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Gofer (Good for equational reasoning) is an implementation of the programming language Haskell intended for educational purposes and supporting a language based on version 1.2 of the Haskell report. It was replaced by Hugs. [1] Its syntax is closer to the earlier commercial language Miranda than the subsequently standardized Haskell.
3–2–1 is a British game show that made by Yorkshire Television for ITV.It ran for ten years, from 29 July 1978 to 24 December 1988, with Ted Rogers as the host.. It was based on a Spanish game show called Un, dos, tres... responda otra vez and was a trio of three shows in one: a quiz, variety and a game show.
Gofer may also refer to a junior member of an organisation who generally receive the most vexing and thankless work. Law firms with a top-heavy management structure, having not enough junior lawyers to take care of menial yet necessary tasks, can be referred to as having "too many loafers and not enough gophers ".
The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. [1] [2] St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]