Glossary A
Arme Ritter also called Armer Ritter is the German version of French Toast, which is bread, usually stale bread or day old bread soaked in mixture of eggs, cream or milk batter with sugar and cinammon then fried in butter.
Diiferent countries have versions of Arme Ritter or Franch Toast, in Spain it is called Torriga, in England "Poor Knights of Windsor, ” Denmark, Arme riddere. ”
Arme Ritter which is literally translated as Poor Knight is said to have its origin in France, where it is known as Ameritte or Pain Perdu , literally translated as "lost bread"
It is also known in Germany as Rostige Ritter, Semmelschnitten, Weckschnitten, Gebackener Wek, and Bavesen
In America, in one time or another, it has been referred to as Spanish, German, or Nun's Toast and it first appeared in print as "French Toast” in 1871.
My mom, used to make French Toast when we were young for our breakfast and it was really delicious, for a long time now, I have been experimenting my own version and I was not successful getting the taste of my Mom's French Toast until I made it some days ago, while I was feeling so sad and all I wanted to do was to create something wonderful. So below is my version of my Arme Ritter, my very own French toast.
my very own version of Arme Ritter , the German version of French toast. I used wheaten bread filled with nutella and the others creamed honey, dipped in mixture of milk, cream, eggs, sugar, cinnamon and cardamom powder then fried in butter. Amazingly good. Finally, i made it like my mom used too. Next time, I will fill it with a blueberry jam which is will also cook myself.
English: Stove / Deutsch: Herd / Español: Estufa / Português: Fogão / Français: Cuisinière / Italiano: Fornello /
Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of India. It means pottery kiln or furnace for cooking food with the use of firewoods. It also means fire herth, stove, oven in Malayalam. It is a stove which is used to cook food which is made out of clay. Normally firewoods which are collected from the backyard are used or they can be bought from local firewood dealers . Dried leaves (coconut leaves for example) are also used to make fire. Normally. clay pots are used to cook food on Aduppu, but nowadays these have been replaced with saucepans and other metal vessels and electric and gas stove.
Andouille de Vire refers to the chitterling sausage which is the product of Normandy, France, particularly from the little city of Vire which is still made in the same traditional way it has been for centuries. The hearty "Andouille de Vire" which is a rustic and simple chitterling product is made up exclusively of "ventrée" of pig, more commonly called chaudin, exclusively from 40% belly pork (large intestine), which is commonly known as chaudins, 43% pig guts (small intestine) and 17% other stomach offal, plus salt, pepper, herbs spices, and no fat or binders. Once prepared and washed, the chaudins is cut in thin straps, is salted and put out of brine several days. This chitterling mix is then peppered, after which it is assembled and tied at the ends with hemp string and stuffed into a larger gut casing. This gives what is called a "green andouille", the first step in the cooking process. This andouille is then slowly smoked over a wood fire, preferably beech wood, sometimes for over a month. After smoking, the chitterling sausages are desalted for twenty-four hours so that they can take on some juiciness, then they are stringed and cooked in water or a court-bouillon stock at 95°C for roughly 6 to 7 hours. The finished product is a fairly handmade-looking cylinder, about 25 to 30 centimeters long and 4 to 6 centimeters round, with that characteristic color created by the exposure to air. The black hue is totally natural, and stems from the smoking process. It will take roughly three (3) kilos of raw chitterling sausage to make 500 grams of the Vire version. Andouille de Vircan be eaten cold, thinly sliced into some country loaf; or hot, pan-fried, on a bed of salad or with a handful of cooked potatoes or some cooked apples.
Ar-da-laut-Oot means Arrowroot in Myanmar (Burmese).