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Opole Cuisine
Opole cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Opole. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. List of Opole dishes Pastry and baked goods *''Anyżki'' - flat, oval aniseed biscuits *''Chleb mleczny praszkowski'' (''Praszków milk bread'') - traditional, slightly sour tasting bread *''Chrust'', ''faworki'' ('' angel wings'') - traditional sweet crisp pastry, deep-fried, sprinkled with powdered sugar *'' Buchty śląskie'' - unleavened dough pampuchy, traditionally served with berry kompot, powidła, pork, sauerkraut or sugar *'' Hałwa sezamowa'' (''sesame halva'') - largely unflavoured, sesame based taste *'' Kołocz śląski'' - made from yeast dough with a sweet crumb topping *''Jeż'' - cake with blackberry cream dollop *''Kretowina'' - yeast dough cake with chocolate *''Śliszki'' - bread rolls with poppy-seed filling *''Szpy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Opole Voivodeship
Opole Voivodeship, or Opole Province ( pl, województwo opolskie ), is the smallest and least populated voivodeship (province) of Poland. The province's name derives from that of the region's capital and largest city, Opole. It is part of Upper Silesia. A relatively large German minority, with representatives in the Sejm, lives in the voivodeship, and the German language is co-official in 28 communes. Opole Voivodeship is bordered by Lower Silesian Voivodeship to the west, Greater Poland and Łódź Voivodeships to the north, Silesian Voivodeship to the east, and the Czech Republic (Olomouc Region and Moravian-Silesian Region) to the south. Opole Province's geographic location, economic potential, and its population's level of education make it an attractive business partner for other Polish regions (especially Lower Silesian and Silesian Voivodeships) and for foreign investors. Formed in 1997, the Praděd/Pradziad Euroregion with its headquarter in Prudnik has facilitated e ... [...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] |
Sour Rye Soup
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines. Poland ''Żur'' ( pl, żur, diminutive: ''żurek'') is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Silesia, a type of sour rye soup known as ''żur śląski'' is served in a bowl, poured over mashed potatoes. In the Podl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bird Seed
Bird food or bird seed is food (often varieties of seeds, nuts, and/or dried fruits) intended for consumption by wild and domestic birds. While most bird food is fed to commercial fowl (such as chicken or turkey), bird food is also used to feed pet birds or provide a feeding site for wild birds. The various types of bird food reflect the species of bird that can be fed, whether they are carnivores, herbivores, insectivores, nectarivores, etc. Bird food can also differ by the feeding strategies employed by beaks in cracking the seed coat and obtaining the meat of the seed. Black-oil sunflower seeds attract the widest variety of birds, and are commonly used in backyard bird feeders. However, other varieties of seed can help attract specific types of birds to gardens and backyards. In general, mixtures that contain red millet, oats, and other "fillers" are not attractive to most birds, and can lead to waste as the birds sort through the mix, as well as the potential for f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Bread Roll
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dollop
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Blackberry
The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy of blackberries has historically been confused because of hybridization and apomixis, so that species have often been grouped together and called species aggregates. For example, the entire subgenus ''Rubus'' has been called the ''Rubus fruticosus'' aggregate, although the species ''R. fruticosus'' is considered a synonym of '' R. plicatus''. ''Rubus armeniacus'' ("Himalayan" blackberry) is considered a noxious weed and invasive species in many regions of the Pacific Northwest of Canada and the United States, where it grows out of control in urban and suburban parks and woodlands. Description What distinguishes the blackberry from its raspberry relatives is whether or not the torus ( receptacle or stem) "picks with" (i.e., stays with) th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
