Fried potatoes (also familiarly called potato chips or French fries ) are a food based on potatoes cut into long slices and fried in various ways in different countries: in Belgium “Blanc de bœuf” bovine tallow is used in a special deep fryer , but in general the most common vegetable oils are; in Italy and Spainthe potatoes are also baked in the oven until they take on their characteristic crunchiness, and then served. Commercial varieties are packaged for sale, usually in bags. Fried potatoes are a very important snack in the market of English- speaking countries .
There are many differences regarding the name of French fries in English-speaking countries. In North America it is customary to use the term chips for thin and crunchy wrapped fries, while we say french fries or simply fries for potato chips. In England , crisps is used for the first type of chips, while chips is used for the second (as in ” fish and chips “). In Australia , New Zealand and South Africa , both forms of chips are called chips . Sometimes the distinction is made betweenhot chips and packet chips . Kumara chips (or sweet potato fries) are eaten in New Zealand instead .
In Italy both versions are called in the same way. Although the stick fries are an espresso culinary product while the round ones generally belong to the industrial category, many Italian restaurants serve thin, round fries cooked express using fresh potatoes.
Porchetta is a typical dish of central Italy and a few northern regions. It consists of a whole pig , emptied, boned and seasoned, ideal for snacks in the cellar , typical of wine production areas. Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected ( village festivals , fairs , markets , festivals etc …).
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as “a sausage”, the product is usually cylindrical and encased in a skin.
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed.
Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.
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