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Prasky
Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian sausages, Czech-style Prague sausage (called ''pražská'' ''klobása''), and numerous other eastern European "soft" salamis. Prasky is found throughout the US Great Lakes The Great Lakes, also called the Great Lakes of North America, are a series of large interconnected freshwater lakes spanning the Canada–United States border. The five lakes are Lake Superior, Superior, Lake Michigan, Michigan, Lake Huron, H ... region and is credited as being unique to Chicago.Judy Hevrdejs. "From Prasky to Poutine: A window into other culture" ''Chicago Tribune'' Nov. 16, 2002. Prasky is typically sliced thinly and served on a sandwich using rye bread, Swiss cheese, pickles, and a spicy mustard. References {{sausage Lunch meat Cuisine of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch Meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased canned, pre-sliced (usually in vacuum packs), or they can be sliced to order, most often in delicatessens and charcuteries. Lunch meats are processed meats designed for convenience. The preservatives added to extend the shelf life have been increasingly scrutinized due to potential links to certain diseases. In the US, '' Listeria'' infection is possible and has resulted in additional guidelines from the CDC for the elderly. Types * Bresaola * Chicken breast * Chicken loaf (also known as chicken roll) * Corned beef * Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** '' Jamón'': ''serrano'' or ''ibérico'' ** Presunto ** Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Summer Sausage
Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. Summer sausages are often included in gift baskets sold by American online and mail order retailers like Harry & David, Wisconsin Cheeseman and Hickory Farms. Armour Armour (Commonwealth English) or armor (American English; see American and British English spelling differences#-our, -or, spelling differences) is a covering used to protect an object, individual, or vehicle from physical injury or damage, e ... has produced summer sausage for over 100 years. Historically, sum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, 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 (). 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 Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thuringer Sausage
Thuringian sausage, or ''Thüringer Bratwurst'' in German, is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. History Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety. Production Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. The ingredients are blended together a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bratwurst
''Bratwurst'' () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German , from , finely chopped meat, and , sausage, although in modern German it is often associated with the verb , to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual in halal and kosher ''Bratwurst'' sausages, which never include pork for religious reasons. History The first documented evidence of the ''Bratwurst'' in Germany dates to 1313 in the Franconian city of Nuremberg, which is still internationally renowned for the production of grilling sausages. Types and traditions Germany In Germany, a bratwurst is considered genuine if its main ingredient is pork. Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German cuisine, German ''Bratwurst'', many of the best known originating in Franconia (today for the most part si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Lakes
The Great Lakes, also called the Great Lakes of North America, are a series of large interconnected freshwater lakes spanning the Canada–United States border. The five lakes are Lake Superior, Superior, Lake Michigan, Michigan, Lake Huron, Huron, Lake Erie, Erie, and Lake Ontario, Ontario (though hydrologically, Lake Michigan–Huron, Michigan and Huron are a single body of water, joined at the Straits of Mackinac). The Great Lakes Waterway enables modern travel and shipping by water among the lakes. The lakes connect to the Atlantic Ocean via the Saint Lawrence River, and to the Mississippi River basin through the Illinois Waterway. The Great Lakes are the largest group of freshwater lakes on Earth by total area and the second-largest by total volume. They contain 21% of the world's surface fresh water by volume. The total surface is , and the total volume (measured at the low water datum) is , slightly less than the volume of Lake Baikal (, 22–23% of the world's surface f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Chicago
The culture of Chicago, Illinois is known for the invention or significant advancement of several performing arts, including improvisational comedy, house music, industrial music, Chicago blues, blues, hip hop music, hip hop, Gospel music, gospel, jazz and Chicago soul, soul. The city is known for its Chicago school (architecture), Chicago School and Prairie School architecture. It continues to cultivate a strong tradition of classical music, popular music, dance, and performing arts, rooted in Western culture, Western civilization, as well as other traditions carried forward by its African-American, Asian-American, European American and Hispanic American, Hispanic and Latino American citizens. The city is additionally known for various popular culinary dishes, including deep-dish pizza, the Chicago-style hot dog and the Italian beef sandwich. Food and drink Chicago lays claim to a large number of regional specialties that reflect the city's ethnic and working-class roots. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech-American History
Czech Americans (), known in the 19th and early 20th century as Bohemian Americans, are citizens of the United States whose ancestry is wholly or partly originate from the Czech lands, a term which refers to the majority of the traditional lands of the Bohemian Crown, namely Bohemia, Moravia and Czech Silesia. These lands over time have been governed by a variety of states, including the Kingdom of Bohemia, the Austrian Empire, Czechoslovakia, and the Czech Republic also known by its short-form name, Czechia. Germans from the Czech lands who emigrated to the United States are usually identified as German Americans, or, more specifically, as Americans of German Bohemian descent. According to the 2000 U.S. census, there are 1,262,527 Americans of full or partial Czech descent, in addition to 441,403 persons who list their ancestry as Czechoslovak. Historical information about Czechs in America is available thanks to people such as Mila Rechcigl. History The first documented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausages
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 speed up the curing of meat and also impart an attractive colour while preventing the growth of the ''Clostridium botulinum'' bacteria which causes botulism. Some traditional and artisanal producers avoid nitrite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
