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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 are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and '' lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
O Piornedo, Donís, Cervantes 10
O, or o, is the fifteenth letter and the fourth vowel letter in the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''o'' (pronounced ), plural ''oes''. History Its graphic form has remained fairly constant from Phoenician times until today. The name of the Phoenician letter was '' ʿeyn'', meaning "eye", and indeed its shape originates simply as a drawing of a human eye (possibly inspired by the corresponding Egyptian hieroglyph, cf. Proto-Sinaitic script). Its original sound value was that of a consonant, probably , the sound represented by the cognate Arabic letter ع ''ʿayn''. The use of this Phoenician letter for a vowel sound is due to the early Greek alphabets, which adopted the letter as O "omicron" to represent the vowel . The letter was adopted with this value in the Old Italic alphabets, including the early Latin alphabet. In Greek, a variation of the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wensleydale Cheese 2
Wensleydale is the dale or upper valley of the River Ure on the east side of the Pennines, one of the Yorkshire Dales in North Yorkshire, England. It is one of only a few Yorkshire Dales not currently named after its principal river, but the older name, Yoredale, can still be seen on some maps and as the Yoredale Series of geological strata. The dale takes its name from the village of Wensley, once its market town. The valley is famous for its cheese, with the main commercial production at Hawes. Also famous are its ales from Theakston Brewery and Black Sheep Brewery in Masham. Most of the dale is within the Yorkshire Dales National Park. Part of lower Wensleydale, below East Witton, is within the Nidderdale Area of Outstanding Natural Beauty. Addlebrough, a fell, dominates the landscape of the upper dale, and Penhill at is prominent in the lower dale. History Wensleydale was the home of one of Yorkshire's most famous clans, the Metcalfes, after they emigrated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Gouda Cheese
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
VS Cheese Wrapped In Fir Bark
VS, Vs or vs may refer to: Arts, entertainment and media Film and television * ''Vs'' (film), or All Superheroes Must Die'', a 2011 horror film * ''Vs.'' (game show), 1999 * "VS.", an episode of ''Prison Break'' Gaming * ''Vs.'' (video game), 1997 * Vs. System, a collectible card game * Nintendo VS. System, an arcade system Music * VS (group), an English R&B and pop group * ''Vs.'' (Cookin' on 3 Burners album), 2017 * ''Vs.'' (Mission of Burma album), 1982 * ''Vs.'' (Pearl Jam album), 1993 * ''VS. (Other People's Heartache Pt. III)'', a 2014 mixtape in the '' Other People's Heartache'' series by Bastille * "VS" (song), a 2006 single by misono * V.S., short for " volti subito" ("turn quickly"), an Italian musical term indicating a difficult page turn Other uses in arts, entertainment and media * ''Vs.'' (magazine), a fashion and lifestyle magazine * ''VS'' (manga), by Keiko Yamada * Vanu Sovereignty (VS), a fictional entity in the game ''PlanetSide'' Businesses and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Mume
''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long a beloved subject in the traditional painting and poetry of East Asia and Vietnam, is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot. In East Asian cuisine ( Chinese, Japanese and Korean) and Vietnamese cuisine, the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine. The tree's flowering in late winter and early spring is highly regarded as a seasonal symbol. ''Prunus mume'' should not be confused with '' Prunus salicina'', a related species also grown in China, Japan, Korea and Vietnam. Another tree, ''Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Whisky
Scotch whisky (; sco, Scots whisky/whiskie, whusk(e)y; often simply called whisky or Scotch) is malt whisky or grain whisky (or a blend of the two), made in Scotland. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. , there were 141 whisky distilleries operating in Scotland. All Scotch whisky must be aged immediately after distillation in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old. The minimum bottling strength according to the regulation is 40% alcohol by volume. Scotch whisky is divided ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suanmeitang
Suanmeitang or sour prune drink is a traditional Chinese beverage made from smoked plums, rock sugar, and other ingredients such as sweet osmanthus. Due to the sour plums used in its production, ''suanmeitang'' is slightly salty in addition to being sweet and rather sour. ''Suanmeitang'' is commercially available in China and other parts of the world with Chinese communities. It is often drunk chilled during the summertime, as relief from the heat, and is one of the most common summer drinks in China. In addition to being widely considered an effective drink for cooling off in the heat, it is also popularly believed to have minor health benefits, such as improving digestion and possibly inhibiting the buildup of lactic acid in the body. History ''Suanmeitang'' has existed in some form for over 1,000 years, at least since the Song Dynasty (960–1279 CE); there are also reports of a variation called "white ''suanmeitang''" (白酸梅汤) during the Yuan Dynasty (1271&nd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grätzer
Grodziskie (; other names: Grätzer, Grodzisz) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma. The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment it. It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions. Grodziskie is brewed from wheat malt that has been dried by circulating oak smoke through the grains. The smokiness of the grain and the mineral profile of the water used to brew the beverage gives the style its characteristic flavor. Polish breweries historically used locally grown hops and one or two strains of brewer's yeast in its production. Before packaging, the beer is treated with isinglass to produce a brig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
