Distinguish2 blanching as a Blanching vegetables gardening technique used in growing vegetables Stack File blanching.jpg thumb The first step in blanching green beans File blanched pistachios.jpg thumb Freshly blanched pistachios for dessert cookery File blanched almonds.jpg thumb Blanched almonds Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boil ing water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water shocked to halt the cooking process. The meaning of blanching is to whiten , but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste for example ..., the skin of the nut botanically the seed coat surrounding the embryo becomes softened by blanching and is later removed. The technique of blanching vegetables is best illustrated by the requirement ... after it is removed from the boiling water. To cook asparagus using the blanching method, the shoots ... by Blanching vegetables a special gardening technique one first covers the young preemerging shoots ... a process on their potatoes they called blanching. After the potatoes were mechanically peeled and then manually ... water for 3 5 minutes to remove starch, which they called blanching. Citation needed date November 2010 Blanching may simply mean boiling in water for an extended period to remove unpleasant ... , is Husk Husking and dehulling dehulling followed by blanching in water for 40 minutes at 100 ... of soaking and blanching on the quality of African yam bean seed http www.ncbi.nlm.nih.gov pubmed 16395627 ... cookbook Blanching http freeculinaryschool.com fcs episode 3 the basics of blanching Free Culinary School Podcast Episode 3 A podcast discussing the importance of blanching and the science behind the technique ... at about.com Cooking Techniques DEFAULTSORT Blanching Cooking Category Cooking techniques cooking stub ... more details
Blanching is the whitening of metal , by various means, such as soaking in acid or by coating with tin . This term is commonly used in coin coinage , in which pieces are given a lustre and brilliance before images are struck into the surface. The ancient method of blanching involved putting the pieces, after heating, in a large vessel of water, and some ounces of aqua fortis , but in different proportions for gold and silver . This method is no longer used, partly due to its expense, and partly because it diminishes the weight of the metal. coin stub 1728 Category Currency production Category Coins ... more details
distinguish2 blanching as a Blanching cooking cooking technique Blanching is a technique used in vegetable growing. Young shoots of a plant are covered to exclude light, so that they do not produce as much chlorophyll , and are thus pale in color. Blanched vegetables have a more delicate flavour and texture than unblanched. Vegetables that are usually blanched include ref name Vilmorin MM. Vilmorin Andrieux W.Robinson. 1885 undated. The vegetable garden Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates, English Edition . Jeavons Leler Press and Ten Speed Press. http www.archive.org details vegetablegardeni00vilmrich 1920 edition in Internet Archive ref Cardoon Celery Chicory endive , particularly cultivars known as Belgian endive or radicchio Crambe maritima sea kale Good King Henry Chenopodium bonus henricus Leek White asparagus is produced by blanching cultivars that would be green if grown in light. Vegetables that are sometimes blanched include ref name Vilmorin Alexanders Cabbage Dandelion Lettuce Lovage Rhubarb references Category Horticulture and gardening gardening stub ... more details
wiktionary blanch Blanch or blanching may refer to Blanch medical , a temporary whitening of the skin due to transient ischemia Blanching cooking , cooking briefly in boiling water Blanching coinage , a method used to whiten metal Blanching vegetables , growing vegetables in dark conditions to produce pale shoots or leaves See also Blanche disambiguation disambig de Blanch ... more details
Refimprove date February 2009 When skin is blanched , it takes on a whitish appearance as blood flow to the region is prevented. This occurs during and is the basis of the physiologic test known as diascopy . Fact date February 2009 Blanching of the fingers is also one of the most clinically evident signs of Raynaud s phenomenon . Fact date February 2009 Blanching is prevented in gangrene as the red blood corpuscles are extravasated and impart red color to the gangrenous part. See also Diascopy dermatology stub Category Dermatologic terminology ... more details
