This bacon was processed in 1902 by the Gwaltney Foods meat company before it was lost in storage. When discovered two decades later, Pembroke D. Gwaltney Jr. turn it into “pet bacon”. It was added with a copper necklace and taken to numerous exhibitions to demonstrate to customers that the company’s meat could be preserved without refrigeration. “Pet Salted Meat” In 1931, PD Gwaltney Jr. walked into a hotel in Washington DC (USA) with a suitcase in hand, wondering if it was possible to store the luggage in the hotel’s secure storage. The receptionist looked at the suitcase and asked what was so important in it. Answer by Gwaltney Jr. very simple: “Ah, just my pet bacon”. He’s not joking, and he’s also serious about wanting to keep the meat safe. An insurance company valued it at $5,000 at the time – the equivalent of $77,000 today. “Every time he goes to a food show, Gwaltney Jr. brings a special chain, which he pins the chain to the floor so that no one can steal the meat,” said Tracey L. Neikirk, curator of the Isle County Museum of Wight, Smithfield, Virginia – said. The piece of meat has its own brass ring and is owned by Gwaltney Jr. called “pets”. Photo: Southerning. Gwaltney Jr. is the owner of one of Virginia’s most successful bacon processing companies. He promoted his business by bringing his 30-year-old “pet bacon”, then 30 years old, to trade fairs, food shows, even naval ships. It’s all part of a clever marketing plan that positions Gwaltney’s hometown as the “Bacon Capital of the World”. The piece of meat was carried everywhere. Photo: Southerning. Salted meat has been associated with the name of the Virginia region since the early days of the state’s founding. According to The Country Ham by Jeanne Voltz and Elaine J. Harvell, when the English colonists arrived in Jamestown in 1607, they brought a boat full of pigs. The next boat is full of piglets. They proliferated throughout nearby Williamsburg, so much so that locals moved the pigs to an island on the west bank of the James River, now known as Hog Island. The number of pigs growing around Smithfield and the Isle of Wight is increasing. When peanuts became popular in the area after the Civil War, pigs were free to roam the fields, eating peanuts left over from the harvest. These “peanut-fed” pigs help make Smithfield and the region’s bacon in the culinary world. Peanut-raised pork and a complicated and time-consuming salting process have created a unique flavor of salted meat, surprising the world’s gourmets. By the mid-19th century, Queen Victoria ordered six pieces of Smithfield bacon a week for the palace kitchen. Their prices skyrocketed. Smithfield bacon is world famous. Photo: Denverpost. As other places began to fake lower quality meat and sell it under the name Smithfield bacon, Virginia put strict rules on the meat bearing this name: Pigs had to be fed peanuts, meat had to be salted in Smithfield boundary. In other words, Smithfield has become the Champagne region of bacon. More than 100 years of history In 1891, PD Gwaltney Jr. joined his father’s peanut business – Gwaltney Sr. – at Smithfield and helped scale the company. Gwaltney Foods became a “big man” in the salt meat processing industry. At this point, Gwaltney the son learned a few marketing tricks from his father. A year ago, his father picked up a groundnut from a local field, wrote the year of harvest on it, beginning to show those curious about the quality of his produce how well the peanuts were preserved. The world’s oldest peanut also comes from the Gwaltney family. Photo: Isle of Wight Museum. After many years, Mr. Gwaltney Sr. Realizing the age of the peanut itself is an attractive feature. Today, it is the oldest groundnut in the world. In 1902, Gwaltney Jr. does the same thing when a ham is accidentally left in storage. When he discovered the meat, he immediately saw a great business opportunity and decided to keep it to see how long it could last. Years passed, and in August 1921, a storehouse of peanuts owned by the Gwaltney family caught fire, setting tons of peanuts and a nearby bacon store on fire. According to the Isle of Wight County Museum, “the smell of peanuts and burning fat lingered in the air for weeks.” Luckily, Gwaltney Jr.’s pet meatballs. was stored elsewhere and escaped safely. The fire severely damaged the Smithfield peanut business, making bacon the town’s main export. Gwaltney Jr. began to focus on promoting their salted meat products, which meant bringing the old meat everywhere. He bought it $1,000 insurance, then increased it to $5,000. In 1932, the piece of meat appeared on the show “Believe it Or Not” (roughly translated: Believe it or not), which stated that the meat was “still soft, sweet and edible after 30 years”. To date, the 118-year-old piece of meat is officially recognized as the world’s oldest bacon – burnt red, with dotted white and yellow streaks and wrinkled skin. The lump of meat is still edible, but the taste has changed a lot. Photo: Mentalfloss. Neikirk, curator of the Isle of Wight county museum, said the lump of meat smelled of smoke and wood. The dry salting process used to create the mass of meat involves salting and drying the blood, helping the meat to last longer and have a richer flavor. Although still edible, this hundred-year-old meat is not as delicious as before. “It’s like dried meat now,” Neikirk said. The appearance of the meat is also difficult to make visitors feel delicious. It looks like leather, and many people even liken it to a human arm soaked in chemicals for a long time. The meat is on display at the Isle of Wight county museum in a temperature-controlled glass case. This is also the place where the world’s oldest peanut tuber is located and the world’s largest block of salted meat weighs more than 29 kg. 2 famous pieces of meat hold the world record. Photo: Mentalfloss. Today, the museum continues to make the interesting journey of the bacon. Every year, a competition called “Pan-Ham” is held. Visitors will bring a photo of Gwaltney and the “pet meat” with them to locations around the world. The winner will receive a basket of peanuts. This particular piece of meat also has a Twitter account with its own account manager. A 24/7 webcam goes live on this account, allowing “fans” to watch the meat wherever it is.

