Glossary P
- Pfälzer Spundekäs (PfaelzerSpunkaes) : Pfälzer Spundekäs refers to a typical bread spread from Rheinhessen and Rheingau and originally from Maiz made from a combined mixture of cream cheese , quark and sour cream. Other recipes use various ingredients, such as a mixture of finely grated semi-hard cheese (Schnittkäse), whipped cream (Schlagsahne), butter, with finely chopped onions, salt and spiced with Kümmel (caraway seeds).
Pfälzer Spundekäs is best served with newly baked farm-baked bread (Landbrot) with crispy crust. It can also be served with boiled potatoes (Pellkartoffeln ), and fresh vegetables (Salat), such as Feldsalat , Romanasalat or Bataviasalat.
Pfälzer Spundekäs which is also called Käaserollen is also spelled PfaelzerSpunkaes.
Pellkartoffeln (Pellkartoffel - singular) is the German word for boiled potatoes or potatoes boiled in their skins, usually served with butter, quark, and/or cream cheese .
Pellkartoffeln which is also called Jacket Potatoes in English refer to potatoes in their skin baked in an oven.
Pellkartoffeln is used as substitute for rice. It is served with various meat dishes together with Sauerkraut .
Parippu is the Malayalam word for lentils (Dals/Dhals). In India there are different varieties of lentils and they play an important part of Indian cuisine. The different knod of Parippu in Malayalam are:
1. Kadala Parippu (Bengal Gram/Dal) - Chickpeas/Garbanzos Beans/Kabuli Chana
2. Cherupayaru Parippu (Green Gram/Dal or Moong Dal) - available in whole or splitted varieties
3. Thuvara7Tuvara Parippu (Red Gram/Toor Dal) - are Yellow split peas/Yellow pigeon peas
4. Uzhunna Parippu (Black Gram/Dal/Black Beluga Lentils)
5. Chuvana Parippu (Masoor Dal) - Red Gram/Dal
6. Mudira - Horse Gram
Pakpako refers to a salad from the Philippines, particularly from the Ilocos Region of the country made from edible wild fern.
Fern is called "Pako " in the Philippines. Edible and non-edible ferns are found in the Philippines. Edible ferns are mostly prepared as salad by boiling the young fern (pako) leaves mixing it with chopped tomatoes and a little bit of vinegar and salt. Best eaten with fried fish or meat.
Related Articles | |
| Bercy | ■■■■■ |
This article is all about Bercy - +++++++Bercy is an area located in the city of Paris, bercy sauce . . . Read More | |
| A la Meuniere/ á la Meuniere | ■■■■■ |
A la Meuniere/ á la Meuniere: - A la Meuniere literally means "in the style of the miller's wife", that . . . Read More | |
| Anguille a l' italienne | ■■■■■ |
Anguille a l' italienne French term which means "eel in the Italian style", a dish made of eel grilled . . . Read More | |
| Carbonnade | ■■■■■ |
Carbonnade refers to a French dish, particulary from Northern France which refers to meat cooked over . . . Read More | |
| A la hongroise | ■■■■■ |
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More | |
| Bearnaise sauce | ■■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
| Jus lie | ■■■■■ |
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| En raito | ■■■■■ |
En raito French term which means in a red wine sauce , generally with onion, tomato, garlic, herbs, olives, . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |