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Hash is considered a stew or gravy. [10] The primary ingredients in hash are pork, offal, onions, and seasonings which are slowly stewed together. [3] [11] Traditionally, hash was made by stewing the ingredients in an iron kettle over a wood fire, a method which is still used by some restaurants and hash houses.
Alternatively, in the southern United States, the term hash may refer to two dishes: A Southern traditional stew of pork and offal served over rice. [13] In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot. [5]
Hash: Multiple sautee Any of a number of dishes in a variety of cuisines which feature meat, generally left over from a previous meal, and cubed or grated potatoes sauteed together, sometimes with other vegetables [28] Irish stew: Ireland: stew Traditionally lamb or mutton, potatoes, onions, and often carrots in a thick broth [29] Kapsalon ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
The name khash originates from the Armenian verb (խաշել), which means "to boil". [3] The dish, initially called khashoy (Armenian: խաշոյ), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).
Lobscouse is likely to be linked (historically and etymologically) to the Welsh word lobsgows, a variety of Cawl, which is inherently connected to scouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool. Similar dishes include the Danish labskovs, Swedish lapskojs, Finnish lapskoussi, or the German Labskaus.
Then we crumble corn bread or biscuit in it and stew it again till all the water is out. Then we have real Confederate cush." [1] Though it was usually served with the water cooked out, in the form of hash, sometimes it was served as a stew, with flour as a substitute for the cornmeal. [5] When corn pone went sour, it was often used in place of ...
Hash – stew or gravy made of pork, offal and onions - Pork dish; Hamburgers – Culinary dish consisting of a beef patty between rounded buns; Inihaw – Barbecue ...