A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon and tomato. It can be made with varying recipes according to personal preference. Simple variants include toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely; the combination of ingredients on a sandwich dates back to the early 1900s, though it didn't achieve widespread popularity until after World War II, when the ingredients became more available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s; the BLT has been ranked as the second most popular sandwich in the US and as the UK's favourite sandwich, is referenced or depicted in media and culture. Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900; the 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Kevin Zinter for a club sandwich included bacon, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.
While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes include pickles and none contain tomato. The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round; the initials, representing "bacon, tomato" began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: "On the tray, are a bowl of soup, a toasted sandwich of bacon and tomato, a chocolate milk shake."A 1954 issue of Modern Hospital contains a meal suggestion that includes: "Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Jellied Banana Salad, Cream Dressing, Pound Cake." By 1958, Hellmann's Mayonnaise advertised their product as "traditional on bacon and tomato sandwiches," suggesting that the combination had been around for some time.
However, there are several references to a "B. L. T" in the early 1970s, including in one review of Bruce Jay Friedman's play entitled Steambath titled: "A B. L. T. for God – hold the mayo.". The abbreviation used in title references a line of dialogue in the play in which God yells, "Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I'll smite you down with my terrible swift sword." The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized. According to food historian John Mariani, it is the second most popular sandwich in the U. S. after the ham sandwich, a poll by OnePoll in 2008 showed that it was the "nation's favourite" sandwich in the UK. BLT sandwiches are popular in the summer, following the tomato harvest. In the United States, the BLT-season is associated with an increase in the price of pork-bellies, which are processed into bacon. While there are variations on the BLT, the essential ingredients are bacon and lettuce between two slices of bread toasted.
The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it "carries" the other flavors, chefs recommend using higher quality meat. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is "superfluous", a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as "shocking". Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds; the sandwich is sometimes served like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference; the sandwich has a high sodium and fat content, has been targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. In 2009, seven large cafe chains in the UK made a commitment to reducing salt and fat through similar substitutions.
A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT; the other layer can be any sort of sliced meat chicken or turkey. The BLT has been deconstructed into a number of forms; this variation was described by New York Times writer Julia Reed as "even more perfect than a BLT". Vegans and vegetarians may replace bacon with tofu as meat analogue instead. Alternatively they can use mock bacon. In 1963, pop art sculptor Claes Oldenburg created Giant BLT, a soft sculpture representing the sandwich, now in the collection of the Whitney Museum of American Art, it measures 32 by 39 inches and uses vinyl and wood, painted in acrylic. Every time it is moved, it must be restacked; the artist has said that he has not set it up since its creation in 1963. In 2003, a record for the world's largest BLT was created by Michele
Carrara is a city and comune in Tuscany, in central Italy, of the province of Massa and Carrara, notable for the white or blue-grey marble quarried there. It is on some 100 kilometres west-northwest of Florence, its motto is Fortitudo mea in rota. There were known settlements in the area as early as the 9th century BC, when the Apuan Ligures lived in the region; the current town originated from the borough built to house workers in the marble quarries created by the Romans after their conquest of Liguria in the early 2nd century BC. Carrara has been linked with the process of carving marble since the Roman Age. Marble was exported from the nearby harbour of Luni at the mouth of river Magra. In the early Middle Ages it was a Byzantine and Lombard possession, it was under the Bishops of Luni who started to write the city's history when the Emperor Otto I gave it to them, it turned itself into a city-state in the early 13th century. The Bishops acquired it again in 1230, their rule ending in 1313, when the city was given in succession to the Republics of Pisa and Florence.
It was acquired by Gian Galeazzo Visconti of Milan. After the death of Filippo Maria Visconti of Milan in 1447, Carrara was fought over by Tommaso Campofregoso, lord of Sarzana, again the Malaspina family, who moved here the seat of their signoria in the second half of the 15th century. Carrara and Massa formed the Duchy of Carrara from the 15th to the 19th century. Under the last Malaspina, Maria Teresa, who had married Ercole III d'Este, it became part of the Duchy of Modena. After the short Napoleonic rule of Elisa Bonaparte, it was given back to Modena. During the unification of Italy age, Carrara was the seat of a popular revolt led by Domenico Cucchiari, was a center of Giuseppe Mazzini's revolutionary activity. At the end of the 19th century Carrara became the cradle of anarchism in Italy, in particular among the quarry workers; the quarry workers, including the stone carvers, had radical beliefs that set them apart from others. Ideas from outside the city began to influence the Carrarese.
Anarchism and general radicalism became part of the heritage of the stone carvers. According to a New York Times article of 1894 many violent revolutionists, expelled from Belgium and Switzerland went to Carrara in 1885 and founded the first anarchist group in Italy. Carrara has remained a continuous'hotbed' of anarchism in Italy, with several organizations located in the city; the Anarchist marble workers were the driving force behind organising labour in the quarries and in the carving sheds. They were the main protagonists of the Lunigiana revolt in January 1894. In 1929, the municipalities of Carrara and Montignoso were merged in a single municipality, called Apuania. In 1945 the previous situation was restored. Carrara is the birthplace of the International Federation of Anarchists, formed in 1968; as a titular Duke of Modena, the current holder of the title of "Prince of Carrara" would be Prince Lorenz of Belgium, Archduke of Austria-Este. Cathedral. Ducal Palace, now the seat of the Fine Arts Academy.
Built over pre-existing Lombard fortification, it dates to the reign of Guglielmo Malaspina, becoming in 1448 the permanent seat of the dynasty. It includes two distinct edifices: the Castello Malaspiniano, dating to the 13th century, the Renaissance palace, begun by Alberico I in the late 16th century. Under the medieval loggia are exposed several ancient Roman findings. Baroque church and convent of San Francesco, built in 1623–64 by order of Carlo I Cybo-Malaspina. Church of the Suffragio, begun in 1686 under design of Innocenzo Bergamini, refurbished in the 19th century; the façade has a large marble portal in Baroque style, sculpted by Carlo Finelli and surmounted by a bas-relief with the "Madonna and the Souls of the Purgatory". Palazzo Cybo-Malaspina Sanctuary of the Madonna delle Grazie alla Lugnola, consecrated in 1676 and designed by Alessandro Bergamini. Church of Santa Maria Assunta, at Torano, it has a 16th-century façade with a portal from 1554. The interior is on two aisles. Carrara marble has been used since the time of Ancient Rome.
The Pantheon and Trajan's Column in Rome are constructed of it, many sculptures of the Renaissance were carved from it. In addition to the marble quarries, the city has academies of sculpture and fine arts and a museum of statuary and antiquities, a yearly marble technology fair; the local marble is exported around the world, marble from elsewhere is fashioned and sculpted commercially here. The word Carrara comes from the pre-Roman element kar, through Latin carrariae meaning'quarries'. Carrara is twinned with: Yerevan, since 1965 Ingolstadt, Germany Grasse, France Opole, Poland Novelda, Spain Kragujevac, Serbia Federico Bernardeschi Gianluigi Buffon Giorgio Chinaglia Pietro Tacca Cristiano Zanetti Francesco Gabbani Carrara marble Marmifera di Carrara railway Official website Marble Quarry in the Massa and Carrara region "Carrara", in The Monumental News Magazine, March 1893, pp. 273-275. "The Carrara Marble Industry," Scientific American Supplement, May 17, 1902, pp. 22045–22046. “A Marble World”, by E. St. John Hart, article in Pearson’s Magazine, February 1903 Landsat 7 photograph of Carrara marble quarries in August 2001 Overnight in Carrara, Italy - slideshow by The New York Times
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for'cheek'. Pork cheek is rubbed with salt and spices and cured for three weeks or until it loses 30% of its original weight, its flavor is stronger than other pork products, such as pancetta, its texture is more delicate. Upon cooking, the fat melts away, giving great depth of flavor to the dishes and sauces it is used in. Guanciale may be cut and eaten directly in small portions, but is used as a pasta ingredient, it is used in sauces like sugo all ` amatriciana. It is a specialty of central Italy Umbria and Lazio. Pancetta, a cured Italian bacon, not smoked, is sometimes used as a substitute when guanciale is not available. How to Make Guanciale at The Hungry Dog Blog
A lardon called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not smoked, they are made from pork, cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, for other dishes such as coq au vin; the Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook. Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon or salt pork.
Since the true French lardon is salt-cured but not smoked, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". One food writer takes this as evidence that the French "do bacon right"; the meat is cut into small strips or cubes about one centimeter wide blanched or fried. Some chefs recommend using pancetta as a substitute, it is common for the lardons to be used for two distinct purposes in the same dish. The fat rendered from the cubed pork is good for sautéing vegetables or meat during the early stages of a recipe, the crisp browned pork cubes can be added as a garnish or ingredient just before serving: "the crispy bits are used to add a smoky, salty flavor and a pleasant crunch to all kinds of dishes"; the rich flavor pairs well with cheeses and sturdy leaf vegetables like spinach and frisée, for which the hot rendered fat can be used as part of the salad dressing. Lardons are used in French cuisine to flavor salads, quiches, potatoes and other dishes.
A particular Parisian use of lardons is in the salade aux lardons, a wilted salad in which the lettuce leaves are wilted by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a pie à la chasse calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche and lardons. A regional specialty from the Savoie is tartiflette, made with potatoes, reblochon cheese and lardons. A traditional use for lardons is in a technique called "larding", in which long strips of chilled pork fat are threaded into meats that are to be braised or roasted, such as beef filets or veal and lean fish such as salmon; these lardons are to be cut in strips about 3 mm thick and 3 mm wide, it is essential that the fat be chilled before cutting and threading. The technique is explained at length in the classic book of French cuisine La bonne cuisine de Madame E. Saint-Ange, which details two techniques: surface larding, or "studding", in which the lardons are threaded onto the surface, interior larding, in which the lardons are left in a channel inside the meat.
Madame St. Ange recommends larding for braised calf's sweetbreads and for a specific style of cooking hare. American food writer James Peterson recommends using fatback for larding. Julia Child recommends using lard or porkbellies; the origin of larding is in the Middle Ages, when edible meat was sourced from hunting game and was too lean and tough because of the animal's natural physical activity. The needle used is a larding needle. There are two basic kinds of larding needle, U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached. U-shaped larding needles called by the French name lardoir, are long needles with a "U" cross-section. Four larding needles, accompanied by two crossed turning spits, are found in the coat of arms of the Confrérie de la Chaîne des Rôtisseurs, a French gastronomic society. In many cuisines around the world, pork fat is used as a flavoring, lardons are found in various other cultures. In Puerto Rico, they are added to dishes such as arroz con gandules.
Barding Lard Lardo How to cut bacon strips into lardons, video
Peameal bacon is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, rolled in cornmeal. It is not smoked. Development is credited to a Toronto, Ontario and bacon curer, William Davies who came to Canada from England in 1854; the name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War II it has been rolled in ground yellow cornmeal. Peameal bacon sandwiches, consisting of cooked peameal bacon on a kaiser roll and sometimes topped with mustard or other toppings, are considered a signature dish of Toronto from Toronto's St. Lawrence Market
Faith of the Fallen
Faith of the Fallen is the sixth book in Terry Goodkind's epic fantasy series The Sword of Truth. The Imperial Order continues to bring an undesired war upon the New World, its mission is to enslave the world in a system in which no human being can aspire to anything more than mediocrity. Meanwhile, Richard and Kahlan return to Westland. Richard believes that if he leads the armies of the New World directly into a confrontation with the armies of the Imperial Order, he will lose the battle and the New World will fall prey to the grasp of death and slavery. Kahlan is nursed back to health after a brutal beating she received at the hands of Anderith's messengers at the end of the last book, Soul of the Fire. Just as she achieves her recovery, Nicci, a long time slave of Jagang and the Imperial Order, arrives to take Richard away. Kahlan and Cara decide to return to the D'Haran armies. There they, will battle with the Imperial Order. Faith of the Fallen begins. Richard is taking Cara and injured Kahlan to the high mountains of Westland.
At the end of the Soul of the Fire Richard realizes that he cannot win against Emperor Jagang until the people themselves want to fight for freedom. Because of this mindset Richard isolates himself in the woods, to allow Kahlan time to heal, refuses to give orders to the D'Haran army. After Kahlan has made a significant recovery, Nicci arrives and captures Kahlan by using a maternity spell, linking herself to Kahlan and enabling herself to kill Kahlan at any time. Richard is forced to go with Nicci into the Old World, leaving Kahlan and the Sword of Truth to rejoin the D'Haran army. Shortly afterward, Prelate Ann and the reformed Sister of the Dark Alessandra visit the camp, looking for Richard, claiming his need for the people to prove their worth is pointless and that the prophecy dictates his required actions; this enrages Kahlan, she threatens to murder Alessandra unless Ann destroys her journey book, which will prevent her from coordinating with Verna and the D'haran army. Kahlan and Cara, despite knowing Richard's objections, leave the Upper Ven in search of help from Zedd and Sister Verna.
Seeing the plight of her troops fighting against the Order, Kahlan takes command of the combined armies of D'Hara and the Midlands in a desperate attempt to halt the Order's advance into the New World. Following Nicci, Richard is put to work in the Old World capital of Altur'Rang, finding work as a delivery man of steel and timber for construction, as Nicci's only requirement is that he care for her and himself, expecting the conditions of life among the poor will crush Richard's spirits. Richard meets Brother Narev, a sorcerer, constructing a spellform for the Imperial Palace that will make Emperor Jagang immortal; as Richard becomes successful and happy turning around the deplorable conditions of the neighborhood despite the conditions, Nicci begins to doubt her position, finds she is viciously hated by her neighbors for her treatment of Richard. She attempts to seduce Richard but fails, gives herself to a local thug, who brutally assaults her, thinking that Kahlan will believe Richard fell for her charms.
Richard is approached to lead a peaceful protest against the Order but he refuses and begs his friends to stay away, knowing it will be a wholesale slaughter. Hundreds are killed, hundreds more are hung and tortured. Richard is turned in by Gadi as a collaborator. Nicci spends a fortune in gold she finds Richard has hidden to set him free, finding he has been beaten. Richard, as punishment for his "civil infraction," is commanded to erect a disgusting sculpture glorifying human suffering for the center of the New Palace. Secretly, Richard works tirelessly to create his own statue of a noble man and woman out of a block of flawed marble he purchases from a local quarryman, it is of such beauty. Brother Narev, when he arrives to see the statue, orders Richard to destroy it. Richard takes up the hammer and points to the crowd, telling them that the Order only wishes to destroy beauty, only wishes to enslave humanity under the doctrine of faith unsupported by the true value of life, he shatters the statue in one blast.
The people are outraged, revolt, proclaiming that the Order will not enslave them any longer. They attack the Imperial Order, Altur'Rang falls to the hands of the rebels. Richard finds a group of his friends overseeing the execution of the Order governing council. After fighting many battles against the Imperial Order, overseeing the wedding of Verna to the Wizard Warren, the subsequent death of Warren at the hands of Gadi and Cara leave to find Richard, learning from Gadi's interrogation that he is in Altur'Rang, they enter Altur'Rang in time to see the statues destruction. As the rebellion begins, Richard enters the palace to find Brother Narev. While working his way through the dark corridors, he encounters Kahlan, the Sword of Truth over her shoulder, he attacks her and engineers the fight. This forces Nicci to choose - to sever the maternity spell and save him or let him die and continue serving the Order. Nicci, wholeheartedly converted to Richard's cause after seeing his sculpture, removes the maternity bond to Kahlan and heals Richard.
Altur'Rang is free, for a time, from the grasp of the Order, the people have found a determination not to serve the system as slaves. The epilogue ends with Kahlan shyly staring at a massive statue of Spirit, a model Richard had carved with her face, being erected in the center of the newly free Altur'Rang In Faith of the Fallen, the Wizard's Sixth Rule is revealed to be: The only s
Vallée d'Aoste Lard d'Arnad
Vallée d’Aoste Lard d’Arnad is a variety of lardo produced within the municipal boundaries of the commune of Arnad in lower Aosta Valley, Italy. It was awarded European Union protected designation of origin status in 1996 and is promoted by the Comité pour la valorisation des produits typiques d'Arnad - Lo Doil producers association; the lard, one of a number of preserved meat specialties of the region, is produced by curing pieces of fatback in a brine aromatised with such herbs and spices as juniper, nutmeg and rosemary. The brining takes place in wooden tubs known as doïls, which may be made of chestnut, oak or larch, are used for this purpose, it is eaten with black bread and honey. The traditional Féhta dou lar is a Sagra held each year on the last Sunday of August, it has become a significant tourist attraction. Bacon portal Media related to Lardo di Arnad at Wikimedia Commons Vallée d’Aoste Lard d’Arnad - Aosta Valley official tourism board Vallée d'Aoste Lard d'Arnad, Italianmade.com