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Hessian Cuisine
Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, with heavy influence from Bavarian cuisine and Rhenish Hesse. sourness, Sour tastes dominate the cuisine, with wines and ciders, sauerkraut and handkäse with onions and vinegar popular. Drinks The Rheingau, which overlaps with western Hessen, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as ''Ebbelwei'' or ''Ebbelwoi'' in the Hessian dialects, Hessian dialect) is traditionally served from a large clay jug called a ''Bembel'' and drunk from a glass with a diamond pattern called a ''Geripptes'' ("ribbed"). Other popular sour drinks include ''Speierling'' – Apfelwein with Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apfelwein Geripptes Bembel
''Apfelwein'' (; ), or ''Viez'' (, Moselfranken, Saarland, Trier; ) or ''Most'' (, Austria, Switzerland, South Germany; ) are German language, German words for cider. It is made from various kinds of sour tasting apples (such as "Bohnapfel"). It has an alcohol (drug), alcohol content of 4.8–7.0% and a tart, sour taste. ''Apfelwein'' is also regionally known as ''Ebbelwoi'', ''Stöffsche'', ''Apfelmost'' (apple must), ''Viez'' (from Latin ''vice'', the second or substitute wine), and ''saurer Most'' (sour must, ''Süßmost'' or sweet must is essentially apple juice). Instead of the name ''Apfelwein'', restaurants and smaller manufacturers may instead call the beverage ''Schoppen'' or ''Schoppe'', which actually refers to the measure of the glass. In the Frankfurt area, berries from the Cormus domestica, service tree (''Sorbus domestica'') may be added in small quantities to increase Astringent, astringency, in which case the specific type of ''Apfelwein'' is called ''Speierl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cormus Domestica
''Cormus domestica'', commonly known as service tree or sorb tree, is a species of tree native to western, central and southern Europe, northwest Africa (Atlas Mountains), and southwest Asia (east to the Caucasus).Rushforth, K. (1999). ''Trees of Britain and Europe''. Collins .Mitchell, A.'' f. ''(1974). ''A Field Guide to the Trees of Britain and Northern Europe'', p 280. Collins It may be called true service tree, to distinguish it from the wild service tree ('' Torminalis glaberrima''). It is the only species in the monotypic genus ''Cormus.'' It is a deciduous tree growing to (rarely to ) tall with a trunk up to diameter, though it can also be a shrub tall on exposed sites. The bark is brown, smooth on young trees, becoming fissured and flaky on old trees. The winter buds are green, with a sticky, resinous coating. The leaves are long, pinnate with 13–21 leaflets long and broad, with a bluntly acute apex, and a serrated margin on the outer half or two thirds of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Kashrut, Jewish and Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Speckkuchen
Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snack in Kassel Kassel (; in Germany, spelled Cassel until 1926) is a city on the Fulda River in North Hesse, northern Hesse, in Central Germany (geography), central Germany. It is the administrative seat of the Regierungsbezirk Kassel (region), Kassel and the d ..., especially on market days, sold at food stalls and bakeries. As with many regional specialties, every village and every baker has his own Speckkuchen recipe. References Hessian cuisine Bacon dishes Meat dishes {{Germany-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ahle Wurst
The Ahle Wurst (Ahle Wurscht or Ahle Worscht, also in some areas Rote Wurst - ''red sausage'') is a hard pork sausage made in northern Hesse, Germany. Its name is a dialectal form of ''alte Wurst'' – "old sausage". Ahle Wurst has protected geographical Status (g.g.A.) in Germany, the indication is only allowed to be used for sausages that are produced in the area of northern Hesse around its local capital Kassel. Depending on the shape it is also called "Stracke" if elongated or "Runde" if round. Ahle Wurst is a sausage made of pork meat and bacon. Seasoned only with salt and pepper, there are regional differences and some butchers add nutmeg, cloves, Black pepper, pepper, sugar, garlic, cumin and rum or brandy. In traditional manufacturing only heavy pigs are processed fresh (with the meat still warm) and quality cuts of meat produced. The slow maturation at relatively high humidity is the distinguishing mark of the sausage. The sausage can be Smoking (cooking), smoked or made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kassel
