davidanugraha/M4-RAG huggingface dataset:
Seblak

Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is a Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.
The word seblak may have originated Sundanese that is Nyeblak or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients of Sundanese cuisine, made from cikur or Galangal (Kaempferia galanga).
At first glance, the ingredients and cooking method of seblak is quite similar to other common Indonesian food, such as mie goreng and kwetiau goreng, however seblak differ with the chewy gelatin-like texture of wet krupuk, and mostly quite spicy, owed to generous addition of sambal chili paste. Customer might order the degree of spiciness of their seblak priorly, although the default taste was quite hot and spicy. Almost all kinds of krupuk can be made as seblak, but the most savoury (and usually more costly) version uses krupuk udang (prawn crackers). The wet krupuk is boiled or stir fried with scrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices of beef sausages or bakso, stir-fried with spicy sauces including garlic, shallot, kencur, kecap manis (sweet soy sauce), and sambal chili sauce.
Moisted krupuk would shrunk into smaller size compared to crispy fried ones, thus a lot of krupuks are required to make a bowl of seblak. Since krupuk — especially prawn and fish crackers, are quite costly, the cheaper street food version usually add other carbohydrate sources as a filler in order to lessen the use of wet krupuk, and to make it more satisfying. These extra carbs are slices of kwetiau and/or macaroni. Another popular variant uses chicken feet as one of main ingredients.
In earlier days, the term seblak refer to hot and spicy spice mixture made from ground cikur (Kaempferia galanga) and chili pepper. It is also refer to a traditional hot and spicy crispy kurupuk crackers originate from rural southern Cianjur area before the independence era, this food was an alternative food, which is now called as seblak kering (dry seblak) or kurupuk seblak. However, today it is mostly refer to its wet and savoury version; the seblak basah.
Seblak is relatively a recent invention in Bandung, this new street food appeared in Bandung circa 2000s. It is suggested that the dish was originally started as a method to avoid wasting uneaten old krupuk; a way to safely (and pleasantly) consume stale old krupuk by cooking it with other ingredients, to make it more satisfying. Nevertheless, the pleasantly soft and chewy texture, also its savoury, rich and spicy taste, has made seblak a street food favourite in Indonesia, especially the Sundanese people.
Peanut sauce

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce.
Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it.
Peanuts were introduced from the Americas by Spanish merchants into Indonesia in the 16th century. Peanuts thrived in the tropical environment of Southeast Asia. In Indonesian cuisine, they are found roasted and chopped in dishes and in marinades, and as dipping sauces.
Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, rujak and pecel, or Chinese-influenced dishes such as siomay. It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak, or as a dressing on salads. Satay, a popular Southeast Asian street food, is a dish commonly presented as skewered, grilled meat served with peanut sauce. Its popularity has caused the name "satay" to be used to describe both the sauce and the dish.
In sauces, fried peanuts are often combined with gula jawa (palm sugar), garlic, shallot, ginger, tamarind juice, lemon juice, lemongrass, salt, chilli, pepper, and kecap manis (sweet soy sauce). Combinations of these ingredients are ground together and mixed with coconut milk or water. Indonesian peanut sauce tends to be less sweet than its Thai adaptation.
Peanut sauce reached the Netherlands through its former colonization of South East Asia. Besides being used in certain traditional Indonesian and Dutch-Indonesian dishes, it has found its way into a purely Dutch context as a condiment when it is eaten during, for instance, a (non-Asian style) barbecue or with French fries. A popular combination at Dutch fast food outlets is French fries with mayonnaise and peanut sauce (often with raw chopped onions and with ketchup or Dutch currysauce), called a Patatje Oorlog (lit. 'Fries War'). Peanut sauce is also eaten with baguette, bread, cucumber or potatoes. It is also used as an ingredient in the deep-fried snack food called Satékroket, a croquette made with a flour-thickened ragout based on Indonesian satay.
Sweet soy sauce

Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang). It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production.
Compared to kecap asin, the mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water, and Aspergillus wentii mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent gula merah or gula jawa (palm sugar jaggery). Indonesian sweet soy sauce is often enriched with spices, including star anise, cinnamon, black pepper, coriander, and clove.
Kecap manis is an essential sauce in the Indonesian pantry. It is used to add a pleasantly mild sweet and umami flavor to most popular Indonesian dishes, including nasi goreng, mie goreng, kwetiau goreng, ayam kecap (roasted chicken), babi kecap (braised pork), semur beef stew, and ketoprak. It is also a popular marinade for grilled dishes, such as satay, ayam bakar (grilled chicken), and ikan bakar (grilled fish). Sweet soy sauce is also a popular dipping sauce, mixed with chopped shallot and bird's eye chili and served as a dipping sauce for tahu goreng (fried tofu). Steamed rice topped with fried egg and drizzled with sweet soy sauce was a popular meal among Indonesians in the 1990s and 2000s, especially children. In Eastern Indonesia, sweet soy sauce is used as the ingredient of colo-colo dipping sauce, although traditionally this Maluku sauce uses black-colored rendered coconut oil residue.
In Indonesia, there are large numbers of sweet soy sauce brands. Kecap manis is traditionally a small-scale home industry. However there are a handful of brands that are widely distributed throughout Indonesia and regionally, such as kecap manis ABC, Kecap Bango [id], Indofood, and Sedaap.
Besides the national brands, there are numerous regional brands, such as Ikan Lele in Pati, Mirama in Semarang, Orang Jual Sate in Probolinggo, Siong Hin (SH) in Tangerang, Tomat Lombok in Tegal, etc. More or less, there are a hundred regional brands of kecap manis.
Some brands distribute widely in the Netherlands like Conimex, Inproba, Kaki Tiga, and "A" Trade Mark.
Sweet soy sauce is widely available in Indonesian marketplaces, warungs, minimarkets, supermarkets, toko, and Asian grocery stores worldwide. However, it is quite hard to find in most parts of Europe (except for the Netherlands, UK, France and Germany) and also quite scarce in the Americas. Sweet soy sauce can be made from regular soy sauce. Regular soy sauce mixed with brown sugar, added with a trace of molasses, can serve as a substitute for sweet soy sauce.
Satay bee hoon

Satay bee hoon is a Singaporean dish. It was created due to cultural fusion of the Malays or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles can be added to the vermicelli before spreading the sauce.
Sea pineapple

The sea pineapple (Halocynthia roretzi) is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as meongge (멍게), and to a lesser extent in Japan, where it is known as hoya (ホヤ) or maboya (マボヤ).
Sea pineapples are known for both their peculiar appearance, described by journalist Nick Tosches as "something that could exist only in a purely hallucinatory eco-system" and their peculiar taste, described as "something like iodine" and "rubber dipped in ammonia". However, aficionados claim that the taste is well suited to serving with sake. The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities.
Sea pineapples live in shallow water, usually attached to rocks and artificial structures, an example of marine biofouling. Halocynthia roretzi is adapted to cold water: it can survive in water temperatures between 2–24 °C (36–75 °F), but optimum temperature is around 12 °C (54 °F).
Aquaculture of sea pineapples first succeeded in 1982, when 39 metric tons were produced in Korea. Production reached a peak of 42,800 tons in 1994. The FAO estimates that total world sea pineapple production in 2006 was 21,500 tons, worth around US$18 million. Of this, 16,000 tons were cultivated in Japan, including 12,163 tons in Miyagi prefecture alone.
In Korea, sea pineapple is mostly eaten raw as meongge-hoe with vinegared gochujang, but it is also often pickled (meongge-jeot) or used to add flavor to kimchi.
In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce. It is also sometimes salted, smoked, grilled, deep-fried, or dried.
Fried onion burger

A fried onion burger, also called an Oklahoma onion burger, is a regional burger style and specialty of Oklahoma cuisine. The dish was created in El Reno, Oklahoma, in the 1920s by a restaurateur searching for a way to stretch ground beef with a less expensive ingredient in order to cheaply feed striking railroad workers during the Great Railroad Strike of 1922. Its primary ingredients are thinly-sliced onions and ground beef.
According to restaurateur and food historian George Motz, El Reno sits within the American Burger Belt, which reaches from Texas to Wisconsin and where traditional American burgers were created.
The burger was created in El Reno during the Great Depression by Homer and Ross Davis, a father and son, at their restaurant Hamburger Inn near the intersection of Route 66 and U.S. Route 81 as a way to stretch ground beef with less expensive onions to feed railroad workers during the Great Railroad Strike of 1922. The Davises named it the Depression Burger and sold it for five cents. The dish spread throughout western Oklahoma.
Other burgers with onions were created around the same time and for the same reasons. According to food historian John T. Edge, the inclusion of a large amount of onions "bespoke a frugal impulse that is more universal than local...the taste for burgers laced with onions was wrought during the days of privation". Extending ground beef with onions also predates the onion burger; the 1883 Boston Cooking School Cookbook included a recipe that called for mashing two or three onions into a pound of ground beef.
Thinly sliced onion is piled onto a small thick patty of ground beef, set onto the hot grill, and pressed hard to form a large thin patty with the onions embedded into the meat. The burger is approximately half onion.
The burger is seared for a short time on the first side, and when flipped, the onions cook and caramelize. Buns are untoasted and are steamed on top of the grilling burger before assembling the sandwich. Garnishes include American cheese, pickles, and sometimes condiments.
As late as 2016 the burger was not well known outside of El Reno. The burger became better known outside of the area in the 2010s and 2020s; according to J. Kenji Lopez-Alt, the burger became known outside the area due to the work of Motz.
The city of El Reno holds a Fried Onion Burger Day festival annually on the first Saturday in May.
Nic’s Grill in Norman and its onion burger were featured on Diners, Drive-Ins and Dives on August 7, 2009.
Pickled onion

