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Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked taro on a wooden pounding board ( papa kuʻi ʻai ), with a carved pestle ( pōhaku kuʻi ʻai ) made from basalt, calcite, coral, or wood.
Poi (pronounced po-ee) is made from cooked, mashed, and sometimes lightly fermented taro. It is the starch staple of the native Hawaiian diet. Laulau is made with beef, pork, or chicken and salted butterfish wrapped in taro leaves and then ti leaves. It was traditionally prepared in an imu.
The thickness of poi was often identified by the number of fingers needed to eat it: "three-finger" poi has the thinness of applesauce; "two-finger", thickness of pudding, or the thickest, "one-finger poi" often non-diluted and non-fermented freshly pounded taro called paʻiʻai. A traditional lūʻau consists of food such as:
Meat or fish that is thinly sliced and dried is usually called geonpo (건포; 乾脯), while meat that is pounded flat and dried is called pyeonpo (편포; 片脯).Dried meat in general can be referred to as poyuk (포육; 脯肉), with yuk (육; 肉) meaning "meat", while the differently ordered compound yukpo (육포; 肉脯) refers to dried beef slices.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1] In absolute numbers, the United States , Brazil , and the People's Republic of China are the world's three largest consumers of beef.
Companies making so-called “cultivated,” or “cultured” meat, which is also popularly known as “lab-grown” meat, are trying to scale up quickly — partnering with traditional meat ...
Remove from the oven, uncover, and let the meat rest in the liquid at room temperature until cool enough to handle. 6. Remove the shank and gently snip off the strings.
"Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread that is less chewy. The recipe was developed in the 1700s in the Gulf South because the humid climate was not conducive to growing wheat, requiring ...