Livedoid dermatitis also known as Embolia cutis medicamentosa, and Nicolau syndrome occurs immediately after an intramuscular injection, and is characterized by intense pain and blanching of the overlying skin, known as ischemic pallor. ref name Andrews James, William Berger, Timothy Elston, Dirk 2005 . Andrews Diseases of the Skin Clinical Dermatology . 10th ed. . Saunders. ISBN 0 7216 2921 0. ref rp 124 See also Injection site reactions Skin lesion References reflist Cutaneous condition stub Category Drug eruptions Category Vascular related cutaneous conditions ... more details
A combi steamer or combi steamer is a professional cooking appliance that combines the functionality of a convection oven and a Food steamer steam cooker . That is, it can produce dry heat, moist heat or a combination of the two at various temperatures. Therefore it is fit for many culinary applications including baking, roasting, grilling, steaming, braising, blanching, and poaching. Advantages of this technology are very short cooking times and a gentle preparation method, which leads to better preservation of vitamins and nutritional value of foods than with traditional cooking methods. Category Cooking appliances tech stub de Hei luftd mpfer ru ... more details
italic title taxobox name Sea kale image Crambe Maritima Estonia.jpg image caption Sea kale growing in Estonia regnum Plantae unranked divisio Angiosperms unranked classis Eudicots unranked ordo Rosids ordo Brassicales familia Brassicaceae genus Crambe species C. maritima binomial Crambe maritima binomial authority Carolus Linnaeus L. Crambe maritima common name Sea kale is a halophyte halophytic perennial plant in the genus Crambe that grows wild along the coasts of Europe , from the North Atlantic to the Black Sea . It has large fleshy glaucous collard like leaves and abundant white flowers. The seeds come one each in globular pods. The plant is sometimes grown as an ornamental but its most common use is as a Blanching vegetables blanched vegetable. Along the coast of England, where it is commonly found above High Tide Mark on shingle beaches, local people heaped loose shingle around the naturally occurring root crowns in springtime, thus blanching the emerging shoots. By the early 18th Century it had become established as a garden vegetable, but its height of popularity was the early 19th Century when sea kale appeared in Thomas Jefferson s Garden Book of 1809, and it was served at the Prince Regent s Royal Pavilion in Brighton. The shoots are served like asparagus steamed, with either a bechamel sauce or melted butter, salt and pepper. It is apt to get bruised or damaged in transport and should be eaten very soon after cutting, this may explain its subsequent decline in popularity. However, given a rich, deep and sandy soil, it is easy to propagate and grow on from root cuttings available from specialist nurseries. Blanching may be achieved by covering it with opaque material or using a deep, loose and dry mulch. Sea kale is more commonly used in Europe and only rarely grown in the United States . Other species Sea kale should not be confused with chard sea kale beet . References reflist External links commons http www.hort.purdue.edu newcrop proceedings1990 v1 ... more details
Unreferenced date November 2006 File Beerwurst with iceberg salad.jpg thumb Beerwurst with iceberg salad Bierwurst is a Germany German cooked, smoked Br hwurst sausage originally from Bavaria , with a garlic ky flavor and dark red color. It is seasoned with black pepper corns, paprika , and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then Blanching cooking blanched . It is usually sold as cold cut sandwich meat . Unsmoked, fresh bierwurst will last for two days in the refrigerator. Precooked beerwurst will last for 5 7 days. Contrary to the name, bierwurst does not contain any beer, but rather, is eaten as snack with beer. Bierschinken is eaten in a similar way. Category German sausages Category Smoke meat stub da Bierwurst de Bierwurst es Bierwurst ... more details
and sesame seeds Sigeumchi namul Lightly blanching blanched spinach dressed with spring onions ... and seasoned Chwinamul Stir fried and seasoned Aster genus Aster Scaber Bireum namul blanching Blanched and seasoned amaranthus , usually with gochujang Naengi namul blanching Blanched ... more details
unreferenced date October 2007 Brunoise is a List of culinary knife cuts culinary knife cut in which the food item is first julienning julienned and then turned a quarter turn and dicing diced again, producing cubes of a side length of about 3 mm or less on each side. In France a brunoise cut is smaller, 1 to 2 mm on each side. Common items to be brunoised are leek s, turnips and carrot s. The diced vegetables are blanching cooking blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish food garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consomm . A brunoise should be consistent in size and shape, as this helps to create a pleasing presentation. As described on Top Chef season 5 episode 1, a perfect brunoise is considered to be one of the overall most difficult knife techniques. Category Cutting techniques cooking cooking stub ca Tires fin ssimes de Brunoise es Brunoise fr Brunoise nl Brunoise ... more details
