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Sausage is a sausage that is very popular in Spain and Portugal.
If you don't know the food, here are some information and nutritional facts about this delicious dish.
If you have ever been to Spain or Portugal, you are sure to meet one of their most popular sausages, also known as chorizo.
Traditionally, there are many local varieties of pork as raw materials, but smoked Spanish peppers are the main seasoning, and their color is typical red.
If you add more kinds of peppers.
You can eat fresh or air.
Dry, be sure to cook before eating.
Sometimes it is cooked with cider or white wine.
Spanish cuisine, air-
The dried varieties are more popular and smoked and can be eaten as they are.
Due to the influence of Spain, the choir has also entered Mexican and American cuisine.
The varieties of Mexico are very different from those of Spain, and peppers replace peppers.
They can be grilled, fried, served as appetizers with cheese and olives, sliced and refrigerated in rolls and sandwiches, which goes well with alcoholic drinks.
It is an important source of protein.
Because beef and pork are the main ingredients, it provides non-
Essential amino acids required for the human body to repair muscle tissue.
This spicy pork sausage also provides thiamine to our body, especially when eaten with beans and lentils.
Thiamine is very important because it can help our body to use amino acids effectively.
If you want to improve the level of vitamin B12 in your body, they can be a good choice.
B12 is necessary for the healthy functioning of the nervous system and also helps the body absorb iron.
Another useful ingredient found in Chorizo is selenium, an excellent antioxidant.
Garlic is also the main seasoning that helps lower blood pressure and help the digestive system.
Nutritional facts of 1-1
The table below provides inches of pork and beef sausage.
The best sausage in Spain.
It is made of the best grade of meat, which comes from pigs that feed specifically the acorn.
Sausage, thick sausage, finely chopped meat, similar to the salami sausage.
, Shaped like brick, made of large pork tenderloin.
Sausage is famous for its horseshoe shape.
As its name suggests, the sausage is white.
Made with pork waist meat, seasoned with spices and garlic.
It is seasoned with strong garlic and can be eaten raw or cooked. .
The Bilbao sausage is from Bilbao and is native to the Basque country.
This is a semi-seasoned sausage. cured and air-
It's dry and tastes better with stews, rice and bean dishes. and are smoky-flavored.
Another hard sausage, either grilled or cooked on fire. .
The main ingredients are pork, pepper and wine, with different shapes and sizes.
Can be sliced to eat, can also eat flame
Cook in alcohol with a specially designed glazed pottery jar.
The Mexican sausage is mainly made of pork, drawing heavily on the uncooked varieties of Spanish sausage, although sometimes other meats such as beef and venison are also used.
Mexicans use ground meat, their sausages are much higher in fat, and their spices are different from those of Spain.
This sausage is almost always cooked before consumption, making full use of herbs such as peppers, garlic and oregano, cumin, etc.
Chorizos is a popular breakfast that is fried and mixed with eggs.
They also mix with fried beans and enjoy them with burrito and tortillas.
Chorus is popular in some parts of New England and the density of Portuguese immigrants is high.
It's a popular pizza.
In highly populated areas of Hispanic origin, sausages and fried potatoes are served for breakfast.
The choir is mainly popular in Brazil, Argentina, Uruguay, Chile and Colombia.
The Brazilian varieties are very similar to those of Portugal.
In Argentina, beef is sometimes used to make these sausages, and the taste is generally mild.
Most people in these countries eat cooked sausages wrapped in rolls.
In addition to pork, they prepare it with local spices.
And sausages made of beef, chicken and tuna.
Although sausage is a good source of protein and certain vitamins, it is not entirely a healthy food because it is sausage after all.
The saturated fat content is very high, it can improve the cholesterol level, is one of the main reasons for heart disease.
Lean meat if you want to reduce fat and calories.
But one thing is for sure, chorizos will be one of the most delicious and hearty foods you 've ever had.

One of the wonders of the modern world is that we can enjoy food from other places and times. Books, . . .
TV programs, Internet. . . . . .
Cultural events and ethnic issues. . .
One of the wonders of the modern world is that we can enjoy food from other places and times.
Books, magazines, TV shows, Web searches, community cultural events, and ethnic restaurants are all great sources of food.
There is only one problem in this regard: when mechanization and wealth are not so common, many ethnic foods have their roots.
For our ancestors, it means that the food of survival may lead to premature death of our own.
Even diet laws based on health protection can now cause health problems.
The extension of life expectancy makes this discovery possible.
But curiosity and willingness to experiment can make great changes to great recipes.
Think about examples of these outdated concepts.
One of my nephews is being trained as a French chef.
He was taught that "fat is taste ".
