1950 Israel COMIDA KOSHER CUBIERTA REVISTA PORTADA PÓSTER judío tubo de sopa mayonesa

EUR 83,87 EUR 78,83 ¡Cómpralo ya! o Mejor oferta, EUR 21,25 Envío, 30-Día Devoluciones, Garantía al cliente de eBay
Vendedor: judaica-bookstore ✉️ (2.805) 100%, Ubicación del artículo: TEL AVIV, IL, Realiza envíos a: WORLDWIDE, Número de artículo: 285586387914 1950 Israel COMIDA KOSHER CUBIERTA REVISTA PORTADA PÓSTER judío tubo de sopa mayonesa. DESCRIPTION : Here for sale is an ORIGINAL illustrated FULL PAGE poster-like large lithographic colored ADVERTISEMENT which was attached as the back cover  of one 1950's issue of an Hebrew - Israeli - Jewish weekly illustrated magazine  . Being a nice FULL PAGE size, Full color illustrated ADVERTISEMENT for the the main popular KOSHER FOOD - COOKING products of "TELMA" Kosher food factory in HAIFA Eretz Israel , The "TELMA" factory in Haifa - Manufactors of Kosher Food products in Eretz Israel ( Then also refered to as Palestine ) and ISRAEL , Products which were in daily use in every house in ERETZ ISRAEL - PALESTINE since the 1920's up untill the 1970's .  The AD depicts the TYPICAL illustrated most popular products : The GENUINE MAYONNAISE in tube and in a GLASS JAR , The FRENCH MUSTARD in tube and the SOUP POWDER CUBES , The legendary Jewish CHICKEN SOUP and PEA SOUP. The Hebrew text is "TELMA - BON APETITE !". The ikonic "TELMA" typical HOUSE WIFE picture can be seeen on the MAYONNAISE JAR LABEL. The Hebrew written ILLUSTRATED MAGAZINE was published in TEL AVIV - ISRAEL in the 1950's . A very nice Judauca collectible. Size of ADVERTISEMENT  is around 9" x 12.5 ". Excellent colorful lithographic  printing quality . Very good condition . Suitable for framing ( Please watch the scan for a reliable AS IS scan ) Will be sent  in a special protective rigid sealed packaging.  

AUTHENTICITY : This poster-like ADVERTISEMENT is fully guaranteed ORIGINAL from the 1950's , It holds a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.

PAYMENTS : Payment methods accepted : Paypal & All credit cards .

SHIPPING : Shipp worldwide via registered airmail is $ 19. Will be sent flat in a special protective packaging .  Handling around 5-10 days after payment. 

Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/, also US: /ˈmæneɪz/), informally mayo (/ˈmeɪoʊ/),[1] is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries). It is also a base in sauces such as Tartar sauce. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice.[2] There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce).[3] The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free alternatives are made for vegans and others who avoid chicken eggs or dietary cholesterol.[4] Contents 1 History 2 Etymology 3 Preparation 3.1 Mayonnaise alternatives 4 Uses 4.1 Chile 4.2 Europe 4.3 Japan 4.4 Russia 4.5 United States 5 Nutritional information 6 Salmonella 7 See also 8 References 9 External links History[edit] Standard ingredients and tools to make mayonnaise A "mayonnaise de poulet" is mentioned by a traveler to Paris in 1804, but not described.[5] Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic.[6] Grimod de La Reynière's 1808 "bayonnaise" sauce is also a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."[7] The word is attested in English in 1815.[8] Mayonnaise may have existed long before: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."[9] Etymology[edit] The origin of the name is unclear. A common theory is that it is named for Port Mahon, (Maó in Menorquín) itself named after its founder Mago Barca,[10][11] in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors. But the name is only attested long after that event.[12][13] One version of this theory says that it was originally known as salsa mahonesa in Spanish,[14][9] but that spelling is only attested later.[13] Grimod de La Reynière rejected the name "mayonnaise" because the word "is not French"; he rejected "mahonnaise" because Port Mahon "is not known for good food", and thus he preferred "bayonnaise", after the city of Bayonne, which "has many innovative gourmands and ... produces the best hams in Europe.[15][13] Carême preferred the spelling "magnonnaise", which he derived from the French verb manier 'to handle'.[13] Another suggestion is it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.[16] Regardless of the origin of the term "mayonnaise", predating the arrival of Richelieu, the original name of the sauce before the second half of the 18th century was "aioli bo". This term was used in the 1745 recipe book "Nuevo Arte de Cocina", by Juan de Altimiras, featuring numerous traditional Menorcan recipes.[17] Preparation[edit] Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.[18] In an 1820 work, Viard describes something like the more familiar emulsified version: This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[19] Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.[20][page needed] A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.[21] Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.[22] If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.[23] For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.