Many women have the habit of blanching beef in boiling water first before stewing. However, this is not the right way to do it. If you want delicious beef, you just need to remember the following 3 steps, the meat will be soft, not fishy and not degraded. The first step: the beef needs to be soaked in water for half an hour. At this time, fresh beef often has a lot of blood, it is best to cut it into large pieces and then soak in clean water. This process can remove the blood, making the beef stew less fishy. Step 2: Prepare a pot of water, add beef with cooking wine. Note, do not use hot water for blanching, the correct method is to use cold water to slowly heat the meat. This not only does not reduce the quality of the meat, but also helps to remove impurities and excess blood. Therefore, this step is extremely important and must not be skipped. Cooking wine has the effect of deodorizing the fishy smell of beef effectively. Blanch beef in water should not be too long, about 1 minute at most. Step 3: During the stewing process, only a sufficient amount of water should be added, not halfway, after that, add various spices, especially vinegar. Beef itself has many tendons, thick meat, adding vinegar will help stew beef more tender, very easy to eat. After high heat, turn to low heat and cook for 1 and a half hours. Beef should be put on low heat until the beef is tender. If you have a pressure cooker, you can save time, cooking for 20 minutes is enough. To enhance the taste of beef, you can also add potatoes or white radish, it can also make beef more delicious.

