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Čvarci
Čvarci (: čvarak, , sr-Cyrl, чварци / чварак, , , , , , , , , , Belarusian: шкваркі, romanized: ''škvarki,'' , , ) is a type of sometimes-eaten food in Southeastern Europe, a variant of pork rinds. Unlike pork rinds, čvarak is not the intended product of its preparation, but a by-product created during the preparation of lard, cracklings left over when pig lard is melted down, and the fat is thermally separated from other tissue. Typical pigs in this region will have several inches of fat between the skin and the first layer of muscle, which is the bacon. This fat is trimmed and melted down. The liquid fat is strained through a cheesecloth and cools into solid lard. The strained by-product composed mostly of skin and non-soluble fatty tissue is what Čvarci are. Once strained from the fat, they're salted. Čvarci are by no means a "common" food - very much like the Scottish haggis, it has its fans and its haters, but wherever it exists, it is fairly c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rinds
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish and can also be used as an appetizer. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the Industrial Revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often refrigerated and eaten cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds have a rich, buttery ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Cuisine
Croatian cuisine () is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to Classical Antiquity, ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish cuisine, Turkish, Hungarian cuisine, Hungarian and Austrian cuisine, Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek cuisine, Greek and Roman cuisine, Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian cuisine, Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, Salvia officinalis, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine () is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products. The Serbian government has passed laws ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but also a series of European cuisines in particular from the Balkan cuisine, Balkan Peninsula, Greek cuisine and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its religious roots in Eastern Orthodoxy. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Various kinds of dishes are available, which are sometimes included under a generic term; for example, the category ''ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarus
Belarus, officially the Republic of Belarus, is a landlocked country in Eastern Europe. It is bordered by Russia to the east and northeast, Ukraine to the south, Poland to the west, and Lithuania and Latvia to the northwest. Belarus spans an area of with a population of . The country has a hemiboreal climate and is administratively divided into Regions of Belarus, six regions. Minsk is the capital and List of cities and largest towns in Belarus, largest city; it is administered separately as a city with special status. For most of the medieval period, the lands of modern-day Belarus was ruled by independent city-states such as the Principality of Polotsk. Around 1300 these lands came fully under the Grand Duchy of Lithuania and subsequently by the Polish–Lithuanian Commonwealth; this period lasted for 500 years until the Partitions of Poland, 1792-1795 partitions of Poland-Lithuania placed Belarus within the Belarusian history in the Russian Empire, Russian Empire for the fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valjevo
Valjevo (Serbian Cyrillic: Ваљево, ) is a List of cities in Serbia, city and the administrative center of the Kolubara District in western Serbia. According to the 2022 census, the city itself has a population of 56,145 while the city administrative area has 82,169 inhabitants. The city is situated along the river Kolubara. History In the nearby village of Petnica, scientists found the first complete neolithic habitat in Serbia and dated it at 6,000 years old. In Ancient Rome, Roman times this area was part of the province of Moesia. Valjevo was mentioned for the first time in 1393. It was an important staging post on the trade route that connected Bosnia to Belgrade. Valjevo became significant during the 16th and 17th centuries under stable Ottoman Empire, Ottoman rule. According to Matija Nenadović, there were 24 mosques in Valjevo in the late 18th century. At the beginning of the 19th century most of the territory of Serbia rapidly transformed. The Serbian revolution ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hrvatsko Zagorje
Hrvatsko Zagorje (; Croatian Zagorje; ''zagorje'' is Croatian language, Croatian for 'backland' or 'behind the hills') is a cultural region in northern Croatia, traditionally separated from the country's capital Zagreb by the Medvednica mountains. It comprises the whole area north of Mount Medvednica up to Slovenia in the north and west, and up to the regions of Međimurje and Podravina in the north and east. The population of Zagorje is not recorded as such, as it is administratively divided among Krapina-Zagorje County (total population 142,432), and western and central part of Varaždin County (total population 183,730). The population of Zagorje can be reasonably estimated to exceed 300,000 people. In Croatia, the area is usually referred to simply as ''Zagorje'' (Croatian for 'backland' or 'behind the hills'; with respect to Medvednica). However, to avoid confusion with the nearby Municipality of Zagorje ob Savi in Slovenia, the Croatian part is called ''Hrvatsko Zagorje' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg monarchy, Habsburg Empire, there are independent regional traditions in all the Federal states of Austria, states of Austria. The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungarian cuisine, Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed. The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
