|
Knipp Auf Vollkornbrot
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains ('' Grützwurst'') related to ''Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of . ''Knipp'' is made from oat groats, head, |
Knipp 1
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains (''Grützwurst'') related to ''Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of Germany. ''Knipp'' is made from groats, oat groats, pork head, pork belly, pork rind, Charlotte Homfeld: Über das Hausschlachten. liver (food), liver and broth and seasoned with salt, allspice and black pepper, pepper. ''Knipp'' is usually sold in roughly long and thick sausages as a ''Stange'' ("stick") or ''Rolle'' ("roll"). The Smoking (cooking), smoked sausage is sold and consumed having been roasted, ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oldenburg (Oldenburg)
Oldenburg () is an independent city in the state of Lower Saxony, Germany. The city is officially named Oldenburg (Oldb) (''Oldenburg in Oldenburg'') to distinguish from Oldenburg in Holstein. During the French annexation (1811–1813) in the wake of the Napoleonic war against Britain, it was also known as ''Le Vieux-Bourg'' in French. The city is at the rivers Hunte and Haaren, in the northwestern region between the cities of Bremen in the east and Groningen (Netherlands) in the west. It has a population of 170,000 (November 2019). Oldenburg is part of the Bremen/Oldenburg Metropolitan Region, with 2.37 million people. The city is the place of origin of the House of Oldenburg. Before the end of the German Empire (1918), it was the administrative centre and residence of the monarchs of Oldenburg. History Archaeological finds point to a settlement dating back to the 8th century. The first documentary evidence, in 1108, referenced ''Aldenburg'' in connection with E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heidschnucke
The Heidschnucke is a group of three types of moorland sheep from northern Germany. Like a number of other types from Scandinavia and Great Britain, they are Northern European short-tailed sheep. The three breeds of Heidschnucke (in order of population size) are: * German Grey Heath () at www.heidschnucken-verband.de. Accessed on 19 Aug 2010. * ( or ) * White Horned Heath () The main breeding areas are the north German heathland and moors of the . That said, this sheep, which is easy to look after, may nowadays be found in all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lüneburg Heath
Lüneburg Heath (german: Lüneburger Heide) is a large area of heath, geest, and woodland in the northeastern part of the state of Lower Saxony in northern Germany. It forms part of the hinterland for the cities of Hamburg, Hanover and Bremen and is named after the town of Lüneburg. Most of the area is a nature reserve. Northern Low Saxon is still widely spoken in the region. Lüneburg Heath has extensive areas, and the most yellow of heathland, typical of those that covered most of the North German countryside until about 1800, but which have almost completely disappeared in other areas. The heaths were formed after the Neolithic period by overgrazing of the once widespread forests on the poor sandy soils of the geest, as this slightly hilly and sandy terrain in northern Europe is called. Lüneburg Heath is therefore a historic cultural landscape. The remaining areas of heath are kept clear mainly through grazing, especially by a North German breed of moorland sheep called th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Low Saxon
Northern Low Saxon (in High German: ', in Standard Dutch: ') is a subgroup of Low Saxon dialects of Low German. As such, it covers a great part of the West Low German-speaking areas of northern Germany, with the exception of the border regions where Eastphalian and Westphalian are spoken, and Gronings dialect in the Netherlands. Dialects Northern Low Saxon can be divided into Holsteinian (), Schleswigian (), East Frisian Low Saxon, Dithmarsch (), North Hanoveranian (), Emslandish (), and Oldenburgish () in Germany, with additional dialects in the Netherlands such as Gronings. ' is spoken in Holstein, the southern part of Schleswig-Holstein in Germany, in Dithmarschen, around Neumünster, Rendsburg, Kiel and Lübeck. ' () is spoken in Schleswig, which is divided between Germany and Denmark. It is mainly based on a South Jutlandic substrate. Therefore, it has some notable differences in pronunciation and grammar with its southern neighbour dialects. The dialects on the west ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beutelwurst
A ''Beutelwurst'' is a German blood sausage (''Rotwurst'' or ''Blutwurst''), which contains more pieces of fat and flour than a normal ''Thüringer Rotwurst''. The name ''Beutelwurst'' comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag A paper bag is a bag made of paper, usually kraft paper. Paper bags can be made either with virgin or recycled fibres to meet customers’ demands. Paper bags are commonly used as shopping carrier bags and for packaging of some consumer go ... ("bag" = ''Beutel''). at www.germanfoods.org. Retrieved on 20 Mar 10. This bag is pressed for several weeks which gives the ''Beutelwurst'' a firm, light, dry consistency. References [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wholemeal Bread
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some regions of the US simply called the bread wheat bread, a comparison to ''white bread''. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself. Etymology ''Meal'' in the sense of "flour" is derived from Old English ''melu'' and is cognate with modern English "mill", and with Dutch ''meel'' (flour), German ''Mehl'' (flour) and Old Norse ''mjǫl'' (flour). Overview The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
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 domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Sauce
Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets. Preparation Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill. Sugar and spices such as cinnamon, allspice, and even Red Hot candies may be added for flavor. Lemon juice, citric acid, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gherkin
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
