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- Rosvopaisti abstract "Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (Lamb Eaters).Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. It takes approximately between 8 to 12 hours to cook the roast.".
- Rosvopaisti wikiPageExternalLink gl_finn.htm.
- Rosvopaisti wikiPageID "28476323".
- Rosvopaisti wikiPageRevisionID "601841026".
- Rosvopaisti hasPhotoCollection Rosvopaisti.
- Rosvopaisti subject Category:Earth_oven.
- Rosvopaisti subject Category:Finnish_cuisine.
- Rosvopaisti type Food.
- Rosvopaisti type FunctionalSubstance.
- Rosvopaisti comment "Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (Lamb Eaters).Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours.".
- Rosvopaisti label "Rosvopaisti".
- Rosvopaisti sameAs m.0crh8x_.
- Rosvopaisti sameAs Q7370092.
- Rosvopaisti sameAs Q7370092.
- Rosvopaisti wasDerivedFrom Rosvopaisti?oldid=601841026.
- Rosvopaisti isPrimaryTopicOf Rosvopaisti.