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Bullens Pilsnerkorv
Bullens Pilsnerkorv ''(English language, English: Bullen's pilsner sausage)'' is a Canning, canned Sweden, Swedish Sausage, sausage product named after the actor Erik Berglund, Erik "Bullen" Berglund. It was first launched in 1953 in conjunction with the salmonella outbreak the Alvesta Epidemic. It was headlined as guaranteed salmonella-free and was during the 1950s one of many tinned goods under Bullen's name. Today it is manufactured by HKScan, Scan, and despite the name has never contained pilsner. History Background The first ''Pilsnerkorv'' sausages were produced by Alvesta butchery association in 1953. The launch was preceded by a large nationwide salmonella outbreak that originated in Alvesta's butchery. In total 9 000 people became infected and 90 people died during the epidemic. As a consequence of the epidemic outbreak skeptical consumers stayed away from meat products for some time to come, especially those with "Alvesta" on the label. This new sausage product would ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erik "Bullen" Berglund
Karl Erik "Bullen" Berglund (30 June 1887 – 27 April 1963) was a Swedish actor, director and writer. Berglund was one of Sweden's most popular male actors in Swedish films from the 1930s to the 1950s. He appeared in more than a hundred films. Biography Karl Erik Berglund was born at Lidingö in the Stockholm archipelago in Sweden. He was the son of Carl Victor Berglund and his wife Klara Erika Hausmetzger. In 1903 he was sent to in Paris to learn French. In 1905 he left to continue his studies in Berlin. Later that year he went to London to learn English. He made his stage debut in 1907 with Albert Ranft (1858-1938) at the Östermalmsteatern and Södra Teatern theaters in Stockholm. From 1910 to 1912, he toured and from 1912 to 1913 he was employed at the Folkets hus in Stockholm. In 1913 he was hired by Axel Engdahl (1863–1922) to work at the Folkteatern in Gothenburg, where he performed until 1920. He then returned to Stockholm and was employed at Blancheteater ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
HKScan
HKScan Oyj () is a Finnish manufacturer of meat foods and products, but nowadays its product range also includes ready meals and pet foods. It is based in Turku. In the 1990s and 2000s the company – by then known as HK Ruokatalo Oy – targeted the international market, acquiring meat production companies around the Baltic Sea: In Sweden, Poland, Estonia, Latvia and Lithuania – including the Swedish Scan AB in 2007, resulting in the modern-day name of the company. HK is originally an initialism of Helsingin Kauppiaat ("Helsinki Merchants"), a company that was acquired by LSO in 1991. HK is the best known brand of the company in its native Finland. Its Finnish subsidiary is still known as HK Ruokatalo Oy ("HK Food House Inc."). HKScan Oyj is the fifth largest food manufacturer in Europe and a company listed in the Helsinki Stock Exchange. History :''Text in this section is largely based on a translation of the company'history page' The history of the company in its current f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispbread
Crispbread ( sv, knäckebröd (lit. crack bread), ''hårt bröd'' (hard bread), ''hårdbröd'', ''spisbröd'' (stove bread), ''knäcke'', da, knækbrød, no, knekkebrød, fi, näkkileipä or näkkäri, et, näkileib, is, hrökkbrauð, fo, knekkbreyð, german: 'Knäckebrot' or 'Knäcke', nds, Knackbrood) is a flat and dry type of cracker, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet. Origins Finland and Sweden have long traditions in crispbread consumption. The origin of the crispbread came from the earlier ''spisbröd'' (''stovebread'') which was a similar but thicker kind of bread. These breads were baked from at least the 6th century in central Sweden. They were usually hung above the stove to be dried. Traditional crispbread in Sweden and western Finland is made in this tradition with the form of a round flat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree (''Umbel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Several unrelated fragrant shrubs are called "Carolina allspice" (''Calycanthus floridus''), "Japanese allspice" (''Chimonanthus praecox''), or "wild allspice" (''Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally Drying (food), dried in the sun. When dry, they are brown and resemble large, smooth Black pepper, peppercorns. Fresh leaves are similar in texture to Bay Laurel, bay leaves and similarly used in cooking. Leaves and wood are o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