Taxobox color violet image image width image caption name Hordeivirus virus group iv familia Unassigned genus Hordeivirus The Hordeivirus refers to a genus of a plant virus with currently no assigned family or order. Virus consists of a non enveloped, helical, rod shaped capsid. The viral gene is segmented into 4 parts of positive sense, single stranded RNA of about 9000 17400 nucleotides in length. Well known species in this genus includes ref Bragg, J.N., Solovyev, A.G., Morozov, S. Yu, Atabekov, J.G. Jackson, A.O. Horeivirus 2006 . ICTVdB The Universal Virus Database, version 4. B chen Osmond, C Ed , Columbia University, New York, USA. ref Anthoxanthum latent blanching virus ALBV Barley stripe mosaic virus BSMV Lychnis ringspot virus LRSV Poa semilatent virus PSLV Literature references External links http www.expasy.org viralzone all by species 42.html Viralzone Hordeivirus Category Viruses Category Viral plant pathogens and diseases Virus stub ... more details
Warm water immersion foot is a skin condition of the feet that results after exposure to warm, wet conditions for 48 hours or more, and is characterized by maceration, Blanch medical blanching , and wrinkling of the soles and sides of the feet. ref name Andrews cite book author James, William D. Berger, Timothy G. et al. title Andrews Diseases of the Skin clinical Dermatology publisher Saunders Elsevier location year 2006 pages isbn 0 7216 2921 0 oclc doi accessdate ref rp 27 ref name Bolognia cite book author Rapini, Ronald P. Bolognia, Jean L. Jorizzo, Joseph L. title Dermatology 2 Volume Set publisher Mosby location St. Louis year 2007 pages 1361,1362 isbn 1 4160 2999 0 oclc doi accessdate ref See also Immersion foot syndromes Skin lesion List of cutaneous conditions References reflist Cutaneous condition stub Category Skin conditions resulting from physical factors ... more details
File Barney butter Jars.jpg thumb Barney Butter Barney Butter is a brand of non separating almond butter produced by Barney s Premium Foods located in Fresno, California . It is made with Blanching cooking blanched almonds and Natural foods all natural ingredients. Jennifer Barney, Founder of Barney s Premium Foods and creator of Barney Butter, started the business in 2006. ref name Mom s Almond Butter a Hit Correa, Tracy. 2007. Mom s Almond Butter a Hit. The Fresno Bee 1 July 2007. ref In 2008 Barney Butter production was moved into an almond only facility clarification needed what about the other all natural ingredients? date February 2011 in Fresno. ref name About BB cite web url http www.barneybutter.com about.html title What is Barney Butter? last Barney first Jennifer date January 14, 2007 work Barney s Premium Foods accessdate 2009 06 03 ref Products Barney Butter currently has 3 different products Barney Butter Smooth 16 oz Barney Butter Crunchy 16 oz Barney Butter 90 Calorie Snack Packs References reflist External links http www.barneybutter.com Official Website Category Almonds Category Spreads Orphan date July 2009 ... more details
Browning is the process of becoming brown , especially referring to food . Browning foods may be desirable, as in caramelization , or undesirable, as in an apple turning brown after being cut. Foods, including beverages, can turn brown through either enzymatic or non enzymatic processes. Enzymatic browning Mechanism Enzymatic browning is a chemical process, involving polyphenol oxidase , catechol oxidase and other enzyme s that create melanin s and benzoquinone , resulting in a brown color. Enzymatic browning generally requires exposure to oxygen , thus the browning that occurs when an apple, for example, is cut. Effects File Barangan banana Indonesia.JPG thumb An example of enzymatic browning in the skin of a banana Enzymatic browning can be beneficial for Developing flavor in tea here the reaction is incorrectly called Fermentation food fermentation Developing color and flavor in dried fruit such as ficus fig s and raisin s. Enzymatic browning is often detrimental to Fresh fruit and vegetables, including apple s, potato es and banana s Seafood such as shrimp Prevention A variety of techniques exist for preventing enzymatic browning, each exploiting a different aspect of the biochemical