Wayfinding for Go Asia supermarket, Stuttgart, designed by KleinS
Highland Spring ad campaign, designed by Juice
Highland Spring ad campaign, designed by Juice
Identity for architectural studio MWAH, designed by Perrine Rousselet
Bernini Sans, the main typeface in the OECD identity
Signage in Aberdeen city centre, designed by Momentum Wayshowing
Signage in Aberdeen city centre, designed by Momentum Wayshowing
Source: bodyfeet.ch
Source: dynatrace.com
Identity for music group Frittenbude, designed by Musclebeaver
Identity for music group Frittenbude, designed by Musclebeaver
Giornale di Brescia, daily newspaper from Brescia, Italy
Giornale di Brescia, daily newspaper from Brescia, Italy
“Markets Germany”, a journal by GTAI
“Markets Germany”, a journal by GTAI
“Markets Germany”, a journal by GTAI
Human Rights Festival branding, designed by Two Digs
Source: personalcapital.com
Seiko, using a customized version of JAF Bernino Sans
“Trage post voor Anna Johanna”, designed by Sander Pinkse Boekproductie
Source: bz-berlin.de
News display in Berlin subway trains
HBKsaar corporate identity
HBKsaar corporate identity
“Museum – A House for Learning” by Péter György, designed by Lead82
“Museum – A House for Learning” by Péter György, designed by Lead82
“Museum – A House for Learning” by Péter György, designed by Lead82
Source: walter-werner.de, designed by Haag Marketing & Design
“Alles außer süß”, designed by Veedelswerk
“Alles außer süß”, designed by Veedelswerk
“Another Belfast”, designed by Two Digs
“Another Belfast”, designed by Two Digs
Business card, designed by Bigger
Source: jlg.com
Source: oecd360.org
UI Design for the ChowNow food ordering platform, designed by Assembly Co.
Run for Something brand identity, designed by Ragtag
Mattersburger Kreis, designed by kkk
Source: littlerookies.com
Libertà, daily newspaper from Piacenza, Italy
Libertà, daily newspaper from Piacenza, Italy
Source: hps-bike.com
Baker McKenzie, using a customized version of JAF Bernino Sans
Baker McKenzie, using a customized version of JAF Bernino Sans
Baker McKenzie, using a customized version of JAF Bernino Sans
Bad Banks, award-winning TV drama
HBKsaar exhibition invitation
This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs). The term “bangers” is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were more liable to pop under high heat when cooked. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon. Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato and thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner. Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder. Traditionally, an almond is hidden in the bowl of rice porridge, and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes.
Kloßrezepte sind traditionell im Raum Thüringen, Franken, Sachsen, sowie im Vogtland verbreitet und sind dort ein Bestandteil der regionalen Kultur. Ursprünglich dienten sie als einfaches Arme-Leute-Essen, mitunter während der ganzen Woche, in aufgewärmter oder gebratener Form als Mittags- oder Abendmahl und Brotersatz. Im Thüringer Raum wurde die Vitaminmangelkrankheit Skorbut damit praktisch ausgerottet, da rohe Kartoffeln zur Zubereitung verwendet werden. Thüringer Klöße werden serviert zu schweren, fleischhaltigen Gerichten mit viel Sauce, wie sie für die Thüringer Küche typisch sind, gern in Verbindung mit Kohl: dunkle Wildgerichte, Sauerbraten, Gulasch, Rouladen, schweres Geflügel. Typische Gewürze: Schwarzer Pfeffer, Majoran, Lorbeer, Kümmel, Petersilie. Thüringer Klöße passen normalerweise nicht zu Fisch, Krustentieren, hellen Saucen, Käse oder Rohkost. Auch aromatische Gewürze wie Muskat oder Curry usw. vertragen sie schlecht.
The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars. A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing.
