I get a lomok, a rice meal with minced beef flipped upside down where the minced beef is on top.
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I get a bunch of chicken breasts, fish filets, minced beef, and leafy vegetables.
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The restaurant, called Samtaesong, served "minced beef with bread," waffles, fried chicken, and even draft beer.
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There is cottage pie (mash-covered minced beef stew) and shepherd's pie (the same thing, but with lamb).
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Morrisons by contrast was a temple of the great northern pie: steak and ale, minced beef and onion, rhubarb.
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Mr. Uteng had the shepherd's pie with a savory minced beef and lamb filling topped with creamy mashed potatoes, peas and shaved English Cheddar ($25).
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Don't be fooled by the laid-back vibe: From conch gratin (€25) to minced beef (€24), you'll find some of the island's best food here.
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I check my emails, am seated promptly at 6, and have a delicious meal of cauliflower, roasted chicken, and hummus with minced beef (50 CHF, expensed).
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The polenta was then used as a base on which a simple sauce, made with minced beef, garlic, diced carrots and a tomato or two, was served.
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Stephanie Spencer, 34, of Middletown, N.Y., recently made her weekly lunch run to pick up meatloaf sandwiches — minced beef stuffed in coco bread — for herself and her co-workers.
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There, I enjoyed a cheap, satisfying meal of chebureki, a large, deep-fried turnover filled with minced beef and onion, and topped with tomato sauce and sour cream (260 rubles).
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So I had apple slices, the carbon in the kettle—which sounds horrible but actually isn't that bad—then I got liquorice as well, and then I got minced beef and potatoes.
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SINGAPORE (Reuters) - Inuka the polar bear began five days of celebrations for his upcoming 26th birthday with a salmon and minced beef ice cake topped with peanut butter at Singapore Zoo on Thursday.
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According to The Telegraph, when it opened its doors, an order of minced beef with bread cost US $1.70, which was almost half of what the average North Korean earned in a day.
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PARIS, June 7 (Reuters) - Minced beef given to poor people across France by charities was so full of fat, soy and starch it was not technically meat, the country's anti-fraud agency reported on Friday.
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He delivered a banquet spread of delicious dishes to our table: savory chickpeas with lamb, a gratin-like zucchini casserole with a perfectly golden cheese crust, and eggplant and peppers stuffed with minced beef and rice.
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There's also room service, offering an all-day menu of items including soy-sauce chicken wings (88 Hong Kong dollars), spaghetti Bolognese (108 Hong Kong dollars), and grilled minced beef and potato (88 Hong Kong dollars).
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Although there is no definitive answer to the most authentic filling—my grandparents remember onions, bacon, and minced beef and jam—Gunns' "traditional" and best-selling option contains gammon chunks and diced potato at the savoury end, and apple at the sweet end.
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In Argentina, the tradition of indicating an empanada's filling by thumbing the dough closed in a particular pattern lives on: We ordered spinach and cheese and minced beef, followed by a hearty pie of pepperoni and fresh tomatoes that we couldn't finish.
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Forced to rebuild after a 218 accounting scandal capped a dramatic downturn in trading, Tesco said a move to lower prices on fresh food, such as minced beef and potatoes, towards the end of its first quarter reflected a growing confidence in its performance.
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Against that gleaming canvas, he scattered minced beef, sprinkled a chiffonade of onions, tomatoes and green peppers, dressed it all with salt, mayonnaise, cheese and achaar (a spicy condiment), then cracked an egg on top of it before slapping it on a griddle until it attained that optimal level of chewy-crispy communion.
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Ethiopians have long eaten a dish of raw, minced beef called kitfo.
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Salpicón or Picadillo Salpicón is a dish made with minced beef, mint and onions. Some people add rice.
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Another uniquely Northern Irish speciality is vegetable roll – slices of peppery minced beef, flavoured with fresh leek, tomato and onion.
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Beef and cabbage form the basis of many local dishes, particularly soft-boiled cabbage leaves wrapped around minced beef. Another speciality is breaded cutlets, and for sweet treats, piernik (gingerbread).
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Spaghetti bolognese with thyme and basil. Spaghetti bolognese (sometimes called spaghetti alla bolognese, or colloquially 'spag bol', spaghetti with meat sauce, or just spaghetti) is a pasta dish that is popular outside Italy, but not part of traditional Bolognese or even Italian cuisine. The dish is generally perceived as inauthentic when encountered by Italians abroad. It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats.
