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Lobscouse
Lobscouse is a thick stew made of meat and potatoes common to multiple Northern European maritime countries. It is particularly well known in a nautical context in the age of sail, when a long voyage might require the sailors to eat and drink whatever limited rations were available. Thus almost anything might be thrown into the stew, including any available meat such as the ship's cats or rats. Numerous maritime memoirs and naval logbooks refer to the dish, and such fiction as Patrick O'Brian's Aubrey and Maturin adventure series. Lobscouse is called "Scouse" in north-western England, especially Liverpool, hence the name of their accent, and the nickname "Scouser" for Liverpudlians. Background There are many variations of lobscouse. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga), spices (such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scouse (food)
Scouse is a type of stew typically made from chunks of meat (usually beef or lamb) with potatoes, carrots, and onion. It is particularly associated with the port of Liverpool; hence, the inhabitants of that city are often referred to as "Liverpool#Demonym and identity, scousers". The word "scouse" comes from ''lobscouse'', a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today. Description Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad; it was traditionally made from leftovers and whatever was in season. ''The Guardian, Guardian'' food writer Felicity Cloake describes scouse as being similar to Irish stew or Lancashire hotpot, though generally using beef rather than lamb as the meat. While ingredients can vary, those essentials are potatoes, carrots, onions, and chunks of meat, with beef favoured over lamb. These are simmered together for several hours. The meat may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labskaus
Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen (city), Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes. Etymology The origin of this word is uncertain. One possible source for the name could be Latvian language, Latvian ''labs kauss'', meaning 'good bowl' or hotpot, or Lithuanian language , Lithuanian ''labas káušas'', meaning the same. The dish became common among sailors during the time of the great ships. Potatoes and salted meats were standard fare and labskaus would stretch the meat supply. Labskaus is now commonly served in restaurants only on Germany, Germany's northern coast, as well as in traditional Denmark, Danish restaurants. Compare with Scouse (food), scouse. Preparation The meal is traditionally prepared by boiling the beef in broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental-style cooking. Fish (food), Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finland, Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and Edible mushroom, mushrooms. Evacuation of Finnish Karelia, Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberry, bilberries, lingonberry, lingonberries, cloudberry, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and cultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Cuisine
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Second Industrial Revolution, Industrial Revolution. Open sandwiches, known as ''smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include ''frikadeller'' (meat balls), ''karbonader'' (breaded pork patties) and ''medisterpølse'' (fried sausage). Denmark is known for its Carlsberg Group, Carlsberg and Tuborg beers and for its akvav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cuisine
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *Norwegian language, including the two official written forms: ** Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway * Norwegian Sea Norwegian or may also refer to: Norwegian * Norwegian Air Shuttle, an airline, trading as Norwegian ** Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights * Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 * Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line * Norwegian Elkhound, a canine breed. * Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Pennsylvania, USA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamburg
Hamburg (, ; ), officially the Free and Hanseatic City of Hamburg,. is the List of cities in Germany by population, second-largest city in Germany after Berlin and List of cities in the European Union by population within city limits, 7th-largest in the European Union with a population of over 1.9 million. The Hamburg Metropolitan Region has a population of over 5.1 million and is the List of EU metropolitan areas by GDP, eighth-largest metropolitan region by GDP in the European Union. At the southern tip of the Jutland Peninsula, Hamburg stands on the branching River Elbe at the head of a estuary to the North Sea, on the mouth of the Alster and Bille (Elbe), Bille. Hamburg is one of Germany's three city-states alongside Berlin and Bremen (state), Bremen, and is surrounded by Schleswig-Holstein to the north and Lower Saxony to the south. The Port of Hamburg is Germany's largest and Europe's List of busiest ports in Europe, third-largest, after Port of Rotterdam, Rotterda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cawl
Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. History With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the '' de facto'' national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales.Davies, (2008) p.130 Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables. With the introduction of the potato into Welsh cuisine in the later half of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Language
Welsh ( or ) is a Celtic languages, Celtic language of the Brittonic languages, Brittonic subgroup that is native to the Welsh people. Welsh is spoken natively in Wales by about 18% of the population, by some in England, and in (the Welsh colony in Chubut Province, Argentina). It is spoken by smaller numbers of people in Canada and the United States descended from Welsh immigrants, within their households (especially in Nova Scotia). Historically, it has also been known in English as "British", "Cambrian", "Cambric" and "Cymric". The Welsh Language (Wales) Measure 2011 gave the Welsh language official status in Wales. Welsh and English are ''de jure'' official languages of the Senedd (the Welsh parliament), with Welsh being the only ''de jure'' official language in any part of the United Kingdom, with English being merely ''de facto'' official. According to the 2021 United Kingdom census, 2021 census, the Welsh-speaking population of Wales aged three or older was 538,300 ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
