SUMMARY / RELATED TOPICS

Bacon

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat from the pork belly or from back cuts, which have less fat than the belly, it is used as a minor ingredient to flavour dishes. Bacon is used for barding and larding roasts game, including venison and pheasant; the word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", is cognate with the Old French bacon. Meat from other animals, such as beef, chicken, goat, or turkey, may be cut, cured, or otherwise prepared to resemble bacon, may be referred to as, for example, "turkey bacon"; such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" exist. Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain crystal salt, known as dry curing. Bacon brine has added curing ingredients, most notably sodium nitrite, which speed the curing and stabilize color.

Fresh bacon may be dried for weeks or months in cold air, or it may be smoked or boiled. Fresh and dried bacon are cooked before eating by pan frying. Boiled bacon is ready to eat, as is some smoked bacon. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat; this process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, thought to be one of the earliest American cookbooks, gives no indication that bacon is not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot. In early American history, the curing and smoking of bacon seems to have been one of the few food-preparation processes not divided by gender. Bacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing; the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically together in the same barrel.

Today, ham is defined as coming from the hind portion of the pig and brine for curing ham includes a greater amount of sugar, while bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavor. Bacon is similar to salt pork, which in modern times is prepared from similar cuts, but salt pork is never smoked, has a much higher salt content. For safety, bacon may be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, drying, or smoking. Sodium polyphosphates, such as sodium triphosphate, may be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried. Varieties differ depending on the primal cut. Different cuts of pork are used for making bacon depending on local preferences. Side bacon, or streaky bacon, comes from the pork belly, it has long alternating layers of muscle running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is an Italian form of side bacon, sold unsmoked.

It is rolled up into cylinders after curing, is known for having a strong flavour. Back bacon contains meat from the loin in the middle of the back of the pig, it is a leaner cut, with less fat compared to side bacon. Most bacon consumed in the United Kingdom and Ireland is back bacon. Collar bacon is taken from the back of a pig near the head. Cottage bacon is made from the lean meat from a boneless pork shoulder, tied into an oval shape. Jowl bacon is smoked cheeks of pork. Guanciale is an Italian jowl bacon, seasoned and dry cured but not smoked; the inclusion of skin with a cut of bacon, known as the'bacon rind', though is less common in the English-speaking world. Bacon is served with eggs and sausages as part of a full breakfast; the most common form sold is middle bacon, which includes some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. In response to increasing consumer diet-consciousness, some supermarkets offer the loin section only; this is sold as short cut bacon and is priced higher than middle bacon.

Both varieties are available with the rind removed. In Canada, the term bacon on its own refers to side bacon. Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. Peameal bacon is an unsmoked back bacon, coated in fine-ground cornmeal. Bacon is eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is used as a flavouring while curing bacon in Canada; some of the meanings of bacon overlap with the German-language term Speck. Germans use the term bacon explicitly for Frühstücksspeck which are smoked pork slices. Traditional German cold cuts favor ham over bacon, however "Wammerl" remains popular in Bavaria. Small bacon cubes have been a rather important ingredient of various southern German dishes, they are used for adding flavor to soups and salads and for speck dumplings and various noodle and potato dishes. Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods as "Baconwürfel" in Germ

Cheap Wine and Cigarettes

"Cheap Wine and Cigarettes" is a song written by Cary Barlowe and Hillary Lindsey and recorded by Canadian country pop singer Jess Moskaluke for her debut studio album, Light Up the Night. It was released via MDM Recordings on March 2014 as the second single off the album. Met with positive critical and commercial success, the song became Moskaluke's first to chart on the Canadian Hot 100, as well as her first to be certified by Music Canada. "Cheap Wine and Cigarettes" is a midtempo country song with influences of country pop that describes an unhealthy relationship which the lyrics compare to an addiction. The titular drugs are used as a metaphor for the narrator's self-destructive habits, allowing her lover to get her "high" and "leave a mess." The official music video for "Cheap Wine and Cigarettes" was filmed live at CMT Canada. In its first week of release, "Cheap Wine and Cigarettes" was the most-added song on Canadian country radio. Aided by this warm reception, the song debuted at number 39 on the Billboard Canada Country airplay chart, where it reached a peak of 11.

Its local success led to the song being picked up by Sirius XM radio station "The Highway", which broadcasts in both Canada and the United States."Cheap Wine and Cigarettes" debuted at number 82 on the Billboard Canadian Hot 100 for the chart issued May 3, 2014. It reached a peak position of 48 for one week on the chart issued May 31, 2014. In August 2014, the song was certified Gold by Music Canada, indicating sales of 40,000 units or more. In doing so, "Cheap Wine and Cigarettes" became the first certified single for her label MDM Recordings and Moskaluke became the first female Canadian artist to attain a Gold record since Shania Twain, who last achieved the feat in 2004 with "Party for Two"; the song was certified Platinum in November 2016 with sales of over 80,000

Norfolk damselfly

Norfolk damselfly or dark bluet is a species of blue damselfly of the family Coenagrionidae. This species acquired its common name from its discovery in 1903 and presence in a restricted area of the Norfolk Broads. Records came from Sutton and Hickling Broads. At first glance, this damselfly may resemble a blue-tailed damselfly or a red-eyed damselfly more than a typical Coenagrion species. Both sexes have a distinctive black abdomen with coloured segments at the tip. Males have large appendages that distinguish them from similar species; this damselfly was lost from its British sites due to natural succession from open water to dry reedbeds. It breeds in slow rivers with open helophyte vegetation and a good water quality, it is less critical in eastern Europe Its breeding biology is poorly known. Eggs are laid in the leaves of aquatic plants; the larvae live amongst aquatic plants and emerge after one year. It was recorded in Britain from late May to late July; the current populations in Western Europe fly peak in early May.

Males perch on floating leaves. It is a strong-flying damselfly, it is found from Eastern Europe eastwards to Siberia and Mongolia. It was believed to be lost in the Netherlands in the 20th century but was rediscovered there in 1999; the species was recorded as a breeding species in Britain, in Norfolk. It was last recorded in 1968. Since its main range is from the Baltic area eastwards, the likelihood of recolonisation in Britain seems low. Coenagrion armatum. Watson, L. and Dallwitz, M. J. 2003 onwards. British insects: the Odonata. Sahlén, G.. "Coenagrion armatum". IUCN Red List of Threatened Species. IUCN. 2006: e. T60313A12344566. Doi:10.2305/IUCN. UK.2006. RLTS. T60313A12344566.en