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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, Belarusian: шкваркі, romanized: ''škvarki,'' hu, töpörtyű, mk, чварки/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 North Macedonia. They can also be found in other countries throughout Central and Eastern Europe: in Poland, Czech Republic, Slovakia, Austria, Hungary, Ukraine and Belarus. 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 i ... [...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] |
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] |
Pig Slaughter
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European and Asian countries. Agriculture Pig slaughter is an activity performed to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming. Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars ( uncastrated male pigs). The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon. Male hogs are usually castrated a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back. The Humane Slaughter Association states that the transport of pigs to slaughter and all the other procedures and ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish an ... [...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] |
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] |
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] |
Proja
Proja (Cyrillic: ''Проја'', ) is a Serbian dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. Proya is an alternative name used in Bosnia and Herzegovina. It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. The ingredients should be mixed together, and baked in a greased pan (which should be 5 cm high) until golden. Best served with kajmak and sour cream. See also * List of quick breads This is a list of quick breads. Quick bread is any bread leavened with some leavening agents other than yeast or eggs. Preparing a quick bread generally involves two mixing bowls. One contains all dry ingredients (including chemical leavening age ... * External linksProja recepti Balkan cuisine Quick breads National dishes {{bosnia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakija
Rakia, Rakija, Rachiu or Raki (), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%). Etymology Fruit spirits are known by similar names in many languages of the Balkans: sh-Latn-Cyrl, rakija, separator=" / ", ракија; sq, rakia; bg, ракия, rakiya; mk, ракија, rakija; tr, rakı (/rɑːˈkiː/, /rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include ''sadjevec'' in Slovenia, ţuică'' (or ''pălincă'') in Romania, and pálenka in Slovakia and the Czech Republic. Overview Rakija is produced from fermented and distilled fruits, typically plums and grapes, but also apricots, pears, cherries or raspberries. Other fruits but less commonly used are peaches, apples, figs, blackberries, and quince. Common flavours are ''šljivovica'' and ''țuică'', produced from plums, ''kajsija'', produced from apricots, or ''grozdova''/'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hrvatsko Zagorje
Hrvatsko Zagorje (; Croatian Zagorje; ''zagorje'' is Croatian for "backland" or "behind the hills") is a cultural region in northern Croatia, traditionally separated from the country's capital Zagreb by the Medvednica Mountain. It comprises the whole area north of Mount Medvednica up to Slovenia in the north and west, and up to the regions of Međimurje and Podravina in the north and east. The population of Zagorje is not recorded as such, as it is administratively divided among Krapina-Zagorje County (total population 142,432), and western and central part of Varaždin County (total population 183,730). The population of Zagorje can be reasonably estimated to exceed 300,000 people. In Croatia, the area is usually referred to simply as ''Zagorje'' (Croatian for "backland" or "behind the hills"; with respect to Medvednica). However, to avoid confusion with the nearby municipality of Zagorje ob Savi in Slovenia, the Croatian part is called ''Hrvatsko zagorje'', meaning "Croa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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