davidanugraha/M4-RAG huggingface dataset:
Floor cleaning

Floor cleaning is a major occupation throughout the world. The main job of most cleaners is to clean floors.
The principal reasons for floor cleaning are:
The treatment needed for different types of floors is very different.
Slipping is a common safety hazard for cleaning methods that involve water or other liquids, especially if the floor is left wet.
Sawdust is used on some floors to absorb any liquids that fall rather than trying to prevent them being spilt. The sawdust is swept up and replaced each day. This was common in the past in pubs and is still used in some butchers and fishmongers.
It used to be common to use tea leaves to collect dirt from carpets and remove odours.
There are also a wide variety of floor cleaning machines available today such as floor buffers, automatic floor scrubbers and sweepers, and carpet extractors that can deep clean almost any type of hard floor or carpeted flooring surface in much less time than it would take using a traditional cleaning method.
Different types of wood flooring may require completely different care depending on whether they are waxed, oiled or have a polyurethane coating. It is important to determine the type of finish of a wood floor and always treat it in the proper manner, for instance it is difficult to clear wood floor wax from a floor coated with polyurethane. Simple cleaning instructions:
Tile and stone flooring is common in kitchens, stairs, and bathrooms. Its cleaning process can be divided into three steps:
Vinyl composition tile or VCT is a common commercial floor type. Cleaning this type of floor is done with either a mop and bucket or with a floor scrubber.
VCT requires a polymer coating or floor finish to protect it. This needs to be kept clean with dust mopping and wet cleaning (i.e. wet mopping or floor scrubber).
For cleaning floors, when a type of floor wiper is used, a liquid of (Cleaning agents) is usually added to the water that is used with it. The product used may also depend on the floor-type such as parquet or tiles as some products can damage the floor.
Floor cleaners whose formulation includes certain fragants (certain monoterpenes) can cause indoor air pollution equivalent or exceeding the harm to respiratory tracts when the time is spent near a busy road according to a study.
A well-maintained entrance matting can dramatically reduce the need for cleaning. For public and office buildings, about 80 to 90% of the dirt is tracked in from outside. Installing a total of 15 feet of matting consisting of both indoor and outdoor sections will remove about 80% of this. Thus, about two-thirds of the dirt can be removed at the entrance.
Whisk broom scanner

A whisk broom or spotlight sensor, also known as an across-track scanner, is a technology for obtaining satellite images with optical cameras. It is used for passive remote sensing from space. In a whisk broom sensor, a mirror scans across the satellite’s path (ground track), reflecting light into a single detector which collects data one pixel at a time.
The moving parts make this type of sensor expensive and more prone to wearing out, such as in the Landsat 7. Whisk broom scanners have the effect of stopping the scan, and focusing the detector on one part of the swath width. Because the detector is only focused on a subsection of the full swath at any time, it typically has a higher resolution than a push broom design for the same size of scan swath.
All sensors aboard the Landsat series of satellites used the whisk broom design until Landsat 8 which used a push broom sensor.
Uma-jirushi

Uma-jirushi (馬印, horse insignia) were massive flags used in feudal Japan to identify a daimyō or equally important military commander on the field of battle. They came into prominence during the Sengoku period. While many were simply large flags, not very different from sashimono or hata-jirushi, most were three-dimensional figures, more like kites, and in the shape of bells, gongs, umbrellas, or streamers.
While these standards took many forms, they all fall into two broad categories: the ō-uma-jirushi and the ko-uma-jirushi, the great standard and the lesser standard respectively. Poorer daimyo had just one, the lesser standard, while wealthier daimyo had both. In 1645, the Tokugawa shogunate formalized this, allowing daimyo with an income above 1300 koku to have a ko-uma-jirushi, and daimyo earning more than 6000 koku to have an ō-uma-jirushi as well.
The ō-uma-jirushi was the nucleus of action on the battlefield, and while it aided the organization and morale of friendly troops, it also attracted the attention of enemy warriors. The carrier of the uma-jirushi, therefore, was arguably the most dangerous position to be in on the field. The ō-uma-jirushi was sometimes held in a leather bucket attached to the carrier's belt; the especially large ones would often be securely strapped into a carrying frame on the warrior's back. The carrier was provided with ropes to steady the standard in the wind, or while running.
In the mid-1600s, a monk called Kyūan completed a text called O Uma Jirushi, a comprehensive illustrated survey of the heraldry of his time. This text describes the heraldry of most, if not all, of the major samurai families of the battles of the Sengoku period. The text still survives today, and remains one of the chief sources of heraldic information available today on this period in Japan.
Rei (baralho)

