1.
Pelican West
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Pelican West is the 1982 debut album by British new wave band Haircut One Hundred. It peaked at No.2 in the UK Album Chart and No.31 in the Billboard 200, the album featured three hit singles, Love Plus One, Favourite Shirts and Fantastic Day. It was reissued on CD in 1992, retitled as Pelican West Plus, all tracks written by Nick Heyward, except Loves Got Me in Triangles by Nick Heyward and Les Nemes. Credits are adapted from the liner notes
2.
Dish (food)
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A dish in gastronomy is a specific food preparation, a distinct article or variety of food, with cooking finished, and ready to eat, or be served. A dish may be served on tableware, or may be out of hand. Instructions for preparing a dish are called recipes, some dishes, for example vanilla ice cream with fudge sauce, rarely have their own recipes, as they are made by simply combining two ready to eat preparations of foods. Many dishes have specific names, while others are simply described, many are named for particular places, sometimes because of a specific association with that place like Boston baked beans or bistecca alla fiorentina. Sometimes not, poached eggs Florentine ends up meaning essentially with spinach, because of the many stories that have been told about the names of different dishes, it is often hard to know exactly where the names came from. Entrée Food presentation Garnish Famous Food Dishes and How they Got Their Names
3.
Baking
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Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
4.
Stew
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables or meat, especially tougher meats suitable for slow-cooking, poultry, sausages, and seafood are also used. While water can be used as the liquid, wine, stock. Seasoning and flavourings may also be added, stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat become tender. 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 may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker, while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Stews have been made since ancient times, herodotus says that the Scythians put the flesh into an animals paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off, in this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle, other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more, there are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it, the first written reference to Irish stew is in Byrons The Devils Drive, The Devil. A rebel or so in an Irish stew, stew is traditionally known as an English dish and has been a household favorite for centuries. In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added
5.
Sauce
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In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves, they add flavor, moisture, Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the sauce used by the Ancient Greeks, while doubanjiang. Sauces need a liquid component, but some sauces may contain more components than liquid. Sauces are an element in cuisines all over the world. Sauces may be used for sweet or savory dishes and they may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be prepared by the cook, especially in restaurants. Sauces for salad are called salad dressing, Sauce made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is called a saucier, sauces used in traditional Japanese cuisine are usually based on shōyu, miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, in modern Japanese cuisine, the word sauce often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce, Japanese horseradish or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu. Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet sauce, chili sauces, oyster sauce. Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish. Indian cuisines use sauces such as tomato-based curry sauces, tamarind sauce, coconut milk-/paste-based sauces, there are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion, ginger and garlic paste as the base of various gravies and sauces. Various cooking oils, ghee and/or cream are also ingredients in Indian sauces. Filipino cuisine typically uses toyomansi as well as different varieties of suka, patis, bagoong and banana ketchup, indonesian cuisine uses typical sauces such as kecap manis, bumbu kacang and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-rica. In traditional British cuisine, gravy is a used on roast dinner
6.
Canning
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Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life ranging from one to five years. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. The larger armies of the period required increased and regular supplies of quality food, limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. The reason for lack of spoilage was unknown at the time, unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers when they entered France. Following the end of the Napoleonic Wars, the process was gradually employed in other European countries. Durand did not pursue food canning himself, selling his patent in 1811 to Bryan Donkin and John Hall, Bryan Donkin developed the process of packaging food in sealed airtight cans, made of tinned wrought iron. Initially, the process was slow and labour-intensive, as each large can had to be hand-made. The main market for the food at this stage was the British Army, by 1817 Donkin recorded that he had sold £3000 worth of canned meat in six months. In 1824 Sir William Edward Parry took canned beef and pea soup with him on his voyage to the Arctic in HMS Fury, in 1829, Admiral Sir James Ross also took canned food to the Arctic, as did Sir John Franklin in 1845. Some of his stores were found by the expedition led by Captain Leopold McLintock in 1857. One of these cans was opened in 1939, and was edible and nutritious, throughout the mid-19th century, canned food became a status symbol amongst middle-class households in Europe, being something of a frivolous novelty. Increasing mechanization of the process, coupled with a huge increase in urban populations across Europe. Demand for canned food greatly increased during wars, urban populations in Victorian Britain demanded ever-increasing quantities of cheap, varied, quality food that they could keep at home without having to go shopping daily. In response, companies such as Underwood, Nestlé, Heinz, in particular, Crosse and Blackwell took over the concern of Donkin Hall and Gamble. Shortages of canned food in the British Army in 1917 led to the government issuing cigarettes and amphetamines to soldiers to suppress their appetites, after the war, companies that had supplied military canned food improved the quality of their goods for civilian sale
7.
Navy bean
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The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than other types of white beans. It features in dishes as baked beans, and even pies. Unlike most canned vegetables, which much of their nutritive value in the canning process. The green bean or kidney bean plants, that produce navy beans may be either of the type or vining type. They are larger than navy beans, related to the bean and. They are used in minestrone soups, great northern, also called large white beans are also larger than navy beans but smaller than cannellini beans, with a flattened shape similar to lima beans. The large white beans known in Greece as gígantes and eléfantes are from the runner bean, white beans are the most abundant plant-based source of phosphatidylserine yet known. It contains notably high levels of apigenin, 452±192 µg/kg, which vary widely among legumes, consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. This might be at least partly explained by high content of navy bean. Saponins also exhibit antibacterial and anti-fungal activity, and have found to inhibit cancer cell growth. Furthermore, navy bean is the richest source of ferulic acid, dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F. With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, avoid beans which are discolored from the pure white color of these beans, as they may have been poorly handled while they dried
8.
Phaseolus vulgaris
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Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seed or unripe fruit. Raw or undercooked beans contain the toxin phytohaemagglutinin and its leaf is also occasionally used as a vegetable and the straw as fodder. The common bean is a variable species that has a long history of cultivation. All wild members of the species have a habit, but many cultivars are classified as bush beans or pole beans. These include the bean, the navy bean, the pinto bean. The other major types of commercially grown bean are the runner bean, Beans are grown in every continent except Antarctica. Brazil and India are the largest producers of dry beans, while China produces, by far, worldwide,23 million tonnes of dry common beans and 17.1 million tonnes of green beans were grown in 2010. Along with squash and maize, beans are one of the Three Sisters central to indigenous North American agriculture, the common bean is a highly variable species with a long history. Bush varieties form erect bushes 20–60 cm tall, while pole or running varieties form vines 2–3 m long, all varieties bear alternate, green or purple leaves, which are divided into three oval, smooth-edged leaflets, each 6–15 cm long and 3–11 cm wide. The white, pink, or purple flowers are about 1 cm long and these may be green, yellow, black, or purple in color, each containing 4–6 beans. The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color, and are often mottled in two or more colors. Similar to other beans, the bean is high in starch, protein, and dietary fiber, and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6. Dry beans will keep indefinitely if stored in a cool, dry place, dried beans are almost always cooked by boiling, often after being soaked in water for several hours. While the soaking is not strictly necessary, it shortens cooking time, in addition, soaking beans removes 5 to 10% of the gas-producing sugars that can cause flatulence for some people. The methods include simple overnight soaking and the power soak method in which beans are boiled for three minutes and then set aside for 2–4 hours, before cooking, the soaking water is drained off and discarded. Dry common beans take longer to cook than most pulses, cooking times vary from one to four hours, in Mexico, Central America, and South America, the traditional spice used with beans is epazote, which is also said to aid digestion. In East Asia, a type of seaweed, kombu, is added to beans as they cook for the same purpose, salt, sugar, and acidic foods such as tomatoes may harden uncooked beans, resulting in seasoned beans at the expense of slightly longer cooking times. Dry beans may also be cooked and canned as refried beans, or whole with water, salt
9.
Ireland
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Ireland is an island in the North Atlantic. It is separated from Great Britain to its east by the North Channel, the Irish Sea, Ireland is the second-largest island of the British Isles, the third-largest in Europe, and the twentieth-largest on Earth. Politically, Ireland is divided between the Republic of Ireland, which covers five-sixths of the island, and Northern Ireland, in 2011, the population of Ireland was about 6.4 million, ranking it the second-most populous island in Europe after Great Britain. Just under 4.6 million live in the Republic of Ireland, the islands geography comprises relatively low-lying mountains surrounding a central plain, with several navigable rivers extending inland. The island has lush vegetation, a product of its mild, thick woodlands covered the island until the Middle Ages. As of 2013, the amount of land that is wooded in Ireland is about 11% of the total, there are twenty-six extant mammal species native to Ireland. The Irish climate is moderate and classified as oceanic. As a result, winters are milder than expected for such a northerly area, however, summers are cooler than those in Continental Europe. Rainfall and cloud cover are abundant, the earliest evidence of human presence in Ireland is dated at 10,500 BC. Gaelic Ireland had emerged by the 1st century CE, the island was Christianised from the 5th century onward. Following the Norman invasion in the 12th century, England claimed sovereignty over Ireland, however, English rule did not extend over the whole island until the 16th–17th century Tudor conquest, which led to colonisation by settlers from Britain. In the 1690s, a system of Protestant English rule was designed to materially disadvantage the Catholic majority and Protestant dissenters, with the Acts of Union in 1801, Ireland became a part of the United Kingdom. Northern Ireland saw much civil unrest from the late 1960s until the 1990s and this subsided following a political agreement in 1998. In 1973 the Republic of Ireland joined the European Economic Community while the United Kingdom, Irish culture has had a significant influence on other cultures, especially in the fields of literature. Alongside mainstream Western culture, an indigenous culture exists, as expressed through Gaelic games, Irish music. The culture of the island shares many features with that of Great Britain, including the English language, and sports such as association football, rugby, horse racing. The name Ireland derives from Old Irish Eriu and this in turn derives from Proto-Celtic *Iveriu, which is also the source of Latin Hibernia. Iveriu derives from a root meaning fat, prosperous, during the last glacial period, and up until about 9000 years ago, most of Ireland was covered with ice, most of the time
10.
