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Manteno lighthouse and waterfront sunrise Roanoke Island on the Outer Banks of NC.DLWaters.com to see more like this!
Giving my finger a nice soak in a saline solution after an accidental soft tissue partial amputation on my right index finger. The result of confusing my finger for a lemon. Slices of human flesh do not make for a good garnish on fish.
Simple cafe and bistro, for coffee, snacks and Italian/Sicilian dishes made with local produce.
Address: 7 Priory Ln, Penwortham, Preston PR1 0AR
Our Christmas Eve Dinner included this delicious Spiral Cut Ham.
INFORMATION ON HAM:
Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are called gammon in the U.K. and Ireland. Ham can be dry-cured or wet-cured.
A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite). This is followed by a period of drying and aging. Dry-cured hams may require a period of re-hydration prior to consumption. Some ham curing methods begin wet but are followed by dry aging.
Dry-cured varieties include Italian prosciutto crudo (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano and jamón ibérico. The United States has country ham (including Virginia ham), which might or might not be smoked. England has the York ham. Germany's Westphalian ham is usually smoked over juniper, in Belgium there is the smoked Ardennes ham, and from China there is the unsmoked Jinhua ham. In Bulgaria the specific Elenski but is produced.
A wet-cured ham has been cured with a brine, either by immersion or injection. The curing solution typically contain salt, sodium nitrate, smoke flavoring as well as other additives. Wet cured hams typically are sold packaged with their curing brine.
Wet cured ham is often commonly sold in tins or 'cans' for preservation. Ham is also processed into other meat products such as Spam luncheon meat.
Fresh ham is an uncured hind leg of pork. Country Ham is uncooked, cured, dried, smoked-or-unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder. Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as such.
Sugar is common in many dry cures in the United States. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking. Traditional wet cured ham includes the English Wiltshire ham and the French Jambon de Paris.
In addition to the main categories, some processing choices can affect legal labelling. A 'smoked' ham must have been smoked by hanging over burning wood chips in a smokehouse, and a "hickory-smoked" ham must have been smoked over hickory. Injecting "smoke flavour" is not legal grounds for claiming the ham was "smoked". Hams can only be labelled "honey-cured" if honey was at least 50% of the sweetener used and has a discernible effect on flavour. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.
One of the most popular and expensive hams in the United States is Smithfield or Virginia ham. Through a special curing process Smithfield ham ages. In that time a fungal coat forms over the outside of the ham while the rest of the meat continues to age. This process produces a distinctive flavour, but the fungal layer must be scrubbed off the ham before being cooked or served.
Source: Wikipedia
An abstract image of the concrete pillars that make the Holocaust Memorial in Berlin, Germany. Taken with my Fuji X-T20 and a manual Nikkor 105/2.8,
Homemade raisin bread, courtesy of Chad's Mom, Heather. Yummm!
December 2011, Newfoundland
Canon AE-1 50mm 1.8
Kodak Portra 160VC, expired.
And with this drawing of a Red Sonja making slices to a Kraken, a day later than desired, I finish Inktober 2018.
Now that I have reached the end of this challenge, I must say that, despite having started with great enthusiasm,
it has been long for me, and not because I was not attractive, but because of the obligation to upload a picture day after day
more or less finished.
In this respect, is true that I have done this month, there are better and worse drawings.
I have feel too much that I have stuck to photographic or existing images ... From the beginning, I tried to take this challenge
as a practice and to draw women (you will have noticed) because I have never done too well. It has always been very difficult for me to give
a feminine look to the women I draw.
Anyway, next year, I will try to follow this exciting challenge as much as possible. Thanks all to follow with me!
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Y con este dibujo de una Red Sonja haciendo rodajas a un Kraken, un día más tarde de lo deseado, acabo el Inktober 2018.
Ahora que he llegado al final de este reto, debo decir que, a pesar de haber empezado con mucha ilusión, se me ha hecho largo ,
y no porque no me resultara atractivo, sino por la obligación de subir día tras día un dibujo más o menos acabado.
A este respecto, es innegable que de entre todo lo que he hecho este mes, hay dibujos mejores y peores.
He notado en exceso el haberme ceñido a imágenes fotográficas o ya existentes...he querido desde el inicio, tomar este reto como una práctica
y dibujar mujeres ( lo habréis notado ) porque nunca me han salido demasiado bien. Siempre me ha resultado muy difícil
dar un aire femenino a las mujeres que dibujo.
De cualquier modo, el próximo año, procuraré seguir este emocionante reto en la medida de lo posible. Gracias a todos y todas por seguirlo conmigo.
I find myself unable to sleep, so decided to post this different view of the pear Dalek posted earlier...
~Larger~
These are dried orange slices that have a lovely smell which a friend did and gave to my wife! They are placed within a presentation bowl with other bits and pieces ... I borrowed them for a dried shot, today!!
Our Daily Challenge ~ Dry or Dried ...
Stay Safe and Healthy Everyone!
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... Thanks to you all!