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Sremska Kamenica 01
Sremska sausage (in Serbian "sremska kobasica") is a type of sausage from Serbia. It has its origin in the Serbian area of Srem. It contains a mixture of beef and pork meat spiced with paprika, black pepper, salt and "secret spices". It is slightly smoked and medium ground. See also * Serbian cuisine * List of sausages * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ... References Serbian cuisine Serbian sausages Smoked meat Syrmia {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbia
Serbia (, ; Serbian language, Serbian: , , ), officially the Republic of Serbia (Serbian language, Serbian: , , ), is a landlocked country in Southeast Europe, Southeastern and Central Europe, situated at the crossroads of the Pannonian Basin and the Balkans. It shares land borders with Hungary to the north, Romania to the northeast, Bulgaria to the southeast, North Macedonia to the south, Croatia and Bosnia and Herzegovina to the west, and Montenegro to the southwest, and claims a border with Albania through the Political status of Kosovo, disputed territory of Kosovo. Serbia without Kosovo has about 6.7 million inhabitants, about 8.4 million if Kosvo is included. Its capital Belgrade is also the List of cities in Serbia, largest city. Continuously inhabited since the Paleolithic Age, the territory of modern-day Serbia faced Slavs#Migrations, Slavic migrations in the 6th century, establishing several regional Principality of Serbia (early medieval), states in the early Mid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Srem
Syrmia ( sh, Srem/Срем or sh, Srijem/Сријем, label=none) is a region of the southern Pannonian Plain, which lies between the Danube and Sava rivers. It is divided between Serbia and Croatia. Most of the region is flat, with the exception of the low Fruška gora mountain stretching along the Danube in its northern part. Etymology The word "Syrmia" is derived from the ancient city of Sirmium (now Sremska Mitrovica). Sirmium was a Celtic or Illyrian town founded in the third century BC. ''Srem'' ( sr-cyr, Срем) and ''Srijem'' are used to designate the region in Serbia and Croatia respectively. Other names for the region include: * Latin: ''Syrmia'' or ''Sirmium'' * Hungarian: ''Szerémség'', ''Szerém'', or ''Szerémország'' * German: ''Syrmien'' * Slovak: ''Sriem'' * Rusyn: Срим * Romanian: ''Sirmia'' History Prehistory Between 3000 BC and 2400 BC, Syrmia was at the centre of Indo-European Vučedol culture. Roman era Sirmium was conquer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine ( sr, српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in History of Serbia, Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottoman Empire, Ottomans, and Serbia's Balkans, Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains - corn, wheat and oats, than fresh vegetable dishes. Following the abandon of widely practiced pastoral lifestyles, Serbian food emerges through the middle ages heavily dependant not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By country Note ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea leaves. Lapsang sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Sausages
Serbian may refer to: * someone or something related to Serbia, a country in Southeastern Europe * someone or something related to the Serbs, a South Slavic people * Serbian language * Serbian names See also * * * Old Serbian (other) * Serbians * Serbia (other) * Names of the Serbs and Serbia Names of the Serbs and Serbia are terms and other designations referring to general terminology and nomenclature on the Serbs ( sr, Срби, Srbi, ) and Serbia ( sr, Србија/Srbija, ). Throughout history, various endonyms and exonyms have bee ... {{Disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide. Smoking with wood Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin. Wood smoke adds flavor, aroma, and helps with preservation. There are two types of smoking: cold smoking generally occurs below and has more preservative value. Hot smoking generally occurs above . Most woods are seasoned and not used green. There are many types of wood used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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