1960 Advertising BROCHURE Jewish KOSHER FRYING Grill PAN Romanian GRATAR MITITEI

Description

DESCRIPTION
:
Here for sale is an ORIGINAL illustrated INSTRUCTIONS BROCHURE for an Israeli PATENT FRYING - GRILL PAN - The GRATAR MITIETI. ( BARBECUE ). The illustrated brochure provides in very archaic Hebrew the economical adventages of the GRATAR FRYING - GRILL PAN over an electrical pan or a tradition open fire grill. Good for preparing KOSHER STEAK , MITIETI ( KEBAB - DONER ) , SHASHLIK ( SHISH KEBAB ) and FISH. The GRATAR PAN is a product of "ASHLI" in RAMAT GAN ,
A manufactor which no longer exists for over 50 years .
The Hebrew written ILLUSTRATED BROCHURE was published in Ramat Gan - ISRAEL in ca 1950's - 1960's . A very nice Judauca collectible. Size  is around 4.5" x
4.5
" while folded. Twice as large while opened. Stock. Very good condition
( Please watch the scan for a reliable AS IS scan ) Will be sent  in a special protective rigid sealed packaging.
AUTHENTICITY
: This poster-like ADVERTISING BROCHURE is fully guaranteed ORIGINAL from the 1950's - 1960's ,
It holds a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.
PAYMENTS
:
Payment methods accepted : Paypal .
SHIPPING
:
Shipp worldwide via registered airmail is $ 19 . ( Domestic only with Buy It Now ). Will be sent flat in a special protective envelope .
Handling within 3-5 days after payment. Estimated Int'l duration around 14 days.
Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér (), meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew trēfáh). A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery.Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbach ha-yisra’eli) comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine and regional Arab cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine.Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot. New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines. Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery. ****   Grătar de protecție al unei guri de aerisire Un grătar este un dispozitiv format din structuri asemănătoare care se repetă, folosit la separarea unui spațiu în două zone diferite. Grătarele se pot realiza din bare paralele, menținute la o anumită distanță între ele, sau din alte elemente. În funcție de scopul în care sunt folosite, grătarele pot fi din metal, lemn, masă plastică sau alte materiale.[1] Cuprins 1 Grătare de protecție, susținere și sortare 2 Grătare în instalații de ardere 3 Note 4 Bibliografie 5 Lectură suplimentară Grătare de protecție, susținere și sortare[modificare | modificare sursă] Una dintre principalele funcții ale unui grătar este împiedicarea accesului într-un anumit spațiu. De exemplu, în hidrotehnică se folosesc grătare care împiedică pătrunderea unor corpuri care plutesc (crengi, bucăți de gheață) în admisiile diveselor instalații. Alte exemplu sunt protejarea gurilor de canalizare, a gurilor de aerisire, a arborilor.[1] Grătarele de susținere permit susținerea temporară sau permanentă a diferitelor corpuri. Pasarelele multor instalații în aer liber sunt realizate din grătare, care susțin oamenii, dar lasă să treacă intemperiile, cum ar fi ploaia sau zăpada. Grătare de lemn sunt folosite deasupra ieslelor pentru alimentarea cu fân a animalelor. În bucătării se folosesc grătare metalice pentru a frige diferite produse și grătare din metal, lemn sau mase plastice ca suporturi pentru oale fierbinți sau pentru tăierea pâinii.[1] Grătarele de sortare sunt formate din bare metalice simple sau încrucișate sau din table perforate și servesc la sortarea diferitelor materiale, cum ar fi bulgării de cărbune, piatra concasată, semințe etc. Funcția lor este similară cu cea a ciururilor.[1] Diferite tipuri de grătare Grătar pentru guri de canalizare   Grătar pentru guri de acces în canalizare   Grătar pentru protecția pomilor   Pasarelă cu grătar   Grătare de sortare Grătare în instalații de ardere[modificare | modificare sursă] În instalațiile de ardere grătarele se folosesc la arderea combustibilior solizi — de exemplu cărbune, lemn, deșeuri — cu excepția arderii prafului de cărbune. Ele separă focarele în două părți, partea superioară fiind camera de ardere, iar cea inferioară cenușarul. Pe grătar se încarcă combustibilul, iar aerul necesar arderii se poate introduce atât prin grătar, cât și pe deasupra lui. Barele grătarului permit evacuarea prin el a cenușii formate.[1] În funcție de tipul lor, aceste grătare pot fi: Grătare fixe, la care toate barele de grătar sunt nemișcate. Aceste grătare relizează arderea combustibilului în strat liniștit sau în strat fluidizat. La arderea în strat liniștit este necesară scormonirea manuală a stratului, ceea ce limitează puterea focarului la cea a unei locomotive cu abur.