O rei é, na maioria dos jogos de baralho, a segunda carta de maior valor, perdendo apenas para o ás. Há, entretanto, muitas situações em que o rei é considerado uma carta de média força, ou mesmo fraca, a exemplo do bastante popular jogo de Truco. Os baralhos costumam representá-lo com a letra K, do inglês King (rei), seguindo um padrão de muitos países.
A carta do rei é a carta da corte mais antiga e universal. Provavelmente se originou no Ganjifeh persa, onde os reis são retratados sentados em tronos e superando as cartas de vice-rei montadas em cavalos. As cartas de jogar foram transmitidas à Itália e à Espanha através dos mamelucos e dos mouros . O baralho de cartas mameluco mais bem preservado e completo, o baralho Topkapı, não exibia figuras humanas, mas apenas listava sua classificação, provavelmente devido à proibição religiosa. Não é totalmente certo se o pacote Topkapi era representativo de todos os baralhos mamelucos, pois era um item de luxo feito sob medida e usado para exibição. Um fragmento do que pode ser uma carta de rei sentado foi recuperado no Egito, o que pode explicar por que as poses das cartas da corte na Europa se assemelham às da Pérsia e da Índia.
Os reis sentados eram geralmente comuns em toda a Europa. Durante o século XV, os espanhóis começaram a produzir reis permanentes. Os franceses usaram originalmente cartas espanholas antes de desenvolverem seus padrões de baralho regionais. Muitos projetos da corte espanhola foram simplesmente reutilizados quando os franceses inventaram seu próprio sistema de trajes por volta de 1480. The English imported their cards from Rouen until the early 17th century when foreign card imports were banned. Os ingleses importaram seus cartões de Rouen até o início do século XVII, quando as importações de cartões estrangeiros foram proibidas. O rei de copas às vezes é chamado de "rei suicida" porque parece estar enfiando a espada na cabeça. Isto é o resultado de séculos de más cópias por parte dos fabricantes de cartões ingleses, onde a cabeça do machado do rei desapareceu.
A partir do século XV, os fabricantes franceses atribuíram a cada uma das cartas da corte nomes retirados da história ou da mitologia. Esta prática sobrevive apenas no padrão de Paris, que derrubou todos os seus rivais, incluindo o padrão de Rouen por volta de 1780.
Molho barbecue

O molho barbecue (conhecido pela abreviação BBQ) é o nome genérico de uma variedade de molhos de sabor forte, com ingredientes doces-ácidos, habitualmente empregados em churrascos e outros pratos com base em carne assada. Menos frequentemente, acompanha outros alimentos como por exemplo batata frita e certas pizzas, por vezes substituindo o molho de tomate.
Seu uso como acompanhamento para carne de porco e de frango é particularmente tradicional nos Estados Unidos.
Vale ressaltar que nos Estados Unidos preocupa-se mais com o sabor do molho que vão colocar sobre o churrasco do que com a própria carne em questão.
O molho barbecue inclui ingredientes doces, apimentados e ácidos. Via de regra enfatiza-se o sabor defumado típico do churrasco. A receita varia, mas ingredientes típicos incluem o molho de tomate, vinagre, especiarias e adoçantes como Pápricas Doce e Picante, Açúcares comum e Mascavo, Pimentas e etc.
Texas de Brazil

A Texas de Brazil é uma cadeia de restaurantes de churrascaria de propriedade familiar, com unidades em nível nacional e internacional. Foi inaugurada em 13 de outubro de 1998, em Addison, Texas, um subúrbio de Dallas. O restaurante é uma churrascaria brasileira-americana que combina a culinária do sul do Brasil com carnes ao estilo texano. Os clientes viram um pedaço de papel com o lado verde para cima para receber carne, ou com o lado vermelho para cima para não receber mais carne.
As carnes desse restaurante consistem em cortes assados e temperados de carne bovina, suína, de cordeiro, de frango e de linguiça brasileira. As carnes são cozidas em uma grelha de fogo aberto, uma técnica originária do sul do Brasil, onde funcionários vestidos de gaúchos levam as carnes individualmente às mesas. O Texas de Brazil não serve coração de galinha, considerado um alimento tradicional encontrado em muitas outras churrascarias. O restaurante também prepara e serve vários tipos de sobremesas.
Jogo de mesa

Jogo de mesa é um termo genérico para designar jogos normalmente disputados sobre uma mesa ou outra superfície plana, como dominó e Rummikub. Esse termo é usado para distinguir tais jogos dos desportos e dos jogos de vídeo, actualmente mais populares.
Esta categoria inclui, entre outros jogos:
Quando se fala de RPGs, o termo "jogo de mesa" serve para distinguir o formato convencional jogado numa sala do estilo live action (teatralizado) e dos RPGs electrónicos.
Michelle Nicolini

