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Schlachtplatte
A ''Schlachteplatte'', ''Schlachtplatte'', ''Schlachtschüssel'' (Southern German), or ''Metzgete'' (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish that primarily consists of boiled pork belly (''Kesselfleisch'') and freshly cooked '' Blutwurst'' and '' Leberwurst'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as '' Metzelsuppe''. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular are known as ''Metzelsupp''. Common accompaniments to a ''Schlachtplatte'' are ''sauerkraut'' and bread or potatoes or, in South Germany, potato pancakes (''Dotsch'' or ''Reiberdatschi''). Other elements might be fresh ''Bratwurst'' and '' Mettwurst'' or raw, spiced bratwurst filling. In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (''Schweinepfeffer'' or ''Schwarz Brie''). The word i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal Slaughter
Animal slaughter is the killing of animals, usually referring to killing Domestication, domestic livestock. It is estimated that each year, 80 billion land animals are slaughtered for food. Most animals are slaughtered for Human food, food; however, they may also be slaughtered for other reasons such as for harvesting of pelts, being diseased and unsuitable for consumption, or being surplus for maintaining a Selective breeding, breeding stock. Slaughter typically involves some initial cutting, opening the major body cavity, body cavities to remove the gastrointestinal tract, entrails and offal but usually leaving the wikt:carcass#Noun, carcass in one piece. Such dressing can be done by hunting, hunters in the field (field dressing of game (hunting), game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts. The animals most commonly slaughtered for food are cattle and water buffalo, sheep, goats, pigs, deer, horses, rabbits, poultry (mainly chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meat Dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken. Meat dishes The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). * Asocena * Baeckeoffe – a French casserole dish prepared using mutton, beef and pork * Bangers and mash * Barbacoa * Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choucroute Garnie
''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. Background There is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called ''choucroute garnie'' than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of ''choucroute garnie'', including ham hocks, pork knuckles and sho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berner Platte
The ''Berner Platte'' ( English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate. The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked. Berner Platte dishes are sometimes served within the context of a buffet. History The Berner Platte originated on March 5, 1798, when the Bernese defeated the French army at the and returned as the victor. A victory celebration had to be organized in a very short time. For this purpose, the community contributed the best of their supplies. Due to the late winters, mainly durable or preserved foods were used, which were combined to create the well-known dish. See also * Choucrou ... [...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] |
Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drying (food)
Food drying is a method of food preservation in which food is drying, dried (dehydrated or desiccation, desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Nutrition Animal livers are rich in iron, copper, B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe. A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhinehessen
Rhenish Hesse or Rhine HesseDickinson, Robert E (1964). ''Germany: A regional and economic geography'' (2nd ed.). London: Methuen, p. 542. . (, ) is a region and a former government district () in the German state of Rhineland-Palatinate. It is made up of territories west of the Upper Rhine river that were part of the Grand Duchy of Hesse and its successor in the Weimar Republic, the People's State of Hesse from 1816 to 1945. The hilly countryside is largely devoted to vineyards, comprising the Rheinhessen wine region. Geography Rhine Hesse stretches from the Upper Rhine Plain on the west bank of the Rhine up to the Nahe and Alsenz rivers in the west and down to the mouth of the Isenach in the south. The region borders on the Rhineland in the northwest, on the Palatinate in the southwest, and on South Hesse beyond the Rhine. The Rhenish-Hessian Hills along the Selz river, also called the "land of the thousand hills", reach up to at the summit of the Kappelberg and about in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, Norwegian cuisine, Norwegian, Polish cuisine, Polish, Hispanic cuisine, Hispanic, Filipino cuisine, Filipino, Chinese cuisine, Chinese, Korean cuisine, Korean, Vietnamese cuisine, Vietnamese, and Thai cuisine, Thai cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make Red braised pork belly, red braised pork belly () and Dongpo pork () in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called Siu yuk, crispy pork belly () is also popular. The pork is cooked and grilled for a cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
