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Saltine Cracker
A saltine or soda cracker is a thin, usually square cracker usually made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surface, as well as a distinctively dry and crisp texture. Some familiar brand names of saltine crackers in the Americas are Christie's ''Premium Plus'' (Canada), Nabisco's ''Premium'' (U.S.), Sunshine Biscuits' ''Krispy'' (U.S.), Keebler's ''Zesta'' (U.S.) (both owned by Kellogg's), Molinos Modernos' ''Hatuey'' (Dominican Republic) and Noel's Saltín (Colombia). Unsalted tops as well as whole grain saltines can also be found. History Soda crackers were described in ''The Young House-keeper'' by William Alcott in 1838. In 1876, F. L. Sommer & Company of St. Joseph, Missouri started using baking soda to leaven its wafer thin cracker. Initially called the Premium Soda Cracker and later "Saltines" because of the baking salt component, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frank L
Frank or Franks may refer to: People * Frank (given name) * Frank (surname) * Franks (surname) * Franks, a medieval Germanic people * Frank, a term in the Muslim world for all western Europeans, particularly during the Crusades - see Farang Currency * Liechtenstein franc or frank, the currency of Liechtenstein since 1920 * Swiss franc or frank, the currency of Switzerland since 1850 * Westphalian frank, currency of the Kingdom of Westphalia between 1808 and 1813 * The currencies of the German-speaking cantons of Switzerland (1803–1814): ** Appenzell frank ** Argovia frank ** Basel frank ** Berne frank ** Fribourg frank ** Glarus frank ** Graubünden frank ** Luzern frank ** Schaffhausen frank ** Schwyz frank ** Solothurn frank ** St. Gallen frank ** Thurgau frank ** Unterwalden frank ** Uri frank ** Zürich frank Places * Frank, Alberta, Canada, an urban community, formerly a village * Franks, Illinois, United States, an unincorporated community * Franks, Missouri, Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Generic Trademark
A generic trademark, also known as a genericized trademark or proprietary eponym, is a trademark or brand name that, because of its popularity or significance, has become the generic term for, or synonymous with, a general class of products or services, usually against the intentions of the trademark's owner. A trademark is said to become ''genericized''—or, informally, to have suffered ''genericide''—when it begins as a distinctive product identifier but changes in meaning to become generic. This typically happens when the products or services which the trademark is associated with have acquired substantial market dominance or mind share, such that the primary meaning of the genericized trademark becomes the product or service itself rather than an indication of source for the product or service. A trademark thus popularised has its legal protection at risk in some countries such as the United States and United Kingdom, as its intellectual property rights in the trademark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meal, Ready-to-Eat
A Meal, Ready-to-Eat (MRE) is a self-contained, individual field ration in lightweight packaging purchased by the United States Department of Defense for its service members for use in combat or field conditions where other food is not available. While MREs should be kept cool, they do not need to be refrigerated. The MRE replaced the canned MCI, or Meal, Combat, Individual rations, in 1981, and is the intended successor to the lighter LRP ration developed by the US Army for Special Forces and Ranger patrol units in Vietnam. MREs have also been distributed to civilians during natural disasters.https://www.ucl.ac.uk/rdr/teaching/acc-risk-disaster-reduction/mres Since the 2010s, the term "MRE" is sometimes used informally in English (especially on the Internet) as a more general term for a field ration. The usage of the term was popular among YouTube users, most notably Steven Andrew Thomas, an American YouTube personality specializing in field rations from different countries. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Ration
A field ration (combat ration, ration pack, or food packet) is a type of prepackaged or canned military ration. Field rations are distinguished from garrison rations by virtue of being designed for minimal preparation in the field, as well as for long shelf life. They contain canned, vacuum-sealed, pre-cooked or freeze-dried foods, powdered beverage mixes or concentrated food bars. Many field rations contain meat as one of their main courses, but countries such as the United States offer vegetarian options as well. A WWI term, the "iron ration" is a soldier's dry emergency rations. The term ''MRE'' is sometimes used synonymously with ''field ration'' but it more accurately describes a specific type from the United States. Most armed forces in the world today now field some form of pre-packaged combat ration, often suitably tailored to meet national or regional cuisines. Such meals used for field rations also prove invaluable for disaster or wartime relief, where large sto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bland Diet
A bland diet is a diet consisting of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy. It is an eating plan that emphasizes foods that are easy to digest. Fried and fatty foods, strong cheeses, whole grains (rich in fiber), and the medications aspirin and ibuprofen are avoided while on this diet. Such a diet is called bland because it is soothing to the digestive tract (it minimizes irritation of tissues). It can also be bland in the sense of "lacking flavor", but it does not always have to be so; nonirritating food can be appetizing food, depending on preparation and individual preferences. Uses Bland diets are often recommended following stomach or intestinal surgery, or for people with conditions such as ulcers, gastritis, heartburn, nausea, vomiting, diarrhea, gastroenteritis and gas Gas is one of the four fundamental states of matter (the others being solid, liquid, and plasma). A pure gas may be made up of individual ato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables. History Meatloaf of minced meat was mentioned in the Roman cookery collection ''Apicius'' as early as the 5th century. Meatloaf is a traditional German, Scandinavian and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thickening Agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Thickened liquids play a vital role in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waxed Paper
Waxed paper (also wax paper, waxpaper, or paraffin paper) is paper that has been made moisture-proof and grease-proof through the application of wax. The practice of oiling parchment or paper in order to make it semi-translucent or moisture-proof goes back at least to the Middle Ages. Paper impregnated or coated with purified beeswax was widely used throughout the 19th century to retain or exclude moisture, or to wrap odorous products. Gustave Le Gray introduced the use of waxed paper for photographic negatives in 1851. Natural wax was largely replaced for the making of waxed paper (or paraffine paper) after Herman Frasch developed ways of purifying paraffin and coating paper with it in 1876. Waxed paper is commonly used in cooking for its non-stick properties, and wrapping food for storage, such as cookies, as it keeps water out or in. It is also used in arts and crafts. Food preparation Waxed paper is not recommended for baking use in an oven, as it will smoke and explode . P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Con Carne
Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas. Geographic and personal tastes involve different types of meat and other ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word ''chili'' applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas. Origins and history In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan, now the location of Mexico City. The use of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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