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- Q49951 subject Q8977448.
- Q49951 subject Q9549913.
- Q49951 abstract "Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork. The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.(Various other glands used as food may also sometimes be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (cf. Rocky Mountain oyster, prairie oyster, or lamb fries).) One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.The word "sweetbread" is first attested in the 16th century, but the etymology of the name is unclear. "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. "Bread" may come from brede, "roasted meat" or from the Old English brǣd ("flesh" or "meat").".
- Q49951 thumbnail Sweetbreads.jpg?width=300.
- Q49951 wikiPageWikiLink Q157484.
- Q49951 wikiPageWikiLink Q16269628.
- Q49951 wikiPageWikiLink Q163987.
- Q49951 wikiPageWikiLink Q191768.
- Q49951 wikiPageWikiLink Q192628.
- Q49951 wikiPageWikiLink Q202637.
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- Q49951 wikiPageWikiLink Q300472.
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- Q49951 wikiPageWikiLink Q6481050.
- Q49951 wikiPageWikiLink Q654493.
- Q49951 wikiPageWikiLink Q658413.
- Q49951 wikiPageWikiLink Q691653.
- Q49951 wikiPageWikiLink Q692200.
- Q49951 wikiPageWikiLink Q720254.
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- Q49951 wikiPageWikiLink Q8977448.
- Q49951 wikiPageWikiLink Q911646.
- Q49951 wikiPageWikiLink Q9384.
- Q49951 wikiPageWikiLink Q9549913.
- Q49951 wikiPageWikiLink Q957434.
- Q49951 wikiPageWikiLink Q9618.
- Q49951 wikiPageWikiLink Q9647.
- Q49951 comment "Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.".
- Q49951 label "Sweetbread".
- Q49951 depiction Sweetbreads.jpg.