And now we're seeing it in the wake of Sunday night's debate, an event at which Trump served up red meat dish after red meat dish for his party's base.
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When you order a meat dish it comes with sides.
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All that matters is that this minced-meat dish is damn delicious.
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But don't worry, it's not some vegan riff on a classic meat dish.
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And what they ate was biryani, a quintessential Indian rice-and-meat dish.
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Newfoundlanders might enjoy Jiggs' dinner, a boiled meat dish often paired with a split-pea pudding.
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The term spiedie comes from the Italian word spiedini, which is a meat dish cooked on a skewer.
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Sure, they were disguised in green wrappers and swimming in tomato sauce, but it was a meat dish.
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Five stools stand on tables in a small restaurant, put there by staff after the last meat dish was cleared.
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The 57th inaugural luncheon, held in 2013, also had a first-course seafood dish, a main meat dish, and a dessert.
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A Szechuan meat dish Last summer, I was living alone in the Missouri woodlands, taking a break from New York City.
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The main course is usually a meat dish or fillet guisado with an almost infinite variety of salsas or secret preparation methods.
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The meat dish every Serbian will ask if you tried is cevapcici:minced meat rolled into a rod shape, grilled and served with flatbread.
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But the history of the hamburger is a winding food tale that dates from the first century, when Romans served a minced meat dish.
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I told my sister I'd prepare the main meat dish for 15 people, and I'm thinking about going balls out and getting a filet mignon.
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But the history of the hamburger is a winding food tale that dates back to the first century, when Romans served a minced meat dish.
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She'll cook kibbe, the traditional Middle Eastern meat dish, as she tells the story of searching for the Syrian man she's fallen in love with.
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So basically, the one actual meat dish I enjoyed (once rumored to not have actual chicken in it at all) has a questionable amount of nutrition.
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Regional health director Jhon Tinco told a local radio station the victims reported eating a meat dish and consuming a drink of fermented corn called chicha.
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If you've ever eaten a terrine, or a Thai laab, or another type of chopped-meat dish, you'll be right at home eating Impossible's "meat" raw.
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"This goes for the Christmas turkey, ham (avoiding any sugar glaze), goose, beef roast, or whatever meat dish takes center stage at the holiday table," says Sisson.
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Translating directly to "bone with a hole," Osso Buco is a thick stew and meat dish made of veal shanks braised with wine, broth, and vegetables like onions, carrots, and tomatoes.
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I can think of countless examples, but the one that best illustrates this point is moussaka, the eggplant-and-meat dish from Greece, with variations across the Balkans and the Middle East.
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It will feature seswaa, a meat dish, and malva pudding, an apricot dessert, both from Botswana, where the engaged couple have traveled together (and where Prince Harry sourced his fiancee's engagement diamond).
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Surprisingly, the mutton-filled "cowherd's pie" never quite caught on, almost giving the impression that society had room in its heart for only one crust-covered baked meat dish pretending to be pie.
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Front Burner There has always been an occasional vegetable or meat dish served at Le Bernardin, which has featured mostly seafood from the day Maguy and Gilbert Le Coze opened it in Paris in 1972.
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New York (CNN Business)Chipotle is expecting to run out of its popular new meat dish, carne asada, late next month or in early December — but it's not worried, the marinated steak has served its purpose.
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Cimarusti has used the red kelp crabs he received through Dock to Dish in an amuse-bouche at Providence: a small crab meat dish with makrut lime leaf mayonnaise that's wrapped in pickled daikon radish and garnished with chives.
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Her strategy is to make the central meat dish, then assign the rest of the meal according to people's strengths, asking her friend with the clay oven to bring his homemade bread, the friend with the vegetable garden to bring pickled asparagus.
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Sip a Southern Son, made with 12-year-old bourbon, house vanilla bitters and maple shrub before starting things off with the gooey feta dip, then enjoy a perfectly-cooked fish or meat dish of your choosing—everything from griddles chicken and wild-striped bass to confit rabbit leg and sorghum-glazed quail have graced the foodie-friendly menu.
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Choucroute garnie (a popular Alsatian recipe with sausages and salted meats served over sauerkraut) and cassoulet (a mixed meat dish with mutton, fowl, and Toulouse sausage simmered in fragrant haricots blancs) were cornerstones of the menu, but there was still tinkering that needed to happen to "get more flavor into the dishes—to elevate them," says Ponzo.
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Isi ewu is a goat meat dish prepared using goats heads.
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Tangsuyuk () is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef.
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Khichra is similar to haleem, a meat dish, while khichdi is a vegetarian dish with rice and pulses or lentils, with no spices.
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Betutu is eaten in Bali as well as Lombok, and West Nusa Tenggara. It is a roasted poultry dish (chicken or duck) with spices. Lawar is a traditional vegetable and meat dish in Bali Vegetable and meat dish served with rice. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood.
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There are so many uses to how rice can be used in the Filipino culture besides it being the typical side for a meat dish.
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Balchão has been described as "a fiery dish from Goa (in coastal western India) which is almost like a pickle". It is a spicy seafood or meat dish in Goan cuisine.
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Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites such as Toxoplasma gondii and Taenia saginata.