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Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of either beef, lamb or pork or mixed.
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A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve the young, still spherical caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers.
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Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.
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The dough is crispy on the outside and soft inside. The minced beef filling resembles pâté, the Polish word "pasztecik" is a diminutive of the word "pasztet" (pâté). Usually served with clear, spicy red barszcz. It should not be frozen or warmed again.
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Restaurants in New York offered Hamburg- style American fillet, or even beefsteak à la Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind.
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Mince and tatties Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. It sometimes contains other vegetables or thickening agents. It has had a longtime association with school dinners, while other chefs have attempted to modernise the dish.
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Baklava is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. Za'atar, minced beef, and cheese manakish are popular hors d'œuvres. The Arabic flatbread khubz is always eaten together with meze.
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It is however, quite different as it uses minced beef and eggs, with the absence of grated coconut and banana leaf package. The role of grated coconut and eggs as binding agent in bobotok seems to be replaced by beaten eggs, milk and shredded bread in bobotie.
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White pudding may be cooked whole, or cut into slices and fried or grilled. Irish white pudding is an important feature of the traditional Irish breakfast. Scottish white pudding is often served, like skirlie, with minced beef and potatoes, or is available deep fried in many chip shops.
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There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of minced beef, onions, carrots or other root vegetables, seasoning and stock. Some cooks add thickening agents such as flour, oatmeal or cornflour.
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Khai yat sai or kai yat sai (, , ) is a type of Thai omelette. The name means 'stuffed eggs'. The egg is cooked lightly, topped with various ingredients (such as minced beef or pork, peas, onion, spring onion, carrots, tomatoes), seasoned with fish sauce and/or oyster sauce, and then folded over.
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Tteok-galbi () or grilled short rib patties is a Korean beef dish made with minced beef short ribs. Originally a royal dish, tteok-galbi is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula.
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Grilling sate buntel Solo, Central Java. ; Sate Buntel: Lit: Wrapped Satay, a speciality from Solo or Surakarta, Central Java. It is made from minced beef or goat (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer.
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Sapo tahu () is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best- tasting sapo tahu in Jakarta.
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Lumpia goreng is an Indonesian simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns. In Indonesia, lumpia goreng usually associated as gorengan snack foods.
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Keema curry on a bun (pau), a popular Mumbai street food. Keema or qeema is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon) or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices.
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The main dishes that form Syrian cuisine are kibbeh, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and baklava. Baklava is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. za'atar, minced beef, and cheese manakish are popular hors d'œuvres.
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Although usually made with smoked bacon, minced beef is occasionally substituted. The dish is normally accompanied by crusty bread and butter. Perhaps oddly, for a Welsh dish, it is also frequently served with Worcestershire sauce. A similar dish, called Tatws Popty or Tatws Pobdu, is made using chunky vegetables, and cooked in an oven, ' being North Welsh for "oven".
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A variation involves adding minced beef while the sauce is poured over the crabs, endowing the gejang with more spices. In recent days, some people add lemon, chili pepper, or traditional medicine when making gejang in order to remove the fishy smell and to increase its rich flavor.Han Nam-hui (한남희), (Feb. 17, 2006) (in Korean) 바람난 바다 봄을 부르다.
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A Chitrali noodle soup. One of the most important elements in Chitrali cuisine is the importance of soups, usually eaten as the main dish accompanied by bread and fruit. The cold climate of Chitral is one of the factors contributing to the popularity of soups in Chitrali cuisine. Kalli A noodle soup made with minced beef and hand cut whole wheat noodles.
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Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.
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Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). It is used in many recipes including hamburgers and spaghetti Bolognese. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat.
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Kubba is a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin. Sambusak is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices.
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Botok tawon, botok made from bee larvae. To add flavour and nutrients, many botok recipes and variants might use additional ingredients as protein source, such as petai cina, belimbing wuluh, ares (the core of a banana trunk), mushroom, tofu, tempeh, anchovy, wahoo, catfish, salted fish, egg, salted egg, shrimp, minced beef or even bee larvae.Indonesian: modern and traditional Indonesian cuisine. Mae Chandra (2014) 192 pag.