[24] Though, as technology in the food industry advances, processing has been shortened drastically, allowing roughly 1000 liters to be produced in 10 minutes.[25] Mayonnaise alternatives[edit] A vegan sandwich with egg-free variety of mayonnaise Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies. In the U.S., these alternatives cannot be labelled as "mayonnaise" because of the FDA's definition of mayonnaise making egg a requirement.[26][27] Egg-free varieties generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.[28] Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.[29][30][31] Uses[edit] Mayonnaise from the Zaan district, North-Holland, Netherlands and potato fries Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.[32] Chile[edit] Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.[33] Commercial mayonnaise became widely accessible in the 1980s.[33] Europe[edit] Fries and a frikandel from a frituur. The sauces on the fries are mayonnaise (white, foreground) and curry ketchup (red-orange, behind). Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5%, respectively. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.[34] Most available brands easily exceed this target.[35] In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.[36] Japan[edit] Kewpie mayonnaise Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar.[37][page needed][38] Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.[39] It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise in part because only egg yolks and not the entire egg is used when making it.[40] Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise,[41] advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars.[42] The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.[43] Russia[edit] Mayonnaise is very popular in Russia, where it is made with sunflower oil and soybean oil. A 2004 study showed that Russia is the only market in Europe where mayonnaise is sold more than ketchup by volume. It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others. Leading brands are Calvé (marketed by Unilever) and Sloboda (marketed by Efko).[44] United States[edit] Commercial mayonnaise sold in jars originated in Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe originally used in salads sold in the family grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.[45] Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and later was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. Hellmann's is known as Best Foods in the Western United States.[46] Mayonnaise sales are about $1.3 billion per year in the U.S.[47] Nutritional information[edit] A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.[24] Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.[48] The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity aw of 0.925, restricts the growth of yeasts, a few bacteria and molds.[49] Yeasts of the genus Saccharomyces, Lactobacillus fructivorans, and Zygosaccharomyces bailii are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by Z. bailli are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of Bifidobacterium bifidum and B. infantis prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage. *** Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.[1] Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,[2] making it one of the most popular and widely used spices and condiments in the world.[3] Contents 1 Etymology 2 History 3 Culinary uses 3.1 Nutritional value 3.2 Preparation 3.3 Flavors 4 Storage and shelf life 5 Varieties 5.1 Home preparation 5.2 Dijon mustard 5.3 English mustard 5.4 French mustard 5.5 Yellow mustard 5.6 Spicy brown/deli-style mustard 5.7 Beer mustard 5.8 Whole-grain mustard 5.9 Honey mustard 5.10 Hot pepper mustard 5.11 Fruit mustards 5.12 Hot mustard 5.13 Spirited mustards 5.14 Sweet mustard 6 Notable brands and manufacturers 6.1 Finland 6.2 Estonia 6.3 France 6.4 Germany 6.5 Switzerland 6.6 United Kingdom 6.7 United States 7 Indian subcontinent 8 Allergies 9 See also 10 References 11 Bibliography 12 External links Etymology[edit] The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde (Modern French is moutarde). The first element is ultimately from Latin mustum, ("must", young wine)—the condiment was originally prepared by making the ground seeds into a paste with must. The second element comes also from Latin ardens, (hot, flaming). It was first attested in English in the late 13th century, though it was found as a surname a century earlier.[4] History[edit] Archeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1800 BC.[5] The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make "burning must", mustum ardens — hence "must ard".[6] A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar.[7] The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans[clarification needed] and began their own production.[8] The first appearance of mustard makers on the royal registers in Paris dates back to 1292.[9] Dijon, France, became a recognized center for mustard making by the 13th century.[10] The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.[11] In 1877, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer.[12] Their success was aided by the introduction of the first automatic mustard-making machine.[12] In 1937, Dijon mustard was granted an Appellation d'origine contrôlée.[8] Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.[10] The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.[13] The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,[14] which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.[15] The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company.[16] Culinary uses[edit] Mustard, yellow Nutritional value per 100 g (3.5 oz) Energy 276 kJ (66 kcal) Carbohydrates 6 g Sugars 3 g Dietary fiber 3 g Fat 3 g Protein 4 g Minerals Quantity %DV† Magnesium 14% 48 mg Potassium 3% 152 mg Sodium 75% 1120 mg Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Mustard is most often used at the table as a condiment on cold and hot meats.[17] It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water.[18][19][20] Added to Hollandaise sauce, mustard can inhibit curdling.[21] Nutritional value[edit] The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database.[22] As a condiment, mustard averages about 5 kcal per teaspoon.[21] Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.[23] Preparation[edit] The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.[24][25] Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.[26] Mustard oil can be extracted from the chaff and meal of the seed. Flavors[edit] The mustard plant ingredient itself has a sharp, hot, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[27] This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate. Sulforaphane, phenethyl isothiocyanate, and benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, watercress, and cabbages. The sulfoxide unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odors. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. Storage and shelf life[edit] Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.[28] Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.[29] Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.[29] Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.[30] When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous compounds; but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces a longer-lasting paste.[31] However, even then prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.[32] Varieties[edit] Romanian Tecuci mustard Locations renowned for their mustard include Dijon (medium-strength) and Meaux in France; Norwich (very hot) and Tewkesbury's mustard, in England; and Düsseldorf (hot), Bautzen (medium-strength) and Bavaria in Germany. They vary in the subsidiary spices and in the preparation of the mustard seeds. The mustard husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian sweet mustard contains very little acid, substituting copious amounts of sugar for preservation. The Tecuci mustard from Romania is a sweet variety very popular in Eastern Europe and is suitable for grilled meats such as mititei. Sometimes, prepared mustard is simmered to moderate its bite, and sometimes it is aged. Irish mustard is a whole-grain mustard blended with whiskey, stout (commonly Guinness), or honey. Karashi is a spicy Japanese mustard. Home preparation[edit] Hot table mustard may easily be prepared by the home cook by mixing "powdered mustard" (ground mustard seed, turmeric, and wheat flour) to the desired consistency with water or an acidic liquid such as wine, vinegar, or beer, and letting it stand for 10 minutes.[33] It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.[31] Dijon mustard[edit] Dijon mustard exported to Bulgaria Main article: Dijon mustard Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes.[34] Most mustards from Dijon today contain white wine rather than verjuice. "Dijon mustard" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most mustard described as "Dijon" is manufactured elsewhere. Even that produced in France is made almost exclusively from Canadian mustard seed, particularly from the province of Saskatchewan, which produces 80% of the world's mustard seed exports.[35] English mustard[edit] It is bright yellow in colour with a thicker consistency than the mild American mustard. The most famous brand of English mustard is Colman's, which first produced their variety in 1814 as a powder in their yellow tin. William Taylor, based in Newport Pagnell, was the first person to sell English mustard in a prepared format in 1830.[36] French mustard [edit] Not to be confused with French's mustard. This dark brown, mild, and tangy/sweet mustard, despite its name, is not French in origin. "French" mustard is particular to the UK and was invented by Colman's in 1936. It became a popular accompaniment to steak in particular. Colman's ceased production of French mustard in 2001 after Unilever, which now own Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker Amora Maille in 2000.[37] Many British supermarkets still offer their own version of French mustard. Yellow mustard [edit] A bottle of American yellow mustard The most commonly used mustard in the United States – and tied with Dijon in Canada – is American mustard sold as "yellow mustard" (although most prepared mustards are yellow) and commonly referred to as just "mustard". A very mild prepared mustard colored bright yellow from turmeric powder, it was supposedly introduced in 1904 by George J. French as "cream salad mustard". Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient of many potato salads, barbecue sauces, and salad dressings. It is commonly referred to as "hot dog", "ball park", "American yellow", "sunshine", or "prepared" mustard for these applications. In Austria, it is called Amerikanischer Senf (American mustard), and is regarded as much milder than local varieties. Spicy brown/deli-style mustard[edit] Spicy brown mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. In general, it is spicier than American mustard. Some "deli-style" mustard incorporates horseradish, which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard. Typically, Creole mustard is much coarser than spicy brown. Beer mustard[edit] Beer mustard, which uses beer instead of vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment.[38] Whole-grain mustard[edit] Whole-grain mustard from France In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially ground grains. Honey mustard[edit] "Honey mustard" redirects here. For other uses, see Honey mustard (disambiguation). Honey mustard, as its name suggests, is a blend of mustard and honey, typically mixed in a 1:1 ratio.[39] It is commonly used both on sandwiches and as a dip for finger foods such as chicken strips. It can also be combined with vinegar or olive oil to make a salad dressing. Combinations of English mustard with honey or Demerara sugar are used in British cuisine to coat grilled lamb cutlets or pork chops. Hot pepper mustard[edit] Chili peppers of various strengths are used to make a variety of mustards more piquant than plain mustard. Peppers or hot sauce made from peppers are added to mustards of different base styles such as yellow mustard, brown mustard, or spirited mustards. Fruit mustards[edit] Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.[11] Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favorite of the Dukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional in Mantua and very hot), quince mostarda (or mostarda vicentina, mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the term mostarda refers to sweet condiments made with fruit, vegetables, and mosto, grape juice that gets simmered until syrupy. Hot mustard[edit] The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.[27] This is enhanced by using pungent black or brown mustard seeds rather than the white mustard seeds used to make mild mustards.[27][40] Spirited mustards[edit] Spirited mustards are made with alcoholic spirits. Variations include Arran mustards with whisky, brandied peach mustard, cognac mustard, Irish "pub" mustard with whiskey, and Jack Daniel's mustard.[41] Sweet mustard[edit] Sweet mustard is from Bavaria, made from kibbled mustard seed sweetened with sugar, apple sauce, or honey. It is typically served with Weißwurst or Leberkäse. Weisswurstsenf, mustard for Weisswürste, is the most frequent name for this sweet mustard. Regional differences exist within Bavaria toward the combination of sweet mustard and Leberkäse. Other types of sweet mustards are known in Austria and Switzerland. Notable brands and manufacturers[edit] Main article: List of mustard brands Finland[edit] Turun sinappi Estonia[edit] Põltsamaa Felix France[edit] Amora (Unilever) Maille (Unilever) Germany[edit] Born Feinkost Bautz'ner Düsseldorfer Löwensenf Händlmaier Hengstenberg Kühne Switzerland[edit] Thomy United Kingdom[edit] Colman's United States[edit] French's Grey Poupon (Kraft Heinz) Gulden's Plochman's (also owns the Kosciusko brand) Stadium Mustard Indian subcontinent[edit] Main article: Kasundi Brown mustard is a spice that was cultivated in the Indus Valley Civilization and is one of the important spices used in the Indian subcontinent today.[42] Kasundi is a popular Bengali spicy relish of mustard. Many different kinds of kasundi are available. It is used during regular meals and with a variety of fruits and street food. Allergies[edit] A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.[43] Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard.[44]*** Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.[1] Contents 1 History 2 Preparation 3 Nutritional value 4 Terminology 5 Medicinal properties 6 In different cultures 6.1 China 6.2 Colombia 6.3 Denmark 6.4 France 6.5 Germany 6.6 Ghana 6.7 Greece 6.8 Hungary 6.9 Indonesia 6.10 India 6.11 Italy 6.12 Japan 6.13 Jewish 6.14 Korea 6.15 Mexico 6.16 Pakistan 6.17 Peru 6.18 Philippines 6.19 Poland 6.20 Portugal and Brazil 6.21 Romania and Moldova 6.22 Taiwan 6.23 Ukraine 6.24 United Kingdom 6.25 United States and Canada 6.25.1 Canned chicken soup 7 In history and media 8 See also 9 References 9.1 Notes 10 Further reading 11 External links History[edit] Just like other chicken dishes, the origin of chicken soup is linked to the history of the domestication of fowl, stretching back 7,000 to 10,000 years ago, which probably took place either in ancient India or Southeast Asia.