{"id":499,"date":"2011-04-12T18:09:19","date_gmt":"2011-04-12T18:09:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=499"},"modified":"2011-04-12T18:09:19","modified_gmt":"2011-04-12T18:09:19","slug":"eden-teller","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/","title":{"rendered":"Eden-Teller"},"content":{"rendered":"<p><b><i>Zutaten:<\/i><\/b><br \/>\n4 Artischockenherzen aus der Dose <br \/>\n4 gekochte Hummerkrabbenschw\u00e4nze <br \/>\n1 geh\u00e4ufter Teel\u00f6ffel deutscher Kaviar <br \/>\n3 EL Cr\u00e8me fra\u00eeche oder saure Sahne <br \/>\n1 TL englisches Senfpulver<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nCr\u00e8me fra\u00eeche oder saure Sahne mit Senfpulver glattr\u00fchren und abschmecken. Artischockenherzen abtropfen lassen und halbieren. Hummerkrabbenschw\u00e4nze sch\u00e4len und den schwarzen Strang entfernen. Auf einem Portionsteller Hummerkrabben, Artischockenherzen und Kaviar anrichten. Die Senfsauce getrennt dazu reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 4 Artischockenherzen aus der Dose 4 gekochte Hummerkrabbenschw\u00e4nze 1 geh\u00e4ufter Teel\u00f6ffel deutscher Kaviar 3 EL Cr\u00e8me fra\u00eeche oder saure Sahne 1 TL englisches Senfpulver Zubereitung: Cr\u00e8me fra\u00eeche oder saure Sahne mit Senfpulver glattr\u00fchren und abschmecken. Artischockenherzen abtropfen lassen und halbieren. Hummerkrabbenschw\u00e4nze sch\u00e4len und den schwarzen Strang entfernen. Auf einem Portionsteller Hummerkrabben, Artischockenherzen und Kaviar &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[151,55],"tags":[115,165],"class_list":["post-499","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-vorspeise","tag-hummer","tag-kaviar","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eden-Teller<\/title>\n<meta name=\"description\" content=\"- Eden-Teller\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eden-Teller\" \/>\n<meta property=\"og:description\" content=\"- Eden-Teller\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-12T18:09:19+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Eden-Teller\",\"datePublished\":\"2011-04-12T18:09:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/\"},\"wordCount\":67,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hummer\",\"Kaviar\"],\"articleSection\":[\"Fisch\",\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/\",\"name\":\"Eden-Teller\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-12T18:09:19+00:00\",\"description\":\"- Eden-Teller\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/eden-teller\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Eden-Teller\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen&#039;s Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Eden-Teller","description":"- Eden-Teller","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/","og_locale":"de_DE","og_type":"article","og_title":"Eden-Teller","og_description":"- Eden-Teller","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/","og_site_name":"Steffen&#039;s Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-12T18:09:19+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Eden-Teller","datePublished":"2011-04-12T18:09:19+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/"},"wordCount":67,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Hummer","Kaviar"],"articleSection":["Fisch","Vorspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/","name":"Eden-Teller","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-12T18:09:19+00:00","description":"- Eden-Teller","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/eden-teller\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Eden-Teller"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen&#039;s Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-83","jetpack-related-posts":[{"id":554,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/artischockensalat\/","url_meta":{"origin":499,"position":0},"title":"Artischockensalat","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: 6 kleine Artischockenherzen aus der Dose 4 EL Oliven\u00f6l 1 Glas Wei\u00dfwein Salz Pfeffer 4 kleine Tomaten 125 g Krabben 10 gr\u00fcne Oliven 1 Bund Radieschen Saft von 1 Zitrone Zubereitung: Artischockenherzen halbieren. Tomaten vierteln, Radieschen putzen. Dann die Artischockenherzen mit Oliven\u00f6l und Wei\u00dfwein begie\u00dfen, salzen, pfeffern und 2\u2026","rel":"","context":"In &quot;Salat&quot;","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":556,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/artischockenherzen-und-palmitos\/","url_meta":{"origin":499,"position":1},"title":"Artischockenherzen und Palmitos","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: ca. 16 Artischockenherzen nature, konserviert in Dose oder Glas 1 gro\u00dfe Dose Palmitos (Palmensprossen), ca. 1 kg Sauce Vinaigrette 4 EL wei\u00dfer Weinessig 8 EL \u00d6l 1\/2 TL scharfer Senf je 1\/2 TL Salz und Pfeffer 1\/2 geriebene Zwiebel 2 hartgekochte Eier 1\/2 Bund Petersilie Zubereitung: F\u00fcr die Sauce\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":521,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/bretonische-artischocken\/","url_meta":{"origin":499,"position":2},"title":"Bretonische Artischocken","author":"Steffen","date":"12. April 2011","format":false,"excerpt":"Zutaten: 4 gro\u00dfe franz\u00f6sische Artischocken 400 g gesch\u00e4lte Shrimps oder Hummerschw\u00e4nze 150 g milder Reibk\u00e4se 1\/2 Glas trockener Wei\u00dfwein 1 kleine Dose schwarzer Kaviar Salz und Pfeffer etwas Zitronensaft Zubereitung: Die Artischockenbl\u00e4tter mit einem scharfen Messer rundherum k\u00fcrzen. Unter flie\u00dfendem Wasser gr\u00fcndlich waschen. In Salzwasser weich kochen (bis ein Au\u00dfenblatt\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":239,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/08\/hummer-thermidor-mit-kaviarkartoffeln\/","url_meta":{"origin":499,"position":3},"title":"Hummer Thermidor mit Kaviarkartoffeln","author":"Steffen","date":"8. April 2011","format":false,"excerpt":"Hummer Thermidor mit Kaviarkartoffeln 4 gleichgro\u00dfe KartoffelnSalzwasser2 TK Hummer1 EL Oliven\u00f6l20 Gramm Butter2 Schalotten200 ml trockener Wei\u00dfwein100 Gramm Butter4 frische Eigelbe (Gr\u00f6\u00dfe M)50 ml trockener Wei\u00dfweinPfeffer aus der M\u00fchleetwas ZitronensaftWorcestershire Sauce1 Becher Cr\u00e9me fra\u00eeche20 ml Kaviar2 EL gehackte Petersilie 4 gleichgro\u00dfe Kartoffeln unter kaltem Wasser abb\u00fcrsten, abtrocknen, einzeln in Alufolie\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4642,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/katalonischer-fischertopf\/","url_meta":{"origin":499,"position":4},"title":"Katalonischer Fischertopf","author":"Steffen","date":"23. November 2012","format":false,"excerpt":"Zutaten 500 g Miesmuscheln 500 g Tintenfisch 500 g Fischfilet; (z.B. Kabeljau) 1 Zitrone; den Saft davon 2 Zwiebeln 2 Knoblauchzehen 100 g Ger\u00e4ucherter Schinken 500 g Fleischtomaten 2 Gr\u00fcne Paprikaschoten 4 EL Butter 200 g Krabbenfleisch 50 g Geriebene Mandeln 1 Lorbeerblatt 1 Priese Safran 1\/8 l trockener Weisswein\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":560,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/antipasti-san-remo\/","url_meta":{"origin":499,"position":5},"title":"Antipasti San Remo","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: 250 g Parmaschinken, hauchd\u00fcnn aufgeschnitten 1\/2 Netzmelone 1\/2 Honigmelone 8 frische Feigen 12 Artischockenherzen in \u00d6l 12 Essigzwetschgen 4 EL eingelegte Pilze Zubereitung: Parmaschinken mit Garnierung auf Portionstellern wie folgt anrichten: Die Schinkenscheiben gleichm\u00e4\u00dfig auf die 4 Teller verteilen. Jede Melonenh\u00e4lfte in 4 Schiffchen schneiden, das Fleisch von der\u2026","rel":"","context":"In &quot;Vorspeise&quot;","block_context":{"text":"Vorspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/vorspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"predecessor-version":[{"id":500,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/499\/revisions\/500"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}