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Schabziger
Schabziger () or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (''Trigonella caerulea''), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ''Ziger'' and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of with a height of . It contains less than 3% fat. Schabziger is usually eaten grated, or mixed with butter to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread or sandwiches. It can also be used in fondue (''Zigerfondue''), or grated and eaten with noodles (''Zigerhörnli'') or rösti. A cone of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Fenugreek
''Trigonella caerulea'' (blue fenugreek, blue melilot, ka, ულუმბო, უცხო სუნელი - ''ulumbo'', ''utskho suneli'')) is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated. Use Blue fenugreek is widely used in Georgian cuisine, where it is known as ''utskho suneli''. It is one of the ingredients of the Georgian spice mix ''khmeli suneli''. The seeds, the pods and the leaves are used. The smell and taste are similar to ordinary fen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trigonella Caerulea
''Trigonella caerulea'' (blue fenugreek, blue melilot, ka, ულუმბო, უცხო სუნელი - ''ulumbo'', ''utskho suneli'')) is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the Corolla (flower), corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The Legume, pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated. Use Blue fenugreek is widely used in Georgian cuisine, where it is known as ''utskho suneli''. It is one of the ingredients of the Georgian spice mix ''khmeli suneli''. The seeds, the pods and the leaves are used. The smell and taste ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of ''sandwich''; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. In Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but exclud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses
Swiss may refer to: * the adjectival form of Switzerland * Swiss people Places * Swiss, Missouri * Swiss, North Carolina *Swiss, West Virginia * Swiss, Wisconsin Other uses *Swiss-system tournament, in various games and sports *Swiss International Air Lines ** Swiss Global Air Lines, a subsidiary * Swissair, former national air line of Switzerland *.swiss alternative TLD for Switzerland See also * Swiss made, label for Swiss products * Swiss cheese (other) * Switzerland (other) *Languages of Switzerland, none of which are called "Swiss" *International Typographic Style, also known as Swiss Style, in graphic design *Schweizer (other), meaning Swiss in German *Schweitzer, a family name meaning Swiss in German *Swisse Swisse is a vitamin, supplement, and skincare brand. Founded in Australia in 1969 and globally headquartered in Melbourne, and was sold to Health & Happiness, a Chinese company based in Hong Kong previously known as Biostime Internatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (german: Kulinarisches Erbe der Schweiz, french: Patrimoine culinaire suisse, it, Patrimonio culinario svizzero, rm, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. History The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons The 26 cantons of Switzerland (german: Kanton; french: canton ; it, cantone; Sursilvan and Surmiran: ; Vallader and Puter: ; Sutsilvan: ; Rumantsch Grischun: ) are the member states of the Swiss Confederation. The nucleus of the Swiss C ... and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folk Etymology
Folk etymology (also known as popular etymology, analogical reformation, reanalysis, morphological reanalysis or etymological reinterpretation) is a change in a word or phrase resulting from the replacement of an unfamiliar form by a more familiar one. The form or the meaning of an archaic, foreign, or otherwise unfamiliar word is reinterpreted as resembling more familiar words or morphemes. The term ''folk etymology'' is a loan translation from German language, German ''Volksetymologie'', coined by Ernst Förstemann in 1852. Folk etymology is a Productivity (linguistics), productive process in historical linguistics, language change, and social relation, social interaction. Reanalysis of a word's history or original form can affect its spelling, pronunciation, or meaning. This is frequently seen in relation to loanwords or words that have become archaic or obsolete. Examples of words created or changed through folk etymology include the English dialectal form wikt:sparrowgrass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Landsgemeinde
The ''Landsgemeinde'' ("cantonal assembly"; , plural ''Landsgemeinden'') is a public, non-secret ballot voting system operating by majority rule, which constitutes one of the oldest forms of direct democracy. Still at use – in a few places – at the subnational political level in Switzerland, it was formerly practiced in eight cantons. For practical reasons, the ''Landsgemeinde'' has been abolished at the cantonal level in all but two cantons where it still holds the highest political authority: Appenzell Innerrhoden and Glarus. The ''Landsgemeinde'' is also convened in some districts of Appenzell Innerrhoden, Grisons and Schwyz to vote on local questions. The German term ''Landsgemeinde'' itself is attested from at least the 16th century, in the 1561 dictionary of Pictorius. It is a compound from ''Land'' "land, canton; rural canton" and ''Gemeinde'' "community, commune". Eligible citizens of the canton or district meet on a certain day in the open air to decide on specif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zürich
Zürich () is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zürich. It is located in north-central Switzerland, at the northwestern tip of Lake Zürich. As of January 2020, the municipality has 434,335 inhabitants, the Urban agglomeration, urban area 1.315 million (2009), and the Zürich metropolitan area 1.83 million (2011). Zürich is a hub for railways, roads, and air traffic. Both Zurich Airport and Zürich Hauptbahnhof, Zürich's main railway station are the largest and busiest in the country. Permanently settled for over 2,000 years, Zürich was founded by the Roman Empire, Romans, who called it '. However, early settlements have been found dating back more than 6,400 years (although this only indicates human presence in the area and not the presence of a town that early). During the Middle Ages, Zürich gained the independent and privileged status of imperial immediacy and, in 1519, became a primary centre of the Protestant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rösti
Rösti or rööschti () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name ''röstis bernois'' directly refers to the dish's origins. Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as ''Spinat und Spiegelei'' (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal. Preparation Rösti dishes are made with coarsely grated potato, either parboiled or raw. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, ''fondue au chocolat'', in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ''fondue bourguignonne'', in which pieces of meat are cooked in hot oil or broth. Etymology The word ''fondue'' is the feminine passive past participle of the French verb 'to melt' used as a noun. It is first attested in French in 1735, in Vincent La Chapelle's ''Cuisinier moderne'',Vincent la Chapelle, ''Le cuisinier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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