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Maull's Barbecue Sauce
Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis-style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's makes eight varieties of sauce now: Genuine, Sweet-N-Mild, Sweet-N-Smokey, Onion Bits, Beer Flavor, Smokey, Jalapeño, and they even make a Kansas City-style barbecue sauce. History of the company The Louis Maull company started in 1897 as a grocery business selling out of a horse-drawn wagon. In 1905 it was incorporated as the Louis Maull Cheese and Fish company and had switched to wholesale distributing to restaurants and grocery stores. Starting in 1920 they were selling a line of condiments. Only by 1926 did they create a barbecue sauce recipe. It eventually became their most popular product, and they eliminated their other interests to focus solely on its manufacture and distribution. The company remains a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting (cooking), basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs (food), ribs and chicken as food, chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard (condiment), mustard and black pepper, and Sweetener, sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first Southern_United_States, American colonies in the 17th century. References to the sauce start occurring in both England, English and France, French literature over the next two hundred years. South Carolina Mustard (condiment), mustard sauce, a type of barbecue sauce, can be traced to Germans, German settlers in the 18th centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño.'' The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name ''Xalapa'' is itself of Nahuatl origin, formed from roots ''xālli'' "sand" and ''āpan'' "water place". Genetic analysis of ''Capsicum annuum'' places jalapeños as a distinct genetic clade wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kansas City-style Barbecue
Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-style barbecue restaurants still in operation trace their roots back to Perry's pit. The Kansas City-style sauce is characterized by a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Characteristics Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Kansas City barbecue is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of Kansas City style. Most local restaurants and sauce companies offer several varieties with spicy and tangy flavor profiles, historically the sauces were not sweet until Rich Davis, a child psychatrist from KC devel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wall Of Maulls
A wall is a structure and a surface that defines an area; carries a load; provides security, shelter, or soundproofing; or, is decorative. There are many kinds of walls, including: * Walls in buildings that form a fundamental part of the superstructure or separate interior rooms, sometimes for fire safety *Glass walls (a wall in which the primary structure is made of glass; does not include openings within walls that have glass coverings: these are windows) * Border barriers between countries * Brick walls * Defensive walls in fortifications * Permanent, solid fences * Retaining walls, which hold back dirt, stone, water, or noise sound * Stone walls * Walls that protect from oceans ( seawalls) or rivers (levees) Etymology The term ''wall'' comes from Latin ''vallum'' meaning "...an earthen wall or rampart set with palisades, a row or line of stakes, a wall, a rampart, fortification..." while the Latin word ''murus'' means a defensive stone wall. English uses the sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting (cooking), basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs (food), ribs and chicken as food, chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard (condiment), mustard and black pepper, and Sweetener, sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first Southern_United_States, American colonies in the 17th century. References to the sauce start occurring in both England, English and France, French literature over the next two hundred years. South Carolina Mustard (condiment), mustard sauce, a type of barbecue sauce, can be traced to Germans, German settlers in the 18th centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basting (cooking)
Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat. If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces. To prevent this, the easiest solution is to place the meat in a closed oven bag, which traps evaporating moisture and does not let it disseminate into the oven sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
KETC
KETC, virtual channel 9 ( UHF digital channel 23), is a PBS member television station licensed to St. Louis, Missouri, United States. The station is owned by St. Louis Regional Public Media. KETC's studios are located at the Dana Brown Communications Center on Olive Street in St. Louis' Grand Center neighborhood, and its transmitter is located in South St. Louis County. History The station first signed on the air on September 20, 1954. It was the first community-licensed educational television station in the United States. The station's first general manager was Charles Guggenheim, who hired the technical staff and first group of producer/director/writers, five in all. While waiting for the broadcasting tower to be completed, a number of programs were recorded using kinescope recording technology (the same as used for ''The Honeymooners''). Once on the air, there were a number of award-winning programs produced by Mayo Simon, Bill Hartzell, Ran Lincoln and Guggenheim. They in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of St
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauces
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brand Name Condiments
A brand is a name, term, design, symbol or any other feature that distinguishes one seller's good or service from those of other sellers. Brands are used in business, marketing, and advertising for recognition and, importantly, to create and store value as brand equity for the object identified, to the benefit of the brand's customers, its owners and shareholders. Brand names are sometimes distinguished from generic or store brands. The practice of branding - in the original literal sense of marking by burning - is thought to have begun with the ancient Egyptians, who are known to have engaged in livestock branding as early as 2,700 BCE. Branding was used to differentiate one person's cattle from another's by means of a distinctive symbol burned into the animal's skin with a hot branding iron. If a person stole any of the cattle, anyone else who saw the symbol could deduce the actual owner. The term has been extended to mean a strategic personality for a product or company, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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