There are these various phases of activity where the yeast forms what's called a barm.
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Barm Shur-e Sofla (, also Romanized as Barm Shūr-e Soflá; also known as Bameru, Barm-e Shūr-e Pā’īn, Barm Shūr, and Barm Shūr-e Pā’īn) is a village in Qarah Bagh Rural District, in the Central District of Shiraz County, Fars Province, Iran. At the 2006 census, its population was 444, in 97 families.
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Barm-e Siah (, also Romanized as Barm-e Sīāh and Barm Sīyāh; also known as Barm-e Seyāh Shūr) is a village in Mahur Rural District, Mahvarmilani District, Mamasani County, Fars Province, Iran. At the 2006 census, its population was 911, in 182 families.
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A pasty barm cake ready to be eaten. A pasty barm (also called a pastie barm cake or a pastie flour cake) is a delicacy native to Bolton, a town in Greater Manchester in North West England. The pasty barm consists of a buttered barm cake with a (standard meat and potato) pasty as the filling. The snack was supposedly invented by Bolton schoolboys in the 1950s as a "cheap dinner".
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Barm Shur-e Olya (, also Romanized as Barm Shūr-e ‘Olyā; also known as Barm-e Shūr-e Bālā and Barm Shūr-e Bālā) is a village in Qarah Bagh Rural District, in the Central District of Shiraz County, Fars Province, Iran. At the 2006 census, its population was 957, in 236 families.
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Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Despite the name, the barm cakes of northern England are not necessarily made with barm.
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A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm. Chips are a popular filling, sold in most fish and chip shops in the North West of England and often called a chip barm. Another popular filling in the North West, particularly Greater Manchester, is a pasty barm. In Wigan, a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".
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Chenar Barm-e Olya (, also Romanized as Chenār Barm-e ‘Olyā and Chenār Barm ‘Olyā; also known as Chenār Baram-e Bālā, Chenār Barm-e Bālā, and Chenār Bon-e Bālā) is a village in Pataveh Rural District, Pataveh District, Dana County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its population was 854, in 157 families.
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New Year’s, where bits of the Irish Barm BrackIrish Barm Brack were thrown at the back door of homes to ward off poverty in the coming year.
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Barm-e Siah Rudtalkh (, also Romanized as Barm-e Sīāh Rūdtalkh; also known as Baram Seh and Barm-e Sīāh) is a village in Bahmai-ye Garmsiri-ye Shomali Rural District, Bahmai-ye Garmsiri District, Bahmai County, Kohgiluyeh and Boyer- Ahmad Province, Iran. At the 2006 census, its population was 36, in 8 families.
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Barm-e Shur (, also Romanized as Barm-e Shūr) is a village in Mishan Rural District, Mahvarmilani District, Mamasani County, Fars Province, Iran. At the 2006 census, its population was 21, in 5 families.
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Barm-e Jamal (, also Romanized as Barm-e Jamāl) is a village in Mashayekh Rural District, Doshman Ziari District, Mamasani County, Fars Province, Iran. At the 2006 census, its population was 86, in 16 families.
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What is a pie barm? In Wigan, it’s a way of life, The Guardian In August 2020 the Grand Ancient Order of Froth Blowers adopted the Barm Cake as an official icon of the order.
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Dasht-e Barm (; also known as Dasht-e Bar) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 472, in 89 families.
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Barm Shahzadeh Abdollah (, also Romanized as Barm Shāhzādeh ‘Abdollāh) is a village in Seydun-e Shomali Rural District, Seydun District, Bagh-e Malek County, Khuzestan Province, Iran. At the 2006 census, its population was 169, in 29 families.
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Barm Alvan (, also Romanized as Barm Alvān) is a village in Sar Asiab-e Yusefi Rural District, Bahmai-ye Garmsiri District, Bahmai County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its population was 76, in 15 families.
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Deh Dam Barm Murzard (, also Romanized as Deh Dam Barm Mūrzard) is a village in Margown Rural District, Margown District, Boyer-Ahmad County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its population was 44, in 8 families.
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Darreh Barm Shir-e Lishtar (, also Romanized as Darreh Barm Shīr-e Līshtar) is a village in Lishtar Rural District, in the Central District of Gachsaran County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its existence was noted, but its population was not reported.
