In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- He grins, and there are bits of gristle and meat stuck in his teeth.
- The fat cook will carefully trim away the suet and gristle from a roast or some chops and then instead of discarding it, rub the bits with garlic and salt and fry them up as a solitary hors d - oeuvre.
- I was told too that he visited butcher's shops and made off with scraps of bone or gristle.
- As he removes the surprisingly large lump of gristle from his sausage, he coughs and shifts nervously in his seat.
- Principally it consisted of chunks of fatty streaky bacon supporting great lumps of gristle, with the odd bit of sausage.
- Trim the chicken livers of any gristle and cut off any discoloured bits.
- My friend was having problems of her own, every few moments ducking her head to furtively expunge small pieces of gristle into her napkin.
- At one point as I was wading through gravy, gristle and fat that was masquerading as lamb cutlets, I thought I found a prime piece of meat.
- Often thought of as clumsy and gristle filled, Austrian cuisine is as varied and sophisticated as any contemporary Asian menu.
- The meal they served up takes the award as the worst meal I have ever been offered, cold, overcooked gristle.
- The starters were poor, though, a thinnish seafood broth with chunks of tinned tomato expiring at the bottom and a ham hough terrine that, while chunkily rustic, contained too much gristle for comfort.
- Finally, the dishes had been picked clean of even gristle and crunchy brown bits, and stacked neatly, awaiting transportation back to the kitchen.
- Blood and gristle were blasted over the ground.
- The woman thought it was a piece of gristle she was chewing on.
- The quality was great, with no fat or gristle - it tasted like steak.
- Ground beef is easy to work with because there's no bone, extraneous gristle or visible fat to trim, and no pounding needed to flatten or marinating to tenderize.
- It had none of the toughness associated sometimes with this meat and was obviously of a very high quality with very little fat or gristle.
- More than half of it isn't meat at all, but gristle or bone.
- My friend thought it was a little too dry, and although I didn't totally agree, I did think the portion was far too boney, with too much gristle and not enough meat.
- Remove any gristle from the chicken livers and season.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.