They don't understand why you're pulling them out of their nice cozy crib just to set them on a cold table.
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The guy took a fatal bullet from his own robot machine gun during that bloody, neo-Nazi massacre in the series finale, and whatever is left of him presumably ended up on a cold table in an Albuquerque crime lab somewhere.
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A Nordic smorgasbord In Northern Europe, the term varies between "cold table" and "buffet": In Norway it is called or kaldtbord and in Denmark (literally "the cold table"); in Germany and in the Netherlands (literally "cold buffet"); in Iceland it is called ("loaded/covered table"), in Estonia it is called ("cold table") or rootsi laud ("Swedish table"), in Latvia ("the cold table"), in Finland ("butter-bread/sandwich table") or ruotsalainen seisova pöytä ("Swedish standing table/buffet"). In Eastern Europe, each language has a term that literally means "Swedish table". In Japan it is referred to as / (baikingu / vaikingu, i.e. "Viking"). The Swedish word consists of the words smörgås ("sandwich", usually open-faced) and bord ("table").
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A structure of a Lithuanian meal in its full form, usually performed during festivities. ;Cold table Slices of meat charcuterie, small types of salad, herring will be offered. The meal is usually cold, not warm. Several types of various cold dishes will be served to choose from.
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The Faroese dishes can consist of whale meat, whale blubber, dried fish, and dried lamb meat, which is called skerpikjøt. The kalda borðið (cold table) is used for festive occasions. Whale meat can also be boiled or, less traditionally, fried as steaks. There are also two ways of salting the whale meat: in dry salt or in salted water (saltlakað grind).
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At parties some choose to serve "kalt borð" (cold table), which means a variety of cold food, which can include dried whale meat, dried blubber or blubber which is preserved in water with much salt in it, dried fish, dried sheep meat, etc. Traditionally, whale meat was preserved by hanging salted pieces (called "likkjur") outdoors under a roof to be dried in the wind. This method is still used today, particularly in villages. Today, both meat and blubber can also be stored in freezers.
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Traditional dish consisting of dried pilot whale meat (the black meat), blubber (in the center) which has been brined, cooked cold potatoes, and dried fish Another Faroese specialty is tvøst og spik, pilot whale meat, and blubber. The meat and the blubber can be preserved and prepared in different ways. Often it is cut into long thin slices, which are called likkja (grindalikkja) in singular and likkjur (grindalikkjur) in plural, and hung up to dry. These are often used for the so-called kalt borð (cold table) which is a table with a variety of cold Faroese and foreign dishes.
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Flounder The first course in traditional Estonian cuisine is based on cold dishes—a selection of pickles, meats and sausages served with potato salad () or , an Estonian signature dish almost identical to Swedish , based on beetroot, potatoes and herring.Estonia By Michael Spilling Small pastries called ( in the singular)—a relative of the —filled with meat, cabbage, carrots, rice and other fillings or mixtures are also popular, and are often served with bouillion. Herring is common among other fish as a part of the Estonian cold table. Smoked or marinated eel, crayfish dishes, and imported crabs and shrimps are considered delicacies.
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In some areas there are no whalings for years, and then the people there do not have any whale food unless they get some from relatives or friends from other areas who have enough and wish to share. Sometimes the pilot whale meat and other Faroese food specialties are offered at different public cultural events, but it is also popular at private parties, the Faroese people like to have "kalt borð" (it means "cold table") at family parties and other events,b36.fo - Eitt rimmar B36-kvøld and this table with a variety of cold dishes and cakes often include dried pilot whale meat and salted blubber.
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In February 1978 around a cold table in Grenoble, France, one hundred and fifty European Jewish Students developed and approved a constitution and created a plan of action meant to cover all aspects of modern European Jewish student life and so the European Union of Jewish Students was formed. Moving to Brussels in 1978, EUJS first opened an office ( near Porte de Namur ) and later in 1980 to its current premises at the Université Libre de Bruxelles. Over time, our Brussels secretariat became the paradigm through which student activism took on new meaning. Through the mandate of seventeen Chairpersons, each having moved to Brussels to take up office, hundreds of European leaders began their careers by walking through the doors of avenue Antoine Depage 3. EUJS’ vitality has come from its ability to multi-task its role as a role model for Jewish activism, and a standard bearer for the European Youth Sector.
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