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A baked potato is called "pomme de terre au four" in French. It may be served as an accompaniment to a meat dish, or, in a fast-food restaurant called a "pataterie", be the centre of a meal.
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Davidson, 656 An example of a raw meat dish is ceviche, a Latin American dish made with raw meat that is "cooked" from the highly acidic citric juice from lemons and limes along with other aromatics such as garlic.
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The typical festive meat dish of marinated porc tacos is a very popular dish prepared for town festivities in ventorrillos, bars and private homes. Rabbit in salmorejo, goat, and of course beef, pork and poultry are also regularly consumed.
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Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.
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Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk.
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Perkedel is believed to be derived from Dutch frikadeller, which is actually a Danish meatball or minced meat dish. This was owed to Indonesian historical and colonial link to the Netherlands. Unlike frikadeller, the perkedel's main ingredient is not meat, but mashed potato.
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The cena traditionally consisted of three parts. The appetizer course often included eggs, olives, and honeyed wine. The second, main course often included a main meat dish, like roasted pig. The third and final course included desserts such as fruits or nuts.
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Chopped meat was called qïyma and spit-roasted meat was söklünch—from the root sök- meaning "to tear off", the latter dish is known as kebab in modern times. Qawirma is a typical fried meat dish, and kullama is a soup of noodles and lamb.
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Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk or yoghurt and almonds.
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Chunlā (, "ground meat") is a traditional meat dish of the Kathmandu Valley in Nepal. It is meat finely chopped by a chopping knife or meat grinder. Chunlā is a popular dish in Newar cuisine and is similar to Qeema found in other parts of South Asia.
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Hoe (), the raw fish or meat dish, can be divided into saengseon-hoe (), filleted raw fish, and yukhoe (), sliced raw meat. Saengseon-hoe () can be either hwareo-hoe () made from freshly killed fish, or seoneo-hoe () made using aged fish. Mulhoe () is a cold raw fish soup.
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Talakaya Kura is a popular meat dish in Telangana and Andhra Pradesh. In Telugu Talakaya means Head of Goat or Lamb. It is also called Talakaya Pulusu when it is added with Tamarind Talakaya Kura Talakaya means Head & Kura means Curry. This dish involves cooking of the Goat's/Sheep's head.
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Mitesh Kishorbhai Patel (born 9 May 1976 in Gujarat, India) is a field hockey player from New Zealand, who earned his first cap for the national team, nicknamed The Black Sticks, in 1998. He is nicknamed "Meat Dish" or "Petal". Patel earned a total number of 135 caps during his career.
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Pasanda () is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
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Bicolanos almost always cook their vegetables in coconut milk; for meat recipes such as pochero, adobo, and tapa. A special meat dish is the dinuguan. Fishes that serve as common viand are mackerel and anchovy; in Lake Buhi, the sinarapan or tabyos (known as the smallest fish in the world) is common.
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Raw kotelett from veal Kotellets (Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck.
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Funge is a type of porridge that can be made with sorghum, maize or millet grains, or cassava. It can be served with stew, or a vegetable or meat dish. It may be made with a stiffer consistency to be eaten with the fingers. Funge is a staple food in African cuisine.
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Kuurdak (, , Qýyrdaq, ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalisation of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat". Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine.
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Proposed western-style menus in Seiyō Ryōri Shinan (1872) recommending a cold meat dish for breakfast, yakiniku for lunch, and a simmered meat or yakiniku dish with a roasted meat dish for dinner. Jingisukan. Meat for yakiniku. After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration 日本における肉食の歴史, 歴史と世間のウラのウラ as part of an effort to introduce western culture to the country. 館内展示パネル－洋食 欧米食と和食の融合, Kikkoman Institute for International Food Culture The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873.
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In the Indian subcontinent, both Haleem and Khichra are made with same ingredients. Haleem is cooked until the meat blends with the lentils, while in Khichra chunks of meat remains as cubes. Khichra is similar to Haleem and is a meat dish. While Khichri is a vegetarian dish with rice and pulses or lentils.
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Uncooked Rouladen Sliced beef roulade filled with bacon, onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements. Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked."Rinderroulade." TheFreeDictionary.com. 2014.
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Cold breakfast was available at the Brownstone. For almost two months everyone had to travel to the Ark for main meals. There were as many as 225 co-op residents coming to the Ark for dinner. Menus typically consisted of a vegetable, a salad, potatoes or pasta, a meat dish or meat substitute, and a dessert.
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Ogra is not uncommon even today in all areas of the district during summer and spring. The most popular and delicious meat dish of the district is landae or parsanda. Sheep are especially fattened for the purpose. After slaughtering, their wool is removed, then with the viscera extracted, the carcase is singed on flames, then washed with boiling water.
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Yukhoe ( ) is a raw meat dish in Korean cuisine that resembles a steak tartare. It is most commonly made of beef but it can come in various kinds and cuts of meat. Yukhoe literally means 'raw (hoe, ) meat (yuk, )'. Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade.
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Chitwan is known for Taas (), a spicy fried goat meat dish served with bhuja or cheura. Momos, Bhuteko Bhat (fried rice), and sukuti are other popular dishes. Dal bhat (steamed rice and lentils), is the staple food of the area, though meat and dairy products are also consumed. Other popular cuisines include Newari and Tharu and Thakali.
