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Bagnet (Northern
Ilocano and
Tagalog pronunciation: [
bɐgˈnɛt],
Southern Ilocano pronunciation: [bɐgˈnɯt]), also
locally known as "chicharon" or tsitsaron...
- deep-fried
extensively until golden brown and crispy, it
becomes the
Ilocano bagnet, a
variant of chicharon.
Lechon kawali is also a
common accompaniment or...
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Insalata di
nervetti Mocëtta
Tartare Potato Subric Sauces Agliata verde Bagnet verd
Bagnet ross
Black olive paté
First courses Agnolòt Agnolòt dël plin Gnocchi...
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chicharon involves cooking pork loin and meat in the same way,
becoming bagnet.
While similar and
dissimilar to
crispy pata, it is more po****r as a meal...
- 38(t)
Italian AB 41
Bagnet wz.1898/05
Bagnet karabinowy wz.24 [pl]
Bagnet karabinowy wz.27 [pl]
Bagnet karabinowy wz.28 [pl]
Bagnet karabinowy wz.29 [pl]...
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Hewlett –
Waggoner Anne Reid – Mrs.
Bagnet Anthony Roye –
Kenge George Sewell –
Ironmaster Rouncewell Guy
Standeven –
Bagnet Stella Tanner – Mrs.
Chadband Malcolm...
- recipes,
especially among appetisers, for example, the
anciove al
bagnet verd or al
bagnèt ross.
Ancient Piedmont obtained its salt from the
saline of Provence...
- specialty. The dish is
quite similar to the
German Schweinshaxe. Food
portal Bagnet List of deep
fried foods List of
Philippine dishes List of pork
dishes Pata...
-
Anaphe reticulata,
commonly known as the
reticulate bagnest or
reticulate bagnet, is a moth of the
family Notodontidae which is
native to
savannah in sub-Saharan...
- In the
Ilocos Region, in San Nicolas, it is a
crispy dinuguan that uses
bagnet slices.
While in
Ilocos Norte, it is
called mollo, a
brownish and watery...
