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It is sometimes referred to as panko chicken, and is related to the dish tonkatsu, which is breaded, fried pork cutlets. MLS (20D: L.A. Galaxy's org.) The LA Galaxy is a professional soccer club ...
Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog. ... (64A: Meat in tave kosi) Tavë kosi is a traditional ...
Los Angeles Times crossword Today’s crossword (McMeel) Daily Commuter crossword SUDOKU. Play the USA TODAY Sudoku Game. ... Online Crossword & Sudoku Puzzle Answers for 11/29/2024 - USA TODAY ...
Some well constructed planks had carved grooves for the juices to channel into a shallow well. The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. [19] While the meat broils, the plank is placed into the hot oven to heat until smoking.
As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2] The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [3]
The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
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