Brining, he contended, gives poultry the texture of luncheon meat.
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Make "luncheon meat" into HAM; make "for each" into PER.
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What can justify the replacement of pork by reconstituted poultry in luncheon meat?
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Photo: George Heyer/Three Lions/Getty Images20153: A tin of Unox pork luncheon meat.
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Processed meat is bacon, sausages, salami, deli meat, hotdogs, luncheon meat, and so on.
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American soldiers soon brought the canned luncheon meat around the world, delivering it to people in war-torn countries facing food shortages.
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A photograph of a luncheon-meat salad mold is scarcely more horrifying than the details that led to the creation of the dish.
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Canned luncheon meat sold under the Tulip brand was all pork in Germany, but it included "mechanically separated poultry meat" in the Czech Republic.
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Milk in plastic bags, canned "luncheon meat" and Pitralon aftershave (which, as readers of old samizdat know, doubled as an aperitif among vodka-deprived prisoners) disappeared from the shelves.
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Remember the Famous Five and their beloved "luncheon meat," or how you feel about eating pho or ramen or whatever the most interesting Asian food you've ever tasted is.
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Citing "practical reasons," the group helpfully detailed which items are to be contaminated: 1.5-liter bottles of Coca-Cola and Coca-Cola Light; a popular tube-shaped luncheon meat called Yfantis (350- and 500-gram packages); and Delta whole milk.
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Inevitably, the show also feels like a memorial to Fischli/Weiss, who made sublimely puerile sculptures and dioramas with luncheon meat, rubber and unfired clay, as well as the classic art film "The Way Things Go" (36003), in which a lineup of everyday objects collapsed, domino-style, in a combustible reaction.
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I particularly enjoyed this team effort of speech bubbles signs, this artfully drawn Godzilla in Hong Kong, and the luncheon meat sculpture by artist Luke Ching: The week before the protest, graphic designers, illustrators, and cartoonists banded together on Facebook under the hashtag #香港設計師反對修訂逃犯條例 (Hong Kong Designers Oppose the Extradition Bill).
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That bait is either a very smelly one, such as flavoured luncheon meat or designer paste, or a large lobworm.
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Barbel can still be caught, however, and a big, smelly bait like flavoured luncheon meat or a big lobworm usually does the trick.
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File:Spam Clones ML Luncheon meat and Chung Jung One Luncheon Meat.jpg File:Frühstücksfleisch 2009 (Alter Fritz) 01.JPG File:197 - IMG 20171120 142529.jpg File:Canned fish.
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Phil used a stillwater waggler rig, baiting a tiny 18s hook with luncheon meat cut into squares no bigger than one-eighth of an inch, plus hempseed as groundbait.
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In Commonwealth countries, luncheon meat specifically refers to products that can include mechanically reclaimed meat and offal. In these countries, the terms "cold meats", "cooked meats", "deli meats", or "sliced meats" are used.
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LegCo President Andrew Leung said it was "unfortunate" his colleagues chose to walk out and that he had no choice but to adjourn the meeting. After the walkout, as pro-Beijing lawmakers met the media, explaining the rationale behind their action, radical democrat legislator "Long Hair" Leung Kwok-hung of the League of Social Democrats (LSD) threw luncheon meat at them in protest. Luncheon meat has been a symbol against filibusters in LegCo after former pro-Beijing legislator Wong Kwok-hing of the Hong Kong Federation of Trade Unions (FTU) measured the cost of long debates in terms of the amount of luncheon meat that could have been bought instead of paying the legislators. LegCo's democratic caucus convenor Democratic Party's James To said the pro-Beijing members "blatantly adjourned the meeting with the use of rules of procedures to block lawmakers from retaking their oaths".
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Andover: JarroldFitzgibbon, Theodora (1972) A Taste of England: the West Country. London: J. M. Dent In Australia, Devon is a name for luncheon meat (processed ham). It has also been claimed that the pasty originated in Devon rather than Cornwall. BBC News, "Devon invented the Cornish pasty", 13 November 2006.
