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A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used.
Among their creations were Curry powder, Kedgeree, Madras curry, and Mulligatawny curry soup, accompanied by Bombay duck, chutneys, pickles, and poppadoms. [6] During the British rule in India, cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree (1790) [7] and mulligatawny soup ...
The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15] Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. [16] [17] Fatányéros; Finnbiff; Flurgönder
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. [1] The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean.
Lamb and mutton and goat meat, especially in the mountains. [12] Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. [12] [5] "Mountain goat" or chamois meat is also occasionally consumed in Abruzzo in mountainous areas.
Isan people eat the entire crab, including the shell. Chili pepper; Dried shrimp; ... a variation with soft coconut meat and deep-fried rice noodle. See also. Food ...
In Korean cuisine, beef tendon is known as soesim (쇠심) and is eaten raw as hoe, [7] or stir-fried as namul; however, it is not very common.The most common way to eat beef tendon in Korea is steaming it with high pressure to serve it soft.