Скачать с ютуб VIENNA AUSTRIA 5 BEST RESTAURANTS | MICHELIN GUIDE | BEST OF THE BEST | TRAVEL AUSTRIA в хорошем качестве

VIENNA AUSTRIA 5 BEST RESTAURANTS | MICHELIN GUIDE | BEST OF THE BEST | TRAVEL AUSTRIA

Follow me and experience a dazzling 4K video with only the BEST OF THE BEST in the WORLD OF FOOD! Don’t forget to LIKE and HIT THE NOTIFICATION BELL so you will be notified for new video uploads ! Don't forget to leave your comment below and let us share our BEST OF THE BEST food experience ! SUBSCRIBE NOW AND THANK YOU FOR WATCHING ! Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause; a more substantial version akin to a British "ploughman's lunch" is called a Brettljause after the wooden board on which it is traditionally served. The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Fledermaus (pork). Fledermaus (German for "bat") is a cut of pork from the ham bone that resembles the winged animal. It is described as "very juicy, somewhat fatty, and crossed by tendons"; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade. Austrian cuisine has many different sausages, like Frankfurter, Krainer Wurst from Carniola (Krain), Debreziner (originating from Debrecen in Hungary), or Burenwurst, Blunzn made out of pig-blood and Grüne Würstl—green sausages. Green means raw in this context—the sausages are air dried and are consumed boiled. Bacon in Austria is called Speck, bacon can be smoked, raw, salted, spiced, etc. Bacon is used in many traditional recipes as a salty spice. Leberkäse is a loaf of corned beef, pork and bacon—it contains neither liver nor cheese despite the name. Vanillerostbraten is a garlicky beef dish. DISCLAIMER : ================================ IF MY CONTENT HAVE YOU OR YOUR PHOTO OR A CLIP OF YOUR VIDEO AND IT AFFECTED YOU FOR ANY COPYRIGHT CLAIMS , PLEASE CONTACT ME AND I WILL DELETE IT , PLEASE NOTE THAT THERE WAS NO INTENTION OF PUBLISHING IT WITHOUT YOUR PERMISSION AND I RESPECT YOUR RIGHTS. LET US HELP EACH OTHER TO NURTURE GOOD VIBES AND INSPIRATION ON YOUTUBE . THANK YOU VERY MUCH . ================================ If you want to get featured you may send us an email : [email protected] and we will get in touch with you ! Let us collaborate and explore the BEST OF THE BEST in the world of foods ! #bestofthebest #bestofthebestvideo #restaurants #michelinguide #michelinstarrestaurants #hotels #foodparks #hawkers