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In the UK, popular baits include tinned luncheon meat, fishmeal-based pellets, hemp seed, maggots, and boilies. In areas with high angling activity fishmeal-based pellets could constitute up to 71% of the barbel diet. In France, many anglers still use natural baits, especially caddis larvae, which they collect from the stones and gravel near the fish's feeding areas.
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The company grew and survived the Great Depression, becoming one of the largest meat producers in Canada. It specialized in wieners, luncheon meat, sausage and other forms of specialty and delicatessen meats, and was the first company in Canada to introduce vacuum packaging. Although Schneiders Foods was acquired by rival Maple Leaf Foods in 2003, the Schneiders name and logo were retained.
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Gim and bap are the two basic components of gimbap. While short-grain white rice is most commonly used, short-grain brown rice, black rice, or other grains may also serve as the filling. Some varieties of gimbap include cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds.
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Plastic casings are generally made from polymers such as polyamide, polypropylene, or polyethylene. Polyamide (Nylon) plastic casings are the most commonly used in production of cooked sausages and hams such as luncheon meat and bologna. Polyamide casings come in two main varieties: Oriented and non- oriented. The oriented polyamide are shrinkable casings and will shrink during the cooking process thereby reducing the water loss.
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Matambre relleno is a common dish in Rio de la plata, both in Uruguay as in Argentina. It is one of two dishes prepared from matambre, a meat cut that is a flank steak. It is prepared as luncheon meat by rolling thin slices over spinach, carrots and boiled eggs, tied up and sewn with a strong string, boiled and later pressed and consumed cold.
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In feeder fishing, bait will be put on a hook or a hair rig and inside a swim-feeder which the current will cause to flow out and attract fish to the hook's position so it involves fishing upstream of where the fish are, this usually involves smaller baits like sweetcorn or maggots. The same applies to ledgering except there is a weight (called a ledger) instead of a swim-feeder and usually heavier baits are used here such as luncheon meat. Another method known as touch-ledgering can be used which involves not using a quiver-tip but instead holding the line that is loose off the reel and feeling for any pulls or the line going loose. Some anglers do this without any weights and let the bait slowly drift downstream with the line steadily moving through their hands, slugs and luncheon meat are excellent for this method.
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Its first product, Omnipork was met with critical success. In just 2 years, the world's first vegan luncheon meat, OmniPork Luncheon and OmniPork Strip were launched in 2020. Green Monday Ventures is the impact investment arm aimed at accelerating the growth of mission-aligned entrepreneurs and startups globally. Yeung's work has earned him the award of "Social Entrepreneur of the Year" by the World Economic Forum and Schwab Foundation.
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Retrieved (23.03.2014) Pig's blood can also be made into a variety of dishes: In China, there are recipes like "pig blood curd congee" (), which is pig blood curd in congee, and "Maoxuewang" (), a Sichuan dish served with pig blood curd, part of the cow's stomach, luncheon meat, eel, some form of intestine, and bean sprouts in Sichuan style spicy soup.毛血旺的做法 美食杰. Retrieved (23.03.
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Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.
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C, D and K rations The better-packaged K-ration was designed to be an emergency ration. It contained three meals: a breakfast unit with canned ham and eggs and a dried fruit bar; a supper unit with luncheon meat; and a dinner unit with biscuits and cheese. It also contained Halazone water purification tablets, a four-pack of cigarettes, chewing gum, instant coffee, and sugar. The D-ration was a chocolate bar.
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For most species, hook baits such as luncheon meat, bread, sweetcorn, maggot, worm, and pellets will work. When targeting more specific species such as specimen carp baits such as boilies, large pellets, large bunches of maggots, floating baits, large lungworm, tiger nuts, and meat chunks from cat food can work very well. Micro pellets softened along with ground bait can be fed alongside all hook baits mentioned. In the summer months, fish such as carp can be seen feeding off the surface.
