jedzenie: Polish cuisine

Evidence: 94 • authority: 72

Polish cuisine (Polish: kuchnia polska, pronounced [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation from Poland. A dish cooked in the Polish fashion is denoted by the term à la polonaise. It evolved over the centuries to be eclectic, shaped by ten centuries of regional agricultural practices, historical trade routes, religious observance, and cultural exchange. It is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, legume, grains, mushrooms as well as herbs, and makes extensive use of butter, cream, eggs, and seasoning. Among popular Polish national dishes are bigos [ˈbiɡɔs] , pierogi [pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] (po…

Evidence: 42 • authority: 72

Offal (), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food, such as lunch meats, or, in many instances, as delicacies. Certain offal dishes—including foie gras and pâté—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitlins, and Mexican menudo. Intestines are traditionally use…

Evidence: 36 • authority: 80

Risk Perception Scale for the Consumption of Raw Vegetable Salad in Full-Service Restaurants

Evidence: 36 • authority: 72

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 widely regarded as the key to good health and are served extremely frequently. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian c…

Evidence: 36 • authority: 80

Reports of storage holdings of certain food products during 1918 : frozen meats, cured meats and lard, frozen fish, cured herring and mild cured salmon /

Evidence: — • authority: 72

Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads, like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.

Evidence: — • authority: 72

Olivier salad (Russian: салат Оливье, romanized: salat Olivye, ), also known as Russian salad or Stolichny salad, is a traditional salad dish in Russian cuisine. Its creation is generally attributed to Lucien Olivier. It is popular in the post-Soviet and other Eastern Bloc states around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots and brined dill pickles (or cucumber), together with optional eggs, vegetable or fruit ingredients such as green peas, celeriac, onions and apples, optional meat ingredients such as diced boiled chicken, cured sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavor, and dressed wi…