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Chicken Bones were created in 1885 by Frank Sparhawk, [2] a candy maker from Baltimore who took a Ganong Bros. job opening. [1] The method used to manufacturing them continues to be used. [3] They are used by New Brunswick brewer Moonshine Creek Distilleries to make Chicken Bones-flavoured liqueur. [4] [5] [6]
Ganong Bros. Limited has been one of the Canadian chocolate industry's most important companies. Arthur Ganong was the first to make any sort of a wrapped chocolate bar; Ganong began selling the first chocolate bars in 1910. In 1920 they began using the brand name "Pal-o-Mine" for their chocolate bar. [citation needed]
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Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health benefits of the soup. Báitāng (白汤; 白湯; báitāng): Made from lightly blanched pork bones that have been vigorously boiled for several hours, creating a white milky broth. This broth ...
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
The dietary and culinary habits also changed greatly during this period, with many ingredients such as soy sauce and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the Shanjia Qinggong (Chinese: 山家清供; pinyin: Shānjiā qīnggòng) and the Wushi Zhongkuilu (Chinese: 吳氏中饋錄 ...
Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a clay pot.