With regard to food and drink, what is Port salut?
"Port Salut Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately . Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening. The cheese was developed by Trappist monks during the"
"EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down. Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The production of modern-style Esrom cheese was standardized at Statens Forsøgsmejeri in the 1930s. The first large-scale production of the cheese was established at Midtsjællands Herregårdsmejeri in the early 1940s. It was one"
"Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The production of modern-style Esrom cheese was standardized at Statens Forsøgsmejeri in the 1930s. The first large-scale production of the cheese was established at Midtsjællands Herregårdsmejeri in the early 1940s. It was one of the most popular Danish cheeses in the 1960s but then almost disappeared. Production of Esrom cheese has been revived by a number of dairy companies in"
"alcohol. Port is commonly served after meals as a dessert wine in English-speaking countries, often with cheese, nuts, and/or chocolate; white and tawny ports are often served as an apéritif. In Europe all types of port are frequently consumed as aperitifs. Port from Portugal comes in several styles, which can be divided into two broad categories: wines matured in sealed glass bottles, and wines that have matured in wooden barrels. The former, without exposure to air, experience what is known as ""reductive"" ageing. This process leads to the wine losing its color very slowly and produces a wine which is"
"""salgado"" (savoury snack). It is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as ""pastelarias"". It is popularly said to have originated when Japanese immigrants adapted Chinese fried wontons to sell as snacks at weekly street markets. A common beverage to drink with pastéis is sugarcane juice. A pastel in Portugal may refer to several types of desserts or hors d'œuvres. These include the ""pastel de bacalhau"" and the ""pastel de nata"". Pastel is typically a Spanish word that means ""cake"", but can refer to very different dishes, popular in other Hispanic countries. In Puerto"
"Jeotgal Jeotgal () or jeot (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ""jeotgal"" can range from flabby, solid pieces to clear, broth-like liquid. Solid ""jeotgal"" are usually eaten as ""banchan"" (side dishes). Liquid ""jeotgal"", called aekjeot () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (""guk"", ""jijimi"", ""jjigae""). As a condiment, jeotgal with smaller bits of solid ingredients such as ""saeu-jeot"" (shrimp ""jeotgal"") is commonly served as a dipping sauce with"
"Port wine Port wine (also known as vinho do Porto, , Porto, and usually simply port) is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, including in Australia, France, South Africa, Canada, India, Argentina, Spain, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may"
"in Portugal. The ""Francesinha"" – literally Frenchy, or more accurately ""little French"" (female) – is the most famous popular native snack food in Porto. It is a kind of sandwich with several meats covered with cheese and a special sauce made with beer and other ingredients. Port wine, an internationally renowned wine, is widely accepted as the city's dessert wine, especially as the wine is made along the Douro River which runs through the city. Over the last years, Porto has experienced significant tourist expansion, mainly caused by the Ryanair hub at Francisco de Sá Carneiro Airport. Porto won the"
"and sesame oil. In Jeju Island, mitre squid is used. As the squid is called ""hanchi"" () or ""hanchi-ojingeo"" (), the mitre squid ""jeotgal"" can also be called ""hanchi-jeot"" () or ""hanchi-ojingeo-jeot"" (). In Japan, salted seafood category similar to ""jeotgal"" is called ""shiokara"". Salted and fermented squid dish similar to ""ojingeo-jeot"" is called ""ika-no-shiokara"" () in Japanese. Ojingeo-jeot Ojingeo-jeot () or salted squid is a ""jeotgal"" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular ""banchan"" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt"
"Ojingeo-jeot Ojingeo-jeot () or salted squid is a ""jeotgal"" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular ""banchan"" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with ""gochutgaru"" (chili powder), ""mullyeot"" (rice syrup), ""aekjeot"" (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds,"
"covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets. Typical dishes include ""bisi bele bath"", ""jolada rotti"", ""badanekai yennegai"", ""Holige"", ""Kadubu"", ""chapati"", ""idli vada"", ""ragi rotti"", ""akki rotti"", ""saaru"", ""huli"", ""kootu"", ""vangibath"", ""khara bath"", ""kesari bhath"", ""sajjige"", ""neer dosa, mysoore, haal bai, chiroti"", ""benne dose"", ""ragi mudde"", and ""uppittu"". The Kodagu district is known for spicy pork curries, while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical ""Kannadiga oota"" (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi"
"Satay celup Sate Celup or Satay Celup (Steamboat Satay) is a dish where an assortment of raw and semi-cooked seafood, meat (including raw meat) and vegetables on skewers are dunked into a hot boiling pot of satay gravy. Satay celup is popular in Malacca (historical city in Malaysia). Many tourists and locals consider satay celup a favourite because there are more than 80 types of seafood and vegetables to choose from and the sauces are thick and aromatic. Moreover, the food is always kept fresh in huge refrigerators or on shelves of cold storages in food courts. In Singapore, the"
"Portello (soft drink) Portello (also known as Portino and Ruby Mello) is a carbonated grape and berry flavored soft drink. Its rich, fruity flavour can be compared to port wine(which inspired the drink's name) or cola. It is believed to have originated in London, England in the 18th century, before spreading to colonies of the British Empire. Currently, the trademark for 'Portello' is owned by Coca-Cola Amatil, leading smaller Australian brands such as Wimmers to use the name 'Portino' instead. In Australia, portello has been manufactured since the late 19th century. Varieties are currently produced by Kirks, Diet Rite (from"
"foodstuffs include a plant called guao (Comocladia dentate), turtle, pejelagarto and other river fish and turkey. Traditional sweets are made from coconut, papaya, lemons, mangos, prunes and a type of yam (camote). The most traditional drink is pozol, made from chocolate and corn, along with hot chocolate and fruit drinks. The community of Saloya is known for its palapa type restaurants specializing in regional dishes and seafood. Considered to have a low level of economic marginalization. As of 2010, the number of homes in the municipality was 19,670, 29,029 residences as of 2010 up from 19,670 in 2005, most of"
"and dinuguan (soup made from pork blood). Popular snacks and desserts such as chicharon (deep fried pork or chicken skin), halo-halo (crushed ice with evaporated milk, flan, sliced tropical fruit, and sweet beans), puto (white rice cakes), bibingka (rice cake with butter or margarine and salted eggs), ensaymada (sweet roll with grated cheese on top), ""polvoron"" (powder candy), and ""tsokolate"" (chocolate) are usually eaten outside the three main meals. Popular Philippine beverages include San Miguel Beer, Tanduay Rhum, coconut arrack, and tuba. Every province has its own specialty and tastes vary in each region. In Bicol, for example, foods are"
"a generic product with no brand information. Customers are free to touch, smell, and otherwise personally inspect the fish, which is very different to how fresh seafood is often sold. Stores can carry a large variety of ' differing in color, size, smell, taste, and dryness. Such variation has led Portugal to define requirements as to what products can carry the label """"Bacalhau de Cura Tradicional Portuguesa"""". Bacalhau Bacalhau () is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as ""bacalhau fresco"" (fresh cod). ""Bacalhau"" dishes are common in Portugal,"
"a bottle of port wine and six chickens, to be used in preparing the soup, since this was considered a good food for mothers and convalescents. It is consumed around at 11 am, together with curry from the previous day, sweet mango chutney and salted fish. Sometimes it is transported to the fields by children, in a vessel of clay, for their parents and older siblings working there. Canja de Goa (Goan soup) Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese State of"
"Luau A luau () is a traditional Hawaiian party or feast that is usually accompanied by entertainment. It may feature food such as poi, Kalua pig, poke, lomi salmon, opihi, haupia and beer, and entertainment such as traditional Hawaiian music and hula. Among people from Hawaiʻi, the concepts of ""luau"" and ""party"" are often blended, resulting in graduation luau, wedding luau and birthday luau. In ancient Hawaiʻi, men and women ate their meals separately; also women and the rest of society were not allowed to eat foods that were not common or foods that were only served during special occasions."
"physician Gilbert Blane's ""On the Comparative Health of the British Navy from 1779 to 1814"", the efficacy of portable soup for promoting the health of sailors was found lacking. Opinion shifted in favor of canned meats, by a process invented in France in 1806. A similar product, portable gelatin, was developed by American inventor Peter Cooper in 1845, as a staple meal or dessert for families. Portable soup Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food."
"Bacalhau Bacalhau () is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as ""bacalhau fresco"" (fresh cod). ""Bacalhau"" dishes are common in Portugal, and also in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts"
"Port of Southampton The Port of Southampton is a passenger and cargo port in the central part of the south coast of England. The modern era in the history of the Port of Southampton began when the first dock was inaugurated in 1843. The port has been owned and operated by Associated British Ports since 1982, and is the busiest cruise terminal and second largest container port in the UK. The port is ten miles () inland, between the confluence of the rivers Test and Itchen and the head of the mile-wide drowned valley known as Southampton Water. The mouth"
"Portable soup Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glew. It is a cousin of the ""glace de viande"" of French cooking. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish. Portable soup of less extended vintage was, according to the 1881 ""Household Cyclopedia"", ""exceedingly convenient"
"meat and cheese filled ravioli served in chicken broth. It is often followed by ""salama da sugo"", a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine. Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also ""zia"" garlic salami and the traditional ""coppia"" bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose"
"Pitéu, Porthos, Tenório, Torreira, and Vasco da Gama. Portugal, as an Atlantic country and an historical seafaring nation, has a long tradition in the sector of fishing. It is among the countries in the world with the highest fish consumption per capita. Species like the sardine, Atlantic mackerel, tuna, and the European hake are important for the Portuguese commercial capture fisheries. Other, widely used species in Portuguese cuisine is the cod, known in Portugal as ""bacalhau"". Salt cod has been produced for at least 500 years, since the time of the European discoveries. Before refrigeration, there was a need to"
"frequently consumed. Thus, ' became a staple of the Portuguese cuisine, nicknamed ' (loyal friend). In fact, there is no word in Portuguese for fresh cod; it is instead called ""fresh salt cod"". This dish is also popular in Portugal and other Roman Catholic countries because of the church. For example, the Church forbade the eating of meat on many days (Fridays, Lent, and other festivals), and so """" dishes were eaten instead. Bacalhau is also popular in Sfax where this dish is eaten in the first day of Eid ul-Fitr with chermoula. In Portugal, ' is often sold as"
"dark location (as light can damage the port), at a steady temperature (such as a cellar), with the bottle laid on its side if it has a cork, or standing up if it is stoppered. With the exception of white port, which can be served chilled, port should be served at between 15 and 20 degrees Celsius (59° to 68° Fahrenheit). Tawny port may also be served slightly cooler. Port wines that are unfiltered (such as vintage ports, crusted ports and some LBVs) form a sediment (or crust) in the bottle and require decanting. This process also allows the port"
"dulse; dulse is seaweed of a certain type and grows along the New Brunswick and Nova Scotia coasts. Some Maritimers crunch on dried dulse, a reddish-purple-to-black salty-tasting snack, rather as others would munch potato chips and one usually sees a small dish on a side table somewhere near where family members are sitting. The popular Dulse, Lettuce and Tomato (DLT) sandwich is a local favorite found at the historic Saint John City Market. Potatoes being a mainstay crop in New Brunswick and Prince Edward Island, are also a staple in Maritime cruisine. Hash Brown Casserole made with potato, cheese and"
"fish is the squid. Hakodate is famous for the restaurant Ikkatei Tabiji, which serves a dish called ""dancing squid"": - a recently deceased squid is served with soy sauce, the sodium of which causes a cadaveric spasm when poured over the squid. Every year (August) the city gets together for the Hakodate Port Festival. Hordes of citizens gather in the streets to dance a wiggly dance known as the ""Ika-odori"" (Squid Dance), the name of which describes the dance appropriately. The glowing lights of squid-catching boats can be seen in the waters surrounding the city. The bell of Haristos Orthodox"
"celebrated throughout this feast, both for purification, healing, remembering ancestors, attending mass or visiting the local healer. In Catalonia, celebrations involve eating castanyes (roast chestnuts), panellets (special almond balls covered in pine nuts), moniatos (roast or baked sweet potato), Ossos de Sant cake and preserved fruit (candied or glazed fruit). Moscatell (Muscat) is drunk from porrons. Around the time of this celebration, it is common for street vendors to sell hot toasted chestnuts wrapped in newspaper. In many places, confectioners often organise raffles of chestnuts and preserved fruit. It seems that the tradition of eating these foods comes from the"
"The Port Inn (local pub with beer garden and pool room) and the Anchor Tavern (a bar for the retired sailors and oldsters). The Port Royal Hotel, just along the road is the old village inn. It was bought in 2000 by a Russian family who renovated the building and turned the old pub into a replica of a Russian Tavern of Imperial Times. It has five guest rooms and serves fine seafood and Russian Cuisine (according to TIME OUT in the top five affordable serious restaurants in Scotland). Above the village, with views across the sea to the Isle"
"evolved from a misinterpretation of the oral pronunciation and referred to as ""Oporto"" in modern literature and by many speakers. One of Portugal's internationally famous exports, port wine, is named after Porto, since the metropolitan area, and in particular the cellars of Vila Nova de Gaia, were responsible for the packaging, transport, and export of fortified wine. In 2014 and 2017, Porto was elected ""The Best European Destination"" by the Best European Destinations Agency. Porto is on the Portuguese Way path of the Camino de Santiago. The history of Porto dates back to around 300 BC with Proto-Celtic and Celtic"
"and Captain Cook, conduct Sydney Harbour sightseeing cruises with continental buffets having multiple seafood options. Buffets are also common in Returned and Services League of Australia (RSL) clubs and some motel restaurants. In Brazil, ""comida a quilo"" or ""comida por quilo"" — literally, ""food by [the] kilo"" — restaurants are common. This is a cafeteria style buffet in which diners are billed by the weight of the food selected, excluding the weight of the plate. Brazilian cuisine's ""rodízio"" style is all-you-can-eat, having both non-self-service and self-service variations. In Japan, a buffet or smorgasbord is known as a ""viking"" (バイキング -"
"dependent on seafood. Normally, ""rotli"" and tea are taken for breakfast, ""rotla"" and ""saak"" for lunch, and ""chokha"" along with ""saak"" and curry are taken for dinner. Some of the dishes prepared on festive occasions include ""puri"", ""lapsee"", ""potaya"", ""dudh-plag"", and ""dhakanu"". While alcohol is prohibited in the neighbouring state of Gujarat, drinking is common in Daman and Diu. Better known as the “pub” of Gujarat. All popular brands of alcohol are readily available. Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food. The Paranthewali"