{"id":2195,"date":"2013-09-18T06:44:43","date_gmt":"2013-09-18T04:44:43","guid":{"rendered":"podlove-2013-09-17t21:42:19+00:00-8ad0860db256eee"},"modified":"2013-09-18T06:44:43","modified_gmt":"2013-09-18T04:44:43","slug":"kr366-marmelade","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr366-marmelade\/","title":{"rendered":"KR366 Marmelade"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR366.jpg\" alt=\"\" \/><\/p>\n<p>DocPhil schaut einem Marmeladen-Nerd in den Topf und erf\u00e4hrt mehr \u00fcber die Physik des s\u00fc\u00dfen Brotaufstrichs. <\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR366-1.jpg\" alt=\"\" \/><\/p>\n<p>J\u00f3ia kocht drei Mal pro Woche Marmelade und experimentiert gern mit Fr\u00fcchten, die er in Berliner Parks sammelt. Mit DocPhil kocht er sieben Gl\u00e4ser Rhabarber-Pfirsich-Marmelade, probiert Holunder-Schnaps und wundert sich \u00fcber die niedrige spezifische Dichte des selbst gebackenen Brots. <\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR366-2.jpg\" alt=\"\" \/><\/p>\n<p>Es riecht, t\u00f6nt, spritzt und schmeckt. <\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR366-3.jpg\" alt=\"\" \/><\/p>\n","protected":false},"author":1,"featured_media":2201,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-2195","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes"}],"about":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/types\/podcast"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=2195"}],"version-history":[{"count":5,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2195\/revisions"}],"predecessor-version":[{"id":2200,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2195\/revisions\/2200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/2201"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=2195"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=2195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}