Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.
Aspic or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
A periorbital hematoma, commonly called a black eye or "a shiner", is bruising around the eye commonly due to an injury to the face rather than to the eye. The name refers to the dark-colored bruising which is the result of accumulated blood and fluid in the loose areolar tissue following a blow to the head. This blood tracks freely under the scalp producing a generalised swelling over the dome of the skull but cannot pass into either occipital or the temple regions because of the bony attachments of the occipitofrontalis muscle. But this fluid can, however, track forward into the eyelid because the occipitofrontalis muscle has no bony attachment anteriorly. This leads to formation of hematoma a few hours after the head injury or cranial operation. If injury is more extensive, potentially even a skull fracture, an apparent black eye can sometimes worsen and may require professional medical treatment before it will resolve. This is more likely if the area around both eyes has been injured or if there is a history of prior head injury or fracture around the eye. Though disfiguring, the vast majority of black eyes are not serious, require little or no treatment, and will resolve spontaneously within a week or two.
Halušky are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines where they are known under different local names, particularly in Slovakia, Czech Republic, Ukraine, Lithuania, Romania and Hungary. In Slovakia, Bryndzové halušky are considered a national dish. Halušky can refer to the dumplings themselves, or to the complete dish.
Shibuichi (四分一) is a historically Japanese copper alloy, a member of the irogane class, which is patinated into a range of subtle greys and muted shades of blue, green, and brown, through the use of niiro processes, involving the rokushō compound.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Smörgåstårta is a dish of Swedish origin popular in Sweden, Estonia, Finland and Iceland. It is not a cake, but has large amounts of filling and garnish, similar to a layered cream cake.
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients.
Zelnik is a traditional pastry eaten in Bulgaria and North Macedonia. It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene, feta cheese, eggs, sorrel, browned meat, leeks and/or rice. In winter, the filling traditionally includes brined cabbage, from which the dish derives its name. Zelnik is often sometimes served with yoghurt and it is best eaten warm.
A breakfast sandwich is any sandwich filled with foods associated with breakfast. Breakfast sandwiches are served at fast food restaurants and delicatessens, sold in supermarkets, or commonly made at home. Different types of breakfast sandwich include the bacon sandwich, the egg sandwich, and the sausage sandwich; or various combinations thereof, like the bacon, egg and cheese sandwich. The breakfast sandwich is related to the breakfast roll.
A klobasnek is a chiefly American Czech savory finger food. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough. Unlike kolaches, which came to the United States with Moravian immigrants, klobasneks were first made by Czechs who settled in Texas.
Blood soup is any soup that uses blood as a principal ingredient.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Jokpyeon (족편) is a dish in Korean cuisine prepared by boiling cow's trotters and other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled. The dish largely depends on cow's trotters, which explains its name that consists of jok and pyeon. Jokpyeon is sometimes classified as muk, a Korean jelly category made from grain starch, due to the similar appearance and characteristics.
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European and Asian countries.
Dimensions of Dialogue is a 1983 Czechoslovak animated short film directed by Jan Švankmajer. It is 14 minutes long and created with stop motion.
Moravian cuisine encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic and historically belongs to the Moravia, former historical country in Central Europe. Today, it is often perceived as an integral part of Czech cuisine, to which it has over the last century been artificially accommodated and mixed. Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.
