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Cuisine Of Indiana
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. It has been described as "no-frills homestead and farm food, exemplifying what is called typical American cuisine". Some Midwesterners bake their own bread and pies and preserve food by canning and freezing it. Background Sometimes called "the breadbasket of America", the Midwest serves as a center for grain production, particularly wheat, corn and soybeans. Beef and pork processing have long been important Midwestern industries. Chicago and Kansas City served as stockyards and processing centers of the beef trade and Cincinnati, nicknamed "Porkopolis", wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potluck06
A potluck is a communal gathering where each guest or group contributes a different, often homemade, dish of food to be shared. Other names for a "potluck" include: potluck dinner, pitch-in, shared lunch, spread, faith supper, carry-in dinner, covered-dish-supper, fuddle, Jacob's Join, bring a plate, and fellowship meal. Etymology The word ''pot-luck'' appears in the 16th century English work of Thomas Nashe, and used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". The modern execution of a "communal meal, where guests bring their own food", most likely originated in the 1930s during the Great Depression. Some speakers believe that it is an eggcorn of the North American indigenous communal meal known as a ''potlatch'' (meaning "to give away"). Description Potluck dinners are events where the attendees bring a dish to a meal. Potluck dinners are often organized by religious or community groups, since they simplify the meal planning and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Map Of USA Midwest
A map is a symbolic depiction emphasizing relationships between elements of some space, such as objects, regions, or themes. Many maps are static, fixed to paper or some other durable medium, while others are dynamic or interactive. Although most commonly used to depict geography, maps may represent any space, real or fictional, without regard to context or scale, such as in brain mapping, DNA mapping, or computer network topology mapping. The space being mapped may be two dimensional, such as the surface of the earth, three dimensional, such as the interior of the earth, or even more abstract spaces of any dimension, such as arise in modeling phenomena having many independent variables. Although the earliest maps known are of the heavens, geographic maps of territory have a very long tradition and exist from ancient times. The word "map" comes from the , wherein ''mappa'' meant 'napkin' or 'cloth' and ''mundi'' 'the world'. Thus, "map" became a shortened term referring to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the '','' ' (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and '/''Grilletta'' as well as the Austrian '. It may be derived from , a dish of sliced veal, larded with pork fat. In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutefisk
''Lutefisk'' (Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, cured in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. Stockfish is very nutrient-rich and was consu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schnitzel
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish ''escalope'' in France and Spain, ''tonkatsu'' in Japan, ''cotoletta'' in Italy, ''kotlet schabowy'' in Poland, ''milanesa'' in Argentina, ''chuleta valluna'' in Colombia, and chicken-fried steak and pork tenderloin of the United States. Etymology The German word ( gmh, snitzel) is a diminutive of , 'slice'. The name '' Wiener schnitzel'' is first attested in 1845. ''Wiener schnitzel'' is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Sch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maultasche
(singular ''Maultasche'' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). are typically across. They are square or rectangular in shape. On 22 October 2009, the European Union recognized (' or ') as a 'Protected Geographical Indication (PGI)' and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria. History In Swabia, are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spätzle
Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Vojvodina, Slovenia, Alsace, Moselle and South Tyrol. Etymology Spätzle is the Swabian diminutive of ''Spatz'', thus literally "little sparrow". They are also known as Knöpfle (diminutive of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky or Slovenian Vaseršpacli or vodni žličniki. Before the use of mechanical devices, the pasta was shaped by hand or with a spoon, and the results resembled ''Spatzen'' (plural of ''Spatz'', meaning sparrows, sparrow is ''Spatz'' or ''Sperling'' in German; ''Spätzle'' is the diminutive of ''Spatz'', unchanged in plural). ''Knöpfle'' means "small buttons" and describes the compact, round form of the pasta. In everyday language u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerbraten
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Sheraton 1965, p. 147.Kummer 2007, p. 553. Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes ('' Kartoffelpuffer''), potato dumplings ('' Kartoffelklöße''), or ''Spätzle''.Saekel 2005, F-5. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. Regional variants of the dish include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hassenpfeffer
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. Description ''Hase'' is German for "hare", and ''pfeffer'' is German for "pepper", although in the culinary context it refers generically to the spices and seasonings in a dish overall, as with the German ginger cookies called pfeffernüsse. Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf. In Dutch the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'. In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika. In the Netherlands the dish is often made with some added ontbijt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Witbier
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Varieties Weißbier (German – "white beer") uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Weizenbier Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (liter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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