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Rollmop
Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. Presentation The filling usually consists of onion and sliced pickled gherkin. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists of water, white vinegar, and salt; it may also contain sugar or other sweetening agents, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, they will usually keep for two to three weeks if kept cool or refrigerated. Rollmops are sometimes served with Labskaus. Etymology The name "rollmops" is German in origin, derived from the words ''rollen'' (to roll) and ''Mops'' meaning pug or ''fat young boy''. The form ''Rollmops'' () is singular, and the plural is ''Rollmöpse'' (). In English, the term "rollmops" is often treated as the plural of the singular "rollmop". There is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
At Sign
The at sign () is an accounting and invoice abbreviation meaning "at a rate of" (e.g. 7 Widget (economics), widgets @ £2 per widget = £14), now seen more widely in email addresses and social media platform User (computing), handles. It is normally read aloud as "at" and is also commonly called the at symbol, commercial at, or address sign. Most languages have their own name for the symbol. Although not included on the keyboard layout of the earliest commercially successful typewriters, it was on at least one 1889 model"The @-symbol, part 2 of 2" , Shady Characters ⌂ The secret life of punctuation '' and the very successful Underwood Typewriter Company ... [...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] |
Labskaus
Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen (city), Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes. Etymology The origin of this word is uncertain. One possible source for the name could be Latvian language, Latvian ''labs kauss'', meaning 'good bowl' or hotpot, or Lithuanian language , Lithuanian ''labas káušas'', meaning the same. The dish became common among sailors during the time of the great ships. Potatoes and salted meats were standard fare and labskaus would stretch the meat supply. Labskaus is now commonly served in restaurants only on Germany, Germany's northern coast, as well as in traditional Denmark, Danish restaurants. Compare with Scouse (food), scouse. Preparation The meal is traditionally prepared by boiling the beef in broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Herring
Pickled herring is a traditional way of preserving herring as food by pickling or Curing (food preservation), curing. Most cured herring uses a two-step curing (food preservation), curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brining, brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaf, bay leaves, raw onions, and so on. Additional flavourings include sherry, Mustard (condiment), mustard and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia and Newfoundland. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the Twelve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic Sea
The Baltic Sea is an arm of the Atlantic Ocean that is enclosed by the countries of Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Poland, Russia, Sweden, and the North European Plain, North and Central European Plain regions. It is the world's largest brackish water basin. The sea stretches from 53°N to 66°N latitude and from 10°E to 30°E longitude. It is a Continental shelf#Shelf seas, shelf sea and marginal sea of the Atlantic with limited water exchange between the two, making it an inland sea. The Baltic Sea drains through the Danish straits into the Kattegat by way of the Øresund, Great Belt and Little Belt. It includes the Gulf of Bothnia (divided into the Bothnian Bay and the Bothnian Sea), the Gulf of Finland, the Gulf of Riga and the Bay of Gdańsk. The "Baltic Proper" is bordered on its northern edge, at latitude 60°N, by Åland and the Gulf of Bothnia, on its northeastern edge by the Gulf of Finland, on its eastern edge by the Gulf of Riga, and in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or Food processing, processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scottish Cuisine
Scottish cuisine (; ) encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern. Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, generally without the use of rare (and historically expensive) spices found abroad. History Scotland, with its temperate climate and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive oats quickly became the staple. Medieval From the journeyman down to the lowest cottar, meat was an expensiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuanian Cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, Leaf vegetable, greens, Berry, berries, and Edible mushroom, mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine. German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (''kugelis'' or kugel) and intestines stuffed with mashed potato (kishka (food), ''vėdarai''), as well as the baroque tree cake know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North German Cuisine
North is one of the four compass points or cardinal directions. It is the opposite of south and is perpendicular to east and west. ''North'' is a noun, adjective, or adverb indicating direction or geography. Etymology The word ''north'' is related to the Old High German ''nord'', both descending from the Proto-Indo-European unit *''ner-'', meaning "left; below" as north is to left when facing the rising sun. Similarly, the other cardinal directions are also related to the sun's position. The Latin word ''borealis'' comes from the Greek ''boreas'' "north wind, north" which, according to Ovid, was personified as the wind-god Boreas, the father of Calais and Zetes. ''Septentrionalis'' is from ''septentriones'', "the seven plow oxen", a name of ''Ursa Major''. The Greek ἀρκτικός (''arktikós'') is named for the same constellation, and is the source of the English word ''Arctic''. Other languages have other derivations. For example, in Lezgian, ''kefer'' can mean bo ... [...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] |
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] |
Mettwurst
Mettwurst () is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger Mettwurst is partially smoked but still soft and spreadable, while other northern German varieties such as Holsteiner are harder and more akin to salami, due to longer duration of smoking. Etymology The Low German word '' mett'', meaning 'minced pork without bacon', is derived from the Old Saxon word ''meti'' (meaning 'food'), and is related to the English word 'meat'. Preparation and usage Mettwurst can be prepared and eaten in a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw. When minced raw pork is prepared without curing or smoking, it is called simply Mett. The skin is meant to be eaten and is typically not removed. It is important that high-quality, fresh ingredients are used; otherwise, deadly microorganisms and toxins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
