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Lokša
Lokša or lokše ( and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic. In South Moravia, lokše is also a term for wide noodles added to soups. Name Lokšas are also regionally known as ''lata'', ''přesňák'', ''šumpál'' or ''patenta'' in the Czech Republic, and ''lokeš'' or ''lokoš'' in Slovakia. Preparation Lokšas are made from boiled unpeeled potatoes, which are later peeled, grated, and mixed with flour and salt. The dough is made and rolled out into the thin pancakes, which are baked dry on a hot plate. In Slovakia, the salty variant is more popular, where the finished pancakes are spread with lard (preferably goose), and tasted to the soup, or filled with sauerkraut or minced meat. Goose curls are especially famous for Slovenský Grob. The Moravians traditionally prepare sweet lokšes, which are smeared with jam, rolled up l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loksa 6601
Loksa is a town and municipality in Harju County, Estonia, most known for its shipping industry. The town is situated on the estuary of the Valgejõgi river, which drains into Hara Bay, Gulf of Finland. As of April 1, 2022, the town had a population of 2471. Etymology Loksa village, the town's namesake and predecessor, was first mentioned in 1631 as ''Lox''. Later on, the village has also been referred to as ''Locksa'' and ''Loxa'', until it became known as Loksa in 1798. The name is speculated to come from the word ''loks''(local dialect), which means either a marsh or a lake that dries up during the dry-season. History The village of Loksa was first mentioned in 1687 but this area is known in modern times as the village of Kotka. The development of what is known these days as the town of Loksa started around 1874 when the landlords of Kolga established a new brickyard outside Loksa village. Around this factory a new market town was born. In 1903, a shipyard was est ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancakes
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Varieties Corn tortilla Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico. Wheat tortilla Europeans introduced wheat and its cultivation to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often leavening agent, unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Brittany, Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moravians
Moravians ( cs, Moravané or colloquially , outdated ) are a West Slavic ethnographic group from the Moravia region of the Czech Republic, who speak the Moravian dialects of Czech or Common Czech or a mixed form of both. Along with the Silesians of the Czech Republic, a part of the population to identify ethnically as Moravian has registered in Czech censuses since 1991. The figure has fluctuated and in the 2011 census, 6.01% of the Czech population declared Moravian as their ethnicity. Smaller pockets of people declaring Moravian ethnicity are also native to neighboring Slovakia. Etymology A certain ambiguity in Czech derives from the fact that it distinguishes between (Bohemia proper) and (Czech Republic as a whole), but the corresponding adjective and noun designating an inhabitant and/or a member of a nation can be related to either of them. The adjective and the noun ('Bohemian') carry only the meaning of a "socially unconventional person". History Moravian tribe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenský Grob
Slovenský Grob ( hu, Tótgurab; german: Slowakisch-Eisgrub, Böhmisch-Grub, Slawisch-Weissgrob) is a village and municipality in western Slovakia in Pezinok District in the Bratislava region The Bratislava Region ( sk, Bratislavský kraj, , german: Pressburger/Bratislavaer Landschaftsverband (until 1919), hu, Pozsonyi kerület) is one of the administrative regions of Slovakia. Its capital is Bratislava. The region was first esta .... Slovenský Grob, in the foothills of the Small Carpathians, is geographically disposed to the rearing of geese. Its lakes, marshes and rich pastures – the result of a brook that formerly coursed through the village – are all factors in producing the ideal gosherding landscape. Families would traditionally keep geese, then slaughter and consume them among themselves. But the economic hardships of the mid 20th century resulted in the goose meat making its way to markets in Bratislava and Pezinok, where it was a significant hit. Some intrepi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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