The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, fried bologna cake and spices. Lorne Sausage’ have been found in newspapers as early as 1896.
The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using a slice from a plain loaf of bread cut in half. Occasionally, it has a length of caseless black pudding or haggis through the middle, in the style of a Gala Pie. Lorne Sausage Scottish Square Slices Sausages”. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. This article is about banana cultivars commonly used cooked. For true botanical plantains, see true plantains. 4235 C O L O M B I A”, sold in Norway in what appears to be a cardboard box. Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.
Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all-season staple food. Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough. Plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes.
Green plantains can also be boiled and pureed and then used as thickeners for soups. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled. Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world. As a staple, plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying. Since they fruit all year round, plantains are a reliable, all-season staple food, particularly in developing countries with inadequate food storage, preservation, and transportation technologies.
The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove. Linnaeus originally classified bananas into two species based only on their uses as food: Musa paradisiaca for plantains and Musa sapientum for dessert bananas. This section needs additional citations for verification. Pisang goreng can be coated in batter flour or fried without batter. It is a snack food mostly found in Indonesia, Malaysia, Singapore and Brunei. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil, similar to pisang goreng.
It is also known as bajji in Southern Indian states, where it is typically served as a savory fast food. In the Philippines, fried bananas are also served with Arroz a la Cubana and is frequently referred to as one of its defining ingredients. Plantains are used in the Ivory Coast dish aloco as the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce. Boli or Bole is the term used for roasted plantain in Nigeria. The plantain is usually grilled and served with roasted fish, ground peanuts and a hot palm oil sauce.