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Kotlovina Kotlovina is a Croatian fried and stewed meat dish from Zagreb and the surrounding northwest Croatia. It is a popular seasonal food eaten during spring and summer. Pork chops and sausages are fried and then stewed in their own juice, wine and various spices. Common regional garnishes are onions, potatoes, tomatoes, bell peppers and paprika.
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In Costa Rican and Panamanian cuisine, a combination meal is referred to as a casado, which means "married". It is a typical lunch dish in both countries. In Costa Rica, a casado typically consists of a meat dish, rice and beans, and deli salads. Additional foods comprising the Costa Rican casado can include fried plantain, noodles and tomatoes.
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Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish (tartare). Steak tartare is a meat dish made from finely chopped or minced raw beef or horse meat. Meat is often spiced or seasoned, particularly with meat products such as sausages.
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The jury is divided into two groups of 12, each half to judge either the fish dish or the meat dish. The food's quality determines two-thirds of the score, 40 points; presentation determines 20 points. In the event of a tie, another 20 points will be awarded based on factors such as organization, teamwork, cleanliness and lack of waste.
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Silog is a class of Filipino breakfast dishes containing sinangag (fried rice) and itlog (egg; in context, fried egg). They are served with various viands or ulam, usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the silog; for example, the former three would be known as tapsilog, longsilog, and hamsilog.
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26 There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring. A korma pilau (pilaf) is a rice and meat dish made with braised meat.
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Another famous meat dish in Southern Jordan, especially in the Bedouin desert area of Petra and Wadi Rum, is the zarb. It is a Bedouin style barbeque containing chunks of meat which have been marinated in spices, as well as bread dough and vegetables which are prepared in a submerged oven called a taboon. It is considered a delicacy of that area.
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Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability). Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.
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Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers.
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Discada is a mixed meat dish popular in the North Mexican cuisine. The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. The basic meats for a traditional discada include beef (usually a flank cut), bacon, ham, sausage, and Mexican chorizo. The disk is placed over an open flame, and the ingredients are introduced one at a time.
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Svíčková na smetaně served with dumplings, whipped cream and cranberries Svíčková, or svíčková na smetaně, is a Czech meat dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskové knedlíky (bread dumplings).
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An example could be a beef jus made by reducing beef stock to a concentrated form, (also known as Glace de Viande) to accompany a meat dish. It is typically served with the French dip sandwich. Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine jus).
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Saffron is used for flavoring while ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added as additives. The southern Punjab cities of Dera Ghazi Khan, Bahawalpur, Uch Sharif and Mailsi are also known for their sohan halwa products. Multani Chaamp is a meat dish consisting of lamb chops prepared with various flavours and spices, placed on sewers and grilled over charcoal.
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Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde served with bollito misto in Piemonte and Lombardia is a "classic meat dish" served in many city and country restaurants. The salted lake sardines from the Lago di Como, called misoltini, are warmed or grilled and served with salsa verde. It is also served with other grilled or stewed fish.
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Tinorangsak or tinoransak is an Indonesian hot and spicy meat dish that uses specific bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. The most common meat used in tinorangsak is pork. However, other kind of meat such as beef, chicken or seafood might be used as well. Spices mixture includes chili pepper, shallot or onion, ginger, lime leaves, lemongrass, lime juice, cooking oil, and salt.
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A rarer feature of Porteño speech that can make it completely unintelligible is the random addition of suffixes with no particular meaning, usually making common words sound reminiscent of Italian surnames, for no particular reason, but playful language. These endings include -etti, -elli eli, -oni, -eni, -anga, -ango, -enga, -engue, -engo, -ingui, -ongo, -usi, -ula, -usa, -eta, among others. Examples: milanesa (meat dish) \longrightarrow milanga, cuaderno ("notebook") \longrightarrow cuadernelli, etc.
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Conejo en salmorejo (rabbit in Canarian marinade) is a meat dish from the Canary Islands. The main ingredient is rabbit meat that is marinated, then sautéed and finally cooked in the marinade until done. In addition to the meat the rabbit's liver is often used as well. Base of the marinade are white wine (usually dry), olive oil and often vinegar that are mixed with garlic, bayleaf, bell peppers and thyme.
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White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Scotland, Ireland,See, for instance, James Joyce's A Portrait of the Artist as a Young Man: "White pudding and eggs and sausages and cups of tea! How simple and beautiful was life after all!" Northumberland, Iceland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood.
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Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/)Rogan Josh, Oxford Learners' Dictionary (Hindi: रोगन जोश) (), also written roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.
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French Quarter of San Francisco Steak tartare is a meat dish made from raw ground (minced) beefRaymond Sokolov, The Cook's Canon, 2003, , p. 183 at Internet Archive or horse meat.Lonely Planet, Food Lover's Guide to the World: Experience the Great Global Cuisines, 2014, p. 97 It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste.
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Skomakarlåda is a traditional Swedish meat dish. It is composed of a slice of pan-fried steak, served with gravy and mashed potatoes, and typically garnished with diced bacon and chopped pieces of leek, which are put on the steak. The term Skomakarlåda translates as shoemaker's box. Its name derives from the similarity of the shape of the slice of steak to that of the sole of a shoe.