"Salt used to be a preservative that was high in snacks, canned and frozen foods, and many traditional foods.
White bread and rice are favored by the rich as a sign of their wealth.
As a result, the whole grain food has almost disappeared from the "modern" diet in the past few decades.
Sweetness, alcohol and overeating are linked to celebration and luxury, especially in times and areas where hunger is more prevalent.
So more than half of us consume too much refined sugar, alcohol and food.
Spices and herbs are initially added to other foods (especially before cold storage) and can be found in the general grocery store, but too many spices and herbs are filled with salt that is not needed at all.
In fact, the wise use of spices can produce delicious food with low salt content.
If you consume enough calories every day, there is no reason why you can't reduce the fat, salt, sugar and alcohol in your diet and still enjoy the food you eat.
Even athletes and workers who need a lot of calories can get calories from unrefined carbohydrates, not from saturated fat and refined sweeteners.
Essential fatty acids can be found in plant food and fish and meat with four legs. And wise up.
"Low carbon water compound" is "high dumb ".
By the way, the search for good flavor leads to the widespread use of synthetic monosodium MSG.
Government agencies in different countries assure us that MSG is completely safe, but enough of us will feel headache, anxiety, dizziness or emptiness and know it's not true.
Good chef does not need MSG.
So what can we do?
* For ethnic foods that you already like, browse through the ingredients for replacement and deletion.
* For the new experience, pay more attention to the Oriental and Asian recipes instead of the "farmer" or "noble" food from France or Germany.
But don't eat sugar added by missionaries in China, Japan, India, etc.
Therefore, do not add sugar to Italian recipes and other recipes.
* Realize that traditional soy foods can provide all the necessities in meat without having to declare themselves vegetarian.
(But add high calcium if you reduce dairy and meat.
) * It is known that fruit or nut fruit tastes very sweet but provides fibers, minerals and vitamins that are not available at all in artificial sweeteners.
* Avoid fried food.
Learn to use non
Cooking utensils and spray, pressure cooker, microwave oven, tile can, etc.
* Use a new smear without hydrogenation oil, not butter.
For sour cream, use skim yogurt in water or a mixture rich in skim milk powder.
I rarely use cornstarch, but I found that whole wheat flour can also be used as a thickening agent.
* A small pie for fried lean minced beef, or extra hard tofu slices, rather than a fat sausage or bacon.
* Replace lard, Bacon drops, butter with unhardened vegetable oil, and use as little as possible.
* Do not eat ham or bacon pieces when making soup.
Here are some examples of my experiment.
My ex-wife was great while preparing Tex. Mex foods.
For tortillas, she used a mixture produced by a famous American spice company.
When I see (taste) the salt back in the list of ingredients, I volunteer to do it myself.
I got some salt free chili powder, some dried garlic slices and oregano and mixed with a small amount of whole wheat flour.
My version became a favorite for my wife and two teenagers.
I 've written elsewhere about replacing part of lean meat with soy bean curd powder or extra soy tofu, mash it up, put it in a meatloaf, stew, pasta/pasta and mock steak etc. Be inventive.
Enjoy delicious food in a long life.

It's straightout-of-
Seafood, cheese & Home Products
Organic meat (not to mention the luxurious cream tea )-
Cornwall gourmets have always been a highlight of the seaside holiday.
Along with star chefs like Rick Stein, Nathan Otello and Paul Ainsworth, a long-brewing restaurant scene was created --
Southern destinations have become one of the best destinations in the UK
Like hot food.
The county's picturesque ports, quaint villages and prominent beaches --
When the sun comes out, there is no better place than this.
This is my first three restaurants, they also have a high level of cooking in addition to those --The important thing is
Worthy of beachviews.
Jamie Oliver's Coast restaurant Jamie Oliver's 15 Cornwall, Rivergate Bay, north Cornwall, opened in 2006.
Run as a social business-invest in the registered charity Cornwall Food Foundation-they manage the award together --
Award-winning apprenticeship programs to hire young people in need.
In addition to being known for its inspiring commitment to help change the lives of young people, this restaurant is also the "map on the map" because of its unique attitude towards seasonal Italian cuisinemeets-Cornwall food.
The source is also the key here, and the waiting staff can tell you the "food bank" wheat of the ingredients used in each dish ).
Chef Adam Banks-after six years of work with pop stars & Garter bands in Australia and Falmouth, he started turning to restaurants
Chef at Cornwall 15)-back in charge of the operation.
"I'm excited to go back to the kitchen on the 15 th --
It's like going home, "he said.
"I love cooking Italian food, and it's a dream for a chef to be part of a restaurant so focused on finding the highest quality ingredients.
