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Brose Bamberg Players
Brose is a Scots language, Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a crowdie, type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats". In the 16th century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose can be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as Urtica dioica, nettle tops, kale, or Rutabaga, swede (rutabaga), may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal
Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are dehusked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Rolled oats are oats that have been steamed, flattened by a "flaking roller", and dried. Old-fashioned rolled oats are made from whole oat groats and may be thick and require lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal
Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are dehusked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Rolled oats are oats that have been steamed, flattened by a "flaking roller", and dried. Old-fashioned rolled oats are made from whole oat groats and may be thick and require lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crowdie
Crowdie is a type of soft, fresh cheese made from cows' milk, traditionally from Scotland Scotland is a Countries of the United Kingdom, country that is part of the United Kingdom. It contains nearly one-third of the United Kingdom's land area, consisting of the northern part of the island of Great Britain and more than 790 adjac .... The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow. Its origins date as far back as the Viking era and possibly even earlier to the time of the Picts. Crowdie is a variety of lactic cheese. These rely primarily on the action of the bacteria converting the milk lactose to lactic acid to create curds. When the milk acidity becomes high enough, the milk will coagulate even without the use of rennet. Crowdie used to be made by letting raw skimmed milk warm on a windowsill or by the fire until it was thickened naturally by the lactic ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasemeal
Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal are similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins. The production of peasemeal disappeared in the 1970s until Fergus Morrison took over a run-down water-powered mill in Golspie Golspie ( , ) is a village and parish in Sutherland, Sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urtica Dioica
''Urtica dioica'', often known as common nettle, burn nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae. Originally native to Europe, much of temperate Asia and western North Africa, it is now found worldwide. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation upon contact ("contact urticaria", a form of contact dermatitis). The plant has a long history of use as a source for traditional medicine, food, tea, and textile raw material in ancient (such as Saxon) and modern societies. Description ''Urtica dioica'' is a dioecious, herbaceous, and perennial plant. It grows to tall in the summer and dying down to the ground in winter. It has widely spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green. Description Kale plants have green or purple leaves, and the central leaves do not form a head, as with headed cabbage. The stems can be white or red, and can be tough even when cooked. Etymology The name ''kale'' originates from Northern Middle English ''cale'' (compare Scots language, Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. Cultivation Derived from wild mustard, kale is considered to be closer to wild cabbage than most domesticated forms of ''B. oleracea''. Kale is usually a biennial plant grown from seed with a wide range of germination temperatures. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), and turnip (Scottish English, Scottish and Canadian English, Hiberno-English, Irish English, Cornish English and Manx English, as well as some dialects of English language in Northern England, English in Northern England and Australian English). However, elsewhere, the name ''turnip'' usually refers to the related white turnip. The species ''B. napus'' Triangle of U, originated as a hybrid between the cabbage (''B. oleracea'') and the turnip (''B. rapa''). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, Livestock feed, fed directly in the winter or Forage, foraged in the field during the other seasons. Scotland, Northern and Western Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atole
''Atole'' (, believed to come from Nahuatl ''Aztec cuisine, ātōlli'' or from Mayan), also known as ''atolli'', ''atol'' and ''atol de elote'', is a traditional hot masa-based beverage of Mexicans, Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate ''atole'' is known as ''champurrado'' or simply ''atole''. It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and ''Las Posadas'' (Christmas holiday season). Mayan origin Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole. Regional variations Mexico In Mexico, the drink typically includes ''masa'' (corn hominy flour), water, ''piloncillo'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
