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Skewers
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid burning. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuan (food)
Chuan (, dng, Чўан, Pinyin: chuàn, "''kebab''"; , кавап, "''kawap''"), especially in the north-east of China referred to as chuan'r (), are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims. Overview Chuan are small pieces of meat roasted on skewers over charcoal or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of kebab. Chuan was traditionally made from lamb (''yáng ròu chuàn'', 羊肉串, lamb meat chuan), which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in tourist areas, chuan can be found made with various insects, bugs, birds and oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fire Dog
An andiron or firedog, fire-dog or fire dog is a bracket support, normally found in pairs, on which logs are laid for burning in an open fireplace, so that air may circulate under the firewood, allowing better burning and less smoke. They generally consist of a tall vertical element at the front, with at least two legs. This stops the logs from rolling out into the room, and may be highly decorative. The other element is one or more low horizontal pieces stretching back and serving to hold the logs off the bottom of the fireplace. An andiron is sometimes called a ''dog'' or ''dog-iron''. Before the Renaissance, European andirons were almost invariably made entirely of iron and were of comparatively plain design. Indeed, andirons and firebacks were one of the first types of object to be commonly made in cast iron, a trend which in England began in the 1540s: until the nineteenth century cast iron was too brittle for many uses, but andirons carried light loads and this was no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include ''kebabs'', '' dolmas'', ''falafel'', '' baklava'', yogurt, ''doner kebab'', ''shawarma'' and ''mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akrotiri (prehistoric City)
Akrotiri (Greek: Ακρωτήρι, pronounced ) was a Cycladic Bronze Age settlement on the volcanic Greek island of Santorini (Thera). The settlement was destroyed in the Theran eruption sometime in the 16th century BC and buried in volcanic ash, which preserved the remains of fine frescoes and many objects and artworks. Akrotiri has been excavated since 1967 after earlier excavations on Santorini. History The earliest evidence for human habitation of Akrotiri can be traced back as early as the fifth millennium BC, when it was a small fishing and farming village. By the end of the third millennium, this community developed and expanded significantly. One factor for Akrotiri's growth may be the trade relations it established with other cultures in the Aegean, as evidenced in fragments of foreign pottery at the site. Akrotiri's strategic position on the primary sailing route between Cyprus and Minoan Crete also made it an important point for the copper trade, thus allowing it to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujeh Kabab
Jujeh kabab ( fa, جوجه کباب, literally "grilled chick") is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. It is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and saffron. It is sometimes spelled as ''Joojay kebob'' or ''Joojeh kabab''. Often served on '' chelo'' rice or wrapped in lavash bread, both of which are staples in the Iranian cuisine. The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes, peppers (grilled or raw), fresh lemons or other vegetables. See also * Shish kebab Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muslim World
The terms Muslim world and Islamic world commonly refer to the Islamic community, which is also known as the Ummah. This consists of all those who adhere to the religious beliefs and laws of Islam or to societies in which Islam is practiced. In a modern geopolitical sense, these terms refer to countries in which Islam is widespread, although there are no agreed criteria for inclusion. The term Muslim-majority countries is an alternative often used for the latter sense. The history of the Muslim world spans about 1,400 years and includes a variety of socio-political developments, as well as advances in the arts, science, medicine, philosophy, law, economics and technology, particularly during the Islamic Golden Age. All Muslims look for guidance to the Quran and believe in the prophetic mission of the Islamic prophet Muhammad, but disagreements on other matters have led to the appearance of different religious schools of thought and sects within Islam. In the modern era, mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford Symposium On Food And Cookery
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history. Overview The Symposium has taken place every year since 1983, with the proceedings published in an annual volume about a year later. Since 2006 the annual venue has been St Catherine's College, Oxford.''Petits Propos Culinaires'' no. 80 (2006) pp. 7-8. The Oxford Symposium has been a Charitable Trust since January 2003. Influential in its field, the Oxford Symposium is the oldest such annual meeting in the world, though a series of scientific conferences on the anthropology and ethnology of food began in the 1970s. The Oxford Symposium is a registered charity in Britain, with a group of distinguished Trustees, and there is a support group called Friends of the Oxford Symposium. "Science and Cookery": the 1979 seminars The origin of the Symposium is traced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mahmud Al-Kashgari
Mahmud ibn Husayn ibn Muhammed al-Kashgari, ''Maḥmūd ibnu 'l-Ḥusayn ibn Muḥammad al-Kāšġarī'', , tr, Kaşgarlı Mahmûd, ug, مەھمۇد قەشقىرى, ''Mehmud Qeshqiri'' / Мәһмуд Қәшқири uz, Mahmud Qashg'ariy / Махмуд Қашғарий was an 11th-century Kara-Khanid scholar and Lexicography, lexicographer of the Turkic languages from Kashgar. His father, Husayn, was the mayor of Barskon, Barsgan, a town in the southeastern part of the lake of Issyk-Kul (nowadays village of Barskoon in Northern Kyrgyzstan's Issyk-Kul Region) and related to the ruling dynasty of Kara-Khanid Khanate. Work Al-Kashgari studied the Turkic languages of his time and in Baghdad he compiled the first comprehensive dictionary of Turkic languages, the ' (English: "Compendium of the languages of the Turks") in 1072–74. It was intended for use by the Caliphate#Abbasid Caliphate (750–1517), Abbasid Caliphate, the new Arabs, Arab allies of the Turks. Mahmud Kashgari' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shish Kebab
Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In North American English, the word ''kebab'' alone often refers to shish kebab, though outside of North America, ''kebab'' may also mean doner kebab. It is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish. In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer. Etymology ''Shish kebab'' is an English rendering of tr, şiş (sword or skewer) and ''kebap'' (roasted meat dish), that dates from around the beginning of the 20th century. According to the ''Oxford English Dictionary'', its earliest known publication in English is in the 1914 novel '' Our Mr. Wrenn'' by Si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New Yorker
''The New Yorker'' is an American weekly magazine featuring journalism, commentary, criticism, essays, fiction, satire, cartoons, and poetry. Founded as a weekly in 1925, the magazine is published 47 times annually, with five of these issues covering two-week spans. Although its reviews and events listings often focus on the Culture of New York City, cultural life of New York City, ''The New Yorker'' has a wide audience outside New York and is read internationally. It is well known for its illustrated and often topical covers, its commentaries on popular culture and eccentric American culture, its attention to modern fiction by the inclusion of Short story, short stories and literary reviews, its rigorous Fact-checking, fact checking and copy editing, its journalism on politics and social issues, and its single-panel cartoons sprinkled throughout each issue. Overview and history ''The New Yorker'' was founded by Harold Ross and his wife Jane Grant, a ''The New York Times, N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
