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Typically, the person is given an extensive oil-bath early in the morning and subsequently made to drink glasses of tender coconut water which results in kidney failure, high fever, fits, and death within a day or two.
In French heraldry, terms for this charge are divise [5] and filet en chef. [6] The term chef retrait has also been used. [7] The fillet or divise placed beneath the chief is of a different tincture than the field, [8] evidently to avoid violations of the rule of tincture (see Berry 1828 [9]).
Tamil tradition mentions academies of poets that composed classical literature over thousands of years before the common era, a belief that scholars consider a myth. Some scholars date the Sangam literature between c. 300 BCE and 300 CE, [ 6 ] while others variously place this early classical Tamil literature period a bit later and more ...
The List of Tamil Proverbs consists of some of the commonly used by Tamil people and their diaspora all over the world. [1] There were thousands and thousands of proverbs were used by Tamil people, it is harder to list all in one single article, the list shows a few proverbs.
Pork tenderloin, also called pork fillet, [1] pork steak [2] or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds , the tenderloin refers to the psoas major muscle [ 3 ] along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture ...
A fillet or filet (UK: / ˈ f ɪ l ɪ t / FIL-it, US: / f ɪ ˈ l eɪ / fil-AY; French loanword, pronounced) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines , and many dishes call for a specific type of fillet as one of the ingredients.
Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak. However, when it is to be cooked by grilling the Chateaubriand should not be more than 500 g (1 lb 2 oz) in weight as, if larger than this, the outside tends to become too dry and hard before the inside is ...
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]