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A partially-eaten plate of Indian food. The food on the plate is called Uchchhishta (noun). The plate is said to be Uchchhishta (adjective). Uchchhishta (Sanskrit: उच्छिष्ट, IAST: Ucchiṣṭa, pronounced [ʊtːɕʰɪʂʈɐ]), known by various regional terms, is an Indian and a Hindu concept related to the contamination of food by saliva.
The precept of not contaminating all the food or a drink with bacteria or viruses in one's saliva is of particular concern as the health of someone could be threatened through cross-contamination. [6] Indian food incorporates numerous whole and powdered spices sourced from various roots, barks, seeds, and leaves.
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
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Chitterlings in broth. Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used.
In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread. [ 12 ] Crackling is often added to doughs and batters to make crackling bread [ 2 ] (French pompe aux grattons [ 13 ] ), crackling biscuits (Hungarian tepertős pogácsa [ 6 ] ), or potato pancakes ( oladyi ).
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.