United Kingdom
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The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom or Britain, is a sovereign country in western Europe. Lying off the north-western coast of the European mainland, the United Kingdom includes the island of Great Britain, Northern Ireland is the only part of the United Kingdom that shares a land border with another sovereign state—the Republic of Ireland. The Irish Sea lies between Great Britain and Ireland, with an area of 242,500 square kilometres, the United Kingdom is the 78th-largest sovereign state in the world and the 11th-largest in Europe. It is also the 21st-most populous country, with an estimated 65.1 million inhabitants, together, this makes it the fourth-most densely populated country in the European Union. The United Kingdom is a monarchy with a parliamentary system of governance. The monarch is Queen Elizabeth II, who has reigned since 6 February 1952, other major urban areas in the United Kingdom include the regions of Birmingham, Leeds, Glasgow, Liverpool and Manchester. The United Kingdom consists of four countries—England, Scotland, Wales, the last three have devolved administrations, each with varying powers, based in their capitals, Edinburgh, Cardiff and Belfast, respectively. The relationships among the countries of the UK have changed over time, Wales was annexed by the Kingdom of England under the Laws in Wales Acts 1535 and 1542. A treaty between England and Scotland resulted in 1707 in a unified Kingdom of Great Britain, which merged in 1801 with the Kingdom of Ireland to form the United Kingdom of Great Britain and Ireland. Five-sixths of Ireland seceded from the UK in 1922, leaving the present formulation of the United Kingdom of Great Britain, there are fourteen British Overseas Territories. These are the remnants of the British Empire which, at its height in the 1920s, British influence can be observed in the language, culture and legal systems of many of its former colonies. The United Kingdom is a country and has the worlds fifth-largest economy by nominal GDP. The UK is considered to have an economy and is categorised as very high in the Human Development Index. It was the worlds first industrialised country and the worlds foremost power during the 19th, the UK remains a great power with considerable economic, cultural, military, scientific and political influence internationally. It is a nuclear weapons state and its military expenditure ranks fourth or fifth in the world. The UK has been a permanent member of the United Nations Security Council since its first session in 1946 and it has been a leading member state of the EU and its predecessor, the European Economic Community, since 1973. However, on 23 June 2016, a referendum on the UKs membership of the EU resulted in a decision to leave. The Acts of Union 1800 united the Kingdom of Great Britain, Scotland, Wales and Northern Ireland have devolved self-government
11.
Tomato sauce
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Tomato sauce, refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish. Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a flavor, high liquid content, very soft flesh which breaks down easily. All of these make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in an olive oil and simmered until it loses its raw flavor. Optionally tomato skins may be scalded and peeled according to texture, water is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common, in some of these countries, both terms are used for the condiment. The use of tomato sauce with pasta appears for the first time in the Italian cookbook LApicio moderno, by Roman chef Francesco Leonardi, tomato sauce was an ancient condiment in Aztec food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, spaniards later brought the use of tomatoes to Europe. Basic Mexican tomato sauces are tomato sauce and green sauce, where a molcajete was usually employed to puree the tomatoes, food that is cooked in tomato sauce is known as entomatada. The tomato sauce is stock for spicy sauces and moles, sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, many times, butter and flour will be listed in the ingredients, but those are only used to make the roux. Roux is made of parts by weight of flour and butter cooked. Any extra flour or butter that is called for in the recipe is typically an error, the misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, the first known use of tomato sauce with pasta appears in the Italian cookbook LApicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato sauce with pasta can stand on its own or it can also be paired with such as Italian sausage, shrimp, meatballs or vegetables
12.
Full breakfast
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A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs, other cooked foods and a beverage such as coffee or tea. In England it is referred to as a full English breakfast. Other regional variants are the full Irish, full Scottish, full Welsh, and it is especially popular in the UK and Ireland, to the extent that many cafés and pubs offer the meal at any time of day as an all-day breakfast. It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire, long-established in British culture, about a fifth of British tourists eat a full English breakfast while on holiday overseas. The full breakfast became popular in the British Isles during the Victorian era, a full breakfast is often contrasted with the lighter alternative of a continental breakfast, consisting of tea, milk or coffee and fruit juices with bread, croissants, bagels, or pastries. The ingredients of a full breakfast vary according to region and taste and they are often served with condiments such as brown sauce or ketchup. Traditional full English breakfast includes bacon, fried, poached or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, in the North Midlands, fried or grilled oatcakes sometimes replace fried bread. The food is served with a mug of tea, more recently coffee is an alternative. As nearly everything is fried in this meal, it is called a fry-up. As some of the items are optional, the phrase full English breakfast, the latter name became popular post World War II after British Army general Bernard Montgomery was said to have started every day with the full works when in the campaign in North Africa. The traditional Cornish breakfast includes hogs pudding and Cornish potato cakes, or fried potatoes alongside the usual bacon, sausage, tomato, mushrooms, egg and toast. In Ireland, as elsewhere, the constituents of a full breakfast vary, depending on geographical area, personal taste. The breakfast became popular there whilst Ireland was a part of the United Kingdom, traditionally, the most common ingredients in Ireland are bacon rashers, pork sausages, fried eggs, white pudding, black pudding, toast and fried tomato. Sauteed field mushrooms are sometimes included, as well as baked beans, hash browns, liver. Fried potato farl, boxty or toast is sometimes served as an alternative to soda bread. The breakfast roll is available from many stations and convenience stores throughout Ireland. In 2006 Irish comedian Pat Shortt released a song called Jumbo Breakfast Roll, an Ulster fry is a dish similar to the English breakfast, and is popular throughout Ulster, where it is eaten not only at breakfast time but throughout the day. Typically it will include soda bread and potato bread as in an Irish breakfast, fried onions or mushrooms are usually added upon request
13.
Boston baked beans
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Boston baked beans are a variety of baked beans, typically sweetened with molasses or maple syrup, and flavored with salt pork or bacon. Native Americans had made corn bread and baked beans, the Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the corn meal to invent New England brown bread. The Triangular Trade of slaves in the 18th century helped to make Boston an exporter of rum, at that time, molasses was added to local baked bean recipes, creating Boston Baked Beans. In colonial New England, baked beans were cooked on Saturdays. On Sundays, the beans were still hot, allowing people to indulge in a hot meal, brown bread and baked beans were a popular meal on Saturdays and Sundays in Massachusetts until at least the 1930s. Cholent List of regional dishes of the United States Original Boston Baked Beans, the Greenwood encyclopedia of American regional cultures. The Diners Dictionary, Word Origins of Food and Drink
14.
Molasses
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Molasses, or black treacle, is a viscous by-product of refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, sugarcane molasses is agreeable in taste and aroma, and is primarily used for sweetening and flavoring foods in U. S. Canada and elsewhere, while sugar beet molasses is foul-smelling and unpalatable, so it is used as an animal feed additive in Europe and Russia. It is a component of fine commercial brown sugar. Sweet sorghum syrup may be colloquially called sorghum molasses in the southern United States, similar products include treacle, honey, maple syrup, corn syrup, and invert syrup. Most of these alternative syrups have milder flavors, cane molasses is a common ingredient in baking and cooking. To make molasses, sugar cane is harvested and stripped of leaves and its juice is extracted, usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallization, the result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the U. S. as cane syrup, second molasses is created from a second boiling and sugar extraction, and has a slightly bitter taste. The third boiling of the sugar syrup yields dark, viscous blackstrap molasses, the majority of sucrose from the original juice has crystallized and been removed. The caloric content of blackstrap molasses is mostly due to the remaining sugar content. Blackstrap is also a source of potassium. Blackstrap molasses has long been sold as a dietary supplement, blackstrap molasses is significantly more bitter than regular molasses. It is sometimes used in baking or for producing ethanol, as an ingredient in cattle feed, the term black-strap or blackstrap is an Americanism dating from 1875 or before. Its first known use is in a book by detective Allan Pinkerton in 1877, Molasses made from sugar beets differs from sugarcane molasses. Only the syrup left from the final stage is called molasses. Intermediate syrups are called high green and low green, and these are recycled within the plant to maximize extraction. Beet molasses is 50% sugar by dry weight, predominantly sucrose, beet molasses is limited in biotin for cell growth, hence, it may be supplemented with a biotin source
15.
Salt pork
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It is prepared from one of three primal cuts, pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is considerably saltier and not bacon-cured or smoked. It is thus identical to the Slavic food salo, which also displays similar variation in meat-to-fat ratio. It is also central to the flavoring of clam chowder and it generally is cut and cooked before use. Streak of lean or Streak o lean is the name given to the much leaner version of salt pork or fatback. It is particularly popular in the Southeastern United States and it has a much higher meat content, as much as 50% by volume, and is typically salt-cured and sold in small blocks that can be cut and fried or used in other dishes. The streaking resembles regular bacon in many respects, including the marbling of meat and fat, like many cured pork products, it is typically very high in sodium due to the salt content. As a stand-alone food product, it is boiled to remove much of the salt content and partially cook the product. It can be used as a meat product or in many dishes that call for regular salt pork
16.
Brown sugar
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Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, the Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar. Commercial brown sugar contains from 4. 5% molasses to 6. 5% molasses based on total volume, based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the nature of the molasses and is often labelled as soft. The product may undergo processing to give a product that flows better for industrial handling, the addition of dyes or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar, products for industrial use may be based on caster sugar which has crystals of approximately 0.35 mm. Even with less-than-perfect refining, the differences in color, odor. Natural brown sugar, raw sugar or whole cane sugar are sugars that retain a small to large amount of the molasses from the mother liquor, as there is more molasses in natural brown sugar, it contains minor nutritional value and mineral content. Some natural brown sugars have particular names and characteristics, and are sold as turbinado, turbinado, demerara and so-called raw sugars are made from crystallized, partially evaporated sugar cane juice and spun in a centrifuge to remove almost all of the molasses. The sugar crystals are large and golden-coloured and this sugar can be sold as is or sent to the refinery to produce white sugar. Muscovado, panela, piloncillo, chancaca, jaggery and other dark brown sugars have been minimally centrifuged or not at all. They are commonly boiled in open pans upon wood-fired stoves until the cane juice reaches approximately 30% of the former volume. They are then poured into molds to solidify or onto cooling pans where they are beaten or worked vigorously to produce a brown sugar. This process approximates a slightly modernized practice introduced in the 19th century to generate a quality of natural brown sugar. A similar Japanese version of uncentrifuged natural cane sugar is called kokuto and this is a regional specialty of Okinawa and is often sold in the form of large lumps. It is sometimes used to make shochu, brown sugar adds flavor to desserts and baked goods. It can be substituted for sugar, and maple sugar can be substituted for it in recipes. Brown sugar caramelizes much more readily than refined sugar, and this effect can be used to make glazes and gravies brown while cooking, for domestic purposes one can create the exact equivalent of brown sugar by mixing white sugar with molasses
17.
