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A Guinness advertisement states "Guinness is good for you". Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers [51] [52] –"Guinness is Good for You". Advertising for alcoholic drinks that implies ...
The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1] According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. [2] The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.
The Scottish dish 'mince and tatties" uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon. Raw, lean, ground beef is used to make steak tartare, a French dish.
The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was switched to St. James's Gate Brewery Dublin. [12] In 2018, Guinness opened its first brewery in 64 years in the United States, in Baltimore, Maryland. [13] The last Guinness brewery in the US closed in 1954. [14]
Guinness leased the site from the Rainsford family on 31 December 1759. Under the agreement, he made a £100 downpayment and agreed to pay an additional £45 annually for 9,000 years. [35] One major conflict that dominated Guinness's early brewery career involved the terms of his lease as they related to water usage.
To make the perfect dish to pair with the different brews Guinness makes in special batches at their Storefront Brewery. If you missed out on this year's event, don't worry, we've got you covered ...
The tender meat is so good it both falls off the bone and sticks to your ribs. Serve the ribs on a bed of creamy goat cheese polenta with a sprig of thyme and rosemary.
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 ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.