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Tlačenka
Tlačenka is the Czech and Slovak variety of head meat similar to Polish ''salceson Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' ma ...''. Czech light-colored ''tlačenka'' is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored ''tlačenka'', is made with added blood. Czech cuisine Slovak cuisine Offal {{Slovakia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tlačenka Světlá
Tlačenka is the Czech and Slovak variety of head meat similar to Polish ''salceson Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' ma ...''. Czech light-colored ''tlačenka'' is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored ''tlačenka'', is made with added blood. Czech cuisine Slovak cuisine Offal {{Slovakia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salceson
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' made with a mixture of seasoned meats, without blood * Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue * Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway) * Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices) * Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices) * Veal 'Salceson' (veal brawn and skins, broth, spices) * Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic) * Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices) * Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices) Typical ingredients: pork or veal tongues (cured), pork jowl, skins, pork liver. The most popular typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Language
Czech (; Czech ), historically also Bohemian (; ''lingua Bohemica'' in Latin), is a West Slavic language of the Czech–Slovak group, written in Latin script. Spoken by over 10 million people, it serves as the official language of the Czech Republic. Czech is closely related to Slovak, to the point of high mutual intelligibility, as well as to Polish to a lesser degree. Czech is a fusional language with a rich system of morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German. The Czech–Slovak group developed within West Slavic in the high medieval period, and the standardization of Czech and Slovak within the Czech–Slovak dialect continuum emerged in the early modern period. In the later 18th to mid-19th century, the modern written standard became codified in the context of the Czech National Revival. The main non-standard variety, known as Common Czech, is based on the vernacular of Prague, but is now spoken as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Language
Slovak () , is a West Slavic language of the Czech–Slovak group, written in Latin script. It is part of the Indo-European language family, and is one of the Slavic languages, which are part of the larger Balto-Slavic branch. Spoken by approximately 5 million people as a native language, primarily ethnic Slovaks, it serves as the official language of Slovakia and one of the 24 official languages of the European Union. Slovak is closely related to Czech, to the point of mutual intelligibility to a very high degree, as well as Polish. Like other Slavic languages, Slovak is a fusional language with a complex system of morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German and other Slavic languages. The Czech–Slovak group developed within West Slavic in the high medieval period, and the standardization of Czech and Slovak within the Czech–Slovak dialect continuum emerged in the early modern period. In the later mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Meat
A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may not have a head, but many bilaterally symmetric forms do, regardless of size. Heads develop in animals by an evolutionary trend known as cephalization. In bilaterally symmetrical animals, nervous tissue concentrate at the anterior region, forming structures responsible for information processing. Through biological evolution, sense organs and feeding structures also concentrate into the anterior region; these collectively form the head. Human head The human head is an anatomical unit that consists of the skull, hyoid bone and cervical vertebrae. The term "skull" collectively denotes the mandible (lower jaw bone) and the cranium (upper portion of the skull that houses the brain). Sculptures of human heads are generally based on a skel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poles
Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, who share a common history, culture, the Polish language and are identified with the country of Poland in Central Europe. The preamble to the Constitution of the Republic of Poland defines the Polish nation as comprising all the citizens of Poland, regardless of heritage or ethnicity. The majority of Poles adhere to Roman Catholicism. The population of self-declared Poles in Poland is estimated at 37,394,000 out of an overall population of 38,512,000 (based on the 2011 census), of whom 36,522,000 declared Polish alone. A wide-ranging Polish diaspora (the '' Polonia'') exists throughout Europe, the Americas, and in Australasia. Today, the largest urban concentrations of Poles are within the Warsaw and Silesian metropolitan areas. Ethnic Poles are considered to be the descendants of the ancient West Slavic Lechites and other tribes that inhabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boiled or processed into potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