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Gored gored on top of injera Gored gored () is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish. It is often served with mitmita (a powdered seasoning mix) and awazi (a type of mustard and chilli sauce).
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Boerewors is thought to derive from a form of sausage. It is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral.
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In Malta, timpana (the name probably derived from timballo) is made by tossing parboiled macaroni in a tomato sauce containing a small amount of minced beef or corned beef, bound with a mixture of raw egg and grated cheese. Hard-boiled eggs are sometimes added. The macaroni is then enclosed in a pastry case or lid before being baked. A similar dish without the pastry casing is imqarrun.
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The dish is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as “pino”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas.
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Balinese nasi campur with sate lilit ; Sate Lilit: A satay variant from Balinese cuisine. This satay is made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal. ; Sate Pusut: A delicacy from Lombok, the neighbouring island east of Bali.
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It is simmered in chicken soup. In that method of preparation it appears to be the direct descendant or inspiration of the original dish, which was simmered in "broth". Claudia Roden argues it originated in the Venetian Ghetto at about the same time ravioli was developed, and in time became a mainstay of Jewish cuisine. A similar Middle Eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.
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Hamburg steak is known by the name "Frikadelle" in Germany since (at least) the 17th century. Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants.
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The shop has also appeared on Gordon Ramsay's Christmas Cookalong and the Alan Titchmarsh Show. Following the 2013 meat adulteration scandal, sales on pies and minced beef were reported to have increased by 10%. An increase in the sales of rabbit was noted during the previous year which was up some 20% from the year prior to that. As well as Gordon Ramsay, other celebrity chefs have stated that Lidgate's is a favourite.
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The traditional samsa is often baked in the tandoor, which is a special clay oven. The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.
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Some kinds of the soup, such as Poltava borscht, may be served with , or thick noodles of wheat or buckwheat flour. Siberian borscht is eaten with boiled meatballs (') of minced beef and onion. In Poland and parts of western Ukraine, borscht is typically ladled over ', or bite-sized ear-shaped dumplings made from pasta dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled ' are particularly associated with Polish Christmas Eve borscht.
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Steamed meatball is a common Cantonese dim sum dish. It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and minute amount slivers of cheung pei or (dried orange peel) used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices.
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Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in dabao size (lit: "big pau"), around 10cm in diameter. To accommodate the dietary restrictions of Indonesia's Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. These pao with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat.
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Other seafoods such as shrimp and squid, although less common, can be used in pepes. Non-fish meat such as chicken and minced beef mixed with egg can also be used. In Palembang, the dish pepes tempoyak is well known, which is a steamed fermented durian paste in banana leaf container. A rather exotic and unusual meat might also be cooked as pepes, for example as swikee variations, frog legs and frog eggs might be prepared as pepes.
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A type of mixed-meat Serbian ćevapčići. They are usually served of 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Bosnian-type ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serbian-type ćevapi (ćevapčići) are made of either beef, lamb or pork, or mixed.
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At Christ's Hospital, which was founded before the reign of Elizabeth the First, the word collops was used on the menu to mean stewed minced beef. Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson's novel, Kidnapped). It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional flavourings according to the meat used.
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As a result of the demand for Fray Bentos products at this time the Uruguayan currency became more valuable than the US dollar. In the immediate post-war years, the Fray Bentos products were a staple food in Britain. The product range was expanded to include canned meat pies such as steak and kidney and minced beef and onion. In 1958, Vestey began manufacturing Fray Bentos pies in England, and production was moved to a plant in the London Borough of Hackney.
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Sometimes, the qatlama before frying is also covered with chickpea flour paste called 'besan' in Urdu. Qatlama is actually a Pakistani version of the central Asian katlama which is a pizza-like dish. In many places in Pakistan, Qatlama has a similar base as a pizza made of yeasted dough and is topped with spiced minced beef or lamb. This version of Qatlama is quite different then the vegetarian version described earlier which is primarily served in the eastern city of Lahore.
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La passata di pomodoro fatta in casa Outside Italy, the basic sauce is vegetarian, although meat such as minced beef or sausage can be added. By contrast, in Italy, the sauce dish carrying Naples in its name is a meat sauce called Neapolitan rag%C3%B9. Many Italians (including Neapolitans) do not know what Neapolitan sauce is, especially in association with some recipe names such as, for instance, "spaghetti napolitana". The name itself, in fact, is not even spelled in proper Italian.
