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Open Sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a single slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich and has ''toppings'' rather than ''fillings''. History During the start of the Middle Ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, " trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which the expression "trencherman" may come), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwichesWhat's Cooking America ''Sandwiches, History of Sandwiches''. February 2, 2007. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smørrebrød
(; originally , "butter and bread"), smørbrød "butter bread" (Norwegian language, Norwegian), or smörgås " butter goose" (Swedish language, Swedish), is a traditional Open sandwich, open-faced sandwich in the cuisine of Denmark, cuisines of Denmark, Cuisine of Norway, Norway and Cuisine of Sweden, Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or Fish as food, fish, cheese or Spread (food), spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afternoon Tea
Tea is an umbrella term for several different meals consisting of food accompanied by tea to drink. The English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea". ''Teatime'' is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom and some Commonwealth countries. Some people in Britain and Australasia refer to their main evening meal as "tea" rather than "dinner" or " supper", the use of "tea" differs based on social class, "tea" can refer to a light meal or a snack. A '' tea break'' is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. The most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring As Food
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important Fish as food, food for humans. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus ''Clupea'', found particularly in shallow, temperate waters of the North Pacific Ocean, North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings. Herrings played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century, their study was fundamental to the evolution of fisheries science.Pauly, Daniel (2004''Darwin's Fishes: An Encyclopedia of Ichthyology, Ecology, and Evolution''Page 109, Cambridge University Press. . These oily fish also ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravadlax
Gravlax (), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as (Also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', in Iceland as , and in Finland as , literally 'butler's sauce'), either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhaps th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabanos
Kabanos (; , plural: ), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, , but very thin, with a diameter around , and folded in two, giving them a characteristic appearance. Versions made of chicken (food), chicken and turkey meat, turkey are staples in kosher meat markets and delicatessens. Etymology and history The name comes from the word , an old obsolete term used in eastern parts of Poland for a young male pig fattened with potatoes specially for making this kind of sausage (hence , 'made of '). The word with a similar meaning is also present in other neighbouring languages; it was initially loaned from Turkic languages where it denotes a wild boar, boar (compare , , , cognate with ). are known to have been produced since medieval times at least, and because of their long-lasting capabili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beerwurst
''Bierwurst'' is a German cooked, smoked ''Brühwurst'' sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. It is usually sold as sandwich meat. Unsmoked, fresh ''Bierwurst'' will last for two days in the refrigerator. Pre-cooked Bierwurst will last for 5 to 7 days. Contrary to the name, ''Bierwurst'' ("beer wurst", literally "beer sausage") does not contain any beer, but rather, is eaten as a snack with beer. '' Bierschinken'' is eaten in a similar way. See also * List of sausages * List of smoked foods This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortadella
Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with Black pepper, peppercorns, but modern versions can also contain pistachios or, less commonly, Myrtus communis, myrtle berries. The sausage is then cooked. The best-known version of mortadella is Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI), PGI. Etymology The origin of the name is debated. One theory derives the name from the Latin word ('Mortar and pestle, mortar'), traditionally used in pounding the meat to produce the sausage. This theory, proposed by Giancarlo Susini, professor of ancient history in the University of Bologna, relies on two funerary steles kept in the Archaeological Civic Museum of Bologna, believed to pertain to the same monument, one showing a herd of piglets and the other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tongue
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine. Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. Preparation Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used because it is already spiced. If cooked in a sauce, it can then l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as ''salametti'' or ''salamini''. Etymology The word ''salami'' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey (food)
Turkey meat, commonly referred to simply as turkey, is the meat from Turkey (bird), turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine. Preparation and production Turkeys are sold sliced and ground, as well as whole in a manner similar to chicken with the head, feet, and feathers removed. Turkey crowns are the breast of the bird with its legs and wings removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute. Ground turkey is sold and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
