where does corned beef and cabbage come from
Corned beef


19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner, is popular in parts of Atlantic Canada. The U.S. version of corned beef is known in the UK as salt beef. This is also known as corned beef in the United Kingdom,
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New England boiled dinner


New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef with cabbage and other vegetables often including potatoes, rutabagas, parsnips, carrots, turnips, and beets. The leftovers are traditionally diced and fried into red flannel hash for breakfast the next day A similar Newfoundland dish is called a Jiggs dinner. Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but does not contain beets. Irish immigrants who arrived in America in the
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Bacon and cabbage


Irish immigrants to the United States began substituting corned beef for bacon when making the dish, thereby creating corned beef and cabbage. Like the original, the dish sometimes includes additional vegetables (especially carrots and potatoes); this also gives it a certain similarity to the New England boiled dinner, which almost invariably contains a mixture of root vegetables along with boiled meat and cabbage. Corned beef and cabbage remains a popular food in some areas of the United States, and is often the dish of choice on St. Patrick's Day.
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New England boiled dinner


19th century substituted corned beef in the Irish dish bacon and cabbage. Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this one-time luxury. Boiled with cabbage, it made a filling meal. Corned beef is placed whole in a pot on stove or in a crock pot with water to cover the meat. The meat is cooked several hours until tender, then cabbage, carrots, potatoes, and other vegetables are added and
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Jiggs dinner


sauce, butter, and a thin gravy made from the drippings of the roasted meat. The leftover vegetables from a Jiggs dinner are often mixed into a pan and fried to make a dish known as "cabbage hash" or "corned beef and cabbage hash", much like bubble and squeak. It is also a traditional Saint Patrick's Day meal in North America. Many restaurants serve Jiggs dinner on and near March 17. It differs from other forms of the meal in that it includes corned beef, carrots, cabbage
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Corned beef


, and that most of the corned beef was exported. The lack of beef or corned beef in the Irish diet is especially true in the north of Ireland and areas away from the major centres for corned beef production. However, individuals living in these production centres such as Cork did consume the product to a certain extent. The majority of Irish who resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork, bacon and cabbage being a notable example of a traditional Irish snack. Corned
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Salvadoran cuisine


popular among Salvadorans of every social level. "Sopa de pata" is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. "Sopa de res" is a soup made from beef shank, beef bone with meat, carrots, plantain, corn, potatoes, zucchini, and many other ingredients. "Gallo en chicha" is a soup made with rooster, corn, "dulce de tapa", and sometimes other things. "Sopa de pescado
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Lake Rotoma


. The changing station at the west end of Rotoma became a popular rest stop. John Baker ran a post office and tearooms here, and built up a reputation for his corned beef. Mr. Baker offered the traveller a choice of corned beef with potatoes and cabbage or corned beef sandwiches. The Pilbrow family arrived in Rotoma in 1948 after purchasing the Rotoma Tearooms and Post Office. They expanded the business to include a general store, and renamed it The Kettle Store and Tearooms. They then built a garage for motor repairs,
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Cleveland


in neighborhoods such as Little Italy, Slavic Village, and Tremont. Local mainstays of Cleveland's cuisine include an abundance of Polish and Central European contributions, such as kielbasa, stuffed cabbage and pierogies. Cleveland also has plenty of corned beef, with nationally renowned Slyman's, on the near East Side, a perennial winner of various accolades from "Esquire Magazine", including being named the best corned beef sandwich in America in 2008. Other famed sandwiches include the Cleveland original, Polish Boy, a local favorite found at many
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Borscht


range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, corn and squash to fall and winter borscht with cabbage, beets and potatoes. In Chinese cuisine, a soup known as ", or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in Harbin, close to the Russian border in northeast China, and has spread as
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Corned beef


beef became a less important commodity in 19th-century Atlantic trade, due in part to the abolition of slavery, but corned beef production and its canned form remained an important food source during the Second World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Even now, significant amounts of the global canned corned beef supply comes from South America. Today, around 80% of the global canned corned beef supply originates from Brazil. In North America,
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Bully beef


Bully beef (also known as corned beef in the United Kingdom and Ireland) refers to a variety of meat made from finely minced corned beef in a small amount of gelatin. The name "bully beef" comes from the French "bouilli", meaning "boiled". It is sold in distinctive, oblong cans. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Potato-based dishes
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Corned beef


Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates or nitrites, which convert the natural myoglobin in steak to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of "Clostridium botulinum
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Harry Cohn


Pictures, where his brother, Jack Cohn, was already employed. In 1919, Cohn joined his brother and Joe Brandt to found CBC Film Sales Corporation. The initials officially stood for Cohn, Brandt, and Cohn, but Hollywood wags noted the company's low-budget, low-class efforts and nicknamed CBC "Corned Beef and Cabbage." Harry Cohn managed the company's film production in Hollywood, while his brother managed its finances from New York. The relationship between the two brothers was not always good, and
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Bully Beef and Chips