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Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough. Toppings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese, lavaş, Beyaz peynir, çökelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices.
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Depending on the region, food is prepared in a diverse array of forms. For example, the traditional food in Mongolia for the festival includes dairy products, rice with curds (tsagaa- цагаа) or rice with raisins (berees-бэрээс), a pyramid of traditional cookies erected on a large dish in a special fashion symbolising Mount Sumeru or Shambhala realm, a grilled side of sheep and minced beef or minced mutton steamed inside pastry, steamed dumplings known as buuz, horse meat and traditional cookies Boortsog.Kohn, Michael. Lonely Planet Mongolia.
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Gebratenes (roasted meat), chopped meat and Essig-Fleisch (vinegar meat) are favorite meat recipes. The Essig or, as it is sometimes called, Honig or Sauerbraten, is made by adding to meat which has been partially roasted with some sugar, bay- leaves, pepper, raisins, salt and a little vinegar. Knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled. A popular dish among Ashkenazim, as amongst most Eastern- Europeans, is pierogi (which are related to but distinct from kreplach), often filled with minced beef.
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Naem is a red-colored, semi-dry lactic-fermented pork sausage in Southeast Asian cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate. Minced beef is sometimes used in its preparation. After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days. Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage.
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Homemade meat pie with beef and vegetables. Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas).
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Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yogurt (locally known as kiselo mlijeko, literally "sour milk"), black pepper, salt and spices. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so- called "shirts" (Old Turk. "dolama(n)" for a special kind of Ottoman robe) for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing.
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Newar cuisine, one of the richest and most influential in Nepal, is more elaborate and diverse than most, as Newar culture developed in the highly fertile and prosperous Kathmandu valley. A typical Newar cuisine can comprise more than a dozen dishes of cereals, meat, vegetable curries, chutneys and pickles. Kwanti (sprouted beans soup), chhwela (ground beef), chatamari, (rice flour crepe), bara (fried lentil cake), kachila (marinated raw minced beef), samaybaji (centred around flattened rice), lakhaamari and yomuri are among the more widely recognised. Juju dhau, a sweet yoghurt originating in Bhaktapur, is also famous.
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In the 1970s meat pies were mentioned in an advertising jingle for General Motors Holden Australia, adapted from General Motors’ Chevrolet jingles in the United States. The jingle — football, meat pies, kangaroos and Holden cars, they go together underneath the Southern Stars. Fair-Go Dibbler, citizen of Fourecks (The Last Continent) in Terry Pratchett's Discworld series, is famous for selling the archetypal pie floaters to his unsuspecting customers. In 2007, Domino's Australia and Domino's New Zealand both released a meat pie pizza, consisting of minced beef, peas, diced fresh tomato, onions, gravy, thick pastry and tomato sauce.
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Pizza establishments in Turkey are a mixture of local restaurants, local chains (e.g. Pizza Max), and international chains like Pizza Hut, Domino's Pizza, Little Caesars, and Sbarro. While most combinations of toppings reflect common ingredients found in the US and Italy, there are additional ingredients available that cater to traditional tastes as well, such as minced beef, spicy Sucuk sausage, cured meats like Pastırma, cheeses like Kaşar and Beyaz, and local olives and herbs. With the exception of some restaurants, pork products like ham and bacon are not available, which are substituted with beef, chicken, or lamb equivalents.
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Mincemeat pie was brought to New England by English settlers in the 17th century. While it was originally a Christmas pie, as in Britain, the Puritans did not celebrate Christmas, causing the pie's associations in the region to shift toward the American holiday of Thanksgiving. The ingredients for New England mincemeat pie are similar to the British one, with a mixture of apples, raisins, spices, and minced beef serving as the filling. Later recipes sometimes omit the beef, though "None Such" (now owned by The J.M. Smucker Company), the major brand of condensed American mincemeat, still contains beef.
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The name derives from the Turkish word göz, meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Typically, this is done over a sac griddle. Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "kıymalı"; spinach and feta, "ıspanaklı"; potato and chive, "patatesli"; etc.) to the contemporary (e.g.