I look forward to working closely with the best producers in Cornwall to develop the famous 15 Cornwall menus.
"Due to the use of local suppliers and seasonal products, menuschange changes every day, depending on what is delivered to the door of the kitchen.
However, the tasting menu is a highlight, it is designed for the entire table and can be provided as five to seven menus
Of course, the feast is paired with wine by byhead sommelier, Eli Owen.
It combines a distinct, bold taste from Italy and supermarkets.
Fresh ingredients from Cornwall are natural.
"Crispy Zucchini flowers" a glass of champagne, followed by "campanel nero pasta with Lee Carter's carat ". There's wood-
Ordered "polenta steak" and "Jack Dolly of artichokes, peppers and Mint ".
Delicious dessert too.
With a special almond half
"I want more" and "I want more"
Chocolate made of Italian cherry.
Overlooking the beach at Rivergate Bay-a wide, untouched beach on Cornwall's north coast-the environment is no longer fantastic.
While breakfast is an inspiring way to start a new day, watch the sun shine out (try eating "Cornwall smoked pickled fish" on Toastwith with seaweed butter"
To), it's a real evening when the restaurant really becomes itself. The wide-open space-
Lots of white wall lights and graffitistyle art-
Work is attractive and dynamic.
The view on the cream sandbar leading to the ocean is worth a visit, but just wait for WoW-
It's really special when the sun goes down.
The five-course tasting menu starts at £ 65 per person and is available at tecteencornwall. co.
Falthe Greenbank Hotel, falmouth dating back to about 400, the Greenbank Hotel is located on the cliff of the port town of Falmouth, one of the most sacred and spirited hotels in cornwall
A highlight of the recent renovation is its sailing
Themed Water's Edge restaurant with panoramic views between the fishing village of seato and Castle in Flushing
Top of the head of Pendennis. There'srustic-fine-
Dine (think about it: "hake Fillet in saffron crab") or drink a mural on the terrace (try Greenbank Mojito made of spiced rum ).
Downstairs, laying-
In the recently reopened dock bar, back dishes are on sale: the work boat nods to the original hotel standing on the site on 300, the "place" for working oysters ".
However, my money is spent on the afternoon tea which this hotel is famous.
Featuring loose leaf tea from Cornwall tea company and butter cream from Roda
Traditional scones and cucumber sandwiches are available (champagne is optional ).
Afternoon tea with chocolate-
There are milk chocolate, chocolate pie and shortbread, and stea of the gentleman is particularly innovative.
Pork Pie, Scottish quail eggs, steak and Stilton sandwiches, beer and bacon scones, homemade chutney sauce, chocolate chunky cake and coffee mocha coffee make traditional afternoon food
For those of you who want to test their sea legs, then go to the pier of the hotel where you can hop on a rocking boat to travel to the port --side.
This is the essence of Cornwall.
Afternoon tea in the traditional version is £ 8 per person, greenbank-hotel. co.
UkThe beach cottage, water gate Bay, North Cornwall we may be back near the 15 Cornwall mentioned above, but the beach cottage is a completely different atmosphere.
While 15 Cornwall offers a vision of the world-
Its location and food bring you High
The Beach House is a "beach"between-your-
Make the most of your location on Cornwall's best surf beach.
This is also an ideal place to have brunch/lunch with acalinia-
Cool, laid corn Wall
Local service style-SOURCE products.
Walk down from the beach and find a corner on one of the tables by the window.
Inside, the chat of the conversation competes with the sound of the waves on the beach --
The children ran around (usually barefoot) and a group of friends kicked back with two smoking Mary.
At the same time, the big family with grandma and baby squeezed around a scrubbed table.
The deck is the place to go when the sun is shining, while the weather in winter is very comfortable and packed
The view around the window takes full advantage of the coastal view outside.
Easy Menu, Super
Easy-so can look forward to the start of "BBQ fried pumpkin" or "cod brand" with "Cornwall mussels", "crab pasta" or classic "burger and
The feeling of soul food continues with classic desserts such as "Cream Cake" and "vanilla rice pudding ".
Your holiday starts here.
Small dish on 7 Shuimen Bay. co.

Hey, time traveler!
This article is published in 17/12/2015 (1263 days ago)
Therefore, the information in it may no longer be up to date.
Since its launch in 2013, Winnipeg information-
Technology companies disguised as restaurant takeout-
Service operation, an increase of about 20 per month.
Now it's ready for some real growth.
The company already has more than 200 employees and needs to hire another 450 to handle the planned expansion. (
It will do so with the training support of approximately $5 million in the province. )
By Joshua, Chris, and Daniel Semel (
He is from Saudi Prince Albert. )
Jeff Adamson from Saskatoon and Calgary
Headquartered in Andrew Zhou, it looks like it's already a more comfortable company in Silicon Valley than in the Red Valley.
