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Pfefferpotthast
Pfefferpotthast () is a traditional German stew. It comes from the cuisine of Westphalia. Preparation In a traditional Pfefferpotthast, beef Searing, seared in lard and sautéed Onion, onions are simmered with spices such as Bay leaf, bay leaves and Clove, cloves until they fall apart. It is seasoned with pepper and sometimes Caper, capers and lemon juice. Pfefferpotthast is thickened with pumpernickel bread crumbs instead of flour to make a stew. In the summer, it is served with Salt potatoes#Salt potatoes in Germany, boiled potatoes and salad. In the winter, it is served with Pickled cucumber, pickled cucumbers and beetroot. History and customs The dish was first mentioned in a story on :de:Agnes von der Vierbecke, Agnes von der Vierbecke written in 1378 in Dortmund. The name is a combination of the German words for "pepper," "pot," and "boiled meat." The significance of the word "pfeffer" is not clear. It could be an indication that it is seasoned with pepper, but it is mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dortmund
Dortmund (; Westphalian nds, Düörpm ; la, Tremonia) is the third-largest city in North Rhine-Westphalia after Cologne and Düsseldorf, and the eighth-largest city of Germany, with a population of 588,250 inhabitants as of 2021. It is the largest city (by area and population) of the Ruhr, Germany's largest urban area with some 5.1 million inhabitants, as well as the largest city of Westphalia. On the Emscher and Ruhr rivers (tributaries of the Rhine), it lies in the Rhine-Ruhr Metropolitan Region and is considered the administrative, commercial, and cultural center of the eastern Ruhr. Dortmund is the second-largest city in the Low German dialect area after Hamburg. Founded around 882,Wikimedia Commons: First documentary reference to Dortmund-Bövinghausen from 882, contribution-list of the Werden Abbey (near Essen), North-Rhine-Westphalia, Germany Dortmund became an Imperial Free City. Throughout the 13th to 14th centuries, it was the "chief city" of the Rhine, Westphali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated between the Baltic and North seas to the north, and the Alps to the south; it covers an area of , with a population of almost 84 million within its 16 constituent states. Germany borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The nation's capital and most populous city is Berlin and its financial centre is Frankfurt; the largest urban area is the Ruhr. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity. A region named Germania was documented before AD 100. In 962, the Kingdom of Germany formed the bulk of the Holy Roman Empire. During the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a soft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. The Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States. Hot foods Meat The average annual meat consumption is per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant. Source: Statista.com, 2017 Meat is usually braised; fried dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Westphalian Cuisine
Westphalian may refer to: * The culture or people of the Westphalia region of Germany * Westphalian language, one of the major dialect groups of West Low German * Westphalian sovereignty, a concept in international relations * Westphalian (stage), in geology * Westphalian ham (Westfälischer Schinken) produced from acorn-fed pigs raised in Westphalia. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches. Animals * Westphalian horse, a warmblood horse bred in the Westphalia region of western Germany * Westphalian chicken, old hardy landrace of chicken * Westphalian Dachsbracke The Westphalian Dachsbracke is a small, short-legged scenthound, a breed of dog originating in Westphalia, a region of Germany. The Westphalian Dachsbracke was used in Sweden to develop the Drever. Appearance The Westphalian Dachsbracke (''We ..., a small, short legged scenthound {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Westhofen
Westhofen is an ''Ortsgemeinde'' – a municipality belonging to a ''Verbandsgemeinde'', a kind of collective municipality – in the Alzey-Worms district in Rhineland-Palatinate, Germany. Geography Location Westhofen lies between Worms (roughly 12 km to the southeast), Mainz and Alzey in Rhenish Hesse and is part of the ''Verbandsgemeinde'' Wonnegau. Hydrology In Westhofen rises the Seebach, Rhenish Hesse's strongest spring. It is also the only spring in the region that rises in a valley. It is fed by groundwater from the Donnersberg area. History Westhofen had its first documentary mention as far back as Carolingian times and was granted market rights in 1324. Westhofen's importance in earlier times can be seen in the ring of defences around the village, which are still preserved, and which include a wall and several dykes. Politics Municipal council The council is made up of 20 council members, who were elected at the municipal election held on 7 June 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Autumn
Autumn, also known as fall in American English and Canadian English, is one of the four temperate seasons on Earth. Outside the tropics, autumn marks the transition from summer to winter, in September ( Northern Hemisphere) or March ( Southern Hemisphere). Autumn is the season when the duration of daylight becomes noticeably shorter and the temperature cools considerably. Day length decreases and night length increases as the season progresses until the Winter Solstice in December (Northern Hemisphere) and June (Southern Hemisphere). One of its main features in temperate climates is the striking change in colour for the leaves of deciduous trees as they prepare to shed. Date definitions Some cultures regard the autumnal equinox as "mid-autumn", while others with a longer temperature lag treat the equinox as the start of autumn. In the English-speaking world of high latitude countries, autumn traditionally began with Lammas Day and ended around Hallowe'en, the approxima ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Potatoes
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt. As the potatoes cook, the salty water forms a crust on the skin, and the higher boiling temperature allows the starch in the potato to cook more completely, giving a creamier texture. Background The Syracuse area of New York has a long history of salt production. Brine from salt springs located around Onondaga Lake was used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Salinated brine was boiled dry in large vats known as "salt blocks", and the salt residue was then scraped up, ground, and packaged. In the 19th century, Irish salt miners would bring a bag of small, unpeeled, substandard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
