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Timbale (food)
In cooking, ''timbale'' () derived from the French word for "kettledrum", also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan. Timbale pans can be large (such as that used to bake a panettone), or they can be small enough to comprise a single portion (like a tartlet pan). Timbales typically narrow toward the bottom. Bundt pans, angelfood cake pans, and springform pans can be substituted for purpose-made timbale bakeware. Timbales can also be steamed or baked in a water bath. As a dish, a timbale is a "deep dish" filling completely enclosed in a crust. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable. Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant to enclose the filling, which can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white "gravy", thickened w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Ladies' Home Journal (1948) (14580579308)
''The'' () is a grammatical article in English, denoting persons or things already mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with pronouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of pronoun ''thee'') when followed by a v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kettledrum
Timpani (; ) or kettledrums (also informally called timps) are musical instruments in the percussion family. A type of drum categorised as a hemispherical drum, they consist of a membrane called a head stretched over a large bowl traditionally made of copper. Thus timpani are an example of kettle drums, also known as vessel drums and semispherical drums, whose body is similar to a section of a sphere whose cut conforms the head. Most modern timpani are ''pedal timpani'' and can be tuned quickly and accurately to specific pitches by skilled players through the use of a movable foot-pedal. They are played by striking the head with a specialized drum stick called a ''timpani stick'' or ''timpani mallet''. Timpani evolved from military drums to become a staple of the classical orchestra by the last third of the 18th century. Today, they are used in many types of ensembles, including concert bands, marching bands, orchestras, and even in some rock bands. ''Timpani'' is an Italian p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timballo
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the mushroom and shrimp sauce ''Timballo Alberoni'', named after Giulio Alberoni; and the veal and tomato sauce ''Timballo Pattadese''. Etymology The name comes from the French word for kettledrum (''timbale''). Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. Preparation The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panettone
Panettone (, ; lmo, label=Milanese, panetton ) is an Italian type of sweet bread, and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South America, Eritrea, Australia, the United States and Canada. It has a cupola shape, which extends from a cylindrical base and is usually about high for a panettone weighing . Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartlet
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", " flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giuseppe Tomasi Di Lampedusa
Giuseppe Tomasi di Lampedusa, 11th Prince of Lampedusa, 12th Duke of Palma, GE (; 23 December 1896 – 23 July 1957) was an Italian writer and the last Prince of Lampedusa. He is most famous for his only novel, ''Il Gattopardo'' (first published posthumously in 1958), which is set in his native Sicily during the ''Risorgimento''. A taciturn and solitary man, he spent a great deal of his time reading and meditating, and used to say of himself "I was a boy who liked solitude, who preferred the company of things to that of people." Biography Tomasi was born in Palermo to Giulio Maria Tomasi, Prince of Lampedusa, Duke of Palma di Montechiaro, Baron of Torretta, and Grandee of Spain (1868–1934), and Beatrice Mastrogiovanni Tasca Filangieri di Cutò (1870–1946). He became an only child after the death (from diphtheria) in 1897 of his sister Stefania. He was very close to his mother, a strong personality who influenced him a great deal, especially because his father was rather ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Leopard
''The Leopard'' ( it, Il Gattopardo ) is a novel by Giuseppe Tomasi di Lampedusa that chronicles the changes in Sicilian life and society during the ''Risorgimento''. Published posthumously in 1958 by Feltrinelli, after two rejections by the leading Italian publishing houses Mondadori and Einaudi, it became the top-selling novel in Italian history and is considered one of the most important novels in modern Italian literature. In 1959, it won Italy's highest award for fiction, the Strega Prize. In 2012, ''The Observer'' named it as one of "the 10 best historical novels". The novel was also made into an award-winning 1963 film of the same name, directed by Luchino Visconti and starring Burt Lancaster, Claudia Cardinale and Alain Delon. Tomasi was the last in a line of minor princes in Sicily. He had long contemplated writing a historical novel based on his great-grandfather, Don Giulio Fabrizio Tomasi, another Prince of Lampedusa. But after the Lampedusa palace near Palermo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeeves In The Offing
''Jeeves in the Offing'' is a comic novel by P. G. Wodehouse, first published in the United States on 4 April 1960 by Simon & Schuster, Inc., New York, under the title ''How Right You Are, Jeeves'', and in the United Kingdom on 12 August 1960 by Herbert Jenkins, London. The eighth Jeeves novel, ''Jeeves in the Offing'' chronicles another visit by Bertie Wooster to his Aunt Dahlia at Brinkley Court, and includes recurring characters Sir Roderick Glossop and Bobbie Wickham. It is the only novel to feature Aubrey Upjohn, former headmaster of Malvern House Preparatory School, in person as a major character. Plot An old friend Bertie went to preparatory school with, Reginald "Kipper" Herring, is staying with Bertie for a week. Bertie eagerly accepts an invitation from his aunt, Aunt Dahlia, to her home, Brinkley Court, since Jeeves is about to go to Herne Bay on holiday. Aunt Dahlia's husband, Bertie's Uncle Tom, is trying to make a business deal with an American named Homer C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish As Food
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten. Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favorite is to suck the head of the crayfish, as seasoning and flavor can collect in the fat of the boiled interior. Regional cuisines Australia Australia is home to genus ''Cherax'' which is distinct from European, Asian and North and South American species. Two of the Australian edible crayfish are the common yabby ('' C. destructor'') and the red claw ('' C. quadricarinatus''). The common yabby is closest in size to the North American species, but is not considered to be commercially viable outside Australia because o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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