Search results
Results from the WOW.Com Content Network
A traditional charango made of armadillo, today superseded by wooden charangos, in Museu de la Música de Barcelona. Armadillo shells have traditionally been used to make the back of the charango, an Andean lute instrument. In certain parts of Central and South America, armadillo meat is eaten; it is a popular ingredient in Oaxaca, Mexico.
High rates of Mycobacterium leprae infection were observed in armadillos in the Brazilian state of Pará, and individuals who frequently consumed armadillo meat showed a significantly higher titres of the M. leprae-specific antigen, phenolic glycolipid I (PGL-I) compared with those who did not or ate them less frequently. [38] [34]
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [ 5 ] The butt end is usually suitable for carpaccio , as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
As chile relleno can be made with jalapeño, the jalapeño popper is probably a Tex-Mex version of that dish. [4] The name armadillo eggs likely comes from the perceived similarity to Scotch eggs. [3] When smoked or grilled and stuffed with sausage, they are also referred to as A.B.T or Atomic Buffalo Turds. [3] [5] [6]
Feb. 9—The nine-banded armadillo is expanding its territory and moving north of its typical southern habitat. Native to South and Central America and parts of Southwestern United States ...
Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind). In Kenya , it is commonly referred to as 'mutura', which is the Kikuyu name for it.
Along with three perforated giant sloth bones found in Brazil that archaeologists believe humans used as pendants 25,000 to 27,000 years ago, the butchered armadillo bones suggest that humans were ...
The bodies of the lutes were traditionally made from a concha (armadillo shell). [3] Today the bowls may be made of wood and the mandolin have a flat back. mandolinos de concheros or mandolina conchera: with 4 double courses (8 strings), tuned as mandolin (g-d-a-e). [3] [4] vihuelas de concheros or vihuela conchera: with 5 double courses (10 ...