Kassel (; in Germany, spelled Cassel until 1926) is a city on the Fulda River in North Hesse, northern Hesse, in Central Germany (geography), central Germany. It is the administrative seat of the Regierungsbezirk Kassel (region), Kassel and the district Kassel (district), of the same name, and had 201,048 inhabitants in December 2020. The former capital of the States of Germany, state of Hesse-Kassel, it has many palaces and parks, including the Bergpark Wilhelmshöhe, which is a UNESCO World Heritage Site. Kassel is also known for the ''documenta'' Art exhibition, exhibitions of contemporary art. Kassel has a Public university, public University of Kassel, university with 25,000 students (2018) and a multicultural population (39% of the citizens in 2017 had a migration background). History Kassel was first mentioned in 913 AD, as the place where two deeds were signed by King Conrad of Franconia, Conrad I. The place was called ''Chasella'' or ''Chassalla'' and was a fortifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frankfurt Rhine-Main
The Rhine-Main Metropolitan Region, often simply referred to as Frankfurt Rhine-Main, Frankfurt Rhine-Main area or Rhine-Main area (German: ''Rhein-Main-Gebiet'', ''Frankfurt/Rhein-Main'' or ''FrankfurtRheinMain'', abbreviated FRM), is the third-largest Metropolitan regions in Germany, metropolitan region in Germany after Rhine-Ruhr and Berlin/Brandenburg Metropolitan Region, Berlin-Brandenburg, with a total population exceeding 5.9 million. The metropolitan region is located in the central-western part of Germany, and stretches over parts of three Land (Germany), German states: Hesse, Rhineland-Palatinate, and Bavaria. The largest cities in the region are Frankfurt, Frankfurt am Main, Wiesbaden, Mainz, Darmstadt, Offenbach am Main, Offenbach, Worms (Germany), Worms, Hanau, and Aschaffenburg. The polycentric region is named after its core city, Frankfurt, and the two rivers Rhine and Main (river), Main. The Frankfurt Rhine-Main area is officially designated as a European Metropolit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatulence
Flatulence is the expulsion of gas from the Gastrointestinal tract, intestines via the anus, commonly referred to as farting. "Flatus" is the medical word for gas generated in the stomach or bowels. A proportion of intestinal gas may be swallowed environmental air, and hence flatus is not entirely generated in the stomach or bowels. The scientific study of this area of medicine is termed flatology. Passing gas is a normal bodily process. Flatus is brought to the rectum and pressurized by peristalsis, muscles in the intestines. It is normal to pass flatus ("to fart"), though volume and frequency vary greatly among individuals. It is also normal for intestinal gas to have a Feces, feculent or unpleasant odor, which may be intense. The noise commonly associated with flatulence is produced by the external anal sphincter, anus and gluteus maximus, buttocks, which act together in a manner similar to that of an embouchure. Both the sound and odor are sources of embarrassment, annoya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flower stem is tall, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk Cheese
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms. Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark (dairy product), quark and cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the milk to between 90 and 92 degrees Celsius to create coprecipitation of casein and whey protein before addition of lactic or citric acid. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Handkäse
Handkäse (; literally: "hand cheese") is a German regional sour milk cheese (similar to Harzer) and is a culinary specialty of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands. ''Handkäse'' is a small, translucent, yellow cheese. It has a pungent aroma, and a sour taste. ''Handkäse'' is traditionally topped with chopped or sliced onions, locally known as "''Handkäse mit Musik''" (literally: hand cheese with music). It is usually eaten with caraway on it, or served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this, many restaurants have a little pot for caraway seeds. The "music''"'' ''Handkäse'' is supposed to be served with is often said to "come later". This is a euphemism for the flatulence that raw onions can provide during digestion. Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
