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Bouchons De Champagne Sabrés
A bouchon () is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as ''nouvelle cuisine'', the dishes are quite hearty. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ''haute cuisine'' but, rather, a convivial atmosphere and a personal relationship with the owner. History The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries. According to the dictionary ''Le Petit Robert'', this name derives from the 16th century expression for a bunch of twisted straw. A representation of such bundles began to appear on signs to designate the restaurants and, by metonymy, the restaurants themselves became ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouchon Restaurant Lyon 001 (Trishhhh)
A bouchon () is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" Foie gras, duck pâté or roast pork. Compared to other forms of French cooking such as ''nouvelle cuisine'', the dishes are quite hearty. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ''haute cuisine'' but, rather, a convivial atmosphere and a personal relationship with the owner. History The tradition of bouchons came from small inns visited by History of silk#The silk industry in France, silk workers passing through Lyon in the seventeenth and eighteenth centuries. According to the dictionary ''Petit Robert, Le Petit Robert'', this name derives from the 16th century expression for a bunch of twisted straw. A representation of such bundles began to appear on signs to designate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saucisson 04
Saucisson (), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami. There is also a tradition of making saucisse sèche in western Switzerland, the term ''saucisson'' being used only for sausages with interrupted maturation, therefore cooking sausages. Origin Saucisson comes from the Latin ' meaning ''salted''. The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame of Gallic charcuterie was such that it was exported to Rome and the rest of the Roman Empire. The word ''saucisson'' first appeared in France in 1546 in the ''Tiers Livre'' of Rabelais. Production Stuffing Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called '). The mixture is ground to different fineness de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andouillette
Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon. Although sometimes repellent to the uninitiated, the scent is prized by its devotees. When made with the small intestine, they are a plump sausage generally about in diameter. Ingredients and history The original composition of "andouillette sausages" is unknown and there is no record of the andouillette's composition from earlier than the nineteenth century. Nineteenth-century dictionaries simply describe them as "small andouilles" ('' petites andouilles''). During recent decades, a range of differently composed andouillettes have been offered by charcuterie producers; the principal differences concern the primary ingredients used, whether pork, veal, or a mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boudin
Boudin () is a type of sausage found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc contain no blood but retain the name. Etymology The Anglo-Norman word meant , , or in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). The English word ''pudding'' probably comes, via the Germanic word ''puddek'' for sausage, from . Some modern chefs, such as John Folse and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, to whom they attribute the first mention of ''boudin noir'' in the ''Apicius''. Types * '' ball'': A Cajun variation on . Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried. * : Originally, a white sausage made of pork without the bloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, Pungency, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, Relish, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croutons
A crouton () is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food. Etymology The word crouton is derived from the French ''croûton'', itself a diminutive form, diminutive of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust. Preparation The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Kashrut, Jewish and Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae mostly grown as a leaf vegetable. The leaves are most often used raw in Green salad, green salads, although lettuce is also seen in other kinds of food, such as sandwiches, wraps and soups; it can also be grilled. Its stem and seeds are sometimes used; celtuce (asparagus lettuce) is one variety grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. , world production of lettuce (and chicory) was 27 million tonnes, 53percent of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are various species of forage fish, belonging to the Order (biology), order Clupeiformes. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific Ocean, North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is 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 but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation 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 made this way we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