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The cuisine of Gower, a peninsula in south Wales, is based on ingredients grown, raised or collected on or around the peninsula. The cuisine is based on fresh ingredients with recipes based around a fish or meat dish. Until the twentieth century, the peninsula was virtually cut off from other markets due to poor roads, and no rail connection. The result was that Gower became self- sufficient in food.
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A dish consisting of a stuffed lamb, known as khūzī, is the traditional national dish. Kebabs are popular, as is shāwarmā, a marinated grilled meat dish of lamb, mutton, or chicken, sometimes wrapped in flat bread. As in other Arab countries of the Arabian Peninsula, machbūs (kabsa), a rice dish with fish or shrimp, is popular. Flat, unleavened bread is a staple of virtually every meal, as are dates and fresh fruit.
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Funistrada is a fictitious food item. The term was inserted in a U.S. Army survey of soldiers circa 1974Armed Forces Food Preferences regarding their food preferences. Funistrada along with a fake vegetable dish called "buttered ermal" and a fake meat dish called "braised trake" were inserted "to provide an estimate of how much someone will respond to a word which sounds like a food name or will answer without reading."Armed Forces Food Preferences p.
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The diet consisted of quality food, but "without trimmings". Breakfast was porridge, with a third of a pint of milk, a hot drink (tea, unless the prisoner bought coffee or cocoa), and either Vegemite, honey, or margarine, depending on the week. Lunch and dinner had more variation. Both meals consisted of a meat dish – corned beef, sausages, or mince pie – as well as mashed potato and cabbage, although there was occasionally a roast dinner.
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Dairy-based desserts such as cheesecake may be offered as complements to a meat dish. However, since fish is pareve (neither meat nor dairy), lox on a bagel spread with cream cheese may be kosher if the lox meets the requirements of kashrut. Several notable restaurants in Lower Manhattan fit into the kosher-style genre, including Katz's Delicatessen and Russ & Daughters. Canter's restaurant in Los Angeles and Montreal's Schwartz's deli also fall into this category.
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According to the DRAE, the Spanish and Portuguese word escabeche originates in the Andalusi Arabic spoken in Muslim Spain and ultimately Persian. Derives from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually vinegar and honey or date molasses.Medieval Arab Cookery, Maxime Rodinson, A. J. Arberry, and Charles Perry. . This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Phillipines.
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Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a "bull's-eye" appearance when the dish is sliced.
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Nam tok is a derivative of lap where the meat is sliced and not minced. Northern Thai lap is a very different type of dish. As with the northern Thai tam, no souring agent is used in these dishes. Especially the versions using stir-fried minced meat (lap khua) more resemble a "normal" meat dish than a salad; but, as with salads, different ingredients, including fresh herbs and spices, are freshly mixed together to form the dish.
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Gilkes and Wilkes found a crowd of about 30 people outside a shop in Blackfriars Road, whom they tried to disperse. A man called John Cox assaulted Gilkes, and his wife Kegiah Cox threw a meat dish at him, striking him in the head. Gilkes was knocked to the ground and Wilkes fled back to the police station. Gilkes got to his feet and tried to escape, but was pursued by the crowd throwing plates and saucepans at him.
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For the average family, dinner is the one meal of the day where everyone can be gathered, due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions. This a great time to talk about the day-to-day life of each family member. Dinner usually consists of just one main course, often a meat dish with potatoes and a vegetable or salad. Starters are seldom served at home.
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Bariis iskukaris is made from basmati rice, and is typically topped with raisins, peas, and fried potatoes, onions and peppers, and served with roasted lamb, beef, goat, camel, or chicken. It is a national dish of Somalia and is especially popular at weddings and is a staple dish which is almost universally served as part of a Somali daily meal. It is almost always accompanied with a roasted meat dish, the most common being lamb or goat meat, and served with fresh bananas.
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The lowland Lao village economy is centered on paddy rice cultivation, and most village activities and daily life revolve around rice production. Glutinous, or sticky rice is the staple food; because it has a high starch content, sticky rice must be steamed rather than boiled. It is eaten with the fingers and dipped in soup or a vegetable or meat dish. Most Lao Loum villages are self-sufficient in rice production, although the production of individual households within a village varies.
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14 and was particularly used in times when fresh meat was scarce. It was often prepared from the meat of sheep slaughtered in the autumn, for storage during the winter,Halıcı (1999), p.39 when small amounts would be used to flavour vegetable and cereal dishes. In Lebanon and Syria, the same preserving method is known as awarma, and as qāwurma in Iraq, though in the latter the word is also used for the simple sautéd meat dish also found in Turkey.
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Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat. Also known as question cake or pie.
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Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as kuai (膾, kuài). However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty. There is also a legend regarding its origin.
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Venison goulash with dumplings, leeks and lingonberry sauce served in Berlin The name originates from the Hungarian . The word means 'herd of cattle' in Hungarian, and means 'herdsman' or 'cowboy'.William White, Notes and queries, Volume 126, Oxford University Press, 1912Judith Petres Balogh, This Old House by the Lake, Trafford Publishing, 2006, p. 244 The word originally meant only 'herdsman', but over time the dish became ('goulash meat') – that is to say, a meat dish which was prepared by herdsmen.
