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Irish Stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb and mutton, lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with goat meat, kid. Irish stew is considered a national dish of Ireland. History Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit (cooking aide), spit) became the dominant cooking tool in ancient Ireland with ovens b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ireland
Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Great Britain and Ireland), North Channel, the Irish Sea, and St George's Channel. Ireland is the List of islands of the British Isles, second-largest island of the British Isles, the List of European islands by area, third-largest in Europe, and the List of islands by area, twentieth-largest on Earth. Geopolitically, Ireland is divided between the Republic of Ireland (officially Names of the Irish state, named Ireland), which covers five-sixths of the island, and Northern Ireland, which is part of the United Kingdom. As of 2022, the Irish population analysis, population of the entire island is just over 7 million, with 5.1 million living in the Republic of Ireland and 1.9 million in Northern Ireland, ranking it the List of European islan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lancashire Hotpot
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes (or a more traditional topping of pastry or puff pastry) and baked in a heavy pot on a low heat. History In Lancashire before industrialisation, families would work at home spinning thread while scrag ends of mutton stewed slowly over a low fire. Family members could attend to the cooking over many hours. In the initial stages of industrialisation and urbanisation, both men and women of all ages had long, strictly regulated work hours that made it impossible to cook food that required extensive attention and preparation time. Often lacking their own cooking facilities, housewives would carry a pudding or stew to the baker's oven and leave it there to cook. Preparation The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Water
Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat It has been described as a national dish of Montserrat. It has also been described as a national stew. Goat water is prepared using goat meat, onions, herbs and chible (scallions/spring onions and thyme), ketchup, hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace and flour. It is sometimes served with rice or crispy bread rolls. The dish has been described as spicy and flavorful. Origin Goat water was adapted from Irish stew in Ireland. History In the past goat water was referred to as kiddy stew. See also * Caribbean cuisine * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potato ... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi-tang
''Galbi-tang'' * (, --湯) or short rib soup is a variety of ''guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''"galbi"'',also refers to grilled short ribs in Korean barbecue while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time and is eaten as a meal. It is similar to ''seolleongtang'', a soup made from the bones of ox legs. Historical records on ''galbitang'' are found in records on table setting for Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the Goryeo Dynasty (918 – 1392). ''Galbitang'' has been a representative dish served at wedding receptions. Preparation About five hours are needed to cook the whole dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fårikål
Fårikål () is a traditional Norwegian dish, and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn. Fårikål Feast Day is celebrated on the last Thursday in September each year. Name Fårikål is a compound word literally meaning "mutton in cabbage". The name was amended from Danish "gaas i hvidkaal" (goose in white cabbage). In popular culture On September 29, 2012, Guinness World Records approved the World Record of making the largest portion of fårikål ever. The result was 594.2 kg fårikål, prepared to be finished at the same time, consisting of 60% lamb and 40% cabbage. The event happened in Spikersuppa, Oslo, Norway, and there were 10,000 guests present. In the 1970s, fårikål was elected national dish of Norway by the popular ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cawl
Cawl () is a Welsh dish. In modern Welsh the word is used for any soup or broth; in English it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. History With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales.Davies, (2008) p.130 Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically it was made with either salted bacon or beef, along with swedes, carrots and other seasonal vegetables. With the introduction of the potato into the Welsh cuisine in the later half of the 18th century, it became a core ingredie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Helen Stuart Campbell
Helen Stuart Campbell ( pen names, Helen Weeks, Helen Campbell, Helen Wheaton; July 5, 1839 – July 22, 1918) was an American author, economist, and editor, as well as a social and industrial reformer. She was a pioneer in the field of home economics. Her ''Household Economics'' (1897) was an early textbook in the field of domestic science. Her first literary work was a series of stories for children, which appeared between 1864 and 1870 in ''Our Young Folks'' and ''The Riverside Magazine'', and in book form as the ''Ainslee Series''; then, in rapid succession, she published: ''His Grandmothers'' (1877); ''Six Sinners'' (1878); ''Unto the Third and Fourth Generation'' (1880); ''Four, and What They Did'' (1880); ''The Easiest Way in Housekeeping and Cooking; Adapted to Domestic Use or Study in Classes'' (1881); ''Patty Pearson's Boy: A Tale of Two Generations'' (1881); ''The Problem of the Poor: A Record of Quiet Work in Unquiet Places'' (1882); ''Under Green Apple Boughs'' (1882); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the southern subregion of a single continent called America. South America is bordered on the west by the Pacific Ocean and on the north and east by the Atlantic Ocean; North America and the Caribbean Sea lie to the northwest. The continent generally includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one internal territory: French Guiana. In addition, the ABC islands of the Kingdom of the Netherlands, Ascension Island (dependency of Saint Helena, Ascension and Tristan da Cunha, a British Overseas Territory), Bouvet Island ( dependency of Norway), Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flesh-hook
270px, The Dunaverney flesh-hook, Bronze Age Ireland Flesh-hook is a term for a variety of archaeological artifacts which have metal hooks and a long handle, or socket for a lost wooden handle. Though the term may be applied to objects from other times and places, it is especially associated with the European Bronze Age and Iron Age. The metal shaft divides to form between two and five hooks with some sort of sharpened end. The purposes of the objects probably include pulling meat out of a pot or hides out of tan-pits. Some are plain in design but many are elaborately decorated, and if related to food, are clearly for the feasting hall rather than the kitchen (if such a distinction existed); some have been found with cauldrons and other large vessels. Some Bronze Age types are regarded as ritual objects, perhaps never actually used for a practical purpose. The division and serving of meat at feasts and after sacrifices was a matter of great social significance, and some tens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaels
The Gaels ( ; ga, Na Gaeil ; gd, Na Gàidheil ; gv, Ny Gaeil ) are an ethnolinguistic group native to Ireland, Scotland and the Isle of Man in the British Isles. They are associated with the Gaelic languages: a branch of the Celtic languages comprising Irish, Manx and Scottish Gaelic. Gaelic language and culture originated in Ireland, extending to Dál Riata in western Scotland. In antiquity, the Gaels traded with the Roman Empire and also raided Roman Britain. In the Middle Ages, Gaelic culture became dominant throughout the rest of Scotland and the Isle of Man. There was also some Gaelic settlement in Wales, as well as cultural influence through Celtic Christianity. In the Viking Age, small numbers of Vikings raided and settled in Gaelic lands, becoming the Norse-Gaels. In the 9th century, Dál Riata and Pictland merged to form the Gaelic Kingdom of Alba. Meanwhile, Gaelic Ireland was made up of several kingdoms, with a High King often claiming lordship over ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
