Search results
Results from the WOW.Com Content Network
Removing skin from boiled beef tongue. Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom.
Fuqi feipian or 夫妻肺片 — spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue. Gopchang jeongol – a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Goto – Filipino gruel with tripe.
Beef and goat offal dishes include the stomach, hooves (trotters), shin, intestines, liver, head, tongue, pancreas, lungs, kidneys, udders, and, very rarely in certain communities, testicles. Beef or goat blood, sometimes mixed with other offal pieces, is often cooked to make a dish known in Shona as "musiya". Chicken dishes include feet, liver ...
The fimbriated fold of tongue, also plica fimbriata, is a slight fold of the mucous membrane on the underside of the tongue which runs laterally on either side of the frenulum. The free edge of the fimbriated fold occasionally exhibits a series of fringe-like processes. (Fimbria is Latin for fringe).
AOL latest headlines, entertainment, sports, articles for business, health and world news.
As a result, their beef slices had a distinct taste from the other beef slice vendors, and their business boomed. Often though, mischievous children would pull a prank on the couple, and stick paper notes that read fuqi feipian ("husband and wife lung pieces") on their backs, and sometimes people would yell the words out.
Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [ 1 ]
Nikkur (Hebrew: ניקור) is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). [1] The basis for this practice is Leviticus 7:23, "You shall not eat of any fatty suet, whether from cattle, sheep, or goats."