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Veal (band) Albums
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian '' cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried '' escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed '' paupiettes'', roast joints, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holstein Cow With One-day Calf 01
Holstein (; nds, label=Northern Low Saxon, Holsteen; da, Holsten; Latin and historical en, Holsatia, italic=yes) is the region between the rivers Elbe and Eider. It is the southern half of Schleswig-Holstein, the northernmost state of Germany. Holstein once existed as the German County of Holstein (german: Grafschaft Holstein, links=no; 811–1474), the later Duchy of Holstein (german: Herzogtum Holstein, links=no; 1474–1866), and was the northernmost territory of the Holy Roman Empire. The history of Holstein is closely intertwined with the history of the Danish Duchy of Schleswig ( da, Slesvig, links=no). The capital of Holstein is Kiel. Holstein's name comes from the Holcetae, a Saxon tribe mentioned by Adam of Bremen as living on the north bank of the Elbe, to the west of Hamburg. The name means "dwellers in the wood" (Northern Low Saxon: ; german: Holzsassen, links=no). History Origins After the Migration Period of the Early Middle Ages, Holstein was adjacent to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rigatoni
Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square ( perpendicular) to the tube walls instead of diagonally. The word ''rigatoni'' comes from the Italian word ''rigato'' (''rigatone'' being the augmentative and ''rigatoni'' the plural form), which means " ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix ''-ino'' (pluralized ''-ini'') denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
