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Fesikh
Fesikh or fseekh ( arz, فسيخ ' ) is a traditional celebratory ancient Egyptian dish. It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of fermented, salted and dried gray mullet of the genus ''Mugil'', a saltwater fish that lives in both the Mediterranean and the Red Seas. Preparation The traditional process of preparing fesikh is to dry the fish in the sun before preserving it in salt. The process is quite elaborate, passing from generation to generation in certain families. The occupation has a special name in Egypt, ''fasakhani''. Egyptians in the West have used whitefish as an alternative. Hazard Each year, reports of a few cases of food poisoning involving incorrectly prepared fesikh appear in Egyptian periodicals, especially during the Sham el-Nessim festival, when the Egyptians consume this traditional pickled fish. In April 2012, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fesikh Of Desouk
Fesikh or fseekh ( arz, فسيخ ' ) is a traditional celebratory ancient Egyptian dish. It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of fermented, salted and dried gray mullet of the genus ''Mugil'', a saltwater fish that lives in both the Mediterranean and the Red Seas. Preparation The traditional process of preparing fesikh is to dry the fish in the sun before preserving it in salt. The process is quite elaborate, passing from generation to generation in certain families. The occupation has a special name in Egypt, ''fasakhani''. Egyptians in the West have used whitefish as an alternative. Hazard Each year, reports of a few cases of food poisoning involving incorrectly prepared fesikh appear in Egyptian periodicals, especially during the Sham el-Nessim festival, when the Egyptians consume this traditional pickled fish. In April 2012, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. __TOC_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. Middle Eastern dishes } ''salat turki''). , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Merguez , , North Africa , A very spicy, red sausage of mutton or beef. , - , Mesfouf , , Tunisia , Similar to couscous, with butter added. , - , Mrouzia , , Morocco , Sweet and salty tajine with honey, cinnamon and almonds. , - , Msemen , , Maghreb , Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning min ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food."Historical Origins of Food Preservation." Accessed June 2011. Water is usually removed by (air drying, sun drying, smoking or wind drying) but, in the case of , food is first [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. '' ful medames'', mashed fava beans; ''kushari'', lentils and pasta; and ''molokhiya'', bush okra stew. A local type of pita bread known as (Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and '' foie gras'' is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Food Inspection Agency
The Canadian Food Inspection Agency (CFIA; french: Agence canadienne d'inspection des aliments) is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals (FPA) in Canada, thus enhancing the health and well-being of Canada's people, environment and economy. The agency is governed by the Minister of Agriculture and Agri-Food and Minister of Health. The agency was created in April 1997 by the ''Canadian Food Inspection Agency Act'' for the purpose of consolidating the delivery of all federal food safety, animal health, and plant health regulatory programs in Canada. As such, the CFIA was established by combining and integrating the related inspection services of three separate federal government departments: * Agriculture and Agri-Food Canada, * Fisheries and Oceans Canada, and * Health Canada. Role and responsibilities The agency is part of the larger federal public service. According to the CFIA statement of values, science is the basis for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potentially Dangerous Food
Potential generally refers to a currently unrealized ability, in a wide variety of fields from physics to the social sciences. Mathematics and physics * Scalar potential, a scalar field whose gradient is a given vector field * Vector potential, a vector field whose curl is a given vector field * Potential function (other) * Potential variable (Boolean differential calculus) * Potential energy, the energy possessed by an object because of its position relative to other objects, stresses within itself, its electric charge, or other factors * Magnetic vector potential * Magnetic scalar potential (ψ) * Electric potential, the amount of work needed to move a unit positive charge from a reference point to a specific point inside the field without producing any acceleration * Electromagnetic four-potential, a relativistic vector function from which the electromagnetic field can be derived * Coulomb potential * Van der Waals force, distance-dependent interactions between atom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, hum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palestinian Cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian. Cooking styles vary, and types of cooking style and ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of '' kibbee'' are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of ''taboon'' bread, rice and meat, and coastal plain inhabitants frequent fish, other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clostridium Botulinum
''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum. The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans and other animals, and is the most potent toxin known to mankind, natural or synthetic, with a lethal dose of 1.3–2.1 ng/kg in humans.(2010). Chapter 19. ''Clostridium'', ''Peptostreptococcus'', ''Bacteroides'', and Other Anaerobes. In Ryan K.J., Ray C (Eds), ''Sherris Medical Microbiology'', 5th ed. ''C. botulinum'' is a diverse group of pathogenic bacteria initially grouped together by their ability to produce botulinum toxin and now known as four distinct groups, ''C. botulinum'' groups I–IV, as well as some strains of ''Clostridium butyricum'' and ''Clostridium baratii'', are the bacteria responsible for producing botulinum toxin. ''C. botulinum'' is responsible for foodborne botulism (ingestion of preformed toxin), infant b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sham El-Nessim
, nickname = , observedby = Egyptians , begins = , ends = , date = The day after Eastern Christian Easter , date2012 = 14 April , date2013 = 6 May , date2014 = 21 April , date2015 = 13 April , date2016 = 2 May , date2017 = 17 April , date2018 = 9 April , date2019 = 29 April , duration = 1 day , frequency = annual , celebrations = * Visiting public places * Going on picnics * Eating fesikh, salted herring, and lupin beans * Coloring and eating boiled eggs , observances = , relatedto = Pharaonic time , alt=, litcolor=, significance=, weekday=, month=, scheduling=, firsttime=, startedby= Sham Ennessim ( ar, شم النسيم, ''Sham Al Nassim'' or ''Sham an-Nassim''; Egyptian Arabic: ''Sham Ennesim'', ; cop, ϣⲱⲙ ⲛ̀ⲛⲓⲥⲓⲙ, ''Shom Ennisim'') is an Egyptian national festival marking the beginning of spring, as it originates from the ancient Egyptian Shemu festival.Asante, M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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