process. Lemon juice and other acid s lower the pH and remove the copper Cofactor biochemistry cofactor necessary for the responsible enzymes to function Blanching cooking Blanching to Denaturation biochemistry denature enzymes and destroy responsible reactants Cold temperatures can also prevent enzymatic browning by reducing rate of reaction . Inert gas, like nitrogen , prevent necessary oxygen from reacting Chemicals such as sodium bisulfite and citrates Nonenzymatic browning Nonenzymatic, or oxidative , browning is a chemical process that produces a brown color in foods without the activity of enzymes. The two main forms of nonenzymatic browning are caramelization and the Maillard reaction . Both vary in reaction rate as a function of water activity . Caramelization File Caramel ... more details
Unreferenced auto yes date December 2009 Globalize date March 2009 File Tomatosoup.jpg thumb Tomato soup served hot or cold Image Tomato soup.jpg right thumb A bowl of tomato soup Tomato soup is a soup made from tomato es. It may be served hot or cold, and can be made in many styles. Classic Tomato Soup in the United States is smooth in texture, but there are recipes which include chunks or small pieces of tomato, cream and or chicken stock. Tomato soup can be considered one of the top comfort food s in the United States, and Tomato ranks among the top three flavors of soup produced by the Campbell s Soup Company worldwide. Popular toppings for tomato soup may include sour cream, shredded cheese or crushed Saltine crackers. The makings of tomato soup may be available in a variety of forms. The most popular is canned and condensed soup, in which water or milk may be added. It may also be available in powder form or heat and serve. It can be made from scratch by blanching fresh tomatoes, removing the skins, then blending into a puree. The American composer Robert Ashley wrote Empire , a section of his opera Atalanta Acts of God , on the origins and proliferation of tomato soup. External links http www.making soup.co.uk Tbl Recipes list.asp Several recipes for tomato soup Portal Food Commons category Tomato soup DEFAULTSORT Tomato Soup Category Soups Soup stub ang Heort ppelbro da Tomatsuppe de Tomatensuppe es Sopa de tomate fr Soupe de tomate he nl Tomatensoep no Tomatsuppe nn Tomatsuppe pl Zupa pomidorowa ru szl Zupa s tomat w bat smg Tuomatu zop ... more details
Image Saltpork.jpg thumb right 250px Frozen salt pork product. Salt pork or white bacon ref http homecooking.about.com od pork a notbacon.htm Bacon cousins ref is Curing food preservation salt cured pork . It is prepared from one of three primal cuts pork side, pork belly , or fatback . ref http www.answers.com salt 20pork Salt pork from Answers.com ref ref http www.recipezaar.com library getentry.zsp?id 115 Kitchen Dictionary Salt Pork from Recipezaar ref ref http www.recipetips.com glossary term t 34269 salt pork.asp Salt pork from recipetips.com ref Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon , salt pork resembles uncut slab bacon , but is considerably saltier and not bacon cured or Smoking cooking smoked . Long used as a shipboard ration, ref http digicoll.library.wisc.edu cgi bin HistSciTech HistSciTech idx?type article&did HISTSCITECH.0005.0016.0016&q1 salt 20pork Invention of Salt Pork from Cyclop dia ref salt pork now finds use in traditional Cuisine of the United States American cuisine , particularly Boston baked beans , ref http www.justporkrecipes.com inxpks.html Baked bean recipes using salt pork ref and to add flavor to vegetables cooked in water. It generally is cut and cooked Blanching cooking blanched or kitchen rendering render ed before use. File Pork packing in Cincinnati 1873.jpg thumb left Pork in an American meat packing plant, 1873 the lower right pane shows packing cuts of meat in salt It, along with hardtack , were standard Foods of the American Civil War rations in the American Civil War . See also Lardon Salo food Salo Pancetta Tocino Petit Sal References reflist Category Pork Category Charcuterie Category Food preservation Category Military food ... more details
