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Czech Cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svíčková Na Smetaně
Svíčková, or svíčková na smetaně (pronounced sviːt͡ʃkɔvaː na smɛ.ta.ɲɛ, is a Czech meat dish and one of the most popular Czech and Slovak meals. It is sirloin steak prepared with vegetables ( carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with ''houskové knedlíky'' (bread dumplings). Preparation Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is tenderloin boiled or roasted with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or pink onion), spiced with black pepper, juniper, allspice, bay leaf, and baked together, then vegetables and gravy are gathered, mashed/mixed with sour double cream and boiled for sauce. It is generally served with bread dumplings (houskové knedlíky), whipped cream and cranberry sauce. In most restaurants and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Classic Vienna-style Beef Goulash
A classic is an outstanding example of a particular style; something of lasting worth or with a timeless quality; of the first or highest quality, class, or rank – something that exemplifies its class. The word can be an adjective (a ''classic'' car) or a noun (a ''classic'' of English literature). It denotes a particular quality in art, architecture, literature, design, technology, or other cultural artifacts. In commerce, products are named 'classic' to denote a long-standing popular version or model, to distinguish it from a newer variety. ''Classic'' is used to describe many major, long-standing sporting events. Colloquially, an everyday occurrence (e.g. a joke or mishap) may be described in some dialects of English as 'an absolute classic'. "Classic" should not be confused with ''classical'', which refers specifically to certain cultural styles, especially in music and architecture: styles generally taking inspiration from the Classical tradition, hence classicism. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Selection Dish At Restaurant Kolkovna, Prague
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praha 2005-09-25 Svíčková Na Smetaně-00
Prague ( ; cs, Praha ; german: Prag, ; la, Praga) is the capital and largest city in the Czech Republic, and the historical capital of Bohemia. On the Vltava river, Prague is home to about 1.3 million people. The city has a temperate oceanic climate, with relatively warm summers and chilly winters. Prague is a political, cultural, and economic hub of central Europe, with a rich history and Romanesque, Gothic, Renaissance and Baroque architectures. It was the capital of the Kingdom of Bohemia and residence of several Holy Roman Emperors, most notably Charles IV (r. 1346–1378). It was an important city to the Habsburg monarchy and Austro-Hungarian Empire. The city played major roles in the Bohemian and the Protestant Reformations, the Thirty Years' War and in 20th-century history as the capital of Czechoslovakia between the World Wars and the post-war Communist era. Prague is home to a number of well-known cultural attractions, many of which survived the v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyselo
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines. Poland ''Żur'' ( pl, żur, diminutive: ''żurek'') is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Silesia, a type of sour rye soup known as ''żur śląski'' is served in a bowl, poured over mashed potatoes. In the P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Bohemia
The South Bohemian Region ( cs, Jihočeský kraj; , ) is an administrative unit (''kraj'') of the Czech Republic, located mostly in the southern part of its historical land of Bohemia, with a small part in southwestern Moravia. The western part of the South Bohemian Region is former Prachens (Prácheňsko), a huge archaic region with distinctive features with its capital, Písek. In 2011, there were 624 municipalities in the region, whereof 54 had a status of a town. The region borders (from the west clockwise) the regions Plzeň, Central Bohemia, Vysočina and South Moravia. To the south it borders Austria (Lower Austria and Upper Austria) and Germany (Bavaria). Until 30 May 2001, the region was named as or , after its capital, České Budějovice. Due to its geographical location and natural surroundings the region belongs to the first settlements that appeared in the distant past. Over the past centuries, the South Bohemian region has been known for fishpond cultivation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champignon
''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state. ''A. bisporus'' is cultivated in more than seventy countries and is one of the most commonly and widely consumed mushrooms in the world. Names When immature and , this mushroom may be known as: * common mushroom * white mushroom * button mushroom * cultivated mushroom * table mushroom * champignon (French for mushroom) When immature and , it may be known variously as: * Swiss brown mushroom * Roman brown mushroom * Italian brown mushroom * cremini/crimini mushroom * chestnut mushroom (not to be confused with '' Pholiota adiposa'') * baby bella When marketed in its mature state, the mushroom is brown with a cap measuring . This form is commonly sold under the names portobello, portabella, or portobella; the etymology is dispute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Soup
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It is also found in Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish () cuisine. The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs. A variety of the soup called '' shchi'' (russian: щи) is a national dish of Russia. While commonly it is made of cabbages, dishes of the same name m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale). Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