Corn syrup
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Corn syrup is a food syrup which is made from the starch of corn and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. The more general term glucose syrup is used synonymously with corn syrup. Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, the process was invented by the Russian chemist Gottlieb Kirchhoff in 1812. Currently, corn syrup is obtained through a multi-step bioprocess, first, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown, the enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as γ-amylase. Glucoamylase is secreted by various species of the fungus Aspergillus, the enzyme is isolated from the liquid in which the fungus is grown, Corn syrup is produced from number 2 yellow dent corn. When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, a bushel of corn will yield an average of 31.5 pounds of starch, which in turn will yield about 33.3 pounds of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, the viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent, most commercially available corn syrups are approximately 1/3 glucose by weight. Two common commercial corn syrup products are light and dark corn syrup, light corn syrup is corn syrup seasoned with vanilla flavor and salt. )Light corn syrup is clear and tastes moderately sweet. Dark corn syrup is a combination of syrup and molasses, caramel color and flavor, salt. Dark corn syrup is a brown color and tastes much stronger than light corn syrup. Molasses in dark corn syrup enhances its flavor and color and this product is very useful in grade school science projects like the seven layers density column. Corn syrups major uses in commercially prepared foods are as a thickener, Corn syrup is the primary ingredient in most brands of commercial pancake syrup, as a less expensive substitute for maple syrup. Glucose syrup was the primary corn sweetener in the United States prior to the use of high fructose corn syrup production. HFCS is a variant in which enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble, Corn syrup is also available as a retail product
18.
Quebec
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Quebec is the second-most populous province of Canada and the only one to have a predominantly French-speaking population, with French as the sole provincial official language. Quebec is Canadas largest province by area and its second-largest administrative division and it also shares maritime borders with Nunavut, Prince Edward Island, and Nova Scotia. Quebec is Canadas second-most populous province, after Ontario, most inhabitants live in urban areas near the Saint Lawrence River between Montreal and Quebec City, the capital. Approximately half of Quebec residents live in the Greater Montreal Area, the Nord-du-Québec region, occupying the northern half of the province, is sparsely populated and inhabited primarily by Aboriginal peoples. Even in central Quebec at comparatively southerly latitudes winters are severe in inland areas, Quebec independence debates have played a large role in the politics of the province. Parti Québécois governments held referendums on sovereignty in 1980 and 1995, in 2006, the House of Commons of Canada passed a symbolic motion recognizing the Québécois as a nation within a united Canada. These many industries have all contributed to helping Quebec become an economically influential province within Canada, early variations in the spelling of the name included Québecq and Kébec. French explorer Samuel de Champlain chose the name Québec in 1608 for the colonial outpost he would use as the seat for the French colony of New France. The province is sometimes referred to as La belle province, the Province of Quebec was founded in the Royal Proclamation of 1763 after the Treaty of Paris formally transferred the French colony of Canada to Britain after the Seven Years War. The proclamation restricted the province to an area along the banks of the Saint Lawrence River, the Treaty of Versailles ceded territories south of the Great Lakes to the United States. After the Constitutional Act of 1791, the territory was divided between Lower Canada and Upper Canada, with each being granted an elected legislative assembly, in 1840, these become Canada East and Canada West after the British Parliament unified Upper and Lower Canada into the Province of Canada. This territory was redivided into the Provinces of Quebec and Ontario at Confederation in 1867, each became one of the first four provinces. In 1898, the Canadian Parliament passed the first Quebec Boundary Extension Act that expanded the provincial boundaries northward to include the lands of the aboriginal peoples. This was followed by the addition of the District of Ungava through the Quebec Boundaries Extension Act of 1912 that added the northernmost lands of the Inuit to create the modern Province of Quebec. In 1927, the border between Quebec and Newfoundland and Labrador was established by the British Judicial Committee of the Privy Council. Located in the part of Canada, and part of Central Canada. Its topography is very different from one region to another due to the composition of the ground, the climate. The Saint Lawrence Lowland and the Canadian Shield are the two main regions, and are radically different
19.
Maple syrup
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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter, Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first collected and used by the peoples of North America, and the practice was adopted by European settlers. Technological improvements in the 1970s further refined syrup processing, Vermont is the largest producer in the United States, generating about 6% of the global supply. Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density, sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup, in the United States, a syrup must be made almost entirely from maple sap to be labelled as maple, though states such as Vermont and New York have more restrictive definitions. Maple syrup is often eaten with pancakes, waffles, French toast and it is also used as an ingredient in baking, and as a sweetener or flavouring agent. Culinary experts have praised its flavour, although the chemistry responsible is not fully understood. Three species of trees are predominantly used to produce maple syrup, the sugar maple, the black maple. The black maple is included as a subspecies or variety in a more broadly viewed concept of A. saccharum, of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap. A few other species of maple are also used as sources of sap for producing maple syrup, including the box elder or Manitoba maple, the silver maple. Similar syrups may also be produced from birch or palm trees, indigenous peoples living in northeastern North America were the first groups known to have produced maple syrup and maple sugar. According to aboriginal oral traditions, as well as archaeological evidence, other stories credit the development of maple syrup production to Nanabozho, Glooskap, or the squirrel. Aboriginal tribes developed rituals around sugar-making, celebrating the Sugar Moon with a Maple Dance, many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup. The Algonquians recognized maple sap as a source of energy and nutrition, andré Thevet, the Royal Cosmographer of France, wrote about Jacques Cartier drinking maple sap during his Canadian voyages. By 1680, European settlers and fur traders were involved in harvesting maple products, however, rather than making incisions in the bark, the Europeans used the method of drilling tapholes in the trunks with augers. Maple sugaring parties typically began to operate at the start of the thaw in regions of woodland with sufficiently large numbers of maples. Sap filled the buckets, and was either transferred to larger holding vessels, often mounted on sledges or wagons pulled by draft animals
20.
Convenience food
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Convenience food, or tertiary processed food, is food that is commercially prepared to optimise ease of consumption. Such food is ready to eat without further preparation. It may also be portable, have a long shelf life. Although restaurant meals meet this definition, the term is applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, bread, cheese, salted food and other prepared foods have been sold for thousands of years. Other kinds were developed with improvements in food technology, types of convenience foods can vary by country and geographic region. Some convenience foods have received criticism due to concerns about nutritional content, various methods are used to reduce the unhealthy aspects of commercially produced food and fight childhood obesity. Convenience food is prepared for ease of consumption. Convenience foods and restaurants are similar in that they save time and they differ in that restaurant food is ready to eat, whilst convenience food usually requires rudimentary preparation. Both typically cost more money and less time compared to home cooking from scratch, throughout history, people have bought food from bakeries, creameries, butcher shops and other commercial processors to save time and effort. The Aztec people of Central Mexico utilized several convenience foods that required only adding water for preparation, cornmeal that was ground and dried, referred to as pinolli, was used by travelers as a convenience food in this manner. Canned food was developed in the 19th century, primarily for military use, the expansion of canning depended significantly upon the development of a machine for producing large quantities of cans very cheaply. Before the 1850s, making a can for food required a skilled tinsmith, afterwards, one of the earliest industrial-scale processed foods was meatpacking. After the invention of a system of refrigerator cars in 1878, meat could be raised, slaughtered, experience in World War II contributed to the development of frozen foods and the frozen food industry. Modern convenience food saw its beginnings in the United States during the period began after World War II. Many of these products had their origins in military-developed foods designed for storage longevity, following the war, several commercial food companies had leftover manufacturing facilities, and some of these companies created new freeze-dried and canned foods for home use. Firms responded by offering healthier formulations and acquisition of brands with better reputations, additional convenience foods include frozen pizza, chips such as potato chips, pretzels, and cookies. These products are sold in portion-controlled, single-serving packaging designed for portability
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Sweetness
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Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are universally regarded as an experience, except perhaps in excess. Fructose is sweeter than glucose and sucrose and this has made possible the production of sugar syrups with the sweetness and certain other properties of sucrose starting from starch. In addition to sugars like sucrose, many chemical compounds are sweet, including aldehydes, ketones. Some are sweet at very low concentrations, allowing their use as sugar substitutes. Such non-sugar sweeteners include saccharin and asapartame, other compounds, such as miraculin, may alter perception of sweetness itself. The chemosensory basis for detecting sweetness, which varies between individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk. Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution, by comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, the sweet tooth thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns, human physiology remains largely unchanged. A great diversity of compounds, such as aldehydes and ketones are sweet. Among common biological substances, all of the carbohydrates are sweet to at least some degree. Sucrose is the example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, for example, another sugar, fructose, is somewhat sweeter, being rated at 1.7 times the sweetness of sucrose. Some of the acids are mildly sweet, alanine, glycine. Some other amino acids are perceived as sweet and bitter. A number of plant species produce glycosides that are sweet at concentrations lower than sugar
22.
Cassoulet
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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, all are made with white beans, duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a duck instead of mutton. In France, cassoulets of varying price and quality are also sold in cans and jars in supermarkets, the cheapest ones contain only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulets peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, in American restaurants, the term cassoulet is often applied to any hearty bean-based casserole, with innovations such as salmon cassoulet. January 9 is National Cassoulet Day in the United States, many culinary traditions have similar techniques for slow cooking beans in a covered vessel. Examples include feijoada, fabada asturiana, pasulj, tavče gravče, and baked beans
23.
Channel Islands
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The Channel Islands are an archipelago in the English Channel, off the French coast of Normandy. They are considered the remnants of the Duchy of Normandy, and although they are not part of the United Kingdom, it is responsible for the defence, the Crown dependencies are not members of the Commonwealth of Nations nor of the European Union. They have a population of about 168,000. The total area of the islands is 198 km2, the two bailiwicks have been administered separately since the late 13th century, each has its own independent laws, elections, and representative bodies. Any institution common to both is the rather than the rule. The Bailiwick of Guernsey is divided into three jurisdictions – Guernsey, Alderney and Sark – each with its own legislature, the term Channel Islands began to be used around 1830, possibly first by the Royal Navy as a collective name for the islands. The permanently inhabited islands of the Channel Islands are, Jersey Guernsey Alderney Sark Herm Jethou Brecqhou There are also several uninhabited islets and they are an incorporated part of the commune of Granville. While they are popular with visitors from France, Channel Islanders rarely visit them as there are no transport links from the other islands. Chausey is referred to as an Île normande, Îles Normandes and Archipel Normand have also, historically, been used in Channel Island French to refer to the islands as a whole. The lowest point is the Atlantic Ocean, the earliest evidence of human occupation of the Channel Islands has been dated to 250,000 years ago when they were attached to the landmass of continental Europe. The islands became detached by rising sea levels in the Neolithic period, hoards of Armorican coins have been excavated, providing evidence of trade and contact in the Iron Age period. Evidence for Roman settlement is sparse, although evidently the islands were visited by Roman officials, the Roman name for the Channel Islands was I. Lenuri and is included in the Peutinger Table The traditional Latin names used for the islands derive from the Antonine Itinerary, gallo-Roman culture was adopted to an unknown extent in the islands. In the sixth century, Christian missionaries visited the islands, samson of Dol, Helier, Marculf and Magloire are among saints associated with the islands. In the sixth century, they were included in the diocese of Coutances where they remained until reformation. The islands were inhabited by Britons, who also inhabited Wales, south west England, from the beginning of the ninth century, Norse raiders appeared on the coasts. Norse settlement succeeded initial attacks, and it is from this period that many names of Norse origin appear. In 933, the islands were granted to William I Longsword by Raoul King of Western Francia, in 1066, William II of Normandy invaded and conquered England, becoming William I of England, also known as William the Conqueror
24.
Beanpot
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A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though made of other materials, like cast iron. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, beanpots are traditionally associated with New England, in particular Boston, Massachusetts. This association is evident in the nickname Beantown, and the use of the name beanpot for Boston events such as the Beanpot ice hockey tournament, beanpots resemble the Indian handi and the Spanish, Mexican or Native American olla, and may be related to the latter vessel. Unlike the German Römertopf and the Japanese donabe, they are typically glazed both inside and out, and so cannot be used for clay pot cooking. Baked beans Cassole Guernsey Bean Jar Handi Olla Slow cooker Tangia Bean Pot Recipes Online American Centuries beanpot picture Why is Boston called beantown, baked Beans, Exalted by New Englanders in 1800s Zuni Olla picture
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Maine
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Maine is the northernmost state in the New England region of the northeastern United States. Maine is the 39th most extensive and the 41st most populous of the U. S. states and territories and it is bordered by New Hampshire to the west, the Atlantic Ocean to the east, and the Canadian provinces of New Brunswick and Quebec to the north. Maine is the easternmost state in the contiguous United States, and it is known for its jagged, rocky coastline, low, rolling mountains, heavily forested interior, and picturesque waterways, and also its seafood cuisine, especially clams and lobster. There is a continental climate throughout the state, even in areas such as its most populous city of Portland. For thousands of years, indigenous peoples were the inhabitants of the territory that is now Maine. At the time of European arrival in what is now Maine, the first European settlement in the area was by the French in 1604 on Saint Croix Island, by Pierre Dugua, Sieur de Mons. The first English settlement was the short-lived Popham Colony, established by the Plymouth Company in 1607, as Maine entered the 18th century, only a half dozen European settlements had survived. Loyalist and Patriot forces contended for Maines territory during the American Revolution, Maine was part of the Commonwealth of Massachusetts until 1820, when it voted to secede from Massachusetts to become an independent state. On March 15,1820, it was admitted to the Union as the 23rd state under the Missouri Compromise, there is no definitive explanation for the origin of the name Maine, but the most likely origin is the name given by early explorers after a province in France. Whatever the origin, the name was fixed for English settlers in 1665 when the English Kings Commissioners ordered that the Province of Maine be entered from then on in official records. The state legislature in 2001 adopted a resolution establishing Franco-American Day, other theories mention earlier places with similar names, or claim it is a nautical reference to the mainland. Attempts to uncover the history of the name of Maine began with James Sullivans 1795 History of the District of Maine. He made the allegation that the Province of Maine was a compliment to the queen of Charles I, Henrietta Maria. MAINE appears in the Domesday Book of 1086 in reference to the county of Dorset, the view generally held among British place name scholars is that Mayne in Dorset is Brythonic, corresponding to modern Welsh maen, plural main or meini. Some early spellings are, MAINE1086, MEINE1200, MEINES1204, mason had served with the Royal Navy in the Orkney Islands where the chief island is called Mainland, a possible name derivation for these English sailors. Initially, several tracts along the coast of New England were referred to as Main or Maine, Maine is the only state whose name has exactly one syllable. The original inhabitants of the territory that is now Maine were Algonquian-speaking Wabanaki peoples, including the Abenaki, Passamaquoddy, Maliseet and Penobscot, who had a loose confederacy. European contact with what is now called Maine started around 1200 CE when Norwegians interacted with the native Penobscot in present-day Hancock County, most likely through trade
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Penobscot
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The Penobscot are an indigenous people in North America with members who reside in the United States and Canada. They are organized as a recognized tribe in Maine and as a First Nations band government in the Atlantic provinces. The Penobscot Nation, formerly known as the Penobscot Tribe of Maine, is the federally recognized tribe of Penobscot people in the United States. They are part of the Wabanaki Confederacy, along with the Abenaki, Passamaquoddy, Maliseet and their main settlement is now the Penobscot Indian Island Reservation, located within the state of Maine along the Penobscot River. The word Penobscot originates from a mispronunciation of their name for themselves, the word means rocky part or descending ledges, and originally referred to their territory on the portion of the Penobscot River between present-day Old Town and Bangor. The Penobscot Nation is headquartered in Indian Island, Maine, the tribal chief is Kirk Francis. Little is known about the Penobscot people pre-contact, Native peoples are thought to have inhabited Maine and surrounding areas for at least 11,000 years. They had a society, with the men hunting beaver, otters, moose, bears, caribou, fish, seafood, birds. The women gathered and processed bird eggs, berries, nuts, the people practiced some agriculture but not to the same extent as that of indigenous peoples in southern New England, where the climate was more temperate. Food was potentially scarce only toward the end of the winter, in February, for the rest of the year, the Penobscot and other Wabanaki likely had little difficulty surviving because the land and ocean waters offered much bounty, and the number of people was sustainable. The bands moved seasonally, following the patterns of game and fish, during the 15th century the Penobscot had contact with Europeans through the fur trade. It was lucrative and the Penobscot were willing to trade pelts for European goods such as axes, guns. Hunting for fur pelts reduced the game, however, and the European trade introduced alcohol to Penobscot communities for the first time and it has been argued that the people are genetically vulnerable to alcoholism, which Europeans frequently tried to exploit in dealings and trade. Penobscot people and other nations made pine beer, which had vitamin C, in addition to being an alcoholic beverage, when Europeans arrived, they brought alcohol in quantity. The Europeans carried endemic infectious diseases of Eurasia that were new to the Native Americans, and their fatality rates from the introduction of measles, smallpox and other infectious diseases was high. The population also declined due to fighting between the Wabanaki Federation and the powerful Mohawk people of the Iroquois League, which struggled to control the fur trade. This catastrophic population depletion may have contributed to Christian conversion, the people could see that the European priests did not suffer from the pandemics, the latter said that the Penobscot had died because they did not believe in Jesus Christ. At the beginning of the 17th century, Europeans began to live year-round in Wabanaki territory, at this time, there were probably about 10,000 Penobscot
27.
Beans On Toast (musician)
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Beans On Toast is the stage name of British folk singer Jay McAllister from Braintree, Essex, who rose to prominence out of the UK folk scene in 2005. His songwriting openly deals with the topics of politics, drugs, Beans on Toast has released eight studio albums, traditionally releasing a new record each year on 1 December, McAllisters birthday. Jay McAllister was born on 1 December 1980, embarking on the folk music scene in 2005, Beans on Toast opened the Glastonbury Festival, and has done so every year since. He supported Kate Nash at Londons Hammersmith Apollo in 2008 and he released his debut 50-track double album Standing On A Chair in 2009. Produced by Ben Lovett of Mumford & Sons, it featured guest vocals by Emmy The Great, Frank Turner and members of The Holloways, along with Ian Grimble, Beans on Toast produced 2010 follow-up Writing On The Wall. Both albums were well-received and gained positive reviews in the Sunday Times and the Mirror, alongside airplay on 6Music, XFM, later in the year, Beans On Toast played in the Westway Round the UK Tour, the first national tour by Strummerville bands. A fourth studio album, Fishing for a Thank You, was released in 2013 with production work by Lee Smith and Jamie Lockhart. During this period, Beans on Toast also headlined a sold-out Scala show in Kings Cross, London, the fifth album, Giving Everything, was released on 1 December 2013 and made it into the top ten of the iTunes’ Singer-Songwriter Charts. In 2014, Beans on Toast performed to a crowd of over 100,000 in one week while opening Frank Turner’s UK stadium tour. In the same year, he embarked upon his first American tour, a limited edition 10” was released in the UK entitled Best of Toast Pressed On A Vinyl for Record Store Day 2014 in April. This led to a studio album, The Grand Scheme of Things. Throughout 2015, Beans on Toast toured the UK and US, as well as playing shows in the Netherlands, Germany. He kicked off the year touring America before returning to the UK for an Off the Road tour, Beans on Toast also toured during the festival season, appearing at YNOT Festival, Boomtown, and the Glastonbury Festival, amongst others. In mid-September, Jay followed long-time friend and producer Frank Turner on his tour of America. In December 2015, Beans on Toast released an album, Rolling Up A Hill
28.
