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specked
specked (adj.)
1.having a pattern of dots
speck (n.)
1.a very small circular shape"a row of points" "draw lines between the dots"
2.a very small spot"the plane was just a speck in the sky"
3.a slight but appreciable amount"this dish could use a touch of garlic"
4.(nontechnical usage) a tiny piece of anything
5.a brief or incomplete view"from the window he could catch a glimpse of the lake"
speck (v.)
1.produce specks in or on"speck the cloth"
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Merriam Webster
SpeckSpeck (?), n. [Cf. Icel. spik blubber, AS. spic, D. spek, G. speck.] The blubber of whales or other marine mammals; also, the fat of the hippopotamus.
Speck falls (Naut.), falls or ropes rove through blocks for hoisting the blubber and bone of whales on board a whaling vessel.
SpeckSpeck, n. [OE. spekke, AS. specca; cf. LG. spaak.]
1. A small discolored place in or on anything, or a small place of a color different from that of the main substance; a spot; a stain; a blemish; as, a speck on paper or loth; specks of decay in fruit. “Gray sand, with black specks.” Anson.
2. A very small thing; a particle; a mite; as, specks of dust; he has not a speck of money.
Many bright specks bubble up along the blue Egean. Landor.
3. (Zoöl.) A small etheostomoid fish (Ulocentra stigmæa) common in the Eastern United States.
SpeckSpeck, v. t. [imp. & p. p. Specked (?); p. pr. & vb. n. Specking.] To cause the presence of specks upon or in, especially specks regarded as defects or blemishes; to spot; to speckle; as, paper specked by impurities in the water used in its manufacture.
Carnation, purple, azure, or specked with gold. Milton.
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⇨ voir la définition de Wikipedia
Voir aussi
speck (n.)
⇨ An Altar Boy Named Speck • Christa Speck • Cliff Speck • Dan Speck • Dutch Speck • Frank Speck • Fred Speck • Gailtal Speck • Gailtaler Speck • Hofsee (Speck) • Leslie Speck • Lime-speck Pug • Mike Speck • Old Speck • Old Speck Mountain • Oskar Speck • Pullman Palace Car Co. v. Speck • Richard Speck • Robert Speck • Ross Speck • Sensitivity speck • Speck (company) • Speck (disambiguation) • Speck (surname) • Speck Mountain • Speck Rhodes • Speck of Gold • The Midget, the Speck and the Molecule • Tirol Speck • Tiroler Speck • Tyrol Speck • W. A. Speck • White Speck Ringlet • Wieland Speck • Will Speck • William Arthur Speck • Zsa Zsa Speck
specked (adj.)
(ring; circlet; circle), (gird; encompass; shut in; enclose; surround; ring; encircle)[termes liés]
qualificatif de l'aspect d'une étoffe (fr)[DomaineDescription]
patterned[Similaire]
speck (n.)
disc, disk, saucer[Hyper.]
dot - dot, stipple - point - point - point - constellate, dot, stud[Dérivé]
speck (n.)
speck (n.)
speck (n.)
Wikipedia
Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
The first historical mention of Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.[1]
In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon".
Other varieties with geographical indications include:
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Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is deboned before curing.
A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this, the smoking process begins.
Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F).
The speck is then matured for five months.
Speck is ubiquitous in the local cuisine of the South Tyrol, and is also found in the Austrian, Czech, Croatian, German, Swiss, Italian and Slovak cuisines.
Tissue-thin slices of speck can also be served with horseradish, pickles and dark rye bread studded with raisins and nuts, a more Austrian-influenced presentation.
Typically appearing in pastas, in risotto, on pizzas, and alongside hearty whole-grain breads, speck can also be seen in the company of shellfish, sometimes wrapped around scallops or rolled about breadsticks and served with lobster salad. Speck can be cut into thick strips and added to pasta sauces or any dish beginning with a soffritto of olive oil and chopped vegetables. In dishes like risotto, the extremely strong flavour of speck can usually be cut with light flavours such as parsley, lemon, mint, etc. In salads, speck pairs well with apples, sprouts, mushrooms, and hearts of celery.
Speck can easily replace bacon or as a smoky alternative to Pancetta. The differences between speck and bacon include different time lengths of smoking, the technique of curing it, and the fact that speck cures for a longer period of time than bacon does.
In some Jewish delis in the United States, speck is a beef product. It is made from the top layer of fat cut from a pickled brisket (corned beef), dusted in paprika, double smoked and then grilled.[4] It is then sliced and either served on its own, traditionally on rye bread with mustard or combined with another sliced meat in a sandwich.
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