Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q3217888> ?p ?o }
Showing triples 1 to 64 of
64
with 100 triples per page.
- Q3217888 subject Q7319493.
- Q3217888 subject Q8803470.
- Q3217888 abstract "Template:ForLardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.In French cuisine lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin.The Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook; it advises to insert lardons in cranes and herons.".
- Q3217888 thumbnail Tourtiere_Lard.jpg?width=300.
- Q3217888 wikiPageExternalLink view.
- Q3217888 wikiPageWikiLink Q1022124.
- Q3217888 wikiPageWikiLink Q10998.
- Q3217888 wikiPageWikiLink Q11106.
- Q3217888 wikiPageWikiLink Q1125487.
- Q3217888 wikiPageWikiLink Q1142.
- Q3217888 wikiPageWikiLink Q1142459.
- Q3217888 wikiPageWikiLink Q1164665.
- Q3217888 wikiPageWikiLink Q1183.
- Q3217888 wikiPageWikiLink Q12745.
- Q3217888 wikiPageWikiLink Q13228.
- Q3217888 wikiPageWikiLink Q1365868.
- Q3217888 wikiPageWikiLink Q152.
- Q3217888 wikiPageWikiLink Q1521462.
- Q3217888 wikiPageWikiLink Q170486.
- Q3217888 wikiPageWikiLink Q1759775.
- Q3217888 wikiPageWikiLink Q178547.
- Q3217888 wikiPageWikiLink Q178559.
- Q3217888 wikiPageWikiLink Q18789.
- Q3217888 wikiPageWikiLink Q191768.
- Q3217888 wikiPageWikiLink Q192628.
- Q3217888 wikiPageWikiLink Q20129.
- Q3217888 wikiPageWikiLink Q214477.
- Q3217888 wikiPageWikiLink Q23485.
- Q3217888 wikiPageWikiLink Q2364717.
- Q3217888 wikiPageWikiLink Q25365.
- Q3217888 wikiPageWikiLink Q2796766.
- Q3217888 wikiPageWikiLink Q2920963.
- Q3217888 wikiPageWikiLink Q300472.
- Q3217888 wikiPageWikiLink Q316849.
- Q3217888 wikiPageWikiLink Q3223993.
- Q3217888 wikiPageWikiLink Q3236729.
- Q3217888 wikiPageWikiLink Q3544584.
- Q3217888 wikiPageWikiLink Q4173974.
- Q3217888 wikiPageWikiLink Q44996.
- Q3217888 wikiPageWikiLink Q46076.
- Q3217888 wikiPageWikiLink Q49951.
- Q3217888 wikiPageWikiLink Q506763.
- Q3217888 wikiPageWikiLink Q527323.
- Q3217888 wikiPageWikiLink Q538296.
- Q3217888 wikiPageWikiLink Q5437342.
- Q3217888 wikiPageWikiLink Q543805.
- Q3217888 wikiPageWikiLink Q6141199.
- Q3217888 wikiPageWikiLink Q6661.
- Q3217888 wikiPageWikiLink Q6841388.
- Q3217888 wikiPageWikiLink Q694642.
- Q3217888 wikiPageWikiLink Q722595.
- Q3217888 wikiPageWikiLink Q72827.
- Q3217888 wikiPageWikiLink Q7319493.
- Q3217888 wikiPageWikiLink Q7323066.
- Q3217888 wikiPageWikiLink Q7406005.
- Q3217888 wikiPageWikiLink Q847441.
- Q3217888 wikiPageWikiLink Q8803470.
- Q3217888 wikiPageWikiLink Q9266.
- Q3217888 type Thing.
- Q3217888 comment "Template:ForLardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.".
- Q3217888 label "Lardon".
- Q3217888 differentFrom Q694642.
- Q3217888 differentFrom Q72827.
- Q3217888 depiction Tourtiere_Lard.jpg.