Pickled onions are a food item consisting of onions (cultivars of Allium cepa) pickled in a solution of vinegar and salt, often with other preservatives and flavourings. There is a variety of small white pickled onions known as 'silverskin' onions; due to imperfections they are pickled instead of being wasted. They are frequently used as the distinguishing feature of a variation on the Martini cocktail, known as a Gibson.
Pickled onions are pickled in vinegar and can vary in size. Silverskin onions are pickled in white vinegar, and are considered to be small. Full sized onions, e.g., Spanish onions, can be pickled if sliced first.
In India, pickled onions or shallots called SirkawalaPyaz is served with meals and tandoori foods. It's common in Indian restaurants and North Indian homes.Resturaunts in India serve pickled onions, bright pink in colour in small bowls in the center of the table. In Hong Kong, pickled onions are served in many Cantonese restaurants, especially around dinner time, as a small dish before the main course is served.
In Mexican cuisine, one preparation, cebollas encurtidas, has sliced red onions pickled in a mixture of citrus juices and vinegar, which is served as a garnish or condiment. Sometimes cooked beets are added, producing a more strongly pink coloured dish. Pickled red onions in bitter orange juice are especially emblematic of Yucatán cuisine, where they are used as a garnish or condiment, especially for seafood.
In Switzerland, they are served to accompany raclette, along with pickled gherkins.
In the United Kingdom, the onions are traditionally eaten alongside fish and chips and with a ploughman's lunch. They are sometimes referred to simply as pickles.
In the United States, pickled onions are frequently served as a side dish and are also used as an ingredient in various regional recipes.
Lyonnaise potatoes

Lyonnaise potatoes (French: pommes de terre sautées à la lyonnaise, pronounced [pɔm də tɛʁ sotez‿a la ljɔnɛz]) – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.
The culinary term à la lyonnaise – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe. Potatoes à la lyonnaise are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying.
André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in butter and served with sliced onions that have been gently simmered in water. By the mid-19th century, recipes specified that the onions, as well as the potatoes, should be fried. In Alexis Soyer's recipe (1846) the onions are fried in butter and the sliced boiled potatoes are added to the pan. Soyer adds chopped parsley and lemon juice.
August Escoffier (1907) recommends frying the potatoes and the onions separately in butter before combining them and sprinkling them with chopped parsley. Marcel Boulestin's recipe (1931) adds the onion raw to the pan in which the potatoes are frying. Elizabeth David (1970) specifies frying the onions first and adding them to the frying potatoes when the latter are very nearly cooked. She recommends either butter or beef dripping for frying both ingredients, and comments that the dish cooked in this way "bears little resemblance ... to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises".
Tray

A tray is a shallow platform designed for the carrying of items. It can be fashioned from numerous materials, including silver, brass, sheet iron, paperboard, wood, melamine, and molded pulp. Trays range in cost from inexpensive molded pulp trays which are disposable and inexpensive melamine trays used in cafeterias, to mid-priced wooden trays used in a home, to expensive silver trays used in luxury hotels. Some examples have raised galleries, handles, and short feet for support.
Trays are flat, but with raised edges to stop things from sliding off them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached handles with which to carry them.
A more elaborate device is the tray table, which is designed to accommodate a tray, or to serve as a tray itself. There are two primary kinds of tray tables. The TV tray table is typically a small table, which may have legs that fold to allow it to be carried like a tray. The airplane tray table is a tray built into the back of an airline seat, which folds down so that the person sitting in the seat behind the one containing the table can use it as a surface from which to eat meals served on the airplane.
Teriyaki

Teriyaki is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken is mainly used in Japan, while white and red other meat – pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.
The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. It is believed that Teriyaki in Japan evolved during the 1600s.
The tare (タレ) is traditionally made by blending soy sauce, sake (or mirin), and sugar over heat. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
A teriyaki burger (テリヤキバーガー) is a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. According to George Motz, the dish has its roots in Japan.
Teriyaki stir-fry refers to stir frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ingredients may also be cooked teriyaki-style.
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
In the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. As of 2010, there were over 83 restaurants in the city with "teriyaki" in their name. It has been described as the city's signature cuisine by some outlets, noting its widespread adoption as a form of fast food.
The first standalone teriyaki restaurant, Toshi's Teriyaki, opened in the Lower Queen Anne neighborhood of Seattle in 1976. The restaurant's low-cost chicken and beef skewers in teriyaki sauce inspired other restaurants in the area. Toshi's later expanded into a chain with 17 locations in the Seattle area by 1996.
Searing

Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:
Searing does not cause caramelization, which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars.
Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface flavors and colors the cooking liquid.
In reverse searing, the order of cooking is inverted. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by Liebig around 1850. The notion was embraced by contemporary cooks and authors, including Escoffier. It is typically mentioned for larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna.
Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.
Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the Maillard reaction, as well as the benefits of cooking for a greater duration with more moistness.
Bologna cake

Bologna cake, also known as baloney cake, is a dish popular in the Southern United States.
The dish consists of layers of sliced bologna sausage and cream cheese with ranch dressing or other seasoning for the cream cheese. Some variations include substituting bologna with other cold-cut deli meats such as ham or salami. In place of ranch dressing, the cream cheese can be seasoned with onion powder, garlic powder, Worcestershire sauce or an Italian seasoning blend. Cheez Whiz is often used to decorate the cake. The cake can be topped with olives, pickles, bacon bits, or fresh herbs. It is frequently served with crackers or toast. Preparing a bologna cake is relatively inexpensive, technically straightforward, and easy.
The origins of bologna cake are unclear but can be traced back to the mid-20th century. It is theorized that it started as a joke, but eventually spread in popularity. Bologna cake became a popular choice because it was easy to prepare and could be decorated to look like a traditional cake, making it an eye-catching centerpiece.
Although bologna cake is often considered a retro dish, it has seen a recent resurgence in popularity among younger generations who enjoy trying unusual and unconventional recipes. Bologna cake has become a social media sensation on platforms such as YouTube and TikTok, with many home cooks sharing their own unique versions of the dish online.
Bologna cake is a popular dish in the Southern United States and can be found served as an appetizer or side dish at family events. The dish is high in sodium, and can be dangerous for those with hypertension. It also contains high levels of fat and preservatives, such as nitrates.
Félix Likiniano

Félix Liquiniano Heriz​ (Eskoriatza, 14 de enero de 1909 - Biarritz, 22 de diciembre de 1982),​ más conocido como Félix Likiniano,​ fue un militante anarquista español, compañero de Soledad Casilda Hernáez.
Luchó en la guerra civil española, y durante los primeros momentos de la sublevación militar participó destacadamente en la defensa de San Sebastián, cortando el avance golpista a través de la calle Urbieta en el centro de la ciudad donde se encontraban apostados los retenes de la CNT. Más adelante, cuando la columna de Pérez Garmendia, que había salido a defender Vitoria, regresó desde Éibar, hicieron replegarse a los sublevados hasta el cuartel de Loyola. Posteriormente, en el ataque a los cuarteles de Loyola, Likiniano guiaría el asalto a los depósitos de armas. Durante los meses siguientes, participó en la defensa de las líneas en la frontera de Guipúzcoa-Navarra y, después de que San Sebastián cayera en manos de los sublevados, continuó la resistencia armada en Aragón, Cataluña, Francia (dentro de la resistencia francesa a la ocupación nazi) y el País Vasco nuevamente (en las guerrillas que se crean a lo largo de la frontera hispanofrancesa, movimiento conocido como el maquis).​
En la década de los sesenta, conoció y ayudó a miembros de Euskadi Ta Askatasuna (ETA),​ entonces incipiente, y diseñó el anagrama del hacha y de la serpiente que luego fue utilizado por ETA.​​
Su visión del acercamiento entre el anarquismo y el nacionalismo vasco, compartido con su amigo Federico Krutwig, fue reconocido en los tempranos años noventa por los activistas autónomos de Bilbao, que crearon una asociación cultural que llevó su nombre (Felix Likiniano Kultur Elkartea) hasta que desapareció en 2006.
Joxe Mari Olasagasti

Joxe Mari Olasagasti Landa (Igeldo, Guipúzcoa, 15 de marzo de 1959) es un guipuzcoano que participa en los deportes vascos de cortador de troncos, corredor, arrastre de piedras, levantador de piedras, txingalari y segador. También se está preparando para las pruebas de arrastre de piedra con bueyes.
Con dieciséis años consiguió la primera plaza como cortador de troncos y ese mismo año ganó la "txapela" como ganador de la categoría de Jóvenes de Guipúzcoa. Su primera apuesta la realizó con 23 años pero la perdió, tanto en la prueba de cortar troncos como en la de correr contra Jose Etxebesteren. Se le consideraba muy apuesto y realizó muchos desafíos contra los mejores cortadores de troncos: Arria II.a, Jose Mari Mendizabal, Mikel Mindegia, Anjel Arrospide, Donato Larretxea.​
En las apuestas mixtas también se las ingenió muy bien. En 1984, por ejemplo, hizo una espectacular apuesta contra Nemesio Arregi: Levantar 25 veces una piedra cúbica de 125 kilos, cortar dos troncos de 72 onzas y hacer una carrera de 6 km. Olasagasti consiguió la victoria con un tiempo de una hora, dieciséis minutos y veintiséis segundos y Arregui realizó un tiempo de una hora, veinte minutos y cincuenta y nueve segundos. Donato Larretxearekin (levantando piedras y cortando troncos) y Juan Manuel Erasun (cortando troncos y segando) también hizo apuestas mixtas.​
Aitzol Atutxa

