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Smørrebrød
(; originally , "butter and bread") smørbrød "butter bread" (Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smørrebrød 4
(; originally , "butter and bread") smørbrød "butter bread" ( Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Open Sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. History During the start of the middle ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, " trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which we get the expression "trencherman"), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwichesWhat's Cooking America ''Sandwiches, History of Sandwiches''. February 2, 2007. as they were of disposable crockery. A direct precursor to the English [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Denmark
Danish cuisine ( da, det danske køkken) 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 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 decorated with a variety of fine 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 and Tuborg beers and for its akvavit and bitter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
) , song = ( en, "King Christian stood by the lofty mast") , song_type = National and royal anthem , image_map = EU-Denmark.svg , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of Denmark , established_title = Consolidation , established_date = 8th century , established_title2 = Christianization , established_date2 = 965 , established_title3 = , established_date3 = 5 June 1849 , established_title4 = Faroese home rule , established_date4 = 24 March 1948 , established_title5 = EEC accession , established_date5 = 1 January 1973 , established_title6 = Greenlandic home rule , established_date6 = 1 May 1979 , official_languages = Danish , languages_type = Regional languages , languages_sub = yes , languages = GermanGerman is recognised as a protected minority language in the South Jutland area of Denmark. , demonym = , capital = Copenhagen , largest_city = capital , coordinates = , ethnic_groups = , ethnic_gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dyrlægens Natmad
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a ''smørrebrød'', also known as an open-faced sandwich, made with a particular selection of toppings. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenhagen. According to food historian Nina Bauer the famous sandwich is named after one of the restaurant's regulars, a distinguished veterinarian named Sigurd Kejlgaard, who was employed to look after the horses in the royal stables and the contemporary Circus Miehe. The simplest form of ''Dyrlægens natmad'' consists of a slice of ''rugbrød'' with a base spread of butter or fat, a layer of '' leverpostej'', sliced salt beef, meat stock aspic and red onion rings on top.Opslag dyrlægens natmad i Fakstorp, Jørgen; Boyhus, Else-Marie, (red.) (1998), Gastronomisk Leksikon, Nordisk Forlag, . See also *Danish cuisine Danish cuisine ( da, det danske køkken) originated from the peasant population's own ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoulade
Rémoulade (; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Use ''Rémoulade'' is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world. France ''Rémoulade'' is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called ''céleri r� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medisterpølse
Medisterpølse, medisterkorv or simply medister, is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground meat is seasoned with chopped onion, allspice, cloves, salt and pepper. It is a traditional dinner sausage in Danish and Norwegian cuisine. The word ''medister'' is derived from a combination of ''med'' and ''ister'', respectively meaning 'with' and 'suet'. It was first used in print in a Swedish housekeeping book from the early 16th century. The sausage recipe has changed since then as the meat filling used to be hand-chopped with a knife, while today it is chopped very finely by machine, giving the sausage a different texture. It is made in one very long piece and then cut up after cooking, before serving. In contrast to many other types of sausage, ''medister'' is kept fresh and only cooked or fried during the final preparation. For th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the '','' ' (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and '/''Grilletta'' as well as the Austrian '. It may be derived from , a dish of sliced veal, larded with pork fat. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Beef
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch language, Dutch: ''hoofdkaas'') or brawn is a cold cut terrine (food), terrine or meat jelly that originated in Europe. It is made with flesh from the head of a Calf (animal), calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder (material), binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Bread
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. History In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour. Flour milling Historically, brown meal was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
