GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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15:08 Jun 15, 2018 |
English to French translations [Non-PRO] Other / Boucherie | |||||||
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| Selected response from: FX Fraipont (X) Belgium Local time: 07:36 | ||||||
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Summary of answers provided | ||||
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4 | côtes levées désossées |
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4 | travers (de porc ou de boeuf) |
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Discussion entries: 1 | |
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côtes levées désossées Explanation: For Europe |
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travers (de porc ou de boeuf) Explanation: http://www.marieclaire.fr/cuisine/travers-de-porc-grilles-au... "Finger ribs are a type of small rib that can be either pork or beef, depending on where you purchase them; as the name suggests, they are approximately the same size as a finger. Finger ribs are fairly tender, but you must take some care when cooking them, as they are a bit easier to burn and overcook than larger ribs, which can make the meat tough and less enjoyable." https://www.livestrong.com/article/514348-how-to-cook-finger... -------------------------------------------------- Note added at 46 mins (2018-06-15 15:54:31 GMT) -------------------------------------------------- https://www.nature-regions.com/Travers-de-boeuf-Lexique-de-l... |
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