Hardee’s serves breakfast in a small window of time each day. Their designated biscuit makers start making biscuits at 4 a.m. and make each batch from scratch every 15 minutes. Biscuits are heavily featured on Hardee’s breakfast menu.
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– Twizzlers varieties, except for Twizzlers Gummies, contain animal ingredients or gelatin.
– Twizzlers Twists, Bites, Pull ‘n’ Peel, and Nibs are considered vegan candies.
– The ingredients in Strawberry Twizzlers do not include animal products or gelatin.
– Twizzlers Gummies contain gelatin and are not vegan.
– Gelatin is a protein obtained from animals and is commonly used in various products.
– There are numerous vegan flavors and varieties of Twizzlers available.
– Twizzlers, with the exception of Twizzlers Gummies, are generally considered vegan.
– Twizzlers debuted in 1845 and became part of the Hershey Company in 1977.
– Twizzlers can be used in trail mix recipes, but certain ingredients like Reese’s Pieces are not vegan.
– Homemade Twizzlers can be made using date paste, beet juice, and strawberry extract.
– Leftover Twizzlers can be used to make bracelets.
– Healthier options to traditional Twizzlers include Real Twists by Darrell Lea, which are plant-based and do not contain high fructose corn syrup or artificial colorings.
– Other vegan fruity and chewy candies include Airheads, Sour Patch Kids, Laffy Taffy, Dots, Jujubes, Sour Big Chewy Nerds, and some varieties of Swedish Fish.
– Twizzlers are not considered healthy due to high sugar content and the use of red dye and other questionable ingredients.
– Some brands of white sugar may not be considered vegan due to the production process using bone.
– The article discusses whether Twizzlers are vegan.
– It mentions that cane sugar, which is used in Twizzlers, technically does not contain animal products. However, it is likely that the sugar used in Twizzlers is filtered through animal bone char.
– The article also states that the most popular flavor of Twizzlers is strawberry.
– Twizzlers are not gluten-free as they contain wheat.
– Only Twizzlers Gummies contain gelatin, while other flavors and varieties do not.
– Overall, Twizzlers are considered to be free of ingredients from animal products, except for Twizzlers Gummies.
List:
1. Chicken oysters are small, oyster-sized pieces of meat found on the back side of the chicken, near the lower spine and thighs.
2. There are two oysters on every chicken.
3. They are tender, juicy, and concentrated in rich chicken flavor.
4. Chicken oysters do not have any bones or tough bits of connective tissue.
5. They are often considered a “chef’s treat” and are prized by those who know about them.
6. Removing the chicken oysters is easier when the chicken is cooked, but it can be more difficult when breaking down a raw chicken.
7. Turkeys also have oysters that are larger and similarly tender.
8. Chicken oysters are not related to the sea creature and are named after their size, which is similar to a standard oyster.
9. In French, chicken oysters are called sot-l’y-laisse, which translates to “the part only a fool leaves behind.”
10. Chicken oysters are small pieces of dark meat located on the back of the chicken’s thigh near the backbone.
11. They are protected from scorching temperatures and roast in the natural juices of the chicken.
12. Chicken oysters are known for being juicy, boneless, and rich in flavor.
13. They are considered the best and most succulent part of the bird.
14. Chicken oysters are currently available at Central Markets in Texas.
List of pertinent information about freezing salami:
– Cured meats like salami tend to freeze well because they contain less water.
– Unopened packages of cured meats, such as salami, can be frozen for up to three months.
– Sliced salami from the deli counter can be frozen by laying individual slices on waxed paper and placing them in an airtight freezer bag.
– Thawing frozen salami is best done overnight in the refrigerator or until fully defrosted, although larger pieces may take longer.
– If in a hurry, placing the well-sealed bag of salami in a bowl of cold water can also be used to defrost it quickly.
– Homemade salami can be defrosted in the microwave, but should be consumed immediately.
– Once defrosted, salami should be enjoyed within three days.
– Thawed salami may be slightly moist, but can be dried with a paper towel before use.
– Salami that lacks in taste or texture after thawing can be used in cooked dishes to enhance its flavor, such as quesadillas, quiches, gratins, casseroles, stromboli, or pizza.
– Undercooked chicken will appear raw and pink on the inside and outside.
– If the chicken is slightly pink or if the juices are red or pink, it is likely not cooked through.
– There should be no blood present when cutting into the thickest part of the meat.
– Undercooked chicken will lack flavor and have a raw, slightly slimy texture.
– It is important to know if chicken is undercooked to avoid foodborne illnesses like salmonella.
