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What are the release dates for Chasing the Yum - 2008 Chicken Sate and Chicken Larb?
Chasing the Yum - 2008 Chicken Sate and Chicken Larb was released on: USA: 25 November 2008
Has corned beef always came from a cow?
No, it comes from a potato. Yes. It is 'BEEF', beef comes from a cow, it always has and always will (hopefully)
What part of a beef cow does pasta came from?
The brains.
What determines if a cut of beef is private selection angus?
If there is a label on the carcass that entails that it is an Angus beef product, and if there is a CAB (Certified Angus Beef) label on the package, then that tells you that the cut of beef is Angus. Without such labeling, you really wouldn't know what breed of bovine the cut of beef came from.
What is the significance of corned beef and cabbage to the Irish?
Acctually, conred beef and cabbage isn't really an Irish food. The Irish immigrants made it up when they came to America.
Where did inabraw came from?
Seems to be a filipino version of beef stew using a salted and formented fish base and a variety of vegetables.
What is etymology of the word beef?
From looking at the Oxford English Dictionary and Online Etymology Dictionary beef originated sometime in the 1300's. Beef came through Old French boef, and modern French 11c. boeuf, from an ancient root meaning "ox," "bull," or "cow" (Beem, 2001).
Which theory did pasteur disaprove by using boiled beef broth and flask with s- shaped tube?
cells came from nonliving things
Is it beef curry or curry beef?
beef curry or curried beef
What cattle breed that has been developed in both dairy and beef types came to the US from England and may be several different colors?
Shorthorn.
How many calories in a regular ground beef meatball?
It depends on the percentage of lean meat and the percentage of fatty meat in the roll of meat it came in.
At what temperature do you cook sausages and beef burgers on the BBQ?
For safety, 160F in both cases unless you know where it came from. Sausages and burgers ground from good quality meat can be cooked to 115-160F for beef and 140-160F for pork. 115F beef will be rare, almost raw, while 140F pork will still be pink in the middle.
