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  2. Lunch meat - Wikipedia

    en.wikipedia.org/wiki/Lunch_meat

    Deli lunch meat is occasionally infected by Listeria. In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days. [6] In 2021, the US CDC reported another wave of Listeria outbreak. The final investigation notice from 2023 ...

  3. Beef tongue - Wikipedia

    en.wikipedia.org/wiki/Beef_tongue

    Russian zakuski: cold cuts of tongue topped with mushrooms, cheese, nuts and prunes. Beef tongue is used in North America as a major ingredient of tongue toast, an open-faced sandwich prepared for breakfast, lunch, or dinner and sometimes offered as an hors d'oeuvre. It is widely used in Mexican cuisine, and often seen in tacos and burritos ...

  4. Pork Loin Vs. Pork Tenderloin: What Are The Differences? - AOL

    www.aol.com/pork-loin-vs-pork-tenderloin...

    Pork loin: Roasting, grilling, slow cooking, and sous vide techniques will allow the meat to cook evenly while keeping it moist. Roasting can be done with boneless or bone-in cuts; grilling can ...

  5. Pimento loaf - Wikipedia

    en.wikipedia.org/wiki/Pimento_loaf

    Pimiento loaf, more commonly pimento loaf, also called pickle and pimiento loaf, pickle and pimento loaf, or P&P loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. [1] After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat.

  6. Category:Lunch meat - Wikipedia

    en.wikipedia.org/wiki/Category:Lunch_meat

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  7. Dutch loaf - Wikipedia

    en.wikipedia.org/wiki/Dutch_Loaf

    Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.

  8. Congee - Wikipedia

    en.wikipedia.org/wiki/Congee

    The most popular variants of lugaw include arroz caldo (chicken), goto (beef tripe), lugaw na baboy (pork), lugaw na baka (beef), and lugaw na tokwa't baboy (diced tofu and pork). Other versions can also use tinapa (smoked fish), palakâ ( frog legs ), utak (brain [of pig]), dilà (tongue [of pig]), and litid ([beef] ligaments).

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