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Wiener Schnitzel
Wiener schnitzel ( ; , 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, Bread crumbs#Breading, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. History and etymology The designation first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as (roughly, "breaded veal cutlets"). According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz-Dieter Pohl could prove that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (''Guida gastronomica d'Italia''), which was published in German in 1871 as ''Italien tafelt'', and it is claimed that the story instead concerned the ''cotole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is located between the Alps mountain range and tributaries of the river Po (river), Po, and includes Milan, its capital, the largest metropolitan area in the country, and among the largest in the EU. Its territory is divided into 1,502 ''comuni'' (the region with the largest number of ''comuni'' in the entire national territory), distributed among twelve administrative subdivisions (eleven Provinces of Italy, provinces plus the Metropolitan City of Milan). The region ranks first in Italy in terms of population, population density, and number of local authorities, while it is fourth in terms of surface area, after Sicily, Piedmont, and Sardinia. It is the second-most populous Region (Europe), region of the European Union (EU), and the List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Salad
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish. History and varieties Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia., American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century. Potato salad is generally served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery, dill). South German-style potato salad is served warm or at room temperature and is made with a vinaigrette (rather than a creamy mayonnaise-based dressing), and typically includes bacon. North German potato salad is se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice ( citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Name is the diminutive form of the French word ("vinegar"). It was commonly known as " French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae mostly grown as a leaf vegetable. The leaves are most often used raw in Green salad, green salads, although lettuce is also seen in other kinds of food, such as sandwiches, wraps and soups; it can also be grilled. Its stem and seeds are sometimes used; celtuce (asparagus lettuce) is one variety grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. , world production of lettuce (and chicory) was 27 million tonnes, 53percent of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Schnitzel At Restaurant Faro, Helsinki
Wiener (from German: "Viennese") may refer to: Food * A Vienna sausage of German origin, in German ''Wiener'', named after the capital of Austria * A hot dog, a cooked sausage, traditionally grilled or steamed and served in a sliced bun * A Polish sausage (kielbasa) or "wenar" People * Wiener (surname) Places * Wiener Neudorf, a town in the eastern part of the Mödling district, Austria *Wiener Neustadt, a town south of Vienna, in the state of Lower Austria, Austria *Wiener Stadthalle, an indoor arena, in Vienna, Austria *Wiener Staatsoper, the Vienna State Opera Other uses *The Wiener AC, also known as Wiener AC or WAC, an Austrian sports club in Vienna * Wiener process, a mathematical model related to Brownian motion * Wiener equation, named after Norbert Wiener, assumes the current velocity of a fluid particle fluctuates randomly * Wiener filter, a noise filter used in signal processing * Wiener (crater), a crater on the far side of the Moon *''Wiener Bonbons'', a waltz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotterdam
Rotterdam ( , ; ; ) is the second-largest List of cities in the Netherlands by province, city in the Netherlands after the national capital of Amsterdam. It is in the Provinces of the Netherlands, province of South Holland, part of the North Sea mouth of the Rhine–Meuse–Scheldt delta, via the Nieuwe Maas, New Meuse inland shipping channel, dug to connect to the Meuse at first and now to the Rhine. Rotterdam's history goes back to 1270, when a dam was constructed in the Rotte (river), Rotte. In 1340, Rotterdam was granted city rights by William II, Count of Hainaut, William IV, Count of Holland. The Rotterdam–The Hague metropolitan area, with a population of approximately 2.7 million, is the List of urban areas in the European Union, 10th-largest in the European Union and the most populous in the country. A major logistic and economic centre, Rotterdam is Port of Rotterdam, Europe's largest seaport. In 2022, Rotterdam had a population of 655,468 and is home to over 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edward Frederick Knight
Edward Frederick (E. F.) Knight (23 April 1852 – 3 July 1925) was an English barrister, soldier, journalist, and author of 20 books, many based on his dispatches as a war correspondent.Roth, Mitchel P. and James Stuart Olson. (1997) ''Historical Dictionary of War Journalism,'' p. 170./ref> Biography Knight was born in England, and travelled with his family to British India at an early age. He was educated at Westminster School and Caius College, Cambridge, where he pursued legal studies. He was called to the Bar from Lincoln's Inn in 1879. However, he abandoned the legal profession to pursue a career in journalism instead, writing primarily for the ''Morning Post'' and ''The Times''. During the Franco-Prussian War of 1870, while living in France at his father's house in Honfleur he attempted to enlist with the French Army near Rouen, but was turned down as he was an alien. In 1878, he explored Albania and Montenegro, returning to the Balkans during the Russo-Turkish War. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Backhendl
Wiener (from German: "Viennese") may refer to: Food * A Vienna sausage of German origin, in German ''Wiener'', named after the capital of Austria * A hot dog, a cooked sausage, traditionally grilled or steamed and served in a sliced bun * A Polish sausage (kielbasa) or "wenar" People * Wiener (surname) Places * Wiener Neudorf, a town in the eastern part of the Mödling district, Austria *Wiener Neustadt, a town south of Vienna, in the state of Lower Austria, Austria *Wiener Stadthalle, an indoor arena, in Vienna, Austria *Wiener Staatsoper, the Vienna State Opera Other uses *The Wiener AC, also known as Wiener AC or WAC, an Austrian sports club in Vienna * Wiener process, a mathematical model related to Brownian motion * Wiener equation, named after Norbert Wiener, assumes the current velocity of a fluid particle fluctuates randomly * Wiener filter, a noise filter used in signal processing * Wiener (crater), a crater on the far side of the Moon *''Wiener Bonbons'', a waltz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
