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Duck breast topped with foie gras. Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck.Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao.
Gaǥeit is named after the common loon (kagit). [42] The common loon is the provincial bird of Ontario and is depicted on the Canadian one-dollar coin, which has come to be known affectionately as the "loonie". [43] The common loon is the official state bird of Minnesota. [44] Mercer, Wisconsin, promotes itself as the "Loon Capital of the World ...
The common loon or great northern diver (Gavia immer) is a large member of the loon, or diver, family of birds. Breeding adults have a plumage that includes a broad black head and neck with a greenish, purplish, or bluish sheen, blackish or blackish-grey upperparts, and pure white underparts except some black on the undertail coverts and vent.
Gaviiformes (/ ˈ ɡ æ v i. ɪ f ɔːr m iː z /) is an order of aquatic birds containing the loons or divers and their closest extinct relatives. Modern gaviiformes are found in many parts of North America and northern Eurasia (Europe, Asia and debatably Africa), though prehistoric species were more widespread.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Meat production is a major contributor to environmental issues including global warming, pollution, and biodiversity loss, at local and global scales. Meat is important to economies and cultures around the world, but some people (vegetarians and vegans) choose not to eat meat for ethical, environmental, health or religious reasons.
The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. [1] The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter availability. [1] Roast goose is the most common method of preparation.
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