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Pâté De Foie Gras
Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy. History and etymology Both the ''Dictionnaire de l'Académie française'' and the ''Oxford English Dictionary'' (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words (pastry) and are both derived from the Latin meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to '' Larousse Gastronomique'', when there is a pastry case the dish is and when there is not, and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lucullus
Lucius Licinius Lucullus (; 118–57/56 BC) was a Ancient Romans, Roman List of Roman generals, general and Politician, statesman, closely connected with Lucius Cornelius Sulla. In culmination of over 20 years of almost continuous military and government service, he conquered the eastern kingdoms in the course of the Third Mithridatic War, exhibiting extraordinary generalship in diverse situations, most famously during the Siege of Cyzicus in 73–72 BC, and at the Battle of Tigranocerta in Armenian Arzanene in 69 BC. His command style received unusually favourable attention from ancient military experts, and his campaigns appear to have been studied as examples of skillful generalship. Lucullus returned to Rome from the east with so much captured booty that the vast sums of treasure, jewels, priceless works of art, and slaves could not be fully accounted for. On his return Lucullus poured enormous sums into private building projects, animal husbandry, husbandry and even aquacul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galantine
In French cuisine, galantine () is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is ''galant'', or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. In the Middle Ages, the term ''galauntine'' or ''galantyne'', perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatback
Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine Fatback is a preferred fat for various forms of charcuterie, particularly sausages and forcemeat such as quenelles. In popular culture The 1954 rhythm and blues Rhythm and blues, frequently abbreviated as R&B or R'n'B, is a genre of popular music that originated within African American communities in the 1940s. The term was originally used by record companies to describe recordings marketed predomina ... song "Fat Back and Corn Liquor" was written by Louisiana songwriter Rudy Toombs and sung by Louis Jordan. It was released by Aladdin Records as the A side of a ten-inch 78rpm record. See also * * * * '''' References External links * {{Navboxes, list1= {{Fats and oils {{Pigs {{Bacon Cuts of pork Charcuterie Soul food African-American cuisine Romani cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cretons
In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French ''rillettes''. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "''fromage de tête''" (''tête fromagée'' in Quebec), known in English as head cheese. Recipes Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf. Some recipes include minced garlic. The mixture is simmered gently over low heat, and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about and a usual length of about , but can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using " ''gruau''," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by Augus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Mì
In Vietnamese cuisine, , bánh mỳ or banh mi (, ; , 'bread' (Hanoi: �aʲŋ̟˧˥.mi˧˩or Saigon: �an˧˥.mi˧˩), is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called . Plain is also eaten as a staple food. A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as , along with red chili and mayonnaise. However, a variety of popular fillings are used, like (Chinese barbecued pork), xíu mại Vietnamese minced pork, and nem nướng grilled pork sausage, to even ice cream, which is more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast, or as a snack. The baguette was introduced to Vietnam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Pokhlyobkin
William August Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000; , Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scandinavian studies, heraldry, the diplomacy and international relations of Russia. He was also known as a geographer, journalist, expert on the history of Russian cuisine and the author of numerous culinary books. His '' A History of Vodka'' has been translated into a number of languages, including English. Biography William Pokhlyobkin was born to Russian revolutionary Vasili Mikhailov (Михайлов Василий Михайлович). "Pokhlyobkin" was Mikhailov's underground nickname, derived from the word "" which is a Russian type of vegetable soup. Vasili named his son after Vladimir Ilyich Lenin (VIL is an acronym which turned into William). He took part in the Soviet-Finnish War and German-Soviet War as a private. After his discharge from service, he studied at the Moscow State In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorschmack
Forshmak (Yiddish: פֿאָרשמאַק, Russian language, Russian: форшмак), or vorschmack, from German language, German ''Vorgeschmack'' ("foretaste") or ''Vorspeise'' ("appetizer"), also known as chopped herring, is a traditional dish of Ashkenazi Jewish cuisine, particularly associated with the Jewish communities of Eastern Europe, including Polish cuisine, Poland, Lithuanian cuisine, Lithuania, Ukrainian cuisine, Ukraine, and Russian cuisine, Russia. It is a savory appetizer made primarily from chopped salted herring, hard-boiled eggs, onions, apples or potatoes, and bread or soaked matzah, often seasoned with vinegar or oil. The dish is typically served cold, often spread on rye bread or crackers. In a cross-cultural transformation, forshmak was the only Jewish dish to have been assimilated into Soviet cuisine. It remains a popular component of the Russian zakuski tables on holidays and in social gatherings, where it is typically served with shots of vodka. Accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer. Etymology The noun ''Schmaltz'' is derived from the German verb 'to melt', from the West Germanic root , modern English ''to smelt''. It entered English through Yiddish-speaking Ashkenazi Jews who used to refer to kosher poultry fat; the Yiddish word refers to rendered chicken fat. The English term ''schmaltz'' is derived from Yiddish and is cognate with the German term , which can refer to any rendered fat of animal origin, including lard (more precisely ) and clarified butter (); though according to German law, must exclusively refer to a lard-based product in a commercial context. English use ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopped Liver
Chopped liver (, ''gehakte leber'') is a liver pâté popular in Ashkenazi Jewish cuisine. This dish is a common menu item in kosher Jewish delicatessens in Britain, Canada, South Africa, Argentina and the United States. Preparation and serving The dish is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally veal, beef, or chicken. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. Chopped liver is often served on matzah, or with rye bread as sandwiches. File:כבד קצוץ.jpg, Chopped liver File:Chopped liver.jpg, A chopped liver meal on bagels with sour cream herring and onions Variations and alternatives Chopped liver is high in protein, but also high in fat and cholesterol. There are low-fat, mock and vegetarian alternatives, often made of a combination of peas, l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
