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Attunement all reiki energy..

Attunement all reiki energy..

Pada blog kali ini hanya diperuntukkan bagi anda yang berkeinginan untuk mendapatkan attunement reiki secara gratis... Energi reiki yang a...

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How to solve rubic 3x3

How to solve rubic 3x3

Bagaimana tehnik mudah untuk menyelesaikan rubic 3x3 buat pemula. Selamat menyaksikan Published with Blogger-droid v2.0.4

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DAFTAR MARKETIVA FOREX..FREE $5 LANGSUNG..

<h2 class="title">PANDUAN MARKETIVA INDONESIA</h2> BERITA BAIK : TRADING FOREX MARKETIVA TANPA MODAL..!! <a href="http://www.marketiva.com/?gid=47665">MARKETIVA</a> merupakan perusahaan finansial yang secara khusus menyediakan layanan trading online terbaik dan terpercaya kepada trader, layanan mereka meliputi ( forex, komoditi, funds, dll ) <a href="http://www.marketiva.com/?gid=47665" target="new"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464481363548443954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGJoorrc-dJHhUJrcCJSXA7SRDLv68Gx-coBc3SBiMWPs9HOmyMTshMDVEYu4PpkpgTwqohjU1J6lbBvxre76MTkqocKiv0YuiIlYGZcsJWyXMHB7-okPDG06sOEvAXP18Lf8h7ruGJA/s400-rw/Panduanmarketiva.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 430px; height: 260px;" /></a> <div style="text-align: center;">Keunggulan Marketiva <div style="text-align: left;">1. Bonus $5 cash,setelah anda mendaftar! 2. Spread mulai dari 2 pips. 3. Tidak ada komisi perdagangan 4. Virtual demo and live trading dengan 1 account 5. Latest economic news 6. Alerts on market events 7. Trading mulai dari 1% margin 8. 24-hour customer support (Bahasa Indonesia) 9. Deposit dan withdraw yang mudah dan cepat 10. Bisa Chatting sesama member. 11. Charting tools yang sangat mudah digunakan 12. Satu (1) account untuk forex,funds,index dll. 13. Bisa Trading Melalui Handphone...dll.. Sebelum mendaftar silahkan anda kirimkan email ke herufeni@gmail.com untuk mendapatkan kode kupon yang harus anda masukan pada formulir pendaftaran. Setelah anda selesai mendaftar, Maka anda wajib untuk <a href="http://blogbutchers.blogspot.com/2012/03/verifikasi-data-diri-di-marketiva.html">verifikasi data diri</a>!! Segera Daftar di Marketiva dan dapatkan Free $5.... <a href="http://www.marketiva.com/?gid=47665" target="new"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464487505541237170" src="http://3.bp.blogspot.com/_bGvddQNekiA/S9XCbydYibI/AAAAAAAABU4/vhpjT3V12JM/s400-rw/join.jpeg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 94px; height: 96px;" /></a>Untuk panduan cara mendaftar di Marketiva bisa anda lihat di <a href="http://blogbutchers.blogspot.com/2012/03/cara-daftar-di-marketiva.html" target="new">Cara Daftar Marketiva</a> </div></div> Jika anda ingin bertanya silahkan kirim email ke herufeni@gmail.com

DAFTAR MARKETIVA FOREX..FREE $5 LANGSUNG..

PANDUAN MARKETIVA INDONESIA BERITA BAIK : TRADING FOREX MARKETIVA TANPA MODAL..!! MARKETIVA merupakan perusahaan finansial yang secara kh...

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VERIFIKASI DATA DIRI DI MARKETIVA