It has just moved into a new office in a traditional building on Market Avenue, covering an area of 50,000 square feet, including a gym and other facilities well-known in California's tech world.
The company is currently recruiting programmers and developers locally as well as across California, New Zealand and the country, and its HR team is working on citizenship and employment licensing.
With proprietary software and machine learning systems, Skip the Dishes has established an advanced IT and logistics company that offers thousands of restaurant meals per day in cities across the country.
Recently, it was with its first U. S.
Markets in Cleveland, Cincinnati and Columbus, Ohio.
It is expanding to reach more than 100 lows. population-
Density cities in Canada and the United StatesS.
In the next few years
Josh Simair, CEO and partner
The company's founder said the company would start its business in 25 other cities immediately.
"We are passionate about the business," Simair said . " Although his card was close to the vest when sharing business metrics.
Unlike Uber, Skip the Dishes integrates GPS and many other elements into one network to maximize delivery efficiency.
The company is proud of not charging an extra fee from the menu price and bears part of the meal fee.
The service it offers promises to add business to restaurants, allowing it to attract only the best restaurants in every market.
The company has a development team that sorts out the restaurant data for each city and recognizes only the highest restaurants
Execute on its network.
Simair said: "We have a full team of engineers and operations teams who build our incredible UI to make the whole process seamless for all of our users
"With thousands of people using it, it has to be intuitive to all.
"He won't confirm that, but the company may already be prepared for a round of venture capital that many startups in this town can only dream.
"We receive weekly requests from investors from people who don't know how to skip the plate, and they are shocked by how fast we are growing," Simair said . ".
Marshall Lin, the CEO of the Manitoba technology accelerator, has been working with the simeers since they moved here from the province of SA, he said, their relentless growth drive sets them apart from other smart startups with good ideas.
"One of the reasons is that they don't come from here," Ring said . ".
"They left their friends and family to move here because they thought it was the best place to do business. "(
The company still has an engineering office in Saskatoon with about 25 employees).
After graduating from simmer University, 28, he worked as an investment banker in London. his language is full of love for small cities, his business and the target market where he grew up.
He said the Winnipeg startup ecosystem is valuable for the company's development.
"Starting a business requires a village," he said . "
Vince Balletta, yes, head!
Winnipeg said, "We 've been with Josh and his team for a while, seeing this become an important milestone, moving into a new space and developing their headquarters here, this is incredible. "martin. cash@freepress. mb.

BILBAO, Spain (Reuters)-
Italy's franceria escana won first place at the world's top 50 restaurants awards ceremony on Tuesday, as local ingredients were used interestingly in the dishes, including "five-year-old Pammy
This is the second time this restaurant has been on the list in three years. This restaurant serves modern Italian cuisine in Modena, the northern Italian food center. now the entries are as coveted as Michelin stars.
Organizers say France's Osteria combines "recognition of tradition with fierce modernity, philosophy and old ideas"
The taste of fashion, bold warmth ".
Gorgeous chef Massimo Bottura describes the feeling of hovering at the top of the list in recent years.
"Despite this, my heart has persisted. I think this is a strong heart. . .
After so many years of second place, first place, second place, "he said at a press conference in Bilbao, Spain, where this year's event took place.
The location on the roster created by William Reid's commercial media is based on a survey of more than 1,000 chefs, food commentators and other industry experts around the world.
European restaurants occupy these three positions.
El Celler de Can Roca is presided over by three brothers from the Catalunya region of Spain, the second is caught, and the other is Mirazur, run by Argentinian people --
The Italian in the French Riviera came third.
Last year's championship, 11 Madison Park in New York slipped to fourth place, but good things like sturgeon and caviar cheesecake made it the best restaurant in North America. Kolkata-
Born chef Gagen Anand is in the restaurant of the same name in Bangkok, where diners will receive an emoji menu to provide clues about the food they eat mainly by hand, it is the only Asian player in the top 10, ranking fifth.
Peru has become a food and beverage destination, thanks in part to the variety of ingredients that can be produced on its diverse terrain, which features twice: contemporary absorption of rare raw materials puts Lima's center in sixth place, ahead of Japan
Fusion restaurant Maido Peru.
Samsung Michelin
Holder passpassard of Paris agency Arpege ranks eighth, with special reference to fresh vegetables grown on chef's own farm.
The Basque country flag hanging around Bilbao is Mugaritz, which the organizer will be associated with 20-course menu.
Nearby Asador Etxebarri and even BBQ ice cream at home
Made of charcoal, rounded off from the list on the 10 th.