Poker in German Television (DSF/AXN/DasVierte/EuroSport) *Last Update : July, 12th)

[HouseTiger84]

For all of you guys who live in Germany, and want to see some Pokeraction on TV, I´ll post an weekly updated TV Show list here!

With the German time, the Channel and the Showname (if announced)

LAST UPDATE : JULY, 13TH 2008

AXN 12.07.2008 - 01:30 Uhr World Poker Tour - Hollywood Game
GIGA TV 12.07.2008 - 05:30 Uhr Pokernight
DSF 12.07.2008 - 06:00 Uhr Poker Den: The Big Game II
AXN 12.07.2008 - 06:30 Uhr World Poker Tour - Hollywood Game
DSF 12.07.2008 - 17:00 Uhr Poker Exklusiv - Bube gegen Dame
GIGA TV 13.07.2008 - 00:00 Uhr Pokernight
AXN 13.07.2008 - 03:05 Uhr World Poker Tour - Hollywood Game
GIGA TV 13.07.2008 - 05:30 Uhr Pokernight
DSF 13.07.2008 - 06:00 Uhr Poker Den: The Big Game II
GIGA TV 14.07.2008 - 00:00 Uhr Pokernight
Das Vierte 14.07.2008 - 00:55 Uhr Poker
GIGA TV 14.07.2008 - 05:30 Uhr Pokernight
DSF 14.07.2008 - 06:00 Uhr Poker Den: The Big Game II
DSF 14.07.2008 - 07:00 Uhr Poker Den: The Big Game II
DSF 14.07.2008 - 08:00 Uhr World Series of Poker 2007 Europe
DSF 14.07.2008 - 20:15 Uhr Poker Exlusiv - Bube gegen Dame
AXN 14.07.2008 - 22:35 Uhr World Poker Tour - Hollywood Game
GIGA TV 15.07.2008 - 00:00 Uhr Pokernight
GIGA TV 15.07.2008 - 05:30 Uhr Pokernight
DSF 15.07.2008 - 06:00 Uhr World Series of Poker 2007 Europe
DSF 15.07.2008 - 07:00 Uhr World Series of Poker 2007 Europe
DSF 15.07.2008 - 08:00 Uhr World Series of Poker 2007 Europe
DSF 15.07.2008 - 20:00 Uhr World Series of Poker 2007 Europe
DSF 15.07.2008 - 21:00 Uhr World Series of Poker 2007 Europe
Das Vierte 15.07.2008 - 23:20 Uhr Poker
GIGA TV 16.07.2008 - 00:00 Uhr Pokernight
GIGA TV 16.07.2008 - 05:30 Uhr Pokernight
DSF 16.07.2008 - 06:00 Uhr World Series of Poker 2007 Europe
DSF 16.07.2008 - 07:00 Uhr World Series of Poker 2007 Europe
GIGA TV 17.07.2008 - 00:00 Uhr Pokernight
GIGA TV 17.07.2008 - 05:30 Uhr Pokernight
DSF 17.07.2008 - 06:00 Uhr Poker Exklusiv - Bube gegen Dame
GIGA TV 18.07.2008 - 00:00 Uhr Pokernight
GIGA TV 18.07.2008 - 05:30 Uhr Pokernight
DSF 18.07.2008 - 06:00 Uhr World Series of Poker 2007 Main Event
DSF 18.07.2008 - 07:00 Uhr Poker - All-Ins
DSF 18.07.2008 - 07:30 Uhr Poker Exklusiv - Bube gegen Dame
EuroSport 18.07.2008 - 20:30 Uhr Partouche Poker Tour 2008 - Super Satellite
GIGA TV 19.07.2008 - 00:00 Uhr Pokernight

[HPHONEY]

Can we get any pictures? :waytogo: :silly: Ive never seen a german casino before :cool: :roflmao:

[HouseTiger84]

Can we get any pictures? :waytogo: :silly: Ive never seen a german casino before :cool: :roflmao:

Don´t know if we 2 are really on the same way here :D

They show the original Shows like Poker After Dark, Aussie Millions etc. with German Commentary :-)

[HouseTiger84]

Updated!!!

[HouseTiger84]

Tonight my husband Al and I went to Applebee's for Dinner and we ate we watched on the big screen the H 2 H poker challenge.

Today we watched, Ferguson, Hellmuth, Dan (the kid) and our very own James Woods.

James was burned on the river... man everyone in the resteraunt heard me when that river went.

James is such a gentleman at poker. :waytogo: ;) :)

Next time sweetie, :waytogo:

hm .. would you explain me why you typed this into this thread ?

:-)

[HPHONEY]

Poker on Television


Would you like me to move to the other Poker and People thread? Which is what I actually thought this one was.

I just now noticed it said Germany .. sorry.. I can move it

[HouseTiger84]

Poker on Television


Would you like me to move to the other Poker and People thread? Which is what I actually thought this one was.