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When the boiled barley has cooled, some yeast or dried barm is added and it is left to stand for two or three days after fermentation begins. This concoction is called glum. The barm consists of flour and, in Balti, often has ginger and aconite added to it.Jaschke, H. Ä. A Tibetan- English Dictionary. (1881).
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Sabrina Barm (born 2 March 1987) is a German female canoeist who won three medals at senior level at the Wildwater Canoeing World Championships.
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Barm Plain is biggest Plain of Oak in Iran, Davan, Sarmashhad and Kaskan are three villages in Kazeroon. The old name of Kazeroon was "Green City".
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S. cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. Historically, this use was closely linked to the brewing industry's use of yeast, as bakers took or bought the barm or yeast-filled foam from brewing ale from the brewers (producing the barm cake); today, brewing and baking yeast strains are somewhat different.
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A wig was a type of bun or small cake in English cuisine. Leavened with ale or barm, they were flavored with caraway and not as sweet as modern buns.
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Deh Barm () is a village in Ahmadabad Rural District, in the Central District of Firuzabad County, Fars Province, Iran. At the 2006 census, its population was 839, in 170 families.
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Tang-e Zard () is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 28, in 4 families.
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Parak (; also known as Parakī) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 109, in 20 families.
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Aliabad (, also Romanized as ‘Alīābād) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 114, in 25 families.
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Dikanak (, also Romanized as Dīkānak) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 1,267, in 286 families.
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Dordaneh (, also Romanized as Dordāneh) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 158, in 34 families.
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Kalani (, also Romanized as Kalānī) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 1,729, in 368 families.
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Varak (, also Romanized as Vārak) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 243, in 49 families.
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Eccles cake is a small round flaky pastry cake filled with currants, sugar and spice. It is native to Eccles. There are several delicacies native to Greater Manchester. Savoury dishes include black pudding, a blood sausage typically associated with Bury and Bury Market; pasty barm, a combined pasty-barm cake created in Bolton; and rag pudding, a suet pastry pudding from Oldham filled with steak and onion and steamed in a cloth or wrapper to cook; the Manchester egg was introduced in 2010.
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In Australia, the sandwich is commonly known as a chip sanger. Kate Fox noted in her book Watching the English, "even if you call it a chip sandwich rather than a butty, it is about as working-class as food can get". One variation is the chip bap or chip barm, which uses a floury bap or barm cake instead of sliced white bread. In the East Midlands a chip butty made with a bread roll is referred to as a chip cob.
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Tall Nader (, also Romanized as Tall Nāder) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 91, in 21 families.
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Borm (, also Romanized as Barm) is a village in Borborud-e Gharbi Rural District, in the Central District of Aligudarz County, Lorestan Province, Iran. At the 2006 census, its population was 345, in 63 families.
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Dasht-e Barm Rural District () is a rural district (dehestan) in Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 6,690, in 1,474 families. The rural district has 15 villages.
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Yusuf al-Barm was a rebel leader against the Abbasid Caliphate in Khurasan in the 770s. Few details are known of his origin: his father was called Ibrahim, and according to Ya'qubi he was a mawla of the Banu Thaqif tribe in Bukhara. Yusuf's own religious beliefs are left unmentioned; likewise the meaning of the sobriquet "al-Barm" is unknown. Yusuf's uprising was one of a series of revolts in Khurasan during the early Abbasid period, such as the roughly contemporaneous rebellion of al-Muqanna.
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Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Reinhart derived the term from his training under Monica Spiller.
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Burenjan (, also Romanized as Būrenjān; also known as Burinjun) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 407, in 90 families.
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Tang-e Qalangi (, also Romanized as Tang-e Qalangī) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 79, in 19 families.
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Abdui (, also Romanized as ‘Abdū’ī; also known as ‘Abdūl and Abdūnī) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 525, in 123 families.
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Bargam (, also Romanized as Bārgām; also known as Bārgābzān and Bārgām Barm) is a village in Yeylaqi-ye Ardeh Rural District, Pareh Sar District, Rezvanshahr County, Gilan Province, Iran. At the 2006 census, its population was 217, in 55 families.
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Barm-e Delak (), is a site of a Sasanian rock relief located about 10 km southeast of Shiraz, in the Pars Province of Iran. The rock relief was known as Bahram-e Dundalk in Middle Persian, which means Bahram's heart.
