Torn into shreds, the perfumed chicken mixture must be rather highly seasoned.
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Trump's advisers said the Republican presidential nominee was going up against a highly seasoned politician.
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The combination of a respected veteran politician and a highly seasoned staff can be highly effective.
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And fortunately for those who think today's political fare is too highly seasoned, perhaps there is a market for something milder.
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Would the potatoes, highly seasoned with vinegar and salt, be delicious if they were tossed with sliced onion or maybe some cauliflower?
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But it has that same creamy-chunky texture, with each piece of potato coated in a highly seasoned dressing that's thicker than usual.
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A highly seasoned rice pilaf, based on one I admired there, studded with currants, pine nuts and chunks of pumpkin was a great accompaniment.
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Robotic screening and AI could accelerate the process, leaving highly-seasoned screeners to review anomalies and actually catch guns and explosives faster, with better outcomes.
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The mixture was highly seasoned and delicious (I cooked a small patty to check) and rather wet, which is what you want for a moist meatloaf.
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"I look like a Moroccan geisha, but this works," he said, placing lamb and beef kefta — small, highly seasoned meat patties — on top of the smoking grill.
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Although traditional Dutch food is not exactly fragrant with spices, South African boerewors and braai sout (salt, used as a rub) are often highly seasoned with coriander, cumin, clove cinnamon and ginger.
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Keeping in mind that I'd be eating at least some of the tahdig at room temperature, I added a little more salt — the colder a dish is when served, the more highly seasoned it should be.
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However, Chef Doomie then impales it with a wooden stick, smears it with a creamy vegan "shmaltz" that he makes in-house, wraps it with bean curd skin, batters it, and then dredges it in a highly seasoned, pepper-speckled flour.
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But neither was Meline's recipe, which is her riff on a Turkish dish of dried pepper or baby eggplant dolmas, in which the dried vegetables are rehydrated in boiling water, then stuffed with a mix of highly seasoned rice or bulgur and sometimes meat.
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German-born "Karl", as the author refers to him, would work three or four days straight without sleep and was constantly ill (his uncompromising diet, based on "highly seasoned dishes, smoked fish, caviar and pickled cucumber together with Moselle wine, beer and liqueurs", can hardly have helped).
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Dhakaiya biriyani :The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji biryani is a favourite among Bangladeshis living abroad. A recipe was handed down by the founder of one Dhaka restaurant to the next generation.
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Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.The Academie Française Dictionary defines a bisque as: BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses.
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The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole. Shrimp Creole - Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It's a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper.
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A saveloy served with chips and curry sauce in Nottingham, England A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Essex, Leeds, Newcastle, Stoke-on-Trent and the East Midlands. It is occasionally also available fried in batter.
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The curry were highly seasoned and flavored by using spices. Fruits were preferred rather than dessert after main course. Once the meals are ended Kahwa (liquid hot drink) was consumed that contains ingredients to digest food. The ingredients of the cuisine varied greatly according to the seasons and festivals, and many items were preserved in the form of Pickles.
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Knockwurst on a Sailor sandwich In North America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hog casings. As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned.
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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 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.
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However, it also has dishes unique to Dhaka. Haji biryani is a dish, invented by a restaurateur in 1939, made with highly seasoned rice, goat's meat and number of spices and nuts. The restaurant has become an integral part of Dhakaiya culture. Old Dhaka boasts a variation of the famous pilaf - the Morog Polao - in which the rice is cooked after and the chicken pieces are cut.
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The recipe includes highly seasoned rice, chevon, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, dahi (yogurt), peanuts, cream, raisin and small amount of cheese (either cow or buffalo). The recipe has been handed over the founder of the restaurant to his next generation. Haji Mohammad Shahed claimed that, “I have never changed anything, not even the amount of salt”.
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In a highly seasoned restaurant meal, intakes as high as 5000 mg or more may be possible (Yang et al. 1997). When very large doses of MSG (>5 g MSG in a bolus dose) are ingested, plasma glutamate concentration will significantly increase. However, the concentration typically returns to normal within two hours. In general, foods providing metabolizable carbohydrate significantly attenuate peak plasma glutamate levels at doses up to 150 mg/kg body weight.
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Nasi campur Bali with ayam betutu Betutu is an Indonesian-Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix). This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil. Betutu is a richly spiced Balinese poultry dish.
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Many other preparations pass under the term ravigote, but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon: ravigoté connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains and feet.
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The Cumberland sausage has been a local speciality in the area for around 500 years. How the Cumberland sausage came to acquire its special shape and taste is not known. Historically, the sausage was more highly seasoned than it is today, reflecting a strong influx of spices into Whitehaven during the 18th century. During this time, Cumbria was introduced to ginger, black pepper, and nutmeg, as well as other foodstuffs such as molasses, sugar, and rum.
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The natives helped in its restoration and the new building was completed on February 25, 1968 and blessed by Manila Cardinal Archbishop Rufino Jiao Santos. Cainta became an independent town in 1760. During the brief British occupation of Luzon (1762–1763), part of its British India troops known as Sepoys lived and intermarried with the natives in one of the town's barrios. The Indian left a culinary legacy in the spicy and highly seasoned dishes that are now part of mainstream Cainta cuisine.