Michelle Zonato Nicolini ou Michelle Nicolini (nascida em 5 de janeiro de 1982, em Itu, no interior de São Paulo) é uma praticante de Jiu-Jitsu e lutadora de artes marciais mistas (MMA). Ela tem um dos recordes competitivos de grappling e Jiu-Jitsu mais marcantes de todos os tempos. Com 8x medalhas de ouro, a partir do Mundial 2019, além de vários títulos de grandes torneios, ela ocupa o segundo lugar na maioria dos títulos do Campeonato Mundial da IBJJF na faixa-preta, atrás de Beatriz Mesquita. Ela é membro do Hall da Fama da IBJJF.
Aos 14 anos, começou a treinar capoeira e parou 3 anos depois para se concentrar no jiu-jitsu, com o treinador Robert Drysdale, de quem recebeu sua faixa preta. Em 2015, ela competiu duas vezes no Polaris Pro Grappling, derrotando Angélica Galvão na chave de braço e perdendo para Gezary Matuda no armlock. Atualmente, ela tem um contrato com a organização ONE Championship MMA, e já teve contrato com o Legacy Fighting Championship.
Nos principais campeonatos de kimono da IBJJF na faixa-preta ela é:
Nos principais campeonatos da IBJJF Nogi na faixa-preta ela é:
Ela também é 4x medalhista do ADCC – 1x Ouro, 2x Prata e 1x Bronze.
Ao vencer o Campeonato Brasileiro de Nogi, Michelle se tornaria a primeira atleta feminina a completar uma varredura limpa de ganhar uma medalha de ouro na faixa-preta de kimono e sem kimono em todos os quatro principais campeonatos.
Michelle enfrentou Cristina Meija no Inka FC 11, em 23 de junho de 2011, em sua estreia no MMA e venceu a luta por finalização no primeiro round. Em 22 de fevereiro de 2014, enfrentou Lanchana Green no M4TC 13: Nemesis e venceu de novo por finalização no primeiro round. Em 17 de outubro de 2014, enfrentou Norma Rueda Center no Legacy FC 36 e sofreu sua primeira derrota profissional, com Norma vencendo por decisão unânime.
Em 25 de julho de 2016, foi revelado que Michelle havia assinado com a ONE Championship, com sede em Singapura. Ela enfrentou Mona Samir no ONE Championship: Defending Honor, em 16 de novembro de 2016, e venceu a luta por finalização no primeiro round. Em 21 de abril de 2017, enfrentou Irina Mazepa no ONE Championship: Kings of Destiny e, novamente, venceu a luta por finalização no primeiro round. O mesmo para a luta em 8 de março de 2018 contra Iryna Kyselova no ONE Championship: Visions of Victory.
Em 9 de novembro de 2018, Michelle enfrentou Tiffany Teo, no ONE Championship: Heart of the Lion e Tiffany venceu a luta por decisão unânime, dando a Michelle sua segunda derrota profissional.
Em 12 de julho de 2019, Michelle enfrentou a campeã peso atômico feminina do ONE, Angela Lee, em uma luta peso-palha, no ONE Championship: Masters of Destiny. Apesar de entrar na luta como azarão e sofrer várias faltas não marcadas, Nicolini venceu a luta por decisão unânime.
Michelle desafiou a campeã mundial de peso palha feminino do ONE, Xiong Jingnan, no ONE Championship: Empower, em 3 de setembro de 2021. Foi originalmente agendado para 28 de maio de 2021, antes de ser adiado devido ao COVID-19. Ela perdeu a luta por decisão unânime, não conseguindo levar a adversária ao chão e perdendo na trocação.
É verdade esse bilete

"É verdade esse bilete" é um meme da Internet que surgiu a partir de uma frase presente ao final de um bilhete escrito por Gabriel Lucca, de 5 anos, para sua mãe, Geovana Santos, na tentativa de faltar à escola no dia seguinte. A professora de sua sala, Paula Renata Robardelli, mais conhecida como Tia Paulinha, publicou o bilhete nas redes sociais no dia 22 de agosto de 2018, que logo ficou popular na Internet.
Gabriel Lucca, de 5 anos e morador de Bocaina, São Paulo, escreveu um bilhete para sua mãe, Geovana Santos, falsamente atribuído a sua professora, Paula Renata Robardelli, conhecida como Tia Paulinha. O bilhete dizia que não haveria aula em sua escola no dia seguinte, pois "poderia ser feriado" e, no final, dizia: "É verdade esse bilete" [sic]. O bilhete foi escrito porque Gabriel queria assistir à nova temporada de um desenho animado que seria lançada naquele dia, em vez de ir à escola. Geovana mandou uma mensagem via WhatsApp para Paulinha com o bilhete, que postou a imagem no Facebook no dia 22 de agosto de 2018.
Segundo a professora, Gabriel tem o costume de mandar bilhetes para os amigos e para a família, e relata que ele é exemplar na sala de aula.
Após sua publicação nas redes sociais, o bilhete começou a viralizar na Internet. O meme consiste em escrever uma mensagem falsa, finalizando-a com "é verdade esse bilete". Empresas como a Netflix participaram do meme, além de outros perfis famosos. Foi criada também a hashtag #bilete no Instagram que, até 29 de agosto de 2018, tinha mais de duas mil postagens. O R7 disse que esse era um dos maiores memes do ano de 2018. O meme foi um dos mais pesquisados do ano, segundo o Google.
Devido ao meme, Gabriel foi convidado para conhecer o Estádio de Morumbi e recebeu um bilhete do futebolista Nenê. No dia 2 de setembro de 2020, Gabriel e Geovanna participaram do Encontro com Fátima Bernardes. Foi revelado que a mãe tatuou a frase em seu braço.
O Jogo (jogo mental)

