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Hopping John
Hoppin' John, also known as Carolina peas and rice, is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States. Similar dishes are found in regions with a significant African-origin demographic like Louisiana red beans and rice. The Carolina version is known for the addition of bacon and other kinds of pork. The starchy long-grain Carolina rice that is used in this meal must be washed well and cooked in bacon fat with onions until the grains are translucent before it is simmered with the parboiled black-eyed peas or Sea Island red peas and some chopped ham, ham hock or pork sausage. To finish the one-pot meal, the rice, having absorbed all the cooking liquid, is left to steam using the paper towel method for around 10 minutes and it is fluffed before serving. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern United States
The Southern United States (sometimes Dixie, also referred to as the Southern States, the American South, the Southland, Dixieland, or simply the South) is List of regions of the United States, census regions defined by the United States Census Bureau. It is between the Atlantic Ocean and the Western United States, with the Midwestern United States, Midwestern and Northeastern United States to its north and the Gulf of Mexico and Mexico to its south. Historically, the South was defined as all states south of the 18th-century Mason–Dixon line, the Ohio River, and the Parallel 36°30′ north, 36°30′ parallel.The South . ''Britannica''. Retrieved June 5, 2021. Within the South are different subregions such as the Southeastern United States, Southeast, South Central United States, South Central, Upland South, Upper South, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collard Greens
Collard is a group of loose-leafed cultivars of ''Brassica oleracea'' (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety ''B. oleracea'' var. ''viridis''. The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables. Collard greens have been cultivated as food since classical antiquity. Nomenclature The term '' colewort'' is a medieval term for non-heading brassica crops. The term collard has been used to include many non-heading ''Brassica oleracea'' crops. While American collards are best placed in the ''Viridis'' crop group, the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases. In Africa, it is known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum
''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of ''Capsicum''. Bell peppers, Sweet or bell peppers and some chili peppers are ''Capsicum annuum'', making it the most cultivated species in the genus. History ''Capsicum'' is native to South America and Central America. These plants have been evolving for 17 million years. It was domesticated and Mesoamerican agriculture, cultivated at least since 3000 BC, as evidenced by remains of chili peppers found in pottery from Puebla and Oaxaca. Etymology and names The generic name may come from Latin , meaning 'box', presumably alluding to the pods; or possibly from the Greek language, Greek word , , 'to gulp'. The name ''pepper'' comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, ''Piper ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peas
Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum'' in 1753 (meaning cultivated pea). Some sources now treat it as ''Lathyrus oleraceus''; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a "pea" flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), the seeds from several species of '' Lathyrus'' and is used as a compound form - for instance, in Sturt's desert pea. Peas are annual plants, with a life cycle of one year. They are a cool-season crop grown in many parts of the world; planti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Travel Literature
The genre of travel literature or travelogue encompasses outdoor literature, guide books, nature writing, and travel memoirs. History Early examples of travel literature include the '' Periplus of the Erythraean Sea'' (generally considered a 1st century CE work; authorship is debated), Pausanias' ''Description of Greece'' in the 2nd century CE, '' Safarnama'' (Book of Travels) by Nasir Khusraw (1003-1077), the '' Journey Through Wales'' (1191) and '' Description of Wales'' (1194) by Gerald of Wales, and the travel journals of Ibn Jubayr (1145–1214), Marco Polo (1254–1354), and Ibn Battuta (1304–1377), all of whom recorded their travels across the known world in detail. As early as the 2nd century CE, Lucian of Samosata discussed history and travel writers who added embellished, fantastic stories to their works. The travel genre was a fairly common genre in medieval Arabic literature. In China, 'travel record literature' () became popular during the Song ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frederick Law Olmsted
Frederick Law Olmsted (April 26, 1822 – August 28, 1903) was an American landscape architect, journalist, Social criticism, social critic, and public administrator. He is considered to be the father of landscape architecture in the United States. Olmsted was famous for co-designing many well-known urban parks with his partner Calvert Vaux. Olmsted and Vaux's first project was Central Park in New York City, which led to many other urban park designs. These included Prospect Park (Brooklyn), Prospect Park in Brooklyn; Cadwalader Park in Trenton, New Jersey; and Forest Park (Portland, Oregon), Forest Park in Portland, Oregon. In 1883, Olmsted established the preeminent landscape architecture and planning consultancy of the late 19th-century United States, which was carried on and expanded by his sons, Frederick Jr. and John C., under the name Olmsted Brothers. Other projects that Olmsted was involved in include the country's first and oldest coordinated system of public ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornbread
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread ''naktsi'', while the Choctaw people of the Southeast call it ''bvnaha''. The Cherokee and Seneca people, Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually Leavening agent, leavened by baking powder. History Indigenous peoples of the Americas, Native people in the Americas began using corn (maize) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green. Description Kale plants have green or purple leaves, and the central leaves do not form a head, as with headed cabbage. The stems can be white or red, and can be tough even when cooked. Etymology The name ''kale'' originates from Northern Middle English ''cale'' (compare Scots language, Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. Cultivation Derived from wild mustard, kale is considered to be closer to wild cabbage than most domesticated forms of ''B. oleracea''. Kale is usually a biennial plant grown from seed with a wide range of germination temperatures. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafier spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many other common names such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip Greens
The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