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In 2010 it was voted as Bolton's favourite snack in the local newspaper Bolton News. In 2012 Pakistani boxer Amir Khan mentioned plans to introduce his American fiancee to "a pasty barm, fish and chips – maybe even an ice cream if she's lucky".
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Kuhmareh District () is a district (bakhsh) in Kazerun County, Fars Province, Iran. At the 2006 census, its population was 18,635, in 4,191 families. The District has one city: Nowdan. The District has three rural districts (dehestan): Dasht-e Barm Rural District and Kuhmareh Rural District.
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Gav Koshak (, also Romanized as Gāv Koshak; also known as Gāv Koshak-e ‘Olyā and Gāv Kushak) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 580, in 151 families.
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A butter pie is a traditional English savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie.
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The Breitenbach has its source at Albtrauf, the northwestern steep drop of the Swabian Alb. Its main source, named Breitenbachquelle, is located about northeast of Gönningen and south of Kreisstraße 6729 and 736.5 m south of Barm on the northern flank of the Pfullinger Berg, a northern spur of the Barm 736.5, in a clearing to just over elevation. The spring, situated under a severe slope, is enclosed in a niche of about with natural stone and is designated as a natural monument. The water rises here at the higher layer boundary of the lower Weißjura-marl to the well-layered limestone formation below the spring, lime sinter cushions grow from the spring water through lime precipitation.
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Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.
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A bacon roll is a simple way of serving bacon in the form of a sandwich, using a soft or crusty bread roll. Popular in the U.K. with much argued regional variations in naming, such as "bacon sarnie", "bacon butty/buttie" "bacon bap", "bacon barm" or "bacon cob". Most often served with brown sauce or tomato ketchup.
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An Eccles cake is a small, round pie, simular to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar. The word cake has generally since narrowed in meaning to sponge cake, except this example and other specific foods like a barm cake, after the creation of an Eccles cake.
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Bartoszewo (formerly German Barm) is a village in the administrative district of Gmina Police, within Police County, West Pomeranian Voivodeship, in north- western Poland, close to the German border. It lies approximately west of Police and north-west of the regional capital Szczecin. Before 1945 the area was part of Germany. For the history of the region, see History of Pomerania.
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Emamzadeh Pir Abu ol Hasan (, also Romanized as Emāmzādeh Pīr Abū ol Ḩasan; also known as Emāmzādeh Abū ol Ḩasan, Pīr Abul Hasan, Pīr Abū ol Ḩasan, Shāhzādeh Abū ol Ḩasan, and Sheykh Abū ol Ḩasan) is a village in Dasht-e Barm Rural District, Kuhmareh District, Kazerun County, Fars Province, Iran. At the 2006 census, its population was 511, in 106 families.
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Simonsen was born on 2 August 1873 in Copenhagen, the son of merchant Georg Harald Simonsen (1841–1890) and Caroline Jensen (1845–1913). He graduated from Nørrebros Latin- og realskole in 1889 and was then an apprentice for three years at B. Kromann jr. in Marstal before working first for the textile company v. Barm & Petersen in Flensburg and then for six years for Holger Petersen on Købmagergade in Copenhagen.
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It was first recorded in 1271 as "Bernebeke". Up until 1946 it was written with a 'c' as Barmbeck. Barmbeck and Barmbek are pronounced with a long e, similar to the English "Barm Bake". The village of Barmbeck had been under Hamburg administration since 1830, and it became a suburb of Hamburg in 1894,History of Barmbek, History Workshop Barmbek, in German while the area of Barmbek-Nord was incorporated into Hamburg in 1937 with the Greater Hamburg Act.
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Sa'id ibn Salm al-Bahili was an Arab governor and military commander of the early Abbasid Caliphate. Sa'id was the scion of a prominent family of the Bahila tribe: his father, Salm ibn Qutayba, had served both the Umayyads and the Abbasids as governor of Basra, and his grandfather had been the distinguished general Qutayba ibn Muslim. Several of Sa'id's brothers and uncles also held high office. In 776/7, he campaigned against Yusuf al-Barm in Khurasan.