[2] The popular version of the dish that today is recognised as American classic chicken soup, which typically uses root vegetables including carrot, onion, leeks and celery, was first a staple across Northern Europe. The recipe was brought to the United States by immigrants from Scotland and Poland, and can ultimately trace its origin to a version of chicken soup commonly served in Mennonite, Amish and Jewish communities in Europe.[3] Preparation[edit] Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup. Homemade chicken soup with elbow macaroni, chicken pieces, carrots and celery   Chicken soup with dark, leafy greens   Southern Chinese style chicken soup with mushrooms and corn pieces   Homemade chicken noodle soup cooking Nutritional value[edit] Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top.[4] A study determined that "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH".[5] Terminology[edit] Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings. Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe. Cream of Chicken Soup Several terms are used when referring to chicken soups: Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Chicken bouillon or bouillon de poulet is the French term for chicken broth. Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it. Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect). Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch. Medicinal properties[edit] Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness.[6] However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that "none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms."[7] It has also been shown that chicken soup contains the amino acid cysteine,[8] which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them. Chicken soup is also known as "Jewish penicillin",[9] either as ersatz good penicillin,[10] or as alternative to penicillin.[11] In different cultures[edit] China[edit] Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil. A more elaborate version can be made from freshly killed old hen and various herbs such as ginseng, dried goji, and old ginger root. The soup is then boiled for hours. Colombia[edit] Ajiaco of Bogotá, Colombia Bogotá, Colombia's capital, is known for a version of chicken soup called ajiaco. Along with chicken, ajiaco typically includes maize, three types of potatoes, avocado, capers, an herb called guascas, and is served with a dollop of cream. Sancocho de Gallina is another popular dish throughout Colombia and in neighboring countries. This is a broth that includes entire pieces of (often rather tough) soup hen on the bone with large pieces of plantain, potato, cassava and/or other vegetables. A bowl of Sancocho is usually an entire meal. There are Region, as in Medellin — Antioquia, that some people enjoy Sancocho with lemon. Denmark[edit] The Danish hønsekødssuppe is traditionally cooked using large hens specifically reserved for soup, known as suppehøner ("soup-hens"). Vegetables like celeriac, carrots, onions and leek are usually added and typical flavourings are thyme, laurels and white pepper. The soup may be served with small white dumplings and meatballs. As part of traditional housekeeping, the cooked meat is reserved for other dishes such as høns i asparges ("hens in asparagus") or hønsesalat ("hens-salad").[12] France[edit] The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic. Germany[edit] In Germany chicken soup is made with chicken broth, vegetables, such as carrots, spices and herbs and small noodles. For the broth, a large hen, called a Suppenhuhn (lit.: "soup hen"), may be boiled, and pieces of it—especially from the boiled breast—can later be added to the soup. In southern Germany homemade chicken soup typically consists of chicken broth, to which spices and semolina dumplings or Spätzle noodles are added. Another dish made with chicken broth, pieces of chicken, boiled vegetables, and spices is known as Hühnereintopf, meaning "chicken stew". Alternatively, homemade noodles may be added to the chicken broth, without vegetables, and with only pickling spice, salt and pepper added to it. Ghana[edit] In Ghana, chicken soup is often seasoned with lemon juice or vinegar. Very often people add a mixture of yogurt and egg towards the end of the cooking process to make the soup denser and creamier. One egg and 100–150mL of yogurt are combined in a deep cup and mixed until smooth. This gets stirred slowly into the soup after the pot is removed from heat to prevent curdling. Finely fresh chopped parsley is often added before serving.[citation needed] Greece[edit] In Greece, chicken soup is most commonly made in the avgolemono ("egg-lemon") fashion, wherein beaten eggs mixed with lemon are added to a broth slowly so that the mixture heats up without curdling, also adding rice or pasta like kritharáki ("little barley;" orzo), resulting in a thicker texture; it is a traditional remedy for colds, stomach aches, and hangovers. Hungary[edit] Hungarian chicken soup is a clear soup, a consommé, called Újházi chicken soup.