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Dried Meat
DRIED MEAT is a feature of many cuisines around the world. Examples include: * Kilishi , a dried, spicy Nigerian meat. Coated with a peanut sauce as well as other spices. * Bakkwa
Bakkwa
or rougan, Chinese salty-sweet dried meat sheets. * Biltong
Biltong
, a cured meat that originated in South Africa
South Africa
. * Bündnerfleisch , air-dried meat from Kanton Graubünden in Switzerland
Switzerland
. * Bògoǫ, a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts , air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia
Mongolia
. Often ground into powder and mixed with water to create soup
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Kilishi
KILISHI is a version of jerky that originated in Hausaland . It is a dried form of suya , made from deboned cow, sheep or goat meat. Each of the selected muscles is sliced into sheets of one metre or less for easy drying. The dried sheets of meat are then collected and kept for the next process. A paste made from peanuts, called LABU, is diluted with enough water, spices, salt, ground onions, and sometimes sweeteners such as honey, to add sweetness. The dried "sheets" of meat are then immersed one by one in the labu paste to coat them, before being left to dry for hours before roasting on a wire mesh. Kilishi
Kilishi
can be kept for months without much change to its taste. REFERENCES * ^ " Special
Special
report: Kilishi, Nigeria’s meat of possibilities (video documentary) - Nigeria Today". 30 April 2016. * ^ "Nigeria: Kano - Kilishi
Kilishi
is Everything to the People". Retrieved 7 July 2016
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Bakkwa
This audio file was created from a revision of the "Bakkwa" article dated 2006-01-21, and does not reflect subsequent edits to the article. (Audio help ) MORE SPOKEN ARTICLES BAKKWA, also known as ROUGAN (肉干), is a Chinese salty-sweet dried meat product similar to jerky . It originated from the Fujian
Fujian
province in China
China
where it is considered a Hokkien
Hokkien
delicacy. Bakkwa
Bakkwa
is made with a meat preservation and preparation technique originating from China
China
. The general method for production have remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork , beef , or mutton , which is prepared with spices, sugar, salt and soy sauce, while dried on racks at around 50 to 60 °C (122 to 140 °F)
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Biltong
BILTONG is a form of dried , cured meat that originated in South Africa , Zimbabwe
Zimbabwe
and Namibia
Namibia
. Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats, however the typical ingredients, taste and production processes differ; in particular the main difference is that Biltong
Biltong
is typically much less sweet than jerky. The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue")
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South Africa
11 languages * Afrikaans * Northern Sotho * English * Southern Ndebele * Southern Sotho * Swazi * Tsonga * Tswana * Venda * Xhosa * Zulu ETHNIC GROUPS (2014 ) * 80.2% Black * 8.8% Coloured * 8.4% White * 2.5% Asian RELIGION See _ Religion in South Africa _ DEMONYM South African GOVERNMENT Unitary parliamentary constitutional republic • PRESIDENT
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Bündnerfleisch
BüNDNERFLEISCH, also known as BINDENFLEISCH or VIANDE DES GRISONS, is an air-dried meat that is produced in the canton of Graubünden
Graubünden
, Switzerland
Switzerland
. CONTENTS * 1 Production * 2 Consumption * 3 Commercialisation * 4 Variants * 5 Media references * 6 See also * 7 References PRODUCTIONThe main ingredient is beef , taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free-flowing air at a temperature of between 9 and 14 °C
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Kanton Graubünden
GRISONS (French pronunciation: ​ ; German : GRAUBüNDEN, Swiss Standard German : listen (help ·info ); German Standard German : ; Italian : GRIGIONI ; Romansh : GRISCHUN ( listen ); see also other names ) is the largest and easternmost canton of Switzerland
Switzerland
. The canton shares borders with the cantons of Ticino
Ticino
, Uri , Glarus and St. Gallen and international borders with Italy
Italy
, Austria
Austria
and Liechtenstein
Liechtenstein
. The name Graubünden translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the League of God\'s House , the Grey League
Grey League
, and the League of the Ten Jurisdictions
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Switzerland
SWITZERLAND (/ˈswɪtsərlənd/ ), officially the SWISS CONFEDERATION, is a federal republic in Europe
Europe
. It consists of 26 cantons , and the city of Bern
Bern
is the seat of the federal authorities. The country is situated in western -Central Europe
Europe
, and is bordered by Italy
Italy
to the south, France
France
to the west, Germany
Germany
to the north, and Austria
Austria
and Liechtenstein
Liechtenstein
to the east
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Dene
WikiProject * Indigenous North Americans First Nations * Commons * Wiktionary Inuit