Aitzol Atutxa Gurtubai (Dima, Vizcaya, 17 de julio de 1988) es un deportista y empresario español, destacado en el País Vasco por su desempeño como aizkolari o cortador de troncos.
En su carrera como deportista, desde el año 2007 a la actualidad que es campeón de Vizcaya y del 2014 al 2018 campeón del País Vasco como aizcolari. Es licenciado en Ciencias Empresariales por la Universidad del País Vasco y licenciado en Dirección de Empresas. El año 2020 se hizo propietario del restaurante Garena Jatetxea en su natal Dima.​
El año 2022 formó parte del reality show de supervivencia El conquistador del fin del mundo, donde fue capitán de uno de los equipos competidores.​
Deporte rural vasco

El deporte rural vasco (en euskera, herri kirolak; en francés, force basque) es el término bajo el que se engloban diferentes modalidades deportivas que se practican por tradición en el medio rural del País Vasco, Navarra y el País Vasco francés.
Algunos de estos deportes han surgido y son específicos del País Vasco; aunque otros se practican de una u otra forma también en otras partes del mundo.
Rasgos comunes de estos deportes son la importancia que se concede a las apuestas y desafíos entre participantes y espectadores. También es destacable que en general todos los deportes rurales vascos requieren una gran fuerza física y una gran resistencia.
Todos estos deportes tienen su origen en actividades laborales del medio rural que se han transformado en actividades deportivas a partir de la competencia entre diferentes personas por ver quién tiene mayor destreza en una actividad determinada. Así por ejemplo, a partir de la actividad de cortar troncos para aprovisionarse de leña surge el deporte de los aizcolaris o cortadores de troncos; a partir de la actividad de mover grandes rocas para la construcción surge el levantamiento de piedras, etc.
Actualmente existen 18 modalidades deportivas reconocidas oficialmente como deporte rural vasco:​
Existen otras modalidades deportivas que por una u otra razón suelen considerarse como deporte rural vasco, aunque no estén federadas como tales.
Así mismo, hay actividades lúdicas tradicionales para adultos que requieren un gran ejercicio físico, pero en las que no hay competición organizada, como los encierros y sokamuturras con toros y vaquillas.
Corte Madera (California)

Corte Madera es un pueblo no incorporado en el condado de Marin, California, Estados Unidos. En el censo de 2000 la población era de 9,100 personas. En 1980 el pueblo fusionó su departamento de policía con la vecina ciudad Larkspur en la Twin Cities Police Authority.
Corte Madera está localizada en 37°55′27″N 122°31′1″O﻿ / ﻿37.92417, -122.51694.​
Según la Oficina del Censo de los Estados Unidos, la ciudad tiene un área total de 4.4 millas cuadradas (11.4 km²), de la cual, 3.2 millas cuadradas (8.2 km²) es tierra y 1.2 millas cuadradas (3.2 km²) (28.12%) es agua. Corte Madera es uno de los pueblos más ricos de Marin.
En el censo​ de 2000, había 9,100 personas, 3,776 hogares, y 2,473 familias residiendo en el pueblo. La densidad poblacional era de 2,873.3 personas por milla cuadrada (1,108.4/km²). Había 3,850 casas unifamiliares en una densidad de 1,215.6/sq mi (468.9/km²). La demografía del pueblo era del 87.66% caucásica, 0.88% afroamericana, 0.32% amerindia, 6.08% asiática, 0.19% isleños del Pacífico, 1.30% de otras razas, y 3.58% de dos o más razas. 4.79% de la población era de origen hispana o latina de cualquier raza. El ingreso mediano para un hogar en la ciudad fue de $ 79.839, y la renta mediana para una familia era de $ 95.471. Los hombres tenían un ingreso medio de $ 70,968 versus $ 50,380 para las mujeres. La renta per cápita para la ciudad fue de $ 46.326. Alrededor de 2,7% de las familias y el 4,5% de la población estaban por debajo de la línea de pobreza, incluyendo el 4,2% de los menores de 18 años y el 6,9% de los de 65 años de edad o más.
La Biblioteca Gratuita del Condado de Marin gestiona la Corte Madera Library.​
Museo de la Madera de Caso

El Museo de la madera de Caso,​ pertenece a la red de museos etnográficos de Asturias y se encuentra en la localidad asturiana de Veneros, en Caso (España).
Ocupa una casona del siglo XVI y está dedicado a la importancia de la madera en la vida tradicional de los pueblos de Asturias.
El edificio tiene dos plantas:
La ampliación ha consistido en un nuevo edificio situado en un anexo a la sede inicial. Esta ampliación ha dado cinco nuevas secciones. Estas secciones son:
Biarritz Olympique Pays Basque