O Jogo (em inglês: The Game), criado na Inglaterra, é um jogo corrente, que tem se popularizado e se espalhado pela Internet desde 2000, cujo objetivo é evitar pensar acerca do próprio Jogo. Pensar no Jogo significa perdê-lo e, segundo as regras, essa perda deve ser anunciada aos demais participantes cada vez que ocorre. O Jogo é visto por alguns como um meme. Os jogadores podem apenas tentar evitar perder durante o máximo de tempo possível. Atualmente, O Jogo é jogado por milhões (possivelmente bilhões) de pessoas mundo a fora.
Existem algumas regras básicas do Jogo:
ADENDO: Alguns jogadores permitem um período entre 30 segundos e meia hora depois de alguém perder, durante o qual um jogador não pode perder novamente O Jogo, ou não é obrigado a anunciar a perda. Isto é feito de forma a prevenir uma perda contínua do jogo. Sob uma interpretação literal, é necessário avisar cada perda. Contudo, anunciar essa perda implica pensar no Jogo, o que só por si é uma falha. Esta corrente continua interminavelmente.
Muitos jogadores desenvolvem estratégias criativas para fazer outras pessoas perderem, tal como escrever O Jogo numa mensagem, dizer O Jogo em voz alta, escrevê-lo em grafite num espaço público, e em notas, ou escrever duas palavras que quando pronunciadas em voz alta soem como "O Jogo" (por exemplo: Uj Ogo).
Algumas pessoas escondem a mensagem "O Jogo" em fotos, vídeos, ou em textos longos para que outros jogadores sejam pegos de surpresa e percam, e fiquem irritados com isso.
As origens de o Jogo são incertas, mas a grande maioria das teorias é unânime em apontar a Inglaterra como seu local de origem.
Em uma reportagem de 2008, Justine Wettschreck diz que O Jogo provavelmente existe desde o início dos anos 90, e pode ter se originado na Austrália ou na Inglaterra. Uma teoria sugere que foi inventado em Londres em 1996, quando dois engenheiros britânicos, Dennis Begley e Gavin McDowall, perderam seu último trem e tiveram que passar a noite na plataforma; eles tentaram evitar pensar sobre sua situação, e quem pensou sobre isso primeiro perdeu. Outra teoria também aponta que O Jogo pode ter sido criado em 1996, pelo londrino Jamie Miller, provavelmente num fórum virtual, "para irritar as pessoas". O jornalista Mic Wright, do The Next Web, relembrou que jogou O Jogo na escola no final dos anos 90.
No entanto, outra teoria aponta que O Jogo pode ter sido criado em 1977 por membros da Sociedade de Ficção Científica da Universidade de Cambridge, quando tentavam criar um jogo que não se encaixasse na teoria dos jogos.
Um post de Paul Taylor em agosto de 2002 descreveu O Jogo; Taylor afirmou ter "descoberto o jogo on-line há cerca de 6 meses". Esta é a primeira referência conhecida na Internet.
O jogo é um exemplo da teoria do processo irônico (também conhecido como "Princípio do Urso Branco"), no qual a tentativa de suprimir ou evitar certos pensamentos tornam esses pensamentos mais comuns e persistentes do que seriam ao acaso. Há exemplos iniciais da teoria do processo irônico: em 1840, Liev Tolstói jogou o "jogo do urso branco" com seu irmão, onde "ficava em um canto e não pensava no urso branco".
Picanha

Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture.
The cut was created in Bixiga neighborhood, São Paulo, in the 1950s, but not for barbecue. The first restaurant to roast picanha in a barbecue was the restaurant Dinho's in 1973. In Brazil, the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse sea salt. The fat is retained until the steak has been cooked.
Although already known in Portugal as a part of alcatra, the cut and its association with barbecue in Portugal was popularized by Brazilian immigrants and Brazilian restaurants starting in the end of the 20th century, taking advantage of the United Kingdom BSE outbreak of the 1990s. Picanha is served in restaurants and is widely available in supermarkets and butchers, both fresh and packaged under vacuum. Most of it is usually produced within the European Union (Republic of Ireland and Poland) and also imported from Argentina, Brazil, Paraguay and Uruguay in South America.
In the United States until recently the cut was little known and often named top sirloin cap, rump cover, rump cap, or culotte (French). American butchers generally divide this cut into other cuts like the rump, the round, and the loin. Unlike in Brazil, the traditionally-retained fat tends to be removed before preparation, unless requested otherwise by the customer.
The term picanha is of unknown origin. It could be derived from the word picana, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle.
Picanha can be prepared on the grill, in the oven, on the hob, in a frying pan, or sous vide with a variety of spices and accompaniments.
Đờn ca tài tử

Đờn ca tài tử (Chữ Hán: 彈歌才子) or nhạc tài tử (樂才子) is a genre of chamber music in the traditional music of southern Vietnam. Its instrumentation resembles that of the ca Huế style; additionally, modified versions of the European instruments guitar, violin, and steel guitar are used. Vọng cổ ("Longing for the Past") is one of the more popular tài tử melodies, and was composed in 1919 by songwriter ông Sáu Lầu, of Bạc Liêu Province in southern Vietnam.
The term comes from the Sino-Vietnamese terms nhạc (樂, literally "music") and tài tử (才子, literally "virtuoso"; the original Chinese meaning was "gifted scholar").
The ensemble commonly uses five instruments, often referred to as the “Ngũ Tuyệt” (Five Treasures), which include the đàn tranh (16-string zither), đàn tỳ bà (pear-shaped lute), đàn kìm (moon lute), đàn cò (spike fiddle), and đàn tam (three-string lute). These are often accompanied by the sound of the seven-hole bamboo flute.
In terms of attire, most performers of Đờn ca tài tử are friends and neighbors, so they typically wear casual clothing during performances. Only when performing at temples, communal houses, or on formal stages do they wear traditional performance costumes.
In recent years, to meet the demands of tourism, tài tử music groups have organized into semi-professional clubs. Alongside their main occupations, they perform music upon request.
Some people say the term “tài tử” means “amateur.” In reality, it means “talented,” and implies that these individuals do not pursue music for a living, but rather as a passion or for spontaneous enjoyment. However, this does not mean they lack expertise. On the contrary, to become a true tài tử artist, one must undergo years of dedicated practice.
Musically, the roles of singers and instrumentalists are equal. In ca trù, a traditional form of northern and central Vietnamese singing, the performers are usually women, whereas đờn ca tài tử includes both male and female singers who participate equally.
Đờn ca tài tử uses instruments such as the đàn cò, đàn nguyệt, đàn tranh, the song lan (a wooden percussion instrument for rhythm), and sometimes the lõm guitar (a modified guitar used in southern Vietnamese music). This form of music is performed not only at festivals and gatherings but also after harvest seasons. It can be played under the shade of a tree, on a boat, or on a bright moonlit night.
Cindy Kimberly

Cindy Kimberly is a Spanish-Indonesian model, designer, artist, actress, and singer
Cindy Kimberly was born in Amsterdam, the Netherlands. At the age of 3, she moved to Spain. Her mother is of Spanish descent, and her father is of Indonesian descent.
Kimberly studied ballet from the age of 5 to 14 at the Conservatory of Dance in Benidorm. She balanced her studies with working as a babysitter and began her modeling career at the age of 16.
Justin Bieber posted a photo of Kimberly on his social media, asking who she was. Shortly after, Kimberly signed with the agency UNO Models in 2016, starting her career and appearing in the magazines Vogue Spain, and Harper's Bazaar.
Her agent, Ramón Jordana from Angels Project, has managed her career since its inception.
In 2018, she published a book with Planeta Publishing, detailing her life as a model. In 2023 and 2024, she attended the Cannes Film Festival and the AmfAR Gala.
Kimberly has been in a relationship with footballer Dele Alli publicly since June 2022.
Megara (band)

Megara (Spanish pronunciation: [meˈɣaɾa]) is a Spanish rock band formed in Madrid in 2015, currently consisting of Kenzy Loevett, Vitti Crocutta, Tio Rober Bueno, and Raphaela Tache. They represented San Marino in the Eurovision Song Contest 2024 with the song "11:11". They failed to qualify in the second semi-final, getting 14th place. It was the third time in a row that the country failed to qualify for the final. During Eurovision Song Contest 2024, Kat Almagro joined the band as a drummer.
Megara was formed in Madrid in 2015 by guitarist Rober and vocalist Kenzy. That same year, the band released their debut EP Muérase quien pueda. In 2016, they released Siete, their first studio album. After the publication of their second studio album Aquí estamos todos locos in 2018, the band began rising in popularity, making their debut appearances at Download Festival and Resurrection Fest in 2019.
In 2023, the band participated in Benidorm Fest 2023, the Spanish preselection for the Eurovision Song Contest 2023 with the song "Arcadia". They finished fourth in the first semi-final on 31 January 2023, qualifying for the final, where they finished in fourth overall. That same year, they announced that they would be the supporting act on the Spanish leg of Babymetal's World Tour.
In 2024, the band participated in the Sammarinese preselection Una Voce per San Marino 2024 with the song "11:11". The song was originally intended to compete in Benidorm Fest 2024, but was not selected by broadcaster RTVE. To comply with Sammarinese selection regulations, verses in the Italian language were added. They competed in the second semi-final, and, after qualifying to the second chance round on 23 February 2024, advanced to the final. They were declared the winners of the competition by a five-member professional jury, and were thus selected to represent the country in the Eurovision Song Contest 2024. They failed to qualify from the second semi-final on 9 May 2024, placing 14th out of 16 with 16 points.
The band have coined their musical style as "fucksia rock", a combination of electronic, dance and rock genres. The band stated that they coined the term out of disdain of being put into one genre, with Rober Bueno stating in an interview, "we didn't see ourselves pigeonholed into any [genres]... [it] encompasses several styles. We like pop or rock and we express our tastes in our songs. And it has a mix of all that". In another interview, the band described their music as "the perfect mix between the sinister and cotton candy".
The One-Handed Trick

The One-Handed Trick (Spanish: El truco del manco) is a 2008 Spanish film directed by Santiago A. Zannou, which stars Juan Manuel Montilla "Langui" alongside Ovono Candela.
The plot follows the attempts of two friends, Adolfo (hooked on heroin) and El Cuajo (a disabled man), of setting up a hip hop recording studio.
The One-Handed Trick was produced by Media Films, and it had the participation of TVE. Filming took place in locations belonging to the outskirts of Barcelona, including La Mina [es].
The film screened at the San Sebastián International Film Festival in September 2008. It was theatrically released in Spain on 16 January 2009.
Mirito Torreiro of Fotogramas rated the film 4 out of 5 stars, highlighting "Zannou's rigor in building the story" as the best thing about the film, while citing a degree of "obviousness in the drawing of some characters" as a negative point.
Jonathan Holland of Variety considered that the film——"a too-rare incursion by Spanish film into the coarse realities of multiculturalism on its cities' outskirts"—features "a crudely makeshift feel that suits its subject".
Irene Crespo of Cinemanía rated it 3 out of 5 stars, considering that Zannou, "with few resources, without professional actors, but with a lot of enthusiasm, and at a rap rhythm", managed to craft "an undeceptive portrait of the reality of any city's slums"
Saucisson

