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Hessian Cuisine
Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine, with wines and ciders, sauerkraut and handkäse with onions and vinegar popular. Drinks The Rheingau, which overlaps with western Hessen, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as ''Ebbelwei'' or ''Ebbelwoi'' in the Hessian dialect) is traditionally served from a large clay jug called a ''Bembel'' and drunk from a glass with a diamond pattern called a ''Geripptes'' ("ribbed"). Other popular sour drinks include ''Speierling'' – Apfelwein with service tree berries added – ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hesse
Hesse (, , ) or Hessia (, ; german: Hessen ), officially the State of Hessen (german: links=no, Land Hessen), is a States of Germany, state in Germany. Its capital city is Wiesbaden, and the largest urban area is Frankfurt. Two other major historic cities are Darmstadt and Kassel. With an area of 21,114.73 square kilometers and a population of just over six million, it ranks seventh and fifth, respectively, among the sixteen German states. Frankfurt Rhine-Main, Germany's second-largest metropolitan area (after Rhine-Ruhr), is mainly located in Hesse. As a cultural region, Hesse also includes the area known as Rhenish Hesse (Rheinhessen) in the neighbouring state of Rhineland-Palatinate. Name The German name '':wikt:Hessen#German, Hessen'', like the names of other German regions (''Schwaben'' "Swabia", ''Franken'' "Franconia", ''Bayern'' "Bavaria", ''Sachsen'' "Saxony"), derives from the dative plural form of the name of the inhabitants or German tribes, eponymous tribe, the Hes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service Tree ''
{{Plant common name ...
Service tree can refer to: * Species of ''Sorbus'', particularly: ** ''Sorbus domestica'' ** ''Sorbus latifolia'', service tree of Fontainebleau ** ''Sorbus torminalis'', wild service tree ** ''Sorbus pseudofennica'', Arran service tree See also * Serviceberry, ''Amelanchier ''Amelanchier'' ( ), also known as shadbush, shadwood or shadblow, serviceberry or sarvisberry (or just sarvis), juneberry, saskatoon, sugarplum, wild-plum or chuckley pear,A Digital Flora of Newfoundland and Labrador Vascular Plants/ref> is a g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Speckkuchen
Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...s. It is popular as a quick snack in Kassel, especially on market days, sold at food stalls and bakeries. As with many regional specialties, every village and every baker has his own Speckkuchen recipe. References Hessian cuisine Bacon dishes Meat dishes {{Germany-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ahle Wurst
The Ahle Wurst (or Aahle Worscht) is a hard pork sausage made in northern Hesse, Germany. Its name is a dialectal form of ''alte Wurst'' – "old sausage". Depending on the shape it is also called "Stracke" if elongated or "Runde" if round. Ahle Wurst is a sausage made of pork meat and bacon. Seasoned only with salt and pepper, there are regional differences and some butchers add nutmeg, cloves, pepper, sugar, garlic, cumin and rum or brandy. In traditional manufacturing only heavy pigs are processed fresh (with the meat still warm) and quality cuts of meat produced. The slow maturation at relatively high humidity is the distinguishing mark of the sausage. The sausage can be smoked or made air-dried.Heinrich Keim: Nordhessische Ahle Worscht. Eine Wurst mit Kultstatus. Wartberg Verlag, Gudensberg-Gleichen 2005, See also * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kassel
Kassel (; in Germany, spelled Cassel until 1926) is a city on the Fulda River in northern Hesse, Germany. It is the administrative seat of the Regierungsbezirk Kassel and the district of the same name and had 201,048 inhabitants in December 2020. The former capital of the state of Hesse-Kassel has many palaces and parks, including the Bergpark Wilhelmshöhe, which is a UNESCO World Heritage Site. Kassel is also known for the '' documenta'' exhibitions of contemporary art. Kassel has a public university with 25,000 students (2018) and a multicultural population (39% of the citizens in 2017 had a migration background). History Kassel was first mentioned in 913 AD, as the place where two deeds were signed by King Conrad I. The place was called ''Chasella'' or ''Chassalla'' and was a fortification at a bridge crossing the Fulda river. There are several yet unproven assumptions of the name's origin. It could be derived from the ancient ''Castellum Cattorum'', a castle of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frankfurt Rhine-Main
The Rhine-Main Metropolitan Region, often simply referred to as Frankfurt Rhine-Main, Frankfurt Rhine-Main area or Rhine-Main area (German: ''Rhein-Main-Gebiet'' or ''Frankfurt/Rhein-Main'', abbreviated FRM), is the second-largest Metropolitan regions in Germany, metropolitan region in Germany after Rhine-Ruhr, with a total population exceeding 5.8 million. The metropolitan region is located in the central-western part of Germany, and stretches over parts of three Land (Germany), German states: Hesse, Rhineland-Palatinate, and Bavaria. The largest cities in the region are Frankfurt, Frankfurt am Main, Wiesbaden, Mainz, Darmstadt, Offenbach am Main, Offenbach, Worms (Germany), Worms, Hanau, and Aschaffenburg. The polycentric region is named after its core city, Frankfurt, and the two rivers Rhine and Main (river), Main. The Frankfurt Rhine-Main area is officially designated as a European Metropolitan region by the German Federal Ministry of Transport, Building and Urban Affairs (Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grüne Soße
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian ''chimichurri''. The Mexican ''salsa verde'', though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base. History Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period. Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite". The basic recipe is prob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatulence
Flatulence, in humans, is the expulsion of gas from the intestines via the anus, commonly referred to as farting. "Flatus" is the medical word for gas generated in the stomach or bowels. A proportion of intestinal gas may be swallowed environmental air, and hence flatus is not entirely generated in the stomach or bowels. The scientific study of this area of medicine is termed flatology. Flatus is brought to the rectum and pressurized by muscles in the intestines. It is normal to pass flatus ("to fart"), though volume and frequency vary greatly among individuals. It is also normal for intestinal gas to have a feculent or unpleasant odor, which may be intense. The noise commonly associated with flatulence ("blowing a raspberry") is produced by the anus and buttocks, which act together in a manner similar to that of an embouchure. Both the sound and odor are sources of embarrassment, annoyance or amusement (flatulence humor). There are several general symptoms related to intest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk Cheese
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms. Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark and cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the milk to between 90 and 92 degrees Celsius to create coprecipitation of casein and whey protein Whey protein is a mixture of proteins isolated from whey, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Handkäse
''Handkäse'' (; literally: "hand cheese") is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands. It is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. It is sometimes square, but more often round in shape. Often served as an appetizer or as a snack with ''Apfelwein'' (''Ebbelwoi'' or cider), it is traditionally topped with chopped or sliced onions, locally known as "Handkäse mit Musik" (literally: hand cheese with music). It is usually eaten with caraway on it, but since many people in Germany do not like this spice, in many areas it is served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this, many restaurants have, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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