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Pickled Lime
Pickled lime is a food that involves the pickling of limes to preserve them and add flavor.The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from ... - Linda Ziedrich p. 77.Turkish Delight & Treasure Hunts: Delightful Treats and Games from Classic ... - Jane Brocket pp. 12-13. History In the 19th and early 20th centuries, pickled limes were exported from the West Indies to areas in the Northeastern United States. In the mid-19th century, pickle ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanh Muối
''Chanh muối'' is a salted, pickled lime in Vietnamese cuisine. Its name comes from the Vietnamese words ''chanh'' (meaning "lime" or "lemon") and ''muối'' (meaning "salt"). To make the ''chanh muối'', many limes (often key limes) are packed tightly in salt in a glass container and placed in the sun until they are pickled. During the process, juices are drawn off the limes, which dissolves the salt and produces a pickling liquid which immerses the finished ''chanh muối''. Serving method ''Chanh muối'' are used to make a drink (with added sugar and water or carbonated water) that is called ''nước chanh muối'' or ''soda chanh muối'', if made with carbonated water. ''Nước'' means water or "drink" in this context, when combined as ''nước chanh'' it means lemonade. The name of the drink is usually shortened to just ''chanh muối'' when the context is beverages and often appears on the menus of Vietnamese restaurants translated as "salty lemonade" or "salty l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in the residual fluid, a characteristic geologic deposit call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus Dishes
''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion (c. 3000–1500 BCE); and to the Middle East and the Mediterranean (c. 1200 BCE) via the incense trade route, and onwards to Europe and the Americas. History Citrus plants are native to subtropical and tropical regions of Asia, Island Southeast Asia, Near Oceania, and northeastern Australia. Domestication of citrus species involved much hybridization and introgression, leaving much uncertainty about when and where domestication first happened. A genomic, phylogenic, and b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papadum
A papad is an Indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. ''Papad'' is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in currys. Etymology ''Papad'' is likely derived from the Sanskrit word ''parpaṭa'' (पर्पट), meaning a flattened disc described in early Jain and Buddhist literature. Papad are known by several names in the various languages of India, e.g. ''appalam'' in Tamil; ''happala'' in Kannada; ''papadam'' (පපඩම්) in Sinhala; ''pappadam'' in Malayalam; ''appadam'' in Telugu; ''papad'' in Marathi, Punjabi and Gujarati; and ''pampada'' in Odia. Spelling and pronuncia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of India
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers. In North America, the word "relish" is frequently used to describe a single variety of finely-chopped pickled cucumber relish, such as pickle, dill and sweet relishes. Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. Herbs may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices. Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients, but generally a relish is not as smooth as a sauce-type condiment such as ketchup. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shraddha
Shraddha may refer to: In religion * Śrāddha, a Hindu ritual performed for one's ancestors who left their spiritual body(the parents are still a living entity called Pitru) * Śraddhā, the Sanskrit term used to refer to faith in Buddhism, faith in Hinduism Given name * Shraddha Arya (born 1987), Indian actress * Shraddha Chavan (born 1988), Maharashtrian cricketer * Shraddha Dangar (born 1994), Indian actress * Shraddha Das (born 1987), Indian actress * Shraddha Jadhav (born c.1964), Indian politician, mayor of Mumbai 2009–2012 * Shraddha Kapoor (born 1987), Indian actress * Shraddha Musale (born 1984), Indian actress * Shraddha Nigam (born 1979), Indian actress * Shraddha Ram, Hindu missionary * Shraddha Sharma (born 1995), Indian singer * Shraddha Shashidhar (born 1996), Indian beauty pageant winner * Shraddha Srinath (born 1990), Indian film actress Other uses * ''Shraddha'' (TV series), an Indian ''soap opera'', on air from 2009 to 2010 * Shraddha TV, a Sri Lanka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Key Limes
The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid ('' C. hystrix'' × '' C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe. The Key lime is smaller, seedier, has higher acidity, stronger aroma, and thinner rind than the Persian lime (''Citrus × latifolia''). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender's lime, Omani lime, or Mexican lime, the last classified as a distinct race with a thicker skin and darker green colour. Philippine varieties have various names, including ''dayap'' and ''bilolo''. Etymology The English word ''lime'' was derived, via Spanish then French, from the Arabic word ''līma'', which is, in turn, a der ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisa May Alcott
Louisa May Alcott (; November 29, 1832March 6, 1888) was an American novelist, short story writer, and poet best known as the author of the novel ''Little Women'' (1868) and its sequels ''Little Men'' (1871) and ''Jo's Boys'' (1886). Raised in New England by her Transcendentalism, transcendentalist parents, Abigail May and Amos Bronson Alcott, she grew up among many well-known intellectuals of the day, such as Ralph Waldo Emerson, Nathaniel Hawthorne, Henry David Thoreau, and Henry Wadsworth Longfellow. Alcott's family suffered from financial difficulties, and while she worked to help support the family from an early age, she also sought an outlet in writing. She began to receive critical success for her writing in the 1860s. Early in her career, she sometimes used pen names such as A. M. Barnard, under which she wrote lurid short stories and sensation novels for adults that focused on passion and revenge. Published in 1868, ''Little Women'' is set in the Alcott family home, Or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Little Women
''Little Women'' is a coming-of-age novel written by American novelist Louisa May Alcott (1832–1888). Alcott wrote the book, originally published in two volumes in 1868 and 1869, at the request of her publisher. The story follows the lives of the four March sisters—Meg, Jo, Beth, and Amy—and details their passage from childhood to womanhood. Loosely based on the lives of the author and her three sisters, it is classified as an autobiographical or semi-autobiographical novel. ''Little Women'' was an immediate commercial and critical success, with readers eager for more about the characters. Alcott quickly completed a second volume (titled ''Good Wives'' in the United Kingdom, though the name originated with the publisher and not Alcott). It was also met with success. The two volumes were issued in 1880 as a single novel titled ''Little Women''. Alcott subsequently wrote two sequels to her popular work, both also featuring the March sisters: ''Little Men'' (1871) and ''Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