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To have had anything to do with the endeavour of such a work > makes me very proud. Perhaps I have leavened you and my barm may stir in > your young and vigorous veins. All right but, however that may be, I have > got what I longed for, and, ever since I came to the island, conjectured a > new Manx writer honestly suckled at a Manx breast. You will be faithful to > us, and continue, and expand, and heighten the tradition, the sacred > deposit. . . .
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Beorma variously means, in Old English, "fermented", "head of beer", "yeasty" or "frothy",Beorma at Etymonline.com from which the modern English words barm and barmy are derived.Barm at Reference.com The assertion that Beorma was the founder of Birmingham arose from a post-war challenge to the way Anglo-Saxon place-names had been constructed. It was not until 1940 that Eilert Ekwall noted that: “Birmingham probably meant ‘the Hamm of Beornmund’s people’ (OE Beornmund-ingaham). Or the direct base may be a pet- form Beorma from Beornmund”.
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371; Seo, "Food and Drink, Roman," in The Oxford Encyclopedia of Ancient Greece and Rome, pp. 197–198. The beer-drinking Celts of Spain and Gaul were known for the quality of their breads risen with barm or brewers' yeast.Pliny, Natural History 18.68; Seo, "Food and Drink, Roman," in The Oxford Encyclopedia of Ancient Greece and Rome, p. 198. The poem Moretum describes a "ploughman's lunch", a flatbread prepared on a griddle and topped with cheese and a pesto-like preparation, somewhat similar to pizza or focaccia.
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Panettone Panforte is a chewy, dense Tuscan fruitcake dating back to 13th-century Siena. Panforte is strongly flavored with spices (Panforte means "Strong-bread") and baked in a shallow form. Genoa's fruitcake, a lower, denser but still crumbly variety, is called Pandolce ("Sweet-bread"). Panettone is a Milanese sweet bread loaf (widely available throughout Italy and in many other countries) served around Christmas which is traditionally filled with dried and candied fruits, with a bread loaf consistency similar in texture to Irish barm brack.
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The Kaisersemmel reappears in Italy as the Michetta or Rosetta. In Swedish, a bread roll is a (frukost) bullar ("(breakfast) buns"), franskbrödbullar ("french bread bun") or simply fralla ("bun"), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. The Doppelweck or Doppelbrötchen is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking. There are several names for them in the United Kingdom including bap, barm, batch, breadcake, bun, cob and teacake.
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Though there is no definitive record of its existence prior to the late 7th century CE, few archaeological finds dating from 1933 and beyond indicate that the site or vicinity of Shiraz was likely settled in the pre-Islamic era as early as the 6th century BCE.Berney and Ring, p. 644. A number of Sasanian-era remains have been discovered around the city, including reliefs at Barm-e Delak to the east and Guyim to the northwest, and ruins of Sasanian fortresses at Qasr-e Abu Nasr to the east and Fahandezh.Limbert, pp. 4–5.
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The recipes rarely give any details of the heat or time required for cooking: thus the pancake recipe merely says "make them brown". But the book does explain how to roast meat so it is properly cooked. Gervase Markham's recipe for Banbury Cake, in The English Huswife, 1615 Banbury cakes The recipe for "a very good" Banbury cake is probably the earliest published version. It calls for four pounds of currants, washed and dried; three eggs, beaten; yeast ("barm"); sweet spices; a pint of cream and a pint of warm milk; and unstated quantities of flour, butter and sugar.
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Under Caliph al-Mahdi (), he fought against Yusuf al-Barm in Khurasan, and in 782 took part in the great campaign against the Byzantine Empire under the future Caliph Harun al- Rashid's (). Yazid accompanied al-Mahdi's eldest son and successor al-Hadi () to his governorship of Jurjan in 783/784. After al-Hadi became Caliph, Yazid supported him in his intention—ultimately cut short by his death—to remove Harun from the succession in favour of al-Hadi's own son. Yazid's loyalty was rewarded by al-Hadi with his appointment to the governorship (ostikan) of Arminiya (a large province encompassing the whole of Transcaucasia), which he governed until 788/789.
