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Rat meat is the meat of various species of rat: medium-sized, long-tailed rodents. It is a food that, while taboo in some cultures, is a dietary staple in others. [ 1 ] [ 2 ] Taboos include fears of disease or religious prohibition, but in many places, the high number of rats has led to their incorporation into the local diets.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
People forage and eat the food that the "mice" have harvested and stored. [1] Elders teach that when collecting mousefood, one should always leave half of the cache for the "mouse". They also recommend leaving a gift – something that the "mouse" can eat.
Therefore, edible dormice breed during the phase of high food availability. Females are able to produce additional young if amino acid-rich foods like inflorescences, unripe seeds, and (or) larval insects, which also increase their numbers by eating the same enriched plant food, are available. [26]
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. [1] [2] 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 beans or dried beans, which are served on a ...
British chef Marco Pierre White has long served trotters at his restaurants, [4] based on the original recipe of mentor Pierre Koffmann. [ 5 ] Following the Great Recession , there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred. [ 2 ]
Batchoy (Tagalog), a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork blood added; Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine; Cawl, a Welsh broth or soup; Cholent, a traditional Jewish ...