Setelah anda selesai mendaftar di Marketiva , Langkah selanjutnya adalah anda WAJIB untuk verifikasi data diri terlebih dahulu. <blockquote style="color: rgb(255, 0, 0); font-style: italic;">Janganlah memulai trading terlebih dahulu lebih data-data anda berupa KTP/SIM belum diverivikasi. Karena account anda akan didissable oleh marketiva. Verivikasi data terlebih dahulu dan tunggu ada email persetujuan marketiva.</blockquote>Setelah Anda mendaftar, maka Anda perlu mengupload data diri Anda untuk diverifikasi. Meski pendaftaran gratis, Anda hanya diizinkan membuka satu account. Anda tidak bisa melakukan penarikan dana sebelum melakukan identifikasi, dan ada kemungkinan account Anda di-suspend (dibekukan) jika Anda menggunakan komputer dengan IP address yang sama dengan trader lain. Untuk menghindari hal ini segeralah melakukan verifikasi identitas diri. Cara verifikasi data diri : 1. Scan KTP Anda depan belakang dengan masing-masing ukuran maksimal 100kb saja. 2. Klik link berikut ini <a href="http://www.marketiva.com/index.ncre?page=identification&gid=47665" style="font-weight: bold;">MARKETIVA</a>. 3. Setelah Anda klik link di atas anda akan diminta username dan password terlebih dahulu. Masukkan username dan password yang telah anda buat tadi, kemudian klik "Login" 4. Masukan hasil scan KTP bagian depan dan belakang Anda pada masing-masing kolom tsb dengan klik pada browse. 5. Setelah selesai browse klik upload dan tunggu sampai hasil upload Anda sukses. 6. Setelah upload sukses maka bukalah program Streamster yang telah diinstall tadi dan masukan username & password Anda. 7. Sekarang anda sudah bisa trading forex online di Marketiva dengan nyaman dan aman.

VERIFIKASI DATA DIRI DI MARKETIVA

Setelah anda selesai mendaftar di Marketiva , Langkah selanjutnya adalah anda WAJIB untuk verifikasi data diri terlebih dahulu. Janganlah ...

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CARA DAFTAR DI MARKETIVA

Penting: Sebelum registrasi diharapkan mengirimkan email ke herufeni@gmail.com untuk mendapatkan kode kupon yang harus anda masukan pada saat registrasi. Email akan dibalas 2x24 jam... Setelah mendapatkan kode kupon silahkan anda langsung Daftar di <a href="http://www.marketiva.com/?gid=47665" style="font-weight: bold;" target="new">Marketiva</a>. Ada 3 Proses Mendaftar di Marketiva sampai anda bisa mulai trading forex: 1. Daftar Marketiva 2. Download streamster 3. Verifikasi data diri FINISH...Anda sudah bisa trading forex di Marketiva Cara Daftar Marketiva: 1. klik link <a href="http://www.marketiva.com/?gid=47665"></a><a style="color: rgb(255, 0, 0); font-weight: bold;" target="new">MARKETIVA</a> 2. Klik pada Open Account <a href="http://www.marketiva.com/?gid=47665"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5158996409158003506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY5TCd5un4Waw3A5wtLXjUt10bVqF2RnKskx8sBaQzOA57nYBj9B4GW8ypFLAkj2UUh5G8rOElhi8mX2FrGSI4DTA-IQ3zVciOIXcfkm40H5icJy_yH4TLDjjfJnA3A_oCup45kGindg/s320-rw/mv1.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 376px; height: 94px;" /></a> 3. Isi semua yang bertanda * 4. Username: pilih dengan nama atau panggilan anda yang unik karena ini nanti digunakan untuk berchatting dengan anggota MARKETIVA yang lain. 5. Password: di isi minimal 8 karakter, kombinasikan dengan angka. 6. First Name: nama depan anda. 7. Midle Initial: inisial nama tengah anda jika punya. 8. Last Name: nama akhir anda. 9. Street Address: isi alamat anda sesuai dengan ID anda. 10. City: nama kota anda pada ID. 11. ZIP/Postal Code: Kode pos. 12. State: propinsi yang anda tempati. 13. Country: Pilih Indonesia. 14. Phone: masukkan no telp rumah atau HP yang masih aktif. 15. E-mail: isi alamat email anda yang masih aktif dan sering ada gunakan, karena tiap konfirmasi dan pemberitahuan akan dikirim ke alamat E-mail yang anda isi sekarang. 16. Setelah selesai mengisi form nya, klik "Continue". dan isi form kedua 17. Pada form kedua, pilih Standard Forex Trader. 18. Terdapat pengisian kupon, dimana fungsi dari kupon ini bisa sebagai kartu diskon, member chat, dan masih banyak lagi yang lainnya. untuk mendapatkan kupon, anda bisa mengirim email ke herufeni@gmail.com 19. Untuk "Recovery Question" dan "Recovery Answer" silakan diisi sesuai dengan yang anda ingat dan sukai, karena ini akan ditanyakan bila anda lupa password MARKETIVA. 20. Klik "Next" untuk melanjutkan ke lembar perjanjian dan pengesahan dengan MARKETIVA. 21. Pada halaman ini, merupakan prosedural dari perusahaan pialang terhadap Investornya. Merupakan suatu kewajiban perusahaan untuk memberitahukan resiko - resiko yang ada dalam perdagangan mata uang asing sehingga Investor tidak merasa dirugikan bila terjadi kerugian yang begitu besar dan tidak menuntut perusahaan tersebut karena perusahaan pialang hanya sebagai fasilitator saja. Kemudian pada stetment selanjutnya, dari pihak Investor sendiri bahwa Investor telah mengerti atas semua perjanjian yang telah dibuat dengan pihak MARKETIVA. 22. Klik "Finish" sebagai simbol bahwa anda telah setuju dengan perjanjian yang ada. dan kemudian anda akan di direct menuju ke lembar "Get Streamer" untuk mendownload software dari MARKETIVA. 23. Klik "Streamer TM Instalation Package", setelah itu silakan Anda install pada komputer anda. Ingat setelah selesai install jangan langsung membuka programnya, tetapi lanjutkan dahulu proses verifikasi identitas Anda. Langkah selanjutnya yang harus dilakukan adalah anda harus verifikasi data diri. Janganlah memulai trading terlebih dahulu lebih data-data anda berupa KTP/SIM belum diverivikasi. Karena account anda akan di susspended oleh marketiva. Verivikasi data terlebih dahulu dan tunggu ada email persetujuan marketiva.