Jí se teplý, samostatně nebo se zelím a uzeným masem (kaplická cmunda), jako obal vepřového masa (havířský nebo slezský řízek) nebo se škvarky. Může se použít i jako příloha, obvykle k masu a omáčce. Známá je také varianta, kdy se místo brambor použije jako základ cuketa (tzv. cukeťák). Jako doplněk bramborového základu se mohou použít v proměnném množství kromě cuket také např. mrkve, celer, baklažán i jiná vhodná (tvrdší) zelenina. V Německu je rozšířena i sladká varianta bramboráku (Kartoffelpuffer): těsto se připravuje bez česneku a zmíněných koření, bramborák se potírá sladkým jablečným protlakem. Taktéž v Polsku se bramborák (Placek ziemniaczany) jí i na sladko, jen posypaný cukrem, případně politý smetanou. Na Valašsku se připravuje jen ze strouhaných syrových brambor a mouky, za tepla se potře máslem a pocukruje.
Una vez rellena, la masa puede pintarse por fuera con huevo batido antes de la cocción. Las empanadas son un plato tradicional de la mayoría de las cocinas de los países de habla hispana. Las masas utilizadas para las preparaciones del tipo de la empanada son normalmente diferentes a las utilizadas para la elaboración de pan, bizcochos o en repostería. Habitualmente llevan menos agua y mayor cantidad de grasas (generalmente mantequilla, manteca o grasas vegetales) produciendo una masa que se deshace en copos o láminas aportando más sabor adicional procedente de la grasa humidificada. El producto resultante está destinado a envolver completamente a su contenido – en contraste con otras preparaciones que lo ofrecen abierto o entre dos capas, como quiches o pizzas – en una gran variedad de formas en las diferentes cocinas: empanada, samosa, pasty, pierogi, piroshki, etc.
Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. It is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.
La convergence lexicale entre oublie et gaufre vient du fait que ces deux pâtisseries légères étaient cuites par les oublieurs entre deux plaques de fer, mais la mince oublie était roulée en cylindre ou en cornet, tandis que la gaufre reste généralement plate. La base de la plupart des recettes utilise un mélange de farine de blé, de sel, de sucre, d'œufs ; on y ajoute un liquide (eau, lait, lait battu, beurre fondu), et éventuellement de la levure et des épices (sel, vanille, cannelle, etc.). D’autres aliments que le blé peuvent être utilisés : le maïs par exemple (qui donne une gaufre « épaisse comme la main », d’aspect compact, que les Bourguignons mangeaient fréquemment), la pomme de terre aussi (dont la présentation en gaufre se perpétue dans les pays anglo-saxons sous l’appellation Potato waffles) et même l’argile délayée avec du sucre au Tonkin.
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds. It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.
Neben Honig als Süßungsmittel und den orientalischen Gewürzen (vor allem Zimt, Nelken, Anis, weniger Kardamom, Koriander, Ingwer, Muskat) zeichnet sich der Lebkuchen vor allem dadurch aus, dass er ohne Hefe gebacken wird. Als Triebmittel wird stattdessen Hirschhornsalz oder Pottasche (oder auch beides) verwendet – Hirschhornsalz gibt dem rohen, noch ungebackenen Teig einen bitteren Geschmack, Pottasche hingegen ist eher geschmacksneutral. Braune Lebkuchen werden aus einem knetbaren Teig hergestellt, der zum größten Teil aus Mehl (zum Teil auch Stärke) und Honig oder einem anderen dickflüssigen Süßungsmittel besteht. Hinzu kommen zumeist noch Eier, dagegen wird auf Wasser oder Milch und Fett weitgehend verzichtet. Zur Verfeinerung gibt man dem Teig zum Beispiel Mandeln, Nüsse oder Kandisstücke zu.
