Glossary S
Sussex Slipcote refers to a traditional mild, soft cheese with a light, fresh creamy and very soft fluffy texture, a slightly sharp refreshing flavor and a sweet, refreshing citrus taste or a clean slightly sharp lemony taste. It is made with pasteurised sheep milk. It is a cheese suitable also for vegetarians.
The name "Slipcote" is an old English word meaning little (slip) piece of cottage (cote) cheese. It was originally called Slipcote because the cheese curds used to mature too fast and the cheese would slip out of the cloth (or 'coat') it was in.
Sussex Slipcote is made near Duddleswell in East Sussex.
The cheese is made Plain or with the addition of Peppercorns, Herbs and Garlic, Basil or Mint in 100g buttons attractively packaged in clear containers or as a rolled log weighing about 500g.
Sussex Slipcote is a spreadable cheese from England that goes well with crusty bread, biscuits, a jacket potato or stirred into pasta. Sussex Slipcote can also be used as a table cheese and baking and is especially good in tomato dishes such as quiches or salads.
Slipcote has garnered many awards, namely:
Bronze Medal Winner at the British Cheese Awards 2008
Bronze Medal Winne Sussex Slipcote with Garlic & Herb at the Nantwich Cheese Show 2008
Silver Medal Winne Sussex Slipcote with Garlic & Herb at the Nantwich Cheese Show 2007
Gold Medal Winne Sussex Sipcote with Peppercorn at the British Cheese Awards 2006
It is said that this cheese has a very long history tracing back to the time of William Shakespeare.
Deutsch: Nachhaltigkeit / Español: Sostenibilidad / Português: Sustentabilidade / Français: Durabilité / Italiano: Sostenibilità
Sustainability in the food context refers to practices and approaches in food production, consumption, and distribution that aim to minimise negative environmental impacts, promote social responsibility, and ensure the long-term availability of resources. Sustainable food systems focus on producing food in ways that protect ecosystems, reduce waste, conserve natural resources, and support fair and ethical practices for both farmers and consumers.
Susu is the Korean word for "Millet" or Sorgho". Susu is one of the grains used in Korea to make wine or liquor.
Korean traditional liquor is made by fermenting various grains. The fermentation process is a crucial part of the entire liquor making process for it decides the scent and taste of the final product.Traditional liquors vary greatly in the country, depending on the weather and region it is produced. Fruits and herbs can also be added in order to enhance and imorove the taste. There are Makgeolli (Traditional Rice Wine ), Soju (Korea's most well-known distilled liquor), and Gwasilju (Fruit Wine).
Sütemény is the Hungarian word for Cake or Pastry, such as Dobostorta, which is best known cake from Hungary, Csokoládés Sütemény (Chocolate Cake) and Túrós Sütemény (Cheesecake), Feketeerdo Torta (Black Forest Cake), Mandulatorta (Almond Cake), among many other cakes available in the country.
Sutlac / Sütlaç refers to Turkey's rice pudding. A variety of Sütlaç is Firin Sütlaç which is rice pudding which is baked. Sütlaç is often served as a dessert.
Germany has also a rice pudding called Milchreis, rice cooked with milk and sometimes served and eaten with cinammon-flavored sugar (Zimtzucker). We really have a small world. We just call our food with different names, but we have the same ingredients.
Sütlü Nuriye refers to a type of Turkish Baklava with milk.
Baklava refers to a famous Turkish dessert made of multilayered flaky pastry with walnuts, pistachios, hazelnuts, etc.
Baklava is a Turkish word which literally means "diamond".Baklava is really a diamond, something precious, because it is so delicious, and the ingredients, how precious, nuts, nuts and more nuts. I never get tired of this Turkish dessert and whenever I have a chance to go to a Turkish restaurant here in Germany, I always buy Baklava,
Suutei Tsai refers to a popular drink in Mongolia which is a salty tea with milk.
To make Suutei Tsai:
Put the tea into a Pan of water and let it boil a short moment. Now add about the same amount of milk to the water, and boil the mix again. Instead of stirring, the Mongolians will lift out some liquid with a Ladle and let it splash back from a certain hight. This brings enough movement into the liquid in the flat Pan on the yurt stove. In the end, season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is Mongolia's standard beverage to every meal.
Nowadays, milk tea is already available in "instant powder" form which is very practical when traveling.
To make Suutei Tsai:
Put the tea into a Pan of water and let it boil a short moment. Now add about the same amount of milk to the water, and boil the mix again. Instead of stirring, the Mongolians will lift out some liquid with a Ladle and let it splash back from a certain hight. This brings enough movement into the liquid in the flat Pan on the yurt stove. In the end, season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is Mongolia's standard beverage to every meal.
Nowadays, milk tea is already available in "instant powder" form which is very practical when traveling.