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Alcohol In The Netherlands
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and List of Dutch cheeses, cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate. In the late 19th and early 20th centuries, Dutch food and food production became designed to be efficient, which was so successful that the country became the world's second-largest exporter of agricultural products by value behind the United St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
005 Cheese Shop In Amsterdam, Netherlands
5 (five) is a number, numeral (linguistics), numeral and numerical digit, digit. It is the natural number, and cardinal number, following 4 and preceding 6, and is a prime number. Humans, and many other animals, have 5 Digit (anatomy), digits on their Limb (anatomy), limbs. Mathematics 5 is a Fermat prime, a Mersenne prime exponent, as well as a Fibonacci number. 5 is the first congruent number, as well as the length of the hypotenuse of the smallest integer-sided right triangle, making part of the smallest Pythagorean triple (3, 4, 5). 5 is the first safe prime and the first good prime. 11 forms the first pair of sexy primes with 5. 5 is the second Fermat number, Fermat prime, of a total of five known Fermat primes. 5 is also the first of three known Wilson primes (5, 13, 563). Geometry A shape with five sides is called a pentagon. The pentagon is the first regular polygon that does not Tessellation, tile the Plane (geometry), plane with copies of itself. It is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Globalization
Globalization is the process of increasing interdependence and integration among the economies, markets, societies, and cultures of different countries worldwide. This is made possible by the reduction of barriers to international trade, the liberalization of capital movements, the development of transportation, and the advancement of information and communication technologies. The term ''globalization'' first appeared in the early 20th century (supplanting an earlier French term ''mondialisation''). It developed its current meaning sometime in the second half of the 20th century, and came into popular use in the 1990s to describe the unprecedented international connectivity of the Post–Cold War era, post–Cold War world. The origins of globalization can be traced back to the 18th and 19th centuries, driven by advances in transportation and communication technologies. These developments increased global interactions, fostering the growth of international trade and the exc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Butter
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vlaai
Limburgse vlaai (Limburgish: ''vlaai'', ''vlaoj'', ''vla'' or ''flaai'', ''vlaaien'')Koene, A. Food Shopper's Guide to Holland: A Comprehensive Review of the Finest Local and International Food Products in the Dutch Marketplace' (2006). Eburon Uitgeverij B.V. p. 138. . Google Books. Retrieved on April 18, 2011. is a pastry consisting of dough and a filling, traditionally associated with the provinces of Limburg found both in the Netherlands and Belgium, as well as parts of Germany across the border. Variations exist throughout the Netherlands, Belgium, and areas of the German state; North Rhine-Westphalia near the border with the Netherlands. A ''vlaai'' is usually 26 – 31 centimetres in diameter. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberry, and plum. Other variations are a crumbled butter and sugar mix ("''greumellevlaai''" in Limburgish, or "''kruimelvlaai''" in Dutch) and a cooked rice and custard porridge ('' rijstevla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hachée
Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee, based on beef, onions, apple butter, breakfast bread, and acid (usually vinegar or wine), is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes. Origin The word ''hachée'' in French means chopped or ground, being the past participle of the verb ''hacher'' -- to chop or grind. Hachées have been described in Medieval buffets, although the exact recipe usually is not described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Wine or vinegar were added to make the meat more tender. See also * List of stews * Flemish stew * Sauerbraten Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Cuisine of Germany, Germany, and is frequently served in German-style r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boerenkaas
Boerenkaas (; ) is a Dutch cheese, most of which is handmade from raw milk. The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made. The cheese may also contain cumin or other seeds, herbs, and spices. The name has been protected as a Traditional Speciality Guaranteed by the European Union since 2007. Regulations The name 'Boerenkaas' has been protected as a Traditional Speciality Guaranteed by the European Union since 2007. Any cheese produced within the European Union according to the regulations laid down by the European Commission may be sold as Boerenkaas; cheese carrying the mark 'KB' is certified to be of Dutch origin. The principal varieties are: Goudse Boerenkaas, from the area of Gouda; Edammer Boerenkaas, from that of Edam; and Leidse Boerenkaas, from that of Leiden. Other variants include from goat's milk, from sheep's milk and from buffalo's milk. Production After the fresh unpasteurised ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stroopwafel
A ''stroopwafel'' (; ) is a thin, round cookie made from two layers of sweet baked dough held together by syrup filling.Stroopwafels. Een traditionele Goudse lekkernij Retrieved on 2 January 2008. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jenever
Jenever (, ), also known as Hollands, genever, genièvre, peket, or sometimes as Dutch gin (archaic: Holland gin or Geneva gin), is the juniper-flavoured traditional liquor in the Netherlands, Belgium, and adjoining areas in northern France and northwestern Germany. As an EU and UK Protected Designation of Origin, the term ''jenever'' and its soundalikes can only be used if the product is made according to the specifications in Belgium, the Netherlands, two northern French departments, and two German federal states. Gin was developed in Britain after the introduction of jenever to the island. History Jenever was originally produced by distilling malt wine (''moutwijn'' in Dutch) to 50% alcohol by volume. Because the resulting spirit was not palatable due to the lack of refined distilling techniques (with only the pot still available), herbs were added to mask the flavour. The juniper berry (which comes from the Latin ''juniperus''), hence the name ''jenever'' (and the English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeling
Kibbeling () is a Dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. In the twentieth century, it denoted the salted waste (the cheeks) of the cod fish, which was an important part of the popular diet. It is a popular dish in the Netherlands. See also * Fish and chips * List of deep fried foods This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum f ... * List of fish dishes References {{reflist, refs= {{cite book , last1=Bedford , first1=N. , last2=Sellars , first2=S. , title=The Netherlands , publisher=Lonely Planet , series=Country Guide Series , year=2007 , isbn=978-1-74104-299-3 , url=https://books.google.com/books?id=vvSYyeIzz5IC&pg=PA63 , page=63 Deep fried foods Dutch cuisine Fish dishes Fishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soused Herring
Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion. The word 'soused' can also describe a marinated herring that has been cooked. The herring is usually baked in the (vinegar) marinade (but can be fried and then soaked in the marinade). It is served cold. This is usual in Scotland, Wales and Ireland. The soused herring (''maatjesharing'' or just ''maatjes'' in Dutch, or ''Matjes/matjes'' in German and Swedish respectively) is an especially mild salt herring, which is made from immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eel As Food
Eels are elongated fish, ranging in length from to . Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal fin, dorsal and anal fins are fused with the caudal fin, caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as . Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
