"the stock as a binder. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature. Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction, to set properly. The term 'head cheese' is used in North America, 'potted heid' in Scotland, 'brawn' elsewhere"
"similar to ""shkembe chorba"". Also in Bulgaria, Republic of Macedonia and Turkey, ""shkembe chorba"" is a widespread soup variety. There is also a twofold variation on the concept of head cheese: ""piftie"" which does contain gelatin, is served cold and is usually only made from pork or beef (traditionally only pork), but does not contain as much head material (usually only the lower legs and ears are used since they contain large amounts of gelatin) and ""pacele"" which is exclusively made of meat and tissue found on the head (save for the eyes and usually only made from lamb; addition"
"Fish head casserole Fish head casserole (Chinese: 砂锅鱼头 shā guō yú tóu) is a seafood dish from China. It is named for its main ingredient, fish heads, which are cooked in a casserole. The dish is prepared with a fish head (about 1 kg), tofu, cayenne pepper, sesame oil, vegetable oil, garlic sprouts, shallot, ginger, soy, salt, cooking wine, white sugar and monosodium glutamate. The fish head is washed, marinated in soy sauce, and fried with cooking wine added. The head is then stewed and served garnished with garlic sprouts and sesame oil. The broth in this dish has a"
"cheese is ""an exquisite and soft unripened cheese with an intense white color, no eyes and usually without bark or very thin crust, a native of Briviesca, a town that has an important livestock of sheep breeding Churra."" It is one of the most appreciated and best known European cheeses. At first, it was made from raw sheep milk and animal rennet, seasoned with salt. Then it was put into clay jars and dried in cold, wet places. Nowadays, it is made from ""pasteurized sheep's milk, cow or mixture of both."" Extra salts and rennet are added after the cheese"
"Horseshoe sandwich The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States. It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty, French fries, and cheese sauce. Sometimes ham or some other meat is substituted for the hamburger, and sometimes more than one type of meat is used. The French fries can also be replaced with tater tots, or other forms of fried potatoes. Though cheese sauces vary by chef, it is generally derived from Welsh rarebit. Common ingredients include eggs, beer, butter, cheese, Worcestershire sauce, mustard, salt and pepper. A smaller portion, with one slice"
"Tête de Moine Tête de Moine (, ""monk's head"") is a type of cheese manufactured in Switzerland. It was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern. Traditionally, the cheese is prepared for eating in an unusual way: the cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odour and flavour by allowing oxygen to reach more"
"out of clothing. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of casein. Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms. The solids are then separated and pressed into final form. Unlike many proteins, casein is not coagulated by heat. During the process of clotting, milk-clotting proteases act on the soluble portion of the caseins, κ-casein, thus originating"
"Lion's Head (food) Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works. The name ""lion's head"", derives from the shape of the meatball which"
"episode of Fox & Friends to promote the contest. Horseshoe sandwich The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States. It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty, French fries, and cheese sauce. Sometimes ham or some other meat is substituted for the hamburger, and sometimes more than one type of meat is used. The French fries can also be replaced with tater tots, or other forms of fried potatoes. Though cheese sauces vary by chef, it is generally derived from Welsh rarebit. Common ingredients include eggs, beer, butter, cheese, Worcestershire sauce, mustard,"
"Cheese Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors"
"of the council of Denomination of Origin. The cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months. The cheese is made from cow's milk from cows milked in the afternoon or evening and heated between 25 °C and 30 °C (77-86 °F) with a coagulant added so the milk forms curds. After midday the following day, the curds are cut and deposited in a mold to drain. From the mold it is passed to a sack or bag (""""Fardela"""") for the """"Trapu"""" version"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices. A well-known dish in Belgium is ""tête de veau en"
"stored. As World War I intensified and shipments of hard cheese from Europe were interrupted, he rediscovered the wheels, which had aged into a product his customers found to be a good substitute for classic hard cheeses like Parmesan. Pepper Jack is a derivative of Monterey Jack flavored with spicy chili peppers, bell peppers, and herbs. Garlic- and pesto-flavored versions also exist. Because of its low content of tyramine, an organic compound thought to be associated with headaches, it is frequently recommended as one of the few cheeses that is safe to eat for migraine sufferers. Monterey Jack Monterey Jack,"
"marketed under the same name are made from milk of different animal—feta cheeses, for example, are made from sheep's milk in Greece and from cow's milk elsewhere. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior"
"such as the head, neck, gizzard, and feet. A popular cheap dish containing all this and more is called ""sopa de menudencias"". Head cheese is also common. Just like in Argentina, and depending on the region, Colombian asado and ""picada"" involve many offal types, including ""chunchullo"" (chitterlings), chicken hearts, and ""bofe"" (beef lung). ""Pelanga"" is a dish from the departments of Cundinamarca and Boyaca that contains beef or pork snout (""jeta""), trachea, tongue, and ears. ""Pepitoria"" is a dish in the department of Santander that involves offal from billy goats (kidney, liver, heart). In Peru and Bolivia, beef heart is"
"tortue"" ('as a tortoise'), served with tomato sauce with Madeira and accompanied by French fries. Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it"
"usually eaten on Saturday mornings, especially in St. Vincent and Barbados. In Trinidad and Tobago, it is served or sold at most social gatherings, such as parties, all-inclusive fetes and sporting competitions. Head cheese is very popular and is usually referred to as ""queso de cabeza"" in Chile and Colombia. In Peru, Ecuador, and Costa Rica, it is also known as ""queso de chancho"". It is known as ""queso de Cerdo"" in Uruguay and Argentina. In Panama, it is known as ""sao"" (from Caribbean English souse), made with pig's feet and prepared the same way as in the Caribbean; it"
"Protetta. Blue cheeses with no protected origin name are designated simply ""blue cheese"". The main structure of the blue cheese comes from the aggregation of the casein. In milk, casein does not aggregate because of the outer layer of the particle, called the “hairy layer.” The hairy layer consists of κ-casein, which are strings of polypeptides that extend outward from the center of the casein micelle. The entanglement of the hairy layer between casein micelles decreases the entropy of the system because it constrains the micelles, preventing them from spreading out. Curds form, however, due to the function that the"
"Hoop cheese Hoop cheese is a simple, traditional cheese made only from milk, where the whey has been totally pressed out. It is different from farmer cheese in that farmer cheese is made with milk, cream and salt, while hoop cheese is made from milk alone. Hoop cheese is difficult to find commercially in the United States, due to the difficulty of automating the manufacturing process. It was once so popular, however, that a device called a hoop cheese cutter was manufactured and used in general stores during the late 19th and early 20th centuries. This object resembled a turntable"
"Cauliflower cheese Cauliflower cheese is a traditional British dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. A more elaborate white sauce or cheddar cheese sauce flavoured with English mustard and nutmeg may also be used. The dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it. Cauliflower is thought to originate from Kythrea"
"with a knife blade suspended above it. It was built by scale companies of the period to cut the exact amount of cheese the customer wanted. Hoop cheese can be found at many small restaurants and independent gas stations and grocers throughout the southern part of the USA. Hoop cheese Hoop cheese is a simple, traditional cheese made only from milk, where the whey has been totally pressed out. It is different from farmer cheese in that farmer cheese is made with milk, cream and salt, while hoop cheese is made from milk alone. Hoop cheese is difficult to find"
"Head was a high-pitched Mickey Mouse-like-voiced, claymation slice of pizza whose facial features were olives, pepperoni and other toppings. Comedy writer Williams was creator of the Mr. Bill Show. The spots were rather simple, paralleling the old Mr. Bill segments. Each commercial would open with a picture of a Pizza Hut restaurant having the words ""The Pizza Head Show"" appear over the picture. Pizza Head then would appear, talk to the audience, and get into a jam. The host of the commercials was a voice represented by a hand (similar to ""Mr Hands"" from the Mr. Bill shorts). The hand"
"accident the German farmers of Lancaster County had devised a simple way of making a cheese that smelled stronger than limburger and tasted better. He ate her piece, his own, what was left and then licked the container."" Cup cheese Cup cheese is a soft, spreadable cheese deeply rooted in Pennsylvania Dutch culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. A descendant of the German cheese ""Kochkäse"", it became known as ""cup cheese"" because it was sold in a cup. Cup cheese is increasingly seen as a"
