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Steak Tartare
Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine '' kibbeh nayyeh'', the Turkish '' çiğ köfte'', the Korean '' yukhoe'' and the widely known Japanese '' sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Mongols himself and used the story as a way of show ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Classic Steak Tartare
A classic is an outstanding example of a particular style; something of lasting worth or with a timeless quality; of the first or highest quality, class, or rank – something that exemplifies its class. The word can be an adjective (a ''classic'' car) or a noun (a ''classic'' of English literature). It denotes a particular quality in art, architecture, literature, design, technology, or other cultural artifacts. In commerce, products are named 'classic' to denote a long-standing popular version or model, to distinguish it from a newer variety. ''Classic'' is used to describe many major, long-standing sporting events. Colloquially, an everyday occurrence (e.g. a joke or mishap) may be described in some dialects of English as 'an absolute classic'. "Classic" should not be confused with ''classical'', which refers specifically to certain cultural styles, especially in music and architecture: styles generally taking inspiration from the Classical tradition, hence classicism. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential heal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Port Of New York And New Jersey
The Port of New York and New Jersey is the port district of the New York-Newark metropolitan area, encompassing the region within approximately a radius of the Statue of Liberty National Monument. It includes the system of navigable waterways in the New York–New Jersey Harbor Estuary, which runs along over of shoreline in the vicinity of New York City and northeastern New Jersey, and is considered one of the largest natural harbors in the world. Having long been the busiest port on the East Coast it became it the busiest port by maritime cargo volume in the United States in August 2022 and is a major economic engine for the region. The region's airports make the port the nation's top gateway for international flights and its busiest center for overall passenger and air freight flights. There are two foreign-trade zones (FTZ) within the port. Geography Port district Encompassing an area within an approximate radius of the Statue of Liberty National Monume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamburg Steak
Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak. It is considered the origin of the ubiquitous hamburger, when, in the early 20th century, vendors began selling the Hamburg steak as a sandwich between bread. History The German equivalent of the Hamburg steak is the ''Frikadelle'', also known as a ''Frikadelle'' or ''Bulette'', which is known to have existed in the 17th century. In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef ground by hand, lightly salted, often smoked, and usually served raw in a dish along with onions and bread crumbs. The oldest document that refers to the Hamburg steak in English is a Delmonico's Restaurant menu from 1873 that offered customers an 11-cent plate of Hamburg steak that had been developed by American chef Char ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis '' Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the def ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saddle Sore
A saddle sore in humans is a skin ailment on the buttocks due to, or exacerbated by, horse riding or cycling on a bicycle saddle. It often develops in three stages: skin abrasion, folliculitis (which looks like a small, reddish acne), and finally abscess. Because it most commonly starts with skin abrasion, it is desirable to reduce the factors which lead to skin abrasion. Some of these factors include: * Reducing the friction. In equestrian activities, friction is reduced with a proper riding position and using properly fitting clothing and equipment. In cycling, friction from bobbing or swinging motion while pedaling is reduced by setting the appropriate saddle height. Angle and fore/aft position can also play a role, and different cyclists have different needs and preferences in relation to this. * Selecting an appropriate size and design of horse riding saddle or bicycle saddle. * Wearing proper clothing. In bicycling, this includes cycling shorts, with chamois padding. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean De Joinville
Jean de Joinville (, c. 1 May 1224 – 24 December 1317) was one of the great chroniclers of medieval France. He is most famous for writing the ''Life of Saint Louis'', a biography of Louis IX of France that chronicled the Seventh Crusade.''Villehardouin, G. de., Joinville, J. (1955–1908)Memoirs of the Crusades London: J.M. Dent. p. 184 (known as Scecedin)'' Biography Son of Simon of Joinville and Beatrice d'Auxonne, and brother of Geoffrey de Geneville, Jean belonged to a noble family from Champagne. He received an education befitting a young noble at the court of Theobald IV of Champagne, including reading, writing, and Latin. On the death of his father in 1233, he became lord of Joinville and seneschal of Champagne (and was therefore personally connected to Theobald IV). He was a very pious man and was concerned with the proper administration of the region. In 1241, he accompanied Theobald to the court of Louis IX of France (the future Saint Louis). In 1244, when L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatars
The Tatars ()Tatar in the Collins English Dictionary is an umbrella term for different ethnic groups bearing the name "Tatar". Initially, the ethnonym ''Tatar'' possibly referred to the Tatar confederation. That confederation was eventually incorporated into the when unified the various s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongols
The Mongols ( mn, Монголчууд, , , ; ; russian: Монголы) are an East Asian ethnic group native to Mongolia, Inner Mongolia in China and the Buryatia Republic of the Russian Federation. The Mongols are the principal member of the large family of Mongolic peoples. The Oirats in Western Mongolia as well as the Buryats and Kalmyks of Russia are classified either as distinct ethno-linguistic groups or subgroups of Mongols. The Mongols are bound together by a common heritage and ethnic identity. Their indigenous dialects are collectively known as the Mongolian language. The ancestors of the modern-day Mongols are referred to as Proto-Mongols. Definition Broadly defined, the term includes the Mongols proper (also known as the Khalkha Mongols), Buryats, Oirats, the Kalmyk people and the Southern Mongols. The latter comprises the Abaga Mongols, Abaganar, Aohans, Baarins, Chahars, Eastern Dorbets, Gorlos Mongols, Jalaids, Jaruud, Kharchins, Khishigten, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
