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, salting, post-salting, frozen ham, mass transfer, thawed ham 1. INTRODUCTION Spanish cured ham is one of the most traditional products in the gastronomy of Spain. Its manufacturing process has remained practically unchanged over the last few centuries. The properties of the raw material have an important effect on the quality of the final product, the pH being one of the parameters determining the quality of the raw material in the case of the process of manufacturing cured ham. The pH of meat is considered to be normal within the 5.8 to 6.1 range (Gil, et al

, thereby providing a public demonstration of the way that Christian benevolence trans- forms entrenched social boundaries. After the marchers enter the park, they make their way up the hill and under the pavilion to surrender their food offerings to Faith Haven’s re- lief workers. With a smile, these workers accept the offerings brought forward by marchers and busily incorporate the canned goods into food sacks that have been lined up for the taking. Each sack is brimming with canned and dry goods, as well as a sizable frozen ham or roast. Street–level food relief has

full of hot rolls arrive in the kitchen. Large rolls the butter melts into and the deep-frozen ham thaws out in and which Celestina cuts groaning into slices with the bread machine. I've known many such houses, yet in no other have I been able to work as here without norms, without regimentation, without ceremonies, without fleshed-out hierarchies. I write in the early morning before everything gets underway. So as not to wake Horst I write by hand. The morning sun throws a light red on the whitewashed walls. I've known many such houses, yet in no other have

in the winter of 1931 I passed through Karaganda with Mirosha. We traveled in a Pullman car that dated to the time of Nicholas II. The salon was all in gold velvet, the bedroom in red velvet. The conductors (they were also cooks) fed us glori- ously.” 102 Though Mironova saw starving people outside, she remembered: “But at the same time, in the midst of this dying hamlet, we had plenty of provisions in our velvet train car. We carried with us frozen ham, chickens, mutton, cheeses, just about everything you could want.” 103 As Mironova’s memoir reveals, the