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Its main ingredient is lean meat (carne magra). It does not contain any blood in its mixture. Botifarra d'arròs (lit. ' botifarra of rice '), containing boiled rice together with meat and spices [1] Obispo (meaning 'bishop') and bull, as well as bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of ...
In the last decades, frozen octopus has replaced dried octopus. Fresh octopus is not so frequently used nowadays either, as it is necessary to pound it heavily before cooking to avoid the meat becoming rubbery. [citation needed] This procedure can be skipped because freezing, unlike other seafood, does not alter the organoleptic properties of ...
The Iberian pig can be either red or dark in colour, if black ranging from dark to grey, with little or no hair and a lean body, thus giving rise to the familiar name pata negra, or "black hoof". In traditional management, animals ranged freely in sparse oak forest ( dehesa in Spain, montado in Portugal), they are constantly moving around and ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Meaning literally 'black foot or paw', pata negra is a commercial label for jamón ibérico. In colloquial Spanish and popular culture, it is used as a superlative or synonym of the best . It referred to the color of the pigs' hoof , which are white or fair-colored in most traditional and commercial pork breeds in Spain, but always black in the ...
The English word pudding probably comes, via the Germanic word puddek for sausage, [2] from boudin. [ 3 ] Some modern chefs, such as John Folse [ 4 ] and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, [ 5 ] [ 6 ] to whom they attribute the first mention of boudin noir in the Apicius .
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In a traditional Mediterranean diet, containing little meat, as Mallorca had until the 1950s, sobrassada and related pork sausages were the main and sometimes only sources of pork for Mallorcans. Larger meat cuts such as pork or lamb roasts, pork steaks or beef cuts were largely festive dishes, or restricted to the well-off.