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Jochen Wiedmann
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Jochen Wiedmann

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De Äußerungen von Guido Wolf (CDU-Kandidat für das Amt des baden-württembergischen Ministerpräsidenten) zum Thema Burka bzw. Burka-Verbot widersprechen meinem "Verständnis von menschlicher Begegnung" und Freiheit. Ich fühle mich "bewußt ausgestoßen" von einem Juristen, der derartige Ansichten vertritt. "Wenn es juristisch vertretbar ist", derartiges bei Spitzenpolitikern zu verbieten (was es (selbst für mich als Nicht-Juristen offensichtlich) nicht ist) oder zu bestrafen, dann "hätte ich dafür großes Verständnis".

http://www.welt.de/politik/deutschland/article137675968/Ich-fuehle-mich-von-Frauen-mit-Burka-ausgestossen.html
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Der Spitzenkandidat der Südwest-CDU findet, dass der Islam nicht zu Baden-Württemberg gehört. Und er warnt: Deutschland dürfe nicht „durch die Hintertür“ zum Einwanderungsland werden.
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Das ist doch mal erfreulich:

  "Michael hat das CHU Grenoble verlassen, um seine lange Phase der
   Rehabilitation fortzusetzen. Er ist nicht mehr im Koma."

Verglichen mit Michael Schumachers Krankheit war mein Schlaganfall geradezu lächerlich. Aber es reicht, um da mitzufühlen.

http://www.bild.de/sport/motorsport/michael-schumacher/aus-koma-aufgewacht-und-in-reha-klinik-verlegt-36406634.bild.html
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Die schönste Sportnachricht des Jahres: Schumi ist aus dem Koma erwacht und wurde in eine Reha-Klinik verlegt.
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Tomatoes Arrou (Rosted Tomatoes, filled with coarse sausage meat (Bratwurstbrät), on a bed of Onions, Couscous, Rice, and Garlic)

This is a meal, that we had the pleasure to enjoy in a french B&B near Arrou. While eating, I immediately started to consider how to copy it, and this is the result:

Ingredients (4 Persons):

6 big tomatoes (Quality matters!)
250g Coarse sausage meat (Bratwurstbrät)
150g Ground beef (Rinderhackfleisch)
150g Couscous
150g Basmati Rice
1 medium sized onion
4-6 cloves of Garlic
Thyme, Rosemary (some branches)

Turn on the oven, 175° Celsius.

Remove the inner parts from the tomatoes, catching the juice in a jar, and discarding the green parts. Puree the tomatoe parts and the juice.

In a frying pan, fry the chopped onion and 2 table spoons of olive oil for 2-3 minutes. Reduce the heat, and add the garlic for another 2-3 minutes. Move onions, garlic, and the tomatoe puree from above to a casserole, add Couscous, and Rice, and mix it, so that the bottom of the casserole is covered by the mixture. Add salt, and pepper.

In another jar, mix the sausage meat, and the minced beef. Add salt, and pepper. Remove the leafs from the thyme and rosemary branches, mince them and add it to the jar. Use the jars contents to fill the tomatoes. Place the tomatoes on the bed of onions, garlic, couscous, and rice. Put the casserole into the oven and bake for 50-60 Minutes.

Enjoy your meal!
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Als (immer noch zahlender) Katholik darf ich das:
Alle Farben. Alle Größen. Und jetzt auch in katholisch.

https://pbs.twimg.com/media/B79RVJ5CQAAsnEY.jpg
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Jochen Wiedmann

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"Together and Apart", die BBC-Dokumentation über Genesis, ist z.Zt. in der Mediathek von Arte:

http://www.arte.tv/guide/de/053941-000/genesis

Ich finde es bemerkenswert, wie die Jungs nach all der Zeit und all den Geschehnissen noch miteinander umgehen können.
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Es begann im England der 60er Jahre mit einer Schulfreundschaft zwischen Peter Gabriel und Tony Banks, die sich zum Musikmachen zusammentaten und mit weiteren Bekannten eigent...
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Au, Klasse. Muss ich dringend anschauen ehe es wieder aus der Mediathek verschwindet.

