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ABBA: The Movie [a] is a 1977 mockumentary comedy-drama film about the Swedish pop group ABBA's Australian tour. An international co-production from the band's native Sweden and the tour's Australia, the film was directed by Lasse Hallström , who previously helmed most of the band's videos.
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.
This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...
ABBA: The 1979 Tour, [1] later also labelled ABBA in Concert and ABBA: North American and European Tour 1979, was the third concert tour by the Swedish pop group, ABBA. Primarily visiting North America, Europe and Asia during 1979–1980, the tour supported the group's sixth studio album, Voulez-Vous .
Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat. Add meat; cook 10 min. or until browned on all sides, turning frequently.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
1. 24-48 hours before cooking: Tie butcher's twine around the beef shank in 3 to 4 places, spacing along the length of the bone. Generously salt the entire shank on all sides and refrigerate. 2.
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