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Tail Fat
Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. These hind parts are used to accumulate fat for subsequent use during dry seasons, similar to a camel's humps. It is known under the name kurdyuk in Russian and in Central Asian languages, from the proto-Turkic ''*kudruk'' 'tail'. Tail fat is known in Arabic as ''لية'', (''leeyeh'', ''leyyah'', or ''layeh''), ''zaaka'' in Algeria, '' kuyruk yağı'' 'tail fat' in Turkish, and دنبه 'donbe'' or ''dombe' in Iran, אַלְיָה (''Alya'') in Hebrew, words which may be found in ancient texts as well as in local food culture and in sheep breeds' names. The rendered tail fat does not solidify at room temperature and is used in cuisine. Cracklings left after the rendering or frying of ''kurdyuk'' may be used as an appetizer. When being rendered, kurdyuk emits a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erector Fat Tail Sheep
Erector Set (trademark styled as "ERECTOR") was a brand of metal toy construction sets which were originally patented by Alfred Carlton Gilbert and first sold by his company, the Mysto Manufacturing Company of New Haven, Connecticut, in 1913. In 1916, the company was reorganized as the A. C. Gilbert Company. The brand continued its independent existence under various corporate ownerships until 1990, when Meccano bought the Erector brand and consolidated its worldwide marketing with its own brand. The coverage here focuses on the historical legacy of the classic Erector Set; for current developments under the "Erector by Meccano" brand name, see the Meccano article. Basic Erector parts included various metal beams with regularly spaced holes for assembly using nuts and bolts. A frequently promoted patented feature was the ability to fabricate a strong but lightweight hollow structural girder from four long flat pieces of stamped sheet steel, held together by bolts and nuts (US Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendering (culinary)
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein meal. Input sources In animal products, the majority of tissue processed comes from slaughterhouses, but also includes restaurant grease, butcher shop trimmings, and expired meat from grocery stores. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses and those that have died on farms, in transit, etc. The most common animal sources are beef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' ( ), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat ( lamb, hogget or mutton), and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilav
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from the Hindi-Urdu कोफ़्ता / and Persian ''kofta'' meaning ''pounded meat''. The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ''ʿAlī Nāma'' (1665). It was first used in English in '' Qanoon-e-Islam'' (1832), and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracklings
Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after Rendering (animal products), rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.Alan Davidson (food writer), Alan Davidson, ''The Oxford Companion to Food'', ''s.v.'' Cracklings are most commonly made from pork, Goose as food, goose, and Chicken as food, chicken, but are also made from other poultry and from beef, lamb and mutton. Sources of cracklings French cuisine In French cuisine, cracklings (''grillons'', ''grattons'', ''gratterons'', ''frittons'') may be made from pork, goose, duck or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest. Duck 'frittons' are said to come originally from Burgundy. Pork Pig skin made into cracklings are a popular ingredient worldwide: in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns language codes to 32 varieties of Arabic, including its standard form of Literary Arabic, known as Modern Standard Arabic, which is derived from Classical Arabic. This distinction exists primarily among Western linguists; Arabic speakers themselves generally do not distinguish between Modern Standard Arabic and Classical Arabic, but rather refer to both as ( "the eloquent Arabic") or simply ' (). Arabic is the List of languages by the number of countries in which they are recognized as an official language, third most widespread official language after English and French, one of six official languages of the United Nations, and the Sacred language, liturgical language of Islam. Arabic is widely taught in schools and universities around the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Turkic Language
Proto-Turkic is the linguistic reconstruction of the common ancestor of the Turkic languages that was spoken by the Proto-Turks before their divergence into the various Turkic peoples. Proto-Turkic separated into Oghur (western) and Common Turkic (eastern) branches. Candidates for the proto-Turkic homeland range from Transcaspian Steppe to Manchuria, with most scholars agreeing that their migrations started from the eastern part of the Central Asian steppe, "It is generally agreed among historians and linguists that the starting point of the Turkic migrations was located in the eastern part of the Central Asian steppe (see, e.g., Golden 1992, Kljastornyj & Suktanov 2009; Menges 1995:55). Turkologists use various definitions for describing the Proto-Turkic homeland, but most indicate more or less the same region. While Janhunen (1996:26, 2015:293) locates the Proto-Turkic homeland fairly precisely in Eastern Mongolia, Rona-Tas (1998:88), in a rather general manner, places the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian
Central Asia is a region of Asia consisting of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. The countries as a group are also colloquially referred to as the "-stans" as all have names ending with the Persian language, Persian suffix "-stan" (meaning ) in both respective native languages and most other languages. The region is bounded by the Caspian Sea to the southwest, European Russia to the northwest, China and Mongolia to the east, Afghanistan and Iran to the south, and Siberia to the north. Together, the five Central Asian countries have a total population of around million. In the pre-Islamic and early Islamic eras ( and earlier) Central Asia was inhabited predominantly by Iranian peoples, populated by Eastern Iranian-speaking Bactrians, Sogdians, Khwarezmian language, Chorasmians, and the semi-nomadic Scythians and Dahae. As the result of Turkic migration, Central Asia also became the homeland for the Kazakhs, Kyrgyzs, Volga Tatars, Tatars, Turkmens, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
