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Eisbein
Eisbein is a German dish of ham hock, usually cured and slightly boiled. Regional variations Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. Numerous regional variations exist, for example in Berlin it is served with pease pudding. In southern parts of Germany it is usually roasted. In Franconia it is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead. Etymology The German name (literally: 'ice leg') has associations with the practice of using a pig's leg-bone for ice skating. In southern Germany, the common preparation is known as '' Schweinshaxe''. In other countries The Polish cuisine's or and the Swedish cuisine's ''fläsklägg med rotmos'' are very similar, alternatively grilled on a barbecue. Other similar dishes include the Swiss cuisine's and the Austrian cuisine's ''Stelze ''Schweinshaxe'' (; literally "swine's hock"), in German cuisine, is a roaste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ham Hock
__NOTOC__ A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter), but rather the extreme shank end of the leg bone. Uses Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stelze
''Schweinshaxe'' (; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'', or ''Sauhax(n)'' . A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The ''Schweinshaxe'' is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dumpl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schweinshaxe
''Schweinshaxe'' (; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'', or ''Sauhax(n)'' . A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The ''Schweinshaxe'' is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dump ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pease Pudding
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names. Dish Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally produced in England, especially in the industrial North Eastern areas including South Shields, and on down to Darlington on the North Yorkshire border. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the classic saveloy dip. In Southern England, it is usually served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fläsklägg Med Rotmos
Fläsklägg med rotmos () is a dish in Swedish cuisine, closely related to German Eisbein. The name literally means " ham hock with root mash." Method Cured ham hock is cooked for one to two hours together with onions, carrots, and allspice or similar vegetables. Rutabaga, potatoes and carrots are then diced and cooked soft in the broth, then drained and mashed. It may be served with different kinds of mustard; the preferred one is a traditional sweet mustard. The use of allspice is common in Swedish cuisine Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, .... See also * List of ham dishes – also includes ham hock dishes * Stamppot References External links * Swedish cuisine Ham dishes {{sweden-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickles
Pickle, pickled or Pickles may refer to: Food * Pickle, a food that has undergone pickling * Pickled cucumber * Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's pickle" * South Asian pickle, also known as ''achar'', savory condiments popular in South Asia People * Alastair Ruadh MacDonnell or "Pickle" (1725–1761), Scottish Jacobite who became a British government secret agent. * Marc-Édouard Vlasic or "Pickles" (born 1987), defenseman for the San Jose Sharks * Pickles Dillhoefer (1893–1922), American Major League Baseball catcher * Pickles Douglas (1886–1954), English cricketer and boxing referee * J. J. Pickle (1913–2005), United States representative from Texas * William H. Pickle, 37th United States Sergeant at Arms (2003–2007) * Alonzo H. Pickle (1843–?), Canadian-American soldier and member of the 1st Battalion Minnesota Infantry who fought in the American Civil War Do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomeranian Cuisine
Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania (1653–1815), Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produced by Pomeranian farms, such as swede (vegetable), swede (''Wruken'') and sugar beet, by poultry rearing, which has produced the famous Pomeranian goose, by the wealth of fish in the Baltic Sea, rivers and inland lakes of the Pomeranian Lake District, and the abundance of Game (hunting), quarry in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as ''Tüften'', prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (''Vorpommersches Kartoffelmuseum''), ''Grünkohl'' and sweet and sour dishes produced, for example, by baking fruit. Pomeranian farmers were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