[1][2][3] La arderea în strat fluidizat, fluidizarea se realizează prin insuflarea aerului sub presiune prin grătar.[4][5] Grătare mobile, la care barele, sau o parte din ele sunt mobile. Aceste grătare relizează arderea combustibilului în strat răscolit, răscolirea fiind făcută mecanic. În funcție de modul de deplasare a barelor și a combustibilului din strat, aceste grătare pot fi cu împingere directă, răsturnată, centrală,[6][7] sau grătare rulante.[6][8] ****  Barbecue or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced in many areas of the world and there are numerous regional variations. Barbecuing techniques include smoking, roasting or baking, braising and grilling. The technique for which it is named involves cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Contents 1 Etymology 2 Associations 3 Styles 3.1 Southern United States 4 Tradition 4.1 In the United States 5 Techniques 5.1 Smoking 5.2 Roasting 5.3 Braising 5.4 Grilling 6 Other uses 7 See also 8 References 9 External links Etymology[edit] Barbecued hickory-smoked, baby-back pork ribs A barrel-shaped barbecue on a trailer. Pans on the top shelf hold hamburgers and hot dogs. The lower grill is being used to cook pork ribs and "drunken chicken". The English word "barbecue" and its cognates in other languages come from the Spanish word barbacoa. Etymologistsbelieve this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida;[1][page needed] it has entered some European languages in the form of barbacoa. The Oxford English Dictionary(OED) traces the word to La Hispaniola and translates it as a "framework of sticks set upon posts".[2] Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. The flames and smoke rose and enveloped the meat, giving it a certain flavor.[3] Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.[4] Linguists have suggested the word barbacoa migrated from the Caribbean and into other languages and cultures; it moved from Caribbean dialects into Spanish, then Portuguese, French, and English. According to the OED, the first recorded use of the word in English was a verb in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat".[2] The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, following his travels in the North American southeast in 1669-70.[5] The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, " ... and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot from the Ground".[6] Samuel Johnson's 1756 dictionary gave the following definitions:[7] "To Barbecue – a term for dressing a whole hog" (attestation to Pope) "Barbecue – a hog dressed whole" While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as bar-b-q or BBQ may also be found.[8] The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant.[9][10] In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.[11][page needed] Associations[edit] Because the word barbecue came from native groups, Europeans gave it "savage connotations."[12] This association with barbarians and "savages" is strengthened by Edmund Hickeringill's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true.[13] Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry's Great Voyages, which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery ... that everywhere contains within it a potential for cannibalistic violence."[14] Today, those in the U.S. associate barbecue with "classic Americana."[15] Styles[edit] Main article: Regional variations of barbecue A British barbecue including chicken kebabs, marinated chicken wings, sweetcorn, and an assortment of vegetables. In American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, barbecuing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian churrasco and the Argentine asado.[16] Southern United States[edit] Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce and Texas toast A barbecued pig Main article: Barbecue in the United States In the southern United States, barbecues initially involved the cooking of pork. During the 19th century, pigs were a low-maintenance food source that could be released to forage in woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten.[17] According to estimates, prior to the American Civil War, Southerners ate around five pounds of pork for every pound of beef they consumed.[18] Because of the effort to capture and cook these wild hogs, pig slaughtering became a time for celebration and the neighborhood would be invited to share in the largesse. In Cajun culture, these feats are called boucheries or "pig pickin's". The traditional Southern barbecue grew out of these gatherings.