– The moisture test: pressing the chicken with your finger and clear juices indicate it is cooked through, pink or red juices mean it needs more cooking.
– The color test: pink or red flesh indicates it needs more cooking, gray or white flesh means it is safe to eat.
– The size reduction test: if the meat has significantly shrunk in size, it may still be raw.
– The time test: each pound of chicken should cook for at least 20 minutes at 350 degrees Fahrenheit. Adjust accordingly for different cooking methods or temperatures.
– Chicken should be cooked at 350 degrees Fahrenheit for 20 minutes per pound of boneless chicken.
– Internal temperature should reach at least 165°F before the chicken is safe to consume.
– Signs of overcooked chicken include dryness and toughness.
– Chicken should feel firm and springy when pressed with your index finger when cooked through.
– Undercooked chicken can cause food poisoning.
– Symptoms of food poisoning from undercooked chicken can appear within two days.
– Antibiotics may be required for a full recovery in severe cases of food poisoning.
– Undercooked chicken may not necessarily be pink.
– The USDA recommends heating chicken until all parts reach a minimum internal temperature of 165°F.
– Consuming undercooked chicken can lead to bacterial infections such as Salmonella and Campylobacter, which can cause symptoms like abdominal cramps, nausea, vomiting, and diarrhea.
– Every 25th package of chicken has the potential to be contaminated with Salmonella, so even slightly undercooked chicken is not safe to consume.
– Reheating undercooked chicken until fully cooked is advisable.
List of pertinent information about gamey meat:
1. Gamey meat refers to meat that has a different taste compared to standard, store-bought, farmed meats.
2. Diet plays a significant role in the gaminess of meat, as wild animals typically eat things other than corn.
3. Certain farmed animals like lamb, older goats, and guinea hens can also be perceived as gamey.
4. Different flavors in the skin and fat of wild animals contribute to the gamey taste.
5. Waterfowl like scoters and spoonies have stronger aromas due to their diet of clams, while ptarmigan and spruce grouse have a pungent flavor from their diet of berries, forbs, lichen, and conifer needles.
6. Gamey meat is a matter of personal preference, neither good nor bad.
7. Age and athleticism of wild animals can contribute to a stronger flavor in the meat.
8. Aged meat, such as aged beef and wild game like venison, can develop intense flavors similar to blue cheese and become tender.
9. Poorly handled game meat can be twangy, sour, and smelly.
10. Proper meat care, such as immediate gutting and skinning of hunted animals, cooling down waterfowl and large animals like moose, and avoiding bad bacteria and hormones in mammals are essential to avoid gamey flavors.
11. Testosterone in animals can affect the flavor and aroma of the meat, as well as the weight and fat content.
12. Animal stress, caused by rutting or being chased, can negatively impact meat quality.
13. Brining the meat in a saltwater solution, soaking it in milk, or using a red wine soak can remove the gamey taste.
14. Proper meat care, including avoiding cutting certain glands and keeping the meat cold, is important for preserving meat quality.
– Smell is a good indicator of whether cooked shrimp has gone bad. If it smells fishy or sour, it’s likely not safe to eat.
– The texture of cooked shrimp should be firm and slightly springy. If it feels slimy or mushy, it has spoiled.
– Cooked shrimp should be a pinkish color. If it looks gray or has dark spots, it could be spoiled.
– Check the date of when the shrimp was cooked. Shrimp should be eaten within 2-3 days of cooking.
– If something doesn’t seem right about the cooked shrimp, it’s best to throw it away.
– Eating bad shrimp can cause shellfish poisoning, with symptoms including diarrhea, severe vomiting, headaches, pain in the abdomen or cramps, nausea, blood spots in stools, and fever.
– Fresh shrimp should have a pinkish hue. Avoid shrimp that is gray or has black spots.
– The texture of fresh shrimp should not be slimy or mushy.
– Fresh shrimp should have a mild, briny odor. Avoid shrimp that smells overly fishy or sour.
– Clear and shiny eyes indicate fresh shrimp, while cloudy or dull eyes indicate shrimp that is not fresh.
– Discoloration, such as yellowing or browning, is a sign of bad shrimp.
– The shelf life of raw, shelled shrimp is 1-2 days in the refrigerator.
– The shelf life of raw, shell-on shrimp is 2-3 days in the refrigerator.
– The shelf life of cooked shrimp is 3-4 days in the refrigerator.
– Both raw and cooked shrimp can be frozen for 2-3 months.
– To store fresh shrimp, place it in a single layer in an air-tight container with wax paper to absorb moisture.
– Store the shrimp container tightly in the coldest area of the fridge, preferably on crushed ice to keep it colder.
– Shrimp should not have any mold on it or the packaging.
– Frozen shrimp should not have ice crystals or frost, which could indicate thawing and refreezing.
– Freezer burn can occur if shrimp has been in the freezer for more than 3 months.
– Look for signs of spoilage such as a funky smell or discoloration in frozen shrimp.
– Trust your senses, if the shrimp doesn’t look, smell, or feel right, it’s likely bad.
– Tips to tell if cooked shrimp is bad: smell it (if it smells fishy or sour, it’s likely not safe to eat), check the texture (if it feels slimy or mushy, it has spoiled), look at the color (should be pinkish, not gray or have dark spots), check the date (should be eaten within 2-3 days of cooking).
– Eating bad shrimp can cause shellfish poisoning with symptoms like diarrhea, severe vomiting, headaches, abdominal pain or cramps, nausea, blood spots in stools, and fever. Symptoms can appear between 4 to 48 hours after consumption.
– To identify fresh shrimp: look for a pinkish hue, avoid gray or black spots, check the texture (should not be slimy or mushy), and smell it (should have a mild, briny odor, not overly fishy or sour).
– Fresh shrimp should have clear and shiny eyes.
– Shrimp with cloudy or dull eyes is not fresh.
– Fresh shrimp should not have any discoloration, such as yellowing or browning.
– Fresh shrimp should be stored in an airtight container or a resealable plastic bag.
– Wax paper should be placed loosely over the container to absorb excess moisture.
– The container should be stored tightly in the coldest area of the fridge, preferably on crushed ice.
– The FDA recommends following the two-hour rule for perishable foods in the fridge, including pancake batter.
– Pancake batter containing dairy and flour should last two to four days in the refrigerator.
– The shelf life of pancake batter depends on the expiration date of the eggs and milk used.
– Pancake batter should be stored in an airtight container or resealable bag for freshness.
– Shelf-stable ingredients for vegan pancake batter may need to be refrigerated after opening, according to Expert Home Tips.
– Some shelf-stable foods labeled as “keep refrigerated” should not be left at room temperature, according to the USDA.
– Pancake batter can be frozen in a resealable plastic bag for up to one month without affecting the flavor, according to A Spectacled Owl.
– Beef broth and beef stock can be used as substitutes for beef bouillon.
– Adjust the liquid content in your recipe when using a substitute to avoid making it watery.
– One cup of broth or stock is equivalent to one bouillon cube or one teaspoon of beef bouillon granules.
– Broth and stock often have fewer artificial ingredients and less sodium compared to bouillon.
– Homemade beef broth and beef stock offer more control over seasoning and flavor.
– Taste-test throughout the cooking process.
– Reduce the broth or stock in a saucepan to condense its flavor for recipes that call for small amounts of bouillon.
– The main difference between beef stock and beef broth is that stock includes bones, while broth does not.
– Adjust the liquid content in the recipe to avoid making it too watery when substituting.
– One cup of broth or stock is generally equal to one bouillon cube or one teaspoon of beef bouillon granules.
– Broth or stock often contain fewer artificial ingredients and less sodium than bouillon, making them a healthier alternative.
– Homemade broth and stock offer more control over seasoning and flavor.
– In recipes that call for small amounts of bouillon, reduce the broth or stock to condense its flavor before using it as a substitute.
– Draught beer, also spelled draft, is beer served from a cask or keg rather than from a bottle or can.
– The term “draught” is used in the United Kingdom, Ireland, Australia, and New Zealand, while “draft” is more commonly used in North America.
– Draught beer served from a pressurised keg is also known as keg beer.
– Canned and bottled “draught” beers are a marketing tactic and not true draught beer.
– Draught beer generally tastes better than bottled beer due to factors like the brewing process, storage, and dispensing.
– Unpasteurised and unfiltered brews are considered more flavorful.
– Storing beer in cask or steel kegs prevents sunlight and oxygen from affecting the freshness.
– Variables like transportation, temperature, and tap line maintenance can impact the quality of draught beer.
– Commercially-sized beer kegs range from 20L to 50L, suitable for large crowds or events.
– Mini-kegs are smaller, coming in a 5L size, containing about 10 pints.
– Keg beer can last 45-60 days if non-pasteurised, and 90-120 days if pasteurised.
– Once opened, draught beer remains fresh for 8-12 hours.
– The price of a keg of beer varies based on its size.
