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Fischbr%C3%B6tchen



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Fish and chips


imageFish and chips

Fish and chips is a hot dish of English origin consisting of fried battered fish and hot chips. It is a common take-away food and an early example of culinary fusion.

Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas. Fried fish was first brought to England by Spanish Jews, and is considered the model for the fish element of the dish. Originally, Spanish Jews settling in England in the 17th century would have prepared fried fish in a manner similar to Pescado frito, which is coated in a flour. Battered fish is first coated in flour then dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer. Some newer modifications to the recipe may have cornflour added, and instead of beer sometimes soda water is added. In 1860, the first fish and chip shop was opened in London by Joseph Malin who sold "fish fried in the Jewish fashion".

Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in England in about the same period: the Oxford English Dictionary notes as its earliest usage of "chips" in this sense the mention in Charles Dickens' A Tale of Two Cities (1859): "Husky chips of potatoes, fried with some reluctant drops of oil".

The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire. The fish-and-chip shop later evolved into a fairly standard format, with the food served, in paper wrappings, to queuing customers, over a counter behind which the fryers were located. By 1910, there were more than 25,000 fish and chip shops across the country, and in the 1920s there were more than 35,000 shops. In 1928, Harry Ramsden's fast food restaurant chain opened in the UK. On a single day in 1952, his fish and chip shop in Guiseley, West Yorkshire served 10,000 portions of fish and chips, earning itself a place in The Guinness Book Of Records. In George Orwell's The Road to Wigan Pier (1937), documenting his experience of working class life in the north of England, the author considered fish and chips chief among the 'home comforts' which acted as a panacea to the working classes. During World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.



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Fish finger


imageFish finger

Fish fingers (British English) or fish sticks (American English), are a processed food made using a whitefish, such as cod, haddock or pollock, which has been battered or breaded.

They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried, or deep-fried.

The term "fish fingers" is first referenced in a recipe given in a British popular magazine in 1900, and the dish is often considered emblematic of the United Kingdom.

The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton's, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956.

There was an abundance of herring in the United Kingdom after World War II. Clarence Birdseye test-marketed herring fish fingers, a product he had discovered in the US, under the name "herring savouries". These were tested in Southampton and South Wales against "cod sticks", a comparably bland product used as a control. Shoppers, however, confounded expectations by showing an overwhelming preference for the cod.

The fish used may be either fillets cut to shape or minced/ground fish reformed to shape. Those made entirely from fillets are generally regarded as the higher quality products and will typically have a prominent sign on the box stating that the fish is 100% fillet. Minced fish is more commonly used in store brand economy products. They may have either batter or breadcrumbs around the outside as casing, although the coating is normally breadcrumbs.



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Food booth


A food booth (also food stand, temporary food service facility) is generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a stadium or otherwise. Sometimes the term also refers to the business operations and vendors that operate from such booths.

There is evidence to suggest that certain foods have either originated from, or gained in popularity through food booths. For example, the popularity of the ice cream cone in North America is attributed to the St. Louis World's Fair in 1904. According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, unsuccessful due to intense heat. The waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was subsequently copied by other vendors.

A common practice is for modern food booths to operate as concession stands at various kinds of special events. These may be operated by small independent vendors, catering companies, or by established restaurants offering a subset of items featured from a more comprehensive menu. Alternatively, some food booths may be operated by local nonprofit organizations as a means of fundraising. In some situations, nonprofit orgs may face slightly lower processing fees, or less stringent regulations and contractual requirements, making such operations relatively more advantageous.

Depending on the jurisdiction, and local customs, operators of such booths ordinarily require a temporary food sales permit and government-issued licenses. Typically operators also must demonstrate compliance with various regulations for sanitation, public health and food safety.

