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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.
Name Type Parent company Stores Cash&Carry Elbasan: Supermarket, Hypermarket Planet Kb 3 Spar: Supermarket, Hypermarket Balfin Group: 83 Conad: Supermarket, Hypermarket
Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise). [1] Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.
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.
Stuffed peppers - with meat, rice and vegetables; Lasagne - alternated with sauces and various other ingredients; Qebapa - small grilled meat skinless sausages made of lamb and beef mix; served with onions, sour cream, ajvar and pitalka bread; Sarma- rolled vine or cabbage leaves; Pilaf- Rice meal similar to risotto; Pasulj - Soup made of ...
The Polish Boy is a sausage sandwich native to Cleveland, Ohio.It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw. [1]
In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").