CARA DAFTAR DI MARKETIVA

Penting: Sebelum registrasi diharapkan mengirimkan email ke herufeni@gmail.com untuk mendapatkan kode kupon yang harus anda masukan pada ...

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Relativitas waktu

Kini, relativitas waktu adalah fakta yang terbukti secara ilmiah. Hal ini telah diungkapkan melalui teori relativitas waktu Einstein di tahun-tahun awal abad ke-20.
 
 Sebelumnya, manusia belumlah mengetahui bahwa waktu adalah sebuah konsep yang relatif, dan waktu dapat berubah tergantung keadaannya.
 
 Ilmuwan besar, Albert Einstein, secara terbuka membuktikan fakta ini dengan teori relativitas. Ia menjelaskan bahwa waktu ditentukan oleh massa dan kecepatan.
 
 Dalam sejarah manusia, tak seorang pun mampu mengungkapkan fakta ini dengan jelas sebelumnya. Tapi ada perkecualian; Al Qur`an telah berisi informasi tentang waktu yang bersifat relatif! Sejumlah ayat yang mengulas hal ini berbunyi:
 
 "Dan mereka meminta kepadamu agar azab itu disegerakan, padahal Allah sekali-kali tidak akan menyalahi janji-Nya. Sesungguhnya sehari di sisi Tuhanmu adalah seperti seribu menurut perhitunganmu." (Al Qur`an, 22:47)
 
 "Dia mengatur urusan dari langit ke bumi, kemudian (urusan) itu naik kepada-Nya dalam satu hari yang kadarnya adalah seribu tahun menurut perhitunganmu." (Al Qur`an, 32:5)
 
 "Malaikat-malaikat dan Jibril naik (menghadap) kepada Tuhan dalam sehari yang kadarnya limapuluh ribu tahun." (Al Qur`an, 70:4)
 
 Dalam sejumlah ayat disebutkan bahwa manusia merasakan waktu secara berbeda, dan bahwa terkadang manusia dapat merasakan waktu sangat singkat sebagai sesuatu yang lama:
 
 "Allah bertanya: `Berapa tahunkah lamanya kamu tinggal di bumi?` Mereka menjawab: `Kami tinggal (di bumi) sehari atau setengah hari, maka tanyakanlah kepada orang-orang yang menghitung.` Allah berfirman: `Kamu tidak tinggal (di bumi) melainkan sebentar saja, kalau kamu sesungguhnya mengetahui`." 
 (Al Qur`an, 23:122-114)
 
 Fakta bahwa relativitas waktu disebutkan dengan sangat jelas dalam Al Qur`an, yang mulai diturunkan pada tahun 610 M, adalah bukti lain bahwa Al Qur`an adalah Kitab Suci. 
 
 Subhanallah.
 
 
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Relativitas waktu

Kini, relativitas waktu adalah fakta yang terbukti secara ilmiah. Hal ini telah diungkapkan melalui teori relativitas waktu Einstein di tahu...

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Anak kita

Anak kita

Untuk Para Orang Tua dan calon Orang Tua :) good sharing.... hasil ceramah dr psikolog Bp. Puji Hartono, S.Psi, pada umumnya ada 11 Pernyat...

