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- Slavink abstract "Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).The slavink was developed in 1952 by a butchery, Slagerij Spoelder in Laren, which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smoked sausage. The term "slavink" loosely translates to Lettucefinch. The term is probably an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").The slavink often emblematizes traditional Dutch cuisine, as in the book De taal van de verpleging, a Dutch language guide for non-native nurses working in the Netherlands, and is especially favored by the older generations.".
- Slavink creatorOfDish Laren.
- Slavink hasVariant Veal.
- Slavink ingredient Bacon.
- Slavink ingredient Beef.
- Slavink ingredient Butter.
- Slavink ingredient Pork.
- Slavink ingredient Vegetable_oil.
- Slavink origin Netherlands.
- Slavink servingTemperature "Hot".
- Slavink wikiPageID "5211697".
- Slavink wikiPageRevisionID "602160280".
- Slavink calories "240".
- Slavink country Netherlands.
- Slavink creator "Slagerij Spoelder, Laren".
- Slavink hasPhotoCollection Slavink.
- Slavink mainIngredient "Pork, beef, bacon, butter or vegetable oil".
- Slavink name "Slavink".
- Slavink served "Hot".
- Slavink variations "Blinde vink".
- Slavink subject Category:Bacon_dishes.
- Slavink subject Category:Dutch_cuisine.
- Slavink subject Category:Dutch_words_and_phrases.
- Slavink subject Category:Pork_dishes.
- Slavink type Article100022903.
- Slavink type Artifact100021939.
- Slavink type BaconDishes.
- Slavink type Container103094503.
- Slavink type Crockery103133538.
- Slavink type Dish103206908.
- Slavink type Instrumentality103575240.
- Slavink type Object100002684.
- Slavink type PhysicalEntity100001930.
- Slavink type PorkDishes.
- Slavink type Tableware104381994.
- Slavink type Ware104550840.
- Slavink type Whole100003553.
- Slavink type Food.
- Slavink type FunctionalSubstance.
- Slavink comment "Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams.".
- Slavink label "Slavink".
- Slavink label "Slavink".
- Slavink label "Slavink".
- Slavink sameAs Slavink.
- Slavink sameAs Slavink.
- Slavink sameAs m.0d823p.
- Slavink sameAs Q4531863.
- Slavink sameAs Q4531863.
- Slavink sameAs Slavink.
- Slavink wasDerivedFrom Slavink?oldid=602160280.
- Slavink isPrimaryTopicOf Slavink.
- Slavink name "Slavink".