Such regulations include, for example:

To oversee compliance with applicable regulations, many municipalities hire and deploy health inspectors, or provide general guidelines for inspection, in order to ensure food booths do not present an unreasonable risk of harm to customers. Hired inspectors are usually permitted to make unscheduled inspections of facilities with little or no advance notice to the proprietors. The rules regarding the frequency, scope and extent of routine on-site inspections vary depending on the jurisdiction. Also, some jurisdictions may establish priorities based on the type of food served, the type of organization involved, and other ancillary factors, such as any prior history of customer complaints.



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Food cart


A food cart is a mobile kitchen that is set up on the street to facilitate the sale and marketing of street food to people from the local pedestrian traffic. Food carts are often found in large cities throughout the world and can be found selling food of just about any varieties.

Food carts come in two basic styles. One allows the vendor to sit or stand inside and serve food through a window. Another uses all of the room inside the cart for storage and to house the cooking machinery, usually some type of grilling surface. The cart style is determined principally by the type of food served at the cart.

Food carts are different from food trucks because they do not travel under their own power. Some food carts are towed by another vehicle, while some alternatively are pushed by a human or animal.

The U.S. city of Portland, Oregon, is renowned as the home of many food cart "pods". These groups of food carts can have a few options, or span entire city blocks. Some of the most popular food cart pods offer a great selection of craft beer.

The first food carts probably came into being at the time of the early Greek and Roman civilizations with traders converting old hand-carts and smaller animal-drawn carts into mobile trading units. Carts have the distinct advantage of being able to be moved should a location not be productive in sales, as well as transporting goods to/from storage to the place chosen from which to trade.

However, the use of carts exploded with the coming of the railways. Firstly, highly mobile customers required food and drink to keep them warm within the early open carriages. Secondly, locomotives needed to stop regularly to take on coal and water, and hence allow their passengers use the toilets, eat and drink. Thirdly, few early trains had any form of buffet or dining car. Finally, when passengers did arrive at their destination, or at a point when they needed to switch trains or modes of transport, some refreshment was required, particularly for poorer passengers who could not afford to stay in the railway-owned hotels. This expansion lead to a mutually successful relationship with some of the first concession stands and laws developing from mobile traders operating from restricted railway property. This form of concession based operation can be seen still in many countries, but at its most original in the under developed stations and infrastructure of Africa and Southeast Asia.



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Food truck


A food truck is a large vehicle equipped to cook and sell food. Some, including ice cream trucks, sell frozen or prepackaged food; others have on-board kitchens and prepare food from scratch. Sandwiches, hamburgers, french fries, and other regional fast food fare is common. In recent years, associated with the pop-up restaurant phenomenon, food trucks offering gourmet cuisine and a variety of specialties and ethnic menus, have become particularly popular. Food trucks, along with portable food booths and food carts, are on the front line of the street food industry that serves an estimated 2.5 billion people every day.

In the United States, the Texas chuckwagon is a precursor to the American food truck. In the later 1800s, herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months at a time. In 1866, the "father of the Texas Panhandle," Charles Goodnight, a Texas cattle rancher, fitted a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with kitchenware, food and medical supplies. Food consisted of dried beans, coffee, cornmeal, greasy cloth-wrapped bacon, salt pork, beef, usually dried or salted or smoked, and other easy to preserve food stuffs. The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food.

Another early relative of the modern food truck is the lunch wagon, as conceived by food vendor Walter Scott in 1872. Scott cut windows in a small covered wagon, parked it in front of a newspaper office in Providence Rhode Island, and sold sandwiches, pies and coffee to pressmen and journalists. By the 1880s, former lunch-counter boy, Thomas H. Buckley, was manufacturing lunch wagons in Worcester, Massachusetts. He introduced various models, like the Owl and the White House Cafe, with features that included sinks, refrigerators and cooking stoves, also colored windows and other ornamentation.

Later versions of the food truck were mobile canteens, which were created in the late 1950s. These mobile canteens were authorized by the U.S. Army and operated on stateside army bases.

Mobile food trucks, nicknamed "roach coaches" or "gut trucks," have been around for years, serving construction sites, factories, and other blue-collar locations. In big cities of the U.S. the food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are not only sought out for their affordability but as well for their nostalgia; and their popularity continues to rise.