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Join di Facebook ( Butchers of Indonesia )

Join di Facebook ( Butchers of Indonesia )

Untuk semua butcher yang ada di tanah air, mari bergabung didalam group "Butcher of Indonesia" di facebook, group ini adalah saran...

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MLA

MLA

Hello, how are you all.? This chance I would like to inform that Hero supermarket has joined with MLA..we want to upgrade our brand with new...

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What is Prosciutto?

The word prosciutto derives from the Latin perexsiccatus (perexsicco), which gave way to the modern Italian word prosciugare, meaning "to thoroughly dry"; the Portuguese presunto has the same etymology. The Slovene, Serbian and Croatian word, pršut, comes from Italian. [proh-SHOO-toh] Italian for "ham," prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy's parma ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example prosciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It's usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it. Prosciutto comes from either pigs leg or from a wild horses thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Writer on Italian food Bill Buford describes talking to an old Italian butcher who says: "When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make salumi. Your prosciutto. Your soppressata. Your sausages."[2] Today, the ham is first cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry it is hung to air, either at room temperature or in a controlled environment, for up to eighteen months. Various regions have their own PDO (Protected Designation of Origin), whose specifications do not in general require ham from free range pigs. Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used in many PDO hams, but not all; some consortia are allowed to use nitrite. Prosciutto's characteristic pigmentation is produced by a direct chemical reaction of nitric oxide with myoglobin to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred and stick to one another. In this case either using very sharp knives or shredding by hand is best. Saltimbocca is a famous Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.

What is Prosciutto?

The word prosciutto derives from the Latin perexsiccatus (perexsicco), which gave way to the modern Italian word prosciugare, meaning "...