[13] A consommé with entire pieces of chicken, chicken liver and heart, with chunky vegetables and spices like whole black peppercorn, bay leaves, salt and ground black pepper. The vegetables boiled along with the pieces of chicken are usually carrots, celeriac, parsley root[14] and parsnip. Soup vermicelli, semolina dumplings or thin Spätzle noodles or small dumplings are also added to the soup. Even other vegetables may be used, such as green peas, a whole tomato and whole onions boiled along with the soup, mushrooms, asparagus, celery, green pepper, cauliflower, kohlrabi, green beans or parsley, in different combinations. Indonesia[edit] Soto ayam, a version of chicken soup popular in Indonesia In Indonesia chicken soup might appear as sayur sop, vegetable and chicken broth soup that contains chicken pieces, potato, green beans, carrot, celery, and fried shallot.[15] Another chicken soup variant commonly found across the country is soto ayam;[16] a turmeric yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces of lontong or ketupat.[17] India[edit] Chicken soup In India chicken soup is one of the most popular appetizers. There are many forms of chicken soup which exist, Sweet Corn Chicken Soup[18] being the most famous. Other variants of chicken soup are Spicy Indian Chicken Soup,[19] Clear Chicken Soup,[20] Hot and Sour[21] and Chicken Noodle Soup.[22] Usually most of the Chicken soups are served with Bread Crumbs and sometimes with boiled eggs too. It is a very popular selling item by the road side vendors[23] and Dhaba[24] usually in winters. Italy[edit] In Italy, chicken soup is often served with pasta, in such dishes as cappelletti in brodo, tortellini in brodo and passatelli. Even when served on its own, the meat and any vegetables used are usually removed from the broth and served as a second dish. Japan[edit] In Japan, chicken soup is known as torijiru.[25] Typically it starts with dashi, which is made from boiling konbu (kelp) and katsuobushi (dried skipjack tuna flakes), and not by boiling the chicken (whole chicken is not typically available in Japanese supermarkets). After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined with vegetables like daikon radish, carrot, burdock, konnyaku, welsh onion, mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be a miso-based soup or soy sauce-based. Cooking sake, mirin, salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called butajiru is more popular than the chicken-based soup. Bone stocks for ramen are also often made with chicken stock, and it is almost invariably used in the less common kotteri variety. Jewish[edit] Kreplach shaped in the form of hamantashen float in a bowl of chicken soup made for the Purim seudah. Chicken soup is a traditional dish of the Jewish kitchen. The soup is prepared with herbs like parsley and fresh dill or thyme, was often served with knaidlach (matzah balls), kreplach (dumplings), lokshen (flat egg noodles), or mandlen (Shkedei Marak in Israel) (soup "almonds"). A traditional garnish was eyerlekh (little eggs). These unlaid chicken eggs were taken from a hen and boiled in the soup. [26][27] Modern health standards make these difficult to obtain now. Korea[edit] Samgyetang, a Korean chicken soup Samgyetang is a Korean chicken soup with Korean ginseng, dried jujube fruits, garlic, ginger, glutinous rice, and sometimes other medicinal herbs. It is held to be not only a cure for physical ailments but a preventer of sickness.[28] Baeksuk, which is the Korean counterpart to the chicken noodle soup of Western culture, is also popular among Koreans for its power to cure minor illnesses such as a cold.[citation needed] While the chicken noodle soup, as the name suggests, has some noodles in it, quite often Baeksuk does not contain any noodles.[citation needed] Mexico[edit] Caldo de pollo, also known as Consome de Pollo, is a common Latin-American soup made with whole chicken pieces instead of chopped or shredded chicken, and large cuts of vegetables, such as half-slices of potatoes and whole leaves of cabbage. Another variation of chicken soup is caldo tlalpeño which is garnished with chopped avocado, white cheese, and a chipotle chile. Pakistan[edit] In Pakistan various forms of chicken soups exist. The most famous one is Chicken Corn Soup.[29][30] Other variants are Chicken Egg Soup and Simple Chicken Soup.[31] Peru[edit] Aguadito de pollo is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. Caldo de Gallina (lit., "broth of hen"), the Peruvian form of chicken soup, is made with whole pieces of chicken instead of chopped or shredded chicken, along with potatoes, egg noodles, and hard-boiled eggs. Lime wedges and chili or aji pepper paste are added as condiments.