tied him in the stall. Soon my cousin Sara and John came and my cousin Lizzy and her family too. We children were soon playing, and the parents were talking.

About twelve o’clock the Christmas diner was on the table. Oh, my, such a meal we haven’t often seen at our house! There was a big roasted goose, chestnut filing, home-baked bread and spread, mashed potatoes, dried corn, sweet potatoes, red beets, cole slaw, steamed potatoes, plums, mince pie, cake and coffee.

I think that is all – anyhow, all that I could try/taste, and it was enough to give me a stomach ache. Some of the men smoked, and some actually fell asleep. The women almost took an entire hour to wash the dishes. My dad and grandfather went to feed the cattle and pigs.

Two of our cousins sang nice Christmas songs/carols and that sounded so nice. The time came to go home. “Oh,” grandma said, “aren’t you staying for supper?” but nobody was hungry and could not have found room anyhow to put more food.

Most of us had planned last year not to eat so much on the next Christmas, but that was all forgotten, and we ate too much anyhow.

But there was one thing that we could not forget – that this was the Savior’s birthday!

I hope that you dear readers have the nicest Christmas that you have ever had!

The Old Professor

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