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  2. Category : Food and drink companies based in Chicago

    en.wikipedia.org/wiki/Category:Food_and_drink...

    Restaurants in Chicago (4 C, 100 P) A. Archer Daniels Midland (1 C, 10 P) B. Beam Suntory (13 P) C. Conagra Brands (2 C, 12 P) K. Kraft Foods (2 C, 10 P) Kraft Heinz ...

  3. List of food manufacturers of Chicago - Wikipedia

    en.wikipedia.org/wiki/List_of_food_manufacturers...

    Since the 1830s, when Chicago enjoyed a brief period of importance as a local milling center for spring wheat, the city has long been a center for the conversion of raw farm products into edible goods. [2] Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and ...

  4. List of food pastes - Wikipedia

    en.wikipedia.org/wiki/List_of_food_pastes

    Mortar and pestle – a kitchen device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder; Wet grinder – a food preparation appliance used especially in Indian cuisine for grinding food grains to produce a paste or batter

  5. Jeolgu - Wikipedia

    en.wikipedia.org/wiki/Jeolgu

    Jeolgu (Korean: 절구) and gongi (공이) are a type of traditional Korean mortar and pestle set, used for pounding grains or tteok (rice cake). [1] [2] [3] They can be made with timber, stone, or iron. [2] Jeolgu is a bowl-shaped vessel in which grains or tteok can be pounded, and gongi refers to either a pestle for a mortar or a stamper for ...

  6. Molcajete - Wikipedia

    en.wikipedia.org/wiki/Molcajete

    Molcajete used to grind spices Molcajete as a food container. Molcajetes are used to crush and grind spices, and to prepare salsas and guacamole.The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface.

  7. Mofongo - Wikipedia

    en.wikipedia.org/wiki/Mofongo

    The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or broth from the seared meat ...

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