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Descriptor of wine that does not linger on the palate after consuming.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 201 |
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| Protein 29g |
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| Total Fat 8g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 362mg |
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| Sodium 60mg |
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| Cholesterol 79mg |
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| Serving Size 1 oz |
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| Calories 155 |
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| Protein 22g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 348mg |
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| Sodium 58mg |
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| Cholesterol 66mg |
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| Serving Size 1 oz |
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| Calories 138 |
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| Protein 22g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 354mg |
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| Sodium 57mg |
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| Cholesterol 53mg |
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Short term - Related Content |
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| A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking. Slightly different than a basic flaky crust, the Short ... |
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| Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs ... |
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| Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate. Short ribs that are cut ... |
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| A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them ... |
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| Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are ... |
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Short crust is used to make pies and tarts. It is slightly different than
a basic flaky crust in that it is lighter and crispier. It is more tender
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| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| Tender meat with lots of flavor. |
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