Und falls du's noch nicht kennen solltest ... die "Genesis Revisited" Aufnahmen von den Steve Hackett Tourneen der letzten 2 Jahre sind absolut gigantisch.
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Have him in circles
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Jochen Wiedmann

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Alexis Zeuspras has successfully 










Alexis Zeuspras, successfully taking Europe on his horns.

https://c1.staticflickr.com/1/53/192880381_442503d702.jpg
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Yotam Ottolenghi has recently entered our cooking life: He's born in Israel, his business associates include several palestinians, he lives in the UK, and he writes a lot of books.

Although he's got a reputation for vegetarian food, he's far from being a vegetarian. However, the remarkable thing about him is his stance on vegetables. His opinion is that they are rather underestimated. Vegetables ought to be an integral part of any meal.

I admit that my western european taste sometimes is in conflict with his choice of ingredients, like Cardamon, much Cinnamon, or Figs (for obvious reasons, he's influenced by middle eastern, or even arabic cuisine). However, this recipe, an excellent example of his way with vegetables, really knocked my socks off: I'm definitely sold.

http://www.ottolenghi.co.uk/turkey-and-sweetcorn-meatballs-with-roasted-pepper-sauce-method-shop
Now you see them, now you don’t. That’s the fate of these meatballs in our Ledbury Road branch. As soon as we bring them out to the shop they disappear, as if by command of a magician’s wand. They are that good! Serves 4 (p 125, The Ottolenghi cookbook)
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Stimmt: die Frage war nicht "weg", sondern eher "auf", "ausgehöhlt" oder zur Not einfach "zerkleinert".
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Last Friday, Boris Spasski has reached the age of 78 years.

At his time (in the seventies), Boris has been a truly remarkable russian Chess player, loosing his world championship against none other than the extraordinary Bobby Fisher. Fisher was later arrested by his own US Government for playing a rematch against Spasski in Yugoslavia (at the time, sanctions against that country were in place, that included harmless activities, like playing chess for money in Belgrad).

Spasski, by then a french national, took sides with his former opponent by writing an open letter to President Bush:

  "... Bobby and myself committed the same crime. Put sanctions
    against me also. Arrest me. And put me in the same cell with Bobby     Fischer. And give us a chess set."

It is worth noting that Bobby Fisher, being his own unsocial self, commented: "I dont't want him. I want a girl. How about that russian, what's her name? Kosteniuk?"

http://de.wikipedia.org/wiki/Boris_Wassiljewitsch_Spasski
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My personal surrender to the dark side.
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Geil!
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I agree with that analysis. In particular, with the following sentence:

  "Growing a business is about fostering trust and relationships, not
   pushing product."

http://blog.aha.io/index.php/why-this-ceo-will-never-hire-another-salesperson/
<p>I have many good friends who work in sales. That’s why this post is going to hurt, but let me say in my defense that I have already spoken with many of you about this. Still, this article was not the easiest to write. My friends work hard and love what they do. But it doesn’t change the fact that I will probably never hire another commissioned salesperson again.</p>
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David Cameron (Prime Minister UK) has an answer to the Charlie Hebdo assassinations in Paris: Another attack on freedoms of opinion and speech. Thanks very much for protecting us so well! #HesNotCharlie  

