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Hax'n
''Schweinshaxe'' (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'' ʃvaɪns.haksn̩or ''Sauhax(n)'' saohaks(n̩) A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Austrian version of this dish is called ''Stelze'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schweinshaxe Chiang Mai
''Schweinshaxe'' (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'' ʃvaɪns.haksn̩or ''Sauhax(n)'' saohaks(n̩) A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Austrian version of this dish is called ''Stelze'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, '' Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Pork Dishes
German(s) may refer to: * Germany (of or related to) ** Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Germanic peoples (Roman times) * German language **any of the Germanic languages * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (other) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of German Dishes
Below is a list of dishes found in German cuisine. Famous dishes Baden-Württemberg Bavaria Berlin Bremen and Lower Saxony East Prussia East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table. East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and ''Kopskiekelwein'', a fruit wine made from wild currants, was the favourite regional tipple alongside beer. Franconia Frankfurt am Main and Hessen Hamburg Mecklenburg-Vorpommern Palatinate Rhineland Saarland Saxony Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ham Dishes
This is a list of notable ham dishes. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. Ham is made around the world, including a number of highly coveted regional specialties. Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods. This list also contains notable ham hock dishes. A ham hock is the portion of a pig’s leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone. It is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. Ham dishes * '' Budae-jjigae'' – a stew that includes ham as a main ingredient. * Christmas ham – a traditional dish associated with modern C ... [...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] |
Red Cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow colored cabbages. This explains the fact that the same plant is known by different colors in various regions. It can be found in all of Europe, throughout the Americas, in China, and especially in Africa. The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red color. Red cabbage needs well-fertilized soil and sufficient humidity to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knödel
Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and Czechia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. Etymology The word is German and is cognate with the English word ''knot'' and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expression. Knödel in Hungary are called or ; in Slovenia, or (less specifically) ; in the Czech Republic, (singular ); in Slovakia, (singular ); in Luxembourg, ; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horseradish
Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia. Description Horseradish grows up to tall, with hairless bright green unlobed leaves up to long that may be mistaken for docks (''Rumex''). It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Established plants may form extensive patches and may become invasive unless carefully managed. Intact horseradish root has little aroma. When cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate ( mustard oil), which irritates the mucous membranes of the sinuses and eyes. Once exposed to ai ... [...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] |
Schweizerhaus04
The Schweizerhaus (literally " Swiss house") is a Viennese restaurant, rich in tradition, that is inseparably linked with the Prater, a large public area and park in Leopoldstadt, the second district of Vienna, Austria's capital. Beer garden The restaurant has a huge beer garden which is subdivided into smaller areas, each of which is named accordingly to a town district of Vienna (itself being situated in Leopoldstadt, the 2nd of 23), with the bar being an exception. Its name ''Franz-Josef-Bahnhof'' (railway station) is taken from the Vienna train station of the same name. There are also two areas named for Vienna city sectors: Oberlaa and Kaisermühlen, so called independent regions. This arrangement is meant, above all, for easier orientation within the garden, and the various geographical reference points serve as an aid for the crew. Besides the classic Viennese culinary specialties, such as ''goulash'' and '' Wiener Schnitzel'', the trademark dish of the restaurant is ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
