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Quiche (other)
Quiche ( ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold. Overview Etymology The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart". History Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as ''Crustardes of flesh'' and ''Crustade'' in the 14th-century, English Cookbook, ''The Forme of Cury.'' As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. The 19th century noun Quiche later being given to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "Flan (pie), flan", and "pie" overlap, with no sharp distinctions. History The French language, French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. While many tarts are also wikt:tart, tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate. Tarts are thought to have either come from a tradition of layering food or to be a product of medieval pie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early English Text Society
The Early English Text Society (EETS) is a text publication society founded in 1864 which is dedicated to the editing and publication of early English texts, especially those only available in manuscript. Most of its volumes contain editions of Middle English or Old English texts. It is known for being the first to print many important English manuscripts, including Cotton Nero A.x, which contains ''Pearl'', '' Sir Gawain and the Green Knight'', and other poems. History The Society was founded in England in 1864 by Frederick James Furnivall. Its stated goal was "on the one hand, to print all that is most valuable of the yet unprinted in English, and, on the other, to re-edit and reprint all that is most valuable in printed English books, which from their scarcity or price are not within the reach of the student of moderate means." In 1921 Mabel Day became the assistant director of the EETS. She is remembered for her work with the EETS and with Sir Israel Gollancz who was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort
Roquefort () is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, European Union law, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin. Roquefort is white, tangy, creamy and slightly moist, with veins of blue Mold (fungus), mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names King of Cheeses, are also used for other cheeses. History According to legend, Roquefort cheese was discovered wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; , ) is a hard Swiss cheeses and dairy products, Swiss cheese that originated in the cantons of Canton of Fribourg, Fribourg, Vaud, Canton of Neuchâtel, Neuchâtel, Canton of Jura, Jura, and Canton of Bern, Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the (AOC), which became the (AOP) as of 2013. Gruyère is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental cheese, Emmental, with which it is often confused, modern Gruyère has few if any Eyes (cheese), eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert
Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Real Men Don't Eat Quiche
''Real Men Don't Eat Quiche'' is a best-selling tongue-in-cheek book satirizing stereotypes of masculinity by the American screenwriter and humorist Bruce Feirstein, published in 1982 (). The title alludes to the gender associations of quiche Quiche ( ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, wa ... as a "feminine" food in American culture, which causes men to avoid it and has served as the basis of the title of multiple journal articles. To gain free publicity the publisher sent copies of the book to radio personalities and newspaper columnists, and the witty "real men don't ..." definitions were widely quoted. Listeners and readers then bought the book for more of the definitions.Walters, Ray, "PAPERBACK TALK; Wits of the 80's", ''The New York Times'', Section 7, page 31, June 20, 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruce Feirstein
Bruce Feirstein (born 1956) is an American screenwriter and humorist, best known for his contributions to the James Bond series and his best-selling humor books, including '' Real Men Don't Eat Quiche'' and ''Nice Guys Sleep Alone''. ''Real Men Don't Eat Quiche'' was on ''The New York Times'' Best Seller List for 53 weeks. Early life and education Feirstein was born in Maplewood, New Jersey. While in high school, Feirstein had a job changing the lightbulbs on the runways at Newark Airport. Feirstein attended Boston University, where he was the managing editor for the student newspaper, ''The Daily Free Press''. Career After graduation, he worked as an advertising copywriter, winning 11 Clio Awards, and three One Show Gold Pencils for his work on corporate and political advertising campaigns, for clients including BMW, FedEx, Michael Dukakis, and Sony. He then became a freelance writer for many publications, including ''The New York Times Magazine'' (where he substituted fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
George H
George may refer to: Names * George (given name) * George (surname) People * George (singer), American-Canadian singer George Nozuka, known by the mononym George * George Papagheorghe, also known as Jorge / GEØRGE * George, stage name of Giorgio Moroder * George, son of Andrew I of Hungary Places South Africa * George, South Africa, a city ** George Airport United States * George, Iowa, a city * George, Missouri, a ghost town * George, Washington, a city * George County, Mississippi * George Air Force Base, a former U.S. Air Force base located in California Computing * George (algebraic compiler) also known as 'Laning and Zierler system', an algebraic compiler by Laning and Zierler in 1952 * GEORGE (computer), early computer built by Argonne National Laboratory in 1957 * GEORGE (operating system), a range of operating systems (George 1–4) for the ICT 1900 range of computers in the 1960s * GEORGE (programming language), an autocode system invented by Charles L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy greens, leaves are eaten as a vegetable. Broccoli is classified in the Brassica_oleracea#Cultivar_groups, Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick plant stem, stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same ''Brassica'' species. It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Peterson (writer)
James Peterson (born 20th century) is an American writer, cookery teacher, and perfumer. Education and career He studied chemistry at the University of California at Berkeley.Weinraub, Judith (May 10, 2000)"The Intuitive Cook; James Peterson Says Technique Will Set You Free" ''The Washington Post''. Retrieved December 7, 2024. After traveling the world and moving to Paris, he apprenticed at Paris's Le Cordon Bleu. He worked at Le Vivarois, then moved to Vonnas to work at Chez La Mere Blanc (now Restaurant Georges Blanc).''Vegetables'', William Morrow and Company, Inc., 1998. In 1979, he returned to New York City, becoming a partner at Greenwich Village's Le Petit Robert. Starting in 1984, he taught for four years at the French Culinary Institute in Manhattan, where he wrote the advanced curriculum. His first book, ''Sauces'', written in 1990, won an award for best single subject and the Cookbook of the Year Award from the James Beard Foundation. He went on to write fourteen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet Traveller
''Australian Gourmet Traveller'' is a monthly magazine owned by the Australian media company Are Media Are Media is an Australian media company. It was formed after the 2020 purchase of the assets of Bauer Media Australia, which had in turn acquired the assets of Pacific Magazines, AP Magazines and Australian Consolidated Press (ACP) during th .... It was founded in 1966 as The Australian Gourmet Magazine and changed multiple names before acquiring the current title in 1988. Circulation in 1999 was about 80,000 copies as the magazine re-oriented to cover the local food options. While dominating in Australia in 1990s, its positions have been threatened in the 2000s, as many new titles have appeared (like "Delicious" in 2002) . Each issue of the magazine includes multiple food and wine articles, reviews of the restaurants, recipes and interviews. Half the space is occupied by the advertisements. There is also a travel section with 3-5 short articles emphasizing food. Refer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nancy, France
Nancy is the Prefectures in France, prefecture of the northeastern Departments of France, French department of Meurthe-et-Moselle. It was the capital of the Duchy of Lorraine, which was Lorraine and Barrois, annexed by France under King Louis XV in 1766 and replaced by a Provinces of France, province, with Nancy maintained as capital. Following its rise to prominence in the Age of Enlightenment, it was nicknamed the "capital of Eastern France" in the late 19th century. The metropolitan area of Nancy had a population of 508,793 inhabitants as of 2021, making it the 16th-largest functional area (France), functional urban area in France and Lorraine's largest. The population of the city of Nancy proper is 104,387 (2022). The motto of the city is —a reference to the thistle, which is a symbol of Lorraine. Place Stanislas, a large square built between 1752 and 1756 by architect Emmanuel Héré under the direction of Stanislaus I of Poland to link the medieval old town of Nancy and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