El Biarritz Olympique Pays Basque, Biarritz Olympique o simplemente "BO" es un equipo de rugby francés de la ciudad vascofrancesa de Biarritz (en el departamento de Pirineos Atlánticos) que juega en la 2.ª división de Francia (Pro D2).
Juega en el estadio Parc des Sports d'Aguiléra (simplificado como Aguilera) aunque ha jugado una serie de partidos en el Reale Arena de San Sebastián, en competiciones europeas.
En 1898 se fundó el club bajo el nombre Amicale des anciens de Jules-Ferry cambiándolo por Biarritz Stade y volviéndolo a cambiar en 1913 por Biarritz Olympique. En 1998 cuando el club se consolida en la élite del rugby francés eligió añadir a su nombre el nombre de Pays Basque (País Vasco) dando lugar al nombre actual Biarritz Olympique Pays Basque (BOPB) con la intención de reafirmar su identidad y promocionar la región estableciendo una sólida y estable relación entre un determinado estilo de juego y por los valores fundamentales que hacen la identidad del País Vasco.​ Esta decisión llevó a modificar también ligeramente el escudo del club, al que se le añadió las palabras Pays Basque en verde por debajo del escudo.
Pastel vasco

El pastel vasco (en francés gâteau basque en euskera biskotxa o pastiza)​ es un postre cuyo origen está en la región vasco-francesa de Lapurdi.
Consta de una masa de pasta de harina, manteca y huevos que se rellena generalmente de crema pastelera, aunque también los hay rellenos de albaricoques o de alguna fruta. Su origen se encuentra en el siglo XVIII en la localidad labortana de Cambo, cuando estaba relleno de fruta como higos, moras y cerezas de Itsasu. A partir del siglo XIX se empezó a rellenar de crema pastelera.
A la versión francesa se le suele poner una capa de mermelada o alguna confitura.
Por lo general, el pastel vasco se construye a partir de capas de un pastel a base de harina de trigo (una masa de masa de azúcar y mantequilla, en este caso pâte sablée, no brisée) con un relleno de mermelada de cereza negra o de crema de almendra o vainilla. Se ha argumentado que solo deben utilizarse las cerezas negras originarias del País Vasco.​
El tipo de masa utilizada puede variar un poco. Si la mantequilla se calienta antes de mezclarla con harina, la masa se llamará pâte sucrée. Si se hace en frío, el proceso de mezcla requerirá más trabajo y la masa se llama pâte sablée (es más desmenuzada). Las texturas resultantes son un poco diferentes pero principalmente para el catador iniciado. La harina utilizada es una harina de trigo blando con poco contenido mineral (es decir, una harina refinada, pastelería común / harina para tortas) La proporción de azúcar utilizada también varía. Pero el principio de este pastel es tener una masa suave de tipo shortbread de 3 a 6 cm de grosor rellena con una crema pastelera de almendras, también llamada frangipane, y con una capa brillante de huevo.
Es tradicional marcar un lauburu en la parte superior si el pastel está lleno de mermelada de cereza negra, o usar un patrón de sombreado en la parte superior si está lleno de crema pastelera.​
Los orígenes de pastel vasco están fuertemente ligados a la ciudad de Cambo-les-Bains. Puede que originalmente se hiciera con pan y se llamara bistochak en el siglo XVIII.​ Los pescadores lo sacaron al mar. La primera comercialización conocida de la torta fue realizada por Marianne Hirigoyen en Cambo en la primera mitad del siglo XIX. Las ediciones posteriores fueron condimentadas con ron, traídas de regreso a Francia por los vascos de las Indias Occidentales.​
El Festival del Pastel Vasco (Fête du Gâteau Basque) se organiza cada año en Cambo-les-Bains. Eguzkia ("sol" en euskera), una asociación para promover la calidad del pastel vasco, fue fundada en Francia en 1994.​ Hay un museo dedicado al pastel, Le musée du Gâteau Basque, en Sare.​
Pastel y Dulces Típicos Vascos
Basque Culinary World Prize

El Basque Culinary World Prize («premio mundial de gastronomía vasco») es un premio internacional otorgado anualmente desde 2016 por el Gobierno Vasco y el Basque Culinary Center al chef cuya labor ha sido innovadora o beneficiosa en la gastronomía y en ámbitos relacionados (nutrición, medio ambiente, salud... ). Además de la distinción, los ganadores reciben una retribución de cien mil euros con el propósito de invertirlos en proyectos de carácter social. Cada año, además del cocinero premiado, se nombra a otras diez «menciones especiales», personas que también han destacado ese año en el oficio culinario y fueron considerados para optar al Basque Culinary World Prize. El premio se enmarca en la estrategia Euskadi-Basque Country, promovida por el Gobierno Vasco.​
Les Basques

