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Skilandis
Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and cold-smoked. Skilandis dates back to at least the 16th century - the word ''skilandis'' is referred to in documents from various locations across the Grand Duchy of Lithuania as early as in the 16th-18th centuries. The term ''Lietuviškas skilandis'' has been protected as a Traditional Speciality Guaranteed. Originally, the term ''Skilandis'' was proposed, but following a national opposition procedure, the name was changed to Lietuviškas skilandis. See also *Haggis *Chireta *Saumagen Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casin ... * List ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skilandis2
Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and cold-smoked. Skilandis dates back to at least the 16th century - the word ''skilandis'' is referred to in documents from various locations across the Grand Duchy of Lithuania as early as in the 16th-18th centuries. The term ''Lietuviškas skilandis'' has been protected as a Traditional Speciality Guaranteed. Originally, the term ''Skilandis'' was proposed, but following a national opposition procedure, the name was changed to Lietuviškas skilandis. See also *Haggis *Chireta *Saumagen * List of sausages * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuanian Cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine. German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (''kugelis'' or kugel) and intestines stuffed with mashed potato ( ''vėdarai''), as well as the baroque tree cake known as '' Šakotis''. Lithuanian noblemen usually hired French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By country Note ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea leaves. Lapsang sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuania
Lithuania (; lt, Lietuva ), officially the Republic of Lithuania ( lt, Lietuvos Respublika, links=no ), is a country in the Baltic region of Europe. It is one of three Baltic states and lies on the eastern shore of the Baltic Sea. Lithuania shares land borders with Latvia to the north, Belarus to the east and south, Poland to the south, and Russia to the southwest. It has a Maritime boundary, maritime border with Sweden to the west on the Baltic Sea. Lithuania covers an area of , with a population of 2.8 million. Its capital and largest city is Vilnius; other major cities are Kaunas and Klaipėda. Lithuanians belong to the ethno-linguistic group of the Balts and speak Lithuanian language, Lithuanian, one of only a few living Baltic languages. For millennia the southeastern shores of the Baltic Sea were inhabited by various Balts, Baltic tribes. In the 1230s, Lithuanian lands were united by Mindaugas, Monarchy of Lithuania, becoming king and founding the Kingdom of Lithuania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juozas Kudirka
Juozas Kudirka (March 13, 1939 - June 21, 2007) was a Lithuanian ethnologist, habilitated doctor of sciences in humanities.Juozas Kudirka '''' (''Universal Lithuanian Encyclopedia'') Daiva Venclovienė "Juozo Kudirkos gyvenimas ir kūryba (1939 03 19 – 2007 06 21)" ''Gyvenimas'', May 21, 2019 Žilvytis Šaknys [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Duchy Of Lithuania
The Grand Duchy of Lithuania was a European state that existed from the 13th century to 1795, when the territory was partitioned among the Russian Empire, the Kingdom of Prussia, and the Habsburg Empire of Austria. The state was founded by Lithuanians, who were at the time a polytheistic nation born from several united Baltic tribes from Aukštaitija. The Grand Duchy expanded to include large portions of the former Kievan Rus' and other neighbouring states, including what is now Lithuania, Belarus and parts of Ukraine, Latvia, Poland, Russia and Moldova. At its greatest extent, in the 15th century, it was the largest state in Europe. It was a multi-ethnic and multiconfessional state, with great diversity in languages, religion, and cultural heritage. The consolidation of the Lithuanian lands began in the late 13th century. Mindaugas, the first ruler of the Grand Duchy, was crowned as Catholic King of Lithuania in 1253. The pagan state was targeted in a religious crusade by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Speciality Guaranteed
A traditional speciality guaranteed (TSG, plural: ''traditional specialities guaranteed'') is a traditional food product protected under European Union and/or UK law. This label differs from the geographical indications, protected designation of origin (PDO) and protected geographical indication (PGI), in that this quality scheme does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates. To qualify for a TSG, a food must be of "specific character" and either its raw materials, production method, or processing must be "traditional". Title III of European Union Regulation 1151/2012 (Articles 17-26) deals with the TSG scheme, with specific terms defined in Article 3: "specific character" is defined as "the characteristic production attributes which distinguish a product clearly from other similar products of the same category", and "traditional" is defined as "pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the ''Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chireta
Chireta is an Aragonese type of Pudding#Savory, savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza (comarca), Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and County of Pallars, Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as ''gireta'', or ''girella'', respectively. Being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. This is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. ''Chireta'' literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance. The casing is cleaned in white vinegar then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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