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Haji biryani (also known as Hajir biryani) is one of the oldest restaurants in the heart of Old Dhaka Bangladesh, selling chevon biryani (dish made with highly seasoned rice and goat's meat). The restaurant also sells borhani (a salted mint drink made of yogurt) and soft drinks. In 1939 the restaurant was started as a roadside food corner by a person named Haji Mohammad Hossain. Later on the business took dramatic change and became part of the culture of Dhaka city.
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Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed.
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The word turducken is a portmanteau of turkey, duck, and chicken. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another; twofold in this instance. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.
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Holmes's powers unravel the mystery, and lay bare what villainies there are to be exposed. He visits the milliner's shop in London and determines, using Straker's photograph, that Straker posed as Derbyshire. This establishes his motive: he had a mistress with expensive tastes, and tried to influence the race's outcome to earn himself a large sum of money. The curried mutton was a clue, also; only such a spicy dish could have masked the taste of powdered opium, and it was impossible for Simpson to arrange a highly seasoned meal that evening for his purposes.
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A serious nervous disorder appeared in 1877 and protracted insomnia was a consequence, which Marx fought with narcotics. The illness was aggravated by excessive nocturnal work and faulty diet. Marx was fond of highly seasoned dishes, smoked fish, caviare, pickled cucumbers, "none of which are good for liver patients", but he also liked wine and liqueurs and smoked an enormous amount "and since he had no money, it was usually bad-quality cigars". From 1863, Marx complained a lot about boils: "These are very frequent with liver patients and may be due to the same causes".
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You must not expect a variety of dishes from a Welsh kitchen, and there are no highly- seasoned titbits to whet your appetite." The medieval Welsh used thyme, savory, and mint in the kitchen, but in general herbs were much more likely to be used for medicinal purposes than culinary ones. St. David's Day", satirical image showing Welsh dependence on leeks as food, 1790 Towards the end of the 18th century, Welsh land owners divided up the land to allow for tenant-based farming. Each small holding would include vegetable crops, as well as a cow, pigs and a few chickens.
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David (1999), pp. 76–77 David also gives recipes for kid and boar.David (1999), pp. 91–93 Mutton, by contrast, was more often served then than in more recent decades, and David gives four recipes for it, one of them disguising the flavour to taste like venison by long marinating and highly seasoned saucing,David (1999), pp. 80–83 Cassoulet, a southern French dish described in the book The "substantial dishes" chapter discusses and illustrates the merits of risotto and paella, and deals with polenta and spaghetti – both less familiar in Britain then than now – and goes on to describe cassoulet.David (1999), pp.
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Wisconsin, Illinois, Michigan, and other portions of the Upper Midwest, United States: Head cheese and sulze are both made from pork snouts and tongues, but head cheese often uses larger chunks of smoked meat, while sulze generally uses unsmoked, chopped meat and has added vinegar and pickles. Louisiana, Mississippi, Alabama, and other portions of the Deep South, United States: The highly seasoned hog's head cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is a popular Cajun food and is often encountered seasoned with green onions.
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Most diners, fast-food restaurants, and family restaurants across the country will also carry one or more versions of it during breakfast hours, whether on a sandwich, in a breakfast platter, or both; some fine-dining establishments will also have a sausage option on their breakfast or brunch menu. The cased link variety is most similar to English-style sausages and has been produced in the United States since colonial days. It is essentially a highly seasoned ground meat, so it does not keep and should be stored and handled appropriately. Newer variations made from pork and beef mixtures as well as poultry can also be found.
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While individual butchers have their own recipes, they are generally more highly seasoned than traditional sausages, possibly due to the historical import of spices at Whitehaven. However, opposition arose to the campaign in its present form, which essentially calls for the modification of the proposition to reduce the region of the proposed protection from the post-1974 'administrative' County of Cumbria – which incorporates Cumberland, Westmorland, and Lancashire 'north of the Sands' but without abolishing the original counties – to the Traditional County of Cumberland, on native grounds, with provisions including the native right for natives to continue to manufacture the sausage elsewhere. In March 2011, PGI status was granted to the name "Traditional Cumberland sausage". To display the PGI mark, the sausage must be produced, processed, and prepared in Cumbria and have a meat content of at least 80%.
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The biggest challenge for prenatal health is maintaining a healthy diet. Caribbean cuisine is mostly highly seasoned, with a high salt content, and, along with the common practice of frying and high saturated fat, this contributes to poor management of diabetes and increased risk of high blood pressure.Gaynor Harrison, "Health beliefs of black and minority ethnic groups and the implications for diabetes care," The Journal of Diabetes Nursing For treatment of their diabetes and high blood pressure, during pregnancy or otherwise, Trinidadians and Tobagonians often view traditional Caribbean medicine as complementary to prescribed medicines. For example, one study found the following plants used among half of Caribbean respondents for diabetes: cerasse/noni/caraili/bitter melon (Momordica charantia), cinnamon bark and pills (Cinnamomum verum), mauby bark (Colubrina arborescens), aloe (Aloe vera, Aloe barbadensis), bush tea (unspecified medicinal plants) and celery (Apium graveolens).
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