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It is also used in various Maldivian local dishes such as Boakibaa and Mashuni as a souring agent. In the region of Addu in Maldives the flowers of the bilimbi plant was commonly used in the 20th century as a cloth dye. In Seychelles, it is often used as an ingredient to give a tangy flavor to many Seychellois creole dishes, especially fish dishes. It is often used in grilled fish and also (almost always) in a shark meat dish, called satini reken.
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Members of the community rotate cooking responsibilities, though cooking is done mostly by those who are experienced in it. The generally prepared meals often offer a meat dish, a number vegetarian dishes and maybe a vegan dish if vegans are present. The community raises and cares for chickens for meat and eggs; goats for meat and milk; and pigs for pork. Two meals per day are prepared by rotating cooks from within the community and most members attend most meals.
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The various Naga peoples have their own cuisines, but often exchange recipes. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states. Dried/smoked meat forms is a very important role in cuisine and has practical significance for sustenance farmers/foragers and hunters.
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To promote Street Fighter IV and the character, artwork of Rufus including hand-drawn sprites of the character is included in Xbox Live themes. Worldwide restaurants Wan Zhu Ji and Benitora Gyoza Bo offered four Street Fighter IV themed meals, which included a nimono meat dish named after the character. At organized events, Capcom distributed a limited series of Street Fighter IV cards to promote the arcade title, one of which features Rufus in a fighting stance. Rufus has received mixed to positive reception since his debut.
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Seswaa (as the dish is called in the Central District of Botswana) or leswao (as the dish is called in the south of the country) is a traditional meat dish of Botswana, made of beef and goat meat. It is prepared using left over cuts or tough cuts such as legs, neck and back. The dish is normally prepared for ceremonies such as funerals, weddings and national events such as independence celebrations. The meat is boiled until tender in a pot, with "just enough salt", and pounded.
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Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn up in a pig's stomach. The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers. It can be prepared in a Dutch oven, crock pot, or baked in an oven and is often sold smoked.
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It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is only vegan recipe it should only have olive oil rice or bulgur and some nuts and raisins inside especially blackcurrant. Zeytinyağlı yaprak sarması (stuffed leaves with olive oil) is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil.
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Patlıcanlı kebap Patlıcanlı kebap (, "eggplant kebab") is a Turkish kebab (meat dish) that may be prepared according to various traditions. One style of eggplant kebab consists of pieces of eggplant layered alternately with fine- chopped (not minced) meat such as beef and lamb. It may be assembled on a skewer and cooked over a fire. ' (oven-baked eggplant kebab) can be made with skewers in a dish, or the ingredients arranged in a circular pan, with spices such as pepper, and eaten with raw onions and a soft Turkish flatbread, called yufka, or with lavaş.
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Jerusalem mixed grill () (me'orav Yerushalmi) is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. The dish is said to have been invented at the Mahane Yehuda Market, with various restaurants claiming to be the originators. In 2009, Israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a Guinness world record for the largest Jerusalem mixed grill.
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Another famous meat dish in Southern Jordan, especially in the Bedouin Desert area of Petra and Wadi Rum, is the zarb which is prepared in a submerged oven also called a "taboon". It is considered a delicacy of that area. Internationally known foods which are common and popular everyday snacks in Jordan include hummus, which is a puree of chick peas blended with tahini, lemon, and garlic, and falafel, a deep-fried ball or patty made from ground chickpeas. A typical mezze includes foods such as kibbeh, labaneh, baba ghanoush, tabbouleh, olives and pickles.
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Popular Indonesian dog-meat dishes are Minahasan spicy meat dish called rica-rica. Dog meat rica-rica specifically called rica- rica "RW" which stands for Rintek Wuuk in Minahasan dialect, which means "fine hair" as a euphemism referring for fine hair found in roasted dog meat. It is cooked as Patong dish by Toraja people, and as Saksang "B1" (stands for Biang which means "dog" or "bitch" in Batak dialect) by Batak people of North Sumatra. On Java, there are several dishes made from dog meat, such as sengsu (tongseng asu), sate jamu (lit.
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Vetkoek, a pastry, with mince that originated in South Africa Seswaa, or chotlho or leswao (pounded beef) is a very popular traditional meat dish made for most special occasions. Usually prepared by men, it is cooked in a three-legged iron pot, simmered until soft, with only salt and water. It is usually prepared using goat meat or beef and it is a staple in most traditional occasions such as funerals and weddings. Another popular dish is serobe, in which the intestines and some inside parts of goat, sheep or cow are cooked until soft.
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Because of its rich protein and fat content acquired from coconut milk and perhaps blood, lawar spoils easily and it should be consumed immediately; it is usually good for half a day before going bad. Sometimes lawar is named according to its color: lawar merah (red lawar) refer to its blood content, and lawar putih (white lawar) only coconut without any blood. Lawar padamare is the type of combination of several types of lawars. Lawar is served with steamed rice and other meat dish such as babi guling (roasted suckling pork).
