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This early reference notes this stage is unwholesome [Markam]. Medium/medium rare were introduced about this time. Originally only of eggs: slightly or imperfectly cooked, underdone. And indeed, among alate creatures they can eat with pleasure wood pigeons still running with blood and scarcely moved by fire.' Bruyerin advocated the middle way, warning that there would be a penalty to pay for eating either half-raw or 'melting' meat. "A Chicken in Every Pot" airline chicken American bovid & buffalo bacon have gripe squawk Stroganoff cattle Wellington cattalo blood booya brawn town cook porridge carpetbag cut of meat writer chicken chicken a la King chicken & waffles chicken burgers fearful cacciatora chicken chasseur chicken insignia Bleu chicken Francese chicken franks chicken fried cut chicken Kiev poultry Marengo chicken nuggets chicken parm chicken dish volaille sandwich (fast food) chicken Tartare chicken tikka masala chicken Vesuvio cowardly Wellington Christmas goose metropolis yellow confit coq au vin corn dogs & readily Pups cured beef coronation poultry commonwealth captain poultry crab croquettes cube steak deep cooked poultry ruminant donkers dormice duck duck a l'orange feel steaks foie gras frankfurters fried chicken goats gravy fowl fowl ham head cheese horsemeat hot dogs Irish stew Jamaican Jerk jambalaya unsteady kebabs rival Ranch poultry Kobe beef lamb charles lamb & large indefinite quantity Lebanon balogna lobster greater london broil marrow bones meatloaf & meatballs minced meats & dish mincemeat pies mole poblano em mouton birds New England Boiled Dinner osso buco pastrami paupiettes Peking duck meat field day ham columbiform bird pigs in Blankets porcupines pork & applesauce pork barrel & beans porc & sauerkraut pork cut of meat pot roast pulled pork Salisbury steak sausages of Italy scallops shark steaks sheep shrimp Sloppy joes SPAM curved shape carved ham short squirrel steak au Poivre steak Diane cut of meat Tartare Swedish meatballs sweetbreads Swiss steak tempura Tetrazzini Toad-in-the-hole tri-tip steak Turducken bust & cranberry sauce meleagris gallopavo & fecundation turkey bacon unturkey venison hot dog schnitzel zoo animals According to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, descends from the news "rear," meaning amiss barbecued or underdone. The earliest print reference to the info "rare" relating to meat cookery is circa 1615. They advert the wether almost raw, but pork cooked until it almost melts [that is, until it falls apart]. Late 19th century content scientists examined meat doneness, offering temperature/time recommendations according to type of meat, cut, and method of cooking. Meat thermometers (1930s) took the guesswork out of judging doneness. When today we ask for our cut of meat advisable done, average or rare, we are repeating a choice that the Renaissance writers revived from Hippocratic writings.
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The Food Timeline: history notes-meat


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Candy bar prices candy butchers candy packaging resident confectioners colonial chocolate makers early American candy(Colonial-1850s) modern American candy(1860s-1920s) Candy catalog (1949) conversation black maria cotton candy divinity dolly mixtures dragees Easter candy fondant fruit leather fudge Gibraltar rock Halloween candy halva horehound candy icing & frosting jelly, jams & confiture jelly beans While we Americans take care to think of candy in period of supermarket and convenience stores displays, this sweet cookery kinship group offers a much broader and complex lineage. Food historians propose the first sweets were eaten as a sort of medical treatment for digestive troubles. Today's cough drops and mentha piperita sticks descend from this tradition.
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