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žganci
Žganci is a dish in Slovenian and Croatian cuisine, also called ''pura'' on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains. Preparation The dish is made from buckwheat flour in Slovenia () and cornmeal in Croatia (), cooking oil and salt, which is cooked for fifteen minutes on a low boil. Softer ''žganci'' is called Styrian style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom/žganci s mlijekom''), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish. Žganci in Slovenia ''Žganci'' was a typical everyday meal of the central and Alpine parts of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "''Žganci'' are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled ''žganci'' could be served as b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajdovi žganci
is a sort of . Translated to English, it would be termed "buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that was served with sauerkraut in Upper Carniola.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. . The oldest preparation method explains the word . The word is derived from the Slovenian verb meaning "to burn" or "to toast". are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions. In general the main ingredients are: * buckwheat flour * water * salt * cracklings * oil or grease In some cases potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...es are mixed in. See also * List of buckwheat dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenian Cuisine
Slovenian cuisine () is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Foods and dishes Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier, there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays, there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mămăligă
Mămăligă (;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine (''mamałyga''), Hungary (''puliszka''), the Black Sea regions of Georgia (country), Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria (''kačamak'') and in Greece. It is also eaten in Italy, Switzerland, Southern France, Slovenia, Croatia, Brazil, often with the name ''polenta''. History Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants. Maize was consumed by Romani people, Romani slaves in Wallachia and Moldavia, as well as Muslims, Muslim slaves, who were Prisoner of war, prisoners of war. Roman influence Historically, porridge is the oldest form of consumption of grains in the whole of humanity, long before the appearanc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ''žganci''. Its consumption was traditionally associated with lower classes, as in times past Mush (cornmeal), cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any Husk, hulled and crushed grain, especially Barley, barley-meal. It is derived from the Latin ''pollen'' for 'fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grits
Grits (stylized as GRITS) is an American Christian hip hop group from Nashville, Tennessee. Their name is an acronym, which stands for "Grammatical Revolution In the Spirit". GRITS is made up of Stacey "Coffee" Jones and Teron "Bonafide" Carter, both of whom were DC Talk dancers. Their song " Ooh Ahh" has appeared on the MTV show '' My Super Sweet 16''. It is also used as the theme song of '' The Buried Life'' and on the soundtracks to '' The Fast and the Furious: Tokyo Drift'' and '' Big Momma's House 2''. Their song "Tennessee Bwoys" was used on the popular television show '' Pimp My Ride''. They were also involved in '' !Hero The Rock Opera''. They recorded a remix of professional wrestler A.J. Styles' entrance music and performed it on the May 28, 2009, episode of '' TNA Impact!''. Background The Christian hip hop duo began as dancers for DC Talk and then formed the group in 1995, with Teron David "Bonafide" Carter, (born January 17, 1971) and Stacy Bernhard "Coffee" Jon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farina (food)
Farina is a form of milled wheat popular in the United States. It is often cooked as a hot breakfast cereal, or porridge. The word ''farina'' comes from the Latin language, Latin word for 'meal' or 'flour'. Farina is milled from hard red wheat (spring or winter variants). See also * Wheatena * Semolina * List of porridges References Breakfast cereals Porridges Flour MOM Brands brands Wheat {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frico
''Frico'' (in original Friulian language ''fricò'') is the most typical culinary preparation of the historical northern Italian region of Friuli, more precisely of Carnia, and of Friulian cuisine, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally ''frico'' was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed. The first recipes for ''frico'' date to around 1450 by ''Maestro Martino'', cook of the camerlengo of the Aquileia patriarch. ''Frico'' has similarities to another Alpine dish, rösti. Preparation As many other traditional dishes, ''frico'''s preparation is quite simple. Soft ''frico'' Soft ''frico'' is made of high-fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hasty Pudding
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is most known for being mentioned in the lyrics of "Yankee Doodle", a traditional American song of the eighteenth century. Terminology Since at least the sixteenth century, a dish called hasty pudding has been found in British cuisine. It is made of wheat flour that has been cooked in boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. It was a staple dish for the English for centuries. The earliest known recipes for hasty pudding date to the 17th century. There are three examples in Robert May's '' The Accomplisht Cook''. The first is made with flour, cream, raisins, currants and butter, the second recipe is for a boiled pudding and the third includes grated bread, eggs and sugar. Hasty pudding was used by Hannah Glasse as a term for batter or o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maize Dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be processed into an intermediate form to be cooked further. These processes include drying, milling, and nixtamalization. * ', a Chickasaw word meaning, 'Cold Flour'. It consists of parched and pounded ''zea'' (maize) before it reaches maturity. A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire. * * * * * ** ** ** * * * Foods Soups, stews, and porridge Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed. * * * * * * * * * * * * * Funche – Puerto Rican cornmeal porridge * * * * * * * Kānga pirau – Māori dish made of stepped fermented kernels, from New Zealand * * * Mămăligă with milk (usually, of cow, but also of sheep or goat), as the first course, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican cuisine, Mexican and Latin American cuisine, Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar *Arroz caldo, Arroz caldo or aroskaldo – a variant of congee in Filipino cuisine, Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila (porridge), Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ga'at
Genfo (, ''gänəfo''), Ga’at (, ''ga'atə''), or Marca ( Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut ( ''Carthamus tinctorius'') and flax ('' Linum usitatissimum''). Genfo shares many similarities with the Arab Asida. Genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of ''niter kibbeh'' and ''berbere''.Harry Kloman: ''Mesob Across America: Ethiopian Food in the U.S.A.'' Iuniverse, 2010, (online)/ref> The porridge may be eaten with the hands or with a utensil. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
