What is Kopfkaese made of
10 foods with surprising names
In most cases, the names and references to food or dishes give a clear indication of what the food is made of. In some cases the name explains how a meal is made. However, some foods do not seem to follow these guidelines at all and appear to be deliberately misleading. The list below has some interesting food names and an explanation of what they are - you're going to need it!
10. Rocky Mountain oysters
Rocky Mountain oysters are also known as veal fries or prairie oysters in Canada. It's kind of a Western American and Canadian prank dish. Rocky Mountain oysters, contrary to their name, do not contain oysters or seafood of any kind and are instead fried beef testicles. Sheep and mountain goat testicles are also sometimes used. The testicles are peeled, coated with flour, salt, and pepper, and sometimes beaten flat. The result is then fried and served as a starter.
"Sweetbread" is a dish made from the thymus or pancreas of a young animal, usually a calf or lamb. Sometimes beef or pork is used, although this is rare. This dish is usually prepared by soaking the thymus or pancreas in water and then boiling it in milk. The outer membrane is then removed, after which it is coated with bread and fried. The preparation of sweet bread varies from culture to culture. The sweetbreads made from the thymus are called throat, throat or neck sweetbreads, while the sweetbreads made from the pancreas are called belly, heart or stomach sweetbreads. Other glands like parotid and sublingual can also make sweetbreads. The name could come from "sweet" in reference to the sweet and rich taste of the thymus, combined with Brede which means "fried meat".
8. Head cheese
Headcheese is a lunch meat originating in Europe. Head Cheese is meat jelly made from the head of a calf, pig, sheep or cow. The term "Headcheese" is common in North America, "Brawn" in Great Britain and Australia, "Potted Heid" in Sotland. A selected lettuce is referred to as "souse" in North American and West Indian dishes. The preparation varies, although it is common to remove the eyes, ears, and the brain. Some users include the tongue, heart, and feet. The cheese is seasoned with black pepper, onions, salt, bay leaves, allspice and vinegar.
Tripe is a dish made from the lining of the stomach of sheep, cattle or other ruminants. The cleaning and whitening of tripe is carried out by a professional tripe. Beef tripe is made from the muscle feed of the first three sections of the cow's stomach. The cow produces three types of tripe, depending on the part of the stomach. The rumen produces the flat, flat or smooth tripe, the reticulum forms the comb or the tripe, while the psalter forms the book, the Bible or the leaf tripe. Although very common among the working class, tripe has been reduced to animal feed in most of the UK. The dish is still popular in France and Italy.
6. Welsh rabbit
Welsh Rabbit is a dish made by pouring melted hearty cheese sauce over toasted bread or crackers. The cheese sauce, prepared with other ingredients such as beer, mustard and spices, is served hot. The name of the court can be traced back from the UK in the 18th centuryth Century. Its variant name, Welsh Rarebit, was created by folk etymology to upgrade the dish from a poor man to an alleged delicacy.
5. Boston Cream Pie
Contrary to its name, Boston Cream Pie is a yellow butter cake filled with pudding and coated with a layer of chocolate. The name is misleading because the dish is a cake and not a cake as shown by its ingredients. This happened at a time when cakes and pies were being cooked in the same pans, resulting in an alternate use of the term cake and tart. The Parker House Hotel in Boston claims to be the creator of the cake in 1856. An Armenian-French chef, M. Sanzian, is credited for the creation.
The Scotch Woodcock is a hearty dish of British origin. The name is misleading. Woodcock is a type of wild bird, but it is not present in the bowl. Instead, it consists of smooth scrambled eggs served on bread coated with anchovy paste. The dish was common in the dining areas of the House of Commons. This was served until 1949. The Scotch Woodcock was and is still served at the University of Cambridge and the University of Oxford.
3. Woman's finger
This is a light sweet sponge cake shaped like big fingers. They are also known as Savoiardi in Italian and Sponge Fingers in the UK. The cake is too dry to be eaten on its own, so it's often soaked in something. The cake is served as part of many desserts such as sundries and charlottes and tiramisu. For tiramisu, they are soaked in coffee, liqueur, sugar syrup or espresso. The origin of Ladyfingers can be traced back to the Duchy of Savoy in the late 15th centuryth Century. They were made as a treat for the visiting king of France.
2. Cold duck
The cold duck is a sparkling wine made from Burgundy and champagne. The wine was made by Harold Borgman in 1937, an owner of the Pontchartrain Wine Cellars. The name is a translation of the German reference to wine cold Duck means "cold duck". The wine has many different recipes nowadays, but the original consisted of part Rhine wine, part Moselle wine, part champagne and spices made from lemon and balsam mint.
Alevis have nothing to do with alcohol. The name refers to a type of North American herring fish (Alosa pseudoharengus). The adults are found in the western Atlantic, where they later swim upriver to reproduce in freshwater bodies. Some Alewins live exclusively in fresh water. Unfortunately, the reasons for the strange naming of the fish are unknown. The fish is usually steamed or smoked. Due to its declining numbers, the Alewife has been identified as a type of national sea fishing service. Its existence has raised concern, but due to the lack of sufficient information to prove its risk factors, it cannot be included in the Endangered Species Act.
Author: Debra Larson
Debra Larson is a 26 year old journalist. Troublemaker. Trailblazer of the journey. Zombie practitioner. Entrepreneur. Evil introvert. TV lover. Would-be explorer.
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