|
Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''clipfish'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food."Historical Origins of Food Preservation." Accessed June 2011. Water is usually removed by (air drying, sun drying, smoking or wind drying) but, in the case of , food is first [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South African Hake
''Merluccius capensis'' (shallow-water Cape hake or South African hake) is a ray-finned fish in the genus '' Merluccius'', found in the south-eastern Atlantic Ocean, along the coast of South Africa. It is a long, lean fish with a large head, similar in appearance to the European hake and the deep-water Cape hake. By day, it lives close to the bottom on the continental shelf and upper slope at depths not usually exceeding ; it makes a large, daily vertical migration rising at night to feed in the nectonic zone, and it also migrates southwards in spring and northwards in autumn. It is an important commercial fish species in southern Africa. Description Very similar to '' Merluccius merluccius'' (European hake) and ''Merluccius paradoxus'' (the deep-water Cape hake), ''M. capensis'' has an average length around 50 cm, up to a maximum around . It is a long, lean fish with a large head, light brown above and white or silvery below. The first dorsal fin has a single spine and 9 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drying (food)
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric |
Baccalà
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern Europea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried And Salted Cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stockfisch
Stockfisch Records is a German independent record label, aimed at audiophile fans of guitar-oriented singer-songwriter music and was formed in 1974 by Günter Pauler. Based in Germany, the main focus is European artists, but there are also American musicians working with Stockfisch, some of them expatriates living in Germany. Stockfisch releases vinyl editions of albums and Direct Stream Digital-recordings released as hybrid Super Audio CDs. History The two artists with which Stockfisch Records started out in 1974 were Werner Lämmerhirt and David Qualey. They as guitar-playing singer-songwriters set the tone for many of their kind to come. Over the years, however, other instrumentalists apart from guitarists signed to Stockfisch. In 2001, Pauler managed to get the "Queen of Audiophile" Sara K. to sign to Stockfisch Records after her contract with Chesky Records had expired. Sara K. mentions that she was convinced to sign after Pauler had gotten Chris Jones as accompanimen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognac
Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement. Production process Cognac is a type of brandy, and after the distillation and during the aging process, is also called '' eau de vie''. It is produced by twice distilling grapes produced in any of the designated growing regions. Grap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parma Ham
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire and transitioned into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages. Population decline, counterurbanisation, the collapse of centralized authority, invasions, and mass migrations of tribes, which had begun in late antiquity, continued into the Early Middle Ages. The large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the 7th century, North Africa and the Middle East—most recently part of the Eastern R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veneto
Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire until the 5th century AD. Later, after a Feudalism, feudal period, it was part of the Republic of Venice until 1797. Venice ruled for centuries over one of the largest and richest maritime republics and trade empires in the world. After the Napoleonic Wars and the Congress of Vienna, the Republic was combined with Lombardy and annexed to the Austrian Empire as the Kingdom of Lombardy–Venetia, until that was Italian unification, merged with the Kingdom of Italy in 1866, as a result of the Third Italian War of Independence. Besides Italian language, Italian, most inhabitants also speak Venetian language, Venetian. Since 1971, the Statute of Veneto has referred to the region's citizens as "the Venetian people". Article 1 defines Veneto as an " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Baccalà")
.jpg "Click for more on -> Cheese")