|
Kalops (cuisine)
''Kalops'' ( swe.) or ''palapaisti/vatkuli'' (fin.) is a Swedish and Finnish beef stew that contains beef, onion, allspice, bay leaf, and other spices. It is often served with boiled potatoes and pickled beetroot. It was first described in a cookbook from 1755 by Cajsa Warg. The Swedish name of the dish is derived from the English word "collops A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last ...", which means 'slices of meat'. References {{reflist Beef dishes Swedish cuisine Finnish cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skånsk Kalops Med Grillad Sparris " also comes from .
{{disambig ...
The term Scanian (, or ) can refer to: * A person born or living in the province of Scania proper (Skåne) * The people and language of the historical provinces of Scania (Terrae Scaniae, Skånelandene (Danish), Skåneland (Swedish) * Scanian dialect, the dialect spoken in Scania * Scanian Law, the law of the historical provinces of Scania The company name "Skanska Skanska AB () is a multinational construction and development company based in Sweden. Skanska is the fifth-largest construction company in the world according to ''Construction Global'' magazine. Notable Skanska projects include renovation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Language
Swedish ( ) is a North Germanic language spoken predominantly in Sweden and in parts of Finland. It has at least 10 million native speakers, the fourth most spoken Germanic language and the first among any other of its type in the Nordic countries overall. Swedish, like the other Nordic languages, is a descendant of Old Norse, the common language of the Germanic peoples living in Scandinavia during the Viking Era. It is largely mutually intelligible with Norwegian and Danish, although the degree of mutual intelligibility is largely dependent on the dialect and accent of the speaker. Written Norwegian and Danish are usually more easily understood by Swedish speakers than the spoken languages, due to the differences in tone, accent, and intonation. Standard Swedish, spoken by most Swedes, is the national language that evolved from the Central Swedish dialects in the 19th century and was well established by the beginning of the 20th century. While distinct regional v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Language
Finnish (endonym: or ) is a Uralic language of the Finnic branch, spoken by the majority of the population in Finland and by ethnic Finns outside of Finland. Finnish is one of the two official languages of Finland (the other being Swedish). In Sweden, both Finnish and Meänkieli (which has significant mutual intelligibility with Finnish) are official minority languages. The Kven language, which like Meänkieli is mutually intelligible with Finnish, is spoken in the Norwegian county Troms og Finnmark by a minority group of Finnish descent. Finnish is typologically agglutinative and uses almost exclusively suffixal affixation. Nouns, adjectives, pronouns, numerals and verbs are inflected depending on their role in the sentence. Sentences are normally formed with subject–verb–object word order, although the extensive use of inflection allows them to be ordered differently. Word order variations are often reserved for differences in information structure. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not 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 in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Several unrelated fragrant shrubs are called "Carolina allspice" (''Calycanthus floridus''), "Japanese allspice" ('' Chimonanthus praecox''), or "wild allspice" ('' Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop. Care ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree ('' Umbe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potatoes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the '' Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajsa Warg
Anna Christina Warg (23March 17035February 1769), better known as Cajsa (or Kajsa) Warg, was a Swedish cookbook author and one of the best-known cooks in Swedish history. Early life Warg was born in Örebro, the younger of two daughters, to accountant Anders Warg (died 1708) and Karin Livijn (died 1755). In 1710, her mother married the nobleman Eric Rosenstråle, with whom she had seven more children and moved with to Borggård Manor outside Finspång. Career Warg left home early to be the cook and housekeeper for several powerful people in Stockholm, such as the general Count Wolter Reinhold von Stackelberg. It is not known when she started her career, but von Stackelberg had previously served with her father as an officer in the army, and it is considered likely that she was employed by him as his cook by the time he married and settled down in Stockholm in 1735. She was later employed by von Stackelberg's elder brother marshal Baron Berndt Otto von Stackelberg, and from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collops
A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg. Etymology The derivation is obscure; the OED cites that it may be related to the old Swedish word ''kollops'' (equivalent to the modern: ''kalops),'' but also suggests a German origin (''klops''). The Swedish restaurateur Tore Wretman derives the modern Swedish ''kalops'' from the English ''collops'', which in turn is said to originate from Swedish word ''colhoppe'' (ember-hops, from how the thin sliced strips of dried salted leg of mutton danced on the glowing hot skillet) that was well established in the Swedish language in the 15th centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