Sticky rice “morgue”: The reason there is this weird and creepy name dish is because the sticky rice car is located right opposite the funeral home on Nguyen Tri Phuong Street (District 5). Sticky rice “morgue” is left in banana leaves, when holding it hot, you want to burn your whole hand. A pack of sticky rice consists of a piece of white sticky rice with the palm of your hand, topped with thin pate, sausage, cotton balls, peanuts and sprinkled with fried onion fat… interesting. Broken rice “garbage”: There are many “top” broken rice restaurants in Saigon and when it comes to mentioning, it is impossible not to list there the famous landfill broken rice restaurant on Le Van Linh small street, behind the area. Xom Chieu market (District 4). The rice here is standard broken rice, the food comes from grilled ribs, fried chicken, skin fibers, meat rolls to omelettes, sausages, braised meat, shrimp, stuffed squid, shumai … each dish is presented. Beautifully decorated, lustrous, lustrous colors Banh mi “o-lip”: For a long time, Saigon has been considered the birthplace of the famous Vietnamese-style burger and if there is any Saigon bread address that is mentioned and recommended by many international websites. Perhaps it is the “legendary” bakery that many people know called “banh mi oh” located on Le Thi Rieng Street (District 1). With the price of up to 30,000 VND / drive, but every evening until late at night, there is always a group of people with dozens of large and small motorbikes and cars standing in the street of Le Thi Rieng to queue to buy cakes. Wild duck: In fact, “evil duck” does not exist in the world. This dish has the correct name of “mourd duck”. This type of egg is basically cancerous, so when boiled, it will be quite smelly, slightly open and rotten. However, some people are “addicted” to the smell and taste of this rotten duck egg, thinking that it is greasy, fatty, not choking like eating fresh chicken eggs. Wild ducks are sold on street vendors in every corner of Saigon. Salt and chili noodles: This is also one of the unique dishes that many people mention the name of cuisine when it comes to Saigon. This strange dish is sold in a small alley on Tran Ke Xuong street (Phu Nhuan district, HCMC). The ingredients for making a bowl of salt and pepper noodles are mainly pre-fried shrimp noodles. Noodles are dipped directly into a pot of boiling broth on a charcoal stove. After that, the noodles are picked out, put in a bowl and added with pieces of pork, seasoned with spices, fried onions, pepper, chili, fish sauce… In particular, this noodle dish cannot be without salt and chili. When eating, people will mix noodles with chili salt to create a visually appealing bowl of red noodles. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Rosé has very unique food combinations Previously, Rosé revealed that she loves to eat kimchi with beer, making many people curious about the combo unlike this one. Now, Rosé has a new recipe: Eat kimchi with sweet potatoes and actually many Koreans still eat these two dishes together. She is fond of eating kimchi with sweet potatoes Because eating a lot of sweet potatoes at the same time will make it easier to feel bloated, greasy and difficult to swallow. Kimchi will then be a pickle dish to help balance the taste, from which you will feel more delicious when eating potatoes. After discovering this perfect match, Rosé could no longer eat sweet potatoes without kimchi. Eating sweet potatoes helps Rosé keep her skin beautiful It turns out that Rosé’s secret to eating “bright skin” also has sweet potato dishes. These foods contain a lot of fiber and less sugar, help you eat full for longer, digest better and eat potatoes regularly, which will lose weight. Sweet potatoes also have vitamin E to help hair grow thicker and stronger, vitamin C prevents aging skin, prevents inflammation, prevents acne. Sweet potatoes are too popular in Vietnam, the prices are extremely cheap, so why wait, don’t you try the sweet potato and kimchi combo like Rosé?

Content:

1. Signs of mumps in pregnant women in the salivary glands

1.1. Mumps incubation period
1.2. Signs of mumps in pregnant women onset
1.3. Signs of mumps in pregnant women in full-blown stage
1.4. Signs of recovery phase 2. Signs mumps in pregnant women outside the salivary glands 3. Notes for pregnant women when mumps

Mumps is a viral illness. The disease is capable of spreading from person to person through inhalation, eating, and sharing an item containing the pathogen.

Compared with mumps in children Mumps in pregnant women much more dangerous. Because it can cause complications affecting maternal health and fetal development if not detected and treated early.

Here are some typical signs of mumps in pregnant women, mothers should not ignore to protect their health.

1. Signs of mumps in pregnant women in the salivary glands

What are the characteristic signs of mumps in pregnant women? Are symptoms similar to mumps in children? Below are signs of mumps in specific stages.

1.1. Mumps incubation period

Like mumps in children, mumps usually show no characteristic signs during the incubation period. The incubation period of mumps in pregnant women usually lasts from 12-25 days. An average of 18 days prior to the sudden onset.

