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Tlačenka
Tlačenka is the Czech language, Czech and Slovak language, Slovak variety of head cheese similar to Polish people, Polish ''salceson''. Czech light-colored ''tlačenka'' is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored ''tlačenka'', is made with added blood. It is served with raw onions, rye bread, vinegar, mustard or smoked sausages. References Czech cuisine Slovak cuisine Offal {{Slovakia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tlačenka Světlá
Tlačenka is the Czech and Slovak variety of head cheese similar to Polish ''salceson Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' ...''. Czech light-colored ''tlačenka'' is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored ''tlačenka'', is made with added blood. It is served with raw onions, rye bread, vinegar, mustard or smoked sausages. References Czech cuisine Slovak cuisine Offal {{Slovakia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salceson
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' made with a mixture of seasoned meats, without blood * Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue * Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway) * Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices) * Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices) * Veal 'Salceson' (veal brawn and skins, broth, spices) * Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic) * Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices) * Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices) Typical ingredients: pork or veal tongues (cured), pork jowl, skins, pork liver. The most popular t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Language
Czech ( ; ), historically known as Bohemian ( ; ), is a West Slavic language of the Czech–Slovak group, written in Latin script. Spoken by over 12 million people including second language speakers, it serves as the official language of the Czech Republic. Czech is closely related to Slovak, to the point of high mutual intelligibility, as well as to Polish to a lesser degree. Czech is a fusional language with a rich system of morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German. The Czech–Slovak group developed within West Slavic in the high medieval period, and the standardization of Czech and Slovak within the Czech–Slovak dialect continuum emerged in the early modern period. In the later 18th to mid-19th century, the modern written standard became codified in the context of the Czech National Revival. The most widely spoken non-standard variety, known as Common Czech, is based on the vernacular of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Language
Slovak ( ; endonym: or ), is a West Slavic language of the Czech-Slovak languages, Czech–Slovak group, written in Latin script and formerly in Cyrillic script. It is part of the Indo-European languages, Indo-European language family, and is one of the Slavic languages, which are part of the larger Balto-Slavic languages, Balto-Slavic branch. Spoken by approximately 5 million people as a native language, primarily ethnic Slovaks, it serves as the official language of Slovakia and one of the 24 official languages of the European Union. Slovak is closely related to Czech language, Czech, to the point of very high mutual intelligibility, as well as to Polish language, Polish. Like other Slavic languages, Slovak is a fusional language with a complex system of morphology (linguistics), morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German language, German, as well as other Slavic languages. History The Czech–Slovak gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish People
Polish people, or Poles, are a West Slavic ethnic group and nation who share a common History of Poland, history, Culture of Poland, culture, the Polish language and are identified with the country of Poland in Central Europe. The preamble to the Constitution of the Republic of Poland defines the Polish nation as comprising all the citizenship, citizens of Poland, regardless of heritage or ethnicity. The majority of Poles adhere to Roman Catholicism. The population of self-declared Poles in Poland is estimated at 37,394,000 out of an overall population of 38,512,000 (based on the 2011 census), of whom 36,522,000 declared Polish alone. A wide-ranging Polish diaspora (the ''Polish diaspora, Polonia'') exists throughout Eurasia, the Americas, and Australasia. Today, the largest urban concentrations of Poles are within the Warsaw metropolitan area and the Katowice urban area. Ethnic Poles are considered to be the descendants of the ancient West Slavic Lechites and other tribes t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or Food processing, processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
