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Čvarci
Čvarci (singular čvarak, sr-Cyrl, чварци / чварак, , , sl, ocvirki, ro, jumări, pl, skwarki, cz, škvarky, sk, škvarky, oškvarky, german: Grammeln, uk, шкварки, shkvarky, hu, töpörtyű, mk, Џимиринки) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork cracklings, with fat thermally extracted from the lard. Čvarci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia, Romania, and Macedonia. They can also be found in other countries throughout Central and Eastern Europe: in Poland, Czechia, Slovakia, Austria, Hungary, and Ukraine. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. Preparation Preparation of čvarci involves melting the lard. Lard is cut in blocks of about one inch (2.54 cm) in size and slowly fried in their own fat. Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Čvarci
Čvarci (singular čvarak, sr-Cyrl, чварци / чварак, , , sl, ocvirki, ro, jumări, pl, skwarki, cz, škvarky, sk, škvarky, oškvarky, german: Grammeln, uk, шкварки, shkvarky, hu, töpörtyű, mk, Џимиринки) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork cracklings, with fat thermally extracted from the lard. Čvarci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia, Romania, and Macedonia. They can also be found in other countries throughout Central and Eastern Europe: in Poland, Czechia, Slovakia, Austria, Hungary, and Ukraine. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. Preparation Preparation of čvarci involves melting the lard. Lard is cut in blocks of about one inch (2.54 cm) in size and slowly fried in their own fat. Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon Dishes ...
The following is a list of bacon dishes. The word ''bacon'' is derived from the Old French word ''bacon'', and cognate with the Old High German ''bacho'', meaning "buttock", "ham", or "side of bacon". Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. It is cured and smoked over wood cut from apple trees, mesquite trees, or hickory trees. Bacon is used as an ingredient or condiment in a number of dishes. Bacon dishes See also * Bacon mania * List of bacon substitutes * List of ham dishes * List of pork dishes * List of sausage dishes * List of smoked foods References {{DEFAULTSORT:List Of Bacon Dishes * Bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rinds
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the industrial revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like ''foie gras''. Preparation For the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the industrial revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like ''foie gras''. Preparation For the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rousong
''Rousong'' or ''yuk sung or bak hu'' ( ; ), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ''Rousong'' is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. ''Rousong'' is a very popular food item in Chinese, Vietnamese (called ruốc in the North and chà bông in the South) and Indonesian dining. Production and styles Rousong is made by stewing finely cut pork, chicken, or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork. This happens when the water-insoluble collagen that holds the muscle fibres of the meat together has been converted into water-soluble gelatine. The meat is teased a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine ( sr, српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in History of Serbia, Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottoman Empire, Ottomans, and Serbia's Balkans, Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains - corn, wheat and oats, than fresh vegetable dishes. Following the abandon of widely practiced pastoral lifestyles, Serbian food emerges through the middle ages heavily dependant not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavic Cuisine
Slavic, Slav or Slavonic may refer to: Peoples * Slavic peoples, an ethno-linguistic group living in Europe and Asia ** East Slavic peoples, eastern group of Slavic peoples ** South Slavic peoples, southern group of Slavic peoples ** West Slavic peoples, western group of Slavic peoples ** Slavic Americans, Americans of Slavic descent * Anti-Slavic sentiment, negative attitude towards Slavic peoples * Pan-Slavic movement, movement in favor of Slavic cooperation and unity * Slavic studies, a multidisciplinary field of studies focused on history and culture of Slavic peoples Languages, alphabets, and names * Slavic languages, a group of closely related Indo-European languages ** Proto-Slavic language, reconstructed proto-language of all Slavic languages ** Old Church Slavonic, 9th century Slavic literary language, used for the purpose of evangelizing the Slavic peoples ** Church Slavonic, a written and spoken variant of Old Church Slavonic, standardized and widely adopted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valjevo
Valjevo (Serbian Cyrillic: Ваљево, ) is a List of cities in Serbia, city and the administrative center of the Kolubara District in western Serbia. According to the 2011 census, the administrative area of Valjevo had 90,312 inhabitants, 59,073 of whom were urban dwellers. Valjevo occupies an area of 905 square kilometers; its altitude is 185 meters. The city is situated along the river Kolubara, a tributary of the Sava, Sava river. History In the nearby village of Petnica, scientists found the first complete neolithic habitat in Serbia and dated it at 6,000 years old. In Ancient Rome, Roman times this area was part of the province of Moesia. Valjevo was mentioned for the first time in 1393. It was an important staging post on the trade route that connected Bosnia to Belgrade. Valjevo became significant during the 16th and 17th centuries under stable Ottoman Empire, Ottoman rule. According to Matija Nenadović, there were 24 mosques in Valjevo in the late 18th century. At ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Products With Protected Designation Of Origin
Serbian may refer to: * someone or something related to Serbia, a country in Southeastern Europe * someone or something related to the Serbs, a South Slavic people * Serbian language * Serbian names See also * * * Old Serbian (other) * Serbians * Serbia (other) * Names of the Serbs and Serbia Names of the Serbs and Serbia are terms and other designations referring to general terminology and nomenclature on the Serbs ( sr, Срби, Srbi, ) and Serbia ( sr, Србија/Srbija, ). Throughout history, various endonyms and exonyms have bee ... {{Disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gribenes
In Ashkenazi Jewish cuisine, gribenes or grieven ( yi, גריבענעס, , "cracklings"; he, גלדי שומן) are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.Gil Marks, ''Encyclopedia of Jewish Food'', p. 239 (John Wiley and Sons, 2010). . Found aGoogle Books Accessed January 4, 2011.Esther Rosenblum Cohen, "Chicken Fat", ''Jewish Magazine'', August 2007. Found a Accessed January 4, 2011. A favored food in the past among Ashkenazi Jews, ''gribenes'' is frequently mentioned in Jewish stories and parables. Gribenes can be used as an ingredient in other dishes like kasha varnishkes, fleishig kugel and gehakte leber. Holiday food This dish is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ''gribenes'' were served with potato kugel or latkes during Hanukkah. ''Gribenes'' are also associated with Pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken or other meats. In some places they are made from pork ribs with skin attac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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