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Cornish Pasties
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornwall
Cornwall (; kw, Kernow ) is a historic county and ceremonial county in South West England. It is recognised as one of the Celtic nations, and is the homeland of the Cornish people. Cornwall is bordered to the north and west by the Atlantic Ocean, to the south by the English Channel, and to the east by the county of Devon, with the River Tamar forming the border between them. Cornwall forms the westernmost part of the South West Peninsula of the island of Great Britain. The southwesternmost point is Land's End and the southernmost Lizard Point. Cornwall has a population of and an area of . The county has been administered since 2009 by the unitary authority, Cornwall Council. The ceremonial county of Cornwall also includes the Isles of Scilly, which are administered separately. The administrative centre of Cornwall is Truro, its only city. Cornwall was formerly a Brythonic kingdom and subsequently a royal duchy. It is the cultural and ethnic origin of the Cornish dias ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bridie
A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland. History and preparation Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".Gow, Rosalie. ''Modern Ways with Traditional Scottish Recipes''. Pelican Publishing, 1981. p. 30. . The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions. Before being baked, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, this indicates that it is plain, or without onions; two holes means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Yarmouth
Great Yarmouth (), often called Yarmouth, is a seaside town and unparished area in, and the main administrative centre of, the Borough of Great Yarmouth in Norfolk, England; it straddles the River Yare and is located east of Norwich. A population of 38,693 in the 2011 Census made it Norfolk's third most populous. Its fishing industry, mainly for herring, shrank after the mid-20th century and has all but ended. North Sea oil from the 1960s supplied an oil-rig industry that services offshore natural gas rigs; more recently, offshore wind power and other renewable energy industries have ensued. Yarmouth has been a resort since 1760 and a gateway from the Norfolk Broads to the North Sea. Holiday-making rose when a railway opened in 1844, bringing easier, cheaper access and some new settlement. Wellington Pier opened in 1854 and Britannia Pier in 1858. Through the 20th century, Yarmouth boomed as a resort, with a promenade, pubs, trams, fish-and-chip shops, theatres, the Pleasu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John, King Of England
John (24 December 1166 – 19 October 1216) was King of England from 1199 until his death in 1216. He lost the Duchy of Normandy and most of his other French lands to King Philip II of France, resulting in the collapse of the Angevin Empire and contributing to the subsequent growth in power of the French Capetian dynasty during the 13th century. The baronial revolt at the end of John's reign led to the sealing of , a document considered an early step in the evolution of the constitution of the United Kingdom. John was the youngest of the four surviving sons of King Henry II of England and Duchess Eleanor of Aquitaine. He was nicknamed John Lackland because he was not expected to inherit significant lands. He became Henry's favourite child following the failed revolt of 1173–1174 by his brothers Henry the Young King, Richard, and Geoffrey against the King. John was appointed Lord of Ireland in 1177 and given lands in England and on the continent. He unsuccessfully atte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Ménagier De Paris
''Le Ménagier de Paris'' (; often abbreviated as ''Le Ménagier''; en, "The Parisian Household Book") is a French medieval guidebook from 1393 on a woman's proper behaviour in marriage and running a household. It includes sexual advice, recipes, and gardening tips. Written in the (fictional) voice of an elderly husband addressing his younger wife, the text offers a rare insight into late medieval ideas of gender, household, and marriage. Important for its language and for its combination of prose and poetry, the book's central theme is wifely obedience. ''Le Ménagier de Paris'' was first edited and published in print form as "traité de morale et d'économie domestique" by Baron Jérôme Pichon in 1846. The book was made available in English translation in its entirety only in 2009, translated and edited by Gina L. Greco & Christine M. Rose and published by Cornell University Press; until that publication, the most complete translation in English was Eileen Power's 1928 ''The Go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Viandier
''Le Viandier'' (often called ''Le Viandier de Taillevent'', ) is a recipe collection generally credited to Guillaume Tirel, alias ''Taillevent''. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medieval recipe collections to be plagiarized, complemented with additional material and presented as the work of later authors. ''Le Viandier'' is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language ''Liber de Coquina'' (early 14th century, believed to contain recipes from France and Italy) and the English ''The Forme of Cury'' (c. 1390). Among other things, it contains the first detailed description of an entremet. Manuscripts There are four extant manuscripts of ''Le Viandier''.; Scully 1988 is the first edition to collate all four extant manuscripts; an English translation of the 220 recipes is included. The oldest, foun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs. Etymology The word derives from the Latin ''venari'', meaning "to hunt or pursue". This term entered the English language through Norman French ''venaison'' in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described meat of any game animal killed by hunting and was applied to any animal from the families ''Cervidae'' (true deer), ''Leporidae'' (rabbits and hares), ''Suidae'' (wild boar) and certain species of the genus ''Capra'' (goats and ibex). In southern Africa, the word ''venison'' refers to the meat of antelope, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasty2
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices. Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Most Shaobing are popular in the northern part of China. Different types of shaobing are often associated with certain cities and towns. Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (''huǒguō'') in winter or soy mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Puff
A curry puff ( ms, Karipap, Epok-epok; ; th, กะหรี่ปั๊บ, , ) is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. The pap or puff reflects the Fujian Chinese dialect 泡 (pop), which means bubble, blister and puffed. It is a truly Southeast Asian snack as it has Indian, Chinese or Malay elements. Although the origins of this snack are uncertain, the snack is believed to have originated in Maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the Indian samosa during the colonial era. The curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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