During the incubation period, pregnant mothers are very difficult to determine whether they have mumps or not. Because abnormal signs appear only suddenly during onset. Some common signs in the patient are fatigue, loss of appetite, swelling and pain of the salivary glands, …

Signs of mumps in pregnant women in the salivary gland – Photo: Internet

1.2. Signs of mumps in pregnant women onset

One of the characteristic signs of mumps in pregnant women is a high fever. Mumps patients can have a fever from 38-40 degrees Celsius, lasting for a long time depending on the person’s location.

A high fever usually develops after an incubation period. That means after 18-25 days since pregnant women exposed to pathogens. Before this stage, your body will not have any symptoms.

Entering the onset period, in addition to high fever, the patient appears to have symptoms such as: headache, loss of appetite, difficulty swallowing, joint pain, sore throat and jaw pain when talking.

At the onset stage, the patient still has pain at three points Rillet-Barthez including: Muzzle, temporal joint and lower angle of jaw bone. Then the gland will gradually enlarge causing pain. Pain that is more severe when you visit or chew food.

1.3. Signs of mumps in pregnant women in full-blown stage

Entering the full-blown stage, after 24 to 48 hours after a fever, the patient’s body will appear signs of parotitis. Initially enlarged and painful on one side. It then spreads rapidly to the other side and other salivary glands.

On examination, the mouth of the Stenon tube was swollen, red, and swollen, but without pus. Most cases of mumps in pregnant women have swelling on both sides.

Swollen area is asymmetric, with large sides, small sides shiny, hot to the touch. When pressed, there is no sag and pain. The skin in the swollen area is normal in color and elasticity, with no redness.

Pregnant women can read more articles:.

Signs of mumps in pregnant women full-blown – Photo: Internet

1.4. Signs of recovery phase

1 week after the full-blown period, the patient will enter the recovery period. At this time, the parotid glands reduce pain and become smaller. Symptoms such as sore throat, difficulty swallowing with food decrease and slowly go away.

2. Signs mumps in pregnant women outside the salivary glands

In addition to the common manifestations in the salivary glands, mumps in pregnant women also cause damage to nerves and other organs.

Meningitis, which usually appears after parotid gland inflammation. Typical signs are high fever, headache, vomiting, behavioral disturbances, neck stiffness, convulsions, …

• Mild acute pancreatitis, with no characteristic symptoms. However, in severe cases, the patient may experience a high fever, pain and a reaction to the abdominal wall. The course of acute pancreatitis is usually benign, sometimes creating pseudo-cysts in patients.

• Manifestation in other parts including the tear gland, thymus, thyroid, mammary gland, ovary …

Most people with mumps have these symptoms. However, some cases of mumps in pregnant women have no specific symptoms such as: No fever, no parotid lymph nodes, no fatigue, … These cases are extremely dangerous because complications can occur. out anytime that they don’t get caught early to avoid it.

Signs of mumps in pregnant women outside the salivary glands – Photo: Internet

3. Notes for pregnant women when mumps

When there are signs of fever accompanied by inflammation of the jaw you need to immediately go to the hospital to be examined and diagnosed correctly. The doctor will help you relieve the symptoms of the disease, make sure the mother and baby are safe.

After the symptoms gradually disappear, pregnant mothers should re-examine periodically at 12, 22, 32 … weeks as directed by the doctor.

If you have mumps in pregnant women, you need to stay calm, don’t worry or hurry. Listen to the specialist’s doctor for timely action.

Besides, you need to regularly monitor the development of the fetus after the disease is recovered. At the same time, perform prenatal screening to detect bad risks.

Experts said, pregnant women with mumps during pregnancy, if monitored and promptly treated, can still give birth to a healthy baby. Therefore, you do not need to worry too much about mumps in pregnancy.

However, to ensure the health of mother and baby, it is better to have mumps vaccination before planning a pregnancy. In case of abnormal body signs, immediately go to the medical facility for early examination, diagnosis and treatment.