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The company was famous for their Melton Mowbray pork pies which were made to a secret recipe. The product range was varied which resulted in producing other baked delicatessen products for supermarkets; chicken & ham pies, pork gala, turkey & stuffingShutting Up Shop - Chronicle & Echo; 28 March 2002; as well as puff pastry; steak & kidney pies, minced beef, Cornish Pasties and fruit pies. Saxby's also manufactured raw products from their own butchery; sausages, ham, cured pork & faggots (meat balls with gelatine). The overall product produced was chilled pastry which was sold in its entirety, first launched by Saxby's in 1962.
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Dairy products, ground minced beef and poultry are among the most common foods that can harbour pathogens both resistant and susceptible to antibiotics, and surveillance of retail meats such as turkey, chicken, pork and beef have found Enterobacteriaceae. While some studies have established connections between antibiotic resistant infections and food-producing animals, others have struggled to establish causal links, even when examining plasmid-mediated resistance. Standard precautions such as pasteurising, or preparing and cooking meat properly, food preservation methods, and effective hand washing can help eliminate, decrease, or prevent spread of and infection from these and other potentially harmful bacteria.
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Debaryomyces hansenii is an osmo-, halo- and xerotolerant yeast that produces toxins, including mycocins, to destroy competitive yeast species. It is a common species in all types of cheese, including soft cheeses and the brines of semi-hard and hard cheeses, and the most common yeast among 383 isolates from samples of unsulphited or sulphited sausages, skinless sausages and minced beef. It contributes to the fermentation of barrel-aged beers such as Le Coq Imperial Stout from Harveys Brewery in southern England. Harvey's head brewer speculates that it is either airborne in the brewery or a slow-growing component of their house yeast blend.
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Endorsements by celebrity chefs have led to increased demands for certain food products. Both Jamie Oliver and Nigella Lawson caused a surge in sales of goose fat after including it in recipes, and Ken Hom's first television series caused a surge in sales of Peking ducks. Endorsements by Delia Smith became so well known that the "Delia effect" was added to the British dictionary in 2001. For example, her How to Cook series caused a 10% spike in egg sales alone, and sales of tinned minced beef and Fray Bentos tinned pies went up by around 12% following the publication of How to Cheat at Cooking.
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Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills. In Finland, hamburgers are sometimes served in buns made of rye instead of wheat. A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"), advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added.
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MOS Burger rice burger In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak". Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".
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The main dish sold is pie and mash, a minced-beef and cold-water-pastry pie served with mashed potato. There should be two types of pastry used; the bottom or base should be suet pastry and the top can be rough puff or short. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce to be present. This is commonly called eel liquor sauce or simply liquor (the term liquor does not imply alcohol content in its original meaning), traditionally made using the water kept from the preparation of the stewed eels.
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'Mpanatigghi The 'Mpanatigghi are stuffed, consisting of halfmoon-shaped panzarotti filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef. These are typical of Modica, in the province of Ragusa, Sicily. They are also known as impanatiglie or dolce di carne (pasty of meat). They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested from the etymology of the name which comes from the Spanish "empanadas or empanadillas" (empanada), as well as from the somewhat unusual combination of meat and chocolate, which occurs several times in the Spanish cuisine.
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White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to ragù alla bolognese being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. Although in Italy ragù alla bolognese is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.
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By the mid-twentieth century the term "mincemeat" was used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian and vegan. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel, Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, with alcohol changing the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.
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Fatayer, a meat pie in Middle Eastern cuisine Lihapiirakka, a meat pie in Finnish cuisine A chicken pie The Natchitoches meat pie is one of the official state foods of the US state of Louisiana.. The Nigerian "meat pie" is similar to the Jamaican beef patty. It can be baked or fried, and the filling can be almost anything from minced beef, with potatoes and carrots (the most widely used) to just onions and tomatoes. Latin American meat empanadas may be pies or more often pasties; different pastry shells and fillings are used, and they may be baked or fried. Empanadas usually contain much onion and green or red pepper, in combination with meat or fish.