A pálpusztai sajt egyike a kevés tradicionális magyar sajtnak, noha története nem nyúlik vissza régre. Magyarországon a 20. század eleje óta készítenek pálpusztai sajtot a sörkorcsolya (romadur) jellegű sajtok mintájára. Alakja általában hasáb vagy kocka. A rúzsflóra egy baktérium színtenyészet, amely obligát aerob, ami azért nő a sajt felületén, mert csak levegő mellett szaporodik. Enzimjei erőteljesen bontják a sajt fehérjéit, egészen az aminosavakig, a sajt zsírját pedig egészen a zsírsavakig. A pálpusztai sajt felületén, egy erősen fehérjebontó baktérium, a Brevibacterium linens tenyészet hozza létre a vörösesbarna nyálkás bevonatot. A rúzsflórával érő sajtok felületére, enyhén sós oldat formájában, kenegetéssel viszik fel a baktériumtenyészetet, majd az érlelés során 2-3 naponként átfordítják a sajtokat és újra bekenik a felületüket. Érdekesség, hogy a sajt érleléséhez használt Brevibacterium linens, az emberi bőrön is fellelhető baktérium. Részben ez a baktérium is közreműködik az ember testszagának kialakulásában.
The grated potatoes are shaped into rounds or patties, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch. Rösti was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture.
Modern mayonnaise can be made by hand with a whisk, or fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it. A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.
Metworst werd van oorsprong gemaakt van snijafval, het met slaat op de kleine stukjes vlees die overblijven bij het in stukken verdelen van vlees. Ook de droge worst is in dat opzicht een metworst. Droge worst is een streekgerecht, waarbij de worst na het vullen wordt opgehangen om te drogen. De smaak is afhankelijk van de toegevoegde kruiden. Kruidnagel is daarvan de meest gebruikte. Droge worst wordt als borrelhapje of tussendoortje gegeten. De worst wordt soms gekookt. Droge worst is ook in gebruik als ingrediënt van rauwkostsalades. De worsten worden gedroogd en/of gerookt op een mengsel van smeulende houtsnippers en turf. Er zijn verschillen in werkwijze en receptuur in Friesland, Groningen en Drenthe. De Groningse en Friese droge worst zijn aanzienlijk minder gedroogd dan de Drentse. De Groningse worst bevat meer kruidnagel dan de Friese. De Drentse worst, ook bekend als harde- of kosterworst, is wat vetter.
Blommen er rund eller oval, og størrelsen kan variere efter sorten; de største er på størrelse med et æble. Frugten er omgivet af en tynd skræl, der kan spises, selv om den er en smule bitter. Farven er grøn, gul, rød, blå eller nuancer af disse. Blommer har en stor sten i midten af frugten, og hos nogle varianter hænger frugtkødet fast på stenen, mens det hos andre sorter nemt slipper den. Frugtkødet er saftigt og aromatisk. Blommer er kaloriefattige og virker maveregulerende. Blommer indeholder en del vitamin A, calcium og jern. Svesker er blommer, der er konserveret ved sol- eller ovntørring; produceres især i Sydeuropa eller Californien. Blomme er et lille, løvfældende træ med en åben og stivgrenet vækstform. Stammen er kort, og grenene er opstigende og grove. Der findes i reglen ikke torne på selve træet, men af og til på “mirabelle”-vildskud.
Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice. Pomegranate juice has long been a popular drink in Europe and the Middle East, and is now widely distributed in the United States and Canada. Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition. The Greeks were familiar with the fruit far before it was introduced to Rome via Carthage, and it figures in multiple myths and artworks. The myth of Persephone, the goddess of the underworld, prominently features the pomegranate. In one version of the myth, Persephone was kidnapped by Hades and taken off to live in the underworld as his wife.
In Tokyo, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Osaka, the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person. The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served.
The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp. Dishes such as skilpadjies had already been made by the ancient Romans and the German recipe for calf’s liver in caul fat appears in the book “Das Buoch von guoter Spise”. Pofadder is the largest version, the size of a man’s forearm. It is made from minced lamb’s liver wrapped in a large piece of netvet, and is usually served at parties where about 8 to 10 servings can be sliced from one pofadder when grilled. It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence. The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.
