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Frittata
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". History The Italian word ''frittata'' derives from ''friggere'' and roughly means "fried". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato. Outside Italy, ''frittata'' was seen as equivalent to "omelette" until at least the mid-1950s. ''Frittata'' has come to be a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". When used in this sense, there are four key differences from a conventional omelette: * While there may or may not be additional ingredients, such as cubed potato, such ingredients are combined with the beaten egg mixtu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelettes
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Dishes
This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen ( egg white) and vitellus (egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts References {{Lists of prepared foods * Egg dishes Egg dishes Egg dishes This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritaja
Fritaja ( Croatian) or frtalja (Slovenian; ''egg omelettes'') is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča and Vipava Valleys. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs as fennel, mint, feverfew and chicory, tomatoes, young garlic sprouts and spices available to add to egg and some other ingredients, as small parts of old bread.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. The quantity of ingredients is never exactly defined. Both the Croatian and Slovenian names come from the Venetian word ''fritaia'', which means "fried". Variants A similar dish, also known as ''fritaja'' or ''frtalja'', is also popular in western Slovenia (Slovene Littoral); here, the asparagus variant is known, bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zucchini Slice
Zucchini slice is a dish common in Australia and New Zealand that bears similarities to frittatas and quick breads. It consists of zucchini, eggs, cheese, usually bacon, and flour baked to form a flat loaf. It is baked in a flat loaf, cut into squares, and served as a main dish or a side dish and is often eaten for lunch. It is one of a category of similarly-named and -served dishes common in the region, both sweet and savory. History In Australia and New Zealand the dish is a "beloved lunchbox staple or café snack", according to the ''New York Times''. It is one of a category of slices, both sweet and savory, common in the region. The dish may have roots in Europe or the Middle East. Description ''The New York Times'' calls it "a cross between a frittata and savory quick bread". The main flavors are of egg and cheese. Ingredients, preparation, and serving The dish combines zucchini, eggs, cheese, flour, and usually bacon, along with seasonings and sometimes other in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Omelette
Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as , , or . History The first reference to the tortilla in Spanish is found in a Navarrese document, as an anonymous "mousehole memorial" addressed to the court of Navarre in 1817. It explains the sparse conditions of Navarre's farmers in contrast with those in Pamplona (the capital) and la Ribera (in southern Navarre). After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 eopleas our women know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever." According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui inv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Worldwide
BBC Worldwide Ltd. was the wholly owned commercial subsidiary of the BBC, formed out of a restructuring of its predecessor BBC Enterprises in January 1995. The company monetises BBC brands, selling BBC and other British programming for broadcast abroad with the aim of supplementing the income received by the BBC through the licence fee. The company merged with BBC Studios on 1 April 2018, to form a new licensing, production, and distribution company under the BBC Studios name. History Origins In addition to broadcasting, the BBC has for much of its life also produced additional materials for sale, the profits of which would be returned to the corporation to aid in the financing of these services. The highest profile of these early products was the listings magazine ''Radio Times'', but the net revenue gained from this in 1928 (£93,686, 10 s, 1 d) only equated to 10% of total BBC income. Prior to 1979, several BBC departments dealt with the exploitation and sale of BBC brands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books by decree in 1586, it is the second oldest university press after Cambridge University Press. It is a department of the University of Oxford and is governed by a group of 15 academics known as the Delegates of the Press, who are appointed by the vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, opposite Somerville College, in the inner suburb of Jericho. For the last 500 years, OUP has primarily focused on the publication of pedagogical texts and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penguin Books
Penguin Books is a British publishing, publishing house. It was co-founded in 1935 by Allen Lane with his brothers Richard and John, as a line of the publishers The Bodley Head, only becoming a separate company the following year."About Penguin – company history" , Penguin Books. Penguin revolutionised publishing in the 1930s through its inexpensive paperbacks, sold through Woolworths Group (United Kingdom), Woolworths and other stores for Sixpence (British coin), sixpence, bringing high-quality fiction and non-fiction to the mass market. Its success showed that large audiences existed for serious books. It also affected modern British popular culture significantly through its books concerning politics, the arts, and science. Penguin Books is now an imprint (trade name), imprint of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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