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The Nordic
The Nordic, formerly known as the Nordic Lodge, is a seafood restaurant in Charlestown, Rhode Island. An all-you-can-eat restaurant, it is one of the most expensive buffets in the United States at $140 per person. Located on the lakeside of Pasquiet Pond, it has been continuously owned and operated by the Persson family since its founding in 1963. History The restaurant has been in operation since 1963. Karl O. Persson, a Swedish carpenter, and his wife Irma, from Denmark, moved to Brooklyn, New York in the late 1920s due to the Great Depression in Sweden. They had a son, Richard (Dick), who, when he was ten, moved back to Sweden with his parents for ten years to adapt to Swedish culture. After moving back, Dick married Gudny (Goody), a Norwegian immigrant to the U.S. In 1963, after having two children, the couple decided to move to a more rural area and purchased a vacation area in Charlestown. They were able to continue making a living by serving three meals a day from their l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as Pinniped, seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some Edible seaweed, seaweeds and microalgae are widely eaten as :edible seaweeds, sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many Diet (nutrition), diets around the world, especially in coastal areas. Semi-vegetarianism, Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Clam
The hard clam (''Mercenaria mercenaria''), also known as the round clam, hard-shell (or hard-shelled) clam, or the quahog, is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán Peninsula. It is one of many unrelated edible bivalves that in the United States are frequently referred to simply as clams. Older literature sources may use the systematic name ''Venus mercenaria''; this species is in the family Veneridae, the venus clams. Confusingly, the "ocean quahog" is a different species, ''Arctica islandica'', which, although superficially similar in shape, is in a different family of bivalves: it is rounder than the hard clam, usually has a black periostracum, and there is no pallial sinus in the interior of the shell. Alternative names The hard clam has many alternative common names. It is also known as the Northern quahog, round clam, or chowder clam. In fish markets, there ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berliner (doughnut)
A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet Yeast, yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. History Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form ''Kuechenmeisterei'' was published in Nuremberg and remained in print at least until 1674 with 20 editions (it was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called ''Gefüllte Krapfen'' made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannoli
Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Their size ranges from . In mainland Italy, the food is commonly known as (). In culinary traditions across Sicily, regional variations in cannoli fillings reflect local preferences and ingredient availability. In Palermo, cannoli are decorated with candied orange zest, adding a citrusy sweetness to the filling. In Catania, chopped pistachios are favored, adding a distinctive nutty flavor and texture. Ramacca is known for its purple artichokes, which also feature as filling in some cannoli recipes. Etymology Italian and Sicilian is originally a diminutive noun meaning 'little tube', from , 'cane' or 'tube'. History Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Tender
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the bird. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). They may also be made with similarly shaped pieces cut from chicken meat, usually the breast, or sometimes just pulverized chicken flesh. Chicken tenders are prepared by coating chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of schnitzel. They are a very popular snack or main course due to their convenience and have become a staple across the United States. Chicken tenders are a popular fast-food snack in the U.S. Some of the most popular fast-food restaurants that sell chicken tenders include Guthrie’s, Raising Cane's Chicken Fingers, Chick-fil-A, Church's Chicken, KFC, Popeyes, Zaxby's and Culver's. History Chicken ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tenderloin
A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. Processing and preparation Whole tende ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) in North America, especially the United States refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow. In France, ''filet mignon'' usually refers to cuts of pork tenderloin or veal tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal, it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standing Rib Roast
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While the cut is often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.USDThe Food Standards and Labeling Policy Book pg. 154 Characteristics A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole '' Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin . In other languages, it is named for the tongue, e.g. Greek (), German , Dutch or or the smaller and popular (young sole), Hungarian , Spanish , Cantonese (, 'dragon tongue'), Arabic () (for the common sole) meaning 'the tongue of ox' in Qosbawi accent, Turkish . A partial list of common names for species referred to as sole include: *In the ''sole' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni And Cheese
Macaroni and cheese (colloquially known as mac and cheese and known as macaroni cheese in the United Kingdom) is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles in medieval England. The traditional macaroni and cheese is put in a casserole dish and baked in the oven; however, it may be prepared in a sauce pan on top of the stove, sometimes using a packaged mix such as became popular in the mid-20th century. The cheese is often included as a Mornay sauce added to the pasta. It has been described as "comfort food". History A recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, '' The Experienced English Housekeeper''. Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Eliza Acton's 1845 '' Modern Cookery in All Its Branches'' h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bisque (food)
Bisque () is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world. Although originally applied to seafood soups, the use of the word has expanded to mean any thick soup, such as bisque of tomato or bisque of mushroom. Etymology The French-language name may derive from ''Biscay'', as in the Bay of Biscay. Method Bisque is a method of extracting flavor from crustaceans not perfect enough to send to market. In authentic recipes, the shells are ground to a fine paste and added (sometimes with rice) to thicken the soup. Julia Child remarked: "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain." See also * List of crab dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