Bully Beef and Chips was a British comic strip, created by Jimmy Hughes. It first appeared in 1967 in the British comics magazine "The Dandy". The strip told the story of two warring boys - a tall, ugly thug called Bully Beef and a softer, more cunning lad called Chips. The name "Bully Beef and Chips" comes from a quickly-prepared meal — corned beef and chips — with "Bully beef" being a phrase used for "corned beef". Stories of these two were identically
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São Paulo (state)


typically includes fried or barbecued beef steaks; fried eggs; "couve" (collard green); "taioba" (cabbage); "manioc" (corn flour); "farofa" (stuffing); "frango Caipira" (freshly baked or pan-seared chicken); "frango a Passarinho" (fried chicken pieces of chicken); fried breaded sardine or fish fillet; and pork chops or baked pork with lettuce or cabbage and tomato, seasoned with garlic, lemon, and onions. Bean stew with
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Corned beef


nations such as Western Samoa and Tonga. Corned beef has also become a common dish in Hong Kong cuisine, though it has been heavily adapted in style and preparation to fit local tastes. It is often served with other 'Western' fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Like most localized 'Western' food in East Asia, trade, imperialism, and war played roles in bringing and popularizing corned beef in Hong Kong. Corned beef comes in a different form in the Philippines. Beef
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Cuisine of the Maritimes


grape, and bubblegum ice cream that is exclusive to the region. Other staples of Maritime cuisine include meat pie and donair. A lot of the restaurants and pubs in the Maritimes feature British and Irish dishes such as Corned beef and cabbage, Bacon and cabbage, Bangers and mash, and Fish and chips. But they will also have their own specialities such as Jiggs dinner. Donair and garlic fingers are Maritime specialities, and are difficult to find in other parts of Canada. There are many small craft breweries in the Maritimes
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Sancocho


having an equally important role in the cooking process and final product. In El Salvador, it is a stew made with the offal of cattle, such as the stomach. Reflecting its Spanish influence, sancocho is eaten in the Philippines, where the hearty stew is made with fish, beef shanks, three kinds of meat, chicken, pork butt, bacon, chorizo de bilbao and morcilla (Spanish blood sausage) as well as yucca, potatoes, cilantro, corn, cabbage, bok choy, carrots and string beans.
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Irish cuisine


army, and merchant fleet. Corned beef became associated with the Irish in America where it was plentiful and used as a replacement for the bacon in bacon and cabbage. However, it was not traditional fare in Ireland. Fresh meat was generally considered a luxury except for the most affluent until the late-19th century. A pig was often kept for bacon and was known as the "gentleman that pays the rent". Potatoes were also fed to pigs, to fatten them prior to their slaughter at the approach of the cold winter
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Bully beef


, such as "Hash and hotch-potch," in which the potatoes and beef are stewed together, and "Corned Beef Hash", where pre-boiled potatoes and corned beef are mixed with Worcestershire sauce then fried, are also made. Tinned corned beef is also used in mainland Europe. Some places where British troops had a heavy presence in the 20th century (especially during World War II), such as Malta, have adopted bully beef as part of their national cuisine. In February 2009, the British
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Tadich Grill


chefs since 1925 (as of 2011). Today, the menu focuses on seafood, stews, and casserole. Ingredients are locally sourced, including seafood such as Dungeness crab and sand dab. The restaurant also offers a day-of-the-week menu, which has remained unchanged for many years. Items on the day-of-the-week menu include lamb roast on Mondays, beef tongue on Tuesdays, and corned beef and cabbage on Thursdays. Oysters are also a major feature on the menu and most
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Corned beef


19th- and 20th-century immigrant port of entry, New York City. Canned corned beef has long been one of the standard meals included in military field ration packs around the world, due to its simplicity and instant preparation in such rations. One example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young snuck a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit. In the United States and Canada, corned beef typically comes in two forms
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Nate Torrence


University: Stark Campus. His family used to own and operate a bed and breakfast in Berlin. After studying with Second City's Players Workshop in Chicago, Illinois, Torrence began touring in a comedy troupe called Corn, Beef and Cabbage, where he wrote, improvised and performed with his older brother, Jay and friend Josh Ruth. Torrence additionally studied improv at Second City in Cleveland and in Los Angeles, and The Groundlings and Comedy Sportz in Los Angeles. Torrence has appeared on television programs including "", "Malcolm
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Lombard Street (Baltimore)


's older streets. Its name comes from the Italian town Guardia Lombardi, as Lombard Street was originally an Italian settlement. It has undergone many changes over the past hundred years but became famous for its Corned Beef row. "Corned Beef Row" is a stretch of East Lombard Street that was once the center of Jewish life in Baltimore. Today, only a few landmarks remain. Notable is Attman's Delicatessen, founded in 1915, which is famous throughout the city for its hot corned beef sandwiches. Attman's Delicatessen was
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Culture of Honduras


and beef soup, all of which are mixed with plantains, cassava, cabbage, and other vegetables, and complemented by corn tortillas. Other typical dishes are "montucas" (corn tamales filled with meat and vegetables), stuffed tortillas, and tamales wrapped up with banana leaves. Honduran cuisine also features an abundant selection of tropical fruits such as papaya, pineapple, plums, sapotes, passion fruits, and bananas, which are prepared in many ways while they are still green. Honduras enjoys freedom of worship. Hondurans are
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Honduras


. The soups Hondurans enjoy include bean soup, mondongo soup tripe soup, seafood soups and beef soups. Generally these soups are served mixed with plantains, yuca, and cabbage, and served with corn tortillas. Other typical dishes are the montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain leaves. Honduran typical dishes also include an abundant selection of tropical fruits such as papaya, pineapple, plum, sapote, passion fruit and bananas which are prepared in many ways while they are still green. At least half
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Honduran cuisine


with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas. Other typical dishes are the montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain leaves. Typical Honduran dishes also include an abundant selection of tropical fruits such as papaya, pineapple, plum, sapote, passion fruit, and bananas which are prepared in many ways
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Latin American cuisine


chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with encurtido (pickled onions and jalapeños). In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk. Among the soups the Hondurans enjoy are: conch soup, bean soup, Mondongo soup, or soup of intestine, seafood soups, beef soups, all of which are mixed with plaintains, yuca, cabbage among other things, and complemented with corn tortillas
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Corned beef


had not begun to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America. The Jewish population produced similar salt-cured meat from beef brisket. Irish immigrants often purchased it as corned beef from Jewish butchers. This exchange was an example of the close interactions in everyday life of people from these two cultures in the United States' main
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Pasteles


Chicken and beef are also used. Colombian pasteles are wrapped twice, once with a cabbage leaf, and again with a banana leaf. This is the typical meal of the Nochebuena Dinner (Christmas Eve), in the Caribbean Coast Region of Colombia since their humble beginnings. It is often confused with the tamal from the Andean region, which is made up with corn. Pasteles were brought over to the Dominican Republic from Puerto Rico and known as Pasteles en hojas. Pasteles en hojas have very little change from when bought over
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Speķrauši


bakeries and pastry shops. Other common pie ("pīrāgs)" fillings include fatty bacon, fatback ("speķis"), mixtures of ground or finely chopped meats (ground beef, ham and chicken with or without bacon), fish, cabbage, pressed cottage cheese, stewed cabbage or sauerkraut. "Pīrāgi" come in two main varieties: plain bread "pīrāgi" and broth or soup "pīrāgi" ("zupas" or "buljona pīrāgi"). Bread "pīrāgi" come with a larger variety of
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Beef


being "similar to bresaola, but not as tasty." Beef jerky is dried, salted, smoked beef popular in the United States. Biltong is a cured, salted, air dried beef popular in South Africa. Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked. Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in "corned beef" refers to the grains of coarse salts (known as
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Christmas traditions


have Carols by Candlelight in the beginning of the festive season where groups of people come together to sing Christmas carols and donate toys and clothing to needy children. The Christmas meal is mince pies, turkey, gammon, beef tongue, turducken, corned beef, green salad,roast beef or a barbecue outdoors. The meal is finished with Christmas Pudding, Ice cream or trifle. Christmas crackers are used to make noise. Despite Christmas occurring at the height of the Southern Hemisphere summer, wintry motifs common to the Northern Hemisphere are
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Fray Bentos (food brand)


was significantly damaged when an outbreak of typhoid in Aberdeen, in which three people died, was traced to a tin of Fray Bentos corned beef imported from South America. The corned beef had been contaminated as a result of the cooling process during manufacture, in which the untreated water used had come, according to the BBC, "from a river into which an estimated 66 tonnes of human excrement and 250,000 gallons of urine entered every day". At the end of the 1960s, Vestey disposed of the Anglo factory to the
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Corned beef sandwich


A corned beef sandwich is a sandwich filled with corned beef, traditionally served with mustard and a pickle. In the UK, pickle is a common addition to a corned beef sandwich. ("Corned beef" in the UK refers to what is called bully beef elsewhere.) Another variant more common in the United States has sauerkraut, known as a Reuben sandwich. A contraband corned beef sandwich on rye bread brought aboard the Gemini 3 spacecraft by John Young resulted in a minor controversy, for the risk posed to the craft
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Sancocho


and beef, etc.) is called crossover or "cruzado". Among vegetables and traditional spices for all varieties are yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery (celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot pepper, cilantro, and green or topocho banana. These soups are major Venezuelan cuisine dishes that are not usually accompanied by other foods. Consumed at lunchtime or
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Corned beef


legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word "corn" derives from Old English and is used to describe any small, hard particles or grains. In the case of "corned beef", the word may refer to the coarse, granular salts used to cure the beef. The word "corned" may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat. Although the practice of curing beef was found locally
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Honduran cuisine


Baleadas. Corn, or "maíz", is a staple in Honduran cuisine. Eating corn comes to Hondurans as an inheritance of their Maya-Lenca ancestors; the Maya believed corn to be sacred, and that the father gods created men from it. Some tortilla based dishes include: Tacos Fritos: Tortillas are filled in with ground meat or chicken and rolled into a flute. The rolled tacos are then deep fried and served with raw cabbage, hot tomato sauce, cheese and sour cream as toppings. Catrachitas: A
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Trabzon


bread, often filled with ground beef, cheese and eggs), "kuymak" (a Turkish fondue made with cornmeal, fresh butter and cheese), "Vakfıkebir ekmeği" (large country-style bread), "Tonya tereyağı" (Tonya butter), "tava mısır ekmeği" (deep-dish corn bread) and "kara lahana çorbası" (bean and cabbage soup). "Taflan kavurması" is a cherry laurel dish served with onions and olive oil. Trabzon is also famous for its hazelnuts.
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Fremantle Prison


. Breakfast was porridge, with a third of a pint of milk, a hot drink (tea, unless the prisoner bought coffee or cocoa), and either Vegemite, honey, or margarine, depending on the week. Lunch and dinner had more variation. Both meals consisted of a meat dish – corned beef, sausages, or mince pie – as well as mashed potato and cabbage, although there was occasionally a roast dinner. Meat, vegetables and bread were still a prominent part of the diet in 1991. As
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Corned beef


: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine; or cooked and canned. Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami. Corned beef hash with
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Corned beef


in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its nonperishable nature. The product was also traded to the French for use in Caribbean sugar plantations as sustenance for the colonists and the slave laborers. The 17th-century British industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough
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Corned beef


corned beef dishes are associated with traditional Irish cuisine. However, considerable debate remains about the association of corned beef with Ireland. Mark Kurlansky, in his book "Salt", states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beef". Some say until the wave of 18th-century Irish immigration to the United States, many of the ethnic Irish
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Burgoo


and was often associated with autumn and the harvest season. Today, local barbecue restaurants use a specific meat in their recipes, usually pork, chicken, or mutton, which, along with the spices used, creates a flavor unique to each restaurant. A typical burgoo is a combination of meats and vegetables: Common meats are pork, chicken, mutton or beef, often hickory-smoked, but other meats are seen occasionally. Common vegetables are lima beans, corn, okra, tomatoes, cabbage and potatoes. Typically,
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Gyeongju


production is centered in the fertile river basins near the Hyeongsan River. The main crops are rice, barley, beans and corn. Vegetables such as radish and napa cabbage and fruits are also important crops. Apples are mainly produced in the districts of Geoncheon-eup, Gangdong-myeon and Cheonbuk-myeon and Korean pear are cultivated in Geoncheon-eup and Angang-eup. The city plays a leading role in the domestic production of beef and mushrooms. Button mushrooms harvested in Geoncheon-eup are canned and exported. The
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Tuxtla Gutiérrez


, San Pascualito, San Francisco, Santo Domingo and the Virgin of Guadalupe. Much of the cuisine of the municipality reflects that of the rest of the state and includes pictes (a sweet corn tamale), la chispota (beef with chickpeas and cabbage), niguijuti (pork with mole sauce), sopa de pan (bread with broth and vegetables), cochito (pork in adobo sauce), chanfaina (lamb innards with rice), a legume called patashete, and traditional Chiapas tamales made with chipilín. Local drinks
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Corned beef


developed by the IDF in the 1940s, as a form of British "bully beef", it actually antedated the State of Israel as a component of Jewish organizations' relief packages sent to Palestine by groups such as Hadassah. In New Zealand, both the canned and fresh varieties are referred to as corned beef; fresh corned beef is almost always made with silverside; 'silverside' and 'corned beef' are often used interchangably. Canned corned beef is especially popular among New Zealand's polynesian community, as in pacific island
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Shamrock Club of Wisconsin


's Day events starts when club leprechauns rename the town to New Dublin. The events include; an evening of Irish entertainment, an Irish Ceili with a band and caller/teacher, Irish caroling, and an Irish wake parody. Corned beef and cabbage is served in the area in restaurants that week too. The parade and Irish Fest top off the week on Saturday. Finnegan's Wake is a yearly tradition in 'New Dublin'. It started years ago as a 'lark' when locals in mourning paraded down the
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Jiggs dinner


Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in many regions around the Atlantic provinces of Canada. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip, "Bringing Up Father", by George McManus and Zeke Zekley after whom the dish is likely named. The name of the dish is also occasionally rendered as Jigs dinner or Jigg's dinner. In the rendering "Jigg's dinner"
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Henderson County, North Carolina


raised in Henderson County, including asparagus, green beans, beets, broccoli, cabbage, cauliflower, carrots, corn, cucumbers, egg plants, greens, herbs, lettuce, mushrooms, okra, onions, peas, peppers (bell and hot), potatoes, pumpkins, radishes, spinach, squash (winter and summer varieties), tomatoes, turnips, and zucchini. Meat, eggs, and dairy products are also important, with beef, fish, goat meat, mountain trout, pork, poultry, sweet and
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Columbia Pictures


short subjects: "Screen Snapshots", the "Hall Room Boys" (the vaudeville duo of Edward Flanagan and Neely Edwards), and the Chaplin imitator Billy West. The start-up CBC leased space in a Poverty Row studio on Hollywood's famously low-rent Gower Street. Among Hollywood's elite, the studio's small-time reputation led some to joke that "CBC" stood for "Corned Beef and Cabbage". Brandt eventually tired of dealing with the Cohn brothers, and in 1932 sold his one
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Roast beef sandwich


side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber. The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich. The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on
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Louisiana State Penitentiary


execution of Andrew Lee Jones on 22 July 1991. Angola Prison hosts the country's only inmate-operated radio station, KLSP. Inmates cultivate, harvest and process an array of crops that make the facility self-supporting. Crops include cabbage, corn, cotton, strawberry, okra, onions, peppers, soybeans, squash, tomatoes, and wheat. As of 2010 the prison has 2,000 head of cattle. Much of the herd is sold at markets for beef. Each year, the prison produces four million pounds of
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Bringing Up Father


in the United States by winning a million dollars in a sweepstakes. Now nouveau-riche, he still longs to revert to his former working class habits and lifestyle. His constant attempts to sneak out with his old gang of boisterous, rough-edged pals, eat corned beef and cabbage (known regionally as "Jiggs dinner") and hang out at the local tavern were often thwarted by his formidable, social-climbing (and rolling-pin wielding) harridan of a wife, Maggie, their lovely young daughter,
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New London, Wisconsin


London. Its performances are also held in other cities at fairs, festivals, rodeos, and business places each summer. Each March, Wisconsin's largest St. Patrick's Day parade is held with an Irish Fest and sponsored by the Shamrock Club of New Dublin, as the town is renamed "New Dublin" for the week. Weeknight Irish festivities are also scheduled that include Irish entertainment, an Irish Ceili, Finnegan's wake, and Irish caroling. Corned beef and cabbage is served in local restaurants that week too. Early
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Agricultural subsidy


to an increase in corn fed cattle rather than grass fed. Corn fed cattle require more antibiotics and their beef has a higher fat content. Tariffs on sugar have also caused large candy makers in the US to relocate to Canada and Mexico, where sugar is often half to a third the price. The Dominican Republic Central America Free Trade Agreement (CAFTA), though, does not seen to be very impact in this area but known to not amounting to much. The sugar issue causing alarm had reasoning due to what plausible
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Economy of French Polynesia


Polynesia has a single slaughterhouse treating beef, pork, and chickens. The local beef meat production is very limited and mostly used to supply the local corned beef factory. Most of the meat comes from New Zealand, amounting to around 10% of the exports of fresh meat of this country. Two charcuteries produce ham, sausages, and pâtés from local and imported pork. The copra production is heavily subsidized as the local government treats it as a form of social support for the remote islands with a limited range of economic activities
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Corned beef


and undesirable parts such as the beef necks and shanks. Rather, the grading was done by the weight of the cattle into "small beef", "cargo beef", and "best mess beef", the former being the worst and the latter the best. Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for British consumption or shipped to British colonies. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from
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Rose & Crown Pub & Dining Room


Rose & Crown Pub & Dining Room is one of two restaurants in the United Kingdom Pavilion at Epcot's World Showcase at Walt Disney World Resort in Florida. The building houses both a British-style pub, serving British (and some European and domestic) brews, and a dining room that is both indoor and outdoor. There is a piano player indoors, and outdoors the fireworks show can be viewed. Dishes offered include smoked salmon, scotch egg, shepherd's pie, corned beef and cabbage, chicken tikka masala,
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Fulda, Minnesota


