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Cassole
A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat. Cassole originated from the French form of the Occitan word ''cassolo''. The earthenware was first made at Issel, near Castelnaudary, France. It is constructed as a deep bowl with a wide mouth and narrow bottom. A cassole often features a unique design etched into its body. The famous French casserole dish called cassoulet derived its name from the bowl. Cassoles are still made in the traditional way at Issel. Particularly, Poterie Not Freres is identified as the single enterprise that continues to produce the bowls, which are crafted by hand. See also *Beanpot * Güveç *Tangia Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, ga . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet Carcassonne FRA 002
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the '' casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and addi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beanpot
A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though some are made of other materials, such as cast iron. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while its deep, wide, thick-walled body facilitates long, slow cooking times. Beanpots are commonly associated with New England, in particular Boston, Massachusetts. This association is evident in the nickname Beantown, and the use of the name ''beanpot'' for Boston events such as the Beanpot ice hockey tournament. Beanpots resemble the Indian ''handi'' and the Spanish, Mexican or Native American ''olla'', and may be related to the latter vessel. Unlike the German '' Römertopf'' and the Japanese ''donabe'', they are typically glazed both inside and out, and so cannot be used for clay pot cooking. See also * Baked beans * Cassole * Guernsey bean jar * Handi * List of cooking vessels * Olla * Slow cooke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conical
A cone is a three-dimensional geometric shape that tapers smoothly from a flat base (frequently, though not necessarily, circular) to a point called the apex or vertex. A cone is formed by a set of line segments, half-lines, or lines connecting a common point, the apex, to all of the points on a base that is in a plane that does not contain the apex. Depending on the author, the base may be restricted to be a circle, any one-dimensional quadratic form in the plane, any closed one-dimensional figure, or any of the above plus all the enclosed points. If the enclosed points are included in the base, the cone is a solid object; otherwise it is a two-dimensional object in three-dimensional space. In the case of a solid object, the boundary formed by these lines or partial lines is called the ''lateral surface''; if the lateral surface is unbounded, it is a conical surface. In the case of line segments, the cone does not extend beyond the base, while in the case of half-l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware gradua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceramic Glaze
Ceramic glaze is an impervious layer or coating of a vitreous substance which has been fused to a pottery body through firing. Glaze can serve to color, decorate or waterproof an item. Glazing renders earthenware vessels suitable for holding liquids, sealing the inherent porosity of unglazed biscuit earthenware. It also gives a tougher surface. Glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of surface finishes, including degrees of glossy or matte finish and color. Glazes may also enhance the underlying design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, other than pieces in unglazed biscuit porcelain, terracotta, or some other types. Tiles are almost always glazed on the surface face, and modern architectural terracotta is very often glazed. Glazed brick is also common. Domestic sanitary ware is invariably glazed, as are many cera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Language
Occitan (; oc, occitan, link=no ), also known as ''lenga d'òc'' (; french: langue d'oc) by its native speakers, and sometimes also referred to as ''Provençal'', is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran; collectively, these regions are sometimes referred to as Occitània. It is also spoken in Calabria ( Southern Italy) in a linguistic enclave of Cosenza area (mostly Guardia Piemontese). Some include Catalan in Occitan, as the distance between this language and some Occitan dialects (such as the Gascon language) is similar to the distance between different Occitan dialects. Catalan was considered a dialect of Occitan until the end of the 19th century and still today remains its closest relative. Occitan is an official language of Catalonia, where a subdialect of Gascon known as Aranese is spoken in the Val d'Aran. Since September 2010, the Parliament of Catalonia has considered Aranese Occitan to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Issel, Aude
Issel (; oc, Issèl) is a commune in the Aude department in southern France. The village is laid out in the form of a circulade. It is positioned on the edge of an area of wooded hills, some north of Castelnaudary. Population See also *Communes of the Aude department The following is a list of the 433 communes of the Aude department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Aude Aude communes articles needing translation from French Wikipedia {{Aude-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnaudary
Castelnaudary (; oc, Castèlnòu d'Arri) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Geography Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city to the Mediterranean. This route has been used since at least Roman times, and today carries road, motorway ( A61), rail and canal links. Castelnaudary is the main port of the Canal du Midi to which it owed a period of prosperity in the 17th century when agricultural and manufactured produce became easier to export. The ''Grand Bassin'' in the town is at 7 ha the largest open area of water in the canal, and is today its major pleasure port. Castelnaudary station has rail connections to Toulouse, Carcassonne and Narbonn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Güveç
Güveç ( IPA: gy'vetʃ ) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Construction Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired. The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay. Dishes Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria, where it is called ghivetch. The name ''đuveč'', an earthenware casser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangia
Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, garlic, and water. All in an amphora that is covered and placed in the embers or the oven. See also *Tajine * Bastilla * Harira * Tharid Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbre ... * Taktouka * Bissara References Arab cuisine Cooking vessels Moroccan cuisine {{Cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