distinguish Arrythmia Refimprove date December 2009 Infobox Disease Name Erythema Image Erythema migrans erythematous rash in Lyme disease PHIL 9875.jpg Caption DiseasesDB 4466 ICD10 ICD10 L 51 l 50 ICD10 L 54 l 50 ICD9 ICD9 695 ICDO OMIM MedlinePlus eMedicineSubj eMedicineTopic MeshID D004890 Erythema from the Greek erythros , meaning red is redness of the skin , caused by hyperemia of the capillaries in the lower layers of the skin. It occurs with any skin injury, infection, or inflammation. ref DorlandsDict three 000036684 erythema ref Examples of erythema not associated with pathology include nervous blushes. ref erythema, Mosby s Medical, Nursing and Allied Health Dictionary, Fourth Edition, Mosby Year Book 1994, p. 570 ref Diagnosis Erythema disappears on finger pressure blanching , while purpura or bleeding in the skin and pigmentation do not. There is no temperature elevation in erythema, unless it is associated with the dilation of arteries in the deeper layer of the skin. Citation needed date June 2010 Causes It can be caused by infection , massage , electrical treatment, acne medication, allergy allergies , exercise, solar radiation sunburn , cutaneous radiation syndrome , or waxing and plucking of the hairs&mdash any of which can cause the capillaries to dilate, resulting in redness. Erythema is a common side effect of radiotherapy treatment due to patient exposure to ionizing radiation . In about 30&ndash 50 of cases, the cause of erythema is unknown. Citation needed date July 2010 Circumoral erythema has been described as a typical sign of acute oleander poisoning by ingestion. http www.inchem.org documents pims plant pim366.htm Associated conditions Erythema ab igne Erythema chronicum migrans Erythema induratum Erythema infectiosum or fifth disease Erythema marginatum Erythema migrans Erythema multiforme EM Erythema nodosum Erythema toxicum Keratolytic winter erythema Palmar erythema See also List of cutaneous conditions References Reflist External li ... more details
Other uses Refimprove type plant date December 2009 Taxobox name Alexanders image Smyrnium olusatrum1611.JPG regnum Plantae unranked divisio Angiosperms unranked classis Eudicots unranked ordo Asterids ordo Apiales familia Apiaceae genus Smyrnium species S. olusatrum binomial Smyrnium olusatrum binomial authority Carolus Linnaeus L. Alexanders is a cultivated flowering plant, Smyrnium olusatrum , belonging to the family Apiaceae Umbelliferae . ref name oxford Davidson, Alan, and Tom Jaine. The Oxford companion to food . Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from http books.google.com books?id JTr ouCbL2AC&lpg PA805&dq baumkuchen&pg PA11 v onepage&q&f false ref It is also known as alisanders , horse parsley and smyrnium . It was known to Theophrastus 9.1 and Pliny the Elder Natural History Pliny N.H. 19.48 Citation needed date February 2010 . Alexanders is native to the Mediterranean Basin Mediterranean , but is able to thrive further north. ref name oxford The flowers are yellow green in colour and its fruits are black. Alexanders is intermediate in flavor between celery and parsley . ref name oxford It was once used in many dishes, either Blanching vegetables blanched , ref MM. Vilmorin Andrieux W.Robinson. 1885 undated. The vegetable garden Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates, English Edition . Jeavons Leler Press and Ten Speed Press. http www.archive.org details vegetablegardeni00vilmrich 1920 edition in Internet Archive ref or not, but it has now been replaced by celery. It was also used as a medicinal herb . In the correct conditions, Alexanders will grow up to four or five feet tall. It is now almost forgotten as a foodstuff, although it still grows wild in many parts of Europe, including United Kingdom Britain . ref name oxford It is common among the sites of medieval monastery gardens. Look out for this tall plant on cliff paths, the first seaside greenery of the ... more details
otheruses2 Spider Image Spider cooking .JPG file thumb right 300px Spider A spider zh t s is a type of skimmer utensil skimmer used in Asian and Dutch cooking in the form of a wide shallow wire mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like a spider s web. Unlike sieve s or strainer s, which have fine mesh screens for straining away liquids as food is retrieved, the spider can be used as a strainer for larger pieces of food. However, most often it is used as a skimming tool to add or remove foods from hot liquids such as water or oil. Spiders may be somewhat flat and round or small round spoon like utensils shaped into the form of an open basket. They may also be referred to as sieve s, spoon sieves, spoon skimmers, or basket skimmers. ref cite web title Spider Skimmer url http www.recipetips.com glossary term t 38514 spider skimmer.asp publisher RecipeTips accessdate 2008 03 22 ref Usage A spider is ideal for lifting and draining foods from hot oil, soups, stocks and boiling water. It is the perfect tool for skimming stocks, blanching vegetables and deep frying foods. This kitchen utensil is most often used to retrieve foods that are being cooked in Cooking pot pot s or Cookware and bakeware pans of hot water. The spider can be dipped into steaming hot water or oil and placed under many different types of food to pull pieces out for inspection or for removing for cooling prior to eating. Materials Skimmers made entirely of stainless steel are the best choice for use in the kitchen, since wooden handled skimmers have a tendency to soak up liquids as the handle is exposed to hot water or oil. This allows growth of bacteria that could result in a food borne illness. Fact date July 2008 Other uses The size of the mesh makes these utensils suitable for use as improvised aerials for transmissions in the 2.4GHz frequency range. ref Cite docu ... more details