318, Boy Scout troop 123, Fish and Game Club, Jaycees, VFW post 9017. March 16, 2019 was the first annual “Corned Beef and Cabbage Comedy Show” featuring Elise Cole, Ben Marcotte, Casey Flesch, and Fulda native Andrew Witzel. The show was a mild success. There are two schools in Fulda, Fulda Elementary and Fulda Secondary (also known as Fulda High School). Formerly running in Fulda were the St. Gabriel's Catholic School and Fulda Lutheran School. Fulda Public Schools consists of Fulda
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Sinclair House (Manhattan hotel)


Sam Ward, the namesake for the hotel restaurant's "Sam Ward Steak." The restaurant in the hotel was well known, described by one New York paper in 1920 as "celebrated for its toothsome terrapin, its canvasback ducks, its turtle soup, its oyster and tripe stews, no less than for its more plebeian corned beef and cabbage." Francis Marion Crawford's novel "Katharine Lauderdale" was partially written while he stayed there, and its events are laid out in the same neighborhood. Henry Cuyler Bunner stayed
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Saxon Siberia


Jöhstadt, Satzungen, Kuhnheyde, Neudorf, Joh. Georgenstadt, Wiesenthal etc.) where potatoes, cabbages, turnips and oats are grown (albeit the latter hardly ripens but is at least used to produce the necessary straw for cattle), not a single potato grows, let alone a kernel of corn. Everything is covered by thick, wild and dark woods, not a single furrow of farmland can be traced. In winter, which lasts for most of the year, the snow generally lies 3 ells high and does
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Corned beef


" bacteria spores, but have been shown to be linked to increased cancer risk. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was popular during World War I and World War II when fresh meat was rationed. It also remains especially popular in Canada as an ingredient in a variety of dishes. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its
21145627
History of the Poles in the United States


Italian food at least once a week, less than 10% of Polish Americans ate Polish food once a week. This figure is still a higher occurrence than Irish Americans, who can only name a few traditional Irish foods (typically corned beef and cabbage), and only 30% report eating Irish food each year. Even fewer English, Dutch, and Scottish Americans can report that they eat ethnic cuisine regularly. There has been growth in Polonia institutions in the early 21st century. The Piast Institute was founded in 2003 and
14875657
Beef


corns) used to cure it. The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted
16381489
Cabbage roll


the rolls of pickled cabbage leaves or sauerkraut layers in between of sweet cabbage leaves. The taste is significant different but still a great dish. Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender. The name "gołąbki" means "little pigeons" in Polish. The cabbage rolls are called "holubky" by Czechs and Slovaks, or "sarma" by Serbs and Croatians. The sauce is
15876103
Corned beef


with the local Jiggs dinner meal. It has as of recent years been used in different meals locally, such as a Jiggs Dinner poutine dish. In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish immigrants in the late
21145640
Corned beef


potatoes is commonly served with eggs for breakfast. In both the United States and Canada, corned beef is sold in cans in minced form. It is also sold this way in Puerto Rico and Uruguay. Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef. It is a staple product culturally in Newfoundland and Labrador, providing a source of meat throughout their long winters. It is still commonly eaten in Newfoundland and Labrador, most often associated
21145639
Corned beef


the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668. Although the production and trade of corned beef as a commodity was a source of great wealth for the colonial nations of Britain and France (which were participating in the Atlantic slave trade), in the colonies themselves, the product was looked upon with disdain due to its association with poverty and slavery. Increasing corned beef
21145631
Bacterial soft rot


to; banana, beans, cabbage, carrot, cassava, coffee, corn, cotton, onion, other crucifers, pepper, potato, sweet potato and tomato. "Pandanus conoideus" and karuka ("Pandanus julianettii") get bacterial soft rot and necrosis on the leaves from "Pectobacterium carotovorum" subsp. "carotovorum". For each host there are different symptoms displayed. Most symptoms are along the lines of watery and soft decay of the tissue. Cabbage and crucifers' symptoms start where the tissue makes contact with
4161951
Fray Bentos (food brand)


was located. "Fray Bentos" was trademarked by Liebig in 1881 for the purpose of marketing glue and "extract of meat", although, in practice, it was used principally for marketing corned beef. In fact, Fray Bentos became synonymous with corned beef. Fray Bentos corned beef was targeted at a working-class market. The tins were also ideally suited as army rations as they weighed just one pound and were easily transportable. With the outbreak of the Boer War, the company's profits were significantly boosted from
5253476
Corned beef


not salted beef. The appearance of corned beef in Irish cuisine dates to the 12th century in the poem "Aislinge Meic Con Glinne" or "The Vision of MacConglinne". Within the text, it is described as a delicacy a king uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were only eaten when no longer able to provide milk or to work. The corned beef as described in this text was a rare and valued dish, given the value and position
21145642
El Espinal, Oaxaca


sports facilities. There are two small soccer fields, two basketball courts, and a track for running. The most important place is the baseball field. Many well known Mexican professionals in baseball come from Oaxacan Municipality el Espinal. In regard to population and according to a local source from 2005, there are about 2,172 houses from which 2,115 are owned by the population. Traditional foods in El Espinal include the black mole, stewed beef, jerked beef, tamales, marquesote, garnachas, corn tamales, chiles stuffed with different types
6639376
Cabbage stew


Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper. Bigos is a dish in Polish cuisine of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian
18192144
Charquicán


Charquicán is a stew dish that is popular in Argentina, Chile, Peru, Bolivia and other countries in the Andean region. Charquicán is made with "ch'arki" or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg. The word “charquicán”, from "charquikanka", is thought to be a Quechua word meaning "stew
9385540
Napa cabbage


the name napa cabbage comes from colloquial and regional Japanese, where "nappa" () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai (), a Sino-Japanese reading of the Chinese name "báicài" (), literally "white vegetable". The Korean name for napa cabbage, baechu (), is a nativized word from the Sino-Korean reading, "baekchae", of the same Chinese character sets. Today
13473129
Reuben sandwich


sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with Thousand Island dressing (instead of Russian dressing) as an appetizer or snack, they originated at Mader's, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival circa 1990. The Rachel sandwich is a variation on the standard Reuben sandwich, substituting pastrami for the corned beef, and coleslaw for the sauerkraut. Other recipes for the Rachel call for turkey instead of pastrami
14007133
Cabbage roll


pickled" holubtsi they put a stuffing of rice and mushrooms. Carpathian-style holubtsi are usually made from fresh cabbage and stuffed with corn grits, or with grated raw potato (Vorokhta, Verkhovyna, Kvasy). These are best served with mushroom gravy. To differentiate the different types of holubtsi, they are wrapped into different shapes: corn-filled ones are made into the shape of envelopes, with the edges folded in, potato-filled are simply rolled up. A classic Halychian (Galician) dish Sviat Vechir dish
15876108
Meat Products of India


are processed with the help of sophisticated technology to ensure high standards of hygiene, longer storage time and more nutritive value. Products range from Beef, Buffalo, Pork, Mutton, Rabbit and Poultry. The processed and semi-cooked products include corn beef, meat loaf, sausages, curries, bacon, ham, cutlet-mix, chicken-n-ham and salami. Sausages, one of the most popular of the MPI products range come in varieties such as cocktail sausage, pork sausage, chicken pepperoni sausage, masala
6031975
Sonora


vegetables, potatoes, "chile colorado" and other ingredients, wrapped in dried corn husks and steamed. Tamale fillings vary in the state but the most popular include fresh corn with cream, green chile strips with cheese, beef with "chile colorado" and seafood. The various cultures that have come through the state have influenced the development of breads, desserts and sweets. Most sweets are made from cow's milk, sugar cane, peanuts, rice, nuts, sesame seeds and piloncillo. These include "pipitoria",
4447346
Cabbage roll


A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Azerbaijan and Iran, as well as West Asia and Northern China. Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe.
15876098
C-ration


improve the ration based on input from the field. In 1922, the ration was reorganized to consist of of meat (usually beef jerky), of canned corned beef or chocolate, of hard bread or hardtack biscuits, coffee and sugar. In 1925, the meat ration was replaced with canned pork and beans. In 1936, there was an attempt at variety by having an "A"-menu of corned beef and a "B"-menu of pork and beans. This was cancelled upon introduction of the new Field Ration, Type C,
21678045
Breakfast


traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat. As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kinds of sausages like chorizo or "morcilla" are the most popular. These are also accompanied by: slices
19317250
Taco


Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole. Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently, the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant
10558376
Borscht


oil rather than lard, and the sour taste comes solely from tomatoes and tart apples. The Lviv borscht is based on bone stock and is served with chunks of Vienna sausages. Many regional recipes for borscht have also developed in Russian cuisine. Examples include the Moscow borscht, served with pieces of beef, ham and Vienna sausages; Siberian borscht with meatballs; and Pskov borscht with dried smelt from the local lakes. Other unique Russian variants include a monastic Lenten borscht with marinated kelp instead of cabbage and the Russian Navy borscht (
3161289
Corned beef


of cattle within the culture, as well as the expense of salt, and was unrelated to the corned beef eaten today. In Israel, corned beef, or "loof", has been the traditional field ration of the Israeli army (Israel Defense Forces). As a result of universal conscription, it was said that Israel has been force-feeding "Loof – a colloquially corrupt short form of 'meatloaf' – to its citizens since the nation's founding." While some sources state that "loof" was
21145643
Fort Kissimmee Cemetery


