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Hot Link (sausage)
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link") is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States. Preparation Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked. By location Louisiana In Southern Louisiana, where Cajun cuisine and Creole cuisine is abundant, a hot link sausage on a bun is consumed more frequ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Chorizo Links
Hot commonly refers refer to: *Heat, a hot temperature *Pungency, in food, a spicy or hot quality Hot or HOT may also refer to: Places *Hot district, a district of Chiang Mai province, Thailand ** Hot subdistrict, a sub-district of Hot District, Thailand ** Tha Kham, Chiang Mai, also known as Hot, a town in Hot District, Chiang Mai province, Thailand * Hot, Albania, a village in the Malësi e Madhe municipality, Shkodër County, Albania Music * H.O.T. pronounced "H. O. T.", (High-Five of Teenagers), a South Korean boy band * Hawaii Opera Theatre, an opera company in Honolulu, Hawaii * Hot (American vocal group), best known for 1977 hit "Angel in Your Arms" 1976–1980 Albums * ''Hot'' (James Brown album) or the title song (see below), 1976 * ''Hot'' (Freda Payne album), 1979 * ''Hot'' (Paul Bley album), 1985 * ''Hot'' (Half Japanese album), 1995 * ''Hot'' (Squirrel Nut Zippers album), 1996 * ''Hot'' (Mel B album), 2000 * ''Hot'' (Taeyang EP), or the title song, 2008 * ''Hot'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, Terrine (food), terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. In larger restaurants, a dedicated specialist known as a ''charcutier'' may prepare charcuterie instead of the ''garde manger''. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The Herbsts in ''Food Lover's Companion'' say, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serious Eats
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Content The site consists of general food features as well as recipes, home cooking advice, and equipment reviews. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a, in the home kitchen. Critical reception In 2008, Serious Eats was ranked #17 on ''Time'' magazine's list of the 50 Best Websites. Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best Food Blog and Best Video Webcast. See also * List of websites about foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Seattle Times
''The Seattle Times'' is an American daily newspaper based in Seattle, Washington. Founded in 1891, ''The Seattle Times'' has the largest circulation of any newspaper in the state of Washington and the Pacific Northwest region. The Seattle Times Company, which owns and publishes the paper, is mostly owned by the Blethen family, which holds 50.5% of the company; the other 49.5% is owned by the McClatchy Company. The Blethen family has owned and operated the newspaper since 1896. ''The Seattle Times'' had a longstanding rivalry with the '' Seattle Post-Intelligencer'' until the latter ceased print publication in 2009. ''The Seattle Times'' has received 11 Pulitzer Prizes and is widely renowned for its investigative journalism. History ''The Seattle Times'' originated as the ''Seattle Press-Times'', a four-page newspaper founded in 1891 with a daily circulation of 3,500, which Maine teacher and attorney Alden J. Blethen bought in 1896. Renamed the ''Seattle Daily Times'', it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dallas Observer
''Dallas Observer'' is a free digital and print publication based in Dallas, Texas. The ''Observer'' publishes daily online coverage of local news, restaurants, music, and arts, as well as longform narrative journalism. A weekly print issue circulates every Thursday. The ''Observer'' has been owned by Voice Media Group since January 2013. The ''Observer'' is a member of the Association of Alternative Newsmedia. It has won dozens of national and regional awards for its journalism, including two first places for longtime columnist Jim Schutze in the 2017 AAN Awards. In 1995, the H.L. Mencken Writing Award went to columnist Laura Miller, who went on to become the mayor of Dallas The Mayor of the City of Dallas is a member of the Dallas City Council and its presiding officer. The current mayor is Eric Johnson (Texas politician), Eric Johnson, who has served one term since 2019 Dallas mayoral election, 2019 and is the 60 ... after leaving the ''Observer''. In 2007, two ''Observe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The News Tribune
''The News Tribune'' is an American daily newspaper based in Tacoma, Washington. It is the second-largest daily newspaper in the state of Washington with a weekday circulation of 30,945 in 2020. With origins dating back to 1883, the newspaper was established under its current form in 1918. Locally owned for 73 years by the Baker family, the newspaper was purchased by McClatchy in 1986. History The newspaper can trace its origins back to the founding of the weekly ''Tacoma Ledger'' by R.F. Radebaugh in 1880 and H.C. Patrick, under the firm name Radebaugh & Company. Radebaugh had served on the reportorial staff of the San Francisco Chronicle. He first visited Tacoma in June 1879. Radebaugh grew to know Patrick, who owned and operated a weekly newspaper in Santa Cruz. Radebaugh and Patrick agreed to move the business to Tacoma. In Tacoma Radebaugh was the paper's editor and Patrick served as the business manager. The paper became a success and Radebaugh bought out Patrick's share. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Sacramento Bee
''The Sacramento Bee'' is a daily newspaper published in Sacramento, California, in the United States. Since its foundation in 1857, ''The Bee'' has become the largest newspaper in Sacramento, the fifth largest newspaper in California, and the 27th largest paper in the U.S. It is distributed in the upper Sacramento Valley, with a total circulation area that spans about : south to Stockton, California, north to the Oregon border, east to Reno, Nevada, and west to the San Francisco Bay Area.History of ''The Sacramento Bee'' from the newspaper's website ''The Bee'' is the flagship of the nationwide McClatchy Company. Its "Scoopy Bee" mascot, created by |
Smithsonian (magazine)
''Smithsonian'' is a magazine covering science, history, art, popular culture and innovation. The first issue was published in 1970. History The history of ''Smithsonian'' began when Edward K. Thompson, the retired editor of ''Life'' magazine, was asked by then-Secretary of the Smithsonian, S. Dillon Ripley, to produce a magazine "about things in which the Smithsonian nstitutionis interested, might be interested or ought to be interested." Thompson later recalled that his philosophy for the new magazine was that it "would stir curiosity in already receptive minds. It would deal with history as it is relevant to the present. It would present art, since true art is never dated, in the richest possible reproduction. It would peer into the future via coverage of social progress and of science and technology. Technical matters would be digested and made intelligible by skilled writers who would stimulate readers to reach upward while not turning them off with jargon. We would fin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausages are Cooking, cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Chorizo - a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Sausage#Vegetarian versions, Vegetarian sausage – may be made from tofu, seitan, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, soybean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boudin
Boudin () is a type of sausage found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc contain no blood but retain the name. Etymology The Anglo-Norman word meant , , or in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). The English word ''pudding'' probably comes, via the Germanic word ''puddek'' for sausage, from . Some modern chefs, such as John Folse and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, to whom they attribute the first mention of ''boudin noir'' in the ''Apicius''. Types * '' ball'': A Cajun variation on . Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried. * : Originally, a white sausage made of pork without the bloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Pit
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States. First introduced to the lands which would become the United States by the Taíno to Christopher Columbus, and from the Spanish to later North American colonizers, barbecue in America first spread with pit barbecue, where meats were cooked over a trench which contained fires. This form of cooking adds a distinctive smoky taste to the meat. Over the years, American barbecues became centered around conventional backyard grills as well as restaurants. Barbecue's biggest mass adoption by the American public occurred during the 1950s, when grills became inexpensive and commonplace in backyards. Today, barbecues can be found across the United States, and regional styles can be found across the country. Barbecues are often held on Memorial Day, itself considered the beginning of American summer, and are also held en masse during Independence Day celebrations. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
