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Ikan Bilis
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish ''boquerones en vinagre'', are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, sometimes rolled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boquerones En Vinagre
Boquerones en vinagre are a type of appetizer or tapa found in Spain. The central ingredient of the dish is the ''boquerones'', fresh anchovies. The fillets are marinated in vinegar or a mixture of vinegar and olive oil, and seasoned with garlic and parsley. It is commonly served with beer or soft drinks, and rarely with wine. Characteristics and presentation Fresh anchovy fillets, which initially have a brown-colored meat, are cleaned, de-scaled, and submerged in a bath of salt and water for 3 hours and vinegar for 6 hours in a cool place. The fillets slowly turn white as the vinegar reacts with the fish. Once having gone through this process and the liquid has been drained, they are seasoned with minced garlic, olive oil, and parsley. An alternative preparation is to submerge the fillets in a mixture of 3:1 of vinegar and olive oil (it can be replaced by sunflower oil), already seasoned with garlic, parsley, and salt, for two days. They are served cold with beer rather than w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek (), a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. __TOC_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Times
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy (Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza Topping
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café De Paris Sauce
Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an ''entrecôte'' (in American English: a rib eye steak) or a ''faux-filet'' (in English: a sirloin steak) the resulting dish is known as "''entrecôte'' Café de Paris". History The sauce was first popularised in the 1930s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and ''entrecôte'' Café de Paris remains the restaurant's speciality. The Café de Paris attributes the origin of the sauce to Mr Dumont's father-in-law, Mr Boubier. Today the restaurant also ships the sauce to several other restaurants which serve it under licence: the Café de Paris in Lausanne, the À l'Entrecôte in Sion (Switzerland), the Brasserie L'Entrecôte in Lisbon and Porto, and the Entrecôte Café de Paris restaurants in Dubai, Kuwait, Riyadh, Hong Kong and Stockholm. A closely similar sauce is also served by the Entrecôte groups of restau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoulade
Rémoulade (; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Use ''Rémoulade'' is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world. France ''Rémoulade'' is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called ''céleri rà ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gentleman's Relish
Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium (meaning 'pepper paste' in Latin). Created in 1828 by an Englishman named John Osborn, it is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer. Uses Gentleman's Relish is traditionally eaten very thinly spread on slices of hot buttered white-bread toast, either on its own, or with cucumber or "mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. It is an ingredient in the dish Scotch woodcock. Variations Elsenham Quality Foods also make a similarly packaged prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy Essence
Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine. It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century. It has been called a British equivalent of Asian fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P .... See also * * * * References Fish sauces {{condiment-stub Umami enhancers Anchovy dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
