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Ham Hock
__NOTOC__ A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter), but rather the extreme shank end of the leg bone. Uses Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stelze
''Schweinshaxe'' (; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'', or ''Sauhax(n)'' . A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The ''Schweinshaxe'' is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dumpl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thailand
Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spans . Thailand Template:Borders of Thailand, is bordered to the northwest by Myanmar, to the northeast and east by Laos, to the southeast by Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the southwest by the Andaman Sea; it also shares maritime borders with Vietnam to the southeast and Indonesia and India to the southwest. Bangkok is the state capital and List of municipalities in Thailand#Largest cities by urban population, largest city. Tai peoples, Thai peoples migrated from southwestern China to mainland Southeast Asia from the 6th to 11th centuries. Greater India, Indianised kingdoms such as the Mon kingdoms, Mon, Khmer Empire, and Monarchies of Malaysia, Malay states ruled the region, competing with Thai states s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiang Mai
Chiang Mai, sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the List of municipalities in Thailand#Largest cities by urban population, second largest city in Thailand. It is north of Bangkok in a mountainous region called the Thai highlands and has a population of approximately 127,000 within the city municipality, as of 2023. However, the greater urban area, which includes surrounding districts such as Hang Dong, San Sai, and Saraphi, forms a metropolitan region with an estimated population exceeding 1 million. At the provincial level, Chiang Mai had a projected population of 1.8 million in 2023, according to Thailand's National Statistical Office. Chiang Mai (meaning "new city" in Thai) was founded in 1296 as the new capital of Lan Na, succeeding the former capital, Chiang Rai. The city's location on the Ping River (a major tributary of the Chao Phraya River) and its proximity to major trading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...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] |
Bok Choy
Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage ('' Brassica rapa'' subsp. ''chinensis'') cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb. ''Chinensis'' varieties are popular in southern China, East Asia, and Southeast Asia. Originally classified as ''Brassica chinensis'' by Carl Linnaeus, they are now considered a subspecies of '' Brassica rapa. ''They are a member of the family Brassicaceae. Spelling and naming variations Other than the term "Chinese cabbage", the most widely used name in North America for the ''ch ... [...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] |
Rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), and turnip (Scottish English, Scottish and Canadian English, Hiberno-English, Irish English, Cornish English and Manx English, as well as some dialects of English language in Northern England, English in Northern England and Australian English). However, elsewhere, the name ''turnip'' usually refers to the related white turnip. The species ''B. napus'' Triangle of U, originated as a hybrid between the cabbage (''B. oleracea'') and the turnip (''B. rapa''). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, Livestock feed, fed directly in the winter or Forage, foraged in the field during the other seasons. Scotland, Northern and Western Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fläsklägg Med Rotmos
Fläsklägg med rotmos () is a dish in Swedish cuisine, closely related to German Eisbein. The name literally means " ham hock with root mash." Method Cured ham hock is cooked for one to two hours together with onions, carrots, and allspice or similar vegetables. Rutabaga, potatoes and carrots are then diced and cooked soft in the broth, then drained and mashed. It may be served with different kinds of mustard; the preferred one is a traditional sweet mustard. The use of allspice is common in 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, .... See also * List of ham dishes – also includes ham hock dishes * Stamppot References External links * Swedish cuisine Ham dishes {{sweden-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine () is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Influences Italian-American food is based primarily on the culinary traditions of southern Italian immigrants, although a significant number of northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Endives
Endive () is a leaf vegetable belonging to the genus ''Cichorium'', which includes several similar bitter-leafed vegetables. Species include ''Cichorium endivia'' (also called endive), ''Cichorium pumilum'' (also called wild endive), and ''Cichorium intybus'' (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between ''Cichorium endivia'' and ''Cichorium intybus''. ''Cichorium endivia'' There are two main varieties of cultivated ''C. endivia'' chicon: * Curly endive, or frisée (var. ''crispum''). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called ''chicorée frisée'' in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil. * Escarole, or broad-leaved endive (var. ''latifolia''), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
