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Tartare
Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine '' kibbeh nayyeh'', the Turkish ''çiğ köfte'', the Korean ''yukhoe'' and the widely known Japanese ''sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Mongols himself and used the story as a way of showing tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yukhoe
''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade. But colloquially ''yukhoe'' means a dish of marinated raw beef slices. Though relatively rare to find these days, ''yukhoe'' can come in all kinds of meat. Yukhoe made of other meats will mention the source of the meat, for instance, a ''kkwong-yukhoe'' is made of pheasant, and a ''mal-yukhoe'' is made of horse meat. ''Yukhoe'' is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while removing the fat, then it is seasoned with salt, sugar, sesame oil, pepper, and garlic. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raw Food
Raw foodism, also known as rawism or a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives. The British Dietetic Association has described raw foodism as a fad diet."Fad diets" |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
çiğ Köfte
Çiğ köfte () or chee kofta is a köfte dish that is a regional specialty of southeastern Anatolia served as an appetizer or meze. Similar to '' kibbeh nayyeh'' from Lebanese cuisine, ''çiğ köfte'' is common to Armenian and Turkish cuisines, and is also found in the traditional cuisine of the '' Urfalim'' Jews. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Diyarbakır province locally prepared batches are sold by street vendors. Etymology In Turkish, ''çiğ'' means "raw" and ''köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). Preparation Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very fine ground beef or lamb are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatars
The Tatars ()Tatar in the Collins English Dictionary is an umbrella term for different Turkic ethnic groups bearing the name "Tatar". Initially, the ethnonym ''Tatar'' possibly referred to the Tatar confederation. That confederation was eventually incorporated into the when unified the various steppe tribes. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of and contain clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongols
The Mongols ( mn, Монголчууд, , , ; ; russian: Монголы) are an East Asian ethnic group native to Mongolia, Inner Mongolia in China and the Buryatia Republic of the Russian Federation. The Mongols are the principal member of the large family of Mongolic peoples. The Oirats in Western Mongolia as well as the Buryats and Kalmyks of Russia are classified either as distinct ethno-linguistic groups or subgroups of Mongols. The Mongols are bound together by a common heritage and ethnic group, ethnic identity. Their indigenous dialects are collectively known as the Mongolian language. The ancestors of the modern-day Mongols are referred to as Proto-Mongols. Definition Broadly defined, the term includes the Mongols proper (also known as the Khalkha Mongols), Buryats, Oirats, the Kalmyk people and the Southern Mongols. The latter comprises the Abaga Mongols, Abaganar, Aohans, Baarins, Chahars, Eastern Dorbets, Gorlos Mongols, Jalaids, Jaruud, Kharchin Mongols ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saddle Sore
A saddle sore in humans is a skin ailment on the buttocks due to, or exacerbated by, horse riding or cycling on a bicycle saddle. It often develops in three stages: skin abrasion, folliculitis (which looks like a small, reddish acne), and finally abscess. Because it most commonly starts with skin abrasion, it is desirable to reduce the factors which lead to skin abrasion. Some of these factors include: * Reducing the friction. In equestrian activities, friction is reduced with a proper riding position and using properly fitting clothing and equipment. In cycling, friction from bobbing or swinging motion while pedaling is reduced by setting the appropriate saddle height. Angle and fore/aft position can also play a role, and different cyclists have different needs and preferences in relation to this. * Selecting an appropriate size and design of horse riding saddle or bicycle saddle. * Wearing proper clothing. In bicycling, this includes cycling shorts, with chamois padding. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean De Joinville
Jean de Joinville (, c. 1 May 1224 – 24 December 1317) was one of the great chroniclers of medieval France. He is most famous for writing the ''Life of Saint Louis'', a biography of Louis IX of France that chronicled the Seventh Crusade.''Villehardouin, G. de., Joinville, J. (1955–1908)Memoirs of the Crusades London: J.M. Dent. p. 184 (known as Scecedin)'' Biography Son of Simon of Joinville and Beatrice d'Auxonne, and brother of Geoffrey de Geneville, Jean belonged to a noble family from Champagne. He received an education befitting a young noble at the court of Theobald IV of Champagne, including reading, writing, and Latin. On the death of his father in 1233, he became lord of Joinville and seneschal of Champagne (and was therefore personally connected to Theobald IV). He was a very pious man and was concerned with the proper administration of the region. In 1241, he accompanied Theobald to the court of Louis IX of France (the future Saint Louis). In 1244, when Loui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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