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Chicken Sandwich
A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread. Variations on the "chicken sandwich" include chicken on a bun, chicken on a Kaiser, hot chicken, or chicken salad sandwich. Composition In the United States, the chicken sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Another form is made with cold cuts. Wrap versions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as a tortilla. Open-faced versions of the chicken sandwich, which feature hot chicken served with gravy on top of bread, are also common variations. Popularity The ongoing competition for market share in the United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Salad
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards. Description In Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken. It may also be a garden salad with fried, grilled, or roasted chicken (usually cut up or diced) on top. In Europe and Asia, the salad may be complemented by any number of dressings, or no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice. An early 19th century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamburger
A hamburger (or simply a burger) consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Under some definitions, and in some cultures, a hamburger is considered a sandwich. Hamburgers are typically associated with fast-food restaurants and diners but are also sold at other restaurants, including high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture. Etymology an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quebec Cuisine
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians. Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines. Québec is home to many unique dishes and is most famous for its poutine, ''tourtières'', '' pâté chinois'', pea soup, ''fèves au lard'', ''cretons'' and desserts such as ''grands-pères'', ''pouding chômeur'' and St. Catherine's taffy. Québec's unique dishes are the traditional fare of the holidays, as well as the ''temps des sucres'', a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valentine (restaurant)
Valentine is a Canadian chain of over 100 privately owned restaurant franchises operating in the province of Quebec, Canada. In September 2010 it became a subsidiary of MTY Food Group which purchased the brand rights for $9.3 million. History The first restaurant opened in 1979 in Saint-Hyacinthe, Quebec. A few years later, its founder, Jean-Pierre Robin, opened a second restaurant in Saint-Hyacinthe in order to meet the demand for its "famous hot-dogs". The chain's success increased and reached a turning point: the brothers opted for franchising as the company's mode of functioning for its future restaurants. As time passed, more franchises were sold and restaurants open throughout Quebec. During the 1990s, the chain underwent a major renewal plan in which the restaurants' design changed along with the company's colours. The company's fare is typical Canadian fast food, such as burgers, fries, sandwiches and poutine. The company employs humour in its advertising. It offers an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
St-Hubert
St-Hubert BBQ Ltd. is a chain of Canadian casual dining restaurants best known for its rotisserie chicken. St-Hubert is most popular in Quebec and in other French-Canadian areas such as Eastern Ontario and New Brunswick. The chain enjoys the second-highest customer loyalty of any restaurant in Canada (after Tim Hortons), according to industry analysis. In March 2016, St-Hubert agreed to be purchased by Toronto-area based Cara Operations (now known as Recipe Unlimited), the owner of the rival Swiss Chalet rotisserie chicken chain, for $537 million. Cara increased its restaurant presence in Quebec as the St-Hubert chicken deal closed in September 2016. History The first restaurant opened in September 1951 on Saint Hubert Street in Montreal, just south of Beaubien street. This branch still operates today, but has been converted to a St-Hubert Express take-out restaurant. The founding family of Hélène and René Léger copied similar barbecue restaurants in the city. St-Hubert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quebec
Quebec is Canada's List of Canadian provinces and territories by area, largest province by area. Located in Central Canada, the province shares borders with the provinces of Ontario to the west, Newfoundland and Labrador to the northeast, New Brunswick to the southeast and a coastal border with the territory of Nunavut. In the south, it shares a border with the United States. Between 1534 and 1763, what is now Quebec was the List of French possessions and colonies, French colony of ''Canada (New France), Canada'' and was the most developed colony in New France. Following the Seven Years' War, ''Canada'' became a Territorial evolution of the British Empire#List of territories that were once a part of the British Empire, British colony, first as the Province of Quebec (1763–1791), Province of Quebec (1763–1791), then Lower Canada (1791–1841), and lastly part of the Province of Canada (1841–1867) as a result of the Lower Canada Rebellion. It was Canadian Confederation, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Peas
Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum'' in 1753 (meaning cultivated pea). Some sources now treat it as ''Lathyrus oleraceus''; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a "pea" flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), the seeds from several species of ''Lathyrus'' and is used as a compound form - for instance, in Sturt's desert pea. Peas are annual plants, with a life cycle of one year. They are a cool-season crop grown in many parts of the world; planting c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy). History One of the earliest recorded mentions of gravy is in a British recipe book entitled " The Forme of Cury", dating from the 14th century. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that the French word grané is associated with grain, connect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Katsu
, also known as panko chicken or tori katsu (鶏カツ) is a Japanese cuisine, Japanese dish of fried chicken made with panko, panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants worldwide. Etymology ''Katsu'' () is a shortened form of ''katsuretsu'' (), the Japanese transliteration of the English word "cutlet". The alternate name ''tori katsu'' means "bird cutlet", where "bird" refers to chicken by default in culinary contexts. Serving Like tonkatsu, chicken katsu is generally served with tonkatsu sauce , a thick Japanese vegetarian pureed fruit-based brown sauce, along with rice or miso soup as part of a two- or three-item bento, set meal, or as dinner with rice and vegetables. Outside Japan In Hawaii, chicken katsu is more popular than tonkatsu and substitutes for it in dishes such as katsukarē and katsudon. In a plate lunch, chicken katsu is genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with Bread crumbs#Panko, panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French language, French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French cuisine, French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsu-sando
is a Japanese sandwich which is made from Japanese-style cutlet (mainly tonkatsu) between sliced bread, slices of bread, and there are many variations. The price and quantity of it are reasonable, so it is also served as a hassle-free snack or bento (e.g.,Tokyo Station ekiben, Haneda Airport ). History Katsu-sando was invented in 1935 by , the landlady of the tonkatsu restaurant "" in Ueno, Tokyo. She was inspired by the ham sandwich, and officially called her creation "かつサンド" (not "カツサンド"). At the time of its invention, Isen was frequented by geishas of a hanamachi, so Isen made it with special ordered small breads to prevent their lipstick from coming off, and Isen was famous for its tender cutlet made with carefully pounded meat which could be cut with chopsticks. Manufacturing method A typically katsu-sando made from tonkatsu between Japanese milk bread and served cut into rectangular or triangular pieces. Tonkatsu sauce is used as a seasoning, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
