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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.
Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail).
Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other ingredients.
Exotic meats such as dog meat, cat meat, [51] rat meat, [52] [deprecated source] snake meat, [53] soft-shell turtle, deer, and domestic goat are sold in street-side restaurants and generally paired with alcoholic beverages. A taboo in many Western countries and in southern Vietnam, consumption of dog meat and cat meat is common throughout the ...
Brought to Vietnam by the Hoa (Vietnamese of Chinese descent), the presentation of the dish is said to be unique to Hội An where it is prepared by a single Chinese-Hoianese family. [ 3 ] The name "White Rose" dates to the 1990s when it was first coined by a French tourist to describe the appearance.
The food is often served or sold at barbecues, and is the 5th out of 7 courses in the multi-course meal Bò 7 món. [2] There is a northern version called chả lá lốt using pork instead of beef and often pan-fried instead of grilled. In Vietnam, the lolot leaf is also called lá lốt.
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.
Nguyễn Đình Chiểu was born in the southern province of Gia Định, the location of modern Saigon.He was of gentry parentage; his father was a native of Thừa Thiên–Huế, near Huế; but, during his service to the imperial government of Emperor Gia Long, he was posted south to serve under Lê Văn Duyệt, the governor of the south.