| 翻訳と辞書 |
| Beef on weck ： ウィキペディア英語版 |
Beef on weck
A beef on weck (also known as beef on wick) is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes spelled "kimmelweck" or "kümmelweck") is topped with kosher salt and caraway seeds. ''Kümmel'' is the German word for caraway, and ''weck'' means "roll" in the south-western German dialects of the Baden and Swabia areas (northern Germans generally say ''Brötchen''), although the kind of weck used for this sandwich in America tends to be much softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck.〔 In Austria, a similar type of small white-bread is known as ''Kümmelweckerl'' (diminutive from ''Wecken'', which refers to a whole big bread, i.e. ''Brotwecken'').
==Origin==
The origin and history of the beef on weck sandwich is not well established.〔 It is believed that a German baker named William Wahr, who is thought to have immigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York.〔 Wahr may have based the kummelweck roll on a special loaf left as a ceremonial offering for the dead known in Swabia as ''Schwäbische Seele'', which is a thin roll resembling a baguette that is topped with salt and caraway seeds.
A local pub owner is said to have used the roll to create the beef on weck, with the thought that the salty top of the roll would make his patrons purchase more drinks.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Beef on weck」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|