Even the photos larding Facebook pages can yield surprising insight.
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Duterte has repeatedly poured scorn on critics, usually larding it with curses.
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Duterte has poured scorn on critics of his uncompromising campaign, usually larding it with curses.
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The changes are a blow to the industry's business model of larding companies with debt to juice returns.
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"Larding the bill up with new tax increases would have been going the wrong direction," Mr. Cruz said.
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Applicants can game the process by larding their résumés with terms the machines are likely to be looking for.
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After larding $2628 billion in pension payments on the U.S. government, Ross exited his investment with profits 28503 times his initial investment.
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For the last several years, private equity firms have wreaked havoc on the industry, destroying profitable chains by larding them up with unsustainable levels of debt.
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Tesla has rarely been profitable at a time when every other automaker on the planet had been larding its balance sheet in the longest sales boom on record.
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Even now, we tend to imagine that youth is the proper time for that kind of crisis, larding that already overstuffed period of life with more than it can bear.
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It's too bad that Thompson is so intent on larding her book with her subject's own writing, because when she stops for a moment she's capable of sparkle and insight.
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Gulf-state oligarchs spend tens of millions of dollars a year lobbying in Washington and larding influential think tanks with grant money, and Saudi Arabia is one of the biggest spenders.
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The accessory has also retained its mass-market appeal, and can be found larding the checkout line of many fast-fashion stores, in a wide variety of prints, fabrics and volumes.
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Not only is mechado simmered in Asian ingredients like soy sauce and calamansi, but its flavor is enhanced using the traditional European practice of larding, in which strips of pork fat are threaded into the meat.
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Though some of what was offered could be considered mawkish schlock, much was vigorous and moving, particularly once the literary playwright Jacob Gordin insisted that actors stay faithful to the text and stop larding it with shtick.
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Rather than resorting to the familiar tricks of biography-lite — dramatizing tired anecdotes, larding the narrative with undigested research about particle physics and Oppenheimer's persecution during the McCarthy era — Hall has shaped a richly imagined, tremendously moving fictional work.
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But the writing staff of Westworld invited this Zapruder-esque behavior, larding the show with countless clues and Easter eggs that could only be discovered by a team of thousands freeze-framing their way through 60 minutes of television a week.
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Larding up a disaster relief bill with billions in community development block grants, shiny new aircraft and cars for government agencies, and cash for pet government programs was immoral during Sandy relief and remains immoral should it be attempted now.
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But should also be considered — whether it's the costs to a brand reputation and user loyalty as a result of a publisher larding their sites with unwanted trackers; to wider societal costs — linked to the risks of data-fuelled manipulation and exploitation of vulnerable groups.
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It's not obvious that the company's once robust revenue expansion has ended, but if it's now bound by a range of $6 billion to $7 billion, and Tesla wants to avoid larding upon the balance sheet with debt, then future spending should continue to be fussy.
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Perhaps congressional Republicans have just become fatalistic about the losses they're likely to face in 2018, and so they're passing their tax cut because they believe in it, and they're larding it full of provisions to make their donors happy, because then at least then they'll have Super PACs ready to help them campaign and lobbying gigs and sinecures as payback if they lose.
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The origin of larding is in the Middle Ages, when edible meat was sourced from hunting game and was often too lean and tough because of the animal's natural physical activity; larding provided the equivalent of today's marbling. The needle used is a larding needle (also "barding needle" or lardoir). There are two basic kinds of larding needle, hollow and U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat.
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Larding of a piece of beef, using a larding needle. A traditional use for lardons is in a technique called "larding", in which long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted, such as beef filets or veal (especially lean cuts), poultry,Dolby 474. and lean fish such as salmon.Willan 60.
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U-shaped larding needles, often called by the French name lardoir, are long needles with a "U" cross-section. Four larding needles, accompanied by two crossed turning spits, are found in the coat of arms of the Confrérie de la Chaîne des Rôtisseurs, a French gastronomic society.
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Boil pork head scraps and lungs and brains separately. Chop them. Add cooked polenta and spices. Chop onion and sauté and use them as larding.