Les Basques (del francés, Los Vascos) es un municipio regional de condado (MRC) de la provincia de Quebec en Canadá. Está ubicado en la región administrativa de Bas-Saint-Laurent. Su chef-lieu y municipio más poblado es la ciudad de Trois-Pistoles.
El MRC de Les Basques se encuentra en la costa sur del estuario del San Lorenzo.​ Limita al noreste con el MRC de Rimouski-Neigette, al sureste con Témiscouata, al suroeste con el MRC de Rivière-du-Loup y al noroeste con el estuario. En costa opuesta del estuario está ubicado el MRC de La Haute-Côte-Nord.​​ La superficie total es de 1586 km², de los cuales 1115 km² son tierra firme y 471 km² cubiertos por el agua.​ Las regiones naturales incluyen zona marítimo-terrestre, las terrazas y los montes Notre-Dame (Apalaches).​ El rivière des Trois Pistoles y sus dos afluentes, los ríos Mariakèche y Boisbuscache, bañan el territorio. Los principales estanques son los lagos Saint-Mathieu y Saint-Jean.​
El MRC fue creado en 1981 a partir de partes de los antiguos condados de Rivière-du-Loup y de Rimouski. Tomó su nombre de la Isla de los Vascos situada en frente de Trois-Pistoles, donde la presencia de pescadores vascos entre 1580 y 1630 es atestiguada.​
El prefecto actual (2015) es Bertin Denis, que sucedió a André Leblond en 2009. El prefecto suplente es Michel Colpron.​
El territorio del MRC forma parte de las circunscripciones electorales de Rivière-du-Loup–Témiscouata a nivel provincial y de Rimouski-Neigette—Témiscouata—Les Basques a nivel federal.​
Según el censo de Canadá de 2011, Les Basques contaba con 9142 habitantes. La densidad de población era de 8,1 hab./km². Entre 2006 y 2011 hubo una diminución de 333 habitantes (3,5 %). En 2011, el número total de inmuebles particulares era de 5144, de los cuales 4159 estaban ocupados por residentes habituales, otros siendo desocupados o residencias secundarias.​
El MRC de Les Basques es uno de los menos poblados de Quebec. Su población es mitad rural, mitad urbana.​ El territorio es esencialmente rural, su crecimiento demográfico se estancó en 1961 para iniciar un fuerte descenso. Entre 1961 y 2006, el MRC de Les Basques perdió 42 % de su población. Ciertas ciudades del interior del país han sufrido pérdidas demográficas aún más importantes. El porcentaje de la población del MRC entre el total de las personas de Quebec se ha reducido a un tercio entre 1961 y 2006, pasando de 0,36 % a 0,12 %.
Evolución de la población total, 1991-2015​​
La agricultura, la industria forestal y el sector agroalimentario son las principales actividades económicas de la región.​ El MRC de Les Basques es uno de los más pobres de Quebec.
Les Basques se compone de 11 municipios (1 ciudad, 5 municipios, 5 parroquias) y 1 territorio no organizado.​
DT división territorial, D distritos, S sin división; CEP circunscripción electoral provincial, CEF circunscripción electoral federal; * Oficial, ⁰ No oficial
Deporte base

El deporte escolar o deporte formativo es el deporte que niños y jóvenes practican con el objetivo de competir al máximo nivel cuando alcancen la adultez. Este tipo de entrenamiento y competición se puede realizar a nivel de clubes, instituciones educativas o selecciones nacionales / provinciales. Estas organizaciones, también llamadas canteras y semilleros, se dedican a formar a los aspirantes en diversos aspectos, desde las habilidades intrínsecas al deporte hasta relacionarse con otros actores (compañeros, rivales, público, jueces) y conseguir apoyo económico.
Las federaciones deportivas nacionales y locales mantienen programas de deporte base para desarrollar deportistas de mayores de manera más directa que obteniéndolos de clubes, pero también para atender situaciones sociales como exclusión y discriminación. Los clubes, en particular en deportes de pelota, desarrollan sus propios deportistas entre otros motivos para que quienes alcancen el nivel mayor compartan los ideales del equipo, para poder venderlos a otros clubes y obtener ganancias económicas, o a la inversa para evitar tener que invertir sumas gigantescas de dinero para conseguir figuras de otros clubes.
En Estados Unidos, el deporte base en los deportes más populares (béisbol, baloncesto y fútbol americano) se desarrolla casi exclusivamente en liceos y universidades. En Europa y América Latina, el fútbol y otros deportes de pelota generan sus deportistas en las divisiones formativas donde compiten clubes.
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Corta de troncos

