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Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
This list contains Germanic elements of the English language which have a close corresponding Latinate form. The correspondence is semantic—in most cases these words are not cognates, but in some cases they are doublets, i.e., ultimately derived from the same root, generally Proto-Indo-European, as in cow and beef, both ultimately from PIE *gʷōus.
To some English – and German – speakers, Reich in English strongly connotes Nazism and is sometimes used to suggest fascism or authoritarianism, e.g. "Herr Reichsminister" used as a title for a disliked politician. Ja – yes; Jawohl – a German term that connotes an emphatic yes – "Yes, indeed!" in English.
Aal - eel; aalen - to stretch out; aalglatt - slippery; Aas - carrion/rotting carcass; aasen - to be wasteful; Aasgeier - vulture; ab - from; abarbeiten - to work off/slave away
The media are divided about the use of the English exonyms Basle, Berne, and Zurich. ( The Times Style guide encourages the continued use of Basle and Berne. [1] ) Usage may also depend on context; the spelling Kleve could be used in a news story about an incident in that city, but the fourth wife of Henry VIII of England is always referred to ...
Guanciale [4] is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, peperoncino [3] or red pepper, [5] and sometimes garlic.
The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. [1] Elizabeth David in her French Provincial Cooking (1960) and Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking (1961) excluded cheese from their recipes for quiche Lorraine, [4] and David in particular was scornful ...