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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, [ 2 ] giving a taste that diverges significantly from the clay oven-baked version.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine. [1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer.
Pages in category "American meat dishes" The following 12 pages are in this category, out of 12 total. ... Spiedie; Swiss steak This page was ...
Each causing the meat to have different consistencies, smells and tastes. The first, visnaður , occurs after just a few days, but lamb and mutton are not eaten after such a short period. The second stage, ræstur , is of less predictable length, and provides dried meat suitable for eating without cooking.
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
The country's cuisine is largely meat-based. Beef and veal are the most commonly consumed meats in Albania, followed by pork. [30] Albania has many small eateries specializing in beef and lamb, goat and veal. In high elevation localities, smoked meat and pickled preserves are common.
Meat production is a major contributor to environmental issues including global warming, pollution, and biodiversity loss, at local and global scales. Meat is important to economies and cultures around the world, but some people (vegetarians and vegans) choose not to eat meat for ethical, environmental, health or religious reasons.