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The origin of the word is uncertain. According to the Etymologisches Wörterbuch des Deutschen, Frikadelle (pl. Frikadellen) can be found end of the 17th century in German, and is related to the French fricandeau, and Latin frīgere ('to roast'). [3]
A frikandel with fries, lettuce and mayonnaise Home-made frikandel speciaal with fries Friet speciaal and frikandel speciaal served in a Dutch snackbar. A frikandel (Dutch pronunciation: [frikɑnˈdɛl] ⓘ; plural frikandellen) is a traditional snack originating from the Netherlands, a sort of minced-meat sausage, [1] [2] of which the modern version was developed after World War II.
A croquette (/ k r oʊ ˈ k ɛ t /) [1] is a deep-fried roll originating in French cuisine, [2] consisting of a thick binder combined with a filling, which is then breaded. [3] It is served as a side dish, a snack, or fast food worldwide.
Origin of the name [ edit ] James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.
In 1988, the Israeli botanist Daniel Zohary and the German botanist Maria Hopf formulated their founder crops hypothesis. They proposed that eight plant species were domesticated by early Neolithic farming communities in Southwest Asia (Fertile Crescent) and went on to form the basis of agricultural economies across much of Eurasia, including Southwest Asia, South Asia, Europe, and North ...
Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of the Bratwurst such as Thuringian sausage for example, as well as steaks (especially marinated pork steaks from the shoulder), Frikadellen (minced meat dumplings), Rostbrätel and poultry. Regional festivals feature grilled items ranging from eel to trout ...
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders. The plant thrived in the tropical climate of Indonesia , and soon became a staple food plant in drier areas of central and southeastern Indonesia, since it requires much less water ...