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These lardons are to be cut in strips about 3 mm thick and 3 mm wide, and it is essential that the fat be chilled before cutting and threading. The technique is explained at length in the classic book of French cuisine La bonne cuisine de Madame E. Saint-Ange, which details two techniques: surface larding, or "studding", in which the lardons are threaded onto the surface, and interior larding, in which the lardons are left in a channel (made with a larger-sized needle than is used for studding) inside the meat. Madame St. Ange recommends larding for braised calf's sweetbreadsÉbrard 303. (as does the French Laundry cookbook) and for a specific style of cooking hare.
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The Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook; it advises to insert lardons in cranes and herons.
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Preparation of lardons from fatback The lardon, onions and garlic being prepared for a coq au vin A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin.
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A strip of cooked side (streaky) bacon Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant.
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Fatback being made into lardons Homemade lard rendered from fatback In French cooking, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting. These techniques are barding and larding, respectively, and in both the fatback is used without the rind. Fatback also is used to make lardons, salt pork, and lard.
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Artificial marbling is the injection of animal fat and/or vegetable oil into lean meat in order to simulate the appearance of marbling and attempt to improve the palatability of inexpensive cuts by preventing them from drying out or losing flavour during the freezing or cooking process. Lean cuts of beef are one common target of artificial marbling. The process may also be performed on pork. It has been described as a more technologically advanced form of larding.
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He bought an 85-acre property west of Albany to establish his own farm where he could put his reform principles into practice. Like other reformers of the period, he saw close links among social, moral, and economic improvement, and translated these into farming through an emphasis on good stewardship of farmland through maintaining its fertility rather than exploiting it in search of faster profits.Stoll, Steven. Larding the Lean Earth: Soil and Society in Nineteenth-Century America.
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Over the years, the name of the dish has increasingly come to encompass variations that use thinner slices or even bony cuts of beef and that have dispensed with the larding process altogether. Newer variations of the dish resemble more like a beef stew. A popular incarnation of mechado features tomatoes predominantly in the braising liquid, as well as cuts of potatoes. Beef tongue can be similarly treated with little or no variation to produce another dish called lingua mitsada.
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The second, Hector Snipe, is stabbed with a spear and his body dragged away, tied to a horse's tail replicating the murder of Hector from Troilus and Cressida. The third, Horace Sprout, is decapitated while sleeping as was Cloton in Cymbeline. The fourth critic, Trevor Dickman, has his heart cut out by Shylock in The Merchant of Venice, rewriting the play so that Antonio is forced to repay his debt with a pound of flesh. The fifth, Oliver Larding, is drowned in a barrel of wine as is the Duke of Clarence in Richard III.
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At one time, there were over 30 butchers and meat-packers in Nashville, and nearly all of them produced Spice Round. Each used a slightly different and closely guarded recipe. Nashville's version of Rinderbraten was not stuffed with pork fat; rather, it was larded throughout the meat with special horns. In addition to the fat being blended with the traditional Rinderbraten spice, typically the same spices would be used in the brining solution and run through the meat using specially prepared larding needles, leading to a much more heavily spiced preparation than the German version.
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For many rural customers, a putatively high-speed modem would in practice degrade to a lower operating rate, approximating older technology. In the prevailing gold-rush mentality, web site design tended to cater to the well-heeled urban base by larding in ever more complex page design (often centered around online advertising business models and the race for eyeballs), until popular sites with even the most basic functionality—functionality which had been perfectly well served by basic text—became bandwidth profligate. For this reason, it was not uncommon following the advent of advanced modulation for rural users—users whose bandwidth was effectively capped by their physical copper loop rather than the modulation technology employed—to experience an actual decline in Internet usability.
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Waltmans p. VII For Buns style is characteristic the structure from proportionally short pieces, with changing beat and speed bars. The motets on Latin texts are of a meditative nature. Further a homophone setting kind of the Primus in the upper voice, as well as larding also instrumental components in prelude and interlude plays under the designation: Symphonia, Sonata, Ritornello. However he wrote brilliant concertando masses, for instance Missa Secunda opus I for 6 vocibus, 4 vocibus in repiëno et instrumenti.This splendid Mass was performed by Hortus Musicus Religiosus/Bergen op Zoom at the Buns Memorial in March 2001 in Boxmeer Buns uses text in the motets of literal excerpts from the Holy Scriptures, partly too of paraphrases of the Scriptures and his own additions in meditative style. The new created texts by poets in the 17th century are even real inspiration for Buns’ motets. Even literal quotations from the Scriptures text are treated by Buns in an oratical way.
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