Fort Kissimmee Cemetery Association, Inc. The land stretches from the back side of the cemetery to the river. Today the cemetery is maintained by many of the pioneer's descendants involved through the Fort Kissimmee Association. The association meets every Memorial Day weekend to camp and clean the cemetery. On the Sunday of Memorial weekend, many of the family members and old timers come to enjoy a big Bar-B-Que consisting of wild razorback hogs, home grown beef and swamp cabbage. This is some of the same foods their ancestors
14076540
Cabbage roll


beef with rice is a favorite during Christmastime and other non fasting holy days, while meat is omitted or substituted with crushed walnuts on fasting holy days. Traditionally cabbage rolls are simmered long in a paprika based sauce with chunks of smoked bacon. In the Levant, namely Syria, Lebanon, Palestine, and Jordan (Arab-Speaking Regions), cabbage rolls are called محشي ملفوف Malfoof mahshi. Traditionally the cabbage rolls consist of meat and rice but have vegetarian variants oftentimes cooked as part of a Lenten menu. Local traditions vary
15876115
Corned beef knot


The corned beef knot is a binding knot usually made in small line or string. It gains its name by often being used for binding the meat of the same name while it is being cooked. Since corned beef shrinks during cooking, the knot needs to be tightened several times during the process. A buntline hitch is tied to the standing part and moderately tightened. The binding itself is tightened as the meat cooks by sliding the buntline hitch on the standing part. The knot is finished by a half hitch around the "
10146936
Nero Wolfe


other way. Whales have." Shad roe is frequently the first course, followed by roasted or braised duck, another Wolfe favorite. Archie also complains that there is never corned beef or rye bread on Wolfe's table, and he sometimes ducks out to eat a corned beef sandwich at a nearby diner. Yet a young woman gives Wolfe a lesson in preparing corned beef hash in "Cordially Invited to Meet Death". Another contradiction is found in "Plot It Yourself" when Archie goes to a diner to eat "
14267441
Imoni


prefecture of Miyagi does not, but includes miso paste to flavour the soup. Similarly, even the Shōnai region of Yamagata features a pork and miso base rather than the beef and soy sauce base of inland areas of the same prefecture. However, several ingredients are considered standard parts of the recipe: Other ingredients may include Chinese cabbage ("hakusai"), burdock root ("gobō"), daikon, carrot, negi (Japanese green onion), mirin sake, tofu, mushrooms - in particular shimeji, hiratake
9885077
A Financial Fable


costs one million dollars, as does a ham, a cabbage costs two million, and a peck of corn costs four million — Scrooge soon gets all of his money back, and everything is back to normal. The message of the story has been described as politically right-wing. Ed Natcher of Prism Comics wrote that Barks "wrote from a socio-economic viewpoint that was somewhat to the right of Ayn Rand" and that the story could make "any Bush blush with envy at its conservative credentials". Donaldist
20946581
Bayrisch Kraut


A Bayrisch Kraut (literally "Bavarian cabbage") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry.
15142305
Kyabetsu Taro


Kyabetsu Tarō (Japanese: キャベツ太郎, meaning "cabbage Taro", where Taro is a common Japanese male first name) is a Japanese snack food made by the Kado (菓道) company of Ibaraki Prefecture. It consists of balls of corn about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack, aimed at children. It is sold in two bag sizes, a 20 yen and a 100 yen bag. The package of "cabbage Taro" shows a
1983064
Silverside (beef)


It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to "corned beef" rather than any other form of the cut. In South Africa this cut is often used to make biltong (a form of
16930347
United States military ration


one pound of meat (usually a combination of dried beef and canned corned beef). This was supplemented by hard chocolate, 14 ounces of hard bread or hardtack biscuits, coffee, and sugar. In 1925, the "Meat Ration" was changed, deleting the dried beef in favor of canned pork and beans, and reducing the bread component. The corned beef allowance was also reduced in size (older rations continued to be issued, however). In 1936, menu planners attempted to introduce more variety by developing an
4331157
Pastrami


Pastrami (Romanian: "pastramă") is a meat product usually made from beef, and sometimes from pork, mutton, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration. The
8474231
Meat and three


In the cuisine of the Southern United States, a meat and three restaurant is one where the customer picks one meat from a daily selection of three to six choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop) and three side dishes from a list that may include up to a dozen other options (usually vegetables, potatoes, corn, green or lima beans, but also other selections such as gelatin, creamed corn, macaroni and cheese, and spaghetti)
17862791
Recife


(Sun-dried beef), which consists of beef dried in the sun and usually served with green beans. For dessert, Recife offers "bolo de rolo" (cake roll), cake Souza Leão, and cartola (top hat cake) which consists of fried long bananas with cheese topped with cinnamon and sugar. The diversity continues for the breakfast as one can find cuscuz of sweet corn or manioc, yams and cassava with charque (corned beef or beef jerky), sweet potato, goiabada, fried long banana
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