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Jiggs Dinner (cropped)
Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip ''Bringing Up Father'' by George McManus and Zeke Zekley. The name of the dish is also occasionally rendered as Jigs dinner or Jigg's dinner, and it may be referred to colloquially as JD. Ingredients The meal most typically consists of salt beef (or salt riblets), boiled together with potatoes, carrot, cabbage, turnip, and greens. Pease pudding and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create. Condiments are likely to include mustard pickles, pickled beets, cranberry sauce, butter, and a thin gravy made from the cooking broth. The leftover vegetables from a Jiggs dinner are often mixed into a pan and fried to make a dish known as "cabbage hash" or "corned beef and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiggs Dinner
Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip ''Bringing Up Father'' by George McManus and Zeke Zekley. The name of the dish is also occasionally rendered as Jigs dinner or Jigg's dinner. In the rendering "Jigg's dinner", the apostrophe is incorrectly placed if in reference to the McManus character. Sometimes referred to colloquially as "JD", "Jiggs dinner" is the most common of all renderings. Ingredients The meal most typically consists of salt beef (or salt riblets), boiled together with potatoes, carrot, cabbage, turnip, and greens. Pease pudding and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create. Condiments are likely to include mustard pickles, pickled beets, cranberry sauce, butter, and a thin gravy made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard (condiment), mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, Teriyaki#Teriyaki sauce, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in Packet (container), single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass Spice, spices and Herb, herbs, including salt and pepper, using the term interchangeably with ''seasoning''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Dishes
''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole crops''derived from the Latin ''caulis'', denoting the stem or stalk of a plant. The genus ''Brassica'' is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild taxa and escapees from cultivation. ''Brassica'' species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants ( annuals or biennials), but some are small shrubs. ''Brassica'' plants have been the subject of much scientific interest fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Newfoundland And Labrador
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner
Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen. Etymology The word is from the Old French () ''disner'', meaning "dine", from the stem of Gallo-Romance ''desjunare'' ("to break one's fast"), from Latin ''dis-'' (which indicates the opposite of an action) + Late Latin ''ieiunare'' ("to fast"), from Latin ''ieiunus'' ("fasting, hungry"). The Romanian word ''deju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England Boiled Dinner
A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and fried into “red flannel hash” for breakfast the next day. The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a "Jiggs dinner". Bacon and Cabbage#Corned beef and cabbage (USA), Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage. Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this former luxury. Preparation A corned beef is placed whole in a pot on stove, or in a slow c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during Curing (food preservation), curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble And Squeak
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients. History The name of the dish, according to the ''Oxford English Dictionary'' (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; ''The St James's Chronicle'', recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in ''The Public Advertiser'' two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieval Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranberry Sauce
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened. History The recipe for cranberry sauce appears in the 1796 edition of '' The Art of Cookery'' by Amelia Simmons, the first known cookbook authored by an American. In 1606, the Mi'kmaq people introduced the French settlers in Port Royal, Nova Scotia to Cranberries. They would have been sweetened with maple sugar and served at the settlers first Thanksgiving in North America that year. The settlers described eating what they called “small red apples" in letters send back to France. Port-Royal reports contained menus describing cranberries. They are still called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beet
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domestic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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