It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute romano or parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It can be found in some gourmet or speciality stores in other countries. Young cheeses take two to three months to ripen. An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food. Feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. The firm variety is tangier and considered higher in quality. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price.
Tiene antecedentes en trabajadores andaluces, murcianos y extremeños que emigraban hacia otras zonas de la península ibérica. Está considerado como uno de los típicos ejemplos que definen la dieta mediterránea, extendido como receta tradicional por toda España. Se elabora frotando tomate crudo y maduro sobre una rebanada de pan, preferiblemente de pagès, tostado o no, aliñado al gusto con sal y aceite de oliva. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante. En Mallorca el pa amb oli se elabora restregando una variedad de tomate denominada tomàtiga de ramellet, cultivada al efecto, de inferior tamaño, con un gusto ligeramente más salado y amargo que la variedad del resto de variedades del tomate, pudiendo incluso alcanzar los seis meses. Puede constituir entrante, acompañamiento y también plato principal, en cuyo caso suele acompañarse de embutidos, quesos, tortilla y salazones.
This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs). The term “bangers” is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were more liable to pop under high heat when cooked. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon. Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato and thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner. Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder. Traditionally, an almond is hidden in the bowl of rice porridge, and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes.
Kloßrezepte sind traditionell im Raum Thüringen, Franken, Sachsen, sowie im Vogtland verbreitet und sind dort ein Bestandteil der regionalen Kultur. Ursprünglich dienten sie als einfaches Arme-Leute-Essen, mitunter während der ganzen Woche, in aufgewärmter oder gebratener Form als Mittags- oder Abendmahl und Brotersatz. Im Thüringer Raum wurde die Vitaminmangelkrankheit Skorbut damit praktisch ausgerottet, da rohe Kartoffeln zur Zubereitung verwendet werden. Thüringer Klöße werden serviert zu schweren, fleischhaltigen Gerichten mit viel Sauce, wie sie für die Thüringer Küche typisch sind, gern in Verbindung mit Kohl: dunkle Wildgerichte, Sauerbraten, Gulasch, Rouladen, schweres Geflügel. Typische Gewürze: Schwarzer Pfeffer, Majoran, Lorbeer, Kümmel, Petersilie. Thüringer Klöße passen normalerweise nicht zu Fisch, Krustentieren, hellen Saucen, Käse oder Rohkost. Auch aromatische Gewürze wie Muskat oder Curry usw. vertragen sie schlecht.
The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars. A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing.
Jí se teplý, samostatně nebo se zelím a uzeným masem (kaplická cmunda), jako obal vepřového masa (havířský nebo slezský řízek) nebo se škvarky. Může se použít i jako příloha, obvykle k masu a omáčce. Známá je také varianta, kdy se místo brambor použije jako základ cuketa (tzv. cukeťák). Jako doplněk bramborového základu se mohou použít v proměnném množství kromě cuket také např. mrkve, celer, baklažán i jiná vhodná (tvrdší) zelenina. V Německu je rozšířena i sladká varianta bramboráku (Kartoffelpuffer): těsto se připravuje bez česneku a zmíněných koření, bramborák se potírá sladkým jablečným protlakem. Taktéž v Polsku se bramborák (Placek ziemniaczany) jí i na sladko, jen posypaný cukrem, případně politý smetanou. Na Valašsku se připravuje jen ze strouhaných syrových brambor a mouky, za tepla se potře máslem a pocukruje.