Inuit
* Commons * WiktionaryMétis * Commons * Wiktionary * v * t * e The DENE people (/ˈdɛnɛ/ DE-neh ) (dene) are an aboriginal group of First Nations who inhabit the northern boreal and Arctic
Arctic
regions of Canada
Canada
. The Dene speak Northern Athabaskan languages . Dene is the common Athabaskan word for "people" (Sapir 1915, p. 558). The term "Dene" has two usages
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Borts
BORTS (Mongolian : Борц) is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or bortsloh . PREPARATIONThe fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a yurt , where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color. The volume has shrunk so much that the meat of the original cow can now easily fit into the stomach of that same cow. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia
Mongolia
, this method of storage preserves the quality of the meat over months, or even years
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Mongolia
MONGOLIA /mɒŋˈɡoʊliə/ ( listen ) (Mongolian : Монгол Улс in Mongolian Cyrillic ; ᠮᠤᠩᠭᠤᠯ ᠤᠯᠤᠰ in Mongolian script ; literally: MONGOL STATE) is a landlocked unitary sovereign state in East Asia . Its area is roughly equivalent with the historical territory of Outer Mongolia , and that term is sometimes used to refer to the Mongolian People\'s Republic . It is located between China to the south and Russia to the north. While it does not share a border with Kazakhstan , Mongolia is separated from it by only 36.76 kilometers (22.84 mi). At 1,564,116 square kilometers (603,909 sq mi), Mongolia is the 18th largest country in the world by land mass and has a population of around three million people
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Bresaola
BRESAOLA (pronounced ) is air-dried , salted beef (but also horse , venison and pork ) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round , and is lean and tender, with a sweet, musty smell. It originated in Valtellina
Valtellina
, a valley in the Alps
Alps
of northern Italy
Italy
's Lombardy
Lombardy
region. The word comes from the diminutive of Lombard bresada (braised ). CONTENTS * 1 Production * 2 Serving * 3 Similar products * 4 See also * 5 References * 6 External links PRODUCTIONA strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices , such as juniper berries , cinnamon and nutmeg . They are then left to cure for a few days
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Valtellina
VALTELLINA or the VALTELLINE (occasionally spelled as two words in English: VAL TELLINE); German : Veltlin, Italian : Valtellina, (Lombard : Valtulina, Romansh : Vuclina) is a valley in the Lombardy region of northern Italy
Italy
, bordering Switzerland
Switzerland
. Today it is known for its ski center , hot spring spas, bresaola , cheeses (in particular Bitto
Bitto
, named after the river Bitto) and wines . In past centuries it was a key alpine pass between northern Italy
Italy
and Germany and control of the Valtellina
Valtellina
was much sought after, particularly during the Thirty Years\' War
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Italy
Coordinates : 43°N 12°E / 43°N 12°E / 43; 12 Italian Republic _Repubblica Italiana_ (Italian ) _ Flag Emblem ANTHEM: Il Canto degli Italiani _ (Italian ) "The Song of the Italians" Location of Italy (dark green) – in Europe (light green "> (light green) – Capital and largest city Rome 41°54′N 12°29′E / 41.900°N 12.483°E / 41.900; 12.483


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Brési
BRéSI or BRAISI is beef which has been salted, dried and smoked , which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs
Doubs
in France
France
. It resembles Grisons Buendnerfleisch . Brési
Brési
is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues . Brési
Brési
first appears in works on gastronomy from about XV. Its name derives from its rich red colour reminiscent of brazilwood , the (at that time highly prized) Asian timber, which at about the same time gave its name also to Brazil
Brazil
. SEE ALSO * Food portal * List of dried foods * List of smoked foods REFERENCES * This article is based on the French contribution on Brési. This meat -related article is a stub . You can help by expanding it
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Carne-de-sol
CARNE-DE-SOL ( , locally , Portuguese for "sun meat"), or JABá ( ) is a dish from Northeastern Brazil . It consists of heavily salted beef , which is exposed to the sun for one or two days to cure . Carne-de-sol
Carne-de-sol
is sometimes fried and served as a hamburger , or baked in the oven with cream or, more traditionally, prepared as paçoca . Its origin is attributed to the sertanejos (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region, and in restaurants all across the country. SEE ALSO * Charque * Bresaola * Dried meat * List of Brazilian dishes * List of dried foods
List of dried foods
* Food portal This Brazilian cuisine -related article is a stub . You can help by expanding it
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