Heat-sealable: Webster's Timeline History, 1984 - 2003

Webster's bibliographic and event-based timelines are comprehensive in scope, covering virtually all topics, geographic locations and people. They do so from a linguistic point of view, and in the case of this book, the focus is on "Heat-sealable," including when used in literature (e.g. all authors that might have Heat-sealable in their name). As such, this book represents the largest compilation of timeline events associated with Heat-sealable when it is used in proper noun form. Webster's timelines cover bibliographic citations, patented inventions, as well as non-conventional and alternative meanings which capture ambiguities in usage. These furthermore cover all parts of speech (possessive, institutional usage, geographic usage) and contexts, including pop culture, the arts, social sciences (linguistics, history, geography, economics, sociology, political science), business, computer science, literature, law, medicine, psychology, mathematics, chemistry, physics, biology and other physical sciences. This "data dump" results in a comprehensive set of entries for a bibliographic and/or event-based timeline on the proper name Heat-sealable, since editorial decisions to include or exclude events is purely a linguistic process. The resulting entries are used under license or with permission, used under "fair use" conditions, used in agreement with the original authors, or are in the public domain.

Spicy Southern-Fried Chicken
recipe courtesy Country Living

Buttermilk Marinade:
2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon cracked black pepper

Fried Chicken:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon salt
5 cups vegetable shortening

Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.

In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown — 3 to 4 minutes.

Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through — about 20 more minutes.

Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

--

Red, White and Blue Potato Salad
recipe courtesy Bon Appetit

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes

2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)

Paprika
preparation

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

Ingredients:

Bone Suckin' Seasoning and Rub, 2 Tbsp.
Bone Suckin' Beef Jerky, 4 pieces cut up and soaked in water
Bone Suckin' Habanero Sauce, 1 tsp.
Chicken Livers, 1-16 ounce container, fresh or frozen
Peanut Oil, 1/4 cup
Butter, 1 1/2 sticks cut up into Tbsp pieces
Yellow Onions, 8 medium chopped
Flour, 2 cups All Purpose
Sea Salt, 1 1/4 tsp.
Black-eyed Peas, 1-16 ounce bag, frozen
Red Onion, 1 finely chopped
Celery, 1/4 cup finely chopped
Garlic, 1 Tbsp. minced
Arborio Rice, 2 1/2 cups
White Wine, 1/2 cup
Chicken Stock, 8 cups
Lemon Juice, 1/4 cup fresh
Black Pepper, 1 tsp.
Parsley, 3 Tbsp.

Directions:

In a sealable bag mix 2 cups of flour and 2 Tbsp. of Bone Suckin' Seasoning. Place livers in the bag and shake to coat the livers. Place oil in a frying pan and heat to medium, place livers in pan and cook about 8 minutes, turning the livers so they are thoroughly cooked.Let livers cool and then chop them coarsely, set aside.

In a skillet put in 2 Tbsp. of butter, bring to a medium heat; add yellow onions and sea salt. Cook onions slowly, until they are golden, about 20 to 25 minutes. Reserve 1/2 cup of caramelized onions in a bowl and set aside.

While onions are caramelizing, simmer frozen black-eyed peas in 2 cups of water in a 2 qt. sauce pan until just tender, about 15 minutes and drain peas in a colander.

Cook red onions and celery in 2 Tbsp. of butter in a 5-6 qt. pot over moderate heat, stirring occasionally, until softened. Add garlic and cook about 1 minute. Add rice and stir 1 minute. Stir in wine and cook 2 minutes. Add caramelized onions, chopped livers, black-eyed peas, Bone Suckin' Habanero Sauce and 4 cups of chicken stock. Briskly simmer uncovered over moderate heat for 15 to 20 minutes. Stir occasionally until most of the liquid is absorbed and risotto is creamy. Add remaining 4 cups of chicken stock and continue to cook for another 15 to 20 minutes. Add remaining 8 Tbsp. of butter and lemon juice and stir until butter is incorporated.

Divide risotto among 8 shallow bowls and sprinkle with remaining onions and bits of beef jerky and parsley. Served with a salad and bread. Serves 6.

Most commonly used shielding bag. 8" x 12" size. Package of 100. Manufactured on specially designed soft fold converting machines - Prevents scratches and creases maintaining the integrity of Faraday Cage shielding protection. Large 3/8" wide seals - high performance interior sealing layer - Greater sealing surface provides greater seal strength compared to comparable products with 1/8" wide seals; higher quality, more durable. Identified with ESD Protective Symbol as required by ANSI/ESD S541 with lot code. for improved quality control tracking and identified as ESD packaging. Polycarbonate compatible containing no amines or N-octanic acid- Non-corrosive, will not contaminate parts. Testable to industry standards- Meets or exceeds one or more of the following standards: electrical and physical requirements of ANSI/ESD S20.20, Mil-PRF-81705D Type III, EIA 541, EIA 625, MIL-STD-1686, and EIA 583. Heat Sealable. Lead-free RoHS compliant. Made in America.