Saucisson (French: [sosisɔ̃]), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
There is also a tradition of making saucisse sèche in western Switzerland, the term saucisson being used only for sausages with interrupted maturation, therefore cooking sausages.
Saucisson comes from the Latin salsus meaning salted. The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame of Gallic charcuterie was such that it was exported to Rome and the rest of the Roman Empire.
The word saucisson first appeared in France in 1546 in the Tiers Livre of Rabelais.
Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called bardière). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria. For instance, antilisterial strains of Lactobacillus sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.
Some versions of saucisson also contain pepper seeds, garlic, mushrooms, bits of dried fruits or nuts (such as pistachios, figs, or olives), cheeses such as Roquefort, Laguiole, or alcohols such as wines or Génépi liquor.
Pâté

Pâté (UK: /ˈpæteɪ/ PAT-ay, US: /pæˈteɪ, pɑː-/ pa(h)-TAY, French: [pɑte] ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words pâte (pastry) and pâté are both derived from the Latin pasta meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to Larousse Gastronomique, when there is a pastry case the dish is pâté en croute and when there is not, and the mixture is cooked in a dish (called a terrine), it is pâté en terrine, often abbreviated to terrine or pâté, terms used interchangeably in both French and English usage. A patty is a similar dish, and its name comes from a 19th-century English corruption of the French word pâté.
Pâté was known to the Romans, who generally made it with pork, although other main ingredients might include marinated and spiced birds' tongues. In the Middle Ages, there were numerous recipes for pâtisseries (meats – pork, poultry, game or fish – cooked in pastry).
Tinned pâté, being shelf-stable, has sometimes been included in military rations, for, among others, the French Armed Forces, whose rations have included tinned pâté for more than 100 years.
There are numerous varieties of French pâtés or terrines, including:
Chicken liver parfait is a subtype of pâté. Instead of first cooking the livers in butter, for a parfait they are initially pureéd when raw and then passed through a sieve or put in a blender before being mixed with, typically, eggs, fortified wine, shallots, thyme, garlic and cognac and cooked in a bain-marie until set. This allows for a smoother texture.
In Central and Eastern Europe, pâté from liver is very popular and it is commonly known as pashtet (Russian: паштет, "pâté", Polish: pasztet). Liver from other animals (such as cow) can also be used. The liver is first cooked (boiled or fried) and mixed with butter or fat and seasonings such as fresh or fried onions, carrots, spices, and herbs. It can be further cooked (usually baked), but most often used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is typically moulded into the shapes of animals, such as hedgehogs.
In Ashkenazi Jewish cuisine, a similar recipe is known as chopped liver, with schmaltz used instead of butter and hard-boiled eggs frequently added. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack, or gehakte herring (chopped herring). In Vietnamese cuisine, pâté is commonly used on bánh mì baguette-type sandwiches.
Sausage gravy

Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy.
Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon.
Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon. This style is prevalent in North Georgia.
Jägerschnitzel

Jägerschnitzel (German: [ˈjɛːɡɐˌʃnɪtsl̩]; lit.Tooltip literal translation "hunter's schnitzel") is an Austrian dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.
To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted in butter. The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper.
A German variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served with french fries, noodles or rice.
A common regional variation in eastern Germany is made from Jagdwurst, a type of pork sausage. To prepare jägerschnitzel from Jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil or clarified butter until crispy and topped with tomato paste, ketchup, or a combination of both. It is usually served with pasta, potatoes (mashed potato, french fries or potato salad), or served alone as a snack.
The dish was popular during the GDR era, particularly served in volume at canteens or as a school meal, often served with vegetables and lecsó.
Democracy sausage

Democracy sausages are sausages wrapped in a slice of bread, bought from a sausage sizzle operated as a fundraiser at Australian polling places on election day, often in aid of the institutions that house the polling place. In 2016, 1,992 polling booths (just under one-third of those across Australia) had a sausage stand by the count of the Election Sausage Sizzles website.
CNN quoted historian Judith Brett, author of From Secret Ballot to Democracy Sausage: How Australia Got Compulsory Voting as saying "Certainly, there's a photo in the 1930s of a polling booth with a cake stall outside, so I think community organizations saw it was an opportunity to fund-raise." Brett is further quoted as saying that sausages started appearing in the early 1980s when portable barbecue grills became available. The first use of the phrase "democracy sausage" on social media was in the lead-up to the 2013 Western Australian state election, but the phrase was probably in spoken use before.
The democracy sausage has become so well recognised in Australian culture, that in the 24 hours leading up to the 2 July 2016 federal election Twitter changed its emoji for #ausvotes from a ballot box to a sausage lying on a slice of white bread topped with sauce. In December 2016 the Australian National Dictionary Centre selected "democracy sausage" as its Australian Word of the Year for 2016.
As Australians always vote on a Saturday and voting is compulsory, there is always high voter turnout for both state and federal elections. Many polling places are located at schools, community halls and churches, with these groups often taking advantage of the large number of people coming to their location by setting up fundraising stalls. For many community groups this is the biggest fundraising event of the year.
Variations on the standard sausage in bread are also available at some election day stalls. Voters can also purchase vegan, vegetarian, or gluten-free alternatives as well as other food items, including cakes and drinks. Various websites and social media accounts have been set up to help the public locate which polling booths have stalls and what will be available at them, so that they can choose a polling location according to their food choices. At the 2 July 2016 federal election, one such site recorded 2301 polling booths as having sausages and/or cakes available, and another recorded 2094, each of which is over one-third of the total number.
Some cake stalls sell themed sweets which are named as a play on politicians' names such as Alba-Cheesy Cakes (Anthony Albanese); Malcolm Turnovers and Malcolm Turnballs (Malcolm Turnbull); Plebislice (referring to a plebiscite); Jacqui Lambingtons (Jacqui Lambie); Tanya Plibiscuits (Tanya Plibersek); and Richard Di Nutella Fudge (Richard Di Natale).
Devon (sausage)

