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Mince (dish)
Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. The dish is also known in the island of Jamaica, mainly in the Cornish county, as the dish was introduced by the Scottish in the 1800s. It sometimes contains other vegetables or thickening agents. It has had a longtime association with school dinners, while other chefs have attempted to modernise the dish. Preparation There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of minced beef, onions, carrots or other root vegetables, seasoning and stock. Some cooks add thickening agents such as flour, oatmeal or cornflour. History Despite concerns that British people are no longer eating traditional dishes, mince and tatties remains popular in Scotland. A survey by the ''Scottish Daily Express'' in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mince An Tawties
Mince may refer to: * MINCE, an early text editor for CP/M microcomputers * Mincing, a food preparation technique in which food ingredients are finely divided * Ground meat, also known as ''mince'', meat that has been minced ** Ground beef, also known as ''beef mince'', ground meat made from beef * Mince (dish), a dish consisting of ground beef ("mince") and other ingredients, typically as part of the traditional Scottish dish of mince and tatties * Mincemeat, a mixture of chopped dried fruit, distilled spirits, spices and, historically, meat * Mince pie, a small pie made from mincemeat, traditionally served during the Christmas season * Minced oath, an expression based on a profanity or a taboo term that has been altered to reduce the objectionable characteristics People * Mince Fratelli, a member of Scottish rock band The Fratellis * Johnny Mince (1912–1997), an American swing jazz clarinetist Places * Mińce, a village in north-eastern Poland * Mincing Lane Mincing La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Broth
Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years. History In the early 19th-century cookery book ''A New System of Domestic Cookery'' by Maria Rundell, "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Combinations
Food combining is a term for a nutritional pseudoscientific approach that advocates specific combinations (or advises against certain combinations) of foods. Some combinations are promoted as central to good health, improved digestion, and weight loss, despite no sufficient evidence for these claims. It proposes a list of rules that advocate for eating or not eating certain foods together, including to avoid eating starches and proteins together; always eat fruit before, and not after, a meal; avoid eating fruits and vegetables together in the same meal; and to not drink cold water during a meal. Food combining was originally promoted by Herbert M. Shelton in his book ''Food Combining Made Easy'' (1951), but the issue had been previously discussed by Edgar Cayce.Raso, Jack. (1993). ''Vitalistic Gurus and Their Legacies''. In Stephen Barrett. ''The Health Robbers: A Close Look at Quackery in America''. Prometheus Books. pp. 236-240. The best-known food-combining diet is the Hay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Dishes
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian cuisine, Amerindian, Cuisine of Africa, African, Irish cuisine, Irish, English cuisine, English, French cuisine, French, Portuguese cuisine, Portuguese, Spanish cuisine, Spanish, Indian cuisine, Indian, Chinese cuisine, Chinese and Arab cuisine, Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican dishes are variations on cuisines brought to the island from elsewhere. These are often modified to incorporate local produce and spices. Others are novel or Fusion cuisine, fusion and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish. Jamaican patty, Jamaican patties along with various pastries, breads and beverages are also p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Potato Dishes
The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about of potato. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE.Office of International Affairs, '' Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation'' (1989online/ref> It has since spread around the world and has become a staple food, staple crop in many countries. The following is a list of dishes that use potato as a main ingredient. See also * Potato cooking * List of potato cultivars * List of sweet potato dishes * List of vegetable dishes References Bibliography * Buonassisi, Vincenzo (1985)''Il nuovo codice della pasta'' Rizzoli. . {{cuisine Lists of foods by ingredient, Potato Dishes Potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Beef Dishes
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] |
Cottage Pie
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. History Cottage pie The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791, and several times thereafter. He records that the meat was veal but he does not say what the topping was. In 20th-century and later use it has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping. The beef may be fresh or previously cooked; the latter was at one time more usual. Well into the 20th century the absence of refrigeration ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collops
A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg. Etymology The derivation is obscure; the OED cites that it may be related to the old Swedish word ''kollops'' (equivalent to the modern: ''kalops),'' but also suggests a German origin (''klops''). The Swedish restaurateur Tore Wretman derives the modern Swedish ''kalops'' from the English ''collops'', which in turn is said to originate from Swedish word ''colhoppe'' (ember-hops, from how the thin sliced strips of dried salted leg of mutton danced on the glowing hot skillet) that was well established in the Swedish language in the 15th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time Out (magazine)
''Time Out'' is a global magazine published by Time Out Group. ''Time Out'' started as a London-only publication in 1968 and has expanded its editorial recommendations to 328 cities in 58 countries worldwide. In 2012, the London edition became a free publication, with a weekly readership of over 307,000. ''Time Out''s global market presence includes partnerships with Nokia and mobile apps for iOS and Android (operating system), Android operating systems. It was the recipient of the International Consumer Magazine of the Year award in both 2010 and 2011 and the renamed International Consumer Media Brand of the Year in 2013 and 2014. History ''Time Out'' was first published in 1968 as a London listings magazine by Tony Elliott (publisher), Tony Elliott, who used his birthday money to produce a one-sheet pamphlet, with Bob Harris (radio presenter), Bob Harris as co-editor. The first product was titled ''Where It's At'', before being inspired by Dave Brubeck's album ''Time Out ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cafeteria
A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in American English). Cafeterias are different from coffeehouses, although the English term came from the Spanish ''cafetería'', same meaning. Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray. In addition, there are often stations where customers order food, particularly items such as hamburgers or tacos which must be served hot and can be immediately prepared with little waiting. Alternatively, the patron is given a number and the item is brought to their table. For some food items and drinks, such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isle Of Mull
The Isle of Mull ( gd, An t-Eilean Muileach ) or just Mull (; gd, Muile, links=no ) is the second-largest island of the Inner Hebrides (after Skye) and lies off the west coast of Scotland in the Council areas of Scotland, council area of Argyll and Bute. Covering , Mull is the fourth-largest island in Scotland and Great Britain. From 2001 to 2020, the population has gradually increased: during 2020 the populace was estimated to be 3,000, in the United Kingdom Census 2011, 2011 census it was approximately 2,800, and in 2001, it was measured at 2,667 people. It has the eighth largest Island population in Scotland. In the summer, these numbers are augmented by an influx of many tourists. Much of the year-round population lives in the colourful main settlement of Tobermory, Mull, Tobermory. There are two distilleries on the island: the Tobermory distillery, formerly named Ledaig, produces single malt Scotch whisky and another, opened in 2019 and located in the vicinity of Tir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
