Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat red meat, cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g. roasted chicken or roasted squash. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in Yorkshire pudding, etc.. During oven roasting, hot air circulates around the meat. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, a combination of both.
Each method can be suitable, depending on the tastes of the people. A low-temperature oven, 95 to 160 °C, is best when cooking with large cuts of meat and whole chickens; this is not technically roasting temperature. The benefit of slow-roasting an item is a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done; the combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time.
Searing and turning down to low is beneficial when a dark crust and caramelized flavor is desired for the finished product. In general, in either case, the meat is removed from the heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, known as carry over cooking; the objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare. During roasting and vegetables are basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts; these cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning, somewhat more like stew or pot roast. They are popular for turkeys; until the late 19th century, roasting by dry heat in an oven was called baking.
Roasting meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known. Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is not technically a roast, since a grill is used. Barbecuing and smoking differ from roasting because of the lower temperature and controlled smoke application. Grilling can be considered as a low-fat food preparation, as it allows any fat in the food to drip away. Before the invention and widespread use of stoves, food was cooked over open flames from a hearth. To roast meat, racks with skewers, or, if accessible, complicated gear arrangements, would be utilized to turn the piece. In the past, this method was associated with the upper class and special occasions, rather than customary mealtimes, because it required freshly killed meat and close attention during cooking, it was easy to ruin the meat’s taste with a smoky fire or negligence to rotate it at regular intervals.
Thus, elite families, who were able to afford quality meat, appointed this task to servants or invested in technology like automatic turning devices. With further technological advances, cooking came to accommodate new opportunities. By the 1860s, working families were able to afford low-priced stove models that became sufficiently available. However, the key element of observation during roasting became difficult and dangerous to do with the coal oven. Hence, traditional roasting disappeared as kitchens became no longer equipped for this custom and soon thereafter, "baking" came to be "roasting". Roasting can be applied to a wide variety of meat. In general, it works best for cooking whole chickens and leaner cuts of lamb and beef; the aim is to highlight the flavor of the meat itself rather than a sauce or stew, as it is done in braising or other moist-heat methods. Many roasts are tied with string prior to roasting using the reef knot or the packer's knot. Tying holds them together during roasting, keeping any stuffing inside, keeps the roast in a round profile, which promotes cooking.
Red meats such as beef and venison, certain game birds are roasted to be "pink" or "rare", meaning that the center of the roast is still red. Roasting is a
Lilian Maranet, known as K-Mil or K-Mill, is a Puerto Rican reggaetón singer-songwriter and record producer. She began her career in 2003 with "Quien Tiene Mas Flow", a song, featured on Luny Tunes and Noriega's debut compilation album Mas Flow, she continued recording with some of the best reggaetón producers including DJ Nelson and Rafi Mecenario, appearing on several compilation albums produced by the two, among others. Despite starting her career in 2003, K-Mil has yet to release a studio album. In 2003, K-Mil recorded her first song "Quien Tiene Mas Flow" for Luny Tunes and Noriega's debut compilation album Mas Flow. Before she had been performing at a club called "The Noise" in San Juan, Puerto Rico, she has appeared on compilation albums produced among others. In 2004, she appeared on salsa singer Tito Nieves' "Ya No Queda Nada" from his debut record for Sony, Fabricando Fantasias; the song featured salsa singer La India along with reggaetón rapper Nicky Jam. According to Evan Gutierrez of Allmusic, the track was "as bold and modern as it comes".
It reached number one on the Billboard Tropical Songs chart for the week of February 26, 2005. This resulted in the quartet receiving a 2005 Billboard Latin Music Award nomination for "Tropical Airplay Track of the Year, Duo or Group". Other songs performed by K-Mill are "A Ver Quien Da Más", "Aquí Llego La Que Le Mete Flow", "Asi Es Que Eh" with Lisa M, "Con El Fuete" with D'Mingo, "Dale Mas Duro" with Las Guanabanas, "Gatas", "Mas Perreo", "Métele Perro", "Pa' Que Sudes" and the self-written "Sigo Aquí". K-Mil has yet to release a studio album, however, she is good friends with fellow reggaetón artist Ivy Queen
Burning River Roller Derby is a women's flat-track roller derby league based in Cleveland, Ohio. Founded in 2006, Burning River is a member of the Women's Flat Track Derby Association. Burning River Roller Derby was started as Burning River Roller Girls in 2006, joined the Women's Flat Track Derby Association in December 2007. Burning River Roller Derby has three travel teams; the A team, plays WFTDA-sanctioned games. The B team, "Burning River Hazmat Crew", plays competitive regional games, the C team, "Burning River Pyromaniacs", plays close, regional games; the league has four home teams who play each other in league play, the Cleveland Steamers, the Hard Knockers, the HellBombers, the Rolling Pin-Ups. In early 2015, Burning River announced the change of the league name from Burning River Roller Girls to Burning River Roller Derby, to place less emphasis on gender and better reflect its members. In August 2015, Burning River hosted a WFTDA Division 2 playoff tournament. In 2009 Burning River was the ninth seed at the WFTDA North Central Regional Tournament and finished in eighth place after an overtime loss to Brewcity Bruisers, 126-116.
In 2013, the WFTDA changed their playoff structure, Burning River qualified for the WFTDA Division 2 International Playoff tournament in Kalamazoo, Michigan as the ninth seed finishing in eighth place. Official Website
Hartvig Marcus Frisch was a Danish businessman who served as director of the Royal Greenland Trading Department from 1781 to 1816. The Frisch House, his former home in Copenhagen, located at Nytorv 5, was designed by Nicolai Abildgaard, it is listed on the Danish registry of protected places. Frisch was born in Helsingør in 1754, his father, called Hartvig Marcus Frisch, was inspector at Øresind Custom House. His mother was Jacobine Henriette Henrici, 1725-69). Frisch was in 1771 employed by Det Altonaiske Bankkontor. In 1774, he assumed a position as secretary for at Øresund Custom House, he assisted his father who, as a Herman-speaking Holsteiner, was challenged by the increasing use of Danish under Ove Høegh-Guldberg's years in office. In 1776, the same year that his father was granted pension, Frisch was promoted to protecollist. In 1781, after his dather's death, he was appointed to senior supervisor of the Iceland-Finmark Trading Company but and that same year to director of the Danish Royal Greenland Company with title of justitsråd.
Heinrich Schimmelmann reccommened him for the positions. In 1782, Friederich Martini was appointed as co-director. In 1788, Frisch became a member of the Royal Greenland Trade Commission. In 1792, he acted as director of Realisationskommissionen for det danske, slesvigske og holstenske forenede handels- og kanalkompagni as well as a member of various commissions related to North Atlantic trade. In 1813, he was appointed to etatsråd. Freisch constructed a house at Nytorv 5 in 1799–1803; the building is now listed. He owned the estate Vodroffgård outside Copenhagen from 1794 tp 1803; the estate was both managed as the site of a water-powered factory. Frisch married Dorothea Tutein, a daughter of merchant and textile manufacturer Peter Tutein and Pauline Maria Tutein, on 10 January 1783 in Frederick's German Church, they had the children Theodor Frisch, Emil Frisch, Henriette Pauline Frisch, Sophie Frederikke Frisch and Constantin Frisch (bprm 1793. Frisch belonged to the German congregations in Helsingør.
He died in Ems on 22 August 1816. The ship that transported his coffin home wrecked. Frisch family tree Hartvig Marcus Frisch at Geni
The Dongfeng Fengxing Jingyi S50 is a compact sedan produced by Dongfeng Liuzhou Motor under the Jingyi product series of the Dongfeng Fengxing sub-brand. The Dongfeng Fengxing Jingyi S50 sedan debuted during the 2014 Beijing Auto Show and was launched on the China car market in 2014; the Fengxing Jingyi S50 compact sedan shares the same platform as the Dongfeng Fengshen A60 compact sedan with both cars based on the Nissan Sylphy produced by the Dongfeng-Nissan joint venture in China. The styling of the Fengxing Jingyi S50 at launch was inspired by the Hyundai Sonata with similar front DRG designs despite being in a smaller segment; the final production Fengxing Jingyi S50 was launched in September 2014 with prices starting from 69,900 yuan to 102,900 yuan. As of 2015, news of an upcoming facelift with new engines was released, with the facelifted design placing the Fengxing Jingyi S50 sedan more inline with other Dongfeng Fengxing products. During the 2016 Beijing Auto Show in China, Dongfeng revealed the Fengxing S50-EV, based on the pre-facelift Fengxing Jingyi S50 sedan.
The Fengxing S50-EV has a range of 250 kilometers and a 150 km/h top speed with electric motor producing 120hp and 280nm of torque. Fengxing Jingyi S50 Official Website Fengxing Jingyi S50 EV Official Website
Neoguraleus finlayi is a species of sea snail, a marine gastropod mollusk in the family Mangeliidae. The length of the shell attains its diameter 4 mm; the small, solid shell is subturriculated. It is axially costate and spirally lirate with 2 brown spiral bands; the sculpture consistis of 10 to 16 on the body whorl. The interstices are of about the same width as the ribs, which are obsolete on the narrow shoulder or depression of the lower whorls, continued nearly to the base, they are crossed by more or less distinct spiral lirae, continuous between and across the ribs, stouter upon the neck of the siphonal canal. The colour of the shell is light flavescent, with 2 reddish or brown intercostal bands at the suture, the lower of them becoming broad on the body whorl, extending to the margin of the flattish fascicle below; these bands are absent, or the apex and the fasciole only are brown. The spire is conic and somewhat higher than the aperture; the protoconch is smooth, with a flatly rounded nucleus.
The shell contains 8 whorls, the earlier ones flattish, the others convex, with a narrow shoulder or depression. The base of the shell is contracted; the suture is impressed and undulating. The aperture is oblique, narrowly ovate, angled above and produced below into a short broad siphonal canal oblique and not emarginate at the base; the outer lip is strengthened by the last rib, flatly convex and with a shallow rounded sinus a little below the suture. The columella is faintly arcuate, drawn out to a narrow ridge towards the siphonal canal; the inner lip is smooth and narrow. This marine species occurs off South Island. Tucker, J. K. 2004 Catalog of recent and fossil turrids. Zootaxa 682:1-1295. New Zealand Mollusca: Neoguraleus finlayi Spencer H. G. Willan R. C. Marshall B. A. & Murray T. J.. Checklist of the Recent Mollusca Recorded from the New Zealand Exclusive Economic Zone. Powell, Arthur William Baden; the New Zealand Recent and Fossil Mollusca of the Family Turridae: With General Notes on Turrid Nomenclature and Systematics.
No. 2. Unity Press limited, printers, 1942. Powell, A. W. B. 1979: New Zealand Mollusca: Marine and Freshwater Shells, Auckland Spencer, H. G. Marshall, B. A. & Willan, R. C.. Checklist of New Zealand living Mollusca. Pp 196–219. in: Gordon, D. P. New Zealand inventory of biodiversity. Volume one. Kingdom Animalia: Radiata, Deuterostomia. Canterbury University Press, Christchurch