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Kissel
Kissel or kisel ( et, kissell, fi, kiisseli, Livonian: ''kīsõl'', ltg, keiseļs, lv, ķīselis, lt, kisielius, pl, kisiel, rus, кисель, r=kiselʼ, uk, кисiль, , , ) is a cold-solidified dish with the consistency of a thick gel. If the kissel is made less thick, it can be drunk—this is common in Poland, Russia and Ukraine. Grain kissel / etymology and history Its name is derived from a Slavic word meaning "sour", after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain—most commonly oats, but any grain, and even legumes like peas or lentils could be used, though bean kissels usually were not leavened—and lacked the sweetness of the modern variants. Kissel is first mentioned in the old East Slavic Primary Chronicle where there is a story of how it saved the 10th-century Rus' city of Bilhorod, besieged by nomadic Pechenegs in 997. When the food in the city became scarce and a hunger started, the inhabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rødgrød
Rødgrød (), rote Grütze (), or rode Grütt (), meaning "red groats", is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so , literally "red porridge with cream", is a commonly used shibboleth since the early 1900s. Traditional preparation ''Rødgrød'' or ''rote Grütze'' was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German, or Low German. Semolina and sago are used in some family recipes; potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization. The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries.Darra Goldstein: ''Fire and Ice: Classic Nordic Cooking'', Ten Speed Press, 2015. . The essential flavour can be ach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribes Rubrum
The redcurrant or red currant (''Ribes rubrum'') is a member of the genus '' Ribes'' in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions. Description ''Ribes rubrum'' is a deciduous shrub normally growing to tall, occasionally , with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous racemes, maturing into bright red translucent edible berries about diameter, with 3–10 berries on each raceme. An established bush can produce of berries from mid- to late summer. Phytochemicals Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening. Twenty-five individual polyphenols and other n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentils
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or ''rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name "Cicero" was derived from the chickpea, ''Cicer arietinum'', or " Fab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rote Grütze , an economic concept
{{disambig, surname ...
Rote can refer to: People *Jason Butler Rote, American TV writer *Kyle Rote (1928–2002), American football player and father of: *Kyle Rote, Jr. (born 1950), American soccer player *Ryan Rote (born 1982), baseball pitcher *Tobin Rote (1928–2000), American quarterback in the National, American and Canadian Football Leagues Other uses *Rote learning *Rote Island, an island in Indonesia *''Crwth'', a Welsh instrument *Return on tangible equity Return on tangible equity (ROTE) (also return on average tangible common shareholders' equity (ROTCE)) measures the rate of return on the tangible common equity. ROTE is computed by dividing net earnings (or annualized net earnings for annualized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. Dried fruits retain most of the nutritional value of fresh fruit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfeld ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is often labelled as arrowroot. Polynesian arrowroot or pia (''Tacca leontopetaloides''), and Japanese arrowroot (''Pueraria lobata''), also called kudzu, are used in similar ways. History Archaeological studies in the Americas show evidence of arrowroot cultivation as early as 7,000 years ago. The name may come from ''aru-aru'' (meal of meals) in the language of the Caribbean Arawak people, for whom the plant was a staple. It has also been suggested that the name comes from arrowroot's use in treating poison-arrow wounds, as it draws out the poison when applied to the site of the injury. In the early days of carbonless copy paper, arrowroot, because of its fine grain-size, was a widely used ingredient. After an economical way of centrifugally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mors (drink)
Mors (russian: морс) is a non-carbonated Russian fruit drink prepared from berries, mainly from lingonberry and cranberry (although sometimes bilberries, strawberries, raspberries or sea-buckthorn). It is made by boiling berries with sugar or honey and lemon juice or by mixing pure juice with sweetened water. Some modern commercial brands use fermented and clarified juices blending with sugar syrup and drinking water. Instead of juice, fruit extracts may be used with the addition of aromatic essences, organic food acids, sugars, dyes, and drinking water. Mors is sometimes mixed with vodka to make an alcoholic cocktail. A recipe for Mors is in the Domostroy, a 16th century Russian set of household rules, but has likely been around longer. See also * Kissel * Kompot Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruthenians
Ruthenian and Ruthene are exonyms of Latin language, Latin origin, formerly used in Eastern and Central Europe as common ethnonyms for East Slavs, particularly during the late medieval and early modern periods. The Latin term Rutheni was used in medieval sources to describe all Eastern Slavs of the Grand Duchy of Lithuania, as an exonym for people of the former Kievan Rus', thus including ancestors of the modern Belarusians, Rusyns and Ukrainians. The use of ''Ruthenian'' and related exonyms continued through the early modern period, developing several distinctive meanings, both in terms of their regional scopes and additional religious connotations (such as affiliation with the Ruthenian Greek Catholic Church). In medieval sources, the Latin term ''Rutheni'' was commonly applied to East Slavs in general, thus encompassing all endonyms and their various forms (Ukrainian language, Ukrainian: ''русини'', Belarusian language, Belarusian: ''русіны''). By opting for the us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Well
A well is an excavation or structure created in the ground by digging, driving, or drilling to access liquid resources, usually water. The oldest and most common kind of well is a water well, to access groundwater in underground aquifers. The well water is drawn up by a pump, or using containers, such as buckets or large water bags that are raised mechanically or by hand. Water can also be injected back into the aquifer through the well. Wells were first constructed at least eight thousand years ago and historically vary in construction from a simple scoop in the sediment of a dry watercourse to the qanats of Iran, and the stepwells and sakiehs of India. Placing a lining in the well shaft helps create stability, and linings of wood or wickerwork date back at least as far as the Iron Age. Wells have traditionally been sunk by hand digging, as is still the case in rural areas of the developing world. These wells are inexpensive and low-tech as they use mostly manual labo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mead
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet. The term honey wine is sometimes used as a synonym for mead, although ''wine'' is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. Mead was produced in ancient times throughout Europe, Africa, and Asia, and has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead of Poetry, crafted from the blood of Kvasir (a wis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pechenegs
The Pechenegs () or Patzinaks tr, Peçenek(ler), Middle Turkic: , ro, Pecenegi, russian: Печенег(и), uk, Печеніг(и), hu, Besenyő(k), gr, Πατζινάκοι, Πετσενέγοι, Πατζινακίται, ka, პაჭანიკი, bg, печенеги, pechenegi, bg, печенези, ; sh-Latn-Cyrl, Pečenezi, separator=/, Печенези, la, Pacinacae, Bisseni were a semi-nomadic Turkic ethnic people from Central Asia who spoke the Pecheneg language which belonged to the Oghuz branch of the Turkic language family. Ethnonym The Pechenegs were mentioned as ''Bjnak'', ''Bjanak'' or ''Bajanak'' in medieval Arabic and Persian texts, as ''Be-ča-nag'' in Classical Tibetan documents, and as ''Pačanak-i'' in works written in Georgian. Anna Komnene and other Byzantine authors referred to them as ''Patzinakoi'' or ''Patzinakitai''. In medieval Latin texts, the Pechenegs were referred to as ''Pizenaci'', ''Bisseni'' or ''Bessi''. East Sla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
