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Like many precocial hatchlings, domestic chickens are already covered with a coat of downy feathers when they hatch. The word down comes from the Old Norse word dúnn, which had the same meaning as its modern equivalent. [1] The down feather is considered to be the most "straightforward" of all feather types. [2]
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, grapes, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (bread, wine and oil). [8]
Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a "fundamental gitano (gypsy) dish". [1] Gachas was largely replaced by rice and potato dishes in most areas of Spain during the 20th century, especially in the towns and cities.
Spanish food writers (1 C, 7 P) Σ. Spanish cuisine stubs (98 P) Pages in category "Spanish cuisine" The following 126 pages are in this category, out of 126 total.
The chicks hatch with a covering of downy feathers. By around day three to five, feather quills emerge which will become the adult feathers. The chicks are brooded by the female for between 9 and 14 days. [15] The female later joins the male in the task of bringing food. [24]
Newly hatched chicks have downy feathers that do not become waterproof until the chicks grow into juveniles. [20] The juvenile plumage, attained by thirty days after a chick hatches, is dark brown or gray above and white below. These feathers are mainly needed to protect the chicks from the strong sun rather than keep them warm.
Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.