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Queen-Mise

https://www.youtube.com/watch?v=VDR0HFZXxs

Queen-Mise

http://www.youtube.com/watch?v=-VDR0HFZXxs

Queen-Mise

https://www.youtube.com/watch?v=1uwOL4rB-go

Queen-Mise

Queen-Mise

Queen-Mise

http://cfs4.tistory.com/upload_control/download.blog?fhandle=YmxvZzIyNzA2QGZzNC50aXN0b3J5LmNvbTovYXR0YWNoLzEvMTU3LmpwZw%3D%3D

Queen-Mise

http://cfs4.tistory.com/upload_control/download.blog?fhandle=YmxvZzIyNzA2QGZzNC50aXN0b3J5LmNvbTovYXR0YWNoLzEvMTU3LmpwZw%3D%3D

Queen-Mise

Queen-Mise

Queen-Mise

http://anticap.files.wordpress.com/2010/11/celtic-tiger-copy-1.jpg

Queen-Mise

Queen-Mise

[URL="[URL=http://pix.ie/ambarry/2060301][IMG]http://photos3.media.pix.ie/6E/97/6E974629410C45469D6198898A9BD5C9-0000321411-0002060301-00800L-15760523E3274E968EE8749BEBF16CD4.jpg[/IMG][/URL]"][/url]

Queen-Mise

Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.


BACON
Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked.

The defining element is the cut, so "turkey bacon" and "beef bacon" and other non-pork substitutes exist for specialist markets.

Bacon is generally considered a breakfast dish, cut into thin slices before being fried or grilled. It is also a commonly used ingredient in other cooking, valued both as a source of fat and for its flavour.


An example of uncooked "streaky bacon".A side of unsliced bacon is a flitch or slab bacon while an individual slice of bacon is a rasher (UK, Ireland and Australia), or simply a slice (North America). Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common.

In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whilst bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts.
4 years ago

[HTML]Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.


BACON
Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked.

The defining element is the cut, so "turkey bacon" and "beef bacon" and other non-pork substitutes exist for specialist markets.

Bacon is generally considered a breakfast dish, cut into thin slices before being fried or grilled. It is also a commonly used ingredient in other cooking, valued both as a source of fat and for its flavour.


An example of uncooked "streaky bacon".A side of unsliced bacon is a flitch or slab bacon while an individual slice of bacon is a rasher (UK, Ireland and Australia), or simply a slice (North America). Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common.

In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whilst bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts.
4 years ago[/HTML]

[PHP]Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.


BACON
Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked.

The defining element is the cut, so "turkey bacon" and "beef bacon" and other non-pork substitutes exist for specialist markets.

Bacon is generally considered a breakfast dish, cut into thin slices before being fried or grilled. It is also a commonly used ingredient in other cooking, valued both as a source of fat and for its flavour.


An example of uncooked "streaky bacon".A side of unsliced bacon is a flitch or slab bacon while an individual slice of bacon is a rasher (UK, Ireland and Australia), or simply a slice (North America). Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common.

In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whilst bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts.
4 years ago[/PHP]

Queen-Mise

1

Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.


BACON
Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked.

The defining element is the cut, so "turkey bacon" and "beef bacon" and other non-pork substitutes exist for specialist markets.

Bacon is generally considered a breakfast dish, cut into thin slices before being fried or grilled. It is also a commonly used ingredient in other cooking, valued both as a source of fat and for its flavour.


An example of uncooked "streaky bacon".A side of unsliced bacon is a flitch or slab bacon while an individual slice of bacon is a rasher (UK, Ireland and Australia), or simply a slice (North America). Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common.

In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whilst bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts.
4 years ago