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Chipped chopped ham or chipped ham is a processed ham luncheon meat made from chopped ham. Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves. By chipping or shaving the meat loaf against a commercial meat slicer blade, the resultant thinly sliced product has a different texture compared to thickly sliced ham. In western Pennsylvania, northern West Virginia and eastern Ohio, the slicing process is also referred to as "Pittsburgh style".
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Chipped chopped ham reached a broad audience in the post-World War II era when it was heavily marketed as a luncheon meat suitable for packed lunches. Former United States Army soldiers likened it to Spam, to which they had grown accustomed while in the army. Its popularity has been furthered by its relatively low cost per pound. The product is produced by a few meat packing facilities that process pork products and is marketed under a variety of commercial brand names.
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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. Most major deli- meat companies make their own variation. The name "Dutch loaf" is probably derived from "Pennsylvania Dutch meatloaf", a similar dish from rural Pennsylvania introduced by German immigrants.
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Blaas are sold in two varieties: "soft" and "crusty". Soft blaas are slightly sweet, malt flavour, light but firm in texture and melt in the mouth. Crusty blaas are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust. Eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings (including a type of luncheon meat often referred to as "red lead").
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Filipino spaghetti with giniling and grated cheese Filipino spaghetti is relatively cheap and easy to make, which is part of the reason for its popularity. First, minced garlic and onions are sautéed in oil in a large pan until they caramelize. The giniling (ground meat) is added and cooked until it is brown. The sliced hotdogs are then added, though it can be replaced with other processed meat like smoked longganisa sausages, ham, Vienna sausages, meatballs, luncheon meat, or even spam or corned beef.
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Pimiento loaf, also commonly spelled pimento loaf, also called pickle and pimiento loaf or P&P; loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat. Pimento loaf is closely related to olive loaf (the primary difference being pimentos and pickles replacing pimento-stuffed olives) and spiced luncheon loaf. It is distantly related to ham and cheese loaf.
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IGP from Italy Mortadella Bologna, with pistachios, IGP from Italy Mortadella () is a large Italian sausage or luncheon meat (salume ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. The best-known version of mortadella is Mortadella Bologna IGP, but other varieties are found across Italy, including some made of other meats.
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Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. Ankake no Champon is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. In Okinawa, Champon is a rice dish where assorted vegetables, thinly-sliced meat (pork, luncheon meat or corned beef hash) and scrambled egg are fried and served on top of rice.
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Both Dartmoor and Exmoor are well known for their production of wild, free-grazing beef and lamb from regional breeds such as Red Ruby Devon Cattle, South Devon cattle, the Greyface Dartmoor and the Devon Closewool sheep. Brixham trawlers Fish and chips also remain particularly popular in the many coastal fishing ports. In New South Wales, Australia, Devon is a name for luncheon meat (processed ham) but is unknown in England. The name changes in different states of Australia (for example, 'Fritz' in South Australia, 'Polony' in Western Australia) but all describe the same type of meat.
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A slice of Polony Devon is a type of manufactured meat product sold in Australia and New Zealand. It is referred to as "polony" in Western Australia, "luncheon sausage" in northern areas of New Zealand, "fritz" in South Australia, "Belgium" and "devon" in Victoria, Tasmania, Queensland, New South Wales and the Australian Capital Territory, and "Belgium" in southern areas of New Zealand. It is also referred to as "Windsor sausage" in Queensland. Devon would be classed as "luncheon meat" in the UK. Certainly in Queensland, Australia- you can find both 'Luncheon' and 'Devon' for sale at some retailers, with each having a slightly different appearance and price-point.
