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Swabian Spätzle
Spätzla, Spätzle ʃpɛtsləor Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients as a main dish. Similar pasta of a rotund shape is called Knöpfle in Baden-Württemberg and in Bavarian Swabia. Spätzle are egg-based pasta made with fresh egg of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. They are the only pasta that is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use. Name Spätzle is the Swabian diminutive of Spatz and possibly means “sparrow” or “clump”. Spätzle used in this context stands in plural form. In the 18th century this dish was referred to as "Wasserspatzen" (engl. w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swabia
Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of Swabia, one of the German stem duchies, representing the territory of Alemannia, whose inhabitants interchangeably were called '' Alemanni'' or '' Suebi''. This territory would include all of the Alemannic German area, but the modern concept of Swabia is more restricted, due to the collapse of the duchy of Swabia in the thirteenth century. Swabia as understood in modern ethnography roughly coincides with the Swabian Circle of the Holy Roman Empire as it stood during the Early Modern period, now divided between the states of Bavaria and Baden-Württemberg. Swabians (''Schwaben'', singular ''Schwabe'') are the natives of Swabia and speakers of Swabian German. Their number was estimated at close to 0.8 million by SIL Ethnologue as of 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaisburger Marsch
Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, Peter Lesniczak: ''Alte Landschaftsküchen im Sog der Modernisierung. Studien zu einer Ernährungsgeographie Deutschlands zwischen 1860 und 1930, Teil 4''. Franz Steiner Verlag, Stuttgart 2003, , S. 173 (Studien zur Geschichte des Alltags; Bd. 21). named after Gaisburg, a district of Stuttgart. The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter. One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called ''Bäckerschmide''. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. Etymology ''Pesto alla Genovese'' (in English: ''Genoese Pesto''); () refers to the original dish. The name pesto is the past participle of the Genoese verb (Italian: ), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ''pestle''. Incidentally, the Latin root seems to be similar to the Sanskrit adjective ''pishta'' ( sa, पिष्ट, ), which means to "ground," "pounded," "crushed." Strictly speaking, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linsen Mit Spätzle
Linsen mit Spätzle (lentils with Swabian pasta), normally accompanied by wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany. History Like many dishes from the region, originated as a meal for the poor. While meat was too expensive for the major part of the Swabian population, lentils were a popular and nutritious staple food which could be stored during winter. Lentils are also a crop that can be produced even on soils of low nutrient content in the region. The combination of wheat and egg and lentils is a good source of protein with high biological value. Today this winter dish is on the menu of many traditional Swabian restaurants. Aside from that, it is a popular meal in company staff canteens and university cafeterias. It is also a popular dish for cooking at home. See also * List of pasta dishes * List of sausage dishes This is a list of notable sausage dishes, in which ... [...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] |
Weisslacker
Weisslacker (or ''Weißlacker'') (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limburger
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ''Brevibacterium linens''. Herve has been produced since the 15th century. History and geographic origins The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The " Land of Herve" is a hilly area between the Vesdre and Meuse rivers. The duchy existed until the French Revolution as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bergkäse
( for, , German, mountain cheese) refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty. Typical cheeses History In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmental Cheese
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: ''Streptococcus thermophilus'', ''Lactobacillus helveticus'', and ''Propionibacterium freudenreichii''. Historically, the holes were a sign of imperfection, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorarlberg
Vorarlberg ( , ; gsw, label=Vorarlbergisch, Vorarlbearg, , or ) is the westernmost States of Austria, state () of Austria. It has the second-smallest geographical area after Vienna and, although it also has the second-smallest population, it is the state with the second-highest population density (also after Vienna). It borders three countries: Germany (Bavaria and Baden-Württemberg via Lake Constance), Switzerland (Grisons and Canton of St. Gallen, St. Gallen), and Liechtenstein. The only Austrian state that shares a border with Vorarlberg is Tyrol (state), Tyrol, to the east. The capital of Vorarlberg is Bregenz (29,698 inhabitants), although Dornbirn (49,845 inhabitants) and Feldkirch, Vorarlberg, Feldkirch (34,192 inhabitants) have List of cities and towns in Austria, larger populations. Vorarlberg is also the only state in Austria in which the local dialect is not Austro-Bavarian dialects, Austro-Bavarian, but rather an Alemannic dialects, Alemannic dialect; it therefore ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
