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Escalope – boneless meat that has been thinned out using a mallet, [12] [13] rolling pin [13] or beaten with the handle of a knife, or merely butterflied. [14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15]
Treet (Armour Star Treet) is a canned lunch meat product similar to Spam first introduced in 1939 by Armour and Company in the United States. Sold as "spiced luncheon loaf", it is made with chicken and pork and has a more finely ground texture than Spam, more akin to bologna or vienna sausages. Like Spam, it is often fried or baked before ...
Dietz & Watson was founded by Gottlieb Dietz, a German sausage maker, who developed his skills while working at a meatpacking plant for almost two decades.In 1939, he purchased the Watson Meat Company and combined his name with Walter Watson, the former owner, who stayed on as the sales manager.
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A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry. [301] Sonofabitch stew: West Western United States: A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf. [302] Vichyssoise: Northeast New York City
Impossible Foods Inc. is a company that develops plant-based substitutes for meat products. The company's signature product, the Impossible Burger, was launched in July 2016 as a vegan alternative to a beef hamburger. In partnership with Burger King, Impossible Whoppers were released across the United States by summer 2019.
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]
The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil. [46] Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.