Infiltration is the diffusion or accumulation in a biological tissue tissue or cell biology cell s of substances not normal to it or in amounts in excess of the normal. The material collected in those tissues or cells is called infiltrate . Classification As part of a disease process, infiltration is sometimes used to define the invasion of cancer cells into the underlying matrix or the blood vessels. Similarly the term may describe the deposition of amyloid protein. During leukocyte extravasation white blood cell s move in response to cytokine chemicals chemotaxis , from within the blood out to infiltrate into the diseased or infected tissues. The presence of lymphocyte s in tissue in greater than normal numbers is likewise called infiltration. As part of medical intervention, local anaesthetics may be injected at more than one point so as to infiltrate an area prior to a surgical procedure. However the term may also apply to unintended iatrogenic leakage of fluids from phlebotomy or intravenous drug delivery procedures, a process also known as extravasation or tissuing . Tissuing Infiltration, or tissuing, describes leakage of fluids or blood from damaged blood vessels as a result of medical interventions. Etiology Infiltration may be caused by Puncture of distal vein wall during venipuncture Puncture of any portion of the vein wall by mechanical friction from the catheter needle cannula Dislodgement of the catheter needle cannula from the intima of the vein which may be a result of a poorly secured IV device or the selection of which venous site is used. Improper cannula size or excessive delivery rate of the fluid Signs Symptoms The signs and symptoms of infiltration include Inflammation at or near the insertion site with swollen taut skin with pain Blanching and coolness of skin around IV site Damp or wet dressing Slowed or stopped infusion No backflow of blood into IV tubing on lowering the solution container. Clinical Criteria for Grading border 1 Grade Skin ... more details
Image Jalape o poppers.jpg thumb right 200px The breaded and deep fried version of jalape o poppers Jalape o poppers are jalape o chile pepper pepper s that have been hollowed out, stuffed with a mixture of cheese , spices , and sometimes ground meat . They are either then breading breaded and deep frying deep fried or prepared unbreaded, wrapped in bacon , and baking baked or grilling grilled . ref http www.food.com recipe bacon wrapped jalapeno poppers 105670 Bacon Wrapped Jalapeno Poppers Recipe Food.com . ref ref http www.smoker cooking.com jalapeno poppers.html Cheesy Jalapeno Poppers Are Bacon Wrapped Appetizers . ref They are sometimes served with some kind of dip ranch dressing, sour cream or a jelly made of jalape o and habanero peppers as hors d uvre s at restaurants and bars. In the classic version the peppers are Blanching cooking blanched , then stuffed with a Cheddar cheese Cheddar , Monterey Jack cheese Monterey Jack , or cream cheese mix, then breaded with a milk egg breadcrumb mixture and deep fried. They are served with ranch dressing or a berry preserve. There are extensive variations using ground meat, mushrooms, bacon, or crab, and cooking methods such as baking or grilling. The origin is unclear, but they are most likely an Americanized version of the classic Mexican dish, chile relleno s. Jalape o poppers are sometimes also known as Armadillo Eggs or Dragon Eggs . Citation needed date October 2008 Often they are mass produced and frozen, to be deep fried. Trademark The term Jalapeno Poppers was initially used as a trademark by Anchor Food Products of Appleton, Wisconsin for their brand of cheese stuffed jalapenos. The Poppers brand has since been expanded to include a line of frozen appetizers &mdash mozzarella sticks , breaded mushrooms, and the like. On April 30, 1992, Anchor Food Products applied for and later received a trademark on Jalapeno Poppers ref US trademark 74270714 on Jalapeno Poppers when used for processed vegetables ref howev ... more details
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