Â© 2015 Thompson Information Services. Definitions. â¢200.74, Pass-through entity - non-Federal entity. that provides a subaward to a subrecipient to. carry out part of a Federal program. â¢200.93, Subrecipient - a non-Federal entity that. receives a subaward from a pass-through entity to. carry out part of a Federal program.
How Pork Rinds Are Made (VIDEO) In case you haven't gotten enough behind-the-scenes industrial food production footage from Food, Inc., we've got a video for you. Highlights include flying pig pellets, food coloring talk, and large vats of lard. Don't say we didn't warn you.
The lardon, onions and garlic being prepared for a Coq au vin. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.