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Food truck rally


A food truck rally (also called a food truck festival, food truck rodeo,food truck gathering, or similar names) is an event where a group of food trucks gather in one location.

The events typically feature "modern" food trucks emphasizing food quality and variety, a trend which has grown significantly in popularity in the United States since approximately 2008. Formal gatherings of food trucks as an event in the United States began in 2010. The first LA Food Fest, held in February 2010, appears to have been one of the earliest such events.

Tampa, Florida, which has been a popular area for food trucks and hosted its first food truck event in September 2011, hosted a rally with 121 food trucks in March 2014, said to be a new world record, breaking the prior record of 99 set in Tampa in September 2013. Prior to that, an April 2013 "food truck parade" in Miami, with 62 trucks, was declared the largest to date.



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Francesinha poveira


imageFrancesinha poveira

Francesinha poveira, or simply francesinha, is a fast food from Póvoa de Varzim in Portugal. It resembles a hot dog only in shape, but the sandwich is made of linguiça (somewhat similar to a sausage), fiambre (a kind of ham), cheese and mustard in Pão Cacete or Pão de Francesinha, a bread that could be described as midway between a baguette and a hot dog bun.

Francesinha poveira is the fast food variety of the francesinha dish that appeared in 1962 in café Guarda-Sol in Passeio Alegre beach square in Póvoa de Varzim. Opened since June 1922, Guarda-Sol is the oldest café-bar of Póvoa, and also the first beach bar in Portugal.

Francesinha poveira is based in the one from Porto. As a curiosity, the Portuan variety was created by Povoan Daniel Silva. The Povoan variety appeared from the manager need, Alberto Moreira, to have a new distinct product, and for that, he went to Lisbon, to find the right person for the job, and hired António Carriço, originally from Fundão. António had the initiative to ask the baker that supplied Guardassol to create a kind of bread that should be like a small baguette, soft and tasty, with this idea the "francesinha bread" (pão de francesinha) appeared.

Francesinha is filled with a specific gravy made up with butter, margarina, ketchup, piri-piri and salt, with Cognac, brandy, port wine or whisky.



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Freedom fries


Freedom fries was a political euphemism for French fries in the United States. The term came to prominence in 2003 when the then Republican Chairman of the Committee on House Administration, Bob Ney, renamed the menu item in three Congressional cafeterias in response to France's opposition to the proposed invasion of Iraq. Although originally supported with several restaurants changing their menus as well, the term fell out of use due to declining support for the Iraq War. Following Ney's resignation as Chairman in 2006, it was quietly reverted.

Following the September 11 attacks by Al-Qaeda and the declaration of a "War on Terror" by President George W. Bush, an invasion of Iraq was proposed. During the United Nations Security Council deliberations, French Minister of Foreign Affairs Dominique de Villepin made it clear France would neither support nor participate in the invasion. This caused some Americans to accuse France of betrayal, reigniting prior anti-French sentiment in the United States.

Renaming was initiated in February 2003 by Beaufort, North Carolina "Cubbie's" restaurant owner Neal Rowland, who said he was motivated by similar actions against Germany in World War I, when "sauerkraut was called liberty cabbage, and frankfurters were renamed hot dogs". In an interview about the name change, Rowland commented "since the French are backing down [from the war], French fries and French everything needs to be banned". In March 2007, Rowland obtained a trademark registration for the term "freedom fries".



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French fries


imageFrench fries

French fries (American English), chips (British English),fries,finger chips (Indian English), or French-fried potatoes are batonnet or allumette cut deep-fried potatoes. In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa (rarely), Ireland and New Zealand, thinly cut fried potatoes are sometimes called shoestring fries to distinguish them from the thicker-cut chips.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of fast food restaurants. Fries in America are generally salted and are often served with ketchup; in many countries they are topped instead with other condiments or toppings, including vinegar, mayonnaise, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant of the french fry uses less or even no oil.

French fries are prepared by first peeling and cutting the potato into even strips. These are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results.



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