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The Confederation of Mahuset's cuisine is undoubtedly a mix of different cultures, having been influenced mostly by Dutch and English dishes. The country's cuisine was mostly shaped by its location in the fertile North Sea river delta of the European Plain, which gave rise to fishing, farming, including the cultivation of the soil for growing crops and raising domesticated animals, and trading over sea. Mahusetan cuisine is characterised by being largely simple and straightforward and by its reliance on the high quality of natural produce. Mahusetan cuisine contains many dairy products. Breakfast and lunch are typically bread with toppings, with cereal for breakfast as an alternative. Traditionally, dinner consists of potatoes, a portion of meat, and (seasonal) vegetables. The Dutch diet, which the Mahusetan diet largely orignated from, was relatively high in carbohydrates and fat, reflecting the dietary needs of the labourers whose culture moulded the country. Without many refinements, it is best described as rustic, though many holidays are still celebrated with special foods. In the course of the twentieth century this diet changed and became much more cosmopolitan, with most global cuisines being represented in the major cities.

Smoked sausages are common, with the sausage containing a lot of fat and being very juicy. Larger sausages are often eaten alongside stamppot, hutspot or zuurkool (sauerkraut); whereas smaller ones are often eaten as a street food. Various kinds of Kruidkoek, pannekoeken

Because of the abundance of water and flat grass lands that are found in and around the Mahusetan Mainland, the area is known for its many dairy products, which includes prominent Dutch cheeses such as Gouda, Leyden (spiced cheese with cumin), Edam (traditionally in small spheres) as well as Leerdammer and Beemster, while the adjacent Zaanstreek is since the 16th century known for its mayonnaise, typical whole-grain mustards and chocolate industry. Seafood such as soused herring, mussels, eels, oysters and shrimp are widely available and typical for the region. Kibbeling, once a local delicacy consisting of small chunks of battered white fish, has become a national fast food, just as fish and chips. Pastries in this area tend to be quite doughy, and often contain large amounts of sugar; either caramelised, powdered or crystallised. The oliebol (in its modern form) and poffertjes are good examples. Cookies are also produced in great number and tend to contain a lot of butter and sugar, like stroopwafels, as well as a filling of some kind, mostly almond, like gevulde koek. The traditional alcoholic beverages of this region are beer (strong pale lager) and Jenever, a high proof juniper-flavored spirit, that came to be known in England as gin. A noted exception within the traditional Dutch alcoholic landscape, Advocaat, a rich and creamy liqueur made from eggs, sugar and brandy, is also native to this region.

Common non-alcoholic drinks include tea, the popularity of which was increased by Catherine of Braganza, and coffee; frequently consumed alcoholic drinks include wine, ciders and various beers, such as bitter, mild, stout and brown ale.

Bread is a significant part of German cuisine and German bakeries produce about 600 main types of bread and 1,200 different types of pastries and rolls (Brötchen). German cheeses account for about a third of all cheese produced in Europe. In 2012 over 99% of all meat produced in Germany was either pork, chicken or beef. Germans produce their ubiquitous sausages in almost 1,500 varieties, including Bratwursts and Weisswursts. In 2012, organic foods accounted for 3.9% of total food sales.

In early 2014, Oxfam ranked the Netherlands, the country which most of Mahuset's cuisine derived from, as the country with the most nutritious, plentiful and healthy food, in a comparison of 125 countries.

Although wine is becoming more popular in many parts of Germany, especially close to German wine regions, the national alcoholic drink is beer. German beer consumption per person stands at 110 litres in 2013 and remains among the highest in the world. German beer purity regulations date back to the 15th century.

The 2015 Michelin Guide awarded eleven restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. German restaurants have become the world's second-most decorated after France.

Lithuanian cuisine features the products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Fish dishes are very popular in the coastal region. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has some similarities to Scandinavian cuisine. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long and difficult history. Dairy products are an important part of traditional Lithuanian cuisine. These include white cottage cheese (varškės sūris), curd (varškė), soured milk (rūgpienis), sour cream (grietinė), butter (sviestas), and sour cream butter kastinis. Traditional meat products are usually seasoned, matured and smoked – smoked sausages (dešros), lard (lašiniai), skilandis, smoked ham (kumpis). Soups (sriubos) – boletus soup, cabbage soup, beer soup, milk soup and various kinds of porages (košės) are part of tradition and daily diet. Freshwater fish, herring, wild berries and mushrooms, honey are highly popular diet to this day.

One of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread is eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals and agrarian ceremonies.



Lithuanians and other nations that once formed part of the Grand Duchy of Lithuania share many dishes and beverages. German traditions also influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and potato sausages (vėdarai), as well as the baroque tree cake known as Šakotis. The most exotic of all the influences is Eastern (Karaite) cuisine – the kibinai are popular in Lithuania. Lithuanian noblemen usually hired French chefs, so French cuisine influence came to Lithuania in this way.

Balts were using mead (midus) for thousands of years. Beer (alus) is the most common alcoholic beverage. Lithuania has a long farmhouse beer tradition, first mentioned in 11th century chronicles. Beer was brewed for ancient Baltic festivities and rituals. Farmhouse brewing survived to a greater extent in Lithuania than anywhere else, and through accidents of history the Lithuanians then developed a commercial brewing culture from their unique farmhouse traditions. Lithuania is top 5 by consumption of beer per capita in Europe in 2015, counting 75 active breweries, 32 of them are microbreweries. The microbrewery scene in Lithuania has been growing in later years, with a number of bars focusing on these beers popping up in Vilnius and also in other parts of the country.

8 Lithuanian restaurants are listed in White Guide Baltic Top 30.