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Spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon. Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. The basic recipe involves making a cornmeal mush from cornmeal and milk or water, which is then set aside to cool slightly. After that melted butter, beaten eggs, and any seasonings are stirred in, and the batter is poured into a buttered cast iron skillet or baking dish and baked until set. There are two basic variations, depending on how the eggs are treated: if the eggs are beaten whole, it creates a denser version with a pudding-like texture; if the eggs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berea, Kentucky
Berea is a home rule-class city in Madison County, Kentucky, in the United States. The town is best known for its art festivals, historic restaurants and buildings, and as the home to Berea College, a private liberal arts college. The population was 15,539 at the 2020 census. It is one of the fastest-growing towns in Kentucky, having increased by 27.4% since 2000. Berea is a principal city of the Richmond−Berea Micropolitan Statistical Area, which includes Madison and Rockcastle counties. It was formally incorporated by the state assembly in 1890. Geography According to the United States Census Bureau, the city has a total area of , of which is land and (0.32%) is water. The city is located along Interstate 75, which runs to the west of downtown, with access from exits 76 and 77. Via I-75, Lexington is 40 mi (64 km) north, and Knoxville, Tennessee is 134 mi (216 km) south. U.S. Route 25 is the main highway through the center of town, leading north 14&n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornbread
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread ''naktsi''. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder. History Native people in the Americas began using corn (maize) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Southern United States
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices. Rice became prominent in many dishes in the Lowcountry region of South Carolina due to the fact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom and some of the Commonwealth countries, the word ''pudding'' is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Unless qualified, however, pudding usually means dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Randolph
Mary Randolph (August 9, 1762 – January 23, 1828) was a Southern American cook and author, known for writing ''The Virginia House-Wife; Or, Methodical Cook'' (1824), one of the most influential housekeeping and cook books of the 19th century. Many of the recipes used local Virginia ingredients including '' Tanacetum vulgare virginia'' pudding, pickled nasturtiums and desserts with the native gooseberry. She was the first person known to be buried at what would become known as Arlington National Cemetery. Early life Mary Randolph was born on August 9, 1762, at Ampthill Plantation in Chesterfield County, Virginia. Her parents were Thomas Mann Randolph Sr. (1741–1794) and Anne Cary Randolph (1745–1789). The extended Randolph family was one of the richest and most political significant families in 18th century Virginia. Mary's father was orphaned at a young age and raised by Thomas Jefferson's parents who were distant cousins. Her father also served in the Virginia Hous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Virginia House-Wife
''The Virginia House-Wife'' is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne. Publication history ''The Virginia House-Wife'' was first published in 1824; it was republished at least nineteen times before the outbreak of the Civil War. The book was 225 pages long, included nearly 500 recipes, and resulted from Randolph's "practical experience as keeper of a large establishment, and perhaps in the hope of further augmenting the family income." ''The Virginia House-Wife'' is considered the first regional American cookbook. Contents According to historian Cynthia A. Kierner, "Randolph presented a southern — specifically, a Virginian — model for southern readers. Although her occasional explanations of uniquely southern foods suggests she anticipated an audience beyond her region, andolph's workappealed to the women of the rural South who were the majority of her readers." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hominy Grits
Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are often served with flavorings as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South. The word "grits" is derived from the Old English word , meaning "coarse meal." In the Charleston, South Carolina, area, cooked hominy grits were primarily referred to as "hominy" until the 1980s. Origin The dish originated with the Native American Muscogee tribe using a corn similar to hominy. American colonists learned to make the dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nantucket Island
Nantucket () is an island about south from Cape Cod. Together with the small islands of Tuckernuck and Muskeget, it constitutes the Town and County of Nantucket, a combined county/town government that is part of the U.S. state of Massachusetts. It is the only such consolidated town-county in Massachusetts. As of the 2020 census, the population was 14,255, making it the least populated county in Massachusetts. Part of the town is designated the Nantucket CDP, or census-designated place. The region of Surfside on Nantucket is the southernmost settlement in Massachusetts. The name "Nantucket" is adapted from similar Algonquian names for the island, but is very similar to the endonym of the native Nehantucket tribe that occupied the region at the time of European settlement. Nantucket is a tourist destination and summer colony. Due to tourists and seasonal residents, the population of the island increases to at least 50,000 during the summer months. The average sale price fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Hemings
James Hemings (17651801) was the first American to train as a chef in France. He was African American and born in Virginia in 1765. At 8 years old, he was enslaved by Thomas Jefferson . He was an older brother of Sally Hemings and a half-sibling of Jefferson's wife Martha Jefferson, with whom he shared John Wayles as father. It was said that Wayles had taken James's mother, who was his slave, as his mistress. Being his slave, she could not consent and the term mistress may be misleading. As a young man, Hemings was selected by Jefferson to accompany him to Paris when the latter was appointed Minister to France. There Hemings was trained to be a French chef; independently, he took lessons to learn how to speak the French language. He returned to the United States with Jefferson, likely because of kinship ties with his large Hemings family at Monticello. Jefferson continued to pay Hemings wages as his chef when he worked for Jefferson in Philadelphia. Hemings negotiated with Je ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of France in the Middle Ages, medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awendaw, South Carolina
Awendaw is a small fishing town in Charleston County, South Carolina, United States. The population was 1,294 at the 2010 census. Awendaw is part of the Charleston, South Carolina metropolitan area. History Awendaw was named by the Sewee tribe. Awendaw is thought to mean "Red Clay". It is also home to an oyster shell mound created by the Sewee tribe. It is the northernmost shell ring in a group that stretches south to the tip of Florida. Most of the mound is still intact. The rest of it was destroyed to construct roads and homes for the citizens of Awendaw. Awendaw was settled in 1696 as Wappetaw by settlers from Salem, Massachusetts, who had left after the Salem Witch Trials. The town was heavily damaged by Hurricane Hugo in September 1989, but did not receive as significant damage in 2004 when Hurricane Gaston made landfall in the region. In 1992, the town of Awendaw was first incorporated and elected Willam H. Alston as the first mayor. Alston served as mayor until 2009. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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