"of rice, chopped chicken meats, and herbs. Helzel Helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from chicken neck skin stuffed with flour, schmaltz, internal meats (chopped heart, gizzard, liver), and fried onions and sewn up with a thread. Sometimes the stuffing is flavored with garlic and black pepper. Helzel may be cooked in chicken soup or used as an ingredient in cholent. Because of its sausage shape and the flour-based stuffing, helzel is sometimes called ""false"" kishke. The Ashkenazi helzel recalls to mind the tebit, the cholent equivalent of Iraqi Jews, which includes a"
"fried cheese with carum, with garlic, without spices""). Hauskyjza Hauskyjza (Silesian: ""home cheese"" from the German ""Hauskäse"") - a foodstuff made of cottage cheese, carum and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor, scent and tacky consistency, and then warmed and fried. Often baking soda is used to condition the cottage cheese. Hauskyjza or Ser Smazony (fried cheese) or Ser Zgliwiały ( rottened cheese) is a traditional product in Wielkopolska, Pomorze, Kujawy and Silesia. Before refrigerators were widely available, it was valued because of its high fastness. Haukyjza has an"
"Duck's head Duck's head () is a Chinese snack made by adding spices and herbs to a stir-fried head of duck. It is a popular dish in many parts of China, including Wuhan and Shanghai. One duck's head store claims that the snack ""helps your own brain power"". It has a crispy taste and is written to be a healthy food with no known health drawbacks. Kellie Schmitt of ""CNN"" describes duck's head as one of ""Shanghai's weirdest foods"". Duck's head is not a modern invention; one specialty restaurant, Dongshan Duck's Head (), has been around for generations. According to"
"Cheezies Cheezies are a brand of cheese curl snack food made and sold in Canada by W. T. Hawkins Ltd. The snack is made from aged cheddar and sold in various size bags. Ingredients largely consist of malted corn husk, fine white flour, sugar, maltodextrine, salt, maltose, corn oil, red dye #5, yellow dye #5, BHA and BHT. The snack was invented after the Second World War by James Marker of Dayton, Ohio and W. T. Hawkins. The pair were living in Chicago when they discovered a method, by trial and error, of extruding cornmeal, casting it into fingerling shapes,"
"Cheese puffs Cheese puffs, cheese curls, cheese balls, cheesy puffs, corn curls, or corn cheese are a puffed corn snack, coated with a mixture of cheese or cheese-flavored powders. They are manufactured by extruding heated corn dough through a die that forms the particular shape. They may be ball-shaped, curly (""cheese curls""), straight, or irregularly shaped. Puffcorn is a similar food, without cheese flavoring. Cheese puffs were invented independently by two companies in the United States during the 1930s. According to one account, Edward Wilson noticed strings of puffed corn oozing from flaking machines in the mid 1930s at the"
"wrapped in pig's caul fat. Only two offal based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: Steak and kidney pie (typically featuring veal or beef kidneys) is still widely known and enjoyed in Britain and Ireland as is liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy). Brawn (the British English term for 'head cheese') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British"
"Helzel Helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from chicken neck skin stuffed with flour, schmaltz, internal meats (chopped heart, gizzard, liver), and fried onions and sewn up with a thread. Sometimes the stuffing is flavored with garlic and black pepper. Helzel may be cooked in chicken soup or used as an ingredient in cholent. Because of its sausage shape and the flour-based stuffing, helzel is sometimes called ""false"" kishke. The Ashkenazi helzel recalls to mind the tebit, the cholent equivalent of Iraqi Jews, which includes a whole chicken skin filled with a mixture"
"with cream so that their fat in dry matter (FDM or FiDM) is 60–75%; triple cream cheeses are enriched to at least 75%. Soft-ripened and blue-vein There are at least three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheese, washed-rind cheese, and blue cheese. Processed cheeses Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is"
"scene as well. Pennsylvania Dutch foods are very popular. Most of the diners in the Lehigh Valley area still exhibit a strong Pennsylvania Dutch influence in their menus. Scrapple is a pudding formed of pork scraps and cornmeal, served sliced and fried. Liver pudding is made out of pig liver and head parts, mostly leftovers from the animal. Head cheese is parts of the head of a pig or calf that are made into a gelatin and mixed with vegetables. A variant is souse, made from pig's feet and pickled with vinegar. Chow-chow is a mixture of pickled vegetables made"