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A fried brain sandwich is a sandwich of sliced calves' brains on sliced bread.. Thinly sliced fried slabs on white toast became widespread on menus in St. Louis, Missouri, after the rise of the city's stockyards in the late 1880s, although demand there has so dwindled that only a handful of restaurants still offer them.
The first mention of the word in English cited in the Oxford English Dictionary was in 1936. [9] The English word is borrowed from Modern Greek πίτα (píta, "bread, cake, pie"), in turn from Byzantine Greek (attested in 1108), [9] possibly from Ancient Greek πίττα (pítta) or πίσσα (píssa), both "pitch/resin" for the gloss, [10] [11] or from πικτή (piktḗ, "fermented ...
One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side.
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Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks. [1]
According to the Sagnac effect, rotation induces a small difference between the time it takes light to traverse the ring in the two directions.This introduces a tiny separation between the frequencies of the counter-propagating beams, a motion of the standing wave pattern within the ring, and thus a beat pattern when those two beams interfere outside the ring.
Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus.
The original idea for the spiedie was brought by Italian immigrants to upstate New York in the early 1920s. [1] The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork.