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Christmas Ham
A Christmas ham or Yule ham is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. Despite the common claim that the tradition of eating ham is related to the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals, this is highly dubious. In fact, in the United States, ham only became popular as a Christmas food in the 20th century.Stavros Macrakis, "How Old is American Christmas Ham?", '' Repast'' (Culinary Historians of Ann Arbor) 37:1:6 (Winter 2021full text/ref> The Romans were known to have eaten various foods during the Saturnalia, of which one was a roast piglet. Pope Sixtus III insisted in 435 that Christians should eat pork on Christmas to make a difference to the Jews, for which pork is forbidden. Swedish traditions The centerpiece of the cold cuts section of a traditional Swedish Christmas smör ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julskinka
A Christmas ham or Yule ham is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. Despite the common claim that the tradition of eating ham is related to the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals, this is highly dubious. In fact, in the United States, ham only became popular as a Christmas food in the 20th century.Stavros Macrakis, "How Old is American Christmas Ham?", '' Repast'' (Culinary Historians of Ann Arbor) 37:1:6 (Winter 2021full text/ref> The Romans were known to have eaten various foods during the Saturnalia, of which one was a roast piglet. Pope Sixtus III insisted in 435 that Christians should eat pork on Christmas to make a difference to the Jews, for which pork is forbidden. Swedish traditions The centerpiece of the cold cuts section of a traditional Swedish Christmas smörgà ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Ham
A Christmas ham or Yule ham is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. Despite the common claim that the tradition of eating ham is related to the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals, this is highly dubious. In fact, in the United States, ham only became popular as a Christmas food in the 20th century.Stavros Macrakis, "How Old is American Christmas Ham?", '' Repast'' (Culinary Historians of Ann Arbor) 37:1:6 (Winter 2021full text/ref> The Romans were known to have eaten various foods during the Saturnalia, of which one was a roast piglet. Pope Sixtus III insisted in 435 that Christians should eat pork on Christmas to make a difference to the Jews, for which pork is forbidden. Swedish traditions The centerpiece of the cold cuts section of a traditional Swedish Christmas smör ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kentucky
Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to the east; Tennessee to the south; and Missouri to the west. Its northern border is defined by the Ohio River. Its capital is Frankfort, and its two largest cities are Louisville and Lexington. Its population was approximately 4.5 million in 2020. Kentucky was admitted into the Union as the 15th state on June 1, 1792, splitting from Virginia in the process. It is known as the "Bluegrass State", a nickname based on Kentucky bluegrass, a species of green grass found in many of its pastures, which has supported the thoroughbred horse industry in the center of the state. Historically, it was known for excellent farming conditions for this reason and the development of large tobacco plantations akin to those in Virginia and North Carolin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of ''Brassica oleracea''. Etymology ''Kale'' originates from Northern Middle English ''cale'' (compare Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. History Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. The earliest record of cabbages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt-cured Meat
Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. It was frequently called "junk" or "salt horse". One early method of salt-curing meat was corning, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. This term originates from Old English and references the large corns or grains of salt used (see wiktionary:corn). Corned beef retains this name, although it is typically brined today. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius '' De Re Coquinaria'', which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maryland
Maryland ( ) is a state in the Mid-Atlantic region of the United States. It shares borders with Virginia, West Virginia, and the District of Columbia to its south and west; Pennsylvania to its north; and Delaware and the Atlantic Ocean to its east. Baltimore is the largest city in the state, and the capital is Annapolis. Among its occasional nicknames are '' Old Line State'', the ''Free State'', and the '' Chesapeake Bay State''. It is named after Henrietta Maria, the French-born queen of England, Scotland, and Ireland, who was known then in England as Mary. Before its coastline was explored by Europeans in the 16th century, Maryland was inhabited by several groups of Native Americans – mostly by Algonquian peoples and, to a lesser degree, Iroquoian and Siouan. As one of the original Thirteen Colonies of England, Maryland was founded by George Calvert, 1st Baron Baltimore, a Catholic convert"George Calvert and Cecilius Calvert, Barons Baltimore" William Hand Browne, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Ham
Stuffed ham is a variety of ham in which cabbage, kale, onions, spices and seasonings are chopped and mixed, then stuffed into deep slits slashed in a whole corned or smoked ham. The ham is covered with extra stuffing, wrapped in a cloth to hold everything together, and then boiled until the meat and greens are fully cooked. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day. Often used as a Christmas ham, this preparation has been popular for at least 200 years. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another. Salmonella vector In 1997, improperly prepared stuffed ham served at the Our Lady of the Wayside Catholic Church fund-raising dinner in Chaptico, Maryland was responsible for one of the largest multi-drug resistant Salmonella Heidelberg outbreaks in Maryl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Cooking
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices. Rice became prominent in many dishes in the Lowcountry region of South Carolina due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
