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Cheese made from the milk of the reindeer has been historically found in Scandinavia. Modern Finnish cheeses like leipäjuusto were also made with reindeer milk in the past. Reindeer milk is among the richest and most nutritious of milks, at 22% butterfat and 10% protein ; however a reindeer can be milked only for about 1.5 cups per day.
Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads.. It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well as in other parts of the world.
In Spain and Mexico, cream cheese is sometimes called by the generic name queso filadelfia, following the marketing of Philadelphia-branded cream cheese by Kraft Foods. [15] Cream cheese is easy to make at home, [16] and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult.
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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. [6] However, like beef, leaner cuts can be tougher as well. Venison burgers are typically so lean as to require the addition of fat in the form of bacon, beef, olive oil, or cheese to achieve parity with hamburger cooking time, texture, and taste. [7]
Junket evolved from an older French dish, jonquet, a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. [ 1 ] In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater , spices, and sugar.
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...