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Baron gathers strength from a Syrian raw meat dish, and in the end, must face Dona in the ultimate showdown, armed only with his wit, stew burgers, and a very powerful cheese. 4\. The Stomach Rumble of Baltimore Air Date: June 22, 2012 Ah, to be young and in love! Baron and his best girl, Shanaye, couldn't be happier... until Shanaye's jealous ex-boyfriend, JW, gets out of jail. Baron is oblivious to the threat, engrossed in Ethiopian specialties and Korean soup – but JW is out for blood.
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Tangsuyuk In South Korea, a sweet and sour meat dish known as tangsuyuk () is one of the most popular Korean Chinese dishes. Made with either pork or beef, the bite-sized pieces are usually coated with potato/sweet potato starch/corn starch or glutinous rice flour, and double- fried in oil. The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water, with variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce.
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It is commonly served for special events, such as parties (gupot or "fiestas"), novenas, and high school or college graduations. Fruits such as lemmai (breadfruit), mangga (mangoes), niyok (coconuts), and bilimbines (bilimbi, a fruit related to starfruit) are included in various local recipes. Korean, Chinese, Japanese, and American cuisine are also commonly available. Local specialities include kelaguen, a dish in which meat is cooked in whole or in part by the action of citric acid rather than heat; tinaktak, a meat dish made with coconut milk; and kå'du fanihi (flying fox/fruit bat soup).
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Merkur 1985:7Kleivan & Sonne 1985: 14 Also the Ungazighmiit (belonging to Siberian Yupiks) had a special allegoric usage of some expressions.Rubcova 1954: 128 The local cultures showed great diversity. The myths concerning the role of shaman had several variants, and also the name of their protagonists varied from culture to culture. For example, a mythological figure, usually referred to in the literature by the collective term Sea Woman, has factually many local names: Nerrivik "meat dish" among Polar Inuit, Nuliayuk "lubricous" among Netsilingmiut, Sedna "the nether one" among Baffin Land Inuit.
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Brazilian Barbecue In Portugal, frango de churrasco with piri piri (a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce, garlic and paprika) is very popular. Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa. The term churrasco is used in former Portuguese colonies—a churrasco moçambicano is a grilled meat dish from Mozambique, for instance. In Galicia, churrasco refers almost exclusively to grilled pork or beef spare ribs.
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In contrast to other areas of Greece, in Athens, the skewered meat dish souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, kalamaki, and similar dishes. The Greek pronunciation is , but the pronunciation in English is often or, occasionally or ."Jack in the Box rolls Greek gyro in 600 units", Nation's Restaurant News, December 21, 1992. article In Greek, "gyros" is a nominative singular noun, but the final 's' is often interpreted as an English plural, leading to the singular back-formation "gyro".
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Served slices of hamloaf Hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. In Pennsylvania, hamloaf is sometimes served with a sauce consisting of vinegar, mustard, and brown sugar. Eggs, milk, often evaporated, and some type of filling ingredient, bread or cracker crumbs, are used to create the loaf form.
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Christmas pudding The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a receipt for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four hours at least". Christmas pudding developed from a meat dish. The ancestor of the suet pudding was pottage, a meat and vegetable stew originating in Roman times.
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Rendang is a Minangkabau spicy meat dish originating from West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippine. Rendang often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
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A variety of dishes cooked under the barbecue method Seekh kebab – one of the famous Pakistani food specialities Meat and grilled meat has played an important part in Pakistan region for centuries. Sajji is a Baluchi dish from Western Pakistan, made of lamb with spices, that has also become popular all over the country. Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens. The chickens are placed on skewers which are staked into the ground in close proximity to the fire, so that the radiant heat slowly cooks the prepared chickens.
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It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, sinangág was traditionally seasoned with asín tibuok. Sinangág is a common part of a traditional Filipino breakfast and it usually prepared with leftover rice from the dinner before.
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During the 19th century, variations of a vertically- grilled meat dish, now known by several names, started to spread throughout the Ottoman Empire. A wave of Lebanese immigrants to Mexico, mainly Christians such as the Maronites who have no religious dietary restrictions on eating pork, arrived in the late 19th and early 20th centuries, and introduced the Arab version, shawarma. In the 1960s, Mexican-born progeny of these immigrants began opening their own restaurants and combining their heritage with Mexican cuisine. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros.
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Shish kebab is an English rendering of (sword or skewer) and kebap (roasted meat dish), that dates from around the beginning of the 20th century. According to the Oxford English Dictionary, its earliest known publication in English is in the 1914 novel Our Mr. Wrenn by Sinclair Lewis. The word kebab alone was already present in English by the late 17th century, from the (kabāb), partly through Urdu, Persian and Turkish. Etymologist Sevan Nişanyan states that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old Akkadian language, and "kbabā/כבבא" in Aramaic.
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Metsovone, Aromanian cheese from Metsovo One of the most well-known Aromanian foods which as main dishes are pisurudã (home made noodles fried in oil or grease), pisurudã (lardon, well-fried bacon), tigãnjauã which are pieces of fried pork in a pan, ahnii (meat dish with vegetables usually with potatoes or beam or onions), pãstrãmã (the Aromanian version of pastirma), etc. Hence the Aromanian cuisine is mainly focused around meat, lard and animal fat. Lãrdii is a type of pork fat used for cooking and usãndzã is a type of pork fat & bacon. Tigane is an Aromanian fried type of donut.