Devon (also known by many other names) is a type of manufactured meat product sold in Australia and New Zealand.
Typical commercial preparations list the major ingredient as "meat including pork". It is usually composed of several types of pork, basic spices, and a binder.
It is considered to be a cheap meat product and is sold in the deli section of supermarkets.
It is usually served in a sandwich, often with tomato sauce, and can also be fried in slices.
Devon would be classed as "luncheon meat" in the UK or a "cold cut" in the USA.
The product is known by a variety of names in different regions of Australia and New Zealand:
Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at war with Germany. 'Veal German' is another facsimile. It is similar in appearance and taste to the bologna sausage and the cooked pork sausage known in Australia as Berliner.
Though similar in usage and appearance, South Australians maintain that devon is not in fact related to the South Australian "bung fritz", which is manufactured using a process and recipe entirely unique to South Australia, particularly in the use of the sheep's appendix (known as the bung, where bung fritz gets the name).
It may be referred to as Strass, from the word Strassburg, though this term is usually associated with another style of processed meat roll characterised by a waxy red 'skin' and fat-mottled, chunkier texture.
Daging sapi

Daging sapi (bahasa Inggris: beef) adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Di setiap daerah, penggunaan daging ini berbeda-beda tergantung dari cara pengolahannya. Sebagai contoh has luar, daging iga dan T-Bone sangat umum digunakan di Eropa dan Amerika Serikat sebagai bahan pembuatan steik sehingga bagian sapi ini sangat banyak diperdagangkan. Akan tetapi, seperti di Indonesia dan berbagai negara Asia lainnya daging ini banyak digunakan untuk makanan berbumbu dan bersantan seperti sup konro dan rendang.
Selain itu ada beberapa bagian daging sapi lain seperti lidah, hati, hidung, jeroan dan buntut hanya digunakan di berbagai negara tertentu sebagai bahan dasar makanan.
Daging sapi yang sudah di-trimming atau dihilangkan lemaknya mengandung banyak zat gizi yang dibutuhkan oleh tubuh dan merupakan sumber protein yang sangat baik (mempunyai nilai biologis tinggi, high digestible 94%), sumber omega-3 rantai panjang (DHA, EPA and DPA), lemak tak jenuh, vitamin B12, niasin, vitamin B6, vitamin B5, vitamin D, riboflavin, zat besi (terserap dengan cepat dan baik dibanding zat besi dari pangan nabati), seng, fosforus, selenium, mengandung kadar lemak yang relatif rendah, dan memiliki kadar komposisi kolesterol yang sesuai untuk tubuh. Selain zat gizi tersebut daging tanpa lemak kaya akan sumber antioksidan dan senyawa bioaktif seperti taurin, karnitin, CLA (conjugated linoleic acid), carnosin, glutathione, kreatin, dan kolin.
Daging babi

Daging babi adalah nama kuliner untuk daging yang diambil dari babi ternak (Sus scrofa domesticus). Daging ini adalah daging yang paling banyak dikonsumsi di seluruh dunia selain daging ayam dan daging sapi, dengan bukti adanya peternakan babi sejak 5000 SM.
Daging babi dimakan baik yang baru dimasak maupun yang diawetkan. Curing memperpanjang umur simpan produk daging babi. Ham, babi asap, gammon, bacon, dan sosis adalah contoh daging babi yang diawetkan. Charcuterie adalah cabang memasak yang dikhususkan untuk produk daging olahan, banyak dari daging babi.
Daging babi adalah daging yang sangat populer di dunia barat dan di Eropa Tengah. Daging ini juga sangat populer di Asia Timur dan Tenggara (Daratan Asia Tenggara, Hongkong, Vietnam, Taiwan, Korea, Jepang, serta beberapa daerah di Australia). Daging babi umum dijumpai dalam masakan Asia, terutama di Tiongkok, karena kandungan lemak dan teksturnya. Daging babi juga dapat dijumpai di beberapa negara Asing, seperti Filipina dengan menggunakan kalimat "For non-muslims".
Beberapa agama dan suku melarang konsumsi daging babi (baik itu babi ternak maupun babi hutan), terutama Islam, Yahudi, dan Kristen Advent.
Daging babi dapat digoreng, direbus, dan ditumis. Daging babi digunakan untuk membuat borscht, shchi, solyanka, kotlet, ragu, stew, aspik, shashlik, schnitzel, escalopes, yatranitsa, dan hidangan lainnya; itu digunakan (setengah dengan daging sapi) untuk membuat pempek.
Sejumlah besar daging babi diolah menjadi berbagai produk daging babi asap: punggung babi, bahu, daging dada, ham, bacon, dan lainnya, serta berbagai jenis sosis. Di rumah, Anda dapat membuat selada daging dari daging babi.
Seekor babi yang dipersiapkan khusus dapat disajikan di meja sebagai hidangan terpisah (bayi babi). Meja dapat dihias dengan kepala babi atau babi hutan (terutama untuk Paskah).
Agama Islam, Yahudi, dan Kristen Advent melarang pengikutnya untuk mengonsumsi daging babi. Contoh ayat yang melarangnya adalah Al-Qur'an surah An-Nahl ayat 115 dan Imamat 11, 7–8. Pelarangan ini menyebabkan pembatasan ketat terhadap impor atau konsumsi produk babi di berbagai negara, seperti Israel, Iran, Arab Saudi, Qatar, Mauritania, Oman, serta berbagai negara berpenduduk Muslim dan Yahudi lainnya.
Kandungan mioglobin daging babi lebih rendah dari daging sapi, tetapi jauh lebih tinggi dari daging ayam. USDA menggolongkan daging babi sebagai daging merah. Daging babi sangat tinggi dalam tiamina (vitamin B1). Daging babi dengan lemak yang dipangkas lebih ramping daripada daging hewan peliharaan, tetapi mengandung banyak kolesterol dan lemak jenuh.
Sapi potong

