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Salchichón
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009 It is made with pork, although some recipes use other meats including ox, veal or horse. Preparation The meat and fat are chopped in thin bits, seasoned with salt, pepper, , , and garlic and then inserted in thick natural pork intestines. Curing can be done for up to three months.Regional variations In |
Salchichón
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009 It is made with pork, although some recipes use other meats including ox, veal or horse. Preparation The meat and fat are chopped in thin bits, seasoned with salt, pepper, , , and garlic and then inserted in thick natural pork intestines. Curing can be done for up to three months.Regional variations In |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes. History Antiquity Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called ''trí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oregano
Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial plant, growing tall, with opposite leaves long. The flowers are purple, long, produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, '' O. majorana'', is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Mexican, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit. Etymology Used since the middle 18th century, the Spanish word ''orégano'' is derived from the Latin ''orīganum'' and ultimately from the Classical Greek (''orī́ganon''). This is a compound Greek term that consists of (''óros'') meaning "mountain", and (''gános'') meaning "brightness ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bar Pepito, Pentonville, London (4752901966)
Bar or BAR may refer to: Food and drink * Bar (establishment), selling alcoholic beverages * Candy bar * Chocolate bar Science and technology * Bar (river morphology), a deposit of sediment * Bar (tropical cyclone), a layer of cloud * Bar (unit), a unit of pressure * BAR domain, a protein domain * Bar stock, of metal * Sandbar Computing * Bar (computer science), a placeholder * Base Address Register in PCI * Bar, a mobile phone form factor * Bar, a type of graphical control element Law * Bar (law), the legal profession * Bar association * Bar examination Media and entertainment * ''Bar'' (Croatian TV series) * Bar (Czech TV series) * Bar (dance), Turkey * Bar (music), a segment * Bar (Polish TV series) * Bar (Slovenian TV series) * ''Bay Area Reporter'', a newspaper * ''Biblical Archaeology Review'', a magazine Places * Bar (Martian crater) * Bar, Rutog County, Tibet, China * Bar (river), France * Bar, Corrèze, France, a commune * Bar-le-Duc, France, a commune for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapas De Ibéricos - Correoscar
A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some bars and restaurants in Spain and across the globe, tapas have evolved into a very sophisticated cuisine. In some Central American countries, such snacks are known as ''bocas''. In parts of Mexico, similar dishes are called ''botanas''. History The word "tapas" is derived from the Spanish verb ''tapar'', "to cover", a cognate of the English ''top''. In pre-19th-century Spain tapas were served by ''posadas'', ''albergues'' or ''bodegas'', offering meals and rooms for travellers. Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a "tapa" (the word for pot cover in Spanish). According to '' Joy of Cooking'', the original tapas were thin slices of bread or meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Summer Sausage
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork, but may be made of or contain other meats such as beef or 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. Historically, summer sausage predated refrigeration and referred to meats that could be consumed "in the summer months" when high temperatures would cause fresh meats to spoil. For this reason, they became popular gifts during the winter holidays, especially in German-American settler communities. See also * Cervelat * Embutido * List of smoked foods * Salami * Saucisson Saucisson () or saucisson sec is a family of thick, dry-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated territories of the United States, unincorporated territory of the United States. It is located in the northeast Caribbean Sea, approximately southeast of Miami, Florida, between the Dominican Republic and the United States Virgin Islands, U.S. Virgin Islands, and includes the eponymous main island and several smaller islands, such as Isla de Mona, Mona, Culebra, Puerto Rico, Culebra, and Vieques, Puerto Rico, Vieques. It has roughly 3.2 million residents, and its Capital city, capital and Municipalities of Puerto Rico, most populous city is San Juan, Puerto Rico, San Juan. Spanish language, Spanish and English language, English are the official languages of the executive branch of government, though Spanish predominates. Puerto Rico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoa Salami
Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor. The original Genoese name for this kind of sausage is the ''salame (di) Sant'Olcese'', which is a ''prodotto agroalimentare tradizionale'' (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands. Being pressed between the sea, hills and the mountains, Genoa traditionally had no plains on which to raise cattle, and so traditional Genoese cuisine emphasizes pork. The salami called "di Sant'Olcese" was produced for the first time in Orero, today part of the municipality of Serra Riccò, but which until 1877 was par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saucisson
Saucisson () or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Origin Saucisson comes from the Latin ' meaning ''salted''. It is sometimes called '. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork. The word ''saucisson'' first appeared in France in 1546 in the ''Tiers Livre'' of Rabelais. Production Stuffing Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called '). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria. For instance, antilisterial strains of ''Lactobacillus sakei'' are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. Som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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