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Ray T. Townsend. Ray T Townsend (May 27, 1913 – April 2, 2011) was an American inventor and engineer who transformed the meat processing world with his invention of the pork skinner, sausage linking machine and pork belly injector. All three inventions are still used throughout the world today.
Toad in the hole is a traditional British [1] dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. [2] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1] The material is then shaped via a continuous extrusion process—producing ...
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Meat or fish. Sea-pie is a layered meat pie made with meat or fish, [1] and is known to have been served to British sailors during the 18th century. [2] Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons 's landmark 1796 book American Cookery. [3] Sea-pie is made by lining a saucepan or pot ...
Not all sources are serious. According to some, raccoon or opossum are preferable to squirrel, and the taste is improved by aging and marinating the meat in roadside oil and grease before preparing a stew. [15] Alternative recipes for roadkill include raccoon kebabs, moose-and-squirrel meat balls, Pennsylvania possum pot pie and skunk skillet stew.
7 (ongoing) Cooking on the Wild Side is a cooking show hosted by Phyllis Speer and John Philpot on the Arkansas Educational Television Network (AETN) and produced by the Arkansas Game and Fish Commission. [1] The show was originally part of Arkansas Outdoors, and featured many cooking segments from that series alongside new content.
Chicken Pot Pie (Per Order): 960 calories, 55 g fat, 29 g saturated fat, 2740 mg sodium, 82 g carbs (7 g fiber, 4 g sugar), 35 g protein A favorite around the country with more than 650 locations ...
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