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Shit on a shingle – chipped beef and milk gravy served on toast; Sinker – doughnut [8] Skid grease – butter [21] Squeal – ham [8] Sunny side up – a fried egg cooked on one side [7] Sweepings – hash [7] Take a chance – hash [8] Tube steak – hot dog [7] Two dots and a dash – two fried eggs and a strip of bacon [5] Wet mystery ...
Some foods, like ice cream cones, don't require any special equipment to get to the good stuff, but you'd be hard-pressed to finish a whole cone without at least some very sticky fingers.
One of the ways matzoon is used is for the production of butter. When matsun is churned it separates from the buttermilk. By boiling and churning the buttermilk one obtains ricotta cheese. The product obtained by drying the ricotta clots is called chortan; [23] chor means "dry" and tan means "buttermilk" in the Armenian language. [24]
Chhurpi (Tibetan: ཆུར་བ།, THL: churwa), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan and parts of Northeastern India. [ 1 ] [ 2 ] The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) [ 3 ] and a very hard variety.
Ten other Italian regions have their variant of maggot-infested cheese, but while the products elsewhere are regarded as one-offs, casu marzu is intrinsically part of Sardinian food culture. The ...
This is because on average livestock eat more human-edible food than their products provide. Research estimated that if the US would eat all human-edible plant food instead of feeding it to animals in order to eat their meat, dairy and eggs, it would free up enough food to feed an additional 350 million people. [ 33 ]
Level of food adventurousness may explain much of the variability of food preferences observed in "supertasters". Supertasters are highly sensitive to bitter, spicy , and pungent flavours, and some avoid them and like to eat only mild, plain foods, but many supertasters who have high food adventurousness enjoy these intense flavors and seek ...
Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored.