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Caul Fat
Caul fat, also known as lace fat, omentum, or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss , French , Cypriot , South African , British faggots, Serbian and and Italian . In the traditional Ukrainian and Russian cuisine, caul fat, known as or , was usually filled with and liver, and baked in a clay pot in the Russian oven The Russian stove (russian: русская печь) is a type of masonry stove that first appeared in the 15th century. It is used both for cooking and domestic heating in traditional Russian, Ukrainian and Belarusian households. The Russian sto .... The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called . File:Salnyk-grechka.jpg, File:Crepinette van struis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Africa
South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring countries of Namibia, Botswana, and Zimbabwe; and to the east and northeast by Mozambique and Eswatini. It also completely enclaves the country Lesotho. It is the southernmost country on the mainland of the Old World, and the second-most populous country located entirely south of the equator, after Tanzania. South Africa is a biodiversity hotspot, with unique biomes, plant and animal life. With over 60 million people, the country is the world's 24th-most populous nation and covers an area of . South Africa has three capital cities, with the executive, judicial and legislative branches of government based in Pretoria, Bloemfontein, and Cape Town respectively. The largest city is Johannesburg. About 80% of the population are Black South Afri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nature Medicine
''Nature Medicine'' is a monthly Peer review, peer-reviewed medical journal published by Nature Portfolio covering all aspects of medicine. It was established in 1995. The journal seeks to publish research papers that "demonstrate novel insight into disease processes, with direct evidence of the physiological relevance of the results". As with other ''Nature'' journals, there is no external editorial board, with editorial decisions being made by an in-house team, although peer review by external expert referees forms a part of the review process. The editor-in-chief is João Monteiro (editor), João Monteiro. According to the ''Journal Citation Reports'', the journal has a 2021 impact factor of 87.241, ranking it 1st out of 296 journals in the category "Biochemistry & Molecular Biology". References External links * {{Portal bar, Medicine Publications established in 1995 Nature Research academic journals General medical journals Monthly journals English-language journa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nature (journal)
''Nature'' is a British weekly scientific journal founded and based in London, England. As a multidisciplinary publication, ''Nature'' features peer-reviewed research from a variety of academic disciplines, mainly in science and technology. It has core editorial offices across the United States, continental Europe, and Asia under the international scientific publishing company Springer Nature. ''Nature'' was one of the world's most cited scientific journals by the Science Edition of the 2019 ''Journal Citation Reports'' (with an ascribed impact factor of 42.778), making it one of the world's most-read and most prestigious academic journals. , it claimed an online readership of about three million unique readers per month. Founded in autumn 1869, ''Nature'' was first circulated by Norman Lockyer and Alexander Macmillan as a public forum for scientific innovations. The mid-20th century facilitated an editorial expansion for the journal; ''Nature'' redoubled its efforts in exp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Oven
The Russian stove (russian: русская печь) is a type of masonry stove that first appeared in the 15th century. It is used both for cooking and domestic heating in traditional Russian, Ukrainian and Belarusian households. The Russian stove burns firewood or wood manufacturing waste. Construction A Russian stove is designed to retain heat for long periods of time. This is achieved by channeling the smoke and hot air produced by combustion through a complex labyrinth of passages, warming the bricks from which the stove is constructed. A brick flue (russian: боров) in the attic, sometimes with a chamber for smoking food, is required to slow down the cooling of the stove. Design The Russian stove is usually in the centre of the log hut (izba). The builders of Russian stoves are referred to as ''pechniki'', "stovemakers". Good stovemakers always had a high status among the population. A badly built Russian stove may be very difficult to repair, bake unevenly, smoke, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. A single serving of beef liver exceeds the tolerable upper intake level of vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of the vitamin. Etymology From Middle English liver, from Old English , from Proto-Germanic , from Proto-Indo-European "to smear, smudge, stick", from Proto-Indo-European - "to be sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasha
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains File: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (''chernozem'') from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is ''borscht'', the well-known beet soup, of which many varieties exist. However, ''varenyky'' (boiled dumplings similar to pierogi) and a type of cabbage roll known as'' holubtsi'' are also national favourites and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...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] |
Faggot (food)
Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands. Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area. Faggots are also known as "ducks" in Yorkshire, Lincolnshire, and Lancashire, often as "savoury ducks". The first use of the term in print was in the ''Manchester Courier and Lancashire General Advertiser'' of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them. Preparation and serving Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
