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Pork Rib
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Cuts of pork ribs Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balinese Roasted Pork Ribs - Iga Babi Panggang Bali
Balinese may refer to: *Bali, an Indonesian island *Balinese art *Balinese dance *Balinese people *Balinese language **Balinese script **Balinese (Unicode block) *Balinese mythology *Balinese cat, a cat breed *Balinese Gamelan, local music *Balinese Room, a famous illegal casino in Galveston, Texas *"Balinese", a song by ZZ Top from their 1975 album, ''Fandango! ''Fandango!'' is the fourth album by the American rock band ZZ Top, released in 1975. The album's first side consists of selections from live shows, with the second side being new studio recordings. A remastered and expanded edition of this albu ...'' {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cartilage
Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck and the bronchial tubes, and the intervertebral discs. In other taxa, such as chondrichthyans, but also in cyclostomes, it may constitute a much greater proportion of the skeleton. It is not as hard and rigid as bone, but it is much stiffer and much less flexible than muscle. The matrix of cartilage is made up of glycosaminoglycans, proteoglycans, collagen fibers and, sometimes, elastin. Because of its rigidity, cartilage often serves the purpose of holding tubes open in the body. Examples include the rings of the trachea, such as the cricoid cartilage and carina. Cartilage is composed of specialized cells called chondrocytes that produce a large amount of collagenous extracellular matrix, abundant ground substance that is rich in pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Ribs
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
McRib
The McRib is a barbecue-flavored pork sandwich periodically sold by the international fast food restaurant chain McDonald's. It was first introduced to the McDonald's menu in 1981, following test marketing the year before. After poor sales, it was removed from the menu in 1985. It was reintroduced in 1989, staying on the menu until 2005 in many countries. Since 2006, it has generally been made available for a short time each year in most markets where it is sold, typically during the fall season, although it is a permanent menu item at McDonald's restaurants in Germany and Luxembourg. Product description The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5½ inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
McDonald's
McDonald's Corporation is an American Multinational corporation, multinational fast food chain store, chain, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States. They rechristened their business as a hamburger stand, and later turned the company into a Franchising, franchise, with the Golden Arches logo being introduced in 1953 at a location in Phoenix, Arizona. In 1955, Ray Kroc, a businessman, joined the company as a franchise agent and proceeded to purchase the chain from the McDonald brothers. McDonald's had its previous headquarters in Oak Brook, Illinois, but moved its global headquarters to Chicago in June 2018. McDonald's is the world's largest restaurant chain by revenue, serving over 69 million customers daily in over 100 countries in more than 40,000 outlets as of 2021. McDonald's is best known for its hamburgers, cheeseburgers and french fries, although their menus include other items like ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patty
A patty or burger (in British English) is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world. In British and American English, minced meat that is formed into a disc is called a burger, whether it is in a bread roll or not. The word “patty” is also used in American English but almost unknown in British English. The ingredients are compacted and shaped, usually cooked, and served in various ways. Some foods termed "patties" use ingredients inside a pastry crust that is then baked or fried. Some patties are breaded, then baked or fried. In London, since the late 1980s, the Jamaican patty, similar to the Cornish pastie, is a common food item. Etymology The term originated in the 17th century as an English alteration of the French word pâté. According to the OED, it is related to the word pasty, which is various ingredients encased in pastry. Termino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Steak
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found on sale. Bibliography * Robert F. Moss, "The Unexpurgated History of Pork Steaks"June 28, 2020 See also * List of pork dishes * List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Tips
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Cuts of pork ribs Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spare Ribs
Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef. Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine, in which they are generally called ''paigu'' (), and in the cuisine of the Southern United States. Preparation Chinese spare ribs Basted spare ribs on an outdoor grill Chinese In Chinese cuisine, pork spare ribs are generally first cut into sections, which then may be fried, steamed, or braised. In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of ''siu me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Applebee's
Applebee's Restaurants LLC. is an American company that develops, franchises, and operates the Applebee's Neighborhood Grill + Bar restaurant chain. The Applebee's concept focuses on casual dining, with mainstream American dishes such as salads, chicken, pasta, burgers, and "riblets" (Applebee's signature dish). History 1980–2006: Founding and going public The Applebee's chain was founded by Bill and T. J. Palmer in 1980. Their vision was "to create a restaurant that had a neighborhood pub feel to it and could offer friendly service along with quality fare at a lower price than most of their competition." The name “Appleby” was their first choice for this concept, but they found that it had already been registered. They also considered "Cinnamon's" and "Pepper's" before arriving at Applebee's. They opened their first location in Atlanta, Georgia, at the time named T.J. Applebee's Rx for Edibles & Elixirs. They opened a second location outside of Atlanta, Georgia a few ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North American Meat Processors Association
The North American Meat Processors Association (NAMP) was an industry group for meat processors, packers, and distributors. It was a nonprofit, membership-based group with significant presence in the U.S., Canada and the Caribbean. Its Executive Director was Phil Kimball. The Executive Committee included John DeBenedetti, Chairman of Del Monte Meat Company (U.S.); Brent Cator, President of Cardinal Meat Specialists. Ltd (Canada); Mark Shuket, Vice President of Old World Provisions (U.S.); Michael Strauss, Treasurer of Colorado Boxed Beef Company (U.S.) and Gary Malenke, Assistant Treasurer of Sioux-Preme Pork Products (U.S.). As of January 1, 2015, NAMP is now merged into the North American Meat Institute (NAMI). NAMP was concerned with meat industry issues including nutrition, safety and hygiene, government and regulatory affairs, and standardization. It sponsors an annual convention, an annual business conference, regional meetings, and training programs. It was founded in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