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The Fray Bentos brand is best known for the manufacture and sale in the United Kingdom of a range of tinned meat pies such as steak and kidney and minced beef and onion. Since 2011, the brand in the UK has been owned by Baxters, who manufacture Fray Bentos products at their site at Fochabers in Scotland. In addition to meat pies, the range includes tinned meat puddings and tinned meatballs as well as microwaveable meat-based pasta and rice dishes. The popularity of Fray Bentos products, once a staple in the UK and some European countries, has declined in recent decades and, in 2011, it was reported that sales had been flat at around £30 million per year for the previous ten years.
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Smaller size deep fried lumpia served with sambal hot sauce, sold as a snack in Purwokerto Train Station, Central Java Lumpia goreng is a simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns. There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted gorengan (Indonesian fritters) snack, sold together with fried battered tempeh, tofu, oncom, sweet potato and cassava. The filling is simple and modest, only filled with bihun (rice vermicelli) with chopped carrots and cabbages.
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The method is used in several Indonesian dishes, and also become the name of a dish prepared in this manner, for example: #Pepes ikan mas (carp pepes) #Pepes daging (minced beef pepes) #Pepes ayam (chicken pepes) #Pepes tahu (tofu pepes) #Pepes oncom (oncom pepes) #Pepes teri (anchovy pepes) #Pepes jamur (mushroom pepes) #Pepes kodok (boneless frog legs pepes) #Pepes telur kodok (frog eggs pepes) #Pepes tempoyak (fermented durian paste pepes) Pepes products are typically consumed with steamed rice. Otak-otak is similar to pepes, it is a mixture of fish and tapioca flour with spices wrapped in banana leaf. The vegetables with shredded coconut pepes is called Botok. Buntil is prepared in a similar way, but used papaya or cassava leaves instead of banana leaves, making the wrapping edible as part of the dish.
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Paszteciki szczecińskie with clear barszcz The oldest bar serving paszteciki at Wojska Polskiego Street 46 in Szczecin Pasztecik szczeciński (plural paszteciki szczecińskie) or pasztecik (plural paszteciki) is a Polish variety of machine-produced deep-fried yeast dough stuffed with a meat or vegetarian filling, served in specialised bars as a fast food. It is a typical dish of Szczecin, where it was popular during the time of the Polish People's Republic and still retains this popularity, having become a cultural food of the region. The filling consists of either: minced beef (the oldest and the most popular), or sauerkraut and dried mushrooms, or cheese and champignons. During the time of the PPR, when a lack of meat on the market was a frequent occurrence, it was common to replace the meat stuffing with egg paste.
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Smørrebrød, a variety of Danish open sandwiches piled high with delicacies The traditional cuisine of Denmark, like that of the other Nordic countries and of Northern Germany, consists mainly of meat, fish and potatoes. Danish dishes are highly seasonal, stemming from the country's agricultural past, its geography, and its climate of long, cold winters. The open sandwiches on rye bread, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls of veal and pork) and hakkebøf (minced beef patties), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.
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The items featured on the thisiswhyyourefat.com website have been described as "culinary Frankensteins" and "items with no nutritional value." They have included a 30 kg rice cereal square and other culinary creations with names like "The Homewrecker" (a deep-fried, mega hot dog with the works) and Meat Cake (a three-layer meatloaf patisserie iced with mashed potatoes and ketchup). Highlights of the website also include the "30,000 Calorie Sandwich" made of minced beef, bacon, corn dogs, ham, pastrami, roast beef, bratwurst, Braunschweiger, turkey, fried mushrooms, with onion rings and five varieties of cheese, served on white bread, and the Mega Mel Burger made from 1½ pounds of beef, 1 pound of bacon, a quarter pound of cheese and "fixin's", as well as traditional ethnic dishes like fried chicken skin (gribenes), khachapuri, poutine, Welsh rarebit, and lechon kawali.
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Several recipes for minced beef collops are found in Eliza Acton's Modern Cookery for Private Families, the most simple made mincing very tender beef and simmering the "collops" in their own gravy. Collops made with less tender cuts, like rump steak, are served in a stew made with a basic roux of flour and butter with herbs (called "brown thickening") and a flavoring ingredient like ketchup or chili vinegar. A fancier version of this dish is made with cayenne, mace, mushroom catsup and port wine, optionally served with gravy and currant jelly. Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch Collops", dipped in egg batter and bread crumbs and fried before saucing.
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