[32] Philippines[edit] A bowl of Tinola, a chicken soup from the Philippines Chicken soup in the Philippines is called sopas and has some western influences in it. While there are many variations in the recipe, it usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to give it richer flavor. Sopas is normally associated with the cold, rainy season in the Philippines, and may thus be regarded as local comfort food. Another chicken soup is called mami which its style derives from its other Asian neighboring countries, especially East Asia and normally served with sliced chicken, broth, noodles, chopped vegetables. Mami is also associated with the cold, rainy season as well. Other chicken dishes are considered soups. Tinola has chicken cuts in broth, with ginger, chayote, and chili pepper leaves. Sinampalukang manok is sometimes regarded as a chicken version of sinigang, but here the meat is browned first before being boiled in the water and it uses tamarind leaves. Poland[edit] Soup almonds are crisp bread croutons that are often added to soup in Israel The Polish chicken soup is called rosół. It is commonly served with fine noodles, boiled carrots and sometimes parsley. The broth is served separate from chicken meat. Portugal and Brazil[edit] Main article: Canja de galinha Chicken soup is known as canja, a chicken broth prepared with rice or pasta and shredded chicken meat. It is believed to help a person overcome colds and digestive problems, among other mild forms of sickness. Romania and Moldova[edit] In most regions of Romania, chicken soup known as ciorbă de pui consists of a clear or dense sour soup with strained chicken and vegetable broth, sometimes noodles have been added. Different versions, uses pieces of chicken and pieces of boiled vegetables (examples: onion, carrot, parsnip, celery, zucchini, peas, beans, leaves and root of parsley, peppers) and is seasoned usually with sour cream (smântână), tomato juice, lemon juice, or borș. Taiwan[edit] In Taiwan-style chicken soup dried jujube fruits, dried shiitake, and other various herbs also sometimes added. While it may be possible to use regular ginseng in the recipe, a special type of ginseng called San qi is commonly used. This is grown almost exclusively in Wenshan County, Yunnan Province. The roots are powdered for ease of use, although it may also be possible to use the flowerheads.[citation needed] Ukraine[edit] Ukrainians traditionally prefer an often simple chicken and vegetable bouillon with added noodles or rice, and a pinch of fresh herbs.[citation needed] Another type of chicken soup in Ukraine includes chicken, noodles, carrot, potato and onion.[citation needed] Some cooks add chopped boiled egg and even sour cream to their variations of the soup. United Kingdom[edit] Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as carrot, celery and onion), chicken, salt and pepper. However, a thick, creamy variety called cream of chicken soup, which may not contain any vegetable pieces (depending on the recipe), is more popular today. A distinct version from Scotland that has become popular throughout the UK is cock-a-leekie soup, a clear, thin broth of shredded chicken and leeks. United States and Canada[edit] In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of "chicken noodle soup".[33] The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell's condensed soup featured a "chicken soup with noodles", but when it was advertised on the Amos 'n' Andy radio show in the 1930s by a slip of the tongue the soup was referred to as "chicken noodle soup". Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup. Canned chicken soup[edit] Often, but not always, sold as a condensed soup, canned chicken soup, such as Campbell's Chicken Noodle Soup, is notable for its high sodium content:[34] 890 mg per 1/2 cup serving. This gives a 1 1/2 cup bowl of soup[35] about 2,500 mg of sodium, a full day's allowance in the case of this mainstream brand.[36] Other condensed chicken soups produced by Campbell's, such as Chicken with Rice[37] or Chicken & Stars Soup,[38] have similar amounts, as do generic versions of the product.[39] Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell's, some with as little as 100 mg of sodium.[34] Campbell's claims production of a chicken noodle soup that will find broad consumer acceptance—in short, that will sell—is very difficult, so it has to balance healthfulness with sodium content.[40] In history and media[edit] This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Chicken soup" – news · newspapers · books · scholar · JSTOR (March 2018) (Learn how and when to remove this template message) Waterzooi made with chicken, potatoes and cream When Manilal Gandhi, son of Mahatma Gandhi, contracted typhoid and pneumonia, a doctor recommended chicken soup and eggs. As strict vegetarian Hindus, his parents would not agree to this, but Manilal received treatment and recovered. Chicken soup is mentioned in John Steinbeck’s East of Eden: "And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either." Both Maurice Sendak's Chicken Soup with Rice and his animated film and stage production Really Rosie (with music by Carole King) make multiple references to the dish. There is a motivational therapy series of books entitled Chicken Soup for the Soul. Chicken Soup was the title of a short-lived 1989 ABC sitcom starring Jackie Mason. "Chicken Noodle Soup" featuring Young B. was made into a popular hip-hop song by DJ Webstar. "Chicken Soup with Barley" is a 1956 play by British playwright Arnold Wesker. It is the first in a trilogy of plays and explores the challenges facing a family of Communist, Jewish immigrants to the UK in the 1930s. nowadays  .   ebay4497 folder 151

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