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Chaharmahal and Bakhtiari province is the source and birthplace of many springs, rivers and waterfalls that supply the water of the two great and vital rivers of Zayanderud and Karoon and cause the development of many cities in the country. Natural attractions include Zayanderud river, Zamankhan bridge, Kouhrang 1 Dam, Dime spring, Sheik Ali Khan waterfall, Chama Ice cave, Darkesh varkesh canyon, Rostam Abad Sardab spring, Do Polan, Karoon-4 dam, Darreh Esgh (love valley), Atashgah waterfall, Choghakhor Wetland, Pire Ghar cave, Siasard spring, Helen protected area, Barm spring, Sendegan spring, Tang Sayyad national Park, Parvaz national park, Sarab cave, Gandoman wetland, Zard lime waterfall, Kordikon waterfall.
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Joseph Noel Paton, Puck and Fairies, detail from A Midsummer Night's Dream. If you had the knack, Puck might do minor housework for you, quick fine needlework or butter-churning, which could be undone in a moment by his knavish tricks if you displeased him. He may also do work for you if you leave him small gifts, such as a glass of milk or other such treats, otherwise he may do the opposite by "make[ing] the drink[beer] to bear no barm" and other such fiendish acts. Pucks are also known to be inherently lonely creatures, and often share the goal of acquiring friends.
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An example of the Burton Union system The Burton breweries were known for a recirculating fermentation system known as the Burton Union. Invented in the 1830s, the Union system was a row of wood casks connected to a common trough by way of a series of pipes. The practical purpose of the Union system was to allow excess barm (yeast foam) to be expelled from the casks without leaving excessive amounts of head space within the casks; the system was quickly refined to separate any expelled beer from the wasted yeast, allowing it to flow back into the casks to continue fermentation. The Burton Union is credited with maintaining the strains of yeast used in Burton brewing in a relatively stable state until the mid-20th century.
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Another important Sassanid site is Taq Bostan with several reliefs including two royal investitures and a famous figure of a cataphract or Persian heavy cavalryman, about twice life size, probably representing the king Khosrow Parviz mounted on his favourite horse Shabdiz; the pair continued to be celebrated in later Persian literature.Herrmann and Curtis; Canepa, 74–76 Firuzabad, Fars and Bishapur have groups of Sassanian reliefs, the former including the oldest, a large battle scene, now badly worn.Herrmann and Curtis At Barm-e Delak a king offers a flower to his queen. Sassanian reliefs are concentrated in the first 80 years of the dynasty, though one important set are 6th-century, and at relatively few sites, mostly in the Sassanid heartland.
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The 20th-century cookery writer Elizabeth David references Raffald several times in her articles, collected in Is There a Nutmeg in the House, which includes a recipe for apricot ice cream. In her 1984 book, An Omelette and a Glass of Wine, David includes Raffald's recipes for potted ham with chicken, potted salmon, and lemon syllabub. In English Bread and Yeast Cookery (1977), David includes recipes for crumpets, barm pudding, "wegg" (caraway seed cake) and bath buns. The food writer Jane Grigson admired Raffald's work, and in her 1974 book English Food, she included five of Raffald's recipes: bacon and egg pie (a quiche lorraine with a pastry lid); "whet" (anchovy fillets and cheese on toast); potted ham with chicken; crème brûlée; and orange custards.
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Another important Sasanian site is Taq Bostan with several reliefs including two royal investitures and a famous figure of a cataphract or Persian heavy cavalryman, about twice life size, probably representing the king Khosrow Parviz mounted on his favourite horse Shabdiz; the pair continued to be celebrated in later Persian literature.Herrmann and Curtis; Canepa, 74–76 Firuzabad, Fars and Bishapur have groups of Sassanian reliefs, the former including the oldest, a large battle scene, now badly worn.Herrmann and Curtis; Keall for the six at Bishapur At Barm-e Delak a king offers a flower to his queen. Sassanian reliefs are concentrated in the first 80 years of the dynasty, though one important set are 6th-century, and at relatively few sites, mostly in the Sasanian heartland.
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In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between , occasionally as high as , while the yeast used by Brasserie Dupont for saison ferments even higher at .Farmhouse Ales: Culture and Craftsmanship in the European Tradition, pages 168–173, Phil Markowski, Brewers Publications (2004), They generally form a foam on the surface of the fermenting beer, which is called barm, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting" – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warm-fermented beers, which are usually termed ale, are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition or mature them for several months.
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