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Pease Porridge
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically Split pea, 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, 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 East England, North Eastern areas including South Shields, and on down to Darlington on the North Yorkshire, North Yorkshire border. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, Bird's Custard, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom, Republic of Ireland, Ireland and some Commonwealth of Nations, Commonwealth countries, the word ''pudding'' is used to describe sweet and Savoury (dish), savoury dishes. Savoury puddings include Yorkshire pudding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of ''Beta vulgaris'' subsp. ''vulgaris'' grown for their edible taproots or leaves, classified as belonging to the Conditiva Group. Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal
Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are dehusked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Rolled oats are oats that have been steamed, flattened by a "flaking roller", and dried. Old-fashioned rolled oats are made from whole oat groats and may be thick and require lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Noun
In linguistics, a mass noun, uncountable noun, non-count noun, uncount noun, or just uncountable, is a noun with the syntactic property that any quantity of it is treated as an undifferentiated unit, rather than as something with discrete elements. Uncountable nouns are distinguished from count nouns. Given that different languages have different grammatical features, the actual test for which nouns are mass nouns may vary between languages. In English, mass nouns are characterized by the impossibility of being directly modified by a numeral without specifying a unit of measurement and by the impossibility of being combined with an indefinite article (''a'' or ''an''). Thus, the mass noun "water" is quantified as "20 litres of water" while the count noun "chair" is quantified as "20 chairs". However, both mass and count nouns can be quantified in relative terms without unit specification (e.g., "so much water", "so many chairs", though note the different quantifiers "much" a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle English
Middle English (abbreviated to ME) is a form of the English language that was spoken after the Norman Conquest of 1066, until the late 15th century. The English language underwent distinct variations and developments following the Old English period. Scholarly opinion varies, but the University of Valencia states the period when Middle English was spoken as being from 1150 to 1500. This stage of the development of the English language roughly coincided with the High Middle Ages, High and Late Middle Ages. Middle English saw significant changes to its vocabulary, grammar, pronunciation, and orthography. Writing conventions during the Middle English period varied widely. Examples of writing from this period that have survived show extensive regional variation. The more standardized Old English literary variety broke down and writing in English became fragmented and localized and was, for the most part, being improvised. By the end of the period (about 1470), and aided by the movabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushy Peas
Mushy peas are dried marrowfat peas which are first soaked overnight in water with baking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned with salt and pepper. Throughout England and Scotland they are a traditional accompaniment to fish and chips. In Northern England they are also commonly served as part of a popular snack called pie and peas (akin to the South Australian pie floater; but instead of the thick pea soup of the floater, in pie and peas it is mushy peas which accompany the meat pie) and are considered to be a part of traditional British cuisine. They are sometimes also packed into a ball, dipped in Batter (cooking), batter, deep-fried, and served as a pea fritter. Mushy peas can also be bought ready-prepared in tin cans. Local variants In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brose
Brose is a Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats". In the 16th century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose can be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, or swede (rutabaga), may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horsham
Horsham () is a market town on the upper reaches of the River Arun on the fringe of the Weald in West Sussex, England. The town is south south-west of London, north-west of Brighton and north-east of the county town of Chichester. Nearby towns include Crawley to the north-east and Haywards Heath and Burgess Hill to the south-east. It is the administrative centre of the Horsham (district), Horsham district. History Governance There are two main tiers of local government covering Horsham, at non-metropolitan district, district and non-metropolitan county, county level: Horsham District Council and West Sussex County Council. Much of the built-up area of Horsham is an unparished area, but some of the suburbs are included in civil parishes, notably North Horsham. The town is the centre of the Horsham (UK Parliament constituency), parliamentary constituency of Horsham, re-created in 1983. Jeremy Quin had served as Conservative Member of Parliament for Horsham since 2015, succ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Grinstead
East Grinstead () is a town in West Sussex, England, near the East Sussex, Surrey, and Kent borders, south of London, northeast of Brighton, and northeast of the county town of Chichester. Situated in the northeast corner of the county, bordering Surrey, the civil parish has an area of . The population at the 2011 Census was 26,383. Nearby towns include Crawley and Horley to the west, Tunbridge Wells to the east and Redhill, Surrey, Redhill and Reigate to the northwest. The town is contiguous with the village of Felbridge to the northwest. Until 1974 East Grinstead was in East Sussex, before joining with Haywards Heath and Burgess Hill as the Mid-Sussex district of West Sussex. The town is on the Greenwich Meridian. It has many historic buildings, and the Weald and Ashdown Forest lie to the south-east. Places of interest The High Street contains one of the longest continuous runs of 14th-century timber-framed buildings in England. Other notable buildings in the town includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pease Pottage
Pease Pottage is a village in the Mid Sussex District of West Sussex, England. It lies on the southern edge of the Crawley built-up area, in the civil parish of Slaugham. The village has a motorway service station, named after the village, which also serves as a local shop for the residents of the village (a footpath was constructed to allow pedestrian access from the village). It is located at the junction of the M23 and the A23 on the London to Brighton road, where the A264 to Horsham joins. The Church of the Ascension, a chapel of ease to St Mary's Church, Slaugham, opened in 1875, but is no longer in use. Pease Pottage Radar is about west of Pease Pottage and is visible from much of the village. It is an air traffic control radar for NATS and takes advantage of a position above sea level, some above the nearby Gatwick Airport. Etymology Pease Pottage is also an old name for pease pudding. It has been said that the village name came from serving this food to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
