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Leberwurst
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the ''Thüringer Leberwurst'' ( Thuringian liverwurst) has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as cowberries and mushrooms have gained popularity. Etymology The word ''liverwurst'' is a partial calque of German () 'liver sausage', and 'liver sausage', a full calque. A fourteenth century mention in Latin h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liverwurst Slices On Bread
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver (food), liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the ''Thüringer Leberwurst'' (Thuringia, Thuringian liverwurst) has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as Vaccinium vitis-idaea, cowberries and Edible mushroom, mushrooms have gained popularity. Etymology The word ''liverwurst'' is a partial calque of German () 'liver sausage', and 'liver sausa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leberwurst Gekocht
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the ''Thüringer Leberwurst'' (Thuringian liverwurst) has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as cowberries and mushrooms have gained popularity. Etymology The word ''liverwurst'' is a partial calque of German () 'liver sausage', and 'liver sausage', a full calque. A fourteenth century mention in Latin howev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Partial Calque
In linguistics, a calque () or loan translation is a word or phrase borrowed from another language by literal word-for-word or root-for-root translation. When used as a verb, "to calque" means to borrow a word or phrase from another language while translating its components, so as to create a new word or phrase (lexeme) in the target language. For instance, the English word ''skyscraper'' has been calqued in dozens of other languages, combining words for "sky" and "scrape" in each language, as for example in German, in Portuguese, in Dutch, in Spanish, in Italian, in Turkish, and ''matenrō'' in Japanese. Calques, like direct borrowings, often function as linguistic gap-fillers, emerging when a language lacks existing vocabulary to express new ideas, technologies, or objects. This phenomenon is widespread and is often attributed to the shared conceptual frameworks across human languages. Speakers of different languages tend to perceive the world through common categories su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calque
In linguistics, a calque () or loan translation is a word or phrase borrowed from another language by literal word-for-word or root-for-root translation. When used as a verb, "to calque" means to borrow a word or phrase from another language while translating its components, so as to create a new word or phrase ( lexeme) in the target language. For instance, the English word ''skyscraper'' has been calqued in dozens of other languages, combining words for "sky" and "scrape" in each language, as for example in German, in Portuguese, in Dutch, in Spanish, in Italian, in Turkish, and ''matenrō'' in Japanese. Calques, like direct borrowings, often function as linguistic gap-fillers, emerging when a language lacks existing vocabulary to express new ideas, technologies, or objects. This phenomenon is widespread and is often attributed to the shared conceptual frameworks across human languages. Speakers of different languages tend to perceive the world through common categori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver Pâté
Liver pate is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés. Scandinavia Liver pâté is a popular food item in Scandinavia, where it is known as (Denmark), (Norway) and (Sweden). It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices include allspice and some recipes also include a small amount of cured anchovy. In Norway, is made with a bit of pork meat. is served with bread in a variety of ways. It is served both hot and cold and can be bought premade in supermarkets, butcher shops and delicatessens. A popular everyday version is to spread cold on a slice of ''rugbrød'' (Danish dark wholemeal rye bread) and eat it as a simple open-faced sandwi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Livermush
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine, regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food. Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. It is generally prepared using a different recipe than for liver pudding. Overview Livermush is composed of Liver (food), pig liver, pig head parts such as snouts and Pig's ear (food), ears, cornmeal and seasonings. It is commonly spiced with black pepper, pepper and Salvia officinalis, sage. The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and Fish (food), fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong – a kind of tea. * Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer. * Suanmeitang – a Chinese smoked plum drink. * Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopped Liver
Chopped liver (, ''gehakte leber'') is a liver pâté popular in Ashkenazi Jewish cuisine. This dish is a common menu item in kosher Jewish delicatessens in Britain, Canada, South Africa, Argentina and the United States. Preparation and serving The dish is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally veal, beef, or chicken. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. Chopped liver is often served on matzah, or with rye bread as sandwiches. File:כבד קצוץ.jpg, Chopped liver File:Chopped liver.jpg, A chopped liver meal on bagels with sour cream herring and onions Variations and alternatives Chopped liver is high in protein, but also high in fat and cholesterol. There are low-fat, mock and vegetarian alternatives, often made of a combination of peas, l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braunschweiger (sausage)
Braunschweiger (Help:IPA/English, /ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage. The type of sausage the term refers to varies by region. In the German language, ''Braunschweiger'' is the demonym for people from Braunschweig, Brunswick (German name ''Braunschweig''), but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (''Brühwurst''), while American Braunschweiger is often confused with liverwurst. Germany ''Braunschweiger Mettwurst'' is a Smoking (cooking), smoked, soft and spreadable sausage usually made from raw minced pork and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also including beef and fat. Austria In Austria, Braunschweiger is a Brühwurst variant which is similar to Jagd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland. Archaeobotanical discoveries in Britain and Ireland show it was in use in both areas since at least the early Iron Age, although evidence of sustained intentional cultivation, espec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murături
''Murături'' ( Romanian for ''pickles'') are vegetables or fruit pickled in brine, with added dill, oak leaves, celery and others for flavoring and preservation, as found in the Romanian cuisine of Romania and Moldova. The pickles are ordinarily made of locally grown produce such as beetroot, cucumber, green tomatoes (Romanian: ''gogonele''), carrots, cabbage, bell peppers, watermelons, mushrooms, turnips, celery and cauliflower. After fermentation, the pickle juice becomes sour and is sometimes used in soups such as borsch Borscht () is a sour soup, made with meat Stock (food), stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukraine, Ukrainian orig .... See also * * * Notes and references {{DEFAULTSORT:Muraturi Pickles Romanian appetizers Moldovan cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