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Zoervleis or Zoervleesj (Limburgian for sour meat, in ) is a regional meat dish from the Province of LimburgIn Dutch: Inventory of Dutch regional dishes, by the "Academie voor de Streekgebonden Gastronomie, Centrum voor Culinair Erfgoed" (Academy for Regional Gastronomy, Centre for Culinary Heritage) based upon "Van mergpudding en möffelkook. Limburgse streekgerechten en wetenswaardigheden" by Jo van Lamoen, published by In den Toren, Baarn, 1987, and by De Fontein, Baarn, 2000, ., a region split between the Netherlands and Belgium. Zoervleis is similar to carbonade flamande and hachee and Germans might know it as Sauerbraten in some local variations.
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Nam tok (, ) is a Lao and Thai word meaning 'waterfall'. The name is derived either from the dripping of the meat juices during the grilling or from the juices running out of the medium rare beef as it is sliced. It refers to a popular Lao meat dish in both Laos and Isan, where it is commonly known as ping sin nam tok (Laos) or nuea yang nam tok (Thailand). This dish can be regarded as a variation on the standard larb, and is made from barbecued pork or beef, usually the neck, which is sliced in bite-size pieces.
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The Model Village The site is set on approximately 4 acres (1.6 ha). There are over 400 models along with 1,000 ft (300 m) of model train track in the village. The model village is primarily one town, an entirely fictional one, but many buildings within them are based on UK prototypes and landmarks (including Stonehenge and the Shard). Names of shops and other features include humorous puns, such as Amanda Lofe - Home Baked Bread & Cakes, Ivor Faggot Butcher ('I've a faggot' - a reference to the traditional English meat dish), A. Kingbody Sports Centre ('Aching Body') and Terry Bull Gardening Service, Decorators ('Terrible').
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Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).
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The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste. The sauce was always added to the meat pan, so in the process deglazing it. The pasta/rice dish was made with a similar sauce, but the pasta/rice added to the sauce instead of the other way round. In both sauces, he would add broth from a pan beside the stove top.
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Arabic coffee is a traditional beverage in Arabian cuisine Saudi Arabian cuisine is similar to that of the surrounding countries in the Arabian Peninsula and the wider Arab world, and has influenced and been influenced by Turkish, Indian, Persian, and African food. Islamic dietary laws are enforced: pork is not allowed and other animals are slaughtered in accordance with halal. Kebabs and falafel are popular, as is shāwarmā (shawarma), a marinated grilled meat dish of lamb, mutton, or chicken. As in other Arab countries of the Arabian Peninsula, machbūs (kabsa), a rice dish with lamb, chicken, fish or shrimp, is among the national dishes as well as the dish mandi (food).
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Locally distinct foods include kelaguen, a dish in which meat is cooked in whole or in part by citric acid rather than heat; Tinaktak, a meat dish made with coconut milk; and kå'du fanihi (flying fox/fruit bat soup). Fruit bats and local birds have become scarce in modern times primarily due to the World War II-era introduction of the brown tree snake, which decimated the populations of local birds and threatens the fanihi (fruit bat) population as well. Illegal hunting of fruit bats also threatens existing populations. Spam and other canned meats were introduced to the islands after World War II, leading to a dietary shift and numerous health problems.
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A dish containing most elements of the traditional Berner Platte: sauerkraut, potatoes, sausage, lardon and mustard The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate. The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked. Berner Platte dishes are sometimes served within the context of a buffet.
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Jinhua ham is an ingredient in the dish Buddha Jumps Over the Wall (above) The earliest recorded mention of the Jinhua ham processing technique is during the Tang Dynasty (618–907 AD), and this method of dry ham production is reported by some to have been in turn transmitted to Europe by Marco Polo. The name Jinhua was bestowed by the first emperor of the southern Song dynasty. It is highly regarded in Chinese cuisine, and may be eaten as part of a cold meat dish or used in producing soup stock, imparting its unique and umami flavour to any dish. Jinhua ham is an important ingredient in the dish Buddha jumps over the wall.
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Two weeks later, Boss Man kidnapped and ransomed Pepper, arranging a meeting in which he fed Snow a meat dish supposedly made from Pepper's remains. The two settled their feud in a Kennel from Hell match at Unforgiven, in which a blue solid steel cage surrounded the ring, itself and ringside surrounded by the chain-link fenced "cell". The object of the match was to escape from the cage and the cell while avoiding "attack dogs" (which turned out to be disappointingly docile) positioned outside the ring. Snow won the match and retained the Hardcore title, which had been returned to him by Davey Boy Smith, who had defeated Boss Man for it.
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New Mexico red chili peppers "Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and refrigerated overnight. The dish is cooked by baking at low heat wrapped completely in foil or in a covered dish like a casserole dish to keep the meat moist. The southern New Mexican version is usually pork cut into strips and chunks.
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A Skyline Chili restaurant in Cincinnati, Ohio Skyline Chili is unique in that it is not chili con carne, the meat dish that originated in (and is the state dish of) Texas. Instead, Cincinnati chili is a sauce usually used over spaghetti or hot dogs, containing a unique spice blend that gives it a very distinct taste. Officially, the recipe for Skyline Chili is a well-kept family secret among Lambrinides' surviving children, and the recipe is kept in a bank vault.< Skyline's menu includes their signature dishes: cheese coneys (a hot dog topped with Skyline Chili, mustard, onions, and cheese), and 3-ways (spaghetti topped with Skyline Chili and cheese); 4-ways (choice of beans or onions added), and 5-ways (beans and onions both added).
