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Modern Bretel butter is known for its creamy umami flavor; compared to American butter, European butter is often cultured. [4] It is classified as a demi-sel butter, with 3% salt. Historically, Bretel, as well as other butters imported to the "French Indochine", likely contained more salt, [ 5 ] as well as boric acid as a preservative. [ 6 ]
Butyriboletus regius (formerly Boletus regius), commonly known as the royal bolete or red-capped butter bolete, is a basidiomycete fungus of the genus Butyriboletus found in China and Europe. B. regius has a pink cap, yellow flesh , and a reticulate pattern on the stem . [ 1 ]
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
The cooperative was founded in 1918 as the United Dairymen's Association, and it bought the Consolidated Dairy Products Company in 1930. A contest among dairy families produced the cooperative's brand name, "Darigold" in 1920. [2]
The Agen Warehouse, also known as the 1201 Western Building is an historic former warehouse building located at 1201 Western Avenue in Seattle, Washington.Originally constructed in 1910 by John B. Agen (1856–1920), widely considered the father of the dairy industry in the Northwest, for his wholesale dairy commission business, it was designed by the partnership of John Graham, Sr. and David ...
Red Feather may refer to: Red Feather, 1903 opera by Reginald De Koven, Charles Klein, and Charles Emerson Cook; Red Feather Development Group, non-profit for Native American communities; Central Community Chest of Japan, non-profit also known as "Red Feather" Name for some Community Chest organizations
According to the Revised United States Army Regulations of 1861, the daily rations for an enlisted Union soldier included: [1] 12 ounces of pork or bacon; or 1 pound 4 ounces of fresh or salt beef
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.
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