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Boodog
Boodog () is a Mongolian cuisine dish of barbecued goat, mutton or Tarbagan marmot cooked with heated stones inserted into the carcass. It is prepared on special occasions. The meat, often accompanied by vegetables, is cooked with heated stones in the de-boned body of the animals, or in the case of khorkhog, a sealed milk can. Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation. ''Boodog'' is considered a more egalitarian dish, with meat separated from the bones. Prepared in a perishable container, it is socially less prestigious and generally reserved for household members or fellow camp dwellers. Preparation The practice is performed outdoors and requires two or more people. The animal is stunned and then killed by severing the aorta at the neck. Blood is drained into a container, as it must not touch the ground. The skin is kept intact except for a slit at the neck. The bones and viscera are removed through this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarbagan Marmot
The tarbagan marmot (''Marmota sibirica'') is a species of rodent in the family Sciuridae. It is found in China (Inner Mongolia and Heilongjiang), northern and western Mongolia, and Russia (southwest Siberia, Tuva, Transbaikalia). In the Mongolian Altai Mountains, its range overlaps with that of the Gray marmot. The species was classified as endangered by the IUCN in 2008. Two subspecies are recognized, ''M. s. sibirica'' and ''M. s. caliginosus''. Etymology The etymology of the word "tarbagan" comes from Russian "тарбаган" (tarbagan), which originates from Proto-Mongolic and denotes specific rodent species; it is related to the Ulch- and Nanai-language word for beaver, "targa". Other names for the tarabagan marmot include Siberian marmot and Mongolian marmot. Description and ecology The tarbagan marmot is medium-sized compared to other marmots, with a 0.25 head-to-body ratio. During the summer, its hair is between 11–20 mm and grows up to 30 mm during winter mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regional Variations Of Barbecue
Barbecue varies by the type of meat, sauce, Spice rub, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with Spice rub, spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or Grilling, grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans language, Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—" buuz"— are popular. The extreme continental climate of Mongolia and the lowest population density in the world of just inhabitants/km2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice. Wheat, barley, and buckwheat predominate more than rice in modern Mongolia. History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known from the 1456 Ming Dynasty edition man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khorkhog
Khorkhog () is a barbecue dish in Cuisine of Mongolia, Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mongolians take lamb and mutton, lamb (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will suffice. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug remains covered while the cook listens to and smells t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolia
Mongolia is a landlocked country in East Asia, bordered by Russia to the north and China to the south and southeast. It covers an area of , with a population of 3.5 million, making it the world's List of countries and dependencies by population density, most sparsely populated sovereign state. Mongolia is the world's largest landlocked country that does not border an Endorheic basin, inland sea, and much of its area is covered by grassy steppe, with mountains to the north and west and the Gobi Desert to the south. Ulaanbaatar, the capital and List of cities in Mongolia, largest city, is home to roughly half of the country's population. The territory of modern-day Mongolia has been ruled by various nomadic empires, including the Xiongnu, the Xianbei, the Rouran, the First Turkic Khaganate, the Second Turkic Khaganate, the Uyghur Khaganate and others. In 1206, Genghis Khan founded the Mongol Empire, which became the largest List of largest empires, contiguous land empire i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Boodog - 1
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hibernation
Hibernation is a state of minimal activity and metabolic reduction entered by some animal species. Hibernation is a seasonal heterothermy characterized by low body-temperature, slow breathing and heart-rate, and low metabolic rate. It is most commonly used to pass through winter months – called overwintering. Although traditionally reserved for "deep" hibernators such as rodents, the term has been redefined to include animals such as bears and is now applied based on active metabolic suppression rather than any absolute decline in body temperature. Many experts believe that the processes of daily torpor and hibernation form a continuum and use similar mechanisms. The equivalent during the summer months is aestivation. Hibernation functions to conserve energy when sufficient food is not available. To achieve this energy saving, an endothermic animal decreases its metabolic rate and thereby its body temperature. Hibernation may last days, weeks, or months—depending on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organ (biology)
In a multicellular organism, an organ is a collection of Tissue (biology), tissues joined in a structural unit to serve a common function. In the biological organization, hierarchy of life, an organ lies between Tissue (biology), tissue and an organ system. Tissues are formed from same type Cell (biology), cells to act together in a function. Tissues of different types combine to form an organ which has a specific function. The Gastrointestinal tract, intestinal wall for example is formed by epithelial tissue and smooth muscle tissue. Two or more organs working together in the execution of a specific body function form an organ system, also called a biological system or body system. An organ's tissues can be broadly categorized as parenchyma, the functional tissue, and stroma (tissue), stroma, the structural tissue with supportive, connective, or ancillary functions. For example, the gland's tissue that makes the hormones is the parenchyma, whereas the stroma includes the nerve t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gas Burner
A gas burner is a device that produces a non-controlled flame by mixing a fuel gas such as acetylene, natural gas, or propane with an oxidizer such as the ambient air or supplied oxygen, and allowing for wikt:ignition, ignition and combustion. The flame is generally used for the heat, infrared radiation, or visible light it produces. Some burners, such as gas flares, dispose of unwanted or uncontainable flammable gases. Some burners are operated to produce carbon black. The gas burner has many applications such as soldering, brazing, and welding, the latter using oxygen instead of air for producing a hotter flame, which is required for melting steel. Chemistry laboratories use natural-gas fueled Bunsen burners. In domestic and commercial settings gas burners are commonly used in gas stoves and cooktops. For melting metals with melting points of up to 1100 °C (such as copper, silver, and gold), a propane burner with a natural drag of air can be used. For higher temperatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matthew Salleh
Matthew Salleh is an Australian filmmaker based in Brooklyn, New York, known for making documentary films with his personal and professional partner, Rose Tucker. They are the founders and owners of Urtext Films. They are known for their documentary feature films, including ''We Don't Deserve Dogs'' (2020) and ''Slice of Life: The American Dream. In Former Pizza Huts'' (2024). Early life and education Matthew Salleh is from Adelaide, South Australia, as is Rose Tucker. Tucker is a science graduate of Flinders University (2006), who also did a diploma in tourism there. Salleh did an arts degree at university, and neither has had professional training in making films. They met around 2007, and became professional and personal partners. Career Salleh and Tucker started their careers in filmmaking making short films. They established the Urtext film company in Adelaide. They were based in Australia until relocating to Brooklyn, New York in 2016. Salleh acts as director, cinematographe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