[19] Each Southern locale has its own variety of barbecue, particularly sauces. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses Lexington-style barbecue, with a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base. Lexington calls itself "The Barbecue Capital of the World"; it has more than one BBQ restaurant per 1,000 residents.[20] South Carolina is the only state that traditionally includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side.[21] The barbecue of Alabama, Georgia, and Tennessee is almost always pork, often served with a sweet tomato-based sauce. Several regional variations exist. Alabama is also known for its distinctive white sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on chicken and pork. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared by shredding the pork after it has been barbecued.[22] Kansas City-style barbecue is characterized by its use of different types of meat, including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish—a variety attributable to Kansas City's history as a center for meat packing. Hickory is the primary wood used for smoking in Kansas City, while the sauces are typically tomato based with sweet, spicy, and tangy flavors. Pit beef prevails in Maryland and is often enjoyed at large outdoor "bull roasts", which are commonly fundraising events for clubs and associations. Maryland-style pit-beef is not the product of barbecue cookery in the strictest sense; the meat is not smoked but grilled over a high heat. The meat is typically served rare with a strong horseradish sauce as the preferred condiment.[23] The state of Kentucky, particularly Western Kentucky, is unusual in its barbecue cooking; the preferred meat is mutton.[24] This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs, and church fund-raising events.[25] Tradition[edit] Diagram of a propane smoker used for barbecuing In the United States[edit] Barbecue remains one of the most traditional foods in the United States. While many festive foods, such as roasted turkey or ham, are usually served on particular days or holidays, barbecue can be served on any day. Barbecue is often served on the Fourth of July, however, it is not only confined to that day. Barbecues tend to bring people together and serve as a bonding experience at any time of the year. It brings people back to their roots, providing a cooking experience that is often an escape from civilization and closer to nature.[26] Barbecues are traditionally held outside. They could be small informal gatherings with a few of people in a backyard or a formal event that could last all day, typically held for larger numbers of people. Barbecue has been a tradition in the United States beginning with Native Americans. As author Andrew Warnes states, "its mythology of savagery and freedom, of pleasure, masculinity and strength" is part of what makes barbecues so popular to date.[26] By the 19th century barbecues became one of the main forms of United States public celebration, especially in celebration of 4 July.[27] As barbecues continued to be held through the times of U.S. expansion the traditions began to migrate with the people. Today, barbecues held in different regions of the country vary in cuisine but the cuisines all hold the same concept of cooking outside and over a fire.[28] Barbecues today have taken on new meaning yet again with the emergence of competitive barbecue. Competitive barbecue competitions are held throughout the country in which people will compete by cooking barbecue and having it judged by the events judges. The constraints of what one may barbecue and the qualities that are judged vary by competition. Usually competitions are held in big open areas where spectators will be admitted as well and barbecue is served to all.[29][30] Techniques[edit] Barbecuing encompasses four or five distinct types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 240–280 °F or 115–145 °C—and significantly longer cooking times (several hours), known as smoking. Another technique, known as baking, used a masonry oven or baking oven that uses convection to cook meats and starches with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Using this technique, cooking occurs at various speeds, starting fast, slowing down, then speeding up again, lasting for a few hours.[31][32] Grilling is done over direct, dry heat, usually over a hot fire over 500 °F (260 °C) for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.[33][34] Smoking[edit] Main article: Smoking (cooking) Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked.[35][36] Roasting[edit] See also: Pit barbecue The masonry oven is similar to a smoke pit; it allows for an open flame but cooks more quickly and uses convection to cook. Barbecue-baking can also be done in traditional stove-ovens. It can be used to cook meats, breads and other starches, casseroles, and desserts. It uses direct and indirect heat to surround the food with hot air to cook, and can be basted in much the same manner as grilled foods.[37] Braising[edit] It is possible to braise meats and vegetables in a pot on top of a grill. Gas or electric charbroil grills are the best choices for barbecue-braising, combining dry heat charbroil-grilling directly on a ribbed surface and braising in a broth-filled pot for moist heat. The pot is placed on top of the grill, covered, and allowed to simmer for a few hours. There are two advantages to barbecue-braising; it allows browning of the meat directly on the grill before the braising. It also allows for glazing of meat with sauce and finishing it directly over the fire after the braising. This effectively cooks the meat three times, which results in a soft, textured product that falls off the bone. The time needed for braising varies depending on whether a slow cooker or pressure cooker is used; it is generally slower than regular grilling or baking, but quicker than pit-smoking.[38] Grilling[edit] Lamb grilling over hot coals Grilling is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. There are many methods of grilling, which involve a type of braising or roasting. This is one of the least common techniques when cooking classic barbecue foods.[39] The words "barbecue" and "grilling" are often used interchangeably, although food experts argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat.********* Mititeii pe grătar, reţetă tradiţională românească ShareFacebookTwitterGoogle+PrintWhatsAppEmail Mititeii, un fel de chiftele la grătar, sunt regii petrecerii la iarbă verde, la români. Micii se servesc, neapărat, cu muştar şi pâine, la o halbă de bere Mititeii pe grătar, reţetă tradiţională românească Românii când au chef de petrecere, iar vremea ţine cu ei, ies la iarbă verde, unde pe grătarul încins pregătesc cei mai delicioşi mititei. Micii reprezintă un preparat din carne care se întâlneşte doar în bucătăria românească. Mititeii au devenit unul dintre mâncărurile preferate ale românilor. O demonstrează statisticile oferite de federaţia ProAgro, care arată că românii mănâncă anual 440 milioane de mici. În mini-vacanţa de 1 Mai, când se sărbătoreşte Ziua Muncii în România, micul este cel mai iubit, fiind consumaţi 30 de milioane de mititei.Unii oameni spun că povestea mititeilor ar fi început în Bucureşti, într-un restaurant din centrul vechi, în secolul 20. Într-o seară, când proprietarul ar fi rămas fără maţe pentru cârnaţi, amestecul acestora a fost pus direct pe grătar şi aşa s-au inventat micii. Alţi oameni povestesc despre mititeii de la restaurantul Carul cu Bere din Bucureşti, al cărui proprietar descrie reţea micilor într-o scrisoare datată 16 iunie 1920: “Mititeii sunt un produs culinar din carne de vită, în stare finită de şapte până la opt centimetri şi la o grosime de cam trei centimetri, ce se servesc ori ca o gustare între mese la o halbă de bere, ori ca entree, ori ca fel de sine stătător”. Cum se prepară micii? În prezent, reţeta de mici româneşti conţine un amestec de carne de vită şi de porc. Iată cum se prepară mititeii de la Carul cu Bere. Ingrediente: un kilogram carne tocată, opt grame piper pisat, 12 grame cimbru pisat, patru grame enibahar pisat, două grame coriandru pisat, două grame de chimion turcesc pisat, un gram de anis stelat pisat, opt grame bicarbonat de sodiu, o linguriţă zeamă de lămâie, una de untdelemn, o căpăţână usturoi, 500 ml zeamă de oase. Mod de preparare: Se fierbe o zeamă din oase de vacă. Se frământă carnea timp de o oră cu bicarbonatul şi zeama de lămâie. Jumătate din zeama de oane, precum şi condimentele se adaugă treptat. Amestecul se dă la gheţar o zi şi o noapte, apoi se scoate, se lasă la dezmorţit şi se mai frământă o dată 30 minute cu restul de zeamă. Se adaugă sucul de mujdei de usturoi şi se mai frământă încă 15 minute. Se dă din nou la gheţar până a doua zi. După ce amestecul s-a dezmorţit, se formează mititeii, se ung cu untdelemn şi se lasă la zvântat o oră. Se prăjesc pe grătar, ungându-se din când în când cu mujdei, fiecare mititel se întoarce de trei ori până este prăjit. ** Mititei (Romanian pronunciation: [mitiˈtej]) or mici (pronounced [mit͡ʃʲ], both Romanian words meaning "small ones") is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and brothor water are also added to the mixture. It is similar to ćevapi.[1] It is often served with french fries, mustard and murături (Romanian pickled vegetables).[40]    ebay3017