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carcass video cutting

carcass video cutting

above are the video that shows how carcass cuting step by step. Watch carefully

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history of cheese and cook

Cheese is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep, horses, or oxen are used in some types of local cheese. Food is known around the world, but allegedly first became known in the area around the Mediterranean. Cheese useful because usually durable, and has a fat content, protein, calcium, and phosphorus is high. Cheese is a form of preservation of milk. History Cheese was produced since prehistoric times. There is no certain evidence which the cheese-making was first performed, in Europe, Central Asia, and Middle East, but the practice of cheese making spread to Europe before the days of Ancient Rome, Pliny and obedient, cheese-making has become a coordinated effort at the time of the Roman Empire. Initial estimates of the cheese-making is between 8000 BCE (when sheep began breeding) until 3000 BC. The first cheese maker is expected to man in the Middle East or nomadic tribes in Central Asia. The first archaeological evidence of the making of cheese found in murals in ancient Egyptian tomb, which was made in 2000 BC. Greece and Ancient Rome Ancient Greek mythology as the inventor of Aristaeus mention cheese. Writing Odyssey Homer (800 BC) said that the Cyclops making cheese by using and storing sheep and goat milk. In ancient Roman times, cheese has become a daily bread, and cheese-making has become a regular business has been, not much different from today. De Re Rustica Columella writing (65 M) tells it with Rennet cheese, remove the water content, salinity, and the aging process. Natural History by Pliny (77 AD) has a chapter (XI, 97) which describes the various types of cheese consumed by the Romans in the early Roman Empire. Medieval Europe The Roman Empire spread the cheese-making techniques means uniform in Europe, and introduced to the cheese-making areas that do not know. With the fall of the Roman Empire, variations of cheese making in Europe more and more. In certain areas of cheese-making techniques to develop different. France and Italy each currently has about 400 kinds of cheese. However, advances the art of making cheese begins to decline some centuries after the fall of Rome. Many cheeses are known at present was first documented in the middle ages or later, such as cheddar cheese in 1500 AD, in 1597 Parmesan, Gouda cheese in 1697, and Camembert in 1791. [2] Kinds of cheese Cheese first distinguished from the way for it. There are two major groups of cheese: fresh cheese and cheese solid. Fresh cheeses are not experiencing the process of cooking and pressing. It is white and eaten like butter: topical, or if it is packaged in compressed air. Included in this type is mozzarella. Solid cheese, by contrast, is made by compaction, heating, pressing, and, the most decisive, maturation. Cheese is not a long period of maturation can be described as a young cheese. Gradually, he became an old cheese. Cheese is usually a dry solid, to be sliced or melted. Although it is difficult to mention all of the following kinds of cheese are some popular cheeses. In France for instance, in some areas of each village had its own distinctive cheese-alone, making it difficult to mention in full. Dutch Cheese Country of origin of cheese is the famous Dutch Gouda and Edam. Both are named from the name of the place. Both types of cheese is cheese "young" (age brief cooking, four months). It was neutral. Form of packaging is a typical Gouda like flat-coated spheres "skin" the color red or yellow. Swiss Cheese The typical Swiss cheese is known for having lots of air voids in it. These cavities are formed during the process of maturation, due to the accumulation of carbon dioxide in the maturation stage. Two popular types are Emmental and Appenzell. Emmental cheese cooked after storage of at least four months, has a sweet taste. This cheese can be shredded and then heated in the oven as a cover schotel. Appenzell sold in various ages of maturity, but must be more than six weeks. This cheese is more aromatic and taste stronger and more salty. Another type of Gruyère, with a stronger taste than Appenzell, which is perfect for fondue and bread and wine to accompany. Cheese Spain Manchego cheese has a black skin. Sheep cheese from La Mancha is two months old when called curado, hereinafter referred to as viejo (cheese in Spanish). This cheese has a taste of spices and tasty, and usually eaten with olive oil, palm fruit, or jam. Cheese Italy Italian cheese Pecorino is known is, the more spicy than Manchego. Parmesan and Pecorino cheese commonly used to accompany the pasta. Fresh mozzarella cheese that is usually eaten for breakfast. French Cheese Tête de Moine (monk's head ", because of its shape) is a soft cheese with a slightly spicy taste strong. This cheese can be eaten with bread or with pickle. France is also famous for its goat cheese, widely known as Chèvre. When young, this cheese neutral, weakly flavored, but the more mature aroma and taste stronger. This versatile cheese: to accompany the bread, jam, vinegar, pickled, or processed further. German Cheese Mountainous area south of Germany has Schönegg cheese, which comes from the Allgäu. The cheese is matured after a year has a little touch of salty and sweet. The skin can be eaten. Like Swiss cheese, this cheese has cavities. Making cheese Although there are hundreds of types of cheese produced all over the world, but the cheese is basically made in a similar way. Cheese has a style and taste different, depending on the type of milk used, the type of bacteria or fungus used in fermentation, while the process of fermentation and storage ( "maturation"). Other factors such as type of food consumed by mammals produce milk and milk heating process. In making cheese, the first stage after the milk obtained, and pasteurized milk. This is a common process. There are also several producers who make cheese from milk "raw", with 40 ° C warming over and over again, but many producers who doubts this process for reasons of hygiene. Pregnant women are not allowed to eat cheese from milk "raw". Cheese from the milk formed by removing the water content using a combination of Rennet and pickling. Bacteria are also used in pickling milk to add texture and taste of cheese. Making certain cheeses also use mushrooms.

history of cheese and cook

Cheese is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep...

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Few kind of sausages

Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can also sometimes be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavour to the cooking water. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast.[1] Bratwurst are usually grilled and sometimes cooked in broth or beer. Cabanossi is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. Variations include chicken and duck cabanossi. In Eastern Europe, the product is known as kabanos, a name derived from the Turkish word "kaban" (hog). Polish and Ukrainian kabanos is sometimes made from horsemeat. Cabanossi is very popular in Australia and New Zealand, being one of the most commonly found types of dry sausage there. In Europe it has a lower profile, competing with a wider selection of other types of sausage. It is almost unheard of in the U.S. or Canada. It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping. Jagdwurst (which means hunting sausage) is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat.

Few kind of sausages

Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties wi...

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Sausage classification

* Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages. * Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage. * Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage. * Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage. * Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing. The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus and/or Micrococcus (added as starter cultures) or natural flora during curing. Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages. * Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami. * Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Weißwurst. * Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst. In Italy, the basic distinction is: * Raw sausage (salsiccia) * Cured or cooked sausage (salume)

Sausage classification

* Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. ...

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The sausage history

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty. The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.Already in 589 BC a Chinese sausage làcháng was first mentioned. It consisted of goat and lamb meat. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe. Sausage in Italy has its roots in Lucania, the actual Basilicata. Philosophers such as Cicero and Martial stated a kind of sausage called "lucanica", actually widespread in Italy, was introduced by Lucanian slaves during the Roman empire. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars. The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat so the filler expands. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.

The sausage history

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, ...

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