Una vez rellena, la masa puede pintarse por fuera con huevo batido antes de la cocción. Las empanadas son un plato tradicional de la mayoría de las cocinas de los países de habla hispana. Las masas utilizadas para las preparaciones del tipo de la empanada son normalmente diferentes a las utilizadas para la elaboración de pan, bizcochos o en repostería. Habitualmente llevan menos agua y mayor cantidad de grasas (generalmente mantequilla, manteca o grasas vegetales) produciendo una masa que se deshace en copos o láminas aportando más sabor adicional procedente de la grasa humidificada. El producto resultante está destinado a envolver completamente a su contenido – en contraste con otras preparaciones que lo ofrecen abierto o entre dos capas, como quiches o pizzas – en una gran variedad de formas en las diferentes cocinas: empanada, samosa, pasty, pierogi, piroshki, etc.
Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. It is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.
La convergence lexicale entre oublie et gaufre vient du fait que ces deux pâtisseries légères étaient cuites par les oublieurs entre deux plaques de fer, mais la mince oublie était roulée en cylindre ou en cornet, tandis que la gaufre reste généralement plate. La base de la plupart des recettes utilise un mélange de farine de blé, de sel, de sucre, d'œufs ; on y ajoute un liquide (eau, lait, lait battu, beurre fondu), et éventuellement de la levure et des épices (sel, vanille, cannelle, etc.). D’autres aliments que le blé peuvent être utilisés : le maïs par exemple (qui donne une gaufre « épaisse comme la main », d’aspect compact, que les Bourguignons mangeaient fréquemment), la pomme de terre aussi (dont la présentation en gaufre se perpétue dans les pays anglo-saxons sous l’appellation Potato waffles) et même l’argile délayée avec du sucre au Tonkin.
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds. It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.
Neben Honig als Süßungsmittel und den orientalischen Gewürzen (vor allem Zimt, Nelken, Anis, weniger Kardamom, Koriander, Ingwer, Muskat) zeichnet sich der Lebkuchen vor allem dadurch aus, dass er ohne Hefe gebacken wird. Als Triebmittel wird stattdessen Hirschhornsalz oder Pottasche (oder auch beides) verwendet – Hirschhornsalz gibt dem rohen, noch ungebackenen Teig einen bitteren Geschmack, Pottasche hingegen ist eher geschmacksneutral. Braune Lebkuchen werden aus einem knetbaren Teig hergestellt, der zum größten Teil aus Mehl (zum Teil auch Stärke) und Honig oder einem anderen dickflüssigen Süßungsmittel besteht. Hinzu kommen zumeist noch Eier, dagegen wird auf Wasser oder Milch und Fett weitgehend verzichtet. Zur Verfeinerung gibt man dem Teig zum Beispiel Mandeln, Nüsse oder Kandisstücke zu.
A pálpusztai sajt egyike a kevés tradicionális magyar sajtnak, noha története nem nyúlik vissza régre. Magyarországon a 20. század eleje óta készítenek pálpusztai sajtot a sörkorcsolya (romadur) jellegű sajtok mintájára. Alakja általában hasáb vagy kocka. A rúzsflóra egy baktérium színtenyészet, amely obligát aerob, ami azért nő a sajt felületén, mert csak levegő mellett szaporodik. Enzimjei erőteljesen bontják a sajt fehérjéit, egészen az aminosavakig, a sajt zsírját pedig egészen a zsírsavakig. A pálpusztai sajt felületén, egy erősen fehérjebontó baktérium, a Brevibacterium linens tenyészet hozza létre a vörösesbarna nyálkás bevonatot. A rúzsflórával érő sajtok felületére, enyhén sós oldat formájában, kenegetéssel viszik fel a baktériumtenyészetet, majd az érlelés során 2-3 naponként átfordítják a sajtokat és újra bekenik a felületüket. Érdekesség, hogy a sajt érleléséhez használt Brevibacterium linens, az emberi bőrön is fellelhető baktérium. Részben ez a baktérium is közreműködik az ember testszagának kialakulásában.
The grated potatoes are shaped into rounds or patties, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch. Rösti was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture.
Modern mayonnaise can be made by hand with a whisk, or fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it. A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.