I just now noticed it said Germany .. sorry.. I can move it

No prob :D

Just thought that i only post the TV Shows in German TV here so we can talk about them ... but ... it´s not my board so ... do what ever you want :-)

[HPHONEY]

No prob :D

Just thought that i only post the TV Shows in German TV here so we can talk about them ... but ... it´s not my board so ... do what ever you want'


Absolutely that is a terrific idea and you should continue to post in Germany info and discussion here. by all means.

I need to look to the left of the listings boards when I come in the forum. I ;) short listing on the right side. There it just says Poker Television.. kinda like hit words if you know what I mean. I click it and post.

Glad you caught me as I was still here and was able to move it quick before someone else posted over it. ;) :waytogo:

Back to your regular progamming :pokergame :poker: :hugs: :cheers:

[HouseTiger84]

'


Absolutely that is a terrific idea and you should continue to post in Germany info and discussion here. by all means.

I need to look to the left of the listings boards when I come in the forum. I ;) hort listing. There it just says Poker Television.. kinda like hit words if you know what I mean. I click it and post.

Glad you caught me as I was still here and was able to move it quick before someone else posted over it. ;) :waytogo:

Back to your regular progamming :pokergame :poker: :hugs: :cheers:

liv ya ;)

:angel: :angel:

[patchespal]

a German friend of mine got aces cracked man he was a...


Process:
1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
4. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
6. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply
contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it s completely dissolved.
7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won t forget about it, but where it won t be in anybody s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as scum, but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don t worry about this. It s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

Enjoying your Feast
In addition to being good for you, sauerkraut is just plain good. A nourishing, peasant food at heart, pickled cabbage has earned its way to international culinary respectability by offering a versatile canvas for diverse flavors and spices. A few of its most loved manifestations are "choucroute garni" (Alsace), "kimchi" (Korea),
sauerkraut soup (Eastern Europe), and the Reuben Sandwich

[HouseTiger84]

a German friend of mine got aces cracked man he was a...


Process:
1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
4. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
6. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply
contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it s completely dissolved.
7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won t forget about it, but where it won t be in anybody s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as scum, but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don t worry about this. It s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

Enjoying your Feast
In addition to being good for you, sauerkraut is just plain good. A nourishing, peasant food at heart, pickled cabbage has earned its way to international culinary respectability by offering a versatile canvas for diverse flavors and spices. A few of its most loved manifestations are "choucroute garni" (Alsace), "kimchi" (Korea),
sauerkraut soup (Eastern Europe), and the Reuben Sandwich
First of all ...

... what the hell you want to tell us with that post?

Secondly ...

... it doesnt belong here ;-)

[kickin_ace]

hm .. would you explain me why you typed this into this thread ?

:-)

Can I explain? Through my passive edumacated observation, I believe she likes to exist in every thread to (hopefully) bait people into strange and irritating arguments about her and/or her alleged life and/or her alleged relationships with celebrities.

I could be wrong though. My apologies if I am. :happy:

[kickin_ace]

First of all ...

... what the hell you want to tell us with that post?

Secondly ...

... it doesnt belong here ;-)

I completely see how it relates. Now where is that darn hippomopotamus????


:eek:

[HouseTiger84]

ok, i just thought i start a topic with the actual poker shows ... but seems no one to interest here ... only thing everyone can i typing a lot of ******** ... in the whole board ... not only here ... so i can stop this here ...

[kickin_ace]

ok, i just thought i start a topic with the actual poker shows ... but seems no one to interest here ... only thing everyone can i typing a lot of ******** ... in the whole board ... not only here ... so i can stop this here ...


Great idea! Keep it up!!! :waytogo:

[patchespal]

I completely see how it relates. Now where is that darn hippomopotamus????


:eek:



I planted it in my garden:)

when it grows more recipes to come:waytogo:

mmmmmm... german sausage:drool:

[patchespal]

First of all ...

... what the hell you want to tell us with that post?

Secondly ...

... it doesnt belong here ;-)


Geez silly.. How to make saurkraut ofcourse

secondly...

... sorry, could you kindly direct me to the the german cooking thread?:oops:

[HP-Don]

I planted it in my garden:)

when it grows more recipes to come:waytogo:

mmmmmm... german sausage:drool:
:jump::jump::bunny::bunny::jump::jump:

http://farm3.static.flickr.com/2418/2338011111_a7c6e3e489.jpg?v=0 (http://farm3.static.flickr.com/2418/2338011111_a7c6e3e489.jpg?v=0)

:jump::jump::bunny::bunny::jump::jump:

[kickin_ace]

http://www.sausagemaker.com/tutorials/sausage/inserting_casing3.jpg

:sick: :sick: :sick: :sick: :sick: :sick:


http://www.sausagemaker.com/tutorials/sausage/stuffing_sausage3_1.jpg

[-Pinocchio-]

VICH VONE VAS VAT?:jump: