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Meat Seasonings & Recipes
Meat Seasonings & Recipes The History of Meat Curing Meat Seasonings with Alternatives Since the early days of mankind, meat was preserved by Natural Veg-a-Cure salt, air drying and sometimes smoking. The problem was This product is a blend of sea salt, unrefined cane sugar and a that the meat turned brown and was very salty, requiring special fermented celery juice that is designed to be a natural a great deal of effort to remove the salt when it was to be alternative to Pink Cure in any recipe. eaten. However, this kind of meat was “ALL NATURAL”. USDA may require labeling something like this for products made Eventually, it was discovered that Salt Petre (Potassium with Veg-a-Cure: Nitrate) could be added to improve the color and reduce the possibility of spoilage during the curing process. Sugar and “No Nitrites added except what naturally occurs in the sea salt and sometimes spices were added to improve the flavor and cut celery juice”. the saltiness. This is what is often called a “Country-Style” Natural Hickory Ham & Bacon Seasoning Ham and Bacon. These are dry cured for up to 6 weeks and slowly smoked at low temperatures (below 90°F). The This product is a flavorful blend of sea salt, unrefined cane sugar, finished product is uncooked and if carefully stored, lasted brown sugar, natural vegetables, fruit, spice extracts and Vitamin for years without refrigeration. These hams still required a C for a traditional Old Pennsylvania Dutch flavor profile. Use this series of soakings to remove the salt and needed to be seasoning to make hams, bacon, picnic shoulders, ham hocks and thoroughly cooked to avoid trichinosis. -
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. -
9 CFR Ch. III (1–1–12 Edition) § 316.11
§ 316.11 9 CFR Ch. III (1–1–12 Edition) capacity of 5 kilograms (11.025 lbs.) or products: And provided further, That less and containing a single kind of imitation sausage packed in properly product: Provided, That such products labeled containers having a capacity of in properly labeled closed containers 3 pounds or less and of a kind usually exceeding 5 kilograms (11.025 lbs.) ca- sold at retail intact, need not bear the pacity, when shipped to another offi- word ‘‘imitation’’ on each link or piece cial establishment for further proc- if no other marking or labeling is ap- essing or to a governmental agency, plied directly to the product. need only have the official inspection (b) When cereal, vegetable starch, legend and list of ingredients shown starchy vegetable flour, soy flour, soy twice throughout the contents of the protein concentrate, isolated soy pro- container. When such products are tein, dried milk, nonfat dry milk, or shipped to another official establish- calcium reduced dried skim milk is ment for further processing, the inspec- added to sausage in casing or in link tor in charge at the point of origin form within the limits prescribed in shall identify the shipment to the in- part 319 of this subchapter, the prod- spector in charge at destination by ucts shall be marked with the name of means of Form MP 408–1. each added ingredient, as for example (c) The list of ingredients may be ap- ‘‘cereal added,’’ ‘‘potato flour added,’’ plied by stamping, printing, using ‘‘cereal and potato flour added,’’ ‘‘soy paper bands, tags, or tissue strips, or flour added,’’ ‘‘isolated soy protein other means approved by the Adminis- added,’’ ‘‘nonfat dry milk added,’’ trator in specific cases. -
Potential for Growth of Clostridium Perfringens from Spores in Pork Scrapple During Cooling
FOODBORNE PATHOGENS AND DISEASE Volume 7, Number 2, 2010 ª Mary Ann Liebert, Inc. DOI: 10.1089=fpd.2009.0405 Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling Vijay K. Juneja,1 Anna C.S. Porto-Fett,1 Kelly Gartner,2 Linda Tufft,2 and John B. Luchansky1 Abstract We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATCC 10288), vacuum packaged, and reheated (20 min=93.38C) in a circulating water bath. The cooked samples were cooled (30 s) in an ice bath before being transferred to a programmable water bath to cool through the temperature range of 54.48C to 7.28C in 12, 14, or 21 h to simulate deviations from the required cooling time of 6.5 h. After cooling, the samples, in duplicate, were analyzed to determine if growth from spores had occurred. The samples were plated onto tryptose–sulfite–cycloserine agar and incubated anaerobically at 378C for 48 h before counting the colonies. Minimal growth (less than 1.0 log) was observed during a 12- or 14 h cooling period. However, when the time to achieve 7.28C was extended to 21 h, C. perfringens spores germinated and grew from an inoculum of *3.0 log10 to *7.8 log10 CFU=g. Thus, scrapple must be cooled after cooking to 7.28C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C. -
Sausages and Food Safety
Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale. -
Livermush Is a Unique Regional Pork Dish That Can Only Be Found in a Small Area of North Carolina
Archived thesis/research paper/faculty publication from the University of North Carolina at Asheville’s NC DOCKS Institutional Repository: http://libres.uncg.edu/ir/unca/ º [Music Througout] º >> [Voice over]: Livermush is a unique regional pork dish that can only be found in a small area of North Carolina. Livermush is made by mixing pork scraps, pork liver, cornmeal, and spices; which are then formed into a brick. The most common way to prepare livermush is to cut the brick into half inch slices and fry them in butter. These slices are often served alone or in between two halves of a biscuit with yellow mustard or grape jelly. The production of livermush has been industrialized in the last century by local companies such as Mack's Livermush & Meats in Shelby, North Carolina and Neese's in Greensboro, North Carolina; but before livermush was mass produced it was made at home. This food tradition is thought to have been brought to Western North Carolina by German immigrants. Germans, like many other Europeans, came to America hoping to build better lives without poverty or persecution. Many Germans first settled in Pennsylvania but then journeyed to the Appalachian mountains of North Carolina. According to the United States Census of 1792 approximately 20,000 Germans were living in North Carolina. This makes up five percent of the population at the time. These Germans took an old dish, pon hoss, from their homeland and made the old recipe work for the new world. Pon Hoss developed into scrapple in Pennsylvania and into livermush in North Carolina. -
Menu for Week
Featured Tsa Tsio (“saat-soo”) (Duroc) $10 per lb. Madagascar's version of Chinese Char Sui pork. Strips of Duroc pork shoulder are cured and marinated overnight in a mix of honey, vanilla-infused rum, our house- made Chinese 5-spice and a little Madagascar-style hot sauce. Enjoy like jerky or slice & use in sandwiches, ramen, salads etc. Pulled Pork (Berkshire) $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Scottish Black Pudding $8 per lb. Traditional blood pudding from Scotland thickened with milk-cooked oats and seasoned with bacon ends, sage and allspice. Ready for a fry up. Smoked Candied Peanuts $4 per đ lb. pack Sweet, crunchy and just a touch of heat. BACONS Brown Sugar Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured for 10 days, coated with black pepper, glazed with brown sugar and smoked over oak and juniper woods. Traditional Bacon (Duroc) $8 per lb. (sliced) No sugar. No nitrites. Nothing but pork belly, salt and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and fruitwoods. Garlic Bacon (Duroc) LIMITED $8 per lb. (sliced) Dry-cured Duroc pork belly coated with garlic and smoked over real wood fire. Black Crowe Bacon (our house bacon) (Duroc) $9 per lb. Dry-cured double-smoked bacon seasoned with black pepper, coffee grounds, garlic and Ancho chili. -
Deli Call-Ahead Order Sheet (PDF)
85 North York Road, Warminster PA 18974 Altomonte's Call Ahead Deli Menu 856 N Easton Rd, Doylestown, PA 18902 (215) 672-5439 (215) 489-8889 Altomonte's Italian Specialties Misc. Meats 1/2LB 1LB Altomonte's Prosciutto-Domestic 1/4LB 1/2LB 1LB Pepperoni Sliced 1/2LB 1LB PARMA Prosciutto 1/4LB. 1PC. Pepperoni Stick EX DRY OR REGULAR 1/2LB 1LB San Danielle Prosciutto 1/4LB 1/2LB 1LB D&W Lunch Roll 1/2LB 1LB Speck Smok Import Prosciutto 1/4LB 1/2LB 1LB D&W Dried Beef 1/2LB 1LB Baby Prosciutto 1/4LB 1/2LB 1LB Corned Beef 1/2LB 1LB Italian Cooked Ham (Pros. Cotto) 1/4LB 1/2LB 1LB Corned Beef Brisket 1/2LB 1LB Rosemary Italian Cooked Ham 1/4LB 1/2LB 1LB D&W Pastrami Brisket 1/2LB 1LB Tomato/ Basil Italian Cooked Ham 1/4LB 1/2LB 1LB D&W Liverwurst SLICED OR CHUNK 1/2LB 1LB "Bresaola" Italian Dry Cured Beef 1/4LB 1/2LB 1LB BH Natural Casing Liverwurst 1/2LB 1LB Hot Dry Cured Capocollo 1/4LB 1/2LB 1LB BH Lite Liverwurst 1/2LB 1LB Sweet Dry Cured Capocollo 1/4LB 1/2LB 1LB D&W Deluxe Loaf 1/2LB 1LB Mortadella 1/4LB 1/2LB 1LB D&W Olive Loaf 1/2LB 1LB Imported Mortadella 1/4LB 1/2LB 1LB D&W Pickle And Pimento Loaf 1/2LB 1LB Hot Soppresata 1/4LB 1/2LB 1LB Souse 1/2LB 1LB Sweet Soppresata 1/4LB 1/2LB 1LB Beerwurst 1/2LB 1LB Codeghino 1/4LB 1/2LB 1LB Jalapeno Loaf 1/2LB 1LB "Pancetta" Italian Bacon BOLOGNA 1/2LB 1LB Prosciuttini-Italian Pepper Ham 1/4LB 1/2LB 1LB D&W Regular Bologna 1/2LB 1LB Altomonte's Home Roasted Pork 1/4LB 1/2LB 1LB D&W Beef Bologna 1/2LB 1LB Applewood Smoked Pork Loin 1/4LB 1/2LB 1LB D&W German Bologna TURKEY 1/4LB 1/2LB 1LB BH -
Pennsylvania Folklife Vol. 22, No. 3 Burt Feintuch
Ursinus College Digital Commons @ Ursinus College Pennsylvania Folklife Magazine Pennsylvania Folklife Society Collection Spring 1973 Pennsylvania Folklife Vol. 22, No. 3 Burt Feintuch Susan J. Ellis Waln K. Brown Louis Winkler Friedrich Krebs Follow this and additional works at: https://digitalcommons.ursinus.edu/pafolklifemag Part of the American Art and Architecture Commons, American Material Culture Commons, Christian Denominations and Sects Commons, Cultural History Commons, Ethnic Studies Commons, Fiber, Textile, and Weaving Arts Commons, Folklore Commons, Genealogy Commons, German Language and Literature Commons, Historic Preservation and Conservation Commons, History of Religion Commons, Linguistics Commons, and the Social and Cultural Anthropology Commons Click here to let us know how access to this document benefits oy u. Recommended Citation Feintuch, Burt; Ellis, Susan J.; Brown, Waln K.; Winkler, Louis; and Krebs, Friedrich, "Pennsylvania Folklife Vol. 22, No. 3" (1973). Pennsylvania Folklife Magazine. 53. https://digitalcommons.ursinus.edu/pafolklifemag/53 This Book is brought to you for free and open access by the Pennsylvania Folklife Society Collection at Digital Commons @ Ursinus College. It has been accepted for inclusion in Pennsylvania Folklife Magazine by an authorized administrator of Digital Commons @ Ursinus College. For more information, please contact [email protected]. Contributors to this Issue B RT FEI T H , Philadelphia, Penn ylvania. currentl a doctoral tudent in Folklore and Folklife at the niver ity of Penn I ania. H e i a graduate of the Penn ylvania tate niver ity, wher h tudied und r Profe or amuel P. Bayard dean of Penn- ylvania' folklori t . J J. ELLI , Philadelphia, Penn ylvania, pre ent here her M .A. -
LIBRETTO ♫ January, 2018 Symphony Village’S Newsletter Vol
Photo by George Drake LIBRETTO ♫ January, 2018 Symphony Village’s Newsletter Vol. XIII No. 1 DOWN MEMORY LANE EDITION! MISSION STATEMENT: Enhance the quality of life and promote a harmonious community through the timely publication of accurate information about residents, events, and activities in and around Symphony Village. HOA & GOVERNANCE, AND LOCAL CONTACTS Camilla Gaines, General Manager: [email protected] Rebecca Cook, Assistant General Manager: [email protected] Board of Directors Group Email: [email protected] Clubhouse Telephone: 410-758-8500 Clubhouse Address: 100 Symphony Way (not 138 Symphony Way) Bulk Pickup and Yard Waste: 410-758-1180 Trash Removal & Recycling: 410-742-0099 COMMITTEE REPORTS Expansion Update After the severe cold of early January, we finally broke ground on our expansion project on January 11. Be sure to check our Expansion Project web page for progress reports in the headline paragraph and photo coverage by George Drake. Also, please schedule any events with Rebecca, who is now maintaining the Master Calendar so that it can be coordinated with 1 construction activities. In general, committee meetings will be held in the Card Room using new 5’ round tables while the card tables are temporarily stored. The January 12 Board Meeting was the last scheduled Concert Hall event. Also, keep in mind that a good portion of the parking lot in front of the tennis court is closed for you and your car’s safety. This lot is being used by our contractor and may have large equipment or on-going construction activities. The tennis courts remain open. Look for the icon on the Home Page or Dashboard to access the Expansion Project webpage. -
Rhyming Dictionary
Merriam-Webster's Rhyming Dictionary Merriam-Webster, Incorporated Springfield, Massachusetts A GENUINE MERRIAM-WEBSTER The name Webster alone is no guarantee of excellence. It is used by a number of publishers and may serve mainly to mislead an unwary buyer. Merriam-Webster™ is the name you should look for when you consider the purchase of dictionaries or other fine reference books. It carries the reputation of a company that has been publishing since 1831 and is your assurance of quality and authority. Copyright © 2002 by Merriam-Webster, Incorporated Library of Congress Cataloging-in-Publication Data Merriam-Webster's rhyming dictionary, p. cm. ISBN 0-87779-632-7 1. English language-Rhyme-Dictionaries. I. Title: Rhyming dictionary. II. Merriam-Webster, Inc. PE1519 .M47 2002 423'.l-dc21 2001052192 All rights reserved. No part of this book covered by the copyrights hereon may be reproduced or copied in any form or by any means—graphic, electronic, or mechanical, including photocopying, taping, or information storage and retrieval systems—without written permission of the publisher. Printed and bound in the United States of America 234RRD/H05040302 Explanatory Notes MERRIAM-WEBSTER's RHYMING DICTIONARY is a listing of words grouped according to the way they rhyme. The words are drawn from Merriam- Webster's Collegiate Dictionary. Though many uncommon words can be found here, many highly technical or obscure words have been omitted, as have words whose only meanings are vulgar or offensive. Rhyming sound Words in this book are gathered into entries on the basis of their rhyming sound. The rhyming sound is the last part of the word, from the vowel sound in the last stressed syllable to the end of the word.