El corte o corta de troncos es una actividad tradicional de la explotación maderera, de la construcción y de las tareas domésticas. En varias zonas boscosas de Europa, Norteamérica, Australia y Nueva Zelanda han surgido deportes tradicionales basados en las tareas de los leñadores. Por ejemplo, en Castilla, Asturias, León y Cantabria existe la corta de troncos, o corta de tueros en asturiano. También en el País Vasco y Navarra la aizkolaritza, corte de troncos con hacha, y la trontzalaritza o simplemente trontza, corte de troncos con sierra.
Lo que tienen en común todas estas modalidades es que se compite partiendo fragmentos de troncos de árboles, mediante una herramienta homologada, que puede ser un hacha, un tronzador o tronzón (sierra para dos personas) o una sierra eléctrica. Existe varias federaciones, pero no han unificado sus reglamentos. Esto implica que en las competiciones internacionales los deportistas visitantes suelan vérselas con una normativa a la que no están acostumbrados.
Además de las herramientas empleadas, hay muchas otras diferencias entre modalidades:
Competiciones de slot

Las competiciones de slot es la manifestación competitiva del slot. Se suelen usar reproducciones de modelos reales, aunque algunos están específicamente diseñados para la competición. Es un término tan amplio que debe ser separado en dos corrientes: rally y velocidad.
El slot de rally consiste, como en la realidad, en recorrer un trazado determinado en el menor tiempo posible. Se pueden desarrollar en tramos abiertos de longitud indefinida; pero su dificultad técnica lo impide y es más común verlos en circuitos a los que hay que dar varias vueltas.
El desarrollo común de una competición de rally es así:
El rally engloba a varias categorías:WRC,A, K, SN N, Ni, ND, S2000. También los campeonatos de raid se desarrollan de manera similar.
Habitualmente se compite en pistas (de plástico o madera) de cuatro o más carriles (tradicionalmente pistas desde 4 carriles hasta 8, encontrándose pistas de hasta 24 carriles mediante disposición de circuitos espejo). Se trata de dar la mayor cantidad de vueltas por el circuito en un de tiempo determinado, llegando incluso a las 24 horas o más (carrera de resistencia); o de dar un número determinado de vueltas en el menor tiempo posible (carrera al sprint). Los circuitos pueden ser extremadamente largos o cortos. En las competiciones de slot analógicas, se realizan varias mangas para que todos los participantes vayan rotando por todos los carriles, y así compensar las diferencias entre carriles en el resultado final; ya que se suma el resultado por cada uno de los carriles. En las competiciones de slot digital, esto no es necesario ya que en este tipo de sistemas, el coche no está atado a un carril sino que puede cambiar al que le plazca en los cambios de carril dispuestos por el circuito digital durante el transcurso de la prueba. Sus categorías se dividen según el tipo de coche con el que se corra.
Roncalese dialect

Roncalese (in Basque: erronkariera, in Roncalese dialect: Erronkariko uskara) is an extinct Basque dialect once spoken in the Roncal Valley in Navarre, Spanish Basque Country. It is a subdialect of Eastern Navarrese in the classification of Koldo Zuazo. It had been classified as a subdialect of Souletin (otherwise spoken in the province of Soule in the French Basque Country) in the 19th-century classification of Louis Lucien Bonaparte, and as a separate dialect in the early-20th-century classification of Resurrección María de Azkue. The last speaker of the Roncalese, Fidela Bernat, died in 1991.
Roncalese preserves historical nasals which have been lost from other dialects, a fact which has proven valuable in discrediting the aizkora theory (that Basque vocabulary is continuous from the Stone Age).
Shepherd's leap

The shepherd's leap (Spanish: salto del pastor) is a folk sport practised throughout the Canary Islands.
The origins of the shepherd's leap may date back to the Guanches, the aboriginal inhabitants of the islands prior to the Castilian conquest period of the early 15th century. Canarian shepherds required a specialised means of transporting themselves safely across ravines and down steep embankments, and settled on the use of long wooden poles known as lanza or garrote. These poles are fitted with sharp metal points called regatón.
Salto del pastor practitioners have developed a wide range of techniques to facilitate quick and agile movement across extremely difficult and dangerous terrain. These techniques range from pole-vaulting across crevices to the "dead drop" in which the practitioner leaps into space from heights of up to eight metres (26 ft), jamming the pole into the ground below and then sliding down the pole. There are many other types of leaps, depending on the nature of the obstacle to be cleared. Some of these are sufficiently dangerous to have given rise to legends such as the salto del enamorado (lover's leap) and the salto de media luna (half moon leap).
As the shepherd's leap has now developed into a folk-sport, the pole is also used in competitive events, which include climbing up and jumping over walls, speedy descents down steep rocks, precision leaps, and acrobatic feats.
The lance of the shepherd is part of the iconographic attributes of Saint Peter of Saint Joseph de Betancur, who is the first saint of the Canary Islands. This is because said Saint was a pastor or peasant before becoming a missionary in Guatemala.