http://uk.businessinsider.com/david-cameron-encryption-apple-pgp-2015-1?r=US
Bad news for Apple — Cameron wants to legislate against encryption law enforcement can't crack.
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Have him in circles
475 people
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Work
Occupation
Senior Consultant
Employment
  • Software AG
    present
  • Software AG
Basic Information
Gender
Male
Relationship
Married
Other names
Gonnagle, LazyJoe, JochenW
Apps with Google+ Sign-in
Story
Tagline
Ranting, aging coder
Introduction
Open source addict
Bragging rights
Ranting, aging coder
Education
  • Life
    School of, 1963 - present
  • Eberhard Karls University of Tübingen
    Mathematics, 1989 - 1995
Jochen Wiedmann's +1's are the things they like, agree with, or want to recommend.
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It was about time for Eningen: Since the Spaghetti House has closed about two years ago, we had no decent italian restaurant. Alas, the Ristorante Limoni is about to close that gap quite nicely: The restaurants slogan is the lemon (as the name suggests). That shows. Lemons are everywhere, in particular the flavour seems to be a part of every meal. (The exception being, fortunately, the Pizza Margherita, that our daughter had.) We tried the sea food carpaccio (very good tuna and some other kind of fish), which is possibly smoked, hence a bit dry, but accaptable. I definitely recommend the Pasta, which was reaaly fine. The recipes seem to originate from southern Italy, or even Sicily: A bit unusual in Germany, which we definitely appreciated. All in all, we'll be glad to return. Thanks very much to the owners!
• • •
Public - 4 months ago
reviewed 4 months ago
"La Voilerie" seems to me to be founded by one or more young people with lots of experience in, and their own opinions on, gastronomy, but without more money, than necessary. (Compared, for example, to "Les Rochers".) What's immediately attracting, is the informal atmosphere inside. It's hardly a surprise, that natives *and* tourists are enjoying themselves. I also liked the fact, that the menu isn't printed, but written on chalk boards. That allows for frequent modifications of the menu, and they seem to make use of that, which is a pleasant surpsrise, if you are returning. The menu is nonorthodox: Unlike other restaurants in Brittany, external influences (In case of a Breton: This includes the mediterranean France) are welcome. Nevertheless, traditional sea food (crustaceae, in particular) is also present. (Penmarch is a fishers town, after all). Everything we had, was of high quality, and well prepared. I'd recommmend, in particular, the breaded Feta, the Foie Gras de Maison (You may beat me for that, but I *did* like it.) and the Scallop Ravioli. In general, we liked the "La Voilerie" so much, that we came again one week later.
• • •
Public - 5 months ago
reviewed 5 months ago
Compared to two similar places, this one's best: - Inexpensive (6 drives = 12 € for adults, or 9€ for children) - Suited for adults, thanks to the seat back (no aching back) - Two adult drivers per vehicle allowed - Secure (safety belts) - Quicker than others. - Well organized (more people driving in the same time)
Public - a year ago
reviewed a year ago
Located abroad, but excellent view downhill to the sea. Very friendly service, excellent food. Only drawbacks: Opens on weekends only, requires reservations. One of our definite favourites.
Public - a year ago
reviewed a year ago
15 reviews
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The "Le Doris", also known as "Chez Emma" is located on the harbour of Keriti, in the second flour. So, with a bit of luck, you'll find yourself beautifully suited with a view on the ships outside, watching the tides, as they come and go. A nice old lady ("Emma"?), most likely the proprietor, acts as the head waitress. In most cases, she is taking the order, handling the bills, etc. The restaurant seems to be in business for quite some time. Consequently, it is the most traditional of all the restaurants we've visited in Penmarch. For example, in the restaurants center you'll notice a big sea water basin with some 15 lobsters. If someone orders a lobster, you can watch the poor beast being taken out of the basin and brought to the table 20-30 minutes later. (Our daughter was close to tears when she watched catching a lobster, because she feared, it would be her favourite, or "the cutest") animal. Of course, the menu includes a lot of assorted crustaceae: Prawns, Crayfish, Crabs, and Lobster, but also Sea Shells (Palourdes). I'd recommend, in particular, the Chevrez Chaude (baked goat cheese), and the Palourdes for starters. For the main course, I had veal in a red wine sauce, which I extremely liked. I'd also like to recommend the Mayonnaise, that comes with the crustaceae: It is most likely based on butter, rather than olive oil, and tasted extremely well. In general, everything that we had, was high quality food, and well prepared. Besides, the Le Doris is relatively inexpensive, with 22€ for a 3-course-menu (Entree, Plat, Desert), or 30€ for four courses (Entree Froide, Entree Chaude, or cold and warm starters, Main, and Dessert). We would like to express our gratitude for a wonderful meal, and are looking forward to returning.
• • •
Public - 5 months ago
reviewed 5 months ago
Had a very nice weekend there. Enjoyed both our room (family appartment, required privacy for parents, a bit of adventure for the daughter who was located one ladder upstairs) and the restaurant: Food delicious, local ingredients, but very well prepared. Remarkable surprises: - Candle light dinner: Four courses, inexpensive, lovely! - Pumpkin ravioli: Delicious! - Cheese plate for dessert, excellent cheese from the neighbour village (Tennenbronn)
Public - a year ago
reviewed a year ago
The Garda is an underrated Restaurant. For reasons, which escape me, it is usually very quiet. For example, today I've been the sole customer. But the pasta is excellent, in particular I like the Sauce Rossini. O don't: recommend the Pizza, though.
Quality: Very GoodFacilities: GoodService: Very Good
Public - 2 years ago
reviewed 2 years ago