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Rendang daging, a beef, mutton or goat meat dish, that has been marinated with various different spices for several hours, and slow-cooked with coconut milk. Beef and goat meat are the most commonly consumed meats in Indonesia, while kerbau (water buffalo) and domestic sheep are also consumed to a lesser degree, since water buffalo are more useful for ploughing the rice paddies, while sheep are kept for their wool or to be used for the traditional entertainment of ram fighting. As a country with an Islamic majority, Indonesian Muslims follows the Islamic halal dietary law which forbids the consumption of pork. However, in other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed.
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The freshly drawn blood is collected in a bowl, and prevented from premature coagulation (hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (approximately 1 liter) of blood. Finely chopped meat such as cooked duck innards (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then quickly poured into the prepared meat dish. The finished dish can be kept cool in the refrigerator, which allows the blood to maintain its coagulated state, when immediate consumption is not called for right away.
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Taas is another popular fried goat meat dish in Nepal, particularly popular in Chitwan district of Nepal. Cabrito, a specialty especially common in Latin American cuisine such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. In Mexican cuisine, there are a variety of dishes including fritada (cooking the goat in its blood) and cabrito entomatado which means it is boiled in a tomato and spices sauce. Southern Italian, Greek and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, minced goat is used in spaghetti bolognese and lasagna as an alternative for beef), with the North of Portugal serving it as well on Christmas day; goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).
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The qualification format has seen changes over the years, with a restructured scheme ahead of the 2009 Bocuse d'Or. 24 countries compete in the world finals, having achieved entry through different means: The top 12 finalists of the Bocuse d'Or Europe qualify, from a pool of 20 nations; the top 4 finalists of Bocuse d'Or Asia qualify, from a pool of 12 nations; the top 3 finalists of the Copa Azteca Latin American competition qualify, from a pool of 12 nations. Furthermore, 3 entrants are selected from national application, as well as 2 wild card selections. Each team consists of two chefs, one lead chef, and a commis/assistant chef who must be under 22 years of age at the time of the competition. The team has 5 hours and 35 minutes to prepare two elaborate presentations, a meat dish and a fish dish.Houck, Jeff, The Tampa Tribune (September 24, 2008).
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Duck rice () is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity. This dish can commonly be found in food centers all around Singapore.
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Körborn's kermis (church consecration festival) is held on the last weekend in June. Other customs are, as in all surrounding villages, Fastnacht (Shrovetide Carnival), the raising of the Maypole and the May Day dance and the Whitsuntide Pfingstquack (“Whitsun” is Pfingsten in German). The —quack part of the custom's name refers to a rhyme that children recite as they go door to door begging for money with their gorse-decked wagon. The rhyme generally begins with the line “Quack, Quack, Quack”.The Pfingstquack explained On the eve of May Day (which to some is Walpurgis Night), the municipality lays out a meal at the village community centre with Wellfleisch mit Sauerkraut (a boiled-meat dish containing, according to one source, rindless pork belly, water, salt, pepper, dried marjoram and onionWellfleisch nach Oma (“Wellfleisch according to Grandma”)) fresh from the boiling pot and original Körborn Hausmacher Schlachtplatte (the first word means that it is “homemade”), along with the obligatory beer straight from the keg.
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There has long been a school of thought that holds that the lives of the Emperors Hadrian to Elagabalus in the HA employ Marius as their primary source material. Anthony Birley has recently offered the most detailed defense of this position. There is however a contrary view, most convincingly put by Sir Ronald Syme, who points out that all the passages in which Marius is cited by name can be shown to be interpolations in the author’s main narrative, brought in to provide colour, frivolous anecdote or critical comment. Examples include the meat dish (tetrafarmacum) that Aelius Verus invented, Hadrian’s supposed expertise in astrology, various stories to the discredit of Marcus Aurelius and his consort Faustina the Younger, the Senate’s craven catalogue of acclamations for Commodus, and so on. It is more likely in Syme's opinion that Marius was a secondary source, and that the HA author was following in the main a more sober source, ‘Ignotus, the Good Biographer’.
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Manado dog meat dish from North Sulawesi Indonesia is predominantly Muslim, a faith which considers dog meat, along with pork, to be haram (ritually unclean). The New York Times has reported that in spite of this, dog meat consumption has been growing in popularity among Muslims and other ethnic groups in the country due to its cheap price and purported health or medicinal benefits. Although reliable data on the dog meat trade is scarce, various welfare groups estimate that at least 1 million dogs are killed every year to be eaten. On the resort island of Bali alone, between 60,000 and 70,000 dogs are slaughtered and eaten a year, in spite of lingering concerns about the spread of rabies following an outbreak of the disease there a few years ago, according to the Bali Animal Welfare Association. Marc Ching of the Animal Hope and Wellness Foundation claimed in 2017 that the treatment of dogs in Indonesia was the “most sadistic” out of anywhere they were killed for their meat.
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