Metworst werd van oorsprong gemaakt van snijafval, het met slaat op de kleine stukjes vlees die overblijven bij het in stukken verdelen van vlees. Ook de droge worst is in dat opzicht een metworst. Droge worst is een streekgerecht, waarbij de worst na het vullen wordt opgehangen om te drogen. De smaak is afhankelijk van de toegevoegde kruiden. Kruidnagel is daarvan de meest gebruikte. Droge worst wordt als borrelhapje of tussendoortje gegeten. De worst wordt soms gekookt. Droge worst is ook in gebruik als ingrediënt van rauwkostsalades. De worsten worden gedroogd en/of gerookt op een mengsel van smeulende houtsnippers en turf. Er zijn verschillen in werkwijze en receptuur in Friesland, Groningen en Drenthe. De Groningse en Friese droge worst zijn aanzienlijk minder gedroogd dan de Drentse. De Groningse worst bevat meer kruidnagel dan de Friese. De Drentse worst, ook bekend als harde- of kosterworst, is wat vetter.
Blommen er rund eller oval, og størrelsen kan variere efter sorten; de største er på størrelse med et æble. Frugten er omgivet af en tynd skræl, der kan spises, selv om den er en smule bitter. Farven er grøn, gul, rød, blå eller nuancer af disse. Blommer har en stor sten i midten af frugten, og hos nogle varianter hænger frugtkødet fast på stenen, mens det hos andre sorter nemt slipper den. Frugtkødet er saftigt og aromatisk. Blommer er kaloriefattige og virker maveregulerende. Blommer indeholder en del vitamin A, calcium og jern. Svesker er blommer, der er konserveret ved sol- eller ovntørring; produceres især i Sydeuropa eller Californien. Blomme er et lille, løvfældende træ med en åben og stivgrenet vækstform. Stammen er kort, og grenene er opstigende og grove. Der findes i reglen ikke torne på selve træet, men af og til på “mirabelle”-vildskud.
Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice. Pomegranate juice has long been a popular drink in Europe and the Middle East, and is now widely distributed in the United States and Canada. Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition. The Greeks were familiar with the fruit far before it was introduced to Rome via Carthage, and it figures in multiple myths and artworks. The myth of Persephone, the goddess of the underworld, prominently features the pomegranate. In one version of the myth, Persephone was kidnapped by Hades and taken off to live in the underworld as his wife.
In Tokyo, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Osaka, the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person. The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served.
The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp. Dishes such as skilpadjies had already been made by the ancient Romans and the German recipe for calf’s liver in caul fat appears in the book “Das Buoch von guoter Spise”. Pofadder is the largest version, the size of a man’s forearm. It is made from minced lamb’s liver wrapped in a large piece of netvet, and is usually served at parties where about 8 to 10 servings can be sliced from one pofadder when grilled. It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence. The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.
It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute romano or parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It can be found in some gourmet or speciality stores in other countries. Young cheeses take two to three months to ripen. An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food. Feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. The firm variety is tangier and considered higher in quality. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price.
Tiene antecedentes en trabajadores andaluces, murcianos y extremeños que emigraban hacia otras zonas de la península ibérica. Está considerado como uno de los típicos ejemplos que definen la dieta mediterránea, extendido como receta tradicional por toda España. Se elabora frotando tomate crudo y maduro sobre una rebanada de pan, preferiblemente de pagès, tostado o no, aliñado al gusto con sal y aceite de oliva. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante. En Mallorca el pa amb oli se elabora restregando una variedad de tomate denominada tomàtiga de ramellet, cultivada al efecto, de inferior tamaño, con un gusto ligeramente más salado y amargo que la variedad del resto de variedades del tomate, pudiendo incluso alcanzar los seis meses. Puede constituir entrante, acompañamiento y también plato principal, en cuyo caso suele acompañarse de embutidos, quesos, tortilla y salazones.
For more detailed information on the styles, see the full PDF specimen