 Ed Veal (2016) | |||||||||||||||||||||||||||
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| Born | 1 August 1976 | ||||||||||||||||||||||||||
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Ed Veal (born 1 August 1976) is a Canadian racing cyclist. [1] He rode in the men's team pursuit at the 2016 UCI Track Cycling World Championships. [2]
| Ed Veal (2016) | |||||||||||||||||||||||||||
| Personal information | |||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Born | 1 August 1976 | ||||||||||||||||||||||||||
| Team information | |||||||||||||||||||||||||||
| Role | Rider | ||||||||||||||||||||||||||
Medal record
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Ed Veal (born 1 August 1976) is a Canadian racing cyclist. [1] He rode in the men's team pursuit at the 2016 UCI Track Cycling World Championships. [2]
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.
Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual in halal and kosher Bratwurst sausages, which never include pork for religious reasons.
Shawarma is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world and the Greater Middle East.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
The Forest City Velodrome is an indoor cycling facility in London, Ontario, Canada. The building was constructed in 1963 as the London Gardens, home to the London Knights ice hockey team. In 1994 it was renamed London Ice House. In early 2005 it was remodeled into the Forest City Velodrome by local cycling enthusiast and track racer Rob Good and Albert Coulier's Apollo Velodrome Systems company.
Cutlet refers to:
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
Saltimbocca, also spelled saltinbocca, is an Italian dish. It consists of veal that has been wrapped ("lined") with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.
β-sitosterol (beta-sitosterol) is one of several phytosterols with chemical structures similar to that of cholesterol. It is a white, waxy powder with a characteristic odor, and is one of the components of the food additive E499. Phytosterols are hydrophobic and soluble in alcohols.
In French cuisine, à la zingara, sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
The 1962 Pittsburgh Pirates season involved the team's 93–68 season, good for fourth place in the National League, eight games behind the NL Champion San Francisco Giants.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
Kristen Veal is an Australian basketball player. She won three Women's National Basketball League (WNBL) championships as a member of the Canberra Capitals, and has also played for the Sydney Uni Flames and the Logan Thunder. She was drafted in the first round of the WNBA draft, and was the youngest player to ever play in the Women's National Basketball Association (WNBA). She has represented Australia as a member of the Australia women's national basketball team.
Jennifer Anne Veal is an English actress and internet personality. She made her acting debut playing Lucy on the television series As the Bell Rings (2007–09). She created her YouTube channel in 2012, and rose to fame for her videos in collaboration with Lucas Cruikshank from 2013 to 2014.
Adam Jamieson is a Canadian professional racing cyclist, who last rode for UCI Continental team X-Speed United. He rode in the men's team pursuit at the 2016 UCI Track Cycling World Championships. He also won a bronze medal at the 2015 Pan American Games in Toronto in the team pursuit event.
Reginald Veal is an American jazz bassist and multi-instrumentalist from New Orleans, Louisiana.
Cockchafer soup is a European dish made from the cockchafer insect. It was a delicacy in Germany and France until the mid-1900s. Its taste resembles crab soup. As cockchafers were once an incredibly common pest insect in Europe, with population explosions every 4 years, collecting enough cockchafers to make soup was very easy. Excessive pesticide usage caused their populations to collapse by the 1970s, however, with complete extirpation in many areas. Because the beetles are now relatively rare, the making of cockchafer soup has almost vanished entirely in communities where it was once commonplace.
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