Sapi potong adalah jenis sapi yang diternakkan untuk dimanfaatkan dagingnya (berbeda dengan sapi perah yang dimanfaatkan susunya). Biasanya terdapat tiga tahapan utama dalam produksi daging sapi, yaitu tahap pengasuhan, penggembalaan dan pemberian pakan. Sapi potong yang masih berumur di bawah 1 tahun menghasilkan Daging sapi muda yang memiliki kualitas berbeda dengan daging sapi biasa. Selain dimanfaatkan dagingnya, sapi potong juga menghasilkan kulit dan bahan-bahan shampo juga kosmetik.
Sapi madura merupakan sapi lokal di Kabupaten Bulungan. Nafsu makannya lebih rendah dibandingkan dengan sapi bali, sapi limousin dan sapi simmental.
Sapi limousin merupakan salah satu jenis sapi eropa. Domestikasi sapi limousin diadakan dan dikembangkan di Prancis Tengah khususnya di bagian selatan dan barat.
Semua produk sapi bermanfaat bagi kepentingan manusia. Sapi potong yang dipelihara dengan baik akan menghasilkan organ tubuh, daging, susu dan kotoran sebagai produknya. Organ tubuh sapi yang meliputi bagian kulit, tulang dan tanduk dapat digunakan untuk membuat produk-produk lainnya. Kulitnya dijadikan bahan baku pembuatan tas, sepatu, ikat pinggan, topi, dan jaket. Tulangnya dijadikan sebagai bahan perekat pada lem, atauoyn dijadijan tepung tulang dan barang kerajinan. Tanduknya dijadikan sebagai barang kerajinan seperti sisir dan hiasan dinding.
Mi kocok

Mi kocok adalah hidangan mi bercitarasa kaldu sapi khas Kota Bandung, Jawa Barat. Hidangan ini terdiri atas mi kuning yang disajikan dalam kuah kaldu sapi kental, irisan kikil (tendon kaki sapi), taoge, bakso, jeruk nipis, dan ditaburi irisan seledri, daun bawang, dan bawang goreng. Beberapa resep mungkin menambahkan babat sapi.
Istilah kocok dalam nama hidangan ini merujuk kepada proses memasaknya, yaitu mengocok-ngocok mi dalam wadah logam bolong-bolong bergagang, seraya mencelupkannya ke dalam air panas. Jenis mi yang digunakan adalah mi kuning gepeng yang bertekstur lebih lembut.
Untuk menambah citarasa, dapat pula ditambahkan kecap manis dan sambal.
Resep dasar mi kocok adalah mi, kuah kaldu sapi dan kikil sapi. Akan tetapi terdapat beberapa variasi penyajiannya dengan tambahan bahan makanan tertentu. Misalnya ditambahkan ceker ayam, daging sapi, bakso, bahkan babat sapi.
Mi kuah daging sapi

Sup mi daging sapi adalah mi kuah Tiongkok dan Taiwan yang terbuat dari daging sapi, sayuran dan mi Tiongkok yang direbus atau ditumis merah. Makanan ini terkenal di Asia Timur dan Asia Tenggara. Sup mi daging sapi rebus pertama kali diciptakan oleh suku Hui (sebuah kelompok etnis Muslim Tiongkok) pada masa Dinasti Tang di China. Sup mi daging sapi yang ditumis merah diciptakan oleh para veteran di Kaoshiung, Taiwan yang datang dari daratan utama China pada masa perang sipil Tiongkok.
Kwetiau goreng

Kwetiau goreng adalah kwetiau yang digoreng yang merupakan masakan Tionghoa Indonesia, itu adalah hidangan mie yang digoreng yang beraroma dan pedas yang umum dijumpai di Indonesia. Mie ini memiliki tekstur yang lembut dan kenyal, yang membuatnya cocok untuk proses penggorengan. Hidangan ini dibuat dengan bahan utama kwetiau ditumis dalam minyak goreng dengan bawang putih, bawang atau bawang merah, daging sapi, daging babi, daging ayam, udang goreng, kepiting atau irisan bakso, cabai, sawi putih, sawi, tomat, telur, dan sayuran lainnya yang ditambah dengan kecap manis. Resep yang sangat mirip dengan hidangan favorit Tionghoa Indonesia lainnya; mie goreng dengan pengecualian dimana mie kuning diganti dengan kwetiau atau mie beras putih yang datar.