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Leberkäse
(German, literally means 'liver-cheese'; sometimes spelled ''Leberkäs'' or ''Leberka(a)s'') in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and ''Fleischkäse'' ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made of other meats such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili pepper. ''Leberkäse'' is also called ''Fleischlaib'', which literally means "meat-loaf" in German, but it is not a meatloaf, which in German is called ''Hackbraten'' (literally "ground roast", from ''Hackfleisch'', "ground meat", and ''ein Braten'', "a roast"), ''faschierter Braten'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leberkäse
(German, literally means 'liver-cheese'; sometimes spelled ''Leberkäs'' or ''Leberka(a)s'') in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and ''Fleischkäse'' ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made of other meats such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili pepper. ''Leberkäse'' is also called ''Fleischlaib'', which literally means "meat-loaf" in German, but it is not a meatloaf, which in German is called ''Hackbraten'' (literally "ground roast", from ''Hackfleisch'', "ground meat", and ''ein Braten'', "a roast"), ''faschierter Braten'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horse Meat
Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. History During the Paleolithic, wild horses formed an important source of food for humans. In many parts of Europe, the consumption of horse meat continued throughout the Middle Ages until modern times, despite a papal ban on horse meat in 732. Horse meat was also eaten as part of Germanic pagan religious ceremonies in Northern Europe, particularly ceremonies associated with the worship of Odin.Calvin W. Schwabe, ''Unmentionable Cuisine'', University Press of Virginia, The earliest horses evolved on the North American continent, and by about 12,000 BC, they had migrated to other parts of the world, becoming extinct in the Americas. The now-extinct Hagerman horse of Idaho, about the siz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables. History Meatloaf of minced meat was mentioned in the Roman cookery collection '' Apicius'' as early as the 5th century. Meatloaf is a traditional German, S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bologna Sausage
Bologna sausage, informally baloney ( ), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, originally from the city of Bologna (). Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor. Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia, polony in Zimbabwe, Zambia, South Africa and Western Australia, devon in most states of Australia, and fritz in South Australia. In North America, a simple and popular use is in the bologna sandwich. Variations Aside from pork, "bologna" can be made out of chicken, turkey, beef, venison, a combination of meats, or soy protein. US bologna U.S. government regulations require American bologna to be finely ground, and without visible pieces of fat. Lebanon bologna Lebanon bologna is a Pennsylvania Dutch pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swabia
Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of Swabia, one of the German stem duchies, representing the territory of Alemannia, whose inhabitants interchangeably were called '' Alemanni'' or ''Suebi''. This territory would include all of the Alemannic German area, but the modern concept of Swabia is more restricted, due to the collapse of the duchy of Swabia in the thirteenth century. Swabia as understood in modern ethnography roughly coincides with the Swabian Circle of the Holy Roman Empire as it stood during the Early Modern period, now divided between the states of Bavaria and Baden-Württemberg. Swabians (''Schwaben'', singular ''Schwabe'') are the natives of Swabia and speakers of Swabian German. Their number was estimated at close to 0.8 million by SIL Ethnologue as o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old High German
Old High German (OHG; german: Althochdeutsch (Ahd.)) is the earliest stage of the German language, conventionally covering the period from around 750 to 1050. There is no standardised or supra-regional form of German at this period, and Old High German is an umbrella term for the group of continental West Germanic dialects which underwent the set of consonantal changes called the Second Sound Shift. At the start of this period, the main dialect areas belonged to largely independent tribal kingdoms, but by 788 the conquests of Charlemagne had brought all OHG dialect areas into a single polity. The period also saw the development of a stable linguistic border between German and Gallo-Romance, later French. The surviving OHG texts were all written in monastic scriptoria and, as a result, the overwhelming majority of them are religious in nature or, when secular, belong to the Latinate literary culture of Christianity. The earliest written texts in Old High German, glosses and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laib
Laib is a surname. Notable people with the surname include: * Andreas Laib (born 1972), German rower * Paul Laib (1869–1958), British photographer * Wolfgang Laib (born 1950), German artist See also * Lail {{surname ... [...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 ''Volksetymologie'', coined by Ernst Förstemann in 1852. Folk etymology is a productive process in historical linguistics, language change, and 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 ''sparrowgrass'', originally from Greek (" asparagus") remade by analogy t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and ''ćevapi''. It may be formed into patties which are then grilled or fried ( hamburger), breaded and fried (''menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and ''böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and mouss ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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