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Kapusta Z Grzybami 2013
Zasmażana kapusta, known to many Polish people simply as kapusta ah-POOS-tah(which is the Polish word for "cabbage"),Robert StrybePolish Holiday Cookery and Customspage 205, 152 is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. The traditional dish is usually served along with boiled potatoes as an accompaniment for pork chops, pork cutlets, other pork dishes, veal, or game meats. In some homes, kapusta is served very thin, almost like a soup. In others, its ingredients are thickened with flour or cooked until it becomes nearly as thick as mashed potatoes. It has been described as less sour in flavor compared to German sauerkraut. Cabbage, the primary ingredient, is often pickled, like sauerkraut, which is amplified with a mix of mushrooms and onions and meat—fatty pork—either rib meat, bacon, or occasionally smoked kielba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapusta Z Grzybami 2013
Zasmażana kapusta, known to many Polish people simply as kapusta ah-POOS-tah(which is the Polish word for "cabbage"),Robert StrybePolish Holiday Cookery and Customspage 205, 152 is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. The traditional dish is usually served along with boiled potatoes as an accompaniment for pork chops, pork cutlets, other pork dishes, veal, or game meats. In some homes, kapusta is served very thin, almost like a soup. In others, its ingredients are thickened with flour or cooked until it becomes nearly as thick as mashed potatoes. It has been described as less sour in flavor compared to German sauerkraut. Cabbage, the primary ingredient, is often pickled, like sauerkraut, which is amplified with a mix of mushrooms and onions and meat—fatty pork—either rib meat, bacon, or occasionally smoked kielba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herta Müller
Herta Müller (; born 17 August 1953) is a Romanian-born German novelist, poet, essayist and recipient of the 2009 Nobel Prize in Literature. Born in Nițchidorf (german: Nitzkydorf, link=no), Timiș County in Romania, her native language is German. Since the early 1990s, she has been internationally established, and her works have been translated into more than twenty languages. Müller is noted for her works depicting the effects of violence, cruelty and terror, usually in the setting of the Socialist Republic of Romania under the repressive Nicolae Ceaușescu regime which she has experienced herself. Many of her works are told from the viewpoint of the German minority in Romania and are also a depiction of the modern history of the Germans in the Banat and Transylvania. Her much acclaimed 2009 novel ''The Hunger Angel'' (''Atemschaukel'') portrays the deportation of Romania's German minority to Soviet Gulags during the Soviet occupation of Romania for use as German forced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characteristic in its use of various kinds of , |
List Of Fermented Foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cabbage Dishes
This is a list of cabbage dishes and foods. Cabbage (''Brassica oleracea'' or variants) is a leafy green or purple biennial plant, grown as an annual plant, annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. Cabbages are prepared in many different ways for eating. They can be pickling, pickled, fermented for dishes such as sauerkraut, steaming, steamed, stewing, stewed, Sautéing, sautéed, braising, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans. Cabbage dishes * Bacon and cabbage – traditionally associated with Ireland, the dish consists of unsliced Back Bacon, back bacon (although Smoking (cooking), smoked bacon is sometimes used), a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bigos
Bigos (; be, бігас, ', or бігус, ', lt, bigusas), often translated into English as hunter's stew, is a Polish cuisine, Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth. Etymology The Polish word ' is probably of German origin, but its exact etymology is disputed. According to the Polish loanword dictionary edited by Elżbieta Sobol, it may derive from German ', meaning "doused" or "basted". Jerzy Bralczyk similarly derives the word from archaic German ', "sauce". Aleksander Brückner has proposed German ', "piece of lead", as a possible source, referring to a tradition of divining from strangely shaped flakes of molten lead dropped into water. Maria Dembińska rejects this etymology as "doubtlessly erroneous", suggesting instead either ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapuska
Kapuska is a hearty traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey. Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian. It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during World War II the dish they most ate was kapuska. See also * Cabbage stew * Kapusta * List of cabbage dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... References C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Stew
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hunger Angel
''The Hunger Angel'' (german: Atemschaukel; 2009) is a novel by Herta Müller. An English translation by Philip Boehm was published in 2012. Summary It is a depiction of the persecution of ethnic Germans in Romania by the Stalinist regime of the Soviet Union, and deals with the deportation of Romanian Germans to the Soviet Union for forced labour by Soviet occupying forces during and after 1945. The novel tells the story of a youth from Sibiu in Transylvania, Leo Auberg, who is deported at the age of 17 to a Soviet forced labor concentration camp in Nowo-Gorlowka ( Novogorlovka, Ukraine, now incorporated in Gorlovka) and spends five years of his life there. It is inspired by the experiences of poet Oskar Pastior and other survivors, including the mother of the author. Initially, Pastior and Müller had planned to write a book about his experiences together, however, Pastior died in 2006. It is based on her interviews with many deportees from her home village of Nițchidorf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but makes it th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kielbasa
Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ''sausage'' (typically pork only). Etymology and usage The word entered English directly from the Polish ' and Czech klobása, meaning "sausage". Etymological sources state that originally, the word comes from Turkic ''kol basa'', literally "hand-pressed", or ''kül basa'', literally "ash-pressed" (cognate with modern Turkish dish '), or possibly from the Hebrew ''kol basar'' (), literally meaning "all kinds of meat;" however, other origins are also possible. The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_(polskie_kielbasy).jpg "Click for more on -> Kielbasa")