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List Of Sami Dishes
This is an incomplete list of Sami dishes and other dishes related to the culture of the Sami people, which spans Norway, Sweden, Finland and Russia as well. Description Bread * Flatbread, Gáhkko - Soft flatbread, baked in a frying pan or on a flat stone. * Tunnbröd, Gárrpa - Thin, crusty bread. * Ståmpå - Loaf Desserts * Cloudberries - Eaten both fresh and as jam. Cloudberry jam goes well warm with ice cream. * Coffee with leipäjuusto * Guompa - Garden angelica, angelica mixed with milk and left in barrels to ferment. * Gumppus - Blood cakes and blood sausages boiled with potatoes and meat. * Jåbmå - Leaves of Oxyria digyna, Mountain sorrel cooked to a stew, usually served with sugar and milk. Fish dishes * Dried fish of different kinds * Guollemales - Cooked fish of any kind. * Salt fish, Sállteguolle - Salted fish, either gravlax, gravsalted or heavy salted. * Smoked fish, Suovasguolle - Smoked fish Meat dishes * Bierggomales - Cooked meat of various kind, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver
The liver is a major Organ (anatomy), organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of proteins and biochemicals necessary for digestion and growth. In humans, it is located in the quadrant (anatomy), right upper quadrant of the abdomen, below the thoracic diaphragm, diaphragm. Its other roles in metabolism include the regulation of Glycogen, glycogen storage, decomposition of red blood cells, and the production of hormones. The liver is an accessory digestive organ that produces bile, an alkaline fluid containing cholesterol and bile acids, which helps the fatty acid degradation, breakdown of fat. The gallbladder, a small pouch that sits just under the liver, stores bile produced by the liver which is later moved to the small intestine to complete digestion. The liver's highly specialized biological tissue, tissue, consisting mostly of hepatocytes, regulates a w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lists Of Foods By Nationality
A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union club Other uses * Angle of list, the leaning to either port or starboard of a ship * List (information), an ordered collection of pieces of information ** List (abstract data type), a method to organize data in computer science * List on Sylt, previously called List, the northernmost village in Germany, on the island of Sylt * ''List'', an alternative term for ''roll'' in flight dynamics * To ''list'' a building, etc., in the UK it means to designate it a listed building that may not be altered without permission * Lists (jousting), the barriers used to designate the tournament area where medieval knights jousted * ''The Book of Lists'', an American series of books with unusual lists See also * The List (other) * Listing (di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indigenous Cuisine
Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area. Indigenous cuisine is prepared using indigenous ingredients of vegetable or animal origin in traditional recipes of the typical cuisine of a place. Contemporary indigenous cuisine uses indigenous products to create new dishes. Chefs and restaurateurs using indigenous foods are aided by farmers who are reviving traditional varieties and breeds. Defining terms David Cook has asked how "indigenous cooking" can be defined, arguing that it can mean anything from techniques to ingredients, and that the ingredients can be further argued as using only pre-colonial ingredients vs. using post-colonial and invasive-species ingredients, concluding that "it all depends on your concept of ndigenousidentity." Australia In Australia there are chefs both "sticking to the old recipes (and) innovating new ones" using traditional ingredients. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products ( rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and culture of Finns was mainly based on agriculture already at prehistoric times. However, in the harsh and col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine By Region
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and dish (food), 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 dish, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Diet in Hinduism, Hinduism in Indian cuisine, Diet in Sikhism, Sikhism in Punjabi cuisine, Buddhist vegetarianism, Buddhism in East Asian cuisine, Christian dietary laws, Christian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sami Cuisine
Acronyms * SAMI, ''Synchronized Accessible Media Interchange'', a closed-captioning format developed by Microsoft * Saudi Arabian Military Industries, a government-owned defence company * South African Malaria Initiative, a virtual expertise network of malaria researchers People * Samee, also spelled Sami, a male given name * Sami (name), including lists of people with the given name or surname * Sámi people, indigenous people of the Scandinavian Peninsula, the Kola Peninsula, Karelia and Finland ** Sámi cuisine ** Sámi languages, of the Sami people ** Sámi shamanism, a faith of the Sami people Places * Sápmi, a cultural region in Northern Europe * Sami (ancient city), in Elis, Greece * Sami Bay, east of Sami, Cephalonia * Sami District, Gambia * Sami, Burkina Faso, a district of the Banwa Province * Sami, Cephalonia, a municipality in Greece * Sami, Gujarat, a town in Patan district of Gujarat, India * Sami, Paletwa, a town in Chin State, Myanmar * Sämi, a village in Là ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéed Reindeer
Sautéed reindeer ( fi, poronkäristys, sv, renskav, no, finnbiff, se, báistebiđus) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen so that it is easier to cut through), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), and spiced with black pepper and salt. Finally, some water, cream, or beer is added, and it is cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland, the meat is often served with pickled cucumber 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 ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
, type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally cold , main_ingredient = Pork blood, fat, oats, or barley , minor_ingredient = Mint, thyme, marjoram, spices , variations = Drisheen, Sneem Black Pudding, Stornoway black pudding , serving_size = 100 g , calories = , calories_ref = , protein = , fat = , carbohydrate = , glycemic_index = , similar_dish = , , other = Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerky (food)
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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