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Rullepølse
''Rullepølse'' (, ''rolled sausage'') is a traditional Danish cold cut. A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being boiled, placed in a special press, cooled, and sliced thinly. It is often used on ''rugbrød'' to make the traditional Danish open-faced sandwich, ''smørrebrød'', usually garnished with a thick slice of ''sky'' and rings of raw onion. Similar items also exist in a Swedish version, '' rullsylta'', and a Norwegian version, ''ribberull Ribberull is a Norwegian seasoned meat roll. It consists of pork ribs boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed. A seasoned filling is spread over it before it is rolled, often containing a variety of peppers an ...'', which is made of a lamb shoulder – boned, flattene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Cuisine
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Second Industrial Revolution, Industrial Revolution. Open sandwiches, known as ''smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include ''frikadeller'' (meat balls), ''karbonader'' (breaded pork patties) and ''medisterpølse'' (fried sausage). Denmark is known for its Carlsberg Group, Carlsberg and Tuborg beers and for its akvav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribberull
Ribberull is a Norwegian seasoned meat roll. It consists of pork ribs boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed. A seasoned filling is spread over it before it is rolled, often containing a variety of peppers and spices blended with a paste of nuts and/or dried fruits. It can be served as a cold cut or as a hot dish. It is similar in concept to Danish rullepølse and Swedish rullsylta. See also * * References {{meat-stub Pork dishes Norwegian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, Norwegian cuisine, Norwegian, Polish cuisine, Polish, Hispanic cuisine, Hispanic, Filipino cuisine, Filipino, Chinese cuisine, Chinese, Korean cuisine, Korean, Vietnamese cuisine, Vietnamese, and Thai cuisine, Thai cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make Red braised pork belly, red braised pork belly () and Dongpo pork () in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called Siu yuk, crispy pork belly () is also popular. The pork is cooked and grilled for a cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smørrebrød
(; originally , "butter and bread"), smørbrød "butter bread" (Norwegian language, Norwegian), or smörgås " butter goose" (Swedish language, Swedish), is a traditional Open sandwich, open-faced sandwich in the cuisine of Denmark, cuisines of Denmark, Cuisine of Norway, Norway and Cuisine of Sweden, Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or Fish as food, fish, cheese or Spread (food), spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cuisine
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *Norwegian language, including the two official written forms: ** Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway * Norwegian Sea Norwegian or may also refer to: Norwegian * Norwegian Air Shuttle, an airline, trading as Norwegian ** Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights * Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 * Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line * Norwegian Elkhound, a canine breed. * Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Pennsylvania, USA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspic
Aspic () or meat jelly is a savoury gelatin made with a meat stock (food), stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History According to one poetic reference by Ibrahim ibn al-Mahdi, who described a version of a dish prepared with Iraqi carp, it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver". Historically, meat aspics were made even before fruit- and vegetable-flavoured aspics. By the Middle Ages, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in ''Le Viandier'', written in or around 1375. In the early 19th century, the French chef Marie-Antoine Carême created chaudfroid. The term ''ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished." The difference between garnish and decoration, is garnish is edible. For example, plastic grass for sushi presentation is considered a decoration, not a garnish. Overview A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
(, ) is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than high, and long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat ''rugbrød'' every day. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because contrary to former times wheat flour is cheaper than rye. ' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of than today. It has been discussed why this bread type prev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Open Sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a single slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich and has ''toppings'' rather than ''fillings''. History During the start of the Middle Ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, " trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which the expression "trencherman" may come), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwichesWhat's Cooking America ''Sandwiches, History of Sandwiches''. February 2, 2007. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
