|
Mohr Im Hemd
Mohr im Hemd (literally "Moor in shirt") is an Austrian dessert. It consists of a chocolate pudding topped with whipped cream, hence the name. In modern times, the dish is often prepared with breadcrumbs to form a solid mass, resembling a lava cake or miniature gugelhupf, and served with chocolate sauce and whipped cream. Older recipes more closely resemble a chocolate custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ..., with the primary ingredients being chocolate and eggs. The racial connotations of the dish's name have drawn controversy. In 2012, the human rights organization SOS Mitmensch publicly criticized the name, suggesting replacements such as ''Kuchen mit Schlag''. References Austrian desserts Almond dishes Chocolate desserts {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mohr Im Hemd Im Kaffeehaus
Mohr may refer to: Places * Mohr, Fars, a city in Iran * Mohr County, an administrative subdivision of Iran * Mohr Rural District, an administrative subdivision of Iran Science and math * Mohr's circle, two-dimensional graphical representation of the state of stress at a point * Mohr–Coulomb theory, mathematical model describing the response of brittle materials * Mohr–Mascheroni theorem, used in mathematics and geometry * Mohr pipette, a laboratory volumetric instrument * Mohr's salt, common name of Ammonium iron(II) sulfate Other * Mohr (surname), a German-language surname (also listing people with that surname) * Michigan Organization for Human Rights, a defunct Michigan LGBT and human rights advocacy organization * Saint Maurice (died 287), French pronunciation transliterated into German "Moritz" or short, "Mohr" * Turbah, a small clay tablet used by Shi'a Muslims during daily prayers See also * Mohur (alternate spelling), a gold coin of South Asia * Moor (disambiguatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moors
The term Moor, derived from the ancient Mauri, is an exonym first used by Christian Europeans to designate the Muslim inhabitants of the Maghreb, the Iberian Peninsula, Sicily and Malta during the Middle Ages. Moors are not a distinct or self-defined people. The 1911 ''Encyclopædia Britannica'' observed that the term had "no real ethnological value." Europeans of the Middle Ages and the early modern period variously applied the name to Arabs and North African Berbers, as well as Muslim Europeans. The term has also been used in Europe in a broader, somewhat derogatory sense to refer to Muslims in general,Menocal, María Rosa (2002). ''Ornament of the World: How Muslims, Jews and Christians Created a Culture of Tolerance in Medieval Spain''. Little, Brown, & Co. , p. 241 especially those of Arab or Berber descent, whether living in Spain or North Africa. During the colonial era, the Portuguese introduced the names " Ceylon Moors" and "Indian Moors" in South Asia and Sri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom and some of the Commonwealth countries, the word ''pudding'' is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Unless qualified, however, pudding usually means desse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lava Cake
Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gugelhupf
A Gugelhupf (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', and, in France, ''kouglof'', ''kougelhof'', or ''kougelhopf'') is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is popular in a wide region of Central Europe particularly in southern Germany, Alsace, Austria, Switzerland, Croatia, Hungary, Bosnia, Serbia, Slovakia, Slovenia, Czech Republic and Poland. In the cuisine of the Pennsylvania Dutch it is known as ''Deitscher Kuche'' (German cake). In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Sauce
Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. Chocolate syrup is also used to top puddings and cakes. Some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. Some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., Nesquik). Other brands are marketed as ice cream sundae toppings. Ingredients A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Der Standard
''Der Standard'' is an Austrian daily newspaper published in Vienna. History and profile ''Der Standard'' was founded by Oscar Bronner as a financial newspaper and published its first edition on 19 October 1988. German media company Axel Springer acquired a stake in the paper in 1988 and sold it in 1995. Bronner remains the paper's publisher, Martin Kotynek is editor-in-chief. ''Der Standard'' sees itself as—in a Continental European sense (socially and culturally, but not economically)—liberal and independent. Third parties have described the paper as having a left-liberal stance. Until 2007, the editor-in-chief of the daily was Gerfried Sperl, Alexandra Föderl-Schmid succeeded him in the post. In 2002 the paper was one of four quality daily newspapers with nationwide distribution along with ''Salzburger Nachrichten'', ''Die Presse'', and ''Wiener Zeitung''. Although ''Der Standard'' is intended to be a national paper, in the past it had an undeniable tendency to focus on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
