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Salami (other)
Salami ( ) is a ''Salumi, salume'' () consisting of Fermented meat, fermented and Dried meat, air-dried meat, typically pork. Historically, salami was popular among Southern Europe, southern, Eastern Europe, eastern, and central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as ''salametti'' or ''salamini''. Etymology The word ''salami'' in English comes from the plural form of the Italian language, Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Bel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winter Salami
Winter salami ( hu, téliszalámi) is a type of Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and smoked slowly. During the dry ripening process, a special noble-mold is formed on the casing surface. ''Szegedi téliszalámi'' (winter salami of Szeged) gained European Union PDO status in 2007, followed by ''Budapesti téliszalámi'', which gained PGI status in 2009. The Hungarian Ministry of Agriculture and Rural Development places many specific regulations on what can be called Szeged winter salami. See also * List of dried foods * List of sausages * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ... * References External lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books by decree in 1586, it is the second oldest university press after Cambridge University Press. It is a department of the University of Oxford and is governed by a group of 15 academics known as the Delegates of the Press, who are appointed by the vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, opposite Somerville College, in the inner suburb of Jericho. For the last 500 years, OUP has primarily focused on the publication of pedagogical texts and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herz Szalámi Plakát
Herz is the German word for ''heart''. It may refer to: * Herz (surname) * Herz Bergner (1907–1970), Polish-born Australian novelist * Herz Cerfbeer of Medelsheim (1730–1793), French Jewish philanthropist * Herz., author abbreviation of German botanist T. K. G. Herzog (1880–1961) * ''Herz'' (album), an album by Rosenstolz * Salle des Concerts Herz, a former concert hall in Paris * Herz Glacier, South Georgia Island, Antarctica * Herz (lesbian bar), a lesbian bar in Mobile, Alabama See also * Herz-9 Herz-9 ( fa, حرز نهم) is an Iranian, domestically built, mobile air defense system developed and unveiled in 2013. Development In May 2013, the Ministry of Defense of the Islamic Republic of Iran announced that it had launched the mass pr ..., an Iranian air defense system * Hertz (other) {{disambiguation, given name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Sausage
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a sausage made with liver will be darker in color than one made without liver. Recently, there have even been countries producing chicken Chinese sausages. Traditionally they are classified into two main types. It is sometimes rolled and steamed in dim sum. * ''Lap cheong'' (Cantonese, or ) is a dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce. * ''Yun chang'' () is made using duck liver. * ''Xiang chang'' () is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-ren ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepperoni
Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one of the most popular pizza toppings in American pizzerias. Etymology The term "pepperoni" is a borrowing of ''peperoni'', the plural of ''peperone'', the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word ''peperoncino'' refers to hot and spicy peppers. History Pepperoni, an Italian-American creation, is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as ''salsiccia'' or ''soppressata''. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing. Production Pepperoni is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bologna Sausage
Bologna sausage, informally baloney ( ), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, originally from the city of Bologna (). Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor. Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia, polony in Zimbabwe, Zambia, South Africa and Western Australia, devon in most states of Australia, and fritz in South Australia. In North America, a simple and popular use is in the bologna sandwich. Variations Aside from pork, "bologna" can be made out of chicken, turkey, beef, venison, a combination of meats, or soy protein. US bologna U.S. government regulations require American bologna to be finely ground, and without visible pieces of fat. Lebanon bologna Lebanon bologna is a Pennsylvania Dutch prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausage
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' species and ''Leuconostoc'' species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to prevent the formation of botulism-causing bacteria, while some traditional and artisanal producers avoid nitrites. Sugar is added to aid the bacterial production of lactic acid during the 18-hour to three-day fer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Here's Your Change!
Here is an adverb that means "in, on, or at this place". It may also refer to: Software * Here Technologies, a mapping company * Here WeGo (formerly Here Maps), a mobile app and map website by Here Television * Here TV (formerly "here!"), a TV network * "Here" (2019), first episode of ''Green Eggs and Ham'' (TV series) Music * ''Here'' (Adrian Belew album), 1994 * ''Here'' (Alicia Keys album), 2016 * ''Here'' (Cal Tjader album), 1979 * ''Here'' (Edward Sharpe album), 2012 * ''Here'' (Idina Menzel album), 2004 * ''Here'' (Merzbow album), 2008 * ''Here'' (Nicolay album), 2006 * ''Here'' (Leo Sayer album), 1979 * ''Here'' (Teenage Fanclub album), 2016 * "Here" (Alessia Cara song), 2015 * "Here" (The Grace song), 2008 * "Here" (Rascal Flatts song), 2008 * "Here" (1954 song), song with music by Harold Grant and lyrics by Dorcas Cochran * " Here (In Your Arms)", 2006 song by Hellogoodbye * "Here", a 1971 song by America from their eponymous debut album * "Here", a 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Wiley And Sons
John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in 1807 that focuses on academic publishing and instructional materials. The company produces books, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, technical, and engineering subject areas, abandoning its literary interests. Wiley's son John (born in Flatbush, New York, October 4, 1808; died in East Orange, New Jer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Activity
Water activity (''aw'') is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. Water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air after equilibration. As temperature increases, ''aw'' typically increases, except in some products with crystalline salt or sugar. Water migrates from areas of high ''aw'' to areas of low ''aw''. For example, if honey (''aw'' ≈ 0.6) is exposed to humid air (''aw'' ≈ 0.7), the honey absorbs water from the air. If salami (''aw'' ≈ 0.87) is exposed to dry air (''aw'' ≈ 0.5), the salami dries out, which could preserve it or spoil it. Lower ''aw'' substances tend to support fewer microorganisms since these get desiccated by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Basin
In biogeography, the Mediterranean Basin (; also known as the Mediterranean Region or sometimes Mediterranea) is the region of lands around the Mediterranean Sea that have mostly a Mediterranean climate, with mild to cool, rainy winters and warm to hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and scrub vegetation. Geography The Mediterranean Basin covers portions of three continents: Europe, Africa, and Asia. It is distinct from the drainage basin, which extends much further south and north due to major rivers ending in the Mediterranean Sea, such as the Nile and Rhône. Conversely, the Mediterranean Basin includes regions not in the drainage basin. It has a varied and contrasting topography. The Mediterranean Region offers an ever-changing landscape of high mountains, rocky shores, impenetrable scrub, semi-arid steppes, coastal wetlands, sandy beaches and a myriad islands of various shapes and sizes dotted amidst the clear blue sea. C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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