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In 2001, the National Railway Museum in York discovered a November 1971 document featuring sandwich recipes, issued by Director of Rail Catering Bill Currie. The document states its aim to make BR meals "the best on the track" and describes the precise amount of sandwich filling to be placed on the sandwich. The recipe also specifies, in order to make the sandwiches attractive – and to be able to tell what was inside – at least a third of the filling be placed in the centre, so that when cut diagonally, the customer would see the contents. For luncheon meat and sardines, the filling should total two-thirds of an ounce of meat.
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They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg, specialty Sambal, Otak (grilled fish cake made of ground fish meat mixed with tapioca starch and spices), and luncheon meat. In Thailand a very similar dish is known as mi kathi (noodles with coconut milk), a noodle dish popularly eaten as lunch in the Central Region. It is made by stir frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts, garlic chives, and tamarind.
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One such local word with German origins is "butcher", the name given to a 200 ml (7 imp fl oz) beer glass, which is believed to be derived from the German becher, meaning a cup or mug.ABC Radio National, Lingua Franca, 28 February 2004, "South Australian Words" "Butcher" is more commonly attributed to publicans around Adelaide who kept these smaller glasses for abattoir workers coming in straight from work for a drink before heading home. Processed luncheon meat is known as fritz in South Australia, whereas in other states it is referred to as devon, stras or polony. Another uniquely South Australian word is "Stobie pole", which is the pole used to support power and telephone lines.
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When fishing a river for coarse fish species such as chub, barbel, roach, dace and bream, the favourite hook baits tend to be maggot (white, red, and bronze), caster (maggot chrysalis), worm, cheese, pellets (halibut, trout, and carp), boilies (round boiled baits typically made with fish meal, milk, and soya) and luncheon meat. Loose feed can be any of the above baits with a particle bait fed by hand, in a feeder, or by catapult, sometimes in the form of hemp seed, a manufactures fishmeal ground bait. For stillwater fishing and commercial fisheries, a huge array of baits are available. Many of the old favourites are still as potent today as they have ever been.
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Retaining the familiar aroma of pandan leaves, the Singaporean Chinese variation comes with a variety of sides that includes deep fried drumstick, chicken franks, fish cake, curried vegetables and tongsan luncheon meat. There is also the traditional way of serving it with just the ikan bilis (anchovies), peanuts and fried egg similar to the Malaysian version. Sometimes the rice is also coloured emerald green with the use of screwpine leaf extract or essence, commonly called pandan leaves, that perfumes the rice with a nice fragrance when added to the rice with the coconut milk as well as giving it its bright green colour. The use of the colour may have arisen as a gimmick to entice customers.
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An angler should also look for where the current is being pushed out, causing a re-circulation pattern behind what ever is pushing the current outwards and this is where much food will wash around and where there will probably be feeding fish. Like with the smaller chub, a range of baits can be used but smaller baits such as maggots may attract small fish like minnows (especially on smaller rivers) so a larger bait such as luncheon meat is best used. In terms of the line setup, line ratings of a range of 4-8 pounds breaking-strain is ideal, less experienced anglers should use the tougher rating until they have gained knowledge about 'playing' the fish. ;Feeder/ledger fishing Traditionally a quiver-tip rod is used with at least four-pound line rating due to the weight of the ledger/feeder (heavier weights need heavier line).
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Smaller chub are not too difficult to catch and on small or medium-sized rivers, a stick-float fishing approach can be adopted or even a swim-feeder and using almost any bait including maggots, luncheon meat, sweetcorn and even small lures and flies. Chub also eat marine derived fishmeal-based pellets and diets of wild chub diets contain 44% of these pellets. Catching the larger specimens however requires a patient and stealthy approach as most larger chub are caught on the smaller, clearer rivers and as a result, the angler must make their presence as subtle as possible and yet again, not a lot of tackle is required and most anglers may even set their tackle up before they get their favored spot as there is less noise from tackle being set up that may disturb the fish. A classic chub spot is just hanging off (or even inside) branches/bushes brushing through the water as chub are quite sensitive to sunlight and most anglers may fish at sunrise or sunset when the chub leave their entangled home.
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