Fortnum & Mason
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Its headquarters is located at 181 Piccadilly, where it was established in 1707 by William Fortnum and Hugh Mason. Today, it is owned by Wittington Investments Ltd. Founded as a store, Fortnums reputation was built on supplying quality food. Though Fortnums developed into a department store, it continues to focus on stocking a variety of exotic, speciality, the store has since opened several other departments, such as the Gentlemens department on the third floor. It is also the location of a tea shop and several restaurants. William Fortnum was a footman in the household of Queen Anne. The Royal Family’s insistence on having new candles every night meant a lot of half-used wax which William Fortnum promptly resold for a tidy profit, the enterprising William Fortnum also had a sideline business as a grocer. He convinced his landlord, Hugh Mason, to be his associate, in 1761, William Fortnums grandson Charles went into the service of Queen Charlotte and the Royal Court affiliation led to an increase in business. Fortnum & Mason claims to have invented the Scotch egg in 1738, the store began to stock speciality items, namely ready-to-eat luxury meals such as fresh poultry or game served in aspic jelly. Queen Victoria even sent shipments of Fortnum & Masons concentrated beef tea to Florence Nightingales hospitals during the Crimean War. Charles Drury Edward Fortnum F. S. A. of the family, was an art collector. In 1886, after having bought the stock of five cases of a new product made by H. J. Heinz. In April 1951, Canadian businessman W. Garfield Weston acquired the store, in 1964, he commissioned a four-ton clock to be installed above the main entrance of the store as a tribute to its founders. Every hour, 4-foot-high models of William Fortnum and Hugh Mason emerge and bow to other, with chimes. Since Garfield Westons death in 1978, the store has been run by his granddaughters, Jana Khayat and Kate Weston Hobhouse, the store underwent a £24 million refurbishment in 2007 as part of its tercentenary celebrations. In March 2012, the Queen, Camilla, Duchess of Cornwall and Catherine, during this visit, they were each presented with their own personalized hampers. The Queen opened the Diamond Jubilee Tea Salon on the fourth floor, in November 2013, an additional store was opened at St Pancras International station - the first new store in the UK. Fortnum & Mason opened its first standalone store outside Britain in Dubai on 21 March 2014, in November 2010, animal rights group PETA UK began a campaign against Fortnum & Mason’s sale of foie gras citing the cruelty in the production process
29.
Brunch
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Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 9 am up to 11 am. The word is a portmanteau of breakfast and lunch, Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. Some colleges and hostels serve brunch, such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, scones, the United States military often serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09, 00-13,00, the dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime, Brunch is prepared by restaurants and hotels for special occasions, such as weddings, Valentines Day, Mothers Day, or Easter Sunday. The Office québécois de la langue française accepts brunch as a valid word, note that, however, in Quebec, déjeuner alone means breakfast. In Quebec, the word—when Francized—is pronounced, german-speaking countries readily adopt Anglicisms, and brunch is no exception, defining it as a combination of breakfast and lunch. Chinese word “早午饭” is defined as brunch, “早饭” means breakfast, the combination of “早饭” and “午饭” is “早午饭”, as known as brunch. Friday Brunch is considered something of an institution in Dubai, in many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room. The typical brunch can last a few hours and go late into the afternoon, montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Often, champagne or wine will be served and following the meal tea or coffee is usually consumed, in Canada, brunch is served in private homes using homemade foods and in restaurants. Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon, restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants, in South Africa, brunch is a favourite activity of many families. It is globally-distinctive in that only pancakes and fruit are consumed, the Birth of Brunch, Where Did This Meal Come From Anyway
30.
Heinz Baked Beans
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Heinz Baked Beans are a brand of baked beans produced by the H. J. Heinz Company, and sold in the United Kingdom and other countries. They have been sold as Heinz Beanz since 2008, Heinz Beanz were launched in 1901 as Heinz Baked Beans and were produced in the United States until 1928. In 1901, Heinz Baked Beans were first sold at the Fortnum & Mason department store in London, after opening its first overseas office in London in 1896, the company opened its first UK factory in Peckham, south London, in 1905. This was followed by a factory at Harlesden, north-west London in 1919. Production was started at a munitions factory at Standish near Wigan in 1946. A new factory opened in Kitt Green, Wigan, in 1958, between 1941 and 1948, The Ministry of Food classified Heinz Baked Beans as an essential food as part of its wartime rationing system. The Heinz factory in Kitt Green is one of the largest food factories in Europe, in the United States, Heinz Baked Beans had for many years only been available as grey imports in British Goods specialty stores. Today they are now available as imports in many US supermarkets and specialty stores, with a label similar to the older British label. In 1967, Heinz launched a campaign with the slogan Beanz Meanz Heinz. The phrase was created by advertising executive Maurice Drake and went on to one of the best-known advertising slogans in the United Kingdom. Drake later said the slogan was written over two pints of beer in The Victoria pub in Mornington Crescent, in 1998, Heinz Baked Beans was voted one of 12 brands that citizens of the United Kingdom think best represents the final 10 years of the millennium. In 2008, Heinz Baked Beans were renamed Heinz Beanz, as they arent actually baked but stewed, the original title was a bit of a mouthful to pronounce, according to the company. In 2016 Heinzs advertising campaign featuring people using empty beans cans as musical instruments was banned by the Advertising Standards Authority on safety grounds. In 2001, the UKs Food Standards Agency found Heinz canned baked beans was one of a number of well-known canned products to be contaminated with the hormone disruptor bisphenol A and this chemical forms part of the membrane that lines the cans. The Heinz company put out a statement – Although UK and European food authorities have stated that levels of BPA in can coatings are safe. Heinz Baked Beans are produced by sealing raw beans and sauce in the cans and this gives the sauce its thick consistency and ensures a long shelf life for the product. Heinz Baked Beans were referenced by the English rock band The Who on their 1967 album The Who Sell Out, Benny Hill made a spoof advert Beanz Meanz Beanz. It was shown in The Benny Hill Show, Heinz Beanz introduce new jars for idiots
31.
Bush Brothers and Company
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Bush Brothers & Company is a family-owned corporation best known for its Bushs Best brand canned baked beans. In addition, the company offers other canned beans, as well as peas, hominy. Based in Knoxville, Tennessee, Bush Brothers operates plants in Augusta, Wisconsin and Chestnut Hill and its canned goods are sold through retail food outlets and food service operators throughout the United States and Canada. In 1904, A. J. Bush partnered with the Stokely family to open a cannery in Chestnut Hill. His cannery proved so profitable that, by 1908, he was able to buy out the Stokelys interest and he entered into partnership with his two oldest sons, Fred and Claude, and established Bush Brothers & Company. Bush took out a loan on his life insurance policy. Bush Brothers & Company was incorporated in June 1922, and Fred Bush was named president, the companys canning operations originally began with laborious, manual processes, then expanding with steam powered engines, and eventually evolving on into electric powered factory machinery. During the 1920s, Bush Brothers & Company began expanding its operations to include products other than tomatoes, the company constructed a small canning factory in Clinton, Tennessee in 1923, and began canning both tomatoes and peaches in 1924. The year 1928 saw the expansion into corn and hominy, as well as the lease of the Smith Brothers & Companys Oak Grove corn processing plant just outside Dandridge. And in 1930, Bush Brothers opened a new plant in LaFollette, Tennessee, as the company continued to grow, the original cannery in Chestnut Hill became insufficient to meet its needs. Bush Brothers constructed a new building nearby in 1929, which would become the main canning facilities for many years. In 1933, Bush Brothers began offering pork and beans, canned under its Chestnut Hill label, the success of their product led to a contract with Armour and Company and to a wide array of canned meats. The company also started up a line for Tony Dog and Cat Food. In 1942, the Tennessee Valley Authority announced the closing of the Douglas Dam floodgates within the year, the end result would be the flooding of the French Broad River bottom, where Bush Brothers had a number of farms. After several months of negotiation, Bush Brothers & Company agreed to sell seven prime tracts of their farmland to the TVA, in October 1944, Bush Brothers attempted to offset some of their farmland loss by purchasing the Blytheville Canning Company in Arkansas. However, the plant was in bad shape and struggled during its first four years of Bush ownership, Claude Bush moved to Arkansas in 1948 to oversee the facilities and eventually managed to turn it into a profitable business. Bushs death in 1946, Bush Brothers & Company made the move from private label to branded presence and they began offering their goods under the newly developed Bushs Best logo and label. With the advents of supermarkets and television advertising, the 1950s proved very profitable for the company, during this time, they continue to offer a variety of canned vegetables, particularly green beans
32.
Van Camp's
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Van Camp’s is a brand of canned beans currently owned by ConAgra Foods, Inc. Their products typically consist of beans stewed in a flavored sauce, Van Camps has for some time been the second-best selling brand of baked beans in the United States, competing with Bushs Baked Beans. Shortly thereafter, VanCamp secured a contract to supply Union troops during the Civil War. Van Camps pork and beans quickly became a wartime staple, following the war, demand for canned food soared as returning veterans were eager to purchase the food that they had become familiar with. In 1882 Van Camp Packing Company was founded, selling catsup beginning in 1888, in 1894 his son Frank Van Camp is credited with the creation of the now-famous recipe for pork and beans in tomato sauce. By 1898 the Van Camp Packing Company had increased production to six million cans. By 1909 Indiana, bolstered by the Van Camp familys company had become the leading producer of canned baked beans. Frank Van Camp went on to found Van Camp Seafood, the firm is considered to have been a trendsetter in the canned-foods industry. Stokelys also had other canneries in Skagit County and elsewhere in the PNW, in the 1970s Stokely-Van Camp agreed to produce, market and distribute a new beverage called Gatorade. This product was the first sports drink, and would generate more in sales than the rest of SVCs other products combined. In 1983 the brand passed to the Quaker Oats Company when it purchased Stokely-Van Camp, Quaker Oats, in turn, sold off the Stokely brand in 1985 to Seneca Foods, and sold Van Camps to ConAgra in 1995. Gilbert Van Camp Tenderoni Official website
33.
Heinz
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The H. J. Heinz Company, or Heinz, is an American food processing company with world headquarters in Pittsburgh, Pennsylvania. It was founded by Henry John Heinz in 1869, the H. J. Heinz Company manufactures thousands of food products in plants on six continents, and markets these products in more than 200 countries and territories. The company claims to have 150 number-one or number-two brands worldwide, Heinz ranked first in ketchup in the US with a market share in excess of 50%, Ore-Ida label held 46% of the frozen potato sector in 2003. On February 14,2013, Heinz agreed to be purchased by Berkshire Hathaway, on March 25,2015, Kraft announced its merger with Heinz, arranged by Berkshire Hathaway and 3G Capital. The resulting Kraft Heinz Company is the fifth largest food company in the world, Berkshire Hathaway became a majority owner of Heinz on June 18,2015. After exercising a warrant to acquire 46,195,652 shares of stock for a total price of $461,956.52. The companies completed the merger on July 2,2015, the Heinz company was founded by and is named for Henry J. Heinz, who was born in the United States to German immigrants. His father was originally from Kallstadt and he was distantly related to the Trump family now based in New York. Their paternal immigrant ancestor reached the United States in 1885 and his mother Anna was also from Bavaria, and they met in Pittsburgh. Among his several siblings was brother John, Henry J. Heinz began packing foodstuffs on a small scale at Sharpsburg, Pennsylvania, in 1869. There he founded Heinz Noble & Company with a friend, L. Clarence Noble, the first product in Heinz and Nobles new Anchor Brand was his mother Anna Heinzs recipe for horseradish. The young Heinz manufactured it in the basement of his fathers former house, the company went bankrupt in 1875. The following year Heinz founded another company, F & J Heinz, with his brother John Heinz, one of this companys first products was Heinz Tomato Ketchup. In 1888 Heinz bought out his two partners and reorganized the company as the H. J. Heinz Company. Its slogan,57 varieties, was introduced by Heinz in 1896, in 1905, H. J. Heinz was incorporated, and Heinz served as its first president, remaining in the position for the rest of his life. Under his leadership, the company pioneered processes for food preparation, leading a successful lobbying effort in favor of the Pure Food. Heinz was a pioneer in scientific and technological innovations to solve problems like bacterial contamination. He personally worked to control the purity of his products by managing his employees, offering hot showers, during World War I, he worked with the Food Administration
34.
Campbell Soup Company
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The Campbell Soup Company, also known as Campbells, is an American producer of canned soups and related products. Campbells products are sold in 120 countries around the world and it is headquartered in Camden, New Jersey. Campbells runs a program for schools, Labels for Education, the company was started in 1869 by Joseph A. Campbell, a fruit merchant from Bridgeton, New Jersey, and Abraham Anderson, an icebox manufacturer from South Jersey. They produced canned tomatoes, vegetables, jellies, soups, condiments, in 1876, Anderson left the partnership and the company became the Joseph A. Campbell Preserve Company. Campbell reorganized into Joseph Campbell & Co. in 1896, in 1897, John T. Dorrance, a nephew of the general manager Arthur Dorrance, began working for the company at a wage of $7.50 a week. Dorrance, a chemist with degrees from MIT and Göttingen University, Germany, developed a viable method for condensing soup by halving the quantity of its heaviest ingredient. He went on to become president of the company from 1914 to 1930, Campbell Soup became one of the largest food companies in the world under the leadership of William Beverly Murphy. He was elected vice president of Campbell Soup in 1949 and was President. David Johnson was President and CEO from 1990 until 1997, Campbell Soup invested heavily in advertising since its inception, and many of its promotional campaigns have proven value in the Americana collectible advertising market. Perhaps best known are the Campbell Kids designed by illustrator Grace Drayton, ronald Reagan was a spokesman for V8 when Campbells acquired the brand in 1948. In addition to advertising, the company has also had notable commercial sponsorships. Among these was Orson Welless The Campbell Playhouse, which had previously been The Mercury Theatre on the Air, in the UK and Ireland, Campbell Soup was rebranded as Batchelors Condensed Soup and Erin in March 2008, when the license to use the brand name expired. Premier Foods, St. Albans, Hertfordshire bought the Campbell Soup Company in the UK and Ireland, for £450m in 2006, but was licensed to use the brand only until 2008. Under this agreement, the US-based Campbell Soup Company continued to produce Campbells Condensed Soup, Campbells continues to be a major part of Camden, New Jersey, regularly participating in charity events in the community. In 2009, Campbells completed the building of a new and expanded headquarters in the city, in January 2010, Campbells Canadian subsidiary began selling a line of soups that are certified by the Islamic Society of North America as being halal. Although Campbell does not have any plans to sell its halal soups in the United States, blogger Pamela Geller called for a boycott of the company. In July 2011, Campbells Soup decided to once again sell its product in the UK after being absent since 2008, Symingtons began manufacturing the brand under license by Symingtons. The new line-up comprised twelve cup soups, five simmer soups designed to be cooked in a pot of water, four savoury rice lines, the new range will not be sold in cans, but instead sold in packets and boxes
35.
Brand
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A brand is a name, term, design, symbol, or other feature that distinguishes one seller’s product from those of others. Brands are used in business, marketing, and advertising, however, the term has been extended to mean a strategic personality for a product or company, so that ‘brand’ now suggests the values and promises that a consumer may perceive and buy into. Branding is a set of marketing and communication methods that help to distinguish a company from competitors, the key components that form a brands toolbox include a brand’s identity, brand communication, brand awareness, brand loyalty, and various branding strategies. Brand equity is the totality of a brands worth and is validated by assessing the effectiveness of these branding components. To reach such an invaluable brand prestige requires a commitment to a way of doing business. A corporation who exhibits a strong brand culture is dedicated on producing intangible outputs such as customer satisfaction, reduced price sensitivity and customer loyalty. A brand is in essence a promise to its customers that they can expect long-term security, when a customer is familiar with a brand or favours it incomparably to its competitors, this is when a corporation has reached a high level of brand equity. Many companies are beginning to understand there is often little to differentiate between products in the 21st century. Branding remains the last bastion for differentiation, in accounting, a brand defined as an intangible asset is often the most valuable asset on a corporation’s balance sheet. The word ‘brand’ is often used as a referring to the company that is strongly identified with a brand. Marque or make are often used to denote a brand of motor vehicle, a concept brand is a brand that is associated with an abstract concept, like breast cancer awareness or environmentalism, rather than a specific product, service, or business. A commodity brand is a associated with a commodity. The word, brand, derives from Dutch brand meaning to burn and this product was developed at Dhosi Hill, an extinct volcano in northern India. Roman glassmakers branded their works, with Ennion being the most prominent, the Italians used brands in the form of watermarks on paper in the 13th century. Blind Stamps, hallmarks, and silver-makers marks are all types of brand, industrialization moved the production of many household items, such as soap, from local communities to centralized factories. When shipping their items, the factories would literally brand their logo or insignia on the barrels used, Bass & Company, the British brewery, claims their red-triangle brand as the worlds first trademark. Another example comes from Antiche Fornaci Giorgi in Italy, which has stamped or carved its bricks with the same proto-logo since 1731, cattle-branding has been used since Ancient Egypt. The term, maverick, originally meaning an un-branded calf, came from a Texas pioneer rancher, Sam Maverick, use of the word maverick spread among cowboys and came to apply to unbranded calves found wandering alone
36.
Boston
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Boston is the capital and most populous city of the Commonwealth of Massachusetts in the United States. Boston is also the seat of Suffolk County, although the county government was disbanded on July 1,1999. The city proper covers 48 square miles with a population of 667,137 in 2015, making it the largest city in New England. Alternately, as a Combined Statistical Area, this wider commuting region is home to some 8.1 million people, One of the oldest cities in the United States, Boston was founded on the Shawmut Peninsula in 1630 by Puritan settlers from England. It was the scene of several key events of the American Revolution, such as the Boston Massacre, the Boston Tea Party, the Battle of Bunker Hill, and the Siege of Boston. Upon U. S. independence from Great Britain, it continued to be an important port and manufacturing hub as well as a center for education, through land reclamation and municipal annexation, Boston has expanded beyond the original peninsula. Its rich history attracts many tourists, with Faneuil Hall alone drawing over 20 million visitors per year, Bostons many firsts include the United States first public school, Boston Latin School, first subway system, the Tremont Street Subway, and first public park, Boston Common. Bostons economic base also includes finance, professional and business services, biotechnology, information technology, the city has one of the highest costs of living in the United States as it has undergone gentrification, though it remains high on world livability rankings. Bostons early European settlers had first called the area Trimountaine but later renamed it Boston after Boston, Lincolnshire, England, the renaming on September 7,1630 was by Puritan colonists from England who had moved over from Charlestown earlier that year in quest of fresh water. Their settlement was limited to the Shawmut Peninsula, at that time surrounded by the Massachusetts Bay and Charles River. The peninsula is thought to have been inhabited as early as 5000 BC, in 1629, the Massachusetts Bay Colonys first governor John Winthrop led the signing of the Cambridge Agreement, a key founding document of the city. Puritan ethics and their focus on education influenced its early history, over the next 130 years, the city participated in four French and Indian Wars, until the British defeated the French and their Indian allies in North America. Boston was the largest town in British America until Philadelphia grew larger in the mid-18th century, Bostons harbor activity was significantly curtailed by the Embargo Act of 1807 and the War of 1812. Foreign trade returned after these hostilities, but Bostons merchants had found alternatives for their investments in the interim. Manufacturing became an important component of the economy, and the citys industrial manufacturing overtook international trade in economic importance by the mid-19th century. Boston remained one of the nations largest manufacturing centers until the early 20th century, a network of small rivers bordering the city and connecting it to the surrounding region facilitated shipment of goods and led to a proliferation of mills and factories. Later, a network of railroads furthered the regions industry. Boston was a port of the Atlantic triangular slave trade in the New England colonies
37.
Brown bread
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Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada and the United Kingdom it simply refers to wholemeal or whole wheat bread, except in the Maritimes, whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes. In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor, in England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, however, by 1865, due to recently discovered health benefits of bran, brown meals London price had increased to a point often greater than that of fine flour. Historically, brown meal was what remained after about 90% of the coarse, outer bran, using slightly different extraction numbers, brown meal, representing 20% of the whole grain, was itself composed of about 15% fine bran and 85% white flour. In 1848 it was asserted grain millers knew only of bran and endosperm, the brown color of whole grain breads is caused by cerealine, a discovery attributed to Hippolyte Mège-Mouriès of France. In a statement attributed to Mouriès, if the cerealine is neutralized, Irish wheaten bread is a form of Irish soda bread made with whole-wheat flour. Ideal brown bread was made from brown meal, yeast, salt, New England or Boston brown bread is a type of dark, slightly sweet steamed bread popular in New England. It is cooked by steam in a can, or cylindrical pan, leavening most often comes from baking soda though a few recipes use yeast. The batter is poured into a can, and steamed in a kettle, while most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, brown bread is closely related to an earlier bread known as Rye n Injun or thirded bread from its use of rye, cornmeal and wheat flours. Unlike modern Boston brown bread, thirded bread is generally yeast-raised and baked rather than steamed, fannie Farmer 1918 recipe for brown bread Recipe for brown bread Epicurious recipe for Irish brown bread
38.
Bacon
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Bacon is a meat product usually prepared from pork and cured. It is first cured using large quantities of salt, either a brine or a dry packing, fresh bacon may then be dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon are typically cooked before eating, often by frying, boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Bacon is prepared from different cuts of meat. It can be made from side and back cuts of pork, a side cut has less fat than the belly. In the United States, the term implies belly bacon, with leaner cuts known as Canadian bacon, in the United Kingdom, loin bacon with some belly attached is known as back bacon, or rashers, and belly bacon is called streaky bacon. Bacon may be prepared from one of two distinct back cuts, fatback, which is almost pure fat, or pork loin, Bacon may be eaten smoked, boiled, fried, baked, or grilled. It is eaten on its own, as a side dish, Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning buttock, ham or side of bacon, in Italy, this product is called pancetta and is usually cooked in small cubes or thinly sliced as part of an antipasto. Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as bacon. Such use is common in areas with significant Jewish and Muslim populations, the USDA defines bacon in the American way as the cured belly of a swine carcass, and other cuts and characteristics must be separately qualified. For safety, bacon may be treated to prevent trichinosis, caused by Trichinella, Bacon is distinguished from salt pork and ham by differences in the brine or dry packing. Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally potassium nitrate, flavourings such as brown sugar or maple syrup are used for some bacon products. Sodium polyphosphates, such as sodium triphosphate, may be added to make the easier to slice. Today, a specifically for ham includes a large amount of sugar. Historically, the ham and bacon referred to different cuts of meat that were brined or packed identically. Bacon is cured through either a process of injecting with or soaking in brine or using plain salt. In America, bacon is cured and smoked, and different flavours can be achieved by using various types of wood, or rarely corn cobs
39.
Cooking
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Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
40.
Ceramic glaze
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Ceramic glaze is an impervious layer or coating of a vitreous substance which has been fused to a ceramic body through firing. Glaze can serve to color, decorate or waterproof an item, glazing renders earthenware vessels suitable for holding liquids, sealing the inherent porosity of terracotta, the term we now use for basic unglazed earthenware. It also gives a tougher surface, glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of finishes, including degrees of glossy or matte finish. Glazes may also enhance the design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, tiles are almost always glazed, and modern architectural terracotta is very often glazed architectural terra-cotta. Domestic sanitary ware is invariably glazed, as are many used in industry. The most important groups of traditional glazes, named after their main ceramic fluxing agent, are, Lead-glazed earthenware, is shiny and transparent after firing, used for about 2,000 years around the Mediterranean, in Europe and China. Tin-glazed pottery, which coats the ware with a white glaze. Known in the Ancient Near East and then important in Islamic pottery, includes faience, maiolica, majolica and Delftware. Ash glaze, important in East Asia, simply made from wood or plant ash, modern materials technology has invented new vitreous glazes that do not fall into these traditional categories. Glazes need to include a ceramic flux which functions by promoting partial liquefaction in the clay bodies, fluxes lower the high melting point of the glass formers silica, and sometimes boron trioxide. These glass former may be included in the materials, or may be drawn from the clay beneath. Raw materials of ceramic glazes generally include silica, which will be the glass former. Various metal oxides, such as sodium, potassium and calcium, alumina, often derived from clay, stiffens the molten glaze to prevent it from running off the piece. Colorants, such as oxide, copper carbonate or cobalt carbonate. Most commonly, glazes in aqueous suspension of various powdered minerals, other techniques include pouring the glaze over the piece, spraying it onto the piece with an airbrush or similar tool, or applying it directly with a brush or other tool. Small marks left by these spurs are sometimes visible on finished ware, decoration applied under the glaze on pottery is generally referred to as underglaze
41.
New England
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New England is a geographical region comprising six states of the northeast United States, Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York to the west and south, the Atlantic Ocean is to the east and southeast, and Long Island Sound is to the south. Its largest metropolitan area is Greater Boston, which also includes Worcester, Manchester, ten years later, more Puritans settled north of Plymouth Colony in Boston, thus forming Massachusetts Bay Colony. Over the next 126 years, people in the region fought in four French and Indian Wars, until the British and their Iroquois allies defeated the French and their Algonquin allies in North America. In 1692, the town of Salem, Massachusetts and surrounding areas experienced one of the most infamous cases of hysteria in the history of the Western Hemisphere. The Boston Tea Party was a protest to which Britain responded with a series of punitive laws stripping Massachusetts of self-government, the confrontation led to the first battles of the American Revolutionary War in 1775, and the expulsion of the British authorities from the region in spring 1776. Each state is subdivided into small incorporated municipalities known as towns. The only unincorporated areas in the region exist in the populated northern regions of Vermont, New Hampshire. The region is one of the U. S. Census Bureaus nine regional divisions, the earliest known inhabitants of New England were American Indians who spoke a variety of the Eastern Algonquian languages. Prominent tribes included the Abenaki, Mikmaq, Penobscot, Pequot, Mohegans, Narragansett Indians, Pocumtuck, prior to the arrival of Europeans, the Western Abenakis inhabited New Hampshire, New York, and Vermont, as well as parts of Quebec and western Maine. Their principal town was Norridgewock in present-day Maine, the Penobscot lived along the Penobscot River in Maine. The Narragansett and smaller tribes under Narragansett sovereignty lived in most of modern-day Rhode Island, west of Narragansett Bay, the Wampanoag occupied southeastern Massachusetts, Rhode Island, and the islands of Marthas Vineyard and Nantucket. The Pocumtucks lived in Western Massachusetts, and the Mohegan and Pequot tribes in the Connecticut region, the Connecticut River Valley includes parts of Vermont, New Hampshire, Massachusetts, and Connecticut, and linked different indigenous communities culturally, linguistically, and politically. As early as 1600, French, Dutch, and English traders began exploring the New World, trading metal, glass, on April 10,1606, King James I of England issued a charter for each of the Virginia Companies, London and Plymouth. These were privately funded ventures, intended to land for England, conduct trade. In 1620, Plymouth in present-day Massachusetts was settled by Pilgrims from the Mayflower, in 1616, English explorer John Smith named the region New England. As the first colonists arrived in Plymouth, they wrote and signed the Mayflower Compact, the Massachusetts Bay Colony came to dominate the area and was established by royal charter in 1629 with its major town and port of Boston established in 1630. Massachusetts Puritans began to settle in Connecticut as early as 1633, roger Williams was banished from Massachusetts for heresy, led a group south, and founded Providence Plantation in the area that became the Colony of Rhode Island and Providence Plantations in 1636
42.
Masonry oven
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A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. The precursor to most modern masonry oven designs is the earth oven, masonry ovens are used in the Persian Gulf region for the preparation of the traditional khubz bread. In India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available, the open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. The traditional direct-fired masonry design is called a Roman or black oven. It is known as a black oven because the smoke from the used as fuel sometimes collects as soot on the roof of the oven. Such ovens were in use throughout medieval Europe and were often built to serve entire communities. Such ovens became popular in the Americas during the era and are still in wide use in artisanal bakeries and pizzerias, as well as some restaurants featuring pizzas. Descendants include the beehive ovens of the colonial United States and the Quebec ovens based on the designs of the ovens of France. In the precolumbian Americas, similar ovens were made of clay or adobe and are sometimes referred to by the Spanish term horno. Masonry ovens are built with fire-resistant materials like firebrick or clay. Generally, a properly-built Roman-plan oven is roughly egg-shaped, with the ceiling of the oven constructed as an arch over the baking surface. The front entrance is ideally approximately 63%±5% the height of the top of the ceiling, too high and heat is lost, too low. The white oven is a more complex design that pipes heat in from an external firebox without routing the smoke from the fire through the oven. A compromise design known as the gueulard in France combines aspects of internal and external-fired models. Modern-designed masonry ovens sometimes bear little resemblance to their forebears, sometimes having only a concrete deck inside a conventional oven exterior. Such devices are used in commercial settings, though tabletop models are available. Wood-burning masonry ovens are mandated for production of true Neapolitan pizza and it is possible to get some of the benefits of a masonry oven without constructing a full oven
43.
Slow cooker
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A slow cooker, also known as a Crock-Pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for hours of dishes that would otherwise be boiled, pot roast, soups, stews. A wide variety of dishes can be prepared in slow cookers, including ones typically made quickly, such as cocoa, the Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian town, her mother made a stew called cholent, a 1950 advertisement shows a slow cooker called the Simmer Crock, made by the Industrial Radiant Heat Corp. of Gladstone, NJ. The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971, slow cookers achieved popularity in the US during the 1970s, when many women began to work outside the home. They could start dinner cooking in the morning going to work. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean, the brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. Other brands of this appliance include Cuisinart, GE, Hamilton Beach, KitchenAid, Magic Chef, West Bend Housewares, and the now defunct American Electric Corporation. A basic slow cooker consists of a round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal. The lid itself is made of glass, and seated in a groove in the pot edge, condensed vapor collects in the groove. The contents of a pot are effectively at atmospheric pressure. A slow cooker is quite different from a pressure cooker and presents no danger of a pressure release. The crock, or ceramic pot, itself acts as both a container and a heat reservoir. Slow cookers come in capacities from 500 mL to 7 L, because the heating elements are generally located at the bottom and often also partway up the sides, most slow cookers have a minimum recommended liquid level to avoid uncontrolled heating. Many slow cookers have two or more heat settings, some have continuously variable power, most slow cookers have no temperature control and deliver a constant heat to the contents. The temperature of the contents rises till it reaches boiling point, at a lower setting, it may just simmer at a temperature below the boiling point. Newer programmable rice cookers may be used as slow cookers, to use a slow cooker, the cook places raw food and a liquid, such as stock, water, or wine, in the slow cooker. Some recipes call for pre-heated liquid, the cook puts the lid on the slow cooker and turns it on
44.
Dutch oven
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A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are made of seasoned cast iron, however some Dutch ovens are instead made of cast aluminium. Some metal varieties are enameled rather than being seasoned, Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English speaking countries other than the United States and they are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven. During the late 17th century, the Dutch system of producing these cast metal cooking vessels was more advanced than the English system, the Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain, in 1704, an Englishman named Abraham Darby decided to go to the Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast-metal cooking vessels for Britain, thus the term “Dutch oven” has endured for over 300 years, since at least 1710. American Dutch ovens changed over time during the colonial era and these changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. Paul Revere is credited with the design of the lid with a ridge for holding coals as well as the addition of legs to the pots. Colonists and settlers valued cast-iron cookware because of its versatility and durability, cooks used them to boil, bake, stew, fry, and roast. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor and this bequest included several Dutch ovens. Westward bound settlers took Dutch ovens with them, a Dutch oven was among the gear Lewis and Clark carried when they explored the great American Northwest in 1804–1806. Mormon pioneers who settled the American West also took along their Dutch ovens, in fact, a statue raised to honor the Mormon handcart companies who entered Utah’s Salt Lake Valley in the 1850s proudly displays a Dutch oven hanging from the front of the handcart. The Dutch oven is also the official state cooking pot of Texas, Utah, mountain men exploring the great American frontier used Dutch ovens into the late 19th century. Chuck wagons accompanying western cattle drives also carried Dutch ovens from the century into the early 20th century. In the Netherlands, a Dutch oven is called a braadpan, the design most used today is a black enameled steel pan, that is suitable for gas and induction heating. The model was introduced in 1891 by BK, a well known Dutch manufacturer of cookware, cheaper and lighter in weight than cast iron, it proved to be a revolution in the kitchen. A braadpan is mainly used for frying meat only, but it can also be used for making traditional stews such as hachée, cast iron models exist, but are used less frequently
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Casserole
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A casserole is a large, deep dish used both in the oven and as a serving vessel. The word is used for the food cooked and served in such a vessel. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a course or a side dish. In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, casseroles in these countries are very similar to stews. The heat is indirect, so there is chance of burning. Examples of casserole include ragout, hotpot, cassoulet, tajine, moussaka, shepherds pie, gratin, rice or macaroni timballo, casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation. In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, the casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, some time around the 1870s this sense of casserole seems to have slipped into its current sense. By the 1970s casseroles took on a sophisticated image. A characteristic method of preparing casserole in the United States, particularly in the Midwest, the South, examples of casseroles prepared in this manner are tuna casserole and green bean casserole. A similar comfort food, macaroni and cheese, can also be prepared as a casserole, casseroles are a staple at potlucks and family gatherings. In Minnesota and North Dakota, where they are one of the foods of the region. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area, dutch oven Güveç Jugging List of baked goods List of casserole dishes Parched grain Wright, C. A. Bake Until Bubbly, The Ultimate Casserole Cookbook
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Southern United States
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The Southern United States, commonly referred to as the American South, Dixie, or simply the South, is a region of the United States of America. The South does not fully match the geographic south of the United States, arizona and New Mexico, which are geographically in the southern part of the country, are rarely considered part, while West Virginia, which separated from Virginia in 1863, commonly is. Some scholars have proposed definitions of the South that do not coincide neatly with state boundaries, while the states of Delaware and Maryland, as well as the District of Columbia permitted slavery prior to the start of the Civil War, they remained with the Union. However, the United States Census Bureau puts them in the South, usually, the South is defined as including the southeastern and south-central United States. The region is known for its culture and history, having developed its own customs, musical styles, and cuisines, the Southern ethnic heritage is diverse and includes strong European, African, and some Native American components. Since the late 1960s, black people have many offices in Southern states, especially in the coastal states of Virginia. Historically, the South relied heavily on agriculture, and was rural until after 1945. It has since become more industrialized and urban and has attracted national and international migrants, the American South is now among the fastest-growing areas in the United States. Houston is the largest city in the Southern United States, sociological research indicates that Southern collective identity stems from political, demographic, and cultural distinctiveness from the rest of the United States. The region contains almost all of the Bible Belt, an area of high Protestant church attendance and predominantly conservative, indeed, studies have shown that Southerners are more conservative than non-Southerners in several areas, including religion, morality, international relations and race relations. Apart from its climate, the experience in the South increasingly resembles the rest of the nation. The arrival of millions of Northerners and millions of Hispanics meant the introduction of cultural values, the process has worked both ways, however, with aspects of Southern culture spreading throughout a greater portion of the rest of the United States in a process termed Southernization. The question of how to define the subregions in the South has been the focus of research for nearly a century, as defined by the United States Census Bureau, the Southern region of the United States includes sixteen states. As of 2010, an estimated 114,555,744 people, or thirty-seven percent of all U. S. residents, lived in the South, the nations most populous region. Other terms related to the South include, The Old South, the New South, usually including the South Atlantic States. The Solid South, region largely controlled by the Democratic Party from 1877 to 1964, before that, blacks were elected to national office and many to local office through the 1880s, Populist-Republican coalitions gained victories for Fusionist candidates for governors in the 1890s. Includes at least all the 11 former Confederate States, Southeastern United States, usually including the Carolinas, the Virginias, Tennessee, Kentucky, Georgia, Alabama, Mississippi, and Florida. The Deep South, various definitions, usually including Louisiana, Alabama, Mississippi, Georgia, occasionally, parts of adjoining states are included
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Mustard (condiment)
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Mustard is a condiment made from the seeds of a mustard plant. The taste of mustard ranges from sweet to spicy, commonly paired with meats and cheeses, mustard is added to sandwiches, salads, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, the English word mustard derives from the Anglo-Norman mustarde and Old French mostarde. The first element is ultimately from Latin mustum, - the condiment was originally prepared by making the seeds into a paste with must. The second element comes also from Latin ardens and it is first attested in English in the late 13th century, though it is found as a surname a century earlier. Archeological excavations in the Indus Valley have revealed that mustard was cultivated there and that civilization existed until about 1800 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment and they mixed unfermented grape juice with ground mustard seeds to make burning must, mustum ardens — hence must ard. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the knowledge of Romans. The first appearance of mustard makers on the registers in Paris dates back to 1292. Dijon, France, became a center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres of mustard creme in a sitting at a gala held by the Duke of Burgundy in 1336. Their success was aided by the introduction of the first automatic mustard-making machine, in 1937, Dijon mustard was granted an Appellation dorigine contrôlée. Due to its tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard IIs master cooks. The use of mustard as a hot dog condiment was first said to be seen in the US at the 1904 St. Louis Worlds Fair, Mustard is most often used at the table as a condiment on cold meats. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, Mustard is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium it is used to make mustard soup. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water, added to Hollandaise sauce, mustard can inhibit curdling
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Tennessee
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Tennessee is a state located in the southeastern region of the United States. Tennessee is the 36th largest and the 17th most populous of the 50 United States, Tennessee is bordered by Kentucky and Virginia to the north, North Carolina to the east, Georgia, Alabama, and Mississippi to the south, and Arkansas and Missouri to the west. The Appalachian Mountains dominate the eastern part of the state, Tennessees capital and second largest city is Nashville, which has a population of 654,610. Memphis is the states largest city, with a population of 655,770, the state of Tennessee is rooted in the Watauga Association, a 1772 frontier pact generally regarded as the first constitutional government west of the Appalachians. What is now Tennessee was initially part of North Carolina, Tennessee was admitted to the Union as the 16th state on June 1,1796. Tennessee was the last state to leave the Union and join the Confederacy at the outbreak of the American Civil War in 1861, occupied by Union forces from 1862, it was the first state to be readmitted to the Union at the end of the war. Tennessee furnished more soldiers for the Confederate Army than any other state besides Virginia and this sharply reduced competition in politics in the state until after passage of civil rights legislation in the mid-20th century. This city was established to house the Manhattan Projects uranium enrichment facilities, helping to build the worlds first atomic bomb, Tennessees major industries include agriculture, manufacturing, and tourism. Poultry, soybeans, and cattle are the primary agricultural products, and major manufacturing exports include chemicals, transportation equipment. In the early 18th century, British traders encountered a Cherokee town named Tanasi in present-day Monroe County, the town was located on a river of the same name, and appears on maps as early as 1725. The meaning and origin of the word are uncertain, some accounts suggest it is a Cherokee modification of an earlier Yuchi word. It has been said to mean meeting place, winding river, according to ethnographer James Mooney, the name can not be analyzed and its meaning is lost. The modern spelling, Tennessee, is attributed to James Glen, the governor of South Carolina, the spelling was popularized by the publication of Henry Timberlakes Draught of the Cherokee Country in 1765. In 1788, North Carolina created Tennessee County, the county to be established in what is now Middle Tennessee. When a constitutional convention met in 1796 to organize a new out of the Southwest Territory. Other sources differ on the origin of the nickname, according to the Columbia Encyclopedia. Tennessee ties Missouri as the state bordering the most other states, the state is trisected by the Tennessee River. The highest point in the state is Clingmans Dome at 6,643 feet, Clingmans Dome, which lies on Tennessees eastern border, is the highest point on the Appalachian Trail, and is the third highest peak in the United States east of the Mississippi River
49.
Ground beef
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Ground beef, beef mince, minced beef, minced meat is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder. It is used in many recipes including hamburgers and spaghetti bolognese, in some parts of the world, meat grinders are called mincers. In many countries, food laws define specific categories of ground beef, for example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. In the U. S. a maximum of 30% fat by weight is allowed in either hamburger or ground beef, the allowable amount in France is 5 to 20%. In Germany, regular ground beef may contain up to 15% fat while the special Tatar for steak tartare may contain less than 5% fat, both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beef is often marketed in a range of different fat contents to match the preferences of customers, Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used, small amounts of bone and cartilage may have been detached during the separation process. Connective tissue Blood vessels Peripheral nerve tissue, brain tissue was not detected in any of the samples. Adipose tissue—The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets, lipid content on oil-red-O staining was graded as 1+ in 6 burgers and 2+ in 2 burgers. Meat processing methods used by such as Beef Products, Inc. and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known as pink slime. This meat-based product has to be treated with an agent to remove salmonella and other pathogens. From 2001 the United States Department of Agriculture has approved the product for limited human consumption, in a 2009 article by The New York Times, the safety of the beef processing method used by BPI was questioned. After the USDAs approval, this became a component in ground beef used by McDonalds, Burger King. In government and industry records in testing for the lunch program. Between 2005 and 2009, E. coli was found three times and salmonella 48 times, BPI had a rate of 36 positives for salmonella per 1,000 tests, compared to a rate of nine positives per 1,000 tests for other suppliers for the program. However, the continued to source from BPI because its price was substantially lower than ordinary meat trimmings. Cargill, among the largest hamburger makers in the U. S. is a big buyer of the product from BPI for its patties. It suspended buying meat from two plants owned by BPI for several months in 2006 after excessive levels of salmonella were found
Cookbook: Baked beans 
Media: Baked beans
